Broiled Salmon with Tarragon-Garlic Butter

Broiled Salmon with Tarragon-Garlic Butter

1/4 cup butter
2 garlic cloves, crushed and minced
2 tablespoons fresh lemon juice
1 1/2 tablespoons minced fresh tarragon or
1 teaspoon dried, crumbled
Freshly ground pepper to taste
2 (1-inch-thick) salmon fillets
Salt to taste

Preheat broiler. Melt butter in small saucepan over medium-low heat and saute garlic for a few seconds. Remove from heat and add lemon juice, tarragon and pepper.
Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil until nearly cooked; turn over and a cook until done to personal preference.

Transfer to plates. Reheat remaining lemon/butter sauce; spoon over salmon and serve.

Serves 2.

Angel Hair Pasta with Shrimp and Lemon

Angel Hair Pasta with Shrimp and Lemon

1/2 pound dried angel hair pasta, cooked according to package directions
3 tablespoons olive oil
3 cloves garlic, peeled and chopped
2 (14.5-ounce.) cans diced tomatoes, drained
1 lemon, juiced
1 tablespoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pound shrimp, peeled and deveined
1 lemon, sliced in 1/4-inch slices

Cook pasta according to package instructions; drain and set aside.

In a large nonstick skillet heat oil; add garlic and sauté until golden, about 1 minute. Add tomatoes, oregano, lemon juice, salt and pepper. Lower heat and simmer for 5 minutes. Add shrimp and cook until just pink. Add pasta and toss until thoroughly heated.

Serve immediately.

Makes 4 servings.

Easy Shrimp Etouffee

Easy Shrimp Etouffee


Ingredients:

1 1/2 x Sticks margarine
3 ea Medium onions, chopped
1 ea Bell pepper, chopped
4 ea Ribs celery, chopped
1 c Ro-tel tomatoes
1 x Juice of 1/2 lemon
1 ts Worcestershire sauce
1/4 c Parsley, chopped
2 x Garlic cloves, minced
2 lb Shrimp, peeled
1 c Cream of Mushroom soup
1/4 c Green onion tops, chopped


Instructions:
Saute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over Hot rice.

Baked Chilean Sea Bass

Baked Chilean Sea Bass

INGREDIENTS:

olive oil
4 Chilean sea bass fillets, about 6 ounces each
salt and pepper
Cajun or Creole seasoning, or a seasoning combination of your choice

PREPARATION:

Heat oven to 425°.
Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes.

The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce.
Serves 4.

Shrimp and Grits Recipe

Shrimp and Grits Recipe


INGREDIENTS – Grits
2 cups water
2 cups milk
1 teaspoon Old Bay Seasoning
2 cloves garlic – finely diced
3 tablespoons butter
1 cup grits (not instant, we recommend stone ground)

INGREDIENTS - Shrimp
3 tablespoons butter
4 slices of bacon, finely diced
4 cloves garlic diced
1 large onion diced
1 tablespoon flour
1 pound Shrimp
3/4 cup water
1/2 teaspoon Old Bay Seasoning
2 teaspoons seafood or vegetable bouillon

Directions

Heat the water, milk, old bay, garlic, and butter in a medium saucepan until right before boiling. Add grits and cook for 6-8 minutes.
Meanwhile, in a separate skillet or wok, melt the butter and sauté the bacon, garlic, and onion.

When the garlic and onion are lightly browned and transparent, add flour to make a basic roux. Stir until fully mixed.

Add shrimp and 1/4 cup water, cover and simmer. When shrimp are partially cooked, add the remainder of the water, Old Bay, and bouillon.

Allow to continue to simmer until gravy thickens.

Serve 3/4 cup cooked grits in a bowl and cover with Shrimp in gravy.

Italian Recipes: Shrimp Fettuccine

Shrimp Fettuccine

1 pound fettuccine, cooked al dente
1 pound shrimp, medium-size, peeled and deveined
1/3 cup extra virgin olive oil
1 tablespoon minced garlic
2 teaspoons basil leaves
2 medium tomatoes, coarsely chopped
1 bunch green onions (3/4 cup) sliced into 1/2" pieces
1 cup halved black olives
Salt and pepper to taste




Sauté the shrimp just until pink in 1-2 tablespoons olive oil. remove and set aside.


Sauté the garlic, tomatoes, basil, green onions and olives in the remaining olive oil until the vegetables are tender.


