Article by Mama Jock
Sweet and Spicy Baked Shrimp Tacos
Spice Mixture:
1/3 cup sugar
3 TBSP. packed brown sugar
2 TBSP. flour
2 TBSP. plain breadcrumbs
1/2 tsp. ground allspice
1/2 tsp. black pepper
1/2 tsp. ground red pepper
1/4 tsp. garlic powder
1/4 tsp. ground ginger
For Shrimp:
1/4 cup unsalted butter
1 lb. uncooked medium shrimp
For Sauce:
1/2 cup sour cream
1 TBSP. lime juice
2 tsp. chopped fresh cilantro
1/2 tsp. chili powder
16 (6 in.) corn tortillas, warmed
2 cups coleslaw mix
Heat oven to 500 degrees.
Line a baking sheet with aluminum foil; set aside.
Combine all spice mixture ingredients in small bowl.
Dip shrimp in butter then in spice mixture.
Place on baking sheet and bake for 5 to 6 minutes or until shrimp are pink and coating is bubbly.
Combine all sauce ingredients in small bowl.
Top each taco with baked shrimp and coleslaw mix; drizzle sauce over all.
Serves 8.
Blackened Trout with Spicy Kale
2 TBSP. extra-virgin olive oil
2 stalks celery, finely chopped
5 scallions, sliced (separated white and green parts)
2 garlic cloves, finely chopped
2 1/2 tsp. Cajun seasoning
2 1/2 tsp. light brown sugar
2 (15 oz.) cans kidney beans, drained and rinsed
1 (15 oz.) can no-salt added diced tomatoes
3 cups kale or mustard greens
Louisiana-style green hot sauce
4 trout fillets, pin bones removed, patted dry
Lemon wedges, for serving
Heat 1 TBSP. olive oil in a medium saucepan.
Add the celery and scallion whites; cook until soft.
Add the garlic and 1 tsp. each Cajun seasoning and brown sugar and cook, stirring, 30 seconds.
Add the beans, tomatoes and 3/4 cup water; bring to simmer and cook until slightly reduced.
Stir in the greens; cook until tender.
Add the scallion greens and a few dashes of hot sauce.
Mix the remaining 1 1/2 tsp. each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fillet.
Heat 1/2 TBSP. olive oil in a large nonstick skillet.
Add 2 fillets, seasoned-side down; cook undisturbed until blackened on the bottom.
Carefully turn fillets and cook until opaque.
Transfer fish to plates.
Repeat with remaining 1/2 TBSP. olive oil and 2 fish fillets.
Serve with the kale or mustard greens and lemon wedges.
Serves 4.
Baked Half-Shell Clams
2 dozen clams
2 medium onions, chopped very fine
1/2 green pepper, chopped fine
1/2 lb. bacon, small dice
3/4 stick butter, melted
Black pepper
Open 2 dozen clams, half-shell style; place in shallow baking pan.
Combine onion, peppers and bacon.
Spoon mixture onto raw clams.
Top with melted butter and pepper.
Bake 400 degrees for 30 minutes.
Black Sea Bass in Vegetable Broth
Sauce:
1 clove garlic
Kosher salt
1 tsp. Dijon mustard
1/2 tsp. grated lemon zest
1 TBSP. fresh lemon juice
1 large egg yolk, room temperature
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
For the Broth and Fish:
6 small scallions
1/2 small fennel bulb
1 celery stalk, halved crosswise
1 small carrot, halved crosswise
1 TBSP. chopped parsley leaves
1 bay leaf
1/2 tsp. peppercorns
1 lb. fresh fava beans
1 1/4 lb. small red skinned potatoes, halved
1 cup cherry tomatoes, halved
6 black sea bass fillets, pin bones removed
Crusty bread
Sauce Directions:
Mince the garlic, sprinkle with 1/2 tsp. salt and mash with flat side of a chef knife to make a paste.
Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk; whisk to combine.
Add the olive oil, then the vegetable oil, whisking constantly until smooth.
Add 1 tsp. water to loosen.
Cover and refrigerate until ready to use.
Broth Directions:
Trim the scallions to about 6 inches; transfer the tops to a large saucepan (set white parts aside).
Trim the fennel and thinly slice; set aside.
Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan.
Bring to simmer; cook 15 minutes.
Strain the vegetable broth into a wide pot.
Add the potatoes and 1 1/2 tsp. salt; bring to boil and reduce to simmer; cook until potatoes are tender.
Transfer potatoes to a bowl with a slotted spoon reserving broth.
Add the reserved scallions, beans and tomatoes to the broth and simmer 5 minutes.
Fish Directions:
Score each fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh).
Season the flesh side with salt.
Add the fillets to the pot; add the reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes.
Divide the potatoes among shallow bowls and top each with a fillet.
Divide the broth and vegetables among the bowls.
Sprinkle with chopped parsley; top each with a spoonful of the sauce.
Serve with crusty bread and the remaining sauce.
Serves 6.
Shrimp
Francaise
1 1/4 lbs. extra-large shrimp, peeled and deveined
4 large eggs
Salt and pepper
2 TBSP. parsley, chopped fine
Olive oil
1 1/2 cups flour
2/3 cup low sodium chicken broth
3/4 cup dry white wine
Juice of 1 1/2 lemons
1 cup cherry tomatoes, halved
4 TBSP. cold unsalted butter, cut into small pieces
10 oz. baby spinach
Butterfly the shrimp.
Make a deep cut along the outer curved edge, then spread open like a book. Pat dry.
Whisk the eggs with 1 tsp. salt, 1/2 tsp. pepper and 1 TBSP. parsley in a bowl.
Heat about 1/8 in. olive oil in a large skillet.
Place flour in a shallow dish.
Working in batches, dredge the shrimp in the flour, dip in egg mixture and add to the skillet cut-side down; fry, turning until lightly browned.
Drain on paper towels.
Pour out any oil from the skillet and wipe clean.
Add the broth, wine and lemon juice; bring to a boil.
Add the tomatoes; cook until sauce is slightly reduced.
Push the tomatoes to one side; whisk in the butter a few pieces at a time.
Stir in the shrimp and remaining 1 TBSP. parsley.
Place spinach in a micro-safe bowl, sprinkle with water and season with salt and pepper.
Cover with plastic wrap and pierce the plastic; microwave until wilted.
Divide the spinach and shrimp mixture among plates and top with sauce.
Serves 4.
You can find all of Mama Jock’s recipes at www.coastalfisherman.net. Just click on “Recipes” at the top of the page.
