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Category: Seafood

Waffled Tuna Cakes

Waffled Tuna Cakes

Waffled Tuna Cakes

 

2 Cans Tuna

1 Egg

1 tsp. Minced Garlic

3 T. Mayonnaise

1 T. Lemon Juice

1/4 C. Crushed Pork Rinds

1/2 tsp. Onion Powder

2 T. Melted Butter

Salt and Pepper (to taste)

 

Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divide the tuna mixture into 6. Place a ball of the tuna mixture onto the center of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

 

Dill Pickle Dip

 

2 Small Dill Pickles

2 T. Mayonnaise

1 T. Lemon Juice

1 T. Fresh Dill

Salt to taste

 

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt.

Scallops with Sorrel Butter

Scallops with Sorrel Butter

Scallops with Sorrel Butter

3 T. unsalted butter

1 pound sea scallops, patted dry

Kosher salt and black pepper, as needed

1 garlic clove, minced

1 T. dry white vermouth or white wine

4 ounces sorrel (about 3 C. loosely packed), stems removed

2 T. chopped chives

 

Heat a large skillet over medium-high. Melt 2 T. butter in skillet. Season scallops with salt and pepper; place in pan in a single layer. Cook without moving until bottoms are golden brown, 2 to 3 minutes. Do not turn. Transfer scallops to a plate. Return pan to medium heat. Add garlic and cook 10 seconds. Stir in vermouth and scrape up any browned bits from bottom of pan. Stir in remaining 1 T. butter and the sorrel; season lightly with salt and pepper. Return scallops to pan, seared side up. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes. Sprinkle in chives and serve.

Mussels, Bacon and Apples en Papillotte

Mussels, Bacon and Apples en Papillotte

Mussels, Bacon and Apples en Papillotte

1 ½ pound Mussels (well scrubbed, beards removed )30

3 slice thick cut bacon (cut crosswise into ⅓‑inch pieces)

2 shallots (peeled and thinly sliced)

1 ounce dry white wine

2 ounce apple cider vinegar

1 granny Smith apple (cored, peeled and small diced)

2 T. unsalted butter (cut into ½‑inch chunks)

1 fresh thyme sprig

¼ tsp. sea salt

¼ T. freshly cracked black pepper

crusty bread (for serving)

 

Preheat oven to 400 degrees. Cut a sheet of parchment paper to measure approximately 15 by 30 inches. Fold in half crosswise creating a 15-inch square, and crease. Lay the parchment square centered on a rimmed baking sheet. The creased seam should be on the left side. Open the parchment like a book and center the pile of clean mussels onto the back “page” of that book. Leave at least 3 inches of space on the 3 ungreased sides of the parchment. Set aside. Cook bacon over a medium heat until just beginning to crisp; about 10 minutes. Add the shallots and continue to cook until they begin to color, about 4 minutes more. Deglaze with white wine and apple cider vinegar. Turn the heat off and stir in the apples; stir to coat. Scrape the apple and bacon mixture on top of the mussels on parchment. Tuck the pieces of butter among the mussels and lay the thyme sprig on top. Sprinkle with salt and pepper. Close the “book” and seal the parchment by rolling and pleating the three open sides to seal the edges and create a packet. The recipe can be prepared to this point several hours in advance and then popped into the oven just before serving.  Bake packet of mussels in heated oven 20 minutes; most of mussels should be open, but discard any that remain closed. Serve immediately by placing sealed packet into a wide shallow bowl to catch the juices, then open packet at the table. Serve with crusty bread.

Scallops with Sorrel Cream Sauce

Scallops with Sorrel Cream Sauce

Scallops with Sorrel Cream Sauce

1 C. clam juice

2 T. minced shallot

½ C. dry white wine

8 ounce crème fraîche (at room temperature)

4 T. unsalted butter (cut into small chunks)

2 ounce fresh sorrel leaves (about 2 C. packed), washed, stemmed, and large leaves torn into two or three pieces

sea salt (to taste)

ground white pepper (to taste)

canola oil (or other high smoke point, mild flavored oil)

8 large room temperature sea scallops (about 1 pound, rinsed and thoroughly dried)

lemon wedges (as needed)

 

In a medium saucepan combine clam juice and shallots; bring to a boil and cook until reduced by 3/4, about 6 minutes. Add wine and continue to cook about 3 minutes more. Lower the heat to low and add crème fraîche. Simmer, stirring often, until thick enough to coat the spoon nicely, about 5 or 6 minutes. Pass through a fine mesh sieve into a clean pan. Discard solids in sieve. Return the sauce to low heat. Once it begins to simmer stir in the butter chunks one at a time until fully incorporated. Add the sorrel, stirring until wilted. Turn off heat and season lightly with salt and white pepper. Set aside, covered, in a warm place. Meanwhile, heat a large, heavy non-stick or cast iron skillet over medium-high heat; swirl in just enough oil to lightly coat bottom of skillet. Pat scallops very dry, season with salt, and add to skillet. Cook, undisturbed, until a well-browned crust develops on bottom, about 2 minutes. Flip, season with salt, and cook until browned and barely cooked through but still pink in center, 1 to 2 minutes. Do not crowd skillet, work in batches if necessary, adding a bit more oil as needed. Spoon some warm sauce and sorrel leaves onto four warm plates. Nestle two seared scallops on top of each plate. Serve immediately with lemon wedges on the side.

Toasted Sesame Ahi Salad

Toasted Sesame Ahi Salad

Toasted Sesame Ahi Salad

2 pieces Ahi Tuna

1/3 C. toasted sesame seeds

1 T. olive oil

2 C. baby spinach

 

1 mango diced

1 roma tomato diced

1/4 C. red onion diced

1/4 C. cilantro chopped

1 key lime juiced

1 tsp. jalapeno optional

 

Take your tuna, and pat it dry Dump your toasted sesame seeds onto a plate, and press the tuna piece into it to coat the exterior, flip over and do it to the other side Heat olive oil in a sauté pan, and when hot, sear ahi on both sides in pan (2-3 minutes per side) middle should be pink still. Mix salsa ingredients together, squeezing lime juice over the top. Serve ahi over a bed of spinach, topped with mango salsa

Spicy Sautéed Shrimp

Spicy Sautéed Shrimp

Spicy Sautéed Shrimp

3 T. unsalted butter

1 T. extra-virgin olive oil

2 clove garlic (peeled and minced)

1 pound large shrimp (16–20 per pound)

3 T. hot sauce

2 T. apple cider vinegar

minced parsley and/or chives (as garnish)

 

Heat butter in a large cast iron skillet or non stick skillet set over medium high heat. Once it melts and begins to foam add oil, and then the garlic. Sauté until the garlic begins to color, about 1 minute. Add shrimp to the skillet and continue to sauté 3 to 5 minutes, or until shrimp just begins to turn pink. Turn off the heat and stir in hot sauce and cider vinegar. Gently stir the shrimp until well coated. Let rest in the warm skillet about 3 minutes, then serve warm garnished with parsley and/or chives.

