Shellfish | The Daily Dish - Part 2

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Shellfish

Week 20: Sandwich Recipe Contest Winner

3 Comments | Written on June 14, 2011 at 5:00 am , by

It’s a Po’ Boy…it’s Buffalo Bleu Cheese…it’s both.  Plus, it’s a winner!  Congratulations to Mary Shivers for her award-winning sandwich creation.  Mary says, “I love this contest! With a different theme each week, the challenge of creating a recipe for a specific kind of food that I might not normally experiment with is one I enjoy greatly.” Aww…how sweet is that!  We sure are glad she entered because this recipe is a keeper.  Check it out and then hear more from Mary! 

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BUFFALO BLEU SKILLET SHRIMP PO’ BOYS

Ingredients:

  • Spread:
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp hot sauce
  • 3 tbsp crumbled bleu cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp Creole seasoning
  • 1/4 tsp black pepper
  • 1/4 cup finely chopped celery
  • Shrimp:
  • 3 tbsp melted unsalted butter, divided
  • 2 tbsp hot sauce
  • 36-40 medium shrimp, cleaned
  • 4 split and lightly toasted French rolls, tops attached
  • 2 cups thinly sliced romaine hearts or iceberg lettuce

Directions:

Spread: Stir all ingredients together in a small bowl. Cover and chill until ready to use. Shrimp: Heat 1 tablespoon butter in a large skillet over medium heat. In a medium bowl, stir together remaining butter and hot sauce. Add shrimp and toss to coat. Pour into skillet. Cook for 4-5 minutes, just until shrimp are done, stirring often. Remove from heat and drain. To assemble, spread toasted sides of rolls with spread. Add 9-10 shrimp to each. Top each with 1/2 cup lettuce. Serve immediately.

Number of Servings: 4

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Mary, you are on fire and so is this recipe!  I love the heat of the sauce but the cool zing of the spread.  How did you come up with your winning recipe?

“After eating delicious Shrimp Po’Boys in New Orleans last summer, I couldn’t wait to make them at home! While we loved the fried version, I wanted to try something a bit healthier. This was the result – the flavors of a Po’Boy with the added flavors of Buffalo Wings for a bit more zing. Light or fat-free mayonnaise and sour cream may be used in the spread.”

As a Better Recipes veteran, do you have any advice for others interested in entering our recipe contests?

“Enter, enter, enter! If you love to cook like I do, this is fun, friendly, yet challenging contest. It has a short entry period for each theme and it is well organized.”

Any other culinary wisdom you are willing to share with our readers?

“I’ve learned when “experimenting” in the kitchen, I have to jot down notes as I go. If I wait until later to write down specifics, I seem to forget a measurement, cooking time, or even an ingredient.”

Thanks so much Mary for your great recipe and these wonderful tips!

If you love southern cuisine, you simply must check out these links from some of our blogger buddies.

Bibberche – Louisiana Chicken and Anduoille Sausage Gumbo: http://bibberche.com/2011/05/louisiana-chicken-and-andouille-sausage-gumbo/

Chez Pim – Favorite Jazz Fest Eats: http://chezpim.com/travel/gallery-favorite-jazz-fest-eats

Sugar Plum Blog – Peaches ‘n Cream Bread Pudding with Bourbon Sauce:  http://www.visionsofsugarplum.com/2011/06/peaches-n-cream-bread-pudding-with.html and Southern Peaches ‘n Cream Praline Muffins:  http://www.visionsofsugarplum.com/2011/05/southern-peaches-n-cream-praline.html

Show Food Chef – Real Good Gumbo:  http://cathyshambley.blogspot.com/2011/05/real-good-gumbo-daring-cooks.html

Louisiana Seafoodhttp://louisianaseafood.com/recipes/

Are you a blogger with a great New Orleans recipe to share?  Leave a comment with a shout out!  We would love to see it!

Week 13 “Seafood” Winner

1 Comment | Written on April 26, 2011 at 5:00 am , by

Who needs to order in when you can make this gourmet pizza quickly and easily at home!  If you love shrimp scampi, just wait until you try the same flavors in a pizza. Instead of a tomato based sauce, this pizza features a creamy and cheesy white sauce filled with artichokes and sun-dried tomatoes.  It is topped with garlicky, peppered shrimp and is finished off with fresh basil and Italian parsley.  Best part is, dinner is on the table in less than 30 minutes!  Let’s take a look at the winning dish and hear from the creative cook behind the recipe, Pat Harmon!

