6:56:00 AM
Ingredients 1 lb. unccoked shrimp (remove shells, tails and veins) 1 Tbsp cajun seasoning 2 Tbsp. butter 1/4 c. red pepper, chopped...
Ingredients
1 lb. unccoked shrimp (remove shells, tails and veins)
1 Tbsp cajun seasoning
2 Tbsp. butter
1/4 c. red pepper, chopped
1 tsp. minced garlic
1 c. heavy whipping cream
1/2 c. grated parmesan cheese
1/2 tsp. basil
1/8 tsp. pepper
8 oz. linguine, cooked al dente
Instructions
Full recipe from : yummly.co
Stir together and coat the shrimp in cajun seasoning. In a large fry pan over medium heat, melt the butter and add the seasoned shrimp and sauté until shrimp begins to turn pink. Add the red pepper and minced garlic and sauté another minute or two.
Reduce heat to medium-low and add the cream, parmesan cheese, basil, and pepper and simmer for about 10 minutes (I like to cook the pasta while this is simmering).
Toss in the cooked pasta and stir to coat.
Gardener
9:48:00 AM
Ingredients: 10 oz scallops 12 pieces bacon Cayenne pepper Salt Method: Full recipe from : yummly.co Wrap the bacon around a ...
Ingredients:
10 oz scallops
12 pieces bacon
Cayenne pepper
Salt
Method:
Full recipe from : yummly.co
Wrap the bacon around a scallop nicely and secure tightly with a metal skewer. You may thread two of them onto a skewer. Season both the surfaces of the scallop with some salt and cayenne pepper.
Heat up the grill and place the bacon-wrapped scallops on the grill. Keep turning the scallops until the bacon becomes charred, brown and slightly crispy. Turn the skewers around so the bacon is grilled with direct heat. Grill until the bacon becomes nicely charred all around. Serve immediately.
Gardener
3:16:00 PM
Ingredients: 1/2 lb dry sea scallops salt pepper 1 tbsp grapeseed oil (or other high smoke point oil) 2 tbsp butter Directions: ...
Ingredients:
1/2 lb dry sea scallops
salt
pepper
1 tbsp grapeseed oil (or other high smoke point oil)
2 tbsp butter
Directions:
Full recipe from : yummly.co
Preheat a cast iron skillet over medium high heat.
In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season.
When the pan is hot, add the grapeseed oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan. Cook the scallops for 2 minutes, making sure not to move them or touch them at all. Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 2 more minutes, basting the scallops with the butter.
Remove the scallops from the pan and serve!
Gardener
10:44:00 PM
Ingredients 1 lbs large raw shrimp or prawns ( 21-26 in a pound) peeled and deveined. 2 tsp olive oil Chimichurri Sauce ( you will u...
Ingredients
1 lbs large raw shrimp or prawns ( 21-26 in a pound) peeled and deveined.
2 tsp olive oil
Chimichurri Sauce ( you will use ½, save the rest-- it is enough for 2 lbs shrimp)
1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
¼ C fresh lime juice (1-2 limes)
½ C olive oil
¼ C chopped onion
2 garlic cloves
salt ¾ tsp kosher
½ tsp smoked paprika- ( optional --only if you like smokey flavor)
Instructions
Full recipe from : yummly.co
Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.
In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again. Add oil, lime juice, smoked paprika ( optional) and salt. Pulse until combined. Set aside in small serving bowl.
When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder...like on eggs, veggies or beef ).
Serve over rice, pasta or as an appetizer with mini forks.
Gardener
7:31:00 AM
Ingredients 1.5 lbs red snapper or tilapia 1/4 cup chopped fresh cilantro leaves 1 TB olive oil 1 TB fish sauce 2 tsp soy sauce 2...
Ingredients
1.5 lbs red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 tsp soy sauce
2 limes, juiced
2 tsp crushed garlic
1/2 tsp crushed red pepper flakes
Sauce
3 TB lime juice
2 TB fish sauce
2 TB sugar
1 tsp crushed garlic
1 tsp minced jalapeno
1 TB chopped fresh cilantro leaves
Instructions
Full recipe from : yummly.co
1. Remove any bones from the fish.
2. In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.
3. Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.
4. Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.
5. Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork.
6. Serve hot with sauce drizzled over.
Gardener
7:18:00 AM
Ingredients 1 tbsp finely chopped fresh oregano or 1 tsp dried 4 (5 oz) tilapia fillets 1/2 tsp salt 1/4 tsp fresh pepper 4 tsp ol...