Chipotle Lime Braised Clams

Chipotle Lime Braised Clams

Chipotle Lime Braised Clams

1 T. olive oil

1/2 yellow onion, peeled and minced

6 garlic cloves, peeled and minced

3/4 C. white wine

1 T. tomato paste

2 chipotles in adobo, minced

1/2 pint cherry tomatoes

2 T. unsalted butter

2 ears corn, kernels removed

Kosher salt

2 limes, juiced

1 pound 1 pound little neck clams, scrubbed

1 T. minced cilantro

 

To a medium pot or braising pan, set over medium heat, add the olive oil. When the olive oil is warm, add the onion and cook until softened, about 5 minutes. Next add the garlic cloves and cook for an additional 2 minutes. Turn the heat to high and then pour in the white wine, scraping the bottom of the pan with a spatula. Mix in the tomato paste, chipotles in adobo and butter.  Bring to a gentle simmer and cook for about 5 minutes, just until the flavors are married together; give it a taste and adjust the salt to your liking. I added about 1 tsp. of salt. Add the corn and arrange the little neck clams in one even layer. If some overlap that’s ok. Bring to a gentle simmer and cover the pan; cook the clams for about 5 to 7 minutes. This will depend on the size of the clams.  Some of the clams I had were stubborn that refused to open. I knew they weren’t bad so I removed the clams that were totally open (so they wouldn’t overcook) and covered the pot until all of them opened. The clams I had were sort of large so I think this was the problem. Discard any clams that refuse to open (one of the clams in my batch were discarded). Squeeze the lime juice over the clams and serve immediately; serve alongside the buttery garlic bread.

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

1.5 lb fillet of Salmon

1 C. Carrots peeled and sliced (1/4″ thick slices) (approx 6 medium sized carrots)

4 ounces French green beans

1 C. brussels sprouts halved

1 T. olive oil

Salt and pepper to taste

 

1 T. cornstarch

1 T. cold water

1/2 C. white sugar

1/2 C. soy sauce

1/4 C. cider vinegar

1 clove garlic minced

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

 

Green onion

Sesame seeds toasted

 

Preheat oven to 400 degrees. Put all the teriyaki sauce ingredients in a heavy bottom saucepan and bring to a simmer over medium heat.  Cook 4-5 minutes, letting the sauce reduce. Remove from heat and set aside. Line a baking sheet with parchment paper (optional). Arrange veggies and salmon on a tray, in one even layer. Drizzle the olive oil over the veggies, and season with salt and pepper. Use half the teriyaki sauce and pour over the salmon fillets. Bake for 18 minutes. Remove from oven. Garnish with green onion, and toasted sesame seeds and serve with the additional teriyaki sauce. Divide into 4 meal prep containers or eat immediately Enjoy!

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

2 tsp. extra-virgin olive oil, plus more for serving

4 slices thick-cut sourdough bread

4 garlic cloves, 2 halved, 2 smashed

3 ounces thinly sliced prosciutto, torn

2 tsp. fresh thyme leaves

1 tsp. chopped fresh oregano

1 C. dry white wine, such as pinot grigio or Sauvignon Blanc

Kosher salt and freshly ground pepper

2 pounds Manila clams (see Note)

Crushed red pepper flakes, for serving

Fresh basil leaves, for serving

 

In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the bread and cook until golden and toasted, 1 to 2 minutes per side. Remove the bread from the skillet and rub each piece with the cut side of one of the halved garlic cloves. Using the same skillet, cook the prosciutto over medium heat, without moving it, until crisp, 2 to 3 minutes per side. Remove the prosciutto and set aside. Add the smashed garlic, thyme, and oregano and cook until fragrant, about 1 minute. Pour in the wine, season with salt and pepper, and bring to a simmer over high heat. Add the clams and cook until the clams open and the sauce reduces by one-third, 8 to 10 minutes. Discard any clams that do not open after 10 minutes. To serve, divide the toast between two plates and spoon the clams and wine sauce over the top. Crumble the prosciutto over the clams. Top with red pepper flakes and fresh basil. Store any leftover sauce refrigerated in an airtight container for 1 to 2 days. Note: Try to find Manila clams, which are smaller and better suited for this recipe. If you’re using littleneck clams, you might need to cook them about 5 minutes longer than indicated to get them to open up.

Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast

Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast

Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast

1 lb. Cockles or Clams

1 lb. Shrimp (deveined)

2 tsp. Fresh Parsley (chopped)

2 tsp. Fresh Basil (chopped)

2 tsp. Fresh Oregano (chopped)

2 whole Plum Tomatoes (deseeded and small dice)

4 cloves Garlic (3 cloves minced and 1 left whole)

1 whole Shallot (thinly sliced)

1/2 tsp. Crushed Red Pepper Flakes

1 tsp. Kosher Salt

1/2 C. White Wine

2 tsp. Unsalted Butter (each tsp. diced into 6 pieces-12pieces total)

As Needed Extra Virgin Olive Oil

4 slices French Baguette

2 wedges Lemon

 

