Category: Seafood


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Ingredients:

1  1/2 lbs. medium shrimp (cleaned and tail removed)

2 lbs. fresh arugula (rinsed and drained)

1 (10 oz.) can lentils (rinsed and drained)

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

1 lemon (juiced)

1/2 cup  dry white wine

Directions:

1. In a large skillet, add garlic and 2 tbs. of olive oil. Sauté shrimp for five minutes and set to the side.

2. In the same skillet, add arugula and lentils. Add about 1 tbs. of olive oil. Cook on a medium heat for about 4 minutes. (stir occasionally)

3. Add shrimp back to the skillet. Sprinkle a pinch of sea salt and black pepper. Add lemon juice and white wine. Stir. Raise heat to high for 3 minutes and then serve.

Serve hot

*Optional: You can add a cup of chopped walnuts in step 2, if you like.

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Ingredients:

1 large eggplant (peeled and cut into 8 thin slices)

24 large shrimp (cleaned and tail removed)

2 large bell peppers (red or yellow) sliced thin *seeds removed”

1 large bunch of broccoli rabe (or a bunch of broccoli)

1 large piece of fresh mozzarella (cut into 8 slices)

bread crumbs

3 large eggs

sea salt and black pepper

olive oil

2 cloves garlic (chopped)

Directions:

  1. Clean and rinse broccoli rabe. In a pot of boiling water, boil broccoli rabe for about 5 minutes. You want it tender, not mushy.  *Drain well.
  2. In a skillet, put 2 tablespoons of olive oil. Brown garlic for a minute and add broccoli rabe. Sprinkle sea salt and black pepper. Stir for about 3 -4 minutes and remove to the side.
  3. In 2 bowls (one for beaten eggs and one for bread crumbs) coat eggplant slices and   shrimp.
  4.  In a large skillet, put 3 tablespoons of olive oil. Fry all eggplant slices and shrimp. Turn so they don’t burn on either side. (Approximately 3-4 minutes in total) Let dry on paper towels.*Add a little more olive oil if needed while frying.
  5. In a skillet, put 2 tablespoons of olive oil. Sauté sliced peppers until tender. Sprinkle a little sea salt on top. Turn frequently. Put to the side when done.
  6. Preheat oven to 400 degrees.
  7. In a large baking pan (coat the bottom with a little olive oil), layer an eggplant slice, a slice of pepper, 3 shrimp, a little broccoli rabe and topped with a slice of mozzarella. Repeat until you have made 8 of them. You can drizzle a drop of olive oil on top of mozzarella.
  8. Bake in oven for about 5-7 minutes until mozzarella has melted.  Serve hot.

*You can use sautéed broccoli if you don’t want broccoli rabe. Serves 4 (2 pieces each)

Grilled Salmon Teriyaki

ImageIngredients:

2 ( 1 lb.) pieces of fresh salmon (any bones removed)

1/4 cup sesame oil

1/4 cup soy sauce

2 tbs. brown sugar

1 tsp. ground ginger

1/4 tsp. garlic powder

Directions:

1. Add all ingredients (except salmon) in a bowl. Whisk for about 2 minutes.

2. Brush both pieces of salmon with teriyaki sauce. Coat both pieces very well.

*Cooking Options:

3. Bake in a 400 degree oven for about 15-18 minutes, occasionally brushing salmon with sauce.

4. You can also cook salmon on an outside grill. (barbecue) Cook for about 13-15 minutes, occasionally brushing the salmon with teriyaki sauce.

*Garnish with sliced lemons and chopped parsley

 

Baked Feta Shrimp

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Ingredients:
1 lb. uncooked medium shrimp (about 20 pieces)
1 large can tomatoes (whole pieces)
1 cup feta cheese (crumbled)
2 cloves of garlic (chopped)
2 small shallots (chopped)
olive oil
sea salt and black pepper
Directions:
1. Open can of tomatoes. Slice tomatoes.
2. In a large skillet put 2 tbsp. of olive oil. Cook garlic and shallots for about 5 minutes.
3. Add tomatoes. Sprinkle with sea salt and black pepper. Cook for 10 minutes.
4. Make sure uncooked shrimp are dry and not wet. In a bowl put shrimp. Add a tsp. of olive oil and a pinch of sea salt. Mix well.
5. In a round baking casserole dish, coat the bottom with 1/2 tsp. of olive oil. Add cooked tomatoes evenly on the bottom.
6. Put uncooked shrimp on top. Sprinkle feta cheese on top. (See photo)
7. In a preheated oven of 400 degrees, bake shrimp for about 10-12 minutes.
Serve hot. Serves 2-3 people.

