Shrimp  Dijonnaise

 

 

 

 

INGREDIENTS:

1/2 cup lemon juice

  1/4 cup butter, melted

2 tablespoons vegetable oil

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

3 garlic cloves, minced

3/4 pound uncooked large shrimp, peeled and deveined

 

 


DIRECTIONS:

 

In a large resealable bag, combine the lemon juice, butter, oil, mustard,

Worcestershire sauce and garlic.

 

Add shrimp; seal bag and turn to coat.

 

Refrigerate for 4 hours, turning occasionally.

 

Drain and discard marinade.

 

Broil shrimp 4 inches from the heat for 4 minutes or until shrimp turn pink.


 

Serves 2

 

 

 

 

 

Southwestern  Scallops

 

 

 

 

INGREDIENTS:

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound sea scallops (about 12)

2 tablespoons butter, divided

1/2 cup white wine or chicken broth

 

 

 

DIRECTIONS:

 

In a small bowl, combine the chili powder, cumin, salt and pepper.

 

Pat scallops dry with paper towels.

Rub seasoning mixture over scallops.

 

In a large heavy skillet over medium heat, melt 1 tablespoon butter.

Cook scallops for 2 minutes on each side or until golden and opaque.

Remove from the skillet; keep warm.

 

Add wine or broth to skillet, stirring to loosen any browned bits from pan.

Bring to a boil; cook until liquid is reduced by half.

Stir in remaining butter until melted.

Serve with scallops.

 

 

Serves 4

 

 

 

 

 

Coconut  Shrimp

 

 

 

 

INGREDIENTS:
 

18 uncooked jumbo shrimp (about 1 pound)

1/3 cup cornstarch

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

3 egg whites

2 cups flaked coconut

Oil for deep-fat frying

 

 

APRICOT PINEAPPLE SALSA

 

1 cup diced pineapple

1/2 cup finely chopped red onion

1/2 cup apricot preserves

1/2 cup minced fresh cilantro

2 tablespoons lime juice

1 jalapeno pepper, seeded and chopped

Salt and pepper to taste

 

 

 

DIRECTIONS:

 

Peel and devein shrimp, leaving tails intact.

Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten.

 

In a shallow dish, combine the cornstarch, salt and cayenne; set aside.

 

In a bowl, beat egg whites until stiff peaks form.

 

Place the coconut in another shallow dish.

 

Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.

 

In an electric skillet or deep-fat fryer, heat oil to 375.

Fry shrimp, a few at a time, for 1 to 1 1/2 minutes on each side or until golden brown.

Drain on paper towels.

 

In a bowl, combine salsa ingredients.

 

Serve with shrimp.

 

 

Serves 6

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond