Our family was in the retail fish and seafood business for almost 80 years, and during the course of that time, hundreds of seafood recipes were collected, tested, and developed. Dad came up with this one years ago, and it's been a family favorite for those of us who love the fruits of the sea. An impressive, but easy, company dish for four to six. Serve it up with crusty bread!
Growing up, I never knew a New Year's Eve to be complete without my mom's fondue. Thankfully, NYE did not involve keys in a fishbowl or other offending 1970's behavior as always mom kept it healthy by using broth instead of the traditional oil.
All that matters is you find the freshest best ingredients you can get your hands on. I make the rice vinegar seasoning for the rice instead of buy the seasoned rice vinegar which I find to sweet. Buy good sushi rice and cook it like the box says and you will end up with great rice. Finally don't pull your fish from the fridge and serve it cold.
"Cheesy Goodness!!! Oh My, is this good! The cheese topping makes this soup! The ingredients make a winning combination for a hearty meal. As a side use crusty bread, ritz crackers or saltine crackers."
This dish is a combination of two recipes. The spiced shrimp is my go-to recipe for a shrimp cocktail, which I learned many years ago from a Chinese cookbook by Sunset. It is delicious, aromatic, and with a pungent cocktail sauce makes a perfect appetizer. I usually make the second recipe, for the Lemon-Ginger Sauce, to serve over roasted or fried fish or chicken, and use chicken or fish stock for the liquid. I have to say that the idea to marry these two recipes and serve it hot as an entrée was a successful and a delicious one. You also can make this recipe with lobster tails, crab, or scallops. It's a saucy way to serve shrimp over pasta, white or brown rice, or just with fresh crusty bread for dipping and enjoying the wonderful sauce.
When I went back to work after my son was born, I was the luckiest mother alive to find a pediatrician's family for his day care. I know, amazing, right? A charitable organization placed several Cambodian women with them to help care for the babies and the toddlers. I never had a moment's hesitation or sense of guilt when I dropped off my boy in the morning. He was surrounded by loving women, some of whose gifts may have been enhanced by the lack of a language barrier with infants.
The roasted garlic-orange aioli plays double-duty here: it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun. I've added caramelized fennel and shallots, along with red bell pepper, herbs, and orange zest, to the burgers to up the flavor and complement the aioli. Although these are a breeze to fry up in a cast iron skillet, they would be lovely grilled.
Now is as good a time as any to admit my current affair with cardamom. So addicted am I to the sweet-savory spice that I've been incorporating it into dishes wherever possible. Here it partners with one of my favorite ingredients for glazing salmon: maple syrup.
This is a recipe I used to make all the time -- a smoked salmon "mousse" with cream cheese, lemon and, according to both Amanda and me, perhaps one of the most underrated ingredients out there: onion juice
Author Notes
This preparation lends itself to travel meals -- like camping, picnics, or tailgating. Much can be prepared in advance. - North Country Rambler
"For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes"
Actually, I think the spicing of these shrimp is a little more Creole, but that doesn't make a slant rhyme with flamin' now does it? Anyways, this is actually a recipe from a college boyfriend of mine.
