Archive for the ‘Seafood’ Category

Five Spice Fish and Garlic Spinach

3 August 15

[HERSELF SEZ: Here I am again – posting for Himself who refuses to learn how to use WordPress and relies upon me to post for him! But this IS his post!]

1 tsp grated lime peel
3 Tbs fresh lime juice
4 tsp minced fresh ginger
1 tsp five-spice powder
1 tsp sugar
salt, pepper to taste
vegetable oil
1 lb salmon steaks
1/2 lb fresh baby spinach leaves
2 large cloves garlic, minced
nước chấm (optional)

The five spice powder is basically Chinese in origin, but this is a kinda fusion version. For me it has a bit of a Vietnamese hint to it. I’m not sure what you’d call the rest of the influences. The Chinese get a bit mystical about the whole thing and talk about five spice powder being the perfect balance of sweet, sour, bitter, pungent, and salty; the five fundamental taste groups of Chinese cuisine. To my simple old Western mind it has cinnamon, clove, star anise, ginger, and fennel. Whether it was some mystical blend to achieve universal harmony, or some genius with taste buds made it, or some dumb assistant cook sneezed ad dumped all the spices together is immaterial and will probably never be known. Who cares, it is good stuff. There are many variations, but when you get it at the store it will probably be something similar to the above.

On to the goodies:

Mix up the marinade: lime peel, juice, five spice powder, sugar, a splash of oil (about a teaspoon), salt and pepper to taste. Put the fish and the marinade in a dish or plastic bag, whichever you like for soaking, and let it soak in the refrigerator for a couple of hours. Don’t go too long as citrus will prematurely cook seafood to the detriment of the final taste.

Crush or mince the garlic into one to two teaspoons of oil and dump over the spinach. Mix it up with your hands. What you want to do is wilt the spinach, so it isn’t necessary to stem it before using. If you like the old fashioned way you can wilt the spinach in a skillet or some such. The easy way is to nuke it on high for 2 minutes or so. That works nicely, and it is hard to goof up.

You should have decided ahead whether to grill, use a contact grill, or pan fry. Whatever your choice, it should be ready to go at this point. We like pan fried in a hot skillet with a little olive oil and a little sesame oil for flavor. A nice crust can be had without drying it out if you keep the heat up and the time down to about 3 minutes a side or whatever works for you. If you grill give about 4 minutes a side covered. Toss any leftover marinade. While you cook the fish is really the best time to wilt the spinach if you are using the microwave method.

Serve the fish on a bed of spinach. It doesn’t need anything else, but if you a feeling in a Vietnamese mood serve a little nước chấm (1) (2) on the side.

(1) Discussion of Nước Chấm and Nước Mắm is found HERE.

(2) Another discussion of Nước Chấm and Nước Mắm is found HERE.

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Almond Fish

30 September 13
    Fish
2 fillets delicate white fish
2 Tbs soft butter
2 Tbs finely minced onion
2 Tbs finely minced celery
1/4 tsp salt
1/8 tsp fresh ground black pepper
4 grinds fresh ground nutmeg
1/8 tsp sweet paprika
    Almond Sauce
2 Tbs melted butter
2 Tbs slivered blanched almonds
2 Tbs lemon juice
1 Tbs parsley flakes

You’ve heard of Trout Amandine – well – this is not it – exactly. The old amandine is a breaded and fried sort of deal. This is broiled and much more delicate. The dredged in flour or whatever and fried is called meunière by the French. It means miller’s wife and is both the way of cooking and a sauce. The cooking is à la meunière. The sauce is just browned butter, chopped parsley, and lemon juice. In other words – Southern fried with lemon butter and parsley. See – it just sounds fancy and elegant in French. Trout Amandine is just trout à la meunière with an almond crusting. Other things that work wonderfully amandine are potatoes, green beans, and asparagus – I’ll write them up one of these days.

Back on topic (maybe) – this will work nicely for just about any delicately flavored fish, either fresh or salt water type. If the fish is frozen just let it thaw about halfway or so. If it is fresh just make sure things are nicely filleted.

Mince the onion and celery. The easy way is to throw it into a small food processor and hit high speed for a minute. Then add the butter, salt, pepper, nutmeg, and paprika to the onion and celery and blend together well. Spread the mix over the fillets and run under a hot broiler, about 4 to 6 inches from the heat. Broil for 10 minutes or until the fish is flaky but do not overcook. You don’t want brown, just done through (barely).

