Category Archives: SEAFOOD RECIPES

For this post, I thought instead of boring you with my scintillating repartee, I would bore you instead with my method for creating the perfect pasta dish.

To my thinking, the secret to any good pasta dish lies not only in the list of ingredients but in the preparation itself. (Actually, that really goes for any dish you prepare!) I always recommend that before beginning any recipe, you read the preparation instructions as carefully as you read the list of ingredients. There is simply nothing worse than happily cooking along and realizing that your seafood is cooked to perfection and that it’s now time to add the sauce. But your “sauce” has yet to be assembled!

That is exactly what would have happened to me if I had followed the instructions as written for the recipe that was the basis for this pasta dish. And for the very reason I just cited, in this case “the sauce step”, I almost always deconstruct a dish from top to bottom before I remove even one cooking implement from its resting place. I simply do not appreciate being blindsided halfway through a recipe!

But every cook is different. So even though I have tried to make this recipe, and actually all my recipes for that matter, as easy and logical as possible, I still recommend you go through the preparation instructions with an eye to making it even more efficient for yourself. (And don’t limit yourself to just my recipes.) Apply this tactic with every new recipe you contemplate.

So as you will see when you read the instructions for this dish, having all the ingredients assembled ahead of time is truly a must. The actual cooking time is only a few precious little minutes. Having all your ingredients prepped ahead of time not only makes good sense, but will help ensure perfect results. Happy cooking! Oh, and I hope you enjoy the recipe.

1 T. minced fresh ginger
2 large garlic cloves, finely minced
1 medium carrot, cut into matchsticks
1 red pepper, thinly sliced
12 snap peas, cut in half on the diagonal
1 lb. raw large shrimp (16-20 per pound is best for this recipe)
1 T. cornstarch
pinch – ¼ tsp. crushed red pepper flakes
pinch kosher salt
freshly ground black pepper
2 tsp. sesame oil
2 T. tamari
½ c. chicken broth
3 green onions, thinly sliced on the diagonal
2 T. vegetable oil
8-oz. thick egg noodles (I use the Country Pasta Homemade Style Egg Pasta sold at Costco in a 64-oz. bag)

Combine the minced ginger and garlic together in a small bowl. Set aside. Cut up the carrot, red pepper, and snap peas. Set aside. Peel the shrimp. Set aside. Start the water for your pasta. (Don’t forget to add salt when the water comes to a boil.) In a small bowl, whisk together the cornstarch, red pepper flakes, salt, pepper, sesame oil, tamari, and chicken broth. Set the sauce aside. Slice the green onions. Set aside.

When the salted pasta water is boiling, add the pasta to the pot and heat the 2 tablespoons of vegetable oil in a large fry pan or wok. When the oil is hot, add the minced ginger and garlic; cook for about one minute or until you can smell the garlic. Add the carrot, red pepper, and pea pods and sauté for a couple of minutes or until the veggies are crisp tender. Add the shrimp and cook only until done (the shrimp will no longer be grey). Add the sauce and cook only until sauce has thickened, about a minute. Drain the noodles (when they are al dente, of course) and add to the sauce. Stir to coat all the noodles and serve immediately sprinkled with the sliced green onions.

BAKED HALIBUT WITH SOUR CREAM AND DILL

So, here we are in the middle of Colorado, and all I can think about is fresh seafood baked in a savory sauce. (Suffice it to say I ignored my taste buds and ordered the only sensible alternative – green chili.) And as I have told you before, you want great green chili – go to Colorado. (Or any of the surrounding states, I might add.) See my recipe for Green Chili Sauce with Pork if you too are a green chili lover.

But back to seafood….. So when we got home, of course one of the first dinners I prepared was this wonderful and easy preparation for halibut. BTW, it’s great with any firm fleshed fish. (Pardon the alliteration.)

So next time you have a hankering for seafood that’s a little bit dressy and really, really good, give this recipe a try. It’s a great company dish. And although it’s not as calorie pure as simple baked fish with a squeeze of lemon, it’s not that bad either. As I have heard it said – moderation in all things. (Like I have even a modicum of understanding when it comes to moderation!) But it sounds good, right?

