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Category Archives: Seafood

Reef Spaghetti (also known as Scoglio)

One of our favourite restaurants in Merida, Yucatan Il Caffe Italiano serves this wonderful seafood dish. We usually pop in after Sunday afternoon symphony. This is one wonderful dish and makes a little seafood go a long way! If you are buying fresh seafood, just purchase TWO pieces of EACH seafood PER PERSON.

Reef Spaghetti – Spaghetti allo Scoglio

Ingredients

  • fresh clams (although I used frozen and they were just fine)
  • fresh mussels (frozen is fine)
  • shrimp (frozen is fine) De-veined and tails removed!
  •  2 or 3 plum tomatoes chopped (I would use more next time)
  • bunch of parsley
  • basil
  • 1 clove of garlic OR MORE
  • olive oil
  • salt and pepper
  • 1 cup of white wine
  • spaghetti (dependent on how many people)

Preparation

If using frozen seafood, first thaw them in the refrigerator in cold salted water for  about 30 minutes. Thaw each seafood separately. Salt a pot of water for the spaghetti and set it to boil. Heat 2 T. of oil in a broad skillet with the garlic. When the garlic is browned, remove it (and eat it if you want..LOL). Add the drained clams and mussels. Cover and cook over a brisk flame, shaking the pan every now and then until the shellfish have opened. Turn off the flame and let them cool slightly. Remove empty or unopened shells. Do NOT try to open closed shells as they are already dead and eating them could make you quite sick!!!

Start to boil the spaghetti!!

In a separate deep skillet add more oil and garlic. Add the chopped tomatoes. and shredded basil leaves.Salt. Simmer the sauce for 10 minutes. Stir in all of the shellfish (including the shrimp), adding some of the white wine (to your taste) Simmer another five minutes.

Transfer the drained, cooked spaghetti to your serving dish, add a little olive oil and ground pepper. Toss and then stir in the sauce with the seafood. Serve with some crusty bread to soak up the sauce…and don not forget more wine…to drink, of course!!

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Baked Shrimp Scampi…BONUS – Orange Rice with Celery!

So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL

Baked Shrimp Scampi (Ina Garten – Food Network)

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots or green onions

3 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Directions Preheat the oven to 425 degrees F.

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

Place the shrimp in a mixing bowl and toss gently 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, shallots, 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 oval gratin 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 until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice

Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)

1 cup brown rice (I used Jasmine)

1 cup celery chopped

½ cup green onions chopped

2 cloves garlic chopped

2 T sunflower oil ( I used avocado oil)

1 cup water

1 cup fresh orange juice

Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.

Scallops Stir Fry

Sorry dear followers, I fell asleep under a palm tree on the beach in a hammock…NOT…it has rained everyday now since last Thursday and my draft was waterlogged…LOL

Still in the process of cleaning out the freezer before we make the move to the new house next week. I found scallops and wanted to cook something quick.

Bay scallops may be sweet, but they’re not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger. If you don’t find bay scallops, use the sea ones, but cut them in half. Actually I didn’t even make the rice. I just added a side of freshly steamed broccoli!

Bay Scallops Stir Fry [Inspired by Martha Stewart}

• Prep Time 15 minutes • Total Time 25 minutes • Serves 4
Ingredients

o Coarse salt and ground pepper
o 1 cup long-grain white rice
o 1/4 cup rice vinegar
o 1/4 cup soy sauce
o 1 teaspoon toasted sesame oil
o 1 1/2 teaspoons cornstarch
o 1 tablespoon vegetable oil, such as safflower
o 1 red bell pepper (ribs and seeds removed), thinly sliced
o 2 bunches scallions, white and green parts separated, cut into 2-inch lengths
o 2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
o 2 teaspoons minced peeled fresh ginger
o 1 pound bay scallops, patted dry (or 10 larger ones)
Directions
1. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
2. In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
3. Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

 

 

Emergency Seafood Sauce

So so hard to find here in Mexico, but if you cannot find it try one of these four substitutions – (my “go-to” is #4). You can usually find horseradish sauce….but pure horseradish is hard to find unless you find the actual vegetable…

#1 – 1/2 cup tomato juice. 1 tsp. horseradish, 1/2 tsp. Worcestershire sauce, 1/2 tsp. vinegar, 1/2 tsp. lemon juice

#2 – 3/4 cups chili sauce, 2 Tablespoons lemon juice, 1 Tablespoon horseradish, 2 teaspoons Worcestershire sauce, 1/2 teaspoon grated onion, dash of hot pepper sauce

#3 – 1 cup salsa or catsup, 1 Tablespoon horseradish, 1 Tablespoon lemon juice, 3 dashes of hot pepper sauce

#4 – 1 cup catsup, 2 Tablespoons horseradish, 2 Tablespoons lemon juice

Just in case you find yourself in the grocery store with a clerk who speaks no English, show them this –

# 1 – 1/2 taza de jugo de tomate. 1 cdta. rábano picante, 1/2 cdta. Salsa inglesa, 1/2 cdta. vinagre, 1/2 cdta. jugo de limón

