SEAFOOD DISHES


Couscous N' Garlic Shrimp

24 fresh or frozen large shrimp (about 1 pound)
1 tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp Old Bay seasoning or celery salt
1 5-6 oz pkg toasted pine-nut-flavored couscous mix
1 1/4 cups chicken broth
1 8-oz jar oil-packed dried tomatoes, drained and chopped.
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 6-oz. pkg, fresh baby spinach
12 pitted olives, halved
1 Tbsp. snipped fresh parsley (optional)
Shredded Parmesan cheese

1. Thaw shrimp, if frozen.  Peel and devein, if necessary. Rinse shrimp; pat dry.
   Place shrimp in a large self-sealing plastic bag.
   Add oil, garlic, tarragon, thyme, and Old Bay seasoningl.
   Seal bag and turn to coat shrimp evenly.  Marinate in refrigerator for 1 hour.

2. Prepare couscous according to package directions using the 1 1/4 cups broth in place of water.
   Stir tomatoes and onions into couscous.  Set aside.
   In a bowl combine lemon juice and butter; set aside.
   In a large skilled cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turn opaque.
   Pour half of the butter mixture over the shrimp.  
   To serve, divide spinach among individual bowls.
   Spoon couscous mixture on spinach.
   Arrange shrimp on couscous; spoon remaining butter mixture over all.
   Sprinkle with olives, parsley (if desired) and Parmesan.

Makes 4 to 6 servings.


MEDITERRANEAN SHRIMP COUSCOUS

2 tbs butter
1 zucchini, cut into 1/2" pieces, 2 cups
1 pkg (5.8 oz) roasted garlic-and-olive oil couscous mix, such as Near East's
1 cup cherry tomatoes, quartered
1/2 cup chopped walnuts
3 cloves garlic, minced
1 1/4 lbs large shrimp, peeled, deveined
1/2 tsp salt
1/4 tsp cracked pepper
1/4 cup white wine
1 Tbs. grated lemon zest

In pot, melt 1 tbs butter over medium heat.
Add zucchini; cook, stirring often, until softened, 2-3 minutes.
Add spice packet from couscous and 1 1/4 cups water; bring to boil.
Remove from heat; stir in couscous and tomatoes.
Cover; let stand 5 minutes.

Meanwhile, heat large, dry nonstick skillet over medium heat. 
Add walnuts; cook, stirring, until toasted, 3-4 minutes.
Remove from skillet; reserve.

In same skillet, melt remaining butter over medium-high heat.
Add garlic; cook 1 minute.
Add shrimp, salt and pepper.  
Cook, stirring often, until opaque, 4 minutes.
Add wine and zest; cook until reduced, 1 minute.
Stir reserved walnuts into couscous.
Transfer to serving platter; top with shrimp mixture. 


ORANGE CRUMB SALMON

Fresh breadcrumbs made from 3 slices of hearty white bread
2 tablespoons olive oil, plus a little extra
Finely grated rind and juice of one orange
4 tablespoons chopped fresh herbs (parsley, chives, coriander or a mixture)
4 boneless, skinless, salmon fillets, each weighing about 6 ounces
Approximately 1 1/2 to 2 pounds of new potatoes
3 tablespoons best-quality mayonnaise

Preheat the oven to 400F
In the food processor, whiz the bread, with the crusts on, to make the crumbs
Mix the crumbs with the oil, orange rind and half the herbs.  Season with salt and pepper to taste.
Put the salmon on a foil-lined baking sheet that you have very lightly oiled.  Press the crumbs onto each filet so they stick (brush with a little oil if you have trouble).
Bake for 15-20 minutes until the salmon is just cooked through and the topping is golden.

Meanwhile, cook the washed, unpeeled potatoes in boiling salted water for about 12-15 minutes.  Drain

To make the sauce: Mix the mayonnaise with the rest of the herbs, and thin with the orange juice until it is the consistency of light cream.  

Correct the seasoning if needed.  Serve each fillet with some potatoes and some of the sauce.

Serves 4.


