Category Archives: seafood

peel & eat shrimp

Peel & Eat shrimp always takes me somewhere warm and somewhere along the beach. I spend those long Minnesota winters imagining myself eating fresh shrimp in between sips of a salty corona and white sand beneath my toes. Winter is long gone, but I have yet to see the ocean so I can only think of the next best thing.

I’ve had some amazing salt & pepper shrimp before so that is where I wanted to go with this. So flavorful that cocktail sauce isn’t even given a thought. The marinade is simply olive oil, salt & pepper and then the shrimp were grilled, making them so good and so reminiscent of the beach that I could almost feel the sand beneath my toes.

Peel & Eat Shrimp – 2 servings

  • 1 lb peel-on jumbo shrimp
  • 1 Tbsp olive oil
  • salt & pepper

Toss shrimp with olive oil and salt & pepper. Heat grill to medium-high. Place shrimp on grill and grill for about 3 minutes per side until shrimp is cooked through. Grind a little more pepper on if desired.



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Filed under appetizers, great meals, protein, Recipes, seafood, whole foods

clam linguine

Cooking with clams was new to me, but they are so simple, I’m not sure why I was so hesitant! All I needed was the motivation of a recipe and a free night to spend a little time in the kitchen.

The pasta was delicious with a bit of spice from the chiles, smoky flavor from the bacon and briny flavor from the sea. All of the flavors that I so often desire, over some chewy, whole-grain pasta.

Linguine with Clams – 2 servings

  • 2 slices bacon
  • 1 Tbsp olive oil
  •  3 cloves garlic, minced
  • 1 chile (medium heat), sliced
  • 1 lb little-neck clams
  • 1/2 cup white wine
  • 4 Tbsp parsley, chopped
  • 6 oz whole grain linguine (I used fresh)

Cook the bacon over medium heat until crisp, about 5 minutes. Remove from heat, crumble and set aside.

Add olive oil,  garlic, chile, clams and wine to pan used for bacon and cook over medium heat for about 10 minutes, until clams have opened and released juices. Remove clams and set aside.

Meanwhile cook pasta as directed, saving cooking liquid.

Add pasta, 1/2 cup reserved cooking liquid, bacon, 2 Tbsp parsley and toss until sauce has thickened. Divide pasta onto plates and top with clams and additional parsley.

Healthy Hint: Pasta is something that the taster and I can both overeat without even realizing it. An easy solution? Only making the number of servings we need! No leftovers mean no extra or bites or servings!

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Filed under bacon, great meals, herbs, pasta, Recipes, seafood, Uncategorized, whole foods, whole grains

crab salad

This cute appetizer came from the Rachael Ray Magazine and now that summer is here, (at least it feels like it) it is a perfect, light snack for warm summer nights.  And so very fitting for a Friday night on the patio! Complete with cocktail of choice of course!

Since the flavors weren’t too overpowering the crab was able to shine through, which was just what I had hoped for. I love the flavor of crab and when paying a pretty penny for it, I want to be able to taste it!

Crab Salad – adapted from Rachael Ray

  • 8 oz crab meat (I found it in the deli)
  • 2 green onions, minced (reserve some of the green tops)
  • 1 Tbsp light mayonnaise
  • 1 Tbsp cilantro, minced
  • 1 Tbsp lemon juice
  • 1 package of Crunchmaster Crackers

Combine crab, onions, mayo, cilantro and lemon juice. Top crackers with crab mixture and reserved onions.

Enjoy your weekend!

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Filed under appetizers, crackers, gluten-free, herbs, protein, Recipes, salad, seafood, Uncategorized, whole foods, whole grains

lobster mac & cheese

If you ever find yourself with some extra lobster tails lying around, I’m begging you, use them to make this. And if you don’t have any lobster tails lying around? Make it happen. It’s worth it.

When the most recent issue of Saveur arrived with a picture of a Four-cheese macaroni & cheese on the cover, I knew that my life would not be complete without a gooey, cheesy, ridiculously not-healthy, pasta dish in my future. Yes, you read that right. Not-healthy. It’s always been my feeling that sometimes life calls for white pasta, cheese and butter. All in the same meal. And I happen to think that balance is healthy.

Words can barely describe this meal, but there were many, “mmms and yumms” throughout. Rich, indulgent and so creamy and flavorful. The only healthy thing about this recipe? Cutting the size down from 8-10 servings to 2-3 servings. Oh, and just be sure to serve it alongside a large portion of vegetables.

Lobster Mac & Cheese – adapted from Saveur

  • 6 oz pasta (I used fusilli)
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk (1/2 cup skim, 1/2 cup half & half)
  • 1 cup grated fontina cheese
  • 1/4 cup mascarpone cheese
  • 2 scallions, sliced
  • 1 Tbsp brandy
  • 1 tsp tabasco
  • 2-3 oz cooked lobster meat (the taster grilled some small tails)
  • 1/4 cup chives
  • 1/4 cup grated aged cheddar

Preheat oven to 375°. Cook pasta in boiling water for about 3 minutes. Drain and set aside.

