Tag Archives: Seafood

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE

Posted in Pasta & Noodles, Seafood by

Alfredo sauce is luscious, absolutely delicious but a real saturated fat bomb, which we tend to avoid when cooking at home. Going to a restaurant is a different thing, sometimes excesses while eating out are part of the equation. Embrace it and move on. But this is a great option for a meal that will have the same type of vibe, but is considerably lighter. If you want to make it vegetarian, omit the shrimp, add another veggie, maybe a little butternut squash or mushrooms.

PASTA WITH SHRIMP IN CASHEW CREAM SAUCE
(from The Bewitching Kitchen)

For the sauce:
1 cup raw cashews soaked overnight and drained
¾ cup water
2 teaspoon lemon juice
1 teaspoon fine sea salt
½ teaspoon black pepper

For the pasta:
pasta of your choice
2 tablespoons olive oil
3 cups broccoli florets (or amount to taste)
1 (12 oz) bag shrimp peeled and deveined
salt and pepper to taste

Combine all of the sauce ingredients in a blender and blend on high until smooth. Set aside.

Steam the broccoli in the microwave with just a sprinkle of water for 2 minutes. Reserve. Start cooking the pasta in salted boiling water.

To a skillet, add the olive oil, once hot add the shrimp and sautee until opaque, season with salt and pepper. When the shrimp is almost fully cooked, add the steamed broccoli. Keep covered at a low-simmer. When the pasta is ready, reserve 1 cup of the cooking water, drain the pasta, and add to the skillet with the shrimp and broccoli. Pour most of the reserved water, stir, and add the amount of cashew cream you like, if needed thin the sauce with additional water until you are happy with the consistency. Serve right away.

ENJOY!

to print the recipe, click here

Comments: For this meal, I chose a pasta shape we had never had before, called “Rustiche”. Phil found it at Marshall’s and it was perfect for this type of cream sauce with the bits of broccoli and the shrimp. I did not use the whole amount of the sauce made but it sits in the fridge for a few days without problem and also freezes quite well. Cashew cream is a definite keeper!

ONE YEAR AGO: Crab Cakes go Light

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THREE YEARS AGO: Braised Lamb Shanks in Clay Pot

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ELEVEN YEARS AGO: Bran Muffins, Rainbows, and a wonderful surprise!

TWELVE YEARS AGO: Salmon Wellington

THIRTEEN YEARS AGO: The Green Chip Alternative

FOURTEEN YEARS AGO: Weekend Pita Project

FIFTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

INCREDIBLY SIMPLE: AIR-FRIED SALMON BITES

Posted in Air-Frying, Incredibly simple, Seafood by

Normally, when I share a recipe that uses the air-fryer, I offer alternative ways to make it, in case you do not own one. For this recipe, however, I have to say that the air-fryer method is a must. You simply cannot get the same results without it. Credit for finding the basic method goes to the husband. He often finds things for me to try and his intuition is pretty awesome. All recipes he picks turn out excellent. This was the most recent example.


AIR-FRIED SALMON BITES
(adapted from Wholesome Yum)

24 oz salmon fillets (cut into 1-inch pieces)
3/4 tsp salt
1/4 tsp black pepper
3 tbsp honey
2 tbsp tamari sauce (or soy sauce, but reduce the salt slightly)
1 tbsp olive oil
1/2 tsp hot paprika

In a large bowl, whisk together the honey, tamari, paprika, salt, and pepper. Add the salmon pieces to the bowl and mix well to coat. Marinate for 1 hour. When time is up, turn the salmon pieces in the marinade again to coat well.

Turn the fryer to 400 degrees F. Place the salmon bites in the air fryer basket in a single layer, with some space between the pieces. Air fry for about 7 minutes, check the cooking by removing a piece and cutting through it. It should flake easily and the internal temperature should be around 140F.

