Cilantro Lime Shrimp Scampi

 Ingredients

• ¼ cup unsalted butter

• ¼ cup extra-virgin olive oil

• ¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided

• 4 large garlic cloves, finely chopped

• 1 crushed chile de árbol or 1/2 teaspoon crushed red pepper

• 3 tablespoons (1 1/2 ounces) tequila blanco

• 1 ½ pounds peeled and deveined raw large shrimp, tail-on

• 1 teaspoon kosher salt, plus more to taste

• ¾ teaspoon black pepper

• 3 tablespoons fresh lime juice

• Torn baguette, for serving

Directions

1. Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and chile. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat.

2. Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.

Shrimp Etouffee

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
One 14.5-ounce can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
1 quart Shrimp Stock
3 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/4 cup chopped fresh parsley
Steamed white rice, for serving
1/2 cup thinly sliced tender green onion tops, for garnish

In a large Dutch oven set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the Shrimp Stock.

Bring the pot to a boil, and reduce to a simmer. Cook the etouffée, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve the etouffée with steamed white rice. Garnish with the green onion tops. 

Seafood Pasta with Sherry Tomato Cream Sauce

 

Ingredients
Salt
1 pound penne rigate or bow tie pasta
3 tablespoons extra-virgin olive oil
1/2 pound shiitake mushrooms, stemmed and sliced
2 large shallots, chopped
3 to 4 cloves garlic, finely chopped or grated
A pinch or 2 crushed red pepper flakes
1/2 cup dry sherry
1/2 cup chicken stock or seafood stock
1 (15-ounce) can crushed tomatoes
1 pound shelled, cooked or raw bulk lobster pieces
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/2 cup cream
A handful chopped chives or parsley or both

In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.

Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.

Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

Seafood Ravioli w/ Chesapeake Style Sauce (Costco)

 

Indian Spice-Rubbed Shrimp

Ingredients

1 pound raw jumbo or extra-large shrimp, peeled and deveined

2 tablespoons gin or water

1 tablespoon minced garlic

1 tablespoon grated peeled fresh ginger

1 1/2 teaspoons light brown sugar

1/2 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric, rounded

1/4 teaspoon ground cloves

2 tablespoons canola oil, divided

1/8 teaspoon fine sea salt

1 1/2 tablespoons fresh lemon juice, divided

2 1/2 ounces baby lettuce mix (about 5 loosely packed cups)

Pat shrimp dry with paper towels and place on a plate or shallow dish. Stir together gin, garlic, ginger, sugar, cayenne, black pepper, cumin, cinnamon, turmeric, and cloves in a bowl. Rub spice paste all over shrimp. Let stand at room temperature 30 minutes.

Heat a large well-seasoned carbon steel or cast-iron skillet over high. Add 2 teaspoons oil and swirl to coat. When shimmering, add half of the shrimp in a single layer. Cook, without stirring, until shrimp have curled and there are some rich browned spots underneath, about 2 minutes. Turn and cook, stirring often, until spices are fried and shrimp are cooked through, 1 to 2 minutes. Remove shrimp to a plate, scraping out all the spice bits from skillet. Quickly wash the skillet before repeating cooking process with 2 teaspoons oil and remaining shrimp. When done, sprinkle shrimp with salt and 1 tablespoon lemon juice.

Toss together lettuce mix, remaining 2 teaspoons oil, and remaining 1 1/2 teaspoons lemon juice in a bowl. Arrange on a platter. Top with the shrimp, and serve.

Hawaiian-Style Garlic Butter Shrimp

Ingredients

1 cup canola oil

1/4 cup peeled garlic cloves (from 1 head garlic)

1/2 cup unsalted butter (4 ounces), at room temperature

1 teaspoon kosher salt

1/2 cup bottled Italian dressing

1/2 cup mayonnaise

1/4 cup fresh calamansi or Key lime juice (from about 8 Key limes)

1 tablespoon coarse sea salt

2 pounds peeled and deveined tail-on raw large shrimp

1/2 cup chopped scallions

2 tablespoons chopped fresh parsley

1 teaspoon paprika

Preheat oven to 350°F. Place oil and garlic in a small baking pan; cover with aluminum foil. Roast garlic in preheated oven until soft and light golden brown, about 40 minutes. Let cool 1 hour. Remove garlic from oil; place garlic in bowl of a food processor. (Reserve oil for another use.) Add butter to food processor, and process until smooth. Stir in salt. Let butter mixture stand at room temperature until ready to use.

While roasted garlic cools, stir together Italian dressing, mayonnaise, calamansi juice, and salt. Add shrimp, and toss to coat. Cover and refrigerate 30 minutes.

