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Category: Seafood

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

1 pound shelled and deveined medium shrimp

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1/2 pound snow peas (about 3 cups)

1/3 cup reduced-sodium soy sauce

1 teaspoon cornstarch

2 teaspoons sesame oil

 

Put a large skillet over high heat. Season the shrimp on both sides with salt and black pepper. Add the olive oil to the pan. Add the shrimp, spreading them out in an even layer on the bottom of the pan, and cook, without stirring, until they begin to brown, about 2 minutes. Flip the shrimp and scoot them to one side of the pan. To the open space, add the red pepper flakes, garlic, and snow peas. Cook, without stirring, until the snow peas begin to brown, about 2 minutes. Meanwhile, in a small bowl, whisk together 2 tablespoons water, the soy sauce, cornstarch, and sesame oil. Pour the cornstarch mixture into the pan and cook until the sauce comes to a simmer and starts to thicken, about 30 seconds. Remove from the heat, stir well to combine, and serve.

Clams in Green Sauce (Almejas en Salsa Verde)

Clams in Green Sauce (Almejas en Salsa Verde)

Clams in Green Sauce (Almejas en Salsa Verde)

18-20 Hard Shell Clams, scrubbed, steamed open, and cooking liquid strained and reserved

2 cloves Garlic, chopped

1 T. Olive Oil

1 T. Flour

¼ C. freshly shelled Peas

1-3 T. finely chopped Parsley

Salt & Pepper

Lemons, quartered

 

In deep skillet or cazuela, sauté garlic in oil until golden brown.  Stir in flour, then add reserved clam cooking liquid, peas, parsley, and salt and pepper to taste.  Bring to boil, reduce heat, add clams and summer 5 minutes.  Serve hot, accompanied by lemons.

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

2 (5 ounce) cans Genova Yellowfin Tuna

1 egg

1 T. coconut flour (or ¼ C. Panko breadcrumbs)

¼ C. freshly chopped cilantro

½ T. freshly grated ginger

2 cloves garlic, minced

¼ tsp. turmeric

½ tsp. cayenne pepper

Salt

Freshly ground black pepper

1 tsp. coconut oil

1 avocado, sliced (for topping)

4 whole wheat or gluten-free hamburger buns (optional)

For the slaw

 

½ C. shredded carrots

½ C. shredded cabbage

¼ C. chopped cilantro

1 T. apple cider vinegar

1 tsp. coconut sugar

1 tsp. toasted sesame oil

Salt

Freshly ground pepper

A few dashes of hot sauce, if you like it spicy

 

Make your slaw. In a small bowl combine carrots, cabbage, cilantro, apple cider vinegar, coconut sugar, sesame oil, salt, pepper and hot sauce. Set aside to marinate for a few minutes. In a medium bowl mix together tuna, egg, coconut flour, cilantro, ginger, garlic, turmeric, salt and pepper until well combined. Break up the tuna with a fork and mix together until well combined. Use your hand to form four even patties. If they don’t seem like they are sticking together well, place in the fridge for 5-10 minutes. Add coconut oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook for about 2-4 minutes, until golden brown, then carefully flip patty and cook for another 2-4 minutes. Remove from heat and transfer to buns or lettuce wraps. Add avocado slices and cilantro cabbage mixture. Serve with extra hot sauce, aioli or mayo if you’d like.

Crab Cakes Waffled

Crab Cakes Waffled

 

 

 

 

 

 

 

Crab Cakes Waffled

1 170g tin crab meat, drained (squeeze the water out by pushing the lid down and pouring off the liquid)
1 tbs coconut flour
2 tbs almond flour/meal
1/2 tsp. onion flakes
1/2 tsp. garlic flakes
1/4 tsp. massel vegetable stock
Salt and pepper to taste
1/2 tsp. dried parsley or a tbs fresh parsley
1 fresh range organic egg

Add all ingredients to a bowl and mix thoroughly. Cook in a pre-heated waffle maker until cooked through. NOTE: You can also shape into patties and cook in a fry pan or bake in the oven.

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

10 jumbo pasta shells cooked to al dente according to the instructions on the package

For the filling:

5 ounce Yellowfin Tuna in Olive Oil  (no need to drain)

6 ounces frozen chopped spinach, thawed and excess liquid squeezed out and drained

1/2 C. whole milk ricotta cheese

1/2 C. grated parmesan cheese

2 cloves of garlic, finely minced

Salt and pepper, to taste

2 T. unsalted butter

2 T. all-purpose flour

3/4 C. whole milk

1/4 tsp. ground nutmeg

Salt, to taste

For the topping

1 T. unsalted butter, melted

1/2 C. panko breadcrumbs

1/4 C. grated parmesan cheese

 

Preheat oven to 375 degrees Fahrenheit. In a small bowl, mix together the ingredients for the filling then set aside. In a small skillet, melt butter over medium-high heat then whisk in flour and cook for 30-45 seconds to cook off any raw flour taste. Carefully add in milk, whisking constantly to make sure there are no lumps. Add the nutmeg and salt, to taste. Let mixture thicken, about 3-4 minutes. Remove from heat. Add about 2-3 T. of the sauce to the bottom of an oven-safe casserole dish and spread in a thin, even layer. Using a spoon, fill the pasta shells with filling and continue until all the filling has been used. Place into the casserole dish. Pour the rest of the béchamel sauce on top of the shells. In a small bowl, stir together ingredients for the topping then sprinkle evenly on top of the pasta shells. Bake for 20-25 minutes until pasta is cooked through and the topping is browned.

Crisscrossed Crab Cakes

Crisscrossed Crab Cakes

WIW: Crisscrossed Crab Cakes

1 large egg, beaten, with a pinch of salt

Pinch of cayenne pepper or curry powder

1/2 tsp. freshly ground pepper or lemon pepper

1 1/2 C. lump crab (about 10 oz.)

