Category: Seafood


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Ingredients:

1 lb. medium shrimp (cleaned and tail left on)

1 lb. mixed greens

1 cup orange slices (cut into bite size pieces)

1 cup cherry tomatoes (cut in half)

2 avocados (sliced)

1 tsp. sea salt

2 limes (juiced)

1 tbsp. olive oil

4 tbsp. chopped cilantro

Directions:

1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.

2. Grill shrimp for 5-6 minutes. (Turn over half way.)

3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.

*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

Shrimp and Sweet Red Peppers

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Ingredients:

1 lb. uncooked medium shrimp (tail removed)

1 jar (24 oz.) B &G Sweet Red Peppers (sliced)

1 cup leeks (chopped)

1 tbsp. olive oil

sea salt and black pepper

Directions:

  1. Boil shrimp for 5 minutes. (until pink) Drain well.
  2. In a large skillet, put olive oil. Cook leeks for about 3 minutes.
  3. Add peppers to skillet. Stir together. Cook for 2 minutes.
  4. Add boiled shrimp.
  5. Raise heat and keep stirring for about 4 minutes.
  6. Sprinkle with a pinch of sea salt and black pepper.

*Serve hot. It’s also delicious cold.

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Ingredients:

1 lb. skinless/boneless salmon filets (ground)

1 tbsp. dijon mustard

1 tbsp. shallots (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

1 tsp. lemon rind

olive oil

Directions:

1. Mix all ingredients in one bowl.

2. Make 4 burgers. (about 1/4 lb. each)

3. Brush grill with olive oil. Cook burgers on each side for 3-4 minutes each.

*Optional: Squeeze a little lemon juice on top, ketchup, or topping of your choice.

 

 

 

 

 

 

 

Ingredients:

4 slices orange roughy

2 zucchinis (sliced thin)

2 cloves of garlic (chopped)

12 uncooked large shrimp (tails removed)

olive oil

sea salt and black pepper

1 large lemon

1 tsp. dried thyme

Directions:

Preheat oven to 350 degrees.

  1. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for 2 minutes and then add zucchini. Sprinkle with a little sea salt and black pepper. Stir frequently. Cook for about 5 minutes.Remove from skillet. Set to the side.
  2. Put shrimp into same skillet and grill on both sides. (No more than 4-5 minutes) Remove from skillet and set to the side.
  3. In a large baking pan, coat the bottom with a tbsp of olive oil. Put the orange roughy in pan. Squeeze a whole lemon over fish. Sprinkle with thyme. Sprinkle with sea salt and black pepper.Bake in oven for 15 minutes.
  4. Remove from oven. Add zucchini and shrimp on top of fish and return to oven for 5 minutes. Serve hot.

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Ingredients:
1 lb. piece of fresh tuna
1 cup canned chick peas (drained)
1/4 cup red onion (chopped)
1/2 cup fresh carrots (chopped)
1/4 cup sun dried tomatoes in olive oil (chopped)
sea salt and black pepper
2 tbsp. olive oil
1 tbsp. white wine vinegar
Directions:
1. Sprinkle a pinch of sea salt and black pepper on tuna.
2. With a little olive oil, brush a heated grill and grill tuna until desired taste.
3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.
4. Sprinkle with pinch of sea salt and black pepper. Mix well.
5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.
6. When serving, pour over grilled tuna and serve hot.
Serves 2.

Poached Eggs Over Crab Cakes

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Ingredients:
8 eggs (poached)
1 lb. lump crabmeat
3 cups plain bread crumbs
1/2 cup mayonnnaise
1 tbs. dijon mustard
1 large egg (beaten)
1 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce (optional)
Directions:
1. In a bowl, mix egg, mayonnaise, mustard, lemon juice, salt and pepper. (Adding hot sauce is optional.) Add crab meat to the mixture and stir. Refrigerate for an hour or two to chill.
2. After an hour or two, remove crabmeat from refrigerator. Put bread crumbs on a separate dish. Depending how large you want your crab cake, take 2 tbs. of crabmeat an roll into a ball. Then roll the ball in the bread crumbs until fully covered. Using your hand, press down to flatten. (about 1/2 inch thick) Repeat the process with the rest of the crabmeat.
3. You have two cooking options. You can fry them in a pan with olive oil, 4 minutes on each side until golden brown. You can also bake them in a 400 degree oven for 20-25 minutes. Brush a little olive oil on the baking pan before putting crab cakes in the oven.
4. In a deep pan, fill with water. Bring to a boil. Crack eggs into water. With a tablespoon, keep lifting white of the egg over the yolk. Let stay for about 3 minutes, until white of the egg becomes firm.
5. Place poached eggs over the crab cakes.
Serves 4 people.

