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Seafood

Guilty Salmon

Salmon with Cream Sauce with spinach, artichokes and sundried tomatoes

So usually when I eat fish, I am eating fish because I want a lighter dinner. Not so if you plan on bathing your salmon in heavy cream. But hey, everything in moderation. And ya know, there’s spinach here too.

Salmon with Cream Sauce

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Ingredients

  • Salmon filets with skin on (1 per person, I was cooking for 6 here)
  • 2-4 big handfuls of fresh baby spinach
  • 1 15-ounc can artichokes, quartered
  • 1/2 cup sundried tomatoes, chopped
  • 3 garlic cloves, finely chopped
  • 1 onion, chopped
  • 2-3 tablespoons of Parmesan cheese, grated (optional)
  • Olive oil for sauteeing
  • Salt and pepper to taste
  • 1-2 cups heavy cream, depending on how many servings you are making

Instructions

1

Dry off the salmon with a paper towel and season both sides with salt and pepper.

2

Add some olive oil to a large non-stick pan over medium high heat. When oil is hot, place the salmon filets skin side down. Leave them there for about 3-5 minutes or until you start getting a nice sear. You want crispy skin. You will see the salmon starting to turn opaque. Flip the salmon and cook until cooked through. Just another few minutes. Remove the salmon to a plate. If you are making 6 filets, I suggest doing this step in 2 batches so you don't overcrowd the pan.

3

Add a touch more oil to the pan and saute the onion until soft. Add the garlic and cook for a minute or two.

4

Turn the heat down to medium and add the heavy cream, don't boil it —just get it warm. Add the Parmesan (if using) and stir through.

5

Add the spinach and once it is wilted add the artichokes and sundried tomatoes. Taste for seasoning and add salt and pepper if needed.

6

Now place the salmon filets back in the pan and serve it right from the pan. But be quick, you don't want the crispy salmon skin to get soft.

7

Alternatively, you can pool a little sauce on plates, place each filet on a plate and then spoon more sauce on top of each serving.

ENTREES/ Seafood/ Uncategorized

Corn Chowder with Shrimp

Corn and Shrimp Chowder

Corn Chowder with Shrimp

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is your basic corn chowder with some shrimp added in. Some corn chowder recipes call for bacon, but I wanted to keep this pescatarian so we subbed in some smoked paprika and topped it off with smoked cheddar

Ingredients

  • 4 ears of corn, shucked
  • 1 bay leaf
  • 3 sprigs of thyme
  • 4 tablespoons butter
  • 1/2 cup white wine
  • 1 large onion, diced
  • 1 leek, diced
  • 1 large russet potato, peeled and diced 1/2 inch
  • 1 hot pepper such as jalapeño, chopped finely
  • 3-4 garlic cloves, minced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 pound of shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika (optional)
  • smoked cheddar cheese, grated (for serving — optional)
  • Fresh parsley, chopped

Instructions

1

Using a sharp knife, cut the kernels off of the cobs and place the cobs in a large pot with 4 cups of water, 1/2 teaspoon of salt, the bayleaf and the thyme. Bring to a boil, then lower the heat to simmer. While the stock simmers, melt 2 tablespoons of butter in a large pot or Dutch oven. Add the corn and sauce for 12-15 minutes until the corn starts to brown a touch. Remove the corn to a bowl and take about a half cup of the corn and save it for a garnish. Add the wine to the pot to deglaze the pan and cook until it reduces by half. Add the wine to the corn.

2

In the same pot, add 2 tablespoons of butter and add the onions, leeks, hot pepper and potatoes. Cook until the onions are translucent and then add the garlic. Cook for just another minute until the garlic smells garlicky. Don’t burn the garlic. Sprinkle the flour over the whole thing and cook for 2-3 minutes.

3

Add the corn stock and let it all cook until the potatoes are fork tender.

4

Add the shrimp and when they turn pink and are cooked through, add the cream and the corn to the pot. Taste for seasoning and add salt and pepper if needed. I also like to add a hit of smoked paprika (makes up for the lack of bacon.)

