Category: Seafood

from: Paula Kafer

Ingredients
½ cup mayonnaise
3 tablespoons parmesan
2 tablespoons Dijon mustard
1 salmon filet

Directions
Lay salmon flat on a piece of foil. Mix mayonnaise, parmesan, and mustard. Spread over salmon. Cook on barbeque until flaky. Alternately, cook under the broiler until flaky.

from: Martha Stewart

Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving

Directions
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.

Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.

from: Martha Stewart

Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving

Directions
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.

Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.

from: 95

Ingredients
2 large lemons
½ cup olive oil
¼ cup dry white wine
1 tablespoon chopped fresh thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
18 large or jumbo shrimp (prawns)
18 large fresh white mushrooms, brushed and cleaned, stems removed

Directions
Using a sharp knife (or better yet a mandolin!), cut the lemons into 18 1/8 inch thick slices. Set them aside. In a large non aluminum bowl, whisk together the olive oil, wine, chopped thyme, salt, and pepper. Add the lemon slices and shrimp and toss to coat evenly. Cover and refrigerate, tossing once or twice, for about 45 minutes.

Heat the grill. Add the mushrooms to the lemons and shrimp and toss to coat. Let stand for 10-15 minutes. Thread the shrimp, lemon slices, and mushrooms onto the skewers in the following manner: Place a lemon slice against the inside curve of a shrimp. Bend the shrimp in half, so that the head end nearly touches the tail end, enclosing the lemon slice in the center. Insert a skewer just above the tail so that it passes through the body twice. Next, slip a mushroom onto the skewer. Repeat until all the ingredients are used, making six skewers in all.

Grill the skewers, turning frequently and brushing once after 3 minutes with the reserved marinade, until the shrimp turn pink and the mushrooms are tender and lightly browned, 8-10 minutes total.

from: Martha Stewart

Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ pounds large shrimp, tails on, peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
pinch of crushed red-pepper flakes
½ cup dry white wine
coarse salt and freshly ground black pepper
lemon wedges, for serving

Directions
Heat oil in a large skillet over medium heat. Add garlic and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley , oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.

Raise heat to medium-high and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot with lemon wedges on the side.

from: 95

Ingredients
2 large lemons
½ cup olive oil
¼ cup dry white wine
1 tablespoon chopped fresh thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
18 large or jumbo shrimp (prawns)
18 large fresh white mushrooms, brushed and cleaned, stems removed

Directions
Using a sharp knife (or better yet a mandolin!), cut the lemons into 18 1/8 inch thick slices. Set them aside. In a large non aluminum bowl, whisk together the olive oil, wine, chopped thyme, salt, and pepper. Add the lemon slices and shrimp and toss to coat evenly. Cover and refrigerate, tossing once or twice, for about 45 minutes.

Heat the grill. Add the mushrooms to the lemons and shrimp and toss to coat. Let stand for 10-15 minutes. Thread the shrimp, lemon slices, and mushrooms onto the skewers in the following manner: Place a lemon slice against the inside curve of a shrimp. Bend the shrimp in half, so that the head end nearly touches the tail end, enclosing the lemon slice in the center. Insert a skewer just above the tail so that it passes through the body twice. Next, slip a mushroom onto the skewer. Repeat until all the ingredients are used, making six skewers in all.

Grill the skewers, turning frequently and brushing once after 3 minutes with the reserved marinade, until the shrimp turn pink and the mushrooms are tender and lightly browned, 8-10 minutes total.

from: 101

Ingredients
2 tablespoons fresh lemon or lime juice
2 teaspoons minced garlic
½ teaspoon fresh ground black pepper
6 6-oz salmon filets
2 tablespoons butter
2 tablespoons minced shallots
2 teaspoons seeded, minced jalapeño pepper
3 tablespoons peeled, minced fresh ginger
1 ¼ cups fresh orange juice
½ teaspoon curry powder
2 cups fresh chopped pineapple
2 tablespoons chopped mint

Directions
In a shallow glass dish, combine lemon juice, garlic, and pepper. Add salmon and marinate at room temperature for 30 minutes. Preheat grill to medium-high. In a medium skillet, heat butter over medium heat. Add shallots, jalapeño, and ginger and cook 2 minutes. Add orange juice and curry powder and cook until reduced by half, about 10 minutes. Add pineapple and mint, reduce heat to low, and cook until thoroughly heated. Grill salmon 4-5 minutes per side. Place salmon on individual serving plates and spoon warm pineapple sauce on top.

from: 99

Ingredients
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup

Directions
Prepare grill, heating to medium. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Nutritional Info (1/4 recipe(
CALORIES 286 (42% from fat); FAT 13.5g (sat 3.2g, mono 5.7g, poly 3.4g); PROTEIN 36.5g; CARB 2.9g; FIBER 0.6g; CHOL 87mg; IRON 1.1mg; SODIUM 670mg; CALC 30mg;

from: Grandma P

Ingredients
1 tbsp butter
1 tbsp olive oil
1 tbsp honey
1 tbsp brown sugar
1 tsp minced fresh ginger
1 tsp minced garlic
2 tbsp lite soy sauce
3 tbsp dijon mustard
3.5 – 4.5 lbs salmon fillet with skin
lime slices or wedges

Directions
In a 6-8 ” frying pan over medium, mix the butter, honey, and brown sugar until the butter melts. Remove from heat. Add the soy, mustard, oil, ginger, and garlic to the pan,. Mix well. Cook slightly. Spoon over prepared salmon on foil. Let stand 15 min to 1 hour.

While cooking on grill, frequently spoon sauce over fish. Cook until opaque, 20-30 min.

Serve with lime wedges.