Grilled Lime Shrimp Tacos with Mango Salsa

2 Tbsp. freshly squeezed lime juice

2 garlic cloves, crushed

1 tsp. hot chili oil

½ tsp. salt

¼ tsp. pepper

4 flour tortillas

1 avacado, diced

Mango-Mint Salsa (recipe follows)

In medium mixing bowl, combine lime juice, garlic, chili oil, salt and pepper. Cover with plastic wrap and refrigerate for 45 minutes.

Combine all ingredients in large bowl and toss well.

Makes 3 ½ cups

Barbecue Shrimp

1 stick butter

2 lbs. shrimp, cleaned, deveined

1/3 tsp. Worcestershire sauce

1 tsp. salt

1 tsp. pepper

1/2 tsp. celery salt

1 tsp. thyme

1 tsp. cayenne pepper

1 tsp. olive oil

2 tsp. dried rosemary, crushed

2 tsp. garlic puree

In oven proof skillet, melt butter over medium-low heat. Turn off heat and add shrimp, stirring to coat with butter. Add all remaining ingredients and let shrimp rest uncovered on stove for 20 minutes.

Preheat oven to 350 degrees. Place skillet in oven and bake 20-25 minutes or until shrimp are pink.

Serves 4-6

Shrimp Creole

This recipe is said to be from Joe’s Stone Crab restaurant. Easy to prepare and very delicious, Shrimp Creole is great anytime of the year.

1/4 cup bacon, chopped

1/2 cup celery, diced

1/2 cup onion, diced

1 (28 oz.) can diced tomatoes

6 oz. chili sauce

2 oz. tomato paste

1/2 tsp. thyme

1 tsp. Maggi seasoning

2 cloves garlic, diced

salt and pepper to taste

2 lbs. shrimp, peeled, deveined and cooked

Fry bacon in large 6 quart pot until crisp. Remove bacon and reserve. Add celery and onion to bacon drippings and saute until tender, about 7 minutes. Add all remaining ingredients, including bacon, and bring to simmer. Cook 30 minutes and serve over cooked rice. Garnish with scallions, if desired.

Pistachio Encrusted Salmon

2 (1/2 lb. each) salmon filets

Coarse salt and ground pepper

2 cups freshly squeezed orange juice

2 cups shelled NutNation Smoked Pistachioz (brand name spelled with “z”) 

Zest of 1 orange, plus more for garnish

1/4 cup olive oil

Nonstick cooking spray

Season salmon with salt and pepper. Place salmon in large baking dish and cover with 1 cup orange juice. Cover dish with plastic wrap and marinate in refrigerator for 1-2 hours.

 Preheat oven to 425 degrees. Finely chop Pistachioz and zest in food processor. With blade running, drizzle in oil and remaining 1 cup of juice until a paste forms; set aside.

Lightly coat a rimmed baking sheet with cooking spray. Place salmon on sheet, discarding excess marinade. Top wit pistachio mixture, pressing lightly to adhere.

Bake until salmon is cooked through and Pistachioz are golden, about 20-25 minutes. Garnish with additional zest, if desired. Serve immediately.

Trader Vic's Crab Rangoon

1/2 lb. fresh crabmeat, picked over for shells

1/2 lb. cream cheese, room temperature

1/2 tsp. A-1 sauce

1/4 tsp. garlic powder

2 1/2 to 3 dozen won ton wrappers

1 egg yolk, well beaten

Oil for deep frying

Chinese mustard and/or red sauce 

In medium bowl, combine crabmeat and cream cheese. Stir in A-1 sauce and garlic powder and blend to a paste.

Place 1 heaping teaspoon in the middle of each won ton. Moisten edges with egg yolk mixture. Gather four corners of won ton together at top and pinch together gently to seal.

Heat oil in deep fryer to 375 degrees. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and/or red sauce.

Grilled Shrimp with Blackberry BBQ Sauce

24 large shrimp, tails on

12 strips bacon

1 cup Blackberry BBQ Sauce (recipe follows)

Soak bamboo skewers in water for 30 minutes. Cut each strip of bacon in half and wrap around each piece of shrimp. Thread skewers through shrimp and bacon, 6 shrimp to each skewer.

Prepare hot coals. Baste shrimp with Blackberry BBQ Sauce and place them over the hot coals.  Baste frequently with sauce. Grill until bacon is crisp and shrimp is pink and fully cooked.

