Tag: seafood

Summer Corn and Shrimp Risotto
July 21, 2022

Summer Corn and Shrimp Risotto

Summer Corn and Shrimp Risotto is one of our favorite summer suppers. I start this dish by cooking fresh-from-the-farm corn in butter. Then, I make a creamy risotto and stir in the sweet corn. Finally, I cook shrimp and garlic in olive oil and serve …

seafood
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by Sharon
Shrimp and Tomato Fettuccini Alfredo
July 18, 2022

Shrimp and Tomato Fettuccini Alfredo

Shrimp and Tomato Fettuccini Alfredo is one of our favorite seafood dinners. I start this fettuccini dish by cooking the shrimp in butter and garlic. Then, I add lots of cream, Parmesan, and cherry tomatoes. We like this dish for several reasons. First of all, …

seafood
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by Sharon
Shrimp and Feta Panzanella Salad
July 16, 2022

Shrimp and Feta Panzanella Salad

Shrimp and Feta Panzanella Salad is one of our favorite summer salads. I start this salad by boiling some shrimp. Then, I toss the shrimp with toasted baguette cubes, fresh veggies, and creamy feta cheese. We like this dish for several reasons. First of all, I like that I can make this salad in just fifteen minutes of hands -on time. Secondly, I like that I can make components of this salad ahead of time. I like to boil the shrimp and make the vinaigrette early in the day. And, lastly, we all love the toasty bread cubes, creamy feta, and sweet shrimp.

The Equipment I Used

  • A Large Pot- Use a large pot to boil the shrimp.
  • A Small Jar- I used this to shake up my vinaigrette.

The Ingredients Needed for Shrimp and Feta Panzanella Salad

  • Shrimp- My preference is to use Gulf Shrimp.
  • A Baguette- You can also use any kind of hearty bread like ciabatta or peasant bread.
  • Fresh Basil- Lots of fresh basil gives the vinaigrette great summer flavor.
  • Extra Virgin Olive Oil- Use a good mild extra virgin olive oil. I like the California Olive Ranch brand.
  • Tomatoes- To add great color to your salad, try adding multicolored cherry tomatoes.
  • Feta Cheese- My favorite feta is French feta, that you can find at a good cheese shop. But feta will do.
  • Lemon Juice- For the vinaigrette, I like to use fresh lemon juice.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.

How I Made my Salad

  • First, I boiled the shrimp. Take care to not overcook them.
  • Next, I made the vinaigrette. Take care to measure the ingredients.
  • Then, I toasted the baguette and tossed everything together.

If you like shrimp, you need to try this fresh and delicious Shrimp and Feta Panzanella Salad.

Shrimp and Feta Panzanella Salad
Shrimp and Feta Panzanella Salad
Shrimp and Feta Panzanella Salad

Shrimp and Feta Panzanella Salad

Toasted baguette cubes, creamy French feta, farmstand tomatoes, and boiled shrimp all tossed with a basil vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
chilling time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • ½ tsp. kosher salt
  • 2 sprigs fresh thyme
  • 1 tsp. red pepper flakes
  • 1 tsp. fennel seeds
  • ½ lemon
  • 1 lb. shrimp, deveined and shelled, fresh or frozen
  • 2 cups cubed baguette
  • 2 tbsp. extra virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 1 cup feta cheese, cut in half inch cubes
  • 2 cups halved and sliced cucumbers
  • ½ cup sliced red onion
  • ¼ cup basil leaves
  • 1 red bell pepper, cut in one- inch pieces

For the Basil Vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tsp. honey
  • 1 tsp minced garlic
  • 1 tsp. dried oregano
  • ¼ tsp. kosher salt and pepper
  • ¼ cup sliced basil leaves

Instructions
 

  • Bring a large pot, half full of water, to a boil. Add the salt, thyme, red pepper flakes, fennel seeds, lemon, and the shrimp.
  • Boil the shrimp for 5 minutes, or until pink and firm. Remove the shrimp with a slotted spoon and drain them in a colander. Chill for at least one hour.
  • While the shrimp are chilling, toast the baguette: Toss the baguette cubes with the oil and place them on a baking sheet. Bake for five minutes.
  • Also, make the Basil Vinaigrette: Simply shake together all the ingredients in a small jar.
  • When the shrimp are chilled toss them together with the bread cubes and all the vegetables. Drizzle on as much dressing as you like and toss again.
Keyword seafood
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Uncategorized
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by Sharon
Shrimp Po’ Boys with Roasted Corn Relish
June 12, 2022