While the oven magic is happening melt the rest of the butter in your small skillet, then brown the almonds. When the butter and almonds are brown but not burned remove from the heat and add the lemon.

Plate the fish, pour the almonds and liquid over them, and garnish with a bit of chopped parsley.

{HERSELF SEZ: I really do prefer a fish that is crispy on the edge – or, in this case, leave mine in a few more minutes – until it is at least just a little browned!}

Dolled-Up Fish

7 December 12

Here are three different ways to treat any fish – but it works better with stronger fish like cod than it does with more delicate species.

All start with seared or sautéed fish – depending on your preference. 

Thyme+Thyme

Thyme+Thyme (Photo credit: jimforest)

—–Fish—–
 1  Tbs  extra-virgin olive oil or unsalted butter or both
 4  (6-ounce) center-cut fish fillets, skin left on
 Salt and freshly ground black pepper
 4  cloves garlic, lightly crushed
 4  sprigs thyme or 1 tsp. dried
 1  Tbs  unsalted butter

—– Fish —–

Lube a heavy skillet over medium-high heat. Season the fish with salt and pepper and put them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and sear for 3 minutes more. Lower the heat, add the butter and cook another 3 minutes. Adjust time and temperature as necessary for the thickness and species you have. For searing cook hot and fast – you don’t want it burned but rather seared and dark looking. Sauté – use a lower heat and cook more gently as long as needs be to get the fish done and a nice golden surface.

—– Garnishes —–

You actually want to start the garnish ahead or at the same time as the fish so that the fish does not sit around waiting (and deteriorating!).

Make one of the following:

     —–Bordelaise Garnish—–
 2  Tbs  unsalted butter
 1/2  cup  finely chopped shallots
 12  oz  sliced mushrooms
 2  sprigs  thyme or ½ tsp. dried
 1/2  bottle  dry red wine
 —–Plate—–
 6  sprigs  parsley finely chopped or dried to taste

—–Bordelaise Garnish—–

Lube a large skillet over medium-high heat with the butter. Add the shallots and gently sauté about 5 minutes. Add mushrooms and thyme and cook 5 more minutes. Add the wine and boil rapidly until the liquid is reduced by half. Discard the thyme if you used fresh sprigs. One of the small individual serving size bottles they sell in the local groceries works quite well for a half recipe, or two for the full. You don’t want to spill this stuff on your clothes or the tablecloth. You will notice that the wine reduces to a wonderful purple thick sauce that would stain any fabric rather fiercely.

—–Plate—–

Pour the garnish over plates and top with the fish. Sprinkle parsley to taste.

OR

     —–Dijonnaise Garnish—–
 1-1/2  lbs  carrots, peeled and thinly sliced
 1-1/2  lbs  spinach, washed and stemmed
 1  Tbs  unsalted butter
 Salt and freshly ground white pepper
 —–Coating for Fish—–
 2  Tbs  Dijon mustard
 1  cup  fresh bread crumbs
 2  Tbs  minced chives
 1  Tbs  extra-virgin olive oil
 —–Plate—–
 6  sprigs  parsley finely chopped or dried to taste

—–Dijonnaise Garnish—–

Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. It is ok to use a package of frozen spinach – just thaw and dump it in for a minute (do squeeze the excess water first). Lube a heavy skillet with the butter, heat about medium.  Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Stir fairly often. Keep warm. Frozen spinach is much easier – fresh is prettier and more of a hassle. Take your choice.

A 1-liter glass bottle and bowl Bertolli brand...

A 1-liter glass bottle and bowl Bertolli brand Riserva Premium extra virgin olive oil. Olive oil from Italy, Greece, Spain, and Tunisia, and bottled and packed in Italy. Olive oil purchased in a Stow, Ohio store. Photographed in Kent, Ohio, United States. (Photo credit: Wikipedia)

Preheat the broiler so it is ready when the fish is ready. Coat the fish with the mustard. Mix the bread crumbs, chives and EVOO and spread or pat to cover the fish. Broil until the bread crumbs are pretty and golden brown. It doesn’t take much – you must remember that the fish is already cooked.

—–Plate—–

Pour the garnish over plates and top with the fish. Sprinkle parsley to taste.

