The salmon is coated in cornstarch and pan-fried until a crisp, outer shell forms and then it is served with a side of garlic sautéed spinach and jasmine rice topped with a sweet and sour soy tamarind sauce.
Viewing entries in
I like to spice up my weekly taco dinner in a variety of different ways, and recently I came up with a recipe that used both shrimp and steak topped with herb aioli. The sweet shrimp offset the smoky beef and I ended up with a zesty surf and turf.
These homemade wonton taco shells aren’t as hard to make as you would think. The light and crispy shells are the perfect vehicle for tender salmon, cabbage and avocado.
The South knows shrimp and grits. If you aren’t familiar with grits they are a type of porridge made from ground corn similar to a polenta. In my opinion they are always better with cheese (I mean, what isn’t?!).
The trick to fried rice is high heat and using a wok. The high sides help when stirring the rice. You don’t want to steam the rice you want to fry it. To keep from ending up with soggy rice I also try to use day old rice that way it will be drier and will crisp better.
This shrimp dish could be eaten as a soup but I like to make it a more filling meal by adding jasmine rice. I love the balance between the spicy curry paste and the creamy coconut milk.
I wanted to replicate the shrimp served at shrimp trucks on the North Shore of Hawaii served with rice and sweet pineapple. The goal is juicy shrimp loaded with seasoning, visible garlic, hints of lemon and lots of butter. It’s basically shrimp scampi with rice substituted in for the pasta.
I like to serve the salmon still on the cedar plank so that everyone can take chunks of the salmon and pick at it for a more rustic style dinner. Make sure the cedar plank is soaked long enough otherwise it will catch on fire, and then things just get messy.
Jicama adds a crunch to this salsa, which compliments the smoky fish. I hadn’t heard or seen jicama until I came to California but it’s like a savory apple that adds the perfect fresh flavor to salsas and salads.
I love to mix it up from the classic Ahi Tuna Poké with this recipe for salmon poké with creamy spicy togarashi sauce, similar to Sriracha mayo. I have an ongoing love for raw fish, especially salmon, and this satisfies my cravings in the comfort of my own home.
Typically there are two main types of jambalaya, Creole and Cajun. Creole, or red jambalaya, is made with tomatoes along with the meat and vegetables. Cajun jambalaya does not have tomatoes and is more of a brownish color.
This rich and creamy sauce tastes delicious over any variation of seafood. Atop a bed of white rice, it makes a very satisfying dinner. I lose all self-control with this sauce; I have been known to lick the remaining sauce off of my plate.
Quick and easy, these grilled shrimp tacos are a lighter alternative to meat filled tacos.
I love fish, especially raw fish. Sushi, crudo or poké, call it what you want, I will eat it and love it. When eating raw fish it is so important to buy sushi grade and to make note of how long the store or fishmonger has had it.
One time I was making shrimp scampi risotto for dinner with my friend Kirsten when we were living in Malibu and while searching for the risotto rice at the local grocery store when we ran into Eva Longoria. Of course she was wearing six-inch heels and a designer dress while doing her grocery shopping. She dropped her can of soup on the ground so I picked it up for her. You could say that we are friends now.