Spicy Lemon Garlic Shrimp over Linguini

This Spicy Lemon Garlic Shrimp over Linguini is the perfect 30-minute meal for two. For those of us that don't like doing dishes, this is a one-pot meal, making cleanup a breeze. Most of the ingredients used are kitchen staples most of us have readily available and if you don't have fresh shrimp, use frozen. I grow a lot of my own herbs, so I like to make my own blend of Italian seasoning with fresh ingredients when possible, but store-bought will work just fine.

Ingredients:

• 250 grams (8 ounces) Linguine Pasta
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 cloves garlic minced
• 1 teaspoon red pepper flakes
• ½ kilo (1 pound) large shrimp (cleaned & deveined) (Note: You can use frozen shrimp in this recipe, but make sure it is completely thawed before cooking.)
• 1½ cups fresh spinach
• ¼ cup of fresh chopped basil
• ½ cup freshly grated parmesan cheese
• salt and pepper to taste
• 1 tablespoon lemon juice

Herb blend: (If you don't want to make your own, use a teaspoon of Italian seasoning)

• ¼ teaspoon fresh chopped oregano
• ¼ teaspoon fresh chopped rosemary
• pinch of dried thyme
• pinch of dried tarragon
• pinch of dried marjoram
• pinch of ground fennel

Directions:

• In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
• Using the same pan, heat olive oil and 2 tablespoons of butter. Using medium-low heat, add the garlic and red pepper flakes and cook until fragrant. Watch it closely because garlic can burn quickly.
• Add the shrimp and salt and pepper to taste. Cook just until the shrimp start to turn pink. Add all the herbs and spinach and cook until the spinach and basil are wilted.
• Add the pasta back to the pot with the remaining butter and parmesan. Gently toss the pasta until the butter is melted.
• Add the lemon juice before serving and serve hot.

We find this the perfect meal for two, but it can easily be scaled up for a crowd. ¡Buen Provecho!

Poor Man's Paella

One of the main ingredients for a great Paella is Saffron. Saffron is hard to find in Costa Rica, but Achiote Paste is available everywhere, and it is also a cheap ingredient.

Ingredients

Herb Blend
• 1 tablespoon olive oil
• ½ cup chopped cilantro
• 2 cloves of garlic, minced
• ¼ cup of fresh lemon juice
• ½ pound of Andouille sausage
• 1 pound raw shrimp
Broth
• 2 cups chicken stock
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• ½ teaspoon red chili flakes or 2 chili de arbol
• 1 teaspoon salt
Paella
• 2 tablespoons olive oil
• 1 tablespoon Achiote* paste
• 1 medium onion diced
• 1 sweet red pepper diced
• 2 cloves garlic minced
• 1 cup of diced tomatoes with juice
• 1 cup of corn kernels
• 1.5 cups Arborio rice
• 2 tablespoons of chopped basil
• 1 tablespoon of drained and diced Pimento peppers

Instructions:

• Cook the Andouille Sausage and allow the sausage to cool completely. Once cooled, cut the sausage into ¼” - ½” coins and set aside.
• Clean and peel the shrimp, leaving the tails, and set aside.
• Prepare the Herb Blend and set aside.
• Prepare the Broth with the chicken stock, smoked Spanish paprika, turmeric, chili flakes and salt in a small saucepan. Bring the broth just to a simmer and keep warm.
• Heat a large cast iron skillet, or paella pan, over medium heat. Add the olive oil. When oil is hot, add the achiote paste. Once melted, add the onion and sweet peppers and sauté for 5 minutes, until they are softened and turning translucent. Add the garlic and sauté for 30 seconds.
  
