Article by Mama Jock
Cheesy Baked Shrimp Scampi Dip
submitted by Ed Moro
2 TBSP. butter
4 cloves garlic, minced
1/4 cup dry white wine
1/4 cup fresh lemon juice
2 TBSP. freshly chopped parsley, plus more for garnish
1/2 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 cup ricotta
1 cup shredded white Cheddar cheese
1/4 cup freshly grated Parmesan
Fresh parsley, for garnish
Sliced baguette, for serving
Preheat oven to 350-degrees.
Melt butter in a large skillet over medium heat.
Add garlic and cook until fragrant, 1 to 2 minutes.
Add white wine, lemon juice, parsley and shrimp.
Season with salt and pepper.
Cook until shrimp is no longer opaque and wine is reduced, 5 to 7 minutes.
Transfer ingredients to a cutting board and finely chop shrimp.
Add ingredients to a large bowl, along with ricotta, cheddar cheese and Parmesan cheese.
Stir to combine.
Transfer to a baking dish and bake until warm and bubbly, 15 minutes. (Broil for 3 minutes if you prefer a darker top.)
Garnish with parsley and serve with bread.
Tuna With Citrus Pesto
submitted by Bea Doherty
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
2 cloves garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Yellowfin Tuna
4 tuna steaks
Extra-virgin olive oil
Salt and freshly ground black pepper
Blend the basil, pine nuts, garlic, zests, juices, salt and pepper in a food processor until the mixture is finely chopped.
With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
Transfer to a bowl and stir in the Parmesan cheese.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Brush both sides of the tuna fillets with olive oil and season with salt and pepper.
Grill the tuna about 3 to 4 minutes on each side for a 1-inch thick fillet.
Transfer the grilled tuna to serving plates and top with the citrus pesto.
Serve.
Easy Chimichurri Shrimp
submitted by Bill Regine
1 lb. medium shrimp, peeled and deveined
2 TBSP. olive oil
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper, to taste
Chimichurri Sauce
1 cup parsley leaves, stems removed
1 cup cilantro leaves, stems removed
1 shallot, chopped
1 jalapeno, chopped
4 cloves garlic, peeled
2 TBSP. fresh oregano
1/2 tsp. crushed red pepper flakes
1/2 cup red wine vinegar
Juice of 1 lime
Kosher salt
Freshly ground black pepper, to taste
1/2 cup olive oil
To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor.
Season with salt and pepper, to taste.
With the motor running, add olive oil in a slow stream until emulsified. Set aside.
Preheat oven to 400-degrees.
Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet.
Add olive oil and garlic.
Season with salt and pepper, to taste.
Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
Serve immediately with chimichurri sauce.
Crispy Fish and Chips
submitted by Sandy Pulsifer
1/2 cup plain Greek yogurt
1/4 cup sliced green onions
2 tsp. lime juice
1 tsp. kosher salt
1/2 tsp. black pepper
3 cups packaged coleslaw mix
1 lb. sweet potatoes, cut into 1/2-inch wedges
2 TBSP. olive oil
1 tsp. chili powder
4 flounder fillets, 1-inch thick
1 egg, beaten
1 TBSP. water
2 1/2 cups corn cereal or cornflakes, crushed
Preheat oven to 400 degrees.
Stir together yogurt, green onions, lime juice 1/2 tsp. salt and 1/4 tsp. of pepper in a bowl.
Stir in coleslaw, cover and chill.
Line a 10x15-inch baking pan with foil and coat with cooking spray.
Arrange sweet potatoes on pan and drizzle with 1 TBSP. oil.
Sprinkle with chili powder and 1/4 tsp. salt.
Toss to coat.
Bake until tender and browned, 20 to 25 minutes.
Rinse fish and pat dry.
Stir together egg and water in a shallow dish.
Mix together cereal, remaining 1/4 tsp. salt and 1/4 tsp. pepper in another shallow dish.
Dip each fillet in egg mixture, then in the cereal, turning to coat.
Heat remaining 1 TBSP. oil in an oven proof skillet over medium high heat.
Add fish and cook until just golden.
Turn fish and transfer skillet to oven.
Bake 15 minutes.
Serve with sweet potatoes and slaw.
Serves 4.
