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Category Archives: Fish & Seafood

Quick & Easy Shrimp and Pasta

Shrimp & Pasta

Shrimp & Pasta

I’m sure many of you have these kinds of nights. I walk in the door from work, very hungry, but also very tired and just don’t have the energy to make the big ole dinner I want. So I have to think quick and easy on my feet. Here is one of those recipes I hope you will enjoy.

Ingredients:   yields a dinner for 4

  • 2 TB Olive Oil
  • 5 TB salted butter, sliced
  • 1 bag @ 40-60 count frozen medium shrimp, peeled, deveined and tails removed
  • 1 bunch of green onions, sliced green and white parts
  • 3 large cloves of garlic, minced
  • a couple handfuls of grape tomatoes, sliced in half
  • Farfalle “Bow Tie” Pasta, enough to feed 4 people, boiled al dente
  • Kosher Salt
  • Ground Black Pepper
  • 1 cup shredded Parmesan Cheese, divided use

DSC_1196Preheat your oven to 350

Use a medium baking dish, about a 8×11. Place the olive oil, butter, sliced green onions and garlic in the baking dish and bake in the oven just until it becomes fragrant and the butter has started to melt. Remove and toss in the frozen shrimp. Make sure it’s coated well. Return to the oven and bake until the shrimp starts turning pink in color. This may take 10-15 minutes. Now season with a good sprinkle of the Kosher salt and ground black pepper. Toss in the pasta, sliced tomatoes and 1/2 cup of Parmesan cheese, mix well. Sprinkle the remaining 1/2 cup of cheese over the top of the pasta mixture and bake for another 7 minutes or so until the cheese starts to melt. Serve warm with some leftover “Cheddar Cheese Popovers”.

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Garlic Onion Shrimp with Broccoli

This is one of my favorite go-to recipes. It’s quick and easy, the perfect recipe to make after a hard day at work when you’re not wanting to spend much time in the kitchen working on dinner.

Ingredients:    serves 4 people

  • 4 Tb salted butter
  • 2 Tb Olive Oil
  • 1/2 onion, finely diced
  • 4 cloves garlic, minced
  • 1 head of broccoli, trimmed to florets
  • 12 oz, shrimp, peeled and deveined
  • a handful of grape tomatoes, halved
  • enough cooked noodles for 4 people
  • shredded Parmesan Cheese

In a large skillet over medium heat melt the butter into the Olive Oil. Once melted add the diced onion and saute for about 5 minutes. Add the minced garlic and broccoli and continue to saute until the broccoli starts to soften. Add the shrimp, toss well and cook until the shrimp turns pink. (Pink means it’s cooked fully)  Make sure you toss the mixture during the time you are sauteing so that the shrimp will absorb the wonderful flavor of the butter, oil mixture.  Remove the skillet from heat, add the cooked noodles and toss until blended well. Toss in the grape tomatoes, sprinkle with the Parmesan Cheese and serve.

 
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Posted by on September 20, 2012 in Fish & Seafood

 

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Shrimp with Summer Squash & Garlic Sauce

Shrimp with a Summer Squash & Garlic Sauce

Until I started blogging my daily recipes I rarely measured anything. Not sure where I learned to cook this way, but I have to say I have missed the freedom of just adding ingredients without measuring and documenting. I know it’s hard to duplicate a recipe without guidelines, but hey that’s all part of the fun of cooking. Here’s a recipe thrown together after work just like I cooked before starting my blog.

Ingredients:

  • 12 ounces jumbo shrimp, peeled, deveined, tails removed
  • 1 summer yellow squash, peeled, thinly sliced
  • 3 or 4 green onions, sliced
  • 3 to 5 cloves of garlic, minced
  • a couple of tablespoons of Olive Oil
  • probably 4 to 5 tablespoons of unsalted butter
  • cracked black pepper
  • garlic salt
  • 1 vine ripened tomato, cubed

Put your sliced summer squash in a bowl and sprinkle with some garlic salt. Toss well. Heat a large skillet over medium heat. Add the Olive oil then melt the butter into the oil. Add the squash, season with cracked black pepper and saute for about 5 minutes or more, tossing frequently. Add the green onions and garlic, saute for another minute or so then add the shrimp. Saute all together again stirring frequently. The shrimp is fully cooked when it turns bright white and pink. Throw in the tomato and serve. The squash breaks down into a wonderful sauce.

Suggestions: Try serving this shrimp over rice or egg noodles.