Shrimp Po’ Boys with Roasted Corn Relish

Shrimp Po’ Boys with Roasted Corn Relish is one of our favorite summer sandwiches. I start this dish by deep frying shrimp until they’re crispy. Then, I put them on hero rolls along with a creamy remoulade sauce. Finally, I top them with a Roasted …

Uncategorized
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by Sharon
Blackened Shrimp Fettuccini Alfredo
December 9, 2021

Blackened Shrimp Fettuccini Alfredo

Blackened Shrimp Fettuccini Alfredo is one of our favorite shrimp dinners. I like this dish for several reasons. First of all, I like that I can make this whole dish in less than thirty minutes. That’s actually less time than it takes me to pick …

seafood
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by Sharon
Lobster Tacos with Chipotle Aioli
September 20, 2021

Lobster Tacos with Chipotle Aioli

Lobster Tacos with Chipotle Aioli are one of our favorite summer dinners. I love these tacos for several reasons. First of all, I like that most of this taco dish can be made well ahead of time. Since the lobster salad filling just gets better the longer it chills. Secondly, I really like that lobster is fairly light. So, I never feel weighed down after eating it. And, lastly, my whole family gets really excited when lobster is on the menu. And I just love when everyone looks forward to dinner.

The Equipment I Used

  • A Cast Iron Skillet- I use this to sear my tortillas, but you can use any skillet.

The Ingredients Needed for Lobster Tacos with Chipotle Aioli

  • Lobster- I bought precooked lobster which is a huge time saver. If you start with whole lobsters, three pounds of lobster should be enough. In case you want instructions on cooking your own lobster, I’ve attached my recipe for Lobster Penne, which tells you exactly how to cook live lobsters.
  • Lemon Juice-Be sure and use freshly squeezed lemons for your juice.
  • Mayonnaise- I always use Hellmann’s.
  • Red Cabbage- You could also use green cabbage, if you prefer.
  • Chipotles in Adobo Sauce- These come in a can and can be found in the Latino food section of your market. After I open the can, I store the peppers in the freezer.
  • Corn Tortillas- You could also use flour tortillas.

How I Made my Tacos

  • First, I made my lobster salad. Of course, you can eat it right away. But it tastes better after it chills for a couple of hours.
  • Next, I made the Cabbage Slaw. Be sure and slice your cabbage very thinly.
  • Then, I made the Chipotle Aioli. Be sure to mince the chipotles very well.
  • Next, I browned the tortillas in my skillet.
  • Finally, I put everything in the tacos and served them up.

If you love lobster, you need to try my easy and delicious Lobster Tacos with Chipotle Aioli.

Lobster Tacos with Chipotle Aioli
Lobster Tacos with Chipotle Aioli
Lobster Tacos with Chipotle Aioli

Lobster Tacos with Chipotle Aioli

Lobster salad in corn tortillas with a red cabbage slaw and a chipotle aioli.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling Time: 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Ingredients
  

  • 1½ pounds cooked lobster meat, chopped in half inch pieces
  • ¼ cup minced red onion
  • ¼ cup lemon juice
  • ¼ cup minced celery
  • ¼ cup mayonnaise
  • â…› tsp. black pepper
  • 8 corn tortillas
  • ½ cup cilantro leaves

For the Red Cabbage Slaw:

  • 2 cups red cabbage, shredded
  • 1 tbsp. lemon juice
  • 2 tsp. honey

For the Chipotle Aioli:

  • 2 tbsp. chipotle peppers in adobo sauce, minced
  • ½ cup mayonnaise

Instructions
 

  • Begin by making the lobster salad: In a bowl mix together the lobster, lemon juice, red onion, celery, mayonnaise, pepper, and celery. Cover and chill for two hours.
  • Meanwhile, make the Red Cabbage Slaw: Combine all the ingredients in a bowl and chill until serving.
  • Also, make the Chipotle Aioli: Simply combine the chipotles and the mayonnaise.
  • Right before serving, heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned.
  • Spread each tortilla with some aioli. Add lobster salad, cabbage slaw, and cilantro leaves to each taco and serve.
Keyword seafood
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Lobster and Fresh Tomato Penne Pasta

Lobster and Fresh Tomato Penne Pasta

Penne in a fresh tomato and lobster sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 1 pound lobsters
  • 3 tbsp. extra virgin olive oil
  • 2 minced shallots
  • 2 cups chopped onions
  • 3 tbsp. minced garlic
  • ¾ cup white wine
  • 3 tbsp. fresh oregano leaves
  • 14.5 ounces penne
  • 2 pints grape or cherry tomatoes
  • 1 tsp. hot pepper flakes
  • 3 tbsp. unsalted butter
  • ½ cup chopped parsley
  • ¼ tsp. kosher salt
  • ¼ cup chopped basil

