Article by Mama Jock
Lemony Shrimp Cavatappi
12 oz. cavatappi
1/4 cup butter
Juice of 2 lemons
1/4 cup freshly chopped chives
Kosher salt
1 lb. large shrimp, peeled and deveined (tails left on, if desired)
1 large lemon, sliced
In a large pot of salted boiling water, cook cavatappi according to package directions until al dente.
Drain, reserving 1/2 cup pasta water, and return to pot.
In a large skillet over medium heat, melt butter.
Add lemon juice and chives and season with salt.
Bring to a simmer.
Once simmering, add shrimp and cook until pink, 2 minutes per side.
Add cooked pasta and lemon slices to skillet.
Serve.
Crab and Shrimp Casserole
1 lb. lump crab meat
1 1/2 lbs. cooked, deveined and shelled shrimp
1 package Pepperidge Farm Herb Stuffing
1 1/2 cups mayonnaise
1 large onion, chopped
1 cup celery, finely chopped
1 bell pepper, chopped
1 jar (4 oz.) pimento, sliced
1 TBSP. Worcestershire sauce
Dash of cayenne
Chopped green onion
Chopped red pepper
Lemon pepper
Preheat oven to 220.
Mix all ingredients together.
Spoon mixture into greased baking dish.
Bake for 1 hour.
Raise heat to 350-degrees and brown top for 5 to 10 minutes.
Serve.
Potato Chip Shrimp Rolls
1 1/2 lbs. shrimp, peeled and deveined
1/3 cup mayonnaise
1 stalk celery, finely chopped
3 scallions, thinly sliced
Juice of 1 lemon
2 TBSP. chopped dill
Kosher salt
Freshly ground black pepper
1/2 tsp. Old Bay seasoning
2 TBSP. melted butter
6 long potato rolls, split open
1 cup crushed potato chips
Bring a large pot of salted water to a boil.
Add shrimp and boil until pink and cooked through, about 2-3 minutes.
Drain immediately and rinse with cold water to cool the shrimp.
Chop into bite-size pieces.
In a medium bowl, toss shrimp with mayonnaise, celery, scallions, lemon juice and dill.
Mix until thoroughly combined.
Season to taste with salt and pepper.
Brush inside of potato rolls with melted butter.
Distribute shrimp mixture evenly between rolls.
Sprinkle rolls with Old Bay seasoning and top with crushed potato chips.
Swordfish With Citrus Pesto
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
Swordfish
4 swordfish 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 swordfish fillets with olive oil and season with salt and pepper.
Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates and top with the citrus pesto.
Serve.
Orange Flounder
4 flounder fillets
1 1/2 cups orange juice
6 TBSP. butter, softened
3/4 cup panko bread crumbs
2 cloves, minced
1 1/2 tsp. grated orange zest
3/4 tsp. salt
1/4 tsp. black pepper
4 tsp. chopped fresh basil
Preheat oven to 400 degrees.
Combine fillets and orange juice in a zip-top plastic bag.
Marinate fish in refrigerator 30 minutes.
Stir together butter, bread crumbs, garlic, zest and 1/4 tsp. salt in a bowl.
Grease a large rimmed baking sheet.
Remove fillets from the marinade, shaking off excess and reserving marinade in bag.
Arrange fillets on baking sheet.
Bring reserved marinade to a boil in a sauce pan, stirring occasionally, until thickened and reduced to about 1/2 cup, about 10 minutes.
Cover and remove from heat.
Sprinkle fillets with pepper and remaining 1/2 tsp. salt.
Spread bread crumb mixture over fillets to cover evenly.
Bake in upper third of oven until fish is almost cooked through, 6 to 7 minutes.
Turn on the broiler; broil fillets about 4 inches from heat source until crumbs are golden, 20-30 seconds.
Transfer fillets to a plate and sprinkle with basil.
Serves 4.
Shrimp and Grits Casserole
2 TBSP. vegetable oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
2 cloves garlic, minced
2 cups water
2 cups chicken broth
1 tsp. salt
1/4 tsp. black pepper
1 cup old-fashioned grits
1 TBSP. flour
1 large egg
1 1/2 cups shredded sharp Cheddar cheese, divided
1 1/2 cups shredded Monterey Jack cheese with peppers, divided
2 TBSP. butter
1/2 lb. peeled and deveined large fresh shrimp, cooked and halved
Preheat oven to 350 degrees.
Spray a 2 quart baking dish with cooking spray.
In a medium skillet, heat oil over medium-high heat.
Add onions and bell peppers; cook, stirring occasionally until softened, about 4 minutes.
