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Category Archives: Seafood

Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 jalapeno, finely chopped
  • ¼ tsp. red pepper flakes
  • ½ tsp. Mexican oregano
  • 2 roma tomatoes, chopped
  • 1 lime, zest and juice
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 pound shrimp, split and deveined
  • 2 Tbsp. chopped cilantro
Melt the butter and oil in a heavy skillet over medium-high heat.
Add the garlic, onion and jalapeño.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.


**Blogger’s Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 
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Easy Paella

You don’t need a paella pan to make this meal. Use a wide, shallow saute pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed.

Everyday Food, December 2003

* Prep Time 25 minutes

* Total Time 50 minutes

* Yield Serves 8

Ingredients

* 2 tablespoons olive oil

* 3/4 pound medium shrimp, peeled and deveined

* 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds

* 1 medium onion, finely chopped

* 2 cloves garlic, minced

* 1 1/2 cups long-grain rice

* 1/4 teaspoon paprika

* 1/4 teaspoon ground turmeric

* 1 can (14.5 ounces) diced tomatoes

* 2 cans (14.5 ounces each) reduced-sodium chicken broth

* Coarse salt and ground pepper

* 1 cup frozen green peas, thawed

Directions

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Recipe Credit

GF Fish Tacos

Ingredients:

1 pound white fish (like tilapia, mahi mahi or red snapper) cut into 1 inch pieces

1 lime

2 large eggs or 1/2 cup milk of choice, dairy or non-dairy

1/4 cup Jules Gluten Free® All Purpose Flour

1/2 tsp. sea salt

High heat oil for frying

12 corn or gluten-free flour tortillas

2 tomatoes, chopped

1 avocado, diced

Salsa of choice

Coleslaw or shredded lettuce

1/2 cup chopped cilantro (optional)

Sour cream, dairy or non-dairy (optional) – (e.g. Tofutti® or Follow Your Heart® soy sour cream)

Cut the fresh or thawed fish into pieces and place into a large zip-top bag. Squeeze the lime into the bag with the fish, seal the bag, shake gently and set aside to marinate.

Stir together the eggs or milk with the Jules Gluten Free® All Purpose Flour and salt. Set aside.

Prepare a large skillet by covering the bottom with cooking oil and heating over a medium-high flame. Pour egg-flour mixture into the large bag with the fish and shake. Using a fork, remove battered fish pieces, one at a time, and place in heated oil. Fry on each side until lightly brown – approximately 3-5 minutes per side.

Remove and drain on a paper plate or paper towels. Keep warm by placing on a baking sheet in a 175° F oven while finishing remaining fish.

Prepare flour tortillas or wrap cooled tortillas in a towel and microwave for 20-30 seconds, until soft and warm. Add the fish and selected toppings, wrap and enjoy!

Recipe Credit

Roasted Shrimp with Wasabi Cocktail Sauce

Posted on

Roasted Shrimp with Wasabi Cocktail Sauce

recipe credit: simply gluten free

1 cup mayonnaise
2 tablespoons prepared Wasabi – more or less depending on your taste
Zest of 1 lime – finely grated
Juice of 1 lime

2 pounds cooked large shrimp – tails left on

Lime wedges for garnish – optional

Mix mayonnaise with Wasabi, lime zest and juice until well blended. Serve with shrimp. Garnish with lime wedges if you wish.

Asian Shrimp Salad

Asian Shrimp Salad

Serves 8 as an entrée, 12 as a side salad
This filling entree salad makes an excellent lunch as well as an elegant side salad when you have dinner guests. If you have precooked and deveined shrimp or leftover shrimp from dinner the night before, it just takes minutes to prepare.

Asian Shrimp Salad

* 8 ounce bag pre-washed baby spinach leaves
* 1 medium head Napa cabbage, shredded
* 1 pound sugar snap pea pods, halved
* 1 can drained sliced water chestnuts
* 1 small bag shredded carrots
* 1 pound chilled shrimp split in half lengthwise (16 to 20 count)
* 1 bunch chopped scallions-only the green parts
* 4 ounces sliced toasted almonds (toast them in a skillet over medium heat, stirring constantly, for about five minutes)

Asian Dressing

* 2 teaspoons fresh grated ginger
* 4 teaspoons dark sesame oil
* ¼ cup rice vinegar
* 4 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 2 teaspoons minced garlic
* 6 Tablespoons extra-virgin olive oil

Asian Shrimp Salad

1. Toss everything together and serve with Asian Dressing.

Asian Dressing

1. Whisk all of the ingredients together in a bowl.

Crab Cakes with Herb Dijon Mayo

Crab Cakes with Herb Dijon Mayo

Recipe credit: Kinnikinnick Foods

Crab cakes:

1 tbsp margarine

2 celery stalk – chopped

1 green onion – chopped

1 can or fresh (8 oz) lump crab meat – drained

½ cup mayonnaise

2 cups Kinnikinnick bread crumbs

2 eggs (for coating)

