Shrimp Cakes with Ginger Butter



This picture didn't turn out very well, so I will replace it when I make them again.  Jud liked them more than I did, but I would definitely make them again. I saw this recipe on Giada De Laurentis' show. Mini Shrimp Cakes with Ginger Butter







Printable Version:   Shrimp Cakes with Ginger Butter
Shrimp Cakes:
3 tablespoons vegetable oil
5 large button mushrooms, stemmed, chopped into 1/4 inch pieces
2 large shallots, minced
1 medium carrot, diced into 1/4-inch pieces
1 pound extra-large shrimp, peeled and deveined
3 tablespoons plain breadcrumbs
1 large egg
zest on 1/2 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1/4 cup vegetable oil, plus extra as needed for frying shrimp cakes

Ginger Butter:
1 stick unsalted butter, at room temperature
One 1/2-inch long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
2 teaspoons soy sauce

Directions:
For the shrimp cakes--Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots, and carrots. Cook, stirring frequently, until the carrots begin to soften, 6-7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. For the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.

For the ginger butter--Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch thick pieces and place on cooked shrimp cakes.

Pan Fried Trout with Tomato/Basil Sauce 2

I have made this dish before, but I used the lazy way this time.  I had some roma tomatoes that were going to go bad, so I put a little olive oil with 1 onion, 1 clove of garlic, and about 6 of the tomatoes.  I let them cook until they were nice and soft. Then I added about 1/4 cup of fresh basil. I poured this over the trout or in my case tilapia.





Remove the sauce from the heat. Clean-out the pan and heat over medium-high heat. Add 1/2 teaspoon oil. Sprinkle fish with salt and pepper. Cook 2 minutes on each side.  Top with tomato mixture.


Creamy Pico de Gallo Shrimp

This is served over rice and all that creamy goodness seeps down into the rice to make it amazing.  This sauce would be good on pork tenderloin, chicken or fish.  You get the idea that we really liked the sauce.  You are right. Jud was convinced that we needed a pound, but 1/2 pound would have been plenty for us.  He ate about 1/2 a pound himself so I guess he was right. I got the recipe from Becky Upchurch. We are hiking buddies, and she likes to cook as much as me. She found in the Express News' May 2012 issue.


Ingredients:
12 large wild-caught (16-20 count)
2 tablespoons butter
1/4 cup purple onion, diced
2 cloves garlic, minced
2 fresh jalapenos, seeded and diced
2 tablespoons dry white wine
1 Roma tomato, seeded and diced
1 tablespoon cilantro, diced
1/2 cup heavy cream
juice of 1 lime, don't leave this out
3/4 teaspoon Kosher salt
Pinch freshly ground black pepper
In a hot pan, melt butter and sear shrimp for 30 seconds on each side. Remove shrimp and set aside. In same pan, saute onion, garlic, and jalapeno until onion becomes soft- 4 min.  Deglaze pan with wine. Let wine reduce by 1/2 then add tomato, cilantro, cream, lime juice, salt, pepper, and shrimp. Simmer until sauce thickens slightly. Taste for seasoning. Serve over rice.

Talapia with Orzo and Roasted Vegetables

http://www.thekitchn.com/recipe-ginger-cilantro-sesame-baked-tilapia-fish-24737
I got this recipe from two different places. First, the fish recipe came from Pintrest and the link is above. I got the orzo recipe from Barefoot Contessa and the link follows. orzo with roasted vegetables  I made several variations to this recipe because I am not a huge fan of eggplant unless it is eggplant parmesan.





Printable Version:
Talapia with Orzo and Roasted Vegetables
Ingredients for the fish:
2 talapia filets
salt and pepper
2 garlic cloves
1 inch ginger root - grated
1 jalapena pepper, chopped
1/3 cup cilantro
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions and cilantro for garnish
Method:
Heat oven to 475 degrees. Pat the fish dry with a paper towel and salt and pepper both sides of the fish.  Place in a baking dish.

Process the garlic, ginger, jalapena, cilantro white wine, soy sauce, and sesame oil until smooth. Pour sauce over the fish and bake 8-10 minutes.

