Healthy Mediterranean Cooking at Home

Category Archives: shrimp

Seafood Salad Stuffed Shells

Yield: 28 Shells

Ingredients

1 box jumbo pasta shells
1/2 lb. cooked shrimp
1/2 lb. lump crabmeat
10 oz cooked lobster
1/2 cup finely diced celery
½ cup finely diced red bell pepper
½ cup finely diced red onion
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1 tablespoon fresh minced dill
Chopped parsley for garnish

Directions

Cook pasta shells per manufacturer’s instructions in liberally salted water.
Drain the shells and spread them out on kitchen towels to cool.


Combine the remaining ingredients to make a seafood salad. Spoon about 1 tablespoon of seafood salad into each jumbo pasta shell. Place the filled shells on a platter. Sprinkle the shells with chopped parsley.

Cover tightly with plastic wrap and refrigerate until ready to serve. Makeup to 24 hours in advance.

Focaccia

Ingredients

1 lb pizza dough-my recipe
Olive oil
20 cherry tomatoes, halved
Coarse sea salt
¼ cup fresh thyme leaves or rosemary
Coarse black pepper
1/2 cup grated parmesan cheese

Directions

Oil a 4-quart baking dish or pam.
Spread the pizza dough out in the pan. Cover with plastic wrap.
Let rise until the dough rises almost to the top of the pan.
Top the dough with cherry tomatoes evenly spaced over the dough. Sprinkle with the remaining ingredients and drizzle lightly with olive oil
Bake 400 degrees F for 15 -20 minutes until golden brown.
Cool and cut into squares to serve.

 


Tacos

I served these tacos with corn and tomato saute.

For 2 servings

Ingredients

4-6 inch flour tortillas
8 large shrimp, peeled and deveined
1 teaspoon olive oil
⅓ cup jarred salsa
1 tablespoon canned diced green chilies
½ cup shredded cheddar cheese
½ cup prepared coleslaw {My Recipe}
Jarred jalapeño pepper slices

Directions

Preheat the oven to 350 degrees F. You will need a taco holder.
Place the four tortillas in the holder. Set aside while you prepare the shrimp.

In a medium skillet, heat the oil and then add the shrimp. Cook until just beginning to turn pink. Tuen the shrimp over. Add the salsa and green chilies. Mix well and tune the heat to low. Let the shrimp simmer until completely pink.

Place the tortillas in the oven for 5 minutes. Remove the holder and fill the tacos.
In each shell place 2 shrimp, several tablespoons of cheese, coleslaw, and jalapeno slices. Serve in the holder.

Note
I like using a taco holder because it makes it so much easier to bring the food to the table and each person can take their taco without it all falling out.


Shrimp Kabobs

Ingredients

1/4 cup chopped fresh parsley
2 chopped scallions
2 tablespoons feta cheese, mashed
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon red-wine vinegar
3 tablespoons olive oil
10 large raw shrimp, peeled and deveined
1 bell pepper, cut into 8 pieces
Half a red onion, cut into quarters
½ of a 10-ounce package coleslaw mix (with carrots and red cabbage)
½  cup pita thins broken into small pieces

4 to 6-inch skewers

Directions

Preheat an outdoor grill broiler or stovetop grill to medium-high.

Combine the parsley, scallions, feta, honey sal, pepper, t.vinegar, and oil in a mixing bowl and blend. Set aside.

Thread 5 shrimp and 4pepper pieces on each of two skewers. Place the red onion quarters on another skewer. Brush them with some of the dressing.

Grill the kabobs until the shrimp turn pink and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.

Combine the slaw mix and the pita chips with the dressing. Place on a serving pl; atter and serve the kabobs over the salad.

 

 

 


Risotto al Limone

I adapted this recipe from Da Filippo Restaurant in Sorrento, Italy. Leftover risotto is excellent for making Arancini {Rice Balls{.

Lemon Risotto

Serves 4

Ingredients

3 tablespoons butter, divided
1 onion, finely chopped
1 3/4 cups arborio rice
3 ½ cups water
1/2 cup lemon juice
⅓ cup heavy cream
1 tablespoon finely grated lemon zest plus additional for garnish
1/2 cup grated parmigiano-reggiano cheese
Garlic shrimp, recipe below
Salt to taste

Directions

Bring the water to a boil over high heat on a back burner. Remove the pot from the heat and add the lemon juice, keep warm.

Heat2 tablespoons butter in a heavy-duty medium pot over medium heat. Add shallot and cook until softened, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3 minutes.

