Article by Mama Jock
Shrimp with Artichokes and Tomatoes
2 cups instant brown rice, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (14 oz each)quartered artichoke hearts in water, drained
1 lb. medium shrimp, peeled and deveined
1/2 cup sliced green onions
1/4 tsp. salt
1/8 tsp. ground black pepper
Lemon wedges, optional
Cook rice according to package directions.
Meanwhile, place undrained tomatoes and artichokes in 10-inch skillet.
Cook over medium-high heat 4 to 5 minutes or just until boiling.
Add shrimp; cook 2 to 3 minutes more or just until shrimp turn pink, stirring frequently.
Stir in remaining ingredients, except lemon.
Serve over rice with a squeeze of lemon juice, if desired.
Wasabi-infused Mahi Sandwiches with
Napa Slaw
1/4 cup shallots, finely minced
2 TBSP garlic, finely minced
2 TBSP ginger, finely minced
2 tsp. wasabi paste
1/2 cup seasoned rice vinegar
2 TBSP tamari
2 TBSP light brown sugar
1/4 cup toasted sesame oil, divided
4 mahi fillets
8 slices ciabatta or 4 rolls, split
2 TBSP tahini
1 1/2 cups very finely shredded Napa cabbage
1 cup red cabbage, very finely shredded
1/2 cup grated carrot
1/4 cup chopped green onions
Mayonnaise
Whisk together first 7 ingredients in a bowl.
Whisk in 2 TBSP sesame oil.
Reserve 1/2 cup marinade, and set aside.
Place fillets in a zip-top plastic bag and pour remaining marinade over fillets. Seal bag; chill 1 hour.
Remove fish and discard marinade.
Grill fish, skin side up, over medium-high heat (350° to 400-degrees) for 3 to 4 minutes.
Turn fish, and grill 3 to 4 minutes or until fish flakes easily with a fork.
Remove and discard skin.
Cover and keep warm.
Grill bread slices 3 minutes or until toasted. Set aside.
Stir together remaining 2 TBSP sesame oil and tahini.
Stir sesame oil mixture into reserved 1/2 cup marinade.
Combine Napa cabbage and next 3 ingredients in a bowl.
Pour marinade mixture over slaw; toss gently to combine.
Lightly spread one side of each bread slice with mayonnaise.
Place fish over 4 pieces of bread; top with slaw and remaining 4 pieces of bread.
Serve.
Creamy Tomato and Crab Fettuccine
1 TBSP extra-virgin olive oil
3 cloves garlic, minced
2 TBSP tomato paste
3 cups cherry tomatoes, blitzed in a food processor until smooth
1/2 cup heavy cream
5 basil leaves, torn
1/2 lb. jumbo lump crab meat
1/2 lb. fettuccine
Pinch of coarse salt and freshly ground pepper
Heat oil in a medium sauce pan over medium-high.
Add garlic and bloom for 30 seconds.
Add the tomato paste and continue to press down with the spatula, blooming for another 30 seconds.
Add the pureed tomatoes to the pot and whisk to combine.
Add basil and a pinch of salt and pepper.
Simmer for 5 minutes.
Add the heavy cream and crabmeat. Simmer for another 5 minutes.
In the meantime, bring a large pot of salted water to a boil.
Cook the fettuccine until al dente.
Drain and add fettuccine to the the sauce pot.
Stir to combine.
Serve garnished with the sliced scallions and freshly grated parmesan.
Twice Baked Potatoes With Seafood Topping
4 large baking potatoes
1/3 cup low-fat sour cream
1/3 cup low-fat buttermilk
Salt and pepper
1/3 cup light cream cheese
1/4 cup low-fat milk
1 garlic clove, minced
1 pinch nutmeg
1 pinch pepper
1/2 TBSP flour
1 TBSP low-fat mayonnaise
1 TBSP lemon juice
3 TBSP parmesan cheese, Kraft
1 green onion, sliced thin
1/4 lb. crab meat, drained
1/4 lb. shrimp, drained and rinsed
1/2 cup light cheddar cheese, finely grated
Extra parmesan cheese, for sprinkling
Wash potatoes thoroughly.
Poke potatoes with a fork until completely cooked and soft to the touch.
While they are still warm, cut them in half lengthwise.
Carefully scoop out center, leaving a shell of the skin about 1/4-inch thick.