 

Pasta and Scallops Florentine

1 lb. sea scallops, patted dry
1/2 tsp. salt
1/8 tsp pepper
2 Tbs + 1 tsp canola oil
1 large shallot, minced
1/4 cup white wine
1/2 cup chicken broth
3 Tbs. butter, softened.
2 Tbs. capers, rinsed, drained
8 oz. linguini pasta, cooked
1 pkg (6 oz) baby spinach
1 pt. cherry tomatoes, halved
1/4 cup chopped fresh parsley
1 1/4 tsp. grated lemon zest

Sprinkle scallops with 1/4 tsp salt and pepper.
In skillet heat 2 Tbs. oil over medium-high heat.
Add scallops; cook until browned, about 2 minutes per side.
Remove from skillet; keep warm.

In skillet, heat remaining oil.
Add shallot; cook until softened, 1 minute.
Stir in wine; cook until reduced by half; 30 seconds.

Add broth; simmer. 
Reduce heat to medium; stir in butter.
Add capers, pasta and remaining salt; toss until heated. 
Add final 4 ingredients; toss until spinach wilts, 1-2 minutes.
Transfer to platter; add scallops.

(Makes 4 servings.  500 calories per person; 29g protein, 20g fat, 62mg chol, 52g carbs, 958mg sodium, 6g fiber, 5g sugar.)
Kitchen time: 25 minutes. Ready to serve in 25 minutes.


SALMON WITH  BALSAMIC MAPLE GLAZE



4 SALMON STEAKS OR FILLETS (5-6 OZ. EACH)
1/4 CUP GRAPEFRUIT OR ORANGE JUICE
1/4 CUP MAPLE SYRUP
3 TABLESPOONS BALSAMIC VINEGAR
2 GLOVES OF GARLIC, MINCED
1 TABLESPOON OLIVE OIL

SEASON SALMON STEAKS WITH SALT& PEPPER. COMBINE JUICE, MAPLE SYRUP, BALSAMIC VINEGAR AND GARLIC IN A SMALL SAUCE PAN. BRING TO A BOIL AND COOK FOR 5-6 MINUTES, STIR IN OIL. BRUSH STEAKS WITH THIS GLAZE GENEROUSLY AND OFTEN WHILE GRILLING OR BARBEQUING ON MEDIUM-HIGH FOR ABOUT 10 MINUTES. SERVES 4.


SEAFOOD CASSEROLE (Scallops and Shrimp)

1 1/2 lbs uncooked cocktail sized shrimp
1/2 lb bay scallops
2 sticks of butter, melted
2 cups crushed Ritz crackers

Mix butter and cracker crumbs, add 1 tsp to 1 tbsp parsley.
Combine shrimp and scallops.
Combine cracker crumbs with seafood.
Put into a greased casserole, sprinkle with a little paprika.

Bake at 350, 45 minutes covered. Then bake 5 minutes uncovered. 

Serves 4  to 6. 


SHRIMP AND WILD MUSHROOM RISOTTO

1 1/2 extra large shrimp, peeled and deveined
1 tsp. dried marjoram, divided
1 tsp. salt divided
1/4 tsp. dry crushed pepper medley seasoning divided
2 Tbs olive oil
8 oz assorted wild mushrooms, such as portobello, oyster and shitake, sliced.
2 Tbs. butter
1 onion, chopped, about 1 cup
1 clove garlic, minced
1 1/2 cups Arborio rice
2 cans (14 1/2 oz. each) chicken broth
1/4 tsp ground tumeric
1/2 cup white wine
1 cup frozen peas, thawed
1/2 cup finely shredded Parmesan cheese
1 Tbs. chopped fresh parsley
1 tsp. grated lemon zest

Makes 6 servings.

1. In bowl, toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp seasoning.  In non-stick skillet, heat oil over medium high heat.  Add shrimp; cook, stirring, until pink and opaque, 3-4 minutes.  Using slotted spoon, remove shrimp, reserve.

2. Add mushrooms to same skillet, stirring occasionally, until browned 4/5 minutes; remove.  Reduce heat to medium.  In same skillet, melt butter.  Add onion, garlic and remaining marjoram, salt and seasoning; cook, stirring until tender, 3-4 minutes.  Add rice; cook stirring until rice is almost opaque, 2 minutes.  Meanwhile, in pot over high heat bring broth and tumeric to boil.  Reduce heat to low; cover to keep hot.

