It’s easy to keep the grill out for lent. All you need is some quality Seafood from MASSY STORES and you should be able to grill away any meat craving. Well… at least for a little while.
Fleshy fish like Pink Salmon do well on the grill.
And Jumbo Shrimp on the grill is always a hit.
It’s all about the marinade. Try a simple one with some Green Seasoning, Olive Oil, Lemon Juice,
Garlic Powder, Onion Powder, Paprika, a touch of Salt and some Black Pepper.
Simply pour the liquid ingredients into a bowl and add the dry ingredients to taste. You can get creative and twist the flavors to suit you.
Mix everything together to make sure everything is evenly distributed.
When you’re done with the marinade, it’s time to introduce it to the Seafood. Make sure it’s fully coated.
Onto the grill. Skin side down.
You just need to give it about two and a half minutes on each side.
Shrimp goes pretty much the same way. Make sure they’re peeled and deveined.
Skewers make it easy to handle on the grill and easier to eat. But remember if you’re using wooden skewers, soak them in water to help them handle the heat on the grill.
This is another quick dish. Just about 4 to 5 minutes until they’re cooked. And feel free to brush on more marinade during the process to keep them moist.
A few veggies on the grill can complement a seafood dish nicely. Just coat them with a little Olive Oil, Salt and Black Pepper to season them up and prevent them from just burning up over the heat. IF you’re including veggies like Corn in the mix, try parboiling them first to reduce cooking time on the grill.
And that’s it. Simple, effective and super tasty. If you’re abstaining from Meat or just have a Seafood craving, this is a sure way to hit the spot.
- 1 lb Large shrimp shelled deveined
- 1 can (13.5 oz.) coconut milk
- 1.5 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground allspice (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups mango chunks partially frozen
- 1 Medium jalapeno minced
- 1/2 cup red onion diced
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 2 teaspoons canola oil
- 6-inch corn tortillas (or flour tortillas) toasted
- Combine shrimp, coconut milk, garlic powder, cumin, chili powder, allspice, salt and pepper in a bowl. Cover; refrigerate 2 hours or overnight.
- Chop mango chunks and combine with jalapeno, red onion, lime juice and cilantro, in bowl; set aside. Refrigerate until ready to cook shrimp.
- Drain shrimp; discard marinade. Chop shrimp in small pieces.
- Heat oil in large non-stick skillet over medium high heat. Add drained shrimp to pan and sauté 5 to 7 minutes, or until pink and cooked through.
- Spoon shrimp into tortillas, top with salsa and roll up.
- 8 tablespoons extra-virgin olive oil
- 8 whole garlic cloves, peeled and lightly crushed
- 2 1/2 pounds large shrimp (about 30), peeled and deveined
- Pasta sauce of your choice
- 8 fresh basil leaves, torn into small pieces
- 2 tablespoons minced fresh Italian parsley
- Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling.
- Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
- Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total.
- With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
- When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
- Stir in the shrimp, basil and parsley, and cook just until the shrimp are heated through. Serve immediately over steaming pasta
- 1 quart vegetable oil
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- 1 cup dry bread crumbs
- 1 1/4 teaspoons salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 24 uncooked medium shrimp, peeled and deveined
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, garlic powder, and onion powder in a third bowl.
- Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
- Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain
- Serve with delicious golden French fries!
- 1 lb Raw shrimp, peeled and de-veined
- ½ tsp Black pepper
- ½ tsp Salt
- 2 tsp Curry powder
- ½ Green bell pepper, julienned
- ½ Red bell pepper, julienned
- 1 Small onion, chopped
- 3 Cloves garlic, minced
- 2 Tbsp Nariel Coconut oil $54.99
- 1 Sprig fresh thyme
- ½ tsp Salt
- 2 Tbsp Coconut milk
- 1 Tbsp Curry powder
- 1 Tbsp Ketchup
- ½ tsp Hot pepper sauce
- 1 Tbsp cornstarch
- 1 cup Water
- Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
- Julienne green and red bell peppers and onion; mince garlic
- Heat cooking oil on High in sauce pan
- Saute peppers, onion and garlic until onion is transparent;
- add 1 spring of fresh thyme
- Reduce heat to Medium-High and add coconut milk
- Add salt, ketchup, hot pepper sauce and curry powder; stir
- Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
- Mix water and cornstarch together and add to saucepan
- Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
- add salt and pepper to taste
Time taken to prepare dish: 40 minutes
Serves: 4-6 persons
For the Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce
- 2 teaspoons honey
- Salt to taste
For the Shrimp:
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined @ Massy Stores Save $5.00 on Cuisine Cooked Shrimp 340G, Was $64.99, Now: $59.99
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until oil hot. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.
- Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Enjoy!