Add garlic; cook for 1 minute.
Remove from heat.
In a large saucepan, bring 2 cups water, broth, salt and pepper to a boil.
Gradually whisk in the grits and flour.
Reduce heat, cover and simmer, whisking until tender, 15 to 20 minutes.
Remove from heat.
In a medium bowl, whisk 1 egg and gradually whisk in 1 cup hot grits.
Whisk hot egg mixture into remaining grits.
Whisk in 1 cup each Cheddar and Monterey Jack and butter until melted.
Stir in shrimp and vegetables. Pour into prepared pan.
Sprinkle with remaining 1/2 cup each of Cheddar and Monterey Jack.
Bake until bubbly, around 25 minutes.
Let stand for 10 minutes before serving.
Serves 4-6.
Sea Bass with Clams and Potatoes
2 TBSP. plus 2 TSP. unsalted butter
1/4 lb. bacon, cut into 1/2-inch pieces
1 medium onion, diced
2 celery ribs, diced
1/2 tsp. fresh thyme leaves
3/4 lb. red-skinned potatoes, cut into matchsticks
1 cup bottled clam juice
Salt and ground white pepper
4 pieces sea bass
2 tsp. chopped parsley and dill
16 littleneck clams, scrubbed
Heat oven to 400 degrees.
Heat a large deep skillet over medium heat.
Add 2 TBSP. butter and the bacon.
Cook, stirring, until the bacon is just starting to brown.
Add the onion, celery and thyme and cook, stirring until the onion has softened.
Add the potatoes and clam juice, season with salt and pepper, stir well.
Bring to a boil.
Cover, reduce heat to low and simmer until potatoes are just tender and the juice has thickened.
Remove from heat.
Tear off 18x12 inch pieces of heavy duty aluminum foil.
Fold in thirds length-wise and reopen.
Divide the potatoes placing them into the middle of each piece of foil; making sure you divide the juice too.
Season the fish with salt and set it on the potatoes.
Sprinkle the fish with the chopped herbs and dot with the remaining 2 tsp. of butter.
Nestle 4 clams around each piece of fish and seal the packets tightly.
Set the packets on a baking sheet; bake for 12 minutes.
Open each packet carefully.
Slide the contents onto soup plates with all the juices.
If a clam has not opened wide, help it along with a knife.
Serve hot.
Serves 4.
Blackened Flounder Fish Sandwiches
1/2 cup mayonnaise
1 TBSP. Creole seasoning
1 TBSP. sweet pickle relish
2 tsp. red wine vinegar
1 tsp. chopped fresh parsley
1 tsp. hot sauce
2 TBSP. vegetable oil
1 TBSP. Old Bay blackening seasoning
4 skinless flounder fillets
Toasted French bread
Lettuce
Sliced tomato
In a small bowl, stir together mayonnaise, Creole seasoning, relish, vinegar, parsley and hot sauce until combined.
Cover and refrigerate.
In a large skillet, heat oil over medium-high heat.
Sprinkle blackening seasoning onto fish.
Cook fish, turning once, until firm to the touch, 2 to 3 minutes per side.
Spread mayonnaise onto toasted bread; top with lettuce, tomato and fish.
Serve immediately.
Serves 4.
Baked Flounder with Tomatoes and Basil
1 lb. very ripe tomatoes, cored, quartered (halved if small)
6 garlic cloves, minced
2 TBSP. extra-virgin olive oil
2 TBSP. fresh lemon juice
2 TBSP. thinly sliced fresh basil
Kosher salt
Pepper, freshly ground
4 flounder fillets
Preheat oven to 425°.
Toss first 5 ingredients in a large baking dish.
Season with salt and pepper.
Spread out in an even layer.
Bake tomato mixture for 5 minutes.
Season fish with salt and pepper.
Arrange fish in a single layer over tomato mixture.
Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.
Grilled Marlin Steaks
4 white or blue marlin steaks, about ¾-inch thick
2/3 cup pineapple juice
4 TBSP. grapeseed oil
4 TBSP. sesame oil
1 TBSP. low-sodium soy sauce
3 large clove garlic, minced
1 tsp. fresh ginger, minced
Freshly ground black pepper, to taste
Preheat grill to 500 degrees.
In a mixing bowl, combine all ingrediants (except marlin steaks). Whisk until totally combined.
Place marlin steaks in a large ziplock bag.
Pour marinade over steaks and place in refrigerator for 1 to 1 1/2 hours.
Place steaks on grill and cook for 2-3 minutes.
Flip steaks and grill for another 2 minutes.
Serve.
