Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

FAST SEAFOOD GUMBO

September 16, 2019
One pot quick food Gumbo loaded with crab, shrimp and plenty of veggies | protein Free + Paleo possibility.

I got the thought to create a food gumbo from my mammy a handful of weeks past. 

FAST SEAFOOD GUMBO

A true intermixture is created by compounding along equal components flour and oil (or butter) in an exceedingly sauce pan and change of state till you finish up with a thick, dark paste. It helps to each thick the stew whereas impartation a deep, made flavour. It takes time and patience – nice if you have got either of these things, however we tend to don’t want it here. 

Once you have got all of your veggies washed and cut this instruction is super simple to hold out. Simply pile your veggies into the pot and obtain cooking.

Serve this over a bed of rice (or cauliflower rice if you’re doing the paleo thing) and enjoy! If you finish up enjoying this 0.5 the maximum amount as electro-acoustic transducer did then I do know you’ll love it!

FAST SEAFOOD GUMBO

INGREDIENTS :

  • 1/4 cup olive oil
  • 1 medium white onion, chopped
  • 1 red chili, chopped
  • 1 cup celery, chopped
  • 1 bay leaf
  • 1 red & green bell pepper, chopped and deseeded
  • 1/4 cup gluten free flour (rice, tapioca, or gluten free blend)
  • 2 cups okra (fresh or frozen), chopped
  • 1 cup canned crushed tomatoes
  • 2 large cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 2 cups fish stock
  • 1 teaspoon cayenne powder
  • 2 8 oz can crab meat with brine, make sure there are no bones
  • 1 pound shrimp, peeled and deveined
  • salt & pepper to taste
  • 1/4 cup fresh parsley, finely chopped

INSTRUCTIONS :

  1. In a 8 quart stock pot warm the oil over a medium heat. Once hot add the flour and stir with the oil to form a thick paste. Stir for about 5 minutes making sure not to let the paste burn. 
  2. Add the onions, celery, peppers, and okra and cook for 5 minutes. Add the garlic, tomatoes, thyme, stock bay leaf and cayenne and stir to combine.
  3. Bring to a boil on high then reduce the temperature back to a medium heat and let simmer for 15 minutes.
  4. Add the raw shrimp and crab meat with brine and let the shrimp cook for 8 minutes until cooked through. Add the parsley before serving. 
  5. Serve with rice and top with sliced green onions. Taste and season with salt & pepper as needed

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

September 10, 2019
These shells ar filled with a mix of roast butternut squash, creamy cheese, slightly of lemon (so essential to decorate up the dish) and alternative fantastic ingredients.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Drizzled with the aforesaid butter-sage concoction and lidded with crisp sage leaves, these shells ar totally divine and extremely elegant, if you would like to serve them to company.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

INGREDIENTS :

  •  1 large butternut squash
  •  1-2 tablespoons olive oil
  •  1/2 cup packed fresh spinach (chop after measuring)
  •  2 garlic cloves, finely minced
  •  1/2 teaspoon pepper
  •  12 ounce package jumbo pasta shells (about 20-24 shells total)
  •  2 cups of part-skim ricotta cheese
  •  1/3 cup grated Parmesan cheese
  •  1 large egg
  •  1 teaspoon salt
  •  Zest and juice of 1 lemon
  •  1/2 cup butter (1 stick)
  •  8-10 fresh sage leaves

INSTRUCTIONS :

  1. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.
  2. Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the squash, ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
  3. While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.
  4. Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.


GAELIC BASIL SHRIMP AND GRITS

September 09, 2019
Since we’re during this protein free series, it’s quite nice/fun/clever-feeling to own some carbs to create a meal around that don't involve wheat.

 GAELIC BASIL SHRIMP AND GRITS

This was my initial time fooling around with grits and that I was pretty excited, in my basic self ways that, to seek out that grits ar simple to find – we have a tendency to bought them at a daily, thought market.

We use Almond Breeze – original, duh – for savory recipes, therefore I simply heated the almondmilk (gently, people, GENTLY) so whisked within the grits such as you would unremarkably do with regular milk.

