Category Archives: Fish

Spicy Margarita Shrimp

The sunny weather brings out the barbeque-er in all of us!

While looking for a quick, healthy and easy dish for dinner one night this week, I stumbled upon a recipe for Spicy Margarita Shrimp on Tasty Kitchen.

It was really good, and really easy!  I adapted the recipe a bit, of course, as we all tend to do!   The recipe says to marinate the shrimp for no longer than an hour, because otherwise the acid in the marinade will start to cook the shrimp.  I marinated my shrimp for about half an hour, and it was the perfect amount of time!  The recipe also called for the remaining marinade to be reduced down in a saucepan to serve on top of the shrimp and rice.  I didn’t do this.  It would be a nice touch, but unnecessary!  You could also cook the shrimp on the stove by sauteeing them.  If you’re using wooden skewers, soak them in water for about half an hour before you use them so they don’t catch on fire.

On the side, I served rice and grilled zucchini.  The shrimp take about 3 minutes total on the hot grill, so make sure everything else is ready to go before you put them on!  To grill the zucchini, I cut it into 1/2″ thick slices.  In a small bowl, combine olive oil, minced garlic, salt and pepper.  Brush the zucchini slices with this mixture on one side and put oiled side down on the hot grill.  Cook for about 4 minutes, then brush the other side with the oil mixture and flip.  Cook for about 4 more minutes! 

Spicy Margarita Shrimp
Recipe adapted from Tasty Kitchen
Serves 2

1 lb shrimp, raw, peeled and deveined

Marinade Ingredients:
2 limes
2 oranges
1/4 cup olive oil
1/8 cup tequila
1 Tbsp Triple Sec
1 tsp salt
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 cup fresh cilantro or flat leaf parsley, chopped

Zest the limes and oranges into a bowl.  Juice the oranges and limes into the same bowl.  Add in the rest of the marinade ingredients and mix well.  Mix in the shrimp and marinate for 30 minutes in the fridge. 

Preheat the BBQ.  Remove the shrimp from the marinade, put them on soaked skewers.  Turn off the heat on one of your BBQ burners, so you have indirect heat.  Turn the other burner down to medium-low.  Place your skewers on the burner that’s turned off.  Cook for a minute or so, until shrimp start to turn pink.  Turn over and cook for another minute!

Enjoy this light summer meal!
The Hungry Teacher


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Quiche a la Tomate, Nicoise

Last week, the husband and I went for a vacation.  We drove along the Oregon Coast (oh, it’s so beautiful there!) and went in-land for a night to visit my grandparents and other family in Oregon.  We had a great time.  The coast is amazing!  If you’ve never been there, you should go one day.  It’s something incredible to see even in the middle of  a spring storm (complete with high winds, lots of rain and even some crazy hail!).  In the summer time, I think it would be simply spectacular.  (I know I went when I was a young child, but I hardly remember it… just clamming, which I hated).

One of the beautiful places we stopped.

