Archive for the 'seafood' Category

Grilled Shrimp over Orzo Salad

We got a new grill this year.  My fater-in-law borders on legendary when it comes to grilling, so he insisted that we get a charcoal grill.  I did not argue as I love his grilled food and the flavor that charcoal gives.  Gas grills are easy and convenient, but nothing beats the smell and taste of good ole fashion charcoal.  We gave it our first test run with something quick and super easy – shrimp.  This meal was so quick and delicious, I’ll definitely make it again.

Grilled Shrimp over Orzo Salad
I would really love to tell you how I made this, but I was lazy and didn’t update my blog in a timely manner and forgot.  The next time I make it I’ll be a good little food blogger and write everything down.  Here’s the jist:

Shrimp marinated in olive oil, lemon juice, garlic, basil, salt and pepper then grilled to perfection.

Orzo tossed with a dressing mimicing the above marinade with sliced grape tomatoes and topped with fresh grated parmesan cheese.


Coconut Shrimp with Lime

I’m really into shrimp lately and I’ve been looking for some new ways to cook it.  I found this recipe at Williams-Sonoma.  It looked summery and fresh.  Since the weather was so nice today, I went for it.  I served it with some brown basmati rice.  It was really delish.

Coconut Shrimp with Lime

3 limes
1/2 cup dried flaked coconut
1/2 cup milk
1/4 cup golden rum
1 Tbs. honey
24 extra-large shrimp, peeled and deveined
1 red onion, cut into 3/4-inch pieces
2 Tbs. olive oil
1/2 tsp. chopped fresh tarragon

Cut 1 lime in half lengthwise, then cut crosswise into thin slices. Set aside. Grate enough zest from the remaining 2 limes to measure 1 tsp., then halve the limes and squeeze the juice from them.

In a food processor, combine the coconut, milk, rum and honey. Process until the coconut is finely chopped but not pureed. Transfer to a large nonaluminum bowl and stir in the lime juice, lime zest and shrimp. Mix well. Cover and refrigerate for 45 minutes. Remove from the refrigerator 15 minutes before grilling. If using wooden skewers, soak 6 to 8 of them in water to cover for 20 to 30 minutes.

Meanwhile, in a bowl, combine the onion, olive oil and tarragon. Mix well, cover and set aside.

Prepare a medium-hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.

Remove the shrimp from the marinade, taking care not to knock off any of the clinging marinade. Bend each shrimp almost in half and insert a skewer just above the tail so it passes through the body twice. Alternate the shrimp with the lime slices and onion pieces.

Place the skewers on the rack. Cook, turning once, until the shrimp are crisp on the outside and opaque throughout, 4 to 5 minutes per side.

To serve, remove the shrimp, lime slices and onion pieces from the skewers and place on a serving platter. Serve hot.

Shrimp Scampi

Now that I’m into shrimp, I’ve been looking for some tasty ways to make it.  I came across this recipe on a few blogs from Gourmet and decided to adapt it.  I can’t use a lot of butter in my cooking (due to lactose issues) so I have to substitute.  Plus, I was super excited when I saw that Barilla Plus made angel hair!

Shrimp Scampi
adapted from Gourmet

1/4 cup olive oil
1 lb peeled and deveined large (20-25) shrimp
4 large garlic cloves minced
1 pinch dried hot red-pepper flakes
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
2 Tbsp unsalted butter
2 Tbsp SmartBalance butter
3/4 lb angel-hair pasta (Barilla Plus)
1/4 cup chopped fresh flat-leaf parsley

-Bring a 6- to 8-quart pot of salted water to a boil.
-Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.
-Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute.
-Add butter to skillet, one tablespoon at a time, alternating natural with smartbalance, stirring until melted, and stir in shrimp.
-Remove skillet from heat.
-Cook pasta in boiling water until just tender, about 3 minutes.
-Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
-Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Lemon Pepper Crusted Salmon

I am always looking for new ways to prepare fish, especially salmon.  The lemon pepper seasoning makes a crispy crust on the fish.  I served it with some asparagus sauteed with shallots, lemon and a little butter and some basmati rice.

