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Posts Tagged ‘Seafood Recipe’

  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. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. ‘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

  9. 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

  10. GRILLED SHRIMP SCAMPI RECIPE

    July 13, 2011 by Daniel


    Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.

     

    GRILLED SHRIMP SCAMPI RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 45 Minutes

     

    INGREDIENTS:

    •1/4 cup light olive oil
    •1/4 cup lemon juice
    •3 tablespoons chopped fresh parsley
    •1/4 cup minced garlic
    •ground black pepper
    •1/4 teaspoon crushed red pepper flakes
    •1 1/2 lbs shrimp

    PROCEDURE:

    •In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper.
    •Set aside.
    •Thread thawed shrimp onto skewers and cover with marinade for 30 minutes.
    •Preheat grill for high heat.
    •Grill, brushing occasionally with extra marinade, for about 2 to 3 minutes on each side, or until done.

    Enjoy
    Chef Phil

     Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Scallops can also be used.
    This is a simple, delicious recipe – very light and flavorful.


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

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