Red Snapper Veracruz

Ingredients

½ cup flour

6 (5 oz.) red snapper fillets, trimmed

½ cup olive oil, divided

1 AuerPak® Brand shallot, cut into thin slices

4 jalapeño peppers, seeded and cut into thin strips

4 cloves AuerPak® Brand garlic, minced

2 large ripe tomatoes, diced

Pinch each of cinnamon, ground cloves and sugar

Juice of 1 lime

12 AuerPak® Brand baby potatoes any color or assorted, cooked and cut into rounds

Directions

Season flour to taste with salt and pepper; lightly dust fillets. Heat ¼ cup of the oil in large skillet and sauté fillets on both sides until fish flakes with a fork. Transfer to warm serving platter; loosely tent with aluminum foil to keep warm.

Add remaining oil to skillet. Sauté shallot and jalapeño peppers until soft but not browned. Add remaining ingredients except potatoes; bring to boiling and simmer about 5 minutes.

Add cooked potatoes and stir to mix. Spoon sauce and potatoes over snapper fillets.


Caesar Barbecue Kebabs

Ingredients

1 lb. beef sirloin steak, cut 1 inch thick
½ cup bottled barbecue sauce

5 tablespoons bottled reduced fat Caesar salad dressing

1 teaspoon Worcestershire sauce

1 clove AuerPak® Brand garlic, minced 

1 ½ lbs. AuerPak® Brand baby potatoes any color or assorted

1 large green bell pepper, cut into 1-inch pieces

2 AuerPak® Brand shallots, cut in halves

Directions

Trim fat from steak; cut steak into 1-inch cubes. Place steak in a resealable plastic bag in a shallow dish.

In a small bowl stir together barbecue sauce, Caesar dressing, Worcestershire sauce, garlic and 2 tbsp. water. Pour over steak in bag; seal bag. Refrigerate 2 to 12 hours, turning bag occasionally.

Place potatoes in a medium saucepan, cover with water and bring to boiling. Boil uncovered 5 minutes or until almost tender; drain and rinse with cold water.

Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Remove steak from marinade; discard marinade. On long skewers, alternately thread bell peppers, steak, potatoes and shallots. Grill kebabs, uncovered, 12 minutes or until meat reaches desired doneness, turning kebabs several times.


Shrimp Scampi

Ingredients

1 (8 oz.) package angel hair pasta
½ cup butter
4 cloves AuerPak® Brand minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
¼ teaspoon ground black pepper
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.

Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.

Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.