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Archive for the ‘seafood’ Category

Baked Salmon

Baked Salmon

Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Directions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Original recipe makes 2 servings

Recipe found here: Baked Salmon

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Bonefish Grill Bang Bang Shrimp

Bonefish Grill Bang Bang Shrimp

Ingredients
1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch, to coat the shrimp in

Directions:
1 Mix mayo and sauces for coating.

2 Bread shrimp in cornstarch.

3 Deep fat fry the shrimp until lightly brown.

4 Drain on paper towel, put shrimp in a bowl and coat with the sauce.

5 Serve in a lettuce lined bowl, top with chopped scallions.

Recipe found here: Bonefish Grill Bang Bang Shrimp

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seafood chowder

Durty Nelly’s Seafood Chowder

2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor’s
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod,
cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper

In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5
minutes. Season with salt and pepper to taste.

Serves 8

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Basil Parmesan Shrimp

Basil Parmesan Shrimp

Ingredients
1/2 cup olive oil, divided
1/4 cup minced fresh basil
1 tablespoon white vinegar
1 tablespoon plus 1/2 cup grated Parmesan cheese, divided
1/2 teaspoon sugar
1 pound uncooked large shrimp, peeled and deveined
Lettuce leaves
1/4 cup butter, cubed

Directions
For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan cheese and sugar in a saucepan over low heat. Meanwhile, combine shrimp and remaining cheese.

In a large skillet, heat butter and remaining oil. Add shrimp; saute for 3-4 minutes or until shrimp turn pink. Drain on paper towels. Serve on lettuce; drizzle with warm dressing. Yield: 4-6 servings.

Recipe found here: Basil Parmesan Shrimp

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spicy shrimp noodle bowl

Spicy Shrimp Noodle Bowl

Ingredients
1 (8.2-oz.) package teriyaki-flavored Asian-style noodles
2 (14.5-oz.) cans chicken broth
1 pound peeled and deveined, medium-size raw shrimp (3 1/40 count)
1/4 cup spicy Szechuan sauce
2 cups shredded napa cabbage
1 cup fresh snow peas, trimmed and cut into 1-inch pieces
3/4 cup shredded carrots
1/4 cup loosely packed fresh cilantro leaves
3 green onions, thinly sliced

Preparation
1. Cook noodles according to package directions; drain.

2. Stir together flavor packet from noodles and chicken broth in a 3-qt. saucepan. Bring to a boil; add shrimp, and cook 3 minutes. Stir in Szechuan sauce and next 3 ingredients. Cook 2 minutes. Stir in noodles, cilantro, and green onions.

Note: We tested with Annie Chun’s All Natural Asian Cuisine Teriyaki Meal Starter and House of Tsang Szechuan Spicy Stir Fry Sauce.

Recipe found here: Spicy Shrimp Noodle Bowl

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New England Clam Chowder

New England Clam Chowder

Ingredients
4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Directions
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.

Recipe found here: New England Clam Chowder

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coconut shrimp

Coconut Fried Shrimp with Mango Horseradish

Ingredients
Breading:
1 cup shredded coconut
1 1/2 cups (Japanese breadcrumbs), slightly crushed

Sauce:
1 cup diced mango, fresh or frozen
1 tablespoon granulated sugar
1 teaspoon Sriracha
1/4 cup horseradish

Beer Batter:
1 1/2 cups lager beer
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Cajun spice
1 egg yolk
Shrimp:
1 cup seasoned all-purpose flour
Salt and ground white pepper
2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on
8 cups vegetable oil

Directions
For the breading: In a small bowl, blend the panko and coconut and hold at room temperature until breading.

For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.

Cook’s Note: When blending hot liquids, remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

For the batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.

For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.

Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

Recipe found here: Coconut Shrimp with Mango Horseradish

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Fisherman's Seafood Bouillabaisse

Fisherman’s Seafood Bouillabaisse

Ingredients
1 tablespoon olive oil
1-1/2 cup fresh chopped red onion, ,
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoons ground cayenne (red pepper), to taste
2 cup low sodium vegetable broth, or chicken broth
2 cup dry white wine
1 medium tomatoes, chopped
1 yellow tomatoes, equal to 2 cups
1/2 teaspoons salt, optional
1 teaspoon ground thyme
2 bay leaves
Pinch crushed saffron
1 lb raw medium shrimp, peeled and deveined
1 lb large scallops, cut in half
1 lb fresh cod fillets, or grouper fillet, cut into bite-size pieces
1 lb catfish fillets (wild), cut into bite-size pieces
4 ounces snow crab cocktail claws

Directions
In a large stew pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, approximately 4 minutes.

Stir in the cumin, red pepper, and cook for 1 minute.

Stir in the broth, wine, red tomato, yellow tomato, salt, thyme, bay leaves, and saffron.

Simmer, uncovered, for about 15 minutes.

Wash the seafood in cold water and pat dry. Add it to the broth mixture and bring to a boil over high heat.

Reduce the heat to low, cover, and simmer until the seafood is opaque, 10 to 15 minutes

Recipe found here: Fisherman’s Seafood Bouillabaisse

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Seafood Bisque

Ingredients
1 stick butter
4 stalks celery, chopped
1 can or jar chopped pimiento
1 large onion, chopped
2 teaspoons white pepper
2 teaspoons black pepper
1 teaspoon garlic
1 teaspoon dill weed
1 pound crabmeat
1 pound shrimp
2 quarts half & half

Directions
In large pot, sauté butter, celery, pimiento, and onion. Add both peppers, garlic, and dill weed. Gradually add half & half. Cook on low heat, stirring constantly, until creamy. Do not let soup boil. When soup is creamy, add crabmeat and shrimp. Ready to serve when shrimp and crabmeat are cooked.

Recipe found here: Seafood Bisque

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Tropical Fish and Chips

Ingredients
For the ceviche
1 Pound halibut, cut into ½ inch cubes (snapper and grouper work well too)
6 Shrimp, peeled and deveined, tails removed
1 Tablespoon lime zest
1 Tablespoon orange zest
1 Cup orange juice
1 Cup lime juice
1 Shallot, minced
1 Habanero pepper, seeded and diced (use Fresno pepper for a milder taste)
4 Tablespoon yellow bell pepper, diced
3 Tablespoon olive oil, for garnish
2 Tablespoon chopped cilantro, for garnish (optional)
Salt and freshly ground black pepper to taste

For the plantain chips
3 Green plantains
3 Cup canola oil, for frying
Kosher salt to taste

Preparation
Step 1: To make the ceviche, place all the ingredients (except cilantro and olive oil) in a large glass bowl and stir to combine. Cover and refrigerate for at least 1 hour and up to 3 hours. Season with salt and freshly ground pepper.

Step 2: To make plantain chips, peel plantains and cut into ½-inch wheels. In a large frying pan heat canola oil to 325° F. Add the wheels in 3 batches and fry until lightly golden, about 3-4 minutes. Lower the heat to keep oil warm. Transfer plantain wheels to a plate lined with paper towels and cool for 3 minutes.

Using the bottom of a small pan flatten each wheel to the thickness of a potato chip. Increase heat to medium-high and fry plantain chips until crisp, about 2 minutes. Drain chips on paper towels and sprinkle with Kosher salt.

Step 4: Place some ceviche in 4 chilled martini glasses. Drizzle with a few drops of olive oil and garnish with chopped cilantro, if using. Serve crunchy tostones on the side.

Recipe found here: Tropical Fish and Chips

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