Recipe Tag: Shellfish

Shrimp Scampi Orzo Pasta Salad

Combine the roasted garlic, butter, salt, minced parsley, minced chives, and pepper in a large mixing bowl.

Mash together until well blended.

Cover with plastic wrap and set the bowl in the refrigerator.

Place 1 quart water in a shallow pan over medium-high heat.

When the water is just about to boil, reduce the heat to medium and add the asparagus spears. Blanch for 7 – 10 minutes and remove.

Place on a cutting board to cool.

While the asparagus is cooling, dice the carrots.

Cut the asparagus into 1/2 inch pieces and add them to the scampi butter with the carrots and blend together.

Preheat the oven to 400° F. Place a large non-stick skillet in the oven.

Place 3 quarts water in a large stockpot over high heat.

When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done.

Drain the pasta and shake well to remove the excess water.

Add the hot pasta to the bowl with the scampi butter and vegetables. Stir well.

When the pan in the oven is hot spray lightly with oil and add the shrimp.

Cook for about 7 – 8 minutes turning once.

Remove add to the pasta. Toss well.

Cover with plastic wrap and refrigerate until cold.

Stir the salad about every 20 minutes to blend the flavors together well.

When ready to serve.

Place lettuce on a plate and top with one half of the pasta salad per serving. Garnish with sliced tomatoes.

Shrimp Salad

Place a large skillet over medium-high heat. When the pan is hot spray lightly with the oil and add the shrimp in batches small enough that the individual shrimp don’t touch. Cook for about 3 – 4 minutes on each side and remove to a cutting board.

When the shrimp have cooled chop them into large 1/2 inch dice.

Combine the chopped shrimp with the celery, onion, mayonnaise, sour cream, salt, garlic, relish, paprika and black pepper.

Chill well. When ready to serve stuff the tomatoes with equal amounts of shrimp salad.

Shrimp Fettuccine Salad

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

When the water comes to a boil add the fettuccine and cook for about 12 – 15 minutes until just tender. Drain, reserving about a half cup of the pasta water. Rinse the pasta under cool water and place in the refrigerator.

While the water is coming to a boil place a large skillet over medium-high heat. When the pan is hot add the shrimp and cook for about 3 minutes on each side. Remove to a paper towel to cool. When they are cool coarsely chop them into large pieces (about 1/2 inch in size).

Place the olive oil, vinegar, tomato paste, honey, salt and pepper in a large mixing bowl and mix until well blended. Add the onion, celery, zucchini, olives, and capers and toss to coat well.

Fold in the chilled fettuccine until well blended. If the mixture seems to dry add a little of the pasta water about a tablespoon at a time.

Fold in the shrimp and then the dill. Chill well before serving.

Shrimp and White Bean Salad

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

Add the diced onion to the pan and cook for about 5 – 7 minutes until they just begin to soften. Remove to a large mixing bowl.

Add the shrimp and cook for about 5 minutes. Toss frequently.

When the shrimp turns firm and pink, add it to the bowl with the onion.

Add the white beans, salt, pepper, 2 tablespoons of olive oil, vinegar, pine nuts, and mustard to the bowl and toss well.

Place the salad in the refrigerator and chill for at least 40 minutes.

Add the celery, tomatoes, oregano, and parsley. Toss well.

Chill well and then serve.

Shrimp and Roasted Fennel

Preheat oven to 350° F.

Cut the stems from the fennel leaving the bulb. Slice in half and cut the tough core out. Slice in half again leaving four quarters. Put in a shallow roasting pan and spray lightly with olive oil. Place the roasting pan in preheated oven and roast for 45 minutes.

Remove and cool. After the fennel is cool cut into very thin slices.

Heat a grill or sauté pan over medium high heat. Spray lightly with olive oil and add shrimp in 1/2 pound batches. Sear on each side for about 4 – 5 minutes and remove to a plate. After they have cooled slice in half lengthwise.

Combine lemon juice, olive oil, honey, rice vinegar and reduced-fat mayonnaise in a bowl and whisk until well blended.

Toss together the sliced fennel, shrimp, dressing, celery, salt, pepper and tarragon.

Chill thoroughly.

Serve on cups made with two leaves of Boston lettuce placed in the bottom of a bowl. (Don’t use lettuce if you are on Coumadin.) Top each serving with 1/4 ounce of blue cheese.

Shrimp and Leek Quinoa Salad

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

When the water boils, add the quinoa. Reduce the heat to a high simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.

While the quinoa is cooking, place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add 1 teaspoon of the olive oil to the pan and then the leeks and the shrimp.