Soak the clams in water for 20 minutes to wash out the sand. After the clams have soaked lift them out of the water into a bowl and set aside. Combine the chopped parsley, basil, and oregano in a small bowl and set aside. In a larger bowl, combine the diced tomatoes, 3 minced garlic cloves, sliced shallots, and half of the herb mix. Reserve the rest of the herb mix for garnishing. Stir until everything is evenly distributed and set aside. Rip 4 two-feet long sheets of aluminum foil. Lay one sheet of foil horizontally and another on top of that sheet vertically so that the two sheets are perpendicular to each other and form a plus sign. Repeat with the other 2 sheets of foil. Pull up the edges of the foil pouches so that they form a bowl shape. Preheat your grill on high heat. Divide the clams and shrimp between the two foil pouches. Sprinkle half of the crushed red pepper flakes (1/4 tsp) in one pouch and sprinkle the other half (1/4 tsp) into the other pouch. Repeat this step with the kosher salt. 1/2 tsp. in one pouch and 1/2 tsp. in the other. Then pour half of the white wine into one pouch and the other half in the second pouch. Dot each pouch with 6 pieces of butter on top. Close the pouches by pulling up the edges of the foil into a bundle and folding them over until they’re sealed. Once your grill has heated, place the pouches onto the grill for about 10 minutes until most of the clam shells have opened. Then reduce the heat to low and finish cooking the pouches in indirect heat for 5 minutes to allow the shrimp to finish cooking. When the seafood has cooked, remove the pouches from the grill and set aside. Heating your grill back on high, brush the slices of French baguette with olive oil on both sides. Place the slices on the grill until they have toasted and slightly browned. Remove the bread from the grill and rub both sides with the whole garlic clove. Open the pouches and serve with the toasted garlic bread and lemon wedges. Enjoy! Notes: This recipe can serve 2 as a main dish or 3-4 as a side

Lemon Butter Salmon & Asparagus Foil Packets

Lemon Butter Salmon & Asparagus Foil Packets

Lemon Butter Salmon & Asparagus Foil Packets

4 salmon fillets

1 lemon sliced

1 tsp. paprika

1 tsp. garlic powder

1 tsp. salt

1 tsp. black pepper

1 pound asparagus spears ends trimmed

1/2 C. butter melted

1 lemon juiced

1 T. minced garlic

2 tsp. fresh basil

 

Preheat oven to 400 degrees. Cut 4 sheets of foil. 12 x 18 inches, heavy duty foil. Place 2 lemon slices on each sheet of foil. Mix paprika, garlic powder, salt and pepper together, and rub it over the salmon. Place each salmon fillet in the center of the lemon slices. Divide the asparagus into 4 equal portions and arrange next to the salmon on each foil piece. In a small bowl, mix together the melted butter, lemon juice, garlic and basil. Pour the butter mixture evenly over each piece of salmon and asparagus. Wrap the salmon and asparagus in foil, and secure and seal the edges to create a packet. Bake in preheated oven for 15-20 minutes Open foil packets and enjoy, or broil for 1-2 minutes to crisp up exterior Garnish with additional lemon juice and fresh basil.

Roasted Sea Bass with Olivada and Tomatoes

Roasted Sea Bass with Olivada and Tomatoes

Roasted Sea Bass with Olivada and Tomatoes

4 one-inch thick sea bass filets, about 2 pounds

1 C. grape tomatoes

1/4 C. extra-virgin olive oil

1 C. olivada

Juice of 1 lemon

Freshly ground black pepper

Sea salt

Fresh parsley or pea tendrils as garnish

 

Preheat oven to 350 F (180 C). Arrange fish filets in one layer in a baking dish. Scatter the tomatoes around the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Spread the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a little salt (the olivada will also add salt). Bake in oven until fish is just cooked through, 25 to 30  minutes. Remove from oven. Serve hot garnished with parsley.

Turmeric-Braised Halibut Steaks with Garlic

Turmeric-Braised Halibut Steaks with Garlic

Turmeric-Braised Halibut Steaks with Garlic

Fresh turmeric roots look similar to their cousin, ginger. Unlike ginger, turmeric presents with a deep golden tone that adds a bright yellow color to curries and sauces. Turmeric’s vibrant orange flesh is earthy, peppery, and slightly bitter. Some claim that turmeric possesses soothing and anti-inflammatory qualities for what ails the body.

 

Four 8-oz halibut steaks

2 1/2 tsp. fine sea salt

2 T. grapeseed or other neutral oil

1/4 cup peeled and minced fresh turmeric

12 medium-sized garlic cloves, minced

1 1/2 C. unsweetened coconut milk

4 serrano chiles, stems removed but seeds intact, cut in half lengthwise

1 tsp. freshly ground black pepper

 

Blot the fish steaks dry with paper towels and place on a large plate. Season both sides of the fish with 1 tsp. of the salt. Heat oil in a 12-inch frying pan over medium-high heat. Add fish and sear until golden brown on both sides, turning once, about 3 minutes per side. Remove the fish to a plate. Add the turmeric and garlic, and sauté, stirring constantly, until the aromatics are soft but not brown, about 1 minute. Add the coconut milk, chiles, pepper, and remaining 1 1/2 tsp. salt. Bring to a simmer. Reduce the heat to low and return the fish to the pan. Spoon the sauce over the fish. Cover and cook, spooning the sauce over the fish once or twice, until the fish flakes easily when pierced with a knife, about 8 minutes. Arrange the fish on warm dinner plates, spoon some of the sauce over each fillet, and serve immediately.

Spot Prawns with Garlic, Sorrel, and White Wine

Spot Prawns with Garlic, Sorrel, and White Wine

Spot Prawns with Garlic, Sorrel, and White Wine

Lemony sorrel brightens the flavor of spot prawns, large shrimp that can be served with the head and tail on or peeled. To remove the shell, use scissors to cut down the back to the tail tip. Like all shrimp, prawns only take a minute or two to cook, and after that can become tough. Millet provides a fluffy bed that soaks up the sauce. Start this recipe the night before serving so that the millet can soak.