1/2 C. plain bread crumbs

1/4 C. green bell pepper, finely chopped

1 T. shallot, chopped

nonstick cooking spray

1 lemon, sliced

chili sauce, such as Sriracha, to taste

1/4 C. mayonnaise

 

Preheat the waffle iron on high. Preheat the oven on its lowest setting. In a small bowl, mix the egg, cayenne pepper and black pepper. Set aside. In a medium-size bowl, gently combine the crab, bread crumbs, bell pepper and shallot. Add the egg mixture, stirring gently to incorporate it evenly into the dry ingredients. In a small bowl, combine chili sauce and mayonnaise. Set aside. Coat both sides of the waffle iron grid with nonstick spray. With a measuring C., scoop out 1/2 C. of the mixture and place it in the waffle iron. Close the lid and cook until the bread crumbs are golden brown and no liquid remains, about 3 minutes. Remove the crab cake from the waffle iron, spritz it with a lemon slice. Keep warm in oven. Repeat cooking with the remaining mixture. Dollop a T. of the mayonnaise mixture on each crab cake. Garnish with remaining lemon slices.

French Style Scallops and Mushrooms

French Style Scallops and Mushrooms

French Style Scallops and Mushrooms

4 T. butter

1 T. finely chopped shallots

2 C. thinly sliced mushrooms

Salt and freshly ground pepper to taste

1/2 C. dry white wine

1 pound sea or bay scallops

2 T. flour

1/2 C. milk

1 C. plus 2 T. heavy cream

Pinch cayenne

 

Melt 1 T. of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 C. of liquid. Melt 2 T. of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 C. of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 T. of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

Pork and Clam Alentejo (Carne de Porco com Ameijoas a Alentejo)

Pork and Clam Alentejo (Carne de Porco com Ameijoas a Alentejo)

Pork and Clam Alentejo (Carne de Porco com Ameijoas a Alentejo)

2 lb. pork tenderloin or boneless pork butt, cut into 1″ cubes

3 cloves minced garlic

2 T. pimento paste (spicy or sweet)

2 tsp paprika

1 bay leaf

1 whole clove

Salt & pepper

1 – 1 1/2 C. dry white wine

2 T. Lard

1 chopped medium onion

2 lb. small clams

4 large white potatoes, cut to small cubes

vegetable oil to fry potatoes

chopped coriander

picked vegetables

black olives

 

In a large bowl combine garlic, pimento paste, paprika, bay leaf, clove and one C. of white wine. Mix to make a marinade, season with salt and pepper.  Add cubed pork. Refrigerate overnight or for at least 4 hours, stirring occasionally. Remove pork from marinade and set marinade aside. In large skillet add lard then add cubed pork and fry until brown. After, remove pork and keep warm. Add onion to skillet and cook until tender but not brown. Return meat to skillet adding reserved marinade and bring to a boil over medium-high heat. Cover and simmer for approximately 30 minutes or until desired tenderness. (add a dash of tabasco, if you want more heat.) Add clean clams to the meat, cover for 8-10 minutes until clams open. Discard any closed clams.  In separate skillet, fry the cubed potatoes in vegetable oil, until golden brown. Place meat and clams in a serving dish surrounded by fried potatoes. Garnish with chopped coriander, pickled vegetables and olives. Spoon some juices left in the skillet over dish.

Shrimp Poached in Coconut Milk with Fresh Herbs

Shrimp Poached in Coconut Milk with Fresh Herbs

Shrimp Poached in Coconut Milk with Fresh Herbs

2 lb. medium- to large-sized shrimp, shelled and deveined

7 T. vegetable oil

2 C. finely chopped onions

2 tsp. finely chopped garlic

1 1/2 T. crushed fresh ginger

2 hot green chilies, stemmed, seeded and finely chopped

1/4 tsp. ground turmeric

2 T. ground coriander seeds

3 C. coconut milk

1 1/2 tsp. coarse salt

2 T. finely chopped fresh coriander leaves

 

Heat the oil in a large heavy-bottomed pan and add the onions. Over high heat, fry the onions until they turn golden brown-about 10 minutes-stirring constantly to prevent burning. Reduce the heat to medium, add the garlic, ginger and chilies, and fry for an additional two minutes. Add the turmeric and ground coriander seeds, stir rapidly for 15 seconds, then add the coconut milk and salt. Cook the sauce, uncovered, until it thickens-about 10 minutes. Stir frequently to ensure that the sauce does not stick and burn. Add the shrimp, mix, reduce the heat to medium low, cover, and simmer for five to seven minutes, or until the shrimp are cooked through. Do not overcook the shrimp or they will become tough and chewy. Check for salt, stir in the coriander leaves and serve.

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

8oz. Linguini, cooked, drained and kept warm

2  6 1/2 oz. Can Minced Clams, drained, reserve juice for 1 can.

Light Cream

1/2 C. Onion, chopped

2 Cloves Garlic, minced

2 tsp. Butter

1/2 C. Flour

1/2 tsp. Oregano

1/4 tsp. each: Salt, Pepper

1/4 C. each: Parsley, White Wine, Parmesan Cheese

 

In medium saucepan, cook onion and garlic in butter until tender.  Stir in flour and spices.  Add cream to reserved juices to make 2 C.  Add this to saucepan all at once, and cook, stirring, until thick and bubbly.  Cook 1 minute and then stir in clams, parsley, and wine.  Heat through and serve over pasta.

