Garlic Butter Shrimp and Corn Sheet Pan Dinner

 Loaded with Munson's peaches & cream summer corn, Aspen Moon's cherry tomatoes, red onion, patty pan zucchini & fresh jalepeno; all topped with a squeeze of lemon and goat cheese feta. Restaurant worthy.

Ingredients:

• 4 ears of corn, shucked and kernels removed
• 1 medium red onion, sliced
• 1 large patty pan zucchini, sliced
• 2 jalepeno peppers, sliced
• 1 tablespoon olive oil

• salt
• 1/2 teaspoon crushed red pepper flakes
• Zest of 1 lemon, plus wedges for serving
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 1/4 pound large shrimp, peeled, deveined, tails removed
• 1 pint cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped

Directions:

Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.

Toss the corn, onion, patty pan and jalepeno with olive oil and sprinkle with 1/4 teaspoon crushed red pepper and salt.

Broil for about 8 minutes, tossing halfway through. Remove from oven.

Add the minced garlic to the melted butter and allow to sit for a few minutes.

Place the butter/garlic mixture, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper in a medium bowl.

Add the shrimp and cherry tomatoes and toss to combine.

Spread the shrimp mixture on top of the corn mixture and broil for about 6 minutes; until shrimp are opaque.

Top with lemon juice, feta cheese and fresh parsley.

Serves 4 folk. I placed on top of cooked pasta. 

Shrimp Scampi in a Foil Packet

 

From Food Network. Super fast and summery version of shrimp scampi and clean-up is a breeze! Serves 4. I served with Baked Feta Pasta (blog: 7/17/22 label: pasta)

Ingredients:

• 2 pounds thawed shrimp, peeled and deveined and tails removed
• 6 tablespoons unsalted butter, cut into cubes
• 2 tablespoons dry white wine
• 4 cloves garlic, chopped
• zest and juice of one lemon
• 1/2 teaspoon red pepper flakes
• lemon pepper or salt and pepper to taste
• 1/2 cup fresh parsley leaves, chopped

Directions:

You can either cook on the outdoor grill set to high heat or in the oven at 425-degrees.

Layer two 18"-long pieces of foil on top of each other (for oven I used a single piece).

Put the shrimp, butter, wine, garlic, lemon zest and juice in the center of the foil. 

Sprinkle with red pepper flakes and seasoning of choice.

Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure packet is completely sealed.

Place on grill or in oven for about 9 minutes.

Sprinkle with fresh parsley.

Roasted Shrimp Cocktail

 Another Ina Garten winner. Must plan a bit ahead if you want the shrimp to be chilled... Whole Foods has Wild Caught frozen shrimp, that is pretty decent for our landlocked Colorado. 

Ingredients:

• 12-15 count frozen shrimp (thawed in refrigerator
• 1 tablespoon olive oil
• 1/2-1 teaspoon lemon pepper
• fresh squeezed lemon juice

Directions:

Peel and devein the shrimp, leaving tails on or off.

In a small bowl, toss the shrimp with the olive oil and the lemon pepper.

Bake at 400-degree convection roast oven for 8 minutes; pink and firm.

Cool slightly and place in refrigerator uncovered. Cover once completely chilled. Drizzle with lemon juice or when served, add lemon slices.

 Your favorite cocktail sauce. Love horseradish, ketchup, Worcestershire sauce, and lemon juice.

Chimichurri Salmon Skewers

This recipe comes courtesy of Life's Ambrosia. The Chimichurri Sauce could be used on just about any fish, meat or poultry; and it truly seals the dish. If the sauce is made ahead; this is a super fast, delicious meal. We bought fresh aspargus at the Boulder Farmer's Market. Simply brush with a thin layer of oil olive, sprinkle on salt and pepper, and shaved fresh garlic. Roast in a shallow baking pan in a 425-degree oven for about 6 minutes; adding fresh Parmesan if desired. I had ready made Spiced Rice with Almonds (blog:4/18/13 label:rice) and both the rice and aspargus complemented the skewers.

Ingredients for the Chimichurri Sauce:

• 3 cloves garlic
• 1 cup packed cilantro, stems removed
• 1 cup packed Italian flat leaf parsley, stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 cup red wine vinegar
• 1/2 teaspoon crushed red pepper
• 1/2 cup olive oil

 Ingredients for Salmon:

• 1 1/2 pound salmon filet, cut into chunks
• salt and pepper
• 2 limes, thinly sliced

Directions for the Chimichurri Sauce:

Place on the ingredients except the olive oil in a food processor; whirl until chopped. Slowly add the olive oil until mixture emulsifies. You may store the Chimichurri Sauce in the refrigerator, but allow to reach room temperature when ready to use.

