Mojo Shrimp with Caesar Salad

Mojo Shrimp with Caesar Salad
  1. 2 large garlic cloves, peeled
  2. 1/2 teaspoon salt
  3. 1 large shallot or 1/4 sweet onion thinly sliced
  4. 1/4 cup fresh orange juice
  5. 1/4 cup lime juice
  6. 1/4 lemon juice
  7. 1/4 cup olive oil
  8. 1 tablespoon of butter
  1. Caesar Salad
  2. 1 large egg
  3. 1/4 cup fresh orange juice
  4. 2 tablespoons lime or lemon juice
  5. 1 clove garlic mashed into paste with pinch of salt
  6. 1/2 teaspoons Worcestershire sauce
  7. 1/4 Olive oil
  8. Salt & Pepper to taste
  9. 2 Heads Romaine lettuce
  10. 1/2 baguette halved lengthwise and brushed with olive oil
  11. (grill 2 mins per side) chop into cubes for croutons
  12. 1/4 cup grated Parmesan cheese
  1. 1 pound frozen shrimp, thawed with tails left on
  2. Olive oil for brushing
  3. 1 teaspoon Mojo Salt Blend from S.A.L.T. Sisters
  4. Cilantro - chopped optional garnish
  5. Thread shrimp onto skewers and brush with olive oil - season with Mojo salt blend. Grill on medium high heat for 3 mins per side.
  1. Plunge egg in boiling water for one minute, remove from water and cool. Whisk juices, garlic, Worcestershire, the egg and the olive oil. This makes a light citrus dressing for the salad.
  2. Toss the romaine salad with dressing and parmesan cheese. Top with the grilled shrimp and Mojo sauce. Serve salad with cilantro garnish and grilled croutons.
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Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw

Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw
  1. 1 tablespoon smoked paprika
  2. 1 teaspoon dried thyme
  3. 1 teaspoon dried oregano
  4. ½ teaspoon cumin
  5. ¼ teaspoon cayenne
  6. ¼ teaspoon garlic powder
  7. ¼ teaspoon onion powder
  8. ¼ teaspoon sea salt and freshly cracked pepper
  1. 2 cups green cabbage, shredded
  2. ½ cup green apple, diced
  3. ½ lime, zest and juiced
  4. 1 tablespoon honey
  5. 1 tablespoon white wine vinegar
  6. sea salt and fresh black pepper, to taste
  1. ¼ cup mayonnaise
  2. 2 tablespoons sriracha
  3. 1 garlic clove
  4. sea salt and fresh black pepper to taste
  5. 1 pound medium sized shrimp (peeled, deveined, tails removed)
  6. 6 taco size corn tortillas
  7. 1 ripe avocado
  8. cilantro
  1. Whisk together vinegar, honey, lime, salt and pepper in a large bowl. Add the shredded cabbage, apple and onions. Stir until everything is coated in dressing. Refrigerate until ready to serve.
  1. Stir together all the ingredients for the seasoning in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated. Heat 1 Tablespoon of butter in a skillet over medium heat. When the butter has melted, add the shrimp and cook for 3 minutes per side.
  1. Place about 1/4 cup of the coleslaw on a heated corn tortilla along with 3 shrimp and a slice of avocado, and cilantro to garnish. Drizzle some Sriracha sauce and a squeeze of lime on top and serve.
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Smoked Whitefish Tacos

Smoked Whitefish Tacos
  1. 5 pounds whitefish fillets
For the marinade
  1. Juice and zest from 3-4 limes
  2. 2 garlic cloves, minced
  3. 1 jalepeno, minced
  4. Olive oil
  5. Allepo pepper or black pepper
For smoking
  1. 1 sweet onion, sliced thin
  2. 2 sweet peppers, red, yellow, green, sliced thin
  3. 1-2 jalepenos, sliced
  4. Cilantro
  5. Salt to taste
For serving
  1. Corn tortillas
  2. Tomatillo salsa
  3. Avocado slices
  4. Cilantro
  5. Lime Wedges
  1. Mix all marinade ingredients together and slather over fish to marinate for 1-2 hours.
  2. Prepare grill with apple smoking chunks to 250 degrees.
  3. Place fish on the grill, skin down. Place sliced vegetables and cilantro on top.
  4. Smoke fish until tender and flakes easily, 45 min.- 1½ hours, depending on thickness of the fish.
  5. Serve fish with corn tortillas, tomatillo salsa, avocado slices, cilantro and lime wedges.
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Citrus Shrimp Rice Bowls

Citrus Shrimp Rice Bowls
Serves 4
  1. ½ cup fresh orange juice
  2. 2 tablespoons Sriracha
  3. 1 tablespoon honey
  4. 2 teaspoon soy sauce or tamari soy sauce
  5. ¼ cup plus 2 tablespoons vegetable oil
  6. 1 tablespoon plus 1 teaspoon fresh lime juice
  7. 1 ½ pound jumbo or large shrimp, peeled & deveined
  8. Kosher salt
  9. 2 large oranges, preferably different varieties
  10. 2 Persian cucumbers, quartered lengthwise, sliced crosswise ½” thick
  11. 4 scallions, thinly sliced
  12. Steamed rice and sliced avocado (for serving)
  1. Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil and 1 tablespoon lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
  2. Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½” thick rounds, then cut into 1” pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 teaspoon lime juice; toss to combine. Season with salt.
  3. Heat remaining 2 tablespoons oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
  4. Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
  1. Bon Appetit Nov 2018
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Salmon with Pesto & Tomatoes