# 2 – 3/4 tazas de salsa de chile, 2 cucharadas de jugo de limón, 1 cucharada de rábano picante, 2 cucharaditas de salsa inglesa, 1/2 cucharadita de cebolla rallada, pizca de salsa picante

# 3 – 1 taza de salsa o salsa de tomate, 1 cucharada de rábano picante, 1 cucharada de jugo de limón, 3 toques de salsa picante

# 4 – 1 taza de salsa de tomate, 2 cucharadas de rábano picante, 2 cucharadas de jugo de limón

Shellfish Bouillabaisse

So what can I do for New Year’s Eve? This tried and true recipe is certain to impress your guests. Yeah, I know that seafood can be expensive, but what the heck? Buy cheaper wine…LOL. As always my changes are noted in red….if you follow the recipe it should feed 8 people…

Shellfish Bouillabaisse (Adapted from Food Network’s Emeril Lagasse)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound chorizo, cut into 1-inch pieces (if you can’t find this use a good Italian sausage)
  • 3 cups julienne onions
  • 2 cups diced potatoes, blanched
  • 1 cup julienned red peppers
  • 1 cup julienned yellow peppers
  • 1/4 cup minced garlic
  • Essence, recipe follows or Old Bay Seasoning
  • 4 cups chopped peeled and seeded tomatoes or use 3 cans of chopped
  • 6 bay leaves
  • 1 pound lobster, split or (I bought four medium lobster tails and split them in half, leaving the shell on)
  • 2 pieces of a good white fish cut into chunks (optional)
  • 1/4 pound shrimp, peeled and tail on (I take the tails off)
  • 1/4 pound mussels or scallops (I used 8 and cut them in half as well)
  • 1 cup white wine
  • Few threads of saffron
  • 1/4 cup finely chopped parsley
  • Salt and pepper
  • 2 tablespoons chopped green onions
  • Small loaf of crusty bread

Directions

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-shells on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters and chorizo. Season the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo over the shrimp. Lay the mussels or scallops over the tomatoes. Add the fish chunks. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.  Yield about 2/3 cups.

Seafood Lasagna

For a very special dinner, we like to prepare this seafood lasagna in a white sauce. Yes, it is very rich, but there is never any leftover!!! Use whatever seafood you favour, but I like shrimp, scallops, lobster or crab in any combination. Think New Year’s Eve!!! The recipe can easily be halved…

If seafood isn’t your thing, substitute chicken! Add some slivered almonds to the Parmesan cheese sprinkling….

Seafood Lasagna (Cooks.Com)

8 Tablespoons butter

8 Tablespoons all purpose flour

1 cup cream

1 cup milk

1 cup chicken broth

salt and pepper to taste

pinch of nutmeg

1 package “no-boil” lasagna

10 ounces of spinach (you could use frozen if thawed and drained)

16 ounces of ricotta cheese

8 ounces of mozzarella cheese (I preferred Manchego from Spain)

8 ounces of Provolone cheese

1 cup fresh sliced mushrooms

2 sliced onions

1/2 cup Parmesan cheese

1 tomato, cut and peeled

1 1/2 pounds of seafood

parsley and rosemary to taste

Sauce:

Melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly.

When everything is mixed, take it off the heat. Add salt and pepper and nutmeg.

Lasagna:

Saute onions and mushrooms in butter and a little oil. Add tomato, parsley and rosemary. Add all of the seafood.

Preparation:

In a greased lasagna pan pour some sauce, place a row of lasagna, followed by 1/2 of the seafood, some mozzarella or Manchego, ricotta (mixed with the spinach), and Provolone. Press it down before adding a second layer. Follow same order as first layer, ending with another layer of lasagna noodles and sauce to cover the noodles. Sprinkle with Parmesan and bake at 350 degrees for 35 – 40 minutes. Cover with foil if it is browning to rapidly!!!

It will be rich, so do not give your guests large portions to start with. Serve with a nice fresh salad.

Herb and Garlic Seafood Kabobs

This wasn’t the recipe I intended to follow, but it turned out great! Instead of the mushrooms on the skewers, I grilled two marinated portobellos beside the kabobs! Since I only had smaller shrimp I made do, but I would have preferred the larger ones… If you are a friend on Facebook, you saw the photo… Check out Kramer’s Culinary Blog by clicking on the link below.

