Boozy Shrimp Ceviche Toast

1 pound U-16 raw, shelled and deveined shrimp, cut in half lengthwise

1 cup seeded and finely chopped tomatoes

1 cup seeded and finely chopped cucumbers

3/4 cup freshly squeezed lime juice

1/2 cup finely chopped red onions

2 tablespoons chopped fresh cilantro

1 serrano pepper, seeded and minced

Salt

1/2 cup vodka

4 slices quality Italian bread, toasted

Mix the shrimp, tomatoes, cucumbers, lime juice, onions, cilantro and serranos in a large bowl. Let sit until the shrimp is opaque and “cooked” through, at least 30 minutes and up to 2 hours.  Stir in the vodka and let sit for another 10 minutes. Serve on the toast.

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Lowcountry Boil aka Beaufort Stew

Water

1 beer

Old Bay Seasoning to taste, generaly 1-2 tbsp per gallon of water depending on how spicy you want it

4 cloves of garlic, mashed

2 tbsp Kosher salt

4-5 pounds new potatoes or red potatoes scrubbed/quartered (baby potatoes would be great)

2 large onions cut into wedges

3 (16 oz each) kielbasa sausage, cut into 1 1/2 inch pieces (chorizo or andoulle can be used too)

8 ears fresh corn shucked and cleaned cut into 3 inch pieces

4 pound fresh unpeeled shrimp (can substitute crab)

Heat a large pot of water and beer over an outdoor cooker (turkey fryer works great); add salt, Old Bay and garlic; bring to a boil.  Add potatoes, sausage and onions; cook about 10 minutes.  Add corn and cook another 10 minutes.  Add shrimp and cook 3 minutes or just until shrimp turn pink.  Drain liquid and pour contents of pot onto a large serving bowl, platter or picnic table covered with butcher paper.  Dig in.  Sprinkle with additional Old Bay if desired.  Serve with cocktail sauce and melted butter if desired.

Salmon with Herb-Shrimp Sauce

1 12 oz salmon fillet

1/4 cup dry white wine

2 tsp reduced calorie margarine

2 tbsp all-purpose flour

3/4 3up low-sodium chicken broth

2 tbsp fresh lemon juice

1/4 pound cooked peeled small shrimp

1 tbsp minced fresh oregno or 1/2 tsp dried

1 tbsp minced fresh rosemary or 1/2 tsp dried  1/2 tsp coarsely ground pepper

Fresh rosemary springs

 

Preheat oven to 350° F.  Spray an 8” square baking pan with nonstick cooking spray.  Place salmon in the pan; add the wine.  Bake until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes.

 

In a medium nonstick saucepan, melt the margarine.  Add the flour and cook, stirring constantly, about 1 minute.  Gradually stir in the broth and lemon juice; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.  Add the shrimp, oregano, rosemary and pepper; cook stirring as needed until heated through, about 2 minutes.

 

Place salmon on a platter.  Pour the juices from the baking pan into the sauce; cook stirring as needed, until heated through, about 1 minute.  Pour the sauce over the salmon and serve, garnish with the rosemary.

 

Per Serving: 192 calories, 7 g total fat, 1 g saturated fat, 103 mg Cholesterol, 144 mg Sodium, 4 g total carbohydrate, 0 g dietary fiber, 24 g protein, 33 mg calcium.  Points per serving: 4

Makes 4 servings

Variation:  Can used milk instead of chicken broth, then don’t use lemon juice and used dill as the only herb for a cream dill sauce.  Also can use this sauce over tuna and other fish fillets, and the cream shrimp/dill sauce over boneless chicken breast

Mustard Maple Salmon

3          TBS. Dijon mustard

3          TBS. Maple syrup

1          TBS. Balsamic vinegar

4          6 oz. Salmon Fillets

Combine first 3 ingredients and salt & pepper in a large zip‑top plastic bag; add salmon. Seal and marinate in refrigerator 20 minutes.  Prepare grill or broiler.  Remove salmon from bag, reserving the marinade. Place salmon on a grill rack or broiler pan coated with cooking, spray, and cook for 6minutes on each side or until the fish flakes easily when tested with a fork; baste salmon occasionally with the reserved marinade. Yield: 4 servings.

Calories 329;Fat 14.9; Protein_ 34.8g; Carb 10.8g; Fiber 0; Chol lllmg; Iron 0.9mg; Sodium 566mg; Calc 19mg 8 POINTS