Recipe Tag: Shellfish

Chimichurri Shrimp with Grilled Vegetables and Couscous

Place the water in a medium pan over high heat.

Add the couscous and reduce heat to a simmer.

Cover and cook for about 10 minutes until the water is absorbed.

Remove from heat and let stand, covered, for 2 – 3 minutes. Fluff gently with a fork.

Fill a small pan with water and soak wooden grill skewers for 20 minutes, or use metal skewers.

Preheat a grill to medium-high heat.

Toss the shrimp with the chimichurri and marinate for 5 minutes.

Using the skewers, pierce the shrimp through the middle. Make sure the shrimp are not touching each other to ensure even cooking.

Grill the shrimp until they turn pink and are fully opaque in the center, but do not turn rubbery (2- 3 minutes on each side).

Remove the shrimp from the grill once fully cooked, and set aside (keeping warm).

Trim the woody ends off of the asparagus.

Place the asparagus in a bowl with the onions and peppers and add the olive oil, salt, and pepper.

Toss well to coat the vegetables.

Grill the vegetables until they soften and develop grill marks, about 5 minutes on each side.

When vegetables are done, remove from the grill and allow to cool slightly.

Serve the couscous topped with the grilled shrimp and vegetables.

Alternative Technique:

If you don’t have a grill there are a lot of alternatives for how to cook the shrimp and veggies. One is to use a flat griddle like you might cook pancakes on. Cook shrimp over medium heat for 2-3 minutes per side until they turn pink and are fully opaque in the center. Another good technique is a large sheet pan or cookie sheet in an oven preheated to 375°F.

Cape Malay Curry

Gather all ingredients and equipment.

In a saute pan, heat 1 Tbsp oil over high heat. Add shrimp shells and cook over high heat, stirring frequently, for 2-4 minutes or until spotted brown. Add water and simmer for about 5 minutes. Remove from heat, strain, and set aside the broth, discarding the shrimp shells.

In a large saute pan, heat 1 Tbsp of oil over medium heat. Saute onion for ~ 5 minutes or until tender and starting to brown. Add garlic, ginger, turmeric, curry powder blend, coriander. Saute for 1 minute until fragrant.

Add tomatoes, potatoes, and reserved shrimp stock. Cover and simmer for 10 – 15 minutes or until potatoes are tender.

Stir in coconut milk. Add shrimp, fish, salt, and pepper. Simmer uncovered for about 10 minutes, or until fish is cooked through. Serve.

Thai Shrimp and Grapefruit Salad

In a small saucepan bring 2 cups of water to a simmer. Remove from heat.

Add shrimp to saucepan. Stir and cover. Cook shrimp for about 2-3 minutes or just until opaque. Drain and set shrimp aside to cool.

While shrimp is cooling prepare salad ingredients. Segment grapefruit by cutting the top and bottom off to expose just the top of the fruit’s flesh. Set the fruit on a cut end. Working from top to bottom, and following the contour of the fruit, cut away the peel and pith, leaving only the flesh.

Once the peel and pith are removed, slide a paring knife along each of membranes to remove the fruit segments.

In a large bowl, combine segmented citrus, toasted cashews, cilantro, shallots, and cucumber. Reserve some cashews and cilantro for garnish.

Once cool, slice shrimp in half lengthwise and add to salad mixture.

In a small bowl, combine fish sauce, lime juice, sugar, pepper, and garlic. Stir until the sugar dissolves. Pour over shrimp and salad mixture and gently toss to combine.

Divide mixture into lettuce leaf cups. Top with cilantro and cashews for garnish. Serve.

Mussels in Curry Sauce

Gather all ingredients and equipment.

For the Bread

Preheat broiler or grill to 350°F (180°C).

Slice the rolls on the bias into 1/2-inch-thick pieces.

Brush the slices with the olive oil and sprinkle with fresh ground black pepper.

Grill or broil the slices of rolls on either side until golden brown, about 1 minute per side.

For the Mussels

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

Add the garlic and shallots and cook for 3 minutes.  Stir frequently.

Add the wine, bay leaf, and curry powder.

Bring the liquid to a boil.

Reduce heat to low and simmer for about 3 minutes.

Increase the heat to high and add the mussels.

