Tag Archive: seafood


Shrimp With Broccoli Rabe

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Ingredients:

1 lb. medium shrimp (cleaned and tail removed)

1 lb. broccoli rabe (rinsed and drained) cut off tough ends

3 cloves of garlic (chopped)

olive oil

sea salt

black pepper

Directions:

1. In a large skillet, add 2 tbs. of olive oil and half of the garlic. Add shrimp and a pinch of salt and pepper. Turn shrimp and cook for a total of 5 minutes. Remove shrimp and put to the side.

2. In the same skillet add 2 tbs. of olive and the rest of the garlic. When garlic begins to brown, add broccoli rabe. Add a pinch of salt and pepper. Keep turning broccoli rabe. If broccoli rabe appears dry, add another tbs. of olive oil.

3. When broccoli rabe is tender, add shrimp. Stir together and serve hot.

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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 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.

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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Ingredients:

4 large slices of red snapper

3 tbs. olive oil

2 cups white wine

1 cup sun dried tomatoes in olive oil (chopped)

1 (10 oz.) can of chick peas (drained)

2 tsp. sea salt

Directions:

Preheat oven to 400 degrees

1.  Mix sun dried tomatoes and chick peas in a bowl.  Set to the side.

2. In a large baking pan, coat the bottom with 2 tbs. of olive oil.

3. Put sea salt on both sides of red snapper and place in pan.

4. Brush the remaining tbs. of olive oil on top of the red snapper.

5. Pour white wine into pan.

6.  Bake in oven for 15 minutes. Remove from oven.

7. Put sun dried tomatoes and chick peas on top of red snapper.

8. Return red snapper to the oven for another 5 minutes.  *Cooking time depends on thickness of fish. Check fish occasionally while baking.

Serve hot.

 

Tilapia Francaise

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Ingredients:

4 large slices of tilapia

1 1/4 cups all purpose flour

3 tbs. butter

1 large egg (beaten)

1 large lemon (juiced)

1/4 tsp. paprika

1/2 tsp. parsley (chopped)

1 1/2 cups vegetable stock

salt and pepper

Directions:

1. Beat egg in a bowl. In another bowl, add flour, paprika, parsley and a pinch of salt and pepper.

2. Dip tilapia in egg and then in flour mixture.

3. In a skillet melt buter. Add tilapia and cook on both sides until golden brown (About 2-3 minutes on both sides.)

4. Mix vegetable stock and lemon juice in a bowl. Pour over tilapia. Reduce to a medium low heat and let simmer for about 8 to 10 minutes.

Serve on a platter and garnish with lemon slices. Serve hot. Serves 4.

 

Coconut Shrimp

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Ingredients:

1 lb. medium shrimp (cleaned, tail on)

2 egg whites (beaten)

1/4 cup flour

1/4 cup shredded (unsweetened) coconut

1 tsp. sea salt

4 tbs. vegetable oil

Directions:

1. In a bowl, mix flour, coconut and sea salt. 

2. In another bowl put beaten egg whites.

3. Dip shrimp in egg and then in flour mixture.

4. In a large skillet, put oil. Heat for a minute and start adding shrimp. Cook on each side for 2 minutes. Let dry on paper towel.

Serve with favorite dipping sauce.

Pistachio Tilapia

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Ingredients:

4 large slices of tilapia

1 1/2 cups of panko bread crumbs

1 cup of pistachio nuts (unsalted and chopped)

1/2 cup of olive oil

salt and pepper

Directions:

Preheat oven to 400 degrees.

1. In a bowl, mix bread crumbs, pistachios, olive oil, and a pinch of salt and pepper. Mix thoroughly.

2. In a large baking pan, put slices of tilapia. Sprinkle salt and pepper on each slice. Put pistachio mixture on top of each slice of tilapia. Coat it well. Cover baking pan with aluminum foil. Cut a few holes in top of the foil. Bake in oven for 15 minutes. Remove foil and bake for an additional 5 minutes.

Serve warm. Serves 4.

 

Baked Salmon and Roasted Peppers

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Ingredients:

1 1/2 lb. fresh salmon

3 large red peppers

3 large orange peppers

2 cloves of garlic (chopped)

1 tbs. parsley (chopped)

olive oil

1 tbs. white wine vinegar

1/2 tsp. thyme

salt and pepper

Directions:

Preheat oven to 400 degrees.

1. Cut and slice peppers. (remove seeds) Put peppers in a baking pan. Drizzle olive oil on top. Sprinkle with a pinch of salt and pepper. Bake in oven for about 30-40 minutes, until peppers are soft. Remove from oven and put to the side.

2. In another baking pan, brush some olive oil on the bottom of the pan. Place salmon in pan. Rub olive oil on top. Sprinkle with a little salt,pepper and thyme on top. Bake in oven for 20-25 minutes.

3. While salmon is baking, put peppers in a bowl. Add garlic and parsley. Add 1 tsp. of olive oil and 1 tbs. of white wine vinegar. Mix together.

4. Place peppers on a platter and place the baked salmon on top.

Serve warm. Serves 4 people.

 

Shrimp Scampi

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Ingredients:

2 lbs. large shrimp (with or without tail and deveined)

4 cloves of garlic (chopped)

3 tbs. olive oil

3 tbs. butter

2 tablespoons of parsley (finely chopped)

2 tbs. fresh lemon juice

1/2 cup white wine

2 tbs. red wine

salt and pepper

Directions:

1. In a hot skillet add butter and olive oil. When butter melts add garlic. When garlic begins to brown, add shrimp.

2. Add white and red wine and stir. Make sure shrimp in tossed around and cooked on each side. Cook for about 3 minutes. Shrimp should have a pink color.

3. Remove from heat. Pour lemon juice over shrimp. Add parsley and a pinch of salt and pepper. Stir well and serve immediately. Serve hot.

Serves 4 people.

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