Entree – Seafood

Crab Giovanni

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This is one of those “family” dishes that cries out “modify me!”

Ingredients:

  • 1/2 c butter
  • 2 onions, coarsely chopped
  • 1/4 lb mushrooms, sliced
  • 6 oz conchiglie, medium size (shells)
  • 3/4 crab
  • 1/4 c green olives
  • 1 c cheddar cheese, shredded (4 oz)
  • 1/4 c sour cream
  • 1 can tomatoes (about 1 lb)
  • 3/4 tsp salt
  • 1/2 tsp basil

Directions:

  1. Preheat oven 350°.
  2. Melt butter in frying pan.
  3. Add onions and cook until limp.
  4. Add mushrooms and garlic.
  5. Saute about 2 minutes, until garlic is aromatic.
  6. Cook pasta until al dente.
  7. Drain and add to onion mixture.
  8. Add crab, olives, cheese, sour cream, tomatoes (and their liquid – break them up a bit).
  9. salt and basil.
  10. Pour mixture into greased 1 1/2 qt baking dish.(If made ahead, cover and refrigerate.)
  11. Bake, uncovered, for 30 – 35 minutes or until hot and bubbly.

Serves:  4 – 6

Source:  Sunset Pasta Cook Book

Note:  I used coiled fideo, increased the tomatoes to a large can (1 lb 12 oz), increased the sour cream to 1 cup and used a combination of crab and shrimp.  (Probably could use chicken too.) Omitted green olives – someone in the family doesn’t like them!  Still a very hearty, tasty dish.

 

 

Marinated Shrimp

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Really good as an appetizer with Mexican food.

Ingredients:

  • 1 lb small (but not bay) shrimp, cooked
  • 1/2 c oil
  • 1/4 c wine vinegar
  • 1/2 c lemon juice
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Mix it all together.
  2. Refrigerate for 24 hours.
  3. Serve with little forks or toothpicks and crackers.

Serves: 6-8 for cocktails

Source:  Gerrie Hastings

Shrimp Puttanesca

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Ingredients:

  • 16 large raw shrimp, peeled and deveined
  • 4 Tab smashed garlic
  • 5-6 whole pickled anchovies
  • 2 Tab chopped shallots
  • 4 Tab capers
  • 2 Tab chopped olives
  • 1 Tab red pepper flakes
  • 1 c white wine
  • 1 c peeled seeded tomatoes
  • 1/2 c cherry tomatoes
  • chopped parsley as needed
  • extra “virgin” olive oil

Directions:

  1. In a very hot saute pan, add garlic, shallots, anchovies, toolive oil.
  2. Cook for one minute or until very aromatic.
  3. Deglaze with white wine.
  4. Add shrimp, tomatoes, capers, olives.
  5. Cook for about 2 more minutes or until shrimp is done.
  6. Add parsley.
  7. Season as desired.
  8. Serve over pasta.

Serves:  4

Source:  

New Orleans Barbecued Shrimp

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There is no barbecue sauce or grill involved with these outstandingly good shrimp.

Ingredients:

  • 1 medium lemon
  • 8 oz (1 cup) unsalted butter
  • 2 Tab Worcestershire sauce
  • 1 Tab chopped garlic
  • 2 Tab sliced shallots
  • 2 beers (cheap, light)
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 oz kosher salt
  • 1/2 tsp freshly ground black pepper
  • 12 c chopped scallions
  • 24 shrimp, peeled, no tails

Directions:

  1. Cut the lemon in half crosswise.
  2. Juice it.
  3. Press each half flat on a cutting board, and then cut into 1/2 inch wide strips.
  4. Melt half the butter in a 12 inch skillet over medium-high heat.
  5. Add the shrimp and cook 1 minute.
  6. Add the lemon, Worcestershire sauce, cayenne, salt, ground pepper.
  7. Reduce.
  8. Add half the beer.
  9. Drink the other half.  It’s ok, you are following a recipe written by a professional chef. Don’t let others judge you,.  Drink the other one if you want.  Who is in charge here anyway, right?
  10. Stir and simmer for about 5 minutes to blend the flavors, being careful not to let the garlic brown.
  11. Add the remaining butter.
  12. Stir to create a sauce.
  13. Add the green onions.
  14. Serve with grits or rice.

Serves:  Maybe 4, maybe 6.  It is really tasty!

Source:  Greg Strickland, Executive Chef, Vi at Highlands Ranch, CO

 

Grilled Salmon with Lemon Juice & Herbs

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This works with individual salmon pieces or the  whole slab of salmon.  Can be done in the oven/broiler but really yummy when grilled.

Ingredients:

  • 1 lb fresh salmon fillets
  • 1 clove garlic, minced
  • 1/4 c fresh cilantro, finely chopped
  • 1/4 c green onions, finely chopped
  • 2 Tab lemon juice
  • 1 Tab olive oil
  • 1/4 tsp pepper

Directions:

  1. In small bowl combine herbs, garlic, lemon juice, olive oil, and pepper.  Set aside.
  2. Remove skin from salmon fillets.
  3. Gently rub oil and herbs onto both sides of salmon, making sure each fillet is heavily coated with the mixture.
  4. Grill salmon fillets over a medium flame about 5 minutes on each side.
  5. Serve immediately.

