Category Archives: Seafood

image_printPrint to PDF too!
Main Course, Pasta and Rice Dishes, Seafood

Creamy Cajun Shrimp

This creamy cajun shrimp dish is so tasty and quick to make.
You can adjust the spices to your liking.
You can also sub half the shrimp for raw bay scallops.

Creamy Cajun shrimp
Creamy Cajun shrimp

Ingredients;
1 LB cleaned  raw shrimp (16-20 to a LB size or smaller-leave on the tails)
1/2 cup heavy cream
3 TBLS butter
1 TSP fresh minced parsley
1 TBLS minced shallot
1 garlic clove minced
1/4 cup dry white wine
1 TBLS Paul Prudhomme’s seafood magic (adjust this up or down to your liking)
1/2 TSP cayenne pepper
a dash or two of smoked paprika
2 cups cooked white rice or whatever type you want

Directions;
In a large skillet add the butter, shallot, garlic and shrimp..
Sauté for just a minute or two.
Add the wine and cook it off for a few minutes.
Add all the other ingredients except the cream.
Bring it up to a simmer.  Add the cream and stir a few more minutes.  The sauce will thicken slightly.
Serve over the cooked rice as much as you like.
Pictured is on the light side.

Appetizers and Finger Foods, Lower Carb Recipe, Seafood

Bacon Wrapped Stuffed Shrimp

These Bacon wrapped stuffed shrimp are excellent as an appetizer or a meal.
You can change the stuffing  to  my crab cake recipe mixture or add jalapeno to the cream cheese recipe below.

Bacon wrapped stuffed shrimp
Bacon wrapped stuffed shrimp

Ingredients;

1LB very large shrimp, 12 to a pound size or larger is best
8 oz cream cheese at room temperature
1 TBLS chives, minced
1 small garlic clove minced
4-5 slices of bacon
Salt and pepper to taste

Directions;

Buy raw shrimp, frozen or defrosted. The shell is removed leaving just the tail shell on. Devein them and butterfly cut them by cutting just enough to open them up flat on a baking sheet.
Mix all the other ingredients, except the bacon.
Stuff the butterflied side of the shrimp with about 1 TBLS of the cream cheese mixture. Cut the bacon into pieces just large enough to wrap around the shrimp twice. Place a toothpick through the shrimp to hold the bacon in place.
Bake at 425 for 10-12 minutes and then turn over to broil for a few minutes on high until browned.

American Cuisine, Pasta and Rice Dishes, Seafood, Soups & Stews

New England Style Seafood Chowder

This New England Style Seafood Chowder is so rich and tasty.
I serve it several ways.
Pictured are in a bread bowl and tossed with pasta.

New England Style Seafood Chowder in a bread bowl
New England Style Seafood Chowder in a bread bowl
New England Style Seafood Chowder with pasta
New England Style Seafood Chowder with pasta

You can also serve it with rice if you like. Whatever pleases you!!
Check for taste before adding salt as the seafood can be enough.

Ingredients;
32 oz seafood stock, bought in a container or fresh from the market
1 stick and 4 TBLS unsalted butter, divided
2 stalks of celery chopped fine
3 red potatoes, peeled, boiled and small cubed
1 large onion, minced
2 cups heavy cream
1 cup whole milk
1/2 TSP dried thyme
Two 4oz raw lobster tails, shelled and each cut into 3 pieces
8 large raw shrimp, peeled and deveined
8  large raw sea scallops
4oz of fresh chopped clams from the market OR two 6oz cans of chopped clams, I like the Snow’s brand
1/2 cup of flour
salt and pepper to taste

Directions;
Place 4 TBLS butter in a pot large enough to accommodate all the ingredients and cook the celery and onion until translucent, but not browned.
Add all the other ingredients except one cup of stock, seafood, flour and remaining butter.
Bring to a simmer.
In a small pot cook the remaining butter and flour over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the broth and then add to the stock and onion mixture. Simmer until it begins to thicken.  Add the seafood and simmer for another 5 minutes or until the seafood is cooked. The seafood cooks in a few minutes.
Serve in a bowl or bread bowl. I used a large Italian round bread but a sourdough round bread would work too. Just cut the top off and dig out the middle to fit the chowder.
Sounds odd, but it was good over pasta dusted with grated pecorino cheese too!!

