Grilled Margarita Shrimp

I just bought some new grill plates and tested them out with Margarita Shrimp. The nice thing is that you don’t have to marinate shrimp all day or overnight. It only takes a couple of hours and you’re go to go. While the shrimp marinates, you can be busy drinking margaritas. One of our family favorites is Eric’s Avocado Margarita. Yes, I know it sounds weird, but once you’ve had one there is no turning back!




Grilled Margarita Shrimp

Serves 4-6

2 lbs shrimp, peeled and deveined
1/4 cup tequila
1/4 cup cilantro, chopped
1/4 cup olive oil
2 cloves garlic, minced
1 jalapeño, minced
2 Tbs triple Sec
2 Tbs lime juice
zest of one lime

Combine all ingredients, except shrimp, in a medium mixing bowl. Add shrimp, cover and let marinate in refrigerator for 2-3 hours.

Remove shrimp and discard marinade. Thread shrimp onto skewers and grill for 5-6 minutes, turning occasionally. Remove from grill and serve immediately.


Salmon with Roasted Grape Tomatoes & Shallots

Another super easy salmon recipe. This is actually from the Diabetic Living website.


Salmon with Roasted Grape Tomatoes & Shallots

Serves 4

3 lbs salmon fillet(s), skinned if desired
Nonstick cooking spray
4 cups grape tomatoes
1/2 cup shallots, thinly sliced
6 cloves garlic, minced
2 Tbs fresh oregano or 1-1/2 tsp dried oregano, crushed
1 Tbs olive oil
1/2 tsp salt
1/2 tsp ground black pepper

Rinse salmon and pat dry with paper towels. Preheat oven to 450 degrees F.

Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat. Spread it on top and around the salmon.

Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork.

Note – Salmon can be covered and store in the refrigerator for up to 3 days or freeze up to 3 months.

Shrimp Wonton Cups

I have to say, hors d’oeuvres are my favorite thing to eat. We often go to restaurants and sit at the bar and order appetizers instead of a full meal. Here’s one I recently tested. The next time I would use round wonton wrappers.



Shrimp Wonton Cups

Makes 12

Wonton Cups:
nonstick cooking spray
12 round wonton wrappers

Asian Coleslaw:
2 Tbs toasted sesame oil
1 Tbs peanut butter
1 Tbs rice vinegar
1 Tbs extra virgin olive oil
1 Tbs soy sauce
2 tsp sugar
2 cups broccoli slaw

1 Tbs extra virgin olive oil
12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry
1/3 cup sweet chili sauce
2 green onions, chopped, for garnish

Wonton Cups:
Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.

Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.

Asian Coleslaw:
In medium bowl, whisk together sesame oil, peanut butter, vinegar, olive oil, soy sauce and sugar. Add broccoli slaw and toss to combine.

In large nonstick skillet, heat oil over medium heat. Add shrimp; cook 5 to 6 minutes or until shrimp are opaque and cooked through. Remove from heat; add sweet chili sauce and toss to combine.

Divide coleslaw between wonton cups. Top each wonton cup with one shrimp. Sprinkle with green onions and serve immediately.

Spice Rubbed Roasted Salmon

We had some friends over for lunch last weekend, and I served this spice rubbed salmon. It’s effortless to make.

Spice Rubbed Roasted Salmon

Serves 6

1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp paprika
1/8 tsp ground cinnamon
1/8 tsp freshly ground black pepper
2¼ lb skinless salmon fillet
1/4 cup green onions, thinly sliced

Preheat oven to 400°.

To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place fish on a 11 x 7-inch parchment lined baking sheet. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Garnish with green onions.

Honey Lime Sriracha Salmon Bites

Here’s a spicy salmon bite to add to your hors d’oeuvres repertoire.



Honey Lime Sriracha Salmon Bites

Serves 2

¼ cup sriracha sauce or other chili sauce
2 Tbs honey
1 Tbs freshly squeezed lime juice
2 cloves garlic, minced
1 tsp ginger, minced
1 lb wild-caught salmon, skinned and cut into cubes
¼ cup sesame seeds, toasted

In a medium bowl, stir together sriracha sauce, honey, freshly squeezed lime juice, minced garlic, and chopped ginger.

Place salmon filets in a large resealable plastic bag and pour marinade over the top. Seal bag and place in fridge for about 2 hours or overnight.

Pre-heat oven to 400 degrees.

Take salmon from bag dip on side in sesame seeds. Put on a parchment or non-stick foiled baking sheet.

Bake salmon at 400 degrees for about 4-5 minutes.

Rosemary Chipotle Shrimp

A chipotle is a smoke-dried jalapeño. I love the smokey heat. I did not skewer these shrimp with rosemary sprigs, but it’s a great idea.

