Posts tagged seafood

Spicy Sriracha Shrimp

Spicy Sriracha Shrimp

Recipe: Spicy Sriracha Shrimp

These make great finger food at a party. Turn it into a meal by tossing over field greens or baby spinach and adding grilled pineapple, bell peppers, and a spicy Sriracha-pineapple salad dressing.

Ingredients

  • 1/3 cup Sriracha
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire Sauce
  • 3 cloves garlic, crushed
  • 1 handful cilantro, roughly chopped, plus more for garnish
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2 pounds large shrimp (16 to 20 count), peeled and deveined

Instructions

  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.

Quick Notes

If serving over a salad make a quick and spicy Sriracha-pineapple salad dressing by blending together two slices of fresh pineapple, a couple tablespoons pineapple juice, a couple tablespoons lime juice, a couple tablespoons olive oil, and a tablespoon of Sriracha.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Spicy Shrimp

Seafood Chowder Casserole

Seafood Chowder Casserole

Recipe: Seafood Chowder Casserole

Ingredients

  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 2 cups sliced leeks, rinsed (about 2 small)
  • 1 cup sliced celery
  • 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
  • 2 cups clam juice
  • 2 teaspoons Old Bay seasoning, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 cup skim milk
  • 1/4 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
  • 12 ounces diced cod (see Tips) or other firm white fish
  • 8 ounces scallops, chopped
  • 2 cups shredded Gruyère cheese, divided
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
  • 1/2 cup coarse whole-wheat breadcrumbs (see Tips)

Instructions

  1. Preheat oven to 400°F. Coat a 9-by-13-inch or 6 individual ramakins with cooking spray.
  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, clam juice, 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
  3. Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyère and half the dill.
  4. Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyère and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.
  5. Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.

Preparation time: 1 hour(s) 40 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Inspired By: Seafood Chowder Casserole

Tilapia Corn Chowder

Tilapia Corn Chowder

Recipe: Tilapia Corn Chowder

Ingredients

  • 2 slices bacon
  • 1 teaspoon canola oil
  • 1 stalk celery, diced
  • 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Yukon Gold potatoes, diced
  • 2 cups fresh corn kernels (or frozen)
  • 1 1/2 pounds tilapia fillets, cut into bite-size pieces
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup half-and-half
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh chives, (optional)

Instructions

  1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
  2. Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
  3. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Cooking time: 45 minute(s)

Number of servings (yield): 4

Inspired By: Tilapia Corn Chowder

Quick Shrimp Enchilada Bake

Quick Shrimp Enchilada BakeRecipe: Quick Shrimp Enchilada Bake

Ingredients

  • 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
  • 1 cup frozen corn, thawed
  • 2 4-ounce cans chopped green chiles, (not drained)
  • 2 cups canned green enchilada sauce, or green salsa, divided
  • 12 corn tortillas
  • 1 15-ounce can nonfat refried beans
  • 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
  4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Quick Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Inspired By: Quick Shrimp Enchilada Bake

Seared Scallops with Warm Tuscan Beans

Seared Scallops with Warm Tuscan Beans

Recipe: Seared Scallops with Warm Tuscan Beans

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1 cup chopped onion
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 2 (6-ounce) packages fresh baby spinach
  • 2 tablespoons chopped fresh basil

Instructions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
  2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
  3. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Seared Scallops with Warm Tuscan Beans

Angel Hair Pasta with Scallops and Tomatoes

Angel Hair Pasta with Scallops and Tomatoes

Recipe: Angel Hair Pasta with Scallops and Tomatoes

Ingredients

  • 1 lb bay scallops, dried well
  • 2 tsp olive oil, divided
  • 1 tsp butter
  • 3 cloves garlic, sliced
  • 1/2 cup white wine
  • 2 14 oz cans diced petite tomatoes, drained
  • salt and fresh pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped parsley
  • 8 oz angel hair pasta

Instructions

  1. Put a large pot of salted water to boil.
  2. Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
  3. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
  4. Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
  5. Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
  6. Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
  7. Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Angel Hair Pasta with Scallops and Tomatoes
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Tuna Pasta with Olives & Artichokes

Tuna Pasta with Olives & Artichokes

Recipe: Tuna Pasta with Olives & Artichokes

Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-fresh pasta dish a subtle smokiness.

 

Ingredients

  • 12 ounces tuna steak (about 2 steaks)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces pasta (elbows, rotini, penne, etc)
  • 1 14-ounce can quarted artichoke hearts, drained
  • 1/4 cup chopped green olives
  • 3 cloves garlic, minced
  • 2 cups grape tomatoes, halved
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh basil or parsley for garnish

Instructions

  1. Preheat grill to medium-high. Put a large pot of water on to boil.
  2. Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.
  3. Meanwhile, cook pasta according to package directions. Drain.
  4. Heat the remaining 1 tablespoons oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the wine has reduced slightly, about 3 minutes more. Stir in the pasta, tuna pieces, lemon juice and the remaining 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.

Preparation time:

Cooking time: 40 minute(s)

Number of servings (yield): 4

Inspired By: Tuna Pasta with Olives & Artichokes
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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Recipe: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Ingredients

  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)*
  • 1/2 lime, squeezed

Instructions

  1. In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
  2. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
  3. Add shrimp and cook 5 minutes. Add lime juice.
  4. To serve, divide equally among 4 bowls and top with scallions and cilantro.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust 

Recipe: Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Ingredients

  • 4 Mahi-Mahi fillets, about 6 oz. each (you can use any firm mild white fish)
  • 4 tbsp pine nuts
  • 1 oz grated Parmesan cheese
  • 2 finely minced garlic cloves
  • 2 tsp. basil pesto
  • 3 tbsp light mayo

Instructions

  1. Preheat oven to 400F. Spray casserole dish (or individual casserole dishes for presentation) with non-stick spray. Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)
  2. Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
  3. Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.
  4. Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

Baked Shrimp in Tomato Feta Sauce

Baked Shrimp in Tomato Feta Sauce

Recipe: Baked Shrimp in Tomato Feta Sauce

Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 oz.) cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 tsp. dried dill
  • 1 to 1 1/4 lbs. medium sized raw shrimp, peeled and deveined
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 oz. feta cheese (about 2/3 cup, crumbled)

Instructions

  1. Preheat oven to 425 degrees F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
  2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
  3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
  4. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Inspired By: Baked Shrimp in Tomato Feta Sauce

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