 

1 C. millet, soaked in cold water for 1 to 12 hours and drained

1/2 C. almonds, coarsely chopped

7 T. olive oil

Salt and freshly ground black pepper

2 shallots, thinly sliced

1 bunch green Swiss chard, stems removed and coarsely chopped

1 bunch sorrel, trimmed

1/4 C. white wine

1/4 C. vegetable or chicken stock

1 1/4 lb. spot prawns, peeled, deveined, and thawed

2 cloves garlic, minced

1/2 tsp. red pepper flakes

1 T. unsalted butter

 

In a saucepan or teakettle, bring 2 C. water to a boil. In a separate saucepan, heat the millet over medium heat, stirring frequently, until it is mostly dry. Stir in the almonds, 3 T. of the olive oil, and 1 1/2 tsp. salt. Add the boiling water to the millet. Decrease the heat and simmer, covered, for 30 minutes. Turn off the heat and let the millet rest, covered, for 5 minutes. Fluff with a fork and set aside. Heat a skillet over medium-high heat and add 2 T. of the olive oil. Add the shallots and cook until they begin to brown, then add the chard and sorrel and cook until slightly wilted, about 1 minute. Add the wine and stock and bring to a boil. Decrease the heat slightly and simmer, uncovered, for 5 minutes, to let the liquid reduce and thicken. Season to taste with salt. Transfer the greens and cooking liquid to a large bowl. Heat the skillet over high heat and add the remaining 2 T. olive oil. Add the prawns and cook for 1 minute, undisturbed, until the bottoms turn pink. Season the prawns with salt. Add the garlic and red pepper flakes and cook for 1 minute, stirring constantly. Add the greens to the prawns and cook everything together for 30 seconds. Turn off the heat and stir in the butter. Taste and season. To serve, put a few heaping spoonfuls of millet on each plate, followed by the prawns. Pour the sauce over the top and season with pepper.

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

6 rice spring roll papers

1 T. olive oil

12 oz. shrimp, deveined

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1 cucumber, thinly sliced

3 carrots, thinly sliced

6 leaves green leaf lettuce

12 mint leaves

 

2 T. almond butter

2 tsp. hoisin sauce

1 tsp. Sriracha sauce

1 tsp. rice wine vinegar

 

Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper.  Once fully cooked and no longer transparent, remove from heat and allow to cool. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.  Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row. Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Spicy Almond Dipping Sauce: In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar. Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.

 

Serving Size: 1 Roll, 2 T. Sauce

Calories: 105

Fat: 4.4g

Fiber: 2.2g

Grilled Alaska Salmon with Crisp Garlicky Chickpeas

Grilled Alaska Salmon with Crisp Garlicky Chickpeas

Grilled Alaska Salmon with Crisp Garlicky Chickpeas

Nonstick oil spray or olive oil

4 C. (2 ounces) baby arugula

4 watermelon radishes, trimmed and thinly sliced

4 (4-ounce) Alaska salmon fillets, frozen

1/2 C. extra virgin olive oil

1 (15-ounce) can chickpeas, drained, rinsed, and patted dry

2 tsp. dried oregano

2 tsp. garlic, minced

1 tsp. kosher salt

3 T. freshly squeezed lemon juice

2 tsp. lemon zest

Freshly ground pepper

 

Heat your grill to 400ºF. Divide washed arugula and watermelon radishes between 4 plates and set aside. Rinse seafood under cold water to remove any ice glaze and pat dry with paper towel. Tear an 18-inch-wide sheet of foil, so that it’s 4 inches longer than the fish. Spray-coat the dull side of foil and place seafood on foil, if using skin-on fillets, place skin-side down first. Brush both sides of fish with oil. Bring sides of foil together and fold over several times to seal; roll up ends to form a packet. Place packet on grill, seam-side down, and cook for 8 to 10 minutes. Remove packet from grill; open and add salt and pepper to taste. Crimp foil loosely to close and return packet to grill, seam-side up. Cook an additional 8 to 10 minutes. Remove from heat just as soon as seafood is opaque throughout. Place one salmon fillet on each plate atop the arugula. While the fish is cooking, heat the oil in a medium skillet over medium-high heat. Add the chickpeas, oregano, garlic, and salt. Cook the chickpeas, stirring occasionally, until crispy and starting to crackle, about 8 to 10 minutes. Remove from heat and use a slotted spoon to divide chickpeas among the 4 plates of salmon. Whisk lemon juice and zest into remaining oil in pan, then drizzle heaping T. or so over the salmon and arugula on each plate. Season with freshly ground pepper and additional salt if needed and serve.

Prosciutto-Wrapped Basil Shrimp

Prosciutto-Wrapped Basil Shrimp

Prosciutto-Wrapped Basil Shrimp

20 large frozen peeled deveined shrimp, thawed

1 T. chopped fresh basil

1 tsp. extra-virgin olive oil

1/2 tsp. lemon zest

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

1/8 tsp. freshly ground black pepper

10 (about 4 oz.) very thin slices prosciutto

Cooking spray

8 lemon wedges, for serving

 

Preheat broiler. In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Mix well and set aside. Lay the prosciutto slices on a large work surface, and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each. Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

 

Serving Size: 5 Shrimp

Calories: 99

Fat: 5g

Fiber: 0g

Wild Halibut with Coconut Sauce

Wild Halibut with Coconut Sauce

Wild Halibut with Coconut Sauce

1 ½ C. full-fat coconut milk (usually a full can’s worth)

¾ C. fish stock, chicken stock or bottled clam juice

3 T. fresh lime juice

2 T. minced peeled fresh ginger

3 cloves of garlic, minced

1 ½ tsp. fish sauce

a little heat: a pinch of crushed red pepper, 1 T. of minced fresh chili pepper or a little Siracha sauce

6 T. chopped fresh cilantro leaves and tender stems, divided

6 T. finely chopped green onions, divided

Sea salt and freshly ground black pepper to taste

6 wild halibut fillets, about 4-6 oz. each (or mahi-mahi or true cod fillets)

 

Prepare a broiler pan or place a metal rack inside a baking sheet. (You can also grill the fish.) In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce and chili peppers. Bring to a boil over high heat and cook until sauce has thickened slightly and equals about 1 C. to 1 ¼ cup, about 10 minutes. If you use a smaller skillet, it will take longer; a larger skillet, less time. Stir in half the cilantro and half the green onions. Season with sea salt and pepper. Position an oven rack on the second level from the top. Preheat broiler to medium or medium-high. Brush each piece of fish all over with 1 T. of sauce and season with salt and pepper to taste. Cover sauce to keep warm. Broil fish until it starts to flake and is opaque in center, about 3-5 minutes on each side, depending on thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. Serve. Note: I buy fish stock in the freezer section of Whole Foods. Some markets make it in-house and you might find it frozen in the seafood department or with other frozen stocks in the freezer section.