Ingredients for the Orzo:
1 cup orzo -- cook in boiling water until al dente.
Roast the following vegetables for 35 minutes in a 475 degree oven.

1) chopped red onion
2) chopped bell pepper
3) 1 zucchini
4) 1 clove garlic, minced
5) about 25 grape tomatoes-- bigger ones I cut in 1/2
Put all vegetables in a baking dish and sprinkle with about 3 Tablespoons of extra virgin olive oil. Then salt and pepper the vegetables.
I roasted my vegetables except the tomatoes for 20 minutes. Then I added the tomatoes and placed the fish on the other side of the pan and cooked an additional 10 minutes.

Place the drained orzo in a large bowl and add the following:
1) 3.5 oz of feta cheese (I bought crumbled goat cheese instead)
2) about 1/2 cup black olives
3) roasted vegetables
4) 1/3 cup toasted pine nuts
5) 15 fresh basil leaves, cut into julienne

Barefoot Contessa adds a dressing, but I didn't think it needed it and didn't want the added calories.

Broiled Tilapia with Tomato-Caper Salsa

The tilapia was great, but the salsa was the star of the meal. We ate every bite of the salsa. It would be good on pork or chicken also.
This came from Cooking Light - December 2005










Ingredients for the Salsa:
1 cup chopped tomato
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon capers, drained
1 tablespoon white wine vinegar
1/2 teaspoon anchovy paste
2 garlic cloves, minced
1 1/2 tablespoons extra virgin olive oil, divided
1/4 teaspoon salt, divided
Directions for Salsa:
Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.  Set aside.
Directions for the Fish:
Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4-8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with the salsa.

Shrimp Stuffed Peppers

This is one of those mistakes that turned out good.  When I read the recipe and jotted down what I needed, I knew I needed shrimp, but I didn't write or forgot about the lobster and crab. It turned out really good, but I think the crab and lobster would have been a nice addition.
Adapted from Talk about Good Cookbook, Mrs. George Parker






Ingredients:
1/2 of a large onion
1 rib of celery
1/2 of a small bell pepper
1/2 stick of butter
1/2 pound shrimp
1 small can lobster
1 small can crab meat
1/2 cup of cooked rice
2 bell peppers
bread crumbs
2 bay leaves----- black and red pepper-----lemon slices
1 teaspoon flour, 1 1/2 tablespoons tomato sauce, Tabasco sauce to taste, black and red pepper
1. Chop the first 3 ingredients ingredients fine and wilt down in 1/2 stick of butter (about 2 minutes). Boil 1/2 pound large shrimp with 2 bay leaves, salt, black and red pepper and lemon slices. When the shrimp turn pink, remove the shrimp from heat; peel and devein; then chop fine. Cook 1/2 cup rice.
2. Cut the peppers in 1/2 lengthwise, remove seeds, and boil in a pan with a little water for about 5 minutes. Remove and set aside.
3. Combine vegetables (onions, celery, bell peppers),  tomato sauce mixture (flour, tomato sauce, Tabasco sauce, black and red pepper) and shrimp. Cook 5-10 minutes on medium heat. Remove from heat. Add lobster, crab meat, and cooked rice.
4. Stuff parboiled peppers, place in casserole, and top with bread crumbs. Bake 30 minutes at 350 degrees.

One-Pot Shrimp Paella

This was a really good dish.  We had bought a ham for Easter so just adding shrimp and rice and a few other ingredients and dinner is ready.  I love cooking with shrimp because it takes so little time to cook. The ham was already cooked, so dinner was ready in the time it took to cook the rice.



