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‘Seafood’ Category

  1. Seafood Mixed Grill w/ Red Pepper Sauce

    January 26, 2012 by Jarrett

    This was always a good “seller” at the restaurant in Baltimore, thought share it.

     

    SEAFOOD MIXED GRILL w/

    RED PEPPER SAUCE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

     

    INGREDIENTS:

     

    • 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup)
    • 1 clove garlic
    • 1/2 teaspoon wine vinegar
    • 2 tablespoons chopped fresh parsley
    • 1/2 teaspoon sugar
    • 4 tablespoons cooking oil
    • 3/4 teaspoon salt
    • Fresh-ground black pepper
    • 1/2 pound medium shrimp, shelled
    • 1/2 pound sea scallops
    • 1 pound center-cut salmon fillet, cut into 4 pieces

     

     

    PROCEDURE:

     

    • In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
    • Light the grill or heat the broiler.
    • Thread the shrimp on four skewers and the scallops on four skewers.
    • Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.
    • Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
    • Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).
    • Serve with the red-pepper sauce.

     

    We served this over whole wheat spinach fettuccine, tasted great and made a nice presentation. Feel free to substitute Red Snapper, Tuna or Mahi Mahi for the salmon.

     

    Enjoy,

Chef Phil

    Category Recipes, Seafood, Shrimp | Tags: ,,,,,, | No Comments

  2. Honey-Soy Broiled Salmon Recipe

    December 15, 2011 by Jarrett

    One sweet, tangy and salty mixture does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent.

     

    HONEY-SOY BROILED SALMON

     

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 30 Min | Ready In: 40 Minutes

     

    INGREDIENTS:

    • 1 scallion, minced
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey
    • 1 teaspoon minced fresh ginger
    • 1 pound center-cut salmon fillet, skinned
    • 1 teaspoon toasted sesame seeds

     

    PROCEDURE:

     

    • Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved.
    • Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes.
    • Reserve the remaining sauce.
    • Preheat broiler.
    • Line a small baking pan with foil and coat with cooking spray.
    • Transfer the salmon to the pan, skinned-side down. (Discard the marinade.)
    • Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes.
    • Drizzle with the reserved sauce and garnish with sesame seeds.

     

    To make it a true low-cal healthy meal serve with brown rice and sauteed red peppers and zucchini slices.

    Enjoy,

    Chef Phil

    Category Recipes, Seafood | Tags: ,, | 1 Comment

  3. Shrimp Fra Diavolo

    November 17, 2011 by Jarrett


    A simple and spicy dish that will impress your friends.

     

    SHRIMP FRA DIAVOLO

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1 (16 ounce) package pasta Oof choice
    • 1 pound cooked and peeled shrimp
    • 8 cloves crushed garlic
    • 2 (14.5 ounce) cans diced tomatoes
    • 1 (28 ounce) can crushed tomatoes with garlic
    • 2 teaspoons crushed red pepper flakes
    • 2 fluid ounces red wine (optional)

    PROCEDURE:

    • Peel and cook shrimp if necessary, and place in a bowl of cold water.
    • Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan.
    • Simmer over low heat for 30 minutes, stirring occasionally.
    • While sauce is simmering, cook pasta according to package directions.
    • When pasta is almost done, drain shrimp and place in the bottom of a large colander.
    • Drain the pasta over the shrimp.
    • Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce.
    • Serve remaining sauce on the side.

    Enjoy,
    Chef Phil

      I chose the healthy route and went with whole wheat penne for my pasta of choice. I also added some fresh baby spinach to the shrimp when I drained the pasta.


    Category Pasta Dishes, Recipes, Seafood, Shrimp | Tags: ,, | No Comments

  4. Pasta Shells with Shrimp and Garlicky Bread Crumbs

    September 23, 2011 by Jarrett


    A great combination of flavors in this dish.

     

    PASTA SHELLS w/SHRIMP & GARLICKY BREAD CRUMBS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

    INGREDIENTS:

    For Bread Crumbs:

    • 2 Tablespoons plus 1/2 cup olive oil
    • 1-1/2 cups fresh bread crumbs
    • 2 cloves garlic, minced
    • Salt
    • Fresh-ground black pepper

    For the Pasta and Shrimp

    • 3/4 pound medium pasta shells
    • 1 pound large shrimp, shelled and halved
    • lengthwise

    For the Dressing:

    • 3 tablespoons lemon juice
    • 1 teaspoon anchovy paste
    • 3/4 teaspoon Worcestershire sauce
    • 3 ounces shredded curly endive (about 2-1/2 cups)
    • 1/3 cup plus 2 tablespoons grated Parmesan cheese

    PROCEDURE:

    FOR THE BREAD CRUMBS:

    • In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat.
    • Add the bread crumbs, garlic, and 1/8 teaspoon each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.

