Tag Archives: Seafood

Jun 26 2011
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Old Blog, Recipes

Baked Shrimp Scampi

Very rich and delicious, baked shrimp scampi is a treat. This recipe has a lot of butter in it, so if you prefer you can substitute half of the butter with olive oil (which is what I did). Also, save yourself the trouble of peeling the shrimp and buy already peeled and de-veined shrimp. This dish was very delicious and can be served with pasta or rice.

Ingredients

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

I found this recipe at: http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html

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Jun 26 2011
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Old Blog, Recipes

Fried Tilapia

This is basically the same as the breaded chicken recipe except for this I used talapia. You first dip the talapia in flour, then egg, then panko bread crumbs. Then fry in a pan with a generous amount of oil. Very simple and a good crowd pleaser. Panko bread crumbs are japanese and are much better than using italian bread crumbs because they create a crispier, flakier crust on the fish (or chicken).

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Jun 26 2011
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Old Blog, Recipes

Honey Mustard Salmon

Ingredients

• 2 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 1 teaspoon finely grated lemon zest

• 4 (5-ounce) salmon fillets

• Salt and ground black pepper

• Cooking spray

Directions In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours. When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender. Recipe found at: http://www.foodnetwork.com/recipes/robin-miller/honey-mustard-glazed-salmon-fillets-recipe/index.html

Comments: The salmon does NOT cook in 10 minutes. I had to cook my fillets for almost 30 minutes. Granted, I like my salmon on the more well down side, however, cook the salmon for at least 20 minutes so it isn’t raw. The salmon turned out to have, in my opinion, a very mild flavor. On the other hand my mother did not really like it. If you do not enjoy mustards than this is not the recipe for you. But if you like mustard than this is a quick and easy recipe to try and spice up your boring salmon.

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Jun 26 2011
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Old Blog, Recipes

Mussels Marinara

Ingredients

·   3 tablespoons light oil or olive oil

·   1 small white onion, finely chopped

·   4 large cloves garlic, finely chopped

·   1 cup white wine

·   2 or 3 cans chopped plum tomatoes (32 to 48 ounces total)

·   1 tablespoon fresh chopped oregano leaves

·   1 tablespoon fresh chopped parsley leaves

·   Salt and pepper

·   4 pounds fresh mussels, de-bearded, scrubbed and rinsed

·   Pasta, as an accompaniment or bruschetta for dipping

·   1 tablespoon fresh chopped basil leaves

Directions

Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)

You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.

Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

Recipe found at: http://www.foodnetwork.com/recipes/robert-irvine/mussels-marinara-recipe/index.html

Comments: Great recipe! My family and I are big lovers of mussels. After returning home from Spain (and eating mussels almost every day in Barcelona) I was inspired to try to make them myself. I found this to be a really simple recipe that, when presented to guests, really looks great and wows everyone. Serving with pasta (I like angel hair) tastes great. The main tip I have is to make sure you wash the mussels thoroughly before starting to cook. I accidently forgot to wash them before I began cooking everything else and had to frantically scrub.

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Jun 26 2011
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Old Blog, Recipes

Langoustines & Spinach Pasta

This is  a recipe I came up with when fooling around in the kitchen. It was really easy to make and very yummy.

Ingredients:

Extra Virgin Olive oil

Pasta

Package of frozen Langoustines

One lemon

Minced garlic

Package of frozen spinach

Mrs. Dash Italian blend

Pepper

Directions:

Bring water to a boil to cook the pasta

In a large skillet pour enough olive oil to coat the bottom let simmer on a medium heat

Add two teaspoons of minced garlic

Chop defrosted spinach and add to the skillet

Strain pasta but do not rinse

Add langoustines to the skillet

Squeeze juice from one lemon into skillet

Add pasta to skillet

Toss and serve!

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Jun 26 2011
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Old Blog, Recipes

Caprese, Garlic Basil Shrimp, & Orzo

On the menu:

Caprese salad (mozzarella, tomato, basil)

Garlic Basil Shrimp

Orzo

Roasted green and yellow zucchini

The recipes:

Caprese Salad

Ingredients:

  • 2 large beefsteak tomatoes
  • Large block of fresh mozzarella
  • A few leaves of fresh basil

Directions:

Slice mozzarella and large tomatoes into even pieces. Layer tomato and mozzarella on plate alternating. Rip some fresh basil leaves and place on top. When eating drizzle some EVOO and fresh black pepper.

Garlic Basil Shrimp

Ingredients:

·   2 tablespoons olive oil

·   1 1/4 pounds large shrimp

(20 to 25 per pound), peeled and deveined

·   3 garlic cloves, minced

·   1/8 teaspoon dried hot red-pepper flakes, or more to taste

·   3/4 cup dry white wine

·   1/4 cup finely chopped fresh basil leaves

·   1 1/2 cups grape tomatoes, halved

·   Salt and freshly ground black pepper

Directions

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through

From the Food Network website athttp://www.foodnetwork.com/recipes/ellie-krieger/garlic-basil-shrimp-recipe/index.html

Orzo

Buy pre-packaged orzo and follow instructions on box

Roasted green and yellow zucchini

Preheat oven to 400 degrees. Wash zucchini. Cut off both ends and half each zucchini width-wise. Quarter each zucchini length-wise and place on a large baking sheet. Lightly drizzle EVOO over zucchini and season with kosher sea salt and fresh ground pepper. Place in oven and let cook until slightly burned looking (check after 20 minutes until done).

Comments:

This makes a really great dinner. The caprese salad is delicious, easy to make, and really impresses guests. If it is too bland in flavor you can add a dash of balsamic vinegar. The shrimp turned out really great and I love the recipe. I will definitely make this again. However, I didn’t love the orzo. It worked with the shrimp, but pasta would probably be better. Lastly, the zucchini is great because they are very simple to make and super flavorful.

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