Recipe Tag: Shellfish

Place a medium skillet over medium heat.

Add the oil and add the onion.

Cook for 4 minutes and add the diced peppers. Stir frequently.

Cook for 4 minutes. Stir frequently.

Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and shrimp.

Toss and cook for about a minute and add the stock.

Cook for about 3 minutes and remove the pan from the heat.

Using a slotted spoon, fill each corn tortilla with 1/6th of the shrimp mixture.

Add the cilantro to each tortilla as you go.

Let the liquid drain before putting the shrimp into the tortillas.

Roll or fold the tortillas and place 3 enchiladas on each plate.

Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.

Serve.

Prepare a plate on the counter with a couple of handfuls of ice.

Place the water in a medium sauce pan fitted with a steamer basket over high heat. When the water boils place the shrimp in the steamer and cover.

Cook for about 5 – 8 minutes watching carefully. Just as the shrimp begin to be completely pink and lose their translucent color remove them and place on top of the ice.

Allow the shrimp to cool on the ice for a few minutes turning once. Place them in a container and cover. Refrigerate at least an hour.

Serve the shrimp with Cocktail Sauce or another sauce of your choice.

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

Using the tip of a paring knife, gently cut around the stem of each pepper.

Pull the stem out with the seed pod.

Keeping the pepper whole, gently cut along the ribs on the inside of the pepper to release the remaining seeds. Use a small pair of tongs or scrape the inside with the knife to remove all of the seeds. Set the peppers aside.

If they are larger shrimp, cut them lengthwise and then into 1/2 inch pieces. For smaller shrimp, simply cut them into 1/2 inch pieces.

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

Add the diced onion and cook for about 5 minutes until it begins to soften. Toss frequently.

Add the diced red pepper and diced green pepper and toss well.

Cook for about 3 minutes.

Add the shrimp, 1/8 teaspoon salt, pepper and cumin.

Toss well and cook for 2 minutes. The shrimp should be slightly undercooked.

Place the shrimp mixture in a bowl and set aside to let cool.

While the shrimp are cooling, place the remaining 1/8 teaspoon salt, cumin, pinto beans, and buttermilk in a blender or mini chopper.

Puree until smooth and set aside.

Stuff the shrimp mixture into the peppers.

Place the stuffed peppers in the large skillet and roast in the oven for 12 minutes.

Turn the peppers over.

Divide the pinto bean mixture between two oven proof dishes, like an au gratin dish.

Place both dishes in the oven on the rack below the skillet holding the roasting peppers.

Roast for 10 more minutes.

Remove the large skillet and the au gratin dishes from the oven. Place one stuffed pepper on top of the pinto bean mixture in each au gratin dish, and top each pepper with 1/2 of the cheese.

Return the au gratin dishes to the oven for another 3 minutes (to melt the cheese) and serve.

reheat the oven to 325°F.

Place the bread in the oven to toast – about 10 minutes or until lightly browned and crunchy. Set aside to cool.

When the bread is cool, place in a blender or mini chopper and process into bread crumbs. Set aside.

Place the water in a large sauce pan and add the mirliton.

Bring the water to a boil and cook for about 30 minutes, until a knife slips into them with just a little resistance. Remove and set aside to cool.

When they are cool, peel, cut in half and seed.

Cut into 1/2 inch cubes and set aside.

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

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the green bell pepper and celery and cook for about three minutes. Stir frequently.

Add the Creole seasoning, thyme, Worcestershire sauce, water, salt, and pepper. Stir.

Simmer for about 20 minutes, stirring frequently. Don’t let all of the water evaporate. Adjust the heat so that there is a little bit of liquid in the bottom of the pan.

Remove from the heat and add the shrimp. Toss well.

When the sauce and the mirliton are done, place the diced mirliton in the bottom of an oven proof dish.

Top with the onion, green pepper, and shrimp mixture.

In a separate bowl, whisk the egg together with the Tabasco sauce.

Add the bread crumbs and toss until coated.

Pat the bread crumbs on top of the casserole and place in the oven.

Bake for about 15-20 minutes until the bread crumbs are toasted and the shrimp are cooked through.

Serve.

Place the oil in a small skillet over medium heat.

Add the garlic and olives. When the garlic begins to sizzle remove the pan from the heat.

Preheat the oven to 325°F.

Place the pan in the oven for about 5 minutes.

Remove and add the shrimp. Return the pan to the oven.

Cook for about 5 minutes, remove the pan and toss well. Return the pan to the oven.

Cook for about another 3 to 5 minutes until the shrimp are cooked through. Serve.

Heat 1 teaspoon of the olive oil in a medium sized non-stick skillet over medium heat.

Add the pumpkin seeds and cook, stirring frequently, until they begin to turn brown.

Add the garlic and cook for about one minute.

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

Add the arborio and stir it into the onions for about a minute.

Add the water, paprika, saffron, cumin, salt and pepper.

Cook over medium heat. Stir frequently.

As the rice nears being done, place a large skillet over medium heat.

Add 1 teaspoon olive oil and add the tomatoes.

Cook for 5 minutes. Stir frequently.

While the tomatoes are cooking, add the shrimp, peas, and goat cheese to the rice/veggie mixture in the other pan.

Fold together gently while the shrimp cooks and the cheese melts.

While the shrimp is cooking, add the diced yellow and red pepper to the pan with the tomatoes.

Cook for about 3 – 5 minutes, stirring frequently.

When the risotto is done, serve topped with the tomatoes and peppers.

Sprinkle the cilantro over the top and serve.

Combine the shrimp with the garlic and paprika until well blended.

Heat the olive oil in a medium skillet over medium heat. Add the shallot and cook, stirring frequently, for about 3 to 5 minutes until slightly translucent.

Add the shrimp and cook for about 5 minutes until they begin to turn pink.

Add the beer, salt, pepper and butter. Cook for another 5 minutes.

Add the fresh oregano and toss for about one minute and then serve.

Place a medium skillet over medium high heat.

Add the olive oil and when hot add the shallots.

Cook for about 1 minute. Stir frequently.

Add the celery and cook for about 1 minute. Stir frequently.

Add the shrimp and cook for about 7 minutes. Toss occasionally.

As the shrimp begin to turn pink, add the capers.

Cook for about two more minutes and serve.

Preheat the oven to 400°F. Place a medium skillet in the oven.

While the oven is preheating mix together 1 tablespoon olive oil, pistachios, oregano, mint, lemon zest, lemon juice, salt, pepper and honey in a bowl.

When the oven is hot add 1 teaspoon olive oil to the hot pan and swirl to coat.

Add the onions and return the pan to the oven.  Cook for about 10 minutes and toss.

Add the green peppers.  Cook for another 5 minutes and toss.

Add the shrimp and the lemon / mint mixture, toss to coat well, and return the pan to the oven.

After 4 minutes toss to make sure that the shrimp and veggies are well coated with sauce.

Cook for approximately 4 more minutes until the shrimp are just cooked through.

Serve.