Simple Shrimp Scampi

Recipe from Polly Judd

¼ cup extra-virgin olive oil
4 garlic cloves, minced
2 lbs large shrimp, peeled, deveined, & rinsed
¼ cup minced fresh parsley leaves
2 tbls fresh lemon juice
Salt
Cayenne pepper

Heat oil and garlic in 10- inch skillet over medium heat until garlic begins to sizzle.  Reduce heat to medium-low, cooking until garlic is fragrant and pale gold, about 2 minutes.  Add shrimp; increase heat to medium and cook, stirring occasionally, until shrimp turn pink, about 7 minutes.  Remove from heat and stir in parsley, lemon juice, salt, & cayenne pepper.

Grilled Halibut and Pineapple

Recipe from Polly Judd

1 tbls lime zest
2 tbls fresh lime juice
2 tbls light brown sugar, divided
2 tbls ginger root, grated; divided
1 tsp table salt
1/4 tsp cayenne pepper
1 1/4 lbs halibut fillets (4 6-oz fillets) cut 1/2-inch thick
1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)

1. Coat grill with cooking spray.  Preheat grill.

2. Place zest, lime juice, 1 tbls brown sugar, 1 tbls ginger, salt and cayenne pepper in a ziplock bag; shake to combine and add fish.  Allow to marinate for 20 minutes, turning once.

3.  Meanwhile, in a second ziplock bag, place remaining brown sugar and ginger, and pineapple.  Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.

4. Grill pineapple unti heated through, turning once, about 8 minutes.  Remove to a serving platter; cover with foil to keep warm.

5. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side.  Place on serving platter with pineapple.

Firecracker Grilled Alaska Salmon

Recipe from Sandy Olsen

¼ cup peanut oil
2 tbls soy sauce
2 tbls balsamic vinegar
2 tbls chopped green onions
1½ tsp brown sugar
1 clove garlic, minced
¾ tsp grated ginger
½ tsp red chili flakes
½ tsp sesame oil
1/8 tsp salt
4 (4-6 oz) salmon steaks

Place salmon steaks in a glass dish.  Whisk together remaining ingredients and pour over salmon.  Cover with plastic wrap and marinate in refrigerator 4-6 hours.  Prepare grill.  Remove salmon from marinade and place on a well-oiled grill 5 inches from coals.  Grill for 10 minutes per inch of thickness or until done.  Turn halfway through cooking.

Yields 4 servings

Sautéed Scallops and Shrimp

Recipe from Sandy Olsen

1/2 lb sea scallops
2 slices bacon
1 lb shrimp
1/4 cup sliced green onion

1. Remove tough muscle from scallops.  In large skillet cook bacon over medium heat until crisp. Remove and drain on paper toweling.

2. Increase heat to high.  Add shrimp and scallops to skillet and cook, stirring often, 3 to 5 minutes or until shrimp are pink and scallops are opaque.  Add green onion and cook, stirring, 1 minute.

3. Remove to serving platter and pour pan drippings over seafood.  Sprinkle with crumbled bacon.

Yields: 4 servings

Baked Shrimp with Feta

Recipe from Sandy Olsen

1 tbls fresh lemon juice
1/2 lbs large shrimp, peeled and deveined
Cooking spray
1 tsp olive oil
1/2 cup onion
1 garlic clove, minced
2 tbls bottled clam juice
1 tbls white wine
1/2 tsp dried oregano
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes, drained
1/2 cup (2 oz) crumbled feta cheese
2 tbls chopped fresh parsley

1. Preheat oven to 450 degrees.

2. Combine lemon juice and shrimp in a large bowl; toss well.  Heat a large non-stick skillet over medium-high heat.  Coat pan with cooking spray.  Add oil to pan, swirling to coat.  Add onion to pan; sauté 1 minute.  Add garlic; sauté 1 minute.  Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil.  Reduce heat, and simmer 5 minutes.  Stir in shrimp mixture.  Place mixture in an 11 x 7-inch baking dish coated with cooking spray.  Sprinkle cheese evenly over mixture.  Bake at 450 degrees for 12 minutes or until shrimp are done and cheese melts.  Sprinkle with parsley; serve immediately.

Notes: pairs well with herbed flavored orzo

Herb Flavored Orzo
1 cup orzo, cooked according to directions minus salt and fat
1/4 cup chopped fresh basil
2 tbls chopped fresh parsley
1 tbls extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper

Toss ingredients together and serve with shrimp.

Crab Cakes with Dijon Sauce

Recipe from Sandy Olsen

Crab Cakes
8 slices (7 oz) firm white bread, cut up
1/3 cup mayonnaise
1 large egg, lightly beaten
1 rib celery, finely chopped (1/2 cup)
1 medium shallot, finely chopped
2 tbls fresh chopped parsley
2 tsp fresh lemon juice
2 tsp crab boil seasoning (Old Bay)
1 tsp Dijon mustard
1/2 tsp coarse salt
1/4 to 1/2 tsp red pepper sauce
1 lb cooked fresh lump or jumbo crabmeat, picked over
2 tbls butter
2 tbls olive oil
Vegetable cooking spray

1. Pulse bread in food processor to form fine crumbs.

2. Combine mayonnaise, egg, celery, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce.  Fold in crabmeat and 1 cup breadcrumbs.  Transfer remaining crumbs to airtight container.

3. Pack 1 tbls with crab mixture and drop onto 1 sheet pan lined with parchment paper.  Repeat with remaining mixture.  Flash freeze and transfer to ziplock freezer bags when frozen.  Freeze crab mixture and bread crumbs up to one week.

4. Thaw cakes in refrigerator, crumbs at room temperature.

5. Preheat oven to 350 degrees.  Coat 2 large baking sheets with the cooking spray.  In a 2 cup glass measure, melt butter in microwave until just melted, about 1 minute.  Stir in olive oil.

6. Transfer remaining crumbs to a large shallow dish.  Gently coat cakes in crumbs.

7. in a large nonstick skillet, heat 1 tbls butter mixture over medium-high heat.  Cook cakes, turning once, until golden, 3 to 4 minutes.  Transfer to baking sheet.  Bake until cooked through, 10 minutes.  Serve with lemon wedges.

*Can also make into 12 full size crab cakes- bake for 12 minutes.

Dijon Sauce
1 (8 oz) container sour cream
3 tbls Dijon mustard
1 tbls white wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper

Whisk together all ingredients.  Serve with crab cakes.

Tuna on Toast

Recipe from Joanne Olsen

½ medium onion, finely chopped
2 tbls butter
1 can cream of mushroom soup
1 can cream style corn
¾ cup milk
2 cans tuna

Brown onion in butter.  Add and heat remaining ingredients.  Poor over toast or biscuits.

Trout Almandine

Recipe from Ralf Rich

2 fresh trout fillets, cleaned & patted dry
White wine
Butter, sliced
Sliced almonds
Salt
Pepper

Preheat oven to 350 degrees.  Place trout in 9x13-inch baking dish.  Cover with white wine approx ¼ inches from bottom of pan.  Add butter slices, almonds, salt, and pepper.  Bake until fish flakes easily (usually when almonds are slightly golden brown).  Note:  Rich likes to add additional white wine)

Basting Sauce for Grilled Fish

Recipe from Sandy Olsen

½ cup melted butter
¼ cup lemon juice
2 tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper
Dash of Tabasco
Salmon Steaks

Preheat grill and brush with oil.  Combine first 6 ingredients and spread evenly over salmon steaks.  Grill 7-8 minutes each side.