Place the scooped out centers into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
Stuff the potato shells with the mashed potato and place in a sprayed 8-inch square casserole dish. Set aside.
In a saucepan on low heat combine flour, cream cheese, milk, garlic, salt, nutmeg and pepper.
Heat gently until cream cheese is no longer lumpy.
Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
Cover and allow to cool to room temperature.
Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
If desired, cover the dish with plastic wrap and store in the fridge overnight.
Pre-heat oven to 350-degrees.
Bake 20 to 30 minutes until heated through and topping is lightly browned.
Seafood Fritters
1 cup flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. pepper
2 large eggs
1/2 cup diced scallops (about 5 sea scallops)
1/2 cup shrimp, cooked & diced (about 6 or 7 large)
1/2 cup sliced scallion
1/4 cup chopped red onion
1/4 cup bottled clam juice
1/4 cup pale ale
1 1/2 tsp. jalapeno peppers, chopped
Vegetable oil (for frying)
Lemon wedge, for squeezing
Tartar sauce (optional)
Whisk first 4 ingredients in a large bowl.
Make a well in the center.
Add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno pepper. Stir well to blend.
Preheat oven to 250-degrees.
Pour oil into skillet to reach 1-inch and heat over medium flame.
Working in batches drop batter by heaping spoonfuls into oil and fry for about 3 minutes per side.
Remove to a paper towel lined pan and keep warm in oven.
Serve with lemon wedges and tartar sauce.
Spicy Seafood Pasta with Tomato Butter Sauce
4 TBSP butter, divided
1/4 lb. shrimp, peeled and deveined
1/4 lb. scallops
4 cloves garlic
28 oz. can whole peeled tomatoes
1/4 tsp. red pepper flakes (optional)
8 oz. fettuccine
1/2 tsp salt
Handful fresh parsley (optional)
Add 2 TBSP butter to a large skillet and place over medium heat.
Once the butter is melted and sizzling add the shrimp and scallops. Stir and cook through (3-5 minutes).
Remove the seafood from the skillet to a clean bowl and set it aside.
Mince the garlic and add it to the skillet with 2 additional TBSP butter.
Sauté the garlic in the butter and the juices from the seafood for 1 to 2 minutes, or just until it has softened and becomes very fragrant.
Add the can of whole peeled tomatoes with their juices and 1/4 tsp. red pepper flakes (optional).
Use a spatula or spoon to break the tomatoes into pieces.
Let the skillet come up to a simmer over medium heat, then turn the heat down to medium-low.
Continue to simmer, stirring occasionally for 30 minutes.
Continue to break the tomatoes into smaller bits every time you stir.
After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta.
Cook the pasta in the boiling water according to the directions until al dente. Drain the pasta in a colander.
Once the sauce is finished simmering, add 1/2 tsp. of salt. Stir to combine, taste, and adjust the salt more if needed.
Add the cooked seafood back to the skillet along with any juices that may have accumulated in the bowl.
Also add the cooked and drained pasta.
Toss the pasta and seafood in the sauce until everything is evenly coated.
Top the pasta with a handful of chopped fresh parsley, if desired.
Shrimp Scampi Bake
1 cup butter
2 TBSP Dijon mustard
1 TBSP fresh lemon juice
1 TBSP chopped garlic
1 TBSP fresh parsley, chopped
2 lbs. medium raw shrimp, shelled, deveined, with tails attached
Preheat oven to 450-degrees.
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley.
When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish.
Pour the butter mixture over the shrimp.
Bake for 12 to 15 minutes or until the shrimp are pink and opaque
Creamy Parmesan Sauce over Flounder
1 tsp. butter
2 lbs. cod fillets
3/4 cup freshly grated Parmesan cheese
1/3 cup butter, softened
1/4 cup mayonnaise
1/4 cup chopped green onion
3 TBSP lemon juice
2 tsp. dried dill weed (optional)
1/4 tsp. salt
1/4 tsp. ground black pepper
2 dashes Tabasco Sauce
Preheat oven’s broiler and set oven rack 6-inches from the heat source.
Line a baking sheet with aluminum foil and lightly coat with 1 tsp. of butter.
Lay fish in a single layer on the prepared baking sheet.
Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper and hot sauce together in a bowl.
Broil fish until it flakes easily with a fork, 7 to 8 minutes.
Gently spread Parmesan cheese mixture over fish.
Return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.
Serve.
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