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Full Online Book HomeLearning KitchenOutdoor_cooking - Seafood - Shrimp Teriyaki
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Outdoor_cooking - Seafood -  Shrimp Teriyaki Post by :Eardrum Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2614

Click below to download : Outdoor_cooking - Seafood - Shrimp Teriyaki (Format : PDF)

Outdoor_cooking - Seafood - Shrimp Teriyaki

1 1/2 lbs shrimp, shelled and deveined, tails left on
1/4 cup soy sauce
2 T vegetable oil
1 T grated ginger
2 T lemon juice
1/2 t salt
1/4 t pepper

Cut shrimp down the back, almost in half, but leaving them whole. Open to butterfly. Marinate 30 minutes. Grill about 2 minutes a side. Serve over white rice.
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Outdoor_cooking - Smoking Fish Outdoor_cooking - Smoking Fish

Outdoor_cooking - Smoking Fish
08/25/99 Smoking Fish Wood smoke has little, if any, preservative action. Smoking merely adds flavor and color and removes some water. Smoked fish are almost as perishable as fresh fish. Home processors would do well to heed the Michigan state law that applies to commercial smokers. Smoked fish should be kept at temperatures under 36 degrees Fahrenheit and used within 14 days. If smoked fish is to be kept longer than 14 days, it should be frozen immediately after smoking. Freezing old fish only further reduces the quality of an already deteriorating product. At this time, safe methods for canning

Outdoor_cooking - Shark Margarita Outdoor_cooking - Shark Margarita

Outdoor_cooking - Shark Margarita
8 Shark steaks, 1-inch thick 1/3 cup Lime juice 1 tsp. Lime rind, grated 2 Cloves garlic, minced 1/4 tsp. Ground ginger 1/2 cup Vegetable oil 1 tsp. Pepper, freshly ground 1 tbl. Liquid honey, or maple syrup Rinse shark in cold water and pat dry. In a large bowl combine lime juice and rind, garlic, ginger, vegetable oil, pepper and honey. Add shark, stirring to coat well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 1 hour, tuning shark occasionally. Drain shark, reserving