Category Archives: seafood

Shrimp with black beans and chinese broccoli

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This is a really good way to combine shrimp with a leafy green vegetable. If you dont like spicy omit the jalapeno,if you like it spice use a whole one instead.
the chinese broccoli and fermented black beans can be found in most asian markets. The black beans can be stored in an an airtight container indefinitely.
The seafood stock can be made ahead of time or you can use chicken stock instead

1 cup seafood stock (recipe below) or chicken stock
4 Tbsp chinese rice wine
1 Tbsp soy sauce
2 tsp cornstarch
1 tsp sugar
1 1/2 lbs chinese broccoli (gai lan) may substitute american broccoli
2 lbs large shrimp peeled and deveined (save the shells for the seafood stock)
1 1″ piece ginger,peeled and cut into matchsticks
3 cloves garlic minced
3 Tbsp salted fermented black beans,rinsed and chopped
1/2 fresh jalalpeno sliced very thinly
2 tsp sesame oil

Seafood stock recipe
shells from 2 lbs shrimp
1/2 onion (doesnt need to be peeled)
1/4 tsp garlic powder
1/2 lemon
1 bay leaf
1 sprig fresh thyme
Place the shells in a large pot. cover with water
add the onion,lemon,thyme,bay leaf and garlic powder
bring to a boil and reduce heat to a low simmer
cook partially covered 45 minutes
strain

Main dish
stir together the rice wine,soy sauce,broth,cornstarch and sugar in a small bowl. set aside
seperate the stems from the leaves of the broccoli.
slice the stems into 2″ pieces
bring a large pot of salted water to a boil
add the stems and boil 3 minutes.
add the leaves and cook 3 more minutes
drain well set aside,covered with foil to keep warm
Heat a wok until very hot
add 1 Tbsp peanut oil
add the ginger and cook 10 seconds. Then add the garlic,black beans and jalapeno. stir fry 1 minute.
add the shrimp and stir fry until pink about 4 minutes.
stir the broth mixture and add to the shrimp. bring to a boil and cook 2 minutes,stirring. remove from heat and stir in the sesame oil.
serve over the broccoli

serves 4 when served with rice
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Shrimp and Grits

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The southern classic. rich and creamy and oh so good.

Stock
5 cups water
1 1/2 Tbsp Better than bouillon clam base
the shells from 1LB medium shrimp (you will use the shrimp later)

Sauce
3 strips bacon diced
2 Tbsp flour
1 1/2 cups stock
1/2 cup heavy cream
1 tsp worcestershire sauce
1/2 tsp franks redhot sauce

Grits
3 Tbsp butter
3 cups stock
1 1/2 cups quick cook grits (not instant)
1 Tbsp tomato paste
1 1/2 cups heavy cream
1 /12 cups grated extra sharp cheddar cheese

Shrimp
1 Tbsp cajun seasoning
1 Tbsp  sweet paprika
1 tsp italian seasoning
ground pepper
3 cloves garlic minced
2 Tbsp butter
1 lb shrimp (the shrimp you used the shells for in the stock)

First make the stock
bring the water to a boil.
add the shrimp shells and simmer 30 minutes.
remove the shells and discard
add the clam base and stir to dissolve
set aside

Next make the sauce
in a medium saucepan cook the bacon until crispy. remove the bacon and reserve for later
pour off all but 2 Tbsp bacon grease
stir the flour into the bacon grease.
cook over low medium heat,stirring continuously until medium brown (5-10 minutes)
stir in the stock and the cream. bring to a boil and stir until thickened slightly (10 minutes or so)
stir in the worstershire and hot sauce.
set aside and keep warm

The Grits
add the butter to the stock. bring to a boil
stir in the grits and simmer 5 minutes,stirring often
add the cream,tomato paste and cheese.
cook another 3 minutes,stirring continually
set aside and keep warm

the shrimp
combine the cajum seasoning,paprika and italian seasoning in a bowl. add a few turns of fresh ground pepper. put the shrimp you shelled into a bowl. add the spice mixture and stir to mix well. Melt the butter in a 12″ skillet over medium heat. add the garlic and saute until fragrant. add the shrimp in a single layer. cook 2 minutes. flip the shrimp and cook more minutes or unitl the shrimp are cooked through. transfer the shrimp to a plate and add the pan drippings to the sauce.

divide the grits onto 4 plates. add 1/4 of the shrimp to each plate. drizzle the sauce over the shrimp. sprinkle with the reserved bacon

Serves 4

shrimp with “grits”