Stir to combine, then cover and steam for 2 minutes.

Stir everything again and steam for 2 to 3 minutes more. The mussels are finished cooking when the shells open.

Using tongs or a slotted spoon remove the mussels and divide into 4 bowls.

To finish the sauce, whisk the butter into the broth and stir in the chopped herbs.

Pour the broth over the mussels.

Serve with the grilled bread.

Low Sodium 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 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.

Coumadin Safe Steamed Clams with Spicy Tomato Corn Broth and Fettuccine

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

When it is boiling add the fettuccine and cook, stirring occasionally, until almost done.

There should be a slight firmness to the pasta.

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

Add the shallots, carrots and celery.

Cook for about 2 minutes until slightly soft. Stir frequently.

Add the white wine, water, tomato paste, salt and cayenne pepper to the pan.

Increase the heat to high, and as the liquid begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn, and proscuitto.

Cover and cook, stirring once or twice, until all of the clams have opened.

Drain and rinse the cooked pasta.

Divide between two large soup bowls.

Using tongs, place 1/2 of the opened clams in each bowl on top of the pasta. If a clam has not opened, discard it.

Pour the broth over the clams and pasta.

Top with the tomato and parsley.

Serve with the sourdough bread.

Shrimp & Cauliflower Grits

For the shrimp:

Preheat the oven to 350°F(180°C).

In a large mixing bowl, combine the shrimp, olive oil, lemon juice, garlic, salt and pepper and toss so that all of the shrimp are evenly coated.

Using a slotted spoon, place the shrimp onto a baking sheet. Place in the oven and bake until bright pink, approximately 7-10 minutes.

Remove the shrimp from the oven and cover to keep warm.

For the grits:

Remove the outer leaves and the inner stalk of the cauliflower. Place in a food processor or blender and pulse until cauliflower is in small pieces, resembling the size of grits.

Place a large pot over medium-high heat; add water, milk and salt. Bring the liquid to a boil.

Add the cauliflower into the boiling mixture and cook until softened (~7 min). Stir occasionally to prevent sticking.

Once cauliflower begins to soften, add in the grits and cook an additional 5 minutes, stirring often to prevent sticking. Cook the mixture until the grits are creamy. If too thick, add a little water.

Remove the pot from the heat and slowly mix in the butter, cheeses, cayenne, smoked paprika, black pepper and chives.

Summer Rolls with Shrimp

Gather all ingredients and equipment.

Bring a pot of water or kettle to a boil.

Place noodles in a large heat proof bowl.

Pour boiling water over noodles and allow them to soak for 1-2 minutes, or until tender, using tongs to separate the nooodles.

Drain and rinse with cold water. Set aside.

Add hot water to a shallow dish with a flat bottom that is large enough to place a piece of rice paper flat.

Soak rice paper, one piece at at time, for a few seconds or until just pliable.

Remove soaked rice paper from water and place on a plastic cutting board or plate.

Place 2 shrimp in a row on the bottom third of the rice paper.

Layer the cucumber, bell pepper, avocado, lettuce, herbs, carrots, mango, and vermicelli noodles on top of the shrimp, being careful not to overfill your roll and leaving a 1 inch border.

Gently pull the bottom edge closet to you up and over the noodles.

Then tuck in the side edges and continue to roll until a seam is sealed. Place the roll seam side down on a platter and cover with a damp towel to keep fresh.

Serve with nouc cham, peanut sauce, or other sauce of your choice.

Steamed Shrimp

Fill a pot with about 1 inch of water, cover, and bring to a boil over high heat.

Add a steamer basket to the pot, ensuring there are 1-2 inches between bottom of basket and the water line.

Reduce heat to medium. Add the shrimp to the steamer basket and cover.

Steam shrimp for 4-6 minutes until opaque and cooked through.

Transfer shrimp to an ice water bath for 5-10 minutes to quickly cool shrimp down and avoid overcooking. Drain.

Serve with nouc cham, peanut sauce, or other sauce of your choice.

Low Sodium Crawfish Chowder

Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.

Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 – 3 minutes, reducing the heat to medium-low if necessary.

Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.

Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.

Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.

Add the unsalted butter and stir well until melted. Serve.