Shrimp Fra Diavolo

INGREDIENTS
1 pound large shrimp, peeled and deveined
1 teaspoon dried crushed red pepper flakes
corse sea salt
freshly ground black pepper
4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1 28-ounce can crushed tomatoes
1 cup dry white wine
1 teaspoon Italian seasoning
1 16-ounce package linguine
1/4 cup chopped fresh parsley

PROCEDURE
Heat 3 tablespoons oil in a large heavy-bottomed pan over medium-high heat. Add shrimp, red pepper flakes, and salt and pepper, to taste. Cook, tossing, until opaque and cooked through, about 3 minutes. Remove shrimp from pan.

To the hot pan add 1 tablespoon oil, onion, and garlic; sauté until translucent, about 5 minutes. Add tomatoes, wine, and seasoning. Simmer until the sauce thickens, about 15 minutes.

While sauce simmers, cook linguine according to package directions. Return shrimp to pan and add pasta directly to pan. Toss to coat pasta and warm shrimp throughout. Add parsley. Finish with salt and pepper to taste.

Yield: 6 servings.


Thanks to http://www.gastronomersguide.com/.

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Shrimp and Pineapple Teriyaki

INGREDIENTS
1 pound shrimp (pealed and deviened)
1/4 cup teriyaki sauce
1/4 cup pineapple juice
1 tablespoon oil
1/4 cup pureed pineapple
1 pineapple (cut into bit sized pieces)
1 teaspoon sesame oil
1 green onion (chopped)

PROCEDURE
Marinate the shrimp in the teriyaki sauce and pineapple juice for 10-20 minutes in the fridge.

Heat the oil in a pan.

Add the shrimp and saute until cooked, about 2 minutes per side and set aside.

Reduce the marinade by half in the pan.

Add the pineapple and heat.

Remove from heat and mix in the shrimp and sesame oil.

Garnish with the green onion.


Thanks to http://closetcooking.blogspot.com/.

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Pistachio-Crusted Salmon

INGREDIENTS
4 thick (4-ounce) salmon filets
1 cup pistachios
2 tablespoons whole cumin seeds
3 tablespoons Dijon mustard

PROCEDURE
Preheat the oven to 350F and put the oven rack on the upper-middle position. Grind the cumin seeds and pistachios in a mortar and pestle or spice grinder until the pistachios are coarsely ground into mixed small and medium-size pieces.

Arrange the salmon filets in a lightly oiled baking dish, skin side down. Season the flesh side of the salmon filets with a light sprinkling of salt and pepper. Spread the Dijon evenly over the filets, then press the pistachio and cumin seed mixture firmly onto the mustard to coat each filet evenly. Drizzle each filet with olive oil and another light sprinkling of salt and pepper.

Bake the filets until they're barely translucent in the center, 20 to 30 minutes.


Thanks to http://www.cookthink.com.

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Lump Crab, Mango, Fennel & Avocado Salad

INGREDIENTS
8 oz fresh lump blue crab meat, picked over for shells
1 tbsp butter
1/2 fennel bulb, cored then very thinly sliced/shaved
1 small ripe mango, peeled, pitted & diced
1/4 cup fresh cilantro, chopped
1/2 fresh jalapeno, chopped (optional depending on if you like spicy) juice from
1 lime
1/2 avocado, pitted, peeled and cut into
6 slices then sprinkled with lime juice
kosher salt and freshly cracked black pepper

PROCEDURE
Add shaved fennel, diced mango, cilantro and jalapeno to a bowl. Squeeze juice from 1/2 a lime over ingredients. Season with kosher salt & freshly cracked black pepper. Stir to combine thoroughly. Taste and adjust seasoning as necessary with more lime juice, kosher salt and freshly cracked black pepper. Set aside and allow flavors to marry while preparing the rest of the dish.

Place a small saute pan over medium-high heat. Add butter to the pan. Once the butter has melted and begun to bubble and foam, add crab meat to the pan. Gently toss the crab meat to coat, trying not to break up the lumps. Sprinkle with kosher salt and freshly cracked black pepper. Allow crab meat to cook in butter for about 5-7 minutes, gently tossing occasionally.

To serve, places 3 avocado slices on a plate, season with kosher salt and pepper. Pour half of the crab mixture over the avocado. Next, spoon the fennel and mango mixture over the crab and avocado. We suggest serving fresh, hot corn tortillas along side and eating the salad like a taco! Serve immediately and enjoy!

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Tamarind Shrimp Recipe

Everytime I go home to our province where seafood is so cheap, I make sure I get myself some roasted shrimp. This recipe has a new twist and I can't wait to try it!

INGREDIENTS
about 2 lbs shrimp, shelled & deveined or with shell on
6 scallions ( green onions)
5 red chili peppers about
3 Tablespoons peanut oil
1/2 cup tamarind and plum sauce
1 large handful cilantro leaves

For the tamarind /plum sauce:
4 1/2 ounces tamarind paste, without the seeds
1 1/2 cups boiling water
1/2 cup plum sauce
1/2 cup oyster sauce
1 teaspoon salt
1/2 cup sugar

PROCEDURE
In saucepan, water, tamarind paste, plum sauce, oyster sauce and sugar. Bring to a boil and combine well.

Set aside.

For the Shrimp:.
Cut the scallions into 1″ lengths and finely slice the chilies.

In large wok or large deep sauce pan, add oil. Let oil heat for a few seconds , then add shrimp. Cook shrimp for about 3 minutes then add chili’s and half of the scallions and toss well to combine ingredients. Add the tamarind and plum sauce.

Continue cooking shrimp for about another 5 minutes, or until shrimp are cooked (depending on how big the shrimp are). Plate shrimp and garnish with remaining chopped scallions, chili and/or cilantro leaves.

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