Category Archives: Seafood

Blackened Red Snapper

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This recipe creates a flavorful, spicy crust over a tender, moist piece of Red Snapper. Easy to make, the only suggestion that I would make would be to leave the fish out once it has been coated with the spice mix. Cold fish sometimes seizes up when it hits hot oil. Allow the fish to come to room temperature before cooking in order to avoid a fish that is dry on the outside and cold in the middle.

BLACKENED RED SNAPPER (Servings: 6)

Ingredients:

  • 2 teaspoons paprika

  • 1 teaspoon dried Mexican oregano, or Italian oregano

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground cayenne pepper

  • 1 teaspoon sugar

  • 2 teaspoons coarse salt

  • 1 teaspoon freshly ground black pepper

  • Six 4-ounce red-snapper fillets, with skin

  • 2 teaspoons extra-virgin olive oil

Directions:

  1. In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, 1 teaspoon salt, and black pepper. Set spice mixture aside.

  2. Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.

  3. Heat 1 teaspoon oil in a heavy skillet. When hot, but not smoking, add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.

~ MarthaStewart.com ~
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Maryland Crab Cakes

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MARYLAND CRAB CAKES (Yield: 3 Servings)

Ingredients:

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery, from one stalk
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • Vegetable or canola oil, for cooking

Directions:

  1. Line a baking sheet with aluminum foil.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

~ GiovanniRanaUSA.com ~

Spiced Shrimp and Eggplant Stir-Fry

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I am always on the look-out for new and interesting recipes. This recipe for eggplant and shrimp is no exception. Make your own ginger-garlic paste by combine 1 teaspoon each of ginger and grated garlic. Feel free to substitute a standard eggplant for the smaller sized babies — just slice into 1″ rounds. I also recommend that you sprinkle the sliced eggplant with salt, allow to stand for 15 minutes, and rinse. It helps remove any bitterness.

SPICED SHRIMP AND EGGPLANT STIR-FRY (Yield: 2 Servings)

Ingredients:

  • Kosher salt
  • 1 teaspoon turmeric powder
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons cumin powder divided
  • 2/3 pound small shrimp, peeled and deveined
  • 1 1/2 tablespoon oil
  • 1 medium red onion, chopped fine (about 1 cup)
  • 2 small green chilies, slit
  • 1/2 cup chopped tomato
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 cup water
  • 3 baby black eggplants cut lengthwise into 4 (or two depending on size)

Directions:

  1. Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside.
  2. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chili and chopped tomato. Stir until tomato is broken down and most of its liquid has evaporated , about 5 minutes.
  3. Add remaining cumin, red chili and coriander powder and stir vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.)
  4. Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cook until eggplant is tender and the liquid is reduced by half, about 5 minutes.
  5. Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.

~ SeriousEats.com ~

OLD BAY Grilled Lime Tuna Steak

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(Served here with Cumin-Spiced Quinoa and Black Bean Salad)

OLD BAY GRILLED LIME TUNA STEAK (Yield: 4 Servings)

Ingredients:

  • 1/4 cup olive oil
  • 4 teaspoons OLD BAY® Seasoning
  • 2 limes, juiced
  • 2 teaspoons McCormick® Cilantro Leaves
  • 1 pound tuna steaks

Directions:

  1. Mix first 4 ingredients in small bowl. Place tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  2. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade.
  3. Grill over medium heat 5 to 6 minutes per side or until desired doneness.

~ McCormick.com ~

Grilled Salmon with Avocado Salsa

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5GRILLED SALMON WITH AVOCADO SALSA (Yield: 4 Servings)

Ingredients:

  • 2 lbs salmon cut into 4 portions
  • 1 tbs light olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chili powder
  • 1 tsp black pepper

Ingredients for the Avocado Salsa:

  • 1 avocado cubed
  • 1/2 red onion sliced or diced
  • 2 limes juiced
  • 1 tbs fresh cilantro chopped

Directions:

  1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.
  2. Refrigerate for at least 30 minutes.
  3. Pre-heat the grill.
  4. Combine the avocado, onion, cilantro, and lime juice in a bowl and mix well, chill until ready to use.
  5. Grill the salmon to desired doneness.
  6. Top with avocado salsa and enjoy!