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this is a variation of one of my other recipes. It uses corn instead of grits

for the grits
5 ears cork,shucked
1/2 cup milk
1/4 cup parmesan cheese

cut the kernels off the cobs and grate in a food proeessor
in a medium saucepan add the corn and stir in the milk. heat over medium heat 5 minutes,
stir in the cheese until melted,set aside and keep warm

for the sauce
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes,drained
1/2 tsp cayenne pepper
1/4 cup fresh basil
5 sprigs fresh thyme chopped

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm

for the shrimp
1 lb large shrimp,peeled and deveined
salt and pepper
1 Tbsp oil
heat the oil on a large skillet
add the shrimp and season with salt and pepper
cook over medium high heat 3 minutes,flip and cook 3 minutes more,until the shrimp are pink and firm

to serve
spoon the “grits” on a plate
add the shrimp and pour the sauce over it

American Paella

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I call this american paella since it combines the traditional spanish dish with american sausage and clams

1b andouille sausage diced
1 lb bay scallops (the small ones)
3 chicken thighs cubed
1 dozen littleneck clams or 1 lb steamer clams cleaned
1 medium onion diced
2 carrots diced
1 bell pepper diced
1 1/2 cups arborio rice
2 1/2 cups chicken broth
1 1/2 tsp smoked paprika
1 tsp saffron
1 bay leaf
2 Tbsp butter
1 Tbsp olive oil

Season the chicken thighs with salt and pepper
in a large saute pan or a paella pan heat heat the olive oil and butter until hot. Add the chicken and saute until brown. remove from the pan and set aside. add the andouille,onion,bell pepper and carrot. saute until soft.
add the rice to the pan and saute 5 minutes. stir in the chicken broth,chicken,saffron paprika and the bay leaf. make sure the rice is completely submerged by at least 1/2 inch. cover and cook over medium heat 15 minutes. stir in the scallops
and clams. continue cooking 10 more minutes or until the clams have opened. discard any unopened clams.

serves 4

stovetop smoked rainbow trout

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a simple recipe for trout using a stovetop smoker

2 whole gutted trout,tail and head intact about 12 oz each
4 sprigs rosemary
1 lemon thinly sliced
olive oil
cherry or alder wood for the smoker

prepare the smoker using 1 1/2-2 Tbsp wood chips following teh directions of your smoker (i use a cameron smoker)
oil the fish using a paper towel or pastry brush
place 2 sprigs rosemary in the cavity of each fish
place the lemon slices on the fish
smoke for about 25 minutes,checking after 22 minutes for doneness

remove from the smoker and let sit for 5 minutes or so before serving. I fillet mine before serving

thats it.  firgure 1 fish per person

Shrimp and Grits

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before I moved to the south I’d never had shrimp and grits. If you’ve never tried it you don’t know what your missing. Try it.

1lb large shrimp (20-24 count) peeled and deveined
3 cups milk
3 cups water
1 tsp kosher salt
1 1/2 cups quick cook grits
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes
1/2 tsp cayenne pepper
1/4 cup parmigiano cheese
1/4 cup chopped basil
5 sprigs fresh thyme chopped
2 Tbsp oil
For the sauce

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm
For the grits

in a saucepan bring the milk ,water and salt  just to a boil. reduce heat as it comes to a boil so it doesn’t foam over. whisk in the grits. reduce heat to low and cook 6 minutes,remove from heat,cover and let sit 5 minutes. the grits should be think at this point. stir in the cheese
For the shrimp.

in a skillet heat 1 Tbsp oil until hot . add the shrimp and season with salt and pepper. saute the shrimp about 3 minutes a side,until pink and firm

to serve.
spoon out some grits on a plate. place the shrimp on top of the grits and spoon the sauce over all.

serves 4

San Francisco Style Cioppino

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Cioppino is a tomato based seafood stew common in San Francisco. It is pretty easy to make and oh so good.You would thin it was an italian dish but its really an american original.

1/2 fish fillets cut into 2″ chunks (any type of fish will work,I like calamari steaks
8 scallops/jumbo shrimp/clams/mussels whatever you prefer
4 dungeness crab clusters/snow crab clusters or 1 6.5 oz can lump crab meat
1 qt seafood stock
28 oz can crushed tomatoes
1 Tbsp each basil,rosemary,oregano
1/4 tsp cayenne
1 diced onion
1 diced red bell pepper
6 cloves garlic minced

In a large saute pan saute the onions and bell pepper 5 minutes over med high heat. add the garlic and saute 30 seconds more
add the basil,rosemary,oregano and cayenne . cook 1 minute
add the seafood stock and teh crushed tomatoes. stir to mix well and bring to a boil. lower heat to a simmer and add the seafood except the lump crab meat if using. simmer 1o minutes covered. add the lump crab meat if using and simmer 5 minutes more. (no matter whether you use the lump crab or no the total simmer time is 15 minutes)

serve with crusty bread t mop up the juice.
serves 4