Category Archives: Seafood

One of the many reasons why I love Glamour magazine

There are many reasons why I love Glamour magazine. Firstly for its great articles and gorgeous photo shoots, second for its humor and feel-good vibe and third for its recipes. I always tear out the pages from the How to Do Anything Better Guide section and add them to the recipe binder. This month in addition to the beautiful Kate Winslet cover, you can find some really fun recipes. This one is for the Creamy Feta Shrimp Scampi from New York Times food columnist Melissa Clark.

Ingredients: 1 tablespoon butter, 1 tablespoon olive oil, 3 garlic cloves finely chopped, 1/3 cup white wine, 1lb peeled shrimp, 1/2 cup crumbled feta cheese, 1 tablespoon chopped parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt and pinch of red pepper flakes

Begin by adding the butter and oil to a skillet on medium heat. Let the butter melt and add the garlic. Cook and stir for about a minute.

Add wine, salt and pepper. Cook for 2 minutes

Add shrimp and cook until opaque. Glamour advices 2 minutes but I cooked for at least 5

Add parsley and lemon juice

Add feta cheese

Simmer and stir until the cheese melts and the shrimp is cooked through for about 2 to 3 minutes. Serve hot.

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Filed under Main Course, Seafood

Tuna Empanada

Whenever I have no time to cook something up but I am tired of frozen meals and takeout, I make puff pastry pies. Whether with cheese, meat and egg, or with vegetables, it always comes out great and takes little effort and time. This time I made a Tuna Empanada that I found on Epicurious.com. ¬†Even though it didn’t taste much like a genuine Tuna Empanada (I think there needs to be more acidity in the filling- add tomato paste perhaps?), it was delicious. Me and my room mate are suckers for freshly baked puff pastry and bread. The minute the empanada came out of the oven, me and Anna were on it burning the roofs of our mouths.

Ingredients: 2 chopped plum tomatoes, 1 chopped green bell, 1 chopped onion, 2 cubed hard boiled eggs, 1 lb canned tuna, 2 mined garlic cloves, 1 egg lightly beaten, 2 sheets thawed frozen puff pastry, 1 tablespoon olive oil, salt and pepper to season, nonstick vegetable oil spray

Preheat oven to 450. Heat olive oil in a skillet on medium heat. Add tomatoes, pepper and garlic and sprinkle with salt and pepper. Saute the vegetables for 10 until they soften.

Add tuna to a bowl and top with vegetables

Add the hard boiled eggs and salt and pepper

Mix together. Spray the baking sheet with vegetable oil spray. Roll out the puff pastry on the baking sheet. Spread filling onto the puff pastry leaving 1-inch border.

Brush edges with beaten egg and roll out a second puff pastry sheet over the filling.

Seal the edges with a fork. Brush the puff pastry with the remainder of beaten egg. Cut eight small slashes in the top puff pastry sheet. Bake the empanada until crisp and browned for about 20 to 25 minutes.

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Filed under Pastry, Seafood

Dip good for a game and a snow day

For those of you who have and use twitter, you must have noticed the hilarious terms that have been going around to describe the crazy weather that we’ve been having. Snowmaggedon, snowpocalypse, snowzilla, snowtorious, snOMG are just some among the many hilarious hashtags that there are out there to describe the crazy snowfall that we’ve been having for the last 24 hours. With the Super Bowl so soon and with most of us trapped in the house because of the snow days, what can be better than dip? Recipe from Paula Deen.

Ingredients: 2 tablespoons butter, 2 tablespoon flour, 2 cups half-and-half (or cream or milk), 1/4 grated Parmesan cheese, 1/4 cup sherry, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 2 egg yolks lightly beaten, 1 can artichoke hearts drained and chopped, 1 lb clean,peeled and deveined shrimp, 1/4 lb mushrooms chopped, 3/4 cups grated Cheddar and Monterey Jack cheese, dash of salt, red pepper and paprika.

Preheat oven to 350. Begin by melting the butter in an ovenproof pot on medium heat.

Add the flour and blend together. Add half-and-half (I used milk) and whisk until the mixture thickens and becomes smooth.

Add Parmesan, Worcestershire sauce, garlic powder, sherry, salt and pepper. Mix together.

To a bowl with yolk add a few tablespoons of the cheese sauce to temper the yolks so as not to cook them.

Leave aside for 2 minutes and then add back to the pot with sauce.Add the mushrooms to the pot.

Top with shrimp and artichokes

Sprinkle with grated cheese and paprika

Send the pot to the oven. I covered my pot with some foil to prevent the cheese from burning but it’s up to you.¬†Bake for 30 to 30 minutes.Serve with tortilla or pita chips.