Directions for Salmon:

Sprinkle the salmon liberally with salt and pepper.

Thread one piece of salmon on bamboo skewers (skewers should be soaked in water before use) followed by one lime slice. Repeat until all salmon is skewered.

Preheat the grill to medium-high heat. Grease the grill grates.

Grill the salmon 2-3 minutes per side until cooked through. 

Remove from the grill and drizzle with Chimichurri Sauce.

Shrimp Tacos with Cilantro-Lime Sour Cream

Guilty of buying another kitchen gadget; after downsizing and heave hoeing a ton of kitchen stuff in 2016. Anyway, bought the stainless steel taco holders on Amazon and look how pretty the tacos look! Just a 1/2 pound of wild caught white shrimp was plenty for Rob and I. Whole Foods had mango/pineapple salsa and it was a perfect topping for the shrimp. The sour cream turned into Greek yogurt cream and I used the full amount of spice rub (except the salt) on the 1/2 pound shrimp; as Rob and I like spicy. I do not care for cayenne pepper and used pepper flakes instead. The Chipotle Rice (blog: 4/10/13 label: rice) and a Bibb lettuce salad and dinner is served...

Ingredients for Shrimp:

• 1 pound medium prawns, peeled and deveined
• 1 clove garlic
• 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon red chili flakes
• 1 tablespoon olive oil 
•  corn tortillas

Ingredients for Cilantro-Lime Sour Cream:

• 1 small container Greek yogurt (original recipe calls for 1/4 cup sour cream)
• 2 tablespoons fresh cilantro
• 1/4 teaspoon ground cumin
• juice and zest from one lime
• salt to taste

Directions for Shrimp:

In a bowl whisk together olive oil, garlic, cumin, red pepper flakes, and salt. Add the shrimp and toss to coat completely. Cover and refrigerate for 20 minutes.

Using a marinate brush, lightly coat each side of the tortillas and cook tortillas one at a time, until soft, about 30 seconds on each side. Place on paper towels to absorb any oil.

Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Remove from heat.

Directions for Cilantro-Lime Sour Cream:

Stir all ingredients together in a bowl.

To serve: I highly recommend the taco holder! 

Lemon Roasted Shrimp and Aspargus

This recipe was from spoonful of flavor.com Definitely easy and delicious. I seved with a red-leafed lettuce salad with fresh strawberries, toasted pecans, herbed goat cheese and Champagne Vinaigrette (blog: December 20, 2015 label: salads) and Bacon, Leek and Mushroom Risotto (blog: January 19, 2015 label: rice).

Ingredients for Shrimp:

• 1 1/2 pound large peeled and deveined shrimp
• 2 teaspoon olive oil
• 1 teaspoon lemon zest ( I used a little more)
• fresh lemon juice
• pinch of red pepper flakes
• salt and pepper to taste

Ingredients for Aspargus:

• 1 pound aspargus, ends trimmed
• 2 teaspoons olive oil
• pinch of red pepper flakes
• salt and pepper to taste

Directions:

Line a rimmed baking sheet with foil and lightly oil.

In a large bowl toss together the ingredients for the shrimp until coated and set aside.

Place the aspargus in a single layer on the prepared baking sheet and drizzle with 2 teaspoons of olive oil, red pepper flakes and salt and pepper to taste. Toss to coat.

Roast in a preheated 400-degree oven for 4 minutes.

Remove from the oven and push the aspargus to one side of the baking sheet.

Dump the shrimp onto the baking sheet and arrange in a single layer.

Roast the shrimp and aspargus for another 5-6 minutes or until shrimp is opaque and pink. Check at 5 minutes.

Check the aspargus after 5 minutes and remove if want a little crisper.

Squeeze fresh lemon over everything.

Thai Baked Salmon

I have not added new recipes for quite sometime...  Reason being: our house is under contract and we are moving to Boulder! Well, rent in Boulder; as the inventory is tight. Hopefully, we will find our "down-sized" dream condo, duplex someday.
This recipe is from ifoodreal.com The Thai sweet chili sauce can be made ahead and refrigerated for a month or so. Love those homemade condiments that you can just whip out of the frig and your ready to go!
As mentioned before we buy frozen salmon fillets from Vital Choice. The salmon fillets are broiled in this recipe and as promised; fantastic...

