Garlic Shrimp Pasta Recipe
Serves 4
Ingredients
- 1 Pound thin spaghetti(or whatever long pasta you like!)
- 1 lb medium shrimp(or shrimps as my mother might say), cleaned and deveined
- 1/4 cup extra virgin olive oil
- 1/2 cup butter
- 1 cup dry white wine
- 3-4 large cloves of garlic, finely chopped
- 1/4 cup of fresh parsley, coarsely chopped
- salt & black pepper, to taste
Put on large pot of water on the stove and turn up the heat! While you are waiting for the pasta water to boil you can start to prepare your skillet with the oil you’ll cook the shrimp in. When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.
In the meantime, heat the oil in the skillet. Throw in the chopped up garlic and let it simmer for about a minute. Then add the shrimp, seasoning it with a dash of salt and pepper. It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.
Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don’t forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)
Reduce the wine and butter mixture until it has reduced to about half the original amount. Return the shrimp to the pan and let reheat. In the meantime, drain the pasta - but reserve about a cup of the water in the pot! If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there. If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.
Garnish the pasta with a few sprigs of additional parsley and offer your guests some grated cheese to top it off. Rest assured, this garlic shrimp pasta recipe is sure to be a hit!
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Get Ready to Fiesta With Grilled Halibut Tacos and Fresh Pineapple Slaw!
I love tacos! Any kind of tacos really. Just put a taco in front of me and I will probably eat it, and enjoy every bite. But alas, I am trying hard to keep my calorie count in check, so if I am going to indulge in my favorite food I will need to include something really healthy… like fish.
Fish tacos can be absolutely delicious, especially when they are battered and fried. However, for the sake of all things good health, I have created many different ways to enjoy grilled fish tacos. Halibut is a true Northwest favorite when it comes to fish. And it makes a fabulous fish taco to boot. Mix it up with some tropical fruits and fresh slaw and you have one fantastic taco!
These fish tacos are simple, fresh and so delicious I am betting you will make these once a week. If pineapple is not your favorite tropical fruit feel free to substitute with mango or papaya. These fruits beautifully compliment halibut and will make a lovely and flavorful substitution.
Get ready to fiesta with these delicious grilled halibut tacos and pineapple slaw! Keep dinner simple…Enjoy the flavors of life!
Serves 4
Ingredients
1-1/2 lb fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod)
Olive oil
Fresh lime juice (about 2 medium limes)
Salt and pepper
Cumin
Chili powder (or chipotle chili powder)
Ground coriander (optional)
1 package cole slaw mix (no dressing)
1 cup chopped fresh pineapple
1/4 cup chopped fresh cilantro
1 tablespoon honey
Mexican Cheese (cotija, ranchero, or pepper jack)
Your favorite salsa (I love the green tomatillo salsa with fish tacos)
Fresh sliced avocados
Sour Cream (optional)
Corn tortillas (steamed)
Mexican Rice as a side
Directions
In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette. Season with a pinch of salt and pepper. Toss with the cole slaw, and cilantro. Fold in the chopped pineapple and set aside. For a creamy slaw, add a few tablespoons sour cream.
Pre-heat the grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander. Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.
Steam the corn tortillas in a steamer, rice cooker, or microwave steamer. If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels. Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw. Place on a platter and serve with your favorite condiments! Enjoy
For additional fresh and delicious recipes check out http://www.karistaskitchen.com
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Grilled Salmon With Harissa Yogurt Sauce
The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There’s just enough orange juice to give it a sour note and balance the rest of the flavors.
Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora’s recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.
Harissa paste is super easy to make, there’s no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.
Ingredients for Harissa Paste:
o 1 cup fresh red chilies, seeded, veins removed
o 3 garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seeds
o 3 tsp cumin seeds
o 1-1/2 tsp caraway seeds (or fennel seeds)
o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)
o 1/2 cup olive oil
Method:
1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.
2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.
3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.
Grilled Salmon with Harissa Yogurt Sauce
Ingredients:
o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions
o 1 Tbsp Harissa paste (recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp orange zest
o 2 tsp grated fresh ginger (use micro-plane grater)
o 1/2 tsp cinnamon (Saigon cinnamon from McCormick’s Gourmet Collection)
Method:
1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.
2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.
3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.
4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.
5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.
Notes:
1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.
2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.
Other recipes by JoAnn Jagroop at http://thisdamecooks.com
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A Baked Halibut Dish You Will Love!
By Anne Clarke
If you are looking for great-tasting, low-fat entrée high in nutritional value - try cooking with fresh fish. Many baked fish recipes are extremely low in calories and fat for the amount of nutrition they contain. This baked halibut recipe definitely falls into the category of a scrumptious, low-fat dish that you, your dinner guests, friends, and family members will absolutely love. Fried fish is yummy, but anything fried comes with a significant portion of unwanted calories. Baked fish on the other hand tastes great, seems more refined, and can be complimented with low-calorie fruit and/or vegetable side dishes that won’t increase your calorie count too much.