Roasted Cherries with Salmon

Roasted Cherries with Salmon

Roasted Cherries with Salmon

1/2 pound about 1 1/4 cups cherries, pitted and halved

2 tablespoons lime juice divided

2 teaspoons honey

1 teaspoon chopped sage

6 ounces salmon fillet cut in half

2 tablespoons extra-virgin olive oil

2 cloves garlic minced

1/2 pound spinach thoroughly washed

Salt and freshly ground black pepper

 

Arrange one rack about 8 inches from the heating element and another around 4 inches away. Preheat broiler. (My broiler is 550 degrees) In a large bowl, toss together cherries, 1 tablespoon lime juice, honey and sage. Arrange salmon skin-side down on a large foil-lined baking sheet. Scatter cherry mixture around salmon and broil until salmon is just cooked through and cherries are juicy and caramelized, 5 to 6 minutes. Move pan to upper rack in oven for one more minute to brown salmon. Remove from oven. Heat a skillet over medium heat. Add oil and garlic. Sauté garlic in oil for 2 minutes. Add spinach to the pan and turn leaves in warm oil until they wilt. Season the wilted spinach with salt and pepper. Transfer half the spinach to each plate and top with salmon. Drizzle remaining tablespoon of lime juice over cherries and place on salmon and spinach. Serve while hot.

Linda & Greg’s Barbequed Salmon

Linda & Greg’s Barbequed Salmon

Linda & Greg’s Barbequed Salmon

 

Salmon

1/2 lb. Butter

1 clove Garlic

1/4 C. Ketchup

1/4 C. Soy Sauce

2 T. Mustard

1 T. Lemon Juice

3 dashes Worcestershire

Pepper

 

Melt butter, add remaining ingredients except salmon.  Place salmon on large piece of foil.  Fold up edges to form a “pan”.  Pour butter mixture over the salmon, then fold foil up and crimp edges to form seal.  Bake until done.

DP Roasted Cod with Potatoes, Tomatoes and Olives

DP Roasted Cod with Potatoes, Tomatoes and Olives

DP Roasted Cod with Potatoes, Tomatoes and Olives

 

1½ pounds Yukon gold potatoes, cut into 3mm (1/8-inch) thick slices

3 T. olive oil, plus extra for drizzling

1 tsp. fresh thyme leaves

salt and pepper

1 heaping cup cherry tomatoes halved

4 6 oz skinless cod fillets*, about 2.5 cm (1″) thick

½ cup Kalamata olives, pitted

3 garlic cloves, minced

*You can substitute any thick, white flaky fish, such as halibut or mahi mahi.

 

Preheat the oven to 450°F, with a rack in the middle position. Spread the potatoes in a shallow 2.8 L (3 quart) baking or gratin dish (preferably a metal one), sprinkle with the oil and thyme, and season with salt and pepper. Toss and separate the slices until they’re evenly coated, then spread them evenly in the dish. Bake until just tender, about 30 minutes. Scatter the tomatoes evenly over the potatoes, top with the fillets skinned-side down (spacing them out), then scatter the olives and garlic around the fillets. Lightly drizzle everything with oil and season with salt and pepper. Roast until the fillets are just cooked through, 10 to 12 minutes. Transfer portions to plates, cutting into and scraping under the potato mixture with a spatula.

Dinner Plan Shrimp Scampi

Dinner Plan Shrimp Scampi

Dinner Plan Shrimp Scampi

 

Many scampi recipes involve cooking the shrimp with the other ingredients. You can do that here, too, but the benefit of cooking the shrimp separately is twofold: it’s easier not to overcook them, and you can whisk in the butter to create a smooth, emulsified sauce. Serve as an appetizer or as a main course with rice, orzo or your favorite grain, spooning the garlicky sauce over everything. It’s also great with crusty bread.

2 tablespoons olive oil, plus extra, if needed

1½ pounds (680 g) large shrimp, peeled, deveined and patted dry

Salt and pepper to taste ( â…› tsp. each)

3 garlic cloves, minced

Large pinch of crushed red pepper flakes

½ cup (120 ml) dry white wine

4 tablespoons (55 g) unsalted butter, cut into 4 pieces

1 lemon, zested and halved lengthwise, one half cut into wedges

Large handful of fresh flat-leaf parsley, chopped (optional)

 

In a large skillet, heat the oil over medium-high heat until it shimmers. Season the shrimp with salt and pepper, then put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Transfer the shrimp to a plate and set aside. Reduce the heat to medium, add the garlic, pepper flakes and a little more oil if the pan seems dry; cook, stirring often, until the garlic just starts to turn golden, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated. Whisk in the butter one piece at a time, then season the sauce with salt and lemon juice from one lemon half. Add the cooked shrimp, any juices accumulated on the plate, the lemon zest and parsley (if using) and toss together until the shrimp are warmed through, about 1 minute. Serve with lemon wedges, if you like.

 

Yield: 4 servings

Serving size: ¼ recipe

Calories: 316

Fat: 20 g

Fiber: 0g

WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

1 T. maple syrup

2 tsp. yellow miso paste

1 tsp. distilled white vinegar

1 tsp. pure sesame oil

1/2 tsp. grated fresh ginger

1 clove garlic, minced

Nonstick cooking spray

2 salmon fillets (4 to 6 oz. each), 1/2 inch thick, with or without skin

8 oz. asparagus (about 12 spears), washed and with tough bottom ends removed

1/4 C. extra-virgin olive oil

Salt and freshly ground black pepper, to taste

 

In a small bowl, whisk together the maple syrup, miso, vinegar, sesame oil, ginger, and garlic. Set the mixture aside. Preheat the waffle iron on high. Coat both sides of the waffle iron grid with nonstick spray. Place the salmon (skin-side down, if it has skin) on the waffle iron and close the lid. While the fish is cooking, toss the asparagus with the olive oil and season with salt and pepper in another bowl. After 4 minutes, check on the fish. The salmon should be close to done. You should see no translucence on the edges. If your fillets are thicker than 1/2 inch or you’re unsure about whether the salmon is done, use a small, sharp knife to cut a small incision in the middle of the salmon. You should see only a trace of translucence in the middle. (The USDA recommends it reach an internal temperature of 145 degrees F as measured on an instant-read thermometer; I like mine about 135 degrees F.) Use a silicone brush to baste the salmon with the glaze, close the lid, and cook until the glaze becomes sticky, 1 minute more.  Remove the fish from the waffle iron, place the asparagus spears in the waffle iron, and close the lid. Cook the asparagus until just tender, 3 minutes. Thinner spears will finish cooking first. Remove the spears as they finish. Serve the asparagus alongside the salmon. If you have extra glaze, strain the garlic from it and serve it on the side or drizzle it over the fish. Variations: Spice up the glaze by adding a few drops of chili paste or hot sauce to it. Or substitute an equal amount of soy sauce for the miso paste.