 GAELIC BASIL SHRIMP AND GRITS

INGREDIENTS :

  • 4 cloves garlic, minced
  • 2 1/2 cups Almond Breeze Original Almondmilk
  • 1/4 cup olive oil (divided)
  • 2 1/2 teaspoons sea salt (divided)
  • 1/2 cup grits
  • 1 lb. raw shrimp
  • 4 cups cherry tomatoes, halved
  • 1 cup chicken broth
  • a handful of fresh basil, cut into ribbons

INSTRUCTIONS :

  1. GRITS: In a medium saucepan, bring the almondmilk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 teaspoon salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.
  2. SHRIMP: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.
  3. TOMATO SAUCE: In the same skillet, add the tomatoes, garlic, remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.
  4. SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

CIOPPINO RECIPE (SEAFOOD STEW)

September 02, 2019
Cioppino could be a comforting San Franciscan food stew full of shrimp, clams, mussels, white fish, and crab simmered in an exceedingly made broth made of tomatoes, white wine, and fish stock. A family favorite, relish this straightforward and delicious one-pot Cioppino instruction for a special night or vacation meal.

If you’ve ne'er tried Cioppino then you're sure a delicious surprise. The simplest thanks to describe sitting all the way down to|all the way down to} a bowl of this food stew is that it's like sitting down to a cheerful, warm, comforting memory.

CIOPPINO RECIPE (SEAFOOD STEW)

Its name, Cioppino, comes from the word “ciuppin“, the name of soup with similar flavors however ready with less tomato and with Mediterranean food from Liguria, Italy. 

Traditionally, Cioppino is often served with fresh hunks of bread. Now, there's fully nothing wrong with bread. I really like bread. However there's one thing better- Mashed Potatoes.

CIOPPINO RECIPE (SEAFOOD STEW)

INGREDIENTS :
  • 2 tbsp olive oil
  • 3 shallots - chopped
  • 1 tsp salt
  • 2 red bell peppers - seeded and chopped
  • 6 large cloves of garlic - chopped
  • 1 large onion - chopped
  • 1 tsp dried oregano
  • 1 tbsp dried Italian seasoning
  • 1 tsp black pepper
  • 1 tsp dry red pepper flakes
  • 1/4 cup tomato paste
  • 2 cups white wine
  • 28 oz canned crushed tomatoes
  • 30 oz clam juice or fish broth
  • 1 bay leaf
  • 1 lbs mussels - scrubbed, debearded
  • 1.5 lbs clams - scrubbed
  • 1/2 pound calamari
  • 1.5 lbs halibut - or other firm white fish
  • 1 lb salmon
  • 1/2 lb scallops
  • 1 lb uncooked large shrimp - peeled and deveined
  • 1 lb king crab legs
  • Fresh parsley - chopped
INSTRUCTIONS :
  1. Add the olive oil to a large pot or Dutch oven over medium heat. Add the onion and shallots and mix well to combine. Sauté for approximately 5 minutes, or until the onions start to soften and turn translucent. Stir often. Add the diced bell pepper to the onion and continue to cook for 4-6 minutes, stirring often. 
  2. Add the garlic and sauté, stirring continuously, for 1-2 minutes. Stir in the dried oregano, Italian seasoning, salt, pepper, and crushed red pepper and mix well to combine. Mix the tomato paste with the cooked onions, mixing well to combine and stirring constantly to prevent burning. Allow the tomato paste to cook with the onions for 1-2 minutes before adding the white wine.
  3. Increase heat to high. Add the crushed tomatoes, bay leaf, and fish/clam broth. Mix well and bring to a low boil. Cover and reduce heat to low. Simmer for approximately 25 minutes.
  4. Add the clams and mussels to the pot, cover, and cook until the clams and mussels begin to open (approximately 5-10 minutes). Discard any clams and mussels that do not open. Add the calamari and fish and cook for 5 minutes, gently mixing to combine. Next, add the scallops and shrimp, and cook, covered, for 5-10 minutes. Last, but not least, add the crab legs to the pot and cook for 5 minutes, or until heated through.
  5. Season with additional salt and pepper, to taste. Garnish with fresh chopped parsley and fresh parmesan cheese and serve with crunchy toasted buttery bread, or, mashed potatoes (not traditional, but amazing!) Enjoy!