Melt butter in a saucepan over medium heat. Add flour and whisk until smooth, about a minute. Whisk in milk and cook, whisking often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from pan and stir in 3/4 cup fontina, mascarpone, brandy, Tabasco and freshly ground pepper. Add pasta and stir in half of the lobster and scallions. Transfer mixture to an 8″x8″ baking dish and sprinkle with remaining fontina and cheddar. Bake for about 30-40 minutes, until golden brown. Let cool for 10 minutes. Garnish with remaining lobster and chives.


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Filed under cheese, fats, great meals, pasta, protein, Recipes, seafood, Uncategorized, whole foods

soba noodles with shrimp & cilantro

It is not often that Food & Wine boasts a magazine filled with “healthy recipes” so when they did you can bet that I took full advantage. There was no doubt in my mind that these recipes would be anything but flavorful, and so far, they have been.

According to Thai tradition, this dish is both warming and energizing – the lime juice protects the respiratory system and cilantro helps when you’re congested. (F & W) Now I can’t say that I was left feeling energized, but I can tell you that this lively dish is one worth making. The soba noodles provide a flavorful base to shrimp, veggies and lots of cilantro. I added extra veggies like carrots and cabbage (Thanks for the idea taster!) and was so glad I did, they added more bulk and extra veggies are always a good thing in my mind!

Shrimp Soba Salad adapted from Food & Wine

  • Soba Noodles
  • 1 Tbsp soy sauce
  • 1 Tbsp agave
  • 2 Tbsp olive oil
  • 1 Tbsp red chili paste
  • 9 cloves garlic, minced
  • 1 cup carrots, shredded
  • 1 cup savoy cabbage, shredded
  • 1 cup red cabbage, shredded
  • 16 oz shrimp, thawed
  • juice of 1/2 lime
  • 1 tsp lime zest
  • 1/2 bunch cilantro, roughly chopped
  • lime wedges

Cook soba noodles as directed. Toss with soy sauce, agave, chili paste and 1 Tbsp olive oil. Set Aside. Meanwhile heat 1 Tbsp olive oil in large saute pan. Add garlic, shrimp, veggies, lime juice and zest and heat until shrimp is pink and cooked through. Top noodles with shrimp and veggie mixture. Serve with cilantro and lime wedges.


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Filed under antioxidants, great meals, herbs, pasta, protein, Recipes, salad, seafood, vegetables, whole foods

salmon & white bean puree

This was a meal that was perfect on all levels. The salmon tasted like butter (without adding any), the bean puree was amazing (essentially like eating bean dip with a fork) and it included all of the components for a well-balanced meal: vegetable, protein, fiber and healthy fats – and a few cloves of garlic for good measure.

I can’t really take credit for the fish – that was all the taster, but we both loved how the salt and pepper formed an almost crust. It was crunchy and perfectly cooked. I have some wonderful recipes for salmon but never want to add too much seasoning to salmon – it is so good on it’s own!

White Bean Puree

  • 1 1/2 cups white beans, hot
  • 1 Tbsp olive oil
  • 2 cloves of garlic

Puree all ingredients until desired consistency.

Seared Salmon

  • 1 Tbsp olive oil
  • 16 oz salmon filet
  • salt & pepper

Season filet with salt and pepper. Heat olive oil in large pan. When oil is hot place fish in pan, skin side up and sear for about 5 minutes. Flip over and heat until cooked through.

What is your favorite way to prepare salmon?


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Filed under beans, fats, great meals, protein, Recipes, seafood, vegetables, whole foods

tyler’s couscous salad

Last week I was ellipticaling away (is that a word?) to Tyler Florence making whole fish stuffed with this amazing couscous mixture. Which for the record makes any ellipticaling easier if you know what I mean 😉

(source)

But while dreaming of Tyler in his kitchen may seem like the perfect way to spend an afternoon to some, I couldn’t stop thinking about the couscous salad. Since I’m not about to go get some whole fish to stuff – believe it or not, but I do try to shop on a budget sometimes – I thought it would be a perfect with some shrimp or scallops. The flavors and textures of this salad were great: the crunchy beans and fennel, sweet and tart grapefruit. It was perfectly light and refreshing along side the scallops.

Couscous Salad adapted from Tyler Florence

  • Whole-Wheat Couscous – 3/4 cup dry
  • 1 grapefruit, segmented
  • 1 bulb fennel, thinly sliced
  • 1/2 lb green beans, blanched
  • 2 green olives, sliced (taster doesn’t like olives so it was just for me)
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 clove garlic, minced
  • salt & pepper
  • seared scallops

Prepare couscous as directed. Set aside. Blanch green beans in boiling water for 2 minute and remove and place in ice bath.  Toss all ingredients and season with salt and pepper. Serve under scallops or alone.


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Filed under fruit, great meals, olives, protein, Recipes, salad, seafood, vegetables, whole grains