Ingredients
1 tbsp finely chopped fresh oregano or 1 tsp dried
4 (5 oz) tilapia fillets
1/2 tsp salt
1/4 tsp fresh pepper
4 tsp olive oil
1 garlic clove, minced
2 tbsp whole wheat seasoned breadcrumbs
Directions
Full recipe from : yummly.com
Preheat broiler. Line broiling pan with aluminum foil.
Rinse tilapia. Pat fillets dry with paper towels. Season with salt, pepper and oregano. Add garlic, drizzle with oil and sprinkle bread crumbs on top.
Arrange fillets in a single layer on the prepared pan. Broil about 8 inches from the heat until the topping is browned. Be careful not to over cook the fish.
Serve with lime and your favorite vegetables.
Gardener
1:30:00 PM
Ingredients 6 x 6 oz sockeye salmon fillets, skin on or off Pinch of salt 1/2 cup + 2 tbsp Thai sweet chili sauce, divided 2 - 3 tb...
Ingredients
6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup + 2 tbsp Thai sweet chili sauce, divided
2 - 3 tbsp green onions, chopped
Cooking spray (I use Misto)
Directions
Full recipe from : yummly.com
In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
Gardener
7:56:00 AM
Ingredients 12 oz. small shrimp (cooked, deveined, tails off) ½ Tbsp coconut oil ½ cup lite coconut milk 1½ tsp curry powder ½ tsp...
Ingredients
12 oz. small shrimp (cooked, deveined, tails off)
½ Tbsp coconut oil
½ cup lite coconut milk
1½ tsp curry powder
½ tsp turmeric
½ tsp crushed raw garlic
½ cup dry quinoa
4 mini sweet peppers (chopped)
1 cup spinach
Instructions
Full recipe from : yummly.com
Heat the cooked shrimp in a sauce pan over medium heat.
While the shrimp are heating up, mix the coconut oil, half of the coconut milk, the curry powder, turmeric, and garlic together to create a paste. Set aside.
Once the shrimp are defrosted and warm, drain the excess liquid from the pan. Add in the curry paste and continue cooking the shrimp on low-medium heat.
During that time, create the quinoa according to directions. Chop the peppers and set aside.
Once the shrimp is almost done cooking, add in the remaining coconut milk and the spinach. Continue to heat up for about 5-7 minutes.
Top each bowl with quinoa, curry shrimp, and sweet peppers. Serve hot and enjoy!
Gardener
4:19:00 AM
INGREDIENTS ½ cup freshly squeezed lime juice (or juice of 2 limes) ¼ cup fresh chopped parsley 2 tablespoons olive oil 2 tablespoo...
INGREDIENTS
½ cup freshly squeezed lime juice (or juice of 2 limes)
¼ cup fresh chopped parsley
2 tablespoons olive oil
2 tablespoons water
1 tablespoon minced garlic (or 4 crushed garlic cloves)
1½ teaspoons red chilli flakes (adjust to your preference of spice)
1 teaspoon ground Cumin
1½ teaspoons salt
1 tablespoon honey
4 salmon fillets (wild caught if possible)
1 red bell pepper (capsicum), deseeded and chopped
1 green bell pepper (capsicum), deseeded and chopped
1 yellow bell pepper (capsicum), deseeded and chopped
1 onion, cut into wedges
INSTRUCTIONS
Full recipe from : yummly.com
Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.
Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.
Broil / grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes). Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavour. (If the peppers are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking).
Gardener
10:09:00 AM
Ingredients: 4 oz linguini, whole wheat or low carb 1 cup frozen peas 2 tbsp chopped parsley 1 tsp extra virgin oil 1 tesp butter...
Ingredients:
4 oz linguini, whole wheat or low carb
1 cup frozen peas
2 tbsp chopped parsley
1 tsp extra virgin oil
1 tesp butter
6 large sea scallops, cleaned
course salt
ground pepper
Directions:
Full recipe from : yummly.com
Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
by viewing them from the side). Be careful not to overcook or they will become tough.
Gardener
5:01:00 AM
INGREDIENTS 2 Tbsp olive oil 1 onion, diced 4 garlic cloves, minced ⅔ cup dry white wine 1 tsp paprika ¼ tsp salt and black peppe...