You can, however, beef up the carbohydrate count with a nice pasta or rice side dish as well. So plan your meal perfectly, depending on your guests, your personal taste, and choose from all of your favorite sides. You won’t be disappointed! Almost any fresh fish dish goes well with a nice bottle of your favorite white wine. This baked halibut entrée serves four to six people and, as always, you can double the recipe for the perfect dinner party!
You will need to have the following ingredients on-hand before you begin:
- Two pounds of halibut fillets
- One teaspoon of sea salt
- Two tablespoons of margarine or butter
- 1/4 cup of cooking sherry
- Paprika
- One fresh clove of garlic (sliced)
- 14 ounces of sliced fresh mushrooms (or more if you love mushrooms)
- Sprays of fresh parsley for garnish
- Lemon wedges
- 1 cup of sour cream.
Preheat your oven to 425 degrees F. Sprinkle halibut fillets with sea salt and bake them in the oven for 10 minutes. While your fish are baking sauté the fresh, sliced mushrooms and garlic slices in two tablespoons of butter or margarine in a medium-sized saucepan. Remove the pan from the stove and add the sour cream, cooking sherry, and a pinch of paprika. Remove the fish fillets from the oven when ready, and then pour the sauce mixture over your baked halibut. Add the sprays of parsley and freshly-sliced lemon wedges for garnish.
Anne Clarke writes numerous articles for Web sites on gardening, parenting, fashion, and home decor. Her background also includes teaching, gardening, and fashion. For more of her useful articles on seafood recipes, please visit Seafood, supplier of fresh seafood and seafood recipes.
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Healthy Baked Tilapia Recipe
Healthy Baked Italian Style Tilapia Recipe
This is one of the most delicious and 
easy tilapia recipes you will ever make. Not only is this recipe easy and tasty, but it is also quite healthy.
My Mother In Law made this dish for me when she came to visit not too long ago and ever since, I have been in love with it. It is quite often the simple dishes that have the most flavor in my opinion.
INGREDIENTS
The secret to this dish is using fresh quality ingredients.
4 Roma or Plum Tomatoes Diced
2 Tilapia Filets
1 Tablespoons of Extra Virgin Olive Oil plus a few drizzles.
Salt and Pepper to Taste
2 Cloves of Garlic Chopped
2 Tablespoons of Fresh Flat Leaf Parsley
2 Tablespoons of Fresh Basil
DIRECTIONS
This recipe really works best using a cast iron pan. There is just something about food cooked in a cast iron pan that makes it taste better. If you don’t have a cast iron pan, an alternate set of instructions follows.
Using a Cast Iron Pan
Step 1 - Preheat oven to 375 degrees fahrenheit.
Step 2 - Place the tilapia filets in the cast iron pan and coat fillets on both sides with 1 tablespoon of olive oil .
Step 3 - Season the tilapia with salt and pepper on both sides.
Step 4 - When oven reaches temperature, place cast iron pan with tilapia in the oven and cook for 5 minutes.
Step 5 - Carefully remove tilapia from the oven after five minutes and add the tomato, garlic and herbs on top of the fillets.
Warning: Be sure to put on oven mits. The cast iron pan will be hot!
Step 6 - Drizzle some olive on top and place tilapia back in the oven. Cook until tilapia is white in color, no longer translucent and flakes when pierced with a fork.
Step 7 - Remove from the oven and carefully scrape the tomato and herb mixture off of the tilapia. Using a spatula, carefully remove tilapia from pan and place in a dish.
Step 8 - Place the cast iron pan with the tomato mixture over medium heat and sautee the mixture until the tomatoes are soft. If the pan is dry, add a drizzle of olive oil.
Step 9 - Top the tilapia fillets with the tomato mixture and enjoy.
Alternate Directions
Follow these directions if you do not have a cast iron pan.
Step 1 - Preheat oven to 375 degrees fahrenheit.
Step 2 - Place the tilapia filets in a shallow baking dish and coat fillets with 1 tablespoon of olive oil on both sides.
Step 3 - Season the tilapia with salt and pepper on both sides.
Step 4 - When oven reaches temperature, cook tilapia in the oven for about five minutes.
Step 5 - Carefully remove tilapia from the oven after five minutes and add the tomato, garlic and herbs on top of the fillets.
Step 6 - Drizzle some olive on top and place tilapia back in the oven. Cook until tilapia is white in color, no longer translucent and flakes when pierced with a fork.
Step 7 - Remove the tilapia from the oven and heat a small sautee pan over medium heat. Add a few drizzles of olive oil to pan.
Step 8 - Carefully scrape the tomato mixture off the tilapia and cook in sautee pan for a few minutes or until the tomatoes are soft.
Step 9 - Top the tilapia fillets with tomato mixture and enjoy.
Healthy Grilled Tilapia Recipes
Tilapia has become one of the most popular types of seafood consumed in the U.S. Who doesn’t love Tilapia? It is a delicious fish and one of the more affordable options for seafood lovers. It is high in protein, low in fat and sodium and can be cooked a variety of different ways. One of the more healthy and tasty methods for cooking Tilapia is to grill them. Below are several 
healthy grilled tilapia recipes. Enjoy!