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Filed under Appetizer, Seafood

Avocado Shrimp Cocktail Salad

Another quickfire recipe. I am so mad (and devastated) with Top Chef about kicking Kenny off that I am going to leave it to the next post to vent about it. This recipe is great to entertain the guests with. It is really easy to make and just filling the avocado shells with the cocktail salad, makes it a real fancy looking appetizer. I also only recently discovered the amazing taste bud powers of chipotle in adobo sauce and have been trying to incorporate this food into some of my dishes. Here I used it to make spicy mayo. If you don’t like mayonnaise, make regular cocktail sauce with ketchup and horseradish. Enjoy.

Ingredients: 12 cooked shrimps, 1 avocado, 1 hard boiled egg, salt and pepper to season

Spicy Mayo: 1 cup mayonnaise, chipotle in adobo sauce (I used 1 chipotle and 1 tablespoon of adobo sauce from a 7 oz can)

Begin by making the sauce. In a blender puree and mix the mayonnaise with the chipotle and adobo sauce until it becomes a smooth mixture.

Half the avocado and pit it. Do not throw the avocado skins. Dice it and add to a bowl.

Chop the cooked shrimps and add to the avocados.

Grate the egg into the bowl

Add half the amount of sauce, salt and pepper and mix together

Stuff the avocado shells with the shrimp avocado salad and entertain your guests

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Filed under Appetizer, Seafood

Don’t you love the colors of summer?

After a week of indulging in all-inclusive tacos, nachos, fajitas, empanadas, margaritas, pina coladas and hot chocolate desserts, I am struggling to fit into all my jeans. So for the next few weeks, a diet is in order. Whenever I make salads, I never have hard time coming up with ingredients. It is the dressing that is always the same. Olive oil and balsamic vinegar, olive oil, balsamic vinegar and dijion mustard, olive oil, lemon juice and red wine vinegar…it’s always pretty much the same condiments. When I saw this red pepper dressing recipe on Cake, Batter, and Bowl, I knew I wanted to try it. The color of the dressing is so bright and fun and the salad tastes delicious. While I didn’t have corn on a cob, I used the corn kernels from a can. I also added a little bit of blue cheese salad.Yum

Ingredients: 2 cups cooked shrimp, 1 red pepper, 2 shallots, 2 garlic cloves, 2 tablespoons tomato paste, 2 tablespoons red wine vinegar, 10 oz baby spinach, 1 small can of corn, 2 cups cherry tomatoes, 1/2 cup blue cheese, 6 tablespoons olive oil, salt, red pepper flakes, italian seasoning and pepper to season

Begin by cooking the shrimps. I threw mine onto a skillet with one tablespoon of olive oil and sprinkled the shrimps with red pepper flakes, salt and italian seasoning. Cook for 5-7 minutes.

Next chop the red pepper and shallots.

Saute the red pepper and shallots in 1 tablespoon of olive oil in a skillet on medium heat. Cook for 5-7 minutes or until the vegetables soften. Mince the garlic into the skillet and cook for another minute.

Transfer the vegetables to a blender and add the remaining olive oil, red wine vinegar, tomato paste, salt and pepper to season.

Blend into a smooth puree dressing. Add spinach to a bowl. Add cherry tomatoes and drained corn.

Top with cooked shrimp and blue cheese. Add red pepper dressing and enjoy!

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Filed under Salad, Seafood

And the crabs finally crawl out of the can

And 5 days later I open the can of crabs. With three weeks of the semester left, I have been crazy busy. On the topic of our seafood friends, I have finally decided to try them out. A little disappointing but Anna wisely noted, “They cost $1.99, did you really think that they would taste like they came right from the Kamchatka Peninsula?” The crabs were really crumbly and lacking the taste of the real king crabs. Having said, when mixed in a salad or added to wontons, they taste pretty decent. The heartiness of the red beans and the freshness of the cilantro with the saltiness of the crabs really create a flavorful combination. Judge for yourself.

Ingredients: 1 can of crabs, 1/2 red pepper, 1/2 yellow pepper, 16 oz can of red kidney beans, 1 cucumber, fresh bunch of cilantro, 1 tablespoon of mayonnaise, 1 teaspoon of olive oil, salt and pepper.

Begin by draining the red beans and washing them with cold water. Add to a big bowl.

Roughly dice the cucumber.

Add to the bowl. Next dice the yellow and the red peppers and add to the bowl.

Drain the crab meat

Chop the cilantro and add to the bowl.

Add the mayonnaise, olive oil, salt and pepper. Mix together and done! This salad, despite looking almost too easy, really does taste good so don’t dismiss it. Enjoy!

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Filed under Salad, Seafood