• Add the rice and stir fry until the rice is completed coated with the oil and achiote.
• Stir in the seasoned broth and bring to a simmer.
• Reduce heat to low and simmer for 10 minutes.
• Add in the sliced sausage and cook for about 5 more minutes.
• Arrange the shrimp on top, pressing the heads into the rice, leaving the tails exposed. Continue cooking for 10 more minutes or so, until liquid is evaporated and the rice is almost thoroughly cooked.
• 
  The secret to great Paella is the socarrat, the crusty crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan. When the rice is almost finished cooking, take the pan with the paella off of the heat, cover it, and let the rice absorb any remaining liquid. This will let the rest of the rice continue to cook while the heat from the bottom of the pan creates a crust.
• Sprinkle chopped basil and the diced & drained Pimento Peppers on top and serve.

Notes: 

* Achiote Paste can be found in most supermarkets in the Latino food aisle.

This is also delicious with the addition of mussels, shredded chicken, etc.

Spicy Asian Rice Bowl

This is a easy spicy Asian shrimp, chicken, or pork dish with vegetables served over Jasmine rice. You can change up the ingredients to use your favorite proteins and vegetables. The first time I made this, we had it with shrimp and it was fabulous. The second time, we had it with chicken, asparagus, green beans, sliced carrots, sweet peppers and onions. Again, it was delicious. 

Ingredients:

• 1/3 cup soy sauce (I use a mix of light and dark soy sauce)
• 1/4 cup hoisin sauce
• 2 tablespoons honey
• 2 roasted Hatch chili peppers pureed in a blended. The chili should be roasted with skin, seeds and stems removed. (You can substitute 1 tablespoon of chili paste for the Hatch chili peppers.)
• 2 tablespoons pineapple marmalade/jam
• 1 pound raw shrimp w/tails, headed and de-veined 
• or
• 1 pound of chicken/pork cut into 1 inch cubes
• 2 cups uncooked jasmine rice
• 3 cups water
• 2 tablespoons olive oil
• 2 cups of mixed sweet peppers cut into 1/2-inch dice. Use yellow, red & green pepper for color.
• 1 cup spring onions, cut into 1/2-inch slices
• 2 cups of broccoli florets 
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger root, or 1/2 teaspoon ground ginger
• 1/4 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 2 tablespoons chopped cilantro

Directions:

• Whisk soy sauce, hoisin sauce, honey, chili puree, and pineapple marmalade together in a bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Add the Jasmine rice to a medium saucepan with high heat and cover the rice with 3 cups of boiling water. Cover the saucepan and lower the heat to a slow simmer for 20 minutes. Do not remove the lid.
• Turn off the heat to the rice and let it rest with the lid on for another 15 minutes.
• Heat the olive oil in a large skillet or wok over medium-high heat.  Cook the vegetables in the oil until they just start to soften, 2-4 minutes. 
• Add the shrimp with all the marinade, and the garlic, ginger, and sesame oil into the vegetables.
• Sauté just until the shrimp is pink and cooked through, about 4-5 minutes. 
• Serve over hot jasmine rice, sprinkled with sesame seeds and cilantro.

Note: This recipe is very versatile and you can change it up to use different vegetable and proteins like sugar snap peas, leaks, bok choy, cauliflower,  diced chicken or pork.

Spicy Coconut Shrimp and Pasta

So, what do you make when you’re craving Shrimp Alfredo with Linguini, and you have no milk, no butter, no cream, and no parmesan cheese? Spicy Coconut Shrimp and Pasta!

Ingredients

• 500 grams of Pasta (spaghetti, linguini)
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¾ teaspoon salt
• 1 tablespoon coconut oil
• 1 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced (or ¼ teaspoon ground ginger)
• 1 Panamanian chili pepper (Scotch Bonnet or Jalapeño work too, or even ¼ teaspoon cayenne pepper)
• 2 tablespoons unsweetened coconut flakes
• 300 - 500 grams of shrimp, peeled and de-veined
• 2 tablespoons cilantro, freshly chopped
• 1 lime
• ½ cup coconut milk