Serves:  2-3

Source:  silveradocare.com/sierravista

 

 

Orange Chipotle-HoneyMustard Sauce

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A little sweet – a little hot.  A sauce for all times!  Try it on fish, pork or chicken.  Or as a dip for chicken bits or shrimp.

Ingredients:

  • 1 6 oz can frozen orange juice concentrate, thawed
  • 2 Tab chipotle chilies & juice (from 7 oz can of Chipotle Chiles in Adobo Sauce – you can freeze the rest of the can for next time.)
  • 2 Tab honey
  • 2 Tab Dijon mustard
  • 1 tsp minced garlic
  • 1/3 cup coarsely chopped fresh cilantro, packed
  • 2 Tab fresh lime juice
  • ½ tsp salt or to taste
  • 2 – 3 Tab vegetable oil

Directions – Orange Sauce:

Place all ingredients in a blender and puree until smooth.

Makes: 1½ cups.

Serves: 10-12

Source: The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis

Nancy’s Clam Chowder

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Quite tasty and you can saute stuff and refrigerate until ready to add soup etc.

Ingredients:

  • 2 cans Snow’s New England Clam Chowder
  • 2 cans whole milk (measure in soup can)
  • 2 cans chopped clams
  • 2 – 3 tomatoes, peeled, chopped fine
  • 3 onions, chopped fine
  • 1 green pepper chopped fine
  • 1/2 c butter (1/4 lb)
  • dash of Tabasco
  • dash of seasoning salt
  • chopped parsley (optional)

Directions:

  1. Saute onion and green pepper in butter about 15 minutes.
  2. Add soup, milk, tomatoes, clams and heat.
  3. Add dash of Tabasco and seasoning salt.
  4. Serve garnished with parsley.

Serves:  4 – 6

Source:  Nancy Kenz

Cioppino

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Not a cheap dish to make – a little complicate – takes a little while.  But, it will match any ciopinno from any fancy fish restaurant!  You can guild the lily and add langostino.  Be sure to have lots of crusty good bread to soak up the sauce.

Ingredients:

  • 1/4 c fresh marjoram, chopped
  • 2 Tab fresh rosemary, chopped
  • 2 Tab fresh sage, chopped
  • 2 Tab fresh thyme, chopped
  • 2 Tab fresh basil, chopped
  • 1/2 c fresh parsley, chopped
  • 4 cloves garlic, minced
  • 4 small re peppers, finely chopped
  • 8 c Swiss chard, coarsely chopped
  • 40 raw cockle clams
  • 2 large crabs, cooked, cleaned and cracked
  • 36 raw prawns, 12-20 count
  • 2 lbs sea bass, rock fish or etc.
  • 3 cans solid packed tomatoes (29 oz each)
  • 3 cans tomato paste (6 oz each)
  • 3/4 c olive oil
  • 2 Tab salt
  • 2 tsp fresh ground pepper
  • 1 c dry white wine

Directions:

  1. Combine marjoram, rosemary, sage, thyme and basil.
  2. Add parsley, garlic and chopped ed pepper.
  3. Toss all together with the Swiss chard.
  4. Arrange clams in the bottom of a large, heavy 8 qt kettle with a tight fitting cover.
  5. Sprinkle part of the Swiss chard mixture over the clams.
  6. Put the cracked  crab in next.
  7. Sprinkle with more Swiss chard.
  8. Add the prawns and more chard.
  9. Arrange the sea bass on top.
  10. Mix together tomatoes, tomato paste, olive oil, salt and pepper.
  11. Pour over all.
  12. Cover and simmer for 30 minutes.
  13. Pour in the wine and simmer 10 minutes longer.
  14. Serve in big soup bowls with plenty of sauce.  Be sure to dip down to the bottom of the kettle for the clams.

Serves:  12 (not worth all the work for fewer people!)

Source:  Sunset Cookbood

Blueberry-Pepper Jam

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Originally with the Broiled Sword Fish, this would be a different taste treat for pork or chicken, maybe even duck.

Ingredients:

  • 2 c fresh blueberries, rinsed and drained
  • 2 tsp fresh sage, snipped
  • 1 tsp freshly ground black pepper

Directions:

  1. In a bowl mash 1 ½ c blueberries.
  2. Stir in sage, pepper, and remaining ½ c whole blueberries.
  3. Cover and chill until ready to serve.

Serves: 10

Source: sparkpeople.com

 

Chunky Crawfish Spread

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A rather more interesting dip.

Ingredients:

1 package (16 ounces) frozen cooked crawfish tails, thawed (Sure! use shrimp)
1 package (8 ounces) cream cheese, softened
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1/2 to 1 teaspoon Creole seasoning
1/2 teaspoon salt
6 to 12 drops hot pepper sauce
Assorted crackers

Directions:

1. Chop crawfish.
2. Pat dry.
3. In a small bowl, beat cream cheese until smooth.
4. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish.
5. Cover and refrigerate for at least 2 hours.
6. Serve with crackers.

Yield: 3 cups.

Source:  Taste of Home

Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.