Article by Mama Jock
Shrimp Tostada Bites
For the shrimp:
1/3 cup extra-virgin olive oil
1/4 cup lime juice
2 TBSP. honey
4 cloves garlic, minced
1 tsp. paprika
1 tsp. cayenne pepper
Kosher salt
1 lb. shrimp, peeled and deveined, tails discarded
For the guacamole:
2 avocados
2 TBSP. lime juice
1/2 red onion, finely minced
1/2 jalapeno, finely chopped
2 TBSP. finely chopped cilantro, plus more for garnish
1 bag corn chips for serving
In a large bowl, combine oil, lime juice, honey, garlic, paprika and cayenne.
Season with salt.
Add shrimp and toss until fully coated.
Cover and let marinate in the refrigerator for 30 minutes to an hour.
In a large skillet over medium heat, cook the shrimp until pink and completely opaque.
Remove from heat.
In a medium bowl, mash avocados.
Add lime juice, red onion, jalapeno and cilantro and stir to combine.
Season with salt.
Build the tostadas by placing a tablespoon-sized dollop of guacamole on each chip.
Top with one shrimp and garnish with more cilantro.
Serve.
Crab Appetizer Napoleons
1/2 package Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 package cream cheese
1 TBSP. milk
1 TBSP. prepared horseradish
1/4 tsp. ground black pepper
1 lb. crabmeat
4 green onions
1/2 cup sliced almonds
paprika
Heat the oven to 400 degrees.
Unfold the pastry sheet on a lightly floured surface.
Cut the pastry sheet into 12 (2-inch) circles.
Place the pastry circles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown.
Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.
Split each pastry into 2 layers, making 24 in all.
Stir the cream cheese in a medium bowl until smooth.
Stir in the milk, horseradish, black pepper and crabmeat.
Spread the crabmeat mixture on 12 bottom pastry layers.
Top with the onions, almonds and top pastry layers.
Sprinkle with the paprika.
Serve.
Shrimp Scampi Flatbread
2 1/2 TBSP. extra-virgin olive oil, divided
2 TBSP. butter
5 cloves garlic, minced
Pinch crushed red pepper flakes, plus more for garnish
1 1/2 lbs. large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
Juice and zest of 1 lemon
1 large store-bought flatbread
2 cups. shredded mozzarella cheese
Chopped fresh parsley, for garnish
Preheat oven to 400-degrees.
In a large skillet over medium-high heat, add 2 TBSP oil and butter.
Add garlic and cook until fragrant, 1 minute.
Add red pepper flakes and continue to cook, 1 minute more.
Add shrimp and season with salt and pepper.
Sear 2 minutes per side.
Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.
Place flatbread on a baking sheet and brush with remaining 1/2 TBSP oil.
Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture.
Top with remaining mozzarella and bake until cheese is melted and flatbread is golden, 12 to 15 minutes.
Garnish with red pepper flakes, parsley, and lemon zest.
Bally's Steakhouse Jumbo Lump Crab Cake
Crab Cakes
2 TBSP. shallots
1 TBSP. red bell pepper
1 TBSP. green pepper
1 TBSP. yellow pepper
1 TBSP. parsley
1 TBSP. chives
1 TBSP. tarragon
3 egg yolks
1/4 cup prepared mayonnaise
2 TBSP. Dijon mustard
18 oz. jumbo lump crab meat
3 cups Japanese bread crumbs (panko)
Salt and pepper
Salad
3 whole heirloom tomatoes
1 whole shallot
1-inch fresh horseradish root
2 TBSP. extra virgin olive oil
1 tsp. Champagne vinegar
2 tsp. fresh herbs
Aioli
1/2 cup mayonnaise
4 tsp. garlic
1/2 fresh lemon zest
1 TBSP. whole grain mustard
1/2 tsp. paprika
Dash cayenne pepper
Dash Tabasco sauce
Dash Worcestershire sauce
Garnish
Clarified butter
Fresh lemon slices
Fresh greens
To make the cakes, combine all of the ingredients on the list up to the crab in a medium bowl.
Mix together thoroughly.
Carefully fold the crab into the mixture, avoiding breaking the lumps.
Season with salt and pepper to taste.
Work up to half of the bread crumbs into the crab mixture, still being careful not to break up the crab, until you have achieved a stable consistency that will hold a shape.
