Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Cost: $20 and Over
Serves: 4-6
Prep Time: 20-25 min.
Cook Time: 10-15 min.
Difficulty: 1
Best thing about the warm weather is almost all cooking moves out to the grilling area! These Scallop, shrimp and steak kabobs are super easy to make and super delicious! Enjoy!
Ingredients:Best thing about the warm weather is almost all cooking moves out to the grilling area! These Scallop, shrimp and steak kabobs are super easy to make and super delicious! Enjoy!
6-8 wooden skewers (soaked in water for 2-3 hours)
1 lb large shrimp
1 lb large scallops
1 lb tri-tip (cut into cubes)
Kosher Salt (to taste)
Fresh crack pepper (to taste)
1/3 cup Yummy sauce
Brushing Sauce (optional)
2 tbsp Volcanic Lemon juice
1/4 cup Melted Butter
1/4 tsp ground Cumin
1/2 tsp ground Chipotle powder
1/2 tsp essence
Preheat grill to 300 degrees.
Mix together Brushing sauce ingredients if using.
Thread tri-tip, scallops and shrimp onto wooden skewers. Sprinkle both sides of kabobs with salt and pepper. Place kabobs on grill and cook for 4 minutes (brush with sauce if using.) Flip kabobs and cook for 2 minutes (brush with sauce if using.) Dab 1 tsp of Yummy sauce onto each shrimp and scallop and cook for 4 minutes (if desired you can also put yummy sauce on the tri-tip (Zo desires it.))
Remove from heat and serve hot, enjoy!
Taste Level: VGR
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1
I wanted to make a scampi that was more my own style. Growing up I was taught what scampi was and how it should be made but I've always hated being trapped by culinary traditions. So I thought if this was the first scampi ever to be made, how would I make it. I decide to go for a bit more Italian flavor and mix together crawfish and lobsters. (I have always thought of them as the papa bear and baby bear of seafood.) Went with blood orange for a less sharp flavor and then just made it up as I went along. All in all it was just plain delicious. Zo and I did not even want to share with company the next day when we reheated it for lunch. Enjoy!
Ingredients:
Orzo
4 servings OrzoI wanted to make a scampi that was more my own style. Growing up I was taught what scampi was and how it should be made but I've always hated being trapped by culinary traditions. So I thought if this was the first scampi ever to be made, how would I make it. I decide to go for a bit more Italian flavor and mix together crawfish and lobsters. (I have always thought of them as the papa bear and baby bear of seafood.) Went with blood orange for a less sharp flavor and then just made it up as I went along. All in all it was just plain delicious. Zo and I did not even want to share with company the next day when we reheated it for lunch. Enjoy!
Ingredients:
Orzo
1 diced green onion
3 tbsp mayonnaise
3 tsp Sriracha
2 tsp volcanic lemon juice
Fresh crack pepper and kosher salt to taste
Topping
4 4 oz lobster tails (chopped)
3/4 lb boiled crawfish (chopped, boiled in Zataran's Crab Boil)
1/2 of white onion
1 habanero
3 green onions
1/3 cup fresh cilantro
1 tsp corn starch
Sauce
7 tbs Butter
4 garlic cloves
1 blood orange juice
1/2 limes juice
1 tbsp essence
In a medium bowl mix essence, lime and blood orange juice together. Add lobster and crawfish meat and let marinate until ready to use.
Cook Orzo by following the packaging instructions. Once cooked strain, then fold in mayonnaise, Sriracha, lemon juice, green onion, salt and pepper.
In a medium sauce pan heat garlic, onion, habanero and butter over medium high heat for 10 minutes stirring constantly. Whisk cornstarch into sauce until even.
Stir lobster and crawfish into the sauce pan mixture and cook for 3 minutes. Fold in cilantro and green onion, cooking for 2 minutes.
Serve sauce over orzo, garnishing with sprinkled basil. Enjoy!
Cost: $20 and over
Serves: 2
Prep Time: 20-25 min.
Cook Time: 25-30 min.
Difficulty: 3
Here is my newest recipe based off of a childhood favorite! I always loved shrimp and craw-fish thermidor growing up. I especially loved it when my great grandmother would make it for me. So for today's post I took my Aggie's recipe and spruced it up to my current palates desires Zo and I really loved this dish. Zo even had me make it the next day for breakfast with scrambled eggs mixed in. I hope you enjoy my Creole Lobster Thermidor!
Ingredients
Thermidor Part 1
2 (6 oz) lobster tails (peeled and chopped)
1/4 cup white mushrooms (diced)
1/3 cup unsalted butter
1 tsp volcanic lemon juice
1/2 tsp essence
Thermidor Part 2
2 tbsp 1 tsp flour
1 cup heavy cream
1/4 tsp fresh crack pepper
1/4 tsp cayenne
1/4 tsp dry mustard
1/2 tsp kosher salt
Crust
1/2 cup dill Havarti (shredded)
1/2 cup red onion (diced)
3 garlic cloves (diced)
1 jalapeno (seeded, diced)
2 tsp extra virgin olive oil
Sauce
1 green onion (diced)
2 ripe cherry tomatoes (diced)
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp sriracha sauce
1/4 tsp garlic powder
1/4 tsp onion powder
Topping
1 tbsp Parmesan (freshly grated)
1/4 tsp hot paprika
Sauce
Whisk all ingredients together in small bowl, cover and refrigerate until ready to use.
Thermidor (all parts should be cooked at the same time)
Pre-heat oven to 400 degrees.
