Posted by Grandma Jeanne on October 4, 2008
Baste the shrimp frequently while they are broiling so they don’t dry out. Use shrimp sized about twenty to the pound–shrimp much smaller can become
tough when broiled.
3/4 cup butter
1/3 cup olive oil
2/3 cup chopped onions
1-1/2 tablespoons minced garlic
3 or 4 tablespoons freshly squeezed lime juice
A pinch cayenne pepper (creole spices work okay)
2 pounds shrimp, shelled
1/3 cup minced parsley
salt
Preheat the broiler to 550 degrees.
Heat the butter and olive oil together in a large ovenproof pan.
Add the onions and garlic and slowly cook them for about 5 minutes, or until softened but not browned.
Stir in the lime juice, cayenne pepper, and shrimp. Continue stirring until the shrimp are coated with the butter mixture.
Broil the shrimp for 5 to 7 minutes, basting once or twice. Taste and salt if necessary.
Just before serving stir in the parsley.
Serve with a good supply of French bread to mop up the juices.
Serves 4.
Posted by Grandma Jeanne on September 20, 2008
1/2 cup soft breadcrumbs
8 ounces angel hair pasta
1 tablespoon olive oil, for vegetables
1 teaspoon olive oil, for scallops
1/2 cup chopped fresh parsley, divided
1 clove garlic, minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice (1 bottle)
1 pound fresh sea scallops cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet
over medium heat.
Add 1/4 cup parsley and next 4 ingredients; saute 1 minute.
Add flour and pepper; cook 1 minute, stirring constantly with a whisk.
Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly.
Pour over pasta; toss well.
Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat.
Add scallops, and saute 4 minutes or until scallops are done.
Add to pasta mixture; toss gently.
4 servings
Posted by Grandma Jeanne on September 3, 2008
1-1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Season salmon with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Enjoy!
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Posted by Grandma Jeanne on May 30, 2008
We usually grill our salmon, but this is a good change. It is so tasty and so easy to make!
2 pounds salmon
4 teaspoons lemon juice
4 garlic cloves, crushed (or 1/2 teaspoon garlic powder)
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 teaspoon salt
4 lemon wedges
Place salmon in ungreased baking dish.
Mix oil, lemon juice, salt, pepper, and garlic.
Pour over fish.
Bake at 350 degrees for approximately 10 minutes.
Turn salmon.
Bake for another 10 minutes. Fish should flake with a fork.
Serve with lemon wedges.
Posted by Grandma Jeanne on January 1, 2008
2 teaspoon olive oil
1 pound shrimp, large, peeled and deveined
2 tablespoons fresh lemon juice
1 teaspoon Spice Islands No-Salt Lemon Herb Seasoning, or other brand
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, chopped
Heat oil in a large skillet over medium heat.
Add shrimp and saute 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp.
saute until shrimp are bright pink and cooked through, about 3 minutes more.
Remove from heat and stir in parsley.
Yields about 3 ounces of shrimp per serving.
POINTS Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy
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