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

 

1/4 cup (78 ml) white wine vinegar

2 teaspoons Dijon mustard

1 ½ teaspoons honey

Small pinch of salt and black pepper

¾ cup (177 ml) light flavored olive oil

 

20 jumbo shrimp, peeled and deveined

Salt & ground black pepper

Lime or lemon zest

Lettuce of your choice

8 slices bacon, cooked

4 hard boiled eggs, cut into wedges

2 avocados, peeled and sliced

16 cherry tomatoes, halved

Blue cheese crumbles

 

To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside. Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers. To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.

 

Yield: 4 servings

Calories: 496

Fat: 34g

Fiber: 9g

Roasted Halibut with Chervil Sauce

Roasted Halibut with Chervil Sauce

Roasted Halibut with Chervil Sauce

3/4 C. loosely packed chervil sprigs (1/2 oz.)

2 T. finely chopped flat-leaf parsley

1 tsp. freshly ground coriander

1 green onion, roughly chopped

1/4 C. extra-virgin olive oil

1 T. lemon juice

1 1/4 tsp. kosher salt

2 pounds skinned halibut fillets, cut into 6 equal portions

 

1 C. dry white wine

2 T. finely chopped shallots

1 tsp. lemon juice

6 T. unsalted butter, at room temperature

3/4 C. loosely packed chervil sprigs, plus sprigs and chive flowers for garnish

About 1/2 tsp. kosher salt

 

Preheat oven to 325°. Blend marinade ingredients until very smooth. Pour into a bowl, add fish, and gently turn to coat. Rinse blender and dry. Arrange fillets on a rimmed baking sheet and bake until they flake slightly when gently pressed, the last bit of translucence is fading from their centers, and a bit of liquid collects around them, 12 to 14 minutes. Meanwhile, make sauce: Put wine, shallots, and lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 4 minutes, then whisk in butter, 1 T. at a time. Pour into a blender and whirl briefly, then add 3/4 C. chervil and pulse until finely chopped. Pour sauce into 6 shallow bowls. Top with fish, add salt to taste, and garnish with chervil and flowers.

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

3 to 6 cloves garlic

1 (12-ounce) can black olives

1/4 cup extra-virgin olive oil

Pinch red pepper flakes

1 pound dried spaghetti

1 (2-ounce) tin anchovy fillets in oil

Kosher salt

Freshly ground black pepper

red chili flakes, optional

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain 1 (12-ounce) can black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften, 7 to 10 minutes. Add 1 pound dried spaghetti to the boiling water and cook according to package directions. Meanwhile, add the fillets from a (2-ounce) tin anchovy fillets in oil and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives cook for 5 minutes more to warm through. When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavors. Taste and season with salt and pepper as needed. Serve warm.

Neskowin Blueberry Salmon

Neskowin Blueberry Salmon

Neskowin Blueberry Salmon

1 cup Oregon blueberries

2 Chinook salmon filets, 6-8 oz. Each

½ fresh ruby red grapefruit

½ cup crushed pineapple

2 fresh limes

fresh ground black pepper

½ teaspoon chili powder

1 small Anaheim chile

2 tablespoons butter

¾ cup brown sugar

 

Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chile into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chile slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon. Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with rice and fresh steamed asparagus or artichokes.

Crab Salad with Shallot Dressing

Crab Salad with Shallot Dressing

PNW Crab Salad with Shallot Dressing

2 pounds fresh, cooked crabmeat

12 cups mixed salad greens (see note)

1 cup fresh, whole tarragon leaves

10 tender celery ribs

3 firm, medium-size shallots

1 firm, small cloves garlic, pressed

1/2 cup freshly squeezed lemon juice

1 teaspoon granulated sugar

1 tablespoon poppy seeds

3/4 cup olive oil

 

Flake crabmeat and mound in the middle of a large salad bowl. Wash the salad greens and spin dry. Set aside. Remove the leaves of the tarragon from the stems, wash, pat dry and set aside. Wash, trim and cut the celery ribs in half lengthwise. Cut crosswise into thin slices. Place the greens, tarragon and celery around the crab in the salad bowl. To make the dressing, peel and mince the shallots, add pressed garlic. Place them in a small bowl and mix in the lemon juice, sugar and poppy seeds. Drizzle this mixture over the salad greens and lightly toss the greens and crab together. Then drizzle on the olive oil and toss again. Serve salad on individual plates; accompany with warm sourdough bread. Note: Use a combination of butter or red leaf lettuce, curly endive, watercress or small leaf exotic greens.

 

Yield: 10 servings

Calories: 272

Fat: 18g

Fiber: 1g

Seared U-10 Scallops with Bacon Jam and Basil

Seared U-10 Scallops with Bacon Jam and Basil

Seared U-10 Scallops with Bacon Jam and Basil

1/2 lb. scallops preferably U-10

6 oz. bacon preferably center cut

1 cup finely chopped red onion

1/2 cup chopped grape tomatoes

1 T. sherry vinegar or balsamic

1 T. sugar

salt and pepper

olive oil

a handful of basil leaves

 

Fry up the bacon over medium heat until nice and crispy. Move to a paper towel and blot the excess grease off. Add the onion to the pan and caramelize for 10 minutes over medium heat until softened.

Add the chopped tomatoes, vinegar, and sugar, and season lightly with salt and pepper. Cook for 10 more minutes so the tomatoes can soften, and the flavors can meld together. Heat up a nonstick skillet over medium high heat. Pat your scallops dry with a paper towel, and season both sides generously with salt and pepper. Add enough olive oil to coat the bottom of the pan, then sear the scallops for about 2 minutes on each side (you don’t want to overcook these beauties)! Chop up the bacon and stir it into the onion tomato jam and serve alongside the seared scallops. Chiffonade or chop the basil leaves and sprinkle over the dish and drizzle a little bit of olive oil on the plate. Enjoy!