Homemade Fish N Chips

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Ingredients:
8 medium-sized pieces of white fish
1 cup all-purpose flour
1 cup beer
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 cup vegetable oil
Directions:
1. Season fish with sea salt and black pepper.
2. Mix flour, beer, sea salt, black pepper and thyme in a large bowl. Whisk until everything is fully mixed. The mixture should resemble pancake batter. Add more beer if necessary.
3. Heat vegetable oil in a deep skillet/pan.
4. When oil is hot, coat thoroughly two pieces of fish in batter and then gently lie them in the oil.
5. Cook fish until it is golden brown and crispy. Pick up each piece of fish gently turn them over. Cook on the other side until done. (about a total of 5 minutes)
6. Drain fish on paper towels and fry the remaining fish pieces.
Serve warm with french fries. (see link)
https://cookingwithmrc.wordpress.com/2013/05/07/homemade-baked-french-fries/

Mussels and Avocado Salad

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Ingredients:

3 lbs. mussels

3 avocados (sliced)

1/2 cup red onion (sliced)

1 bulb of garlic (roasted)

1/4 cup olive oil

sea salt and black pepper

Directions:

  1. In a large pot, put 1 cup of water. Add cleaned mussels and cook on a low heat. (about 8 minutes) You want the mussels to open and cook.
  2. Drain well. Let cool a few minutes and then remove mussels from shells.
  3. Slice avocados to bite size pieces.
  4. Slice red onion.
  5. Put all ingredients in a serving bowl. Cover and refrigerate.
  6. Preheat oven to 350 degrees. Take a piece of aluminum foil. Put garlic bulb on top. Drizzle a tbsp of olive oil on top of bulb. Wrap up and cook in oven for about 30 minutes.
  7. Let cool and remove garlic from bulb.
  8. In a food processor, put garlic, 1/4 cup olive oil and a pinch of sea salt and black pepper. Pulsate for 20 seconds.
  9. Pour dressing over mussels and serve.

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Ingredients:

1 lb. bay scallops

1 lb. fresh arugula (rinsed and drained well)

1 bag (10 oz.) 0f garlic croutons (can be a larger bag)

2 large lemons

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

Preheat oven to 350 degrees.

  1. In a food processor add croutons. Add a tbsp of olive oil and juice of one lemon. Chop in food processor.
  2. In a baking dish, coat the bottom with a tbsp. of olive oil. Place scallops in dish. Sprinkle garlic crouton crumbs on top. Cover all of them.
  3. Squeeze the juice of one lemon on top. Bake in oven for about 10-12 minutes. *You want the scallops cooked, but not dried out.
  4. In a large skillet, put a tbsp. of olive oil and garlic. Let garlic cook for a minute. Add arugula. Sprinkle sea salt and black pepper. Stir as it will cook quickly. (about 3 minutes)
  5. Plate arugula and place scallops on top.

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Ingredients:
1 1/2 lbs. of shrimp (tails removed)
2 cups white wine (Moscato or a Riesling)
3 heads radicchio
3 heads endive
1 cup whole candied pecans
4 cloves of garlic (chopped)
olive oil
Directions:
1. Put uncooked shrimp and white wine in a Ziploc bag and refrigerate for at least 3 hours.
2. In a skillet, put 2 tbs. of olive oil. Add 2 cloves of chopped garlic and brown. When garlic has browned, add shrimp. Sprinkle with salt and pepper. Stir and turn shrimp for about 4 minutes. (Shrimp should be pink.) Remove and put to the side.
3. In the same skillet skillet, put 2 tbs. of olive oil and remaining garlic. Brown garlic. When garlic is browned, add shredded radicchio and endive. Add a drop of olive oil and a little salt and pepper. Stir occasionally. (approximately 5 minutes) Add pecans. Stir.
3. When radicchio and endive are tender, add shrimp. Cook for another minute. Serve warm.
Serves 4.