Recipe Tag: Shellfish

Paella Salad

Preheat the oven to broil.

Place the red pepper on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.

Remove and place in a brown paper bag.

When cool, peel and seed the pepper. Cut into 1/2 inch dice.

Place the pepper in a large mixing bowl and add the white beans and peas.

Toss well and chill.

Place 5 cups water in a large sauce pan over high heat.

Add the saffron and 1/4 teaspoon salt.

When the water boils, add the brown rice and reduce the heat until the rice is simmering.

Cook for about 45 minutes until the water is almost evaporated. Cover and let stand 10 minutes.

Add the cooked rice to the mixing bowl with the peppers, peas, and beans, and return the bowl to the refrigerator.

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

When the oil is hot, add the paprika and cook for about 30 seconds.

Add the onion and cook, tossing frequently, until it is slightly wilted.

Add the onion to the mixing bowl with the rice, peppers, peas, and beans, and return the bowl to the refrigerator.

While the rice is cooking, place one cup of water in a small sauce pan fitted with a steamer basket.

Place the pan over high heat, and when the water boils, add the shrimp and steam for about 5 minutes.

Remove the pan from the heat when the shrimp are just done and let the shrimp cool. Cut then lengthwise and then into 1/2 inch pieces and add to the bowl with the other ingredients.

Toss well.

Whisk together the extra virgin olive oil, lemon juice, 1/4 teaspoon salt, and pepper.

Add to the bowl with the salad and toss well.

Chill well before serving.

Lemon Shrimp Quinoa Salad

Place the shrimp in a bowl with the lemon juice and the lemon zest.

Toss well and set aside (in the refrigerator).

Place the drained chickpeas in a large mixing bowl and set aside.

Place a large skillet over medium high heat.

Add two teaspoons of the olive oil, and when it is hot, add the garlic.

Cook for about one minute, then add the onion.

Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.

Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.

When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.

Remove from the heat and let stand for 5 minutes.

While the quinoa is cooking, place a second large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the shrimp.

Saute for about 4 minutes on one side and turn the shrimp.

Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.

Add the remaining liquid from the marinade and the white wine to the pan.

Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.

Add the liquid to the bowl with the chickpeas and shrimp.

When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.

Chill well.

When the salad is cold, add the cucumber, tomato, dill, and feta cheese.

Fold together gently and serve.

Jambalaya Salad

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

When the water boils add the pasta. Cook until the pasta is al dente (about 15 minutes). Drain the pasta when done.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes, stirring frequently.

Peel the casing from the sausage and discard.

Dice the sausage.

When the onions are translucent, add the diced sausage and cook for about 5 minutes.  Stir frequently.

Add the tomatoes, water, Creole seasoning, thyme, salt and pepper.

Cook for about 20 minutes over medium low heat, stirring occasionally, until there is almost no liquid left, then add the shrimp.

Cook for another 5 minutes until the shrimp is cooked through.

Remove the shrimp and sauce to a large bowl and add the cooked pasta to the shrimp mixture.

Mix well and chill in the refrigerator.

When the salad is cold, add the bell pepper, celery and mayonnaise and fold together.

Chill until ready to serve.

Curried Spaghetti Squash Salad with Shrimp

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

When the water begins to boil, reduce the heat to a simmer.

Cook for 35 minutes. Remove the squash from the pot and let cool about 20 minutes.

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

Add the onion and cook for 4 minutes. Stir frequently.

Reduce the heat to medium and add the curry powder, garam masala, cumin and cardamom.

Cook for one minute.  Stir frequently.

Add the shrimp and cook for about 5 minutes. Toss frequently until the shrimp are pink through.

Place the warm onions and shrimp in the bowl with the goat cheese and vinegar.

Add the frozen peas and carrots to the bowl.

Add the carrots to the bowl with the peas, shrimp, onions, and peas.

Fold together gently until well blended.

When the squash is cooled for 20 minutes, cut it in half lengthwise, then scoop out the seeds and discard them.

Scoop the strands of squash into the bowl with the other ingredients and discard the rind.

Fold the ingredients together gently until well blended.

Chill well before serving.

Curried Shrimp and Coconut Rice Salad

Place the water, coconut milk and 1/8 teaspoon salt in a medium pan over high heat.

When the water boils add the rice.

Reduce the heat to a simmer and boil slowly until all the water has evaporated.

When the rice is cooked place it in a large mixing bowl.

While the rice is cooking, place the oil in a large skillet over medium heat.

Add the minced shallot and cook for about 2 minutes. Stir frequently.

Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.

Add the shrimp and cook for about 7 to 10 minutes until the shrimp are pink and just cooked through.

Place the cooked shrimp and shallots in the bowl with the rice.

While the salad and rice are still warm, add the peanut butter and mix well.

Add the raisins, celery, peppers, peas and 1/4 teaspoon salt to the bowl and fold together gently.

Chill well before serving.

Crab and Horseradish Salad

Place the sour cream, yogurt, horseradish, and pepper in a mixing bowl and fold together.

Add the celery, red pepper, crabmeat, and green onion.

Gently fold together to blend well but not break up the crabmeat too much.

Chill well before serving.

Crab and Corn Salad

Place a large skillet over medium-high heat.

Add the 1 tsp. olive oil and swirl to coat the pan.

Add the corn and cook, tossing frequently, until the corn just begins to turn brown.

Remove and place in a large mixing bowl. Place the bowl in the refrigerator to chill.

When the corn is cold, add the shallot, pepper, crabmeat, lemon zest, lemon juice, extra virgin olive oil, salt, pepper, and thyme to the mixing bowl.

Gently fold the ingredients together (be careful not to break up the crab too much) and then chill the salad.

Serve with lettuce leaves as garnish, if desired.

Chipotle Seviche

After the shrimp is peeled and deveined, slice it in half lengthwise along the groove where the vein was removed. Place in a glass or stainless container that can be sealed. Add the scallops to the container.

Add the minced shallot, olive oil, lime juice, salt, maple syrup, minced chipotle and tomato. Fold together gently.

Refrigerate at least 24 hours before eating. Add pepper to taste and if you like, use some fresh cilantro or chives as garnish.

Chopped Caesar Salad with Shrimp

Place the water in a medium pan fitted with a steamer basket over high heat.

Add the shrimp and cook for about 4 to 5 minutes until pink.

Remove from the heat and cover with ice to cool.

Make the Caesar Dressing.

Slice the chilled shrimp in half lengthwise.

Place in a mixing bowl with the lettuce, beans, pine nuts, green onions, and dressing. Fold together gently.

Chill well before serving.

Serve sprinkled with the croutons.

Bay Scallop Salad with Barley

Place the water in a medium sauce pan over high heat. When the water boils, add the pearled barley. Reduce the heat until the water is at a slow boil. Stir occasionally.

While the barley is cooking, place a large skillet over medium-high heat. Add the pinenuts and cook, stirring frequently, until they begin to brown. When they are lightly browned remove them from the heat.

Add the 1 teaspoon olive oil to the skillet and when hot add the scallops. Cook, stirring frequently, for no more than about 6 minutes. Remove from the heat to a paper towel.

When the barley is done (about 20 – 25 minutes) drain and rinse with cold water. Shake the strainer well to remove as much water as possible. Place the cooked barley in a medium mixing bowl with the pinenuts, scallops, 1 tablespoon olive oil, salt, pepper, red pepper, tomatoes, celery, shallot, rice vinegar and fresh basil.

Fold the ingredients together gently. Chill well.