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 12 minutes.
  • Remove the lobster meat from the shells, and chop it all up in half inch pieces. Set aside.
  • At this time bring a big pot of water to a boil for the penne.
  • In a large skillet, heat the oil on low heat. Add the shallots, onion, and garlic and cook about five minutes, or until the vegetables are softened.
  • Add the wine and oregano, and on high heat, cook until the wine is slightly reduced, about three minutes. Also add the pasta and three tablespoons of kosher salt to the pot and cook until al dente. Reserve one tablespoon of the pasta cooking water.
  • Reduce the heat to medium and add the tomatoes, butter, parsley, salt, and hot pepper flakes. Cook the tomatoes for five minutes.
  • Drain the pasta. Add the lobster to the skillet and cook until just heated through. Add the penne, basil, and reserved pasta water. Serve right away.
Keyword seafood
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seafood
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by Sharon
Shrimp and Smoked Gouda Grits
September 18, 2021

Shrimp and Smoked Gouda Grits

Shrimp and Smoked Gouda Grits is one of our favorite shrimp dinners. Recently, we took a road trip from New York to Mississippi. Along the way, from Virginia to Mississippi, we sampled so many great versions of shrimp and grits. So, ever since we returned …

seafood
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by Sharon
Shrimp Po’ Boys with Remoulade
August 20, 2021

Shrimp Po’ Boys with Remoulade

Shrimp Po’ Boys with Remoulade are famous New Orleans’ sandwiches. And they are one of our favorite shrimp sandwiches. I love this sandwich for several reasons. First of all, I love that I can make this meal in only thirty minutes. Secondly, I like that …

seafood
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by Sharon
Lobster Macaroni and Cheese with Herbed Breadcrumbs
August 17, 2021

Lobster Macaroni and Cheese with Herbed Breadcrumbs

Lobster Macaroni and Cheese with Herbed Breadcrumbs is one of our favorite summer dinners. Honestly, what could be better than creamy, cheesy macaroni full of fresh lobster? I love this dish for several reasons. First, of all I can make the entire dish in less than a hour. Secondly, I love that this dish can be made early in the day, and then baked right before dinner. And, lastly, we all really savor every bite of this creamy, dreamy dish.

The Equipment I Used

  • A Food Processor- I use this to turn my bread into breadcrumbs. But, if you don’t have a food processor, try just cutting your bread in tiny pieces.
  • A Baking Dish- You can bake this dish in a 9×11 baking dish, or use four cocottes. Here I’ve used Le Creuset cocottes.
  • A Dutch Oven- I like to make my cream sauce in a Dutch oven, but you can use a four quart pot of any kind.

The Ingredients Needed for Lobster Macaroni and Cheese with Herbed Breadcrumbs

  • Macaroni- You can use elbow macaroni, but I used shell pasta, to go with the beachy theme of the lobster.
  • Butter- Be sure and use unsalted butter.
  • Shallots- These add great flavor. You could use onions instead.
  • Flour- Use all purpose flour.
  • Chicken Stock- I always use my homemade stock. The recipe is attached below.
  • Heavy Cream- Be sure and use heavy, not light, cream.
  • Lobster- To save time, I used a half pound of cooked lobster meat. If you want a more luxe dish, double the lobster. But, my half pound of lobster meat cost $30, and that’s all I wanted to spend. If you want to cook your own lobster, one to two pounds of lobster should be plenty. I’ve attached a recipe below that explains how to cook lobster.
  • Cheeses- I wrote this recipe to use fresh mozzarella and parmesan cheese. But, I had some burrata to use up, so I used that instead of the mozzarella.
  • White Bread- I used Pepperidge Farm white bread for my breadcrumbs.
  • Herbs- Fresh parsley, chives, and thyme add so much fresh flavor to this dish.

How I Made my Mac and Cheese

  • Frist, I boiled the macaroni.
  • Then, I made the cheese sauce. It’s important to temper the egg yolk so that it doesn’t scramble.
  • Next, I cooked the breadcrumbs.
  • Finally, I filled my cocottes, and baked them off.

If you’re a lobster lover, you need to try this delicious Lobster Macaroni and Cheese with Herbed Breadcrumbs.