Crust
Place 6" mini casserole dishes on two separate burners and drizzle 1 tsp of olive oil into each. Heat oil over medium heat. Once heated add onion, jalapeno and garlic, sauteing for 2-3 minutes. Add cheese and let cook until cheese has melted and begins to brown (4-5 minutes.) Remove from heat until ready to use (should rest for about 2-3 minutes and the thermidor filling should be ready.)
Thermidor
Part 1
In a medium skillet heat butter over medium heat. Once butter is melted add mushrooms, lobster, lemon juice and essence to skillet and cook for 5-6 minutes, folding constantly.
Part 2
Gently whisk in flour and seasons until even. Gradually add cream whisking constantly until even. Evenly divide thermidor mixture between the two 6" mini casserole dishes. Evenly sprinkle Parmesan and paprika over both dishes, then place in oven on the middle rack for 10-12 minutes or until cheese begins to brown.) Remove dishes from oven and let lobster thermidor rest for 2-3 minutes before dolloping each with 1/2 of sauce. Enjoy!
Here is my newest recipe based off of a childhood favorite! I always loved shrimp and craw-fish thermidor growing up. I especially loved it when my great grandmother would make it for me. So for today's post I took my Aggie's recipe and spruced it up to my current palates desires Zo and I really loved this dish. Zo even had me make it the next day for breakfast with scrambled eggs mixed in. I hope you enjoy my Creole Lobster Thermidor!
Ingredients
Thermidor Part 1
2 (6 oz) lobster tails (peeled and chopped)
1/4 cup white mushrooms (diced)
1/3 cup unsalted butter
1 tsp volcanic lemon juice
1/2 tsp essence
Thermidor Part 2
2 tbsp 1 tsp flour
1 cup heavy cream
1/4 tsp fresh crack pepper
1/4 tsp cayenne
1/4 tsp dry mustard
1/2 tsp kosher salt
Crust
1/2 cup dill Havarti (shredded)
1/2 cup red onion (diced)
3 garlic cloves (diced)
1 jalapeno (seeded, diced)
2 tsp extra virgin olive oil
Sauce
1 green onion (diced)
2 ripe cherry tomatoes (diced)
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp sriracha sauce
1/4 tsp garlic powder
1/4 tsp onion powder
Topping
1 tbsp Parmesan (freshly grated)
1/4 tsp hot paprika
Sauce
Whisk all ingredients together in small bowl, cover and refrigerate until ready to use.
Thermidor (all parts should be cooked at the same time)
Pre-heat oven to 400 degrees.
Crust
Place 6" mini casserole dishes on two separate burners and drizzle 1 tsp of olive oil into each. Heat oil over medium heat. Once heated add onion, jalapeno and garlic, sauteing for 2-3 minutes. Add cheese and let cook until cheese has melted and begins to brown (4-5 minutes.) Remove from heat until ready to use (should rest for about 2-3 minutes and the thermidor filling should be ready.)
Thermidor
Part 1
In a medium skillet heat butter over medium heat. Once butter is melted add mushrooms, lobster, lemon juice and essence to skillet and cook for 5-6 minutes, folding constantly.
Part 2
Gently whisk in flour and seasons until even. Gradually add cream whisking constantly until even. Evenly divide thermidor mixture between the two 6" mini casserole dishes. Evenly sprinkle Parmesan and paprika over both dishes, then place in oven on the middle rack for 10-12 minutes or until cheese begins to brown.) Remove dishes from oven and let lobster thermidor rest for 2-3 minutes before dolloping each with 1/2 of sauce. Enjoy!
Cost: $20 and under
Serves: 3-4
Prep Time: 40 min. to 1 hour.
Cook Time: 10-15 min.
Difficulty: 1
Grab some fresh shrimp, fire up your grills and get ready to impress your taste-buds! These Paradisi Grilled Shrimp came to be because I forgot to pick up a lemon on the way home. I looked at all the citrus fruits we did have and decided to give grapefruit a whirl. What a whirl my simple seasoned grapefruit and butter sauce created! You get just a hit of a tangy punch coupled with some yummy butter and just enough spice to bring it all together with the grilled shrimp flavor. Wonderful and easy! Enjoy!
Shrimp
1 lb gulf shrimp (tail on)
2 1/2 tsp Francis' essence (seafood variation)
2 tbsp olive oil (for brushing grill grate)
Brushing Sauce
3 tbsp butter
1 tbsp freshly squeezed grapefruit juice
1/2 tsp essence
Brushing Sauce
Melt butter, then whisk in grapefruit juice and essence until even.
Shrimp
Rub essence (seafood variation) onto both sides of the shrimp, string on skewers, cover and refrigerate for 30 minutes to an hour.
Preheat grill to medium heat. (You may want to get a spray bottle full of water ready for the inevitable flare ups from the butter dripping into the flames.)
Lightly brush heated grates with oil. Brush both sides of the shrimp with the brushing sauce, lay onto grill grate and cook for 5 minutes. Brush the shrimp, flip them, brush them again and let cook another 5 minutes or until cooked through. Brush the shrimp one last time before removing from grill and then serve hot! They are great on there own, with a little sweet and sour sauce or with a little of Zo's Apricot BBQ Sauce. Enjoy!
Taste Level: VG
Cost: $20 and under
Serves: 1-2
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1
Serves: 1-2
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1
Easy Lobster omelet! Enjoy!
