Beef with Cucumber Raita

Source: Better Homes and Gardens
Ingredients

* 1 8-ounce carton plain fat-free or low-fat yogurt
* 1/4 cup coarsely shredded unpeeled cucumber
* 1 tablespoon finely chopped red or sweet onion
* 1 tablespoon snipped fresh mint
* 1/4 teaspoon sugar
* Salt and black pepper
* 1 pound boneless beef sirloin steak, cut 1 inch thick
* 1/2 teaspoon lemon-pepper seasoning
* Fresh mint leaves (optional)


Directions

1. Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside

2. Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning meat over after half of the broiling time. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F).

3. Cut steak across the grain into thin slices. If desired, garnish steak slices with mint leaves. Serve with raita. Makes 4 servings.

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Ginger-Lime Chicken Salad

Source: Better Homes and Gardens

Ingredients

* 1/4 cup fat-free or low-fat plain yogurt
* 2 tablespoons lime juice
* 2 teaspoons grated fresh ginger
* 2 cups chopped, cooked chicken breast
* 1 cup snow pea pods, long-bias cut
* 2 stalks celery, thinly sliced (about 1 cup)
* 1 tablespoon very thinly sliced red onion


Directions

1. Combine yogurt, lime juice, and ginger in a medium bowl. Add chicken, stirring to coat. Cover and chill for at least 30 minutes. Toss pea pods, celery, and onion together. Arrange vegetable mixture in four salad bowls. Top with chicken mixture. Makes 4 servings.

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Catfish with Black Bean and Avocado Relish

Ingredients

* 6 4-ounce fresh or frozen catfish fillets, about 1/2 inch thick
* 1 teaspoon finely shredded lime peel
* 3 tablespoons lime juice
* 2 tablespoons snipped fresh cilantro
* 2 tablespoons snipped fresh oregano
* 2 tablespoons finely chopped green onion
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1 15-ounce can black beans, rinsed and drained
* 1 medium avocado, halved, seeded, peeled, and diced
* 1 medium tomato, chopped
* Lime wedges


Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
2. For relish, in a small bowl, combine lime peel, lime juice, cilantro, oregano, green onion, olive oil, salt, and cayenne pepper. In a medium bowl, combine beans, avocado, and tomato; stir in half of the cilantro mixture. Cover and chill until serving time.
3. Place fish on rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining cilantro mixture halfway through grilling. Discard any remaining cilantro mixture. Serve fish with relish and lime wedges. Makes 6 servings.

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Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.
Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

Post in : Caribbean Shrimp Run Down

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