Rosemary and Garlic Grilled Shrimp

I try to always have some frozen shrimp in the freezer for emergencies. It is very quick to defrost under some cold running water in the sink. This marinade only needs to sit for a short time and grilling the little guys only takes a few minutes on each side. The result is a nice flavorful shrimp.  You can serve these as an appetizer, a snack or with some rice and grilled veggies for an easy dinner. 
I have these cool skewers, but if you are using wooden ones, be sure to soak them for a good 30 minutes before grilling, so the they do not catch on fire. 

1/4 c olive oil
2 TBSP fresh lemon juice (lime)
2 TBSP minced fresh garlic
1 tsp salt ( optional, it really doesn't need it)
1/2 tsp black pepper
1 lb shrimp,thawed and peeled
4-5 skewers, soaked for 30 minutes

Combine the olive oil,lemon juice,garlic and salt and pepper in a ziplock bag. Add the shrimp and let sit in the fridge. Only let sit for about 15 minutes. Thread the shrimp on the skewers and grill on a medium high grill. Flip the skewers when the shrimp have turned pink. They cook very quick so be sure to keep an eye on them. Take off the grill and enjoy.

Heavenly Halibut

I love trying new things, and when I found this simple recipe, I was hooked.  But my daughter are not. So, when I have this, they just have to find something else. I like the texture of Halibut (or Cod) and that is exactly what they do not like.  It is a quick and easy meal to cook up when you are in a hurry. I also have made the topping and put it in a bag separate from the fish and froze them together for a  meal at a later date.  I served it with some roasted zucchini and squash and some noodles. 

1/2 cup grated mozzarella cheese
2 TBSP butter, softened
2 TBSP mayo (light or Miracle Whip is fine)
1 TBSP lemon juice
3 TBSP chopped green onion
1/4 tsp salt
1 dash hot pepper sauce
2  pounds skinless halibut fillets (or Cod)

     Preheat the broiler. Line a baking sheet with foil.
     In a small bowl, mix the cheese, butter, mayo, lemon juice, green onions, salt, and hot pepper sauce.
     Arrange the halibut fillets on prepared sheet.
     Broil the fillets for 8 minutes, or until easily flakes with a fork.  Spread with the cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Quick Crab Cakes

I love having a stash of quick and simple recipes for those days that are very busy. This is great during baseball season. And if you don't use them all, you can refrigerate them uncooked for later. They are perfect on a Hawaiian or snowflake roll, with some lettuce and a nice tomato slice. I found this easy recipe in 2007 from a Real Simple magazine. I usually pick up a jar of lump crabmeat on a BJ's run, they stay fresh for a while in the fridge.

2 1/2 cups potato chips (Cape Cod)
1pound lump crabmeat, picked through to remove shells
1/3 c. Tartar sauce
1 1/2 TBSP Dijon mustard
1/4 tsp black pepper
2 TBSP butter, thinly sliced into 6 pieces
1 lemon, cut into wedges

Heat broiler. In a medium bowl, finely crush the potato chips. Add the crabmeat, tartar sauce, mustard, and pepper and stir to combine. Form the mixture into 6 patties and place on a parchment lined baking sheet. Top each with a pat of butter and broil until browned. About 2-5 minutes. Serve with lemon wedges.