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Linda Marino's Recipes

BAKED SHRIMP CAKES

Serves 4-6 as appetizer/lunch or 10-12 as hors d’oeuvres

 Nutrition per serving– calories: 248, fat: 3g (saturated: 1g), carbohydrates: 39g, protein: 14g, fiber: 2g, sugar: 28g, sodium: 1250mg

Depending on how big or small you make, these shrimp cakes can be served as hors d’oeuvre or as a first course or lunch. They also freeze well. 


Shrimp Cakes

  • ½  pound shrimp, cleaned and deveined (any size) 

  • 2  tablespoons finely chopped scallions (white and green part)

  • 2  tablespoons finely chopped red peppers 

  • 1  tablespoon finely chopped shallot

  • 1  teaspoon finely chopped garlic

  • 2  large eggs (can also use just the egg whites)

  • 1 Teaspoon Old Bay seasoning

  • ⅓ cup breadcrumbs

  • Salt and Pepper to taste (about ½ teaspoon each)

  • Dash of hot sauce of choice-optional


Creamy Garlic-Chili Sauce

  • 1/2 cup vegan (or regular or light) mayonnaise 

  • 2 tablespoons Asian Garlic-chili Sauce      

  • Juice of one lime


In the bowl of a food processor, process shrimp until smooth puree. 

Transfer shrimp in a bowl and add scallions, red peppers, shallots, garlic, eggs, Old Bay, breadcrumbs, salt, and pepper and stir until well combined. Add hot sauce. 

Form shrimp cakes to the desired size and place them on a sheet pan in the refrigerator until ready to cook. You can freeze them; place the sheet pan in the freezer until the patties freeze. Transfer the frozen patties to a zip-lock bag for future use. 

When you are ready to serve, adjust oven rack to center position and preheat the oven to 350. Bake for bout 20-30 minutes (depending on the size). 

For the sauce, mix all ingredients until sauce is well combined. Serve shrimp cakes with a dollop of creamy chili sauce. 

THAI LIME AND GARLIC STEAMED FISH 

Serves 4

Nutrition per serving– calories: 122, fat: 1g (saturated: 0g), carbohydrates: 5g, protein: 22g, fiber: 0g, sugar: 3g, sodium: 879mg

We will learn how to make a “pan steamer”.

You will need:

- Tin foil

- A large round sauté pan with cover

- A plate that is slightly smaller than the pan



For the Fish:

  • 4- 4-6 oz. pieces of: cod, haddock, halibut, or other white fish of choice (about 1-inch thick) 

  • A few lemongrass stalks for steaming (or scallions) 

  • Lime wedges for garnish

  • Cilantro leaves for garnish

For the Sauce:

  • 2 Chili peppers (jalapeno, Fresnos, poblanos, habanero, or other hot pepper of choice)

  • 2 tablespoons chopped cilantro

  • 4-5 garlic cloves, finely chopped

  • ½ teaspoon salt

  • 3 tablespoons fish sauce (available at Asian markets and most supermarkets)

  • 3-4 tablespoons lime juice

  • 2 teaspoons sugar

  • Water, fish stock, or vegetable stock as needed-about ½ cup

Place the fish on the plate. Spoon sauce over fish and assemble the steaming pan. (See image below, YOU WILL BE SHOWN HOW TO DO THIS IN CLASS). 

Cook for about 8-10 minutes or more, depending on the thickness of your fish.

Served with Brown Rice and Pan Sautéed Bok Choy (Recipe below)

PAN SAUTEED BOK CHOY

Serves 4

Nutrition per serving– calories: 77, fat: 7g (saturated: 1g), carbohydrates: 3g, protein: 2g, fiber: 1g, sugar: 1g, sodium: 214mg

  • 1 pound of Baby Bok Choy, thoroughly clean Bok Choy in running cold water to remove grit from near the root.

  • 2 tablespoons sesame oil

  • 2 cloves of garlic

  • Salt and pepper to taste

In a cold 10-12 inch skillet, add the sesame oil with about ½ cup water. Immediately add the Bok Choy and whole garlic cloves. Heat pan on medium heat.  

As the bok choy begins to cook, season with salt and pepper.

Continue cooking the Bok Choy until it is done to your likeness.

Serve with Steamed fish and rice.

BROILED PINEAPPLE WITH BROWN SUGAR, GINGER, AND CARDAMOM

Nutrition per serving– calories: 206, fat: 0g (saturated: 0g), carbohydrates: 78g, protein: 1g, fiber: 4g, sugar: 22g, sodium: 2mg

Serve 6-8

  • 1 pineapple, peeled, cut in quarters lengthwise, and remove inner core. Each quarter is sliced into ¾ inch pieces  (we will demo this in class) 

  • ½ cup light brown sugar

  • 1 teaspoon ground ginger

  • 1 teaspoon cardamom

  • Plain greek yogurt or vanilla frozen yogurt for serving, optional 

Adjust the oven rack to about 6 inches from the broiler elements and preheat the broiler. 

Combine the sugar, ginger, and cardamom until well blended

Place pineapple in a broiler-proof baking dish and generously top with the sugar mixture. Place under the broiler for about 5 minutes or until the sugar begins to bubble and melt.

Serve immediately with frozen yogurt if using.