Recipe Tag: Shellfish

Linguine with Shrimp in Vodka Tomato Cream Sauce

Heat 3 cups water until boiling and pour over the sun-dried tomatoes.

Allow the sun-dried tomatoes to steep for 15 minutes until soft.

Drain the liquid into a small bowl and set it and the sliced sun-dried tomatoes aside.

Heat 3 cups of water to the shiver stage in a shallow, medium-sized saucepan.

Add the asparagus and blanch for 4 minutes.

Place the cooked asparagus in ice water for 10 minutes.

Remove the asparagus from the water and cut the asparagus in 2-inch segments. Set them aside to dry on a paper towel.

Place the olive oil in a large skillet over medium-high heat.

Add the onions to the skillet and cook over medium heat until they begin to soften and turn slightly brown (about 7 – 10 minutes).

Reduce the heat to low, add the vodka, and cook for two minutes. Stir frequently.

Add the sun-dried tomato broth, the sun-dried tomatoes, canned tomatoes, and salt.

Simmer for 40 minutes, stirring occasionally.

When the sauce is almost cooked, place the 4 quarts of water in a large pot.

Add the linguine and cook about 15 minutes until just done (the pasta should have a slightly firm texture)

While the linguine is cooking, add the shrimp and the milk to the gently simmering sauce. Stir occasionally.

After about 10 minutes, add the asparagus to the sauce and fold in gently.

Drain the linguine. Add the pasta to the tomato/shrimp sauce and toss to coat the pasta with the sauce. Season to taste with fresh ground black pepper.

Served topped with the fresh basil.

Linguine with Roasted Eggplant and Shrimp

Place the water in a large saucepan over high heat.

When the water boils, add the pasta, stir and cook for about 12 to 18 minutes (or as directed on the package). Stir occasionally.

Place a large skillet in the oven and preheat to 375°F.

When the oven is hot, add the olive oil to the pan, swirl and add the shallots, eggplant, and thyme.

Roast for about 10 minutes, until the eggplant are browned on all sides. Toss frequently.

Set the oven to broil and cook the eggplant for an additional 4 to 5 minutes. Toss frequently.

Remove the pan from the oven and place the eggplant and shallots on a plate.

Place the skillet on the range over medium high heat.

Add the shrimp, capers, salt, lemon zest, lemon juice, white wine, stock, and honey to the pan. Stir.

Cook for about 6 to 8 minutes, until the shrimp are pink.

Add the butter and stir until melted.

Add the eggplant and the drained linguine to the pan.

Toss well and serve in two bowls topped with the grated parmesan.

Linguine with Red Clam Sauce

Place 1 cup water in a large skillet over high heat. When simmering add the clams and cover.

Cook until all the clams open – about 4 minutes.

Remove the clams and then shuck the clams from the shells into a mesh sieve. Run cool water over the clams for about 10 seconds and set aside.

Strain the broth through a fine mesh sieve.

Rinse out the skillet and place over medium high heat.

Add the olive oil and then the onion. Cook for about 3 minutes. Stir frequently.

Add the celery and peppers. Cook for about 3 minutes. Stir frequently.

Add the wine, tomatoes and the strained clam broth to the pan.

Season with the pepper simmer over medium heat until the liquid is reduced by about 2/3 (about 20 to 30 minutes).

When the sauce is ready add the remaining water in a medium stock pot over high heat.

When the water boils add the linguine. Stir occasionally.

Add the clams and the oregano to the red sauce and toss gently to heat through.

When the linguine is cone, drain and add to the pan with the sauce.

Toss gently and serve topped with the parmesan cheese.

Linguine with Clam Sauce

Place 1 cup water in a large skillet over high heat. When simmering add the clams and cover.

Cook until all the clams open – about 4 minutes. (Any clam that fails to open is dead and should be discarded. But try tapping on the shell first.)

Remove the clams, reserving the broth, and then shuck the clams from the shells.

Strain the broth through a fine mesh sieve to remove any grit.

Rinse out the skillet and place the strip of bacon in the skillet over medium high heat.

Cook for about 10 minutes.

When the bacon is cooked, remove it to a cutting board and dice. Leave the bacon fat in the pan.

Place the remaining water in a medium stock pot over high heat. When the water boils, add the linguine.

Place the skillet with the bacon fat over medium heat and add the shallot, celery and diced bacon.

Cook for about 5 minutes.  Stir frequently.

Add the wine and the strained clam broth to the pan. Season with the pepper.

Cook over medium high heat until the liquid is reduced by about 2/3.

Add the clams, goat cheese and the oregano.

Remove from the heat and stir until the cheese is melted.

Add the drained linguine, toss well to coat.

