Baked Shrimp Scampi

Ingredients:

  • 2 lbs raw shrimp – thawed & rinsed (21/25 count works best)
  • 1/2 C (1 stick) butter 
  • 4 cloves of garlic – peeled & crushed
  • juice of 1 lemon
  • 1/2 C dry white wine – I use Chablis
  • 1/2 C italian seasoned panko (or you can use bread crumbs)
  • 1 Tbsp fresh parsley – minced
  • salt & pepper to taste
  • 1 C parmesan cheese – grated (not shredded or shaved)
  • 1 lb pasta – cooked according to package

Directions:

  1. Preheat oven to 350 degrees
  2. Place single layer shrimp in a large glass baking dish
  3. Melt butter in a large saucepan over low heat
  4. Add crushed garlic and cook until garlic turns fragrant, about 1 – 2 minutes
  5. Add lemon juice, wine, panko, parsley and cheese
  6. Season with salt & pepper
  7. Remove from heat and immediately pour butter mixture over shrimp
  8. COVER WITH FOIL and bake for 10 – 12 minutes
  9. Uncover dish and broil on high 3 – 5 minutes, or until top turns crisp

*Serve over cooked pasta


Spicy Grilled Shrimp

Ingredients:

  • 3 cloves garlic – minced
  • 1/3 C olive oil
  • 1/4 C tomato sauce
  • 2 Tbsp red wine vinegar
  • 2 Tbsp chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 lbs large shrimp – peeled and deveined
  • skewers

Directions:

  1. In a large bowl, stir together garlic, olive oil, tomato sauce and red wine vinegar
  2. Season with basil, salt and cayenne pepper
  3. Add shrimp to the bowl and stir until evenly coated
  4. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice
  5. Lightly oil cold grill grates then preheat grill on medium heat
  6. Thread shrimp onto skewers, piercing once near the tail and once near the head – discard marinade
  7. Grill shrimp for 2 – 3 minutes per side, or until opaque

Pan Seared Scallops with Lemon Caper Sauce

Ingredients:

  • 1/3 C salt 
  • 1 C hot water
  • 4 C ice water
  • 1 lb large scallops – 1-1/2″ wide, about 14 to 16
  • 3 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 Tbsp garlic – minced
  • 1/2 C white wine
  • 1 C unsalted chicken broth
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 2 Tbsp capers – rinsed
  • 1 Tbsp dijon mustard
  • pepper – for seasoning
  • 1 Tbsp fresh dill – chopped
  • 1 tsp fresh chives – chopped
  • 1 lemon – cut into 6 wedges

Directions:

  1. In a medium sized bowl, combine salt and hot water, stirring to dissolve the salt
  2. Add ice water to cool the brine
  3. Add scallops to the brine and let stand for 10 minutes
  4. Line a sheet pan with paper towels – set aside
  5. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan
  6. Place another paper towel on top of the scallops and gently pat scallops – remove as much surface moisture as possible for the best browning results when cooked
  7. Allow scallops to rest for 10 minutes at room temperature before cooking
  8. While scallops are resting, prepare remaining ingredients in individual bowls – this will make it so much easier while cooking the scallops
  9. In a 12″ saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke
  10. Sprinkle scallops lightly with salt on both sides
  11. Place scallops into the hot pan without crowding
  12. Gently press scallops with a spatula to make direct contact with the pan
  13. Sear scallops without moving them – cook until bottoms are a rich golden brown – about 3 – 3-1/2 minutes – do not turn over yet
  14. Add butter to the pan
  15. Turn the scallops over and cook the second side – use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed
  16. When the scallops are opaque in color and firm to the touch, about 1 – 2 minutes, turn off heat and transfer to a plate – do not discard pan
  17. In the same pan used for cooking the scallops turn heat to medium
  18. Add garlic and cook for 1 minute, until fragrant but not browned
  19. Increase heat to medium-high and add wine
  20. Simmer wine, stirring as needed until the wine is reduced by half – about 3 minutes (this will also cook out the alcohol)
  21. Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan
  22. Cook until sauce is reduced by half, about 1/2 C – about 8 – 10 minutes
  23. Turn off heat and whisk in dijon mustard
  24. Turn heat to medium and add scallops back to pan
  25. Cook until warm – about 2 minutes
  26. Taste sauce and season with salt and pepper as needed
  27. Garnish scallops with chopped dill, chives and serve immediately with lemon wedges

Perfectly Grilled Shrimp

Ingredients:

  • 2 lbs  extra large or jumbo shrimp
  • 4 Tbsp olive oil
  • 2 Tbsp salt
  • 4 tsp freshly ground pepper

Directions:

