Recipe of the Day: Basil Parmesan Shrimp *National Shrimp Day*

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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Recipe of the Day: Spicy Shrimp Noodle Bowl *National ‘Eat Your Noodles’ Day*

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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Recipe of the Day: New England Clam Chowder *National New England Clam Chowder Day*

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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Recipe of the Day: Coconut Shrimp with Mango Horseradish *National Fried Shrimp Day*

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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Recipe of the Day: Fisherman’s Seafood Bouillabaisse *National Bouillabaisse Day*

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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Recipe of the Day: Seafood Bisque *National Seafood Bisque Day*

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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Recipe of the Day: Tropical Fish and Chips

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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Recipe of the Day: Aloha Tuna Steaks

Aloha Tuna Steaks

Ingredients

2 sheets (12×18-inches each) Reynolds Wrap® Non-Stick Foil
2 (5 ounce) tuna or swordfish steaks
1 (8 ounce) can pineapple chunks in juice, drained
2 tablespoons teriyaki sauce
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
1 cup frozen mixed vegetables for stir fry (any combination)

Directions
Preheat oven to 450 degrees F or grill to medium-high.

Center one tuna steak on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; top with pineapple chunks. Combine teriyaki sauce, ginger and salt; spoon over tuna and pineapple. Arrange vegetables beside tuna.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 16 to 18 minutes on a cookie sheet in oven.

OR Grill 8 to 10 minutes in covered grill.

Recipe found here: Aloha Tuna Steaks

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Recipe of the Day: Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad

Ingredients
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Directions
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Recipe foud here: Bacon Ranch Pasta Salad

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Recipe of the Day: Coconut Shrimp *National Shrimp Day*

Ingredients
Canola or safflower oil, for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt, eyeball it in palm of hand
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
1 lime
1 cup shredded coconut
2 egg whites
1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter

Directions
Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.

Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.

Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

Recipe found here: Coconut Shrimp

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