This marinade can be used on chicken or any white fish; just add a couple of tablespoons of butter to the pan drippings after the chicken or fish has been cooked and removed. Drizzle with the sauce and serve.


Rosemary Chipotle Shrimp

Serves 4 to 6

15 fresh rosemary sprigs

1/4 cup olive oil
1 1/2 Tbs fresh lime juice
2 garlic cloves, minced
2 Tbs rosemary, chopped
1 tsp chipotle chili powder
Salt and freshly ground black pepper
1 1/2 lbs raw medium-sized shrimp, peeled, deveined, tails left intact
2 limes, sliced into wedges, for serving

Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.

Heat a large, wide grill pan over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

Shrimp Puffs

Yes, it’s another hors d’oeuvres for all that holiday entertaining you’re going to do! This one is very easy and delicious. If you can’t find tiny bay shrimp, use regular size shrimp and cut them up. Warning – these are addictive! NB – I made the filling the day before the event.


Shrimp Puffs

Makes 20 puffs

Cooking spray, for coating the muffin tin
7 1/2 oz can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 lb baby shrimp, cooked and peeled
1/2 tsp chopped fresh dill

Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.

Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.

In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.

Asian Salmon Cakes

This is a bit of a departure from your average crab cake. These can be made ahead and frozen.


Asian Salmon Cakes

Serves 8
2 salmon fillets, about 3 lbs total, skin removed
Salt and freshly ground pepper, to taste
6 Tbs hoisin or oyster sauce
2 egg yolks
4 green onions, white and light green portions, finely chopped
2 Tbs finely grated fresh ginger
2 garlic cloves, minced
2 cups panko or fine dried bread crumbs
1 cup mayonnaise
2 tsp Sriracha sauce (or tabasco)
1/4 cup canola oil

Prepare the salmon Preheat an oven to 400°F.

Lightly oil a rimmed baking sheet. 

Place the salmon on the prepared baking sheet and season lightly with salt and pepper. Bake until the fish is barely opaque when flaked in the thickest part, about 20 minutes. Let cool completely. Using a fork, break the salmon into large flakes.

Prepare the salmon cakes
Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the oyster sauce, egg yolks, green onions, ginger and garlic. Add the flaked salmon and 1 cup of the panko and mix with a fork until combined. Gently form the mixture into small patties, each about 1 1/2 inches in diameter. Coat the cakes on both sides with the remaining panko and place on the prepared baking sheet.

Refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note above).

Make the sauce and cook the salmon cakes Meanwhile, make the sauce. In a small bowl, stir together the mayo and Sriracha and put a small dollop on the finished salmon cake to serve.

In a large fry pan over medium-high heat, warm the oil. Add the salmon cakes and cook until golden brown underneath, about 3 minutes. Turn the salmon cakes over and cook until golden brown on the other side, about 3 minutes more. Divide the salmon cakes among individual plates and serve immediately with the Sriracha mayo sauce.

Storage tip: To freeze, place the uncooked salmon cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking.

Tuna Melt

It is said that the Tuna Melt was born in 1965 on King Street in Charleston, South Carolina at the Woolworth’s lunch counter. Apparently, there was a bowl of tuna salad on the edge of the griddle shelf and the contents tipped over onto the grilled cheese sandwich being made at the time. I guess the tuna melt is a mistake.

A tuna melt sandwich is tuna salad and a layer of cheese, sometimes grated. The sandwich is then grilled or broiled open-faced until the cheese is melted.

I wish I liked tuna, but I made this for my husband, Eric, who loves them.  You can also add a slice of tomato, use any kind of bread and any kind of cheese.  Our “house” cheese is Tillamook Cheddar.




Tuna Melt

Serves 4

2 (6 oz) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 pinch salt
1 pinch freshly ground black pepper
4 slices of bread or your choice, I used sourdough
4 slices of cheese, I used cheddar

Preheat the oven broiler.

In a bowl, mix the tuna, mayonnaise, and celery. Season with salt and pepper.
Place the bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. You can also just grill these as you would a grilled cheese sandwich.

Lemon Pepper Shrimp Scampi

This falls into the quick and easy department. I love this Trader Joe’s Lemon Pepper Pasta. However, you can use any kind of pasta.




Lemon Pepper Shrimp Scampi

Serves 4

1 lb uncooked pasta
2 Tbs chopped fresh parsley
1/2 tsp salt, divided
7 tsp unsalted butter, divided
1 1/2 lbs peeled and deveined jumbo shrimp
2 tsp minced fresh garlic
2 tsp fresh lemon juice
1/4 tsp freshly ground black pepper

Cook pasta according to package directions. Drain. and 1/4 teaspoon salt; cover and keep warm.

While the pasta cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, parsley and pepper; cook 1 minute or until shrimp are done.