Article by Mama Jock
Grilled Shrimp Bruschetta
1/4 TBSP extra virgin olive oil
3 vine-ripened tomatoes chopped
1 small white onion minced
1 TBSP chopped basil
2 tsp. red wine vinegar
10 shrimp peeled and deveined
Salt
Pepper
5 slices Italian bread lightly toasted
In a small mixing bowl, blend together olive oil, tomatoes, onion, basil and vinegar.
Prepare grill for medium high heat.
Season shrimp liberally with salt and pepper.
Grill shrimp for approximately 5 minutes per side until lightly pink.
Remove shrimp from grill and roughly chop.
Add shrimp to the tomato, onion and basil mix and top toasted bread with even portions of the mixture.
Serve.
Oyster-Corn Chowder
3 slice bacon
1 medium onion
1 TBSP all-purpose flour
1/4 tsp. ground black pepper
1 lb. potatoes
2 cup half-and-half
3/4 tsp. salt or to taste
3 bottles clam broth
1 pint shucked oysters
2 cups fresh corn kernels
Drain oysters, reserving the liquid in a bowl.
In a saucepan, cook bacon over medium heat until lightly browned.
With a slotted spoon, remove bacon and place on paper towels.
Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes.
Stir in flour and pepper until blended; cook 1 minute.
Gradually stir in clam broth until smooth.
Add potatoes; heat to boiling.
Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
Stir in half-and-half.
Stir in oyster liquid and 2 cups fresh corn kernels.
Heat just to a simmer over medium heat.
Stir in oysters and cook, stirring frequently, until oysters’ edges curl and centers are firm, 3 to 4 minutes.
Stir in bacon.
Taste for seasoning; add salt as needed.
Makes 8 cups.
Grilled Mahi Mahi With Avocado-Chile Salsa
Salsa:
1 ripe avocado, cut into 1/2-inch chunks
2 plum tomatoes, cut into 1/2-inch chunks
1 cup minced red onion
1 jalapeño pepper or serrano chile, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. kosher salt
Mahi:
1 1/2 lbs. mahi mahi, cut into 4 pieces
1 TBSP extra-virgin olive oil
1 lime, juiced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper, to taste
Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. (You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.)
In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.
Grill over coals or on a grill, or cook under a broiler for 6 to 8 minutes per side.
Top fish with salsa and serve.
Crab and Avocado Grilled Cheese
4 slices sourdough bread
2 slices Havarti cheese
1/2 avocado, pitted and sliced
1/2 lb. crab meat
2 TBSP butter, room temperature
Spread 1/2 TBSP of butter on one side of each slice of bread.
Stack buttered sides together.
Cut the Havarti slices in half and layer a 1/2 slice on top of each bread stack.
Add a few slices of avocado.
Add half of the crabmeat and the remaining Havarti cheese slices.
Place bread, buttered side down, in a fry pan over medium heat.
Cover with a lid and let cook for 3 to 4 minutes or until golden brown.
Reduce the heat to medium-low and flip sandwich to the other side. Cook for 2 to 3 minutes or until bread is toasty golden and cheese has melted.
Cut in half and serve.
Seafood Newburg
3 (1 1/2 lb.) lobsters, cooked and picked
12 large scallops, quartered
1 lb. medium shrimp, peeled and cleaned
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
Salt
Cayenne pepper
1/2 tsp. paprika
Roux:
1/4 cup butter
1/2 cup flour
Saute shrimp, scallops and lobster in butter.
Add paprika.
Move seafood to a crock pot set on low or warming dish.
Add sherry to hot sauté pan and boil hard to de-glaze the pan.
Add sherry and pan bits to seafood.
In a saucepan over medium heat, cook flour and butter and whisk until well blended and bubbly.
Slowly whisk in milk, pouring in a half cup at a time.
Add cream slowly, whisking continuously until mixture thickens. About 3 to 5 minutes. Cook longer for a thicker sauce or add water to thin it out.
Season with salt and Cayenne pepper.
Pour over warmed seafood and stir.
Serve with linguini, saltine or common crackers or toast.
Seafood Stuffed Vidalia Onions
Stuffing:
1/2 TBSP olive oil
1/2 TBSP butter
1 garlic clove, minced
1 celery rib, chopped fine
1/2 red bell pepper, chopped fine
2 oz. shrimp, chopped fine
1/4 tsp. kosher salt
1/4 tsp. Old Bay Seasoning
2 oz. lump crabmeat
2 TBSP seasoned bread crumbs, more if needed
Onions:
4 medium vidalia onions
1/2 cup chicken broth
Preheat oven to 350-degrees.
Peel the onions and cut off tops.
Using a sharp knife, score center of each onion.
