1 Lb medium shrimp – peeled and deveined
Seasonings to taste
Fresh lemon or lime
Combine shrimp with seasonings. Add 2 Tbs of Kinloch Plantation Pecan Oil to a large skillet on medium-high heat. Add shrimp and cook until light pink. Turn once. Be careful not to overcook.
Serve as an appetizer with cocktail sauce, catsup and/or Remoulade Sauce. They are delicious without any sauce too!!
Serves 6
| Wine-Shallot Sauce: | |
| 2 T | Olive oil |
| 2 T | Butter |
| 2 Large | Sliced shallots |
| 8 oz | Sliced mushrooms |
| 2 T | Minced tarragon |
| 1 Cup | Champagne or dry white wine |
| ¾ Cup | Whipping cream |
| Salt and pepper to taste | |
| Salmon: | |
| 6 (4-oz) | Salmon fillets |
| Salt and pepper | |
| 2 T | Olive oil |
| 1 T | Butter |
| Wilted Spinach: | |
| Olive oil if needed | |
| 2 Large | Sliced shallots |
| 2 T | Minced tarragon |
| 1½-2 lb | Baby spinach |
To prepare the salmon: Season salmon with salt and pepper. Heat 2 Tbsp of olive oil and 1 Tbsp of butter in a large nonstick skillet over medium high heat. Add salmon, presentation-side down (or skin-side up), taking care not to crowd the pan; depending on the size of your pan, you may need to cook in two batches. Sauté until golden brown, about 2-3 minutes, turn, and continue to cook until done, about 3-4 minutes longer. Remove salmon to a platter. Cover and keep warm, reserving the skillet for the spinach. OR, to prepare in advance, brown the salmon on each side (not cooking completely). Remove from skillet and place on a baking sheet and refrigerate. Remove from the refrigerator about 30 minutes before serving. Bake at 350° about 10 minutes to heat and cook through.
To prepare the spinach: A few minutes before serving, prepare the spinach. Heat the same skillet used for the salmon over medium high heat, adding more olive oil if necessary (there should be a light coating of oil covering the bottom of the pan). Sauté the shallots and tarragon for about one minute until the shallot is translucent. Add spinach and turn with tongs just until wilted.
To prepare the sauce: In another skillet, NOT nonstick, heat the olive oil and butter over medium-high heat. Add shallots, mushrooms, and tarragon, then sauté until mushrooms begin to brown. While stirring, add wine to de-glaze the pan then simmer uncovered until reduced by half. Add cream, taste for seasonings, and simmer until slightly thickened. To serve, mound spinach in plate, top with fish, and ladle sauce over the top.
Recipe courtesy Molly Fowler, The Dining Diva
Serves 4
| 1 Tbsp | Olive Oil |
| 1 Tbsp | Unsalted Butter |
| 2 Large | Onions, thinly sliced |
| Salt and Pepper to taste | |
| Rock salt, for cooking and serving | |
| 24 | Oysters, shucked and left on the bottom shells |
| 8 Tbsp | Unsalted Butter |
| Cayenne Pepper, to taste | |
| 6 slices | Thin sliced bacon, each cut into 4 pieces |
| 1 cup | Fresh Breadcrumbs |
| Flat Leaf Parsley for Garnish |
Preheat oven (or grill) to 450°. Caramelize onions in the oil and butter until golden. Season with salt and pepper. Line a baking sheet with rock salt and place oysters in their shells on top. Top each with some of the onion, enough to cover, then top with a teaspoon of butter, a sprinkle of cayenne, one slice of bacon, and sprinkle with breadcrumbs. Bake until bacon is crispy, breadcrumbs are browned, and the oysters are cooked, about 10-12 minutes. Serve immediately, garnished with flat leaf parsley.
Recipe courtesy of Molly Fowler, The Dining Diva
