Article by Mama Jock
Garlicky Shrimp Dip
2 TBSP. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
4 cloves garlic, minced
Kosher salt
Freshly ground black pepper
Juice and zest of 1 lemon
8 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup shredded mozzarella
1/4 cup grated Parmesan
3 TBSP. fresh parsley, divided
Pita chips, for serving
Preheat oven to 350-degrees.
Heat oil in a large skillet over medium heat.
Add shrimp and garlic.
Season with salt and pepper.
Cook until shrimp is firm and pink, 3 to 4 minutes.
Set aside to cool slightly, then coarsely chop.
In a large bowl, mix together lemon juice and zest, cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, 2 TBSP parsley and cooked, chopped shrimp.
Season with salt and pepper.
Transfer to a small baking dish and bake until bubbly and golden, 25 minutes.
If desired, broil on low for the last 2 to 3 minutes for a more golden top.
Garnish with remaining parsley and serve with pita chips.
Parmesan Shrimp Pasta
Kosher salt
12 oz. penne pasta
2 TBSP. butter
4 cloves garlic, minced
Pinch of crushed red pepper flakes
1 lb. medium or large shrimp, peeled and deveined
Freshly ground black pepper
1 TBSP. chopped parsley
3 cups baby spinach
1 cup crushed or diced canned tomatoes
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for garnish
In a large pot of salted boiling water, cook penne pasta until al dente.
Drain, reserving a 1/2 cup pasta water.
Return pasta to the pot.
In a large skillet, melt butter.
Add garlic and cook until fragrant, 1 minute.
Add red pepper flakes and shrimp and season with salt and pepper.
Cook until shrimp is pink, 1 to 2 minutes per side.
Add parsley and combine.
Set shrimp aside on a plate but keep juices in the skillet.
To the skillet, add spinach and season with salt.
Let spinach wilt, approximately 2 minutes, then add tomatoes, heavy cream, 1/4 cup pasta water and Parmesan cheese.
Simmer for 5 minutes.
Add shrimp and cooked pasta and stir until combined. (If you want the dish to be more saucy, add remaining 1/4 cup pasta water.)
Garnish with Parmesan cheese and serve.
Creamy Shrimp & Corn Soup
1/2 cup onions
1/2 cup bell peppers
1/2 cup celery
4 TBSP. butter
1 TBSP. olive oil
1 large red potato, peeled and chopped into 1-inch cubes
1 1/2 tsp. creole seasoning (divided)
1 lb. medium shrimp (70/90 ct.)
1 (14.5 oz.) can whole kernel corn, drained
1 (14.5 oz.) can cream-style corn
4 oz. cream cheese, cubed
2 cups half and half
In a large pot, heat butter and olive oil.
Saute onions, bell peppers, celery and potato for 10 minutes.
Season with 3/4 tsp. creole seasoning.
Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat.
Add cans of corn, cream cheese and half and half.
Bring to a simmer and stir to melt cream cheese.
Cook over low until cream cheese is melted.
Serve with fresh parsley, if desired.
Cucumber and Crab Stacks
4 large radishes
1/2 cup fresh corn kernels
4 oz. fresh lump crabmeat
1/2 ripe avocado
1 TBSP. red onion
1 TBSP. fresh lime or lemon juice
2 tsp. jalapeƱo hot pepper sauce
1/4 tsp. salt
24 slice English cucumber
Cilantro leaves and radish strips
Thinly slice enough radishes to make 24 slices.
Finely chop remaining radishes.
In a small bowl, combine corn, chopped radish, crabmeat, avocado, onion, lime juice, pepper sauce and salt. Stir well.
Top each cucumber slice with a radish slice.
Spoon crabmeat mixture on top.
Garnish each with a cilantro sprig and radish strips.
Buttery Crab Bread Pudding
10 oz. lump crab meat
1 TBSP. finely chopped parsley
1 TBSP. finely chopped chives
2 tsp. fresh lemon juice
1 pinch cayenne pepper
Kosher salt
Freshly ground pepper
1 stick unsalted butter
1 24-inch day-old baguette
4 large eggs
1 cup milk
1 cup half-and-half
Preheat the oven to 350-degrees.
Butter a 9x13-inch ceramic baking dish.
In a medium bowl, toss the crab meat with the parsley, chives, lemon juice and cayenne pepper.
Season with salt and black pepper.
Butter each baguette slice and stand up the slices in the prepared baking dish.
Using a spoon, tuck the crab mixture evenly between the slices of bread.
In a bowl, whisk the eggs with the milk, half-and-half, 1 tsp. of salt, and 1/2 tsp. of black pepper.
Pour the custard evenly over the bread and let stand for 10 minutes.
Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set.
Let stand for 10 minutes before serving.
Swordfish Kabobs with Balsamic Glaze
2/3 cup extra-virgin olive oil, plus more for oiling the grill grates
3 TBSP. balsamic vinegar
3 TBSP. lemon juice
1 TBSP. Dijon mustard
Kosher salt
Fresh black pepper
2 lbs. swordfish, cut into 1-inch pieces
1 medium head fennel, cut into 1-inch pieces
1 pint grape or cherry tomatoes
If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling.
Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
Mix the balsamic, lemon juice and mustard in a small bowl.
Add the olive oil in a slow stream while whisking. Season with salt and pepper.
Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer.
Season all sides of each skewer with salt and pepper.
Brush the balsamic mixture over all the skewers.
Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes.
Flip the skewers and cook for an additional 3 to 5 minutes.
Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
Serve hot!
Sweet Crab Cakes
1 1/2 lbs. lump crabmeat
3/4 cup mayonnaise
1/3 cup chopped red bell pepper
1/3 cup finely chopped red onion
1 1/2 tsp. Old Bay Seasoning
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 cups fresh bread crumbs
3 TBSP. unsalted butter
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup unsulphured molasses
3 medium tomatoes, sliced 1/4-inch thick
8 fresh basil sprigs
1 TBSP. plus 1 tsp. Chive Oil
In a large bowl, gently mix the crabmeat, mayonnaise, red bell pepper, onion, Old Bay Seasoning, salt and pepper.
Stir in 1 cup of the bread crumbs and shape the mixture into eight crab cakes.
Spread the remaining 1 cup of bread crumbs on a plate and coat each cake with the crumbs.
Set the crab cakes on a baking sheet, cover and refrigerate for at least 20 minutes or up to 4 hours.
In a large skillet, melt 1 1/2 TBSP. of the butter in 2 TBSP. of the oil.
Add 4 of the crab cakes to the skillet and cook over moderate heat, turning once, until crusty, golden brown and heated through, about 10 minutes.
Transfer to a baking sheet and keep warm in a low oven while you cook the remaining crab cakes in the remaining butter and oil.
In a small non-reactive skillet, combine the balsamic vinegar and molasses.
Simmer over low heat until slightly thickened, about 2 minutes.
Arrange the tomato slices in the center of 8 plates and set the crab cakes on top.
Garnish with a basil sprig.
Drizzle 2 tsp. of the molasses glaze and 1/2 tsp. of the molasses glaze and 1/2 tsp. of the Chive Oil around each serving.
Shark Bite Sipper
1 1/2 parts Vodka
1/2 part Vermouth
1/2 part Olive Juice
Olives for garnish
Shake all ingredients, including the olives for garnish, and strain into a chilled cocktail glass.