Herb and Garlic Seafood Kabobs    Kramers Culinary Blog

 Ingredients

Herb Garlic Marinade

  • 4 gloves of garlic, peeled
  • 2 tsp chopped rosemary
  • 2 tbsp chopped parsley
  • 2 tsp thyme
  • ¼ chopped onion
  • juice from ½ lime
  • ½ cup olive oil
  • salt and pepper

Kabobs

  • 8 large shrimp peeled & divined
  • 8 large scallops
  • 8 slices of bacon
  • 8 oz baby bella mushrooms
  • 6 oz red pearl onions, peeled
  • 1 red bell pepper, cut in 1 inch dices

Grilled vegetables

  • 2 zucchini, sliced length wise
  • 2 yellow squash, sliced length wise
  • ¼ cup balsamic vinegar
  • salt and pepper

Instructions

  1. For the marinade combine all ingredients in a food processor and blend thoroughly until creamy. Set a side.
  2. Wrap scallops with bacon. If the bacon is to wide simply cut it length wise in half.
  3. Prepare rosemary skewers by striping of the leaves of the sprig, but leaving about 2 inches on the tip or use well soaked wooden ones.
  4. Assemble seafood kabobs the way it’s shown at the bottom of the page under “Lining Up”.
  5. Smother herb garlic marinade over the entire seafood kabob on both sides. Rest kabobs on a plate covered with plastic wrap and keep cool.
  6. Marinate the zucchini and yellow squash including the left over vegetables such as the mushrooms & onions with balsamic vinegar, olive oil, salt and pepper.
  7. Grill vegetables for about 3 minutes on each side over medium to high heat.
  8. Grill seafood kabobs on high heat for about 3-4 minutes on each side.
  9. Allow kabobs to rest in a warm spot for a few minutes than serve immediately with the grilled vegetables. Serve with Chipotle tomato mayonnaise. They were just fine without the Chipotle Mayonnaise!

Lining up skewers – tomato, onion,shrimp.scallop,pepper,shrimp.scallop, mushroom, tomato

Remember to soak your wooden skewer sticks for several hours!!

Scallops in Herb Butter Sauce

Scallops In Herb Butter Sauce
BY JENNIFER MCLAGAN

LCBO Food and Drink Magazine EARLY SUMMER 2007
Scallops have a voluptuous texture, especially when served in a sauce enriched with butter and cream. If you have them serve scallops in individual gratin dishes. If you would like to use these scallops over fresh pasta as a main course, then I would suggest doubling the sauce as it was awesome!

24 scallops
Salt and freshly ground pepper
1 tbsp (15 mL) plus ¼ cup (50 mL) unsalted butter
1 tbsp (15 mL) vegetable oil

Sauce:
½ cup (125 mL) white wine
1 tbsp (15 mL) whipping cream or Media Crema (in Mexico)
¼ cup (50 mL) chopped chives
3 tbsp (45 mL) chopped parsley
1 tsp (5 mL) thyme leaves, chopped

NB – if you have some great Herbs de Provence, use them in place of the chives, parsley and thyme.
1. Preheat the oven to 300ºF (150ºC).

2. Place the gratin dishes in the oven.

3. Pat dry the scallops and season with salt and pepper. In a large frying pan heat 1 tbsp (15 mL) of butter and the oil over high heat. Add the scallops and cook for 2 minutes. Turn the scallops and cook for another 2 minutes or until opaque in the centre. Transfer the scallops into the gratin dishes and keep warm in the oven.

4. Add the white wine to pan and bring to a boil, scraping any browned bits from the bottom of the pan. Continue to boil until the wine is reduced by half. Cut the remaining butter into cubes.

5. Whisk the whipping cream into the reduced wine and then gradually whisk in the butter. Add all the chopped herbs, stir to mix and then check the seasoning. Spoon the sauce over the scallops and serve immediately.

Serves 6

For even more delicious recipes, drinks and wines, visit the LCBO Website –  http://www.lcbo.com

Slow Cooker Jambalaya (With or without shrimp)

Just found this recipe and it was very good….if you are not a shrimp lover, just omit it!

Slow Cooker Jambalaya (photo taken from http://www.dinnermequickly.com/chicken-sausage-jambalaya.html

Revised from a recipe by Robin Miller

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced ( or whatever sausage you like, depending on hotness)
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning (I used Montreal Steak Spice…one teaspoon)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, red pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, bay leaves, and thyme. (If you want it hot, add a little hot sauce)

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Thai Steamed Mussels

This recipe could be a main course if served with a salad, but if you are having a buffet why not put it on the table and let your guests help themselves. In any case put some nice French bread beside it for dipping! As this is THE season, you will not necessarily receive a new recipe EVERY Monday. In sending these a bit early I hope it helps with your holiday planning!

THAI STEAMED MUSSELS

  • 2 T vegetable oil
  • 2 large sweet onions diced
  • 2 cloves garlic chopped
  • 1 T fresh grated ginger
  • 1 Thai chili, finely chopped
  • 3 stalks lemon grass sliced
  • 1/2 teaspoon ground coriander
  • 1 orange zested and juiced
  • 1/2 cup coconut milk
  • 3 lb.PEI mussels bearded and scrubbed OR buy a bag already to go…
  • 1/4 cup freshly chopped coriander
  • salt and pepper

Heat vegetable in wok. Add onion, garlic and ginger and sauté for 3 minutes. Add ginger, chili and lemon grass, crushed coriander and orange zest. Sauté for 5 minutes. Add coconut milk, juices and mussels. Cover and steam over medium heat for 5-7 minutes (more if using frozen mussels). Remove from heat immediately and stir in chopped coriander, salt and pepper.

Notes

Frozen mussels will lengthen steaming time.
Serve with crusty bread…the sauce is great for dipping.