Lemony Shrimp Francese and Linguini is one of our favorite seafood dinners. I start this shrimp dish by dipping the shrimp in flour and eggs and frying them. Then, I make a lemony white wine sauce. Finally, I toss the shrimp and al dente linguini …
Fettuccini with Lobster and Roasted Tomatoes is one of our favorite lobster pasta dishes. I start this fettuccini dish by steaming a couple of lobsters and chopping up all their meat. Then, I boil some egg fettuccini and roast some cherry tomatoes and fennel. Finally, …
Linguini with Lobster and Puttanesca Sauce is one of our favorite seafood dinners. I start this lobster dish by making a fresh tomato puttanesca sauce. Then, I add cooked lobster and heat it until it’s just warmed through. Finally, I toss the lobster and sauce with linguini, parmesan cheese, and fresh basil. I made this pasta for Christmas Eve dinner, and everyone loved it. We like this dish for several reasons. First of all, I like that I can make this pasta puttanesca in less than an hour. Secondly, I like that this dish is easy enough for every day, but fancy enough to serve to company. And, lastly, we all love the sweet lobster, the zesty sauce, and the al dente linguini.
The Equipment I Used
A Large Pot- Use a large pot to cook the linguini.
A Dutch Oven- I like to make the sauce in an enameled cast-iron Dutch oven. But you can use any pot that you like.
The Ingredients Needed for Linguini with Lobster and Puttanesca Sauce
¼tsp. eachdried oregano and crushed red pepper flakes
1bay leaf
½poundcooked, shelled, and chopped lobster
2tbsp.fresh basil, sliced
To Assemble the Dish:
12ounceslinguini
fresh basil for garnishing
Parmesan cheese, grated
Instructions
In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers cook the linguini according to the package directions in well-salted water. Add the lobster to the sauce and simmer gently until the lobster is just cooked through. Remove the bay leaf from the sauce and toss the sauce with the drained spaghetti. Top with the fresh basil and the cheese.
Lobster Linguini Fra Diavolo is one of our favorite seafood dinners. I start this pasta dish by making a spicy Fra diavolo tomato sauce. Then, I stir in lots of cooked lobster and al dente linguini. Finally, I top it all off with fresh basil …
Buttery Lobster and Parmesan Linguini is one of our favorite seafood dinners. I start this lobster dinner by boiling some linguini. Then, I warmed the precooked lobster in a spicy garlic butter sauce. Finally, I tossed everything together with lots of Parmesan cheese. We like …
Sweet Chili Shrimp Stir-Fry is one of our favorite quick seafood dinners. I start this easy dish by stir-frying colorful bell pepper strips, garlic, ginger and shrimp. Then, I flavor everything with sweet chili sauce and soy sauce. Finally, I serve this over white rice. We like this shrimp and vegetable dish for several reasons. First of all, I like that I can make this shrimp dish in just twenty minutes. Secondly, I like that this is a complete meal. No side dishes are necessary. Thirdly, I like that I can easily reheat this dish in the microwave. Finally, we all love the garlic and sweet chili flavors in this dish.
The Equipment I Used
A Large Skillet- Use a large skillet to make this dish.
The Ingredients Needed for Sweet Chili Shrimp Stir-Fry
Oil- I used extra virgin olive oil to stir-fry my peppers. But, you could also use olive oil, vegetable oil, or canola oil.
Bell Peppers- You can use red, orange, or yellow bell peppers.
Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
Garlic- I always buy the peeled cloves of garlic and store them in my freezer.
Shrimp- I always use Gulf shrimp. I buy them frozen. I feel they have much better flavor than other shrimp.
Ginger- Use fresh ginger. You can store it in the freezer, and grate it from frozen.
Sweet Chili Sauce- I used the KAME brand.
Soy Sauce- Use low salt soy sauce. I always use the Kikoman brand.
How I Made my Stir-Fry
First, I cooked the bell peppers. It’s important to not overcook the peppers. They should be crisp tender.
Next, I cooked the garlic and ginger in the butter. Be sure to not burn the garlic.
Then, I cooked the shrimp. Cook them until they are opaque, pink, and cooked through.
Finally, I added everything back to the pan along with the sweet chili sauce.
If you like sweet chili sauce, you need to try this light Sweet Chili Shrimp Stir-Fry.
