Category Archives: Seafood

Shrimp & Grits

For the shrimp

15 pieces raw shrimp, shelled and de-veined
3 tbsp extra virgin olive oil
6 garlic cloves minced, divided
Zest from one lemon
2 tsp dried oregano, divided
2 slices bacon
1/2 large onion, diced
2 tbsp butter
1 tbsp white wine vinegar
1 tsp red pepper flakes
1 tbsp lemon juice
1 tbsp chopped fresh oregano
Salt and freshly ground black pepper, to taste

For the grits

1 large head of cauliflower, cut into florets
1/4 cup almond milk
4 garlic cloves, minced
1 tbsp ghee or butter
1/4 tsp cayenne pepper
Salt and pepper, to taste

In a medium bowl mix together the olive oil, 2 cloves of garlic, lemon zest, and 1 teaspoon dried oregano. Place shrimp in the bowl and marinate for 1-3 hours.

Place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.

Add the milk, ghee, and garlic to the cauliflower. Using an immersion blender, combine ingredients. The cauliflower should be fairly thick to resemble the consistency of grits. Season with salt and pepper to taste.

Cook the bacon in a large skillet over medium heat until crispy. Reserving the bacon fat in the pan, set the bacon aside to cool and break into pieces.

Add the butter to the bacon fat in the pan and melt. Add the onion and sauté for 4-5 minutes until softened. Add in the remaining 4 garlic cloves, dried oregano, and the red pepper flakes. Sauté for 1-2 minutes, stirring frequently.

Stir in the white wine vinegar, and then add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3-4 minutes. Remove from heat and stir in the lemon juice. Season with salt and pepper. Serve shrimp and onions over grits, with bacon and fresh oregano for garnish.

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Seafood Alfredo with Zucchini Noodles

1/2 medium onion, diced
2 tbsp olive oil
6 cloves garlic, minced
1 cup coconut cream
1 cup small scallops, uncooked
1 cup medium shrimp, tails removed
1 cup calamari rings
2 tbsp ghee or butter
1 tbsp fresh parsley, chopped
2 tsp fresh basil, chopped
1 tsp dried oregano
1/2 tsp salt
2 large zucchini
Freshly ground pepper, to taste

Heat the olive oil in a pan over medium-low heat. Add the onions and sauté for 4-5 minutes. Add the garlic and cook for an additional minute.

Mix in the coconut cream, seafood, and ghee. Simmer for 6-7 minutes. Remove the seafood with a slotted spoon to prevent it from overcooking. Reduce the cream mixture to simmer and add the herbs and salt. Cook for about 15-20 minutes, until the sauce reduces by half.

Meanwhile, use a peeler to slice the zucchini into thin ribbons and set aside.

When the sauce is reduced, add the seafood back into the pan and remove from heat. Spoon over zucchini noodles to serve.

Seared Scallops with Saffron Sauce

12 large sea scallops
3 tbsp ghee, divided
2 tbsp extra virgin olive oil
1 cup dry white wine
1/4 cup coconut milk
Pinch of saffron threads
1 tbsp fresh parsley, chopped

Blot the scallops with paper towel and lightly season with salt. Heat two tablespoons ghee and the olive oil in a large skillet over medium-high heat. Place the scallops in the pan and sear. Cook for about 3 minutes, until the bottom is browned, and then turn over and sear on the opposite side. Remove the scallops to a plate and tent with foil to keep warm.

Add the wine to the skillet and deglaze. Turn the heat to medium-low and reduce the wine by half. Stir in the coconut milk and the remaining tablespoon of ghee. Add the saffron threads and stir well to combine. Return the scallops to the pan and turn to coat. Serve immediately, topped with fresh parsley.

Jambalaya

1 tbsp extra virgin olive oil
8 oz. Andouille sausage, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
4 cloves garlic, minced
1/2 medium onion, diced
1 14.5-oz. can fire-roasted tomatoes
1 tbsp smoked paprika
1 tsp dried thyme
1 tsp cumin
Dash of cayenne pepper
1 1/2 cups chicken broth
1 large head of cauliflower, coarsely chopped
1 lb. medium shrimp, peeled and deveined
Salt and pepper, to taste
Fresh cilantro, for garnish

Heat the olive oil in a Dutch oven or heavy-bottomed saucepan. Add the Andouille sausages and cook for 4-5 minutes until lightly browned. Add the red and yellow peppers, garlic, and onion and stir. Cook for 4 minutes until softened.

Stir in the tomatoes and spices. Pour in the chicken stock and bring to a boil. Once boiling, turn the heat down and simmer for 20 minutes.

Meanwhile, place the cauliflower into a food processor and pulse until it is reduced to the size of rice grains.

Mix in the cauliflower rice to the jambalaya, starting with half of the rice and adding more depending on preference. Simmer for 12-15 minutes until tender. Add the shrimp and cook everything for 5-7 minutes until the shrimp are opaque. Season to taste with salt and pepper. Serve hot, garnished with fresh cilantro.

Steamed Lobster

1 T. salt per 1 quart water added
1 2 lb. Maine lobster
½ roughly chopped medium onion
1 roughly chopped stalk celery
½ t. cracked peppercorns
1 bay leaf
fresh dill, whole branches (or tarragon or parsley)

Cover vegetables and seasonings with 1½ inches of water and bring to a boil. Add the steamer basket with the lobster in it and cover tightly. Cook for 15 minutes, making sure there’s still enough water in the bottom of the pot. If you do add more water, it is not necessary to add more salt, because only the water evaporates. Check for doneness with one of the small legs. After removing from the pot, weigh out 3.5 oz. of lobster and enjoy!

Spicy Tuna Salad

Makes: 4 servings
Dressing:
2 teaspoons chopped fresh oregano
1/2 teaspoon minced garlic
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon red-wine vinegar
Tuna Salad:
2 1/2 6 ounce cans tuna in water
2 tablespoons olive oil
1 teaspoon dried chili flakes, crushed
2 finely chopped scallions
1 small red onion, finely chopped
2 tablespoons capers
1 celery rib, finely chopped
30 cherry tomatoes, halved
2 teaspoons finely chopped fresh Italian flat-leaf parsley
6 – 8 lettuce leaves

1. In a small bowl, whisk together ingredients for dressing; set aside. Drain water from tuna. In a large bowl, toss tuna with remaining ingredients, except parsley.

2. Before serving, pour dressing over tuna and mix gently; sprinkle with parsley. Spread tuna on lettuce leaves.

Balsamic Tuna Salad

3 ounces tuna packed in water, drained
2 tablespoons balsamic vinaigrette
1/4 cup chopped celery

Mix tuna, vinaigrette and celery

Shrimp Arrabbiata

4 servings

2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup chopped onion
2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine.

Citrus Shrimp Salad

Saute 4 ounces shrimp with 1 garlic clove, chopped, and 1 tablespoon lemon juice in a skillet barely coated with nonstick cooking spray. Combine 1/3 cup chopped bibb lettuce, 1/2 cup chopped endive, 1/2 cup chopped red cabbage, and 1/2 cup chopped fennel. Collect juice from 1/2 navel orange. Peel and cut remaining fruit into segments. Whisk together 1/2 teaspoon olive oil and citrus juice and toss with mixed greens; shrimp; and citrus segments.

Tuna Nicoise

Mix 4 ounces canned albacore tuna, rinsed and drained, with 1 teaspoon capers, 1 teaspoon olive oil, 1 teaspoon chopped fresh flat-leaf parsley, 1 teaspoon chopped scallions, and 1 teaspoon lemon juice.