Hope you enjoy the recipe.

1-1½ lbs. fresh halibut fillet
¼ c. finely diced green onion
½ c. sour cream (I use Tillamook light sour cream)
¼ tsp. fresh or dried dill
¼ c. finely grated Parmesan cheese (don’t use more or the cheese flavor will overpower the fish)
freshly ground black pepper
paprika

Place halibut skin side down in a baking dish. (No skin, butter the baking dish before adding the fish.) Combine the green onion, sour cream, dill weed, cheese, and pepper. Slather over the top of the fish. Bake in a pre-heated 350 degree oven for 20-25 minutes or until the halibut is barely baked through. (The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 156 degrees.) If you have a convection oven, turn on the convection fan about 15 minutes into the baking process. When the fish is done, remove from oven; lightly sprinkle with paprika and let sit a couple of minutes before serving. Great served over lightly steamed spinach with coleslaw on the side.

SEARED SCALLOPS WITH BEURRE BLANC SAUCE

So, just to prove that I can cook fairly sophisticated food when need be, I decided to post this recipe for seared scallops. Actually, I was recently asked if I would give a class on sauces, especially sauces for seafood, but I had to respectfully decline. I’m already way over committed, plus my good friend Gay and I made a pact on New Year’s Eve that in 2014 we would get a whole lot better at saying no. Two months ago she told me she had said no to what would entail a great deal of effort on her part, something to do with a conference if I remember correctly, and I had nothing to contribute. Now at least I can tell her next time we meet that I too have conquered my addiction to the word “yes”. And just like with any other addiction, it wasn’t easy for me to break my lifelong habit. It actually took me a few days to come to my decision, but I know I made the right one. But I did promise the person that requested the class that I would post a recipe for an easy and almost fool proof recipe for beurre blanc within the next few days.

So here ladies and gentleman is my way of preparing one of the best known classic sauces. Considering that you only need a very small glazing of this simple and elegant sauce to add a depth of unparalleled flavor to any type of simple seafood preparation, any lack of healthy attributes in the sauce can and should be forgiven. (My subtle way of telling you that this sauce is full of “f” and “c” – fat and calories.) But truly, a tablespoon or two is sufficient. In fact, any more would take on the aspect of “gilding the lily”. Which brings up a subject near and dear to my heart; the idea that if some is good, a whole lot is better!

I believe this notion of more, more, more is one of the differences between an OK cook, and a really excellent cook. In fact, I think the better the cook, the more that person is able to show restraint. An excellent cook doesn’t over season food. Or add too much cheese, for example, or ever allow any one ingredient to overpower all the other flavors in a dish. If I may use a musical analogy, no section of a choir, band or orchestra should ever be allowed to drown out the sound of all the other singers or instrumentalists. The term we use musically is “blend”. And that’s exactly what we want to achieve in every dish we prepare – a perfect blend or marriage of flavors. Every ingredient should compliment every other ingredient. In other words, we should simply not allow any one ingredient to become a bully! And to take the concept one step further, we shouldn’t allow a base, like pasta, rice, or as in this recipe, perfectly seared scallops to be ruined by too much sauce.

In conclusion (I feel like I have been delivering a lecture and lectures always come with a conclusion) I should at least mention that the seared scallops in this recipe are pretty darned delicious too! (Nothing new or exciting about the preparation, in fact, possibly the easiest way there ever was to cook a scallop.)

So next time you are in the mood for a seafood dish that’s fit for even the most discerning palate in your family or group of friends, give this recipe a try. It is simply a perfect marriage of flavors.

Beurre Blanc Sauce:

1 shallot, very finely chopped
½ c. dry white wine
1 T. fresh lemon juice, or more to taste
2 tsp. heavy cream
6 T. cold unsalted butter, cubed
pinch kosher salt
pinch white pepper
cut fresh chives, garnish, opt.

