Test Kitchen Notes; plan ahead the shrimp needs to marinade for 1 hour, I do not recommend more than 1 hour or the lemon will start to “cook” the shrimp, make certain to soak your wooden skewers in cold water a minimum of 30 minutes or more before threading on the shrimp and grilling, amounts may easily be doubled

Servings 4-6

INGREDIENTS:

2 large garlic cloves, chopped

1  teaspoon kosher salt  (can use coarse salt)

1/2 teaspoon cayenne pepper (or adjust to suit heat level)

2 teaspoons paprika

1/4 cup olive oil

1-1/2 tablespoon fresh lemon juice (do not use bottled)

Tabasco sauce (optional and to taste)

2 pounds large raw shrimp, peeled and deveined

lemon wedges

INSTRUCTIONS:———————————-

In a small bowl crush the chopped garlic with coarse salt; mix in cayenne pepper and paprika.

Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.

In a large bowl toss the shrimp with the garlic oil until evenly coated.

Cover and refrigerate for 1 hour (tossing the shrimp a few times while marinating).

Meanwhile soak the wooden skewers in cold water for at least 3o minutes or more.

Preheat grill to medium heat, then lightly oil the grill grate.

Thread the shrimp onto the wooden skewers.

Cook the shrimp for 2-3 minutes per side or until opaque.

Serve with lemon wedges.

Taken from my “Favorites” folder!

Kitchen Notes; plan ahead the salmon needs to marinade for 2 hours before grilling

Yield 4

INGREDIENTS:

6 tablespoons bourbon

6 tablespoons fresh orange juice (use only fresh)

3 tablespoons lemon juice

6 tablespoons low-sodium soy sauce

6 tablespoons packed brown sugar

1 green onion, chopped

3 garlic cloves, minced

1/2 to 1 teaspoon fresh ground black pepper

4 salmon fillets (about 6 ounces each and 1-1/2-inch thick)

INSTRUCTIONS:————————————

In a bowl combine the first 8 ingredients together until well combined.

Place the fish into a large heavy ziploc plastic bag; pour the marinade over, seal bag and turn to coat the fish with the marinade.

Refrigerate for 2 hours.

Prepare/heat grill (greasing the grill rack)

Remove the salmon steaks from the bag and reserving the marinade.

Place the salmon on greased grill rack.

Cook for about 6 minutes on each side or until the fish flakes basting frequently with reserved marinade.

I make this using my Creole seasoning mix you can use your own favorite seasoning mix, Tony Chachere’s Creole seasoning mix is great also

Notes from our test kitchen; make this as spicy as you like by adjust the Creole seasoning and/or the hot sauce, you may omit the Creole seasoning and only use the hot sauce I prefer it with the Creole seasoning added

Servings 5

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil
• 2 teaspoons Creole seasoning, or adjust to taste
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 3 large garlic cloves, minced
• 1 (14-1/2 ounce) can stewed tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 2 large bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce, or to taste
• salt and fresh ground black pepper to taste
• 2 pounds fresh uncooked medium shrimp, peeled and deveined
• cooked rice

Directions

• In a large heavy skillet combine the flour and oil until smooth; cook and stir over medium heat until flour is a rich deep brown.
• Mix in the Creole seasoning and stir for 1 minute.
• Add the onion, green pepper and celery; cook for about 4 minutes or until vegetables are tender.
• Add in garlic; cook stirring 2 minutes.
• Stir in the stewed tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper; cover and simmer over low heat for 45-50 minutes.
• Add shrimp then simmer uncovered for 5-6 minutes or until shrimp turn pink. Discard bay leaves then serve over rice.

Taken from my “Favorites” folder!

Servings 45-48 scoops

Ingredients:

1/2 cup mayonnaise (do not use salad dressing)

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

3/4 pound cooked deveined shrimp

1-1/2 cups finely shredded cheddar cheese

1 (4 ounce) can chopped green chilies, drained

1/4 cup sliced ripe olives, chopped (hand squeeze out excess moisture, can use black or green olives)

1 green onion, finely chopped

Tabasco sauce, optional and to taste

Instructions:———————————–

Prepare an ungreased baking sheet/s.

Pat all shrimp dry as possible using paper towels, the chop the shrimp finely.

In a medium bowl combine the mayonnaise with garlic powder and cumin.