Add the shrimp back in the pan and warm.


Pour the sautéed mixture over hot fettuccine and toss lightly. Add salt and pepper to taste, toss again, and serve with a sprinkling of parmesan cheese, if desired. 8-12 servings.

Spanish Cuisine: Seafood and Meat Paella

Seafood and Meat Paella

Paella de Mariscos y Carne

In Spain, a paella is an outdoor event. Large paella pans, some more than three feet in diameter, are set over open wood fires. The dish takes on a wonderful smoky flavor from the fire. Calasparra rice is the most authentic choice for this dish, it has been used since it arrived with the Moors in the Middle Ages. If you can’t find it however, use the same kind of rice you’d choose for a risotto.


Ingredients:

1/4 cup olive oil
3 whole chicken breasts,
whole chicken legs, cut into drumsticks and thighs
2 pounds boneless pork roast, cut into 2-inch cubes
salt as needed
freshly ground black pepper as needed
1/2 pound squid, bodies sliced in rings, tentacles coarsely chopped
1 cup chopped green bell pepper
1 cup chopped plum tomato
2 teaspoons minced garlic
2-1/2 cups round-grain rice
1/2 teaspoon saffron threads, lightly crushed
5 cups chicken broth
1/2 cup dry white wine
1/2 cup fresh or frozen peas
5 piquillo peppers, cut into julienne
2 dozen mussels
2 dozen littleneck clams
12 jumbo shrimp, in the shell (see note)
2 teaspoons lemon juice


Preparation:

Preheat the oven to 350 degrees F.Heat the oil in a paella pan or deep skillet over medium-high heat until it shimmers.

Season the chicken and pork with salt and pepper and, working in batches, sear in the hot oil, turning as necessary, until browned on all sides, about 12 minutes.

Add the squid, green pepper, tomato and garlic. Cook, stirring frequently, until the squid becomes opaque, about 3 minutes.

Add the rice and saffron, stir to coat evenly, and sauté until the rice begins to change color slightly, about 4 minutes.

Add the broth and wine, bring to a boil over high heat and then reduce the heat to a slow simmer.

Add the peas and piquillo peppers and arrange the mussels, clams and shrimp on top of the paella. Sprinkle with lemon juice. Cover the pan or skillet and transfer to the oven. Cook until the rice has absorbed the broth and the clams and mussels open, 15 to 20 minutes. Let the paella rest for 5 minutes before serving directly from the paella pan or skillet.

About Shrimp:

If you can find jumbo shrimp with the heads on, show them off in this dish. You may need to teach the uninitiated how to twist away the tail, pull off the shell and then suck out the juices from the head. Have plenty of napkins on hand if this is a family-and-friends affair. For a more elegant dining experience however, put out finger bowls with a thin slice of lemon to rinse off your fingertips.

Avocado and Shells Crab Salad

Avocado and Shells Crab Salad

1/2 lb pkg of shells, uncooked
1 cup fresh broccoli flowerets
1/2 cup freshly sliced radishes
12 oz fresh or canned crab meat
2 avocados, peeled, pitted and diced
1/2 each of red and yellow bell peppers cut in small strips
1/4 cup each sliced green onions and chopped parsley
1/2 cup vegetable oil
1 tsp each honey and fresh lemon juice
1/8 tsp pepper
2 tbs Dijon mustard
1 tsp seasoned salt
1/4 tsp garlic powder.

Prepare shells according to pack age directions, adding broccoli the last 4 minutes of cooking. Drain. In a large bowl, combine first nine (9) ingredients. In a small bowl, blend the remaining ingredients. Toss with salad. Serve immediately or chill.

Ecuador: Seviche de Camaron - Shrimp Cocktail

Seviche de Camaron - Shrimp Cocktail

Ingredients:

5 pounds uncooked large shrimp, shelled and deveined (about 110 large shrimp)
1 1/2 teaspoons salt
4 cups fresh squeezed orange juice
1 cup ketchup
1 cup fresh squeezed lemon juice
3 tablespoons Worcestershire sauce
1/2 cup minced white onion
1/2 cup minced green onions
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Hot sauce to taste (optional)
Maiz tostado - large hominy-like toasted corn kernels - or popcorn

Preparation:

Boil 3 quarts of salted water in a large pot. Add the shrimp. Return to a boil, then reduce heat to a rapid simmer. Cook the shrimp until pink, 3 - 5 minutes. Remove immediately from the heat. Drain and rinse under cold water.
Mix the remaining ingredients in a non-reactive bowl, and season with hot sauce if desired. Add cooked shrimp and refrigerate at least 6 hours. Overnight is best. Serve with toasted corn or popcorn.

