Tuesday, March 19, 2013

Seafood...Shrimp....& Pasta!

Seafood and pasta, these are a few of my favorite things! About 15 years ago, we dined at a restaurant in Decatur...the entree that I chose was very similar to this so I came home and recreated the dish with my tastebuds. It is absolutely delicious!
from the tastebuds of Paula George aka mecookin
4 (6 oz) filets of salmon or halibut
Caribbean Jerk seasoning
Butter flavored Pam, melted butter, or olive oil
6 oz. Capellini pasta, prepared in salted water and drained
Sauce 1:
1 clove garlic, minced
4 Tbsp. pinenuts, lightly toasted and divided
1 Tbsp. fresh snipped basil
1 tsp. dried marjoram
3 Tbsp. fresh snipped parsley
3 oz. grated Romano cheese
1/2 tsp. kosher salt
fresh ground pepper
1/4 cup olive oil
1/2 cup chopped red bell peppers, divided
1/2 cup chopped yellow bell peppers, divided
Sauce 2:
1-1/2 Tbsp. butter
1-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup white wine
1/3 cup half and half
1/4 cup grated Parmesan cheese
reserved red and yellow peppers
Cook angel hair pasta according to package directions, drain and keep warm.
Spray or brush both sides of each filet with Pam, butter or olive oil. Season
generously with Caribbean Jerk seasoning.
Heat 12 inch skillet over med-high heat. Saute fish filets 4-6 minutes per side
until flaky. Prepare sauces while fish is cooking.
Sauce 1:
In food processor or blender, puree garlic and 2 Tbsp. pinenuts. Add basil,
marjoram, parsley, romano cheese, salt and pepper. Continue to puree and slowly
drizzle in olive oil. Add remaining pinenuts, red and yellow bell peppers minus
2 Tbsp. each. Toss with pasta.
Sauce 2:
In saucepan, melt butter, stir in flour until smooth. Over medium heat, Add
remaining sauce 2 ingredients and heat until bubbly.
Divide pasta tossed with Sauce 1 on 4 plates.
Top each bed of pasta with prepared filet.
Spoon generous 1/3 cup of sauce 2 over each filet.
Garnish with reserved red and yellow peppers and fresh ground pepper.
Angel Hair Shrimp Scampi
8 oz. dry angel hair pasta
1 oz. prosciutto, thinly sliced
1-1/2 lb. jumbo shrimp, peeled and
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 Tbsp. olive oil
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
1 cup seeded and diced Roma
1/2 cup thinly sliced scallions
2 tsp. chopped fresh rosemary
Minced zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Olive oil
Cook pasta in a large pot of boiling salted
water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium
heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2
Tbsp. oil for 2 minutes; remove shrimp from
the pan.
Deglaze pan with wine and lemon juice,
scraping up any browned bits, and cook until
reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest;
cook 1 minute. Return shrimp to pan and
cook until firm, 1–2 minutes. Add pasta and
parsley and toss to combine; season with salt
and black pepper.
Shrimp Jambalaya
1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Beer Battered Shrimp & Dipping Sauce

Beer Batter:

3/4 cup cornstarch
1 cup all-purpose flour
2-1/2 tsp. baking powder
1-1/4 tsp. sugar
2 Tbsp. Old Bay seasoning
3/4 tsp. garlic powder
1 can flat beer
Whisk together.

Seasoned flour

1 pkg. 2-1/2 lbs. 21-25 tail-on peeled & deveined shrimp butterflied

Dip shrimp in seasoned flour and then beer batter. Fry in deep pan with 2" oil (350 degrees) in small batches. Cook 3-4 minutes until golden. Drain on paper towels.

Dipping Sauce:

1 bottle Thai Sweet Chile Sauce
2 Tbsp. mayo
2 Tbsp. honey

Whisk together.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.