Using a small spoon, scoop out center leaving the two outer layers intact to create a bowl.
Place shells into an 8-inch baking dish and set aside.
Make stuffing by heating olive oil and butter in a saute pan.
Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.
Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes.
Remove from the heat and place mixture into a bowl.
Gently stir in the crabmeat.
Add bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
Assemble stuffed onions by spooning stuffing evenly into onions (do not pack too tightly, just lightly press down into the onions).
Pour broth over and around onions.
Cover dish and bake for 45 to 50 minutes or until onions are tender.
Remove cover and continue baking for an additional 5 to 10 minutes to lightly brown the tops.
Grilled Flounder with Orange Rémoulade
3/4 cup mayonnaise
2 TBSP Dijon mustard
4 tsp. fresh orange juice
1/4 tsp. dried tarragon
2 tsp. drained capers, chopped
2 dilled gherkins, chopped
1/2 tsp. anchovy paste
1 TBSP chopped fresh parsley
Fresh-ground black pepper
4 flounder fillets steaks
1 TBSP cooking oil
1/2 tsp. salt
To make the remoulade, in a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley and 1/8 tsp. pepper.
Light the grill or heat the broiler.
Coat the flounder fillets with the cooking oil and season with the salt and 1/4 tsp. pepper.
Grill or broil the fish for 3 minutes.
Turn and cook until just done, about 4 minutes longer.
Serve the fish with the orange remoulade.
Creamy Seafood Pasta
16 oz. uncooked linguine
1 can (18.5 oz) Progresso Traditional New England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
2 TBSP olive oil
1 1/2 lbs. shrimp, uncooked, peeled and deveined
3 cups sliced fresh mushrooms
1/4 cup green onions, chopped
1/4 tsp. crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
1/2 cup shredded Parmesan cheese, if desired
In a 6-quart Dutch oven, cook linguine as directed on package.
Drain well and return to Dutch oven. Cover to keep warm.
Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium speed until mixture is smooth. Set aside.
In a 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
Stir in pepper flakes and soup mixture; cook until thoroughly heated.
Stir in parsley.
Add salt and pepper to taste.
Pour over cooked linguine in Dutch oven and toss gently to coat.
Top with Parmesan cheese.
Flounder with Corn and Littleneck Clams
4 skinless flounder fillets
1/2 cup kosher salt
2 ears of corn, shucked
1 TBSP unsalted butter
1 tsp. freshly squeezed lemon juice
Freshly ground white pepper
1/4 cup extra-virgin olive oil
Flour, for dusting
20 littleneck clams, scrubbed
2 garlic cloves, minced
2 cilantro sprigs
1 thyme sprig
1/2 cup dry white wine
1/2 tsp. smoked sweet paprika
1 TBSP chopped parsley
Crusty bread, for serving
Set the flounder fillets on a platter and entirely cover them over with the salt.
Let stand for exactly 10 minutes.
Rinse off the salt and pat dry.
Meanwhile, bring a medium saucepan of water to a boil.
Add the corn and cook for 2 minutes; drain and pat dry.
Cut the kernels off the cobs.
In a small skillet, toss the corn with the butter and lemon juice and season with white pepper.
Cook until heated through, about 1 minute.
In a large, deep nonstick skillet, heat the olive oil.
Dust the flounder fillets with flour and season with white pepper.
Add the fish to the pan, skinned side down and cook over high heat until golden, about 4 minutes.
Flip the fillets and cook over moderate heat for 1 minute.
Add the clams, garlic, cilantro and thyme and season with pepper.
Add the wine, cover and cook over moderate heat until the clams open and the fish is cooked through, about 6 minutes.
Discard the herb sprigs and any clams that do not open.
Rewarm the corn and spoon it into 4 shallow bowls. Top with the flounder fillets and sprinkle with the smoked paprika.
Spoon the clams and broth all around and garnish with the parsley.
Serve with crusty bread.
Seafood Chili
1 lb flounder fillets
1 TBSP butter
1/2 cup onion, coarsely chopped
1/2 cup celery, sliced
1/2 cup sweet green pepper, diced
2 garlic cloves, smashed
1 (19 oz.) can tomatoes
1 (14 oz.) can red kidney beans
2 TBSP cornstarch
1/4 cup water
2 TBSP parsley
1 teaspoon chili powder
3/4 tsp. salt
1/8 tsp. cayenne pepper
Cut flounder fillets into 1-inch pieces.
Saute onions, celery, green pepper and garlic in butter until tender.
Add remaining ingredients, except fish.
Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
Add fillets. Cover and simmer for 7 minutes or until fish is opaque and flakes easily.
Serve over brown rice.