Serve.

Ginger Shrimp

Place a large non-stick skillet over medium-high heat.

Add the sesame oil and swirl to coat the pan.

Add the sliced shiitaki mushrooms.

Cook, stirring frequently, so that the mushrooms brown lightly.

Place the water in a large stock pot over high heat.

When the mushrooms are done, add the ginger and garlic and cook for about 3 minutes, tossing frequently.

Add the carrots and sesame oil and toss for another minute.

Add the lime juice, vinegar and soy sauce with the pepper and edamame.

Add the noodles to the boiling water. Stir occasionally. The noodles will cook quickly.

Add the shrimp to the pan. Toss the ingredients until well blended and cook for about 3 minutes.

When the noodles are done add them to the pan.

Add the stock and cook for about 3  minutes until the shrimp are done.

Serve

Garlic Shrimp with Roasted Tomatoes and Pepper Flakes

Garlic Shrimp with Roasted Tomatoes and Pepper Flakes

Place a large skillet in the oven and preheat the oven to 325°F.

Place the water in a large sauce pan over high heat.

When the water boils add the pasta and stir. Reduce the heat to a slow boil. Stir occasionally.

When the oven comes to temperature, remove the skillet from the oven and add the olive oil. Swirl the pan to coat well.

Add the garlic, red pepper flakes, and tomatoes.

Return the pan to the oven, increase the temperature to 375°F and roast for about 7 minutes.

Remove and add the shrimp and roast for 5 minutes.

Remove the pan from the oven and place over high heat.

Add the salt and white wine. Swirl and cook, tossing frequently, for about 3 minutes.

Remove from the heat.

Drain the pasta and add to the skillet along with the pepper, basil, and parmesan.

Toss well until the parmesan is melted and the sauce is smooth.

Serve.

Cajun Shrimp Penne

Place the water in a large sauce pan over high heat.

When it boils add the penne and cook for about 15 minutes. Stir occasionally.

While the pasta is cooking place the sausage in a large skillet over medium high heat.

Cook for about 5 minutes until lightly browned.

Add the onion and cook for about 4 to 5 minutes. Toss frequently.

Add the celery and pepper and cook for about 3 minutes. Toss frequently.

Add the vegetable stock and cajun seasoning and simmer for about 5 minutes.

Add the shrimp and cook for about 3 minutes. Toss well, and when the shrimp is pink, remove from the heat.

Drain the pasta and add it to the shrimp with the goat cheese.

Toss frequently for about 1 minute or until the cheese is melted.

Serve.

Warm Shrimp Remoulade Salad

Place the water in a medium saucepan over high heat. Add the turnips and boil them for 5 minutes. Remove the turnips and add the egg to the boiling water. Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.

Remove the egg and peel it under running, cold water. Place egg in a small mixing bowl and mince using the tines of a fork. Add the garlic, celery, Dijon mustard, mayonnaise, paprika and Cajun seasoning and blend well. (Best if chilled overnight – but not necessary.)

Place the olive oil in a medium sauté pan over medium-high heat. Add the turnips and sauté until the brown slightly.

Add the shrimp and cook for about 7 – 10 minutes until just pink.

Remove the pan from the heat and let cool for about 30 seconds. Add the remoulade sauce and toss to coat. Serve.

Southwest Quinoa Salad

Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done. Place it in a large mixing bowl and refrigerate until cool.

While the quinoa is cooking, place 1 teaspoon of the olive oil in a large skillet over high heat.

When the pan is hot, reduce the heat to medium and add the shrimp. Cook, tossing occasionally, until the shrimp is pink (about 8 minutes).

Place the cooked shrimp in the mixing bowl with the quinoa and refrigerate until cool.

When the shrimp and quinoa are cold, add the remaining 6 teaspoons olive oil, black beans, red pepper, celery, green onions, salt, pepper, chili powder, cumin, cayenne, honey, vinegar, and lime juice to the bowl.

Fold together until well blended. Chill thoroughly before serving.

Shrimp Taco Salad

Prepare the salsa and place in the refrigerator to chill.

Place a large skillet over medium heat and add the olive oil.

Add the diced onion and cook, stirring frequently, until the onions begin to soften. Add the shrimp, chili powder, cayenne pepper and salt.

Add the water and continue cooking for about 7 – 10 minutes over medium heat until the shrimp are cooked through. Remove from the heat, let cool and then refrigerate.

While the shrimp is cooling, slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.

When ready to assemble, place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the black beans. Arrange the tomato wedges around the edges.

Top with the cooled shrimp mixture, with the green onion and shredded cheese over the top.

Spoon the sour cream and salsa on top and serve.