Combine the shallot, white wine, and lemon juice in a non-reactive fry pan over high heat and reduce to 1 tablespoon. Reduce heat and whisk in the cream. Once the liquid bubbles whisk in the butter one cube at a time until there are only 2 or 3 cubes left. Remove from heat and continue whisking while adding the last few butter cubes. Continue whisking until the mixture is fully emulsified. Add the salt and pepper. Taste and adjust seasoning. To keep the sauce warm while you cook the scallops, place the fry pan over a bowl of hot water.

Seared Scallops:

8 good sized scallops (or as many as you need)
kosher salt
freshly ground black pepper
1 T. vegetable oil, or more as needed to lightly coat the bottom of your pan

Pat the scallops dry with paper towels. Lightly sprinkle with salt and pepper. Heat the oil in a fry pan until just about smoking. Add the scallops and sauté for about a minute or until you start to see brown around the lower edges of the scallops. Flip the scallops and cook for about another minute. Remove from pan and serve lightly glazed with the Beurre Blanc sauce and garnished with fresh chives. Serve immediately.

CREAMY CREOLE SHRIMP WITH CHEESE GRITS

If there is anything better than cheesy grits covered with a savory sauce and perfectly cooked shrimp, will someone please tell me what it is? I mean really! I truly believe grits are manna from heaven. And then when you doctor them with some butter and a wee bit of sharp cheddar cheese, well who in their right mind can resist? And Creole seasoning? Whoever invented this combination of herbs and spices should be canonized. And I’m not even catholic! But I would vote to make this person a saint in the time it takes roux to go from caramel colored to burnt! And believe me, that’s only a matter of seconds!

I have actually been trying to perfect a saucy, semi-spicy shrimp over grits dish for quite some time now. I have pages of recipes copied off the internet and have made several attempts to make the perfect sauce (poor Mr. C.). Some sauces call for the addition of andouille sausage, which by itself I love. But I don’t particularly care for the combination, so I checked that duo off my list. Finally, last evening, I prepared a sauce I can truly say is delicious. It includes simple ingredients, but I must confess it will never be featured on 30 Minute Meals. It does take time to prepare, but I am telling you, it is worth the time and effort. Actually next time I make it, I am going to double the recipe and put half in the freezer. And I know, it looks like there will be a lot of sauce, but not the case. The amount of sauce is perfect for 3 healthy adult servings.

So if you like Cajun or Creole food, give this recipe a try. And in case you are worried about the spice level, don’t. The sauce is not overly spicy nor does the flavor overwhelm the delicate flavor of the shrimp. And for those who like their food spicier, there is always hot sauce!

1 lb. unpeeled, medium-size raw shrimp (26/30 count)
3 c. water
5 T. vegetable oil, divided
1/3 c. flour
1 medium onion, finely chopped
2 stalks celery plus leaves, chopped
1 medium-size green bell pepper, chopped
2 cloves garlic, minced
¾ tsp. chopped fresh thyme
3 T. tomato paste
1 tsp. lobster base – Better Than Bouillon or Knorr (more expensive, but worth it)
1 bay leaf
1 T. Creole seasoning, divided (I use Emeril’s Essence – see recipe below)
¼ tsp. kosher salt
freshly ground black pepper
1½ tsp. Worcestershire sauce
2 T. heavy cream
2 green onions, thinly sliced on the diagonal, opt.
2 T. chopped fresh Italian parsley, opt.
hot sauce, opt.

Peel shrimp, reserving shells; devein shrimp. Set aside. Bring shells and water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells. Reserve the shrimp broth.

