2 lbs medium size shrimp
1/2 teaspoon garlic powder
1/2 teaspoon red chili powder
a couple of dashes dry chili flakes
fresh ground pepper
dash dried parsley
dash of sea salt
For the shrimp
Prepare a large pot with boiling water.
Steam shrimp for about 4 minutes until starting to turn pink.
At this point mix all the powder ingredients in a large bowl (shrimp will be toss into the mix dry ingredients).
As soon as shrimp turns a light pink, remove and set on top of a hot grill.
You can also grill shrimp outdoor.
Place shrimp on top of foil than grill for about 5 minutes, shrimp will be tender.
Toss shrimp in the prepared bowl with all the dry ingredients.
Remove shrimp to a platter add cilantro as a garnish.
Summer time is here and this is a recipe that is easy and fast to make for those hot summer days.
- 2 Lbs mussels fresh or frozen
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 cup chopped shallots
- 5 cloves garlic minced
- 1/4 cup chopped paisley
- 1/4 cup cilantro
- 1 finely diced jalapeno
- 1 cup good dry white wine
- 2 lemons (juice of i lemon for cooking with mussels and the other cut up for the dish)
- 1 teaspoons sea salt
- freshly ground black pepper to your liking
- 1 bag of your favorite spaghetti
- cilantro for garnish
Clean your mussels in a bowl of water to make sure all sand is gone. Rinse until water is clear. Remember if the shell does not open, when cooked, disregard the mussel and throw it away.
In a large pot or skillet add butter and olive oil. Add shallots and cook at a low heat until translucent .
At this point start to boil water for your pasta using a large pot. Bring to a boil.
Add garlic (do not burn the garlic). Cook for a minute than add wine, parsley, cilantro, jalapeno, juice of a lemon and add cut lemon skin into the pot. Salt & pepper to your liking. Bring to a boil than reduce to a medium heat, adding mussels. Stir well and cover with a lid.
Cook 8-10 minutes. Do not over cook the mussels or they will be rubbery in texture.
n your pasta pot with boiling water, add the spaghetti cook according to package directions (about 9 minutes) Add pasta amount depending on servings.
At this point both should be ready about the same time.
When mussels are done do not open the lid. Place cooked pasta in a large platter or bowl. Spoon the cooked mussels over pasta. Sever with fresh cilantro and lemon slices.
|Easy mussel seafood recipe for lazy summer days
|very refreshing papaya salad
Enjoy with my papaya salad recipe. Enjoy the rest of the white wine with your meal!
Filed under Pasta, Seafood
1 large Lemon sliced
1 can of sardines in olive oil
10 mini tomatoes cut in half
1/2 thinly sliced onion
10 multi-grain arugula
1 large ripe avocado
fresh ground pepper
Thinly slice the onions, tomatoes slice, thinly slice the lemon and set a side. Drain the sardines. Place a few leaves of arugula on a cracker followed by tomatoes, onions topping with a piece of sardine. Squeeze lemon juice and add ground pepper on top of the sardine. Serve with a slice of avocado. Squeeze fresh lemon juice on the avocado.
Enjoy this easy appetizer.
Great with a glass of wine
French Bistro style.
3 lbs live mussels
3 T unsalted butter
2 1/2 cup white wine (crisp decent wine)
2 chopped leeks (white part)
4 chopped garlic cloves
1 bay leaf
pinch of thyme
4 strips of bacon (optional)
cilantro for garnish
slice lemon wedges
Scrub mussels and rinse well. Make sure there is no sand.
Heat butter in a large skillet or wok at a high temperature. Add chop leeks, garlic, add white wine (more if needed) bay leaf, thyme and peppercorns.
Bring to a boil and reduce heat add clean mussels (do not brown garlic). Cover with a lid. Stir once or twice to mix the bottom and top mussels, add chopped parsley.
Cook mussels for about 5-8 minutes or until all mussels have open. Throw any unopened mussels. Bad mussels will not open.
Cook bacon and crumble on top of mussels, add a bit more fresh chopped parsley..
Garnish with cilantro and lemon (optional).
Enjoy with a dish of pasta or rice with mushrooms and some toasted slices of a baguette or sourdough bread.
Filed under Bacon, Seafood
3 individual dungarees crabs
corn flour for dusting the crab
oil for frying
5 green onions cut into 1 inch length
sliced ginger according to taste
dried red chili (soaked in hot water than sliced)
5 cloves garlic diced
cilantro for garnish
3 tablespoon oyster sauce
1/2 teaspoon fish sauce
1/2 teaspoon sesame oil
pepper to taste
1/3 cup chicken broth
2 teaspoon corn starch
1/2 teaspoon light soy sauce
Clean crabs and flash stream for 4 minutes at a high temperature. When crabs starts to turn red, take crabs out of steamer and cut crabs into pieces.
Heat pan with oil. Dust crabs with corn flour and place in a hot skillet. (one crab at a time unless you have a big wok).
Once the crabs are cooked (red in color) remove any extra oil in pan. Stir fry ginger, green onions, diced garlic and cut chili (optional) with cooked crab..
Add the sauce to the pan with the mix ingredients and crab. Stir fry a minute or so.
Place crabs on a platter and garnish with cilantro.
Recommended: Serve with rice and bok choy (side dishes).
Wash bok choy before stir frying. Bok choy is easy to make. Using a skillet, add a little canola oil and 2-3 large cloves of diced garlic over low to high heat. Do not burn garlic. Toss bok choy in skillet and add 1/4 cup chicken broth, cook until tender but not over cooked. Place on a platter and drizzle soy sauce over bok choy. Add salt if desire but the soy sauce is already salty and the chicken broth. Takes about 5 minutes to make. Best to make last.
Filed under chinese, Seafood
I love salmon and I eat it a few times a week. It is so rich in flavor and is loaded with heart-healthy omega-3 fatty acids, it is especially delicious when brushed with ginger, soy and sprinkled with sesame seeds. A very easy glaze to make and so flavorful. You will make it over and over again.
2 (6-ounce) Salmon fillets (depends on how many persons)
Ingredients for the Glaze
1 tablespoon Soy sauce
1 tablespoon minced fresh ginger
1 scallion minced
1 tablespoon honey
2 teaspoon rice vinegar
1/4 cup orange juice
1 teaspoon sesame seeds (depends on how many salmon fillets)
bok choy (cooked)
baby spinach or broccoli (cooked)
2 cloves of chopped garlic
2 tablespoon canola oil, do not use olive oil
Combine oil, orange juice, soy sauce, honey and fresh ginger in a small bowl.
Pour over salmon and marinate in the refrigerator for 1 hour, turn over in 30 minutes to coat the other side.
Remove from marinade, reserving marinade. Pan cook salmon on a lightly oiled pan until done, about 5 minutes on each side, depending on thickness of the salmon.
Brush twice with marinade, once when you put it on the pan and one more time after turning. Sprinkle sesame seeds. Serve on a bed of cooked bok choy or a bed of fresh washed baby spinach. (pat dry spinach) The hot salmon will cook the spinach.
For bok choy:
When ready to serve, prepare bok choy or other vegetables.
Cooking bok choy in a pan add a tablespoon of canola oil and chopped garlic, (do not over cook the garlic) cook for about 3 minutes and add either a few tablespoons of chicken broth or water(cook addition 1 minute).
Add a pinch of salt. Place on the plate.
Layer veggies and top with cooked salmon. Pour a few spoons of sauce and sprinkle the sesame seeds, add a pinch of salt.
Garnish with parsley or cilantro.
Goes salmon well with my cilantro rice recipe as a side dish.