 

 

Italian, Pasta and Rice Dishes, Seafood

Mussels in White Wine Sauce

These Mussels in white wine sauce can be served by themselves or over pasta.
They cook in minutes and are delicious !!

Mussels in white wine sauce
Mussels in white wine sauce

Ingredients;

1LB fresh raw mussels
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
1/2 cup dry white wine
dash of red pepper flakes
1 cup of milk

Directions;
Soak the mussels in the milk for about 30 minutes and remove the little black  beard as it is called.  The milk will make the mussels release any sand they might have in them.
Rinse them off and in a pot big enough to have one layer boil an inch or so of water.  Place the mussels in the boiling water and simmer a few minutes as they open.
Discard any that do not open. Remove them from the water but save the mussel juice. Drain the mussel juice through a sieve saving about 1 cup. Set aside.
In a sauce pan melt the butter and sauté the garlic a minute or so.
Add all the other ingredients to the sauce pan with the butter and garlic and bring to a simmer.
Serve with a crusty bread or over 12oz of cooked linguine.

 

American Cuisine, Seafood

Salmon BLT Sandwich

This Salmon BLT Sandwich is easy to put together and very tasty.
Great for a luncheon served with my potato salad recipe.

Salmon BLT Sandwich
Salmon BLT Sandwich

Ingredients;

4oz-6oz cooked Salmon filet (grilled, baked or store bought, warm or cold)
the bread of your choice, lightly toasted. Pictured is Ciabatta
Lettuce of your choice
sliced tomato
2 slices of cooked bacon, any type
Mix together;
2 TBLS Mayonnaise
a sprinkle of fresh or dried chives
a sprinkle of capers
a splash of lemon juice
Black pepper to taste

Directions;
Assemble the sandwich using the mayo mixture spread on both sides of the bread.

Italian, Main Course, Seafood

Parmesan Cheese Crusted Scallops

This Parmesan Cheese Crusted Scallops recipe takes just minutes to make.
If you buy frozen sea scallops they only take a short time to defrost in cool water.

Parmesan Cheese Crusted Scallops
Parmesan Cheese Crusted Scallops

Ingredients;
12oz-16oz sea scallops, rinsed with cold water and drained
1 egg, beaten
2/3 cup Italian flavored bread crumbs
1/3 cup shredded Parmesan cheese
1 TSP parsley, dried is fine
1/2 cup olive oil

Directions;
Coat the scallops in the egg and then into the bread crumb mixture. Place them on a plate. Once all are coated heat the oil in a 8″-9″ frying pan. Fry about 3-4 minutes on each side until golden brown.
Serve sprinkled with Parmesan cheese.

Holiday Specialties, Italian, Lower Carb Recipe, Main Course, Seafood

Scallops Baked Italian Style

This Scallops Baked Italian Style recipe was developed by my brother-in-law, Sonny.
He was a fabulous chef.  He would make this every Christmas Eve.
It will become a family favorite for you too.

Scallops Baked Italian Style
Scallops Baked Italian Style

Ingredients;
12oz -16oz sea scallops
2/3 cup Italian flavored bread crumbs
6 TBLS unsalted butter, soft, but not melted
2 cloves of fresh garlic, crushed
1 TSP chopped parsley and a sprinkle
2 TBLS grated Romano cheese
Lemon slices for garnish

Directions;
Preheat oven to 400.
Place scallops in one layer in a lipped baking pan.
Mix all the other ingredients, except the lemon, and spread the paste like mixture over the scallops.
Bake for 15-20 minutes or until they are bubbling and the bread crumb mixture is lightly brown.
Garnish with lemon slices and a sprinkle of parsley.

Health Friendly, Lower Carb Recipe, Pasta and Rice Dishes, Seafood

Scallops Sautéed in Butter, Lemon and White Wine

This scallops sautéed in butter, lemon and white wine sauce is quick to pan cook. So delicate and tasty. Pictured is served over my Spanish Saffron Rice recipe, but it also goes well served over a long pasta.

Scallops Sautéed in Butter, Lemon and White Wine
Scallops Sautéed in Butter, Lemon and White Wine

Ingredients;
16oz sea scallops (fresh is best) shrimp can also be used
4 TBLS unsalted butter
2 TBLS olive oil
juice of one large lemon
1 cup dry white wine
1 TBLS minced fresh parsley
salt & pepper to taste

Directions;
In a pan large enough to fit the scallops in a single layer melt the butter and oil until foaming. Add the scallops and after 3 minutes turn them over for another 3 minutes. Add the balance of ingredients and simmer for 3 more minutes.
Serve over rice or pasta.