  1. If buying frozen shrimp, thaw first by running cold water over them
  2. Peel, devein and remove the tails from the shrimp
  3. Spray your cold grill with non-stick cooking spray
  4. Preheat your grill to high
  5. Place the shrimp in a large bowl
  6. Add olive oil, salt & pepper
  7. Mix until well combined
  8. Skewer the shrimp – I use metal non-stick skewers, but if you are using bamboo ones, you must soak them in water first, so they don’t catch on fire!
  9. Lower the grill heat a little to medium-high
  10. Grill directly on the grates until the shrimp turns pink and is slightly charred – about 2-3 minutes per side (varies on the size of your shrimp)

*Serve with my “JAPANESE STEAKHOUSE SHRIMP DIPPING SAUCE” – recipe below


Honey Garlic Butter Shrimp

Ingredients:

  • 1/2 C honey
  • 1/4 C soy sauce
  • 3 cloves garlic – minced
  • juice of one small lemon
  • 1 lb extra large or jumbo shrimp – peeled and deveined – remove tails, if desired
  • 2 Tbsp butter
  • green onions – chopped –  for garnish

Directions:

  1. In a small bowl, mix honey, soy sauce, garlic and lemon
  2. Add half of the sauce to the shrimp and let marinate for 30 minutes
  3. In a medium sized skillet, melt the butter
  4. Add the shrimp and discard marinade
  5. Season with salt and pepper
  6. Turn the heat to medium high
  7. Cook until the shrimp turns pink – about 2 minutes each side
  8. Add the reserved marinade and pour over shrimp
  9. Cook until the sauce starts to thicken and coats the shrimp
  10. Garnish with green onions

Spicy Fried Shrimp

Ingredients:

For the Sauce:

  • 1/2 C mayonnaise
  • 1 Tbsp + 1 tsp chili garlic sauce (found in the Asian section of your grocery store)
  • 2 tsp honey
  • 1/4 tsp salt
  • 1 Tbsp water

For the Shrimp:

  • vegetable oil – for frying
  • 2 eggs
  • 3/4 C flour
  • 1/2 C cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lb large shrimp – peeled and deveined
  • bibb lettuce leaves – for serving
  • green onions – thinly sliced – for garnish

Directions:

Make the Sauce:

  1. In a large bowl, mix the mayonnaise, chili garlic sauce, honey, salt and water – set aside

Make the Shrimp:

  1. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or dutch oven over medium heat until a deep-fry thermometer registers 350 degrees
  2. In a shallow bowl, whisk the eggs
  3. In another shallow bowl, whisk together flour, cornstarch, salt and pepper
  4. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess
  5. Dip in the beaten eggs
  6. Dip again in the flour mixture – turning to form a thick crust
  7. Fry the shrimp in the hot oil until lightly golden – about 2 to 3 minutes – adjusting the heat as needed to maintain the oil temperature
  8. With a slotted spoon, transfer to a paper-towel-lined plate
  9. Toss the shrimp with the prepared sauce
  10. Arrange the lettuce in a shallow serving bowl or on individual plates
  11. Top with the shrimp and garnish with green onions

Beer Batter for Fried Fish or Shrimp

Ingredients:

  • 2 egg whites
  • 1 C flour
  • 1/2 tsp salt
  • 2 tsp canola (or vegetable) oil
  • 1 C beer

Directions:

  1. In a small bowl, beat egg whites until stiff – set aside.
  2. In medium mixing bowl, combine flour, salt, and oil
  3. Pour in beer and whisk until just smooth
  4. Fold in egg whites
  5. Wipe dry your fish or shrimp
  6. Dredge fish (3″ square pieces, no more than 1″ thick)  or shrimp in beer batter and fry in 1″ oil at 350 degrees until golden brown

*You can also use this same batter for mushrooms, onion rings, zucchini or fresh green beans


Blackened Shrimp Fajitas

Ingredients:

  • 1 lb large shrimp – peeled and deveined
  • 1 Tbsp chili powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp olive oil – divided
  • 1 red bell pepper – sliced
  • 1 green bell pepper – sliced
  • 1 yellow bell pepper – sliced
  • 1 medium sized onion – sliced
  • flour or corn tortillas

*optional toppings: avocado, chopped cilantro, sour cream, salsa

Directions:

  1. In a large bowl mix together shrimp, chili powder, paprika, onion powder, cumin, garlic powder salt and pepper – set aside
  2. In a medium sized skillet over medium high heat, add 1 Tbsp olive oil, bell peppers and onion
  3. Saute until tender, about 5 – 7 minute.
  4. Slide to the side of the skillet
  5. Add 1 Tbsp olive oil and shrimp
  6. Cook for 2 – 3 minutes or until no longer pink
  7. Serve in tortillas with optional toppings

Baked Parmesan Fish Fillets

Ingredients:

For the Fish:

  • 16 oz fish fillets (any kind – just not too thick, I use Alaskan Cod Fillets)
  • 1 egg
  • 2 Tbsp milk

For the Breading:

  • 1/3 C parmesan cheese, grated
  • 2 Tbsp flour
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  1. Preheat oven to 350 degrees
  2. Oil  a baking sheet
  3. In a shallow bowl, beat egg and milk – set aside
  4. In a Ziplock bag, combine breading ingredients
  5. One at a time dip fillets in egg, shake off excess and shake in breading in bag
  6. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork

*Serve with lemon wedges


Honey Walnut Shrimp

Ingredients:

  • 1 C water
  • 2/3 C sugar
  • 1/2 C walnuts
  • 4 egg whites
  • 2/3 C mochiko (glutinous rice flour)
  • 1/4 C mayonnaise
  • 1 lb. large shrimp – thawed, peeled, deveined and tails removed
  • 2 Tbsp honey
  • 1 Tbsp canned sweetened condensed milk
  • 1 C vegetable oil – for frying

Directions:

  1. Stir together the water and sugar in a small saucepan
  2. Bring to a boil and add the walnuts
  3. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry
  4. Whip egg whites in a medium bowl until foamy
  5. Stir in the mochiko until it has a pasty consistency
  6. Heat the oil in a heavy deep skillet over medium-high heat
  7. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes
  8. Remove with a slotted spoon and drain on paper towels
  9. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk
  10. Add shrimp and toss to coat with the sauce
  11. Sprinkle the candied walnuts on top and serve

Garlic Shrimp

*This recipe requires overnight marinating

Ingredients:

  • 1 lb large shrimp – peeled and deveined
  • 3 cloves garlic – minced
  • 1 large onion – finely diced
  • 1⁄2 tsp chilli powder
  • 2 tsp lime juice (freshly squeezed)
  • salt & pepper – to taste
  • 3 Tbsp extra-virgin olive oil – divided

Directions:

  1. In a bowl, mix together 2 Tbsp olive oil, shrimp, lime juice, salt, pepper and chili powder
  2. Cover and let marinade overnight
  3. Heat 1 Tbsp olive oil in a large pan over medium heat
  4. Add onion and cook until it turns translucent – usually 3 – 4 minutes
  5. Add the marinated shrimp and cook both sides until the shrimp turns pink
  6. Stir to coat well & serve

Japanese Steakhouse Shrimp Dipping Sauce

Ingredients:

  • 1 C + 2 Tbsp mayonnaise
  • 5 tsp lemon juice
  • 4 tsp sugar
  • 2 Tbsp water
  • 1-1/2 tsp soy sauce
  • 1 tsp paprika
  • 1⁄2 tsp garlic powder
  • 1/8 tsp pepper

Directions:

  1. In a medium bowl, whisk together all ingredients until smooth
  2. Cover and chill for at least 1 hour
  3. Stir again before using as a dipping sauce

Shrimp Egg Salad

Ingredients:

  • 3/4 lb large cooked shrimp – cut into 3 pieces each
  • 12 hard boiled eggs – chopped
  • 1/4 C green onions – diced
  • 1 shallot minced (or 1/8 C red onion – minced)
  • 2 Tbsp fresh dill weed – minced
  • 1 large garlic clove – pressed
  • 1/2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 C mayo
  • salt & pepper – to taste

Directions:

  1. In a large bowl, add cut shrimp
  2. Add hard boiled eggs
  3. Add diced green onion, minced shallot, minced dill weed, pressed garlic, lemon juice, lemon zest, salt and a little pepper
  4. Gently mix everything until combined
  5. Add mayo and gently mix until mayo has evenly coated the shrimp
  6. Refrigerate until ready to serve

*Serve as a sandwich or on Ritz Crackers


Seafood Casserole

Ingredients:

  • 8 oz alaskan cod fillets 
  • 1 lb scallops 
  • 1 lb large shrimp – devein & remove tail
  • 3 – 4 garlic cloves – minced
  • 2/3 C heavy cream
  • 1/2 C  swiss cheese – shredded
  • 2 Tbsp grated parmesan cheese
  • paprika
  • sea salt and pepper

Directions:

  1. Preheat oven to 375 degrees
  2. Spray a glass 7″ x 11″ dish with cooking spray
  3. Cut cod into about 1/1/2″ chunks and lay in pan
  4. Add shrimp and scallops
  5. Sprinkle with salt and pepper to taste
  6. Add minced garlic
  7. Pour in heavy cream
  8. Mix everything together to ensure all seafood is coated with sauce & spices
  9. Cover the top with swiss cheese
  10. Sprinkle swiss cheese with paprika and parmesan cheese
  11. Bake for about 15-20 minutes – until the shrimp are pink