INGREDIENTS
2 Tbsp olive oil
1 onion, diced
4 garlic cloves, minced
⅔ cup dry white wine
1 tsp paprika
¼ tsp salt and black pepper, to taste
2½ cups low-sodium chicken broth
1 (28 oz) can petite diced tomatoes
10.5 oz uncooked whole wheat spaghetti
24 oz raw seafood (shrimp, squid, scallops, mussels, clams, etc)
handful of parsley, minced
1 lemon, cut into wedges
INSTRUCTIONS
Full recipe from : yummly.com
Heat the olive oil in a large, deep skillet or wok. Once hot, add the onion and cook for 4-5 minutes or until softened. Add garlic and cook 30-60 seconds or until fragrant. Add the wine and simmer until nearly all is cooked off. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
Reduce heat to medium-low, and stir in the pasta. Cook for 7-9 minutes, stirring occasionally. Add the seafood and cook 3-4 minutes or until cooked. Top with parsley and serve with lemon wedge.
Gardener
6:04:00 AM
You won’t believe how easy this jambalaya recipe is! Throw out the box mix and make your own in under an hour with whole, healthy ingr...
You won’t believe how easy this jambalaya recipe is! Throw out the box mix and make your own in under an hour with whole, healthy ingredients.
INGREDIENTS
2 teaspoons light extra virgin olive oil
1 medium yellow onion, chopped
4 ribs celery, cut into quarter inch sections
1 cup bell pepper, chopped, can be one color or assorted
4 garlic cloves, crushed
2 cups uncooked minute brown rice
¼ teaspoon crushed red pepper
6 fresh thyme sprigs
3 bay leaves
1½ cups chicken broth
1 14.5-ounce can no-salt-added diced tomatoes, un-drained
5 links andouille turkey sausage, sliced into ½ inch rounds (fully cooked)
½ pound large shrimp, cooked, peeled and de-veined
INSTRUCTIONS
Full recipe from : yummly.com
Heat Dutch oven or large pot over medium-high heat. Add oil to pan, swirling to coat. Add onion and saute for 3-4 minutes. Add celery, bell pepper and garlic. Continue to saute for 5 minutes.
Add brown rice through canned diced tomatoes. Bring to a boil, then reduce to a low simmer and cover. Continue to simmer for 10 minutes.
Fluff with a large fork or spoon, add shrimp and and sausage. Cover and continue to heat on low for 5 minutes.
Remove bay leaves and thyme springs. Mixture will have a little bit of liquid, but not be soupy. Taste test rice, as brown rice can sometimes be finicky. Allow to rest for a few minutes uncovered before serving.
karari
9:10:00 PM
Ingredients 2 wild salmon filets (6 oz./185 g. each) 2 Tbs. olive oil, plus more as needed Kosher salt and freshly ground black pepp...
Ingredients
2 wild salmon filets (6 oz./185 g. each)
2 Tbs. olive oil, plus more as needed
Kosher salt and freshly ground black pepper
Finely grated zest from 1 lemon
1 tsp. ground cumin, plus more as needed
1/2 red onion, chopped
1 1/2 tsp. smoked paprika
1 tsp. ground coriander
1/8 tsp. cayenne pepper
1 can (15 oz./470 g.) chickpeas, drained and rinsed
1 Tbs. fresh lemon juice
2 Tbs. minced fresh cilantro
Instructions
Full recipe from : yummly.com
Place the salmon on a plate. Brush with olive oil, then sprinkle with salt, black pepper, lemon zest and a little cumin.
Prepare a grill for direct-heat cooking over high heat. Meanwhile, in a large nonstick frying pan over medium-low heat, warm 2 tablespoons oil. Add the onion and saute until translucent, about 5 minutes. Add the paprika, the 1 teaspoon cumin, coriander and cayenne and saute until fragrant, about 30 seconds. Add the chickpeas and 3 tablespoons water and simmer until the beans are tender, stirring frequently, about 3 minutes. Remove from the heat and mix in the lemon juice. Season with taste with salt and pepper. Cover the pan and keep warm.
Place the salmon skin side down on the grill, cover the grill and cook without turning until the salmon is just opaque in the center, about 8 minutes.
Divide the salmon and chickpeas between 2 warmed plates. Sprinkle with the cilantro and serve right
Gardener
10:36:00 PM
INGREDIENTS • 3 medium ripe yellow peaches, diced • 1 small cucumber, peeled, seeded, and diced • 1/3 cup finely diced red onion • ...