 

Yield: 2 servings

Calories: 544kcal

Fat: 39g

Fiber: 2g

Pan Seared Scallops with Citrus Sauce

Pan Seared Scallops with Citrus Sauce

Pan Seared Scallops with Citrus Sauce

 

6 T. olive oil

2 T. orange juice plus 1 T. zest

1 T. lime juice

1 small shallot – finely chopped

1 T. chopped Lemon Verbena or Cilantro

⅛ tsp. chili flakes or aleppo chili pepper

2–4 portions of scallops or fish (try to find large “dry” scallops)

1–2 T. olive oil

salt and pepper to taste

Optional- 2-4 portions Green beans or substitute asparagus

 

In a small bowl, mix dressing ingredients together and set aside. If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 – 3 minutes, or until bright green and just tender. Uncover. Heat oil in a large skillet over medium high heat until smoking. Season the oil with salt and pepper. Add the patted dry scallops (or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven. Spoon flavorful dressing over the scallops and green beans.

Miso Glazed Scallops with Soba Noodles

Miso Glazed Scallops with Soba Noodles

Miso Glazed Scallops with Soba Noodles

4 ounces soba noodles or whole-wheat spaghetti

1 1/2 T. white miso

1 T. mirin

1 T. rice vinegar

1 T. canola oil

1/2 tsp. minced ginger

1/2 tsp. minced garlic

1/2 pound dry sea scallops

1 tsp. extra-virgin olive oil

1/2 C. sliced scallions (3 to 4 scallions)

 

Put a large saucepan of water on to boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a medium bowl.  Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a small bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.  Heat olive oil in a medium nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 30 seconds. Pour the sauce over the noodles, add scallions and toss to coat. Top with the scallops and serve immediately.

 

Yield: 2 servings

Calories: 430

Fat: 11g

Fiber: 1g

Zucchini Noodles with Lemon-Garlic Spicy Shrimp 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp 

Zucchini Noodles with Lemon-Garlic Spicy Shrimp

 

1 1/2 teaspoons olive oil

pinch crushed red pepper flakes

4 oz peeled and deveined shrimp

2 cloves garlic, sliced thin and deveined

1 medium, 7 oz zucchini, spiralized

pinch salt and fresh black pepper

1/4 lemon

1/4 C. halved grape tomatoes

 

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish. Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Salmon with Mango-Citrus Salsa

Salmon with Mango-Citrus Salsa

Salmon with Mango-Citrus Salsa

1 large navel orange

1 medium lemon

2 tablespoons olive oil

1 tablespoon capers, drained and coarsely chopped

1-1/2 teaspoons minced fresh mint

1-1/2 teaspoons minced fresh parsley

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon plus 1/2 teaspoon salt, divided

1/8 teaspoon plus 1/4 teaspoon pepper, divided

1 medium mango, peeled and chopped

1 green onion, thinly sliced

4 salmon fillets (6 ounces each)

1 tablespoon canola oil

 

For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus peels in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl. Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit. Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections. Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.

 

Serving Size: 1 Fillet with ½ C. Salsa

Calories: 433

Fat: 26g

Fiber: 3g

Pan-Seared Halibut with Lemon Relish

Pan-Seared Halibut with Lemon Relish

Pan-Seared Halibut with Lemon Relish

1 lemon, quartered (about ¾ cup)

2 small shallots, thinly sliced into rings (about ¼ cup)

1 teaspoon kosher salt

1 cup pitted, coarsely chopped green olives, such as Castelvetrano

2 tablespoons capers, rinsed and patted dry

½ teaspoon red pepper flakes

¼ cup extra-virgin olive oil

¾ cup coarsely chopped flat-leaf parsley

Ingredients: For the halibut

1½ pounds skinless halibut fillet, cut into 4 pieces

½ teaspoon fennel seed, freshly ground

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

 

To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds Add the lemon slices to a bowl along with the shallots and salt. Cover, and set aside for 45 minutes or until the lemons release some of their juice. Add the olives, capers, pepper flakes, and the cup of oil. To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.

Pat the halibut dry with a paper towel. In a small bowl, combine the fennel seed, salt, and pepper, and sprinkle it all over the halibut. In a nonstick skillet or cast-iron pan over medium-high heat, heat the oil until it shimmers Add the halibut, and cook, undisturbed, until browned on the bottom, about 5 minutes. Flip, add the butter to the pan, and reduce the temperature to medium. Continue to cook, basting the halibut with the butter, for 2 minutes, or until the fish is opaque in the center. Stir the parsley into the relish, spoon the relish over each piece of fish, and serve immediately.

Crab Risotto with Fine Herbs

Crab Risotto with Fine Herbs

Crab Risotto with Fine Herbs

1 T. oil

½ cup onion, finely chopped

2 cups arborio rice

¾ cup Chardonnay

3 cups light chicken stock, at a simmer

6 oz. shelled crab meat

2 T. fresh parsley, minced

2 T. fresh chives, minced

1 T. fresh chervil, minced

1 T. fresh tarragon, minced

2 T. whole butter

Freshly ground black pepper

1 lemon, juiced

Salt to taste

 

Heat oil in a medium saucepan over medium-high heat. Add onion and stir frequently. Sauté until onions are translucent, approximately 2 minutes. Add rice and sauté for 2 minutes, stirring constantly. Add wine and cook until evaporated. Begin adding simmering broth, ½ cup at a time, and stir constantly until the broth has been absorbed. Total cooking time is approximately 20 minutes or until rice is tender.

Add the crab and remove from the heat. Stir in the herbs, butter and lemon juice. Season to taste and serve immediately.

Shrimp Francese

Shrimp Francese

Shrimp Francese

1 pound large raw shrimp (14 to 16), peeled and deveined, tails on

3 large eggs (beaten)

½ C. grated Parmesan cheese (preferably on a Microplane)

½ C. all-purpose flour (for dredging)

½ C. chicken broth

½ C. white wine

2 lemons (1 juiced and 1 sliced)

1 T. extra-virgin olive oil (plus more as needed)

1 T. unsalted butter (plus more as needed)

¼ C. fresh flat-leaf parsley leaves (packed )

 

Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture. Whisk together broth, wine, and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed, until golden, about 1 ½ minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.