Add 1 cup of lemon water to the rice, using a ladle, and cook, stirring constantly, until the water is, absorbed, 2±3 minutes. Repeat this process with the remaining lemon water until the rice is al dente.

Add cream and grated lemon zest and cook, stirring constantly, for 2 minutes more. Remove from the heat, stir in remaining butter and Parmigiano-Reggiano, and season to taste with salt. (If risotto seems too thick, add more water to adjust to desired consistency.)

Spoon risotto onto individual plates, garnish with lemon zest, and top with Garlic shrimp.

Gamberi in Padella


Garlicky Pan-Roasted Shrimp)

4 servings

Ingredients ts

1/2 pound large shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 large cloves garlic, grated on a Microplane
Pinch of dried red-pepper flakes
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley

Directions

In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned about 2 minutes. Add the shrimp and sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove the pan from the heat. Sprinkle with parsley and serve with the risotto.

Kale With Garlic and Olive Oil

4 servings

Ingredients

2 large bunches of kale (about 1 1/4 pounds)
Salt, preferably kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Freshly ground pepper

Directions

Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer to a colander, drain and squeeze the water from the leaves. Chop coarsely or cut in strips.

Heat the oil over medium heat in the same pot. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Add the kale and stir for a couple of minutes, until the kale is coated with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve


 

2 servings

Ingredients

2 small baby bok choy, trimmed and halved lengthwise
2 tablespoons chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon chili garlic sauce
1/.4 teaspoon red chili flakes
2 tablespoons peanut oil/ divided
12 medium shrimp, peeled, deveined
6 sea scallops
½ teaspoon Kosher or sea salt, divided
2 slices fresh ginger, 1⁄4 inch thick, peeled and crushed with a knife
1 large clove garlic, sliced
1 scallion. minced

 

Directions

In a small bowl, whisk together the broth, oyster sauce, soy sauce, sugar, cornstarch, sesame oil, rice wine, and chili paste.

Cut the scallops horizontally in half so that all the pieces are about 1/2 inch thick
Cu the shrimp in half lengthwise. Pat the seafood dry with paper towels.

Heat a large skillet with a cover over high heat until a drop of water sizzles on contact and add 1 tablespoon of the peanut oil,

Carefully add the scallops and shrimp in a single layer. Cook undisturbed 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 teaspoon of the salt and stir-fry for 30 seconds or until the scallops and shrimp are opaque but not cooked through. Transfer the seafood to a plate.

Add the remaining 1 tablespoon peanut oil to the wok and add the ginger and cook for 30 seconds, then add the bok choy, garlic, ¼ teaspoon salt, and the chili flakes. Stir-fry, adjusting the heat to prevent scorching until the bok choy begins to soften, 2 minutes. Turn the heat to low and cover the pan. Cook the bok choy for about 5 minutes. Tuen the bok choy over and cook for another 2-4 minutes until very soft. Remove the cover.

Stir the oyster sauce mixture to recombine and add to the skillet, Stir-fry the bok choy for one minute, and place two bok choy halves in each of two serving bowls. Return the seafood to the pan and stir-fry until they are fully cooked and coated in the sauce for about 2 minutes. Evenly divide the seafood over the bok choy in each bowl. Sprinkle each with minced scallions and serve with rice if desired.


Ingredients

4 servings

4 tablespoons extra virgin olive oil
1 large sweet onion, diced
2 celery ribs, diced
1 teaspoon salt
½ teaspoon black pepper
4 large garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup dry white wine
1 28-oz can whole cherry tomatoes
1 cup seafood broth
2 tablespoons capers
2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into 4 pieces
8 large fresh or frozen medium shrimp, peeled and deveined
12 large sea scallops
1 teaspoon dried oregano, crushed
½ cup chopped fresh parsley leaves stems removed
Crusty Italian bread for serving

Directions

Heat the olive oil in a large deep skillet with a cover over medium heat. Add onions, celery/ Cook, stirring regularly until softened (about 4 minutes). Add thyme, red pepper flakes, and garlic and cook briefly until fragrant (about 30 more seconds).
Stir in the white wine. Bring to a simmer, and cook for 2 minutes. Add the tomatoes, broth, salt, pepper, and capers. Cook for 20 minutes over medium heat until flavors combine.


Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir. Bring to a simmer and cook for 5 minutes. Turn the heat off and cover the skillet. Let sit off the heat for another 5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
Ladle the hot fish stew into serving bowls. Serve with your favorite crusty bread.