PEPPERED SHRIMP SCAMPI, SUN-DRIED TOMATO, AND ARTICHOKE PIZZA

Ingredients:

  • 14 oz. Can Artichoke Hearts, rinsed, well-drained, and chopped
  • 1/3 C. Sun-dried Tomatoes packed in oil, drained and chopped; reserve 2 T. oil, divided
  • 1 C. Mayonnaise
  • 1/4 t. Garlic Powder
  • 1 C. Freshly Grated Parmesan Cheese
  • 12-inch Precooked Pizza Crust
  • 1/2 C. Shredded Mozzarella Cheese
  • 1 lb. Medium to Large Raw Shrimp, peeled and deveined
  • 1 T. Extra Virgin Olive Oil
  • 2 t. Cracked Black Peppercorns
  • 2 Large Garlic Cloves, crushed
  • 1 T. Italian Flat-leafed Parsley, chopped
  • 1 T. Fresh Basil, chopped

Directions:  Heat oven to 425º. In a medium bowl, mix together chopped artichoke hearts, sun-dried tomatoes, mayonnaise, garlic powder, and Parmesan cheese. Place pizza crust on a vented pizza pan or baking sheet. Brush crust with reserved oil from tomatoes. Spread artichoke mixture evenly over crust. Sprinkle mozzarella cheese over top. In a medium bowl, toss together shrimp, olive oil, cracked black peppercorns, and crushed garlic. Arrange over top of pizza. Bake for 10-12 minutes or until crust is lightly browned and shrimp is pink. Mix parsley and basil together and sprinkle over pizza.

Number of Servings: 8 slices

Congratulations Pat!  My mouth waters just thinking about your pizza, how did you come up with this winning recipe?

“I have always loved the entree, Shrimp Scampi, being a lover of shrimp prepared most ways, so I decided to make a version to top a pizza.”

What inspired you to enter the Better Recipes weekly contest?

“I have been entering various contests that Better Recipes has conducted for several years.  I wasn’t giving up until I won.  I am thrilled to have finally won one of them.”

That’s fantastic!  I admire your perseverance and drive.

“If you love to cook and bake and create your own recipes for contests as much as I do, the bottom line is DON’T EVER GIVE UP.  Sooner or later you will win a valuable prize.  Enter often and various types of recipes.  You can never tell what may win.  I love this hobby!”

You are such an inspiration!  Do you have any advice for others interested in entering our recipe contests?

“Think outside the box.  This time I took a popular dinner entree and transformed it into a dish that is somewhat more casual in the form of a pizza.”

Excellent point, Pat!  Thanks again for your fantastic entry and keep up the great work.  All of your recipes are just wonderful!

Kung Pao Shrimp

4 Comments | Written on March 24, 2011 at 5:00 am , by

Stir-fry is a quick and easy go-to meal on busy weeknights.  This recipe is one of my favorites because I love the spicy kick of the kung pao flavors.  I used shrimp, but you can feel free to use chicken, beef, pork or even make it vegetarian!

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KUNG PAO SHRIMP  (click here to view and print recipe)

3/4 cup low-sodium chicken broth
1/4 cup rice wine or sake
2 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon chili-garlic sauce
1 Tablespoon cornstarch
2 teaspoons dark sesame oil
1 Tablespoon peanut or vegetable oil
1 pound medium shrimp, peeled and deveined
3 green onions, thinly sliced
2 Tablespoons minced peeled fresh ginger
2 cloves garlic, minced
4 cups broccoli florets
8 ounce can bamboo shoots, drained

Whisk together broth, rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.  Heat a wok or large deep skillet over medium-high heat.  Add the peanut oil, then stir in shrimp.  Stir fry shrimp until just opaque, about 3 minutes; remove and transfer to a plate.  Add the green onion, ginger, and garlic; stir fry until fragrant, about 30 seconds.  Add the broccoli and bamboo shoots; stir fry about 2 minutes until crisp-tender.  Add the broth mixture and shrimp.  Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.  Serve over hot, cooked rice, if desired.  Serves 4.

