Zucchini Shrimp Scampi
INGREDIENTS: 2 tablespoons unsalted butter 1 pound medium shrimp, peeled and deveined 3 cloves garlic, minced 1/2 teaspoon red pepper flakes, or more, to taste 1/4 cup chicken stock Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste 1 1/2 pounds (4 medium-sized) zucchini, spiralized 2 tablespoons freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves. DIRECTIONS: Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes. Serve immediately, garnished with Parmesan and parsley, if desired.
Honey Garlic Glazed Salmon
INGREDIENTS: 1/3 c. honey 1/4 c. soy sauce 2 tbsp. lemon juice 1 tsp. red pepper flakes 3 tbsp. extra-virgin olive oil, divided 4 6-oz. salmon fillets, patted dry with a paper towel Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 lemon, sliced into rounds Freshly chopped parsley, for garnish. DIRECTIONS: In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce. Garnish with sliced lemon and parsley to serve.
Chicken Lettuce Wraps
INGREDIENTS: 2 tablespoons oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 pound ground chicken 2 tablespoons sui mi ya cai (optional) 1 red chili, chopped (optional) 2 teaspoons soy sauce 2 teaspoons dark soy sauce 1 tablespoon hoisin sauce 1 tablespoon Shaoxing wine 1 teaspoon sesame oil 1 tablespoon rice wine vinegar ⅓ cup water, mixed with 2 teaspoons cornstarch 1 head bibb, butter, or green leaf lettuce Chopped scallions and cilantro, to garnish. INSTRUCTIONS: Heat the oil a wok or skillet over medium high heat. Add the onion and garlic and cook for 5 minutes, stirring often. Add the chicken and stir-fry for 2 minutes, or until browned. Add the sui mi ya cai and chili (if using) and stir-fry for another 2 minutes. Stir in the soy sauces, hoisin sauce, Shaoxing wine, sesame oil, and rice wine vinegar. Add the water and cornstarch mixture, and simmer for another 2-3 minutes. Serve in the lettuce leaves garnished with scallions and cilantro.