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‘Seafood’ Category

  1. 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

  2. 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

  3. 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

  4. 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

  5. Spanish Shrimp and Chorizo Recipe

    August 8, 2011 by Jarrett


    Shrimp and chorizo are the perfect match for these easy Spanish BBQ skewers.

     

    SPANISH SHRIMP & CHORIZO

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1 pound(s) shelled, deveined shrimp (26- to 30-count)
    • 8 ounce(s) chorizo sausage, fully cooked, sliced into 1/4-inch-thick rounds
    • 1/4 cup(s) dry white wine
    • 3 clove(s) garlic, crushed with press
    • 1 teaspoon(s) sugar
    • 1/4 teaspoon(s) crushed red pepper
    • 1/8 teaspoon(s) salt
    • 1/4 cup(s) chopped parsley

    PROCEDURE:

    • If using bamboo skewers, soak skewers in water at least 30 minutes.
    • Prepare outdoor grill for direct grilling on medium-high.
    • In large bowl, combine shrimp, chorizo, white wine, garlic, sugar, crushed red pepper, and salt, tossing until well coated.
    • Thread shrimp and chorizo, 1/2 inch apart, on skewers.
    • Grill 3 to 4 minutes or until shrimp just turn opaque, turning over once.
    • Transfer to plate.
    • Garnish with chopped parsley.

    Enjoy,
    Chef Phil

      Serve with crusty bread on a bed of Spanish rice.


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

  6. Shrimp Caesar Salad Recipe

    August 3, 2011 by Jarrett


    A real good “no cook” summer meal.

     

    SHRIMP CAESAR SALAD

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

     

    INGREDIENTS:

    Dressing:

    • 2 tablespoons light mayonnaise
    • 2 tablespoons water
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon Parmesan cheese, grated
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon hot chili sauce, such as Sriracha
    • 1/8 teaspoon Worcestershire sauce
    • 2 garlic cloves, minced

    Salad:

    • 3/4 cup crouton, seasoned
    • 2 tablespoons Parmesan cheese grated
    • 1 1/2 lbs medium shrimp, cooked and peeled
    • 1 (10 ounce) package romaine lettuce, chopped
    • 3 tablespoons pine nuts, toasted
    • chopped fresh chives (optional)

    PROCEDURE:

    • To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
    • To prepare salad, combine croutons, cheese, shrimp and lettuce in a large bowl. Add dressing; toss well to coat.
    • Top with pine nuts.
    • Garnish with chives, if desired.

    Enjoy,
    Chef Phil

      This salad, some garlic bread sticks, good glass of red wine and some good conversation make for a delightful summer meal on the patio.


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

  7. ‘Frisco Style Cioppino Recipe

    August 2, 2011 by Jarrett


    The other “San Francisco treat” for all you seafood lovers.

     

    SAN FRANCISCO STYLE CIOPPINO

    Serves: 10-12 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 3/4 cup butter
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 1 bunch fresh parsley, chopped
    • 2 (14.5 ounce) cans stewed tomatoes
    • 2 (14.5 ounce) cans chicken broth
    • 2 bay leaves
    • 1 tablespoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1 cup water
    • 1 1/2 cups white wine
    • 1 1/2 pounds large shrimp – peeled and deveined
    • 1 1/2 pounds bay scallops
    • 18 small clams
    • 18 mussels, cleaned and debearded
    • 1 1/2 cups crabmeat
    • 1 1/2 pounds cod fillets, cubed (optional)

    PROCEDURE:

    • Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley.
    • Cook slowly, stirring occasionally until onions are soft.
    • Add tomatoes to the pot (break them into chunks as you add them).
    • Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.
    • Mix well.
    • Cover and simmer 30 minutes.
    • Stir in the shrimp, scallops, clams, mussels and crabmeat.
    • Stir in fish, (if desired)
    • Bring to boil.
    • Lower heat, cover and simmer 5 to 7 minutes until clams open.

    Enjoy,
    Chef Phil

      A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth. I have served this with a scoop of Sapphron rice on occasion.


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

  8. Shrimp & Okra Gumbo Recipe

    July 29, 2011 by Jarrett


    Okra, a long standing staple in Southern & Creole cooking has sometimes taken a “bum” wrap. This recipe represents one of the best uses for this vegetable.