LEMON SHRIMP RISOTTO

August 26, 2019
I once detected that creating Italian rice was super scarey, and you had to incessantly stir it from setting out to finish or it'd find yourself like very little pebbles of burnt rice, an entire disaster.

LEMON SHRIMP RISOTTO

Making Italian rice is like having a baby. Though I haven’t really done this, I even have seen it go down doubly. A touch little bit of pushing is admire the stirring of the rice then an opportunity, to assemble some thoughts (or add some stock) before another spherical of stirring slash pushing.

Traditionally the most effective rice to use is arborio rice that is risotto selection. It's a lot of starch than regular rice and because it cooks slowly it releases the starch and that’s what provides Italian rice its creamy texture.

LEMON SHRIMP RISOTTO

INGREDIENTS :

  • 1 1/2 cups arborio rice
  • 2 cloves garlic minced
  • Juice of 1 large lemon or 2 small lemons
  • 4-5 cups chicken stock
  • 6 tablespoons olive oil divided
  • 1/2 cup finely diced shallot
  • 1 pound large uncooked shrimp deveined with no shells or tails
  • 3/4 cup dry white wine
  • Zest from two lemons
  • Fresh Parmesan Cheese
  • Fresh chopped rosemary

INSTRUCTIONS :

  1. Warm the stock in a pot over a low heat.
  2. Add 3 tablespoons of the olive oil to a pan roughly 9-10 inches wide over a medium heat.
  3. Add the diced shallot to the pan and cook until the shallot turns soft about 2-3 minutes.
  4. Pour in the wine and simmer until most of the wine has disappeared and reduced.
  5. Add your rice and mix well making sure to coat the rice well with the liquids.
  6. When you see the rice turn creamy and translucent, start gradually adding the stock a ladle at a time waiting until the liquid is absorbed before adding more stock. Stir every so often.
  7. Turn the heat to medium-low and stir each time you add stock. Slowly simmer the rice.
  8. Keep adding the stock and taste the rice, it should be soft but still have a tiny bite to it when it's done.
  9. Season with salt and pepper.
  10. When you have about one ladle of stock left, In another pan heat the remaining olive oil over a medium heat and add the shrimp and garlic.
  11. Cook for about two minutes and add the lemon juice.
  12. Simmer on a high heat for another 2-3 minutes and the shrimp are pink and cooked through.
  13. Add the shrimp to the risotto and gently fold through with the lemon zest. Add the remaining stock making sure the dish is loose and creamy.
  14. Transfer to a plate and grate some fresh Parmesan cheese over the top.
  15. Garnish with fresh chopped rosemary.

EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE

August 22, 2019
Easy, quick-seared buttery scallops, close during a flavor-packed mixture of tomatoes and bell peppers! You’ll love the daring Mediterranean flavors during this scallops recipe–fresh garlic, shallots, capers, oregano and additional. Best part? The full factor comes along in like twenty minutes! Make certain to to grab my tips for a way to cook scallops absolutely whenever.

Easy Mediterranean-Style Scallops Recipe

For dinner, I really like serving these saucy scallops with Greek lemon rice or plain pasta. And you'll serve them as AN course with some crostini or grilled baguet items. 

If you’ve ever thought a meal like buttery, perfectly-cooked scallops are some things you'll solely crumble a fine eating edifice, this scallops direction is on the brink of amendment your mind!

Easy Mediterranean-Style Scallops Recipe

INGREDIENTS :

  • 1 shallot, sliced
  • Extra virgin olive oil (find our olive oil bundle here)
  • 1/2 red bell pepper, cored, cut into thin strips
  • 1/2 green bell pepper, cored, cut into thin strips
  • 4 to 5 garlic cloves, minced
  • 10 oz grape tomatoes, halved
  • 2 tbsp capers, drained
  • Kosher salt
  • Black pepper
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 lb wild-caught sea scallops (thawed if had been frozen)
  • Splash of fresh lemon juice
  • Handful fresh chopped parsley for garnish

INSTRUCTIONS :

  1. In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
  2. Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
  3. Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
  4. In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
  5. Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
  6. Remove from heat and serve immediately over a bed of lemon rice or plain orzo.


