Asparagus ‘n’ Shrimp with Angel Hair
-1/2 pound uncooked shrimp (16-20 per -pound), peeled and deveined
-1/4 teaspoon salt
-1/8 teaspoon crushed red pepper flakes
-2 tablespoons olive oil,
-8 fresh asparagus spears, trimmed and cut into 2-inch pieces
-1/2 cup sliced fresh
-1/4 cup chopped seeded tomato, peeled
-4 garlic cloves, minced
-2 teaspoons chopped green onion
-1/2 cup white wine or chicken broth
-1-1/2 teaspoons minced fresh basil
-1-1/2 teaspoons minced fresh oregano
-1-1/2 teaspoons minced fresh parsley
-1-1/2 teaspoons minced fresh thyme
-1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
BAKED KING CRAB
-2 lbs king crab legs
-1 stick unsalted butter, room temperature and softened
-1 teaspoon Sriracha
-1 1/2 tablespoons lemon juice
-1/2 tablespoon sugar
-3 dashes smoked paprika and more for dusting
-1 tablespoon chopped parsley and/or chives
*Add Old Bay to taste.
Preheat oven to 400F.
Cut the king crab legs into shorter segments using a pair of scissors. Cut the crab leg segments lengthwise to expose the crab meat. Alternatively, you can also cut the top part of the shell to expose the crab meat
Arrange the king crab legs in a baking tray and bake for 20 minutes. In the meantime, make the Sriracha Lemon Butter by whipping the softened butter with a whisk. Add the Sriracha, lemon juice and sugar, whisk to combine well. Set aside. As soon as the crab is out of the oven, spoon the butter over the crab meat. Dust with more smoked paprika and garnish with chopped parsley and/or chives. Serve immediately.
Heavenly Crab Cakes
-1 pound imitation crabmeat, flaked
-1 cup Italian bread crumbs
-1/4 cup egg substitute
-2 tablespoons fat-free mayonnaise
-2 tablespoons Dijon mustard
-1 tablespoon dill weed
-1 tablespoon lime juice
-1 teaspoon lemon juice
-1 teaspoon Worcestershire sauce
Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.
-1/4 cup ruby red grapefruit juice
-2 tablespoons balsamic vinegar
-2 tablespoons maple syrup
-2 garlic cloves, minced
-2 teaspoons olive oil
-4 salmon fillets (4 ounces each)
-1/4 teaspoon salt
-1/4 teaspoon pepper
-Fresh thyme sprigs, optional
In a small saucepan, bring the grapefruit juice, vinegar, syrup and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer 2 tablespoons to a small bowl; add oil. Set remaining glaze aside.Sprinkle salmon with salt and pepper; place skin side down on grill rack. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4-6 in. from the heat until fish flakes easily with a fork, 10-12 minutes, basting occasionally with maple-oil mixture. Drizzle with reserved 2 Tbsp. glaze. If desired, garnish with fresh thyme sprigs.
Parmesan Baked Cod
4 cod fillets (4 ounces each)
2/3 cup mayonnaise
4 green onions, chopped
1/4 cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
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