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Good Shrimp Salad Recipes For Your Favorite Recipe
Grilling is the first option for cooking your fish in you are looking for a healthier way. Grilling can be complex unless you understand the basic principles of how the fish actually cooks. When you put your fish on the grill, it's still cold so it will take some time to warm up the whole fish. Depending on the overall weight of the fish will determine how long the fish needs to be cooked. The thicker the fish is, the longer you will have to cook the fish on each side.
At first glance, grilling would seem to be the easiest way for preparing your fish. You might think that grilling fish is as easy as grilling steaks or burgers. Unlike poultry or beef, fish tends to secrete most of its own juices when cooked. On a grill the delicious juice drips into the coals.
I was looking for a complete recipe book that had loads of different fish recipes, and how to prepare them properly. One that even my spouse and children could use and enjoy. I ended up finding a great one online.
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Spicy Cajun shrimp
* 1 teaspoon ground cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1 teaspoon crushed red pepper
* 1 teaspoon dried thyme leaves, crushed
* 1 teaspoon dried basil leaves, crushed
* 1/2 teaspoon dried oregano leaves, crushed
* 1/3 cup margarine
* 11/2 teaspoons garlic, minced
* 1 teaspoon Worcestershire sauce
* 1 large tomato, diced coarsely
* 1 pound medium shrimp, thawed, peeled and deveined
* 1/4 cup beer, room temperature
* 3 cups cooked rice
In a small bowl, combine the seasonings. Clean and devein the shrimp under cold running water. Drain well, set aside. In a large skillet over high heat, combine the margarine, garlic and Worcestershire sauce; add seasoning mix. When the margarine is melted, add the tomato, then add the shrimp. Cook for 2 minutes, stirring evenly. Add the beer and cover; cook for 1 minute longer.
Remember these easy tips with buying and cooking fish:
* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Marinades are a good way to add flavor and moisture to the fish before cooking.
* Make sure your grill is clean and oiled.
* Fish sticks to the grill very easily, so proper lubrication is essential.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
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