Shrimp On The Barbie {Outback Copycat Recipe}

I know what you're thinking - - "Another shrimp recipe, Kadee?"  I'm sorry!  I can't help it!  Shrimp is fast, flavorful, healthy, and one of my FAVORITE foods.  Don't be surprised if you see a few more of these pop us.

Recently my husband and I celebrated our 7 year anniversary in Seattle, WA.  One of the things we absolutely wanted to do was go to the Pike Place Fish Market.  I'm sure you've seen the motivational videos about this place.  When you buy a fish - they throw it to the person behind the counter to wrap it up.  All of the seafood there looked amazing.  This was one of our first stops on our trip and my husband and I were both wishing we could take some home and cook it up.  We quickly learned that they pack your fish in a cold box that keeps it fresh for 24 hours, and you can carry it on the plane!  We quickly decided we would come back the morning before our departure and buy some fish!  We took home a beautiful salmon fillet and some jumbo shrimp.  For the salmon we cooked it up like this.  For the shrimp we tried this Outback copycat recipe.  So easy.  So good.  So so so similar to Outback.

1 TBSP Old Bay Seasoning (I found it at the seafood counter at the grocery store)
1 TBSP light brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
24 peeled and deveined extra large shrimp
1/4 c butter
2 garlic cloves, minced

Thread your shrimp close together on a skewer.  If using wooded, soak them in water for 10 minutes before threading the shrimp.  If you use metal, like I do, skip straight to threading the shrimp.

Melt our butter in a small saucepan over low heat with the minced garlic.

Combine all other ingredients in a small bowl.

Once butter is melted brush one side of the shrimp with garlic butter and sprinkle with half of the spice mixture.  Grill over medium heat for 3 minutes butter face down.   Brush uncooked side with garlic butter and sprinkle with remaining spice mixture.  Turn and cook for an additional 3 minutes until opaque and pinked.

Fresh Pesto Shrimp

It's no secret - I LOVE shrimp.  Seriously one of my favorite foods.  I like it grilled, roasted, cold with cocktail sauce, fried, in pasta...I could go on and on...but I'll stop so I don't end up sounding like Bubba Gump.

I stumbled upon this tasty shrimp recipe a few years ago.  I've prepared it roasted in the oven and on the grill.  Both are delicious.  Prepared roasted the flavors are rich, and grilled the flavors are fresh.  Pictured here I have grilled it.  I prefer grilling in the summer months - keeps your house cool.  If you really want to make this recipe more "semi-homemade" just buy pre-made pesto.  I've done it and it was just as good!

This dish works as an appetizer (served this at Christmas) or a main dish (like we had tonight).  Really versatile.

Ingredients

1 pound uncooked, peeled and deveined shrimp

1 cup basil leaves

1 clove garlic

1/4 cup pine nuts

1/3 cup olive oil

1/4 cup fresh grated parmigiano reggiano

salt and pepper to taste

crushed red pepper flakes

lemon wedges for garnish

Start by preparing your pesto, if you're using store-bought skip this step.  In a blender or food processor (I use my magic bullet) combine basil, garlic and pine nuts.  Pulse until basil is roughly chopped.  Add cheese and olive oil and blend until smooth.  Add salt and pepper to taste.

Toss shrimp with the pesto in a gallon size ziplock and let marinate for 20 minutes in the fridge.

Thread onto skewers and sprinkle with crushed red pepper flakes.

If grilling: Preheat grill and cook over medium heat for about 8-10 minutes, turning once, until shrimp is opaque and pink.

If oven roasting: Preheat oven to 400 degrees.  Arrange skewers in a single layer on a baking sheet lined with parchment paper.  Roast until shrimp is opaque - about 8-10 minutes.

Transfer to a platter and serve immediately.  Garnish with lemon wedges.

Citrus Glazed Salmon

My husband and I have been working to perfect this recipe - and I think we have it almost perfect...

1 salmon fillet

1 cup brown sugar

1 orange

1 lemon

1 tbsp kosher salt

1 tsp freshly ground pepper

2 tbsp butter, sliced into 5-6 tabs

zest the entire lemon and the entire orange.  Combine zest, salt, pepper, and brown sugar in your food processor or blender.  Pulse until combined.  When you take the lid off it will smell amazing!  

Place fillet on a large sheet of foil that has been sprayed with non stick spray.  Rub the mixture on top of the fillet.  

Place the butter tabs evenly on top of the fillet.

Slice the lemon and the orange into 1/4 inch slices.  Cover the surface of the fillet with the slices.

Seal the foil pack and marinate at room temperature for 45 minutes.  

Preheat grill to hot.  Before cooking salmon, reduce heat to warm except for one burner.  Place salmon opposite the hot burner and cook for 10-15 minutes until opaque and flakes easily.

Thai Coconut Curry Shrimp

I got this recipe from Skinny Taste and it turned out really good! My only addition was the red pepper flakes, which you could omit if you don't like spicy food.

1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste

1/4 tsp crushed red pepper flakes

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cookabout 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens, red pepper and cilantro. Serve over rice and enjoy!

Oven Roasted Pesto Shrimp Skewers

Oh wow, these are delicious as an appetizer, or an entree! They are quick, simple, and easy to make and the results are so tasty!

Ingredients
1 package frozen uncooked peeled and deveined medium shrimp - about 60 total.
1 container prepared pesto
1/2 tsp red pepper flakes
Wooden Skewers

Directions
1. Position oven rack in the upper third of the oven and pre-heat to 400 degrees. Soak skewers in water for 10 minutes.
2. In a bowl combine shrimp and pesto. Thread 2 shrimp onto each skewer.
3. Arrange the skewers in a single layer on a baking sheet lined with parchment. Sprinkle with red pepper. Roast the shrimp until opaque - about 8 to 10 minutes. Transfer to serving platter.

Fish Tacos

Fish Tacos

10 0z Orange Roughy, or other white fish - cut into bite sized pieces

Corn Tortilla

Shredded Cabbage

Cheese

Guacamole

Salsa

Marinade

1/4 Cup Lime Juice

2 TBSP Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

1/4 tsp Italian Seasoning

Batter

1 Cup Flour

2 TBSP Corn Starch

1 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Chicken Broth

1/2 Cup Ginger ale

1.  Marinate fish in a large zip lock bag for about an hour.

2.  Heat canola oil in a large skillet.  Meanwhile whisk together ingredients for batter.  Coat fish in batter and cook in oil until golden brown, turn and cook other side.

3.  Warm tortillas in a nonstick skillet and fill with fish, cabbage, guacamole, cheese, and salsa.

Spicy Island Shrip

1 green pepper, chopped

1/2 onion, chopped

2 TBSP butter

2 lbs uncooked large shrimp, peeled and deveined

1 15-oz can tomato sauce

2 TBSP green chilis

1/2 TBSP dried parsley

1 tsp salt

1 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp white pepper

1/2 tsp cayenne pepper

Hot cooked rice, or hot cooked pasta

1.  In a large skillet, saute green pepper and onion in butter until tender.  Reduce heat, add shrimp.  Cook until shrimp turn pink.

2.  Stir in tomato sauce, green chili, parsley, and seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes until slightly thickened.  Serve with rice or pasta.