Shrimp Nachos
Chipotle Shrimp over Rice
Roast Salmon and Broccoli
Salmon Loaf with Dill Sauce

Shrimp Nachos 

1 14.5 oz. package tortilla chips 

1 ½ lbs. large peeled, deveined and cooked shrimp, tails removed, and shrimp quartered 

2 lbs. shredded Monterey Jack cheese 

4 chipotle peppers in adobo sauce, chopped 

1 cup mayonnaise 

½ cup chopped fresh cilantro 

¼ cup dried minced onion 

1 ½ Tbsp. ground cumin 

¼ teas. black pepper 

Preheat oven to 400 degrees F.   Line a baking sheet with foil and lightly spray with cooking spray.  Spread the tortilla chips on the baking sheet.  In a bowl mix together the Monterey Jack cheese, shrimp, chipotle peppers in adobo sauce, mayonnaise, minced onion, cumin, cilantro and black pepper.  Spoon this mixture over the tortilla chips on the baking sheet and place baking sheet in preheated oven for 3 minutes.  Turn on the broiler and broil the nachos for about 3-4 minutes until lightly browned.  Allow nachos to rest at room temperature for about 2 minutes before serving. 

Recipe makes 20 servings 

Chipotle Shrimp over Rice 

1 ½ lb. medium shrimp, peeled and deveined 

1 cup uncooked long grain rice 

2 cups water 

2 Tbsp. minced chipotle peppers in adobo sauce 

¼ cup butter or margarine 

¼ cup dry red wine 

2 cloves garlic, minced 

1 ½ Tbsp. Worcestershire sauce 

1 teas. salt 

Place the rice and water in a medium saucepan over medium-high heat and bring the water to a boil.  Reduce heat to low, cover saucepan and cook for 20 minutes, or until rice is tender and water is absorbed.  Melt the butter or margarine in a large skillet over medium heat.  Stir the garlic into the melted butter or margarine and cook about 30 seconds.  Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce and salt.  Stir in the shrimp and cook until the shrimp is opaque, about 5 minutes.  Serve shrimp over cooked rice. 

Recipe makes 4 serving 

Roast Salmon and Broccoli 

2 lbs. fresh broccoli, crowns cut into 4 wedges 

4 4oz. salmon fillets 

2 Tbsp. olive oil 

1 lemon cut into wedges 

salt and pepper to taste 

Preheat oven to 500 degrees F.  Line a rimmed baking sheet with foil and spray lightly with cooking spray.  Place baking sheet in oven while oven heats up.  Place broccoli in a large bowl and add olive oil and salt and pepper.  Toss to combine.  When oven is heated place broccoli on baking sheet and roast for 8 minutes.  Dry the salmon fillets and sprinkle them with salt and pepper.  After the 8 minutes add the salmon fillets to the top of the broccoli and roast for an additional 8 minutes or until salmon is cooked through.  Remove from oven and squeeze lemon juice over the top. 

Recipe makes 4 servings 

Salmon Loaf with Dill Sauce 

1 14.75 can salmon 

2 eggs, slightly beaten 

¼ cup chopped onion 

½ cup breadcrumbs 

¼ cup chopped green pepper 

1 Tbsp. lemon juice 

½ teas. crushed rosemary 

salt and pepper to taste 

Preheat oven to 350 degrees F.  Spray a loaf pan with cooking spray.  Drain salmon.  Combine the salmon, eggs, onion, breadcrumbs, green pepper, lemon juice, rosemary and salt and pepper in a bowl and mix well.  Place salmon ingredients in prepared loaf pan.  Prepare the dill sauce. 

Dill Sauce: 

1 Tbsp, mayonnaise 

1 teas. yellow mustard 

1 Tbsp. lemon juice 

2 Tbsp. fresh rosemary chopped (or herb of your choice) 

Mix the mayonnaise, mustard, and lemon juice together and spread this topping over the salmon.  Sprinkle the top of the loaf with the rosemary.  Place loaf pan in preheated oven and bake for 40 minutes. 

Recipe makes 6 servings