Health Friendly, Lower Carb Recipe, Main Course, Seafood

Grouper Piccata

This grouper piccata dish just takes a few minutes to prepare but is very impressive. Feel free to change the fish to any firm fish you desire. I added a few jumbo  shrimp to the dish.

Grouper piccata
Grouper piccata

INGREDIENTS;

4 grouper filets or sea bass or any firm fish filet you choose
Kosher salt (preferred) and freshly ground black pepper
3-4 jumbo shrimp if you like, prepare the same as filets
1/2 cup all-purpose flour
1 extra-large egg, beaten
3 TBLS Good olive oil
3 TBLS unsalted butter
1/3 cup freshly squeezed lemon juice, about 2 lemons
1/2 cup dry white wine
2 TBLS capers, drained
Sliced lemon, for serving
chopped fresh parsley, for serving

DIRECTIONS;

In a large skillet pan melt the butter and olive oil until it just begins to foam.
Season the flour with salt and pepper. Beat the egg. Place one filet in the egg and then in the flour, repeat.
Place the fish in the skillet and sear each side.
Remove the fish to a platter and add the balance of ingredients to the pan on high heat and deglaze the pan.
Add the fish and (shrimp if you are adding them) back into the skillet and let simmer for 4-5 minutes. Serve with lemon slices.

Health Friendly, Lower Carb Recipe, Main Course, Seafood

Roasted Scallops with Citrus Butter

This Roasted Scallops with Citrus Butter recipe can be done in the oven on bake, broil or for a little smoky flavor on the grill.
Pictured was cooked on the grill in a pan.

Roasted scallops with Citrus butter
Roasted scallops with Citrus butter

Ingredients;
1LB fresh sea scallops
2 TBLS melted butter
1TBLS olive oil
1 TSP lemon or orange zest
1 TBLS lemon juice
1 TSP minced parsley
Red pepper flakes or round black pepper to taste
Directions;
Place all ingredients (except the butter and lemon zest)  into a bowl and toss to mix. Gently melt the butter and add the zest and stir for a few minutes.  Add to scallop mix.
Place in a pan just large enough to hold the scallops.
Preheat the oven on 400 or broil or on the grill.
Place the scallops in the oven/grill and cook for about 10 mins
until the juices bubble up and then begin to reseed.
You can also let the flame char the scallops a little if you like the taste.

American Cuisine, Health Friendly, Lower Carb Recipe, Main Course, Salads, Dressings,Veggies & Sides, Seafood

Summer Salad with Grilled Salmon

Adding a protein to one of my Summer Salads is easy and a Summer salad with grilled salmon is so delicious.
Pictured is my Summer Salad and I’ve added a piece of grilled Salmon to make it a meal. I coated the salmon with coarse ground black pepper, kosher salt and garlic powder. Grill for about 7-8 minutes on each side.

Summer salad with grilled salmon
Summer salad with grilled salmon

 

American Cuisine, Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides, Seafood

Cucumber Slices with Salads

This recipe for Cucumber slices with salads instead of bread or crackers is very low carb and just delicious. Pictured is egg salad but you can use crab or shrimp or tuna.
Add or change the herbs you add to your own taste.
All will be excellent and tasty.

Cucumber slices with salads
Cucumber slices with salads

Ingredients;
4 hard boiled eggs, cooled and peeled
OR
1 can of tuna in water, drained
OR
8oz of cooked crab meat or small shrimp, drained of any liquid
2-3 TBLS mayo
1 TSP dry mustard
1 TSP dried chives
1 TSP minced celery, if using crab/shrimp
assorted tomatoes and olives

Directions;
Mash the eggs (mix in gently tuna or crab/shrimp) into the other ingredients, except the cucumber, tomatoes and olives. Peel and slice the cucumbers thick and on the diagonal, leaving some green.
Top the cucumber slices with your salad and garnish with the sliced tomatoes, olives or anything you like.

