Spicy Lemon Shrimp Skewers

Spicy Lemon Shrimp Skewers

Level: Easy

Total: 40 min

Prep: 25 min

Cook: 15 min

Yield: 6 servings

Ingredients:

 

6 lemons

Kosher salt

1 stalk lemongrass, finely chopped

3 tablespoons extra-virgin olive oil

3 tablespoons Sriracha (Asian chile sauce)

2 cloves garlic, minced

 

 

1 tablespoon fish sauce

2 teaspoons packed light brown sugar

30 extra-large shrimp, unpeeled

Vegetable oil, for the grill

2 tablespoons chopped fresh mint

Directions:

1. Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.

2. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.

3. Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.


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Lumpia – Filipino Egg Rolls

Lumpia – Filipino Egg Rolls

Lumpia is the Philippines’ version of Egg Rolls.  Like so many other Asian countries the Filipino Lumpia comes in many varieties.

There is Lumpiang Sariwa or “Fresh Lumpia” that are very thin crepe like wrappers that are filled with stir fried vegetables, shrimp, meats, or a combination of them.  Lumpiang Shanghai are meat filled deep fried egg rolls that are tightly wrapped to look like thin cigars or are cut into smaller pieces when served as appetizers, they are usually served with a sweet and sour dipping sauce.  Then there are fried lumpia that closely resemble spring rolls.  Fried Lumpia can be filled with just about anything including ripe bananas which are actually called Turon or Banana Lumpia.

Fried Lumpia is a favorite in my house; I make them by the dozen and freeze them so we always have some on hand.  Making fried lumpia is pretty easy since I usually toss in whatever I have on hand including ground beef, green beans, tofu, carrots, bean sprouts, potatoes, and onions.  You can put any combination of meats, seafood, and veggies in a fried lumpia, it’s really not complicated.  Whatever ends up as my filling I always serve it with a garlic vinegar sauce, my family loves it!

Today I’ll share my version of Fried Lumpia.  I’ll list ingredients just remember they’re all pretty much optional and you can toss in whatever you prefer; but use at least 3 of the optional items in your filling.  You can buy frozen egg roll wrappers at any Asian Market, most packages contain 25 wrappers.

Fried Lumpia

Ingredients:

1 or 2 Package Egg Roll Wrapper – thawed

1 Lb. Ground Beef – but you can use pork, chicken, turkey, or shrimp instead

1 Small Onion Chopped

1 Tbs. Garlic Minced

2-3 Potatoes – Cooked and cubed (optional)

2 Cups Bean Sprouts (optional)

1 Package Firm Tofu – cut into small cubes

1 Cup Shredded Carrots (optional)

1 Cup Fresh String Beans – Thinly sliced (optional)

1 Cup Shredded Cabbage (optional)

1/8 Cup Soy Sauce

1/2 Tsp. Salt

1/2 Tsp. Ground Black Pepper

1 Egg slightly beaten (to seal wrappers)

Oil for frying

Dipping Sauce:

1/2 Cup White or Rice Vinegar

1/2 Tsp. Garlic Minced

1/4 Tsp. Ground Black Pepper

1/4 Tsp. Chili Pepper Flakes (optional)

Directions:

Heat about 1 Tbl. of oil in a wok or large skillet.

Saute chopped onions until they start to turn translucent.

Add minced garlic and saute for about 1 minute, be careful not to burn the garlic.

Add ground beef or whatever meat you are using.  If you are using shrimp add them later after veggies have cooked as shrimp cook quickly and will over cook if you have to cook veggies.

Add salt and pepper.  Cook until meat is well done and crumbly.

Add beans, carrots, cabbage if you are using them.  Cook until soft.

Add Bean Sprouts and cook until soft.

Gently stir in Tofu and soy sauce.

Remove from heat, drain liquid from pan, and set aside.

Thaw egg roll wrappers and remove from package.

Separate wrappers being careful not to tear.  Place on a plate and cover with a damp paper towel.  You will be using one wrapper at a time so keep the others under the damp paper towel to keep them from drying out.

Take one wrapper and place on flat surface.

Place about 1 to 1 1/2 heaping tbl. of filling along one side of the wrapper.

Fold over both ends and roll like a burrito.

Brush some beaten egg on the wrapper to seal.

Place on a plate if you will be frying the same day or place in freezer bag if you plan on freezing them for later.

Repeat until you use all the wrappers.

When you’re ready to fry heat about 2″ of oil in a pan or use your deep fryer.

If you are frying the ones you just made, fry them in hot oil until they turn dark golden brown.

Place them on paper towels to absorb excess oil.

Serve hot.

If you are frying frozen lumpia, carefully place FROZEN lumpia in the heated oil.  Do not thaw them as they will get too soft and fall apart.  Fry them until dark golden brown.

To make the sauce just add all the sauce ingredients into a bowl and stir.