~ TheCookieRookie.com ~

Roasted Shrimp and Brussels Sprouts

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2ROASTED SHRIMP AND BRUSSELS SPROUTS (Yield: 4 Servings)

Ingredients:

1 pound Brussels sprouts, trimmed and cut in half
3/4 pound shrimp, peeled, with tails on
4 Tablespoons olive oil, divided
4 garlic cloves, divided, 2 sliced and 2 minced
1 lemon, zested and sliced
parmesan cheese for topping (about one ounce)
pinch red chili flakes
salt to taste
pepper to taste

Directions:

  1. Preheat oven to 425F.
  2. In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper. Stir to combine and set aside to marinade for 15-20 minutes.
  3. While shrimp are marinating, toss the brussels sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan. Make sure sprouts are completely coated. Turn them so that the flat sides are facing down. Roast for 15 minutes.
  4. Remove from oven and use a spatula to turn the brussels sprouts. Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade. Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
  5. When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything. Serve with more lemon slices.

~ FoxAndBriar.com ~

Shrimp with Blood Orange and Fennel Salad

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12SHRIMP WITH BLOOD ORANGE AND FENNEL SALAD (Yield: 4-6 Servings)

Ingredients:

1½ pounds large shrimp, with shells
3 blood oranges (enough to make 3 cups orange sections)
1 teaspoon finely chopped fresh rosemary
1 scant tablespoon sliced garlic
1 tablespoon hot pepper sauce, such as Tabasco
4 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
1 fennel bulb, thinly sliced lengthwise (1½ cups)
1¼ cups thinly sliced celery
1½ cups leaves from celery hearts
2 tablespoons whole fresh Italian parsley leaves
2 tablespoons raspberry vinegar or other fruit vinegar

Directions:

  1. Cut the shrimp in half lengthwise, keeping the shell and tail intact.
  2. Using a sharp knife, cut off both the top and bottom of the blood oranges. Remove the skin and the pith (the white part) from the outside of each orange. Carefully cut in between the segments to remove the flesh of the orange without any membranes. Work over a bowl to collect the juices. Place all of the segments in a strainer set over the bowl to collect the juices.
  3. In a large bowl combine the shrimp, rosemary, garlic, hot pepper sauce, 1 tablespoon of the olive oil, and salt and pepper to taste. Toss well, cover with plastic, and let stand for 1 hour on the counter or up to 24 hours in the refrigerator.
  4. Put the fennel, celery, celery leaves, and parsley in another large bowl. Cover with 4 cups of ice water, stir in 1 tablespoon salt, and refrigerate for at least 30 minutes but no longer than 24 hours. This will keep the fennel and celery crisp and prevent them from turning brown.
  5. To make the blood orange vinaigrette: Combine the collected blood orange juice, about 3 tablespoons, with the raspberry vinegar. Whisking constantly, slowly add 3 tablespoons of the remaining olive oil. Season with salt and pepper and set aside.
  6. Preheat the broiler or grill to its highest setting.
  7. When ready to assemble the salad, remove the fennel, celery, celery leaves, and parsley from the ice water and pat dry. Remove the shrimp from the marinade and grill, shell side down, until cooked through, 5 to 7 minutes. If broiling, place the shrimp shell upside down on a sizzle platter or baking sheet on a rack 5 inches from the heat. Move the pan every few minutes until the shrimp are ready, 5 to 10 minutes, depending how hot the broiler is.
  8. Toss the fennel mixture with the orange segments and the blood orange vinaigrette. Arrange the salad on individual plates, distribute the shrimp evenly on top, and serve.

~ Cookstr.com ~