You are currently browsing the tag archive for the ‘seafood’ tag.
Just as necessity is the mother of invention, sometimes an empty fridge is the mother of inspiration. We’ve been out of town for a week, and after being home for 2 days, we haven’t made it to the grocery store, so the shelves were pretty bare. As a last-ditch attempt to avoid shopping, I pulled some goat cheese, pesto, and shrimp out of the freezer and came up with one of the finest meals we’ve had recently.
- 5 oz log of goat cheese
- 1/4 cup pesto
- 1 lb shrimp, peeled & deveined
- 3/4 lb pasta (we used girandole [big spirals], but anything short with some texture to hold the sauce would work)
- salt & white pepper to taste
- olive oil to sauté
Cook the pasta. While it cooks, sauté the shrimp in olive oil over medium heat and season with salt & freshly ground white pepper. When the shrimp is done, reduce the heat to low and add the pesto and goat cheese. Stir until the goat cheese is melted. Turn off the heat and toss in the pasta. Enjoy.
- 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/
Grilled Tuna Steaks with Tomato-Pepper Sauce
• 1 red onion, coarsely chopped
• 3 cloves garlic, minced
• 1 Tbs extra-virgin olive oil
• 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.
- 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.
- 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.
- 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
- 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.