bbq desserts: Seafood

Showing posts with label Seafood. Show all posts

Showing posts with label Seafood. Show all posts

Buffalo Shrimp Po' Boys

I got the idea for this sandwich after making buffalo chicken tacos a couple of weeks ago. I love anything buffalo-style, as does my husband, and this sandwich now ranks pretty high up there among the different buffalo variations.

Ingredients:
3/4 of a pound Florida or U.S. shrimp, peeled and deveined (I only use shrimp from the gulf or U.S. The shrimp from Asian countries might be cheaper, but it is well documented that the farm raised shrimp from there are fed antibiotics and other chemicals. So sorry, I just don't buy it. To each its own though.)
1/4 cup all purpose flour
1 Tablespoon cornstarch
Cayenne pepper, to taste
garlic powder, to taste
Pinch of salt
Oil/butter
1/4 cup of wing sauce (or make your own with 2 Tablespoons of butter and 1/4 cup hot sauce)
4 hoagie rolls
Garnish: blue cheese crumbles, blue cheese dressing, lettuce, tomato

Directions:
Combine the flour, cornstarch, cayenne pepper, garlic powder and salt in a medium bowl or plastic bag. Add the shrimp to coat with the flour mixture.

Heat a skillet over medium to medium-high heat. Add a tablespoon of butter with a tablespoon or two of oil, until the skillet is coated. Add the shrimp to the pan. Don't crowd the skillet, work in batches if you have to. If the pan is crowded the shrimp will just steam, not brown. Cook the shrimp on both sides until lightly brown. About 3 minutes. Shrimp will curl up when they are done. Remove to a plate.

Wipe out the pan with a paper towel, return to the heat, but reduce to low. Add the wing sauce or butter/hot sauce combo until heated. Add the shrimp back to the pan to coat in the sauce and warm through.

Build the sandwiches by slicing the rolls, spread on some blue cheese dressing, add some shrimp and top with blue cheese crumbles, lettuce and tomato.

Makes 4 sandwiches. (However, since there are only two of us, I am using the leftover shrimp and making Buffalo shrimp salads for lunch tomorrow.)

Summer Shrimp Stir-Fry

I loved this stir-fry that features shrimp and summer vegetables like corn and zucchini. But you could really use any veggies that you have on hand. I served the stir fry over rice, but you could also put it over noodles. This is a recipe inspired by the Pioneer Woman. I just swapped out some of the ingredients. For instance, I forgot to buy cherry tomatoes, so I used a can of Rotel tomatoes with green chiles. The chiles actually added a nice spicy kick to the dish.

Ingredients:
2 Tbsps butter
2 Tbsps olive oil
1 pound large shrimp, peeled, deveined and tails removed (You could leave the tails on, but I find that really annoying. Your call though.)
4 garlic cloves, minced (Or one big ass one like I had)
2 zucchini, diced
2 ears of corn, kernels removed (I suppose you could use frozen or canned, but fresh corn in this really does add a great sweetness and texture.)
1 can of Rotel tomatoes with green chiles, drained (I used the original flavor. If you wanted to use fresh tomatoes, add about 1 cup and half of a combination of red and yellow grape or cherry tomatoes.)
Salt and pepper
Handful of fresh chopped cilantro (Pioneer Woman uses basil, but I had cilantro)
Juice of 1 lemon
Rice or pasta, for serving (optional)

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. (I used my cast-iron skillet.) Add the shrimp and saute for 2 minutes, then add the garlic and continue to saute for another minute until the shrimp are curled up and opaque. Remove the shrimp to a plate.

Increase the heat to high, add the remaining tablespoon of butter and olive oil, then throw in the zucchini. Stir it around for about a minute. Then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute. Then push it to the edge of the pan. Throw in the tomatoes. Stir for a minute and season with salt and pepper.

Throw the shrimp back in. Stir everything for a minute until it's all hot and combined. Then pour into a platter. Sprinkle with fresh cilantro and squeeze with the fresh lemon.