    FOR THE PASTA AND SHRIMP:

    • In a large pot of boiling, salted water, cook the pasta shells until almost done, about 10 minutes.
    • Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and the pasta shells are done, 2 to 3 minutes longer.
    • Drain thoroughly.

    FOR THE DRESSING:

    • In a large glass or stainless-steel bowl, whisk together the lemon juice, anchovy paste, Worcestershire sauce, and 1/4 teaspoon each of salt and pepper.
    • Add the remaining 1/2 cup oil slowly, whisking.

    TO SERVE:

    • Add the pasta and shrimp, the curly endive, and the 1/3 cup Parmesan to the dressing and toss. Serve the salad warm or at room temperature, topped with the garlic bread crumbs and the remaining 2 tablespoons Parmesan.

    Enjoy,
    Chef Phil

      Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that’s second cousin to a shrimp Caesar. Instead of big croutons, sauteed bread crumbs make a crisp topping.


    Category Recipes, Seafood, Shrimp | Tags: ,, | No Comments

  5. Marinated Scallops Wrapped in Bacon

    September 23, 2011 by Jarrett


    Some one asked for an appetizer using shrimp and bacon, but this one always worked well for me.

     

    MARINATED SCALLOPS WRAPPED IN BACON

    Serves: 24 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 1 1/2 Hours*

    * Includes marinating time
     

    INGREDIENTS:

    • 3/4 cup maple syrup
    • 1/4 cup low sodium soy sauce
    • 1 tablespoon Dijon mustard
    • 12 large sea scallops, halved
    • 12 slices smoked bacon, halved
    • 24 toothpicks
    • 2 tablespoons brown sugar

    PROCEDURE:

    • Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth.
    • Add the scallops, and toss to coat.
    • Cover bowl with plastic wrap, and marinate at least one hour.
    • Preheat oven to 375 degrees F
    • Line a rimmed baking sheet with a sheet of aluminum foil.
    • Arrange bacon pieces on baking sheet so they do not overlap.
    • Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes.
    • Remove bacon from the baking sheet and pat with paper towels to remove excess grease.
    • Drain or wipe grease from the baking sheet.
    • Wrap each scallop piece with a piece of bacon, and secure with a toothpick.
    • Place onto baking sheet.
    • Sprinkle the scallops with brown sugar.
    • Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

    Enjoy,
    Chef Phil

      This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone! IF YOU STILL WANT THE SHRIMP, GET BACK TO ME.


    Category Appetizers & Party Food, Recipes, Seafood | Tags: ,,, | No Comments

  6. Grilled Tuna Nicoise Salad Recipe

    September 9, 2011 by Jarrett


    Enjoy this classic Mediterranean composed salad of tender grilled tuna, green beans, new potatoes, red onions, olives, cherry tomatoes and hard-boiled eggs.

     

    GRILLED TUNA NICOISE SALAD

    Serves: 4-6 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 1 Hour 15 Minutes

     

    INGREDIENTS:

    • 2 tablespoons Champagne vinegar 

    • 1 tablespoon chopped tarragon
    • 1 teaspoon Dijon mustard
    • 1 small shallot, finely chopped
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground black pepper
    • 1/4 cup extra-virgin olive oil
    • 1 pound fresh, or frozen and thawed, tuna steak
    • Extra-virgin olive oil cooking spray
    • 1 1/2 pounds small new potatoes, boiled or steamed until tender and cooled
    • 1/2 pound green beans, trimmed, boiled or steamed until tender and cooled
    • 1 cup halved cherry tomatoes
    • 1/2 cup pitted Niçoise olives
    • 1/2 cup thinly sliced red onion
    • 1 hard boiled egg, peeled and cut into wedges

    PROCEDURE:

    • In a small bowl, whisk together vinegar, tarragon, mustard, shallot, salt and pepper.
    • Slowly whisk in oil to make a vinaigrette.
    • Put tuna into a wide, shallow dish, drizzle all over with 2 tablespoons of the vinaigrette, cover and chill for 30 minutes.
    • Reserve remaining vinaigrette.
    • Oil grill grates and preheat to medium heat.
    • Grill tuna until desired doneness, 5 to 7 minutes on each side; transfer tuna to a plate (discard marinade).
    • When cool enough to handle, flake into large pieces.
    • Arrange tuna, potatoes, green beans, tomatoes, olives, onion and egg on a large platter and serve with reserved vinaigrette on the side to spoon over the top.

    Enjoy,
    Chef Phil

      Serve with warm slices of whole wheat bread on the side to make this a real meal.


    Category Recipes, Seafood, Soups & Salads | Tags: | No Comments

  7. Barbecued Spiced Shrimp with Tomato Salad

    August 25, 2011 by Jarrett


    The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika, cumin and brown sugar.