Lobster Macaroni and Cheese with Herbed Breadcrumbs
Lobster Macaroni and Cheese with Herbed Breadcrumbs
Lobster Macaroni and Cheese with Herbed Breadcrumbs

Lobster Macaroni and Cheese with Herbed Breadcrumbs

Creamy macaroni and cheese filled with lobster chunks and topped with herby buttered crumbs.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 9×11 baking dish or four cocottes
  • a Food Processor

Ingredients
  

  • 3 cups macaroni or shell-shaped pasta
  • 4 tbsp. unsalted butter
  • ¼ cup minced shallot
  • 2 tbsp. all purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 beaten eggs
  • 2 cups fresh mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • ½ pound cooked lobster meat, chopped in bite sized pieces

For the Herbed Breadcrumbs:

  • 2 cups soft white bread, cubed
  • 2 tbsp. unsalted butter
  • 1 tbsp. each thyme, parsley, and chives

Instructions
 

  • Preheat the oven to 350 degrees. Butter either a 9×11 baking dish or four cocottes.
  • Boil the pasta according to the directions on the box for al dente pasta. Drain it well.
  • Meanwhile, in a Dutch oven, on medium heat, melt the butter and cook the shallots until they're tender, for about five minutes.
  • Add the flour to the shallots and cook for two minutes. Then add the chicken stock and the heavy cream and cook for two more minutes. Add the salt and pepper and remove from the heat.
  • Stir a half cup of the sauce into a bowl with the beaten eggs. This is to temper, or heat up the eggs, so that they don't scramble in the hot sauce. Mix it with a spoon, and then add the warmed up eggs to the warm pot. Stir in the pasta, lobster, and the cheeses, and pour it into either one 9×11 pan or four small cocottes.
  • In a small skillet, melt the rest of the butter, on low heat. Make breadcrumbs out of the bread in the food processor. Cook them in the butter for three minutes. Stir in the herbs.
  • Scatter the bread crumbs over the pasta and cheese and bake for thirty minutes.
Keyword seafood
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chicken soup with matzo balls and noodles

Chicken Soup with Matzo Balls and Noodles

Chicken soup with carrots, celery, chicken and matzo balls.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Soup
Cuisine Jewish
Servings 6

Ingredients
  

  • 4½ pounds chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic
  • 1 cup fresh parsley and dill
  • 4 eggs
  • â…“ cup melted chicken fat
  • â…“ cup chicken stock
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 cup matzo meal
  • 3 cups cooked egg noodles

Instructions
 

  • Put the chicken and the salt in a large tall pot and cover with 10 cups of water. Bring to a boil, and then simmer for 30 minutes, skimming any scum that forms.
  • Meanwhile, beat the eggs in a bowl. Add the chicken fat, chicken broth, pepper, and a teaspoon of salt. Slowly stir in the matzo meal with a fork. Refrigerate for two hours, uncovered.
  • Bring a large pot of water to a slow boil. Add a tablespoon of salt. Wet your hands and form golf ball sized balls of the matzo mixture and drop into the water. Cover and simmer for thirty minutes without peeking. Drain the balls, and add to the soup when it's served.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth. Reserve any vegetables or chicken meat you want to serve with the soup.
  • Serve the soup with the matzo balls, noodles, chicken, carrots, and celery.
Keyword chicken soup, matzo balls
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Summer Lobster Salad BLT Sandwiches

Summer Lobster Salad BLT Sandwiches

Lobster Salad, bacon, lettuce, and tomato piled high on toasted white bread.
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Prep Time 45 minutes
Cook Time 12 minutes
chilling time 2 hours
Total Time 2 hours 57 minutes
Course Lunch
Cuisine American
Servings 4

Equipment

  • large lobster pot

Ingredients
  

  • 4 one pound lobsters
  • 1 cup minced celery with leaves
  • 4 tsp. lemon juice
  • 1 tbsp. minced tarragon
  • ½ tsp. black pepper
  • 2 cloves minced garlic
  • ½ cup minced red onion
  • 1 cup mayonnaise
  • 8 slices bacon
  • 1 large tomato, sliced
  • 4 leaves green leaf lettuce
  • 8 slices white sandwich bread

Instructions
 

  • In a very large pot, bring two inches of water to a boil.
  • 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 into half inch pieces.
  • In a large bowl, gently mix the lobster with ¾ a cup of the mayonnaise, the celery, lemon juice, garlic, onion , pepper, and tarragon. Chill for a couple of hours.
  • In a cold frying pan, cook the bacon over medium heat.
  • Toast the bread and spread it with the remaining mayonnaise. Top the bottom slices with lettuce, bacon, tomato, and lobster salad, and serve right away.
Keyword blt, Lobster, sandwich
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seafood
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by Sharon
Lemon-Chive Lobster Salad Plates
August 7, 2021

Lemon-Chive Lobster Salad Plates

Lemon-Chive Lobster Salad Plates are one of our favorite summer dinners. I love this recipe for several reasons. First of all, I love that I can make this meal in just fifteen minutes. Secondly, I love that this can be made up to a day …

seafood
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by Sharon