Heat 4 tablespoons of the vegetable oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is caramel colored (about 15 minutes). Add onion, celery, green pepper and cook, stirring often, 5 to 7 minutes or until vegetables are tender. Add the garlic and thyme; cook until you can smell the garlic, about 1 minute. Stir in the shrimp broth, tomato paste, bay leaf, 2 teaspoons of the Creole seasoning, salt, couple grinds of pepper, and Worcestershire sauce. Reduce heat to low, and cook, stirring occasionally, for 45 minutes. Meanwhile pour the remaining 1 tablespoon vegetable oil in a medium size fry pan. Season the shrimp lightly with salt, pepper, and the remaining 1 teaspoon of Creole seasoning. Add shrimp to hot oil and cook only until done. Do not over-cook. Set aside. After the sauce has burbled away for 45 minutes or so, stir in the heavy cream. If sauce is too thick add a bit of water. Add the cooked shrimp and adjust seasoning. When ready to serve, spoon Cheese Grits (see recipe below) into the bottom of a shallow soup bowl. Ladle the shrimp and sauce on top. Serve with green onions, chopped parsley, and hot sauce available on the table. Cornbread and a nice hearty beer or merlot are great accompaniments.

Cheese Grits:

1½ c. milk
1½ c. water
½ tsp. kosher salt
¾ c. quick-cooking grits
1 T. butter
¾ c. sharp cheddar, grated

Bring milk, water, and salt to a boil in a saucepan over high heat. Gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the butter and cheese. Adjust seasoning. If you like thinner grits, add a little more milk before adding the butter and cheese.

Emeril’s Essence Creole Seasoning:

2½ T. paprika
2 T. salt
2 T. garlic powder or granulated garlic
1 T. freshly ground black pepper
1 T. onion powder
1 T. cayenne
1 T. dried oregano
1 T. dried thyme

Combine all ingredients and store in an airtight container.

SPAGHETTI WITH FRESH CLAMS AND MUSSELS

While we were in Italy, Mr. C and I shared many wonderful pasta dishes. Since we were in southern Italy, home to some of the best seafood you could ever hope to taste, many of the pasta dishes we ate contained seafood, especially shellfish. The dishes were simple with no one flavor overwhelming any of the others. Each dish was a perfect marriage of ingredients.

But before I go any further about the joys of eating seafood in Italy or sharing with you my spin on a classic Italian seafood pasta dish, I have one small confession about Italian cuisine that I need to share with you. There is one shrimp preparation that I doubt either Mr. C or I will ever be able to fully appreciate.

raw shrimp

In Italy shrimp are often deep fried or added to dishes still wearing the suits they were given at birth. In other words, the heads are still on, the skeletal bodies (including the icky little “legs”) are intact, and even the thread like feelers are left on to make the desirability of eating one of these critters even that much less appealing. And then to add insult to injury, Italian chefs tend to cook the hell out the little darlings. So what remains is an almost desiccated carcass in an inpenetrable and unappetizing casing. It leaves me wondering how a country that prides itself, and in almost every other way produces some of the best food in the world, can turn what should be a succulent treat into what Mr. C and I consider an inedible, is nothing short of savagery. But then, in all honesty, we don’t really know how to eat the clothed shrimp either. We watched others seem to enjoy biting off the little heads and (I’ll leave this part to your imagination), but we just could not embrace the whole “alla naturale” experience. But that’s OK. Every other seafood dish we tried was excellent. Just proves not everyone can love every dish they taste, even if it’s an Italian dish! But enough about shrimp and the fact that we prefer our shrimp scantily clad! Back to mussels and clams.

Like I said, we enjoyed clams, mussels and pasta several different times during our time in Italy. In some cases the sauce was more like a marinara, while in a few instances there was no evidence of tomato at all. But often, just to provide a lovely splash of color, a few cherry tomatoes were added just at the last moment. I learned to look forward to those warm, still semi-raw taste treats. I hope you learn to love them too.

And finally, don’t be surprised if I don’t post any recipes for fried shrimp. It just ain’t going to happen!

3 T. extra virgin olive oil
3 medium sized shallots, coarsely chopped
3 cloves garlic, finely minced
½ tsp. kosher salt
freshly ground black pepper
1 c. white wine (I use Pinot Grigio)
1 c. vegetable or chicken broth
1/4 tsp. crushed red pepper flakes, or to taste
3/4 lb. fresh clams, cleaned
3/4 lb. fresh mussels, cleaned
8-oz. spaghetti, cooked al dente
2 T. butter, room temperature
2 T. chopped fresh Italian parsley
8 cherry or grape tomatoes cut in half, opt.

