I need great sea food recipes to cook while on vacation!?

A

April

New member
My husband and I and another couple are to Florida for a long weekend. I am known as the chef in our group of friends. I always do all the cooking, as I love to cook for others. I am pretty good at coming up with recipes but I always love to hear of new ideas. The plan is to give me money and let me do all the shopping, cooking and menu planning. I defiantly plan on visiting a fresh seafood market to purchase shrimp and salmon. What are some good tropical recipes for salmon and shrimp?(I prefer to grill but Im not sure if I will have one). Some ideas I have so far include a brown sugar and lemon zest glazed salmon and key lime shrimp kabobs.

Also share some good side dishes for this meal!

Thanks
April
 
I would suggest a tropical type fare:

Curried shrimp with coconut milk (serve over white rice)

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3 inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
1- 13 ounce can coconut milk
1 bunch scallions, cut into 1inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency.
 
Crunchy Lemon-Dill Salmon --


.INGREDIENTS
1 1/3 cups FRENCH'S® Original French Fried Onions
1/2 teaspoon dill weed
1/2 teaspoon lemon pepper
6 (4 ounce) fillets salmon
2 tablespoons FRENCH'S® Spicy Brown Mustard


..DIRECTIONS
1.Mix French Fried Onions, dill and lemon pepper in plastic bag. Crush with hands or rolling pin.

2.Brush salmon with mustard. Coat top of salmon pieces with seasoned onion crumbs; press firmly to adhere.

3.Bake salmon on a foil-lined baking sheet at 350 degrees F for 20 minutes or until opaque in center.


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Mango Salsa Salmon --


.INGREDIENTS
4 (6 ounce) salmon steaks
3 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, peeled and minced
2 tomatoes, diced
1 sprig fresh cilantro, chopped
2 mangos - peeled, seeded, and diced


..DIRECTIONS
1.Preheat the oven broiler. Line a broiler pan with foil.

2.Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.

3.Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.


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Old Bay® Shrimp Fest --


.INGREDIENTS
1/2 cup Old Bay® Seasoning
2 tablespoons salt
4 quarts water
1 (12 fluid ounce) can beer (optional)
8 red potatoes, quartered
2 large sweet onions, cut in wedges
2 pounds lean smoked sausage, cut in 2-inch lengths
8 ears fresh corn, broken in half
4 pounds large shrimp in shells


..DIRECTIONS
1.In an 8-quart pot, bring Old Bay, salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes.

2.Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells, cook for 4 minutes.

3.Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a paper-covered picnic table. Sprinkle with additional Old Bay if desired.


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Shrimp and Asparagus --


.INGREDIENTS
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste


..DIRECTIONS
1.In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

2.Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

3.In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

4.Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

5.Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.


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Annie's Fruit Salsa and Cinnamon Chips -- You can also fry the chips.


.INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar


..DIRECTIONS
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees F (175 degrees C).

3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture
 
PREP TIME 30 Min
READY IN 5 Hrs

INGREDIENTS (Nutrition)
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste


DIRECTIONS
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
 
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