Shrimp, Tomato and Basil Linguine with Warm Goat Cheese Rounds

I can never pass up trying a recipe that has goat cheese as one of the ingredients!  The goat cheese rounds are fabulous as they melt through out the linguini.  Heaven!

Ingredients

• 1 (1-ounce) slice white bread 
• 1 (4-ounce) package log-shaped goat cheese
• 1 tablespoon olive oil 
• 1 cup coarsely chopped onion 
• 2 garlic cloves, minced
• 2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds) 
• 1/4 cup water
• 1 1/2 teaspoons sugar 
• 3/4 teaspoon crushed red pepper
• 1/2 pound medium shrimp, peeled and deveined 
• 1/2 teaspoon salt
• 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
• 1/2 cup thinly sliced fresh basil
• Basil sprigs (optional)

Preparation

1. Preheat oven to 400°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs on a baking sheet; bake at 400° for 2 1/2 minutes or until golden brown. Transfer to a shallow plate; cool completely. Slice goat cheese crosswise into 4 rounds. Press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally. Add shrimp and salt; cook 4 minutes or until shrimp are done. Remove from heat. Cover; keep warm.
4. Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.
5. Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round. Garnish with basil sprigs, if desired.

Shrimp Creole Potpie

We are definitely a family that loves seafood...especially shrimp! This spicy version of shrimp creole was a big hit. The recipe can be divided in half (in two 8 inch baking dishes) and freeze one for later!

Ingredients

• 1 teaspoon olive oil 
• 2 cups chopped onion 
• 1 cup diced celery 
• 1 cup chopped green bell pepper 
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour 
• 1/3 cup water
• 1 tablespoon tomato paste 
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot sauce
• 2 pounds large shrimp, peeled and deveined 
• 1 (14.5-ounce) can diced tomatoes, drained 
• 1/2 cup uncooked instant rice
• 1/2 cup sliced green onions 
• 1/2 cup chopped fresh parsley
• Cooking spray 
• 1 (10.6-ounce) box refrigerated garlic breadsticks

Preparation

1. Preheat oven to 350°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, and sauté 5 minutes. Add celery and bell pepper, and sauté 5 minutes. Stir in basil, thyme, and garlic, and sauté 2 minutes. Stir in flour, and cook for 1 minute. Gradually stir in water and next 9 ingredients (water through tomatoes), and cook for 1 minute. Remove from heat, and stir in rice, green onions, and parsley. Spoon shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of shrimp mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use. Bake at 350° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Lemon-Garlic Shrimp Skewers

A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. 

Ingredients:
2 tablespoons kosher salt
2 tablespoons sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper
Lemon wedges

Preparation:
In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
 Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Lobster Bisque

I thought I had my 7 recipes selected for the Feast of the Seven Fishes until my husband commented "I don't see Lobster Bisque on the menu".  So I am adding this to my list while trying to decide which recipe will get bumped Christmas Eve.



Prepare the Stock:

1 large onion, sliced
1/2 lemon, sliced
1 bay leaf
2 celery stalks, chopped
2 quarts low sodium chicken stock
2 Tbs. extra virgin olive oil
2 carrots, chopped

In a large stock pot, heat the olive oil over medium heat, then add onions, carrots and celery, stirring regularly until onions are slightly translucent and have begun to soften. Pour in chicken stock, lemon and bay leaf. Bring to a boil, then simmer for 20 minutes. Strain the stock through a sieve into a large bowl, and set aside.

Assemble the Soup:


11 oz. lobster meat
5 oz. unsalted butter
1 tsp. paprika
1 pint half-and-half cream
2 oz. dry sherry
1/2 cup all-purpose flour
Salt and pepper, to taste
fresh parsley, finely chopped

Put the stock pot back on the stove and melt the butter. Make sure the larger pieces of lobster are chopped into smaller pieces, then gently saute the lobster in the butter for 2 -3 minutes. Stir in paprika and flour, making sure there are no lumps in the flour. Slowly add the stock, stirring constantly until it is well mixed. Simmer for 20 minutes. Add cream and sherry. Check seasoning, then continue to simmer for 4 - 5 minutes. Ladle the soup into warmed bowls, then gently drop a dollop of creme fraiche into the center of the bowl. Sprinkle a pinch of freshly chopped parsley on top. Serve immediately.

Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

I like the easy clean-up!

Ingredients:

1/4 cup (1/2 stick) butter, room temperature
4 teaspoons minced shallot
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated lemon peel
6 1/2-inch-thick diagonal baguette slices
2 pounds Manila clams, scrubbed

Preparation:

Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).

Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

Baked Cod with Lemon-Garlic Sauce

Love the crunch without the fried!

Ingredients:
1/2 cup olive oil
3 garlic cloves, crushed
1/4 cup chopped fresh Italian flat leave parsley
1 tablespoon fresh thyme leaves
2 cups panko crumbs
2 lemons, zested then quartered
2 pounds wild cod fish filets
6 tablespoons butter, melted
Salt and pepper




Preparation:

Preheat oven to 350 degrees F.
Add the olive oil, garlic, parsley and thyme to a large skillet and gently warm on low heat for four minutes. Increase the heat to medium and add the panko crumbs. Stir until the panko is well moistened and add salt and pepper to taste. Continue to toast the panko, stirring frequently, until golden brown. Remove from heat and set aside.
Place the cod pieces, side by side, in an oven-safe baking dish (preferably glass). Sprinkle the fish with salt, pepper and lemon zest. Generously top each piece of fish with the panko crumbs, gently pressing them into the top of the fish. Evenly pour the melted butter over the panko crumbs.
Bake for 25 minutes or until the fish is opaque but still moist in the center. (Factor about 10 minutes of baking time per 1" thickness of fish.)
Remove from oven and allow to rest for 10 minutes. Squeeze lemon wedges over the fish before serving.

Tuscan Salmon

I am in love with artichokes!  YUM!

Ingredients:

4 -  6oz. salmon fillets
1 small jar of marinated artichoke hearts.
1 bulb of fennel chopped
1/2 cup of sun-dried tomatoes chopped
1 pound of fresh spinach
3 cloves of garlic chopped
5 Tbls of extra virgin olive oil
3 tsp fresh dill chopped (unless I'm cooking for Jeremy!)
1/2 cup of lemon juice
1/4 tsp of salt
1 tsp of fresh ground black pepper.


Preparation:
In a shallow baking dish, lightly coat the bottom with 1 Tbls of olive oil.
Place salmon, skin side down, in baking dish an sprinkle with salt and pepper.
Drizzle 2 Tbls of olive oil over salmon and set aside.
In a frying pan heat the remaining oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.)
Sauté for about five minutes.
Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.
Thoroughly wash spinach and steam until wilted.
Place salmon on a plate of spinach, top with mixture.

Shrimp Scampi

This dish can easily stand alone or serve over angel hair pasta!


Ingredients:
2 pounds of medium sized shrimp peeled and deveined.
Leave the tails on for added flavor.
1 bunch of long green onions chopped
4 large cloves of garlic chopped
2 Tbls of butter
1 Tbls extra-virgin olive oil
1/4 cup of chicken broth
1/2 cup of dry white wine
1/4 cup heavy whipping cream (optional)
1/2 tsp of crushed red pepper flakes
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup of parsley
2 lemons quartered

Preparation:
Heat butter and oil in a large skillet.
Add onions and shrimp for 1 minute.
Add garlic for another minute.
Turn shrimp over and sprinkle with salt, black pepper and red pepper flakes.
Cook for one minute.
Add wine and broth and reduce for about 1 minute.
Finish with the whipping cream if desired.(It's delicious)
Serve sprinkled with parsley with lemon wedges on the side.

Five-Spice Scallops

I serve the scallops over greens dressed with sesame oil and rice vinegar for a special salad to accompany a seafood entree.


Ingredients:
1 pound large dry sea scallops, quartered
2 teaspoons canola oil
1 teaspoon five-spice powder
1/4 teaspoon salt

Preparation:

Preheat broiler.
Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes

Simple Fish Bouillabaisse

Here is an easy version of bouillabaisse, the famed fish soup of Marseilles, crowned with fresh herbs, orange zest and crunchy crostini. For an even more sublime flavor, substitute 2 Tbs. Pernod or other anise-flavored liqueur for 2 Tbs. of the white wine.

