Article by Mama Jock
Ginger-Garlic Shrimp with Tangy Tomato Sauce
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 TBSP minced garlic
2 TBSP finely chopped basil
1 TBSP minced fresh ginger
2 TBSP fresh lemon juice
2 tsp. kosher salt
1 tsp. crushed red pepper
2 1/2 lbs. large shrimp
1 TBSP vegetable oil
1 TBSP minced fresh ginger
1 large garlic clove
3 stalk fresh lemongrass
1 1/2 lb. tomatoes
1 TBSP fresh lime juice
2 TBSP Chopped cilantro
Kosher salt
In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt, and crushed red pepper.
Add the shrimp and toss to coat.
Cover and refrigerate for at least 2 hours and up to 4 hours.
Meanwhile, in a medium saucepan, heat the vegetable oil.
Stir in the ginger, garlic, and lemongrass and cook over moderate heat until fragrant, about 2 minutes.
Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
Let cool to room temperature, then stir in the lime juice and cilantro.
Season with salt.
Transfer the sauce to ramekins.
Light a grill.
Loosely thread the shrimp onto 10 skewers.
Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
Transfer the shrimp to plates and serve with the tomato sauce.
Sheet Pan Mahi Fajitas
4 Mahi fillets
1 red pepper, sliced
1 yellow pepper, sliced
1 poblano pepper, sliced
1 onion, sliced
Marinade:
1/3 cup olive oil
1 TBSP chili powder
1 1/2 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 400 degrees.
Line large baking sheet with parchment or foil.
Combine all marinade ingredients in a small dish.
Reserve 2 TBSP of marinade to brush on fish.
Toss chopped veggies in remaining marinade and spread onto prepared baking sheet.
Bake for 10 minutes.
Brush fish fillets with reserved marinade.
Nestle fish fillets on top of veggies.
Bake for additional 20 minutes or until fish flakes easily with a fork.
Serve with all your favorite fajita condiments.
Grilled Lobster with Charred Chili Sauce
2 large plum tomatoes
1 Spanish onion
1 Scotch bonnet or habanero chili
2 medium cloves garlic
1 TBSP olive oil
1 TBSP fresh thyme leaves
1/4 cup chopped fresh cilantro (leaves and stems)
2 TBSP finely chopped fresh mint
1/3 cup sesame oil
2 TBSP low-sodium soy sauce
2 lobsters (1 1/4 to 1 1/2 lbs. each)
4 TBSP unsalted butter
Preheat oven to 450 degrees.
Toss tomatoes, onion, chili, and garlic with the olive oil.
Arrange mixture on a rimmed baking sheet and sprinkle with thyme.
Roast, shaking the pan periodically to ensure even cooking, until all vegetables are well charred, about 30 minutes.
Remove pan from oven and let vegetables cool to room temperature.
Put the charred vegetables in a food processor.
Add cilantro and mint, and process to a coarse puree.
With the motor running, drizzle in sesame oil, then add soy sauce, and puree until smooth.
Place lobster halves cut side up in a large baking dish or other container large enough to hold them in a single layer.
Spoon half of chili sauce over lobsters.
Cover loosely with plastic wrap and refrigerate for 1 hour.
Reserve remaining sauce.
When ready to cook lobster, preheat a gas grill or a ridged grill pan to medium or prepare a fire in a charcoal grill, letting the coals burn down until covered in white ash.
Oil the grill rack.
Lift lobster halves from marinade and turn them over, letting any excess marinade run off.
Put them cut side down on the grill, and cook for 5 minutes.
Use tongs to turn them over and grill, using a brush to baste meat with the butter, for another 5 minutes, or until meat turns opaque and begins to pull away from shell.
Put 1 lobster half on each plate and the remaining sauce in a bowl.
To serve, spoon remaining chili sauce over lobster.
Healthy Tuna Egg Salad
1/2 lb. tuna fillets, cooked as desired
5 TBSP light mayonnaise
4 large eggs
1 cup celery, diced
5 TBSP pickle relish
4 tsp. mustard or spicy brown
To Hard Boil Eggs:
Place eggs in a small, uncovered pot.
Cover with cold water and set heat to medium-high.
Bring to boil.
Remove from heat and cover.
Set timer for 13 minutes.
Drain and add cold water and ice cubes to cool eggs.
Once cool, peel and grate with a fook processor or chop into small pieces.
In a medium bowl, add tuna and break up with a fork.
Add mayonnaise and mix well.
Stir in grated eggs, celery. pickle relish and mustard.
Mixture can be stored in refrigerator for up to 3 days.
To make lettuce wraps, top each lettuce leaf with ¼ cup tuna egg salad and spread a little over leaf.
