Article by Mama Jock
Cheesy Shrimp Garlic Bread
2 TBSP. unsalted butter
1 1/2 lbs. large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 tomatoes, diced
4 cloves garlic, minced
1/4 cup mayonnaise
1 TBSP. fresh lemon juice
1 tsp. fresh lemon zest
1 cup shredded mozzarella, divided
1/2 cup freshly grated Parmesan, divided
1 loaf ciabatta, halved lengthwise
Chopped fresh parsley, for garnish
Preheat oven to 375-degrees.
In a large skillet over medium heat, melt butter.
Add shrimp and season with salt and pepper.
Cook until pink and cooked through, 3 to 4 minutes.
Stir in tomatoes and garlic and cook until fragrant, 1 minute more.
Remove from heat and when cool enough to handle, chop into bite-size pieces.
Transfer to a large bowl and mix with mayo, lemon juice and zest, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
Season with more salt and pepper.
Spread shrimp mixture onto bread and top with remaining mozzarella and Parmesan cheeses.
Bake until bread is crispy and cheese is bubbly and golden, 18 to 20 minutes.
Garnish with parsley and slice.
Slow-Cooker Paella
1 tsp. extra-virgin olive oil
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/2 lb. chorizo, sliced
Kosher salt
Freshly ground black pepper
1 cup short-grain rice
1 (15 oz.) can diced tomatoes
1 large onion, chopped
5 cloves garlic, minced
2 tsp. paprika
Pinch of cayenne pepper
2 cups low-sodium chicken broth
1/3 cups dry white wine
1/2 lb. medium shrimp, peeled and deveined
1 1/2 cups frozen peas
Freshly chopped parsley, for garnish
Lemon wedges, for serving
Heat oil in a large skillet over medium heat.
Add chicken to one side and chorizo to the other.
Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)
In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika and cayenne and season with salt and pepper.
Pour over chicken broth and white wine, then stir to combine.
Cover and cook on low until rice is almost tender, stirring occasionally, 1 1/2 to 2 hours.
Remove lid and stir in shrimp and frozen peas.
Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.
Garnish with parsley and serve with lemon wedges.
Crab Ravioli with Lemon Butter
Filling
1 cup ricotta cheese
1 cup. lump crabmeat
Coarse salt and freshly ground pepper
1/8 tsp. red pepper flakes
Ravioli
All-purpose flour
90 wonton wrappers
1 large egg
Coarse salt
Sauce
1 stick unsalted butter
2 tsp. lemon peel
2 tsp. fresh lemon juice
Fresh chervil
Make filling by mixing together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper and the red pepper flakes.
Make ravioli by lightly flouring a baking sheet.
Working in batches, arrange 45 wonton wrappers on a work surface.
Keep remaining wrappers covered with a damp paper towel.
Mound 1 tsp. of crab filling in the center of each.
Brush edges of wrappers with egg wash and top each with another wrapper.
Press edges to seal.
Cut out circles using a 2 1/4-inch cookie cutter.
Transfer to baking sheet.
Bring a large pot of salted water to a boil.
Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
To make the sauce, heat a large skillet over medium heat.
Melt 4 TBSP. butter and heat until just bubbling and frothy.
Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 TBSP. cooking liquid.
Add 1 tsp. chopped lemon peel and 1 tsp. juice. Swirl to combine.
Transfer to plates.
Repeat with second batch of ravioli.
Garnish with chervil.
Crab and Spinach Casserole
2 package of frozen leaf spinach (thawed and drained)
1/2 cup or 1 stick of butter
3 cloves garlic
2 TBSP. grated yellow onion
1/3 cup all-purpose flour
3 cups whole milk
1 cup grated Swiss cheese
1 cup half-and-half
2 tsp. fresh lemon juice
Pinch of garlic powder
Dash of freshly grated nutmeg
1 tsp. salt
1/4 tsp. cayenne pepper
2 lb. fresh crabmeat
1 cup fresh breadcrumbs
Preheat the broiler.
Butter a shallow 2-quart baking dish or eight ovenproof individual ramekins.
