Jenny's Recipes > Entrees
Gently pat grouper dry with a paper towel. Season grouper with salt, pepper and garlic powder. Squeeze the juice of half of a lemon over the fish and sprinkle with the lemon zest. Top with 1/2 cup of Aunt Dottie’s Creamy Caesar and place in the refrigerator. Let marinate for 30–45 minutes.
Heat a nonstick sauté pan to medium-high and add the grapeseed oil. Cook the fish until golden brown, 5–8 minutes per side. The cooking time will vary depending on the thickness of...
Steam sweet potato cubes until soft, approximately 20-25 minutes. Let sweet potatoes cool, then place into a blender with 1/2 cup of reserved cooking water and 1/8 teaspoon salt. Purée until smooth. Use additional reserved water as needed if purée is too thick.
On each wonton square, place 1/2 teaspoon of goat cheese, 1 teaspoon of sweet potato purée and a pinch of each of the following: lemon zest, salt and white pepper. Top each with half of a basil leaf.
Lightly...
Preheat oven to 425°.
Pat shrimp dry with a paper towel. On baking sheet, place shrimp in a single layer. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder and 1 teaspoon paprika. Roast 3–4 minutes, then flip the shrimp and cook another 2 minutes. Do not overcook shrimp. Shrimp will turn pink and will no longer be translucent when cooked.
In a separate bowl, mix together mayonnaise, sour cream, 1/2 teaspoon lime zest, 1 1/2 teaspoons lime juice, 1 1/2 teaspoons...
