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Category: Specialty (Page 6 of 24)

Grilled Shrimp in Chili Sauce Recipe

Ingredients:
16 shrimp, shells on
3 cloves garlic
2 inches fresh ginger root
2 tablespoons fresh lemon grass
3 tablespoons sweet chili sauce
4 wooden skewers

Instructions:

Soak skewers in water

Prepare the shrimp: devein and cut off legs but the shell left on. The shell will protect the delicate shrimp meat on the grill.

Grate the ginger, garlic, and lemon grass (or very finely chop). Mix them in a medium sized bowl with the sweet chili sauce.

Stir in the shrimp until well coated with marinade.

Let marinate for at least 10 minutes in the fridge.

Thread 4 shrimp onto each skewer.

Once coals are ready, place shish kebabs flat on grill. Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.

Flip and cook another few minutes on the other side.

Carb Count: 1.5 grams per serving. Serves 4.


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Smoked Salmon Stuffed Belgian Endive Boats Recipe

Ingredients:
6 ounces smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1/4 cup green onion, chopped
1 tablespoon fresh lemon juice
2 tablespoon fresh dill, minced
2 Tablespoon olive oil
Salt and pepper to taste
4 large Belgian endives

Instructions:

Combine all ingredients except endive in a bowl and mix well.

Pull endive leaf away from the head (resembles a small boat) and fill with mixture.

Chill in the refrigerator until ready to serve.


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Tilapia Puttanesca Recipe

Ingredients:
1 pound fresh or frozen skinless tilapia fillets
1/8 teaspoon salt
1/2 medium red onion, cut into wedges
1 tablespoon olive oil
2 cloves-garlic, minced
1 14.5 ounce can diced tomatoes, undrained
2 teaspoons dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 cup pitted Kalamata or mixed olives
1 tablespoon capers, drained (optional)
2 tablespoons coarsely chopped fresh italian (flat-leaf)parsley

Instructions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt, set aside.

In a large skillet cook onion in oil over medium heat about 8 minutes or until tender, stirring occasionally. Stir in garlic, tomatoes, oregano, and crushed red pepper. Bring to a boil. Reduce heat. simmer, uncovered for 5 minutes.

Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling. Reduce heat. Cook covered, for 6-10 minutes or until fish flakes when tested with a fork.

Remove fish to a serving platter. Simmer sauce, uncovered for 1 to 2 minutes more until thickened.

To serve, spoon sauce over fish. sprinkle with parsley.

Carbs per serving: 8 g. Servings: 4 – 4 ounce fish and about 1/2 cup sauce each.


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Tuna Fish Canapes Recipe

Ingredients:
1 can (6 ounces) solid white albacore tuna, water-packed
2 teaspoons minced onion
3 drops lemon juice
1/2 cup minced celery
1/4 cup minced red pepper
1/2 teaspoon curry powder
2 1/2 tablespoons light sour cream
Cucumber slices and celery pieces

Instructions:

Combine all ingredients except cucumber slices and celery pieces. Refrigerate 1 hour to blend flavors.

Spread mixture on cucumber slices and use as a stuffing for the celery.


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Calamari Salad Recipe

Ingredients:
½ cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Instructions:
Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.)

Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve.

One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter. Arrange fennel around salad in a spoke pattern. Serve immediately.

Carb Count: 7 grams per serving. Serves 6.


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Deviled Eggs with Crabmeat Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon low-carb ketchup
1 teaspoon lemon juice
2 ounces cleaned and finely flaked crabmeat
salt to taste
freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixutre, creating a smooth mound.

Refrigerate until ready to use.

Carb count: 0.9 gram per serving. Serves Six.


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Deviled Eggs with Smoked Salmon Recipe

Ingredients:
3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
2 ounces finely chopped smoked salmon, lox, or nova
½ teaspoon Dijon-style mustard
¼ teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.

Fill the eggs with a teaspoon of the mixture, creating a smooth mound. Refrigerate until ready to use.

Carb Count: .8 grams per seving. Servings: 6.


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Native American Broiled Salmon Recipe

Ingredients:
1 (6-lb) salmon
2 lemons
Butter
Salt and pepper to taste

Instructions:

Filet a six-pound salmon, rinse well, cut in half and place on a baking pan.

Slice two lemons and squirt over salmon. Allow to stand for one hour. Salt and pepper if you like.

After one hour, place under broiler for two minutes, then add a slice of butter for each piece of salmon and continue cooking for six minutes, or until done.


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Calamari Chili Rellenos Recipe

Ingredients:
3 large calamari steaks (sometimes they are not on display – ask)
Can whole green chilis
Monterey Jack Cheese
Crushed pork rinds
Sour cream
Jalapeno chilis (canned in juice)

Instructions:

Place calamari steak on plate, lay chili flat on steak to cover, cut a stick
of jack cheese the size of a string cheese on top of chili.

Roll up the calamari and secure with 2 pices of string.

Crush pork rinds real fine, roll calamari steak roll-ups in the pork rinds till well coated. Fry in 1/2 or more inches of hot oil till golden brown.

Immediately place in a baking dish and place in preheated 375 degree oven for 6-8 minutes.

Combine 1 cup sour cream with 2 tablespoons of jalapeno juice. Spoon
about 2 tablespoons of the sauce over the calamari rellaneos.


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Grilled Squid Recipe

Ingredients:
1 pound cleaned squid
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Metal skewers
Tablespoon chopped fresh parsley
Lemon wedges

Instructions:

Prepare grill.

Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.

In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat.

Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers.

Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley.

4 servings


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