Perfect Recipe for Summer: Spicy and Smoky Grilled Shrimp

2019-07-24-12.16.48-1The summer brings long days and lazy afternoons. I like to keep that in mind while cooking in the summer. I want to enjoy as much of my day as I can while spending the least amount of time in the kitchen.

I came up with this Spicy and Smoky Grilled Shrimp recipe bcause it’s quick and pairs well with other summer side dishes such as pasta salad, baked beans, roasted potatoes, or grilled vegetables. 2019-07-24-12.24.01-1Back in February I went to Madrid, Spain and while I was there I purchached some smoked paprika. I love this stuff (and does my husband) and I wanted to use this spice in a quick summer recipe. This recipes takes the smokiness of the paprika and combines well with the spice of the ground red pepper to really give your taste buds a kick.2019-07-24-12.22.18-1The great thing about this recipes is that it’s less than 15 minutes from start to finish. It’s basically a one and done — you combine all the ingredient in one bowl and let it all mariniate while you heat up your grill pan.

 

You grill the shrimp on one side for a few minutes, flip, and then grill the other side. It’s as simple as that! Continue reading →

Rice Bowls Part 1: Easy Sushi Bowls

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My sister introduced me to what I like call American Style Sushi while I was still in high school. She and her then boyfriend took me to a little hole in the wall spot and ordered me a tempura fried shrimp roll. I wasn’t too excited to try my sisters new favorite style of food, but because I love eating, I was up for the challenge. I’ll admit it, the shrimp tempura roll my sister ordered for me was tasty, but I didn’t really eat much sushi again until I went to college.

We love sushi in our home now. William began eating sushi in college as well and l and I’m pretty sure he and I went on a few cheap dates to sushi before we actually had any steady income or real jobs (it was the only thing we could afford in college besides free pizza and McDonalds). We’ve been eating sushi so much lately that my husband and I have officially transitioned from “Taco Tuesday” to “Sushi Wednesday” for our weekly date night. We love everything about American style sushi: the rice, the fish, the spicy mayo, crunchies, the artificially colored wasabi, and the flash fried rolls…. oh, and who could forget the crispy calamari.

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As I’ve mentioned so many times and that I’m sure I will mention again, my husband loves seafood and basically asks me to cook it every single day. One day last week as we were both heading out to work I asked him what he wanted for dinner and he replied with, “Something fishy.” In most cases when my husband asks for seafood I throw together a seafood pasta or cook an easy salmon dish but this time I knew I was going to go all out. Lately I’ve been ordering sashimi and our local sushi joint and I wanted to surprise William with sashimi sushi bowls for dinner that night!

Challenge accepted! I was going to make an amazing sushi bowl that would make even our sushi master jealous.

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The inspiration for my sushi bowl came form a few different places. Recently my sister texted me a photo of a sashimi bowl she had at a restaurant in Jacksonville, she’d also made sashimi bowls at her house earlier that week so I knew she’d be able to give me some good advice. I pulled inspiration from the bibimbap I had at Takorea, and last but not least I was inspired by the sashimi plate I’d been ordering lately at our favorite seafood sushi spot, Kuroshio!

Today I’m going to provide you with two (that’s right, two) recipes. The first is a recipe for Salmon Poki Sashimi, and the second is for Sticky Sushi Rice. These are the only components of the bowl that actually took any work to prepare, the other aspects of the dish were pretty simple.

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The key to making delicious Salmon Poki Sashimi is to start with a beautiful pice of (sushi grade*) Salmon Fillet with the skin removed. A beautiful piece of salmon has a beautiful pinkish-orange hue to it, has a nice fatty texture, and, well… it just looks beautiful. My recipe combines salmon, toasted sesame seed oil, low sodium soy sauce, toasted sesame seeds, and crushed red pepper. All of the ingredients are combined with the fish and set to marinate for a few hours before serving.

The sushi rice is pretty simple. I buy a medium grain rice and cook it according to the directions. After it’s cooked I add in a little seasoned rice wine vinegar and it’s good to go!

