Tag: seafood recipes

Grilled Scampi

Categories Recipes, Side Dishes2 Comments on Grilled Scampi

I love a fish market because I come across things that I do not normally cook with, like these scampis, also called langoustines. I found these with their shells on and with it being August I thought why not throw them on the grill! I love the simplicity of this dish; you can serve these on their own, on top of pasta, or with some crusty bread!

Ingredients

  • 1/4 Cup Olive Oil
  • 1 Large Lemon, juiced
  • Fresh Parsley
  • 1 Garlic Clove, minced
  • Salt + Pepper
  • 1 LB Scampi

Let’s Get Cooking

In a large bowl combine scampi + olive oil + lemon juice + parsley + garlic + salt + pepper. Cover with plastic wrap and marinade in the fridge for 30 minutes.

Lightly oil the grill and place the scampi directly on the grates. Grill 2-3 minutes on each side or until opaque.

Enjoy immediately.

Made with Love,

Hannah

Seafood Risotto

Categories Recipes2 Comments on Seafood Risotto

I’m going to make the declaration that risotto is an underrated food. She is so versatile but I don’t feel that she gets the credit that she deserves. I went to a local restaurant and they served a blue cheese risotto and I COULD NOT STOP THINKING ABOUT IT. So rather than trying to recreate it and disappoint myself, I figured I’d go with the next best option, which was seafood risotto. I used the seafood stock that I just made and this frozen Mediterranean mix from Pana Pesca, which was such a freaking lifesaver and so much cheaper! Shout out to NYT Cooking for guidance on this dish. Remember when it comes to risotto, patience is a virtue.

Ingredients

  • Seafood of your choosing [I used shrimp, mussels, clams, and calamari]
  • 1 Cup Chardonnay
  • 2 TBSP Extra Virgin Olive Oil
  • 1/2 Yellow Onion, minced
  • 2 TBP Minced Fresh Ginger
  • 1 Cup Arborio Rice
  • 4-5 Cups Hot fish stock
  • Salt + Pepper
  • 1 TBSP Butter
  • 1 TBSP Green Onion

Let’s Get Cooking

Place any shelled seafood (for me it’s clams) into a saucepan with 1/2 Cup chardonnay. Bring to a simmer, cover and cook on low heat until the shells open. Shuck the seafood and reserve the broth. Add in additional fish stock and bring up to temperature.

Heat oil in a heavy shallow saucepan. Add in onions and ginger, and saute over low heat until soft. Stir in rice and cook briefly. Add in the remaining 1/2 cup of wine. When the wine has been absorbed, add in 1/2 cup of the hot fish stock. Cook over med-low heat until absorbed, gradually continue to add 1/2 cup fish stock at a time until the rice is al dente. Season with salt and pepper.

Stir in additional seafood, (for me it’s shrimp, calamari, and mussels). Cook for about 5 minutes or until seafood is cooked. Add in shucked seafood (clams) + butter + green onion.

Serve warm & enjoy!

Made with Love,

Hannah

Crab Cakes

Categories Recipes3 Comments on Crab Cakes

Being in mostly land-locked Ohio, I don’t always get access to seafood, which I love very dearly. I was craving crab cakes the other day and rather than trust a restaurant, I figured I’d make them myself, thanks to a recipe from Instagram by GetFitwithNeil. Check out your local fish monger to get some fresh lump crab!

Ingredients

  • 1 LB Jumbo Lump Crab Meat,
  • 2 Large Eggs
  • 2 1/2 TBSP Mayo
  • 1 1/2 TSP Dijon Mustard, I’ve used whole grain as well and it’s good
  • 1 TSP Worcestershire Sauce
  • 1 TSP Old Bay Seasoning
  • 1/4 TSP Salt
  • 2 TBSP Fresh Parsley, I do 1 TBSP Dry
  • 1/2 Cup Panko
  • 1/4 Cup Celery, finely chopped

Aioli:

  • 1/2 CUP Mayo
  • 1/4 CUP Sour cream
  • 1 TSP Lemon Juice
  • 2 TSP Hot Sauce
  • 1/4 TSP Paprika
  • 1 TSP Dijon/Whole Grain Mustard
  • Salt to taste

Let’s Get Cooking

Mix together the eggs + mayo + mustard + Worcestershire + old bay + salt + parsley + celery in a large bowl.

Add in the crab meat, gently breaking some of it up and the panko. Gently mix until it all comes loosely together.

Prepare a baking sheet with parchment paper. Shape the crab cakes and place on the baking sheet.

Place in the fridge for at least an hour so they came come together.

Heat a non-stick pan and lightly coat the bottom with oil, when the pan is hot add in the crab cakes and cook for about 3-5 min each side, until the bottoms are golden brown.

To make the aioli: mix all the ingredients in a small bowl together, salt to taste.

Serve warm with aioli.

Enjoy!

Made with Love,

Hannah