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Shrimp Quesadillas with Grill-Your-Own Salsa Ingredients: 2 large ripe tomatoes, cut in half horizontally 1/2 of a large red onion, cut into 1-inch-thick slices 1 large jalapeño pepper (or more if your family likes a hotter salsa) Canola oil for brushing 1 pound large (28-count) raw shrimp, peeled and deveined 1 to 1 1/2 tablespoons seasoning (such as Paul Prudhomme’s Seafood Magic) 4 large flour tortillas 2 cups shredded Monterey Jack 1/4 cup chopped fresh cilantro 1/2 teaspoon salt 1 tablespoon fresh lime juice Sour cream and cilantro to garnish Directions: Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Brush the tomato halves (cut and skin sides), onion slices, and jalapeño with canola oil. Thread the shrimp onto skewers, brush them with canola oil, and sprinkle on seafood seasoning. Grill the vegetables for 3 to 4 minutes per side or until they have blistered, then transfer them to a clean dish. Grill the shrimp until they have turned opaque and are firm to the touch, about 2 to 3 minutes per side. Remove the shrimp from the skewers. Place 2 tortillas on the grill and quickly top half of each with a quarter of the shrimp and a quarter of the cheese. Fold the torillas in half and grill them until you have visible grill marks, flipping them once, about 2 minutes per side. Stack the quesadillas on top of one another so they will stay warm while you grill the second batch. Bring everything inside. Peel the tomatoes, and remove the seeds and white membrane from the jalapeño (parents only). Then chop all the vegetables and transfer them to a serving bowl. Stir in the cilantro, salt, and lime juice. Cut the quesadillas into wedges and serve them with the salsa, sour cream, and fresh sprigs of cilantro. Serves 4.

Shrimp Quesadillas with Grill-Your-Own Salsa

Ingredients:

Directions:

  1. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

  2. Brush the tomato halves (cut and skin sides), onion slices, and jalapeño with canola oil. Thread the shrimp onto skewers, brush them with canola oil, and sprinkle on seafood seasoning.

  3. Grill the vegetables for 3 to 4 minutes per side or until they have blistered, then transfer them to a clean dish. Grill the shrimp until they have turned opaque and are firm to the touch, about 2 to 3 minutes per side. Remove the shrimp from the skewers.

  4. Place 2 tortillas on the grill and quickly top half of each with a quarter of the shrimp and a quarter of the cheese. Fold the torillas in half and grill them until you have visible grill marks, flipping them once, about 2 minutes per side. Stack the quesadillas on top of one another so they will stay warm while you grill the second batch.

  5. Bring everything inside. Peel the tomatoes, and remove the seeds and white membrane from the jalapeño (parents only). Then chop all the vegetables and transfer them to a serving bowl. Stir in the cilantro, salt, and lime juice.

  6. Cut the quesadillas into wedges and serve them with the salsa, sour cream, and fresh sprigs of cilantro. Serves 4.



Italian Shrimp and Rosemary Spiedini Ingredients: 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 tablespoon minced fresh rosemary 1/2 teaspoon kosher salt, plus some for seasoning 1/4 teaspoon black pepper 1 1/2 pounds (about 30) raw extra-large shrimp, peeled and deveined, tails left on if you like 8 (9-inch) bamboo skewers, soaked in water for 30 minutes Directions: In a large bowl, whisk together the olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add the shrimp, toss gently, and refrigerate for 15 minutes. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan. Thread 3 to 4 shrimp onto each skewer. Season the shrimp with a little kosher salt, and grill until just cooked through, about 2 minutes per side. Serves 4.

Italian Shrimp and Rosemary Spiedini

Ingredients:

Directions:

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add the shrimp, toss gently, and refrigerate for 15 minutes.

  2. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.

  3. Thread 3 to 4 shrimp onto each skewer. Season the shrimp with a little kosher salt, and grill until just cooked through, about 2 minutes per side. Serves 4.

Baked Haddock 3/4 cup milk 2 teaspoons salt 3/4 cup bread crumbs 1/4 cup grated Parmesan cheese 1/4 teaspoon ground dried thyme 4 haddock fillets 1/4 cup butter, melted Directions: Preheat oven to 500 degrees F (260 degrees C). In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Baked Haddock

Directions:

  1. Preheat oven to 500 degrees F (260 degrees C).
  2. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
  3. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.


Shrimp and Chorizo Paella Bachelor Easy Cook Meals! ½ lb Spanish Chorizo Sausage, sliced into ½ inch slices1 Tablespoon Extra Virgin Olive Oil½ Medium Yellow Onion, finely diced1 5 oz Package Mahatma™ Saffron Yellow Rice1 Cup Canned Petite Diced Tomatoes2 Cups Chicken Stock½ lb Large Shrimp, peeled and deveined with tails on1 Cup Frozen Green Peas, thawed On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.

Shrimp and Chorizo Paella

Bachelor Easy Cook Meals!

½ lb Spanish Chorizo Sausage, sliced into ½ inch slices
1 Tablespoon Extra Virgin Olive Oil
½ Medium Yellow Onion, finely diced
1 5 oz Package Mahatma™ Saffron Yellow Rice
1 Cup Canned Petite Diced Tomatoes
2 Cups Chicken Stock
½ lb Large Shrimp, peeled and deveined with tails on
1 Cup Frozen Green Peas, thawed

On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.