Form four balls from the mixture.
Press each ball into the remaining bread crumbs and pat into a cake shape.
Reserve the cakes on waxed or parchment paper, wrap and place in the refrigerator.
For the salad, remove the cores from the tomatoes and dice evenly, reserving as much juice as possible with the tomatoes in a medium bowl.
Slice the shallot as thinly as possible across the grain, creating paper-thin rings.
Add shallots to the tomatoes.
Grate fresh horseradish onto the tomatoes to your taste preference.
Add the oil, vinegar and herbs. Blend the salad together.
Allow the salad to rest in the refrigerator for an hour before serving.
Finish with salt and pepper before serving.
For the aioli, place all ingredients together in a small bowl.
Stir with a whisk until a smooth, even consistency is reached. Reserve.
Finish the dish by heating a large sauté pan over medium heat until a drop of water will just sizzle on the surface for 5 or 6 seconds before evaporating. If it disappears right away, the pan is too hot and the cakes will burn.
Add clarified butter to the pan.
Place cakes in skillet and allow to cook for 4 to 5 minutes on the first side.
Using a fish spatula, carefully turn the delicate cakes over, ensuring that they have browned.
Continue cooking for 6 to 7 minutes or until heated through.
In a large bowl or rimmed plate, place a large spoonful of the tomato salad with a little of the liquid from the bowl.
Remove the crab cakes and place onto a paper towel.
Place crab cakes onto the cool tomatoes.
Top each cake with a teaspoon of the aioli and a small bunch of the fresh greens.
Garnish with the fresh lemon slices.
Serve immediately.
Crab Alfredo
12 oz. linguine
3 TBSP. butter
5 cloves garlic, minced
3 TBSP. all-purpose flour
1 cup heavy cream
1 cup low-sodium chicken broth
1 1/2 cups freshly grated Parmesan cheese, plus more for garnish
1 TBSP. Old Bay, plus more for sprinkling
Kosher salt
Freshly ground black pepper
2 TBSP. freshly chopped parsley, plus more for garnish
1 lb. lump crab meat
Juice of 1/2 lemon
In a large pot of salted boiling water, cook linguine according to package directions until al dente.
Drain and return to pot.
In a large skillet over medium heat, melt butter.
Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden.
Pour over heavy cream and chicken broth and simmer until thick, 3 minutes.
Add Parmesan and let melt, 2 minutes.
Season with Old Bay, salt and pepper.
Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined.
Garnish with Old Bay, parsley, Parmesan cheese and a squeeze with lemon.
Rustic Pasta Toss with Tuna and Tomatoes
Salt
Pepper
1 lb. campanelle or fusilli pasta
2 medium zucchini
1 medium yellow squash
1 pt. cherry or grape tomatoes
1/4 cup pitted kalamata olives
1/4 cup fresh flat-leaf parsley leaves
3 TBSP. red wine vinegar
1/4 cup extra-virgin olive oil
4 cloves garlic
1 1/2 lb. fresh tuna
Heat large covered saucepot of salted water to boiling on high.
Add pasta and cook according to directions.
Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise.
Slice tomatoes in half.
Slice olives and finely chop parsley.
In large bowl, whisk vinegar, oil, garlic, 1/4 tsp. salt and 1/8 tsp. freshly ground black pepper.
Stir in tomatoes.
Drain pasta well.
Add to tomato mixture along with tuna, zucchini, squash, olives and parsley.
Toss until well mixed.
Broiled Striped Bass with Ginger-Scallion Oil
4 scallions, thinly sliced
2 TBSP. minced fresh ginger
4 garlic cloves, minced
Pinch of crushed red pepper
1/4 cup vegetable oil
2 TBSP. fresh lemon juice
1 tsp. soy sauce
1 tsp. kosher salt
4 striped bass fillets
Stir-Fried Asparagus
In a bowl, combine the scallions, ginger, garlic and red pepper.
In a saucepan, heat the oil until shimmering.
Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce and salt.
Preheat the broiler.
Brush the fillets on both sides with some of the scallion oil.
Arrange fillets on a broiler pan skinned side down and broil until just cooked through, about 5 minutes.
Transfer the fillets to plates and spoon some scallion oil on top.
Serve with the stir-fried asparagus.
