Healthy Sheet Pan Shrimp and Greens

An easy and healthy recipe!

 

 

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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

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 20 sea scallops
  • 5 tablespoon butter
  • salt and pepper
  • 2 cups creme fraiche
  • 1 teaspoon tomato paste
  • 1 bunch chives, chopped

 

Directions

  1. 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 .
  2. 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.
  3. 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.
  4. Pour  layer of the sauce on each serving plate. Place 5 scallops on each plate and garish with the mushrooms in center.

 

 

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

  • Servings: 6 to 8
  • Difficulty: easy
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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

  1. 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.
  2. 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.
  3. 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]

 

Tropical Fish Fillets

Delicious and so easy! Refreshing for summer dinners. Adapted from Cuba, the cookbook.

 

Tropical Fish Fillets

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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

  1. In a dish, combine the fish, salt , pepper, lime juice, parsley, and scallions. Cover and let marinate in the refrigerator for 1 hour.
  2. 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.
  3. 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.

 

 

Panzanella with Shrimp and Fennel

Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.

 

Panzanella with Shrimp and Fennel

  • Servings: 4 to 6
  • Difficulty: easy
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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

  1. 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.
  2. 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.
  3. 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.
  4. Add the shrimp to the salad and toss well.

 

Salmon Marinated in Whiskey and Soy

Salmon Marinated in Whiskey and Soy

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 8 skin-on salmon fillets {about 6 ounces each}
  • 5 garlic, cloves, minced
  • a 2-inch piece of fresh ginger, peeled and minced
  • 1 cup soy sauce
  • 1 cup rye whiskey
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • freshly ground pepper

 

Directions

  1. Lay the fillets skin down and pour over the marinate. Refrigerate overnight.
  2. The next morning flip the fillets over and return them to the fridge until you’re ready to grill them.

 

 

Cuban Salmon and Shrimp

I have made this several times already.  So easy and so delicious!  Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, a great read on the  culinary history of Cuba with amazing recipes.

 

Cuban Salmon and Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 pound salmon cut into 4 pieces
  • salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, finely chopped
  • juice of 2 limes
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 24 large shrimp, peeled and deveined
  • 2 tablespoons butter

 

Directions

  1. In a large bowl, combine the salmon,  1/2 teaspoon salt, pepper, garlic, lime juice, wine, and olive oil and let marinate in the refrigerator for 1 hour. Reserving the marinade, drain the salmon.
  2. Bring a large pot of lightly salted water to a boil. Add the shrimp and cook till pink, for about 3 to 5 minutes. Drain and set aside.
  3. In a large frying pan, melt the butter over medium heat. Add the salmon and cook, sprinkling the marinade, for about 8 minutes on each side. Add the shrimp to heat through, for about 2 minutes before serving.
  4. Serve over rice.