Gourmet Tuna Pot Pie

Gourmet Tuna Pot Pie

Gourmet Tuna Pot Pie

All purpose flour for dusting

1 prepared pie dough

½ tsp. rosemary, finely chopped

Salt and freshly ground black pepper to taste

1 T. extra virgin olive oil

1 large leek, white and pale green part only, thinly sliced

1 large carrot, peeled, quartered and thinly sliced

8 ounces button mushrooms, sliced

4 T. heavy cream

3 (5 ounce) cans Albacore Tuna in Olive Oil, drained

 

Preheat oven to 375 degrees F. Spray an 8-inch baking dish with non-stick cooking spray. Dust a clean work surface lightly with flour. Place pie dough on work surface; sprinkle with rosemary, salt and pepper. Lightly dust top of dough with a bit of flour and press rosemary into surface of dough with rolling pin. Set aside. Place oil in a large skillet over medium high heat. Add leek, carrot and mushrooms and cook, stirring frequently, until leeks have softened, about 4 minutes. Stir in cream and let cook for 1 minute. Stir in tuna and remove from heat. Season with salt and pepper. Spoon into prepared baking dish. Place crust on top, trimming so an inch of excess dough extends beyond dish; roll and pinch excess dough to make a nice looking edge. Bake until crust is golden, and filling is heated through, about 18 minutes.

One Pan Coconut Curry Shrimp with Rice

One Pan Coconut Curry Shrimp with Rice

One Pan Coconut Curry Shrimp with Rice

 

2 tablespoons red curry paste

2 teaspoons curry powder

1 (14-ounce) can coconut milk

2 tablespoons packed light brown sugar

1 tablespoon rice vinegar

1 tablespoon less-sodium soy sauce

1/2 teaspoon crushed red pepper

1 teaspoon kosher salt

1 1/2 pounds medium shrimp, peeled and deveined

1 shallot, chopped

1 red or orange bell pepper, chopped

4 cups frozen rice

2 tablespoons chopped or chiffonade-cut fresh Thai basil

2 tablespoons chopped scallion, white and light green parts only

1/2 lime

 

Preheat the oven to 375°F, with a rack in the center position. ln a large bowl, whisk together the red curry paste, curry powder, and coconut milk, adding the coconut milk slowly to prevent lumps. Whisk in the brown sugar, rice vinegar, soy sauce, crushed red pepper, and salt. Add the shrimp, shallot, and bell pepper and toss to coat. Arrange the frozen rice around the sides of a 9 x 13-inch baking dish, leaving the center bare. Pour the shrimp and sauce into the center of the dish. Cover the dish with foil, transfer to the oven, and bake for 30 minutes. Uncover the dish and bake until the shrimp are pink and opaque and the rice is moist and tender, 5 to 10 minutes longer. Remove from the oven, toss the basil and scallion on top of the shrimp, and squeeze the fresh lime over it all. Serve hot.

Spanish-Style Garlic Shrimp

Spanish-Style Garlic Shrimp

Spanish-Style Garlic Shrimp (Tapas)

Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast iron skillet that’s been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but tsp. sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 tsp. dry sherry and 1 tsp. white vinegar.

 

14 garlic cloves, peeled
1 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and tails removed
1/2 C. olive oil
1/2 tsp. salt
1 bay leaf

1 (2-inch) piece mild dried chile, such as New Mexican, roughly broken, seeds included

1 1/2 tsp. sherry vinegar
1 tsp. chopped fresh parsley

 

Mince 2 garlic cloves and toss with shrimp, 2 tsp. olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes. Meanwhile, using flat side of chef’s knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tsp. olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard. Thinly slice remaining 8 garlic cloves. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

 

Teppanyaki Mustard Dipping Sauce

This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.

3 tsp. mayonnaise

2 tsp. Dijon mustard

2 tsp. lime juice

2 tsp. prepared horseradish

2 tsp. soy sauce

1 tsp. grated fresh ginger

Whisk all ingredients together in medium bowl.

 

Ginger-Soy Dipping Sauce

¼ C. Soy Sauce

3 tsp. Mirin

1 tsp. Sugar

1 tsp. Toasted Sesame Oil

1 Scallion, sliced thin

2 tsp. Grated fresh Ginger

1 clove Garlic, minced

Whisk all ingredients together in medium bowl.

Lobster Macaroni Salad

Lobster Macaroni Salad

Lobster Macaroni Salad

8 ounces elbow macaroni

1 to 1 1/2 cups diced cooked lobster meat, or about 8 to 12 ounces*

1 cup thinly sliced celery

3/4 cup to 1 cup mayonnaise, or to taste

2 teaspoons  lemon juice

1 tablespoon snipped fresh chives or chopped fresh dill

Dash salt, or to taste

Dash pepper, or to taste

Optional: Lettuce leaves, for serving

 

Cook the macaroni in boiling salted water following package directions. Drain and let cool thoroughly.  In a large bowl, combine the macaroni, lobster, and celery. Add 3/4 cup of mayonnaise, lemon juice, and the snipped chives or dill. Toss to blend. Add more  mayonnaise to moisten, if desired.  Taste and add salt and freshly ground black pepper, as needed.  Cover and chill until serving time. Just before serving time, line a serving bowl with lettuce. Spoon the lobster macaroni salad into the lettuce-lined bowl.  *Three to four 1 pound lobsters should yield about 12 ounces of meat.

