Tag: seafood

Buttery Shrimp and Parmesan Linguini
November 5, 2022

Buttery Shrimp and Parmesan Linguini

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 …

seafood
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by Sharon
Creole Cod Tacos with Remoulade
October 16, 2022

Creole Cod Tacos with Remoulade

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 …

seafood
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by Sharon
Chipotle Shrimp Po’ Boys
October 4, 2022

Chipotle Shrimp Po’ Boys

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’ boys for several reasons. First of all, I like that I can make these sandwiches in about thirty minutes. Secondly, I like that these shrimps reheat very well in the air fryer. And, lastly, we all love the crispy shrimp and the spicy chipotle mayonnaise.

The Equipment I Used

  • A Dutch Oven- I like to fry my shrimp in an enameled cast iron Dutch oven. But you can use any four quart or larger pot.
  • A Deep-Frying Thermometer- You’ll need this to fry the shrimp.

The Ingredients Needed for Chipotle Shrimp Po’ Boys

  • Mayonnaise- I always use Hellmann’s mayonnaise.
  • Shrimp- Try to find Gulf shrimp for this recipe.
  • Oil- Use vegetable oil to fry your shrimp. You could also use peanut oil, or canola oil, as well.
  • Buttermilk- Use this as the dredge for your shrimp.
  • Cornmeal- Use a fine cornmeal, not a grits or polenta cornmeal.
  • Chipotles in Adobo Sauce- You can find these in cans in the Hispanic section. You can freeze the extra ones.
  • Flour- Use all-purpose flour for dredging the shrimp.
  • Spices- All the spices in this dish add lots of great flavor to the shrimp.
  • Rolls- Use a French or Italian style sandwich roll.

How I Made my Shrimp Po’boys

  • First, I deep-fried the shrimp. Be sure to use the deep fry thermometer. Fry each batch of shrimp only when the oil is at the correct temperature.
  • Next, I made the chipotle mayonnaise.
  • Finally, I put all the ingredients on the rolls and served them up.

If you like shrimp, you need to try these crispy and delicious Chipotle Shrimp Po’ Boys.

Chipotle Shrimp Po' Boys
Chipotle Shrimp Po’ Boys
Crispy Chipotle Shrimp Po'Boys

Chipotle Shrimp Po’ Boys

Fried shrimp, chipotle mayonnaise, lettuce, and tomato on a hero roll.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Creole, Southern
Servings 4

Ingredients
  

  • 2 cups vegetable oil
  • 1 pound large Gulf shrimp, peeled and deveined with tails removed
  • ¼ tsp. kosher salt
  • ⅛ tsp. each cayenne pepper and black pepper
  • ½ tsp. each onion and garlic powders
  • 1 tbsp. each minced fresh thyme and oregano
  • 1 cup buttermilk
  • 1½ cups all purpose flour
  • ¾ cup fine cornmeal
  • 1 cup each spring greens lettuce and sliced tomatoes
  • 4 hero rolls

For the Chipotle Mayonnaise:

  • ½ cup mayonnaise
  • 2 tsp. chipotles in adobo sauce

Instructions
 

  • Begin by making the Chipotle Mayonnaise: Simply mix the ingredients together in a bowl and chill until serving.
  • Next, heat two inches of oil in a Dutch oven to 350 degrees.
  • While the oil heats, make a dredging station. In the first bowl, mix together all the spices. Toss the shrimp in this mixture. In the second bowl, place the buttermilk. In the third bowl, stir together the flour and cornmeal.
  • Dip the shrimp in the buttermilk, and then the flour mixture. Fry, in batches of about six shrimp for about three minutes each, or until the shrimp are golden brown. Drain the shrimp on a wire rack over a baking sheet. Always maintain the 350 degree temperature.
  • Serve the shrimp on the rolls with the tomato, lettuce and chipotle mayonnaise.
Keyword seafood
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seafood
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by Sharon
Garlic Shrimp and Pepper Stir-Fry
September 30, 2022

Garlic Shrimp and Pepper Stir-Fry

Garlic Shrimp and Pepper Stir-Fry is one of our favorite quick dinners. I start this quick dish by making a light stir-fry sauce. Then, I cook lots of bell peppers and. Finally, I cook plump shrimp in lots of garlic butter and toss everything with …

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by Sharon
Shrimp and Fresh Corn Grits
September 25, 2022

