Article by Mama Jock
Classic Shrimp Rolls
submitted by Mary Ann Bradley
1 1/2 lb. shrimp, peeled and deveined
1/3 cup mayonnaise
1 stalk celery, finely chopped
2 scallions, thinly sliced
Juice of 1 lemon
2 TBSP chopped dill
Kosher salt
Freshly ground black pepper
1/2 tsp. Old Bay seasoning
2 TBSP melted butter
6 long potato rolls, split open
1 cup crushed potato chips
Bring a large pot of salted water to a boil.
Add shrimp and boil until pink and cooked through, about 2-3 minutes.
Drain immediately and rinse with cold water to cool the shrimp.
Chop into bite-size pieces.
In a medium bowl, toss shrimp with mayonnaise, celery, scallions, lemon juice and dill.
Mix until thoroughly combined.
Season to taste with salt and pepper.
Brush inside of potato rolls with melted butter.
Distribute shrimp mixture evenly between rolls.
Sprinkle rolls with Old Bay seasoning and top with crushed potato chips.
Garlic Butter Weakfish
5 cloves garlic, minced
1/4 cup grated Parmesan, plus more for serving
Juice of 1 lemon
1 tsp. Italian seasoning
4 TBSP melted butter
Kosher salt
3 zucchini, cut into half moons
2 TBSP extra-virgin olive oil
4 weakfish fillets
Freshly ground black pepper
Torn fresh parsley, for garnish
Preheat oven to 375 degrees.
In a medium bowl, mix together garlic, Parmesan, Italian seasoning and melted butter. Season with salt.
Make parchment packs by cutting 4 sheets of parchment. Place 1/4 of the zucchini in the middle and drizzle with 1/2 TBSP of olive oil. Add fillet of weakfish.
Brush weakfish with garlic butter marinade and season with pepper.
Bring two sheets together and fold down over weakfish, then tightly roll up sides.
Repeat until you have four packs.
Transfer to a baking sheet.
Bake weakfish until cooked through, about 15 minutes.
Open packs and garnish with parsley and Parmesan.
Serve.
Lemon & Mint Seafood Skewers
submitted by Linda Miller
1 cup uncooked rice
1/4 cup lemon juice
1 TBSP olive oil
1 1/2 tsp. minced garlic
1/4 tsp. each salt and pepper
12 oz. peeled extra-jumbo shrimp
12 oz. large sea scallops
1 cup chopped tomatoes
1 Kirby cucumber
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup sliced scallions
Cook rice according to package directions.
About 15 minutes before rice will be done, combine 2 TBSP lemon juice, 1 tsp. oil, the garlic and 1/8 tsp. each salt and pepper in a ziptop bag.
Add shrimp and scallops to bag and marinate 10 minutes.
Meanwhile, coat outdoor grill rack with nonstick spray; heat grill.
You'll need 8 large metal or wooden skewers.
Thread shrimp and scallops alternately on skewers.
Grill 3 to 4 minutes, turning once until just barely opaque at centers.
Remove to serving plate.
Add remaining 2 TBSP lemon juice, 1 TBSP oil and 1/4 tsp. each of salt and pepper to rice.
Add remaining ingredients and toss to mix.
Serve with skewers.
Crab Mac & Cheese
1 lb. elbow pasta
1/4 cup butter
1 shallot, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups milk
Kosher salt
Freshly ground black pepper
1 cup shredded white cheddar cheese
1 cup shredded mozzarella
1 lb. lump crab meat
Chopped fresh parsley, for garnish
Preheat oven to 375-degrees.
In a large pot of boiling water, cook elbows according to package directions until al dente.
Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter.
Add shallot and garlic and cook until fragrant and softened, 3 minutes.
Add flour and whisk until combined and golden, 1 minute.
Add milk and season with salt and pepper.
Simmer 2 minutes, until sauce is thickened and smooth.
Stir in 1/2 white cheddar and mozzarella until melted, then remove from heat.
Add sauce and crab meat to pot with cooked elbows and stir until completely combined.
Sprinkle with remaining 1/2 cup cheddar and parsley and bake until bubbly, 20 minutes.
Serve.
Grilled Scallops with Honeydew-Avocado Salsa
submitted by Patty Drescher
Finely grated lime zest
2 TBSP fresh lime juice
1 TBSP extra-virgin olive oil
1 1/2 lb. honeydew melon
1 Hass avocado
Salt and freshly ground black pepper
2 lb. large sea scallops
Heat gas or charcoal grill.
In a large bowl, combine the lime zest and juice with the 1 TBSP of olive oil.
Using a rubber spatula, gently fold in the diced honeydew melon and avocado.
Season the salsa with salt and black pepper.