The Pioneer Woman suggests a couple of variations for this dish, one in which you place some of the mixture between two tortillas with grated cheese and make it into a quesadilla. I think that would be a wonderful way to use any leftovers, so make extra of this if you want.

Blackened Salmon with Blue Cheese Sauce

I am always looking for salmon recipes. I love the fish, but sometimes it can end up dried out. This recipe keeps salmon nice and moist while adding a little heat. I used my trusty cast-iron skillet because, well, it's perfect for blackening, but any oven-safe skillet will do here. The blue cheese sauce is equally good over roasted potatoes and roasted asparagus. I have offered two blue cheese sauces below. One is original to the recipe, while the other is a healthier one, which I used. Recipe courtesy of The Food Network.

Ingredients
• 1 tablespoon Italian seasoning
• 1 teaspoon cracked black pepper
• 2 tablespoons paprika
• 2 tablespoons salt
• 1 1/2 tablespoons cayenne pepper
• 2 tablespoons butter
• 1 tablespoon grapeseed oil, for frying
• 4 (6-ounce) portions skinless and boneless salmon fillets

Blue Cheese Sauce:
• 1/4 cup white wine
• 1/2 cup heavy cream
• 3/4 cup blue cheese crumbles

Directions
Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

Lighter blue cheese sauce:
Mix equal amounts of blue cheese crumbles and lowfat butter milk. Stir with a fork while breaking up the blue cheese, until smooth. Add a splash of worchestershire sauce and a spoonful or so of light sour cream, if it needs a little thickening.

Glazed Salmon

This recipe is courtesy of Food Network Magazine.

Ingredients
4 tablespoons extra-virgin olive oil, plus more for the pan
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper

Directions
Preheat the broiler. Lightly oil the broiler pan.

Whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the broiler pan and season with salt and pepper. Broil until the salmon is golden brown and just cooked through 5 to 7 minutes (mine was more like 9 or 10 minutes).

Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

Panko-Crusted Salmon

This is one of the best salmon dishes I've had in a long time. It must be something about the Panko bread crumbs that keeps the salmon super moist. This recipe is from Ina Garten's How Easy is That? cookbook.

Ingredients:
2/3 cup Panko (Japanese bread crumbs)
2 Tbsps minced fresh parsley
1 tsp grated lemon zest
Kosher salt and black pepper
2 Tbsp olive oil
4 (6 to 8 ounce) salmon fillets, skin on (For the record, I remove the skin. I just don't like to deal with it. You can also ask your seafood department to remove the skin for you.)
2 Tbsps dijon mustard
2 Tbsps vegetable oil
Lemon wedges, for serving

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin-side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron or oven-proof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin. (If you decide to remove the skin. Skip this searing process. Just place the prepared salmon fillets on a pan and place in the oven.)

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temerature with lemon wedges.

Shrimp and Chorizo Tapas

My friend Rachel gave me this recipe. She had made it at an "Around the World" party she hosted. It is really delish. I made it tonight for Cinco de Mayo. Although I think this dish is Spanish, not Mexican. But oh well, it's good nonetheless.

Ingredients
1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

Directions
In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Tilapia with Tomato Cream Sauce

Here is another great recipe I received from one of my iVillage daily emails. The recipe is from Eating Well magazine and actually calls for cod, but tilapia is nice swap out. What I really like about this dish is that it's healthy and has only 227 calories. This would be a great meal to serve for a small dinner party. Serve this over farro, rice or barley and make a simple mixed green salad to accompany it.

Ingredients:
1 lb tilapia or cod fillets, cut into four pieces
3 tsps chopped fresh thyme, divided
1/2 tsp salt, divided
1/4 tsp freshly ground pepper
1 Tbsp extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
3/4 cup white wine
1 (14-ounce) can diced tomatoes
1/4 cup cream or half-and-half
1/2 tsp cornstarch

Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.

Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.

(This obviously isn't my picture; it is from the magazine, but mine turned out just like this.)

Orange Shrimp

I made a great Martha Stewart recipe last night for dinner. And I of course wore my "Move Over Martha" apron. Although it was a total coincidence and I didn't notice until I was finished making the meal. Anyway, it was a great dish that I will definitely make again. It was fast, easy and delicious.

