Great shrimp recipe!
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Category: seafood
One-Pan Fabulous Fish
Herbed Baked Scallops
A recipe I will be making over and over again. I used sea scallops, and cut them into smaller pieces, instead of bay scallops. Eating the bread crumbs, was like eating pieces of garlic bread. Delicious! Adapted from Fresh Fish by Jennifer Trainer Thompson.
Herbed Baked Scallops
Ingredients
- 2 tablespoons butter
- 1 pound bay scallops
- salt and freshly ground pepper
- 2 cloves garlic, minced
- 1 cup fresh breadcrumbs, 3 slices of bread well-toasted and cubed
- 1 1/2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons chives, chopped
- 1/2 tablespoon fresh tarragon, chopped
- smoked paprika
Directions
- Preheat the oven to 450F (230C).
- Brush an 8-inch square glass baking dish with butter, and place the scallops into the dish in a single layer. Season with salt and pepper.
- Melt the remaining butter in a small skillet over medium heat. Add the garlic and cook for 1 minute. Add the breadcrumbs and stir until they start to brown, about 4-6 minutes.
- Toss in the parsley, chives, and tarragon, stir to combine. Spoon the mixture over the scallops. Dust with paprika over the top and and bake until the scallops are opaque, about 13 minutes.
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Healthy Sheet Pan Shrimp and Greens
Crispy Baked Shrimp Scampi
Roasted Sea Scallops with Porcini
Quick and easy recipe! Can be an appetizer or entree. Adapted from the Culina Mundi cookbook.
Roasted Sea Scallops with Porcini
Ingredients
- 20 sea scallops
- 5 tablespoon butter
- salt and pepper
- 2 cups creme fraiche
- 1 teaspoon tomato paste
- 1 bunch chives, chopped
Directions
- Brush dirt off the mushrooms. Heat 1 1/2 tablespoons of butter in a non-stick pan. Sauté rapidly over high heat, about 4 minutes. Turning constantly. Set aside .
- In another pan, heat the rest of the butter. Place the scallops. Season with salt and pepper. Cook 2 minutes per side. Bake in oven for 4 minutes at 355F.
- Heat the creme fraiche in a small saucepan. Season with salt and pepper. Add the tomato paste and chopped chives. Heat through till sauce thickens.
- Pour layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.
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Lemony Shrimp Over Zucchini
Great recipe for a week night! Quick and easy. Adapted from Lidia’s Celebrate Like an Italian.
Lemony Shrimp Over Zucchini
Ingredients
For the Zucchini
- 3 tablespoons extra-virgin olive oil
- 4 medium zucchini, cut into matchsticks
- 1/2 teaspoon kosher salt
- 1/8 crushed red pepper flakes
- 1/4 teaspoon dried oregano
For the Shrimp
- 3 tablespoon extra-virgin olive oil
- 2 pounds extra large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 6 cloves garlic, finely chopped
- 3 tablespoons unsalted butter, cut into bits
- 1 cup dry white wine
- grated zest and juice of 1 lemon
- 3 tablespoon chopped fresh Italian parsley
- 2 to 3 tablespoon bread crumbs
Directions
- Heat olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and red pepper flakes. Cook until the zucchini begins to wilt, about 5 minutes. Sprinkle with the dried oregano and remove from heat. Set aside and keep warm.
- Heat olive oil in another large skillet over medium-high heat. Add the shrimp and season with salt. Sear quickly on each side, about 1 minute per side. Remove to a plate.
- Add butter to the pan and add the garlic, cook till sizzling, about 2 minutes. Add the wine, lemon zest, and lemon juice and bring to a boil. Add the shrimp back into the pan and sprinkle with bread crumbs to thicken the sauce. Serve over the zucchini.[/recipe-direction]
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Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgar
Tropical Fish Fillets
Delicious and so easy! Refreshing for summer dinners. Adapted from Cuba, the cookbook.
Tropical Fish Fillets
Ingredients
- 4 fish fillets (swordfish, red snapper or any fresh water fish)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons lime juice
- 2 tablespoons chopped parsley
- 1 tablespoon chopped scallions
- 1 tablespoon butter
- 3 tablespoons vegetable oil
- about 12 ounces of sliced pineapple, diced
- about 12 ounces of diced papaya
- 8 orange supremes
- 3 tablespoons orange juice
- 2 tablespoons dry white wine
- 1 teaspoon sugar
- all-purpose flour for dredging
Directions
- In a dish, combine the fish, salt , pepper, lime juice, parsley, and scallions. Cover and let marinate in the refrigerator for 1 hour.
- In a medium frying pan, melt the butter and 1/2 tablespoon of oil over medium heat. Add the pineapple, papaya, orange supremes, orange juice, wine, and sugar. Cook for 2 minutes and set aside.
- Dredge the fish in flour. Ina medium pan heat the remains oil over medium-high heat. Cook the fish till browned, about 4 minutes on each side. Serve with the fruit sauce.
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Panzanella with Shrimp and Fennel
Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.
Panzanella with Shrimp and Fennel
Ingredients
- 1 1-2 day old bread cut into cubes, (about 6 cups)
- 3 beefsteak tomatoes
- 1 small fennel bulb, trimmed and slice thinly
- 1 bunch scallion, white and green parts chopped
- 1/2 English cucumber, sliced into half-moons
- 1/4 cup red wine vinegar
- 1 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound medium shrimp, peeled ad deveined
Directions
- Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
- In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well. Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
- Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
- Add the shrimp to the salad and toss well.