Ingredients:

• 2 salmon fillets, deboned and skin off
• Thai Sweet Chili Sauce 

Ingredients for Thai Sweet Chili:

• 1/2 cup maple syrup
• 1/4 cup water
• 1 tablespoon cornstarch
• 2 tablespoons white vinegar
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon chili flakes

Directions for Thai Sweet Chili:

Dissolve the cornstarch in the water. In a small saucepan, whisk all the ingredients until combined. Bring to a boil, reduce heat to low and simmer 10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.

Refrigerate for up to a few months.

Directions for Salmon:
Wash and pat dry the salmon fillets. Sprinkle with a pinch of salt and top with 1 tablespoon each Thai Sweet Chili Sauce. Rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and marinate in the refrigerator for at least 2 hours or overnight is the best. Up to 24 hours.

Turn on the oven broiler on high and position top oven rack 5" or so below the heat source. Place the salmon fillets on a foil-lined baking sheet. Coat with remaining marinade from the dish.

Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 teaspoons of Thai Sweet Chili Sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.

Pasta with Shrimp, Spinach, Tomatoes, Patty Pan and Goat Cheese

Check out lifesambrosia.com I must have pinned a million recipes so far and photography is beautiful. Thank you Des! Now, I did tweak the original recipe, but that is what food dishes are all about; tailoring to what suits your tastes. I am sure if you follow her recipe solely, it would be wonderful as well. Rob and I do not live in an area with easily obtainable seafood (duh, Colorado) so alias, we rely on Whole Foods... The shrimp was on sale and wild caught and delicious.

Ingredients:

• 1/2 pound dried linguine ( I used 1/2 package of Jovial Egg Rice Noodles)
• 3 cloves garlic, minced (most likely used more; I like garlic)
• 1 shallot, minced (used two large slices from a red onion from the Farmer's Market, minced)
• 1 patty pan zucchini, shredded (this was my addition)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano (did not use)
• 1/2 teaspoon dried basil (I used fresh basil, about 1/4 cup, cut in slivers)
• 1/2 teaspoon crushed red pepper (use this to your taste) (would use fresh jalapeno next time)
• 1 pound shrimp, peeled and deveined
• 1 tablespoon brandy (I did not use, but used 1 tablespoon butter)
• 2 tomatoes, seeded and diced 
• 2 cups fresh spinach leaves, chopped
• 4 ounces goat cheese (I used Whole Foods Brand Herb and Garlic, but used about 3/4 of the 4 ounces)

Directions:

Cook pasta of choice according to package directions. Drain. A pic of the brand both Rob and I love. 

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Cook onion for 3 minutes, add garlic and cook for 1 minute.

Add shredded patty pan and cook 1 minute. Transfer to a bowl.

Return the skillet to the heat and melt the 1 tablespoon butter and add the red pepper flakes. Add the shrimp and saute until translucent, about 3 minutes. Set the cooked shrimp aside.

Drain the pasta and return to the pan. Add the spinach, fresh shredded basil and tomato to the hot pasta.

Add the goat cheese and garlic/onion mixture and heat in the skillet over medium heat until cheese softens.

Fill pasta bowls and add shrimp on the top. How can you go wrong with all these fresh ingredients! YUM!

Rule of Thumb for Grilling Fish in Foil Packets

Grill fish steaks or fillets 8-10 minutes per inch of thickness or 4-5 minutes per half inch of thickness.

White fish will take less time than red fish.

Let the grill heat up for 10 minutes. Temperature should be moderately hot; about 400-425 degrees.

Coconut-Lime White Fish Packets for the Grill

I was watching Food Network and the chefs were talking about how hard it is to grill fish. It was suggested to try grilling in foil packets. Sooo, I hopped on Pinterest and found this recipe on thescrumptiouspumpkin.com. This method is fairly easy in the prep department, the fish cannot stick to the grill and clean-up is a snap.
I did tweak the recipe to our taste and what was available at the Farmer's Market and in the frig. So here you go with the recipe. I am sure to be on the hunt for more "grilling in foil packets"; as this was restaurant quality!