Roast for about 10 minutes and remove the shrimp when pink. Place the shrimp in the bowl with the quinoa and return to the refrigerator to chill.

Turn the leek over in the pan and finish roasting – about 20 minutes.

Remove and let cool slightly.

Slice the leek thinly crosswise and add to the bowl with the quinoa and shrimp.

When the quinoa is cool, add the remaining 2 teaspoons of olive oil, celery, peppers, tomatoes, , vinegar, blue cheese, salt, and pepper.

Fold together until well blended.

Chill well. The salad is best if it is chilled overnight before eating.

Seviche

Mix ingredients together and place in refrigerator for at least 24 hours.

Scallop and Penne Salad

Place a large non-stick skillet over medium-high heat. Spray lightly with olive oil and add the mushrooms. Cook, tossing frequently, until well browned.

While the mushrooms are cooking place the water in a large sauce pan over high heat. When the water boils add the penne. Cook until al dente, drain and add to a large mixing bowl. Add 3 teaspoons of the olive oil and toss well. Place in refrigerator.

When the mushrooms are done add them to the penne and toss well.

Place the remaining 1 teaspoon olive oil in the skillet. Reduce the heat to medium and add the rosemary. Cook for about one minute and add the zucchini. Cook, tossing frequently, for about 3 – 4 minutes and add them to the penne and mushrooms. Toss well.

Add the celery, green olives, salt, and pepper and toss well.

Place the pan back on the range and increase the heat to medium-high. Spray the pan lightly with olive oil and place the sea scallops in the pan to sear. Cook for about 4 – 5 minutes on each side. Remove to a cutting board and let cool slightly. Cut each scallop into eighths and add to the salad.

Toss well and chill.

Quinoa Salad with Shrimp and Zucchini

Place 3 cups water and 1/8 teaspoon salt in a small saucepan over high heat.

When the water comes to a boil, add the quinoa, stir, and reduce to simmer.

Simmer the quinoa for about 15 minutes, or until the water has evaporated.

Remove from heat, cover, and let stand for 10 minutes.

Add 2 teaspoons olive oil to the quinoa and fluff the quinoa to keep it from sticking together.

Re-cover and let stand for another 5 minutes.

Remove the quinoa to a bowl to cool. When the quinoa is nearly room temperature, place the bowl in the refrigerator to chill.

Place 1 tsp olive oil in a large skillet over high heat.

Add the diced onion and cook for about 5 minutes, tossing frequently, until the onions begin to brown.

Add the zucchini, marjoram, and basil, and cook for about 2 minutes, then add the shrimp. Toss frequently for 1 minute, then add 1/4 cup water to the pan.

Cook the shrimp for another 2 minutes (or until pink).

Add the shrimp and vegetable mixture to the chilled quinoa, then add the goat cheese, capers, and vinegar.

Fold together gently until the goat cheese has melted.

Stir gently, chill thoroughly, and serve.

Peruvian Quinoa Salad with Shrimp

Preheat the oven to 325°F.

Place the vegetable stock in a small saucepan over high heat.

When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 20 – 25 minutes or until the quinoa is soft and the stock is evaporated.

Add water 1/4 cup at a time if needed.

When the quinoa is cooked remove to a large mixing bowl, cool and then put in the refrigerator to chill.

While the quinoa is cooking place the jalapeno and red pepper in a medium skillet and place in the oven.

Roast for 45 minutes, turning occasionally so that the peppers brown on all sides.

Remove the peppers and place in a small paper bag, with the top folded closed, to cool.

When the peppers are cool, peel and seed the peppers and discard the stems, the burned outer peels, and the seeds.

Cut into large dice and place in a mini-chopper or blender.

Add the lime juice, honey, pepper, yogurt, soy sauce, salt and 1/4 cup of the cilantro to the jar and blend until smooth.

Place in a refrigerator to chill.

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

Add the ginger and pumpkin seeds.

Cook, stirring frequently, for about 5 minutes.

Adjust the heat so the ginger cooks but does not burn.

Add the shrimp and cook until the shrimp are pink throughout. Toss frequently.

Remove the shrimp to a bowl to cool and add the 2 tablespoons water to the ginger and pumpkin seeds remaining in the pan.

Deglaze the pan with the water, and when there is about 1 tablespoon of liquid left, add it to the shrimp to cool.

Place in the refrigerator to chill.

When all of the ingredients are chilled, add the dressing, cooked shrimp, cucumber, tomatoes and the remaining 1/4 cup of the cilantro.

Gently fold together and serve.