In a 12-inch skillet over medium heat, sauté the spinach in 2 TBSP. of the butter with the garlic and onion for 3 minutes.
Drain the spinach mixture and chop finely.
Transfer the spinach into the baking dish.
In a large saucepan over medium heat, melt 4 TBSP. of the butter.
Stir in the flour and whisk until smooth.
Reduce heat to low and gradually add the milk, stirring constantly with a spoon until smooth and thickened; 8 to 10 minutes.
Once the sauce is thickened, add the cheese, half and half, lemon juice, garlic powder, nutmeg, salt and cayenne.
Cook over low heat until thickened again, about 10 minutes.
Remove the sauce from the heat and carefully fold in the crabmeat.
Pour the mixture evenly over the spinach.
Sprinkle with the breadcrumbs and dot with the remaining 2 TBSP butter (you may need more bread crumbs if you're preparing individual servings).
Broil about 5 minutes, until browned.
Let sit 5 minutes before serving.
Zucchini and Tuna Pappardelle
3/4 lb. dried pappardelle pasta
1 TBSP. butter
4 shallots
1/2 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable broth
2/3 cup heavy cream
1 cup frozen peas
1/2 cup grated Parmesan cheese
2 TBSP. grated Parmesan cheese
3/4 lb. fresh tuna
3 zucchini
1/4 cup chopped chives (optional)
3 TBSP. lemon juice
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, 8 to 10 minutes.
Melt butter in a large, deep skillet over medium-high heat.
Add shallots, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until deep golden brown, about 5 minutes.
Add wine and cook until almost evaporated, 3 to 4 minutes.
Add broth and cook 2 to 3 minutes.
Reduce heat to medium, whisk in cream, and simmer until just thickened, 3 to 4 minutes.
Stir in peas and cook 1 minute, then gently fold in 1/2 cup cheese and tuna and cook until heated through, 1 to 2 minutes more.
Drain pasta, reserving a few TBSP. of the cooking water, and transfer both to skillet with tuna and pea mixture.
Add zucchini, 3 TBSP. chives and lemon juice.
Salt and pepper to taste.
Toss gently to combine.
Transfer to a platter and garnish with remaining 2 TBSP. cheese and 1 TBSP chives.
Serve.
Striped Bass with Heirloom Tomato Scampi
3 TBSP roasted garlic oil
7 garlic cloves, finely chopped
2 shallots, finely diced
1 TBSP. fennel seeds, toasted in a dry skillet
4 celery ribs, sliced 1/4-inch thick
1 TBSP drained, chopped capers
1/4 cup dry white wine
1 TBSP. red wine vinegar
Grated zest and juice of 1 lemon
3 lbs. mixed heirloom tomatoes, cut in wedges
1 cup tightly packed hand-torn fresh basil leaves
Preheat the oven to 350-degrees.
In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat.
Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice.
Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute.
Give a light push to loosen the skin from the pan.
Add the thyme sprigs to the pan.
Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes.
Remove fish from the oven and transfer to paper towels.
In a large skillet, heat the garlic oil over medium-high heat.
Add the garlic, shallots and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes.
Add the celery and capers and cook until the celery has softened, about 2 minutes.
Add the wine to the pan and cook until it is reduced by half, about 1 minute.
Add the vinegar, lemon zest and juice, tomatoes and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
Serve the fillets topped with the tomato scampi.
Baked Swordfish with Tapenade and Orange
4 swordfish steaks
Salt and pepper
1/2 cup green tapenade
1 orange, juiced
1/4 cup dry white wine
2 to 3 TBSP. unsalted butter
Orange slices and minced parsley for garnish
Preheat oven to 400-degrees.
Place swordfish steaks in large shallow baking dish and season with salt and pepper.
Spread tapenade on top of steaks.
Pour orange juice and wine over and around the fish and cover with foil.
Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
Remove the baking pan from oven and transfer fish to platter.
Pour remaining liquid into a small saucepan and reduce slightly.
Whisk in butter and spoon sauce over fish.
Garnish with orange slices and minced parsley.