Ingredients:
2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds (I didn't have these, so it isn't totally necessary, but would be a nice touch)
Kosher salt and pepper
1 and 1/2 pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice (Ok, so we're not all Martha Stewart, store-bought orange juice is just fine. Modern housewives don't have time to squeeze fresh juice.)
2 Tbsp soy sauce (I always like to use low-sodium soy)
1 Tbsp sugar
4 scallions, trimmed and thinly sliced (Again, I didn't have scallions, but I can see it being a nice touch)

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 tsp salt, and 1/2 tsp pepper until frothy. (You may need to whisk for a couple of minutes, don't be afraid to use a little elbow grease.) Add shrimp, and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if neccessary for remaining batches.

Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Serves 4. I served it over Jasmine rice. Source: Everday Food, Martha Stewart

Trout and Veggie Pockets

This dish is incredibly healthful and it was quite delicious. I have never made trout, but it is similar to salmon. This preparation left the trout extremely moist and flavorful. It is basically the veggies of your choice and the fish of your choice, add a little flavor elements, fold up in a tight, little foil package and bake in the oven.

Ingredients:
2 (4-ounce) fillets of trout, salmon, halibut or any other fish of your choice
a few stalks of asparagus, tough ends trimmed, cut into 1-inch pieces
1 orange pepper, julienned
2 Tbsp dry white wine
olive oil
salt and pepper
12 tsp fresh chopped dill
1 lemon, sliced
salt-free lemon pepper

Preheat the oven to 350 degrees.

Cut two large pieces of foil and place on a cookie sheet. Divide the veggies between the two pieces of foil. Drizzle with olive oil, season with salt and pepper. Add a tablespoon of wine to each. Place a piece of fish on top with a little lemon pepper and fresh dill sprinkled on top. Finish with a couple of lemon slices. See the picture below...

Fold the foil tightly into a nice, little package as pictured below...

Bake for 15-20 minutes, depending on the thickness. Below is the finished product...

Finish with a squeeze of lemon. I served it with some Basmati rice. Remember, you can use any veggies that you'd like, snap peas, sugar snap peas and julliened carrots would all be good choices.

Healthified Shrimp Scampi

I love shrimp scampi, but most recipes I always have a ton of butter, which is delicious, but not very healthy. This recipe is courtesy of Ellie Krieger and her The Food You Crave cookbook.

Ingredients:
2 Tbsp olive oil
4 large garlic cloves, minced
2 medium shallots, thinly sliced
1 and 1/4 pounds shrimp, peeled and deveined
1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh Italian parsley, plus a little for garnish
salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the garlic and shallots and cook, stirring, until softened but not browned, 2-3 minutes. Add the shrimp, artichoke hearts, wine and lemon juice and cook until the shrimp are cooked through, 3-4 minutes. Stir in the parsley, salt and pepper to taste. Divide among 4 plates, garnish with additional parsley, and serve.

I added a little freshly grated parmesan reggianno and served it over orzo. You could also serve it over rice or whole-grain pasta.

Tilapia with a Smothered Mushroom Sauce

Tilapia was on sale this week at Publix, so I couldn't pass it up. Also on sale were baby portabella mushrooms, which I love. I decided to put the two together by creating a creamy wine sauce for the tilapia using sauteed mushrooms. I added a little spice with some cayenne pepper.

Ingredients:
1 Tbsp olive oil
2 tilapia fillets
creole or cajun seasoning
1-2 Tbsp butter
1 package baby portabella mushrooms (also known as cremini), wiped clean and sliced
salt and pepper
1/4 cup dry white wine
1/2 cup half and half
dash of cayenne pepper
dash of garlic powder

Heat the olive oil over medium-high heat in a skillet. Season the tilapia on both sides with the creole seasoning. Saute on both sides until lightly brown and just cooked through, about 4 minutes per side. Remove to a plate and cover with foil to keep warm. Return the skillet to the heat and melt the butter. Add the mushrooms and season with salt and pepper. Once the mushrooms cook down a bit and the liquid from them evaporates, add the wine and let cook for a minute. Add the half and half, cayenne pepper and garlic powder. Reduce the heat and simmer for a couple minutes until the sauce thickens. Add the tilapia back to the pan to heat through.

