Meal Assembly Recipes

Archive for the ‘Seafood’ Category

Coconut Lime Shrimp

Start to finish: 30 minutes

3 limes

2 pounds raw shrimp, peeled, tail on

14-ounce can full-fat coconut milk

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup unsweetened coconut flakes

Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice).

Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.

Meanwhile, in a food processor combine the lime zest, kosher salt and black pepper. Pulse until the zest, salt and pepper are well blended. Transfer to a small bowl and set aside.

In a small, dry skillet over medium-low heat, lightly toast the coconut flakes. As soon as the coconut begins to brown, remove it from the heat. Set aside.

Generously coat a grill grate with cooking spray and preheat on medium-high. Alternatively, set a grill pan over medium-high heat and coat with cooking spray just before you are ready to cook.

Remove the shrimp from the marinade, discarding the marinade. Place the shrimp on the grill or grill pan and cook about 1 to 2 minutes per side, or until the exteriors are pink and the centers are opaque white.

While the shrimp are still on the grill, drizzle them with them remaining lime juice.

Transfer the shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut

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In small bag or mixing bowl measure:

1/2 teaspoon black pepper
1/2 tespoon red pepper
1/2 teaspoon salt
1/4 teaspoon giner

Seal bag/cup

In small bowl mix:

1/4 cup balsamic vinegar
1/4 cup orange marmalade

Mix and pour into ziploc bag.  Seal.

Salmon (4~8oz fillets)

Place all three (sealed) bags in Gallon Size bag.

Seal and Label

Cooking Directions:
Thaw in refrigerator.  Prepare grill or broiler. Cut salmon fillets in half and sprinkle with pepper blend. In saucepan, pour sauce mixture, warm.  Place salmon, skin side down on grill or broiler pan. Grill/broil 3 minutes. Brush salmon with sauce. Grill 3 minutes longer, brushing with mixture once or twice or until salmon flakes easily with fork. Heat remaining vinegar mixture to boiling, boil and stir 1 min. Serve with salmon. Great side: roasted asparagus or buttered Brussels sprouts and rice pilaf.

2 pounds  Tuna Steaks

Combine the following:
¼ Cup Lime Juice
1 Tbsp Olive Oil
1 Tbsp Cumin
1 tsp Ancho Chili Powder
2 tsp Chili Powder
1 tsp Oregano
1/8 Cup Cilantro
1 Tbsp Garlic
Seal and set aside.

In Small bag:
2 Cups Black Beans
Seal

In Small Bag
1 Heaping Cup Cheese
Seal
1 bag of corn tortillas

Cooking Instructions:
Thaw fully in fridge. Grill or broil tuna on well oiled surface over med- high heat until fish flakes easily with a fork, about 3-4 min on each side. Heat black beans on stove top or in microwave. Assemble tacos by spooning beans into warmed tortilla, add flaked tuna and top with cheese.