Friday, July 31, 2015

Peel and Eat Shrimp

Sounds fancy, huh?

Nah it's all good. Sometimes even I don't even realize how many good things are out there that are easier to make than my go-to recipes. This shrimp was the perfect appetizer, especially when they were fresh from the gulf. Lucky for us Louisvillians, we get some of the freshest seafood flown here daily. My go-to in Lou is Highland Fish Market. Any other places you have seen that have great seafood?

How to do it:
Can you boil water? Good, great first step! ;-)

This shrimp is a breeze then.

Recipe adapted from Southern Living

2.5 quarts (10  c) water
1/4 c old bay
3 lb shrimp (preferably deveined) with shell on

Bring water and old bay to a rolling boil in large stockpot or dutch oven. Add shrimp to pot, cover and take off heat for 12-15 minutes or until shrimp are pink. Sometimes takes sooner - you don't ever want to overcook shrimp!

Then drain, place in bowl with lemon slices and cover. Place in fridge until shrimp are cooled - or if you prefer them hot, they are ready for dipping in some cocktail sauce!

It is hard to wait for these to cool down, but so worth the wait in the end.

Thursday, July 30, 2015

Soy Honey Glaze

We eat a ton of salmon. It's easy, relatively cheap, and delicious.  Needed to switch it up a bit and started to play with some different flavor combinations. It's not earth-shattering by any means, but this glaze to finish off the pan-roasted salmon we made the other day was super awesome. p.s. charred lemon squeezed over salmon is the

Sorry for the crap picture, but we were starving and it was real life happened, forgive us! ;-)

Here's the recipe:

1 tbsp honey
1/2 tbsp soy sauce (I used lite sodium, but live dangerously!)
1 tbsp dijon mustard
1/4 tsp lemon or lime squeeze

Whisk together ingredients with fork/whisk. When you take salmon off your skillet, I just poured this mixture in the skillet and rolled it around a couple of times to deglaze the pan and heat it up. Keep on the side or generously pour over your dish. I bet this would also be good with tilapia served on rice or even on chicken breast! Here's the baked salmon I've made in the past and this would be great poured on top right before serving.

Any other flavor combos you like to try?