2 1/2 teaspoons fresh cracked black pepper, divided
1 teaspoon canola oil
1 pound shrimp (16/20-count), peeled and deveined, tail on, thawed
6 tablespoons butter, divided
3 cloves garlic, minced
2 tablespoons flat leaf parsley, finely chopped
1 lemon, juiced and zested
INSTRUCTIONS:
Prepare grill by having two heat zones: 1) high heat and 2) medium heat with a medium cast iron pan placed on the grate.
Pat shrimp dry with a paper towel. In a mixing bowl, toss shrimp with canola oil, 1-teaspoon salt and 1/2-teaspoon pepper.
Season strip steaks with remaining salt and pepper. Grill over high heat 4-5 minutes per side or until they reach an internal temperature of 125°F for medium rare. Allow to rest, tented with foil, while preparing shrimp.
Grill shrimp over high heat, 2 minutes on one side. While shrimp grill, add 4-tablespoons butter and garlic to the cast iron pan (over medium heat). Flip shrimp and grill 2 more minutes. Transfer to cast iron pan and stir in parsley and lemon zest; searing 2 more minutes.
Remove from heat, stir in remaining 2-tablespoons butter and lemon juice until melted. Serve steaks topped with shrimp and drizzled with scampi butter.
This recipe features fresh or frozen salmon with spiralized zucchini noodles, tiny tomatoes, and corn all tossed with your choice of homemade or prepared pesto. This delicious dish is elegant enough for company but easy enough for weeknight supper!
Spiralize the zucchini. Add to a large mixing bowl.
Add the corn and tomatoes, and 2 tablespoons of the pesto. Season with a tiny amount of salt and fresh ground pepper. Toss thoroughly to combine.
Rub the remaining tablespoon of pesto on the salmon. Season lightly if desired.
Using tongs, add half the vegetable mixture to the center of the parchment paper. Top with a salmon fillet. Fold in edges of parchment to create a little envelope – or, if you have it, use parchment paper bags and roll down the top. Place on baking sheet in the preheated oven.
Cook 15 minutes. Open one bag if uncertain to check for doneness
Cut an X on the top side of the bag, and using a large spatula lift the contents on to a plate. Pour any accumulated juice over the top.
Garnish as desired with lemon slices, basil, and toasted pinions. Enjoy!
Source: Seafood Nutrition Partnership; Recipe developed by Tamara Andersen of Beyond Mere Sustenance
https://www.buehlers.com/wp-content/uploads/2018/05/BuehlersLogo-New.png00Karen Brennerhttps://www.buehlers.com/wp-content/uploads/2018/05/BuehlersLogo-New.pngKaren Brenner2021-01-29 10:02:522021-01-29 11:20:51Pesto Salmon and Zoodles in Parchment
Steak & Shrimp Scampi
Certified Angus Beef’s Chef Michael Ollier demonstrates how to prepare delicious Steak & Shrimp Scampi
Steak & Shrimp Scampi
INGREDIENTS:
INSTRUCTIONS:
Recipe courtesy of Certified Angus Beef
RECALL: Reese Hollandaise Sauce
RECALL: Reese Hollandaise Sauce 7.5 oz
Date of recall: 1/29/2021
UPC code: 70670-60108
Lot codes: Best by: 11/13/2022 AND 11/16/2022
Manufacturer of item: World Finer Foods, LLC
Toll free number of manufacturer for information & questions: 973-338-0300 ext. 1002
Reason for recall: excessive air added to these two lots can compromise the vacuum seal
PLEASE return products to any Buehler’s location for a refund or replacement
Pesto Salmon and Zoodles in Parchment
This recipe features fresh or frozen salmon with spiralized zucchini noodles, tiny tomatoes, and corn all tossed with your choice of homemade or prepared pesto. This delicious dish is elegant enough for company but easy enough for weeknight supper!
Pesto Salmon and Zoodles in Parchment
Makes 2 servings; Prep time: 10 minutes; Cook time: 15 minutes
INGREDIENTS
DIRECTIONS
Source: Seafood Nutrition Partnership; Recipe developed by Tamara Andersen of Beyond Mere Sustenance