Drizzle the scallops with olive oil and season with salt and black pepper.
Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side.
Transfer the scallops to plates, spoon the salsa alongside, and serve.
Skillet Cajun Spiced Flounder with Tomatoes
submitted by Keith Bradley
1 tsp. olive oil
4 flounder fillets
3/4 cup onion, chopped
2 cloves garlic, minced
3/4 cup diced green bell pepper
2 1/2 cups tomatoes, chopped
1 TBSP Cajun spice seasoning
In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft.
Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.
Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12 to 15 minutes.
To serve, place fish on plate and spoon sauce on top.
Serve immediately.
Striped Bass with Corn and Green Tomato Relish
submitted by Paul Drescher
4 boneless striped bass fillets
2 TBSP light olive oil
2 tsp. fresh lemon juice
2 tsp. thyme leaves
1/4 tsp. coarse sea salt
1/4 tsp. freshly ground black pepper
Olive oil for brushing
2 TBSP light olive oil
1 1/2 cup fresh corn kernels
1/4 cup diced red onion
2 tsp. fresh thyme leaves
1/2 tsp. minced garlic
2 TBSP seasoned rice vinegar
1/4 tsp. coarse sea salt
1/4 tsp. Freshly ground black pepper
1 large green tomato or 1/2 lb. fresh tomatillos
Make a few shallow slashes through the skin of each fillet with a sharp knife, to prevent fillets from curling on the grill.
Combine oil, lemon juice, thyme, salt, and pepper.
Place fillets in a shallow baking dish and brush with oil mixture.
Refrigerate while making relish.
Prepare corn relish by heating oil in a large skillet over medium-high heat.
Add corn kernels, red onion, thyme and garlic. Saute for 1 minute.
Add vinegar and continue to cook 2 to 3 minutes, until corn is crisp-tender.
Remove from heat and stir in remaining relish ingredients.
Heat gas grill, or prepare coals for a charcoal grill for direct grilling over medium heat.
Heat a nonstick grill pan directly on the grill grate until hot, about 10 minutes.
Lightly brush fillets with oil and place flesh side down on grill pan.
Grill fish (keeping the grill lid closed as often as possible) until striped bass is opaque and still moist, 5 to 7 minutes, carefully turning once when fish releases easily from the grill pan.
Serve with the corn relish.
Portuguese-Style Mussels
1 head garlic
1 small onion
1 1/2 tsp. mild smoked paprika
1 tsp. ground coriander
1 tsp. ground fennel seed
3/4 cup extra-virgin olive oil
1/2 lb. chorizo sausage
1 bunch kale (about 8 oz.)
2 lbs. mussels
3 cups fish stock or clam juice or water
6 TBSP unsalted butter
Freshly ground black pepper
In a food processor, blend garlic, onion, paprika, coriander, and fennel.
With motor running, drizzle in a 1/2 cup olive oil.
Blend until a fine paste forms (you may need to add a bit more oil).
Place a large stockpot over medium heat.
Add sausage and cook, stirring occasionally, about 5 minutes, or until fragrant.
Stir in spice paste and cook 2 to 3 minutes more, or until color changes slightly and raw onion aroma has dissipated.
Stir in kale until just wilted.
Stir in mussels and stock.
Increase heat to high and bring mixture to a simmer.
Stir once more and cover tightly.
Cook 4 to 6 minutes, or until all mussels have opened (discard any mussels that haven't).
To serve, divide mussels and kale among 4 large soup bowls, using a slotted spoon (leaving broth behind).
Whisk butter into broth, add black pepper to taste, and ladle into each of the bowls of mussels, dividing evenly.
Drizzle with about 1/2 TBSP olive oil each, and serve with toasted country bread.
Seafood Bake with Crispy Hash Brown Topping
submitted by
Ed “Porgy King”Moro
1 cup low-fat sour cream
1 TBSP cornstarch
1 TBSP Dijon mustard
2 tsp. lemon zest
Kosher salt
Pepper
1 1/2 lb. mixed seafood
1 package frozen leaf spinach
2 cup frozen shredded hash browns
Heat oven to 425 degrees.
In a large bowl, whisk together the sour cream, cornstarch, mustard, lemon zest and 1/2 tsp. each of salt and pepper.
Add the seafood to the sour cream mixture and toss to coat.
Squeeze the spinach of excess moisture, roughly chop, then fold into the seafood mixture.
Divide among 4 shallow 1-cup baking dishes and place on a rimmed baking sheet.
Sprinkle the hash browns over the top and lightly brush with olive oil or coat with cooking spray.
Bake until bubbling, 20 to 25 minutes. (For an extra golden-brown top, broil for an additional 1 to 2 minutes).
Serve.