Article by Mama Jock
Garlic Shrimp with Angel Hair
12 oz. angel hair pasta
2 TBSP olive oil
2 1/2 TBSP unsalted butter
2 clove garlic
1 lb. large shrimp, peeled and deveined
1 TBSP lemon zest, grated
1/4 tsp. crushed red pepper
Kosher salt
1/4 cup fresh lemon juice
1/2 cup fresh flat-leaf parsley
Cook the pasta according to package directions.
Reserve 1 cup of the pasta water.
Drain the pasta and return it to the pot.
Heat the oil and 2 TBSP butter in a large skillet over medium heat.
Add the garlic and cook, stirring, for 1 minute.
Add the shrimp, lemon zest, crushed red pepper and 1/2 tsp. salt and cook, stirring occasionally and cook for 3 to 5 minutes until the shrimp are opaque throughout
Stir in the lemon juice.
Toss the pasta with the shrimp mixture, parsley, remaining 1/2 TBSP butter and 1/2 cup of the reserved pasta water (adding more if the pasta seems dry).
Serve with lemon wedges, if desired.
Creamy Tomato-Basil Pasta with Shrimp
3 cups farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked medium shrimp, peeled, deveined
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. cream cheese, cubed
2 cups grape tomatoes
1/2 cup Parmesan cheese, shredded
8 fresh basil leaves, cut into strips
Cook pasta as directed on package, omitting salt.
Heat 2 TBSP. dressing in large skillet on medium heat.
Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink.
Use slotted spoon to remove shrimp from skillet; cover to keep warm.
Discard any drippings in skillet.
Add remaining dressing, broth and seasonings to skillet; cook 2 minutes or until heated through, stirring frequently.
Add cream cheese; cook and stir 2 to 3 minutes or until melted.
Stir in tomatoes; cook 1 min.
Drain pasta and add to ingredients in skillet.
Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Serve.
Bea’s Seafood Stuffed Mushrooms
submitted by Bea Doherty
8 oz. softened cream cheese
1 egg yolk
1 TBSP Italian bread crumbs
1 green onion, chopped
1 TBSP lemon juice
1 tsp. Worcestershire sauce
1 tsp. garlic powder
1 pinch salt
1 pinch ground black pepper
1/2 lb. crab meat
1/4 lb. small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs
Preheat oven to 400 degrees.
Line a baking sheet with non-stick aluminum foil.
Place cream cheese, egg yolk, 1 TBSP bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer.
Mix until smooth and evenly blended.
Fold in the crab and shrimp.
Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat.
Place onto baking sheet stuffing-side-up once coated.
Bake until the mushrooms have softened slightly, 12 to 14 minutes.
Set oven to broil.
Broil mushrooms for a few minutes until the tops are golden and bubbly.
Serve.
Mahi Mahi in Caper Garlic Cream Sauce
4 mahi fillets
Olive oil
Salt and pepper
Caper Garlic Cream Sauce:
2 TBSP garlic, finely minced
2 TBSP capers
2 TBSP soy sauce
1 cup chicken stock
2 cups heavy cream
2 TBSP lemon juice
Coat bottom of a large skillet with olive oil and heat to almost smoking.
Salt and pepper fillets and pan sear each for 3 to 4 minutes on each side.
For sauce, combine all ingredients except lemon juice and reduce by half over medium heat.
Add lemon juice.
Plate each fillet and serve with Caper Garlic Cream Sauce.
Crabmeat Roll-Ups
1 (8 oz.) package cream cheese, softened
1/4 cup cocktail sauce
1/2 lb. crab meat, chopped
1/4 cup Swiss cheese, shredded
1/4 cup chopped green onion
4 flour tortillas
1/2 cup additional cocktail sauce for dipping
In a medium bowl, mix together the cream cheese and cocktail sauce until well blended.
Stir in crab meat, Swiss cheese and green onion.
Spread about 1/2 cup of the mixture onto each tortilla.
Roll up tightly.
Wrap each tortilla in plastic wrap and refrigerate overnight.
Slice rolls into 1/2-inch circles and arrange on a serving tray with a bowl of cocktail sauce for dipping.