Shrimp and Fresh Corn Grits

Shrimp and Fresh Corn Grits is one of our favorite summer dinners. I start this dish by browning some rich andouille sausage. Then, I make a rich and buttery Creole sauce full of peppers, onion, and garlic. Next, I cook plump Gulf shrimp right it …

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by Sharon
Creamy Lobster and Corn Pappardelle
September 7, 2022

Creamy Lobster and Corn Pappardelle

Creamy Lobster and Corn Pappardelle is one of our favorite summer dinners. I start this dish by steaming two lobsters. Then, I boil the pappardelle and steam the corn. Next, I make a creamy Parmesan sauce and toss everything together. We like this pappardelle dish for several reasons. First of all, I like that I can make this pappardelle dish in just a little over thirty minutes. Secondly, I like that this dish can be made in advance. I like to make it early in the day and then reheat it in the microwave. Thirdly, I like that this dish is easy enough to make every day but is fancy enough to serve to company. And, finally, we all love the sweet lobster and corn, the silky pappardelle and the creamy sauce.

The Equipment I Used

  • A Large Pot- You’ll need a large pot with a lid to steam the lobsters.
  • A Large Skillet- Use this to make the sauce. A large skillet allows you to toss everything together right in the sauce.

The Ingredients Needed for Creamy Lobster and Corn Pappardelle

  • Lobster- Use live lobsters, or to save time, buy the lobster meat from the seafood store.
  • Corn- If possible, use fresh corn on the cob. Frozen or canned corn just won’t be the same.
  • Pasta- I used pappardelle but you can use any pasta that you like. I use the DeCecco brand pappardelle.
  • Lobster Stock- My recipe is below. You could also use chicken stock.

How I Made my Lobster Pasta

  • First, I steamed my lobster and removed all the lobster meat from the shells. Take care not to overcook the lobsters.
  • Next, I made the Parmesan cream sauce. Simmer the sauce until it starts to thicken.
  • Finally, I added everything to the sauce and stirred until everything was combined.

If you like lobster, you need to try this creamy and delicious Creamy Lobster and Corn Pappardelle.

Creamy Lobster and Corn Pappardelle
Creamy Lobster and Corn Pappardelle
Creamy Lobster and Corn Pappardelle

Creamy Lobster and Corn Pappardelle

Pappardelle with lobster and corn in a creamy Parmesan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 one pound lobsters
  • 3 tbsp. kosher salt
  • 12 ounces pappardelle pasta
  • 2 ears corn on the cob
  • 2 tbsp. unsalted butter
  • ¾ cup heavy cream
  • ¾ cup lobster or chicken stock
  • 2 tbsp. minced garlic
  • ¼ tsp. each kosher salt and pepper
  • 1 cup grated Parmesan cheese

For the Garnish:

  • ¼ cup basil leaves

Instructions
 

  • Begin by cooking the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
  • While the lobsters cook, steam the corn: Place the corn on a plate and microwave until tender, about six minutes. Remove the kernels from the corn.
  • Remove the lobster meat from the shells, and chop it all in half inch pieces. Set aside.
  • Bring a large pot of water to a boil for the pasta. Add the salt and cook the pappardelle until it's al dente.
  • In a large skillet, melt the butter. Stir in the cream, garlic, corn and lobster stock. Simmer for six minutes, or until the cream thickens. Stir in the lobster, Parmesan, salt, and pepper. Sprinkle with basil and serve.
Keyword seafood
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Easy Homemade Lobster Stock

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine American
Servings 8

Equipment

  • A Large Pot

Ingredients
  

  • the shells from two lobsters (with tomalley and head sacs removed)
  • 1 chopped onion
  • 1 cup white wine
  • 4 chopped plum tomatoes
  • 1 tsp. kosher salt
  • 2 stalks of celery, sliced
  • 2 tbsp. garlic cloves
  • ¼ tsp. each fennel seeds and red pepper flakes
  • 4 sprigs fresh thyme

Instructions
 

  • Put everything in the pot. Bring to a boil and skim off foam. Turn the heat down, and simmer uncovered for one hour. Strain the stock and cool off the stock immediately.
Keyword seafood
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seafood
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by Sharon
Salmon Tacos with Chipotle Aioli
August 30, 2022