Salmon with Pesto & Tomatoes
  1. 1 two pound Salmon Fillet
  2. 1 Jar Pesto (Marcel’s Pesto alla Genovese highly recommended)
  3. 2 ripe Heirloom or Beefsteak Tomatoes, thinly sliced
  4. 1 tablespoon s.a.l.t. Sisters Tuscan blend
  5. 1/4 cup freshly grated parmesan cheese
  6. 1 fresh lemon
  7. black pepper
  1. Preheat oven to 350*
  2. Place salmon on a baking sheet and spread the salt blend over the top. Next generously spread the pesto over the entire top of the fish. Layer the tomato slices on next and top with the cheese.
  3. Bake for 25 minutes or until desired temperature.
  4. Serve with a generous squeeze of fresh lemon juice and ground pepper.
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Tuscan Butter Salmon

Tuscan Butter Salmon
  1. 2 tablespoons extra-virgin olive oil
  2. 4 (6-ounce) salmon fillets, patted dry with paper towels
  3. kosher salt
  4. Freshly ground black pepper
  5. 3 tablespoons unsalted butter
  6. 3 cloves garlic, minced
  7. 1 1/2 cups halved cherry tomatoes
  8. 2 cups baby spinach
  9. 1/2 cups heavy cream
  10. 1/4 cups Parmesan
  11. 1/4 cups chopped herbs (such as basil and parsley), plus more for garnish
  12. Lemon wedges, for serving (optional)
  1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
  3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  5. Garnish with more herbs and squeeze lemon on top before serving.
  1. Recipe from delish.com
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Shrimp Enchiladas with Creamy Poblano Sauce

Shrimp Enchiladas with Creamy Poblano Sauce
Creamy Poblano Sauce
  1. 2 tablespoons Butter
  2. 1 cup whipping cream or heavy cream
  3. 1 large poblano, minced (reserve 2 tablespoons)
  4. 1/2 cup sour cream
  5. ½ teaspoon garlic powder
  6. salt and pepper
  7. 2 cups monterey or pepper jack cheese (divided)*
  8. 3 tablespoons cilantro, chopped
Enchilada Stuffing
  1. 1 pound shrimp, peeled and deveined
  2. 2 tablespoons butter
  3. ½ cup white onions, diced
  4. 4 teaspoons minced garlic
  5. 1 ½ cups shredded (matchstick) carrots
  6. 3 cups packed fresh baby spinach
  7. a couple dashes of hot sauce*
  8. 12 flour or whole wheat tortillas
  1. Melt the butter in a large saucepan over medium heat. Gradually whisk in the cream and bring to simmer. Slowly add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer, adjust seasonings to taste and stir in 1 cup of cheese. When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
  1. Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoon of butter over medium heat. Add the shrimp and allow them to cook about 1 minute per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of butter to the pan and cook the onions for 1-2 minutes, until they turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce. Allow the spinach to just barely begin to wilt and remove from stove. Slice the shrimp into 1/2 inch pieces and add them to the spinach mixture, stir to combine.
  1. Spray a 9×13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down in the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.
  1. I recommend shredding your own cheese for this recipe. The consistency of the sauce won’t be as creamy and smooth if you use pre-shredded cheese. For the hot sauce I used Frank’s Red Hot, which is a little more acidic and not as spicy. Use whatever kind of hot sauce you like best.
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Publican’s Mussels in Sour Beer

Publican's Mussels in Sour Beer
  1. 1 tablespoon of butter
  2. 1 tablespoon of sliced celery
  3. 1 tablespoon of sliced garlic
  4. 1 tablespoon of sliced shallot
  5. 1 fresh bay leaf
  6. 1 teaspoon of picked thyme
  7. ½ teaspoon of chili flake
  8. 2 pounds of mussels
  9. 3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets)
  10. 2 tablespoons of butter
  11. 2 tablespoons of chopped celery leaf
  12. 1 tablespoon of lemon juice
  13. Salt and pepper to taste
  1. 8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two.
  2. Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter.
  3. Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette.
  1. Courtesy of Cheers to the Publican cookbook.
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Roasted Salmon Tacos

Roasted Salmon Tacos
For the slaw
  1. 3/4 pound green cabbage, cored and finely shredded
  2. 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
  3. 1/4 cup good white wine vinegar
  4. 3 tablespoons minced fresh dill
  5. Kosher salt and freshly ground black pepper
For the salmon
  1. Olive oil, for greasing the pan
  2. 1 3/4 pounds center-cut fresh salmon fillet, skin removed
  3. 2 teaspoons chipotle chile powder
  4. 1 teaspoon grated lime zest
  5. Kosher salt and freshly ground black pepper
  6. 3 tablespoons freshly squeezed lime juice, divided
  7. 12 (6-inch) corn tortillas
  8. 4 ripe Hass avocados, seeded and peeled
  9. 3/4 teaspoon Sriracha
  1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
  2. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
  3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  4. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
  1. "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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Fresh Corn Cakes with Crab and Tomato Salad

Fresh Corn Cakes with Crab and Tomato Salad
  1. 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
  2. 2 large eggs
  3. ¼ cup sour cream
  4. Kosher salt and freshly ground black pepper
  5. 2 scallions, chopped (whites and greens separated)
  6. ½ cup cornmeal
  7. ¼ cup all-purpose flour
  8. ¼ cup plus 1 tablespoon olive oil, divided
  9. 1 teaspoon white-wine vinegar
  10. 8 ounces cooked, fresh crab
  11. 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
  12. ¼ cup fresh basil leaves, torn if large
  1. Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth.
  2. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
  3. Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake).
  4. Cook, flipping once, until golden on both sides, about 6 minutes per batch.
  5. While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.
  1. Recipe from Food 52: Mighty Salads cookbook
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