Health Friendly, Holiday Specialties, Italian, Main Course, Seafood

Scallops and Lobster Oreganata

This scallops and lobster oreganata recipe is a classic Italian dish served especially on Christmas Eve. You can use the breadcrumb mixture on just about any type of shellfish or flat fish.

Scallops and Lobster Oreganata preparation
Scallops and Lobster Oreganata preparation

Ingredients;
1LB raw scallops, the large sea type are best for this recipe
2 raw lobster tails cut in half lengthwise
1 cup breadcrumbs, seasoned or not
1/4 cup grated Romano cheese
1 TSP dried or fresh oregano, minced
1 small clove garlic, mashed
1/2 tsp lemon zest from one lemon
2 TSP fresh parsley, minced
1/4 cup extra virgin olive oil + extra for drizzle
1/4 cup dry white wine
Salt & pepper to taste

Scallops and Lobster Oreganata
Scallops and Lobster Oreganata
Lobster tails Oreganata
Lobster tails Oreganata

Directions;
Preheat the oven to 425.
Choose an ovenproof pan large enough to fit the shell fish in one layer.
Drizzle some oil and add the wine to the oven pan until it is coated.
Mix together the remaining ingredients, except the shell fish, until it looks like wet sand. Place the shell fish in the roasting pan in a single layer. Spoon the breadcrumb mixture over each piece. Drizzle with oil and bake at 425 for 8-10 minutes until the shell fish is white and no longer transparent. Turn onto broil if you need to lightly brown the breadcrumbs.
Squeeze a lemon over the fish and serve.

Health Friendly, Italian, Lower Carb Recipe, Seafood

Swordfish Grilled with Salmoriglio Sauce

The Strait of Messina, Sicily is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest:  swordfish grilled with salmoriglio sauce. The words means “brine”, a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.

Swordfish with salmoriglio sauce
Swordfish grilled with salmoriglio sauce

Serve with a good crusty bread and a glass of white wine, preferably Sicilian.
For dessert try my cannoli recipe.

Ingredients;
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 TBLS hot water
6 TBLS chopped fresh parsley
2 large garlic cloves, finely chopped
1 TBLS dried oregano
2 TBLS capers, minced
4 six ounce swordfish fillets, each about 1 inch thick

Directions;
Prepare BBQ or broiler to about 375.
In a small sauce pan on low, whisk in the olive oil adding the fresh lemon juice, then add 2 TBLS hot water. Add the parsley, garlic, capers and oregano and cook the sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from the heat.
Lightly brush swordfish on both sides with sauce. . Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over the fish and serve with lemon slices.

Health Friendly, Italian, Lower Carb Recipe, Main Course, Seafood

Pan Seared Fish, Mediterranean Style

This Mediterranean style Pan seared fish is fast, delicious and easy to make on your stove top. I used a grouper filet. You can use grouper, Branzino or any light flavored fish with the skin left on the filet.
The Italian olives are available in most markets.

Pan seared fish
Pan seared fish

Ingredients;
1-1.5LBS fresh fish filet (Branzino or Grouper) with the skin left on.
2 TBLS extra virgin olive oil
Salt & Pepper
1/2 cup dry white wine, use one that you will drink with dinner
2-3 chopped plum-Roma tomatoes
2 TBLS fresh chopped parsley
1/2 cup Castelvetrano or Gaeta pitted olives, cut in half
1 TBLS capers
2 TBLS butter

Directions;
Sprinkle salt & pepper on the filet. In a saute pan heat the oil and sear the fish on both sides for about 5 mins. Remove the fish and set aside. Add the wine and deglaze the pan. Add the chopped tomatoes and simmer for 2-3 minutes. Add the balance of ingredients and simmer for a few more minutes. Return the fish to the saute pan for a few minutes. Lay the fish in a plate and spoon the tomato mixture over each filet.

American Cuisine, Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Main Course, on the Grill, Seafood

Smoky Lime Shrimp

This smoky lime shrimp recipe is so summer.
A great cook out item to compliment your menu.
You can marinate the night before and have more time
to prepare other foods.
Great when served with fresh grilled pineapple rings.

Smoky Lime shrimp
Smoky Lime shrimp

Ingredients;
1LB shrimp, peeled and deveined
3 TBLS olive oil
3 TBLS lime juice
1 TSP lime peel or zest
2 TSP smoky rub, any kind without salt
Pepper to taste

Mix all together and marinate for 1 hour to overnight in the refrigerator.
Skewer shrimp onto metal skewers or wood ones that you have soaked in
water to keep them from burning up.
Brush once with the marinade just before cooking.
Grill or broil a few minutes on each side until firm and no longer translucent.
Serve warm.