Serve this dish with couscous or creamy grits.

Salmon Puttanesca

Tonight I whipped up a quick meal of sauteed salmon topped with puttanesca sauce served over linguine. I took some amateur pictures, which I have posted below. I think it looks like a pretty fancy dish when in reality it took less than a half hour. Here is the recipe from a previous post: http://amodernhousewife.blogspot.com/2009/07/puttanesca-sauce.html, except tonight I topped with some really good feta cheese. The Land & Sea Market has really good Greek and French feta cheese.

Pesto Risotto with Shrimp

Everyone is probably getting sick of reading about me making pesto all the time, and I know, but I just love it. Here is another great use for it. Make a batch of basic risotto, recipe follows, and then add a few spoonfuls of my basil pesto to the risotto. I also added shrimp to the dish. Just stir the shrimp into the risotto when there is a couple minutes left, maybe when you add your last ladle of broth.

Risotto
4 cups chicken or vegetable broth
2 Tbsp butter
1 Tbsp olive oil
1 small white onion or 1/2 a medium one, chopped small
1 and 1/2 cups arborio rice
1/2 cup dry white wine (I like Pinot Grigio, Sauvignon Blanc works well, too.)
grated parmesan cheese (a couple of small handfuls)
salt and black pepper to taste

Place the broth in a saucepan over low-medium high heat to warm.

In a deep skillet, melt the butter and oil together over medium to medium-high heat. Add the chopped onion and saute for a few minutes, until translucent. Add the rice and saute for a couple more minutes. (This toasts the rice and gives it a light golden color.) Add the wine and let it cook out for 1 minute. Now add a couple of ladles of the broth. As the rice absorbs the liquid, add a couple more ladles of broth. Stir often and continue to add broth as the rice absorbs the liquid. Takes about 15-20 minutes. Stir in the cheese and season with salt and pepper. What you'll end up with is a delicious, creamy and cheesey rice dish.

Serves 4. Yummy!

Linguine with Clam Sauce

I have made this dish before, but last night was by far the best. I think it is because I let the sauce simmer and reduce while the pasta was cooking. It is also key not to use all of the clam juice, but half and make up the rest with broth. By the way, this meal is very inexpensive because I use canned clams in lieu of fresh clams.

I served it with a caprese salad topped with my homemade basil pesto. Just slice ripe tomato and fresh mozzarella. Season the tomato with salt and pepper, alternate the slices of tomato with mozzarella, drizzle with some of the pesto.

Ingredients:
1 Tbsp olive oil
2 Tbsps butter, divided
1 shallot, minced
2 cloves garlic, minced
pinch of red pepper flakes
2 (10 ounce) cans whole baby clams
the clam juice from 1 of the cans
10 ounces chicken, seafood or vegetable broth
juice and zest of 1 lemon
handful of fresh parsley, chopped
1 lb. linguine (I used multigrain)
salt and pepper
fresh grated parmesan cheese (about 1/4 cup)

Bring a large pot of water to a boil. Heat a large skillet over medium heat. Melt the olive oil into 1 Tbsp of butter. Add the shallot and cook until soft and translucent, but not browned, about 3-5 minutes. Add the garlic and sautee for another minute or two. Add the red pepper and clams and sautee for a minute. Add the clam juice and broth; let simmer while the pasta is cooking. Some of the liquid will cook out and that is good. The clams will absorb some of it as well. When the pasta is almost done add the lemon juice and the remaining Tbsp of butter to the sauce.

By this time the water should be boiling, salt liberally, add the linguine. Cook for about 7 minutes, or as the box directs. When the linguine is done, don't drain normally. Use tongs or a pasta spoon and take the pasta out and directly add to the skillet with the clam sauce. Don't worry about draining the pasta really well as you scoop it out, some of the pasta water is good.

