Laura Lee's Shrimp and Grits

Whenever I search recipes, I find it's a combination of about four (for the same entree) that I like. I like to alter recipes so I can make them my own. After eliminating and adding ingredients, I came up with this recipe for shrimp and grits that had my husband declare it was definitely "restaurant quality". He wasn't even in trouble for anything so I knew his comments were genuine. ha! 

Smooth, cheesy, grits with seasoned fresh shrimp made this recipe definitely one worth repeating. Soon!

Ingredients:

GRITS

- 3 cups water

- 1 cup stone-ground grits

- 2 cups half and half

- 1/2 tsp. salt

- 3 Tbs butter

- 2 cups shredded sharp cheddar cheese

SHRIMP

- 5 slices of bacon

- 1/2 cup green onions, chopped small

- 1 tsp. minced garlic

- 1 lb peeled and deveined shrimp

- 1/2 tsp. Old Bay seasoning

In a large sauce pan, heat water and grits over medium-high heat until boiling. Add half and half and salt. Let simmer until liquid is absorbed, stirring occasionally, about 20 minutes. Remove from heat and stir in butter and cheese. Cover and set aside.

In a large skillet, fry bacon until crisp. Remove bacon to a plate and add onions and garlic to the skillet with the bacon grease. Saute for 2 minutes and add shrimp. Sprinkle Old Bay seasoning over shrimp and cook until the shrimp turns pink, about 3 minutes. Spoon grits into a serving bowl and add shrimp mixture on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Life is also about taking a break when you need it." - Anonymous

Shrimp and Broccoli Rolls with Peanut Sauce

With this fresh, light, and quick dinner, who needs take out? Fresh broccoli slaw, cilantro and seasoned cooked shrimp all wrapped up in one tasty package. Dip it in my homemade peanut sauce to elevate the flavor and give your taste buds a treat!

Ingredients:

- 1 1/2 cups packaged broccoli slaw

- 1/4 cup torn cilantro or basil leaves

- 2 Tbs green onions, sliced thin

- hot water

- 4, 8-inch round rice paper sheets

- 10 oz. cooked medium shrimp

Combine slaw, cilantro (or basil) and green onion. Fill a large, shallow dish with hot water an inch full.  Place a rice paper sheet in the bowl and let soak for 15 to 20 seconds. Lay out rice paper sheet and place about one-fourth of the shrimp on half of the sheet, leaving a 1/2-inch border. Top shrimp with broccoli slaw mixture. Fold in sides of sheet toward center. Starting with the filled side, start rolling your rice paper tightly, pressing seam to seal. Place, seam side down, on a serving tray or plate and repeat with remaining rice paper sheets. Dip in the homemade peanut sauce recipe below.

Peanut Sauce

Ingredients:

- 1/2 cup creamy peanut butter

- 1/8 tsp. ground ginger

- 1 small garlic clove

- 2 Tbs reduced-sodium soy sauce

- 1 Tbs fresh lime juice

- 1 tsp. brown sugar

- 1/8 tsp. crushed red pepper flakes

- 1/3 cup water

Add all ingredients to a blender and blend until combined. Add a tablespoon of water at a time to thin the sauce if it is too thick for you. Serve at room temperature.

If you'd like a printer-friendly version of this recipe, Click Here.

"In these bodies we will live, in these bodies we will die. Where you invest your love, you invest your life." - Mumford and Sons

Lobster Roll Tacos

"I'm already looking forward to having these again" was my husband's response after he finished his lobster roll tacos. These magnificent tacos have a taste can only be magnified by the seasoned butter sauce that is drizzled on top, sprinkled with fresh cilantro. Superior taste that is fresh and flavorful!

Ingredients:

- 2, 5 oz. lobster tails
- 1 tsp. white vinegar
- 4 Tbs. butter
- 1/2 tsp. Old Bay seasoning
- 1 tsp. lime zest
- juice from 1/2 of a lime
- 1 Tbs minced shallotss
- 2 Tbs scallions, chopped
- 2 Tbs fresh cilantro, chopped

In a large sauce pan, add enough water that will cover lobster tails. Add vinegar and heat water over medium-high heat. When water comes to a boil, place lobster tails in pan. Let boil for about 6 to 7 minutes, until shells turn bright red and meat is tender when pierced with a fork. Remove tails and submerge in an ice bath to stop the cooking, for about 5 minutes. Carefully remove meat from tails and cut into bite-size pieces. Set aside.