Salmon Tacos with Chipotle Aioli

Salmon Tacos with Chipotle Aioli are one of our favorite summer dinners. I start this dinner by baking some fresh salmon. While the salmon bakes, I make pickled cabbage and a chipotle aioli. Finally, I fill flour tortillas with the salmon, the cabbage, and the …

seafood
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by Sharon
Cajun Shrimp and Corn Alfredo
August 29, 2022

Cajun Shrimp and Corn Alfredo

Cajun Shrimp and Corn Alfredo is one of our favorite summer seafood dishes. I start this dish by making cooking onions and peppers until they’re tender. Then, I add in Cajun seasoned Gulf shrimp, heavy cream, and Parmesan cheese. Finally, I stir in fresh corn, …

seafood
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by Sharon
Lobster Rolls with Tarragon and Chives
August 8, 2022

Lobster Rolls with Tarragon and Chives

Lobster Rolls with Tarragon and Chives are one of our all-time family dinners. I start this lobster dinner by steaming two live lobsters. Then, I remove the lobster meat from the shells and chop it in small pieces. Next, I combine the lobster with mayonnaise, lemon juice, tarragon and celery. Finally, I put this creamy lobster salad in butter-grilled hotdog buns. We like this dish for several reasons. First of all, I like that I can make this dish in less than an hour. Secondly, I like that I can make the lobster salad ahead of time. In fact, the salad improves in flavor as it chills. Finally, we all love the rich and creamy taste of these lobster rolls.

The Equipment I Used

  • A Large Pot- Use the largest pot you have to steam the lobsters.

The Ingredients Needed for Lobster Rolls with Tarragon and Chives

  • Lobster- Use live lobster or get some precooked lobster meat from the fish store.
  • Mayonnaise- I always use Hellman’s mayonnaise.
  • Chives- If you can’t find chives, use minced Vidallia onions.
  • Tarragon- Be sure to use fresh tarragon. If you can’t find fresh tarragon, fresh dill would work, too.
  • Celery- Be sure to wash your celery well.
  • Hot Dog Buns- Use top sliced buns if possible.
  • Butter- Use unsalted butter to grill the buns.
  • Lemon Juice- Use freshly squeezed lemon juice.

How I Made my Lobster Rolls

  • First, I steamed the lobsters. Sometimes I have the fish store cook the lobsters for me. But at home, I find twelve minutes is the perfect amount of time to steam the lobsters.
  • Next, I removed all the meat from the shells. Save the shells to make lobster stock.
  • Then, I mixed in the mayonnaise, lemon juice, tarragon, chives and celery.
  • Finally, I chilled the lobster salad and then stuffed it in the buttered grills.

If you like lobster, you need to try these delicious Lobster Rolls with Tarragon and Chives.

Lobster Rolls with Tarragon and Chives
Lobster Rolls with Tarragon and Chives
Lobster Rolls with Tarragon and

Lobster Rolls with Tarragon and Chives

Hot dog buns filled with lobster salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
chilling time 2 hours
Total Time 2 hours 42 minutes
Course Main Course
Cuisine American
Servings 4
Calories 360 kcal

Ingredients
  

  • 2 1 pound lobsters
  • ⅓ cup mayonnaise
  • 2 tbsp. each minced chives and tarragon
  • 1 stalk minced celery
  • 2 tsp. lemon juice
  • ¼ tsp. black pepper
  • 4 top sliced hot dog buns
  • 1 tbsp. butter

Instructions
 

  • To cook the lobster: Bring two inches of water to a boil over high heat, in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for 12 minutes.
  • Remove the lobster meat from the shells, and chop it all up in half inch pieces.
  • Put the lobster in the bowl and add the rest of the ingredients, except for the rolls and butter. Cover and chill for two hours.
  • Melt the butter on medium heat on a grill pan and cook the rolls until they have grill marks.
  • Fill each roll with a dollops of lobster salad.

Nutrition

Calories: 360kcal
Keyword sandwiches, seafood
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seafood
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by Sharon
Creamy Lobster Jalapeno Dip
August 1, 2022

Creamy Lobster Jalapeno Dip

Creamy Lobster Jalapeno Dip is one of our favorite summer appetizers. I start this dish by stirring together cream cheese, sour cream, mayonnaise, Monterey Jack cheese, jalapenos, and lobster. Then, I add more cheese on top and bake it until everything is warm and bubbly. …

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by Sharon