Other options for the fillings include shredding sweet potatoes, chopped water chestnuts, sliced bamboo shoots,and pretty much anything you like.


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Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


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Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
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Seared Salmon in Creamy Lemon Dill Sauce

Seared Salmon in Creamy Lemon Dill Sauce

Salmon, that pretty pink fish fillet rich in protein and Omega-3 Fatty Acids is not only good for you it’s delicious too!

I love salmon because of it’s mild flavor making one of the easiest fish to prepare in so many different ways.  You can make salmon patties, burgers or cakes; grill salmon steaks and kabobs; use it in fish stew; and fry or bake it topped with all sorts of sauces.  In short Salmon is like a blank canvas!

One of my favorite Salmon recipes is Seared Salmon with Creamy Lemon Dill Sauce.  It’s delicious!  I serve it with a side of poor man’s pasta (that’s spaghetti or any type of pasta tossed in butter and garlic then sprinkled with parmesan cheese) or if we’re on diets (which we are almost always on) I serve it with grilled asparagus or sauteed spinach.  Anyway you serve it this Salmon dish is wonderful!

Seared Salmon with Creamy Lemon Dill Sauce

Ingredients:

1 large Salmon fillet sliced into 3-4 strips (see picture)

1 Tbs. Olive Oil

2 Tbs. Butter

Pinch of salt & pepper

1 Tsp. Garlic – minced

1/2 Cup Chicken Broth

1 Cup Heavy Whipping Cream

2 Lemons – 1 with juice squeezed out and the other cut in slices for garnish

2 Tbs. Fresh Dill chopped

Directions:

Pat Salmon slices dry with a paper towel and season both sides with salt and pepper.

In a medium to large skillet melt 1 Tbs. butter in the olive oil.

When butter is melted add salmon, cook both sides about 5 minutes per side.

Remove cooked salmon from pan, place on a dish and set aside.

Add garlic to skillet and cook just until it starts to turn brown.

Add chicken broth and lemon juice to skillet and scrape off any salmon pieces and garlic off the bottom.  This is called “deglazing”.

Bring liquid to a simmer and add heavy whipping cream.

Simmer for about 3-4 minutes until sauce starts to thicken a bit.

Place salmon back into skillet to warm up.

Add dill to sauce and spoon over salmon.

Place salmon on serving dish.  Pour sauce over salmon garnish with lemon slices to serve.

 


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Easy Crab Cakes with Remoulade

Easy Crab Cakes with Remoulade

I just love Crab Cakes, don’t you?  What’s not to like?  They’re crunchy on the outside, tender on the inside and delicious to boot!

For some reason I used to think Crab Cakes were something you ordered as an appetizer at a fancy restaurant, that is until I realized just how easy they are to make at home.  Actually what prompted me to explore the making of crab cakes were the Crab Cake burgers they had on the menu at Ruby Tuesday’s.  I loved them!  Then for whatever reason they disappeared from the menu, boo!  In the end I decided that Carb Cakes were super easy to make, and guess what, you can even make a bunch to freeze for later use!

So know not only do we make homemade Crab Cakes for those Crab Cake burgers, we make them for potlucks, game days, birthday parties, and other events.  They’re great appetizers and snacks too of course!

For the best Crab Cakes I use Jumbo Lump Crab meat or if I can’t find that Lump Crab meat is the next best thing.  I avoid using canned crab meat as it’s too shredded and in my opinion has a fishier smell and taste.

So here’s my recipe for Crab Cakes and Remoulade, which is a must have!  Remoulade is the dipping sauce for the cakes and I also use it as a condiment when making crab cake burgers.

Crab Cake

Ingredients:

1 Lb. Jumbo Lump Crab meat

1/4 Cup Panko

2 Tsp. fresh parsley chopped

2 Stalks Green onions chopped

1 Tsp. Old Bay Seasoning

1 Egg

1/2 Tsp. Dijon Mustard

1 Tbs. Mayonaise

Oil for frying

Directions:

Combine crab, panko, parsley, green onion, and Old Bay in a bowl.  Mix well, it should be lumpy so don’t over mix it.

In a separate bowl beat egg, mayo, and mustard together.

Combine with crab mixture until it’s evenly distributed.

Form into patties – larger patties for burgers or small ones for appetizers.

Place on a sheet covered with parchment paper and refrigerate for about 1/2 hour or until firm.

Heat oil in pan and pan fry patties until it turns brown and crispy on the outside, gently turn over and fry other side.

Drain on paper towels before serving.

Remoulade

Ingredients:

1/2 Cup Mayonaise

1 stalk green onion chopped

1 Tsp. relish

1 Tsp. Hot Sauce (I use Crystal or Louisiana)

1 Tbs. Horseradish (not the creamy type)

1 Tbs. Dijon Mustard

1/8 Tsp. Cayenne Red Pepper

Directions:

Mix everything together.  Refrigerate until ready to serve.

 

 

Easy Crab Cakes with Remoulade
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