seafood

Garlicky Shrimp with Lemon Butter Sauce

Total Time: 20 minutes active, 1 hour inactive

Servings: 4

This garlicky shrimp with lemon butter recipe is excellent served over cooked pasta or along side of steamed rice to soak up the sauce. The shrimp can be easily replaced, the sauce can be served over chicken, fish, or steamed vegetables. Please, do NOT skip the marinade step—the quick marinade will penetrate the shrimp with lots of garlicky flavor. Most importantly, don’t toss the sauce! Make sure to scrape up all that rich buttery goodness with some warm crusty bread.

Ingredients

Marinade

  • 1 pound large shrimp. Peel, devein, and pat dry

  • 3 tablespoons extra virgin olive oil divided

  • 4 cloves garlic, chopped and divided

  • 1/4 teaspoon of crushed pepper flakes

  • 1/2 teaspoon salt

  • 1/2 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

  • 3 tablespoons fresh lemon juice

  • 1/4 cup dry white wine

  • 4 tablespoons of cold unsalted butter

  • salt to taste

  • freshly chopped parsley for garnish

Preparation

  1. In a large bowl, combine half of the chopped garlic, 1 tablespoon of extra virgin olive oil, and salt and mix. Add shrimp. Let marinate for at least 1 hour.

  2. Heat remaining olive oil over medium heat and sauté the shrimp. When the shrimp becomes pink and forms a nice crust, remove the little crustaceans with a slotted spoon and transfer to a plate. Leave as much oil in the pan as you can.

  3. Cover the shrimp with a pot lid, slightly ajar, to keep them warm.

  4. Add the remaining garlic and pepper flakes. Sauté just a minute, to soften garlic slightly.

  5. Deglaze the pan with the white wine.

  6. Add the thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.

  7. Turn off heat, add cold butter 1 tablespoon at a time, while whisking to emulsify the sauce. Whisk constantly until thickened; it will take a few minutes to incorporate all the butter (If butter is too cold, turn the heat on medium for a minute to melt the butter while whisking).

  8. Taste the sauce to see if more salt is needed.

  9. Turn the heat back on to medium-low and toss the shrimp back into the sauce just to let them warm back up, about 2 minutes.

  10. Plate, garnish with fresh chopped parsley, and serve immediately.

Salmon Niçoise Salad

Total Time: 45 minutes

Servings: 4-6

This popular whole meal salad full of protein—featuring salmon instead of the traditional tuna—is hearty and always delicious.

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Ingredients

Salmon

  • 1 pound fresh salmon fillets skin on

  • Pinch of salt, pepper, and garlic powder for seasoning fish

  • 1 teaspoon of chopped parsley

  • 1 tablespoon of olive oil

Salad

  • 3/4 pound small new potatoes (boiled in water with 1/2 tablespoon of salt)

  • 3/4 pound green beans, trimmed (blanched in water with a pinch of salt)

  • 4 hard-boiled eggs, peeled and quartered or sliced

  • 1/2 red onion, julienned into thin strips

  • 1/2 cup pitted Kalamata olives, drained

  • 1/2 pound cherry tomatoes, cut into halves

  • 1 pound of fresh greens of your choice (spinach, frisée, lettuce, or a mix of greens)

  • 4 anchovy fillets (optional)

Dressing

  • 2 cloves garlic, grated on microplane

  • 1 tablespoon of seedy whole grain mustard

  • 4 anchovy fillets

  • 1/2 teaspoon of sugar

  • Zest of 1 lemon

  • 3-4 tablespoons fresh lemon juice (about 1 lemon)

  • 1/4 cup of extra virgin olive oil

  • Salt and pepper to taste

Preparation

  1. Preheat oven to 500 degrees F.

  2. Place the potatoes whole in a medium pot of cold salted water and bring to a boil. Boil potatoes for 13-15 minutes until just fork tender. Transfer the potatoes to a plate and set aside to cool. When cool enough to handle, cut potatoes into quarters.

  3. While potatoes are cooking, Place salmon on a parchment lined baking sheet pan, skin side down. Sprinkle the fish with salt, pepper, and garlic powder. Rub the flesh with with olive oil and sprinkle with parsley. Bake 7-10 minutes until the salmon reaches desired doneness. Set aside to cool. Remove the skin and chop the fish into large chunks.

  4. In the same stockpot rinse it out. Bring 3 inches of water to a boil with a pinch of salt. Add the green beans and cook for 2-3 minutes, remove from heat, drain and shock the green beans in cold water to stop the cooking. Drain and set aside.

  5. Add a couple more inches of water in the same pot and return it to a boil. Cook the eggs for 8 minutes. Transfer eggs to a bath of ice water and chill until cold, about 10 minutes. Peel and halve; set aside.

  6. In a small bowl, whisk together the grated garlic, anchovy fillets, sugar, and Dijon mustard until it becomes a thick paste. Thin out the paste by adding the lemon zest and juice, and then drizzle in the olive oil while whisking to emulsify the dressing. Season with salt, and pepper (careful with the salt, the anchovies are already salty, make sure to taste before seasoning).

  7. On top of your greens, arrange the pieces of salmon, potatoes, green beans, eggs, red onion slices, Kalamata olives, anchovies fillets, and tomato wedges on a large platter. Pour the dressing over the arranged platter and serve family style.

Serving Suggestion

Use cold smoked salmon or a couple cans of tuna in place of the fresh salmon to speed the preparation time. Plan ahead and cook extra potatoes and green beans earlier in the week; then this salad comes together in a matter of minutes.

Ceviche with Melon

By: Co+op, stronger together

Total Time: 2 hour 30 minutes; 30 minutes active

Servings: 4

This South American staple is delicious with fresh corn on the cob or boiled new potatoes.

Ingredients

  • 1/2 pound sea bass or halibut

  • 1/4 pound sea scallops, side muscles removed

  • 1/4 pound raw shrimp, 25-30 size

  • 2 oranges

  • 2 limes

  • 2 tablespoons olive oil

  • 1 teaspoon minced jalapeño pepper

  • 2 tablespoons minced green onions

  • Pinch of salt

  • 1 1/2 cups watermelon, cut in 1/2-inch cubes

  • 1 cup cantaloupe, cut in 1/2-inch cubes

  • 2 tablespoons minced fresh mint

  • 2 tablespoons minced fresh cilantro

Preparation

  1. Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside.

  2. Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 1/4 cups of juice.

  3. In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, cantaloupe, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.

Serving Suggestion

This South American staple is typically eaten as an appetizer, light lunch or brunch. It’s delicious with fresh corn on the cob or boiled new potatoes. Serve in small individual bowls or martini glasses, garnished with lime wedges.

Nutritional Information

169 calories, 6 g. fat, 51 mg. cholesterol, 259 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 15 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.