Pineapple Coconut Shrimp Scampi over Jasmine Rice

Pineapple Coconut Shrimp Scampi

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

5 servings

INGREDIENTS

• 2 tbsp Butter
• 1/2 cup Red Onion, diced
• 1 Jalapeño Pepper, finely diced
• 4 tbsp Garlic, minced
• 1 lb Shrimp, tail on & divined
• 2 tbsp Old Bay seasoning
• 1/4 tsp Black Pepper, freshly ground
• 1/2 pint Cherry Tomatos, halved
• 1 Pineapple, grilled and diced
• 1/2 cup Coconut, shredded
• 3 cups Water
• 2 Cups Jasmine Rice
• 2 tbsp Butter
• 
  
• DIRECTIONS

In a large skillet melt butter over medium high heat.  Add onion, jalapeño, and garlic.  Cook till onions are soft, stirring occasionally.  Add shrimp and seasoning, and black pepper.  Cook until shrimp is pink and cooked through.  Add tomatoes, pineapple and coconut.  Reduce heat to low.

In a saucepan boil the water.  Once boiling add  rice and butter.  Cover and reduce heat to simmer.  Cook for 15 minutes or until liquid is absorbed.

Serve shrimp on top of rice.

Lobster

I've been craving lobster all summer.  While at the farm stand today I picked up a nice sized one for myself.  I am the only one in the family who likes lobster so I go to enjoy it all to myself.  It was so delish.  If you have never had lobster you should certainly try it.

To cook a lobster you need a large pot of cold water. Place your lobster in the pot, making sure he is completely submerged.  Place the lid on the pot.  Then heat the water over high heat.  Once his shell has turned bright red you know your lobster is done.  It's about 15 minutes per pound.  I love mine dipped in melted butter.

Before he was cooked

Orange, Lime, & Thyme Grilled Shrimp, Lime-Parmesan Rice, and Corn on the Cob

Orange, Lime, & Thyme Grilled Shrimp
Lime-Parmesan Rice
Corn on the Cob

Orange, Lime, & Thyme Grilled Shrimp

Orange, Lime, & Thyme Grilled Shrimp

• Prep Time15 minutes
• Total Time45 minutes
• YieldServes 4

Ingredients

• • 1 pound large shrimp (about 24), peeled and deveined, tails on
  • 1/2 a navel orange zested
  • 1/2 a navel orange juiced
  • 1 lime zested
  • 1 1/2 limes juiced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil, plus more for grates
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 1/3 cup light mayonnaise

Directions

1. In a shallow dish, combine shrimp, zest, juice, garlic, oil, thyme, salt, and pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
2. Thread shrimp onto skewers.  In a small saucepan heat remaining marinade until it boils.  Cool in fridge.
3. In a small bowl, combine mayonnaise, and cooled marinade.
4. Heat grill to medium; lightly oil grates. Grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Talapia with Mango Relish and Rice Pilaf

From Martha Stewart

Summer Pasta Salad in a Lemon Cream Sauce with Shrimp

From CDKitchen.com

Glazed Salmon with Broccoli Rice

Balsamic-Glazed Salmon

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

15 min

Cook Time:

30 min

Level:

Easy

Serves:

4 servings

Ingredients

Glaze:

• 3/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, peeled and smashed or chopped

Salmon:

• Four 6-ounce center-cut salmon fillets, skinned
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper

Vegetables:

• 2 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• 2 cloves garlic, peeled and smashed or chopped
• 2 1/2 cups frozen shelled edamame (12 ounces), thawed
• 2 cups sugar snap peas (6 ounces), halved

Directions

For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.

Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Shrimp Scampi

From Food Network Kitchens

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1/4 cup dry white vermouth
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1/4 teaspoon grated lemon zest

Directions

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

• Copyright 2001 Television Food Network, G.P. All rights reserved

Copyright 2012 Television Food Network G.P.
All Rights Reserved