Shrimp & Spaghetti – serves 5

 

Source: allrecipes.com

By: J. Morris

 

Salmon with fruit salsa – serves 4

 

Salmon is baked with lemon and topped with a fruity salsa. Serve over rice.

INGREDIENTS:
1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
1/3 cup water
1/4 cup diced fresh pineapple
1/4 cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
1/2 cup pineapple juice
1/4 cup diced red bell pepper
1/4 cup diced yellow bell
pepper

METHOD:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.

3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.

4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Preparation time: 15 mins
Cooking Time: 40 mins

Beer Batter for Fish – serves 6

INGREDIENTS:
3 eggs
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying

METHOD:
1. In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
2. In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
3. In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Prep Time:10 Minutes
Cook Time:5 Minutes
Ready In:15 Minutes

Courtesy of Wilma Scott, published in AllRecipes.

Shrimp Lemon Pepper Linguine – serves 4

Ingredients:
224 g linguine pasta
15 ml olive oil
6 cloves garlic, minced
120 ml chicken broth
60 ml white wine
1 lemon, juiced
1 g lemon zest
salt to taste
4 g freshly ground black pepper
455 g fresh shrimp, peeled and deveined
55 g butter
10 g chopped fresh parsley
3 g chopped fresh basil

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute.
3. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
4. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Preparation time: 15 mins
Cooking time: 25 mins

From AllRecipes

Deep-Fried Calamari with Warm Tomato Butter Salsa – serves 2

Ingredients:
80g calamari, cleaned and scored, then cut into bite-sized pieces
Pinch of salt
2 tbsp plain flour
1/2 cup eggwash
1 cup Japanese egg crumbs
1/2 litre oil

Garnish:
2 tbsp butter
1 tbsp lime juice
1 tsp Tabasco sauce
Pinch of sugar
50g mixed greens

METHOD:
1. Season calamari with salt. Lightly dust with plain flour and dip into eggwash before coating with breadcrumbs.
2. Heat oil in a wok and fry calamari for 3-4 minutes. Set aside to drain off excess oil.
3. Combine butter, lime juice, Tabasco sauce and sugar. Braise for 2 minutes.
4. Serve with mixed greens.

BBQ pork fried rice with grilled coriander pineapple and river scampi – serves 10

Recipe from todayonline.com.

Mandarin Orange with Crabmeat Salad and Apple Emulsion – serves 10

Recipe from ‘todayonline.com’.

Prawn Provencale

Zesty Shrimps with Pasta – serves 2

Ingredients:
6 to 8 oz. medium sized shrimp.
Enough fettucini for two people
1/2 Tomato
A handful of diced onion
Mushrooms*
Pepper Strips (you can use fresh or frozen. If you use fresh, you want a yellow, red, and green)Olive Oil
Spaghetti Sauce
Cayanne Pepper*
Garlic Powder

* – optional, but recommended

Method:
1. Dice the veggies. Use quantities that you prefer, there isn't really a "good" amount. A handful and a half of mushrooms, a handful of onion, and a half of a tomato are my measurements. If you're using fresh peppers, go ahead and do those now. Wash those mushrooms, while you're at it.
2. Next we cut off the tails of the shrimp.
3. Also, lightly coat your largest pan/skillet with the olive oil, heat it over medium-high and toss in the shrimp. If you have uncooked shrimp, wait until it's opaque and orange here. Don't overcook them because they'll be in the pan a long time.
4. When your shrimp is cooked or near enough, DRAIN THE PAN, dump in some more olive oil, and toss in the tomato, onion, and mushrooms. Coat them with your desired spices, but do NOT put in more than a tiny bit of garlic. It really doesn't taste good in large quantities here. I load up on Cayanne, because I like that stuff.
5. Turn the heat up to medium/high, spread the oil and spices around a bit (don't do this for more than two or three minutes)
6. Now add in your peppers
7. Do the same thing to the peppers, too. You add these in later so they're not quite so cooked as the other veggies
8. Drain the pan after a minute or two, and move aside the vegetables and shrimp. Put a little bit more oil (yeah, I know) on the empty half and toss your FULLY COOKED fettucini in. If your fettucini is still cooking at this point, just drain the pan and set it aside, don't put it back on the burner and wait for the pasta to finish.
9. Spend a minute or so cooking the fettucini in the oil (stir it up a bit) before mixing it with the other stuff in the pan.
10. Now add in your sauce and mix that in. Don't cook any more, this is just to evenly distribute the sauce and warm it up.

Helpful hints:
1. The shrimp is pretty expensive, even that little. If you want to get something cheaper go ahead. Fresh, de-tailed shrimp is the my favorite to get, but frozen, pre-cooked tailed shrimp is the cheapest.
2. use store bought spaghetti sauce for this because you don't need a whole lot and really, it's just more expensive and more trouble than it's worth to make your own.
3. Fresh peppers are recommended, but hey, a buck for a pound and a half of frozen ones. Can't beat that.
4. For leftovers, don't microwave it because that makes it taste really bad. Just warm it on the oven.

Smoked Salmon & Zucchini Omelette (serves 1)

 

Ingredients:
~ 1 tsp olive oil
~ 3 egg whites
~ 1 tbsp low-fat milk
~ Black pepper to taste
~ 1/2 small zucchini, thinly sliced
~ 1/2 tomato, chopped
~ 2 slices smoked salmon
~ Dash of lemon juice
~ 1 tsp chopped parsley
~ 1 slice Focaccia bread

Method:
1. Heat olive oil in a pan.
2. Separate the egg whites from the yolks and place the egg whites in a bowl.
3. Add the milk to the egg whites and season with black pepper.
4. Beat egg mixture with a fork until slightly foamy.
5. Pour egg mixture into the pan and cook omelette until just set.
6. Place the zucchini, tomatoes, parsley and smoked salmon slices on the omelette.
7. Season with lemon juice and fold the omelette over.
8. Slide the omelette onto a plate and serve with a slice of Focaccia.

Nutritional Analysis for Smoked Salmon & Zucchini Omelette:
Energy : 204kcals
Carbohydrate : 18g
Protein : 18g
Dietary Fibre : 0.7g
Total Fat : 6.7g
Sat. Fat : 1g
Calcium : 29mg

Helpful Hints:
~ By removing the yolks, you completely eliminate the cholesterol from the omelette. Egg white is a good source of protein but remember to cook your eggs well so that they are safe for you to eat.
~ Lift up your fork when you whip the egg to trap some air.
~ By using a non-stick pan and very little oil, you won't get all the calories.
~ Salmon has omega 3 fats which are good for the heart.
~ Zucchini is a vegetable with one of the lowest calories.
~ Use tomatoes for vitamin C and lycopine which helps prevent prostrate cancer.