Well Saturday is my birthday and since I feel so blessed I have decided that I am going to have a giveaway-palooza! Do you love my slow cooker? Want to retire that brick and get a panini press? How about Cedar Plank grill kit? Plus tons of other awesome gadgets! All you have to do is buy my new cookbook, Cooking with the Sassy Mama, in March and you will be entered to win! Buy multiple copies and get multiple entries!
I get lots of comments about seafood. How to cook, what to serve with it and even how to tell if it is fresh or not. Well today I am going to share my EASY recipes that anyone can make. No need to go out for seafood when you can prepare your own restaurant quality dishes. In fact, both of these are inspired from actual restaurant meals I have eaten. They are simple and I promise it will take a non fish eater and turn them into a seafood lover!
Salmon with Whisky Glaze
4 salmon filets
cedar plank, soaked
1/2 cup Bourbon
2 tablespoon honey
2 tablespoon agave
1 teaspoon dijon mustard
2 tablespoons soy sauce
1 tablespoon granulated garlic
2 tablespoons butter
3 green onions, finely chopped
Soak cedar planks in water for at least 1 hour prior to using on the grill or in the oven. Preheat grill or oven to 400 degrees. Place the soaked planks in the oven while preheating. In a small bowl, whisk together the bourbon, honey, agave, dijon mustard, soy sauce, garlic, butter and green onion. Place the salmon on each plank and brush with glaze and then return to oven. Cook for 10-12 minutes or until salmon is done. You can also use a grill pan!
Boom Boom Shrimp
2 pounds medium peeled and deveined shrimp
cornstarch
vegetable oil
1/4 cup sriracha sauce
1/2 cup Suan’s Scotch Bonnet Pepper Jelly
Preheat a large skillet or wok with at least 2 inches of canola oil to medium high heat. In a medium sized bowl dredge the shrimp in cornstarch. Then place the shrimp in the hot oil and cook till golden brown. Remove from oil and drain on paper towel lined plate. In a medium sized bowl mix together the sriracha sauce and Suan’s Hot Habanero pepper jelly. Drop the shrimp in the toss to coat! To serve place on lettuce lined martini glass or in a asian salad!