Blackberry BBQ Sauce

1 Tbsp. Major Grey’s Chutney

1/2 Tbsp. sugar

1 Tbsp. rice wine vinegar

1/2 Tbsp. lemon juice, freshly squeezed

1/4 tsp. chili powder

1/2 tsp. chili sauce

1/4 cup red onion, minced

1/2 lb. frozen blackberries

2 Tbsp. purchased BBQ sauce

Puree frozen blackberries in food processor until smooth. Strain through fine sieve to remove seeds. Set aside.

In separate bowl, combine all remaining ingredients and stir until well blended. Add blackberries and blend thoroughly.

(Note: Frozen blackberries work better than fresh in this recipe.)

Margarita Shrimp Cocktail

Shrimp:

1 1/2 lbs. medium shrimp, deveined with shells (26-30 count)

4 cups water

2 tsp. salt

1 1/2 cups dry white wine

2 Tbsp.  lime juice

5 black peppercorns

1/4 cup fresh cilantro, chopped

Peel shrimp, leaving tails intact; reserve shells.

In 4-quart pot, combine shrimp shells, 4 cups water and 2 tsp. salt to boiling over high heat. Add wine, 2 tablespoons lime juice, peppercorns and cilantro. Reduce heat to medium. Cover and cook 30 minutes.

Strain stock into large bowl and discard shells, peppercorns and cilantro. Return stock to pot and heat to boiling over high heat. Add shrimp and immediately remove pan from heat. Cover and let stand 8-10 minutes until shrimp are pink and firm.

Meanwhile, fill large bowl half full with ice and water. When shrimp are done, remove and plunge into ice bath to chill. You can freeze the shrimp stock for later use.

Sauce:

1/2 cup orange juice

1/2 cup ketchup

1/4 cup fresh cilantro, chopped

1 ripe avocado, peeled, pitted and cubed

1/4 cup lemon juice

2 Tbsp. tequila

2 Tbsp. vegetable oil

1/2 tsp. salt

1/8 tsp. freshly ground pepper

2-3 drops hot pepper sauce

In medium nonreactive bowl, mix all sauce ingredients. Stir in cold shrimp to coat.

Cover and refrigerate at least 30 minutes, but no longer than 3 hours, before serving. To serve, line Margarita glasses with Bibb lettuce and fill with shrimp. Garnish with lime wedges or cilantro sprigs, if desired.

3 lbs. white fish fillets (cod or pollack)

2 cups all-purpose flour

3 cups pancake mix

3 cups club soda

1 Tbsp. onion powder

1 Tbsp. seasoned salt

Vegetable oil for frying

Salt for sprinkling

Malt vinegar

Lightly moisten fish fillets. Place flour in shallow pan and lightly dip fish in flour. Shake off any excess flour; place on waxed paper to air dry, about 5 minutes.

Whip together pancake mix and club soda to the consistency of buttermilk; pourable, but not too thin or thick. Add onion powder and seasoned salt and mix thoroughly.

In heavy saucepan, heat 4-inches vegetable oil to 425 degrees. Cook fillets until golden brown, flipping once, about 4 -5 minutes. Keep fillets warm on cookie sheet in 325 degree oven until all fillets are fried.

To serve, sprinkle with salt and serve with malt vinegar.

Smoked Salmon Crostini with Dill Cream Cheese

1 loaf French baguette

Extra Virgin Olive Oil

8 oz. cream cheese, softened

1 1/2 Tbsp. fresh dill, finely chopped

2 Tbsp. red onion, minced

1 tsp. freshly ground black pepper

8 oz. smoked salmon, pre-sliced

3 Tbsp. capers

Fresh dill sprigs for garnish

Lemon wedges for garnish

Preheat oven to 350 degrees. Cut baguette on a slight diagonal; place on baking sheet. Brush tops with EVOO. Bake 8-10 minutes until just crisp and golden brown. Do not overbake. Set aside to cool.

In small bowl or standing mixture, beat the cream cheese until fluffy. Add dill, onion and black pepper. Pipe or spread on cooled baguette. Cut salmon slices in half or thirds and fold a bite-sized slice over each toast.

Place salmon on serving tray and garnish with capers and lemon slices.

Margarita Shrimp

5 Tbsp. extra virgin olive oil

1 1/2 lbs. large shrimp, peeled, deveined

1/2 cup green onions, minced

2 large cloves garlic, minced

1/4 cup tequila

2 Tbsp. lime juice, freshly squeezed

1 tsp. coarse salt

Lime wedges

In large skillet over medium-high heat, heat EVOO to temperature. Add shrimp, green onion and garlic; cook 1 minute, turning once.

Remove from heat and add tequila. Return to heat. Bring to boil, scraping up any browned bits in pan.

Transfer to bowl and toss with lime juice and salt.

Garnish with lime wedges; serve warm or cold.