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Posts Tagged ‘Seafood’

  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. 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

  3. 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

  4. “BBQ” SHRIMP W/ JAMBALAYA RICE

    October 19, 2010 by Daniel

    Fantastic taste of New Orleans, might want to save this one for Mardi Gras season…….

     

    “BBQ” SHRIMP w/ JAMBALAYA RICE

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

     

    INGREDIENTS:

    •1 teaspoons fresh rosemary (finely chopped)
    •3 tablespoons butter
    •2 tablespoons minced garlic
    •1 lb peeled/deveined shrimp
    •1 1/2 teaspoons Louisiana-style barbeque seasoning
    •1/2 cup white wine
    •1 tablespoon Worcestershire sauce
    •1 1/2 teaspoons hot pepper sauce (or to taste)
    •1 teaspoon pepper

    PROCEDURE:

    •Preheat large sauté pan on medium-high 2–3 minutes.
    •Place butter in pan and then garlic;
    •cook and stir 2 minutes or until golden.
    •Add shrimp and sprinkle with seasoning;
    •cook and stir 3–4 minutes or just until shrimp turn pink and opaque.Remove shrimp from pan.
    •Add remaining ingredients to pan;
    •cook 2–3 minutes or until liquid is reduced by about one-half.
    •Serve sauce over shrimp.

    JAMBALAYA RICE INGREDIENTS:

    •3 oz andouille or smoked Cajun sausage (1 link)
    •1 tablespoon butter
    •1/2 cup trinity mix (fresh diced onions, bell peppers, celery)
    •2 cups water
    •1 (5.7-oz) package quick-cooking dirty rice mix
    •3 tablespoons diced pimient

    PROCEDURE:

    •Cut sausage into small pieces.
    •Preheat medium saucepan on medium-high 2–3 minutes.
    •Place butter in pan and then add trinity mix; cook and stir 2–3 minutes or until tender.
    •Stir in remaining ingredients; bring to a boil.
    •Reduce heat to low and cover; simmer and stir 6–7 minutes or until rice is tender.
    •Remove from heat; let stand 5 minutes or until liquid is absorbed. Serve.

    Enjoy!
    Chef Phil


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

  5. Shrimp and Cream Cheese Appetizer Recipe

    September 16, 2010 by Daniel

    A simple appetizer you can throw together, this is a wonderful quick snack for company during football season…

     

    SHRIMP and CREAM CHEESE APPETIZER

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

     

    INGREDIENTS:

    •1/2 lb. whipped cream cheese
    •2 oz. cooked salad shrimp
    •2 Tbsps. onions\raw, finely chopped
    •2 Tbsps. Worcestershire sauce
    •1 tsp. lemon or lime juice
    •1 tsp. seafood cocktail sauce
    •1 red bell pepper\raw, finely chopped
    •24 crackers, or Pita chips

    PROCEDURE:

    •Combine first 7 ingredients, chill, and use as topping for crackers.
    •As printed is for 4 servings, easily doubled for a crowd…

    Happy Cooking,
    Chef Phil

     


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

  6. “Authentic” Fish and Chips Recipe

    June 23, 2010 by Daniel

    Very much a staple in “jolly ole England” and popular in the states for the Friday Night fish fry…

    FISH AND CHIPS
    Serves: 4 Difficulty Level: 3 (of 5) Prep Time: 30 Minutes Ready In: < 1 Hour

    INGREDIENTS:
    • 2 cup(s) all-purpose flour
    • 1 teaspoon(s) baking powder
    • 1/2 teaspoon(s) salt, plus more for serving
    • 1 teaspoon(s) malt vinegar, plus more for serving
    • 1 gallon(s) canola oil
    • 2 pound(s) russet potatoes, preferably Russet Burbank
    • 4 (6-ounce) cod fillets

    PROCEDURE:
    • Combine flour, baking powder, and salt in a mixing bowl. Whisk in 1 3/4 cups water * ( see chef’s note) stir in vinegar; set batter aside.
    • Heat canola oil to 300 degrees; in a deep fryer or a deep, heavy pot with a candy thermometer. Peel and cut potatoes lengthwise to form long, 1/4-inch-thick “chips.”
    • Add to oil, and fry 10 minutes, stirring occasionally. Remove and drain well on paper towels, then place in refrigerator to chill, 10 to 15 minutes. Keep oil in pot on stove, but turn off heat.
    • Bring oil to 350 degrees. Fry chips a second time, in two batches, until golden brown and crisp, 2 to 3 minutes per batch. Drain well on clean paper towels. (Keep chips warm in a 250 degree oven while cooking fish.)
    • Dip 2 cod fillets in reserved batter and slowly ease them into oil. Fry until golden brown and cooked through, about 7 minutes; drain well on paper towels. Repeat with last 2 fillets. Serve hot with extra salt and vinegar on the side

    Chef’s Note:
    This is considered the “authentic” recipe, however , in Ireland we would substitue beer or club soda for the water for a lighter crust when fried.

    Enjoy!
    CHEF PHIL

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

  7. Maryland Crab Soup Recipe

    June 21, 2010 by Daniel

    A quick and easy classic soup that goes good even on those hot summer eves…

    Maryland Crab Soup
    Serves: 4-6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: < 1 Hour

    INGREDIENTS:
    • 3 carrots, peeled and chopped
    • 1 medium potato, peeled and cubed
    • 1 medium yellow onion, peeled and chopped
    • 1/2 pound green beans, trimmed into 1 in. pieces
    • 1 cup fresh corn kernels
    • 1 cup fresh or frozen lima beans
    • 1/2 cup fresh or frozen peas
    • 4 tablespoon worcestershire
    • 2 tablespoon Old Bay Seasoning
    • 1 1/2 tablespoon dry mustard
    • Pinch red pepper flakes
    • One 28 ounces can whole peeled plum tomatoes
    • 1 pound jumbo lump crabmeat
    • Sea Salt and freshly ground black pepper

    PROCEDURE:
    • Combine carrots, potatoes, onions, celery, green beans, corn, lima beans, peas, worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 30 minutes.
    • Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper
    • Be aware that Old Bay seasoning can be a bit on the salty and spicey side so save the salt, pepper until the end to check your seasonings.
    • Pair this up with your favorite cold beverage for a fantastic meal.

    Enjoy!
    CHEF PHIL

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