Loris Salmon With Shrimp Food

LORI'S SALMON WITH SHRIMP

Steps:

• Combine the lemon juice, wine garlic and oil.
• Reserve 1/4 cup.
• Add rest to salmon. Cover. Chill 2 hours.
• Meanwhile, combine shrimp, onion, parsley, capers, herbs, beadcrumbs, mayonnaise and parmesan.
• Season.
• Heat oven 400.
• Place salmon and marinade in a 9x9.
• Bake 10 minutes. Top with shrimp mix and reserved marinade.
• Bake 10 more minutes.
• Serve with lemons.

SALMON AND SHRIMP WITH GARLIC RICE

Steps:

• In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp., Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

LORI'S SHRIMP WITH COUSCOUS

Steps:

• Heat oil in a wok. Season shrimp. Add to wok. Stir-fry 3 minutes.
• Remove with a slotted spoon.
• Add oil to wok. Add seeds and leaves. Stir-fry until the sputter.
• Add the onion, carrots and garlic. Stir-fry 5 minutes.
• Return shrimp. Keep warm.
• Meanwhile, bring the broth, stock and milk to a boil. Add couscous and peas.
• Turn off heat. Cover. Let stand 5 minutes. Season.
• Place couscous on plates.
• Top with shrimp and almonds.

GRILLED SALMON WITH SHRIMP

Steps:

• Preheat charcoal or gas grill, or broiler, to high.
• Cut salmon into 4 pieces of equal size and set aside.
• Place each shrimp on a flat surface and cut through back of shell, leaving shell and underside feelers intact. Open each shrimp butterfly fashion and devein.
• Pour oil into a flat dish and add shrimp and salmon. Turn pieces to coat on all sides. Sprinkle all over with salt, pepper, thyme, pepper flakes and lemon juice. Cover with plastic wrap and let stand at room temperature about 10 to 15 minutes.
• When ready to cook, remove seafood from marinade. Pour marinade into small saucepan. If using a broiler, arrange salmon skin side up on a baking sheet. Place under broiler about 4 inches from source of heat. Leave broiler door partly open. Broil 1 1/2 minutes on one side and turn. Arrange shrimp shell side down around salmon and place under broiler. Cook 2 minutes and turn shrimp. Leave broiler door totally open. Continue cooking salmon and shrimp 1 minute.
• If using a charcoal or gas grill, place salmon pieces skin side down on grill and cook about 1 1/2 minutes. Turn salmon and place shrimp shell side down. Continue cooking 2 minutes, turning shrimp occasionally.
• Transfer pieces to a heated platter. Add melted butter to reserved marinade and bring to a boil. Pour butter mixture over seafood. Sprinkle with chopped parsley and serve.