Garlic Shrimp

Garlic Shrimp

Originally uploaded by ted_major

• 1 lb shrimp (we used 10-15 ct), peeled and deveined
• 4 large cloves garlic, minced (or more to taste . . .)
• 1 tsp smoked paprika
• 1 tsp crushed red pepper
• 3 oz cognac
• 1/4 cup EVOO
• 3 tsp chopped fresh parsley
• juice of 1 lemon

In a large skillet, heat olive oil over medium heat. Add garlic and red pepper and saute until the garlic turns golden. Raise the heat to high and add the shrimp, lemon juice, cognac, and paprika. Saute until the shrimp are pink. Remove from heat and sprinkle with parsley. Serve with fresh bread/

Tuna with Tomato-Pepper Sauce

Tuna with Tomato-Pepper Sauce

Originally uploaded by ted_major

Grilled Tuna Steaks with Tomato-Pepper Sauce

• 1 red onion, coarsely chopped
• 3 cloves garlic, minced
• 1 Tbs extra-virgin olive oil
• Salt
• 1 lb. tomatoes, coarsely chopped
• 1 orange bell pepper, chopped
• 1 Tbs capers, drained
• 1 tsp dried thyme
• 1 bay leaf
• Pinch cayenne pepper
• 2 Tuna steaks
• Olive oil to coat tuna

Preheat grill to high heat.

Sautee onion and garlic in olive oil over medium-high heat, sprinkling lightly with salt. While onion and garlic sautee, lightly salt tuna steaks and let rest. When onion and garlic are soft and translucent, add tomatoes, pepper, capers, thyme, bay leaf, and cayenne. When sauce comes to a boil, reduce heat and let simmer.

Coat tuna with olive oil, the grill over high heat, searing the outside, but being careful not to overcook (it won’t take long! A couple minutes per side should do it.)

Plate tuna and spoon with sauce. Serve with a light salad and fresh bread.

Pork and Clam Stew

I haven’t made this one yet, but it looks tasty, and the video instructions are entertaining:

Oddcast Cooking Course

Thanks to The Invisible Workshop for the photo and link.

Shrimp with Corn and Basil

• 2 lbs shrimp, peeled and deveined
• 2 cups frozen silver queen corn
• 2 Tbs. EVOO
• 1 clove garlic, crushed
• 1/4 cup chopped fresh basil
• 1/2 tsp. smoked paprika
• salt, to taste

Heat olive oil in a large skillet over medium high heat. Add garlic and sautee briefly,  then add shrimp. When shrimp are nearly done, add remaining ingredients and cook until done.

Serve over bowtie or other pasta of your choice.

Slow-Roasted Grouper

• 2 6-8 oz grouper filets
• 2 Tbs olive oil
• 1/4 cup white wine
• 1 clove garlic, crushed
• 1/4 cup fresh oregano, chopped
• sea salt, to taste

Preheat oven to 275F. In an ovenproof dish, combine oil, garlic, oregano, and wine. Add grouper and spoon mixture over the fish. Salt to taste.

Bake 20-25 minutes or until opaque.

Fish Tacos

• 1 large mackerel fillet (thanks Scott!), cubed (Mahi also works well)
• Oil for sauteeing
• 1 avocado, sliced
• Shredded cabbage
• corn tortillas
• Queso blanco, grated
• Salsa of choice (we used Mrs. Renfro’s Chipotle-Corn

Spice Mix:

• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp. smoked paprika

Toss fish with spice rub and saute over medium heat. (Don’t overcook)

Heat tortillas, and assemble tacos in whatever order you deem appropriate.