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Posts Tagged ‘Seafood Recipe’

  1. 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

  2. “DILLY” SHRIMP SALAD RECIPE

    June 22, 2011 by Daniel


    Some foods are meant to be paired with certain herbs, pork and rosemary and dill and shrimp for sure.

     

    “DILLY” SHRIMP SALAD RECIPE

    Serves: 8-10 Difficulty Level: 1 (of 5) Prep Time: 45 Minutes Ready In: Less than 3 Hours *Includes marinating time

     

    INGREDIENTS:

    •4 cups cooked small shells or penne pasta
    •1 lb. cooked large shrimp, deveined and cut into thirds
    •1 cup frozen peas
    •1 cup diced celery
    •1/2 cup chopped green onions, including green tops
    •1/4 cup minced fresh parsley
    •8 oz. plain yogurt
    •1 cup Mayonnaise
    •1/4 cup fresh lemon juice
    •2 Tbsp. snipped fresh dill
    •1/2 tsp salt
    •1/4 tsp white pepper

    PROCEDURE:

    •In a large bowl combine pasta, shrimp, peas, celery, onions and parsley.
    •In a small bowl combine yogurt, mayonnaise, lemon juice, dill, salt & pepper
    •Pour over pasta mixture and toss gently.
    •Cover and refrigerate at least two hours.

    Enjoy
    Chef Phil


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

  3. GRILLED CEDAR-PLANKED SALMON RECIPE

    June 10, 2011 by Daniel


    Simple is divine. This very old method of cooking fish celebrates the pure, clean taste of fresh salmon

     

    GRILLED CEDAR-PLANKED SALMON RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 30 Minutes Ready In: 1 Hour and 30 Minutes

     

    INGREDIENTS:

    •1 whole salmon fillet, 18 inches long (about 2-1/2 pounds)
    •1 tablespoon lemon zest (zest of 1 lemon)
    •3 sprigs fresh dill, snipped
    •Salt and pepper
    •Lemon wedges

    PROCEDURE:

    •Immerse an untreated, 20-inch cedar plank suitable for cooking use in water; soak at least 1 hour or up to 1 day.
    •Place salmon fillet, skin side down, on soaked plank.
    •Sprinkle with lemon zest, dill, salt, and pepper.
    •Place planked salmon in center of cooking grate.
    •Grill 25 to 30 minutes or until salmon is opaque in center and flesh flakes easily with a fork.
    •Garnish with lemon wedges.

    Enjoy
    Chef Phil

     Make sure the plank you choose is virgin cedar. Buy one specially made for food preparation, usually sold in cookware stores.


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

  4. SHRIMP PO’ BOY SANDWICH RECIPE

    March 8, 2011 by Daniel


    Today is Fat Tuesday so this is another traditional sandwich in New Orleans.

     

    SHRIMP PO’ BOY SANDWICH RECIPE

    Serves: Makes 1 Sandwich Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 15 Minutes

     

    INGREDIENTS:

    •2 1/2 Cups Vegetable Oil for Frying
    •1/2 Cup A.P. Flour
    •1/4 Cup Corn Flour
    •1/4 Cup Corn Meal
    •2 Tbsp Creole Seasoning, in all
    •1 Egg
    •2 Tbsp Water
    •1 Cup peeled & deveined Medium Shrimp

    PROCEDURE:

    •Heat the oil to 360 degrees in a 2 qt. saucepan.
    •Season the flour with 1 Tbsp Creole Seasoning in a bowl.
    •In another bowl, Mix the egg well with 2 Tbsp of water.
    •In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.
    •Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture.
    •Fry in batches in the 360 degree oil until just golden brown.
    •Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

    TO SERVE

    •Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion.
    •Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf.
    •Fill with the lettuce, then top with the Fried Shrimp.

    Enjoy
    Chef Phil

     A Po’ Boy should be messy, but I like to try to keep the filling in the loaf while I’m making a mess.


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

  5. SHRIMP ETOUFFEE RECIPE

    March 3, 2011 by Daniel


    Another classic for our New Orleans Mardi Gras feast.

