Article by Mama Jock
Lemon-Herb Grilled Shrimp
1 1/2 lbs. large unpeeled shrimp
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 TBSP. minced garlic
1 TBSP. chopped fresh rosemary
1 TBSP. chopped fresh thyme
Salt and pepper
Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp.
Devein shrimp, leaving shells on.
In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 tsp. salt, and 1/2 tsp. pepper.
Reserve 6 TBSP. lemon mixture for serving.
Place shrimp and remaining lemon mixture in a resealable plastic bag and shake to coat shrimp.
Refrigerate 1 hr.
Heat and oil grill to high.
Remove shrimp from marinade, wiping off excess.
Grill until opaque, 2 to 3 minutes per side.
Serve shrimp drizzled with reserved lemon mixture.
Serves 4.
Creamy Crab, Spinach & Artichoke Dip
2 cans artichoke hearts, in water
1 can water chestnuts, chopped
1 pkg. frozen spinach
3 cloves garlic, chopped
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 TBSP. parsley
1 TBSP. lemon juice
1 1/2 cups mayonnaise
1 to 2 cups of crab
Dash or salt and pepper
Preheat oven to 350 degrees.
Chop artichoke hearts, garlic, water chestnuts and crab into a large bowl.
Defrost spinach and drain very well.
Chop again and add to bowl.
Add the cheese, parsley, lemon juice and mayonnaise.
Add salt and pepper to taste.
Mix together and place into an oven safe dish, preferably a glass pie dish; top with more cheese if desired.
Bake for 20 to 30 minutes.
Grilled Tuna
4 to 6 tuna fillets
1 large onion, sliced
1 bottle of Italian salad dressing
Preheat grill; wait until briquettes are pure white before placing tuna.
Spray grill with cooking spray.
Pour the bottle of Italian dressing over tuna and onion.
Marinate for 10 minutes on each side.
Place tuna on grill, avoid pieces touching.
Brush on marinade throughout cooking.
Grill until well seared on one side; turn, baste, and cook until opaque throughout.
Place pieces back in marinade until serving time.
Serves 4 to 6.
Crab Cakes with Lemon Dill Sauce
3 TBSP. butter, divided
1 green onion, finely chopped
2 TBSP. finely chopped red bell pepper
1 clove garlic, minced
3 TBSP. heavy cream
1 TBSP. Dijon mustard
Cayenne pepper
1 cup bread crumbs, divided
1 large egg
1/2 tsp. minced fresh parsley
1 lb. crabmeat
1/4 cup grated Parmesan cheese
2 TBSP. vegetable oil
Lemon Dill Sauce
Melt 1 TBSP. butter in a heavy skillet over medium heat.
Add onion, bell pepper and garlic; cook 3 minutes. Add cream, mustard and cayenne to taste and mix well.
Add 1/2 cup of bread crumbs, egg and parsley, mixing well.
Gently fold in crabmeat.
Form mixture into 8, 1/2 in. patties.
Combine remaining 1/2 cup breadcrumbs and Parmesan in a bowl; pat this topping onto both sides of patties.
Refrigerate 2 hrs.
Combine oil and remaining 2 TBSP. of butter in skillet.
Cook patties in hot oil-butter mixture for about 3 minutes per side or bake in oven at 400 degrees for 7 to 10 minutes, turning once.
Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 TBSP. chopped fresh dill
1 TBSP. minced fresh parsley
1 TBSP. grated lemon zest
2 tsp. fresh lemon juice
1 small garlic clove, minced
In a small bowl, combine all ingredients; stir well.
Refrigerate until chilled.
Serves 4.
If you would like to submit your favorite seafood recipe for possible publication in “The Galley” you can email it to [email protected] or mail it to Coastal Fisherman Recipes, 12748 Sunset Avenue, Ocean City, MD 21842.
