Sashimi Of Fluke With Sweet Shrimp Recipes

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Spicy Sweet Shrimp with Pineapple Salsa image

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups uncooked basmati rice
3/4 cup canned black beans, rinsed and drained
2 teaspoons canola oil
1/2 cup finely chopped onion
1-1/2 cups unsweetened pineapple juice
1/4 cup packed brown sugar
1 tablespoon Sriracha chili sauce
3 cups cubed fresh pineapple
1 medium sweet red pepper, diced
1 cup chopped fresh cilantro
1 small red onion, finely chopped
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

Steps:

Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF

Creamy Shrimp Scampi with Half-and-Half image

Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.

Provided by thedailygourmet

Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

½ (16 ounce) package linguine pasta
4 tablespoons butter
2 cloves garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons Pinot Grigio wine
2 teaspoons lemon juice, or to taste
½ cup half-and-half
¼ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Nutrition Facts : Calories 1175.1 calories, Carbohydrate 106.9 g, Cholesterol 405.5 mg, Fat 57.2 g, Fiber 4.7 g, Protein 59 g, SaturatedFat 24.9 g, Sodium 959.4 mg, Sugar 4.3 g

STEAMED FLUKE WITH HIJIKI

Steamed Fluke with Hijiki image

This is a take on the steamed fish my mother used to make. Fluke is steamed in homemade dashi, a broth that's the basis for much of Japanese cooking.

Provided by Anita Lo

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 sheet kombu
1/2 cup bonito flakes
1/2 cup dried hijiki
1 bunch scallions, 4 tablespoons julienned plus 2 tablespoons green tops julienned
1 2-inch piece of ginger, 2 tablespoons julienned
4 fillets fluke
Freshly ground black pepper
4 tablespoons Japanese soy sauce
2 tablespoons mirin
4 tablespoons canola or soy oil
Zest of one lemon

Steps:

For the dashi: Rinse the kombu and place in 2 cups water over high heat until boiling. Add bonito flakes, turn off the heat and let rest for 15 minutes. Strain through cheesecloth or a clean dishtowel. Set aside.
Place the hijiki in 1 cup of cold water and let rest to reconstitute, 5 minutes. Meanwhile, slice and julienne the white part of the scallion in a 1 ½ -inch length. Thinly slice and julienne the darker green scallion tops for garnish. Peel, thinly slice, and julienne the ginger. In a heatproof shallow dish, place half of the ginger and scallions on the bottom. Then, layer the fish on top adding black pepper as the fish is layered. Add the remaining ginger and scallions over the fish.
Finish the dish by pouring soy sauce, mirin, and oil evenly over the top, followed by zested lemon. Strain the hijiki and rinse under cold water, then layer it down the center of the dish. Finish the dashi by straining the kombu/bonito flake mixture through cheesecloth.
Pour the dashi into a large pan big enough to accommodate the fish dish and heat to boiling. Place a small rack or scrunched up piece of tin foil on the bottom to elevate the fish as it cooks. Place the fish dish on top of the foil, over the boiling dashi. Cover and steam for 5-7 minutes.
The fish is cooked when it's opaque throughout and a cake tester is easily inserted into the thickest portion of the fish. Garnish with the scallion greens and serve.

ONE-PAN SWEET CHILI SHRIMP AND VEGGIES

One-Pan Sweet Chili Shrimp and Veggies image

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
3 tablespoons sweet chili sauce
1 tablespoon canola oil
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
3 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein.

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