INGREDIENTS
• 3 medium ripe yellow peaches, diced
• 1 small cucumber, peeled, seeded, and diced
• 1/3 cup finely diced red onion
• 1 small jalapeño, seeded, minced
• 1/3 cup finely chopped fresh cilantro or parsley
• 1 tablespoon lime juice
• kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 (5-6 ounces each) skinless Tilapia fillets
DIRECTIONS
Full recipe from : yummly.com
In a large bowl, gently combine the peaches, cucumber, red onion, jalapeño, cilantro, and lime juice. Season with some salt and a few grinds of black pepper, to taste. Cover and refrigerate until ready to use.
Warm olive oil in a large nonstick skillet over medium-high. When oil is hot, season the Tilapia with salt and pepper on both sides and add to the skillet; sear fillets until golden on the outside and flake with a fork, about 3 minutes per side, depending on the thickness.
Transfer fillets to individual serving plates and top with some of the salsa. Serve extra salsa on the side.
Gardener
4:59:00 AM
Ingredients ⅓ cup real maple syrup ¼ cup soy sauce 1 Tbsp sesame oil 2 garlic cloves, pressed or finely chopped ½ tsp black pepper...
Ingredients
⅓ cup real maple syrup
¼ cup soy sauce
1 Tbsp sesame oil
2 garlic cloves, pressed or finely chopped
½ tsp black pepper, freshly ground
2 to 2½ lbs salmon fillet, cut into 6 (1-inch thick) portions
¼ cup green onion, finely chopped, for garnish
Instructions
Full recipe from : yummly.com
How to Make Grilled Maple Salmon:
Stir together marinade: ⅓ cup maple syrup, ¼ cup soy sauce, 1 Tbsp sesame oil, 2 pressed garlic cloves, and ½ tsp pepper (you can even combine it in the plastic bag to save a dish!).
In a large zip-loc bag, combine salmon fillets with marinade and toss to combine. Seal the bag, removing excess air. Marinate in the refrigerator 45 minutes. Flipping the bag over halfway. Preheat Grill to medium/high heat.
Remove salmon to a platter, reserving marinade. Oil the grates (dip a paper towel in oil and use tongs and an oven mitt for safety). Grill salmon skin-side-down over medium/high heat according to the chart below (this salmon took about 4 min per side). Carefully flip salmon over and continue grilling until salmon is flaky.
To Make the Maple Glaze:
Transfer reserved marinade to a small sauce pan and boil it down over high heat whisking constantly for for 3-4 minutes, or until starting to thicken. Brush grilled salmon with soy-maple glaze and serve garnished with green onion if desired.
Gardener
10:21:00 PM
ingredients: 1 tbsp olive oil 3 tbsp unsalted butter divided 4 tsp garlic minced, divided 1 lb shrimp uncooked, medium size, shelle...
ingredients:
1 tbsp olive oil
3 tbsp unsalted butter divided
4 tsp garlic minced, divided
1 lb shrimp uncooked, medium size, shelled and deveined
1/2 cup parmesan cheese plus more for topping
1/2 tsp salt
5 tomato medium, chopped into fourths
1 cup baby spinach cooked
1/2 tsp crushed red pepper or more to taste
10 oz fettuccine
1 tbsp lemon juice
instructions:
Full recipe from : yummly.com
In a large skillet, add olive oil and melt 1 tablespoon butter over medium high heat. Add 2 teaspoons garlic to skillet then stir in with butter and oil.
Add raw shrimp to skillet and cook the first side of the shrimp for 1 minute. While shrimp cooks, sprinkle top of raw shrimp with 1/4 cup parmesan cheese and 1/4 tsp salt. Flip shrimp and cook for another minute until shrimp is pink and cooked through. Repeat step of sprinkling remaining parmesan cheese and salt on top of the shrimp.
Reduce heat to medium. Add spinach, chopped tomatoes, crushed red pepper flakes, and remaining 2 teaspoons of garlic. Thoroughly stir ingredients and let cook for 5 minutes. Remove skillet from heat, cover, and set aside while preparing the pasta.
Cook pasta per package instructions. When pasta is finished, drain and rinse with cool water (to stop pasta from cooking).
Return shrimp & veggie skillet to heating unit and warm over medium heat. Add pasta, lemon juice, and remaining 2 tbsp of butter. Add more salt and crushed red pepper if desired. Stir ingredients and allow to cook until butter has melted and ingredients are hot enough to serve, about 5-8 minutes.