Ingredients:
3 large eggs
2-3 tbsp half and half
1 (3oz) lobster tail (Peeled and chopped)
1/2 cup dill havarti (shredded)
3 tbsp fresh chives (chopped)
1/2 tsp fresh lemon juice
1/4 tsp hot sauce
pinch of garlic powder
pinch of smoked paprika
kosher salt (to taste)
fresh crack pepper (to taste)
1 tbsp 1 tsp unsalted butter
In a small mixing bowl beat three eggs using a whisk. Whisk in the half and half, chives salt and pepper.
In a small bowl mix together lobster, lemon juice, hot sauce, garlic powder and smoked paprika. Add 1 tbsp butter to a 10 inch non-stick skillet and heat over medium heat until butter has fully melted. Now add the lobster tail mixture for 4-5 minutes.
Add 1 tsp of butter to skillet and move all of the lobster mixture to one side of the skillet. Make sure lobster mixture is evenly over that half of the skillet. Now pour egg mixture into skillet evenly. As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet (the side with the lobster mixture. Let cook 3-4 additional minutes. Fold omelet half without cheese over half with cheese using a spatula and let sit 1-2 minutes.
Slide omelet onto a warm plate and enjoy!
Taste Level: TF
Cost: $20 and overServes: 2
Prep Time: 15-20 min.
Cook time: 10-15 min.
Difficulty: 1
We just finished up our plans to go to a little Island off of the main Island of Puerto Rico this summer. And because I am so excited I decide to create a Po'boy inspired by this up coming Caribbean trip! Enjoy because it is freaking fantastic!
Ingredients:
Caribbean Po'boy
10 jumbo and 20 medium Gulf shrimp (peel, devein)
1 tbsp Francis' essence
1 cup cane rum
2 tbsp crushed pineapple
3 tbsp unsalted butter
2 Chard leaves trimmed to about 6 1/2 inches
1 fresh loaf of French bread (directions as to how it should be sliced below)
Caribbean Remoulade
1 cup mayonnaise
2 tbsp 2 tsp crushed pineapple
1 tbsp 1 tsp sun dried tomatoes in oil (drained and diced)
2 green onions (diced)
3 cloves garlic (minced)
1 tbsp shallot (diced)
3 tbsp cilantro (diced)
2 tsp wasabi horseradish
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1/4 tsp smoked paprika
1/2 of a limes freshly squeezed juice
Caribbean Remoulade
Mix all ingredients in a medium bowl, cover and chill until ready to use.
Bread Preparation
Using a bread knife slice of two 6 inch long pieces of the French bread. Using the same Bread knife cut diagonally from the top right (or left if left handed) towards the center left (or right if left handed) so that when you open your Po'boy roll and place seafood into it, the seafood will fall inward in lieu of outward.
Caribbean Po'Boy
Mix butter, rum, pineapple and essence in a 10 inch skillet and heat over medium heat. Once butter has melted stir mixture together until even, add shrimp and saute for 7-10 min or until cooked through. Remove from heat and let sit 5 min before using.
Using a butter knife spread 1 tbsp of remoulade on the bottom of the sliced bread. Lay one slice of the chard over the remoulade, spread 1 tbsp of remoulade over the chard, then spread 1 last tbsp of remoulade on the top side of the sliced bread. Using a slotted spoon fill the sandwich with half the shrimp, repeat all steps with the other sandwich, serve and enjoy!.
Cost: $20 and over
Serves: 6-8
Prep Time: 0-5 min.
Cook Time: 20-25 min.
Difficulty: 1
So I really dropped the ball with this meal, it was suppose to be fried shrimp. Zo had been telling me she wanted fried shrimp for weeks and I had every intention of making her fried shrimp, until we just got busy with our week. Then I got home and said to myself, "I really need to cook those shrimp or they are going to go bad." So I thought what would be easiest to make and what came to mind was a way I saw my Gran make shrimp for Zo and I once. She took a baking dish, filled it with rice, shrimp, butter and a little salt and pepper. Then of all things she nuked it in the microwave, yes the microwave. I thought to myself what the heck is she doing and how could this taste good. I mean it was just butter, shrimp, rice with a little salt and rice... and then of all things NUKED in the microwave for crying out loud. Once it was served oh man we could not stop eating it, so simple but so amazing! We do not have a microwave so I decided I would take her recipe but give it a personal twist and do it on the stove top. What do you know it came out really darn great! I hope you enjoy it as much as we and our company did!
Ingredients:
Shrimp
So I really dropped the ball with this meal, it was suppose to be fried shrimp. Zo had been telling me she wanted fried shrimp for weeks and I had every intention of making her fried shrimp, until we just got busy with our week. Then I got home and said to myself, "I really need to cook those shrimp or they are going to go bad." So I thought what would be easiest to make and what came to mind was a way I saw my Gran make shrimp for Zo and I once. She took a baking dish, filled it with rice, shrimp, butter and a little salt and pepper. Then of all things she nuked it in the microwave, yes the microwave. I thought to myself what the heck is she doing and how could this taste good. I mean it was just butter, shrimp, rice with a little salt and rice... and then of all things NUKED in the microwave for crying out loud. Once it was served oh man we could not stop eating it, so simple but so amazing! We do not have a microwave so I decided I would take her recipe but give it a personal twist and do it on the stove top. What do you know it came out really darn great! I hope you enjoy it as much as we and our company did!
Ingredients:
Shrimp
4 green onions (chopped)
2 cloves garlic (diced)
1/2 cup butter
1 lemons fresh squeezed juice
3 tbsp Tapatio hot sauce
1 tbsp Louisiana hot sauce
Rice
2 cups Dos Equis Lager
2 cups rice
2 tsp fresh sage (diced)
1/4 tsp garlic powder
kosher salt (to taste)
fresh crack pepper (to taste)
Rice
Cook rice according to directions on package but use beer in lieu of water. Once cooked fold in fresh sage, garlic powder salt and pepper. Cover and sit to side until ready to use. (When cooking you will want to use a larger pot than suggested because the beer will foam, keep an eye on it so as not to create a huge mess.)