Ingredients:

2 Tbs. olive oil
10 garlic cloves, thinly sliced
1 Tbs. fennel seeds
3 bay leaves
1/4 cup tomato paste
1 1/2 tsp. salt
1/3 cup dry white wine
1 large fennel bulb
1 can crushed tomatoes, with juices
5 cups fish or vegetable stock
2 lb. fresh cod or monkfish fillets, cut into 2-inch chunks

For the crostini:

Baguette slices, each about 2 inches in diameter and 1/2 inch thick
Extra-virgin olive oil for brushing
1 or 2 garlic cloves, halved lengthwise
  Grated zest of 1 orange
2 Tbs. chopped fresh chervil (optional)




Preparation:

In a large, heavy fry pan over low heat, warm the olive oil. Add the garlic, fennel seeds and bay leaves and cook gently, stirring occasionally, until the garlic is fragrant and tender, about 10 minutes. Do not let the garlic brown. Stir in the tomato paste and salt and cook, stirring, for 2 minutes. Pour in the wine and stir to combine. Transfer the contents of the pan to a slow cooker.

Cut off the stem and feathery tops and any bruised outer stalks from the fennel bulb; coarsely chop the feathery tops to yield 2 Tbs. and set aside. Cut the bulb lengthwise into wedges and trim away the core, leaving a little core intact to hold each wedge together. Add the fennel wedges, tomatoes and stock to the slow cooker. Cover and cook on low according to the manufacturer’s instructions for 3 hours. Add the fish, re-cover and cook until the fish is firm but tender, about 30 minutes more.

Meanwhile, make the crostini: Preheat an oven to 350°F. Arrange the baguette slices on a rimmed baking sheet and brush lightly with olive oil. Bake until golden, 10 to 15 minutes. While the baguette slices are still warm, carefully rub each slice on one side with a cut side of the garlic clove.

Using a slotted spoon, transfer the fish and fennel wedges to a large plate. Remove and discard the bay leaves. Puree the soup with an immersion blender. (Alternatively, for a chunkier soup, transfer half of the mixture to a blender and process until smooth, then return the puree to the slow cooker and stir to combine.)

Ladle the tomato broth into warm shallow bowls, and divide the fish and fennel wedges evenly among the bowls. Garnish each serving with a little orange zest, the reserved chopped fennel tops and the chervil. Serve immediately with the crostini alongside. Serves 4 to 6.

Roasted Sea Bass with Fennel, Blood Oranges & Olives

"Seven swans a-swimming"

Ingredients:

6 Tbs. extra-virgin olive oil, plus more for
 serving
2 fennel bulbs, sliced paper-thin with a
 mandoline
6 garlic cloves, thinly sliced
3⁄4 cup dry white wine
1⁄2 cup fresh orange juice
6 pieces orange peel, each 1⁄2 inch square
Salt and freshly ground pepper, to taste
6 sea bass or halibut fillets, each 7 oz.
2 blood oranges, peeled and cut into 1⁄8-inch
 slices
1 cup mixed pitted green and black olives
6 bay leaves

Preparation:

 

Preheat an oven to 400°F.

In a large oval roasting pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the fennel and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the wine and boil for 1 minute. Add the orange juice and peel and simmer for 2 minutes. Season with salt and pepper. Remove from the heat.

Season the fish with salt and pepper and place on the fennel mixture. Drizzle the fish with the remaining 3 Tbs. oil. Place the blood oranges, olives and bay leaves on and around the fish.

Roast until the fish is opaque throughout, 15 to 25 minutes, depending on its thickness. Remove the bay leaves and discard. Spoon some of the liquid over the fish and drizzle with oil. Serve immediately. Serves 6 to 8.

Paula Deen's Crab Stuffed Flounder

I really enjoyed preparing this recipe.  The cayenne pepper gave the crab stuffing a nice little kick!  However, the next time my husband goes to Cabela's he is getting me a fillet knife.  Cutting the pockets in the flounder was tricky!


Ingredients:

2 (10-ounce) flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray

Preparation:

Preheat the oven to 350 degrees F.

Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back. Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika. Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven.

Crab Cake Mix:
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 garlic clove, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
Salt and freshly ground black pepper

In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.

In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice, and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.