Printable Version:
https://sites.google.com/site/whatscookingsherry/one-pot-shrimp-paella



Ingredients:
1 tablespoon olive oil
 1 1/2 cups diced lean ham
1 cup chopped onion
1 cup chopped red bell pepper
1 pound large shrimp, peeled and deveined (I cut mine in thirds)
1 1/4 cups aborio rice
 3 1/4 cups (or more) low-sodium chicken broth, divided
1/4 teaspoon saffron threads, crumbled (if desired)
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika (I just used the paprika I had)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pimiento-stuffed olives, halved
Directions:
1. Heat oil in heavy large skillet over medium-high heat.
2. Add ham, onions, bell pepper and saute' 5 minutes. Add shrimp and saute' an additional 3-4 minutes; removefrom skillet and set aside. In same skillet, add rice, broth, saffron, paprika, salt and pepper.
3. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes.
4. Stir shrimp mixture into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten.
5. Cover and cook over low heat until heated through, about 3-5 minutes. Adjust seasoning to taste with more salt and pepper, if deeded. Makes 6 servings

Salmon Cakes

Canned salmon is such a good thing to keep in your pantry.  It is always nice to know that I can have salmon cakes just by opening a can and adding a few ingredients that I usually have on hand.

Printable Version:

https://sites.google.com/site/whatscookingattheedwards/salmon-cakes

Ingredients:

1 small can of salmon makes 4 cakes

1 egg yolk

1 Tablespoon scallions

1/8 cup bread crumbs

wheat germ for breading or use extra bread crumbs

vegetable oil for frying

Drain and pick shells out off salmon.  Combine 1st 3 ingredients. Add 1/8 cup bread crumbs. Form into patties and dust with additional bread crumbs or wheat germ. Fry 2 minutes on each side.

I keep a jar of wheat germ in the freezer. This is about the only thing that I use it for so it lasts me forever.

Broiled Tilapia with Mustard/Chive Sauce

I am always looking for ways to get more fish in our diet and this is a good sauce to use with the fish.  I think sour cream may get my vote instead of the yogurt, but the yogurt was good.  I didn't have any chives and was going to use scallion tops, but I forgot. The color would have been better for a picture and the onion taste would have been nice.  There is always next time.
Food Network - Giada De Laurentiis


Printable Version:
https://sites.google.com/site/whatscookingattheedwards/broiled-tilapia-with-mustard-chive-sauce

For Fish:
Use as many fish as you have people.  Since it was just Jud and me I will give you that recipe.
2 tilapia filets
extra virgin olive oil for drizzling
salt and pepper to taste
Ingredients for Sauce:
1/4 cup full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon dijon mustard
1/4 cup lemon juice- 1 lemon
2 T fresh chives
salt and pepper to taste
I always use the zest of the lemon when I use lemon juice
Method for fish:
Spray a baking dish with cooking spray and set aside.
Drizzle the fish with extra virgin olive oil on both sides and season with salt and pepper to taste.
Arrange the filets in a single layer and broil 6-8 minutes.  Set aside to cool.
Method for the Sauce:
Add all ingredients in a small bowl and mix until smooth.  Drizzle over cooked tilapia just before serving.

Tilapia with sundried tomato pesto

These two dishes came from Gluten-Free Mommy's blog which I found on Kalynskitchen.com. The recipe for the green beans will follow, but just so you know, we like our green beans much more done than crispy so next time I will cook them much longer instead of just blanching them for 2-3 minutes.  The sundried tomato pesto was really good. I will definately make that again when my basil has reached its ending days.


Printable Version:
https://sites.google.com/site/whatscookingattheedwards/tilapia-with-sun-dried-tomato-pesto

Ingredients for the Sundried Tomato Pesto
1/2 cup cilantro
1/2 cup sundried tomatoes
1/2 jalapena
3 tablespoons olive oil
1/4 cup sliced almonds
salt to taste

Put all ingredients in a food processor and process until smooth or until desired consistency.
In a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter.  Season the talapia on both sides and cook for 2-3 minutes per side.  When done plate and put the pesto on top or along the side to eat with the fish.
Ingredients for the Green beans:
green beans
1/2 pound mushrooms
2 Tablespoons shallots
1 clove garlic
2 tablespoons extra virgin olive oil
zest of 1 lime
salt to taste
Blanch green beans 2-3 minutes in boiling water.  In a separate pan, heat olive oil and cook shallots 30 seconds. Add garlic and cook 15 seconds. Add mushrooms. Saute 2-3 minutes, stirring the green beans. Grate lime zest over the top and serve.