Article by Mama Jock
riracha Shrimp with Noodles
1 lb. Udon noodles
1/4 cup sriracha
Juice of 1 lime
3 TBSP. low-sodium soy sauce
2 TBSP. sesame or canola oil, divided
1 lb. medium shrimp, peeled and deveined
2 bell peppers, sliced
1 small cucumber, thinly sliced
4 green onions, thinly sliced, plus more for garnish
Lime wedges, for serving
In a large pot of salted boiling water, cook noodles according to package directions until al dente.
Drain and return to pot.
In a small bowl, whisk together Sriracha, lime juice and soy sauce. Set aside.
In a large skillet over medium-high heat, heat 1 TBSP. oil.
Cook shrimp until pink, about 3 minutes, then transfer to a plate.
In same skillet, heat remaining 1 TBSP. oil.
Cook peppers, cucumber, and green onions until tender, 5 to 6 minutes.
Add shrimp, cooked noodles and sauce. Stir until coated.
Serve with lime and green onions.
Hot and Spicy Shrimp
2 lbs. extra-large shrimp, peeled and deveined
Salt and pepper
2 TBSP. vegetable oil
4 TBSP. unsalted butter
4 garlic cloves, minced
1/2 cup beer
1/2 cup clam juice
1/4 cup chopped fresh cilantro
3 scallions, sliced thin
2 TBSP. hot sauce
Pat shrimp dry and season with salt and pepper.
Heat 1 TBSP. oil in large skillet over medium-high heat until just smoking.
Cook half of shrimp without moving until spotty brown on one side, 1 minute.
Transfer to plate.
Repeat with remaining shrimp and oil.
Melt 1 TBSP. butter in skillet over medium heat.
Add garlic; cook 30 seconds.
Stir in beer, clam juice and any shrimp juices, scraping up any browned bits.
Bring to a boil; cook until sauce is reduced to 1/3 cup.
Return shrimp to skillet and cook, covered over medium-low heat for 2 minutes.
Off heat, stir in cilantro, scallions, hot sauce and remaining butter.
Serves 4.
Pan Fried Creole Shrimp with Spicy Dipping Sauce
1 lb. large shrimp, peeled, de-veined, and tails removed
2 TBSP. creole seasoning , divided
1/3 cup flour
1/2 cup panko bread crumbs
1 egg
3 TBSP. milk
1/3 cup mayo
Preheat a large nonstick pan or skillet over medium-high heat with 3 tsp. of olive oil.
Wash shrimp and pat dry with a paper towel or other clean towel.
Place panko crumbs in a small bowl.
In a second bowl whisk together flour and 1 TBSP. creole seasoning.
In a third bowl, whisk together egg and milk.
Dip shrimps into the flour, tossing to coat.
Then dip them in the egg mixture, and finally into the panko crumbs.
Add shrimp to preheated pan (if your pan is not big enough, do half of the shrimp at a time) and cook 3-4 minutes on the first side, until browned.
Carefully flip shrimp and cook 3-4 minutes on second side.
Don't stir the shrimp around because they will lose their coating.
Transfer to a plate lined with a paper towel to absorb any extra oil.
In a small bowl whisk together mayo and remaining creole seasoning.
Serve as dipping sauce with the shrimp.
Lemony Crab Cakes
Sauce
3 TBSP. mayonnaise
1/2 tsp. lemon zest
2 TBSP. fresh lemon juice
1 tsp. whole-grain Dijon mustard
1/2 tsp. Old Bay seasoning
Cakes
1 cup Panko bread crumbs; divided
2 TBSP. mayonnaise
1 large egg, lightly beaten
2 tsp. whole-grain Dijon mustard
1 tsp. Old Bay seasoning
1 tsp. lemon zest
1 (8 oz.) container fresh lump crabmeat, drained and picked free of shells
2 TBSP. unsalted butter
3 TBSP. olive oil
Fresh arugula
Lemon wedges
To Prepare the Sauce
In a small bowl whisk all of the ingredients well. Cover and refrigerate until ready to serve.
To Prepare the Cakes
In a large bowl, stir together 1/2 cup bread crumbs, mayonnaise, egg, mustard, Old Bay and zest; fold in crab.
Scoop mixture by 1/4 cupfulls and shape into 6 patties.
Dredge patties in remaining 1/2 cup bread crumbs, pressing gently to adhere.
Refrigerate 15 minutes.
In a large non-stick skillet, melt butter with oil over medium-high heat.
Cook patties until golden brown, 3 to 4 minutes per side.
Serve with sauce, arugula and lemon.
Serves 6.
