Shrimp Tacos

Nothing like wanting to BBQ when it snows out! These are wonderful and a great twist on something old. Here's to wishing for warmer, sunnier weather! This recipe comes from Weber's Real Grilling. My husband got a new BBQ and I got a new cookbook! Everybody wins!

1 ear corn, husked
6 scallions, white and light green parts only
Extra virgin olive oil
1 medium poblano chile
1 C cherry tomatoes, cut into 1/4- inch dice
1 Hass avocado, cut into 1/4-inch dice
1 TBSP finely chopped fresh cilantro
1 TBSP fresh lime juice
1 TBSP minced garlic
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
32 large shrimp, about 1 1/2 pounds, peeled and deveined
8 flour tortillas

1. To make the salso: brush or spray the corn and scallions all over with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until blackened and blistered in spots, over direct medium heat, turning occasionally. The corn and chile will take 10 to 12 minutes and the scallions will take 3 to 4 minutes. Trim the root ends off the scallions; finely chop the remaining parts and put them in a medium bowl. Cut the kernels off the corn and add to the bowl. When cool enough to handle, peel off the loosened bits of skin from the chile and discard along with the stem; finely shop the remaining parts of the chile and add to the bowl. Add the remaining salsa ingredients, including 1/4 tsp salt and 1/4 tsp pepper. Drizzle 1 TBSP of olive oil into the bowl and mix thoroughly.
2. Brush or spray the shrimp all over with oil and season with the remining 1/4 tsp salt and 1/4 tsp pepper. Grill over direct high heat until shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Grill the tortillas over direct medium heat until warm, 30 to 60 seconds, turning once. Fill the tortillas with salsa and shrimp. Serve warm

Crab Ravioli with Lemon Butter

These looked so good in the Martha Stewart magazine that I had to make them. I loved the lemon butter, next time I will try fresh crab.

This would be a great Valentine's Day meal ! :)

For the filling
1 C ricotta cheese
1C lump crabmeat
Coarse salt and freshly ground pepper
1/8 tsp red-pepper flakes

For the ravioli
All purpose flour, for the baking sheet
90 wonton wrappers
1 large egg, slightly beaten, for egg wash
Coarse salt

For the butter
1 stick unsalted butter
2 tsp lemon peel, very finely chopped, plus two tsp fresh lemon juice
Garnish: fresh chervil

1. Make the filling: Mix together ricotta, crabmeat, 1/2 tsp salt, 1/8 tsp pepper and red pepper flakes together.
2. Make the ravioli: lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keeping the remaining wrappers covered with a damp paper towel. Mound 1 tsp filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles with a 2 1/4 inch cookie cutter; transfer to baking sheet.
3. Bring a large pot of water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
4. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 TBSP butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 TBSP cooking liquid. Add 1 tsp chopped lemon peel and 1 tsp juice, and swirl to combine. Transfer to plates.
5. Repeat with second batch of ravioli. Garnish with chervil.

Make ahead: Uncooked ravioli can be frozen fro up to 3 months (boiling time may be a few minutes longer)

BBQ salmon

1/2 c. bbq sauce-we like Kraft thick & spicy
2 T. brown sugar
1 green onion, sliced
4 salmon filets-about 1 lb.

HEAT greased grill to medium-high heat.

MIX first 3 ingredients until well blended.

GRILL fish 4 min. on each side; brush generously with barbecue sauce mixture. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce.

Grilled or Broiled Teriyaki Shrimp

Makes 4 servings


When I'm bored and not in the mood to be crafty, I often prep meals the night before for easy meal making the next day. This is for sure one of those meals that I prep the night before.



Ingredients:

1 1/4 pounds large shrimp (tails left on and deveined)
1/4 cup plus 2 TB Teriyaki Sauce/Marinade
1/2 medium fresh pineapple (peeled, cored & cut into 1-inch cubes) FYI I've cheated and used canned pineapple
Favorite veggie chunks. I often use bell peppers, onion, mushrooms, zuchs - whatever lone veggies you have in the fridge


Teriyaki Sauce/Marinade- A lower calorie version
1/4 cup reduced-sodium soy sauce
1 TB honey
3 TB orange juice
1 TB packed dark brown sugar
1 t Asian (dark) sesame oil
1 garlic clove (or as many as your breath desires)
1 TB minced peeled fresh ginger



1. Make Teriyaki Sauce. In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.
2. Place shrimp in a large zip-lock plastic bag. Pour 1/4 cup of the teriyaki marinade. Seal bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least two hours. I often let it marinade over night.
3. Start your favorite long grain rice and follow package instructions.
4. Assemble skewers. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat grill (spray grill rack with nonstick spray) or broiler (recommend using metal skewers).
5. Cook kebabs five inches from heat; turning frequently until shrimp are cooked about 12-15 minutes. Serve over rice. Sprinkle with remaining two TB of teriyaki marinade.

2 skewers over 1 cup of rice is one serving.
409 calories

Have a blessed day serving your family,
Delores Gaudet