Heat a grill pan over medium-high. Remove shrimp from marinade, and discard marinade. Grill shrimp until cooked through, 1 to 2 minutes per side. Transfer shrimp to a large bowl. Add roasted garlic butter, and toss until butter is melted and shrimp are coated. Sprinkle with scallions, parsley, and paprika; toss to combine. Transfer to a serving plate.

Note: Garlic butter in Freezer (Jul 15 2019)

Lemon, Shrimp, and Prosciutto Pasta

Ingredients

16 ounces uncooked vermicelli or angel hair pasta

4 ounces thinly sliced prosciutto

1/2 cup extra-virgin olive oil, divided

8 garlic cloves, thinly sliced

4 cups multicolored cherry tomatoes, halved

1 cup thinly sliced fresh basil, divided

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

24 ounces peeled and deveined tail-on raw large shrimp

2 lemons

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.

Cook prosciutto and 4 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan; cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/2 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.

Halve 1 lemon; squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates; top with prosciutto and remaining 1/2 cup basil. Serve with lemon wedges

Note: Cut back the lemon for Avery

Thai Pineapple Shrimp Curry

Ingredients

3 tablespoons canola oil, divided

2 tablespoons green curry paste

1 (13.5-oz.) can light coconut milk, well shaken

2 tablespoons granulated sugar

2 tablespoons fresh lime juice

1 tablespoon lower-sodium soy sauce

1 1/4 pounds peeled and deveined tail-on raw medium shrimp

1 1/2 cups chopped yellow onion

1 1/4 cups chopped red bell pepper

2 cups fresh pineapple chunks

1/2 cup chopped fresh cilantro, divided

3 tablespoons thinly sliced scallions

3 tablespoons chopped unsalted roasted peanuts

Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.

Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.

Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.

Sheet Pan Shrimp Fajitas

Ingredients

1 1/4 pounds peeled and deveined raw large shrimp

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup sliced poblano chile

1 cup sliced red onion

3 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground coriander

3/4 cup reduced-fat sour cream

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped seeded jalapeño

1/4 teaspoon lime zest plus

1 Tbsp. fresh lime juice

1 small garlic clove, grated

8 (6-inch) flour tortillas

1/4 cup packed fresh cilantro leaves

2 limes, cut into wedges

Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.

Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.

Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.

Grilled Garlic and Black Pepper Shrimp

INGREDIENTS

1 fresh red chile (such as Fresno), seeds removed, finely grated

3 garlic cloves, finely grated

1 tablespoon coarsely ground pepper

1 tablespoon fresh lime juice

2 tablespoons vegetable oil, plus more for grill

1 pound large shrimp, peeled, deveined

Kosher salt

Lime wedges and Kashmiri chili powder or paprika (for serving)

DIRECTIONS

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Breaded Oysters

INGREDIENTS

8 ounces fresh select oysters

Egg Dip

1 large eggs, slightly beaten or 2 egg whites

1 tablespoon club soda or 1 tablespoon skim milk

Flour Coating

1⁄3 cup all-purpose flour

1⁄4 teaspoon black pepper

1⁄2 teaspoon garlic powder

1⁄8 teaspoon cayenne pepper

1⁄4 teaspoon morton nature seasoning

Breading

3⁄4 cup breadcrumbs

1⁄2 teaspoon italian seasoning

Hot Sauce

1⁄4 cup low-fat mayonnaise

2 tablespoons prepared horseradish (we like it spicy)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1⁄8 teaspoon sugar

1⁄2-1 teaspoon hot sauce

DIRECTIONS

Line colander with two layers of paper towel.  Rinse oysters, drain and put in colander, patting to dry.

HOT SAUCE:

Mix all ingredients together.  To allow flavors to blend, refrigerate several hours.  Hot Sauce will keep several days in the refrigerator.

EGG DIP:

In small bowl, add egg and milk; whisk to blend well.  If using only egg whites, do not whisk enough to be dry/frothy.

FLOUR COATING:

Put all ingredients in small plastic bag and shake to mix well.

BREADING:

In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:

1) Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.

2) Place them in Flour Coating, shaking to completely coat oysters. Remove from Flour Mixture.

3) Repeat step 1.

4) Place them in Panko Coating bowl.  Roll them over and get them completely coated with bread crumbs.   With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.

5) Repeat Steps 1-4 until all oysters are breaded.

Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.  This breading can be done up to 8 hours ahead.

TO FRY OYSTERS:

Heat frying oil in deep pan to 375 degrees Fahrenheit.  With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.  Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.  Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).  Remove from oil and drain on layers of paper towels.

Serve immediately with Hot Sauce.