EASY LOBSTER BISQUE RECIPE

August 18, 2019
Rich and decadent, this simple Lobster soup instruction is that the good thanks to celebrate any occasion simple to form and cheap, your special somebody can assume you spent hours within the room once it solely extremely took you but Associate in Nursing hour.

EASY LOBSTER BISQUE RECIPE

This Lobster soup soup was on the table in precisely beneath Associate in Nursing hour and that I didn’t even break the bank to shop for all the ingredients. To avoid wasting a couple of usd, I bought frozen lobster tails that appear to be a touch cheaper than contemporary however still style even as velvety and sweet.

Lobster soup may be a sleek, creamy, velvety soup that’s sometimes created with the shells of lobster to make a stock then thickened up with cream. Historically, Lobster soup is totally sleek except for this instruction I add chunks of lobster meat to administer the instruction a bit additional wholeheartedness.

EASY LOBSTER BISQUE RECIPE

INGREDIENTS :
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4-4 ounce Maine lobster tails split in half
  • 2 cups Chardonnay or other dry white wine
  • 1 vidalia onion diced
  • 1 fennel bulb sliced thin
  • 1 garlic clove crushed
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 3 cups reduced sodium chicken broth
  • 1-14 ounce can fire roasted diced tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 teaspoon fresh lemon juice
INSTRUCTIONS :
  1. In a large pot, steam the lobster tails, shell-side down, in salted water for approximately 5 minutes or until they are cooked through. Using tongs, transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock.
  2. When the lobster is cool enough to handle, remove the meat from the shells and set aside.
  3. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the fennel and cook until softened. Stir in the garlic and continue cooking for 1 minute. Add the tomato paste and cook until it the mixture becomes a deep burgundy color.
  4. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Return the shells to the pot and allow the mixture to simmer for 45 minutes.
  5. Remove the shells from the broth and blend the mixture with an immersion blender until smooth. Stir in the cream, half and half and lemon juice. Chop the lobster meat into bite size pieces and divide among your soup bowls. (I like a lot of lobster meat in mine.) Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.

LOBSTER TOSTADAS

August 12, 2019
Fresh Lobster Tostadas instruction with avocado coleslaw, sweet and sour mango slices, pico American state gallo, and queso fresco.

LOBSTER TOSTADAS

Lobster is in its own class once it return to foods that cause you to want your sitting within the lap of luxury. It’s sweet and smooth with the faint essence of the ocean. A fabulous addition to any instruction from wood kitchen appliance pizzas to made food dishes. Lobster is usually welcome.

Today we’re serving lobster heaped-up high on crisp tostadas with spicy avocado coleslaw, contemporary mango and avocado slices, pico di gallo, and queso fresco.

The key to creating good Lobster Tostadas is to  not cook the lobster tails.

LOBSTER TOSTADAS

INGREDIENTS :
For the Lobster Tostadas :

  • 2 lobster tails
  • 6 tostada shells
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled queso fresco
  • 1 ripe avocado peeled and sliced
  • 1 ripe mango peeled and sliced

For the Avocado Slaw :

  • 4 cups shredded cabbage
  • 1/2 ripe avocado
  • 1/3 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 serrano pepper seeded


INSTRUCTIONS :
  1. Place a large pot of water over high heat to boil. Insert a wooden skewer through each lobster tail, lengthwise, to help them stay straight while cooking. Once the water is boiling, lower the lobster tails into the pot. Boil for 5-7 minutes, until the shells are red. Then remove with tongs and place in a large bowl of ice water to cool.
  2. Next make the avocado slaw: Peel the avocado and place half in the blender. Add the mayo, vinegar, honey, and serrano pepper. Puree until smooth. Pour the shredded cabbage in a large bowl. Then pour the avocado puree over the top. Toss and salt to taste.
  3. Once the lobsters are cool, use a pair of kitchen shears to cut through the shells. Roughly chop the lobster meat.
  4. To assemble: Lay the tostada shells out flat and top with a spoonful of spicy avocado slaw. Then top with fresh mango and avocado slices, followed by pico di gallo and crumbled queso fresco. Place the chopped lobster pieces on top of each tostada and serve immediately.

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FAST SEAFOOD GUMBO

One pot quick food Gumbo loaded with crab, shrimp and plenty of veggies | protein Free + Paleo possibility. I got the thought to create...