Healthy Grilled Tilapia Video Recipes
Grilled Cajun Tilapia
Grilled Tilapia with a zesty mustard sauce
Tilapia w Mango & Kiwi Salsa - How To Make
How to Make Sushi Rice - Video Recipe
Learn how to make the perfect sushi rice with this step by step video lesson from YouTube.
Easy Grilled Cajun Blackened Tuna
By Brian Smith
This grilled blackened tuna is simple to prepare and has all the flavor the Cajun style of cooking is known for.
My favorite past time is fly fishing and my second favorite past time is cooking seafood. This recipe is one that I have developed over the years. In the past I have tried many recipes that had fifteen or twenty ingredients and found that in order to grill a great, flavorful Cajun blackened tuna all you really need is a few ingredients. The key to good grilled tuna is not to overcook the tuna. Overcooking tuna will do two things to the flavor. First, it will dry out the tuna and second and most important it will release and alter the flavor of the oils in the tuna, giving a strong fishy taste. I prefer my tuna grilled on a hot charcoal grill and just seared on both sides while still maintaining a nice bright pink inside. If you prefer you can grill a little longer on a lower heat until your tuna is cooked through but again I caution you not to overcook.
Ingredients:
Four or five fresh Tuna steaks
2 Tbsp Cajun seasoning
3 Tbsp Olive oil
¼ Tsp Cayenne pepper
¼ Tsp Black pepper
1 Finely grated or chopped garlic clove
½ Tsp Lemon zest (optional)
Preparation:
In small bowl mix Cajun seasoning, olive oil, cayenne pepper, black pepper, garlic and lemon zest. Blend well. Add Tuna steaks, coat well and marinate in the refrigerator for 30 to 40 minutes.
The Grill:
Place Tuna on a hot charcoal grill for 1 to 2 minutes per side or until cooked to taste. Once again I caution you not to overcook your Tuna.
Complimentary Sides:
I like serving this with Long grain and wild rice or black beans and rice and a fresh salad of your choice. I also like a thick piece of grilled garlic toast. And a nice bottle of wine, red or white, your choice will go nicely with this meal.
This is a nice grilled Cajun Blackened Tuna that is easy to prepare and I am sure you and your will be amazed at the flavor.
Thanks and enjoy,
Brian
Brian is an avid fly fisherman and seafood cook. He also has a website dedicated to fly fishing and cooking great seafood.
saltwater fly fishing
Enjoy and thanks,
Brian
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What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various methods for 
cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for 
thawing frozen shrimp.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Shrimp With Sherry and Italian Breadcrumbs - A Fast and Fabulous Meal
Whether it is breaded, popcorn, batter-fried, paella, shish-ka-bobs or casseroles, Americans love shrimp. Grocery stores have the fresh version on ice, but it is often a frozen product that has been thawed. Fish should never be defrosted and frozen again. You may see ice crystals on fish and this tells you it is not fresh.
Frozen varieties keep for about two months in the freezer, according to the healthy Eating Website. As the expiration date draws near, grocery stores run fish specials. Check this date before you buy. Look for bags that are 36-40 count per pound.
The Whats Cooking in America Website tells shoppers not to buy any peeled or deveined products because the flavor and texture are compromised. Still, it is handy to have a bag of shrimp in the freezer. Follow safe food handling practices. Do it defrost fish at room temperature. Though you may be tempted, do not defrost fish in the microwave because it will become tough.
The best way to defrost any fish is to put it in a bowl of cold water and refrigerate it over night. You may also put it in a large strainer and run cold water over it. Even though frozen shrimp has been cleaned, examine it for black specks in the veins and, if you see any, remove them.
I have been making this dish for so many years I forgot its original name and do not use a recipe. My husband calls it drunken shrimp, but I like my name better. This is an elegant entree when paired with baked potatoes and a butter lettuce salad with fresh pears, blue cheese, and candied walnuts. We love this recipe and I hope you will, too.
2 pounds of cooked, frozen shrimp
1/4 cup butter or margarine
1/4 cup extra light olive oil
2 cloves of minced garlic from a jar
1/3 cup fresh parsley, chopped
1 teaspoon lemon pepper
1/4 cup extra dry sherry
3/4 cup Italian breadcrumbs
3 tablespoons extra light olive oil
Thaw shrimp as directed on package. Put butter in a bowl and melt in microwave. Remove and add olive oil, garlic, parsley, lemon pepper, an sherry. Fold in shrimp. Arrange mixture in individual, oven-proof dishes (I use giant scallop shells). Put Italian bread crumbs in a cup and stir in olive oil. Bake in 400-degree oven until the shrimp is hot and the breadcrumbs start to brown. Garnish with lemon wedges. Makes 4-6 servings.
Copyright 2009 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the American Society of Journalists and Authors, the Association of Health Care Journalists, and the Association for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from Amazon.
Centering Corporation in Omaha, Nebraska has published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published a companion volume, the “Writing to Recover Journal,” which contains 100 writing prompts.
Please visit Harriet’s Website and learn more about this busy author and grandmother.
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