Good morning to all of our beloved friends and clients and as Summer is in full swing, many of you are enjoying your favorite sun soaked activities.
We are delighted that you would share your experiences with us and we cherish the tales of adventures you bring back from skydiving, snorkeling, kite surfing or even enjoying that special meal from one of your "bucket list" restaurants. In fact, those transcendent dinners are fader to fish dudes as we try to help you duplicate those culinary moments with rare delights from the briny deep. Then of course there are those of you who like to cast your nets on the waters of the world to catch your own delectable treasures. Yes, I'm talking about those salty dogs who, with only a Rod and Reel brave the high seas for bragging rights and the title of Supreme Angler.
Now don't get me wrong, we are not territorial fishmongers that feel as if eating any other fish besides our is considered cheating on us. No, in fact we applaud your piscivorous lifestyle and your love for all seafood. But that said, when you tell us a "Fish Story" and wane on how fresh your fish was after we painstakingly just filleted your Branzino, it kind of hurts our feelings. You know what I'm talking about when they say "Well then I gave the rod one more good yank and the fish landed right on the grill and well, it was still flopping as I took my first bite, man that was the freshest fish I ever ate." Really, the freshest? I just hope you don't have that same enthusiasm when you tell your loving spouse "Honey, you know I think your gorgeous but today a new client came in wearing this wildly tight pant suit and well, she had the most bodacious Boom and Kapow you ever saw...."
Yeah, that's going to go over real well if you don't mind sleeping naked and afraid in the backyard for a month. I know what you're thinking, can these swarthy fishmongers be so sensitive...that's judging by the way. No, it's just that we love taking care of you all so much that we really don't want to hear about the other fish at the dance. Now, I don't want you all to think you cannot share your Angling adventures with us but at least have the sensitivity to tell us our Sea Bream is also special when you talk about your "Tarpon Tramp". And no, butchers do not have this dilemma unless of course one of their clients goes on a dude ranch vacation and raves about the cattle they roped and ate that night.
Well, that said with love in my heart I sincerely hope you enjoy today's recipes featuring Shrimp with Zucchini Noodles and Asparagus in a Basil Dressing & Grilled Chile Lime Rubbed Salmon.
Thank you as always for letting us be your Fishmongers.
Today's Featured Recipes Created With Love for You... Shrimp with Zucchini Noodles and Asparagus in a Basil Dressing Serves 4 Healthy and Delicious meet and things get hot right from the get go...they couldn't keep their hands off each other. Now Delicious just came off a bad relationship with Trans Fatty Acid and is ready for her new love life to begin. Cut to the chase, they live happily in Whitehouse NJ and this dish was their first "Love" child.
Ingredients 1pounds of medium shrimp peeled and deveined; Metro will do this for you with love 3 small Zucchini 2 tablespoons olive oil divided ½ bunch of Asparagus woody ends trimmed and cut into 1 inch pieces ¾ cup frozen peas ½ cup basil dressing (see recipe below) Salt and Pepper Special tool needed: a Spiralizer or Veggetti slicer...I like saying Veggetti better
How it's done "Spiralize" the zucchini, according to manufacturer's instructions, and set aside.
Season the shrimp with a little salt and pepper.
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat.
Sauté the shrimp for 3 minutes, stirring occasionally; remove the shrimp and transfer to a plate.