Grilled Oregon Chinook in Matsutake Ginger Broth

Grilled Oregon Chinook in Matsutake Ginger Broth

Grilled Oregon Chinook in Matsutake Ginger Broth

1/4 cup tamari or shoyu

2 ounces fresh ginger root, peeled and sliced

1 tablespoon chili paste

2 tablespoons lemon zest

1/2 tablespoon sugar

6 (6-ounce) portions wild salmon (Chinook)

1/8 cup vegetable oil

1 1/2 cups julienned carrots

1 cup cleaned and diced leeks

1 cup julienned scallions

Seasoned broth, recipe follows

Sticky rice cakes, recipe follows

6 ounces matsutake mushrooms, grilled and sliced

1 tablespoon toasted sesame seeds

 

1 large onion, peeled and chopped

3 sticks celery, chopped

2 quarts water

1 piece konbu (dried giant kelp)

1 cup tamari or shoyu

4 ounces fresh ginger rootr, sliced

1 tablespoon chili paste

1/2 cup rice wine vinegar

2 tablespoons sugar

1 ounce katsuo bonito shavings

 

5 tablespoons rice wine vinegar

5 tablespoons sugar

4 teaspoons sea salt

3 1/3 cups short-grain rice, washed

4 cups water

1 (4 by 4-inch) piece konbu

 

Preheat grill. Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish. Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours. Remove the salmon from the marinade and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes. Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes. To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds. Seasoned Broth:  Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids.  Sticky Rice Cakes:  Bring the rice vinegar, sugar and sea salt to a boil in a small saucepan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel. Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time.

Dungeness Crab Cioppino

Dungeness Crab Cioppino

Dungeness Crab Cioppino (PNW)

3/4 C. extra-virgin olive oil

8 large garlic cloves-6 finely chopped, 2 whole

3 jalapenos, seeded and minced

2 red bell peppers, finely chopped

1 large onion, finely chopped

1 large bay leaf

2 tablespoons tomato paste

1/2 C. dry red wine

One 28-ounce can peeled tomatoes, finely chopped, juices reserved

Four 8-ounce bottles clam broth

11/2 C. water

Salt and freshly ground pepper

1/2 C. packed basil leaves

1/2 teaspoon crushed red pepper

4 steamed Dungeness crabs, about 2 pounds each

2 dozen littleneck clams, scrubbed

2 pounds firm, white-fleshed fish fillets such as halibut, skinned and cut into 1/2-inch chunks

2 pounds large shrimp, shelled and deveined

2 pounds mussels, scrubbed

1 pound sea scallops, halved vertically if large

 

In a very large soup pot, heat 1/4 C. of the olive oil until shimmering. Add the chopped garlic, jalapeños, bell peppers, onion and bay leaf and cook, stirring occasionally, over moderately high heat until softened and beginning to brown, about 10 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and cook until nearly evaporated, about 1 minute longer. Add the chopped tomatoes and their juices and cook over moderately high heat until slightly thickened, about 5 minutes. Add the clam broth and water, season lightly with salt and generously with pepper, and bring to a boil. Simmer over moderate heat until the broth is reduced to about 8 cups, about 20 minutes. Meanwhile, in a mini food processor, combine the basil leaves with the whole garlic and process until the garlic is finely chopped. Add the remaining 1/2 C. of olive oil and the crushed red pepper and process the basil puree until smooth. Season with salt and pepper. Working over the sink, pull off the flap on the undersides of the crabs. Remove the top shells and discard. Pry out the brownish insides and pull off the feathery lungs and discard. Rinse the crab bodies in cold water and quarter them so that each piece has body and leg. Add the crabs and clams to the pot. Cover and cook over high heat, stirring occasionally, until the clams begin to open, about 5 minutes. Using tongs, transfer the crabs to a large platter. Add the fish, shrimp, mussels and scallops to the pot, pushing them into the broth. Return the crabs to the pot, cover and cook, stirring occasionally, until the clams and mussels are fully open and the fish, shrimp and scallops are cooked through, about 8 minutes longer. Ladle the cioppino into deep bowls and drizzle each serving with some of the basil puree. Serve with crusty bread and pass the remaining basil puree separately.

Spicy Asian Shrimp

Spicy Asian Shrimp

Spicy Asian Shrimp

 

1/2 lb. medium-sized shrimp, peeled and deveined

2 T. + 1 T. fresh lemon juice

Sea salt and pepper to taste

3 T. low-sodium chicken or vegetable broth

2 medium garlic cloves

1/8 tsp. red pepper flakes

1/4 C. orange juice

1 T. minced fresh ginger

1 T. extra virgin olive oil

 

Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.  Peel and devein shrimp.  Rub shrimp with 2 T. lemon juice, salt and pepper.  Heat 3 T. broth over medium-low heat in a stainless-steel skillet.  When broth begins to steam, add shrimp, red pepper flakes, orange juice, and ginger and sauté. Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cooking time. They become tough if overcooked.  Dress with the extra virgin olive oil and the remaining 1 T. lemon juice.

Creamy Lemon Garlic Salmon Piccata

Creamy Lemon Garlic Salmon Piccata

Creamy Lemon Garlic Salmon Piccata

4 6 oz skinless salmon fillets

Salt and pepper to taste

¼ cup flour

2 tablespoons unsalted butter

1 tablespoon olive oil

4 medium garlic cloves minced

⅓ cup dry white wine

1 cup low-sodium chicken stock/broth (fat free if you can find it)

1-2 level teaspoon cornstarch

3-4 tablespoons fresh lemon juice (adjust to your tastes)

4 tablespoons rinsed and drained capers

1/2 cup heavy cream

2-4 tablespoons coarsely chopped parsley to serve

Lemon slices to serve

 

Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess. Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside. Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic, sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute. Mix 1 teaspoon of cornstarch with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it is not thick enough, mix the remaining cornstarch with the remaining broth and add to the center of the pan. Stir in the cream and remove from heat and add the capers. Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices. Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.