Ingredients:

4 slices of tilapia

2 cups cherry tomatoes (sliced in half)

1 cup of chick peas (rinsed and drained)

1 celery stalk (chopped) *optional

bread crumbs (flavored)

1 egg beaten

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

Directions:

Preheat oven 400 degrees.

  1. Dip tilapia in egg and then in bread crumbs.
  2. In a coated ( a drop of olive oil) baking pan, put tilapia slices.
  3. Bake in oven for about 20 minutes.
  4. While tilapia is baking, get a large bowl.
  5. In a large bowl, add tomatoes. chick peas, celery, garlic, 2 tbsp. of olive oil, sprinkle sea salt and black pepper. Mix well.
  6. About 3 minutes before tilapia is done, pour tomato mixture on top of fish and return to oven. Let stay in oven for 3 minutes. Serve hot.

 

Ingredients:

1 lb. medium shrimp (uncooked/thawed if frozen)

2 bulbs of endive

1/2 cup pignoli nuts

2 cloves of garlic (chopped)

2 cups bread crumbs (flavored)

2 large eggs (beaten)

olive oil

sea salt and black pepper

Directions:

  1. Dip shrimp in egg and then bread crumbs.
  2. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for a minute.
  3. Add 2 tbsp. of olive oil to skillet. Add  shrimp. Cook on both sides for 2 minutes each.
  4. Add pieces of endive and pignoli nuts.
  5. Sprinkle sea salt and black pepper. You can also drizzle a little olive oil over the endive. (just a little)
  6. Turn endive over with a fork. Cook for about 2 minutes. Serve hot.

 

Ingredients:
6 chicken cutlets (sliced into pieces)
1/2 lb. medium size shrimp (tails removed and cleaned)
2 cups carrots (sliced thin)
2 cups zucchini (sliced thim)
2 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
1. In a skillet put 2 tbs. of olive oil. Cook chicken pieces and remove to the side.
2. Next, add 2 tbs. of olive oil to the skillet. Cook garlic for a minute and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, remove from skillet.  Add shrimp to same skillet. Stir and cook for about 3 minutes. Return chicken and vegetables to skillet and cook for an additional  minute to heat through.
*optional: add 1/4 cup of white wine when you add in cooked chicken
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.

Garlic Crouton Scallops Over Arugula

Ingredients:
2 lbs. sea 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.
In a food processor add croutons. Add a tbsp of olive oil and juice of one lemon. Chop in food processor.
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.
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.
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)
Plate arugula and place scallops on top.

Lemon Cream Shrimp Scampi

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Ingredients:

2 lbs. medium shrimp (tails removed)

1 small onion (chopped)

2 cloves of garlic (chopped)

4 tbsp. olive oil

1 lemon (juiced)

2 cups white wine (Riesling)

1 tbsp. lemon zest

1/2 cup mascarpone cheese

1/4 cup fresh parsley (chopped)

5 basil leaves (chopped)

1 tsp. sea salt

1 tsp. black pepper

Directions:

1. In a large skillet put olive oil. Sauté onion and garlic. (3 minutes)

2. Add shrimp. (Cook for a total of 3 minutes and turn over halfway through the 3 minutes.)

3. Sprinkle with lemon zest, sea salt and black pepper.

4. Add wine. (raise heat for about 2 minutes and then lower)

5. Add mascarpone cheese and stir gently.

6. Add fresh lemon juice.

7. Add fresh parsley and basil on top.  Let cook for an additional 2 minutes and serve.

*Serve over brown rice. (Optional, see picture below.)

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