Flounder with Beans and Spinach
2 TBSP. olive oil
1 tsp. minced garlic
4 flounder fillets
1 3/4 cups chicken broth
2 TBSP. lemon juice
Small bag fresh spinach
1 can (15 oz.) Great Northern beans, rinsed and drained
Generous dash of crushed red pepper
Stir 1 TBSP. of the oil and garlic in a shallow dish.
Add the fish; turn to coat.
Heat the remaining oil in a 10 inch skillet over medium-high heat.
Add the fish and cook for 4 minutes, turning halfway through cooking.
Remove fish with a spatula.
Stir the stock and lemon juice into the skillet.
Heat to a boil.
Add the spinach, beans and red pepper.
Return fish to the skillet.
Reduce the heat to low.
Cover and cook for 2 minutes or until fish flakes easily when tested with a fork and mixture is hot and bubbling.
Serves 4.
Steamed Mussels with Fennel
8 TBSP. unsalted butter, softened
7 garlic cloves, minced
1/4 cup minced fresh tarragon
Salt and pepper
1 (12-inch) baguette, cut into 12 slices
1 fennel bulb, stalks discarded and bulb quartered, cored and chopped
1 1/2 cups dry white wine
4 lbs. mussels, scrubbed and debearded
Adjust oven rack to be 4-inches from broiler element and heat broiler.
Combine butter, garlic, 2 TBSP. tarragon and 1/2 tsp. each salt and pepper in a bowl.
Spread 5 TBSP. butter mixture on 1 side of baguette slices.
Place slices, buttered side up on rimmed baking sheet.
Melt 1 TBSP. butter mixture in a dutch oven over medium heat and cook until garlic is fragrant, about 30 seconds.
Add fennel, cover and cook until softened.
Stir in wine and 1/2 tsp. salt.
Bring to simmer and cook uncovered 3 minutes.
Add mussels to pot, cover and cook until mussels open, 4 to 6 minutes, stirring twice.
Remove pot from heat and transfer mussels to serving bowls using slotted spoon, leaving accumulated mussel broth in pot.
Broil baguette slices until lightly browned, about 1 minute per side.
Stir remaining 2 TBSP. butter mixture and remaining 2 TBSP. of tarragon into broth.
Season with salt and pepper to taste.
Pour broth over mussels and serve with toasted baguette slices.
Serves 4.
Clams Oreganata
24 clams, scrubbed
Topping
1 cup bread crumbs
2 tsp. minced garlic
1/4 cup fresh chopped parsley
1 TBSP. crumbled dried oregano
1 tsp. fresh thyme leaves
3 TBSP. freshly grated Parmesan
3 TBSP. olive oil
1 TBSP. fresh lemon juice
Coarse salt and white pepper
Pour enough coarse salt onto a baking sheet to make a bed for the clams.
Shuck the clams over a bowl and reserve the juice.
Leave clams in the bottom shells, but run your knife under the clams to release them.
Set the clams on the baking sheet as you shuck them.
Refrigerate until you are ready to serve.
Make topping by combining the topping ingredients with 1/4 cup of the reserved clam juice.
Season with salt and pepper. Mix well.
Cover and refrigerate.
Heat oven to 400-degrees.
Top each clam with a generous TBSP. of the topping and bake for 8 minutes.
Let the clams cool for a few minutes before serving.
Makes 24 pieces.
Crunchy Flounder Fingers
1 (6 oz.) box Stove Top type corn bread stuffing mix
1 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. zucchini, ends trimmed
2 eggs beaten
1 1/2 lbs. flounder fillets, cut into finger strips
Cooking spray
1/2 bottled ranch dressing
1/4 cup mayonnaise
1 TBSP. sweet pickle relish
Pinch of cayenne
Preheat oven to 400 degrees.
Rinse the flounder fillets and pat dry with paper towels.
Cut each fillet in half lengthwise to make the fingers. The flounder fingers should all be about the same size.
Pulse stuffing in a food processor until coarsely chopped.
Spread on plate.
Mix flour, salt and pepper.
Cut the zucchini into long thin wedges.
Rinse and drain zucchini wedges.
Dip zucchini into flour mixture, then egg, then corn bread crumbs.
Place on nonstick baking pan.
Repeat with fish.
Lightly coat zucchini and fish with cooking spray.
Bake 15 minutes.
Turn pieces, coat with cooking spray and bake until golden.
Combine remaining ingredients.
Serve with fish and zucchini.
Serves 4.
