food

Margarita Grilled Shrimp

Until recently, I’ve never been one to use marinades. Now they are one of my favourite ways to add flavour to a meal. Today’s recipe comes to us via A Farmgirl Dabbles, who has made a fabulous grilled shrimp recipe with a margarita marinade. These skewers are loaded with flavour and charred to perfection. This is one grilled shrimp recipe that promises to be the star of your summertime grilling!

Ingredients

  • 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
  •  1/3 c. olive oil
  •  2 large garlic cloves, roughly chopped
  •  1 tsp. minced jalapeno
  •  1 T. brown sugar
  •  1 tsp. smoked paprika
  •  1 tsp. chili powder
  •  1 tsp. garlic powder
  •  1 tsp. onion powder
  •  1 tsp. cumin
  •  1 tsp. kosher salt
  •  1/2 tsp. black pepper
  •  2 tsp. tequila, optional
  •  thin slices of fresh lime, if placing shrimp on skewers
  •  chopped cilantro
  •  wedges of fresh lime, for squeezing over top of grilled shrimp

Directions

  1. Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
  2. Place shrimp in a wide shallow bowl and set aside.
  3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
  4. Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
  5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

food, recipes

30-MINUTE MONGOLIAN BEEF

This 30-Minute Mongolian Beef from Taste and See is savory and sweet and so delicious!!  With thinly cut steak, soy sauce, brown sugar, fresh garlic and ginger – all prepped and ready to eat in just 30 minutes! You can serve it with jasmine rice, steamed brown rice, rice noodles, or in lettuce wraps with crispy cellophane noodles. I’m gonna go out on a limb here and just predict that this Mongolian Beef recipe will become one of your new go-to dinner recipes!

Ingredients

Serves 6

  • 1½ pound 1-inch thick sirloin steak (you can also use flank or strip steaks)
  • 1/3 cup cornstarch
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • 1 tablespoon fresh grated ginger
  • 4 tablespoon garlic, minced
  • Red pepper flakes or chili oil
  • 1/3 cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
  • ½ cup water
  • 1/3 cup brown sugar
  • 8 stalks scallions, green parts only, cut into 2 inch pieces

Directions

  1. Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
  2. Pour the canola oil into a large frying pan, and heat on medium high heat.
  3. Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
  4. Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
  5. Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
  6. Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
  7. Turn off the heat, add the green onions, and stir to combine.
  8. Serve over rice, rice noodles or in lettuce wraps.
food

Baked Shrimp & Salmon Recipe

I love one-pan meals. Throw everything on, throw it in the oven, and enjoy a great meal once the cooking is done. With only one pan, cleanup is a breeze too! This is a great, healthy, one-pan baked salmon recipe with shrimp and asparagus. I think this would be great served with rice – or, for an even healthier option, try cauliflower rice!

Ingredients

Serves 6

  • 2 lbs fresh salmon fillets
  • 1 lb large shrimp, uncooked
  • 3 Tbsp oil (olive or canola)
  • 1/2 lb asparagus
  • 1 large lemon, sliced
  • 1 stick unsalted butter, sliced
Seasoning
  • 1 ½ tsp ground paprika
  • 2 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp garlic powder

Directions

  1. Devein shrimp and remove the tail, if desired. Trim ends of asparagus.
  2. Preheat oven to 425°F.
  3. Combine all ingredients for the seasoning.
  4. Cut salmon into four or five equal parts.
  5. Arrange salmon and asparagus on a large baking sheet. Season salmon and asparagus (there will be leftover seasoning). Add lemon and butter slices to salmon and on the asparagus. Drizzle with oil. Bake 5 minutes.
  6. Meanwhile, season shrimp and toss to coat.
  7. Add shrimp to baking sheet, spread out evenly. Add leftover butter and lemon over shrimp. Return to oven. Bake another 7-9 minutes, until shrimp and salmon are fully cooked.
  8. Pour the butter juices over the salmon, shrimp and asparagus.
  9. Enjoy

Recipe and image via Valentina’s Corner

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Beans, Rice & Cheese Burritos

Burritos are a quick, easy meal that will also get you some real bang for your buck. Not only are they inexpensive to make, they also freeze well. So make a couple of batches, have some today and put the rest in the freezer for another day.

Ingredients

for 6 burritos

  • 6 flour tortillas
  • 16 oz refried bean(455 g), 1 can
  • 1 cup spanish rice(230 g), cooked
  • 1 cup shredded mexican cheese blend(100 g)

Preparation

  1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
  2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  4. Enjoy!

Recipe and image via Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com