Shrimp
In an 11inch chicken fryer or deep frying pan melt butter over medium low heat. Once melted stir in Tapatio and lemon juice until even. Turn heat to medium, then fold shrimp and green onions into butter mixture until coated well. Cook for 10 minutes, stirring every other minute or until cooked through.
Turn heat off and remove from heat and add Louisiana hot sauce to shrimp. Now either remove shrimp from fryer leaving as much of the sauce as possible or move shrimp to one side of 11 inch chicken fryer and gently tile the empty half of the fryer downward so that the sauce can drain away from the shrimp. Mix the rice in sauce and either mix the shrimp in with the rice or lay them on top of the rice. Serve hot and enjoy!
Taste Level: VGR
Cost: $20 and underServes: 4
Prep Time: 10-15 min.
Cook Time: 15 min.
Difficulty: 1
What are Fukuoka shrimp? Well they are a shrimp recipe dreamed of then tried out, that I then named after a random city I saw on a map of Japan! Sound like a great way to come up with a recipe? My methods may be odd but this recipe is oddly amazing! Enjoy!
Ingredients:
Shrimp
1 lb jumbo gulf shrimp (peeled, patted dry)
1 1/4 cup panko crumbs
2 tsp Cayenne (optional)
Apricot Ginger Sauce
1/3 cup Apricot preserves
2 tbsp cider vinegar
1 tbsp soy sauce
1 scallion (diced)
1 tsp fresh ginger (minced)
1 tsp red pepper flakes
1 pinch brown sugar
2 tbsp cilantro (chopped)
1 jalapeno (seeded, diced)
Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and site to side until ready to use.
Shrimp
Preheat oven to 350 degrees.
Cover a baking safe dish with aluminum foil and lightly coat with olive oil.
In a medium mixing bowl add shrimp. Drizzle sauce over shrimp and then fold by hand until all shrimp are well coated. Add 1/4 cup panko bread crumbs to mixture and fold by hand until even. In a separate bowl add the remaining 1 cup of panko crumbs. Take one shrimp at a time and roll in the separate panko crumbs until well coated. Place shrimp on aluminum covered baking dish. Repeat with the rest of the shrimp. (Once all shrimp are coated you can sprinkle the optional cayenne over them if desired.)
Place shrimp onto middle oven rack and bake at 350 degrees for 15 minutes. Serve with Sriracha Sauce and enjoy!
Taste Level: TF
Cost: $20 and over
Serves: 4
Prep Time: 50-55 min.
Cook Time: 10-15 min.
Difficulty: 1
.75 lbs bay scallops (sliced)
1/4 cup red onion (diced)
3 garlic cloves (diced)
1/4 cup campari tomatoes (diced)
2tbsp green bell pepper
2 tbsp red bell pepper (chopped)
2 tbsp yellow bell pepper (chopped)
2 green onions (chopped)
1 jalapeno (seeded, diced)
3 tbsp fresh basil (chopped)
2 tsp lemon zest
2 eggs
2 tbsp 2 tsp half and half
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
2 tsp onion powder
kosher salt (to taste)
fresh crack pepper (to taste)
3/4 cup flour
1/4 cup corn meal
1 tsp corn starch
Dipping Sauce
2 tbsp ketchup
2 tbsp lemon juice
1 tbsp mayo
2 tsp Tabasco habanero hot sauce
Fresh crack pepper (to taste)
Dipping Sauce
Mix together all ingredients, cover and refrigerate until ready to use.
Fritters
In a large mixing bowl mix scallops together with vegetables, basil, lemon zest and garlic until even. By hand fold in eggs and half and half until mixed well. By hand fold in flour, seasonings, cornmeal and cornstarch until evenly mixed. Cover and refrigerate batter for 45 minutes to an hour.
Heat oil over medium high heat. Once heated drop 1-2 tbsp balls of batter into oil and cook till golden (1-3 minutes.) As fritters finish cooking scoop out with a slotted scoop and place on a paper towel covered plate to drip away excess oil. Serve hot with dipping sauce and enjoy!
Dipping Sauce
Mix together all ingredients, cover and refrigerate until ready to use.
Fritters
In a large mixing bowl mix scallops together with vegetables, basil, lemon zest and garlic until even. By hand fold in eggs and half and half until mixed well. By hand fold in flour, seasonings, cornmeal and cornstarch until evenly mixed. Cover and refrigerate batter for 45 minutes to an hour.
Heat oil over medium high heat. Once heated drop 1-2 tbsp balls of batter into oil and cook till golden (1-3 minutes.) As fritters finish cooking scoop out with a slotted scoop and place on a paper towel covered plate to drip away excess oil. Serve hot with dipping sauce and enjoy!
Taste Level: VGR
Cost: $20 and underServes: 4
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1
Happy New Year! Here is a tasty meal to get your year started out right but maybe not your waistline! But here at Cooking for Zo we do not worry about waistlines, we worry about flavor! Eating the right size portions and staying fit is your job!
As for the flavor, this one has a sweet, spicy, smokey flavor that is irresistible! You will enjoy it so much you just might forget about your waistline until next year!
