Article by Mama Jock
Shrimp Cocktail Deviled Eggs
12 eggs, hard boiled and peeled
24 shrimp, tail on and steamed
3 TBSP. ketchup
1 1/2 tsp. horseradish
1/2 cup mayonnaise
Salt to taste
Paprika for garnish
Place eggs in pot.
Fill pot with cold water to 1-inch over eggs.
Place uncovered pot over high heat and bring to a boil (about 9 minutes).
Remove from heat and cover. Let stand for 15 minutes.
Drain water from pot and run eggs under cold water. Peel and cool.
After the eggs have cooled, cut eggs in half and remove the yolks, putting them in a separate bowl.
Add ketchup, horseradish, mayonnaise and salt to the yolks and combine until smooth.
Place yolk mixture into a piping bag and pipe into the egg halves.
Top each egg with a shrimp.
Garnish with paprika.
Garlic Scallops
1 lb scallops
1 TBSP. olive oil
2 TBSP. melted butter
5 cloves garlic, minced
1/4 cup white wine
Pinch of cayenne pepper
Pinch of salt
3 dashes ground black pepper
1 TBSP. chopped Italian parsley leaves
Rinse the scallops with cold water and remove the tough ligament from the side of the scallops. Pat dry with paper towels.
Heat a skillet (cast-iron preferred) on medium-to-high heat.
Add the olive oil and butter and saute the garlic (do not overcook garlic or it becomes bitter)
Add scallops and pan-sear until both surfaces turn brown.
Add white wine, cayenne pepper, salt and black pepper.
Bring to a light simmer or until the inside of the scallops are cooked through.
Serve immediately.
Mustard-Roasted Flounder
4 flounder fillets
Kosher salt, plus 1 tsp. for the sauce
Freshly ground black pepper, plus 1/2 tsp. for the sauce
2 to 3 medium shallots
1 to 2 tsp. capers
8 oz. creme fraîche
1 TBSP. water
2 TBSP. Dijon-style mustard
1 TBSP. whole-grain mustard
Preheat oven to 425-degrees.
Line a rimmed baking sheet with parchment paper, or have a baking dish ready that is large enough to hold the fish in a single layer.
Season the fillets lightly on both sides with salt and pepper.
Place fillets, skin side down on the sheet or dish.
Mince the shallots (to yield 2 TBSP.) and drain the capers.
Place shallots and capers in a medium bowl.
Add creme fraiche, water, both of the mustards, 1 tsp. of the salt and 1/2 tsp. pepper. Stir to combine.
Spoon the sauce over the fillets, making sure the fish is completely covered.
Bake for 10 to 15 minutes, until it is just barely cooked through.
Serve hot or at room temperature, with sauce from the pan (or dish) spooned over the top.
Flounder Piccata
with Spinach
1 bag boil-in-bag long-grain rice
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
4 flounder fillets
2 TBSP. all-purpose flour
2 tsp. olive oil
1/3 cup dry white wine
2 TBSP. fresh lemon juice
1 TBSP. drained capers, chopped
2 TBSP. butter
4 cups fresh baby spinach
Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl and stir in 1/4 tsp. salt and 1/8 tsp. pepper.
Sprinkle fish with remaining 1/4 tsp. salt and remaining 1/8 tsp. pepper.
Dredge fish in flour.
Heat oil in a large, nonstick skillet over medium-high heat.
Add fish to pan; and cook for 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Add wine, juice and capers to pan and cook for 1 minute.
Add butter to pan, stirring until butter melts.
Remove fish and sauce from pan and keep warm.
Wipe pan clean with a paper towel.
Add spinach to pan and saute for 1 minute or until wilted.
Place 1/2 cup rice onto each of 4 plates.
Top each serving with about 1/3 cup spinach, 1 fillet and 1 TBSP. sauce.
Cajun Shrimp Guacamole Bites
1 sweet potato, sliced in 1/4-inch slices
2 TBSP. olive oil
Salt
1lb. large raw shrimp, peel and deveined
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. sea salt
1/4 tsp. chipotle chili powder
1 TBSP. olive oil
Guacamole:
4 small avocados
1/2 cup cilantro
3 TBSP. lime juice
1 1/2 TBSP. red wine vinegar
1/2 tsp. red pepper flakes
Salt to taste
Preheat oven to 425-degrees.
Cover bottom of baking sheet with tin foil.
Add 1 TBSP. of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated.
Place the sweet potato slices on the prepared baking sheet.
