Month: February 2020

Shrimp Fritters with Spicy Moroccan Dipping Sauce

Shrimp Fritters with Spicy Moroccan Dipping Sauce

  • Fritters:
  • Cooking spray
  • 1 cup thinly sliced leek (about 1 large)
  • 1 1/2 tsp minced peeled fresh ginger
  • 1 Tbs chopped fresh cilantro
  • 1 Tbs chopped fresh mint
  • 12 large shrimp (peeled and deveined (about 1/2 pound))
  • 24 gyoza skins
  • 1 Tbs water
  • 1 large egg
  • 1/2 cup panko (Japanese breadcrumbs)
  • 4 tsp all-purpose flour
  • 2 tsp olive oil (divided)
  • Dipping Sauce:
  • 1/2 tsp olive oil
  • 2 Tbs minced shallots
  • 1 tsp Moroccan Spice Blend
  • 1/2 cup red wine
  • 1 Tbs rice vinegar
  • 3/4 cup fat-free (less-sodium chicken broth)
  • 2 Tbs low-sodium soy sauce
  • 1/4 tsp cornstarch
  • 1 tsp water
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; cook 4 minutes or until slightly tender. Add ginger; sauté 1 minute. Remove leek mixture from pan; set aside. Wipe pan dry with a paper towel. Combine cilantro and mint in a small bowl.
  2. Cut each shrimp in half lengthwise. Place 2 shrimp halves, 2 teaspoons leek mixture, and 1/2 teaspoon cilantro mixture on 1 gyoza skin (cover remaining gyoza skins to prevent drying). Moisten edges of skin with water, and top with another gyoza skin. Repeat procedure with remaining shrimp halves, leek mixture, cilantro mixture, and gyoza skins (cover shrimp packets with a damp towel to prevent drying). Combine 1 tablespoon water and egg in a small bowl, stirring with a whisk. Place panko in a small bowl; place flour in another small bowl. Dip each shrimp packet in flour; dip in egg mixture, and dredge in panko. Place packets on a baking sheet.
  3. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 6 packets to pan. Cook 3 minutes on each side or until browned; remove from pan. Repeat procedure with remaining 1 teaspoon oil and packets; wipe pan dry with a paper towel.
  4. To prepare dipping sauce, heat 1/2 teaspoon oil in pan. Add shallots; sauté 3 minutes or until tender. Add 1 teaspoon Moroccan Spice Blend; cook 1 minute. Add red wine and vinegar, scraping bottom of pan to loosen browned bits; bring to a boil. Cook until reduce to 1/2 cup (about 3 minutes). Add broth and soy sauce, and cook until reduced to 1/2 cup (about 3 minutes). Combine cornstarch and 1 teaspoon water; add cornstarch mixture to pan. Cook 30 seconds or until slightly thickened, stirring constantly. Serve dipping sauce with fritters.
  5. Note: Nutritional analysis includes Moroccan Spice Blend.

Salmon with Fettuccine Alfredo

Salmon with Fettuccine Alfredo

  • 4 salmon fillets — (4 ounces each)
  • 1/4 teaspoon coarsely ground pepper — divided
  • 4 ounces uncooked fettuccine
  • 2 garlic cloves — minced
  • 1 tablespoon reduced-fat margarine
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup fat-free milk
  • 4 tablespoons grated Parmesan cheese — divided
  1. Place salmon, skin side down, on a broiler rack coated with cooking spray. Sprinkle with 1/8 teaspoon pepper. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions.
  2. In a small saucepan, cook garlic in margarine for 1 minute or until tender. Stir in the flour, salt and remaining pepper; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3 tablespoons cheese.
  3. Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese. Yield: 4 servings.

Shrimp Scampi With Linguine

Shrimp Scampi With Linguine

  • 3/4 cup butter
  • 1/4 cup olive oil
  • 2 Tbs minced onion
  • 1/2 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp crushed red pepper
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp tarragon
  • 1/4 tsp salt
  • 2 Tbs fresh parsley
  • 1 lb linguine
  • 1 1/2 lb shrimp
  • 1 cup Chablis
  1. Mix first 11 ingredients and simmer low in saucepan until garlic is blond. Clean shrimp. Wipe in mixture then lay them in pan lined with foil. Add 1 cup of Chablis to saucepan, bring to a boil, then simmer 10 minutes. Spoon sauce over shrimp. Heat in oven for 7 minutes at 400 degrees. Cook linguine at same time for 8 minutes. Put shrimp on top of linguine and pour remaining sauce over it. Enjoy!

Salmon with Basil Sauce

Salmon with Basil Sauce

  • 4 salmon fillets ((6-ounce))
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 cup fresh basil
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove
  • 2 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  1. Drizzle salmon with olive oil, and sprinkle with salt and pepper. Set aside 10 minutes to absorb flavor.
  2. Meanwhile, combine basil, 1/2 cup olive oil, and remaining ingredients in a food processor. Pulse until finely chopped, and set aside.
  3. Heat a large nonstick skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side, or until desired degree of doneness. Place on serving plates. In the warm skillet, heat reserved basil sauce, and pour over salmon.
  4. Perfect Pairing: California lifestyle expert Susie Coelho recommends Meridian Pinot Noir for the Salmon with Basil Sauce. A hint of lemon means the recipe would work equally well with Meridian’s Chardonnay. Another option is Meridian Sauvignon Blanc. Its bright, sunny quality matches the acidity of the tomatoes