     

    SHRIMP & OKRA GUMBO

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 | Ready In: < 2 Hours

     

    INGREDIENTS:

    •2 pounds medium shrimp,peeled and deveined.
    •Salt, pepper, and cayenne to taste
    •1/2 cup olive oil
    •2 pounds chopped okra
    •3 tablespoon tomato paste
    •1 large tomato, chopped
    •1 onion, chopped
    •4 cloves garlic, minced
    •1 cup chopped celery
    •1 red bell pepper chopped
    •1/2 teaspoon cayenne pepper, or to taste
    •1/2 teaspoon oregano
    •1/2 teaspoon thyme
    •3 tablespoons Old Bay Seasoning
    •6 cups water or broth
    •1/2 cup chopped green onions

    PROCEDURE:

    •Season the shrimp with salt, pepper and cayenne to taste and set aside.
    •Heat the oil in a large pot over medium heat.
    •Add the okra and sauté for 30 minutes, stirring occasionally.
    •Add the tomato paste, tomato, onion, garlic, celery, and bell pepper and sauté for 15 more minutes.
    •Add the water, oregano, thyme, and Old Bay.
    •Bring to a boil, reduce heat to low and simmer for 45 minutes.
    •Taste and adjust seasoning to taste.
    •Add the shrimp and simmer for 15 minutes or until shrimp is pink and cooked through.
    •Finally, add the green onion to the soup and stir to incorporate.

    Enjoy,
    Chef Phil

     FYI: Okra, whose name is derived from the West African “nkruma”, comes from a large vegetable plant thought to be of Ethiopia origin. The okra plant fruit is a fuzzy, green colored and ribbed “lantern”-shaped pod that is approximately 2-7 inches in length. This vegetable flourished throughout North Africa and the Middle East where the seed pods were consumed cooked and the seeds toasted, ground, and served as a coffee substitute. Cultivated by the Egyptians by the 12th century B.C., okra was brought to the Caribbean and United States in the 1700s. Thriving in tropical and warm temperate climates, it is in the same plant family as hibiscus and cotton. Today, in the United States, the leading okra producers are Texas, Florida, Georgia and California. Okra can be found in African, Middle Eastern, Greek, Turkish, Indian, Caribbean, and South American cuisines. In the United States, okra is commonly associated in Southern, Creole, and Cajun cooking since it was initially introduced into the United States in its southern regions.


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

  9. Tuscan-Style Tuna Salad Recipe

    July 27, 2011 by Jarrett


    This Northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste.

     

    TUSCAN-STYLE TUNA SALAD

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

     

    INGREDIENTS:

    •2 6-ounce cans chunk light tuna, drained
    •1 15-ounce can small white beans, such as cannellini or great northern, (drained & rinsed)
    •10 cherry tomatoes, quartered
    •4 scallions, trimmed and sliced
    •2 tablespoons extra-virgin olive oil
    •2 tablespoons lemon juice
    •1/4 teaspoon salt
    •Freshly ground pepper to taste

    PROCEDURE:

    •Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl.
    •Stir gently.
    •Refrigerate until ready to serve.
    •Any left overs make a good filling for a wrap for lunch tomorrow.

    Enjoy
    Chef Phil


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

  10. MUFFIN TIN CRAB CAKES RECIPE

    July 14, 2011 by Daniel


    I have taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. Great recipe for a crowd.

     

    MUFFIN TIN CRAB CAKES RECIPE

    Serves: Makes 12 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 40 Minutes

     

    INGREDIENTS:

    •1 pound crabmeat (Lump or back fin works best)
    •2 cups fresh breadcrumbs *
    •1/2 red bell pepper, minced
    •3 scallions, sliced
    •1/4 cup mayonnaise
    •2 large eggs
    •1 large egg white
    •10 dashes hot sauce
    •1 Teaspoon Old Bay seasoning mix
    •*Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

    PROCEDURE:

    •Preheat oven to 450 degrees F.
    •Generously coat a 12-cup nonstick muffin pan with cooking spray.
    •Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, Old Bay in a large bowl until well combined, if using lump crabmeat mix carefully not to break up the lumps.
    •Divide mixture evenly among muffin cups.
    •Bake until crispy and cooked through, 20 to 25 minutes.
    •Serve with lemon wedges.

    Enjoy
    Chef Phil

     See how much more you enjoy these than if you had to fry /broil them and worry about them keeping their shape.


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

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