Ingredients

5 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red chile flakes
4 cloves garlic, grated
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
12 oz spinach linguini
¼ cup roughly chopped parsley

Directions

Cook pasta according to directions for al dente, drain, and place in a pasta serving bowl.
Cut the shrimp in half, crosswise.
Heat 3 tablespoons. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chili flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine and lemon juice; cook until bubbly.
Add reserved shrimp and remaining butter; heat for a minute or two. Pour sauce over the reserved pasta and toss well. Sprinkle with parsley and serve in individual pasta bowls.

A tomato salad goes well with this entree.



Ingredients

1 garlic clove grated
1 tablespoon olive oil
l1 tablespoon butter
¼ cup finely chopped onion
¼ cup finely chopped celery
3 mini red sweet peppers, finely chopped
10 oz raw shrimp (about 18), peeled and chopped
6 oz firm white fish such as sea bass, chopped
8 oz lump crab meat
1 teaspoon seafood seasoning (Old Bay)
1 cup whole milk Ricotta cheese
1 cup shredded Mozzarella
1/2 cup grated Parmesan, plus extra for the top
1 egg
1/2 teaspoon fresh ground black pepper
24 large pasta shells

White Sauce
2 cups heavy cream
1 cup of water
2 tablespoons flour
1/4 cup grated Parmesan
3/4 teaspoon seafood seasoning

Directions

Cook the jumbo shells in boiling salted water for two minutes less than the package instructions. Drain in a colander and run cold water over them for a minute or two. Place the shells on kitchen towels while you make the filling.

Preheat the oven to 350°F.Butter a large baking dish

In a skillet, heat oil and butter over medium heat. Add in garlic, onion, celery, and mini peppers, and cook until the vegetables are softened; about 3 minutes. Add in shrimp and sea bass and season with Old Bay seasoning. Cook until the shrimp become pink and the sea bass is cooked; about 3-5 minutes. Remove from the skillet and let cool.

In a large bowl, combine the ricotta, parmesan, mozzarella, egg, and fresh ground black pepper. Stir in cooled shrimp mixture and crab meat.

In the same skillet, you cooked the shrimp in, bring the cream and milk to a low boil. Reduce the heat and simmer for 10 minutes, add the seafood seasoning. Remove the skillet from the heat and whisk in the flour and parmesan cheese. Return to a simmer, and cook until the sauce thickens about 5 minutes.

Fill each pasta shell with 2 tablespoons of the seafood filling and place them in the baking dish.

Pour the sauce over the filled pasta shells in the baking dish. Sprinkle the top with parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.

Serve with a green mixed salad.


Alfredo Sauce

Ingredients

2 cups heavy cream
6 tablespoons unsalted butter
1 cup freshly grated Parmesan Cheese
Salt & Black Pepper

Directions:

Heat together the cream and butter over medium heat until bubbling.
Season with salt and pepper.
Add the cheese and mix well over medium heat until the sauce thickens. Keep warm.

Shrimp Fettuccine Alfredo

4 servings

Ingredients

8 oz fettuccine
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

1 recipe of Alfredo Sauce

Directions

Cook the pasta according to package directions. Drain pasta in a colander.

Heat a large skillet over medium-high heat. Add the olive oil; swirl to coat. Add shrimp, green onion, and garlic; sauté for 4 minutes or until shrimp are done.

Reduce heat to medium and add the alfredo sauce. Cook 1 minute and add drained pasta. Stir gently and cook until the pasta is coated and warmed.

Sprinkle with parsley and serve.

 


Ingredients for 2 servings

4 oz fettuccini pasta
1 cup Parmesan cheese
1 cup heavy cream
1/2 stick unsalted butter (1/4 cup)
2 cloves of minced garlic
Salt and freshly ground black pepper to taste
8 large shrimp, peeled and deveined
1/4 teaspoon dried Italian seasoning
2 small heads (about 8 oz) broccoli florets, cut into 1-inch pieces

Directions

Boil a large pot of water, add salt and cook pasta to the al dente stage. Two minutes before the pasta is done, add the broccoli. Drain and set aside.


Sprinkle the shrimp with salt, pepper, and the Italian seasoning.
Melt the butter in a deep skillet, add in the garlic and cook for 20 seconds. Do not brown the garlic.
Add the cream, stir in the cheese and bring to a simmer. Add the shrimp and poach in the cream over low heat until pink.
Fold in the broccoli and pasta and cook just until warmed.

Pour the mixture into 2 individual pasta bowls and serve.



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