Add the lemon zest and parsley, toss the linguine well with the sauce. Add some parmesan cheese, salt and pepper to taste; toss well again. Divide among 4 bowls. Serve with a little extra cheese on top.

Grilled Chilean Sea Bass with a Basil, Garlic Butter

I am housesitting and doggysitting for my parents while they're at the beach with my younger brothers. I am taking full advantage by using their grill, and if the weather cooperates, I'll be using the pool this weekend as well. I picked up some filets at Land and Sea today, which we will make tomorrow night. I then stopped by my happy place, The Fresh Market, to get some fish. We wanted something atypical, so I picked up some Chilean Sea Bass. It was expensive, but well worth it. It almost tasted like lobster. It just melts in your mouth and is so buttery.

Ingredients:
handful of flat leaf parsley
10 leaves of basil
2 cloves of garlic
1 stick of unsalted butter at room temperature
zest and juice of half a lemon
salt and pepper to taste
1 lb of Chilean Sea Bass (or other white fish, halibut would be good as well)
olive oil

In a food processor, chop the basil, parsley and garlic. Cut up the butter in 4 to 5 pieces and place in the processor, pulse until combined with the herbs. Add the zest, juice and salt and pepper and pulse again. Remove from the food processor and place on a piece of plastic wrap. Wrap and form back into a log. Refrigerate until ready for it.

Preheat the grill to medium-low heat. Rub the seabass with olive oil and season with salt and pepper. Place on the grill and cook for about 6-10 minutes per side, depending on thickness. The fish should be firm, but still a little moist in the center. Remove from the grill and top with pats of the herb butter. Serves two.

You will have leftover butter, but save it for bread or another dish. I am going to use leftovers on my filets tomorrow. I suggest having some good bread nearby to sop up the melted butter that is left on your plate. You could also sautee the seabass if you don't have access to a grill (which is my case most of the time).

And the winner is...

Middle-Aged Diva! She submitted three ideas/recipes, and they all sound delicious. I will probably make all three at some point. Check out her recipe suggestions here: http://amodernhousewife.blogspot.com/2009/07/old-bay-giveaway.html

The other two people were disqualified because one was my husband and the other emailed me the recipe instead of posting it. It does sound good though, so I have posted it below.

Congratulations, Middle-Aged Diva and you can expect your Old Bay Seasoning gift basket soon.

Steamed Shrimp and Old Bay Aioli (Idea from my sister, who is also a great cook)
Last night I played around with my shrimp idea. I put about a half a pound of shrimp (peels on) in a steamer bag and then added a few pieces of sliced lemon and sprinkled in a couple of tablespoons of old bay. I closed the bag and shook it up and put it in the microwave for 2 and a half minutes. Be careful opening the bag because the steam is hot. The shrimp were cooked nicely and had a nice flavor from the lemon and old bay.

I was out of horseradish so instead of cocktail sauce I made a sort of remoulade but Brad renamed it Old Bay Aioli. I mixed equal parts mayo and ketchup and added a healthy dose of cayenne pepper, salt and old bay seasoning. Brad loved the dipping sauce. This is a great quick appetizer if you have people drop by because I usually have lemons on hand and you can keep shrimp in the freezer. In fact, you can add the shrimp right to the bag frozen if you want to. Plus, it only takes a few minutes to make. I also, thought that this might work with salmon or other types of fish.

Snow Crab Legs

There is nothing my husband loves more to feast on then Snow Crab Legs, so when I noticed Publix had them on sale this weekend for half the normal price, I knew I had to pick some up. And indeed I did, 4 pounds to be exact. I know that sounds a little excessive for two people, but it doesn't happen often, so when it does, you must indulge yourself.

Fill a big pot with water. Season with a little salt, pepper, garlic powder and Old bay (about 1/4 cup). Cut two lemons in half, squeeze in the juice and just throw them in the pot, too. Bring it all to a boil. Add the crab legs in batches and allow to boil for 5 minutes. Remove and repeat. Serve with melted butter.

Delicious. It just melts in your mouth.