OR

     —–Lyonnaise Garnish—–
 3  Tbs  extra-virgin olive oil
 1-1/2  lbs  potatoes, peeled and cubed about  1/2”
 1-1/2  lbs  sweet onions, cubed about 1/2”
 Salt and freshly ground pepper
 2  Tbs  red wine vinegar
     —–Plate—–
 6  sprigs  parsley finely chopped or dried to taste

—–Lyonnaise Garnish—–

Lube a heavy skillet with the olive oil on medium-high heat. Add the potatoes and cook, turning frequently, for 10 minutes. Watch the heat – you don’t want to scorch them. Lower the heat, add the onions, salt and pepper, and cook until the onions are translucent and the potatoes are tender, about 5 to 10 minutes more. Add the vinegar and boil until it has reduced to a thick syrup. Yukon Gold potatoes are good. You can really use any kind you like. You can leave the skins on if that suits your taste – try it both ways and see which you like best.

—–Plate—–

Pour the garnish over plates and top with the fish. Sprinkle parsley to taste.

Alternate suggestions for plating:

Try warming the plates before serving – it adds a nice touch. (That’s warm – not hot.)

If you are doing a buffet or serving at the table you can pour the garnish over a serving platter and top with all the fillets. Then sprinkle with parsley until it looks nice.

Easy Spaghetti Sauce

27 September 12
July's Tomato Haul

July’s Tomato Haul (Photo credit: statelyenglishmanor)

Herself has threatened bodily harm if I didn’t write this down and forgot it. She wants it again, you see.

olive oil
onion
mushrooms, button & chanterelle work well. Rough chop.
red wine or red vermouth
garlic
meat – spicy sausage works well
fresh tomato – chunked
Clamato Juice

If the chanterelles are dried then soak them in just enough red vermouth or red wine to soften.

Sauté the mushrooms and onions in the olive oil until softened – about 5 minutes covered. If the sausage is link remove it from the skin. If patties this is not necessary. Cut the sausage into chunks, add to the pan and brown lightly.

Add minced garlic. When the fragrance of garlic diffuses add the tomatoes. Reduce the liquid on high heat to about half volume.

Add the clamato juice and reduce to about half volume. Serve over pasta.

Oh yeah, add spices as you like. The Clamato and the sausage that I use have enough spices that I don’t need any more. Taste and embellish to your heart’s content.

A little discussion of ingredients: You can use any sausage that you have on hand. I use the homade Southern breakfast sausage patties that I wrote up elsewhere. A good sweet Italian would also go well, I think. Notice the Clamato juice. You should be able to find it at your local grocery. It is kind of like V-8 or other tomato juice with clam juice mixed in. Totally superior to any other tomato juice you have tasted. As a nice side bonus also makes the best Bloody Mary you ever got near. Be sure to use Stolichnaya vodka.

Herself’s Shrimp and Seafood Sauce

13 March 11
A steamed tail-on shrimp.

Image via Wikipedia

This is Herself posting today. Himself was without inspiration for supper tonight – so he fixed jumbo shrimp, cooked, shelled and chilled along with my favorite rice – a mix of white, wild and red rice cooked in vegetable stock. Oh Yum! But we didn’t have any seafood sauce for the shrimp. Himself was content with lemon and butter to dip his, but I wanted that good cocktail sauce. We didn’t have any, and Himself had only told me what we were having about 15 minutes before serving – no time to go to the store. So I raided the refrigerator, in search of a “Taste.” This is what I did, and I think it turned out very well!

2-3 Tbs Hunt’s Ketchup
1/2 tsp Worcestershire Sauce
1/2 tsp lemon juice (RealLemon works)
1/2 – 3/4 tsp prepared horseradish

Mix and change amounts to your taste.

Enjoy!

Chả Giò (Vietnamese Spring Rolls) and Nước chấm (Southeast Asian Fish Sauce)

25 February 11
Chả giò

Image via Wikipedia

Chả Giò (Vietnamese Spring Rolls)

This is one of the most magical tastes in the world. Chả giò translates as minced pork roll. What we have here a basic kitchen sink recipe. You can put in whatever you have on hand that appeals to your taste buds. This is just the basic, jazz up or down as you like. You can make ‘em strictly vegan if you like. We like protein. Well, I suppose you could use some hard tofu for protein, but it is not quite the same.

