Shrimp Lime Cilantro

Ingredients:
1/2 pound jumbo shrimp, deveined, tail on
1 cup fresh lime juice
1 tablespoon cilantro
1/4 tablespoon red pepper flakes
1 tablespoon olive oil
salt and white pepper to taste

Directions:
1. Toss shrimp with red pepper flakes and cover shrimp with lime juice.
2. Soak overnight or at least 8 hours.
3. Remove shrimp from juice and quickly sear with 1 tablespoon oil.
4. Toss shrimp with cilantro, salt and pepper.
5. Serve with sugar-free salsa.

Sinigang Na Bangus (Milkfish In Sour Broth)

This is one of my dear hubby's favorite Filipino dish. He really likes it kasi maasim.

Ingredients:
1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
1 small ginger, sliced
2 pieces tomatoes, quartered
1 medium onion, sliced
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 small pack tamarind powder
1 teaspoon salt

Directions:
1. In a casserole, bring water to a boil together with the ginger.
2. Add the bangus, tomatoes, and onion and simmer for 10 minutes.
3. Add the tamarind powder and salt to taste.
4. Add the eggplant and string beans and simmer for another 5 minutes.
5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.

Spring Thyme Salmon

Ingredients:
1/2 cup dry white wine
3 tablespoons olive oil
2 teaspoons McCormick® Gourmet Collection® Thyme Leaves
1 1/2 teaspoons McCormick® Gourmet Collection® Ground Mustard
1 1/2 teaspoons McCormick® Gourmet Collection® Garlic Salt
1 teaspoon McCormick® Gourmet Collection® Basil Leaves
1 teaspoon McCormick® Minced Onion
1/2 teaspoon McCormick® Gourmet Collection® Ground White Pepper
2 pounds salmon fillets
1/2 lemon, juiced

Directions:
1. Combine white wine, olive oil, thyme, mustard, garlic salt, basil, onion, and pepper in a medium bowl or self-closing plastic bag. Add salmon and cover or seal. Refrigerate 30 minutes, turning occasionally.

2. Preheat broiler or grill. Place fish on broiler pan or grill and spoon enough marinade over fish to cover top. Broil or grill to desired doneness. Sprinkle with lemon juice just before serving.

Source: McCormick®

Fish Vegetable In Chili Tomato Sauce

200 g tuna or maya maya fillet, cut into 12 chunks
1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt)
4 cloves garlic
1 pc small onion, sliced
1/2-1 pc siling labuyo
2-3 tbsp bagoong alamang
1 bunch 200 g) sitaw, cut into 2” long
1 stalk tanglad, pounded
3/4 cup thick coconut milk
1 pouch 200 g) DEL MONTE Filipino Style Tomato Sauce
1 small bunch kangkong, leaves and tender stalks only

Directions:
1. Season fish with salt. Fry until half -cooked or light brown. Retain 2 tbsp oil in pan. Set aside

2. Pound garlic, onion and sili together. Sauté in pan for 2 minutes. Add bagoong, sitaw, tanglad, and coconut milk. Simmer over low heat for 10 minutes.

3. Add DEL MONTE Filipino Style Tomato Sauce and kangkong. Simmer for 5 minutes. Add fish. Simmer for another 5 minutes.

Source: Kitchenomics

Fish And Shrimp Fiesta

Ingredients:
200 g medium shrimps, shelled but keep the tail intact
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
1/4 tsp iodized fine salt (or ¾ tbsp iodized rock salt)
1/8 tsp pepper
1/4 tsp sugar
200 g fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 tsp iodized fine salt
4 cloves garlic crushed
1 piece medium onion, sliced
1 tsp minced ginger
2 tbsp butter
1 piece medium carrot, sliced
2 tbsp tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 g Baguio beans, sliced
1 piece medium red bell pepper, cut into strips

Directions:
1. Marinate shrimps in DEL MONTE Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside

2. Saute' garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes.

Source: Kitchenomics

Shrimp And Sugar Snap Peas

I love seafoods. They're simply the best! Today, found another quick and easy recipe and thought and thought to share it with you.

Ingredients:
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil

Directions:
1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
2. Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
3. Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Source: Allrecipes.com