Mediterranean Coconut Salmon & Baked Shrimp In A Bread Boat With Lime-Kalamata Sauce

• One chopped clove of garlic
• 3/4 Cups olive oil
• 1 lb. shrimp
• 4 Salmon filet (brined in 1 parts coconut milk and three parts lime juice)
• 2 tbs. parsley leaves
• 1/4 cup kalamata juice
• 3/4 cup cooking wine (marsala)
• 1 to 2 cups heavy whipping cream
• 4 fresh bread rolls
• one whole lime
• salt and pepper

1. BAKED SHRIMP
2. 1. oil is combined with the chopped garlic cloves
3. 2. let the combination above sit for about 10 mins.
4. 3. scoop the garlic from the oil and place strategically in a casserole dish. add oil until the bottom is covered
5. 4. place 12 shrimp in the casserole dish surrounding the garlic
6. 5.sprinkle 1 tbs parsley over the shrimp
7. 6. bake in a 400 degree oven for 13-15 mins.
8. 7. cut a sharp oval chunk out of each bread roll
9. 8. place the chunks under the thicker pieces of bread
10. 9. place three shrimp in a line in the pockets of the bread boats
11. COCONUT SALMON
12. 1. remove salmon from brine and pat dry
13. 2. powder them with flour.
14. 3. bring saute pan to medium-high heat
15. 4. coat the bottom of the pan with a little bit of the garlic oil.
16. 5. place the salmon skin down in the pan gently
17. 6. just before they are finished cookin you should
18. see the flakes starting to construct on the sides of the salmon. they will also be a fresh pink.
19. 7. remove the salmon
20. *** in order to not waste any good fresh shrimp I saute mine for a while in the oil that the salmon cooked in to give it a beautiful yellowish crisp coat. I then placed them in a small bowl in the center of the table with two
21. wedges of lime***
22. LIME-KALAMATA SAUCE
23. 1. degalze the pan with a mixture of 3/4 cooking wine
24. and 1/4 kalamata juice mixture.
25. 2. add about a cup or cup and a half of heavythipping cream and three to five tbs of self-rising flour
26. 3. whisk while cooking at medium heat for about 5 mins to give it a little bit of a milky smooth texture
27. 4. add half of a lime's juice into the sauce to give it a little sour bite and to bring out the kalamata
28. 5. add salt and pepper if you feel its necessary
29. 6. drizzle a little bit of the sauce over both the bread boats and the salmon garnish the dish with lime and coconut shavings, slices, zest and all that good stuff

clove of garlic, olive oil, shrimp, salmon filet, parsley, kalamata juice, cooking wine, heavy whipping cream, bread rolls, lime, salt

Taken from www.epicurious.com/recipes/member/views/mediterranean-coconut-salmon-baked-shrimp-in-a-bread-boat-with-lime-kalamata-sauce-50066479 (may not work)