Planked Salmon with Spice Rub

So easy! So good!


Ingredients:

Rub -
1 TBS. brown sugar
1 tsp. course salt
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. black pepper

Salmon -
4 - 6 ounce salmon filets
1 cedar grilling plank (soaked)
Honey for drizzling

Preparation:

Preheat grill to medium-low, about 350 degrees
In a small mixing bowl, combine rub ingredients.   Rub salmon with desired amount of rub and set aside.  Place soaked plank on preheated grill, close lid and heat for 3 minutes.  Using tongs turn plank over and place salmon on heated side of plank.  Close lid and grill for 12-15 minutes or until desired doneness. Remove planked salmon from grill and drizzle with desired amount of honey.  Serve immediately.

Smoked Salmon Pasta

In 2007, my mom and I boarded the Sapphire Princess and cruised Alaska.  It was an incredible adventure ... one I hope to repeat someday!  While choosing expeditions at the different ports of call the "Garden Gourmet Tour" in Skagway caught our eye.  "Experience the delights of a frontier kitchen garden and hands-on cooking demonstration featuring fresh vegetables and wild Alaskan seafood".  Sign us up! The tour, cooking and dining was hosted by Olivia's at the Historic Skagway Inn.
The following recipe is from our visit to Olivia's.

Ingredients:
4 oz. olive oil
6 oz. smoked salmon (broken into pieces)
1 garlic clove (peeled and chopped)
1 small red onion
1/2 c. Kalamata olives
1 green bell pepper, chopped
1 c. tomatoes, chopped
2 oz. red wine
1 c. broccoli (chopped)
1 c. zucchini (sliced)
16 oz. warm, cooked and drained pasta
Parmesan cheese

Preparation:
In a large saute` pan heat oil, then add garlic, bell pepper, onion and olives.  Saute` 1 - 2minutes. Add the red wine, broccoli, zucchini and saute` until the wine is reduced.  Carefully add the salmon and tomatoes atop the sauteed vegetables.  Immediately toss the pasta into the mix, top with Parmesan cheese.

Newburg-Style Lobster

This recipe comes from the cookbook Fix and Freeze.  As you can guess from the title I make this twice and freeze one for the evening I'm running late at work!


Ingredients:

1 lb. lobster meat, chopped
2 Tbs. butter or margarine
1/4 cup sherry
1/4 cup butter or margarine
2 Tbs. cornstarch
1 tsp. finely shredded lemon peel
1/4 tsp. salt
Dash of ground red pepper (sneak up on the red pepper!)
2 cups light cream
6 frozen patty shells (I have also served the lobster over noodles)

Preparation:

In a medium saucepan cook lobster in 2 Tbs. butter or margarine for 2 minutes, stirring frequently.  Add sherry and cook 1 minute more.  Remove from saucepan.
In the same saucepan melt 1/4 cup butter or margarine.  Stir in cornstarch,  lemon peel, salt and red pepper.  Add cream all at once.  Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.  Stir in lobster mixture.


To freeze:
Cool mixture.  Transfer to a 1 1/2 quart freezer container.  Seal, label and freeze.

To serve (if frozen): 
Transfer frozen mixture to a large saucepan.  Cover and cook over medium-low heat about 40 minutes or until heated through, stirring occasionally.  Meanwhile, bake patty shells according to directions.  Spoon lobster mixture into shells.

Seafood Stroganoff

Joan Groff was a wonderful person who touched many PGSD students' lives.  This is her recipe for Seafood Stroganoff.  I serve it over homemade noodles.

Ingredients:

2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Preparation:

Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
In a medium bowl, mix together the flour, black pepper, and clam juice.
Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Asian Glazed Salmon

If you have the time, make the glaze ahead and let salmon marinate overnight. 

Ingredients:

1/2 cup brown sugar
1/3 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons peeled and sliced ginger
Dried red pepper flakes
1/2 teaspoon chopped garlic
1 tablespoon fresh lime juice
1 1/2 to 2 pounds salmon fillets

Preparation:

Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium nonreactive saucepan.

Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms a glaze. Set aside.

Preheat the broiler.

Place the salmon fillets on a broiler pan and baste with the sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the glaze.

Remove the salmon from the heat and baste once more with the glaze before serving.