Directions

• Bring a big pot of salted water to boil and add pasta when ready. When the pasta is al dente, rinse it and set it in a bowl of cold water to stop it from cooking.
• Mix all the dry spices in a small bowl and set aside. Your spice mix should include the cayenne pepper and ground ginger if you’re not using fresh.
• Add olive oil and coconut oil to the same pot used to make the pasta and bring it to medium heat.
• Stir in chili pepper, garlic, fresh ginger and coconut flakes.
• Sauté just until the color starts to change, then add the shrimp and increase the temperature to high.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Sauté the shrimp for 5 to 6 minutes, or until they turn pink and just start to brown. Do not overcook, or the shrimp will become rubbery.
• Drain the pasta.
• Squeeze half a lime over the shrimp and toss the pasta back in the pot. Stir the shrimp and pasta.
• Add the coconut milk and stir to mix and re-heat the pasta.
• Top with cilantro and the rest of the lime juice just before serving.

Grilled Salmon w/Salsa Soya Mostaza & Sesame Seeds

Ingredients:
4 - 5 oz Salmon fillets
1 tbsp toasted Sesame Seeds

Ingredients for Salsa Soya Mostaza:
1 tbsp Extra Light Olive Oil
1 tbsp Soy Sauce
1 tbsp Vermont Sugar-Free Maple Syrup
1 tbsp Sugar-Free Teriyaki Sauce
1 tbsp Dijon Mustard
1 tbsp Lemon juice
1 tsp Lemon Zest
1 clove of minced Garlic

Directions:
Bring the refrigerated salmon to room temperature. It will take about 30 minutes.

Prepare the Salsa Soya Mostaza by blending all the ingredients in the order listed.

When the salmon is at room temperature, take half of the Salsa Soya Mostaza and thoroughly coat both sides of the fillets using a basting brush and let them rest for 15 minutes. Reserve the other half of the salsa to use before serving.

While the fillets are marinating, heat the grill to medium high heat. Toast the sesame seeds until golden in a small skillet and set them aside.

Grill the salmon for 4 to 5 minutes on each side, depending on the thickness of the fish (4 to 5 minutes total if using a Panini grill). Turn carefully with a wide spatula. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Spoon the reserved salsa on top of the fillets and sprinkle the sesame seeds on top. Transfer the fish to a platter, skin side down. Allow the fish to rest for 5 minutes and serve.

Number of Servings: 4

Nutritional Info:
Fat: 9.8g
Carbohydrates: 1.1g
Calories: 261.7
Protein: 36.5g

Originally posted 8/31/09

Grilled Ahi Tuna w/Teriyaki & Sesame Seeds

Ingredients

8 oz Ahi Tuna Steak
1 tbs canola oil
1 tbs sesame seeds
2 tbs sugar free teriyaki sause (Seal Sama with Splenda)

Directions

Bring the tuna steak to room temperature on a covered plate. Once it's at room temperature, set the panini grill on high. Toast the sesame seeds in a small non-stick fry pan on high heat until golden and set aside. Brush both sides of the tuna with canola oil and place it on the hot grill for about 3 minutes. Remove the tuna from the grill and gently coat both sides with the sesame seeds. Pour 2 tablespoons of the sugar free teriyaki on top. Delicious served over a bed of rice or sauteed spinach with garlic.

Number of Servings: 2

Nutritional Info

• Fat: 10.2g
• Carbohydrates: 2.1g
• Calories: 222.7
• Protein: 29.8g

Originally posted 8/08/09

Baked Tilapia with Capers

This simple recipe was a big hit the first time I served it to John. It has now become one of our favorites. It goes well with spicy baked fries and a cucumber salad.

Ingredients:
2 tbsp extra light virgin olive oil
2 - 4 oz tilapia filets
1.5 tbsp drained capers
2 tbsp Smart Balance Light Buttery Spread
1/3 cup lemon juice
1 tsp lemon zest
1 slice whole wheat sourdough bread
2 tbsp grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F.

In a food processor combine bread, lemon zest, and cheese. Pulse until almost uniform in texture. Continue pulsing while drizzling in one tablespoon of the olive oil. Set aside.

Season fish with salt and pepper. Place 2 fillets in a single layer on a buttered 9 by 12-inch casserole. In a small saucepan melt 2 tablespoons of buttery spread and add the lemon juice and capers. Pour butter mixture over fish, and sprinkle tops with bread crumb mixture. Bake uncovered for 15 to 20 minutes.