2 oz cellophane noodles OR rice vermicelli
vegetable oil (peanut works well)
1-2 garlic cloves, minced (your taste rules)
4 oz shrimp, raw, peeled, deveined and chopped
4 oz pork, minced OR fine chopped chicken
1 carrot, grated
3 green onions, sliced
1 oz mung bean sprouts OR 3-4 Napa cabbage leaves
2 tsp nước chấm (fish sauce)


2 Tbs Vietnamese chile sauce
2 tsp cornstarch (optional)
2 tsp water, cold (optional)
~32 spring roll wrappers

Boil the cellophane noodles for about 5 minutes. You can also use rice vermicelli if you can’t find the noodles. Drain and cool a bit and then cut into 1 inch pieces. You don’t need to get fancy, just dump them out of the strainer onto your cutting board and chop them up in 1 inch strips, then cut another path of 1 inch strips at right angles. Set aside on a plate.

You should use a wok if you’ve got one, if not, a large skillet will do. Put a little oil in the wok and when it is hot add the chopped garlic. You do know how to tell if the oil is hot enough, don’t you? OK, simple: shove the end of a chopstick into the oil, vertically, to rest on the bottom of the wok. If you see bubbles coming up the oil is hot enough, if no bubbles, it is not hot yet. When the garlic aroma starts to diffuse (about 45 seconds) add in the meat. Pork is traditional, but chicken is also good. When it is just about halfway done add in the shrimp. When they are done take them out and chop fine. Add everything to the pan – meat, veggies, fish sauce, chile sauce, and noodles. If you don’t have bean sprouts you can use 3 to 4 leaves of fine shredded Napa cabbage. Cook until the veggies, particularly the carrots, are softened. Immediately transfer to a plate and let it cool down.

Wrappers: What you want is the Chinese wrappers which are wheat based and need refrigeration; they are not rice paper. Rice paper is mostly for the uncooked party rolls and can be a whole lot of fun to handle. If you have trouble getting the flap to stick down mix up the cornstarch and water so you can glue it down. Keep a damp (almost wet) towel over your skin stack as you work, otherwise they will get dry and unworkable. (You could do something radical like follow the directions on the skin package.) If you can’t find them at the local grocery try to find an Asian store. They will have them. Our local Publix does not carry them, but they do stock egg roll skins. Not quite the same, but they could be used in a pinch.

If you’ve got square skins set with a corner pointing directly at yourself. If they are round, it doesn’t matter. Put a tablespoon full of cooled filling in the skin off center near yourself. Fold the bottom up and around the filling, fold in the sides, and roll from the bottom into a tight cylinder. For Vietnamese style they should be rather long and thin. The Chinese style rolls are shorter and fatter. Brush the edge with the cornstarch water mixture if you need it to seal. Chinese skins don’t always need the extra since they are wheat based. Square skins tend to seal a little better also. If you have trouble there are beau-coup videos on the web showing how to roll them.

You can fry them up with the same wok you used earlier. You will need enough oil to float the rolls about 4 at a time. I use a deep fryer, specifically a Cool Daddy, or an electric skillet because it is much easier. Anyway, get the oil between 325°F and 350°F. Cook them between 1 minute and 5 minutes, depending on the inside goodies and your individual taste. Let them drain and cool for a little while and then serve with nước chấm (dipping sauce).

Just for info: most of the stuff is actually made in Thailand or Taiwan and is quite satisfactory. Vietnam is still not exactly a favored trading partner.

Nước chấm (Southeast Asian Dipping Sauce)

This is the basic Vietnamese fish sauce the secondhand smell of which every GI shipped to Southeast Asia in the 1940’s, 1950’s, 1960’s and 1970’s learned to identify. The Vietnamese would curl up and die without their fish sauce. The smell gave away many an ambush in the jungle. You can get the basic ingredients on the internet or at a local Asian grocery. If your grocery has much of an international selection you may find it there. If there is a Whole Foods near you, you probably can find much (or all) of what you need there. Good luck.

You can’t say that there is any one way to make the dipping sauce that goes so beautifully with spring rolls and egg rolls and the like. I’ll give you the basic basic, but the variations are endless and are totally up to you. And when you get it to your liking it is now the dipping sauce known as nước chấm.

