Recipes

Hot Red Curry Shrimp

Hot Red Curry Shrimp

The unusual ingredients in this dish offer a refreshing change of pace. It tastes great made with chicken, too.
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Ingredients

Makes 4 servings

Prep: 10 min., Stand: 45 min., Cook: 15 min.

Instructions

  • Place chile pepper in ¼ cup boiling water; let stand 30 minutes.
  • Drain, cool, and chop.
  • Peel shrimp, and devein, if desired.
  • Cook chile pepper, chicken broth, coconut milk, hot curry paste, and fish sauce in a saucepan over low heat, stirring often, 8 minutes.
  • Add shrimp, and cook, stirring often, 2 to 3 minutes or until shrimp turn pink.
  • Remove seasoning packets from couscous, and reserve for another use.
  • Stir couscous into broth mixture; remove from heat, cover, and let stand 15 minutes.
  • Stir in juice; sprinkle with cilantro.

Notes & Wine Advice

For testing purposes only, we used Patak’s Original Hot Curry Paste and Marrakesh Express CousCous Grande Toasted Onion, available at Asian markets or in the ethnic-food sections of larger supermarkets.
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Course; Fish

Hickory-Smoked Shrimp from Unknown Author

Hickory-Smoked Shrimp from Unknown Author

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Ingredients

Makes 8 to 10 servings

Prep: 40 min., Cook: 20 min.

Instructions

  • Soak wood chips in water at least 30 minutes.
  • Prepare charcoal fire in grill; let burn 15 to 20 minutes.
  • Drain chips, and place on coals.
  • Place layers of shrimp and lemon slices alternately in a baking dish; brush with barbecue sauce.
  • Sprinkle with shrimp-and-crab boil seasoning, pepper, and hot sauce; dot with butter.
  • Add wine to dish.
  • Place dish on grill rack, and cook, covered with grill lid, 15 to 20 minutes or just until shrimp turn pink, stirring once.

Notes & Wine Advice

For testing purposes only, we used Kraft Thick ’n’ Spicy Hickory Smoked Barbecue Sauce and McCormick Shrimp-and-Crab Boil Seasoning.
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Course; Fish

Nannie’s Shrimp Croquettes

Nannie’s Shrimp Croquettes

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Ingredients

Makes 8 servings

Prep: 10 min., Cook: 10 min., Chill: 1 hr., Fry: 4 min.

Instructions

  • Melt butter in a large heavy saucepan over low heat, and whisk in flour.
  • Cook, whisking constantly, 1 minute.
  • Gradually whisk in milk, and cook over medium heat, whisking constantly, until thickened and bubbly.
  • Stir in onion and next 4 ingredients.
  • Remove from heat, and stir in 1 egg and cooked shrimp.
  • Cover and chill 1 hour.
  • Shape shrimp mixture into 16 balls.
  • Roll mixture in saltine crumbs, dip in 2 beaten eggs, and roll mixture again in saltine crumbs.
  • Pour vegetable oil to a depth of 3 inches into a Dutch oven, and heat to 375°.
  • Fry croquettes 3 to 4 minutes or until golden.
  • Drain on paper towels.
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Course; Fish / Snack

Garlic-and-Rosemary Shrimp

Garlic-and-Rosemary Shrimp

Use this recipe as an appetizer or served over pasta as a main dish.
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Ingredients

Makes 4 servings

Prep: 20 min., Cook: 10 min.

Garnishes:

Instructions

  • Peel shrimp, leaving tails on; devein, if desired, and set aside.
  • Melt butter with oil in a large skillet over medium-high heat.
  • Cut garlic bulb in half crosswise; separate and peel cloves.
  • Add to butter mixture, and sauté 2 minutes.
  • Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated.
  • Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink.
  • Garnish, if desired.

Notes & Wine Advice

If serving over pasta, remove and discard bay leaves.
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Course; Fish

Sidecar Salmon

Sidecar Salmon

Big flavor comes from this short ingredients list.
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Ingredients

Makes 4 servings

Prep: 10 min., Cook: 20 min.

Instructions

  • Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, 5 minutes.
  • Arrange salmon on top of onion.
  • Pour soy sauce over salmon fillets.
  • Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes with a fork.
  • Transfer fish to a serving platter, and keep warm.
  • Cook onion mixture over medium-high heat 5 minutes or until liquid evaporates.
  • Spoon onion mixture over salmon.
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Course; Fish

Pan-Grilled Salmon

Pan-Grilled Salmon

This dish pairs well with the Orange-Ginger Couscous.
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Ingredients

Makes 4 servings

Prep: 5 min. / Chill: 2 hrs., Cook: 8 min.

Instructions

  • Combine brown sugar and soy sauce in a shallow dish or large zip-top freezer bag, and add salmon.
  • Cover or seal, and chill 2 hours.
  • Remove salmon from marinade, discarding marinade.
  • Cook salmon in a lightly greased skillet over medium-high heat 4 minutes on each side or until fish flakes with a fork.
  • Garnish, if desired.
  • Serve salmon with Orange-Ginger Couscous, if desired.
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Course; Fish

Orange Roughy With Strawberry–Star Fruit Salsa

Orange Roughy With Strawberry–Star Fruit Salsa

Orange roughy is a tender, mild white fish that’s easy to cook. Here, it’s ready in just 5 minutes under the broiler. And you can make the citrusy salsa ahead; it gives a kiss of beautiful color to the white fish.
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Ingredients

Makes 6 servings

Prep: 10 min., Broil: 5 min., Chill: 2 hrs.

Garnish:

Instructions

  • Combine first 9 ingredients in a medium bowl to make salsa.
  • Cover and chill 2 hours.
  • Combine 2 tablespoons lime juice and butter in a small bowl.
  • Place orange roughy fillets on a lightly greased rack in a broiler pan.
  • Brush with butter mixture.
  • Broil 5½ inches from heat 5 minutes or until fish flakes with a fork.
  • Serve with salsa.

Notes & Wine Advice

 
Garnish, if desired.
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Course; Fish / Fruit

Creole Flounder With Lemon Couscous

Creole Flounder With Lemon Couscous

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Ingredients

Makes 6 servings

Prep: 15 min. / Bake: 10 min.

Instructions

  • Cut fish into 6 pieces.
  • Place fish in a lightly greased 13- x 9-inch pan.
  • Stir together tomato, bell pepper, basil, and next 5 ingredients; spoon over fish.
  • Bake at 500° for 7 to 10 minutes or until fish begins to flake and is opaque throughout.

Notes & Wine Advice

Serve with Lemon Couscous.
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Course; Fish

Crab-Stuffed Flounder

Crab-Stuffed Flounder

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Ingredients

Makes 6 servings

Prep: 30 min., Cook: 3 min., Bake: 30 min.

Garnish:

Instructions

  • Cook celery, green onions, and garlic in hot oil in a large skillet over medium-high heat, stirring constantly, 3 minutes or until tender.
  • Remove skillet from heat; add crabmeat and next 8 ingredients, stirring well.
  • Brush fillets evenly with melted butter.
  • Spoon 1 heaping tablespoon crabmeat mixture on top of each fillet.
  • Roll up fillets; secure each with a wooden pick.
  • Place fillets in a lightly greased 13- x 9- inch baking dish.
  • Spoon remaining crabmeat mixture over each stuffed fillet, and drizzle with any remaining butter.
  • Cover and bake at 375° for 20 minutes.
  • Uncover and bake for 10 more minutes or until fish flakes with a fork.
  • Garnish, if desired.
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Course; Fish