Dust top of pasta with more parmesan cheese. Serve immediately.
Gardener
10:00:00 AM
INGREDIENTS 2 cups broccoli florets 2 cups carrots, sliced 2 tablespoons olive oil 2 teaspoons Kosher salt 2 teaspoons freshly gro...
INGREDIENTS
2 cups broccoli florets
2 cups carrots, sliced
2 tablespoons olive oil
2 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
2 boneless salmon fillets
¾ cup packed brown sugar
3 tablespoons soy sauce
½ cup honey
2 tablespoons sesame seeds
PREPARATION
Full recipe from : facebook.com
Preheat oven to 400°F.
On a baking sheet, combine broccoli, carrots, oil, salt, and pepper. Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer. Lay the two salmon fillets on the vegetables.
In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps. Spread the glaze evenly on top of the two salmon fillets.
Bake for 12 minutes.
Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices. Glaze the salmon with any remaining juices. Serve!
karari
9:54:00 PM
Ingredients Lime Salmon 4 (6 oz) skinless salmon fillets 3 Tbsp olive oil, plus more for grill 2 tsp lime zest 3 Tbsp fresh lime j...
Ingredients
Lime Salmon
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, plus more for grill
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
Coconut Rice
1 1/2 cups Zico Coconut Water
1 1/4 cups canned coconut milk
1 1/2 cups jasmine rice, rinsed well and drained well
1/2 tsp salt
Avocado-Mango Salsa
1 large mango, peeled and diced
1 cup chopped red bell pepper (1/2 large)
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Zico Coconut Water
Salt and pepper, to taste
Directions
Full recipe from : yummly.com
For the salmon:
In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
For the coconut rice:
While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork.
For the avocado-mango salsa:
While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
Serve salmon warm with coconut rice top with avocado mango salsa.
Gardener
10:19:00 AM
Here’s what you will need: 1 mango, cubed 1/2 cup of red onion 1 bell pepper, cubed 1 avocado, cubed 2 Tbsp. of lime juice 1 Tbs...
Here’s what you will need:
- 1 mango, cubed
- 1/2 cup of red onion
- 1 bell pepper, cubed
- 1 avocado, cubed
- 2 Tbsp. of lime juice
- 1 Tbsp. of olive oil
- Salt & pepper
- 1/4 cup of cilantro
- 4 cups of cooked rice
- 3 Tbsp. of rice vinegar
- 1 Tbsp. of sugar
- 1/2 tsp of salt
- 1 lb shrimp
- Flour
- Eggs
- Panko
- Oil for frying
- Nori
Directions:
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Mix the mango salsa. In a mixing bowl, combine the mango, red onion, bell pepper, avocado, lime juice, and olive oil. Add salt and pepper to taste. Then, set aside.
Next, it’s time to season the rice. In a large mixing bowl, mix the cooked rice with rice vinegar, sugar, and salt. Set that mixture aside.
Prepare the shrimp for deep-frying. Season the shrimp with salt and pepper. Coat the shrimp in flour, then eggs and, lastly, panko. Fry in oil until crispy and golden brown.
Finally, it’s time to make the hand rolls. First, place the nori sheet in your left hand. Second, spread some rice in the left third of the nori sheet. Then, layer on a few of the fried shrimp, spoon some of the mango salsa over and roll into a cone shape. Enjoy!
karari
10:17:00 PM
Ingredients ¼ cup fresh orange juice (about 1 medium orange) 2 tablespoons honey 2 tablespoons low-sodium soy sauce 1 tablespoon ol...
Ingredients
¼ cup fresh orange juice (about 1 medium orange)
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon ground ginger
1 (1 - 3 pound) salmon fillet
Instructions
Full recipe from : yummly.com
Whisk together orange juice, honey, soy sauce, olive oil, garlic, and ginger in a 2-cup measuring cup. Place salmon in large zip top bag and pour marinade in with salmon. Close and allow to marinate 20 minutes to an hour.
When ready to cook, preheat grill or grill pan over medium heat. Brush with olive oil, remove salmon from zip top bag and place onto grill pan. Cook 2 - 5 minutes (depending on thickness of salmon), then use tongs or a large spatula and turn salmon over to the other side to cook another 2 - 5 minutes (depending on the thickness). Remove from grill pan and allow to rest about 5 minutes before serving.
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