Crab, Fennel, and Basil Spaghetti

Ingredients

• 8 ounces uncooked spaghetti
• 2 tablespoons olive oil
• 1 1/2 cups sliced cored fennel bulb (about 1 medium)
• 1 teaspoon crushed red pepper (this recipe is spicy)
• 1/4 teaspoon kosher salt
• 2 garlic cloves, thinly sliced
• 12 ounces fresh lump crabmeat, picked
• 5 tablespoons chopped fresh flat-leaf parsley, divided
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons coarsely chopped fresh mint
• 4 lemon wedges

Cook pasta according to package directions, omitting fat and salt. Drain pasta over a bowl, reserving 3/4 cup pasta cooking liquid for the sauce.

Heat oil in a large skillet over medium. Add fennel; sauté 7 minutes. Add crushed red pepper, salt, and garlic; cook 1 minute. Add crab; cook 2 minutes, stirring occasionally. Add pasta and reserved 3/4 cup pasta cooking liquid; toss to coat. Stir in 3 tablespoons parsley.

Divide pasta mixture among 4 bowls; top evenly with remaining 2 tablespoons parsley, basil, and mint. Serve with lemon wedges.

Shrimp and Zucchini with chile and mint

INGREDIENTS

1. 3cloves garlic, crushed
2. 3sprigs parsley
3. 2lemons, sliced, plus 1 Tbsp. fresh juice, plus wedges for serving
4. 2teaspoons kosher salt, divided
5. 1¼pounds peeled and deveined medium shrimp
6. 2tablespoons olive oil
7. 2shallots, thinly sliced
8. 3Zucchini, halved lengthwise and thinly sliced
9. ¼teaspoon crushed red pepper flakes
10. ¼cup mint leaves
11. Cooked brown rice, for serving

DIRECTIONS

1. Bring 3 quarts water, garlic, parsley, lemon slices, and 1½ teaspoons salt to a boil in a large pot. Reduce heat and let simmer for 20 minutes; remove from heat and discard solids. Add shrimp, cover, and let stand until shrimp curl and turn pink, about 3 minutes.
2. Meanwhile, heat oil in a large skillet over medium. Add shallots and remaining ½ teaspoon salt; cook, stirring occasionally, until tender, about 4 minutes. Add zucchini and red pepper flakes, tossing until cucumbers just begin to soften, about 4 minutes. Transfer to a medium bowl and stir in mint, lemon juice, and shrimp.
3. Serve over brown rice with lemon wedges.

Lobster Rolls

Ingredients

4 cups cooked lobster meat, cut into bite-size pieces

1/2 cup low-fat mayonnaise

1/4 cup chopped green onions

1 tablespoon chopped celery

1 tablespoon fresh lemon juice

1/2 teaspoon salt

Dash hot sauce

4 hot dog buns

Preparation

Combine first 7 ingredients. Spoon 3/4 cup salad into each bun.

Shrimp and Pasta Fra Diavolo

Ingredients

1 pound pasta
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
1 to 2 teaspoons crushed red pepper flakes
1 can  tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
1 teaspoon salt, plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional


Directions

Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

-This can easily be made with chicken too.  Cube chicken and saute in pan with garlic and onion.  then follow the directions the same way.  It might take a littl elonger to cook with chicken.

Ginger-Soy-Lime Marinated Shrimp

Ingredients

• 2 large shallots, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, smashed
• 1/2 cup soy sauce
• 1/3 cup fresh lime juice (about 6 limes)
• 2 tablespoons sugar
• 1/4 cup chopped green onions
• 1/4 cup peanut or sesame oil
• 1/4 teaspoon coarsely ground black pepper
• 1.5 pounds large shrimp, shelled and deveined

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Remove the shrimp from the marinade. Saute the shrimp over medium heat for 4-5 minutes or until cooked.

Poached Scallops with Leeks and Carrots

Ingredients

• 2 tablespoons olive oil
• 4 carrots, cut into 4-inch sticks
• 2 leeks (white and light green parts), thinly sliced lengthwise
• 1/2 dry white wine
• 12 large sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoons pine nuts, finely chopped

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil.

Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.

In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops.

Indian Spiced Shrimp

Ingredients
1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
2 jalapenos, minced, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1.5 teaspoons ground cumin
1.5 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon turmeric
1 15oz can petite diced tomatoes, with juices
1 lb large shrimp, peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.

Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

Suggestion - serve over rice.

Yields 4 servings.

Shrimp and Andouille Sausage over Penne

Ingredients

1 pound penne pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
3 cloves fresh garlic, minced
1 tablespoon dried herbes de Provence
Sea salt
1 pound medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
4 medium fresh tomatoes, coarsely chopped
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, sausage, and salt, to taste, and cook until softened, about 3 to 4 minutes. Add the shrimp, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

Steamed Crab Legs

Ingredients
2 cans chicken broth
1 lemon, sliced
5 cloves garlic
2 pounds Alaskan king crab legs, split
Drawn butter, for serving
Salt & Pepper, to taste

To a large stockpot with a steamer insert, add chicken broth, lemon slices, and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter. Top with salt/pepper.