Grilled Tuna Kebabs
16 bamboo skewers soaked in water for 1 hour
2 TBSP. chopped fresh oregano
2 tsp. sesame seeds
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1 1/2 lbs. tuna fillets, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
Olive oil cooking spray
1 tsp. kosher spray
Heat the grill on medium heat and spray with oil.
Mix oregano, sesame seeds, cumin and red pepper flakes in a small bowl; mix well. Set aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Spray the fish lightly with oil and season with kosher salt and the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque, about 8 to 10 minutes.
Serves 4-6.
Cajun Flounder
Seasoned rice
6 skinless flounder fillets
12 large shrimp, deveined and shelled
1/3 cup olive oil
1 tsp. dried thyme
1 tsp. dried oregano
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground red pepper, more or less
6 sheets (15x12 each) heavy duty foil
Prepare rice as directed on package.
Place flounder and shrimp in large resealable food storage bag.
Combine oil, thyme, oregano, garlic, salt, pepper and red pepper in a small bowl; add to large bag.
Seal bag; turn to coat fish and shrimp.
Marinate for 30 minutes.
Remove shrimp and fish from bag; discard remaining marinade.
Place 1 fish fillet in center of foil sheet.
Top with 2 shrimp.
Double fold sides and ends of foil to seal packet, leaving head space for heat circulation.
Repeat with remaining fish and shrimp to make 5 more packets.
Place packets on baking sheet.
Bake 25 minutes.
Let stand 5 minutes.
Transfer contents to serving plates.
Serve over rice.
Serves 6.
Key West Scallops
1 cup minced onion
1 cup thinly sliced onion
1 TBSP. minced garlic
1/2 tsp. grated lemon zest
1/4 tsp. grated lime zest
1/2 cup lemon juice
1/4 cup lime juice
3 TBSP. olive oil
2 TBSP. sugar
1 tsp. dried oregano, crumbled
1/2 tsp. ground coriander, toasted
Salt and pepper
1 lb. sea scallops, quartered
1/4 cup chopped fresh parsley
Combine the minced onion, garlic, lemon and lime zests, juices, olive oil, sugar, oregano, and coriander in a bowl.
Stir to mix well.
Season with salt and pepper.
Season the fish with salt and let sit at room temperature for 5 minutes.
Add the fish to the mixture and stir, making sure all the fish is covered by the liquid.
Cover and refrigerate for at least 2 hours, stirring occasionally.
Right before serving, stir in the sliced onion and parsley.
Serves 4 as an appetizer.
Sea Bass and Vegetable Soup
2 TBSP. olive oil
2 medium size potatoes, peeled and diced
2 medium size carrots, diced
2 medium size onions, diced
3 cloves garlic, minced
8 to 10 cups fish or chicken stock, water, or any combination
Salt and pepper, to taste
1 1/2 lbs. sea bass
1/2 cup minced fresh parsley
In a large saucepan, heat oil over medium-high heat.
Add potatoes and carrots and cook stirring, until the potatoes begin to brown.
Add the onions and garlic and continue to cook, stirring until the onion softens.
Add the stock 2 cups at a time.
Simmer over medium-low heat for 10 minutes; taste for seasoning and add the rice.
Cook until the rice and vegetables are tender, another 20 minutes.
Cut the fish into 4 to 6 pieces and add to the soup; cook just until a thin bladed knife passes through one of the pieces of sea bass easily, about 6 to 8 minutes.
Sprinkle with parsley.
Grilled Mahi Tacos with Chipotle-Lime Dressing
Dressing
5 limes
1 (8oz.) container sour cream
1/2 adobo sauce from chipotle peppers
1/2 tsp. Old Bay Seasoning
1/4 tsp. chili powder
1/4 tsp. cumin
Fish
1 TBSP. olive oil
1 lb. mahi
1/4 tsp. each salt and pepper
12 flour tortillas
3 cups cabbage
2 ripe tomatoes seeded and diced
1/2 cup chopped fresh cilantro
Zest 3 limes, then juice 1 of them.
Stir together sour cream and adobo sauce in a bowl.
Stir in 2 TBSP. lime juice, 2 TBSP. zest, Old Bay, chili powder and cumin.
Cover and chill until ready to grill.
Preheat grill to high heat; oil grate.
Brush oil on both sides of fish; sprinkle with salt and pepper.
Arrange fish on grate, turning once, until fish flakes, 3 to 4 minutes per side.
Fish can also be baked in oven; preheat to 450 degrees, bake 9 to 22 minutes total.
Grill tortillas about 15 minutes per side.
Top with the veggies.
Drizzle with the dressing.
Garnish with wedges cut from remaining 2 limes.
Serves 6.