Sweet-and-Spicy Shrimp with Mint Sauce

 



Jud made this last night for dinner. It was a do-over. It was light, easy, (especially for me), fast, and healthy.  (Hard combination to argue)
Brown sugar give it the sweet and the cayenne delivers the heat. Jud only used about 1/2 t. of cayenne because we didn't want to ruin it with too much heat.  He said next time, he would use a whole teaspoon.  He halved the recipe.







1/4 cup (packed) light or dark brown sugar
3 1/2 tablespoons fresh lemon juice, divided
2 tablespoons plus 1/2 cup vegetable oil, divided , plus more for brushing
2 teaspoons cayenne pepper
2 teaspoons finely grated lemon zest
1/2 teaspoon salt, plus more as needed
2 cups (packed) fresh mint leaves

Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, cayenne, lemon zest, and 1/2 teaspoon salt in a medium bowl. Add shrimp and toss to coat. Let marinate for at least 30 minutes or up to one hour.

Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in a blender or food processor. Pulse, scraping down sides occasionally, until mint is finely chopped and mixture is smooth. Season sauce to taste with salt.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Thread shrimp onto skewers. Grill shrimp until just opaque in the center, 2-3 minutes per side. Serve with mint sauce.

Grilled Lemon Fish with Sweet Corn and Tomatoes

 

 

This comes from Iowa Girl Eats blog.
Grilled Lemon Chicken with Sweet corn and tomatoes

Ingredients (serves 2)
6 tablespoons Homemade Lemon Dressing, divided
Juice of 2 lemons
6 tablespoons olive oil
2 garlic cloves
salt and pepper to taste

2 tilapia
1/2 cup rice
1 cup water
3/4 cup fresh sweet corn, cut from the cob (I used 3 )
1/4 cup red onion, minced
salt and pepper
1/2 cup cherry tomatoes, quartered
Instructions:

• Marinate fish in 3 tablespoons lemon dressing for 15-20 minutes. Grill on high heat then set aside when done
• Bring water to a boil in a small saucepan. Stir in rice, place a tight fitting lid on top, turn the heat to low and cook for 12-15 minutes, or until the rice is tender and all the water has been absorbed
• Heat 1 tablespoon lemon dressing in a skillet over medium-high heat. Saute' corn and red onion for 3-4 minutes, or until onion is soft. Add in cooked rice and 1 more tablespoon lemon dressing. Season with salt and pepper to taste.
• Stir in cherry tomatoes.  Place a nice serving on the plate and top with the grilled fish. Drizzle with remaining tablespoon of lemon dressing.

Maryland Crab Cakes with Quick Tartar Sauce

http://www.onceuponachef.com/2010/07/maryland-crab-cakes-with-quick-tartar-sauce.html

Printable Recipe 

Ingredients:
1 large egg
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko
Canola oil
Directions:
1. Line a baking sheet with aluminum foil
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl. Mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Note from   author of recipe: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
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Quick Tartar Sauce:
Ingredients:
1 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.