***If you don’t use sushi grade fish be sure you’re aware of the potential health risks of eating raw fish. Cubed and Sautéed salmon tastes amazing in this dish as well. 

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The Crispy Salmon Skin “Bacon” is made with the skin that you remove from your fillet. The skin is coated with salt, pepper, red pepper flakes, and toasted sesame oil and baked until crispy. The “bacon” adds a salty and crispy texture to the bowl and it tastes absolutely delicious.

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The fun thing about “bowls” is that you can make them your own. In addition to the salmon, rice, and salmon skin “bacon” I added the following to my bowls:

cucumber seamas

1.5 lbs salmon in combination with the rice and other ingredients serves 4.

These bowls were very filling and a hit with my husband and I’m pretty sure I’ll be adding this to the rotation of our favorite meals. Try the bowls out for yourself and let me know if you come up with any other fun bowl combinations!

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Simple and Easy Surf and Turf

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In my last post I mentioned how much the Comer household loves seafood. Well, here’s another secret about us… we love steak too! So In honor of our love of seafood and steak, I wanted to share my easy surf and turf recipe with you.shrimpsteakfork

This recipe is quick, easy, and impressive! It works great If you want a fancy meal but don’t feel like paying a fortune for it. It’s also great to make for a dinner party!

My prep for the steak is simple… and when I say simple, I mean simple. The steaks are rubbed with salt, pepper, and olive oil and set aside for 10 minutes. Seriously, it’s the only prep they need.marinatinggrilreststeak

I use the 10 minutes while the steak are “marinating” to prepare the shrimp. They’re coated with fresh garlic, fresh parsley, olive oil, salt and pepper. I’m a big fan of cleaning and deveining shrimp — It’s not necessary, but I recommend it. Check out the video below if you want to clean your shrimp but aren’t sure how:

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I promise this recipe is easy and the simple flavors should work for most people and their taste preferences.

If you’re planning for an evening at home for Valentine’s Day instead of an evening out, this might be a great recipe to make for your significant other. I don’t think they would mind.

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Simple and Easy Surf and Turf

  • Servings: 2
  • Difficulty: easy
  • Print

Recommended Specialty Cookware: Cast Iron Stove top Grill

Ingredients:

For the Steak:

  • 2 New York Strip Steaks cup 1 inch thick and at room temperature
  • 1 tablespoon plus one teaspoon olive oil. Additional as needed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Additional salt and pepper to taste

For the Shrimp:

  • 8 large raw shrimp peeled and cleaned (tails can be left on)
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Additional salt and pepper to taste

Directions:

  1. Using a paper towel, pat dry the steak being so that it is free of any excess water.
  2. Season each steak with 2 teaspoons olive oil being sure to coat both sides.
  3. Salt and pepper each steak. Use additional salt and pepper if needed.
  4. lightly oil the grates of an indoor or outdoor grill (a cast iron skillet works as well) with a high heat oil. Heat to medium high heat.
  5. Let steaks sit for 10 minutes to marinate.
  6. Add the shrimp to a large freezer bag or mixing bowl and combine with garlic, fresh parsley, olive oil, and 1/2 teaspoon of both salt and pepper.
  7. Place steaks on the hottest part of the grill. Using tongs flip each steak only three times — Cook 1-2 minutes, flip, cook another 1-2 minutes, flip, cook another 1-2 minutes, and flip one last time and let cook for an additional 1-2 minutes.*
  8. Remove the steaks from the grill and allow them to rest for a least 10 minutes.
  9. Using the same medium high temperature grill, gently place shrimp side down on the grill and allow to cook for 2 minutes on each side removing just after they turn opaque and are cooked throughout. Do not over cook.
  10. Serve each steak with 4 shrimp.
  11. Enjoy

This recipe pairs well with steamed broccoli and mashed potatoes.

Cooking time will vary based on the doneness you want your steak to be. 1-2 minutes for a 1 inch steak will provide for a steak that is cooked around medium rare or medium. Cook for longer times if you want a higher doneness.