Shrimp  in  Herbs






2 pounds uncooked medium shrimp, peeled and deveined

  2 tablespoons olive oil

3 garlic cloves, minced

1 1/2 cups chopped fresh tomatoes

1 tablespoon minced chives

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

  1 teaspoon dried chervil

3/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter, cubed





In a large non-stick skillet coated with cooking spray, cook shrimp in oil for 2 minutes.

Add garlic; cook 2 minutes longer.

Stir in the tomatoes and seasonings.

Cook 3 to 5 minutes longer or until shrimp turn pink.

Stir in butter until melted.



Serves 4






Garlic  Butter  Shrimp






1 pound uncooked medium shrimp, peeled and deveined

2 to 3 garlic cloves, minced

1/4 cup butter

3 tablespoons lemon juice

Hot cooked rice






In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink.


Add the lemon juice; heat through.


Serve with rice.



Serves 4






Poached  Salmon






1/4 cup finely chopped onion

1 garlic clove, minced

2 tablespoons butter

1 1/2 cups water

3/4 cup chicken broth

1/2 teaspoon dill weed

1/2 teaspoon lemon-pepper seasoning

1/2 teaspoon dried parsley flakes

1/2 teaspoon dried tarragon

4 salmon steaks (1 inch thick)





1/2 cup finely chopped zucchini

1/4 cup mayonnaise

1/4 cup plain yogurt

2 tablespoons chopped green onions






In a large skillet, saute onion and garlic in butter.

Add the water, broth and seasonings.

Add salmon; bring to a boil.

Reduce heat; cover and simmer for 20 to 25 minutes or until fish flakes easily with a fork.

In a small bowl, combine sauce ingredients.


Serve with the salmon.



Serves 4







 Salem's Den  Salem 2004 and Beyond