Jan 062014
 

This is a seasoning with a kick to it! I used it on tilapia, but will try it on other fish too.  I didn’t have thyme on hand and it turned out fine. The fish can be baked in the oven, grilled or sautéed in a fry pan.  I also halved this recipe easily for serving 2.

4-6 Tilapia fillets
2 tablespoons paprika
2 teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons dried, crushed basil
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 cup butter, melted

Mix all seasonings in a bowl.  Brush fish with melted butter and coat with seasonings. Sauté in fry pay on medium heat for about 2-3 minutes on each side or until cooked through.

 

Jan 222013
 

Spicy Shrimp

2 pounds large shrimp, peeled and deveined
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons red curry paste
3 tablespoons brown sugar
1 tablespoon chili oil or vegetable oil
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions
1 cup bok choy
1 cup fresh bean sprouts (about 2 ounces)
1/2 cup shredded carrots
8 ounces cooked spaghetti or 6 cups udon noodles (thick, round fresh Japanese wheat noodles)
Cooking spray

Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.

Combine remaining 1/3 cup marinade, bell pepper, and next 5 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.

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Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Serve warm or chilled.