Meanwhile, in a large skillet, heat butter and Old Bay seasoning over medium heat. After the butter is melted, add lime zest, juice, and shallots. Cook for 2 minutes or until shallots are tender. Add lobster to skillet and gently stir until lobster is heated through. Remove lobster with a slotted spoon and place in taco shells. Top with desired amount of butter sauce and sprinkle each lobster taco with scallions and cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Life's a beach! Relax and eat more lobster." - Anonymous

Poached Lobster Tails in Spicy Ginger Broth

This delicate, yet spicy broth adds a unique flavor that is enhanced with each succulent spoonful of fresh lobster meat.

Ingredients:

- 1 Tbs olive oil
- 1/8 to 1/4 tsp. crushed red pepper, to your desired spice level
- 1 tsp. diced garlic
- 1/2 tsp. ground ginger
- 1/4 of one lemon 
- 2 cups vegetable stock
- 1 1/2 Tbs honey plus 1 tsp., divided
- 1 Tbs rice wine vinegar
- 2 Tbs soy sauce, divided
- 1/8 tsp. fresh ground pepper
- 2, medium fresh lobster tails
- 1/2 tsp. grated lime rind
- 1/2 Tbs fresh lime juice
- 1/2 tsp. minced shallots
- 1/2 tsp. toasted sesame seeds

Heat oil in a medium sauce pan over medium heat. Add red pepper, garlic, and ginger. Cook for 2 minutes. Add lemon (rind on), vegetable stock, 1 1/2 tablespoons of honey, rice wine vinegar, 1 tablespoon soy sauce, and pepper. Bring to a simmer, cover, and cook for 15 minutes. Place the lobster tails in the sauce pan, cover, and cook for 4 minutes or until lobster reaches 145 degrees with a meat thermometer. Remove tails and let cool slightly. Split tails lengthwise and remove meat from shells. Discard shells. Slice the lobster meat into bite-sized pieces. Pour cooking liquid through a sieve into another sauce pan. Discard solids and keep the broth warm over low heat. Add remaining 1 teaspoon of honey, grated lime rind, lime juice, shallots, and remaining 1 tablespoon soy sauce. Stir until combined. Place about 1/3 cup of broth in a bowl and arrange lobster meat on top. Garnish with pea shoots or mixed lettuce. Sprinkle with sesame seeds. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do the right thing, even when no-one is looking. 

It's called integrity" - Anonymous

Swordfish and Scallops with Creamed Purple Cauliflower

Restaurant-quality food, easily made at home! This succulent dish will have your friends and family thinking they're dining at a five-star restaurant. The perfect dinner for that special someone, who will think you're a top chef! :) Pretty quick meal that tastes like you've been in the kitchen for hours! 

Ingredients:

- 1 small head purple cauliflower, chopped

- 2 Tbs half and half

- 5 Tbs butter, divided

- 2 tsp. grated parmesan

- salt and pepper to taste

- 1/4 tsp. onion powder

- 1/4 tsp. garlic powder
- 1 lb. fresh boneless swordfish
- pinch of salt and pepper

- 2 sprigs of thyme

- lemon zest from one lemon
- 1/2 lb. fresh scallops

- basil, tarragon, or parsley for garnish

Rinse cauliflower, chop, and place in a microwavable-safe bowl. Add 2 tsp. water and microwave, covered, for 5 minutes. Remove, let cool slightly, and transfer to a food processor. Add half and half, 1 tablespoon of butter, parmesan, salt and pepper, onion powder, and garlic powder. Process until smooth. Set aside. (You can quickly reheat if it cools off too much).

In a skillet over medium-high heat, add 3 tablespoons of butter. Sprinkle swordfish with salt and pepper. Once butter starts sizzling and the pan is very hot, add swordfish and thyme sprigs and sear on each side for 2 to 3 minutes, while continually spooning the melted butter on top of the swordfish while it's searing. Remove from skillet to a plate and sprinkle with lemon zest.

In the same skillet, add last tablespoon of butter. Rinse scallops and pat dry. Sprinkle scallops with salt and pepper. Once butter starts sizzling, add scallops to skillet and sear for 1 minute on each side. Remove to a plate. 

Plate your beautiful entree' with the creamed cauliflower, then swordfish, and then scallops. Garnish with parsley, basil, or tarragon. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"Until further notice, celebrate everything." - Anonymous 

Mahi Mahi with Pink Peppercorn Tropical Salsa

Pink peppercorns lend a pretty color and lively note to this entrée. 

Ingredients:

- 1 1/2 cups chopped pineapple
- 1/4 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 2 Tbs flaked sweetened coconut
- 2 Tbs lime juice
- 1/2 Tbs minced jalapeño peppers
- 1 tsp. pink peppercorn, crushed and divided
- 1/2 cup panko (Japanese breadcrumbs)
- 2 Tbs finely chopped macadamia nuts or pine nuts
- 1/4 tsp. salt
- 1/2 cup coconut milk
- 2 Tbs soy sauce
- 3, 6 oz. Mahi Mahi or other firm white fish fillets
- 2 Tbs olive oil

Combine first 6 ingredients and 1/2 teaspoon of the peppercorns in a medium bowl. Set aside. 