In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the shallots and sauté until soft, about 4 minutes. Add the garlic, salt, and pepper; cook for about a minute or until the garlic is aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.

Using tongs lift the al dente pasta out of the cooking water and add to the pan. Add the butter, parsley and tomatoes; toss until all of the pasta is coated. Adjust seasoning and serve immediately.

RISOTTO WITH CREAM AND SHRIMP SAUCE

View from our hotel veranda in Amalfi, Italy

Mr. C and I just got back from a three week trip to southern Italy. We ate and drank ourselves from Rome down to the Isle of Ischia, to Sorrento, Capri, the Amalfi coast, across to the Adriatic, up around the Gargano Peninsula and back across to Rome. The food we experienced was fantastic. And during the next couple of weeks I will be telling you more about our trip and give you a taste (so to speak) of some of the amazing dishes we experienced.

We ordered this incredible risotto dish our last night in Italy. We were flying out early (well early for us – 10:35am) the next day, so we returned our rental car (a Fiat 500) in Rome, took the train to the Leonardo da Vinci airport in Fiumicino, (about 30 km from downtown Rome) and hopped a cab to our seaside hotel. Fiumicino is a lovely small seaside town with many hotels and excellent restaurants. We stayed at the Hotel Del Mare (translated – hotel by the sea). The first floor of the building/hotel was a large, very busy pesce ristoranti (seafood restaurant). So when it came dinner time, we made the very long journey down one flight of stairs, out the front door of the hotel and into the side door of this restaurant.

We had been eating a lot of fish and a lot of pasta during our proceeding time in Italy, so something about the words risotto caught my eye. And when I read the next two ingredients, cream and shrimp, I was hooked. So for our primi (first course), I ordered the Risotto with Cream and Shrimp Sauce. And to my dying day I’m going to be glad I did. It was the best risotto I had ever tasted. So, of course I had to try and duplicate it when I got home. And I did! I got some help from internet searches, but came up with this final version that I think does the restaurant credit.

So next time you are in the mood for Italian food, and have a little time to spend in the kitchen, give this recipe a try.

A note about lobster base: It ain’t cheap! My favorite is Knorr, but it is hard to find. (PFI carries it if you live in the Seattle area.) More readily available is Better Than Bouillon, and I know Haggen’s (north sound grocery store chain) carries it. But if you can’t find lobster base, not to worry. Just make your stock with the shrimp shells and it should be just fine.

Shrimp Stock:

1 tsp. olive oil
shrimp shells and tails
5 1/2 c. water
1-2 tsp. lobster base, opt.
1/4 onion, roughly chopped
2 T. roughly chopped celery
1/2 small carrot, roughly chopped
1 bay leaf
pinch salt
8 black peppercorns
1 sprig fresh thyme
1 large sprig fresh parsley

In a large heavy stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until shells are pink and fragrant, 4 to 6 minutes. Add the water and all remaining ingredients and bring to a boil. Reduce the heat to medium-low and slowly simmer until stock is flavorful, 45 minutes to 1 hour. Strain the stock into a large container and use immediately or allow to cool completely. Refrigerate until ready to use.

Shrimp Cream:

2 T. extra virgin olive oil
3/4 lb. raw shrimp, peeled and deveined (save the shells and tails for Shrimp Stock – see above)
1/4 c. heavy cream + more for risotto*
1 c. canned tomatoes (Italian if possible)

Heat the olive oil in a large covered sauté pan over medium heat and sauté the shrimp until just opaque, about 2 minutes. Remove from pan, allow to cool, chop into whole hazelnut sized pieces, and refrigerate until ready to use. In a food processor, puree ¼ cup heavy cream and tomatoes until smooth. Refrigerate until needed.

