Seafood Recipes

Colleen's Famous Shrimp Scampi

1 pound peeled and deveined Shrimp
Cheric's marinade
Parmesan cheese
Italian-flavored bread crumbs
Butter
Fresh Lemon juice*
Salt and pepper to taste

Marinate shrimp in Cheric's for as long or short as time permits. Heat pan till very hot. Add butter, shrimp and marinating contents to the pan. Sprinkle parmesan cheese and bread crumbs. Sauté till shrimp are fully cooked. Finish this perfect and easy to make shrimp scampi dish with fresh lemon juice.

Suggested Side Dishes

Steamed or Baked Rice (white or brown)

Chef's Tip

Not much to touch on with this easy and delicious to make and eat recipe.

Notes

Add as much Cheric's to the sauté and cooking part of this recipe as you desire.*
Thank you Colleen!

Baked or Grilled Salmon

Salmon Steak (could be fileted)
Cheric's marinade
Oil
Fresh Lemon wedge*
Salt and pepper

Marinate salmon in Cheric's for as long as you can. Pre heat sauté pan over medium heat. Sprinkle with s and p. When hot add oil and salmon. Sear salmon till golden brown. Turn salmon over and finish cooking. Squeeze fresh lemon right before eating.

Suggested Side Dishes

Oven roasted potatoes, mashed potatoes, sautéed vegetables, roasted broccoli, roasted cauliflower, and rice

Chef's Tip

Depending on the size and thickness of your salmon cooking may have to be finished in the oven. When sautéing, always place food in the pan away from you, being careful not to splash hot oil on yourself.

Notes

Any type of fish can be substituted for salmon and prepared the same way. Also, grilling on an indoor or outdoor barbeque grill is certainly an option.*

*Although Cheric's is made with fresh lemon juice, as with all fish dishes, adding lemon at the end of cooking is always a good idea.

"Two words "INCREDIBLY DELICIOUS"!!!! On a day that was unusually hectic I decided to try "Cheric’s Marinade" in place of my time-consuming shrimp-scampi recipe. I simply coated large shrimp with Cheric’s, added some flavored bread-crumbs and some grated Italian cheese, and tossed lightly. In a frying/sauté pan I added some more Cheric’s and a bit of butter (to make authentic scampi!!) Once it was hot, I added the shrimp and after turning once, I added the juice of a fresh lemon. In less than 15 minutes I had the perfect scampi without all the fuss!!!!!!!!"

"Cherics truly is not just a marinade! I am not exaggerating when I say “I ABSOLUTELY LOVE CHERICS.” It has become a staple component in everything I cook. It is such a versatile “marinade.” It makes anything ordinary taste extraordinary. Here are just a FEW things that I cook using Cherics: chicken, fish, vegetables, steak, sausage, potatoes, home-made sauce, mushrooms and meatballs. I think ice-cream is the only place I don’t add cherics to. The best part is that all you have to do is add Cherics to whatever it is you are cooking. That’s it! Cherics adds so much flavor to everything. One bottle of Cherics will last a long time. A little goes a long way. With Cherics you no longer have to slave over a stove however, people will assume you have once they taste what you have cooked using Cherics. It has cut my cooking time in half. There are not enough great things that I can say about Cherics. Trust me, once you use Cherics you will wonder how you ever cooked without it.

Sincerely, "

- Stephanie Preuss

Chicken marinade recipes
Steak marinade recipes
Seafood recipes
Pasta recipes
Vegetable and side dish recipes

Seafood Recipes

Colleen's Famous Shrimp Scampi

Suggested Side Dishes

Chef's Tip

Notes

Baked or Grilled Salmon

Suggested Side Dishes

Chef's Tip

Notes

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