Muffin Tin Crab Cakes

Muffin Tin Crab Cakes

Muffin Tin Crab Cakes

 

1 pound crabmeat

2 C. fresh whole-wheat breadcrumbs,

½ red bell pepper, minced

3 scallions, sliced

¼ C. mayonnaise / Light Mayonnaise / Low-Fat Mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as Tabasco

½ tsp. celery salt

¼ tsp. freshly ground pepper

¼ tsp. Old Bay Seasoning, optional

6 lemon wedges, for garnish

 

Preheat oven to 450°F. Generously coat a 12-cup. nonstick muffin pan with cooking spray. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cup. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about ⅓ C. crumbs.

 

I personally would rather have more fat and calories and eat real mayonnaise with 6-8 natural ingredients (less if you make your own!), rather than a processed version (it’s called mayonnaise DRESSSING then) with 13-17 ingredients. I looked at the olive oil mayo, and it’s no better than the others. It still contains soybean oil, and other “non natural” ingredients and is only 10 calories less than Real Mayo.

 

Yield: 6 servings

Calories: 255 / 212 / 199

Fat: 12g / 7g / 5g

Fiber: 4g / 4g / 4g

 

Calories per T.

 

Low-Fat Mayo: 15

Canola Cholesterol Free: 40

Light Mayo: 35

Olive Oil: 60

Mayo: 70

Prince Fish

Prince Fish

Prince Fish

1 1/4 lb. cod fillets

1 tsp. salt

1 C. boiling water

1 C. milk

6 large shrimp, peeled and cooked

12 asparagus stalks

Sauce:

2 T. butter

3 T. flour

1 1/4 C. chicken broth

1 C. heavy cream

4 T. sherry, white wine or white grape juice

Salt and white pepper

 

Preheat oven to 350-degrees. Cut fillets into 3-inch pieces. Put them into a 9×13-inch baking dish, sprinkle with salt. Melt butter in a skillet, whisk in flour. Stirring, add stock and cream. Simmer sauce uncovered until slightly thickened. Add sherry, salt and pepper to taste. Arrange the poached fish on a warm platter. Place three shrimp on both ends, arrange asparagus between fish pieces and lengthwise on platter. Drizzle sauce over fish. Serve remaining sauce and asparagus on the side.

Pan-Seared Sea Scallops with Citrus Tarragon Butter

Pan-Seared Sea Scallops with Citrus Tarragon Butter

Pan-Seared Sea Scallops with Citrus Tarragon Butter

1 ½ pounds large sea scallops (about 24 large scallops)

3 tablespoon olive oil, or more as needed

½ teaspoons sea salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter, or more as needed

Juice of 2 oranges

Juice of 1 lemon

1 tablespoon chopped fresh tarragon (or chives or chervil)

Rinse the scallops under cool water, pat dry with a paper towel, and place them in a shallow bowl or on a plate. Drizzle with 1 tablespoon of the olive oil, sprinkle with the salt, black pepper, and cayenne pepper and toss gently to coat. Heat 1 tablespoon of the butter with the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until the butter melts and sizzles. Working in batches, place the scallops in the hot skillet, leaving about ½ inch between each scallop. Sear the scallops, undisturbed, for 1 ½ to 2 minutes per side, until they are opaque and light golden around the edges. The scallops will continue to cook after they’re out of the pan so it’s better to undercook than overcook them. Remove the scallops from the pan and place them on a platter and cover loosely with foil to keep warm. Repeat with the second and possibly third batch of scallops, adding more butter and oil to the pan as needed. When all the scallops have been cooked, pour the orange juice, lemon juice, and tarragon into the skillet, scraping up the brown bits from the bottom of the pan. Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half. Remove the pan from the heat and stir in the remaining tablespoon of butter until it melts. If the scallops have cooled too much, return them to the pan with the sauce to warm very briefly over medium heat before serving. Serve the scallops warm, with the sauce spooned over them.

Crab and Garlic Fried Rice

Crab and Garlic Fried Rice

Crab and Garlic Fried Rice

4 cups cooked long-grain white rice, refrigerated for at least 1 to 2 days

2  tablespoons clarified butter

2 tablespoons chopped garlic

1 teaspoon kosher salt

5 large egg yolks, beaten well

6 ounces lump crabmeat, picked over for cartilage and shells (about l cup)

 

Take the rice out of the refrigerator 30 minutes before cooking. Heat a small cast-iron skillet over medium heat. Add the butter and as soon as that gets hot, add the garlic. Cook for 1-2 minutes, stirring often, until the garlic is fragrant and just starting to turn light golden. Do not let it brown. Add the rice and salt, stir, and reduce the heat to low. Cover and cook for 3 minutes, stirring every 30 seconds or so, until the rice is hot. Remove the lid and add the egg yolks. Stir continuously for about 2 minutes. Don’t let the egg form a crust on the bottom of the pan—the idea is to coat all the rice with the egg and to let the egg just set but not scramble. The rice should look moist. Add the crabmeat and cook for 30 seconds. Remove from the heat, cover, and let rest for 1 minute before serving.

Pan-roasted Clams with Sake

Pan-roasted Clams with Sake

Pan-roasted Clams with Sake

2 1/2 pounds small littleneck or Manila clams

1 tablespoon expeller-pressed vegetable oil

1/2 cup sake

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 cup thinly sliced scallions, white and light green parts

Kosher salt, if needed

Scrub the clams thoroughly with a brush under cold running water. Drain them in a colander and pat them dry with a paper towel.  Heat a large sauté pan over high heat. When the pan is very hot, add the oil and immediately add the clams. Give them a shake, and cook for one minute. Add the sake, and cover with a tight-fitting lid. Cook for another minute, shaking the pan every 10 seconds. Check the clams: If most of them are open, cover again until all the clams are open, again shaking the pan a little. If only a few have opened, lower the heat and continue to cook, removing clams as they open.