Number of Servings: 2

Nutritional Information: Per Serving (excluding unknown items): 264 Calories; 22g Fat (71.5% calories from fat); 9g Protein; 10g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 379mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Originally posted 7/12/09

Crab Meat Crisps

Cindy's recipe.... yum!

Ingredients:
1/2 cup butter (softened)
1 (5 oz) jar Old Englishe Cheese spread (Kraft makes it)
1 1/2 tsp mayonaise
1/2 tsp garlic salt
1/2 tsp seasoning salt
1 (7 oz) can crab meat (drained)
6 English muffins

Directions:
Mix first 6 ingredients together and spread on split muffins. Freeze on cookie sheets then wrap for storage. When ready to serve, remove as many muffins as desired. Bake @ 400 on cookie sheet until bubbly, about 5 minutes. Cut each muffin half into 4 wedges.

Originally posted 1/11/08

Shrimp & Crab Salad

Ingredients:
1/2 pound lump crabmeat
1 pound shrimp, boiled
1/2 pound iceberg lettuce, coarsely torn
1/2 head red cabbage, coarsely sliced
3 medium tomatoes, cut into wedges
6 lemon wedges
3 cups water
1/2 cup celery, chopped
2 bell peppers, sliced
1/2 cup ripe olive, sliced
3 eggs, hard-boiled, cut into wedges
1 bunch green onions, chopped

Directions:
Place shrimp in 3 cups boiling water, cover, bring to boil again and remove from heat. Let stand for 5 minutes. Drain, rinse with cool water, peel and devein. Set aside.

In large salad bowl, combine lettuce, cabbage, celery, peppers, onions and olives. Toss. Arrange seafood, tomatoes and eggs on top. Serve on lettuce lined salad plates with your favorite dressing.

If you want, serve lemon on side.


Originally posted 1/08/08

Carolyn's Crawfish Etoufee

Ingredients:
1 large onion, cut in 1/2" pieces
2 large green bell peppers, cut in 1/2" pieces
1 bunch Italian parsley, chopped
4 bay leaves
1 large garlic clove, crushed
2 teaspoons white pepper
1 tablespoon cayenne pepper
1 pound crawfish tails with fat (frozen, thawed)
3 tablespoons hot paprika
2 cups cooking sherry
1/2 gallon water

6 cups cooked white rice
1 cup Dark Roux (use a mix or make your own with the Dark Roux recipe)

Directions:
1. Cut veggies to ½-inch size. Mix with parsley and all spices except paprika. Crush garlic and add to mixture. Mix paprika and crawfish tails and set aside.

2. In 3-gallon pot, melt butter and sauté 1 half of veggies until onions turn slightly transparent. Add sherry, 1/2 gallon of water, rest of veggies, and crawfish. Bring to a boil and throw in the roux, cook 3 minutes.

3. Let sit for 15 minutes. Serve over a mountain of rice.

4. AIIIIIEEEEEEEE!!!!!!!

Originally posted 1/08/08

Marlene's Broiled Sea Bass with Pinapple Glaze

Ingredients:
3 tbsp pineapple preserves
2 tbsp rice vinegar
1 tsp chopped fresh or 1/4 tsp dried basil
1/8 tsp crushed red pepper flakes
1 garlic clove minced
3/4 tsp salt, divided
4 sea bass filets (1" thick)
1/4 tsp black pepper
cooking spray (Pam)

Directions:
Preheat broiler. Combine first 5 ingredients (pineapple - garlic) plus 1/4 tsp salt in a small bowl and set aside. Arrange filets on a broiler pan coated with cooking spray. Sprinkle filets with ½ tsp salt and pepper. Broil filets for 5 minutes. Remove from oven and brush filets evenly with the pineapple mixture. Return filets to oven and broil for another 5 minutes or til the fish filets flake easily with a fork. Edges should be slightly charred.

Originally posted 1/08/08