Ingredients
Scallops
.6 lbs bay scallops
2 cloves garlic (diced)
2 pinches cumin
2 pinches chili powder
2 tbsp volcanic lemon juice
1 1/2 tsp extra virgin olive oil
Sauce
1/4 cup butter
1 cup heavy cream
1/4 cup red onion (diced)
3 cloves garlic (minced)
1/2 tsp lemon zest
3/4 cup Parmesan (freshly grated, you can add another 1/4 cup for even richer and thicker sauce)
1/4 cup Romano (freshly grated, you can add another 1/4 cup for even richer and thicker sauce)
1 Poblano pepper (roasted, skinned, seeded, chopped)
2 tbsp fresh cilantro (chopped)
2 tbsp fresh Italian parsley (chopped)
2 tbsp fresh basil (chopped)
kosher salt (to taste)
fresh crack pepper (to taste)
In a medium sauce pan heat olive oil and lemon juice over medium low heat. Once heated add scallops and seasonings, cooking for 4-6 minutes. Remove scallops to a bowl and leave juices.
Add butter to sauce pan and allow to melt. Once melted add cream and simmer for 5 minutes. Quickly whisk in cheeses for 2 minutes, then fold in garlic, poblano and onion allowing to cook for 3-4 minutes, stir often. Fold in parsley, basil, cilantro, zest and scallops and heat through (2-4 minutes.) Serve hot over wheat fettuccine and enjoy!
Taste Level: GR
Cost: $20 and overServes: 6-8
Prep Time: 45-50 (less if the Vodka sauce is premade)
Cook Time: 15-20
Difficulty: 1
This Linguica and Shrimp Penne was actually one of the original recipes I made for Zo when we first started seeing one another 5 1/2 years ago. I figured it was about time I through it up here for everyone to enjoy!
Ingredients:
1/2 lb large gulf shrimp
1/2 lb linguica (sliced)
Francis' Vodka Cream Sauce
1 package Penne pasta
1 tbsp butter
fresh crack pepper (to taste)
Pasta
Cook pasta according to package until al dente.
Vodka Sauce
Prepare sauce according to my recipe of Francis' Vodka Cream Sauce.
Linguica and Shrimp Penne
In a large frying pan heat butter over medium high heat. Once melted add linguica and cook for 7-9 minutes. Now fold in the gulf shrimp and crack pepper then continue to cook for 7-9 minutes or until cooked through.
Fold shrimp and linguica into vodka sauce and then spoon over penne pasta to serve, enjoy!
Taste Level: GR
Cost: $20 and underServes: 4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1
These were actaully suppose to be Calamari and Chorizo Tacos but I could not find any decent calamari so I switched up the entire idea and turned it into Crawfish and Chorizo Tostadas. Hey, you can never get so tied to an idea that you are unable to adjust it for the right now! In the future I will get back to my original idea but things not working out made the right now taste darn good! Enjoy!
Ingredients:
Crawfish Chorzo Mixture
8 oz chorizo
12 oz crawfish tails meat (fresh or boiled in Zatarans)
2 green onions (chopped)
1/2 freshly squeezed lemon juice
2 tsp Louisiana hot sauce
Sauce
3 tbsp fresh chives (diced)
2 tbsp cup sour cream
fresh crack pepper (to taste)
1/4 cup mayonnaise
1/8 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp hot Hungarian paprika
1/2 lemons juice
1 tbsp 1 tsp Brummel and brown (melted)
1 garlic clove minced
1 1/2 tsp green chilies
1/2 of a Roma tomato (diced)
Tostada
1/2 cup fontina (shredded)
4 tostadas
1/3 cup guacmole
1 cup Spring salad green mixture
Sauce
Mix ingredients together until even in a medium bowl. Sit to side until ready to use.
Tostadas
In a small frying pan cook chorzo over medium high heat for 7 minutes, add green onion, Louisiana hot sauce, lemon juice and crawfish and cook 5-7 or until heated and cooked through. Drain mixture and fold in sauce until even.
Spread salad green mixture over tostadas, evenly add crawfish/chorizo mixture to each, sprinkle with cheese and guacamole and serve! Enjoy
Taste Level: VGR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Chill Time: Until ready to serve.
Difficulty: 1
Zo and I were really unsure of what to call this, Shrimp Slaw, Frank Slaw, Zo Slaw, Shrimp Cole Slaw, it is really just hard to say exactly what it is! Other than to say it is really amazing! It was great as a side salad which is what it was originally meant to be but it was even better with tortilla chips as a dip! Either way it is a little tingly on the spice-o-meter so beware but enjoy!
Ingredients:
1/2 lb boiled large shrimp (chopped)
1/2 lb boiled salad shrimp
1-1 1/4 cup red cabbage (shredded)
1 large green onion (diced)
1/4 cup red onion (diced)
1/4 cup sweet white onion (diced)
1/3 cup mayo
2 tbsp sriracha sauce
1/4 of a limes juice
1 green onion (diced)
1 tbsp cilantro
Kosher salt (to taste)
Fresh Crack Pepper (to taste)
Toss all ingredients together in a medium mixing bowl until even. Cover and chill until read to serve!
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 0 min.
Difficulty: 1
Ingredients:
8 oz Neufchatel cheese (softened)
6 oz cooked lump crab meat
6 oz imatataion crab (diced)
1 1/2 shallots (chopped)
2 green onions (diced)
3 garlic cloves (minced)
1 tbsp fresh Italian parsley (chopped)
1 tbsp fresh tarragon (chopped)
1 tbsp fresh tarragon (chopped)
1 tbsp 1 tsp fresh baby dill (diced)
1/4 sour cream1 tsp mexican hot sauce
1 tsp Zataran's crab boil
1/2 of a fresh lemons juice
1 tsp butter (melted)
kosher salt (to taste)
freshly cracked pepper (to taste)
crackers, flat bread, pita chips or toasted bread for serving
Mix all ingredients in a medium mixed bowl, cover and chill until ready to serve with crackers, flat bread or pita chips! Enjoy!