Health Friendly, Italian, Lower Carb Recipe, Main Course, Salads, Dressings,Veggies & Sides, Seafood

Mediterranean Seafood Salad

This Mediterranean seafood salad is made with olive oil and vinegar.
Its a great summer side dish or main course.

Mediterranean seafood salad
Mediterranean seafood salad

You can make it with any firm type seafood, such as calamari,
sliced scungilli (Italian conch) or clams (meat only).
This tastes better if made the day before allowing the ingredients to marinate.
It’s so delicious, I assure you the plate will be empty in no time!

Ingredients;
1/2 LB shrimp, shell removed and deveined
1/2 LB bay scallops
1 cup of mussels, meat only,  frozen will do
1 cup lump crab meat
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
Juice from 1/2 a lemon, reserve the other half for garnish
4-6 fresh basil leaves, sliced thin
1/4 cup roasted red pepper, diced (jar type is fine)
1 TBLS capers
6 olives, such as Gaeta or Kalamata, sliced in half
3 TBLS fresh parsley, minced
3 thin slices of red onion, cut in half
1-2 cloves of fresh garlic, minced and mashed

Directions;
Heat to boiling a pot of water large enough for the shrimp and scallops. Simmer them for just 3-5 minutes until just firm and no longer translucent. Drain and rinse in cold water.
Mix together all ingredients, then add the crab last.
Garnish with basil leaves and lemon slices.
Serve slightly chilled.

American Cuisine, Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides, Seafood

Salmon Salad

This salmon salad recipe is a great summer time dish.
Easy to prepare and high in protein.
Serve it with crackers, cucumber slices or whatever you like.
The salmon can be poached, grilled or roasted,

Salmon salad
Salmon salad

Ingredients;
8oz salmon filet
2 scallions, sliced thin
1 TBLS fresh dill, chopped
3 – 4 TBLS mayonnaise
1 TBLS fresh parsley, chopped
2 TBLS minced celery
Salt & Pepper to taste

Directions;
Steam, roast on 375 or poach the salmon until just cooked through.
If you grill or roast, rub the salmon with a little olive oil before cooking.
Cool and then flake apart. Set aside.
In a bowl mix all other ingredients, reserving a little dill for the garnish.
Add the salmon and mix.
The salad is to have just enough mayonnaise to hold it together, but not overwhelm.

Health Friendly, Italian, Main Course, Pasta and Rice Dishes, Seafood

Crab and Cherry Tomato Fettuccine

This light and tasty Crab and Cherry Tomato Fettuccine dish is easy and fast to make.
It works well in the summer or for the table at a holiday meal.

Fettuccine with crab and cherry tomato
Crab and Cherry Tomato Fettuccine

Ingredients;
1 LB Fettuccine, fresh or box
3 TBLS extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 TSP dried oregano
1 cup jumbo lump or backfin crabmeat, picked through for shells
4 TBLS unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving

Directions;
In a large frying pan add the olive oil, shallots, garlic and 1 TSP salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the crabmeat and butter, stirring until the butter is emulsified.  Cook the pasta according to the package directions.  Add the cooked pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Serve sprinkled with additional Parmesan and torn basil, if desired.

Asian, Lower Carb Recipe, Main Course, Seafood

Shrimp with Chili Sauce

This Shrimp with chili sauce is also known as Imperial Shrimp.
It originates from the Szechwan region of China.

Shrimp with chili sauce
Shrimp with chili sauce

It takes minutes to make and is full of flavor.
Some like to leave the shells on for that extra flavor.
Make it mild or make it spicy.