When all the clams have opened, remove the pan from the heat and add the butter (and any clams you removed). Add the scallions and swirl until all the butter is melted. Taste, and season with salt if necessary.

Shrimp, Cabbage, and Carrot Potstickers

Shrimp, Cabbage, and Carrot Potstickers

Shrimp, Cabbage, and Carrot Potstickers

2 tablespoons dark sesame oil
1 tablespoon minced fresh garlic
1/2 cup finely grated carrot
2 cups thinly sliced napa (Chinese) cabbage
4 teaspoons chili garlic sauce, divided
5 tablespoons lower-sodium soy sauce, divided
1 1/4 pounds large shrimp, peeled, deveined, and finely chopped
40 gyoza skins or wonton wrappers
Cornstarch
1 1/3 cups plus 1 Tbsp. water, divided
3 tablespoons honey
1 tablespoon rice vinegar
Cooking spray
order ingredients
Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp. Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions. Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently. Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture. How To: Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.

Yield: 8 servings
Serving Size: 5 Potstickers, 1 T. sauce

Calories:  195
Fat: 4.3g
Fiber: 1g

Thai Crab Coconut Soup

Thai Crab Coconut Soup

Thai Crab Coconut Soup

1 oz. onion, peeled and minced
1 oz. ginger, peeled and minced
1 oz. garlic, peeled and minced
2 oz. lemongrass, crushed and minced
1 large T. red curry paste
1 red onion, peeled and thinly sliced
1 large russet potato, peeled and large diced
½ gallon chicken broth, low sodium
12 oz. coconut milk, lite variety
1 lb. fresh Dungeness crab claws
1 oz. cilantro, chopped

In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.

Seared Tuna with Japanese Salsa

Seared Tuna with Japanese Salsa

Seared Tuna with Japanese Salsa

2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
1 tsp. minced or pressed garlic
Salt and pepper
2 tsp. vegetable oil
1/4 C. sake
2 T. soy sauce
3/4 C. finely chopped tomatoes
2 T. finely chopped green onion
1 T. chopped fresh cilantro
1 T. lemon juice
6 to 8 slices peeled avocado (3 to 4 oz. total)

Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 T. soy sauce around steaks; remove from heat. Let cool, turning fish often. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining T. soy sauce.. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Yield: 2 servings
Calories: 340
Fat: 18g
Fiber: 1.9g

Spicy Shrimp and Citrus Salad

Spicy Shrimp and Citrus Salad

Spicy Shrimp and Citrus Salad

3-4 cups spinach, kale, or lettuce
1 grapefruit, cut into segments
1 orange, cut into segments
1 blood or cara cara orange, cut into segments
1/2 red onion, sliced

15-20 shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil or avocado oil
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon garlic granules
1/4 teaspoon fine sea salt
Pinch cayenne powder, omit if you don’t love spicy

1/2 cup fresh grapefruit juice
2 tablespoons avocado or extra-virgin olive oil
1 teaspoon dijon mustard
1 teaspoon freshly grated ginger
1 teaspoon honey
Pinch fine sea salt

In a bowl place spinach, kale, or lettuce. Add in citrus segments and sliced onion and set aside. In a bowl combine shrimp with spices. In a skillet heat oil and add in shrimp. Let cook for 8 minutes, tossing often, until shrimps are fully cooked and opaque. While cooking whisk together dressing ingredients. Add shrimp to the salad. Dress with the dressing and serve.

Garlic Basil Shrimp

Garlic Basil Shrimp

Garlic Basil Shrimp

2 T. olive oil
1 1/4 lb. large shrimp (20 to 25 per lb.), peeled and deveined
3 garlic cloves, minced
1/8 tsp. 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

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute 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.

Yield: 4 servings
Calories: 260
Fat: 10g
Fiber: 1g

Cook’s Illustrated Spanish-Style Garlic Shrimp

Cook’s Illustrated Spanish-Style Garlic Shrimp

Cook’s Illustrated Spanish-Style Garlic Shrimp

Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast iron skillet that’s been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but tsp. sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 tsp. dry sherry and 1 tsp. white vinegar.

14 garlic cloves, peeled
1 lb. large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
1/2 C. olive oil
1/2 tsp. salt
1 bay leaf
1 (2-inch) piece mild dried chile, such as New Mexican, roughly broken, seeds included
1 1/2 tsp. sherry vinegar
1 tsp. chopped fresh parsley

Mince 2 garlic cloves and toss with shrimp, 2 tsp. olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes. Meanwhile, using flat side of chef’s knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tsp. olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard. Thinly slice remaining 8 garlic cloves. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

Big Easy Shrimp

Big Easy Shrimp

Big Easy Shrimp

2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 can (16 oz.) chopped tomatoes
1 bay leaf
1/2 tsp. ground black pepper
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 lb. medium shrimp, peeled and deveined

Cook the bacon in a large skillet, over medium heat until crisp. Place on a paper towel-lined plate to drain. Crumble when cool. Remove and discard all but 1 T. of drippings from the skillet. In the hot drippings over medium heat, cook the onion, bell pepper and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce and hot pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.