5

Top the bowls with parsley and smoked cheddar and a few more hot peppers for heat.

ENTREES/ Seafood

Baked Stuffed Shrimp

Baked Stuffed Shrimp

Baked Stuffed Shrimp

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Serves: 5-6
Prep Time: 45 minutes Cooking Time: 20 minutes

These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.

Ingredients

  • 1 onion, minced
  • 2 ribs celery, minced
  • 3 cloves of garlic, minced
  • 4 tablespoons fresh parsley, minced
  • 5 tablespoons unsalted butter, divided
  • 1/2 pound crabmeat, picked over
  • 1/2 cup chicken broth
  • 34 Ritz crackers, crushed into crumbs (I counted them)
  • 2 pounds jumbo shrimp, peeled and deveined but leave the tail on
  • paprika to taste
  • fresh lemon wedges for serving
  • parsley for garnish

Instructions

1

Line a baking sheet with parchment paper and set aside.

2

Preheat the oven to 375.

3

In a large saute pan, cook the onions, celery, garlic and parsley in 3 tablespoons of butter until softened. Add the crabmeat and cook until warmed through – about 3 minutes. Add in the chicken broth and the Ritz crumbs and stir to combine. Remove from heat and set aside to cool a bit while you work on the shrimp.

4

Using a sharp paring knife, butterfly the shrimp along the inside of the curve. Don't cut all the way through. It's OK if the tippy top is cut through so you can flatten the shrimp out. Arrange the shrimp on the baking sheet.

5

Using a cookie scoop or a tablespoon put about 2 tablespoons of the crab filling on top of each shrimp. The cookie scoop will do a lot of the work here if you have one. Otherwise, wet your hands to form mounds of the filling.

6

Melt the rest of the butter and drizzle over the shrimp. Sprinkle paprika over all of the shrimp. Cook in the oven for 20 minutes until the shrimp are pink.

7

Serve with lemon wedges.

ENTREES/ Seafood

Peruvian Shrimp Tostadas

One of my favorite NY Times recipes is Peruvian Roasted Chicken with Spices Cilantro Sauce. Here, I have used the marinade on shrimp which turned out to be a great idea. And making tostadas was an even better idea.

Peruvian Shrimp Tostadas

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By Mrs. Kossenfloffer Serves: 4-5
Prep Time: 50 minutes Cooking Time: 10 minutes

A true mash up of world cuisines.

Ingredients

  • For the Shrimp
  • 1 1/2 pound shrimp, peeled and deviened
  • 3 tablespoons soy sauce
  • 1 tablespoon some sort of chili paste (I used Korean)
  • 1-2 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • Olive Oil
  • For the sauce
  • 1 1/2 cups cilantro, tender stems and leaves
  • 2 tablespoons fresh basil
  • 3-4 jalapeños
  • 1/4 cup feta cheese
  • 1 garlic clove
  • 2 tablespoons lime juice
  • kosher salt to taste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 cup olive oil
  • For the tostadas
  • corn tortillas
  • guacamole
  • roasted grape tomatoes
  • red onion, chopped
  • fresh cilantro, chopped

Instructions

1

Combine the soy sauce, chili paste, lime juice, Dijon mustard, ground cumin, pepper, kosher salt and olive oil. Marinate the shrimp for 30 minutes before cooking. (Only 30 minutes, any longer and the shrimp will start to cook in the acid from the marinade.)

2

To make the sauce combine all the ingredients in a food processor or blender until smooth. With the motor running, slowly add the olive oil.

3

Preheat oven to 425. Brush the corn tortillas with olive oil and place on a rimmed baking sheet and cook for 5 minutes.

4

In a cast iron skillet, heat a little olive oil and cook the shrimp until opaque.

5

To assemble the tostadas, place a few shrimp and the sauce and whatever toppings you want to use.

Notes

Honestly, you can top these with anything you would put on a taco. But you should make the sauce because it is out of this world good.