Ingredients;
1 LB large raw shrimp, shells on or off, your choice
1/2 TSP salt
11/2 TSP cornstarch
2 cups of oil for frying, I like a mix of canola and peanut
1/4 cup onion, diced
2 scallions, sliced fine
2 TBLS fresh ginger root, minced
1/4 cup tomato catsup
1/4 cup chicken stock
1 TBLS sugar
1 TBLS sherry
2 TBLS chili paste with garlic (use less if you don’t want spicy)

Directions;
Cut the shrimp in half lengthwise. Add the salt and cornstarch, mix well. Heat the oil in a wok to 400 or if you don’t have a wok use a deep pot. Deep fry the shrimp for one minute and drain and set aside. Reduce the heat to 300 and reheat 2 TBLS of the oil.

chili sauce prep
chili sauce prep

Stir fry the onions, ginger and scallions for 1 minute. Add the catsup, stock and sugar. Bring this to a boil. Raise the temp to 425 and add the shrimp, sherry and chili paste. Stir fry for for 1-2 minutes.
Serve over rice as is or add steamed snow pea pods or broccoli.

Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Main Course, Seafood

Roasted Prawns

These prawns (monster size shrimp) are sweet and succulent. Roasted prawns taste and cook just like shrimp. The only difference is the number of claws they have next to their legs. They are however somewhat hard to find. Upscale supermarkets or a good seafood shop should have them.

Roasted prawns
Roasted prawns

Ingredients;
2 or 4 Prawns, shell on or off is your choice
1 TBLS butter
2 TBLS extra virgin olive oil
1 clove of garlic, mashed and minced
Dash of red pepper flakes
Parsley, minced

fresh prawns
fresh prawns

Directions;
Preheat oven to 400.
I like to peel, head and devein the prawns, leaving just the tail shell on. Melt the butter and combine with the oil and garlic. Place the prawns in a foil wrap and pour the butter mixture over the prawns. Top with the red pepper flakes and close the foil wrap.
Wrap them close together so the juices don’t evaporate.
Bake for 10 mins. Open the wrap and serve sprinkled with parsley.

Health Friendly, Italian, Lower Carb Recipe, Main Course, Pasta and Rice Dishes, Seafood

Lobster and Shrimp Fra Diavolo

This spicy Lobster and shrimp Fra Diavolo dish is classic coastal southern Italian. Make it mild or spicy, your choice.
You can also use other shellfish if you like. Serve as is or over your favorite long style pasta, like linguine or over cooked rice.

Lobster and shrimp Fra Diavolo
Lobster and shrimp Fra Diavolo

Ingredients;
2 lobster tails cut in half length wise, any size from 3oz-6oz each
1LB raw shelled and deveined shrimp, I like 16-20 count size
2 cups plum tomatoes, roughly cut
4 fresh basil leaves, chopped
1/4 cup extra virgin olive oil
3 cloves garlic, chopped
2 TSP red pepper flakes
1 TSP parsely, chopped

Directions;
In a large deep frying pan saute the garlic in the oil for 2 minutes. Add the tomatoes, parsley, red pepper and 1/2 the basil. Simmer uncovered for about 20 minutes.
Add the shell fish and simmer for about 5 minutes turning the shell fish until the shrimp flesh is pink and the lobster meat is white and firm, but not too long so that it gets rubbery.
Place in a serving dish as is or over pasta/rice.
Sprinkle with the remaining basil leaves.

American Cuisine, Health Friendly, Main Course, Seafood

Maine Style Lobster Bake

2 Comments

Some of the best tasting lobster is from Maine and the northeastern states. The waters there are so cold even through the summer months that it has a profound effect on the taste of the lobster meat. SOOO sweet and succulent, even without dipping in butter.
Try my Maine Style lobster bake combo but don’t hesitate to put your own together; adding clams, mussels or shrimp into the mix.
In Maine its common to also serve this meal with a big square cut of blueberry cake. See my recipe for Blueberry Muffin/Cake.

Maine style Lobster bake

Maine style Lobster bake

Ingredients;
4 x 1.25-1.5LB Maine style lobsters alive and kicking
1/2 LB unsalted butter
1 lemon, cut into wedges
1 Kielbasa sausage ring, cut into 4 pieces
4 ears of fresh corn
4 baking potatoes
Sour cream & chives for topping the potatoes
4 lobster cracking utensils
4 picks if you have them. The nut cracking sets work well for this too.
4 seafood forks if you have them

