Article by Mama Jock
Grilled Lime Shrimp and Vegetable Rice
1 can coconut milk
2 garlic cloves, minced
1 tsp. salt
3 TBSP. red pepper jelly
2 TBSP. olive oil
1 tsp. Asian hot chili sauce
(such as Sriracha)
1 tsp. lime juice
2 lb. large shrimp, peeled
1 ¼ cups uncooked jasmine rice
2 ears fresh corn
5 assorted mini bell peppers
1 sweet onion, cut into ½- inch slices
2 tsp. olive oil
½ cup chopped fresh herbs, such as parsley, mint, basil, and cilantro
Preheat grill to medium-high heat.
Bring first 3 ingredients and 2/3 cup water to a boil in a medium saucepan over high heat.
While coconut milk mixture comes to a boil, whisk together red pepper jelly, next 3 ingredients, and ¼ cup lime juice in a small bowl.
Reserve 2 TBSP. of lime mixture.
Combine remaining lime mixture and shrimp.
Let stand 20 minutes.
Stir rice into boiling coconut mixture.
Cover, reduce heat to low; simmer 20 minutes or until liquid is absorbed.
Remove from heat; keep covered.
While shrimp marinates, brush corn, peppers, and onion with 2 tsp. olive oil; grill, covered, 8 minutes or until slightly charred, turning halfway through.
Remove, discard seeds from peppers; chop peppers.
Cut kernels from corn cobs.
Chop onions.
Combine with peppers and corn in a bowl.
Remove shrimp from marinade, discarding marinade.
Grill shrimp, covered, 3 minutes on each side.
Remove from grill.
Sprinkle with 1 TBSP. lime juice and toss with reserved 2 TBSP. lime mixture.
Stir remaining lime juice into the rice.
Stir rice mixture and herbs into grilled vegetables.
Serve remaining shrimp over all.
Serves 4.
Roasted Flounder with Artichokes
1 lb. Yukon gold potatoes, thinly sliced
1 (9 oz.) box frozen artichoke hearts, thawed
½ cup pitted kalamata olives
1 TBSP. fresh rosemary leaves
¼ cup extra-virgin olive oil
Salt and pepper
4 flounder fillets
Juice of ½ lemon, plus wedges for serving
1 TBSP. fresh chopped parsley
Preheat oven to 450 degrees.
Combine the potato slices, artichokes, olives, rosemary, 2 TBSP. olive oil, 1 tsp. salt and few grinds of pepper in a large bowl.
Spread the mixture on a parchment paper lined baking sheet; bake until the vegetables are tender and lightly browned.
Brush the fillets with 1 TBSP. olive oil and season with salt and pepper.
Remove the baking sheet from the oven and set the fish on top of the vegetables.
Return to the oven and continue baking until the fish is opaque and the veggies are golden brown.
Drizzle the fish with the lemon juice and remaining 1 TBSP. olive oil.
Sprinkle with the parsley and serve with lemon wedges.
Serves 4.
Sweet and Sour Weakfish
2 lbs. weakfish fillets
Salt and pepper to taste
¼ to ½ cup olive oil
Flour for dredging
2 large onions, sliced very thin
½ cup sherry or balsamic vinegar
1 cup dry white wine
1 cup water
½ cup raisins
2 bay leaves
¼ cup pine nuts
Preheat 12 inch skillet over medium-high heat.
Season the fillets with salt and pepper.
Add ¼ cup oil to the pan.
Dredge fillets in the flour, shaking off the excess.
Fit fillets comfortably in skillet.
Cook until golden brown on both sides.
As the fillets finish remove to a platter.
Add more oil, if necessary, to cook remaining fillets.
Cook onions in the same oil over low heat until soft.
Add the vinegar and turn heat to medium-high, cooking and stirring until liquid is almost evaporated.
Stir in the wine, water, and raisins and simmer for 10 minutes.
Sprinkle bay leaves and pine nuts over the cooked fish; pour over the cooking liquid.
Cover with aluminum foil and marinate, refrigerated for 12 to 24 hours.
Bring to room temperature and serve.
Makes 8 servings.