     

    SHRIMP ETOUFFEE RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than 2 Hours

     

    INGREDIENTS:

    •1/2 cup butter
    •1/4 cup all-purpose flour
    •1 cup thinly-sliced green onions
    •1 cup chopped onion
    •1 green bell pepper, cored, seeded, and chopped
    •1/2 cup chopped celery
    •2 cloves garlic, minced
    •1 bay leaf
    •1/4 teaspoon dried thyme
    •1/2 teaspoon dried basil
    •8 ounces tomato sauce
    •1 cup dry white wine
    •8 ounces clam juice
    •1/2 cup water
    •1 tablespoon Worcestershire sauce

    •1/2 teaspoon white pepper
    •1 teaspoon Tabasco Sauce
    •1 tablespoon freshly-grated lemon zest
    •1 tablespoon fresh-squeezed lemon juice
    •1/4 cup chopped parsley
    •1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
    •Hot cooked rice

    PROCEDURE:

    •In a large pot over medium heat, melt butter
    •Stir in flour and cook until bubbly to make the roux
    •Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil.
    •Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.
    •Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil.
    •Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups.
    •Stir in lemon zest, lemon juice, parsley, and shrimp.
    •Simmer approximately 2 to 3 minutes or until shrimp are cooked.
    •Remove from heat and serve over hot cooked rice.

    Enjoy
    Chef Phil

     Serve with hot baguette style bread for sopping up this delicious broth.


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

  6. ANDOUILLE SAUSAGE & SHRIMP W/ CREOLE MUSTARD SAUCE RECIPE

    February 28, 2011 by Daniel



     

    ANDOUILLE SAUSAGE & SHRIMP w/ CREOLE MUSTARD SAUCE RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 35 Minutes Ready In: 35 Minutes

     

    INGREDIENTS:

    •1 pound uncooked peeled deveined large shrimp
    •1 tablespoon Creole or Cajun seasoning*
    •2 tablespoons vegetable oil, divided
    •1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
    •1 large onion, halved, thinly sliced
    •1 large red bell pepper, cut into 1/3-inch-wide strips
    •1 tablespoon chopped fresh thyme
    •1 cup low-salt chicken broth
    •5 tablespoons Creole mustard (such as Zatarain’s)
    •2 teaspoons red wine vinegar

    PROCEDURE:

    •Toss shrimp with Creole seasoning in medium bowl to coat.
    •Heat 1 tablespoon oil in heavy large skillet over high heat.
    •Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
    •Transfer sausage to bowl.
    •Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet.
    •Sauté until vegetables are beginning to soften, about 5 minutes.
    •Add broth, mustard, and vinegar.
    •Stir until sauce thickens, about 2 minutes.

    •Return sausage and shrimp to skillet.
    •Simmer until heated through, stirring occasionally, about 1 minute.
    •Season with salt and pepper.

    Enjoy
    Chef Phil

     Traditionally served with “dirty rice” recipe to follow….


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

  7. PEPPERED SHRIMP ALFREDO RECIPE

    February 18, 2011 by Daniel


    Zesty switch to this Italian classic.

     

    PEPPERED SHRIMP ALFREDO RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 30 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •12 ounces penne pasta
    •1/4 cup butter
    •2 tablespoons extra-virgin olive oil
    •1 onion, diced
    •2 cloves garlic, minced
    •1 red bell pepper, diced
    •1/2 pound portobello mushrooms, diced
    •1 pound medium shrimp, peeled and deveined
    •1 (15 ounce) jar Alfredo sauce
    •1/2 cup grated Romano cheese
    •1/2 cup cream
    •1 teaspoon cayenne pepper, or more to taste
    •Salt and pepper to taste
    •1/4 cup chopped parsley

    PROCEDURE:

    •Bring a large pot of lightly salted water to a boil.
    •Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    •Meanwhile, melt butter together with the olive oil in a saucepan over medium heat.
    •Stir in onion, and cook until softened and translucent, about 2 minutes.
    •Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
    •Stir in the shrimp, and cook until firm and pink
    •Pour in Alfredo sauce, Romano cheese, and cream
    •Bring to a simmer stirring constantly until thickened, about 5 minutes.
    •Season with cayenne, salt, and pepper to taste.
    •Stir drained pasta into the sauce, and serve sprinkled with chopped parsley

    Enjoy
    Chef Phil

     Garlic bread for “sopping” up the sauce and a small side salad to complete this meal.