Directions;
Wash the potatoes and either wrap them in foil or oil them and dust with kosher salt and bake until tender about 1 to 1.5 hours at 375.
Place the butter in a pot and heat gently then cool it a bit and spoon off the solids, making clarified butter. Don’t worry if you don’t spoon it all off, its still just as good. Keep the pot on warm until you are ready to use the butter.
Peel and clean the corn and place it in a covered microwaveable dish with about 1″ of water. Microwave for about 7-8 minutes when the lobsters are just about half done.
In a large covered pot big enough to fit the lobsters place about 3 ” of water. Bring to a boil and add the kielbasa and top with the lobsters. Cover them and watch the pot because it will foam up and spill over so you’ll have to remove the lid every so often. Boil/steam them for about 12 mins until the lobsters are completely red and the meat inside will turn from translucent to white and firm but not rubbery. DO NOT over cook the lobsters or the meat will be like trying to eat rubber bands. If in doubt better to under cook than over cook. You can test the lobsters by sticking a fork into the under belly at the top of the tail where it meets the body and slightly pull it apart. If the meat is white they are done.
Place a in a large plate or serving platter; a lobster, lemon wedge, ear of corn, baked potato topped with sour cream, chives or whatever you like, a piece of kielbasa and a cup of melted butter.

** make this more health friendly and omit the butter and use fat free sour cream.

American Cuisine, Salads, Dressings,Veggies & Sides, Seafood, Soups & Stews

American Coastal Dinner

I’ve always enjoyed making and attending themed dinners. I recently had some visitors from Europe. I wanted to make them a very American meal. Something they wouldn’t be likely to have in their native country. The menu I planned is an American Coastal Dinner and all the recipes are listed in the pantry recipe list.

American coastal dinner
American coastal dinner
Creamy Apple raisin slaw
Creamy Apple raisin slaw

*New England Clam Chowder.
*Baked Maryland Style Crab Cakes on a Brioche bun for extra      richness w/ Aoli sauce on the side.
*Creamy Apple Raisin Slaw.
*Baked Sweet Potato Waffle Fries(these I bought).
*Apple Pie a la mode for dessert.

Chicken/Poultry, Latino-Spanish-Cuban, Pasta and Rice Dishes, Seafood

Spanish Saffron Rice

This Spanish Saffron Rice is classic Spanish. It’s so full of flavor it will quickly become your preferred rice in many dishes. I first saw this many years ago on a PBS station cooking with chef “Ef”.
If you can get it, use the Spanish Calasparra rice for the true flavor intended for this dish.

Spanish saffron rice
Spanish saffron rice

Make this rice with my Spanish Garlic Shrimp recipe as pictured

Ingredients;
3 TBLS olive oil
1 small onion, chopped
3 cloves of garlic, mashed
3 cups low sodium chicken broth or stock
1/2 TSP crumbled saffron threads, you can use Turmeric, but saffron gives the best flavor
1 1/2 cups uncooked white rice, if you can use the Spanish rice I suggested above

Directions;
Heat the oil in a 4 QT sauce pot and add the garlic and onions. Saute for a few minutes and add the other ingredients. Bring to a boil. Stir and simmer uncovered for about 10 minutes. Stir again and cover. Cook on low for about 20 minutes, until the rice is just tender.

American Cuisine, Main Course, Seafood

Creamy Shrimp and Grits

There are many varieties of shrimp and grits;
Charleston, Low Country, Georgia.
I like this creamy style the best.

Shrimp and grits
Shrimp and grits

1 cup yellow grits (not instant)
1/2 cup grated sharp white cheddar
1 TBLS unsalted butter
1/2 red bell pepper, diced
1/4 cup heavy cream
Salt and pepper

Shrimp:
1/2 cup 1/3″ small cubes of tasso, andouille sausage, or bacon
1 TBLS vegetable oil (optional)
3 garlic cloves, sliced
2 TBLS butter
16 raw large shrimp (about 1 pound), peeled, deveined
1/2 cup low-salt chicken stock
1/4 cup heavy cream
1 TSP paprika
2 TBLS chopped fresh chives

Directions;
For grits:
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 45 minute to 1 hour. Stir in cheese, butter, and bell pepper, then cream. Season with salt and pepper. Keep warm.
For shrimp:
Heat a large heavy skillet over medium heat. Add tasso or whatever sausage/bacon you choose. Saute until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and butter; stir until butter melts. Add shrimp and paprika. When garlic begins to brown, add the chicken stock and 1/4 cup of heavy cream. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Put a portion of grits in the center of a bowl and pour the shrimp mixture around the grits.
Sprinkle with chopped chives and serve.