2 cups water
1 cup uncooked long-grain white rice
1 teaspoon olive oil
2 tablespoons butter
1/4 cup minced onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/4 cup milk
1 1/2 tablespoons cornstarch
1/2 pound Seafood 4U Now shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 tablespoon chopped fresh dill
seasoning salt to taste
pepper to taste
1 pound cod fillets
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley
- In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
- Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
- Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.Grilled Shrimp with Lemon, Garlic, and Oregano Paste
Serves 4 to 6
1 large clove garlic
1 teaspoon table salt
2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
2 teaspoons chopped fresh oregano leaves
2 pounds large shrimp (8 to 12 per pound)
2 tablespoons extra-virgin olive oil
- FOR THE PASTE: Mince garlic clove with salt to form a smooth paste. Combine garlic paste with olive oil, lemon juice, and chopped fresh oregano leaves in a medium bowl. Set aside.
- FOR THE SHRIMP: Toss shrimp and paste in medium bowl to coat.
- Meanwhile, light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and allow to burn until charcoal is covered with a layer of fine gray ash. Spread coals evenly over grill bottom for a medium-hot fire. Set cooking rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Alternatively, preheat a gas grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Scrape rack clean with wire brush.
- Thread shrimp on skewers as illustrated below. Grill shrimp, uncovered for charcoal or covered for gas, turning skewers once, until shells are barely charred and bright pink, 4 to 6 minutes. Serve hot or at room temperature with lemon wedges.