ENJOY!

to print the recipe, click here

Comments: This was soooo easy and soooo delicious! Plus, contrary to baking in the oven or using the stovetop, there was NO smell. Not sure how that magic works but I am sold. We only cook salmon by grilling it outside, as I have a serious problem with smells that linger in the kitchen. This was a winner in that aspect.

The meat flakes beautifully, and the marinade was perfect with it. A little sweet, a little spicy… I intend to play with different flavors soon, but the basic approach will be unchanged. I urge you to give this a try. If you are into bowls, Oriental style, this would be a great way to deal with the protein component.

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CRAB CAKES GO LIGHT

Posted in Seafood by

We love crab cakes but they can be pretty heavy, not only for the components but the fact they are deep fried. This version is substantially lighter and it is baked in the oven. We truly loved them, so don’t let the “light” label turn you off.

CRAB CAKES
(adapted from Recipe Girl)

12 square saltine (soda) crackers, crushed into crumbs
⅓ cup chopped fresh parsley
2 tablespoons low fat plain yogurt
⅓ cup chopped roasted red pepper (store-bought is fine)
1 tablespoon water
1 tablespoon freshly squeezed lime juice
2 to 3 dashes Sriracha sauce or more to taste
salt, to taste
1 pound fresh crab meat, picked over for shells and cartilage (I used 3/4 pound)
2 large egg whites

Heat the oven to 425°F, and line a large baking sheet with non-stick aluminum foil or parchment paper.

In a large mixing bowl, combine the saltine crumbs and parsley. Stir all the ingredients except the egg whites together, mixing them gently but well. Lightly whisk the egg whites in a small bowl, then add to the mixture, incorporating it well.

Form small crab cakes and arrange them 1-inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.

ENJOY!

to print the recipe, click here

Comments: We served crab legs for our Christmas dinner, and had a few leftover. After my beloved husband processed it all for me, we had 3/4 pound and I went with that amount, keeping all other ingredients the same. Worked well, no issues forming the cakes or baking them. They were superb! A little arugula salad seasoned with just lemon and olive oil was the perfect match. A light meal that was more than welcome for the two of us, when the guest had left us and the normal routine started to set in.

ONE YEAR AGO: Accordion Potatoes

TWO YEARS AGO: Braised Lamb Shanks in Clay Pot

THREE YEAR AGO: Cookies with a Smile

FOUR YEARS AGO: Pearled Farro with Asparagus Coins

FIVE YEARS AGO: Pistachio Caramel and Apple Mousse Cake

SIX YEARS AGO: Someone turns 70 today!

SEVEN YEARS AGO: Carioca Cake, the Final Chapter

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NINE YEARS AGO: Ken Forkish’s Warm Spot Sourdough 

TEN YEARS AGO: Bran Muffins, Rainbows, and a wonderful surprise!

ELEVEN YEARS AGO: Salmon Wellington

TWELVE YEARS AGO: The Green Chip Alternative

THIRTEEN YEARS AGO: Weekend Pita Project

FOURTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI

Posted in Seafood by

This super simple recipe is almost a full meal in itself, but of course rice is more than welcome on the same plate… Pickled jalapeños pack a ton of flavor and although slightly hot, they won’t overpower your senses. Great ingredient to keep in the fridge and add to stir-fries, omelettes, salads. In this recipe, you’ll use not only the peppers but also the pickling liquid.

SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI
(from The Bewitching Kitchen)

1 pound large shrimp, peeled and de-veined
2 quarts water + 1/4 cup salt + 1/4 cup sugar, fully dissolved
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons jarred pickled jalapeños, plus 2 tablespoons of the pickling liquid
salt and pepper to taste
1 small head broccoli, florets cut into bite-size pieces
½ cup crumbled feta
1/4 cup water
1/4 cup soy sauce
1 to 2 tsp cornstarch

Brine the shrimp by covering it with the salt-sugar water for 30 minutes. Drain, rinse briefly, set on paper towels to dry.