Cost: $20 and over
Serves: 2
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
A couple of years back I made some Bacon Wrapped Scallops and just was not impressed with them. They had the same problem all bacon wrapped scallops have in my opinion, TOO MUCH BACON! Bacon is a pretty strong and rich flavor in my opinion and when you use to much of it, you tend to overpower most other flavors, especially the delicate ones of seafood. So I decided to be a bit more loving with my version and call it Bacon Caressed Scallops. Giving them just enough support from the bacon so the scallops can be even more divine then they already are! Enjoy!
Ingredients:
Scallops1 lb large scallops (8 works perfect)
2 slices hickory smoked bacon (sliced in half both vertically and horizontally)
2 tbsp extra virgin olive oil
3/4 of a limes juice
3/4 of a limes juice
Coarse sea salt (to taste)
Fresh crack pepper medley (to taste)
Sauce
Fresh crack pepper medley (to taste)
Sauce
1/3 cup mayo
2 tbsp sriracha sauce
1/4 of a limes juice
1 green onion (diced)
1 green onion (diced)
1 tbsp cilantro
Garnish
1/8 of an avocado (sliced into slivers)
6 slices of an orange, red or yellow bell pepper (Juliane)
1/8 of an avocado (sliced into slivers)
6 slices of an orange, red or yellow bell pepper (Juliane)
Sauce
Mix all ingredients well in a small bowl, cover and refrigerate until ready to use.
Scallops
Preheat broiler on high.
Using a basting brush spread olive oil evenly over a lipped baking sheet. Wrap bacon pieces around scallops one at a time and secure by either piercing through with a wooden skewer or toothpicks. Place scallops on baking sheet and brush with a little olive oil. Crack fresh pepper over scallops and then sprinkle with salt. Evenly drizzle 1/4 of a limes juice over scallops and immediately place baking sheet on the middle position under the broiler, broiling for 10 minutes. Move rack and scallops up to the top position under the broiler and continue to broil for 2-5 minutes or until golden brown.
Remove scallops from oven and lay out on plate. Drizzle the remaining 1/2 of limes juice over scallops evenly, spoon your desired amount of sauce over each scallop and top each with one small sliver of avocado. Sprinkle the rest of the avacado around the plate, place garnish if desired and enjoy!
Mix all ingredients well in a small bowl, cover and refrigerate until ready to use.
Scallops
Preheat broiler on high.
Using a basting brush spread olive oil evenly over a lipped baking sheet. Wrap bacon pieces around scallops one at a time and secure by either piercing through with a wooden skewer or toothpicks. Place scallops on baking sheet and brush with a little olive oil. Crack fresh pepper over scallops and then sprinkle with salt. Evenly drizzle 1/4 of a limes juice over scallops and immediately place baking sheet on the middle position under the broiler, broiling for 10 minutes. Move rack and scallops up to the top position under the broiler and continue to broil for 2-5 minutes or until golden brown.
Remove scallops from oven and lay out on plate. Drizzle the remaining 1/2 of limes juice over scallops evenly, spoon your desired amount of sauce over each scallop and top each with one small sliver of avocado. Sprinkle the rest of the avacado around the plate, place garnish if desired and enjoy!
Taste Level: GR
Cost: $20 and over
Serves: 2-4
Prep Time: 20-25 min.
Cook Time: 5-10 min.
Difficulty: 1
I have not made butterfly shrimp since sometime in the late 90's. Not because I do not love them but because I have a hard time not eating them all! I remember being about 8 years old and eating so many butterfly shrimp that I could not move without my belly hurting. You would think I would have learned a lesson... But I haven't. I will still eat them until I feel like my tummy is going to EXPLODE! As luck would have it we had company at the house and I was not able to gorge myself. Enjoy because if you don't I will!
Shrimp
1 lb jumbo Gulf shrimp (peeled, butterflied)
4 cloves garlic minced
3/4 tsp garlic powder
4 1/2 tbsp butter (melted)
Sprinkle with
1 1/2 tsp unsweetened coconut
1 1/2 tsp Parmesan Reggiano
kosher salt (to taste)
fresh crack pepper (to taste)
Stuffing
1/4 cup panko
1 egg
1 1/4 tsp fresh tarragon (diced)
1 1/4 tsp fresh baby dill (diced)
2 slices picante prosciutto (diced)
2 oz imitation crab (diced)
2 tbsp aged gouda cheese (shredded)
1 green onion (diced)
2 tbsp mayonnaise
1/2 tsp Worcestershire sauce
1/8 tsp smoked paprika
1/8 tsp cayenne
1 tbsp fig spread (or honey)
1-2 Serrano peppers (seeded, diced)
fresh crack pepper (to taste)
Stuffing
Mix stuffing in a medium bowl, cover and chill until ready to use.
Shrimp
Preheat oven to 350 degrees.
Press together butter, garlic and garlic powder in a small dish. Heat mixture until beginning to bubble, remove from heat and roll each butterflied shrimp in butter until fully coated. Lay shrimp on a baking sheet. Once all shrimp are coated sprinkle with with salt, pepper, Parmesan Reggiano and unsweetened coconut.
