Article by Christine Budd
Garlic Butter White Wine Shrimp Linguine
Ingredients:
4 tablespoons butter, divided
4 cloves garlic, minced, divided
4 cups chicken or vegetable broth
2 cups water
1 lb. linguine
1 1/2 lb. jumbo raw shrimp
3/4 cup dry white wine
1/4 cup minced fresh sage
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 lemon
Salt and Pepper to taste
Directions:
One-Pot Pasta:
Heat 2 tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain – there should be some liquid left in the pan to help coat the noodles.
Cook the Shrimp:
While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.
Build That Garlic Herb Flavor:
Add the garlic, sage and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.
Add the shrimp, whipping cream, parmesan and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt and pepper.
Delmarva Seafood Stew
Ingredients:
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups chicken stock or low-sodium broth
1 cup bottled clam juice
1 cup drained, diced tomatoes (from a 15-ounce can)
2 thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
Salt and freshly ground pepper
2 dozen littleneck clams, scrubbed
3/4 pound skinless snapper fillets, cut into 2-inch pieces
1/2 pound shelled and deveined medium shrimp
2 tablespoons unsalted butter
2 tablespoons coarsely chopped flat-leaf parsley
Sourdough toast, for serving
Directions:
In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.
Flounder with Prosciutto, Sage & Lemon
Ingredients:
2 flounder fillets
1 shallot, very thinly sliced
1 tablespoon extra-virgin olive oil
The juice from ½ a lemon
A few big scrapings of nutmeg
Black pepper
Salt
6 beautiful fresh sage leaves
2 very thin slices prosciutto
2 tablespoons unsalted butter
Directions:
Preheat the oven to 450 degrees.
In a small bowl, mix the lemon juice with a tablespoon of olive oil. Season it with the nutmeg, black pepper, and salt (go light on the salt since the prosciutto is salty). Lay the flounder fillets skin side down in a small baking dish. Pour the lemon oil over them. Scatter the shallots on top. Place three sage leaves on each fillet and cover the fillets with the prosciutto. Dot the top with butter and bake until the prosciutto is lightly crisped and the flounder is just tender (mine took about 6 minutes, but judge the time by the thickness of your fish). Serve right away.
Maryland Crab Cakes with No Breadcrumbs
Ingredients:
16 oz fresh jumbo lump Maryland crab meat
¼ tsp Worcestershire sauce
2 egg yolks
¼ tsp salt
¼ tsp Old Bay seasoning
¼ tsp ground mustard
4 saltine crackers crumbled
4 tbsp mayonnaise
½ tsp lemon zest
2 tbsp butter
Directions:
Mix all ingredients except butter together in a bowl then form in 4 individual patties, tightly packed and pressed flat to about 1” thick.
Lightly brown for 5 minutes on each side in a buttered pan over medium heat.
Serve hot on a bun with arugula or butter lettuce.
Steamed Mussels with White Wine Broth
Ingredients:
2 pounds mussels, cleaned
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup low-sodium chicken stock
1/2 cup dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving
Directions:
Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
How to Clean Mussels:
How to Clean Mussels: Look through the mussels. If you find any cracked, chipped, or open mussels, discard them. Most mussels will have a “beard,”which is just the fibers that emerge from the mussel shell. It’s best to remove this. To remove it, hold a mussel in one hand using a dry towel. Pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but will eventually come out. Finally, use a firm brush to remove extra sand and the odd barnacle. Rinse the cleaned mussels under cold water, and then move on to cooking them.
Swordfish Spiedini
Ingredients:
2 tablespoons olive oil
1-2 tsp herbes de provence
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 1/2 lbs swordfish steaks, trimmed and cut into 1-inch pieces
6 slices pancetta, thin slices
6 skewers (metal or wooden, but soak the wooden for 30 minutes in water)
Directions:
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
In a large bowl, whisk the oil, herbes de provence, salt and pepper to blend.
Add the swordfish cubes and toss to coat.
Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade. §