Lemon Pepper Crusted Salmon

2 6 oz. salmon filets
1/2 Tablespoon olive oil
2 teaspoons Lemon Pepper seasoning (I used Lawry’s)

-Heat a nonstick skillet over medium high heat and preheat broiler.
-Add olive oil and salmon, skin side down and cook for about 3 minutes until browned.
-Season top of filets with 1 tsp. each of lemon pepper seasoning.
-Flip and cook for another 3 minutes – do not move the filets in the pan.
-While the salmon cooks, remove the skin.
-Add the lemon juice to the pan and swirl to coat and pick up brown bits.
-Put the pan under the broiler until salmon is cooked through and flakes easily with a fork.

Coconut Shrimp

This recipe from Cooking Light did not disappoint.  Hubs was a little nervous because he felt like it was “an experiment,” but I told him that’s how you become a good cook!  My mom and brother came over for dinner and they loved it, too.  I will definitely make it again.

Coconut Shrimp

Cooking Light

28 large shrimp (about 1 1/2 pounds), peeled, cleaned and deveined
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray

-Preheat oven to 400°.
-Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk.
-Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes).
-Place coconut in a shallow dish.
-Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers.
-Place shrimp on a baking sheet coated with cooking spray.
-Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut.
-Lightly coat shrimp with cooking spray.
-Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

Coconut Rice
Cooking Light

1 cup uncooked basmati rice
1/4 cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk

-Combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once.
-Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
-Remove from heat; cover and let stand 10 minutes.
-Fluff with a fork; serve immediately.

Tilapia Franciase…

…Tavern on the Green style! For non-New Yorkers, Tavern on the Green is a fantabulous restaurant. I happened upon their franciase recipe for chicken while browsing on recipe zaar. I thought it would be delish with tilapia filets. It wasn’t the lemony francaise I’m familiar with; but still, I was right, so here you go:

Tilapia Franciase
Modified from Tavern on the Green via recipe zaar

2 (6 ounce) tilapia filets
flour, for dredging
1 fluid ounces clarified unsalted butter**
4 fluid ounces white wine
1 small shallots, minced
2 cloves garlic, minced
white pepper, to taste
1 1/2 tablespoons dijon-style whole grain mustard (I used grey pupon, same diff)
2 fluid ounces heavy cream

**I have to be honest, I used a spoonful of Smart Balance “buttery spread” and it turned out fine. I couldn’t do the whole butter thing again after the ravioli incident (see ravioli and brown butter post).

  • Dredge tilapia filets in flour, shaking off excess.
  • Heat [smart balance buttery spread – heh] in sauté skillet over medium-high heat.
  • Place fish in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
  • Turn fish over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
  • Season with salt and pepper.
  • Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
  • Let sauce cook for another two minutes to thicken sauce slightly.

Balsamic Glazed Filet of Sole

I saw this recipe on Everyday Italian and it looked really good. Giada used halibut, but my fish guy said it was not in season (??). So I substituted lemon sole, which was really good. When Giada made it, the marinade reduced to a much thicker glaze, so I think I’ll let it simmer a little longer next time, but all in all, this one’s a keeper!
Disclaimer: This picture is dark and sucks.

Balsamic Glazed (Insert Flaky, but Firm White Fish Here)
Recipe from Giada De Laurentiis

1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) lemon sole or halibut or whatever you so choose fillets
Nonstick cooking spray

  • Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange fillets in a baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray and add fillets.
  • Reserve marinade and pour into a heavy small saucepan.
  • Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
  • Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes.
  • Spoon the glaze over fillets before serving.

Orange Glazed Salmon

This is my absolute favorite seafood dish. The glaze carmelizes under the broiler to create a crisp crust on the salmon. It is so flavorful and light.

Orange Glazed Salmon

2 (6-oz) salmon filets
1/2 cup orange juice
1/3 cup orange marmalade
1 tablespoon Dijon mustard
2 teaspoons lemon-pepper seasoning
1 teaspoon minced ginger

  • Place filets in a ziplock bag and set aside
  • In a small bowl, wisk together orange juice, marmalade, mustard, lemon-pepper, and ginger.
  • Pour into bag, squeeze air out and seal. Massage bag to combine ingredients.
  • Marinate in the refrigerator for 1 or 2 hours. Remove 30 minutes before cooking.
  • Line a baking sheet with foil. Place fish on prepared sheet.
  • Broil 4 to 6 inches away from heat for 4 – 6 minutes per side until fish flakes easily when tested with a fork.

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