Paprika Shrimp with Orange and Avocado Salsa

I rarely pick up cooking magazines in stores because, although the food on the cover looks delicious, I figure I'll just go to the Internet.  However we were stuck in a Home Depot or Lowe's checkout line a while back, and I just kind of had to have the issue of Fine Cooking that was staring back at me.  It took the better part of a year for me to actually get to making anything because I was worried about recipes being too complicated, and again, the Internet.  This was really, really good.  The shrimp is spicy, the avocado is creamy and the orange is sweet.  I would make this again if I was trying to impress someone with my cooking skills, and, better yet, it was actually really easy once the prep was done.

Paprika Shrimp with Orange and Avocado Salsa
from Fine Cooking

2 medium navel oranges
5 tbsp extra virgin olive oil
Kosher salt
1 ripe avocado, cut into medium dice
1/3 cup thinly sliced scallions (about 4)
1 tbsp fresh lime juice
2 tsp paprika
1/2 tsp ground cumin
1 tsp Tabasco sauce
1 1/2 lb large shrimp (21-25pp), peeled and deveined

Position an oven rack 4 inches from the broiler and heat to high.  Slice the ends off each orange with a small, sharp knife.  Stand the orange on one end and slice off the skin in strips, cutting below the white part.  Cut the orange segments out of the middle white membrane.  Slice over a bowl to catch extra juice.  Cut the slices in half, crosswise.  Add 2 tbsp of olive oil, 3/4 tsp salt, the avocado, scallions and lime juice to the bowl and toss gently to combine.  In a medium bowl, combine 3 tbsp of oil, paprika, cumin, Tabasco and 1 tsp salt.  Stir well and add shrimp, tossing to coat completely.  Arrange shrimp on a foil-lined baking sheet prepared with cooking spray.  Broil until the shrimp are opaque and cooked through, about 4 minutes.  Serve shrimp on saffron (yellow) rice, topping with salsa.

Spicy Mango Shrimp with Coconut Sauce

I've said before that the Fresh 20 doesn't provide an overwhelming number of recipes that make me want to run right out to get ingredients.  But I was in a little bit of a rut and needed a new idea for shrimp, so this made the cut.  It was very good, and seconds were had for lunch the next day.  Serve over rice (not in picture).

Spicy Mango Shrimp with Coconut Sauce
adapted from Fresh 20

1 lb medium shrimp, peeled & deveined
Cayenne pepper to taste
1/2 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil
2 green onions, thinly sliced
1 red bell pepper, cut into thin slices
1 medium carrot, shredded
1 tbsp fresh ginger, peeled and grated
2 garlic cloves, minced or pressed
1/4 cup fresh cilantro, roughly chopped
1 14 oz can light coconut milk
1/4 tsp salt
2 ripe mango, cut into small dice

Season the shrimp with cayenne, salt and pepper on both sides.  Heat a large saute pan or wok over medium-high heat and add oil.  Add shrimp and cook about 2 minutes on one side, do not cook through.  Remove the shrimp to a plate and set aside.  Add the onion, pepper, carrots, ginger, garlic, cilantro, coconut milk and salt to the pan.  Stir to combine and reduce heat.  Simmer 3-4 minutes or until it begins to reduce and thicken.  Add the shrimp back to the pan and simmer for 2 minutes, or until shrimp is cooked through.  Spoon the shrimp, sauce and vegetables over right and garnish with chopped mango.

Baked Bang Bang Shrimp

I know I've posted Bangin' Shrimp before, but this is mostly pretty different.  I just love the flavor combinations in these dishes. 

Baked Bang Bang Shrimp
from Jo Cooks

Shrimp:
1 lb jumbo shrimp (21-25pp), peeled, cleaned and deveined
3/4 cup buttermilk
1/4 cup flour
1/4 cup cornstarch
1 egg
1/2 tbsp garlic powder
1 tsp smoked paprika
1/3 tbsp hot sauce
salt & pepper to taste
Panko breadcrumbs

Sauce:
1/4 cup mayonnaise
2 tbsp sweet chili sauce (Frank's, obviously)
1/2 tbsp Frank's hot sauce
1 tbsp honey

Preheat oven to 400F.  Line a baking sheet with parchment paper.  Mix all sauce ingredients together and refrigerate until serving.  In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper.  Add hot sauce, egg and buttermilk and whisk until batter is smooth.  Add the shrimp and make sure each is coated in batter.  In another bowl, add about a cup of Panko.  Coat each shrimp with breadcrumbs and place on the baking sheet.  Bake about 10 minutes, then flip shrimp and bake for another 5 minutes or until the breadcrumbs turn golden-brown.  Plate, drizzle with sauce and serve.