The basic ingredients:

2 parts water
1 part sugar
1 part lime/lemon juice. Fresh is best, but bottled juice will work in a pinch.
1 part fish sauce (nước mắm)
Optional additions:
garlic, minced
minced Serrano peppers or
minced small chili peppers or
chili paste
rice vinegar

It best to heat the water and stir in the sugar while the water is hot, then set aside to cool. You get much better combination this way. After things cool down add the citrus juice and the fish sauce and stir together. That’s it. You now have the basic dunking sauce. However, I do not regard the garlic or the rice vinegar as optional. I think the sauce is incomplete without it. My normal would be 1/4 cup water, 1/8 cup sugar, 1/8 cup fish sauce, 1 Tbs rice vinegar, 2 cloves garlic, minced. I’m not a big fan of peppers so mostly I don’t.

Also however – big time. There is no cast in stone way to make this stuff, the proportions and ingredients vary all over the map. If you want more or less of any given ingredient – fine. If you want to add something else or subtract something – also fine. The only constant is that there is fish sauce in there somewhere. And even so there are a million and one different kinds of fish sauce. Mostly the stuff I’m used to is fermented anchovy based, but there are many other variations. Experiment. Enjoy.

Bagna Cauda – Italian for Hot Bath

12 February 11

There is a false rumor about to the effect that I don’t like Italian food. That is untrue. I do like mostly Northern Italian food. What I don’t like is the overly tomato-ed and heavily pasta-ed Chef Boyardee Americanized junk.

This is about as Northern Italian as it gets. As in from the Piedmont – Northwest top corner of Italy. As in right up at the Alps. Which is logical since this is philosophically related to fondue. In concept, anyway. Who knows how old this stuff is. I suspect that it goes back to ancient times.

I know you never heard of it – but trust me – I wouldn’t mislead you about something as important as food. This is REALLY good stuff.

1/2 cup olive oil plus a little more
6 cloves garlic, minced
12 anchovies preserved in oil, drained
1 stick unsalted butter, chunked

Warm enough olive oil to coat your anchovies. As the oil heats up add the anchovies and mash them with the back of a spoon. When the anchovies are well mashed and dissolved then add the olive oil and garlic and keep whisking until things begin to blend together. Keep the heat low, you want to heat and blend. You do NOT want to fry it at all. When things are nicely together add in the butter a chunk or two at a time whisking the whole way.

Decant into a fondue pot and keep it somewhere between warm and hot, but not hot enough to fry the food you dip in.

That’s all there is to it. Simple ingredients and simple preparation. Traditionally you would eat this stuff only in fall and winter, and eat the vegetables available.

So, think about broccoli, cauliflower, carrot, bell pepper, celery, onions {Herself sez: or even fennel}. Mostly you can cook or serve raw, but the onions need to be cooked. You can roast or boil as you like.

However, what we really like is French bread chunks and sautéed shrimp and scallops. Mushrooms are also good.

Try it – you’ll like it. I mean – how can you possibly go wrong with olive oil, butter, and garlic.

Oh yeah – a word about anchovies. Mostly Americans are exposed to anchovies in pizza or salad and they are not usually the best grade. So many learn to dislike the little fishes. But really, they are quite good to use in your cooking. Anchovies come preserved a couple of ways, salt and oil. The traditional is salt cured and then you soak them for a couple of weeks. Do so if you prefer. But if you do use the salty variety soak the excess salt out or you will think that they are totally horrible. Improperly soaked salt cured is probably why many people learn to hate them. We like the oil preserved variety, just drain them well and go. If your anchovies have not been filleted be sure to remove the backbone. Some of the oil preserved types are rolled around capers. That is fine, just toss the capers.

Another Marinated Tuna

23 December 10

Herself likes this one rather much, so here it is:

—–Marinade:—–

1/2 cup teriyaki sauce
1/4 cup wine of choice – dry, hearty red recommended
2 tsp ginger
1/4 cup rough chopped onions
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp freshly ground black pepper
1 Tbs lemon juice

—–Tuna:—–

2-4 tuna steaks
olive oil and/or butter for frying

Mix up all the marinade ingredients and pour over the tuna in a plastic zip bag or bowl. Refrigerate for the day or overnight. Make sure the tuna is well covered. If you do a plastic bag get all the air out and you won’t need to turn it much. Otherwise turn a few times during the cooling and soaking phase.

Remove from cooling about an hour before cooking, pour off the liquid and let it come up to room temp.

Lube a fry pan big enough for the tuna and let it hot. Fry for about two minutes per side. What you want is a bit of a char on the outside but the innards to be just warm but not done – rare as it were.

