Bernice’s Shrimp

Bernice’s Shrimp

Bernice’s Shrimp

 

1-1/2 to 2 lb. large raw & cleaned shrimp

½ cup melted butter

2 tbsp olive oil

1 tbsp horseradish

1 tbsp ketchup

2 tbsp Worcestershire sauce

1 tbsp oregano

8 cloves garlic, minced

 1 tsp red pepper flakes

1 tbsp parsley 

 

Combine all ingredients and pour over shrimp. Marinate overnight.  

Sauté until shrimp is pink.

Serves 4. 

Goes VERY well over (rice) pasta…..

You can double recipe for 3 – 4 lbs. of shrimp.

pdf for recipe can be found here

Bernice’s Shrimp

15-Minute Salmon with Mint Salsa

15-Minute Salmon with Mint Salsa

 

Prep and Cook Time: 15 minutes

1/1/2 lbs salmon filets, skin and bones removed,cut into 4 pieces

2 tsp fresh lemon juice

salt and pepper

 

Salsa

1 TBS finely chopped fresh mint

1 TBS finely chopped fresh cilantro

1 TBS finely minced scallion

1 tsp finely minced fresh ginger

1 medium ripe fresh tomato, seeds and excess pulp removed, diced into ¼-inch pieces

3 medium cloves garlic, pressed

2 TBS extra virgin olive oil

3TBS fresh lemon juice

salt and white pepper to taste

Directions:

To Quick Broil salmon: Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

Chop garlic and let sit for 5-10 minutes to bring out its health-promoting properties.

Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

When pan is hot, use a hot pad to pull out the pan from the heat and place salmon on it, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly (usually about 7 minutes for every inch of thickness). Salmon does not need to be turned. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

Mix together salsa ingredients in a bowl, and set aside. Serve on top of Quick Broiled salmon.

Serves 4

pdf of recipe can be found here

 

Bernice’s Shrimp

FISH WITH FRENCH MUSHROOM SAUCE

FISH WITH FRENCH MUSHROOM SAUCE

3 to 4 tablespoons butter or coconut oil
2 cups diced onions
1 bay leaf
1 large carrot, diced or julienned
2 celery stalks, chopped
3 cups sliced mushrooms (12 oz)
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 cup dry white or red wine
¼ cup fresh lemon juice
½ cup vegetable stock or water, heated
1 tablespoon tomato paste
½ cup chopped fresh parsley
3 pounds fish fillet  

Sauté the onions and bay leaf in the butter or oil until the onions are translucent. Add the carrots and celery and continue to sauté for a few minutes before adding the mushrooms, tarragon, and salt. Stir in the wine and lemon juice. Bring to a boil, cover, and simmer on low heat until the vegetables are just tender.

Combine the heated stock or water and the tomato paste and add to the vegetables. Add the chopped parsley.

Place the fish fillets in an oiled baking pan. Spread the sauce on the fillets pieces. The sauce will be thick, but the fish juices will thin it as it bakes. Bake covered at 350˚ for 20 to 30 minutes, until the fish is tender.

pdf of recipe can be found here

Bernice’s Shrimp

FISH PACKETS WITH CHUTNEY

FISH PACKETS WITH CHUTNEY

CHUTNEY
1 cup unsweetened grated coconut
2 pounds firm, white-fleshed fish fillet
(preferably fresh)
1 – 2 small chiles
6 -8 large lettuce leaves for
3 cloves garlic, coarsely chopped
wrapping (leaf lettuce is good)
1 tablespoon chopped fresh ginger root
1/4 cup melted butter
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 cup fresh lime juice
1 1/2 teaspoons ground cumin seeds
1 lime sliced
1/2 teaspoon salt
1 teaspoon brown sugar (optional)

1. In the bowl of a food processor or in a blender, combine the chutney ingredients and process until quite smooth. If using a blender, it may be necessary to add one or two tablespoons of water and to blend the ingredients in batches.
2. Rinse the fish and cut it into 6 or 8 serving-sized pieces. Place each piece at the bottom of a lettuce leaf and spread a generous spoonful of the chutney on top. Fold the rest of the leaf down over the fish and tuck in the edges to form a packet.
3.Place the packets in an oiled baking dish and drizzle the butter and 2 tablespoons of lime juice over them. Bake, covered at 350 for 30 to 40 minutes, until the lettuce looks wilted and browned. The lettuce may be eaten or not, as desired.
4. Garnish each serving with a slice of lime.

pdf of recipe can be found here

Bernice’s Shrimp

15 Minute Salmon with Tomato Salsa

15 Minute Salmon with Tomato Salsa

Prep and Cook Time: 15 minutes

Ingredients:

  • 1½ lbs salmon filet cut into 4 pieces, skin and bones removed
  • 1 large fresh ripe tomato, seeds and excess pulp removed, diced small pieces, about ¼ inch
  • 3 TBS finely minced onion
  • 3 medium cloves garlic, pressed
  • 1-2 TBS minced jalapeno pepper, or to taste
  • 1 TBS minced fresh ginger
  • 1 TBS coarsely chopped pumpkin seeds
  • ¼ cup chopped fresh cilantro
  • 2+1 TBS lemon juice
  • 1 TBS coconut oil
  • salt and black pepper to taste

Directions: 

  1. Rub salmon with 2 tsp fresh lemon juice, salt and pepper.
  2. Grease broiler-safe pan with coconut oil and place salmon on pan.  Place in broiler and cook until salmon is just done (salmon is best when it is still pink inside).

Salsa

  1. Combine all salsa ingredients.
  2. Spoon over salmon.
  3. Garnish with mint and a sprinkle of extra virgin olive oil. (Optional)

pdf of recipe can be found here