Top each lettuce wrap with a slice of tomato.
Makes 5 lettuce wraps, each with a 1/4 cup of tuna egg salad
Smoked Flounder with Paprika Butter
1 lb. flounder fillets
2 TBSP butter, melted
1 1/2 tsp. smoked paprika
Salt and freshly ground black pepper
Lemon slices, for serving
In a small bowl, combine the butter and smoked paprika and stir until smooth.
Sprinkle fish with salt and freshly ground black pepper and brush the paprika butter over both sides of the fish.
Preheat oven to 400-degrees (or if broiling, preheat broiler).
Line a baking sheet with aluminum foil and coat with cooking spray.
Place the prepared fish on the baking sheet and roast in preheated oven until the fish flakes easily with a fork, usually less than 10 minutes..
Serve with sliced lemon.
Serves 2 to 4.
BBQ Bacon Wrapped Shrimp with Basil Stuffing
15 slices thin bacon cut in half
30 basil leaves coarsely chopped
2 TBSP freshly grated Parmesan cheese
1 tsp. fresh minced garlic
30 large shrimp, peeled with tail shells on
Sauce:
1 1/4 cups BBQ Sauce
1/4 cup apple sauce
1/4 cup pure maple syrup
1 TBSP balsamic vinegar
Mix together the basil, cheese and garlic.
Cut deep down the back of each shrimp and remove the vein.
Fill the cut with 1/2 tsp. of the basil stuffing.
Wrap each shrimp with 1/2 slice of bacon and tuck the loose end or secure the bacon with a toothpick, leaving only the shrimp tail exposed.
When the grill temperature reaches 400°F, place the shrimp on the grill away from the coals and with the tails pointing up.
Close the lid and cook the shrimp for 14 minutes.
Drain the shrimp on a paper towel lined platter.
Stir the sauce ingredients together in a small bowl.
Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals.
Close the cooker lid and allow the sauce to caramelize (about 1–2 minutes).
Serve the sauce while hot.
Prepare a grill for indirect cooking, situating the coals on only one side of the grill, leaving the other side void.
Cook the bacon in a large skillet until halfway done, about 2–4 minutes.
Drain and cool on paper towels.
Serve.
Crab Pot Pie
2 TBSP plus 1/2 cup unsalted butter, divided
3 cups chopped leeks
1 cup chopped celery
1 cup chopped carrots
1/4 cup all-purpose flour
2 cups peeled, diced russet potatoes
2 (8 oz.) bottles clam juice
2 tsp. lemon zest
1 1/2 tsp. seafood seasoning
1/2 tsp. salt
1/8 tsp. ground red pepper
1 cup frozen peas
1 lb. lump crabmeat, drained and picked
1 package refrigerated pie crusts
1 large egg, beaten
Preheat oven to 375-degrees.
Melt 2 TBSP butter in a large Dutch oven over medium heat.
Add next 3 ingredients and cook for 5 minutes.
Stir in flour; cook 1 minute.
Add potatoes and next 5 ingredients.
Bring to a boil.
Cover, reduce heat to low, and simmer 15 minutes or until potatoes are tender.
Remove from heat.
Melt remaining 1/2 cup butter in a small skillet over medium-low heat.
Cook 3 to 4 minutes, stirring constantly, until butter is golden brown and fragrant.
Stir browned butter, peas, and crabmeat into vegetable mixture.
Unroll pie crusts on work surface.
Invert 6 (10 oz.) ramekins or custard cups onto pie crusts.
Cut around edges of ramekins with the tip of a sharp knife to make circles.
Spoon crab mixture evenly into ramekins.
Whisk together egg and 1 TBSP water.
Brush pie crust circle edges with egg wash
Place 1 circle, egg wash side down, over crab mixture in each ramekin, pressing down to seal.
Put 4 slits in each crust to vent.
Place on a foil or parchment-lined baking sheet.
Bake for 25 to 30 minutes or until golden brown.
Serve.
Seafood Nachos
1/2 lb. crabmeat, shredded
1/2 lb. shrimp, cooked and chopped
11/2 cup low-fat sour cream
1 (4 1/2 oz.) can green chilies, diced
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1 cup salsa
1 cup shredded monterey jack pepper cheese
1/2 cup black olives
2 scallions, sliced
Tortilla chips
Mix crab, shrimp, sour cream, chili peppers, chili powder, cumin and salt.
Cover bottom and sides of a 13x9 dish with tortilla chips.
Cover chips with seafood mixture and top with salsa, cheese, olives and scallions.
Bake at 350 degrees for 16 minutes or until heated through and cheese is melted.
Serve hot.
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