Maine Seafood Stuffing
1 cup Ritz cracker, ground up
1 cup breadcrumbs
1/2 cup onion
1 lb. fresh scallops
1 cup fresh shrimp
1 cup crab meat
1/2 cup celery, sliced
1/2 cup bell pepper, orange and yellow, chopped
2 eggs
3/4 cup butter, melted
1/4 cup white wine
1 fresh garlic clove, chopped
Salt and pepper, to taste
Cook seafood in 1 cup of boiling salted water. Cook until 3/4 done.
Strain seafood out of water.
Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
In another skillet, caramelize peppers, celery and onion.
Add vegetables to bread-Ritz mixture.
Add the eggs and melted butter.
Stir in seafood and 1/4 cup of white wine. Cover, and let stand 15 minutes.
Orzo with Shrimp and Roasted Asparagus
1/2 lb. orzo pasta
1 lb. asparagus, ends trimmed, cut into thirds
1 lb. medium shrimp
1/2 of a red onion, finely chopped
3 cloves garlic, minced
2 TBSP olive oil, divided
1/2 cup white wine
32 oz. chicken broth
Juice of a lemon
2 oz. cream cheese
Parmesan cheese, grated
Chopped flat-leaf parsley
Salt and pepper to taste
Heat oven at 400-degrees.
Drizzle asparagus pieces with 1 TBSP olive oil, salt and pepper.
Roast in the oven for 15 minutes. Set aside.
In a pot, heat remaining TBSP of olive oil.
Add onion and cook until softened and translucent.
Add garlic. Cook and stir for 30 seconds.
Stir in orzo and cook for a few minutes more, until orzo is lightly browned and fragrant.
Add white wine.
With a wooden spoon, scrape the bottom of the pan to release any browned bits.
Cook until wine is reduced.
Pour enough chicken broth to fully immerse all the ingredients, plus one inch.
Cook on high until boiling, then lower heat to simmer, stirring occasionally.
Keep adding chicken broth as the orzo soaks in the liquid, while stirring, for approximately 15 minutes, until pasta is al dente.
When there are about 3 minutes of cooking time left, stir in the shrimp.
Add salt and pepper to taste, cream cheese, and lemon juice, stirring until cheese has melted and orzo is creamy.
Remove from heat and stir in reserved asparagus pieces.
Top with Parmesan cheese and parsley.
Serve.
Spaghetti with Lobster and Chiles
1 lobsters (1 lb. each), each cut into 8 pieces
1 1/2 lbs. spaghetti
6 TBSP extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
2 oz. assorted chiles (such as habanero, jalapeno, serrano, or banana), seeded and minced
1 1/2 cups tomato sauce
10 mint leaves, thinly sliced crosswise
Bring a large pot of salted water to a boil over high heat.
Cook lobster, excluding the tail pieces, for 5 minutes.
Using a slotted spoon, remove from water.
Reserve 1/4 cup cooking water. Set aside.
Bring another large pot of salted water to a boil.
Add spaghetti and cook, stirring occasionally, according to package directions.
Drain spaghetti, reserving 1 cup of cooking water. Set aside.
In a large saute pan, heat 4 TBSP oil over medium-high heat.
Add lobster tails and cook for 4 minutes.
Reduce heat to medium-low.
Add garlic and chiles. Cook for 3 minutes.
Add reserved lobster.
Add tomato sauce and cook until heated through.
Add pasta and remaining 2 TBSP oil along with reserved cooking water, if necessary.
Toss to combine.
Garnish with mint.
Serve.
Penne with Tuna and Red Onion
Coarse salt
Ground pepper
1 lb. penne or other short tubular pasta
2 tsp. olive oil
1 large red onion, chopped
3 garlic cloves, thinly sliced
1 cup half-and-half
3 anchovy fillets, mashed (optional)
2 cans (6 oz. each) tuna packed in oil, drained
3/4 cup fresh parsley, chopped
2 TBSP capers, drained
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
Drain, reserving 1/2 cup pasta water.
Return pasta to pot.
In a large nonstick skillet, heat oil over medium-low heat.
Add onion and garlic.
Season with salt and pepper.
Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes.
Add half-and-half and anchovies (if using).
Raise heat to high, and boil for 2 minutes.
Pour mixture over pasta.
Add tuna, parsley, capers and reserved pasta water. Toss to combine.
Season with salt and pepper, as desired.
Serve.
If you have a favorite seafood recipe that you would like to share with fellow readers of the Coastal Fisherman, you can email them to [email protected] or mail them to the Coastal Fisherman, 12748 Sunset Avenue, Ocean City, MD 21842