Cooking Cajun: Shrimp Arnaud

Shrimp Arnaud

Ingredients:

1 pound peeled and deveined shrimp

6 tablespoons olive oil

2 tablespoons vinegar

1 tablespoon paprika

1/2 teaspoon salt

1/2 teaspoon white pepper

4 tablespoons creole or other spicy mustard

1 tablespoon finely chopped celery

3 1/2 tablespoons finely chopped onion

1 tablespoon finely chopped parsley

1 head romaine lettuce, chopped

Instructions:
Boil shrimp for 1 to 2 minutes or until just done. Rinse in cold water and refrigerate for 1 hour. Mix olive oil, vinegar, paprika, salt, pepper, mustard, celery, onion and parsley and chill. “Enthrone” shrimp on lettuce and top with sauce.

Shrimp and Bacon Kabobs Recipe

Shrimp and Bacon Kabobs Recipe

1 1/2 lbs raw shrimp, peeled and deveined
4 slices bacon, cut into squares
28 ounces sliced pineapple, each slice quartered
1 tablespoon Dijon mustard
1 lime, juice of
1 teaspoon sugar
1 teaspoon salt
8 tablespoons butter, melted
cayenne pepper

Spear shrimp, bacon, and pineapple onto skewers alternating each.

Combine remaining ingredients.

Brush over kabobs (this can be done ahead of time). Grill over hot coals basting frequently until shrimp turns pink.

Soda Cracker Blue Crab Cakes

Soda Cracker Blue Crab Cakes

Ingredients:

1/2 pound Crab Meat
1/4 cup Soda Cracker crumbs
1 small Egg
1/8 cup Mayonnaise
1/2 teaspoon Old Bay seasoning
1/8 teaspoon White Pepper
1teaspoon Worcestershire sauce
1/2 teaspoon Dry Mustard Peanut Oil for Frying

Preparation:

Mix All but crab. Fold in crab Form into cakes Deep fry at 350 F for 2-3 minutes or sautee in a frying pan 4-5 minutes per side until golden.

Fresh Summer Crab Salad

Fresh Summer Crab Salad

Ingredients:

1/2 pound of lump crab meat
6 ears of sweet corn, steamed and cut off the cob
2 ripe local tomatoes,chopped
1/2 cup of fresh basil,finely chopped
4 Tbsp. rice wine vinegar
3 Tbsp. canola oil
Salt and Pepper to taste

Preparation:

Pick through the crab to remove shell and cartilage. Set aside. Mix the corn, tomatoes, basil, vinegar, salt and pepper in a medium sized bowl. Add the crab, stirring gently to preserve the lumps. Best if served immediately. Refrigerate leftovers

Maryland Crab Soup

Maryland Crab Soup

Ingredients:

24 crab legs, or more if desired
3/4 pound beef cubes
1 beef bouillon cube
2 stalks celery, diced
2 carrot, diced
1/2 cabbage sliced into thin strips 1/2"x3"
1 can cut green beans
2 potatos,peeled,chopped
1/4 cup chopped green pepper
2 onions diced
2 tablespoons dried parsley flakes
1 can tomatoes, large
1 can corn
6 strips fried,diced bacon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1 tablespoon Old Bay
salt and pepper to taste
2 tablespoons barley


Preparation:

Pick the crab meat from the feelers and claws and set it aside. Save the leg and feeler shells. Refrigerate the crab meat.

Boil the shells in 1 quart of water for 20 minutes and sieve into a soup kettle. Discard shells. Add the bullion cube, beef cubes, cover and simmer on low one hour until the meat is tender.

Add all but crab and simmer for 30 minutes until all are tender.

Hold 6 hours or overnight in the refrigerator, and then reheat to serving temperature, folding in the crab meat at the last 5 minutes.

You can make the beef vegetable stock (without crab juice or crab meat added and freeze it for future use). Purchase or pick 8 ounces of fresh blue crab claw meat. Then just thaw the beef vegetable stock, heat it to serving temperature and add the crab and any juice.

Corn and Lobster Chowder Recipe

Corn and Lobster Chowder Recipe

Ingredients:

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

Preparation:

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.