3. Add wine; cook, stirring constantly, until wine is absorbed, 2 minutes.  Add hot broth 1 cup at a time, stirring constantly between each addition, until almost absorbed and rice is tender, 20-25 minutes.

4. Stir in peas, then shrimp and mushrooms during last 3 minutes of cooking time.  Remove from heat.  Stir in cheese.  Sprinkle with parsley and zest.  Serve immediately.  

(Goes good with the wine bottle you opened to get the 1/2 cup of white wine.  We used California Chardonnay.) 

From: Woman's World 10-1-02.


PAELLA

1 tbs. olive oil
1 lb. boneless, skinless chicken thighs, halved
1/2 tsp salt
1/4 tsp pepper
4 oz. chorizo sausage, diagonally cut into 1/2" thick slices
1 small red pepper cut into 2" x 1/4" matchsticks
1 onion, chopped
2 cloves garlic, minced
1/4 tsp ground tumeric
1/8 tsp crushed red pepper flakes, optional
1 cup uncooked white rice
1 1/4 cups chicken broth
1 can (14 1/2 oz) diced tomatoes with juice
8 oz large shrimp, peeled and deveined, tails left on
8 mussels, scrubbed and debearded
8 littleneck clams, scrubbed
1/2 cup frozen peas
1 tbs chopped fresh cilantro

1. in non-stick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, cook, turning once until browned, 3-4 minutes per side.  Remove from skillet; reserve.
2. to the same skillet, add chorizo, red pepper, onion, garlic, tumeric and pepper flakes.  Cook until vegetables are just softened, about 3 minutes.  Stir in rice until coated in pan drippings.
3. Add broth and tomatoes with juice.  Increase heat to high; bring to boil.  Push chicken into rice mixture in skillet.  Reduce heat to medium. Cover; simmer 10 minutes.
4. Push shrimp, mussels and clams into rice mixture.  Cover; cook 8 minutes (some mussels and clams will have opened).  Add peas.  Cover; cook until rice is tender, peas are cooked and the mussels and clams are open - 2 minutes.  Remove from heat.  Discard any unopened mussels and clams.  Sprinkle with cilantro; serve.

Makes 8 servings.  311 calories per serving. 26g protein 11g fat.
Time in the kitchen; 20 minutes.  Ready to serve in 50 minutes. 


 GLAZED SALMON WITH WATERMELON SALSA

1 lime
4 cups (1/2 inch cubes) seedless watermelon (from about 2 1/2 pound piece)
1/4 cup loosely packed fresh mint leaves, chopped
2 tablespoons chopped green onions
1 small jalapeno chile, seeded and finely chopped (1 tablespoon)
1/4 cup hoisin sauce
1/2 teaspoon Chinese five-spice powder
4 salmon steaks, 1 inch thick (about 6 ounces each)

1. prepare outdoor grill for covered direct grilling over medium heat.
2. meanwhile, prepare salsa: from lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice.  In serving board, toss lime peel and juice with watermelon, mint, green onions, and jalapeno.  Makes about 3 2/3 cups.
3. In cup, stir hoisin sauce and five-spice powder.
4. place salmon on oiled hot grill rack.  Brush salmon with half of hoisin mixture.  Cover grill and cook salmon 3 minutes.  Turn salmon over; brush with remaining hoisin mixture.  Cover grill and cook 3 minutes.  Turn salmon over again and cook 3 or more minutes or until salmon just turns opaque throughout.  Serve salmon with watermelon salsa.


BLACKENED SALMON

1 tbs paprika
1 tsp ground ancho chile pepper
1 tsp sugar
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
4 salmon fillets - 1 pound
1 cup diced fresh pineapple
1 scallion, chopped
1 tbs chopped fresh cilantro

Preheat grill.  In small bowl combine paprika, ancho chile pepper, sugar, salt, garlic powder, oregano and thyme.
Rub both sides of salmon with spice mixture.
Grill, turning once, 4-5 minutes per side.

Servings 4
Total time: 20 minutes