Yield: 4 servings
Calories: 185
Fat: 4g
Fiber: 3g

Sweet Basil Gnocchi with a Shrimp & Chardonnay Cream Sauce

Sweet Basil Gnocchi with a Shrimp & Chardonnay Cream Sauce

For Gnocchi:
2 lb. baked potatoes
½ C. basil, finely chopped
Salt to taste
1 large egg
1 ½ tsp. unsalted butter, melted
1 ½ C. all purpose flour
2 tsp. olive oil

For Sauce:
2 tsp. olive oil
1 tsp. garlic, chopped
1 tsp. shallots, chopped
1 pound medium-sized shrimp (or substitute shrimp for two 6-oz. chicken breasts, cooked and diced)
1 C. sweet peas
1 C. chardonnay
1 C. cream
1 tsp. unsalted butter
1 2-oz. block of parmesan cheese

Peel and dice potatoes, then place in a large sauce pot with cold water to cover. Add salt and bring water to a boil over high heat. Lower heat and simmer for about 30 minutes or until the potatoes are cooked. Drain and mash. Place a stock pot on the stove with two quarts of water, a tsp. olive oil and a pinch of salt, and bring to a boil. Place the mashed potatoes into a bowl. Add flour a little at time. Add the egg and the butter, blend well. Add the basil and salt & pepper, mix well. Continue to add flour slowly, blending well after each addition. The amount of flour will vary depending upon the moisture in the potatoes. You should add sufficient flour to make dough that is smooth and elastic enough to form into gnocchi easily. Place ½ C. flour in a small bowl. Break off a workable amount, roll into tube shape and cut into desired size. Next, dust the gnocchi in the flour bowl and place onto a cookie sheet lined with wax paper until sauce is made.. Once all gnocchi is ready to cook, drop into boiling water for 5 minutes or until gnocchi floats to the top. Remove with a slotted spoon and set aside in a bowl with a tsp. olive oil until all is cooked. Then add to the sauce when ready.

Wash and clean shrimp or chicken breast and set aside. If you using shrimp make sure they are peeled and deveined; tail may or may not be left on according to preference. Sauté shrimp or chicken until almost cooked through. Set aside and dice when cooled. Place a medium-sized sauté pan onto the stove with a tsp. olive oil over medium high heat. Add garlic, shallots and sauté for 1 minute. Next, add shrimp or diced chicken breast turning over once the shrimp start to get pink and adding white wine and cream. Simmer until slightly thickened. Add salt and pepper to taste. Add sweet peas and gnocchi, mix well. With a vegetable peeler shave parmesan cheese into pan with sauce. Simmer about 5 minutes, while blending in cheese.. Add butter to the sauce and stir. Serve and top off with a little chopped parsley for garnish.

Coconut and Lemongrass Marinade

Coconut and Lemongrass Marinade

Lemongrass contains citrol, the same flavor component that’s in lemon zest, and has a similarly citrus-like flavor and aroma that’s especially prized in Southeast Asian cuisines.

1 stalk lemongrass, ends trimmed, quartered
2 large shallots, peeled
3 red Fresno chiles or red jalapeños, stemmed
2 thick slices fresh ginger
2 garlic cloves, crushed
1 tsp. kosher salt
1 can (14 oz.) coconut milk
Juice and zest of 2 limes

Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced. Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.

Salt-Roasted Clams with Garlic Butter

Salt-Roasted Clams with Garlic Butter

Roasting clams on a bed of salt and herbs until they open allows them to develop a rich flavor undiluted by steam or liquid. Once the salt cools and can be comfortably handled, you can spoon it into a glass jar to reuse it for salt roasting in the future. A simple garlic butter enriches the notorious leanness of the clams. Clams number among the best seafood choices for consumers concerned about the environmental impact of their food choices because they’re abundant and can generally be farmed without pollution, as well as wild harvested without seriously impacting the oceanic ecosystem.

4 pounds littleneck clams
Coarse unrefined sea salt, to line the baking dish
2 sprigs rosemary
2 sprigs thyme

2 T. unsalted butter
2 cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1/2 C. white wine
2 T. chopped fresh flat-leaf parsley
1 tsp. chopped fresh oregano

Preheat the oven to 350°F. Scrub the clams under cold water to remove any grit or other debris adhering to them. Discard any clams that do not close when you tap on them. Line a large baking dish with coarse sea salt to a depth of V2 inch. Scatter the rosemary and thyme over the salt and nestle the clams in a single layer into the bed of salt and herbs. Roast for 10 to 15 minutes, until the clams open, discarding any clams that fail to open after 15 minutes. As the clams bake, make the garlic butter. Melt the butter in a small saucepan over medium heat. When it foams, stir in the garlic and red pepper flakes and fry’ until the garlic softens, just a few minutes. Pour in the white wine and simmer until it reduces by half, about 6 minutes. Plate the clams in shallow bowls. Pour the butter sauce over the clams, sprinkle with the parsley and oregano, and serve.

Roger’s Scampi

Roger’s Scampi

1 lb. Large prawns
4 tsp. butter
1/4 C. Olive oil
5 Cloves fresh garlic, minced
1/8 tsp. each sweet basil, oregano
Juice of 1 lemon
Salt and pepper to taste
1/4 C. Triple Sec or Cointreau

Shell and devein prawns; rinse and drain. Melt butter in medium skillet; add olive oil, garlic, basil and oregano and lemon juice. Sauté for 1 minute. Add prawns and cook until pink. Add salt and pepper and Triple Sec and cook on high until liquid is reduced by 3/4. Serve over pasta or rice.

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes

4 x Fillets Cod
Sea salt & black pepper
Zest of 1 lemon
Juice of 1 lemon
Good glug of olive oil

Sorrel Salsa Verde

1/2 Clove of garlic – Crushed and finely chopped
2 Anchovy fillets – Finely chopped
Small handful of sorrel – Finely chopped
Small handful of parsley leaves – Finely chopped
Large handful of basil leaves – Finely chopped
Generous sprinkle of sea salt
Generous sprinkle of black and white pepper
1 Tsp Dijon mustard
1 Small glug of red wine vinegar
Generous glug of good quality extra virgin olive oil