 

Yield: 4 servings

Calories: 459

Fat: 25g

Fiber: 0g

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits

1 pound medium shrimp, peeled and deveined

1 tablespoon Old Bay seasoning

4 strips applewood-smoked bacon, diced

1 yellow onion, diced

1 red bell pepper, diced

2 jalapeño pepper, seeded and minced

1/4 cup white wine

1 (15-ounce) can diced tomatoes

1/4 cup chicken broth

Juice of 1 lemon

1 cup water

1 cup milk

1/2 cup stone-ground grits

2 tablespoons unsalted butter

1/4 cup heavy cream

Kosher salt and freshly ground black pepper

Sliced scallions, for serving

 

In a medium bowl, toss the shrimp with the Old Bay. Add the bacon to the Instant Pot and turn on the sauté function. Cook, stirring frequently, until the fat has rendered and the bacon is crisp, 10 to 15 minutes. Transfer to a paper towel-lined plate. Add the onions and peppers to the pot and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the white wine, stirring to remove any browned bits from the bottom of the pot. Stir in the tomatoes, chicken broth and lemon juice. Turn off the sauté function. In a medium glass bowl that will fit inside the Instant Pot, whisk together the water, milk, grits, 2 teaspoons salt and 1/4 teaspoon pepper. Place the Instant Pot trivet on top of the gravy mixture and place the bowl on top of trivet. Cover, select the manual option, and set the timer for 30 minutes. Release the pressure. When the steam stops, remove the lid, the bowl of grits and the trivet. Whisk the butter into the grits. Stir the shrimp and cream into the gravy and allow the residual heat to cook the shrimp through, stirring occasionally, for about 5 minutes. Season to taste with salt and pepper. To serve, spoon the grits into bowls and top with the shrimp and gravy. Garnish with crisp bacon and sliced scallions.

Jim Lee’s Puff Shrimp

Jim Lee’s Puff Shrimp

Jim Lee’s Puff Shrimp

 

1 ½ lb. large shrimp, shelled with the tails left intact, and deveined

½ tsp. garlic juice, extracted with a garlic press

¼ tsp. salt

1 ½ C. flour

1 T. baking powder

½ tsp. salt

½ C. vegetable oil

1 C. cold water

1 – 12 C. oil for deep frying

fresh coriander or watercress sprigs

 

With a sharp knife, cut each shrimp from the underside almost through to the back. Be careful not to sever the halves completely. Remove any black veins and rinse the shrimp well. Place the shrimp on paper towels and pat them dry. Arrange the shrimp on a plate or platter, their split sides up. Rub a little garlic juice on each shrimp. Sprinkle a touch of salt on each shrimp. Put them aside. Place the flour, baking powder and salt in a mixing bowl. Mix thoroughly. Add the vegetable oil a little at a time.  while stirring with a wooden fork or spoon until all of the ingredients form a ball and the sides of the bowl are clean. Add the water a little at a time, while stirring until the dough becomes the consistency of pancake batter. (The thicker the batter, the thicker the crust will be on the cooked shrimp.) Place the shrimp and the batter conveniently near your cooking vessel. Heat the oil in a wok or a deep-frying vessel to 360° F. 1182° C.J. You can also test the temperature of the oil by putting a drop of batter in it. If the batter sizzles, puffs up and floats, the oil is ready. Take each shrimp by the tail and dip it into the batter. Put the shrimp directly into the hot oil, one at a time. As each shrimp turns golden brown, remove it from the oil with tongs and place it on paper towels to drain. Arrange the shrimp on a serving plate and garnish the plate with coriander or watercress. A few leaves of lettuce under the shrimp will help to make the dish look fuller and prettier and will allow any excess oil to drain.

Killer Crab Cakes

Killer Crab Cakes

Killer Crab Cakes

1 pound crab meat

2/3 cup chopped red onion

1/4 cup chopped celery

2 chopped cloves of garlic

1 strip of smoked bacon

Chopped green onion

2 whole farm fresh eggs

2/3 cup panko bread crumbs

Red pepper flakes

Freshly ground black pepper

Butter

 

Chop the bacon into 1/2-inch pieces and sauté until crispy. Remove the bacon and drain on a paper towel, but leave the drippings in the pan. Add the onion and celery, season well with the black and red pepper and cook over medium low heat for 5 minutes. Add the garlic and cook for 2 minutes more. In a large bowl add the cooked vegetables (cooled), the bacon, panko, green onion and the eggs, mix well and season again if necessary. Add the crab meat and mix carefully. You do not want to break up those big, beautiful lumps of crab meat you paid so dearly for. Form into cakes and sauté in butter over a medium flame until browned. If your cakes come apart when you turn them, it is no big deal, they will still be delicious. Serve on a bed of greens for presentation.

Spicy Shrimp-Stuffed Mirliton

Spicy Shrimp-Stuffed Mirliton

Spicy Shrimp-Stuffed Mirliton

3 mirlitons, boiled, cut in half and seeded

2 tablespoons olive oil

1/2 cup chopped onions

1/4 cup chopped bell pepper

1/4 cup chopped celery

2 teaspoons minced shallots

1 teaspoon minced garlic

1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces

1/2 cup dried fine bread crumbs

2 tablespoons finely chopped parsley

1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish

Salt and cayenne

2 tablespoons chopped chives

Creole Seasoning

 

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a sauté pan, heat the olive oil. Sauté the onions, peppers, celery and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Sauté the mixture for 5 minutes. Stir in the bread crumbs, cheese and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese and Essence. Serves six.

Chicken Casalinga

Chicken Casalinga

Chicken Casalinga

 

1 dozen littleneck clams, scrubbed

21/2  lb. frying chicken, cut into 8 pieces

salt and pepper

paprika

1/2 cup flour

1/3 cup oil

1 garlic clove

1 medium-sized onion, chopped

1 cup chicken stock

1/2 tsp. dried marjoram leaves

1 bay leaf, crumbled

½ green pepper, seeded and cut into strips

½ sweet red pepper, seeded and cut into strips

4 tomatoes, quartered

1/2 lb. large fresh mushrooms sliced

 

Sprinkle the chicken pieces with salt, pepper and paprika and dredge them with flour. In a skillet, heat the oil, add the garlic clove and brown the chicken pieces. When the chicken is brown, remove it and the garlic. Set the chicken aside in a warm place. In the same skillet, cook the onion until soft. Add the stock, marjoram, bay leaf, 1/2 tsp. salt and1/4 tsp. pepper. Scrape the skillet with a spatula until this sauce is well blended. Layer the chicken, green and red pepper strips, tomato quarters and sliced mushrooms in a 2-quart casserole. Pour in the sauce, cover the casserole and bake it in a preheated 350″ F.  oven for 45 minutes. Add the clams and bake the casserole for an additional 10 minutes, or until the clams open. Serve over buttered rice or noodles.