Shrimp Monterey

I tried a new recipe this week. This is another recipe from a patient and it was delicious! I love talking food with certain patients. It is interesting how food is like an international language. We all eat it, we all talk about it and we all love it!

When I lived in Italy I thought it was cute how all the ladies would ask, "What did you eat today?"

They wouldn't ask how my weekend was or ask what I was doing that day, like we do here, but they always asked, "What are you eating today?"

They also had a cute saying that goes like this: You never really know someone until you have eaten a peck of salt together.

I took that to mean that when you eat lots of meals together, you really get to know each other.

I think a peck is about 14 pounds! That's a lot of salt!

I guess I didn't really know my husband all that well before we got married. We celebrated our engagement by going on our second date and only saw each other 19 days during our 6 month engagement. We were on opposite sides of the country.

Our "dates" were on the phone and some of those conversations lasted 7+ hours. Almost 10 years later we are still going strong and eating lots of salt together!

Food brings us all together! And doing this blog about food has introduced me to all of you and I am so happy to know so many talented and truly amazing people.

Here's to food!


Shrimp Monterey

2 garlic cloves, minced
2-3 tablespoons of butter
2 lbs. uncooked shrimp*
1/2 white wine or chicken broth
2 c. (8 oz.) shredded Monterey Jack cheese
2 tablespoons minced parsley

Saute garlic and butter in skillet for one minute. Add shrimp and cook for 4-5 minutes. Transfer shrimp to 11x7x2 in pan and keep warm. Add wine or chicken broth to skillet and boil. Cook and stir for 5 minutes until sauce is reduced. Pour over shrimp and top with cheese and parsley. Bake uncovered at 350 degrees for 10 minutes or until cheese is melted.

Serve over pasta or over grilled chicken breast for a delicious dinner.

*You can used frozen, cooked shrimp. Thaw shrimp in water and then pat dry. Put in the garlic butter and only cook for 2 minutes. Proceed as above.

My husband loved this one. He felt like it was something he would get if we went out to eat. It was a real treat.

Brown Sugar Glazed Salmon

I love salmon! My favorite way to eat salmon is Horseradish Encrusted Salmon, but this recipe is a very close second. It is so fast and easy. Even my kids love this one. Serve this up with some broccoli and a baked sweet potato and you have a delicious and healthy meal.

Ingredients

• 1 salmon fillet (1 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 4 teaspoons Dijon mustard
• 1 teaspoon rice vinegar

Directions

• Cut salmon widthwise into four pieces. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 10 minutes.
• Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar. Bring to a boil. Brush evenly over salmon. Broil 6 in. from the heat for 1-2 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 256 calories, 13 g fat (2 g saturated fat), 67 mg cholesterol, 496 mg sodium, 11 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Bailout Horseradish Encrusted Salmon

I've been wanting to make this salmon for a long time, but my government bailout didn't quite go through. Even when it's on sale, it is hard for me to choke up the money for salmon. But it was our 9th wedding anniversary on Tuesday and this recipe was calling my name. Yes, zesty horseradish, I heard you. And I am glad that I answered the call.

I first tried this type of salmon at Niko's, which is where all the cool kids hang out here in my neighborhood. I was there because I had a gift card to use. I'm really not that cool. But I have been dreaming about this salmon ever since! It is a must try!

I have to thank Carol, the receptionist at work, for the awesome recipe. Bob thanks you too. He found yet another reason to love me on our anniversary.


Horseradish Encrusted Salmon

5 Slices of white bread, crusts removed
1 1/2 tsp salt
1/2 tsp pepper
1 small shallot or onion, minced
2 T chopped, fresh dill
1/2 cup horseradish
2 T olive oil, plus more for pan
6 - 6 oz. salmon fillets

1. Heat oven to 450, and place rack 8-12 inches away from heat. Place bread in the bowl of a food processor and pulse until coarsely chopped. Add 1 tsp salt, 1/4 tsp pepper and next 3 ingredients to the bread crumbs and pulse until just combined. Set aside.

2. Rub olive oil on bottom of a 12x17 inch pan. Place salmon on pan, spacing fillets at least 2 inches apart. Sprinkle salmon with remaining 1/2 tsp salt and 1/4 tsp pepper.

3. Pat mixture on top of each fillet. Cook until just baked through, about 20-30 minutes, or until fish flakes easily with a fork. Turn heat to broil and cook until tops are a rich golden brown, about 1-2 minutes. Serve immediately.

Stay tuned for the very affordable, recession friendly, "Crash" potatoes.