Ingredients:

• 1 cup sweet corn kernels, fresh (2 ears) or frozen
• 1 shallot, sliced (I used a small red onion)
• 3 large cloves garlic, minced
• 1 tablespoon jalepeno pepper, minced (my addition)
• 1 zucchini, sliced (I used 1 large patty pan)
• 1/2 cup coconut milk (I used one 5.46 fl. oz can)
• 1 tablespoon lime zest (I used 2 tablespoons fresh lemon juice)
• 2 teaspoons curry powder (Madras Curry Powder (blog: spices: March 23) or store bought)
• 6 ounces cod (I used two 6 ounce pieces of salmon with skin on)
• 1 tablespoon fresh cilantro, chopped (I used 1/4 cup)
• salt and pepper to taste

Directions:

The original recipe parboiled the shucked corn for 5 minutes. I did not feel this was necessary with fresh sweet corn. I simply held the corn cob in a bowl, vertically, and sliced down the cob with a knife to release the kernels. Set aside in a large bowl.

The first sweet corn of the season.

Preheat your oven to 400-degrees. I sliced up the patty pan and red onion into large round pieces, brushed with olive oil and salt and pepper on both sides. Place on a baking sheet lined with parchment paper and roast for 10-12 minutes. Allow to cool and chop into large chunks. Add to the corn.

(The original recipe did not roast, but chopped up raw).

Add the minced garlic, jalepeno pepper and chopped cilantro to the mixture.

Combine the coconut milk and lemon juice (or lime zest), curry powder (this was my addition) and combine until smooth. Add this to your vegetable mixture.

My prep chef cleaning cilantro leaves off stems...

Using heavy duty aluminum foil; tear off two 10-inch pieces. Fold in half and open up; as you are going to use the bottom half of the foil to place your prepared foods. I did lightly grease the bottom half;  as I did not add the 2 tablespoons of olive oil to the coconut milk. Original recipe called for light coconut milk.

Rinse and pat dry your fish.

Divide up the vegetable mixture between the two pieces of foil and then place the fish pieces on top. Salt and pepper to taste.

Fold over the top half of the foil on each packet; matching the top half with the bottom half. Fold up the edges by rolling, forming an air-tight packet.

Roll up the edges on both of the remaining sides of the packet. The key is to roll up the edges so there are no leaks.

Preheat your grill to 400-degrees.

Place the foil packets right side up on a grill pan. We grilled for 7 minutes and then flipped over to cook an additional 7 minutes. Remove flipping once more so the packets are right side up again. (We used both a spatula and thongs to do the flipping.)

Be careful when you are opening the hot packets. I served the dish right out of the foil! 

Grilled Sea Scallops with Avocado Puree and Jalapeno Pesto

I placed this on a lettuce bed with cheese nachos on the side. (Actually the nachos were leftover from Comidas last night). The orginal recipe (Bobby Flay) served on tortillas. This would also be good on a bed of rice or rice noodles. Love the scallops we order from Vital Choice. Easy, elegant meal. The orginal recipe is on Food Network. I made the full recipe of Jalepeno Pesto and froze (surprise!) the remainder. We ate the entire recipe of Avocado Puree... 4 scallops per person for dinner.
Ingredients for scallops:

• sea scallops
• olive oil
• salt and fresh pepper to taste

Directions for scallops:

Heat grill to high. Thread scallops on soaked and then frozen wooden skewers. Brush both sides with olive oil and salt and pepper to taste.

Grill scallops until golden brown and cooked through, 2-3 minutes per side.

Ingredients for Jalapeno Pesto:

• 1 1/2 cups cilantro leaves
• 2 jalapenos, chopped
• 1 garlic clove, chopped
• 2 tablespoons pine nuts, toasted
• 1/3 cup olive oil
• salt and pepper to taste

Directions for Jalapeno Pesto:

Combine cilantro jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With motor unning, slowly add the olive oil and process until emulsified.

Maybe made ahead successfully.

Ingredients for Avocado Puree:

• 1 ripe avocado, peeled, pitted and coarsely chopped
• 2 tablespoons chopped red onion
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Directions for Avocado Puree:

Combine all ingredients in a small bowl.

Halibut with Creamy Noodles

We have been using Vital Choice for our source of fish. Their salmon, halibut and scallops are superb; even though they arrive frozen. I like you can decide at the last minute to have fish for dinner. Simply unthaw submerged in cold water for about 20 minutes.
I made up this recipe with ingredient I had on hand. It turned out rather well. Still playing with the times to bake the halibut; which always a bit tricky. This serve 2 people.
Ingredients:

• 1/2 cup half and half
• 1/2 cup chicken broth
• 2 jalapeno peppers (chopped) (adjust heat to your liking)
• salt and pepper to taste
• 2-6 ounce pieces of halbut
• 1 fresh lemon (sliced with seeds removed)
• 2 tablespoons fresh pesto
• salt and pepper to taste
• jovial egg rice noodles

Directions:

Combine half and half and chicken broth in a medium saucepan and heat gently. Add the chopped jalepenos, salt and pepper. Simmer on low.