Combine panko, nuts, remaining 1/2 teaspoon peppercorns, and salt in a shallow dish. In another shallow dish, mix coconut milk and soy sauce. Heat a large skillet over medium-high heat with olive oil. Once the oil is hot, dip each of the fish fillets into the coconut milk mixture and then dredge one side in panko mixture. Add fish to skillet, crust side down, and cook for 2 to 3 minutes. Turn fish over and cook for about 3 more minutes or until fish easily flakes with a fork. Serve with pineapple salsa and enjoy! (You can also use remaining coconut milk/soy sauce mixture as a sauce for the fish.) If you would like a printer-friendly version of this recipe, Click Here!

*NOTE: If you're not a fan of spice, leave out the jalapeños and red onion.

"Don't be surprised when you don't get any results

 from doing nothing." - Anonymous

Crab Cakes

Now this is what I'm talkin' 'bout! The best crab cakes this side of the Mississippi! :) Very meaty.... I mean crabby, held together with whole-wheat bread crumbs, and filled with fresh and savory ingredients that is very pleasing to the palate!

Ingredients:

- 1/4 cup whole-wheat breadcrumbs

- 2 Tbs chopped flat-leaf parsley

- 2 Tbs chopped fresh chives

- 2 Tbs mayonnaise with canola oil or olive oil

- 1 tsp. fresh grated lemon rind

- 1/4 tsp. freshly ground black pepper

- 2 large eggs, lightly beaten

- 16 oz. fresh lump crabmeat

- 2 Tbs butter

Place first 7 ingredients, down to eggs, in a large bowl. Combine and then add in crabmeat. Divide crabmeat into 4 equal portions and shape each into 1-inch-thick patties. Heat a skillet over medium heat. Add butter. When butter is melted, add the patties to the skillet and let cook 3 to 4 minutes on each side, until crab cakes are golden brown. Enjoy alone or with a quick tartar sauce. I made an avocado aioli using:

- 1 avocado, peeled and seed removed

- 1 Tbs mayo

- 1 tsp. mustard

- 2 tsp. chopped chives

- 2 tsp. capers

- 1 tsp. lemon juice

- dash salt and pepper

- 1/4 tsp. creole seasoning (for a little "kick")

Place all ingredients in a food processor and process until smooth. If you'd like a printer-friendly version of this recipe, Click Here.

"How about coffee, drinks, dinner, a movie....for as long as we both shall live?" - You've Got Mail // Joe Fox (Tom Hanks)

Sesame Soy Scallops

These savory and succulent scallops are quickly seared, creating the perfect taste with every bite!

Ingredients:

- 1 tsp. ground ginger
- 1 garlic clove, minced
- 1 scallion, white part only, minced
- 1 tsp. water
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1 tsp. sesame oil
- 1 Tbs olive oil
- 1/2 lb. sea scallops
salt and pepper

In a bowl, mix together ginger, garlic, scallion, water, soy sauce, sugar, and sesame oil. Set aside

Add olive oil in a large skillet over medium-high heat. Season scallops with a little bit of salt and pepper. Once the oil is very hot, place the scallops in the skillet. Sear on one side for one minute and then flip them over. Pour sesame soy mixture in the skillet and continue cooking for 30 to 45 more seconds. Remove scallops to a plate and serve with your favorite side dish. If you'd like a printer-friendly version of this recipe, Click Here.

"If you want something you've never had, then you have to do something you've never done." - Anonymous

Orange Marmalade Shrimp Salad

Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flakes and a dash of soy sauce, this marinated mixture smells and tastes delicious!

Ingredients:

- 1/4 cup fresh lime juice
- 1/4 cup plus 2 Tbs orange marmalade
- 1 garlic clove, minced
- 3 Tbs fresh cilantro, chopped
- 1 Tbs olive oil
- 1/8 tsp. red pepper flakes (more if desired)
- 12 oz. bag frozen cooked salad shrimp, thawed and drained (tail off, peeled, and deveined)
- mandarin oranges
- 1, avocado (optional)

Combine first 6 ingredients. Remove 1/4 cup of the mixture, cover, and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with marinade. Refrigerate 30 minutes minimum (I left mine in over night). Remove from refrigerator and spoon/divide shrimp mixture on top of 4 plates of fresh spinach. Add mandarin orange segments to each salad. Drizzle remaining marinade on top of each plate and enjoy! A wonderful addition to this is freshly sliced avocado. Mmmmm! If you'd like a printer-friendly version of this recipe, Click Here.

"A positive thinker sees the invisible, feels the intangible, and achieves the impossible." - Anonymous