Start by marinating the cod fillets by evenly covering them with lemon juice, zest, seasoning and oil, cover and place in the fridge for as long as you have. Next combine all salsa verde ingredients together, ensuring you’ve chopped it all as finely as possible (you can use a blender but I prefer it to be hand cut). Make sure you try it and adjust seasoning accordingly. Cover and place in the fridge for the flavours to combine and intensify. Bring to the boil a large pan of water and add in a handful (roughly a third) of the mint leaves plus a sprinkle of salt before adding the potatoes and cooking for 7-10 minutes or until the potatoes become soft. Once the potatoes are cooked drain the water and add in the remaining mint leaves plus the seasoning, a large knob of butter and a glug of oil. Slightly mash with the back of the spoon or fork. Cover to keep warm or let cool and reheat when you’re ready to serve. Once you’ve thoroughly washed the spinach add to a pan over a medium heat along with a small amount of seasoning and cover until the leaves wilt. Drain or squeeze out the excess liquid prior to serving. For the cod fillets, place a large frying pan over a medium to high heat and allow to heat up for a minute or so then place the fillets in the pan skin side down (your marinade should be oily enough to ensure the skin doesn’t stick but if not add a small glug of oil to the skin of the fish along with an extra sprinkle of salt then place face down in the pan). Allow to cook here for around 2-3 minutes until the skin crisps. If the fillets are quite thick transfer to a baking dish and allow to cook on 190 degrees Celsius for a further 3-4 minutes until the fish is cooked through. Once cooked allow to rest under foil for 2-5 minutes before serving.
Plate up by starting with the spinach in the centre of the plate followed by the crushed minted new potatoes on top. Place the fillet of cod on the potatoes and finish by adding a generous dollop (or two) of salsa verde.

Shrimp & Pepper Noodle Bowl

Shrimp & Pepper Noodle Bowl

2 pkg shrimp flavored ramen noodles
8 oz. pkg. cooked medium shrimp
1 C. bell pepper strips
1/4 C. chopped green onions
1 tsp. soy sauce
2 tsp. chopped fresh cilantro
1/2 tsp. tabasco sauce

Bring 4 C. of water to a boil in large saucepan over high heat. Reserve seasoning packets from noodles. Set aside. Break up noodles. Add to water. Add shrimp and bell pepper; cook for 3 minutes. Add seasoning packets, green onions, soy sauce and tabasco sauce; cook 1 minute. Garnish with cilantro. Makes 4 servings.

Sheet Pan Suppers: Honey-Orange Shrimp with Baby Bok Choy

Sheet Pan Suppers: Honey-Orange Shrimp with Baby Bok Choy

Honey-Orange Shrimp With Baby Bok Choy1 ½ pounds 26/30 count raw shrimp, peeled and deveined, tails removed
1 tsp. grated orange zest
¼ cup plus 3 T. freshly squeezed orange juice
¼ cup extra-virgin olive oil
2 T. hot sauce
1 T. Dijon mustard
2 cloves garlic, minced
Cooking spray
2 T. unsalted butter, melted
2 T. honey
1 T. soy sauce
Pinch of crushed red pepper flakes
1 pound baby bok choy, sliced lengthwise into quarters

Place the shrimp, orange zest, ¼ cup orange juice, olive oil, hot sauce, Dijon mustard and garlic in a medium-size bowl or gallon-size zip-top bag, and toss to combine. (Seal the bag and shake gently.) Cover the bowl and marinate the shrimp in the fridge for 20 to 30 minutes. Meanwhile, preheat the oven to 400 degrees with a rack in the center position. Mist a sheet pan with a lip with cooking spray. Whisk together the butter, honey, soy sauce, red pepper flakes and remaining 3 T. orange juice in a small bowl. Place the bok choy on the sheet pan, drizzle with the dressing, and toss to coat. Spread out the bok choy in a single layer. Roast the bok choy, rotating the pan halfway through, until it starts to brown and the sauce has thickened, about 25 minutes. Add the shrimp and its marinade to the pan in a single layer over the bok choy, and roast until the shrimp are bright pink and just cooked through, an additional 8 to 10 minutes. Serve hot.

Ultimate Party Crab Bites

Ultimate Party Crab Bites

2 C. breadcrumbs (plus another cup for coating finished balls)
16oz crabmeat
8oz Monterey jack cheese, shredded
8oz cream cheese, at room temperature
3 large eggs
½ C. mayonnaise
1 medium onion, finely diced
1 red bell pepper, finely diced
¼ C. parsley, chopped
2 jalapeno peppers, finely diced
1 T. Old Bay seasoning
1½ tsp. salt
A few cranks of fresh ground black pepper
Vegetable oil for frying

In a large mixing bowl, combine all ingredients (except 1 C. of reserved breadcrumbs). Scoop and form into bite sized balls. Roll balls in breadcrumbs. Place on a large platter and chill for a half of an hour. Heat 1″ of oil in a large frying pan until a deep fry thermometer registers at 350º. Fry the crab bites until golden brown. Drain on paper towels and place on a cookie sheet in a 200º oven to keep them warm while you fry the rest of them up. Serve with cocktail sauce, tartar sauce and lemon wedges. (Remoulade?)

Stir-Fried Shrimp with Rice Noodles

Stir-Fried Shrimp with Rice Noodles

1/2 package brown rice noodle (about 7 oz)
2 T. low sodium soy sauce or braggs amino acids
1 T. honey
1 T. cornstarch
1 T. cold water
1 T. canola or vegetable oil
1 garlic clove, minced
1 tsp. ginger, minced
1 C. fresh snow peas, chopped
1 pound large raw shrimp, peeled and deveined (i used frozen shrimp that I defrosted)
1 C. carrots, grated
1 14-15 oz. can baby corn, cut into 1-inch pieces
1 T. toasted sesame seeds, optional

Take 1/2 package of rice noodles, break in half, and cook according to package directions. In a small bowl stir together the soy sauce, honey, cornstarch, cold water and set aside. Heat a wok or a large sauté pan over medium/high heat with oil and add the garlic, ginger, snow peas and shrimp, and sauté for 2 minutes stirring continuously. Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken. Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through. Serve.