Archive for the ‘Seafood’ Category

Marinated Grilled Shrimp

Jul 20th, 10 / 0 Comments

This morning all of a sudden I was in the mood for grilled shrimp so we ran out and got some shrimp which I marinated for the better part of the day and then we grilled them up.

These shrimp were sooo good and very tender, then just had a small hint of lemon/lime flavor but nothing over the top. We both have 3 skewers and I easily could of had a couple more :)

Lemon Lime Honey Marinated Shrimp (From: Myself)

  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 T. honey
  • 1 t. Chicago seasoning
  • 1/4 c. olive oil
  • Uncooked shrimp of choice

Mix all ingredients besides shrimp in a bowl, once combines pour over shrimp and marinate for 4-6 hours, shaking mixing as needed to cover all shrimp.

Soak wooden skewers in water to prevent burning.

Put 4-5 shrimp on each skewer.

Grill until done 5-7 minutes.

Baked Shrimp Scampi

Apr 22nd, 10 / 0 Comments

I am not a big seafood lover but have been ALL over shrimp lately. We got a great deal with buy one get one frozen shrimp last week and I knew I had to try this recipe.

Adam started this dish and I finished we were both very interested by it, since we were in a hurry and didn’t think of what to serve with it I just made up some white rice, it didn’t really go with it, next time I will make pasta or mashed potatoes I think.

The shrimp itself was amazing! Just the right amount of crunchy, butter, and lemony goodness. Using only a stick of butter was plenty and I don’t think it lacked anything because of it. Excellent dish!

Baked Shrimp Scampi (Found On: She Cooks and Bakes!, Orginally From: Smells Like Home)

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine (I omitted because I didn’t have any and thought I did)
  • Kosher salt
  • Fresh ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I used 1 stick)
  • 4 teaspoons minced garlic… 4 large cloves
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes (I omitted as we don’t like the flavor)
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko bread crumbs
  • Lemon wedges, for serving

Preheat the oven to 425 degrees.

Peel shrimp leaving the tails on, and devein the shrimp.

Place the shrimp in a mixing bowl and toss with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp.

Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes

Serve with lemon wedges.

Penne with Shrimp and Herbed Cream Sauce

Jan 26th, 10 / 1 Comment

This year I turned the big 25. I am still in denial and want to be about 22 again. I just feel SO old being 25. I know I am not “old” but man that sounds like a big number, and to be 25 married with a child. WOW!

I guess my taste have changed in 25 years. I am not a seafood person and don’t like chinese. This year I requested Adam make me a seafood dish and that we go to PF Changs. Both were amazing!! Adam made this dish with no questions asked, he did use dried herbs and used the amount called for so it was a little over herby but otherwise EXCELLENT dish.

Penne with Shrimp and Herbed Cream Sauce (From: Food Network)

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 1/3 cup clam juice (I hate clams so he used a little chicken broth instead)
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

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Pecan Crusted Salmon

Mar 16th, 08 / 2 Comments

I am not a seafood person by any means, Adam is and always is asking me to make some but I just can’t stand it. My mom also loves fish, so this weekend she came up and made pecan crusted salmon for them, and chicken for my brother and I.

The chicken was good, and Adam said the salmon was great!

Pecan Crusted Salmon (From: My Mom)

  • 2 lbs of salmon cut into pieces
  • 2 Tb. mustard
  • 1.4 c. honey
  • 2 c. crushed pecans
  • 4 Tb. flour
  • 1 tsp salt
  • 1 tsp. pepper
  • 1/4 c. parmesan cheese

Preheat oven to 400, spray baking sheet with Pam

Mix dry ingredients, and mix mustard and honey.

Dredge the salmon in the honey mustard, coat with breading and place on baking sheet.

Bake for 20 minutes or until flaky

Pasta Toss

Jun 26th, 07 / 2 Comments

Adam and I love pasta, but have been in a lul lately, it seems like we always have a red sauce with our pasta, and it’s getting to be the same old same old. I found a recipe last week for a pasta toss. I followed that recipe as a lay out, but kind of made my own as we went. The original recipe is from Allrecipes.

Broccoli Shrimp and Mushroom Toss (From: My Recipe)

  • 2 cups uncooked bow tie pasta
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 1 tablespoon olive oil
  • 1 c. sliced mushroom
  • 2 cups broccoli florets
  • 1/4 teaspoon salt
  • 8 ounces uncooked shrimp, peeled and deveined
  • 1/4 cup grated Parmesan cheese
  • 1 lemon
  • 1/4 c. of half and half
  • 2 T. Olive Oil

Cook pasta according to package directions.

Mix, Parmesan, half and half, lemon, and 2 T oil.

In a large nonstick skillet, saute onion and garlic in butter and oil until tender.

Add broccoli and salt; cook and stir over medium-high heat for 8 minutes or until close to tender. Add mushrooms and cook until tender then add shrimp.

Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender.

Drain pasta; transfer to a serving bowl.

Add the lemon sauce to the shrimp mixture, then toss in pasta.

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