Press together butter, garlic and garlic powder in a small dish. Heat mixture until beginning to bubble, remove from heat and roll each butterflied shrimp in butter until fully coated. Lay shrimp on a baking sheet. Once all shrimp are coated sprinkle with with salt, pepper, Parmesan Reggiano and unsweetened coconut.
Bake shrimp for 15 min and then remove from oven, add stuffing to each butterflied shrimp and return to oven continuing to bake for 10 minutes. Serve hot and enjoy!
Cost: $20 and under
Serves: 4-6
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1
I think the only thing better than Artichoke dip is Artichoke with shrimp in it! Our first Shrimp artichoke dip was actually the product of having too many shrimp for the meal I was making but not enough left over to really make anything with them. So I said, "Want to toss these into your artichoke dip?" Zo was unsure of how it would taste or if they would even cook through but we tried it anyway. After warning our guests that it might taste horrible we were all pleasantly surprised with just how tasty the dip was. After that we frequently started throwing shrimp into the artichoke dip until I decided we need to share this idea by created a recipe for the dip. Here is that recipe, so make it and enjoy it before Zo and I eat all the shrimp in the world!
I think the only thing better than Artichoke dip is Artichoke with shrimp in it! Our first Shrimp artichoke dip was actually the product of having too many shrimp for the meal I was making but not enough left over to really make anything with them. So I said, "Want to toss these into your artichoke dip?" Zo was unsure of how it would taste or if they would even cook through but we tried it anyway. After warning our guests that it might taste horrible we were all pleasantly surprised with just how tasty the dip was. After that we frequently started throwing shrimp into the artichoke dip until I decided we need to share this idea by created a recipe for the dip. Here is that recipe, so make it and enjoy it before Zo and I eat all the shrimp in the world!
Ingredients:
7-8 large shrimp (seasoned with essence and chopped)
2 6 1/2 oz cans marinated artichoke hearts (drained, coarsely chopped)
8 oz package neufchatel cheese
1/2 cup Parmesan (grated)
3 tbsp Parmesan (shredded)
1/2 cup mayonnaise
1/4 cup Roasted green Chile (diced)
1 clove garlic (minced)
1/2 tsp lemon juice
1 tbsp fresh Italian parsley
pinch essence
pinch cayenne
Kosher salt (to taste)
Fresh crack pepper (to taste)
Preheat oven to 350 degrees.
In a medium mixing bowl fold together all ingredients except the 3 tbsp shredded Parmesan until mixed well. Pour mixture into a baking safe dish, smooth even with a rubber spatula and sprinkle 3 tbsp of shredded Parmesan over the top.
Place baking safe dish on the middle oven rack and back for 20-25 minutes or until hot and bubbly. Serve while still warm on toasted slices of French bread, with crackers or tortilla chips. Enjoy!
Taste Level: VG
Zo declared she was going to make crab patty puppies for dinner, and invent and make them she did! These hush puppy like crab patties have the crunch of a puppy but the flavor of a crab patty, they are great on there own and even better on a sandwich! Enjoy!
Ingredients:
1 6 oz can crab meatCost: $20 and under
Serves: 4-6
Prep Time: 35-40 min.
Cook Time: 10-15 min.
Difficulty: 1
Zo declared she was going to make crab patty puppies for dinner, and invent and make them she did! These hush puppy like crab patties have the crunch of a puppy but the flavor of a crab patty, they are great on there own and even better on a sandwich! Enjoy!
Ingredients:
2 tbsp green bell pepper (diced)
2 tbsp red bell pepper (diced)
2 tbsp yellow bell pepper (diced)
2 tbsp yellow onion (diced)
3 tbsp green onion (diced)
1 tbsp jalapeno (diced)
1/4 cup flour
1/4 cup corn meal
2 tbsp Italian bread crumbs
1 egg
1/4 tsp volcanic lemon juice
1/2 tsp essence
1/8 tsp cayenne
kosher salt (to taste)
fresh crack pepper (to taste)
50% corn 50% canola oil 1 inch deep in sauce pan
Dipping Sauce
2 tbsp ketchup
2 tbsp lemon juice
1 tbsp mayo
2 tsp Tabasco habanero hot sauce
Fresh crack pepper (to taste)
Dipping Sauce
Mix together all ingreideints, cover and refridgerate until ready to use.
Puppies
Mix together all ingredients in a large mixing bowl. Cover and refrigerate batter for 45 minutes to an hour.
Heat oil over medium high heat. Once heated place hamburger patties sized patties into oil and cook till golden (1-3 minutes.) As patties finish cooking scoop out with a slotted scoop and place on a paper towel covered plate to drip away exces oil. Serve hot with dipping sauce and enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 30-35 min.
Difficulty: 1
These shells were very good but the sauce was amazing. I do have to tell you upfront however that I am ashamed of how the sauce was made... I used ketchup... I know, I know I should hang my head in shame, especially with my Italian beloved Zo. But even she love the sauce. Why did I do it? While at the store I forgot to pick up tomato sauce, it was to late to pick any up so I said what can be substituted for tomato sauce? All over the web I saw people saying ketchup, so I tried it. I knew ketchup was salty though so I made sure not to really add any salt to the sauce other than what was in the ketchup. This sauce was so good I will always use ketchup when making this recipe, even if it is sacrilege! Enjoy our Crab and Cheese Stuffed Shells and my sacrileges sauce!