Shrimpy Breakfast Burrito

I had some leftover shrimp from last night's quesadillas and had a great idea to make a breakfast burrito with them for my husband. He loved it.

Ingredients:
Leftover Old Bay seasoned shrimp, chopped
1 green onion, chopped
2 large eggs
1 tortilla (I used my low-carb wheat Tam-X-icos)
salt and pepper

Crack the eggs into a bowl, season with salt and pepper and whisk with a fork. Set aside.

In a skillet over medium low heat, add a pat of butter. Once the butter melts, add the shrimp to re-heat. Then add the green onion and saute the two for just a bit, less than a minute. Add the eggs and scramble the mixture slowly. You never want to scramble eggs real fast over high heat. They'll become rubbery and that is not good. Be patient and scramble slowly over low heat.

While the eggs are cooking, heat a tortilla in the microwave for 30 seconds to soften it. Add some shredded cheese on the tortilla. Place the cooked eggs and shrimp over the cheese. Add a few drops of hot sauce. Roll up the tortilla into a buritto and enjoy!

Obviously, if you have enough shrimp leftover to make two burritos, go for it. I just had a few leftover.

Shrimp Quesadillas

These quesadillas were great! By the way, when you say quesadillas, you gotta say it like as if you were in Napoleon Dynamite. Pronounced as "quesadilas", not "quesadiyas." Anyway, this is another recipe incorporating Old Bay Seasoning and I got some great low-carb, whole wheat Tam-X-icos tortillas from Tampa's La Bonite Ole (http://www.savethetortillas.com/). The texture was very soft and tender for a whole wheat product, even my husband liked them. The local movement to save this company must be paying off because I bought the last package of Tam-X-icos that Publix had.

Ingredients:
3/4 lb. shrimp, peeled and deveined
Old Bay Seasoning
olive oil
red pepper, chopped small
2 green onions, chopped
4-5 tortillas
shredded cheese, I used a Mexican blend
hot sauce (I used my friend's carrot-based hot sauce, Intensity Academy)
sour cream, avocado, salsa for garnish

Liberally season the shrimp with old bay seasoning. In a large skillet over medium to medium-high heat, add a little olive oil, about 1 tablespoon. Once hot, throw in the shrimp and cook on both sides for a couple minutes, until cooked through. Shrimp will be bright pink and curled up. Remove to a plate. Add a little more oil to the pan, add the red pepper and cook for about 5 minutes. Add the green onion and cook for just a minute longer. Remove the pepper and onion to a plate. While the pepper and onion are cooking, chop up the shrimp.

Wipe the skillet clean. Turn the heat down to medium-low. Brush with a little oil. Add a tortilla to the pan. Sprinkle with an even layer of cheese. On half of the tortilla, add some shrimp, red pepper and green onion. Be careful not to over fill it. Add a few drops of hot sauce. Once the cheese melts, fold the tortilla over the side with the toppings. Let cook for a minute or so longer. Slide onto a plate and top with sour cream, avocado, salsa and any other toppings you like.

Repeat until all the filling is gone.

I like to cook my quesadillas this way. Alternatively, you could place a few tortillas on a baking sheet, top with cheese and the other items, place another tortilla on top and bake in the oven for a few minutes.

Broiled Salmon with Herb Mustard Glaze

Here's another great salmon recipe for your arsenal. This one is courtesy of Giada De Laurentiis.

Ingredients:
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with lemon wedges.

I served this with roasted potatoes and zucchini. Preheat an oven to 425 degrees. Cut the potatoes and zucchini into wedges. The potatoes will take longer to cook, so start with them first. Lay on a baking sheet and drizzle with olive oil and season with salt and pepper. Toss lightly and make sure the potatoes are spread out in an even layer. Roast for 10 minutes then flip. Roast for another 10-15 minutes. (May take longer, it depends how big the potato wedges are.) When the potatoes have about 8 minutes left add the zucchini to the baking sheet and prepare the same way.

I made these prior to broiling the salmon and just left them in the oven while the salmon was broiling so they stayed warm. Sprinkle with grated parmesan cheese right before serving.