Mix in the chopped cooked shrimp, cheddar cheese, green chilies, olives and green onions until well combined.

Add in Tabasco to taste.

Drop by spoonfuls into the tortilla scoops.

Place on baking sheet/s.

Bake at 350 defrees F for 5-10 minutes or until the cheese is melted.

Serve warm.

Posted on www.recipezazz.com

Notes from our test kitchen; this recipe was tested in a 1,100-watt microwave using an 11×7-inch Pyrex dish

Servings 4

Ingredients:

4 sole fish fillets (about 4 ounces each)

seasoned salt and fresh ground black pepper, to taste

1/4 cup melted butter

1 teaspoon garlic powder, divided

2 tablespoons fresh minced parsley

1-1/2 tablespoons lemon juice

1/2 cup crushed Ritz crackers (or use a similar butter cracker)

Instructions:————————————–

Spray an 11 x 7-inch microwave-safe dish with cooking spray.

Place the sole fillets in the dish then sprinkle with seasoned salt and black pepper.

Cover and microwave on high for 3-4 minutes.

In a small bowl bowl whisk/mix melted butter with 1/2 teaspoon garlic powder, fresh parsley and lemon juice; pour over the fillets.

In a small bowl combine the crushed butter crackers with 1/2 teaspoon garlic powder.

Sprinkle the crushed crackers over the top of the fillets.

Microwave on high uncovered for 3-4 minutes or until the fish flakes easily with a fork

This is an easy recipe that takes very little time to prepare, it makes a great weekday dinner….

If using previously frozen then thawed shrimp make certain to thaw completely, gently hand-squeeze out excess moisture then pat dry using paper towels before using the shrimp for this recipe, you may need to adjust the lemon juice to taste

Servings 4

Ingredients:

3 cups chicken broth

4 tablespoons butter, divided

1 tablespoon olive oil

3 cups uncooked instant rice (such as Minute Rice)

1 pound uncooked medium shrimp, peeled and deveined

1 to 2 green onions, chopped

2 large garlic cloves, minced (garlic lovers can use more)

pinch cayenne pepper, optional

3 tablespoons fresh lemon juice (can use a little more)

salt and fresh ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese

2 tablespoons fresh chopped parsley

Instructions:————————————–

For the rice; in a saucepan bring the chicken broth and 1 tablespoon butter to a boil; stir in rice cover and remove from heat, then allow to stand for 5-8 minutes.

Meanwhile in a large skillet heat 3 tablespoons of butter and 1 tablespoon olive oil over medium-high heat; add in shrimp, green onions, garlic and cayenne pepper; stir for about 5-6 minutes or until the shrimp turns pink.

Remove from heat then mix in the lemon juice, salt and black pepper.

Stir in 1/2 cup Parmesan cheese into the rice, then serve with the shrimp.

This may be fully assembled up to a day in advance and refrigerated until ready to bake, use a good brand of condensed tomato soup

Servings 6

Ingredients:

1 to 1-1/2 pounds medium uncooked shrimp, peeled and deveined

1 tablespoon oil

2 tablespoons lemon juice,

3 tablespoons butter

1/2 large green bell pepper, chopped

1 small onion, chopped

3 garlic cloves, minced

1/8 to 1/4 teaspoon cayenne pepper, or adjust to taste

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 cup heavy 35% whipping cream, unwhipped

2-1/2 cups cooked rice (use a firm cooked rice)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

2/3 cup slivered almonds, toasted and divided

1/3 cup freshly grated Parmesan cheese (can use more).

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Cook the shrimp in boiling water for 3 minutes or until just pink; drain well then transfer to a bowl,  pat the shrimp as dry as possible using paper towels, then and toss with 1 tablespoons oil and lemon juice.

In a skillet heat butter oven medium-high heat.

Add in onion and bell pepper; saute for about 3 minutes or until tender.

Add in garlic and cayenne and cook for about 1-2 minutes.

Stir in the condensed soup, heavy cream, cooked rice, salt and pepper, 1/3 cup toasted almonds and cooked shrimp; mix until thoroughly combined.

Season with more salt and pepper if needed.

Transfer to casserole dish.

Sprinkle with Parmesan cheese.

Bake uncovered for 30-35 minutes.

Remove from oven and top with remaining 1/3 cup almonds; return to oven and bake for another 20 minutes longer.

Posted on www.recipezazz.com