 

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Shrimp Poached in Wine and Buttered

Shrimp Poached in Wine and Buttered

Ingredients:   serves 2 to 4 people

  • 3 cups white wine
  • 2 cups water
  • 1 carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 small onion, thinly sliced
  • 6 sprigs of parsley
  • 1 bay leaf
  • 1/4 tsp thyme
  • 6-8 whole peppercorns
  • 1 Tb dried tarragon
  • 16 ounces of Jumbo Shrimp (or the largest you can find), raw, peeled, de-veined, tails on.
  • 1 tsp Gumbo File seasoning
  • 2 Tb salted butter
  • 2 Tb Butter seasoned with Garlic & Parsley (see my recipe)
  • cracked black pepper to season

In a large stock pot bring the white wine, water, carrot, celery, onion, parsley, bay leaf, thyme, peppercorns and tarragon to a simmer. Simmer together for 15 minutes. Bring to a rolling boil and add the shrimp. Cover and boil for 5 minutes only. Then remove the pot from heat, stir in the Gumbo File seasoning and allow the shrimp to cool in the cooking liquid. Once cooled, not cold, just cooled, drain the shrimp and remove the tail shells.  In a medium saucepan over medium-low heat melt the salted butter and the butter seasoned with Garlic & Parsley. Add the shrimp, toss well and warm them in the butter, season with pepper and serve.

Suggestions: Serve this shrimp over a bed of rice pilaf or egg noodles.

 

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Sweet & Spicy Baked Salmon

Ingredients:   serves 4 people

  • 4 salmon fillets
  • 1/2 cup Horseradish Mustard
  • 1/4 cup light brown sugar
  • 1 Tb maple syrup
  • 1/8 tsp cayenne pepper

Combine the Horseradish Mustard, light brown sugar, maple syrup and cayenne pepper in a gallon size zip lock baggy. Add the salmon fillets and refrigerate for a minimum of 2 hours. I let mine sit all day until I get home to bake them.

Preheat your oven to 400 and prepare a broiling pan by spraying the top with Pam Spray and lining the bottom with foil for an easy clean up.

Bake for 10 minutes for each 1 inch in thickness. The salmon is done cooking when it easily flakes with the fork test. I generally have to cook our fillets for 20 minutes and they are an average size.

Suggestions: Try using this marinade and baking process with all types of fish.

 
2 Comments

Posted by on May 11, 2012 in Fish & Seafood

 

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Salmon Fillets with Herbs

Ingredients:  A dinner for Two

  • 2 salmon fillets
  • 1/4 tsp dried thyme, ground
  • 1/4 tsp dried dill, ground
  • cracked black pepper
  • 1/2 cup parsley, minced
  • 2 cloves garlic, minced
  • 3 green onions, sliced
  • 1 lemon, sliced

Preheat oven to 400 and using a casserole baking dish lay foil over the bottom of it overlapping the sides lengthwise. Then lay another piece over the bottom overlapping the sides the other way.

Lay the salmon fillets on the foil, top with the ground dried thyme and dill. Sprinkle with some cracked black pepper then top with the minced parsley and garlic. Add the sliced green onions atop of that and finally lay the sliced lemons on top of everything. Loosely fold the sides of the foil into the middle of the pan creating somewhat of a cooking pouch. This method is what allows your oven to steam cook the fish. Bake for about 20-25 minutes, or 10 minutes per every inch of depth in the fish fillet. The salmon is done when it flakes easily with a fork.

Suggestions: Try drizzling a dill sauce over the steamed salmon, yummy! If you don’t prefer salmon try this cooking method with Trout, Bass, Catfish…basically any kind of fish fillet you enjoy….and don’t forget the Dill Sauce, you can find my recipe under sauces.

 
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Posted by on April 27, 2012 in Fish & Seafood, Paleo recipes

 

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Salmon in a Citrus Marinade

Ingredients:  serves 4 people

  • 4 salmon fillets
  • 1/2 cup juice from California Mandarins “Cuties” or you can substitute juice from oranges.
  • juice from 1 lemon
  • juice from 1 lime
  • 2 Tb soy sauce (Paleo followers substitute a minced anchovy for this ingredient)
  • 2 Tb Olive oil
  • 1 large clove garlic, minced
  • 1/4 tsp black pepper
  • 3 Tb fresh parsley, chopped

In a bowl combine all ingredients except the salmon fillets and stir until well blended. Put the salmon fillets in a gallon zip lock bag, add the marinade, seal and refrigerate at least 3 hours or more before cooking.

Preheat oven to 400 and spray a large baking dish with Pam Spray. Place the salmon fillets in the dish, drizzle some of the marinade over the salmon and bake for 10 minutes per inch of thickness. Generally I have to bake mine for 20 minutes as our fillets are usually 1 1/2″ inches in thickness. Bake the fish until it flakes easily when tested with a fork.

Suggestions:  Feel free to substitute the Salmon with Trout, Halibut, Bass, Cod or Catfish if you desire. We just love Salmon so that’s what I usually have in the house.

 
3 Comments

Posted by on April 2, 2012 in Fish & Seafood, Paleo recipes

 

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