Sweet Chili Shrimp Stir- Fry
Plump shrimp and bell peppers stir-fried in a light soy and sweet chili sauce.
1poundGulf shrimp, or another kind of shrimp, peeled and deveined
1tbsp.low salt soy sauce
2tbsp.sweet chili sauce
2tbsp,cilantro leaves
1lime, cut into wedges
Instructions
Heat the oil in a large skillet. Cook the peppers on medium heat until they're tender crisp, for about five minutes. Remove to a plate.
Turn the heat to low and melt the butter in the pan. Add the garlic and ginger and cook until the garlic is soft. Add the shrimp and cook the shrimp on both sides until they're pink and cooked through. Remove them to a plate.
Turn the heat to medium and add the sweet chili sauce and soy sauce to the pan. Bring this to a simmer, stirring to deglaze the pan. Add the peppers and shrimp back to the pan and stir until everything is combined. Sprinkle with the cilantro and serve over rice with the lime wedges.
Shrimp Po’boys with Celeriac Remoulade are one of our favorite seafood dinners. I start this dish by making a rich and creamy celery root remoulade. Then, I dredge plump Gulf shrimp first in buttermilk and then in flour and cornmeal. Finally, I pile everything into …
Buttery Shrimp and Parmesan Linguini is one of our favorite seafood dinners. I start this dish by cooking linguini pasta. While the linguini boils, I cook shrimp and garlic in lots of butter. Finally, I toss the shrimp and linguini with red pepper flakes and …
Creole Cod Tacos with Remoulade are one of our favorite fish dinners. I start these tacos by tossing the fish with Creole seasoning and frying it in butter. Then, I add the crispy cod to flour tortillas along with pickled cabbage and remoulade sauce. We like this dish for several reasons. First of all, I like that I can make this entire dish in less than thirty minutes. Secondly, I like that some components of this dish can be made ahead of time. I often like to make the pickled cabbage and remoulade sauce ahead of time. They actually improve in flavor as they sit. And, lastly, we all love the crispy Creole fish, the creamy remoulade sauce, and the tangy cabbage.
The Equipment I Used
A Nonstick Skillet- Use this to fry your fish.
The Ingredients Needed for Creole Cod Tacos with Remoulade Sauce
Cod- I used cod, but you could also use another white fish fillet.
Mayonnaise- You’ll need this for the remoulade sauce. I always use Hellmann’s mayonnaise.
Tortillas- I used flour tortillas, but you could also use corn tortillas.
Creole Seasoning- I used the Savory Spice Shop Black River Creole seasoning.
Lemon Juice- Be sure to use freshly squeezed lemon juice.
Rice Wine Vinegar- I like to pickle my cabbage with this, since it’s nice and mild. You can find it with the vinegars or in the Asian food section.
How I Made my Cod
First, I coated the cod in flour and the Creole seasoning. Then, I fried it in melted butter. Keep a close eye on the cod so that it doesn’t burn.
While the cod cooked, I made the pickled cabbage.
Then, I made the remoulade sauce.
Finally, I put everything into the toasted tortillas.
If you like fish, you need to try these tasty Creole Cod Tacos with Remoulade.
Creole Cod Tacos with Remoulade Sauce
Creole seasoned cod nestled in flour tortillas, topped with pickled cabbage and remoulade sauce.
1tsp. eachpaprika, hot sauce, and Worcestershire sauce
1tbsp. eachDijon mustard, prepared horseradish, and lemon juice
⅛tsp.cayenne
Instructions
Begin by making the Creole Cod: Mix together the flour and Creole Seasoning in a bowl. Add the cod and stir to coat it with the flour. Heat a large non-stick skillet over medium heat and melt the butter. Cook the cod on both sides until it's brown and cooked through.
While the cod cooks, make the Pickled Red Cabbage: Simply mix all the ingredients together in a bowl.
Also, make the Remoulade Sauce: Simply mix all the ingredients together.
Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
Fill each tortilla with some cod, some aioli, and some pickled red cabbage. Serve with lemon wedges and parsley leaves.
Chipotle Shrimp Po’ Boys are one of our favorite seafood dinners. I start these po’ boy sandwiches by mixing up a creamy chipotle mayonnaise. Then, I deep fry the shrimp and pile them into hoagie rolls along with lettuce and tomato. We like these po’ …