Pour remaining TBSP. of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil.
Lightly season with salt.
Bake in oven for 10 minutes.
Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs.
Place back in oven and bake an additional 5 to 7 minutes.
Remove and let sit.
To prepare the guacamole, add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes and salt to a food processor or blender.
Lightly pulse until the mixture is smooth. Set aside.
To prepare the shrimp, in a small bowl, add shrimp, smoked paprika, ground cumin, sea salt and chipotle chili powder.
Toss the shrimp to coat in the seasoning blend.
Heat a large skillet to medium high heat.
Add olive oil to the pan and then place the shrimp.
Cook shrimp for 2 to 3 minutes per side.
Assemble the bites by topping each sweet potato slice with a dollop of guacamole, one shrimp and garnish with fresh cilantro.
Stir-Fried Clams in Hot Sauce
3 lbs. or more of the smallest clams you can find
2 TBSP. peanut or vegetable oil
1 TBSP. minced garlic
1 tsp. peeled and minced fresh ginger
1/2 cup chicken or fish stock, wine or water
1 TBSP. dry sherry
1 TBSP. soy sauce
1 tsp. chili-garlic paste or to taste
Black pepper to taste
Minced cilantro
2 cups rice, cooked
Rinse the clams in several changes of water, until the water runs clear; drain.
Prepare rice.
In a wok or large, deep pot, heat the oil over medium-high heat.
When the oil shimmers, add the garlic and ginger and stir for 30 seconds.
Add the clams, raise the heat to high and stir.
Add the stock; cook stirring occasionally, until the clams begin to open, 3 to 5 minutes.
Add the sherry, soy sauce, chili-garlic paste and black pepper.
Lower heat to medium and continue to stir until almost all of the clams are open, a few minutes more. The clams that do not open can be opened at the table with a knife.
Serve immediately over rice.
Serves 4.
Spicy Soy Baked Flounder in Foil
4 flounder fillets
1 TBSP. soy sauce
2 tsp. garlic paste
1 tsp. chili paste
1 TBSP. rice wine
1 tsp. cilantro paste
1 tsp. lemongrass paste
Scallions, diced small, for garnish
Preheat oven to 350-degrees.
Line a baking sheet with foil, place flounder fillets on foil.
In a small bowl, mix soy sauce and herb pastes well with rice wine.
Drizzle over fish fillets, fold foil to make a pouch.
Bake for 15 minutes, until fish is opaque.
Serve immediately, top with diced scallions.
Serves 4.
Chipotle Shrimp Tostadas
1 tsp. vegetable oil, plus more for frying
4 corn tortillas
Salt
24 large shelled and deveined shrimp
1 tsp. chipotle chili powder
4 cups shredded cabbage or coleslaw mix
1 medium tomato, seeded, cut in 1/4-inch dice
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 tsp. fresh lime juice
1 avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaves
Lime wedges, for serving
In a medium deep skillet, heat 1/4-inch of vegetable oil until hot.
Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
Drain on paper towels and sprinkle with salt.
Preheat a grill pan.
In a medium bowl, toss the shrimp with 1 tsp. of vegetable oil and the chipotle chili powder.
Season the shrimp with salt.
Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice; season with salt.
Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
Serve with lime wedges.
Serves 4.
Roasted Tuna with Herbs and Yogurt
2 1/2 lb. tuna fillet
Salt and pepper
1 TBSP. extra-virgin olive oil
2 tsp. dried oregano, crushed
1 lemon
1 cup plain greek yogurt (not fat-free)
1/2 English cucumber, finely chopped
3 TBSP. minced shallots
2 TBSP. chopped Italian parsley
2 TBSP. chopped mint leaves
2 TBSP. chopped fresh dillweed
2 TBSP. chopped fresh basil
1/2 tsp. salt
1/4 tsp. black pepper
Pinch crushed red pepper
Preheat oven to 325-degrees.
Line a shallow baking pan with parchment.
Place tuna in prepared pan.
Sprinkle with salt and pepper.
Drizzle with olive oil; rub into tuna.
Sprinkle with oregano.
Roast 25 to 30 minutes or until fish flakes easily when tested in the center with a fork.
Remove zest from lemon; set aside.
Halve lemon; squeeze over tuna.
Top tuna with some of the yogurt; sprinkle with lemon zest and remaining ingredients.
Drizzle with olive oil and pass with remaining yogurt.
Serve chilled or at room temperature.
Serves 10.