Wash and pat dry halbut pieces. Butter and salt and pepper a piece of parchment paper. Place halibut on  paper and salt and pepper tops. Add 1 tablespoon each pesto on top of halibut and then evenly place sliced lemon.

Bake haibut at 400-degree oven for about 12 minutes.

While haibut is baking cook egg noodles according to package directions.

Place cooked noodles in 2 bowls, add heated sauce and place baked halibut on top. 

Garnish suggestions: fresh spinach and shredded raw carrots

Parmesan "Caesar" Glaze

This recipe is delicious as a topping for salmon. I will add slices of lemon to cook along side. Very tasty and easy. The ingredients below is enough for 8 salmon fillets.

Ingredients:

• 1/3 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 1/2 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Worcestershire 
• 1 clove garlic (minced)
• 2 tablespoon chopped fresh parsley

Directions:

Rinse and dry salmon fillets. Lightly season on both sides with salt & pepper.

Lightly grease a glass baking dish and place fillets.

Combine all the ingredients above except for the parsley. Place a layer of the glaze on top of each fillet. Lay slices of lemon along side fillets.

Bake in a preheated 400-degree oven for about 20 minutes until golden brown. Garnish with chopped parsley.

Bacon Wrapped Scallops

The scallops were purchased frozen from Vital Choice. Their products are wonderful. Frozen, you can take out what you want at a moments notice; unthawing in a sealed bag in cool water. Cooks in 3 minutes and wah la; a delicious appetizer. I obtained the recipe on-line.

Ingredients:

6 large sea scallops
6 slices uncooked bacon
1/2 tablespoon crushed peppercorns
1/2 tablespoons brown sugar
1 teaspoon garlic powder
juice from one lemon
6 wooden skewers, soaked in water

Directions:

Slightly cook the bacon on a foil-lined baking sheet in the oven about 10 minute at 400-degrees. Pat off grease and allow to cool.

In a small plastic bag combine peppercorns, brown sugar and garlic powder. Add the bacon and massage in the rub into the bacon slices.

Rinse the unthawed scallops under cold water and pat dry with paper towels.

Wrap one bacon slice around each scallop and secure on a soaked wooden skewer (3 per skewer).

Drizzle with the lemon juice.

Preheat grill to 500-degrees.  Grease the grill grate well and add the wrapped scallops. Close lid and cook for 3 minutes. Flip them over and grill for 2 more minutes. Remove from the grill.

Salmon with Almond Herb Crust

Great fresh fish is hard to come by in land-locked Colorado. Salmon is so packed full of goodness; however, we have been disappointed with the quality of what we have bought locally. Our hair stylist, Karly, turned us on to a company out of the northwest. Vital Choice delivers fresh frozen salmon to your doorstep in about 3 days from ordering, protected with dry ice. The container can be returned for no charge to any FedEx location. The salmon and salmon burgers are wonderful. You can thaw the salmon fillets in 20 minutes in cold water and the burgers are placed on the grill frozen and are done in 8 minutes. Highly recommend the company. They also have other fish choices besides salmon. We have tried the albacore tuna, halibut and the scallops. All wonderful. Not inexpensive, but quality is unsurpassed.

This is one of my favorite recipes for salmon. As you can see love the lemon on top. It looks like overkill of lemon, but trust me, it is delicious! Obtained recipe from internet.

Ingredients:

• 2 salmon fillets
• 3 tablespoons roasted almond slivers, chopped
• 1 tablespoon butter (melted) ( I use ghee)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly grated Parmesan cheese
• 2 teaspoons fresh parsley, chopped
• 1/2 teaspoon lemon peel, minced
• 2 cloves garlic, minced
• 1 lemon, sliced and seeds removed
• salt and pepper to taste

Directions:

Rinse fish and pat dry. Place in an oven safe glass dish and add olive oil and coat salmon evenly. Add salt and pepper to taste.

Combine almonds, butter, Parmesan, parsley, lemon peel and garlic. Distribute evenly on top of the salmon and then the lemon slices.

Bake in a preheated 400-degree oven for 16-18 minutes depending on thickness. 

Squeeze the lemon on the salmon and enjoy!