Category Archives: seafood

cajun style seafood stuffed peppers


7 medium green peppers
12 oz small shrimp (100-150 count)
8 oz crab claw meat
1/2 stick butter
1 onion diced small
1 celery stalk diced small
3 scallons finely chopped white and green parts
3/4 cup half and half
2 eggs beaten
2 cups panko breadcrumbs
1 Tbsp cajun seasoning
juice of 1 lemon
1 Tbsp garlic
olive oil

heat an oven to 350
slice 6 of the peppers vertically in 1/2 thru the stem and remove the seeds
place cut side down on a baking sheet and brush with olive oil
place in oven and cook 15 minutes

while the peppers are cooking finely dice the remaining pepper
melt the butter in a large skillet and sauted the diced pepper,onion,celery,garlic,cajun seasoning and scallions 5 minutes
add the shrimp and saute 5 more minutes
remove from the heat and mix in the panko,lemon juice crab meat and half and half.
add the eggs and mix well
spoon in to the pepper halfs
bake at 350 for 30 minutes

serve with remolaude

serves 4-6


Salt and Pepper shrimp


1 1/2 lbs large shrimp
3 tbsp cornstarch
1 1/2 tsp salt divided
1 tsp ground black pepper
1 tsp sichuan pepercorns ground
1 sliced jalapeno
1 cup oil

mix the cornstarch the black pepper a,d 3/4 tsp salt in a bowl
pat the shrimp dry and toss with the cornstarch mix.
heat the oil in a wok until a drop of water sizzles in it
working in 2 batches fry the shrimp about 1 minute a side
drain on paper towels
toss with the sichuan peppercorns, the remaining 3/4 tsp salt and the jalapeno

Seared tuna with avocado and ginger sauce


2 Ahi tuna steaks 6-8 oz each
1 avocado cut into slices

1 Tbsp minced garlic
2 Tbsp minced ginger
1/3 cup soy sauce
1/4 cup olive oil
1 Tbsp sugar
1 tsp sesame oil
juice of 4 limes
1/2 cup chopped cilantro
pinch red pepper flakes

mix all the sauce ingredients in a small bowl
puree in a blender
set aside

season the tuna with a little salt and pepper
heat  2 Tbsp or so of oil in a sautee pan until hot
cook the tuna about 2 minutes per side for rare/medium rare

place some of the sauce on a plate,place the tuna on top,spoon a little more sauce on top and top with the avocado

Fish with tomato garlic butter


2 fish steaks 1-1.5lb  total (tuna opah or similar)
1 lb fresh tomatoes peeled
1 lb shallots minced
1 stick butter divided
2 Tbsp minced garlic
1/4 cup white wine
juice of 1 lemon
Parmesan cheese

dice the tomatoes
in a small saucepan melt 2 Tbsp butter
add the shallots and cook over medium heat 3 minutes (dont let them color)
add the tomatoes and cook 4 more minutes
set aside

Season the fish with salt and pepper
Heat a medium saute pan over medium high heat
add oil.
when hot add the fish and saute 5-7 minutes flipping once or until cooked medium rare
remove to a plate and set aside
add the garlic to the pan and saute 30 seconds
add the wine,lemon juice and tomatoes
reduce until most of the liquid is gone
stir in the remaining butter and cook until the butter is melted.
add the fish and cook minute
serve,spooning some of the sauce over the fish
sprinkle with the parmesan cheese

cedar planked salmon


finally a salmon recipe i like

soak a cedar plank about 2 hours before using

1 1/4 lb sockeye or king salmon filet cut into 2 pieces
1/4 cup soy sauce
1/4 cup oil
1 Tbsp rice vinegar
1 Tbsp minced ginger
2 cloves garlic minced
1/2 Tbsp sesame oil

mix everything but the salmon in a small bowl.
marinate the salmon about 30 minutes
preheat the grill to medium hot
place the soaked plank on the grill
when it begins to smoke lay the salmon on the plank
grill 10-12 minutes until it reaches a temperature of 140

serves 2

Shrimp with black beans and chinese broccoli


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

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

Shrimp and Grits


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

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

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

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

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