KQ

[truth]

bake or broil?

[KQ]

bake or broil?

Def. broil before you get baked.

http://www.epicurious.com/images/rec...tos/109244.jpg


SKEWERED ROSEMARY SHRIMP WITH MINT PESTO


Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.


Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

For mint pesto:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)

For shrimp:
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Makes 24.

[Woodsy]

Def. broil before you get baked.

sounds like vacation in Hawaii, Mexico & Jamaica

[Foggy_Goggles]

Place in a lightly greased 8 X 10 pan
Go get high for 2 hours 45 mins

[Arty50]

I looooove shrimp. THANK YOU!!!

[truth]

You be welcome. Been way too long since I've seen a KQ meal plan.

[watersnowdirt]

Good god - that shrimp looks goooooooooooood.

Saturday dinner perhaps. YUM.

KQ - you need to put out a cookbook collecting all your favorite recipes. We can call it "Good Maggot Eatin'".

Maybe not....

[shmerham]

I'm trying to imagine what that would taste like. Only one way to find out!

[KQ]

That shrimp dish got great reviews on Epicurious.com (their "advanced search function" has been improved upon so you can exclude food such as dairy and meat).

So many good recipes there - pick up these two also. I'm going to make one of them this weekend - guess it will depend on what looks best at the fish mongers.


http://www.epicurious.com/images/rec...tos/105026.jpg


Salmon with soy-honey and wasabi sauces

Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.
Active time: 20 min Start to finish: 30 min


For salmon
1/2 cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-oz) pieces salmon fillet

For sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water

Accompaniment: lime wedges

Marinate salmon:, Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.

Preheat broiler.

Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.

Stir together wasabi powder and water in a small bowl.

Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.

Serve salmon drizzled with sauces.

Cooks' note:

• Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.

Makes 4 servings.

[KQ]

http://www.epicurious.com/images/rec...tos/106307.jpg


Halibut with Herb Sauce

The halibut is delicious with sautéed green beans and steamed new potatoes. End with espresso granita or ice cream with grappa.


6 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
6 6-ounce halibut fillets
2 tablespoons extra-virgin olive oil

Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.

Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

Makes 6 servings.