     

    BARBECUED SPICED SHRIMP w/ TOMATO SALAD

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 1/3 cup packed basil leaves, plus extra leaves for garnish
    • 1/3 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 1/4 teaspoons sweet smoked paprika
    • 1 1/2 teaspoons pure ancho chile powder
    • 1 1/2 teaspoons light brown sugar
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon cayenne pepper
    • 24 jumbo shrimp, shelled and deveined
    • 2 tablespoons canola oil
    • 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
    • 1 small red onion, halved and thinly sliced

    PROCEDURE:

    • In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth.
    • Season the oil with salt and black pepper.
    • Light a grill or preheat a grill pan.
    • In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
    • Brush the shrimp with the canola oil and season all over with the spice mixture.
    • Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.
    • Arrange the tomato and onion slices on a platter and drizzle with the basil oil.
    • Top with the shrimp, garnish with the remaining basil leaves and serve.

    Enjoy,
    Chef Phil

      The seasoning mix would also be terrific on pork chops or beef tenderloin.


    Category Recipes, Seafood, Shrimp | Tags: ,, | No Comments

  8. Crab and Shrimp Louis

    August 24, 2011 by Jarrett


    A wonderful entree salad for the seafood lover.

     

    CRAB & SHRIMP LOUIS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 15 Minutes

     

    INGREDIENTS:

    • 4 eggs
    • 1 head iceberg lettuce, shredded
    • 1/4 cucumber, thinly sliced
    • 1/2 pound crabmeat
    • 8 ounces cooked shrimp
    • 1 avocado – peeled, pitted and sliced
    • 8 cherry tomatoes, halved
    • 2/3 cup mayonnaise
    • 1/3 cup hot chile sauce
    • 2 tablespoons sweet pickle relish
    • salt and pepper to taste
    • 1 tablespoon chopped fresh parsley
    • 1 lemon – cut into wedges, for garnish

    PROCEDURE:

    • Place eggs in a saucepan and cover with cold water.
    • Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
    • Remove from hot water, cool, peel and chop.
    • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
    • Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper.
    • Spoon dressing over the salad and garnish with parsley and lemon.

    Enjoy,
    Chef Phil

      This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.


    Category Recipes, Seafood, Shrimp, Soups & Salads | Tags: ,,,, | No Comments

  9. Trattoria-Style Shrimp Fettuccine Recipe

    August 11, 2011 by Jarrett


    Take on shrimp Italian style with this well rounded dish that uses a well-placed bag of spinach tossed in at the end of cooking.

     

    TRATTORIA-STYLE SHRIMP FETTUCCINE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 12 ounce(s) fettuccine or spaghetti
    • 2 tablespoon(s) olive oil
    • 1 medium (6- to 8-ounce) onion, chopped
    • 2 clove(s) garlic, thinly sliced
    • 1/2 cup(s) dry white wine
    • 1 bottle(s) (8-ounce) clam juice
    • Salt 1 pound(s) shelled and deveined large shrimp, with tail part of shell left on if you like
    • 1 bag(s) (5- to 6-ounce) baby spinach
    • 1/3 cup(s) (loosely packed) fresh parsley leaves, chopped

    PROCEDURE:

    • Heat large covered pot of salted water to boiling on high.
    • Add pasta and cook as label directs.
    • Meanwhile, in 12-inch skillet, heat oil on medium until hot.
    • Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
    • Add wine; increase heat to medium-high and cook 1 minute.
    • Stir in clam juice and 1/2 teaspoon salt; heat to boiling.
    • Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.
    • Drain pasta and add to skillet with spinach and parsley
    • Toss to coat.

    Enjoy,
    Chef Phil

      Classic and quite simple to prepare, this shrimp and pasta dish can be served on its own thanks to the bag of fresh spinach that gets incorporated at the last minute, let the heat from the pasta and shrimp warm the spinach so it still has some “crunch”.


    Category Pasta Dishes, Recipes, Seafood, Shrimp | Tags: ,,,, | No Comments

  10. Grilled Salmon with Dill Pickle Butter Recipe

    August 10, 2011 by Jarrett


    Salmon is an excellent low-maintenance ingredient for the grill because it doesn’t need careful testing for doneness — the fish is wonderful cooked anywhere from rare to medium.

     

    GRILLED SALMON w/ DILL PICKLE BUTTER

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 4 tablespoon(s) unsalted butter, softened
    • 1/4 cup(s) finely diced dill pickles
    • 1 teaspoon(s) minced tarragon
    • 1/2 teaspoon(s) Dijon mustard
    • Salt and freshly ground pepper
    • 4 (6-ounce) salmon fillets, with skin
    • Extra-virgin olive oil, for rubbing

    PROCEDURE:

    • Light the grill.
    • In a small bowl, blend the butter with the diced pickles, tarragon, and mustard and season with salt and pepper.
    • Rub the salmon with oil and season with salt and pepper.
    • Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes.
    • Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer.
    • Transfer the salmon to plates.
    • Top with the dill pickle butter and serve.

    Enjoy,
    Chef Phil

      The dill flavor always compiments salmon, we just took it up a notch with the pickles.


    Category Recipes, Seafood | Tags: ,, | No Comments

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