Seafood

SHRIMP SCAMPI OVER ZOODLES

I promise I won’t zoodle you to death. This one was too good not to post though. It’s like a new toy at the moment. I am truly fascinated with my new spiralizer by Kitchen Aid.

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I love shrimp scampi. What I don’t like about it is all the butter and oil dripping from it. This is a healthy alternative. It is also made in one pan so clean up is a breeze.

I will suggest that you gather and prepare all of your ingredients prior to cooking this. It goes really fast. You will be throwing everything into the pan in  a matter of minutes.

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My zucchini were approximately  (*9-10 inches) in length. I washed them, left the skin on, cut off the ends, and spiralized them.

You can use fresh or frozen shrimp that have been thawed. Mine was frozen because that is what I had on hand. Either, will work well.

I don’t like big chunks of garlic in my sauces. I started using a microplane to grate it. I find it requires little to no cooking time. It will appear to melt right into your sauce. Just be careful not to burn it. As soon as you smell it, add your other ingredients. You could use a food processor or a knife. Any method would be fine. It all depends on how you like your garlic! You just don’t want it burned!!!

This really pairs well with a bottle of white wine. A loaf of crusty French bread is good for dipping in the sauce.

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SHRIMP SCAMPI OVER ZOODLES

INGREDIENTS:

  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 2 Tbsp of finely chopped onion
  • 4 cloves of garlic, grated with a microplane
  • 1 lb of large shrimp, peeled and deveined
  • 1/2 – 1 tsp of red pepper flakes
  • 1/4 C of chicken stock
  • 1/4 C of good white wine
  • Zest of one lemon and it’s juice
  • Zucchini noodles from 4 zucchini (*see note above)
  • 6-7 Basil leaves, julienned
  • Freshly grated Parmigiano/Reggiano cheese
  • Kosher salt and fresh ground pepper to taste

DIRECTIONS:

  1. Assemble and prepare all of your ingredients.
  2. Heat the butter and olive oil in a large skillet over medium-low heat.
  3. Add the onion and cook until softened.
  4. Add the garlic, shrimp, red pepper flakes, and salt and black pepper to taste. Saute until the shrimp are just starting to turn pink but still translucent.
  5. Add the chicken broth, white wine, lemon zest, and lemon juice. Bring to a boil and cook until the shrimp are pink, and opaque.
  6. Stir in the zucchini noodles and toss with the shrimp and sauce until everything is well coated with the sauce.
  7. Cook until the noodles are al-dente (slight crunch). DO NOT OVER COOK them or they will be too soft and no longer the consistency of a noodle.
  8. Remove from the heat and taste for seasonings. Sprinkle the basil and the grated cheese on top and serve.

Manga!

Til next time,

Ciao xoxo

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SPIRALIZED ZUCCHINI & CARROTS WITH PAN FRIED SALMON

Well slap yo Momma, hush my mouth, and call this one a new favorite. My husband said “make sure you write this one down”. I of course am doing that right now.

I just purchased the spiralizer attachment for my Kitchen Aide. Of course my friends at QVC had a special so what’s a girl to do? I love QVC! If I purchase something and it doesn’t meet up to my standards, back it goes. I will admit, I have sent some things back but not many. It’s a great company and they stand behind their products. This one is definitely a keeper. It was very easy to use and clean up was quick.

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I spiralized some carrots, and zucchini. With the addition of some tomatoes, garlic, onion, and white wine a wonderful zoodle dish was created. Topped with pan-fried Salmon filets, dinner was born.

This dish was very flavorful with great texture. A glass of Chardonnay was just the ticket to round out the flavors. I am really excited because there is one portion left. So, we shall see who gets to it first tomorrow! All is fair in love and leftovers…..if ya know what I mean. Here is the recipe……..

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Spiralized Zucchini & Carrots w/Pan Fried Salmon

INGREDIENTS:

  • 3 zucchini  (or enough to make about 4 cups of spiralized noodles) skin on, ends cut off, cut in half, spiralized, set aside
  • 4 medium carrots, peeled and ends cut off, cut in half, spiralized, set aside
  • 1/4 C chopped sweet onion
  • 3 cloves of garlic, minced (I use a microplane)
  • 1 (15 oz) can of fire roasted, diced, tomatoes with their juice (I used Hunts)
  • 1 Tbsp of dark agave
  • 1/4 C of good white wine
  • 1 tsp crushed red pepper (optional)
  • Salt and pepper to taste
  • 4 Salmon filets, seasoned with lots of salt and pepper, bring to room temperature
  • 2 Tbsp Olive oil
  • 2 Tbsp butter
  • Chili Powder

DIRECTIONS:

  1. In a large skillet over medium heat, add the olive oil and butter  til melted.
  2. Add the carrots and onion and cook until just softened.
  3. Grate the garlic into the pan with a microplane and add the tomatoes, cook until the garlic is fragrant, just a few minutes.
  4. Add the Agave and the white wine and stir to combine.
  5. Taste and season with salt and pepper and add the crushed red pepper if using.
  6. Add the zucchini noodles and toss, cook for about 10-15 minutes, you want to keep the zucchini al-dente. It does not take them long to cook, they are best when left with a slight crunch.
  7. When cooked removed the pan from the heat and place it on a burner to keep warm while your fish cooks. (Literally minutes)
  8. In another pan over medium high heat, add olive oil to coat the bottom of the pan.
  9. Take the seasoned filets, place skin side down and cook for 3 minutes and turn over and cook for an additional 3 minutes. (You can cook them more or less, it depends on how you like your fish cooked.)
  10. Take your cooked filets and place them on top of your zucchini mixture.
  11. Dust with chili powder.
  12. Bring your goodies to the table and serve from the pan.

This is impressive enough to serve to guests. Don’t forget to add a good bottle of white wine. I hope you enjoy!

Til next time,

Ciao xoxo

Skillet Scallops

Let me say this…….we LOVE scallops. Recently we found out that we/I had been overcooking them. That is, until we had them cooked properly. What a treat to have them cooked to perfection. I was cooking the love right out of them.

One of our local grocers had them on sale so I decided to try my hand at them again. Once cleaned and prepped it took seconds to turn those little pearls into tasty morsels. Moist, translucent, centers with a seared crust on the outside.

I made a caesar salad and served them on top. I ate every mouthful with a renewed feeling of accomplishment and joy. In my opinion there is no other way to cook them and I will forever continue to use this method.

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They would also be nice served over wild rice or pilaf.  Certainly, they are good on their own as well.

When you try this one, let me know your thoughts. Enjoy!

PAN SEARED SCALLOPS

  • 1/2 to 1/4 lb of sea scallops
  • Salt and pepper
  • 2 T unsalted butter
  • 2 T olive oil

Directions:

  1. Wash the scallops under cold water, make sure you remove the muscle on side of it. It peels off very easily and is very firm to the touch. Not all of them had one present.
  2. Pat dry and season both sides liberally with salt and pepper.
  3. In a heavy skillet at high heat combine the olive oil and the butter making sure the butter is melted.
  4. Add your scallops to the pan, making sure you do not overcrowd them or they will not brown but steam instead. If they don’t sizzle immediately your pan is not hot enough.  *(cast iron works well here)
  5. Cook for 1 minute and 15 seconds, flip and do the same on the other side.
  6. Remove to a platter and bring to the table or plate them with a salad or over rice.

Til next time,

Ciao xoxo

 

MY LEAKY DINNER

Funny story this one! Odd name too, I suppose. Let me explain………

My dear friends owned a bar fondly known to all of us, as Leaky’s. Some of the best food I have eaten anywhere. All prepared in a kitchen the size of a closet. It was truly my favorite place to eat and play. I will admit to dancing on the bar, but just this one time!  As with all good things, they come to an end. I am fortunate enough to know the chef and actually had the opportunity to work with him for a while. Lucky me!!!! As for the chef, he’s moved on to bigger and better things.

Whenever we went to Leaky’s my usual was steamed shrimp and a wedge salad. I don’t know if you know this or not but, all shrimp are not created/cooked equal in the land of food. Leaky’s was and always will be my favorite.

Shrimp are also a highly favored food when you are watching your weight. Not only are they said to boost your metabolism but, they are low on the points scale for me. A half pound of shrimp adds up to a total of 4 Smart Points. Throw in a salad and bingo, it’s a great, filling, meal.

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There really isn’t a recipe for this one. I buy a pound of shrimp, rinse them and throw them in a steamer pot. I add some chopped onion, and lemon wedges and toss all of it in Old Bay seasoning. I use 2 cans of beer in the bottom of the pot to steam them. It takes minutes. When they turn pink and they are no longer translucent, they are done. So don’t walk away, there is nothing worse than over cooked shrimp. I like them with cocktail sauce on the side for dipping.

My wedge starts out with half of a romaine heart. Traditionally, it’s a wedge of iceberg lettuce. Then I top it with chopped tomatoes, 2 tablespoons of my favorite bleu cheese dressing, (Lighthouse for me). I add some crumbled center cut bacon and some chopped scallions. Truly a great salad!

If you like shrimp and you like quick meals, this is one to remember. Give it a try!

Til next time,

Ciao xoxo

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