Clam Chowder with Wine
1 ½ cups chopped onion, divided
½ cup chardonnay
3 ½ lbs. littleneck clams
1 (8-oz.) bottle clam juice
1 bay leaf
1 TBSP. butter
1 slice bacon, chopped
3 cups diced red potato
½ cup chopped celery
1/8 tsp. ground red pepper
3 TBSP. flour
1/3 cup water
¾ cup half-and-half
2 TBSP. chopped chives
1 tsp. chopped thyme
Combine ½ cup onion, wine, and next three ingredients in a Dutch oven over medium-high heat; bring to a boil.
Cover and cook 2 minutes or until clams open; discard any unopened shells.
Strain over a bowl, reserving cooking liquid and clams.
Remove meat from clams; chop.
Discard shells.
Wipe pan clean.
Melt butter in pan.
Add bacon; saute 3 minutes.
Stir in 1 cup onion, potato, celery, and red pepper; saute 4 minutes.
Stir in flour; cook 1 minute.
Stir in cooking liquid and 1/3 cup water; bring to a boil.
Cover and reduce heat; simmer 30 minutes, stirring occasionally.
Stir in clams; half-and-half, and milk; cook 1 minute or until heated through.
Stir in herbs.
Serves 4.
Scallop and Shrimp Creole
1 lb. large shrimp in the shell, or 30 pieces of frozen (3/4 lb) defrosted and cleaned
1 ¼ lbs. sea scallops
3 TBSP. bacon fat or vegetable oil
½ small onion, chopped
½ cup small chopped green bell pepper
½ cup small chopped red bell pepper
1/3 cup small chopped celery
2 garlic cloves. finely chopped
¾ tsp. dried thyme leaves
¼ tsp. dried oregano leaves
1 bay leaf
¼ tsp. cayenne pepper
2 tsp. flour
1 cup canned tomatoes, drained, chopped, plus ¼ cup of their juice
Salt and pepper to taste
Tabasco sauce to taste
1 TBSP. chopped fresh parsley
Peel and devein shrimp.
Rinse under running water, drain, pat dry with paper towels. Set aside.
Clean the sea scallops, removing strip of muscle.
Rinse well, drain and dry thoroughly with paper towels.
Set aside while preparing the sauce.
Place the bacon fat or vegetable oil into a dutch oven.
Place the pot over medium-high heat.
Add the onions, peppers and celery.
Cook until they become slightly wilted and a little brown.
Turn down heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne; cook for 30 seconds.
Add the flour and continue to stir for 1 minute.
Add the tomatoes and their juice and simmer, covered, over low heat (about 10 minutes) until it is very thick.
Stir the sauce once or twice during cooking time.
Season it well with salt, pepper and Tabasco and set aside.
In a separate bowl, mix the scallops and shrimp together; season with salt and pepper.
Remove ½ half of the sauce to a bowl, spreading the remaining evenly over the bottom of the pot.
Distribute the seafood evenly over sauce and spread reserved sauce over top of seafood.
Place over medium-high heat and without stirring, heat the mixture until bubbles are at the surface.
Reduce heat to low, tightly cover, simmer 8 to 12 minutes.
Discard bay leaf.
Serves 6.
Sea Bass Simmered in Tomato Sauce
4 slices of lean bacon, minced
1 medium onion, chopped
½ cup dry white or red wine
2 cups chopped tomatoes (drained if canned)
Salt and black pepper
½ cup parsley, minced
1 ½ lbs. sea bass fillets, in 4 pieces
In a large skillet, cook the bacon over medium heat, stirring until crisp.
Remove the bacon with a slotted spoon; drain on paper towels.
Add the onion and cook until softened.
Add the wine and let it bubble away for a minute.
Add the tomatoes, stir, cook for 10 minutes, stirring occasionally.
Season with salt and pepper and half the parsley.
Lay the fillets in the sauce and spoon some of the sauce over them.
Cook about 8 to 12 minutes, depending on the thickness of the fillets.
Serve each piece of fish with the sauce, sprinkled with the bacon bits and parsley.
Serves 4.
Another season has come to a close and I hope you have enjoyed all the recipes we have shared. Thank you to the many readers who have made nice comments about how much they enjoy trying out the recipes. See ya next season!
