Shrimp Fried Rice

brought by Heather Brown
recipe from Staff Meals from Chanterelle

3 tablespoons of canola or peanut oil, as needed
1 large egg, beaten
8 ounces of medium shrimp, peeled, deveined and cut in half
1 medium onion, diced
1/2 teaspoon grated fresh ginger
1 small clove garlic, minced
4 cups chilled cooked rice
1/2 cup peas, thawed if frozen
2 tablespoons quality soy sauce (I used Kikkoman)
kosher salt, to taste

Heat 1-2 tablespoon of oil in a large wok or nonstick skillet over high heat. When it is almost smoking, add the egg and stir with spoon, breaking up the egg as it sets. Transfer the egg to  a large bowl and keep it in a warm spot.

Add the shrimp to the wok, stir-frying until just pink, about 2 minute. Transfer the shrimp to the bowl with the egg.

Add the onion to the wok along with another tablespoon of oil, if needed. Stir-fry onion until browned but still a bit crunchy, about 2 minutes. Scrape onion into the bowl.

Add a oil, if needed. Add the ginger and garlic and cook for about 30 seconds, immediately add the rice. Stir-fry, making sure the rice doesn't stick to the wok. When it's beginning to brown a bit, add the peas and soy sauce. Continue stir-frying until everything is heated through 1-2 minutes. Toss in the reserved shrimp mixture and thoroughly mixed.

Transfer it to a serving bowl or platter and serve immediately.

Cilantro Lime Shrimp

brought by Heather Brown

serves 4 (or more depending on how much you like shrimp)

1 lb raw shrimp (I used 31-40 count); peeled and deveined, tails can be left on or taken off
1 stick of butter
2-4 cloves of garlic, minced or pressed through a garlic press
1-2 limes, depending on how "limey" you like it and the amount of juice from each lime
1/2 bunch of cliantro, chopped

Note: The shrimp cook so quickly that I usually have all my (mise en place) ingredients ready and prepped before cooking the shrimp.

Preheat oven to 400º. Rinse shrimp and pat dry. Place on a jelly roll pan and toss with olive oil and and salt and pepper. Roast shrimp for 4-6 minutes depending on size.  The shrimp should turn from grey to pink and will look "white" inside instead of opaque.

While shrimp are cooking place one stick of butter in a small saucepan with garlic and gently melt. Allow garlic and butter to sit together while shrimp cooks.

When shrimp are done pull out of the oven and stir cilantro and lime juice (according to taste) into melted garlic butter. Pour butter mixture over the shrimp and toss to coat shrimp. Taste and add more salt and/or pepper if needed.

Serve warm.

Baked Salmon with Caper Sauce

brought by Taryn Favero

• 4 salmon steaks, about 1 1/2 inches thick
• 1/3 cup fresh lemon juice
• 1/2 cup butter, melted
• salt and pepper
• 1/4 cup of chopped parsley
• 1/4 cup chopped capers

Prep Time: 5 mins
Total Time: 25 mins

Makes 4 servings.

1. Rub the salmon steaks with lemon juice and brush them with melted butter.
2.  Season with salt and pepper to taste.
3.  Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes.
4.  Do not turn.
5.  Arrange the cooked salmon steaks on a hot platter.
6.  Mix the pan juices with the chopped parsley and capers, and pour over the steaks.
7.  If additional liquid is needed, add a little dry vermouth or white wine, or water.
8.  Good with new potatoes, dressed with butter and parsley, and a cucumber salad.