2 tbsp fresh parsley- chopped

¼ tsp salt

½ tsp pepper

Heat margarine in a skillet and sauté celery and onions until tender. In a bowl combine sautéed celery and onions, crabmeat, ½ cup bread crumbs (reserve the rest for the coating), ½ cup mayonnaise, parsley, pepper and salt. Mix until combined. Form mixture into cakes (2-2 ½ inches in diameter) and cool covered in refrigerator for at least two hours (these can be made in advance the night before). Heat a large skillet with 2 tbsp oil over medium heat. Whisk eggs and set aside. Place remaining 2 cups bread crumbs in a separate bowl. Dip each crab cake in the egg mixture and then the bread crumbs. Place in heated pan and cook until golden brown (about 3-5 minutes each side). Remove from pan and pat extra oil off of crab cakes with paper towel.

Serve with Herb Dijon Mayo or your favorite dip.

Herb Dijon Mayo:

7-10 basil leaves fresh- chopped fine

1 ¼ cup mayonnaise

2 tsp Dijon mustard

¼ tsp pepper

1 tsp lemon juice

Blanch basil leaves (about 30 seconds in boiling water). Transfer basil to ice water to cool and pat dry. Finely chop basil. Mix mayonnaise, mustard, basil, pepper and 1 tsp lemon juice in a bowl. Set aside. Make Herb Dijon Mayo at least 4 hours prior to service (can be made the day before).

Tilapia Fish Tacos with Arugula

* 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
* 1/4 cup canola or vegetable oil

Filling:

* 3 tablespoons olive oil, plus more for drizzling
* 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
* Kosher salt and freshly ground black pepper
* 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
* 1 mango, peeled and flesh cut into 1/2-inch cubes
* 3 green onions, finely chopped
* 3 cups coarsely chopped baby arugula

Dressing:

* 3 tablespoons olive oil
* 2 tablespoons fresh lime juice (from about 2 limes)
* Kosher salt

Creme fraiche:

* 1/2 cup creme fraiche
* 1 tablespoon wasabi powder*
* 1/4 teaspoon kosher salt

Directions

*Can be found in Asian markets

Special equipment: a 12-count nonstick muffin pan

For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Cook’s Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.


Recipe Credit

Surf and Turf Sizzle

Surf and Turf Sizzle

1 pound boneless top sirloin steak, cut into thin, 2-inch-long strips
1 pound large shrimp, peeled and deveined
1/3 cup fresh lime juice
½ cup chicken stock
4 Tablespoons hoisin sauce
2 Tablespoons honey
2 Tablespoons soy sauce
2 Tablespoons grated fresh ginger
2 cloves garlic, crushed
2 teaspoons toasted sesame oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
12 sugar pea pods
2 Tablespoons cornstarch
Hot cooked rice
Green onion for garnish, sliced

In a large bowl, combine top sirloin, lime juice, chicken stock, hoisin sauce, honey, soy sauce, ginger, garlic and oil. Toss to coat, marinating steak for at least one hour in the refrigerator.

Heat a large nonstick skillet or wok over medium-high heat until hot. Add steak (reserving marinade) to pan; cook 3 minutes or to desired degree of doneness.

Mix 2 Tablespoons cornstarch with 2 Tablespoons water until dissolved. Add to reserved marinade and stir until incorporated.

Add shrimp, bell peppers, snow pea pods and marinade to the pan; sauté for three minutes, stirring constantly and shrimp turn pink.

Serve over hot cooked rice and garnish with sliced green onion.

Serves four.

Broiled Tilapia with Mustard-Chive Sauce

Broiled Tilapia with Mustard-Chive Sauce

* Vegetable oil cooking spray
* 4 (5 to 6-ounce) tilapia fillets
* Extra-virgin olive oil, for drizzling
* Kosher salt and freshly ground black pepper

Sauce:

* 1/4 cup plain, full-fat Greek yogurt
* 2 teaspoons agave nectar or honey
* 1 teaspoon Dijon mustard
* 1/4 cup lemon juice (from 1 large lemon)
* 2 tablespoons chopped fresh chives
* Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Japanese Pan Noodles with Sautéed Shrimp (Noodles & Co. recipe)

Japanese Pan Noodles with Sautéed Shrimp
A recipe from Ross Kamens, executive chef, Noodles & Company
Serves 6-8

Ingredients
1 lb wheat noodles
1 cup broccoli (cut into florets)
1 cup carrots (julienne cut)
½ cup scallions (cut on the bias)
½ cup red peppers (julienne cut)
½ cup fresh shiitake mushrooms (de-stemmed)
1 T fresh ginger (peeled & chopped)
¼ cup mirin
1 T pure sesame oil
1 T canola oil
1 cup sweet soy sauce
2 T Chile garlic sauce
1t black sesame seeds
24 shrimp (16-20 peeled & de-veined)

Cooking procedures
1. Cook noodles in boiling water until al dente, drain and cool in ice water.
2. Drain, let rest and toss with sesame oil.
3. Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
4. Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
5. Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden.
6. Place on platter and sprinkle with black sesame seeds