Grilled Shrimp, Bell Pepper, and Mushroom Skewers/Kebabs

For awhile I had a dilemma. I wanted to try making skewers/kebabs, but I lacked the skewers. I also needed a grill. And then I didn’t really have recipes since I didn’t have the skewers…finally I went ahead and asked for them for my birthday this year. I have tried different recipes and am still learning, but this recipe was my first success!

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Za’atar and Honey Butter Rockfish

Today we are keeping things simple. A little bit of this and a little bit of that make for an interesting fish flavoring. I had extra honey butter from a pastry recipe linked below, and then decided to use it on fish. Add a little savory seasoning and it worked really well. I’ve also used a similar seasoning on salmon with good results. If you don’t have za’atar seasoning, you can certainly use a different spice mix. It’s just one of my favorites lately for fish.

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Sizzling Shrimp with Corn and Zucchini

One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.

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Shrimp Scampi

My parents used to make this for special occasions, especially their anniversary. I loved it! They would also make it with scallops, but would cook the two seafood separately since I don’t like scallops. This recipe is a bit fancier than what they would make since their recipe was more “a bit of this and a bit of that…and a healthy bit of wine” but it reminds me of those special nights all the same.

I’ve made this twice now, and the first time was as directed with shell-on shrimp, and it was amazing. The second time was still tasty, but the shrimp not quite as tender…I also used shrimp that only had the tail still on. It’s not that I needed the extra work done for me, but the place I went to didn’t carry raw shrimp with a full shell. Next time, I will try the full shell again to see if it is as amazing, and then I will update to specify that…otherwise, I will still say it is delicious either way. I wouldn’t do this with the shells completely off, though, since you need them to help flavor the sauce.

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Foil Packet Salmon, Spinach, and Mushrooms

Before you get on my case, I promise this white fish is salmon. Say what? Yeah. There was a new (to me) type of King Salmon available at my Costco and I was curious. I was going to pass on it until a stranger told me more about it. He said if I like King Salmon and had never had this type, that I should try it. I keep forgetting the name, but it is named for a river between BC and Alaska. It was a really nice piece of fish. Tender, moist, and all yummy fish traits without being “fishy”…not that that bothers me as much. But, this was still wild (troll) caught and I know wild fish tend to be fishier to some people.

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Fish Tacos

We really do like tacos in this house. We hadn’t had them for awhile, but I wasn’t in the mood for more chicken, or even for beef. I wanted shrimp, but since I’m supposed to limit them right now, I decided to go with a white fish I am allowed to have in moderation. Yay! It was something new for us, and it ended up as a light meal that was still filling. I made my usual tortillas, adding in some dill this time. We also did our usual sides and discovered that my mini food processor works super well for guacamole. In fact, K said that is the only way to make it from now on. For our salsa, we had some fresh pineapple on hand and decided to mix it up a bit. We combined chopped tomatoes, salt, pepper, dried chopped onion (you could use raw), cilantro, and chopped pineapple into my new favorite salsa. It was amazing! Sweet, which paired really well with the savory tacos. I also loved the guacamole with the salsa.

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Thai Curry with Shrimp, Pineapple, and Peanuts

This recipe is a bit dangerous, I should warn you. I have worked with serrano peppers before, so I know how they are. I used that one instead of a jalapeno because it is mild enough for the weak palates in my family. But, when I made the curry paste with the serrano and dried chiles…something was extra spicy! I must have washed my hands at least 10 times before the spice wore off them. I would recommend wearing gloves to be safe. A lesson for next time! Because, yes, we will make this again. The other fun parts for this recipe included the shrimp and the pineapple.

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