While we were on vacation, we found an independent bookstore.  There are not that many independent (new) bookstores in Canada, so it’s pretty cool to find one!  I bought Mastering the Art of French Cooking by Julia Child.  I realize that it’s totally stereotypical and a popular book choice simply because of the movie (Julie and Julia).  However, I listened to the autobiography of Julia Child (My Life in France), and it was a pretty amazing story.  Julia Child tested each recipe at least 5-6 times before it made it into the book.  The final product of Mastering took about 10 years to complete! 
So, I started reading the book, and it’s a great cookbook!  Julia Child did a lot of research into her recipes, and the book is full of a lot of information.  There are recipes that I’m not sure I’ll ever cook (for example, aspic– jelled stock… eww) … but there are definitely recipes I want to try.  And really, how can you go wrong with French food?  And the cook book is surprisingly easy to read and follow.  The ingredients are pretty common and the recipes are well-written.
So, I decided to try making this quiche.  It was really good!  It has anchovies in.  I had anchovies in Italy in a pasta salad (whole fillets!), so I knew I could eat them.  They have a salty flavour, and they add body to the quiche.  I know anchovies are scary to use, but try them!  They’re really good in some things, and surprisingly decent in others:)
For this recipe, you need a partially baked 8-inch pastry shell.  To do this, preheat your oven to 400°F.  Take your pastry and put it in your pie plate (I had made about 6 crusts earlier and frozen them in aluminum pie plates).  Take a fork and punch a bunch of holes in the bottom of your crust.  This will release the air so that your crust won’t get air bubbles.  Take a piece of parchment paper and butter one side.  Put the butter side down inside the pie dough and fill it with dried beans or pie weights.  Bake for 8-9 minutes.  Take it out of the oven, and remove the parchment paper and beans or weights.  The beans can be saved especially for this purpose and reused.  By the way, this method of partially baking a pie crust is also known as blind baking.
To easily peel the tomatoes, put some water on to boil.  When it’s boiling, drop one or two tomatoes in for 10 seconds.  Take them out of the water and peel them!  The peels should come off quite easily.  To seed the tomatoes, cut them in half width-wise (not through the stem) and gently squeeze out the seeds and juice.  You can discard them, and just keep the flesh.
Quiche A La Tomate, Nicoise
Recipe barely adapted from Mastering the Art of French Cooking by Julia Child
Serves 4-6
1/4 cup minced onions
2 Tbsp. olive oil
1-3/4 to 2 lbs firm, red, ripe tomatoes, peeled and seeded (see note above)
1 large clove mashed garlic (I minced mine)
1/2 tsp oregano, basil or thyme
1/2 tsp salt
1/8 tsp pepper
1 egg and 3 egg yolks
1 small can of anchovy fillets, chopped
3 Tbsp. olive oil (use the oil from the anchovies and make the remainder of 3 Tbsp. with olive oil)
3 Tbsp. tomato paste
3 Tbsp. chopped parsley
1 tsp paprika
Pinch of cayenne pepper
8 inch partially baked pastry shell on a baking sheet
12 pitted black olives (preferably Kalamata or other Mediterranean olives)
1/4 cup grated Parmesan or Swiss cheese
1 Tbsp. olive oil
Cook the onions slowly in the 2 Tbsp. olive oil for 5 minutes, or until tender, but not browned.
Chop the tomatoes roughly.  Stir the tomatoes into the skillet and add the garlic, herbs and salt and pepper.  Cover skillet and cook for 5 minutes over low heat.  Uncover, raise heat and cook for 5 minutes more, shaking pan occasionally until the juice is almost evaporated entirely.  Allow to cool slightly.
Beat the egg, egg yolks, anchovies, oil, tomato paste, parsley and seasonings in a mixing bowl until blended.  Gradually fold in the cooked tomatoes.
Spread the tomato mixture in the pastry shell.   Place olives on top nicely.  Put the cheese on and dribble the oil over it.  Bake in the upper third of a preheated oven for 25-30 minutes, or until quiche has puffed and browned on the top, and a knife inserted in the center comes out clean.
Bon Appetit!
The Hungry Teacher

Us near Nice, France this summer

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Tuna Casserole

Today, we woke up at 4:30 and went with the grades 4-7 from school to the Olympics!  We watched Women’s Round Robin Curling.  It was a great day!  The Canadian women’s team won over the team from Japan.  It was a close game, and it came down to the last end (an “end” is a round in curling, in case you didn’t know.  I didn’t, until today).  The kids had a great time, and so did we!

Tuna casserole is one of THE comfort foods of all comfort foods, in my opinion.  It’s creamy, cheesy and oh so delicious!  I have loved tuna casserole for as long as I can remember.  It’s one of the first meals I made as a kid!  On a day when you wake up at 4:30, comfort food is what you want for dinner.

This recipe is so easy and so delicious.  It’s not very healthy, but some days, comfort is the most important thing!

Some tips to make this recipe even more successful for you are:
–  Cook the macaroni less than you normally would.  It will cook more in the oven!
–  I think you can probably cut down the butter.  I used approximately 2-3 Tbsp. of butter and it was great.
–  Low fat milk is fine to use.
–  Be careful not to add too much salt, as the mushroom soup, the cheese and possibly the butter are all salty. 

Tuna Casserole
Recipe from The Tolmie Family Cookbook

2 cups uncooked macaroni
1 can cream of mushroom soup
1 can tuna, drained
1/4 cup butter
1/4 cup milk
salt and pepper to taste
2 cups of cheddar cheese, grated, divided

Preheat the oven to 375ºF.  Get a large pot of salted water on the stove and boil.  When it is boiling, add the macaroni.  Cook the macaroni until it still has a firm bite.  Drain the macaroni.

In a 1-1/2 qt casserole dish (or an 8×8″ pan), combine the macaroni, mushroom soup, tuna, milk and butter.  Stir in half of the cheddar cheese, and season to taste with salt and pepper.  Sprinkle the remaining cheddar cheese on top.

Bake for 20-30 minutes, or until the cheese on top is melted, and the casserole is bubbly.  Enjoy!

The leftovers are great heated up the next day for lunch.

The Hungry Teacher

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