COCONUT-LIME MARINATED AND GRILLED SHRIMP
The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
- Top with the sliced scallion and serve with the reserved lime wedges.
GRILLED LOBSTER AND SHRIMP TACOS
Steps:
- Prepare a grill for medium-high heat.
- In a mixer with the paddle attachment, combine the butter, chipotle peppers, 1 tablespoon of the adobo sauce and 1 tablespoon of the lime juice. Season with salt and pepper, then paddle the mixture until the ingredients are distributed evenly.
- In a bowl, mix the sour cream with the remaining 1 tablespoon adobo sauce. Season with salt and pepper. Refrigerate until ready to use.
- In a bowl, combine the shrimp, tequila, olive oil, minced cilantro and remaining 1 tablespoon lime juice. Season with salt and pepper.
- Spread a heaping tablespoon of the butter mixture onto each lobster split. Put the lobster butter-side up on the grill, along with the shrimp. Grill the shrimp until just cooked through, about 3 minutes per side. Grill the lobster until the butter is melted and the meat is just heated through. Remove the lobster meat from the shells and chop into 3/4-inch pieces.
- Grill the tortillas until warmed. Assemble the tacos by distributing the lobster and shrimp among the tortillas, then topping with the radishes, sliced avocado, Fresno chile slices, cilantro leaves and sour cream mixture. Serve with a lime wedge.
GRILLED OCTOPUS SALAD (INSALATA DI POLIPO)
Steps:
- Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
- Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
- Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
- Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
- Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.
JAMAICAN HAMMOCK
Steps:
- In a pitcher, add all the ingredients and stir to combine. Garnish with lime wedge and serve.
CUBAN-STYLE ORANGE CITRUS AVOCADO TOAST SALAD
Avocado toast meets salad. An orange citrus vinaigrette has just the right amount of brightness to balance the rich avocado and salty pop of feta.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread and almonds on a baking sheet and bake, flipping the bread once, until it?s toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
- Mash the avocado with 2 tablespoons of the Cuban Style Orange Citrus Vinaigrette in a small bowl. Spread some of the avocado mixture onto each piece of toast. Quarter each piece of toast and arrange the pieces on 4 plates with the points facing out to make a square.
- Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast square. Garnish each salad with 2 orange wedges.
LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT
Steps:
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
- Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
- While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
- Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
More about "glazed sugar loaf pineapple and lobster salad garnished with toasted coconut and cuban style citrus grilled shrimp recipes"
GRILLED SHRIMP AND PINEAPPLE TACOS RECIPE | FOOD …
WEB Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp
From foodnetwork.com
Author Franco NoriegaSteps 7Difficulty Easy
From foodnetwork.com
Author Franco NoriegaSteps 7Difficulty Easy
PINEAPPLE LOAF CAKE WITH PINEAPPLE GLAZE - MY INCREDIBLE RECIPES
WEB Mar 6, 2022 Everyone goes crazy for my moist & juicy Pineapple cake! Its packed with crushed pineapple then topped with a delicious pineapple vanilla glaze! Enjoy the taste …
From myincrediblerecipes.com
From myincrediblerecipes.com
HOT LOBSTER AND PINEAPPLE SALAD RECIPES
WEB 1/4 cup brown sugar: 1/4 cup rum: 1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish: 2 tablespoons …
From tfrecipes.com
From tfrecipes.com
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH …
WEB 2 mai 2019 - Get Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp Recipe from Food Network …
From pinterest.ca
From pinterest.ca
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH …
WEB Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp, a recipe from Food Network. 2 hrs 10 mins · 41 …
From punchfork.com
From punchfork.com
BLANCHING SHRIMP – A CLASSIC RECIPE SUGGESTION
WEB Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp This main course has 971 calories, 16g of protein, and …
From blanchingfood.com
From blanchingfood.com
GRILLED PINEAPPLE AND LOBSTER SALAD - THE HEALTHY …
WEB Jun 7, 2013 Tons of lobster meat, beautiful grilled pineapple, chunks of creamy avocado, crunchy cucumber and loads of crisp, fresh lettuce unite to create a unique and fantastic salad. Grilled Pineapple and Lobster …
From thehealthyfoodie.com
From thehealthyfoodie.com
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH …
WEB Free Glazed Sugar Loaf Pineapple And Lobster Salad Garnished With Toasted Coconut And Cuban Style Citrus Grilled Shrimp Recipes with ingredients, step by step and other …
From alicerecipes.com
From alicerecipes.com
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH …
WEB Get this all-star, easy-to-follow Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp recipe from …
From recipert.com
From recipert.com
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH …
WEB Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also). In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
From tfrecipes.com
From tfrecipes.com
10 WAYS TO USE LEFTOVER EGGPLANT - FOODIEZ
WEB Grilled Steak and Asian Noodle Salad Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp Greek Salad
From fooddiez.com
From fooddiez.com
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH …
WEB Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango …
From recipenode.com
From recipenode.com
RECIPE AND COOKING METHOD FOR BLANCHING LOBSTER
WEB Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp This main course has 971 calories, 16g of protein, and …
From blanchingfood.com
From blanchingfood.com
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH …
WEB Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast …
From cooking-guide.com
From cooking-guide.com
You'll also love