Grilled Rum-Soaked Shrimp With Mango Lime Rel Recipe
Yield: 1 Servings
MANGOLIME RELISH ===============
3 mangoes
1 sm bell peppers
1 sm bell peppers,red
1 sm onions,red
1 c juice,pineapple
4 T juice,lime
1 t garlic cloves,crushed
4 T vinegar,red wine
1 T curry powder
FISH ===========================
32 lg shrimp
8 T juice,lime
1 1/2 c juice,pineapple
1/2 c rum,dark
1 t garlic cloves,crushed
Seed bell peppers.
Peel mangoes and slice fruit away from central pit. Dice the mango
fruit, red pepper, green pepper and onion. Combine all the remaining
ingredients in a bowl. Mix lightly then add diced mango, pepper and
onion. Mixture will keep in the refrigerator for three days.
Peel the shrimp and make a 1/4-inch deep incision on the top of each
one (the side without the feet) from tail to the head. Under cold,
running water, open the incision and wash away any brownish-black
waste matter.
In a large stainless steel bowl, combine the lime juice, pineapple
juice, rum, garlic, and salt and pepper to taste. Add he shrimp.
Cover and refrigerate for 2-4 hours - no longer, or the shrimp will
start to cook in the lime juice.
Remove the shrimp from the marinade and discard the liquid. Run a
skewer through each shrimp so that each is pierced in two places. Put
the skewer through the tail area, then bend the shrimp over and put
the skewer through the thick section in the upper body area.
You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on
a 10 inch skewer.
If you are using wooden skewers, be careful not to leave any gaps
between the shrimp, or the skewer will burn through. Place the
skewered shrimp on a grill over medium-high heat.
Grill for about 3-4 minutes on each side, until the shells turn
bright red.
The meat should be an even opaque white. Remove the shrimp from the
grill ad serve on a bed of Mango-Lime relish.
Grilled Salisbury Steak In Belmont Sauce
Yield: 6 Servings
1 3/4 lb finely lean chuck,Ground
1 beef
2 T onion,Grated
2 T ran green bell,Grated
1 pepper
1 cl garlic,mashed
1 1/2 T finely chives,Chopped
1 salt
1 black pepper
1 paprika
1 pinch of powdered thyme
BELMONT SAUCE ==================
3 T butter
1/3 c tomato ketchup
1 T lemon juice
1 t worcestershire sauce
1 generous dash tabasco sauce
1 t prepared mustard
1 salt
1 black pepper
1 a little mace,To Taste
1 dry sherry wine
Mix all ingredients together and shape into 6 individual small
steaks,about3/4" thick.Sprinkle with seasoned flour and brush with
olive
oil.Broil themfor 5 to 6 minutes or more on each side,depending on
degree
of doneness desired. Belmont Sauce: Melt butter with the rest of the
ingredients.Blend well.Stir in 2 tbsp. sherry and bring almost to a
boiling
point.Arrange steaks on a hot platter and pour sauce over them.
Grilled Salmon
Yield: 1 Servings
6 md salmon steaks 1 inch thick
1/3 c olive oil
4 cloves garlic,crushed
1/2 c parsley,Chopped
1/4 t dill weed
1 t salt
1 c fine dry bread crumbs
1/4 c butter (or margarine)
Place salmon on well-greased broiler pan. Combine and blend oil,
garlic, parsley, dill weed, and salt in blender container. Stir in
bread crumbs and set aside. Brush steaks with butter. Broil about 4
inches from heat 8 minutes, or until fish flakes easily when tested
with a fork. Spread about 2 Tablespoons garlic mixture on each salmon
steak. Return to broiler and broil 1 or 2 minutes, or until lightly
browned.
Grilled Salmon & Marinade
Yield: 1 Servings
1 1/2 lb salmon fillets
1/2 c oil
1/4 c vinegar,red wine
3/4 t garlic salt
1/4 t salt
1/4 t sugar
1/2 t italian seasoning
1 garlic clove,large, minced
1/8 t pepper
1 t water
Mix all ingredients except salmon. Marinate for at least 30 minutes.
Grill (15 minutes per side for steak, 6 for fillet), brushing often
with leftover marinade.
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