Chili Lime Scallops

More fish on a stick!  What a surprise, I'm sure.  We rarely eat scallops, which is my fault, because I don't like to OD on the flavor.  I also feel the same way about bananas.  To me, those flavors can get overwhelming and I want to continue to enjoy them.  Skewering and grilling fish gets complicated for me because the fish always seems to fall off the skewer and stick to the grill.  I'd do this over foil next time.

Chili Lime Scallops
adapted from Eat Spin Run Repeat

15 medium scallops (that's how many came in the frozen bag), thawed
1 zucchini, cut in 1/4" rounds
about 1 cup pineapple, cut in 1" pieces
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp lime juice
zest of 1/2 lime
a few pinches of crushed red chili pepper flakes

In a resealable bag, combine vinegar, soy sauce, lime juice, lime zest and red chili pepper flakes.  Add the scallops and marinate at least 15 minutes.  Add the pineapple and zucchini and toss to coat.  Thread the scallops, pineapple and zucchini onto the skewers and preheat grill to medium heat.  Grill for 2-3 minutes a side, until scallops are completely white.

Citrus Marinated Flank Steak

This was so good.  And a really nice alternative to how we usually cook steak (balsamic vinegar and Montreal steak seasoning).  I barely got a picture before we devoured it.

Citrus Marinated Flank Steak
from Jan's Sushi Bar

Juice of 1 orange
Juice of 2 limes
1/4 cup extra virgin olive oil
2 garlic cloves, roughly chopped
1 tbsp chipotle chili powder (I used Mexican-style chili powder because I couldn't find this)
3 tbsp chopped cilantro
1 tsp ground cumin
1 tsp salt
2 lb flank steak (I used London Broil)

With a small, sharp paring knife, score the steak on both sides.  Combine all other ingredients in a food processor or blender until smooth.  Place the steak in a large resealable bag and pour the marinade in.  Seal the bag and marinate at room temperature for at least 2 hours.  When you're ready to cook, heat your grill to high heat (to sear meat).  Drain the steak and discard the marinade.  Sear the steak on each side 3-4 minutes.  Turn the grill down and move the steak away from the direct heat.  Cook until the internal temperature reaches 135F.  Remove the steak to a cutting board and let it rest for 10 minutes before slicing.

Grilled Crispy Beer Wings

Wow!  I really was not expecting this to taste so good!  I was really expecting bland and boring, but the flavor really kicks!  I'll make these again for a crowd.

Grilled Crispy Beer Wings
adapted from Zestuous

15-16 full wings
2 bottles of beer
1/2 cup Frank's Red Hot, divided
4 tsp baking powder
4 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper

The night before, place wings in a resealable bag (I divided 8 wings in 2 bags).  Pour a bottle of beer and a 1/4 cup of hot sauce in each bag and toss to coat wings.  Refrigerate overnight.  Eight hours before cooking, remove the wings from the marinade (discard) and pat with paper towels to dry (don't rub, just lightly pat).  Combine baking powder, salt, garlic powder, onion powder and pepper.  Spread out the wings on a baking sheet and sprinkle both sides with spice mixture, patting a little.  Place in the fridge for 8 hours.  When you're ready to grill, turn half your burners to medium-high.  Place the chicken on the other side of the grill (indirect heat).  Grill for 10 minutes, flip and grill for 10 more.

Roasted Brussels Sprouts with Garlic and Pancetta

I already like roasted Brussels sprouts on their own, but adding pancetta?  Genius!  I made them twice in one week.

Roasted Brussels Sprouts with Garlic and Pancetta
from Onion Rings and Things

1 lb Brussels sprouts
2 oz pancetta, diced
2 cloves garlic, minced
1-2 tbsp olive oil
kosher salt to taste
freshly ground pepper to taste

Preheat oven to 400F.  Cut the brown ends off the Brussels sprouts and cut the biggest ones in half.  In a bowl, combine sprouts, garlic and olive oil.  Season liberally with salt and pepper.  Add the pancetta and toss everything together.  Lay the sprouts on a foil-lined, cooking-sprayed baking sheet and spread out evenly.  Roast for 35-40 minutes until the outsides are crisp and browned.