Risotto:

5 cups shrimp stock (see recipe above)
2 T. butter
1/2 c. finely minced shallots
1 small clove garlic, minced
1 c. Arborio rice
1/2 c. white wine (I like Pinot Gris)
1 tsp. kosher salt
freshly ground black pepper
*heavy cream (about a cup)
2 T. chopped fresh basil
2 T. finely chopped Italian parsley, plus 2 T. for garnish
2 T. finely grated Parmesan

In a small pot bring the shrimp stock to a boil. Reduce the heat and keep warm. Heat the butter in a heavy pot over medium heat; add the shallots and garlic (I use my small food processor to mince the shallots and garlic) and sauté until soft. Add the Arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Stir in the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente. Add the shrimp cream mixture (blended cream and tomatoes) and continue to cook for 2 to 3 minutes. Add the reserved cooked shrimp and heat through. Add enough cream to bring to desired consistency. (The risotto should be very soft and creamy, not stiff.) Remove from heat and stir in the basil, parsley, and Parmesan. Adjust the seasoning. Sprinkle with remaining parsley and serve immediately.

A note about Italian food: The best way I know to describe authentic Italian food is fresh, local meat, seafood and produce, enhanced with subtle seasonings and complimentary ingredients. Except in rare cases, like the recipe for Arrabbiata (a very spicy red pasta sauce) that I am going to post in a couple of days, Italian chefs use a very light hand in everything they prepare. They absolutely do not ascribe to the old adage that if a little bit of something is good, a whole lot is better! And because they don’t use more of an ingredient than is necessary, like cheese or fresh basil for example, the taste of the dish is lighter, fresher and much more enjoyable.

COBB SALAD WITH SHRIMP

This is another recipe I found in Cooking Light magazine that I thought each and every one of you should accept into your life. It is divinely delicious and pretty darn healthful too boot! And with summer fast approaching, this salad is perfect for one of those days when it is truly too hot to spend much time fussing in the kitchen. And who doesn’t like a big old salad for dinner on a hot night? And when the salad has bacon, shrimp, and avocado starring up at you just longing to be consumed, how can a meal possibly get much better? Well, only if you serve the salad with a light and fruity Sauvignon Blanc or a crisp and flamboyant Viognier. That’s even better!

A word about Viognier. If you have not had the pleasure of tasting a truly good Viognier, do yourself a favor and buy a bottle. According to the Total Wine & More website, “Viognier has recently increased in popularity among consumers. Most known as the principle white grape variety in the northern Rhône, Viognier is capable of producing extraordinary wines with peachy aromas. On the palate, there are dry, luscious flavors of tree fruit, nuttiness and undertones of spice. At its best, it is lush and rich with amazing complexity and a wonderful alternative to Chardonnay. Exceptional Viognier is also produced in Washington State and in the southern Rhône.”

I will be thinking of you the next time I’m eating this salad and sipping on Viognier out on the deck. Cheers!

4 thick slices lean bacon, cut into ½-inch pieces
1 lb. large raw shrimp, peeled and deveined
½ tsp. paprika
freshly ground black pepper
cooking spray
¼ tsp. kosher salt, divided
2 ½ T. fresh lemon juice
1 ½ T. extra virgin olive oil
½ tsp. whole grain mustard
10-oz. cut up romaine lettuce
2 c. cherry or grape tomatoes, quartered or halved
1 c. shredded carrots
1 c. whole kernel corn
1 avocado, cut into 8 wedges

Cook bacon until crisp. Remove from pan and drain on paper towels. Wipe skillet clean. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Over medium high heat, cook shrimp for two minutes on each side (or until done). Sprinkle with 1/8 teaspoon salt and toss to coat. Set aside. Combine remaining 1/8 teaspoon salt, lemon juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat. Arrange lettuce on 4 plates. Top each serving with bacon, shrimp, tomato, carrot, corn, and avocado. Serve immediately.

CHEZ CARR CUISINE

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Category Archives: SEAFOOD RECIPES

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