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

  8. SHRIMP PANZANELLA SALAD RECIPE

    February 15, 2011 by Daniel


    This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs.

     

    SHRIMP PANZANELLA SALAD RECIPE

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

     

    INGREDIENTS:

    •4 tablespoons extra-virgin olive oil, divided
    •1 clove garlic, peeled and halved
    •4 cups 1/2-inch crusty multi-grain bread cubes, preferably day-old
    •1 pound coarsely chopped peeled cooked shrimp
    •4 large ripe but firm tomatoes, coarsely chopped
    •2 large green, red and/or yellow bell peppers, diced
    •3/4 cup chopped fresh parsley
    •1/4 cup chopped fresh chives
    •1/4 cup sliced pitted Kalamata olives, plus 1/4 cup olive brine
    •3 tablespoons red-wine vinegar
    •1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
    •Freshly ground pepper to taste
    •4 cups mixed salad green

    PROCEDURE:

    •Preheat oven to 350°F.
    •Drizzle 2 tablespoons oil on a rimmed baking sheet.
    •Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic.
    •Stir bread cubes into the oil until lightly coated.
    •Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes.
    •Let cool completely.
    •Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl.
    •Season with pepper.
    •Let stand for at least 10 minutes to blend the flavors.
    •Toss the croutons with the shrimp mixture and serve the salad over greens.

    Enjoy
    Chef Phil

     For an easier prep you can buy frozen cooked, peeled and deveined shrimp but I suggest making your own croutons.


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

  9. LEMON BASIL PASTA AND SHRIMP RECIPE

    December 28, 2010 by Daniel


    A pleasant change from the traditional tomato based pastas

     

    LEMON BASIL PASTA AND SHRIMP RECIPE

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

     

    INGREDIENTS:

    •1/2 Pound linguine or other pasta
    •3/4 Pound cooked shrimp, peeled and deviened
    •2 Tablespoons unsalted butter
    •1 tablespoon fresh lemon juice
    •1 1/2 Teaspoons basil leaves
    •3/4 Teaspoon garlic salt
    •1/4 Teaspoon black pepper
    •1/4 Cup fresh grated Parmesan cheese

    PROCEDURE:

    •Cook pasta in a large pot of boiling water until al dente
    •Add shrimp and drain immediately
    •Return pasta mixture to pot
    •Combine next 5 ingredients in a bowl
    •Toss with pasta and shrimp
    •Sprinkle cheese over pasta, serve immediately

    Enjoy
    Chef Phil

     Garlic bread and a salad to complete this meal


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

  10. KUNG PAO SHRIMP RECIPE

    December 9, 2010 by Daniel


    Oriental food made right in your own kitchen

     

    KUNG PAO SHRIMP RECIPE

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •1 cup chicken broth
    •2 tablespoons oyster sauce
    •1/2-1 teaspoon chili paste, depending on how hot you like it
    •2 teaspoons cornstarch
    •1 tablespoon peanut oil
    •1 tablespoon sesame oil
    •1 lb extra large shrimp, peeled and deveined
    •1/2 cup dry roasted peanuts
    •1 red bell pepper, chopped
    •3 garlic cloves, minced
    •1 tablespoon grated fresh ginger

    PROCEDURE:

    •Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
    •Heat the peanut oil in a large skillet, or wok if you have one, over medium high heat.
    •Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 – 3 minutes).
    •Transfer them to a plate.
    •Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes).
    •Add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
    •Add the broth mixture to the pan with the pepper mixture.
    •Bring to boil.
    •When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute.
    •Make sure the shrimp are done (but not overcooked).

    Enjoy,
    Chef Phil

     Serve over rice or lo mein noodles for a nice Oriental meal at home.


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

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