Ingredients:
Shell Filling
1 package 12 oz Jumbo Shells
1 6 oz can crab meat
2 eggs
6 oz cottage cheese
4 oz cream cheese
2/3 cup ricotta
2 cups fresh mozzarella (shredded)
2 tbsp Romano (finely grated)
2 tbsp Parmesan (finely grated)
1/4 cup shallot (diced)
1/4 cup green onion (diced)
1 tbsp 1/2 tsp fresh baby dill (diced)
2 tsp Italian bread crumbs
Fresh crack pepper (to taste)
Kosher salt (to taste)
Sauce
1/4 cup Hunts ketchup (optionally you can use tomato sauce)
1 cup white onion (chopped)
2 cups baby Bella mushrooms (chopped)
1/2 cup sun dried tomatoes in oil (drained, chopped)
2 tbsp Parmesan (finely grated)
2 tbsp Romano (finely grated)
3 tbsp 1 tsp fresh chives (chopped)1/4 cup volcanic lemon juice
1/2 tsp paprika1/2 tsp cayenne
1/4 tsp oregano
1/2 tsp thyme
1 tsp garlic powder
1 1/2 cup red table wine (1 cup in sauce right away 1/2 cup when turning heat down)
Fresh crack pepper (to taste)
2 pinches Kosher (1/2 tsp if you are using tomato sauce)
1/3 cup Irish butter
Filling
Combine all ingredients in a large mixing bowl, cover and chill until ready to use.
Sauce
Combine all ingredients except 1/2 cup of the wine and the ketchup in a medium sauce pan. Turn heat to low and once the butter has melted stir all items together, turn heat to medium high and bring to a simmer. Turn heat to medium low and let cook for 10-15 minutes, stirring often. Add 1/2 cup wine and ketchup to sauce and turn heat to low and let flavors meld for 5-10 minutes.
Stuffed Shells
While making the sauce, boil pasta according instructions on package. Fill each shell evenly and bake on a nonstick baking sheet according to directions on package.
Place 3-5 shells on each plate and drizzle with sauce. Serve while still hot with a chive and freshly grated Parmesan garnish. Enjoy!
Taste Level: VGR
Cost: $20 and over
Serves: 4
Prep Time: 45-50 min.
Cook Time: 10-15 min.
Difficulty: 3
Yummy, why am I saying yummy? Didn't you read the title, "Lobster and Shrimp Ravioli with a Vodka Crab Cream Sauce." It sounds good just to read, now imagine how it tastes! I made these New Years Eve for Zo, her cousin Dan and myself to enjoy. Then a few days later I made a few minor adjustments that made them even better! I do apologize for not giving instructions for making the pasta for the Raviolis but there are so many different ways to make the pasta and then actual raviolis. I felt that there was no way for me to guess what kitchen equipment was in every kitchen out there. I also figured that if you are up for making Ravioli then you most likely have the equipment needed or you are willing to go out and purchase it. If that is the case then you probably have instructions on how to make the pasta to make raviolis. So if you have what it takes to make Ravioli or you are thinking about trying it then enjoy this recipe! If you are wary, it is not difficult to make your own pasta but it does require some specific equipment to make ravioli.
Ingredients:
Seafood Ravioli Filling
8 oz gulf shrimp (peeled, chopped)
12 oz lobster (shelled, chopped)
2 oz Potato Vodka
2 oz ricotta
2 oz Neufchatel cheese (or cream cheese)
2 garlic cloves (chopped)1 tbsp shallots (chopped)
1 tbsp fresh chives (chopped)
2 tbsp green onion (diced)
1 tsp fresh baby dill
1/4 tsp essence
freshly squeezed juice of a lemon
2 tbsp unsalted Sweet European butter
Kosher Salt (to taste)
fresh crack pepper (to taste)
Crabmeat Cream Sauce
2 tbsp unsalted Sweet European butter
1 tbsp shallots chopped
1 6 oz can lump crab meat
2 oz Potato vodka
1 14.5 oz can fire roasted tomatoes
1 1/4 cup heavy cream
1 tbsp fresh chives (chopped)
1 tbsp Parmesan Reggiano (freshly grated)
Red Hawain Salt (to taste)
fresh crack pepper (to taste)
Ravioli
Ingredients for 3 dozen Ravioli (recipes depend on how your kitchen is equipped)
Filling
Roll lobster and shrimp pieces in lemon, vodka, dill, chives and essence. In a large sauce pan you melt the butter over medium heat. Once melted add garlic and shallots, sauteing until golden brown. Add lobster and shrimp mixture to sauce pan and cook for 4-5 minutes stirring often.
Remove mixture from heat, strain of 90 percent of excess liquid and cool for 30 minutes or until room temperature. In a large bowl, combine lobster mixture with green onion, salt, pepper, neufchatel and ricotta cheeses mixing well. Place mixture in a food processor and pulse for 5-10 seconds (do not make into a paste.)
Crab Cream Sauce
In a medium sauce pan heat butter and shallots over medium heat, sauteing shallots until they are translucent (5-7 min.) Add the crabmeat and saute for about 2 to 3 minutes. Add vodka, fire roasted tomatoes, cream, salt and pepper and cook stirring occasionally for 7 minutes. Add chives and Parmesan Reggiano and continue to cook for 10-20 minutes or until sauce has reduced by 1/3-1/2 or until sauce has thickened and become creamy.
There are many ways to make your own ravioli and the way you do so will depend on how your kitchen is equipped. We use a Kitchenaid pasta attachment to make sheets of pasta and then use a ravioli press to make our Ravioli. Depending on how you make your ravioli you will want to place 1 3/4-2 tsp of filling per ravioli. Once you have made your ravioli, gently place them in boiling water and cook for 5 to 6 minutes, or until al dente.
Place cooked ravioli on plate, serve with sauce and garnish with dill and chives before serving. Enjoy!
Posts