You can serve with pickled ginger and/or wasabi sauce for a Japanese sort of flavor. You can top with steak sauces if you like. Be careful about adding salt as the teriyaki sauce is rather salty (but not as much as soy sauce).

As a variation you can add a tablespoon or two of honey to the mix which changes the character a good bit.

A Nice Supper

20 December 10

Apple-Mustard Mahi-mahi

Something for the taste buds to enjoy. Yes the portions are getting smaller. We Americans eat too much and we are trying to lose some excess weight and still get some taste. I must say these go very nicely with steamed asparagus and mayonnaise.

1 Mahi-mahi fillet
1 Tbs unsalted (sweet) butter
1 Tbs olive oil
salt & pepper – to taste

—--Sauce—–

1/3 cup heavy cream
1 Tbs coarse ground mustard

—--Apple Stuff—–

1/8 cup apple vinegar AND
1/8 cup apple juice OR
1/4 cup apple jack

Salt and pepper the fish fillet to taste. Sauté the fish in olive oil and butter. About 4 minutes per side. Crisp, but not burned. Can be golden brown to almost blackened. Set fish aside and keep warm.

Deglaze the pan with the apple stuff, either vinegar and juice, or apple jack. Add the mustard. Turn the heat up and reduce by half. Turn the heat down a bit, add the cream and stir over heat until the sauce thickens a bit.

Cut the fish in half, one half per person, and pour the sauce evenly.

This is for two people who are trying to lose a bit of weight and still enjoy good food. If you are not trying to lose weight, just figure this per person and you should be about right.

HERSELF SEZ: YUMM! If you add a salad and a couple of veggies, this should still be the right sized portion for those who are NOT trying to lose weight.

Sautéed Red Potatoes
Kind of a nice variation to the hum-drum. Pretty easy too.

3 small Red Potatoes
1 Tbs unsalted butter
1 Tbs olive oil
1 clove garlic, minced
1/2 tsp fresh parsley, chopped
1/4 tsp dill
salt and pepper – to taste

Do not peel potatoes. Boil the potatoes in salted water for 20 minutes.
Drain and let cool. Then slice about 1/4″ thick.

Mince the garlic. Stir garlic, salt, pepper, parsley, and dill together.

Heat a skillet with olive oil and butter until the butter foams. Do not let the butter turn color. Sauté until golden brown. Turn, and just before cooking is finished sprinkle with the spice mixture. Continue cooking for another 30 seconds to a minute, or until the garlic aroma just begins diffusing.

Lime Shrimp

27 March 10

There are as many lime shrimp recipes as there are lime shrimp cooks. You can doll it up, spice it up, or keep it simple. It is all up to you. Here’s a pretty easy (and pretty basic) version.

1/4 cup olive oil
1/4 cup fresh lime juice
1/2 cup orange juice
1/8 cup tequila
1 Tbs Triple Sec
1/4 cup parsley or cilantro
2 cloves garlic
1/4 cup minced onion or shallot
1 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 lbs fresh shrimp, clean, peeled, deveined

Dump everything in a bowl or a plastic bag, shake or mix well and shove it in the refrigerator for about an hour. If you let it go too much more than that it may get cooked by the marinade and you don’t want that. By the way – any of the orange Triple Sec liquors will do, Cointreau, Triple Sec, or what have you.

Lube a good skillet with olive oil and/or butter (I like both). When it is good and hot and ready put the shrimp in and reserve the marinade. Cook the shrimp over medium high heat for 1 minute, flip it over and give the other side 1 minute, then dump in the marinade and give the shrimp about 1 more minute. Pull the shrimp out and set aside, keeping it warm. Crank up the heat so the liquid comes to a rapid boil and reduce by about half. Put the shrimp back in the pan for long enough to get warm.

Serve over a bed of white rice.

If you don’t keep bottles of cooking booze around check your local booze store. Around here they have the little old fashioned airplane sized bottle pretty cheap. Cointreau is usually the most expensive of the Triple Sec’s and Grand Marnier is about the cheapest. Your mileage may vary.

{{Herself Sez: Grand Marnier may be cheapest, but I think it tastes best! And you can forget the white rice! I really like the Texmati Royal Blend (red, white, brown and wild rice mix). Yummm! Add a little more lime and Tequila for me, but Himself prefers less lime and less Tequila.}}


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