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Category Archives: Seafood/Fish

Healthy Shrimp Bisque

October 9, 2018

Shrimp Bisque

  • 12 ounces jumbo shrimp, deveined and shelled
  • 1 tablespoons extra virgin olive oil
  • Salt

Heat a large saucepan with the olive oil. Saute the shrimp on high heat for 30 seconds on each side. Sprinkle salt and take out onto a lined platter. Cut each shrimp into three and keep aside.

  • ¼ cup pancetta, chopped
  • 2 large shallots, chopped
  • 2 large garlic cloves, chopped
  • ½ cup carrots, chopped
  • 3 sprigs fresh thyme
  • ¼ cup tomato paste
  • ¼ cup all-purpose flour
  • ½ cup white wine
  • 1½ cups seafood or shrimp broth
  • 1½ cups low-fat milk
  • Salt
  • ¼ cup half and half
  • Juice of half a lemon

Add the pancetta into the same saucepan and sauté over medium heat for 2 to 3 minutes. Add the shallots, garlic and carrots. Saute for another 2 minutes. Add the thyme and tomato paste and cook for 2 minutes. Add the flour and cook for another 2 to 3 minutes. Add the white wine and scrape off the brown bits from the bottom. Add the broth and milk. Whisk the liquid on high heat and bring to a boil making sure all the lumps are smoothed away. Lower the heat and cook for 10 to 15 minutes. Add the shrimp pieces and cook for 2 to 3 minutes making sure the shrimp is cooked. Add the half and half and turn the heat off. Check for seasonings and add salt if necessary. Add the lemon juice and serve hot with crusty bread.

Shrimp and Sausage Gumbo

October 3, 2018

Gumbo

  • 1 pound jumbo shrimp, cleaned
  • 2 teaspoons bay seasoning
  • Salt
  • 1 pound andouille sausage, casing taken off

Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.

  • ¼ cup extra light olive oil
  • ¼ cup all-purpose flour
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ large green pepper, chopped
  • 1 celery stalk, chopped
  • 3 to 4 fresh thyme sprigs
  • 1 bay leaf
  • ½ cup white wine
  • 2 cups tomato sauce
  • 1½ cups chicken broth
  • 2 cups fresh or frozen okra
  • Salt
  • ½ cup parsley, chopped

Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.

Shrimp in Poblano Sauce

September 24, 2018

Shrimp in Poblano Sauce with Spinach Polenta

  • 3 poblano peppers, seeded and cut in half
  • 3 green tomatoes, cut in half
  • 1 large yellow onion, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 cup cilantro, chopped
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

  • 2 tablespoons olive oil
  • 1 pound jumbo shrimp, deveined and shelled
  • Salt
  • 1 teaspoon smoked paprika
  • ½ cup half and half
  • ½ cup chicken broth
  • ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.

Coconut Rice with Shrimp

August 14, 2018
  • 1 pound jumbo shrimp, tails taken off
  • Salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup chimichurri sauce
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup rice
  • Salt
  • 1 cup frozen petit peas, thawed
  • Juice of one lemon
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.

Sauteed Shrimp with Indian Pickling Spices

August 13, 2018

1 pound medium shrimp, cleaned and deveined

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 teaspoon onion seeds (nigella seeds)

¼ teaspoon fenugreek seeds

1 medium onion, sliced

1 serrano chili, chopped

2 tablespoons tomato puree

Salt

½ cup cilantro, chopped

Juice of half a lime

 

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.

Chilean Sea Bass with Smoked Paprika with Corn Risotto and Avocado Salad

July 29, 2018

Smoked Paprika Rubbed Chilean Seabass

  • 1½ pound Chilean sea bass, cut into 3 to 4 filets

Spice Rub

  • 1 teaspoon coriander powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Mix the spices in a small bowl. Rub the fish filets all over with the spice rub. Marinate for 2 to 3 hours in the fridge.

  • Olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the fish filets on a lined cookie sheet. Drizzle oil and sprinkle salt on each of the filets. Bake for 9 to 12 minutes, depending on the size of the filets.

Corn Risotto with Avocado Salad

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin, powdered
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 2 ears of corn, off the cob
  • 1 cup Arborio rice
  • 3 to 4 cups chicken broth, warmed
  • Salt
  • 1/3 half and half
  • ½ cup queso fresco, grated

Heat a wide frying pan with the olive oil. Add the cumin and sauté for a minute on medium heat. Add the shallot and garlic. Saute for 2 to 3 minutes. Add the corn and the rice. Saute for 3 to 4 minutes on medium low heat. Gradually add the broth one ladle at a time, stirring the rice in between. Add the liquid as it cooks out. The risotto should take about 20 minutes to cook. Add the half and half and cheese. Mix well and check for seasonings. Add salt. Serve with avocado salad on top and fish on the side.

Avocado and Tomato Salad

  • 1 large Hass avocado, cut into ½ inch pieces
  • ½ cup cherry tomatoes, cut in half
  • Juice of half a lime
  • Salt
  • ½ cup cilantro, chopped

Mix the avocado, tomatoes, lime juice, salt and cilantro in a medium bowl. Mix well and serve on top of the risotto with the fish on the side.

Grilled Shrimp with Cherry Salsa

July 16, 2018

I love this recipe- very simple and very much in season. Grab those cherries while they are still around and make a delicious salsa!!

  • 1 pound medium shrimp, cleaned and deveined
  • Salt
  • 1 teaspoon smoked paprika

Place the shrimp in skewers and sprinkle with salt and smoked paprika. Marinate for two hours in the fridge.

Cherry Salsa

  •  1 cup red or white cherries, pitted and chopped
  • 1 medium shallot, chopped
  • Juice of a medium lemon
  • 1 serrano chili, chopped
  • Salt

Transfer all the ingredients to a bowl. Mix well and let marinate for an hour or two.

Grill the shrimp till done and serve with salsa on top.