Sesame Orange Shrimp

Serve with brown rice and Sugar Snap Peas with Sesame Oil (click here for recipe)

3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

Serves 4

Nutrition

232 calories; 10 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 12 g carbohydrates; 21 g protein; 1 g fiber; 488 mg sodium; 327 mg potassium.

eatingwell.com

Salmon and Eggplant Curry

If you like Thai food you'll probably enjoy this dish! Feel free to use whatever kind of curry you like.

1 tablespoon canola oil
1 tablespoon plus 1 teaspoon Thai yellow curry paste (see Shopping Tip) or 1 teaspoon curry powder, or to taste
2 cloves garlic, minced
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
1 14-ounce can “lite” coconut milk
1 tablespoon plus 1 teaspoon fish sauce (see Note)
1 tablespoon light brown sugar
1 pound skinned salmon fillet, preferably wild Pacific (see Note), cut into 1-inch pieces
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh basil
3 tablespoons lime juice

1. Heat oil in a large skillet over medium heat. Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute. Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
2. Add coconut milk, fish sauce and brown sugar to the pan. Bring to a boil; stir in salmon and snow peas. Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes. Remove from the heat. Stir in basil and lime juice.

Serves 4

For the full 9 yards click here: eatingwell.com

Roasted Salmon with Brussels Sprouts

I saw Brussels sprouts at the store the other day that looked fabulous! I was tempted to buy them and roast them...but saved the Salmon for something else delish (will post that one another day)...Anywhoo- I know most people out there turn up there noses to Brussels sprouts. I think it's because they've had them boiled...what a blah way to eat veggies-especially Brussels sprouts. However roasted Brussels sprouts are surprisingly tasty and quite delicious. I dare you to give them a try.

Ingredients

1 pound Brussels sprouts, trimmed and halved lengthwise

2 tablespoons olive oil

Coarse salt and ground pepper

4 skinless salmon fillets (about 1 1/2 pounds)

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss Brussels sprouts with olive oil. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes.

Season salmon fillets with salt and pepper. Place in center of baking sheet (push sprouts to sides). Roast until salmon is opaque throughout and sprouts are tender, about 10 minutes.

Serves 4

This tasty meal comes from: marthastewart.com

Cooking tip: Make sure that you choose B. Sprouts that are all about the same size so they cook evenly.

Shrimp and Corn Tacos

These delish tacos from Martha Stewart only take 30 minutes to prepare!

Ingredients
2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 jalapeno chile, (seeds and ribs removed, for less heat), minced
2 cloves garlic, minced
Coarse salt and ground pepper
2 plum tomatoes, chopped
1 package (10 ounces) frozen corn kernels, unthawed
1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces
12 (6-inch) corn tortillas, heated according to package instructions
2 cups shredded cabbage
1/2 cup green or red salsa
1/2 cup sour cream
Lime wedges, for serving

Directions
1.Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
2.Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
3.Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.
Serves 4

Linguine with Clam Sauce

okay so I'm giving you a recipe that has been used by my family for years and is delicious! I think that my grandpa got it from the side of a can...who knows!If your worried your family will turn their noses up at seafood hide the clam cans and tell your children it is chicken and they'll gobble it up. I like it a little spicy so I add crushed red pepper, but you don't have to!

16 oz. pkg. Linguine

3-6 cloves of garlic (according to taste), chopped finely

½ cup olive oil

1/4 cup fresh parsley, chopped

½ tsp. pepper

¼ tsp. salt

3 cans (6 ½ oz. each) chopped clams

1 Tbl. lemon juice (fresh is best!)

1 tsp. crushed red pepper (optional)

1. Cook pasta according to package directions, drain.
2. Meanwhile,in a large skillet lightly brown garlic over LOW HEAT, being extremely careful to not burn the garlic, for about 5 minutes.Remove from heat and add the parsley, pepper, salt, clams and crushed red pepper, if using. Cook over low heat for *5 minutes or until heated through. Pour over hot pasta and toss.


Makes 8 servings.

* Don't over cook your sauce or your clams with be rubbery, tough, and disgusting. You don't have to work about under cooking the clams, since they are already come cooked (so long as you use canned clams). Just heat them through like the recipe says and it will turn out great.