In a large bowl, mix together the olive oil, honey and 1 to 2 tablespoons of pickling liquid. Add this mixture to the brined, dried shrimp and let it sit for half an hour in the fridge.

Place the broccoli florets in a dish with a moistened paper towel on top, and microwave for 2 minutes. Remove the paper towel and let it sit at room temperature until you use it in the stir-fry.

Heat a large non-stick skillet, add the shrimp with the marinade. Cook stirring every so often until the shrimp is almost cooked through. Add the broccoli, the pickled jalapeños, season with salt and pepper, and sautee everything together until the broccoli is tender and the shrimp fully cooked. Mix the soy, water and cornstarch to make a slurry. Add to the pan and cook until it thickens. Sprinkle the feta cheese and serve immediately over rice.

ENJOY!

to print the recipe, click here

Comments: I was inspired by this recipe for chicken and changed things around to turn it into a seafood version. Without the added soy-cornstarch in the end, I thought it ended a bit too dry for our taste. We like to have some sauce to mingle with the rice. Play with the amount of pickled jalapeños and their pickling liquid to find the level that pleases you most. We like spicy food but not too much. A little lemon juice in the end is also a good move, keep that in mind.

SOMEONE TURNED ONE YEAR OLD YESTERDAY!

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LOBSTER RISOTTO WITH MUSHROOMS AND TARRAGON

Posted in Rice and Grains, Seafood by

The husband brought home a humongous lobster tail the other day (pictured in the end of this post), he grilled it for our dinner but we still had a substantial amount of lobster meat leftover. Next day, I brought it back in risotto form, and used one of my favorite methods to make it: the pressure cooker (for a flash back, click here). Not traditional, not authentic, but trust me, works like a charm!

LOBSTER RISOTTO WITH MUSHROOMS AND TARRAGON
(from The Bewitching Kitchen)

8 ounces Cremini mushrooms, cleaned and cut in small pieces
3 tablespoons olive oil
1 tablespoon butter
1 large celery stick, diced
1 cup Arborio rice
salt and pepper to taste
fresh tarragon leaves, to taste
3 + 1/2 cups shrimp broth (made according to this recipe)
1/2 cup dry white wine
lobster meat, fully cooked, cut in pieces
lemon zest and juice to taste

Warm up the shrimp broth in a saucepan. If you don’t have enough shrimp stock, make the difference with water. In a pressure cooker, heat 4 tbs Olive oil and 1 Tbs Butter. Add the celery and mushrooms and saute until fragrant. Season lightly with salt and pepper.

Add the tarragon and rice, cook stirring until all grains are well coated with the oil/mushroom mixture (about 3 minutes).  Pour all the warm stock and wine  in the pan, close it, and bring to full pressure. Reduce the heat or use the specific instructions from your pan to keep the pressure constant for 7 minutes.  Immediately take the pan to the sink, run some cold water over the lid to reduce the temperature, and when the pressure is down, open the pan.  Add the lobster meat, lemon zest, a squirt of lemon juice, and simmer everything together, until the lobster is warmed through. Serve with fresh tarragon leaves, adjusting seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: Can you wrap your mind around the size of that baby? Since it is just the two of us, no way we could finish it that evening. Ideally lobster stock would be more appropriate for the risotto, but I had discarded the shell and remembered I had some shrimp stock in the freezer, so I put it to use. I have made risotto using green tea as the liquid and I almost went that route with this version. Most risotto recipes will have you add more butter before serving, but we never do that. Your kitchen, your rules, do it if you like. I debated whether to put the lobster meat in the beginning, but felt that since it was already fully cooked, the 7 minutes of intense heat could be too much. I just cut it in small pieces and simmered for 5 minutes. It turned out delicious. The tarragon flavor was quite strong, I used maybe one full sprig in the broth, and a few fresh leaves to serve. This was a delicious dinner, and super fast to bring to the table.

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