Creamy Stuffed Sole

No Comments | Written on March 18, 2011 at 5:00 am , by

Searching for a new way to enjoy fish for dinner?  Look no further!  One of the winning recipes from our 2010 annual contest offers an easy, creative, and delicious solution.  This recipe calls for sole, but you can choose your favorite whitefish, or pick up whatever is on sale this week.  Serve with some rice and your favorite vegetable, and dinner is served!  Huge round of applause to Kimberley Guidea for this fantastic recipe!  (Hint:  This recipe calls for a can of crab meat.  My favorite comes from Trader Joe’s.  I think it has the best flavor and the price isn’t too bad either!)

fish winner

CREAMY STUFFED SOLE (click here to view and print recipe)

Ingredients:

  • 1 tablespoon olive oil
  • 1 8-oz tub cream cheese
  • 1 can fancy white crab meat, drained and flaked
  • 1/4 cup, plus 1 tablespoon unseasoned fine dry bread crumbs
  • 1 tablespoon dried dill weed, or to taste
  • 1/4 to 1/2 teaspoon salt
  • 1/2 cup, plus 1 tablespoon chopped scallions or green onions
  • 2 lbs fresh or frozen sole or flounder fillets, thawed
  • Hot, cooked white or brown rice, if desired

Directions:

Preheat oven to 350 degrees. Brush a thin layer of olive oil in a 9×13-inch baking dish. Place cream cheese and crab meat in a mixing bowl, then stir together. Stir in the 1/4 cup of bread crumbs, the dill and salt. Fold in the 1/2 cup of scallions. Lay fish fillets flat and spread mixture over each piece, then roll up and place seam side down in dish. Sprinkle the 1 tablespoon of bread crumbs over the fish. Bake for 15-20 minutes or until done. Remove, then turn oven off. Sprinkle the 1 tablespoon of scallions over fish, and place back in the oven for 5 minutes. Serve with white or brown rice.

Number of Servings: 4

Notes: If you can’t get sole, any thin white fish works well. This recipe is so simple and looks so fancy–it’s a winner every time!  The filling mixture alone may be used as a spread for crackers.

Kim Photo 1

Congratulations on your win Kimberly!  Tell us a little bit about yourself.

“I absolutely love cooking.  I have always enjoyed it since the time I was a child, standing on a kitchen chair helping my mom make cookies, but I didn’t start making up my own recipes until college.  I think it started just by looking to see what was in the refrigerator and using it creatively in whatever way I could.  My earliest creations were stir fries.  Everyone, myself included, was surprised at how great everything I made seemed to turn out.  Since then, I just continued to make things up, and they usually work out.  Everyone always asks what recipe I used, and sometimes have a hard time believing that I didn’t use one.  Occasionally I’ll watch cooking shows and I remember certain tricks or concepts and retain them like a sponge, but I don’t make it a point to watch any or write anything down.  I just enjoy sharing it with friends and family!”

It’s so great to hear about your passion for cooking.  So what made you decide to enter our 2010 annual contest?

“My mother was the one who planted the idea of entering a cooking contest in my mind, but it was years before I actually did.  This is the very first contest I’ve ever entered.  Honestly, I was inspired to do it because I needed money so I got online and found your contest. Everyone who I’ve made the creamy stuffed sole for has raved over it, so I figured that was a good one to use!”

You are now one for one – pretty good track record!  We hope you continue to come up with fantastic original recipes and continue to enter and win cooking contests.  We have a new one every week here on Better Recipes!

Kim & Ion Cooking 1

Butter! You Can Have It All…

1 Comment | Written on February 10, 2011 at 5:00 am , by

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A few weeks I was one of several bloggers invited to an event in New York City sponsored by “I Can’t Believe It’s Not Butter.”  We arrived under a veil of mystery, they couldn’t tell us what we were going to do, or who we would see, all we knew was that it would involve good food and great people!  Check out the gallery of photos from the festivities!

Now, I will be the first to tell you that I am a butter purist.  I even keep my different varieties of butter organized in my fridge.  Salted, Unsalted, European, Pasture…there aren’t many people who could love butter more than me.  Well, maybe one…

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You probably know Chef Alex Guarnaschelli from her various Food Network shows:  Chopped, The Cooking Loft, and Alex’s Day Off.  She also just happens to have a restaurant in New York City named, “Butter.”  On this day, the name was tweaked just a bit!

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Chef Alex prepared an entire brunch for the event using only “I Can’t Believe It’s Not Butter.”  It sounds cliche, but I actually couldn’t believe it.  Alex herself said that she was thrilled with the flavor and texture of the biscuits using this spread.  Lucky for us, she was willing to share the recipes!

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SAVORY HERB SPREAD

If you love compound butters, why not make it with I Can’t Believe It’s Not Butter?  Fantastic on toast or for flavoring chicken or fish.

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UNBELIEVABLE BISCUITS

The title is appropriate!  Since it has less calories and saturated fat, I might just have to enjoy two!

BUTTERY GRILLED SHRIMP WITH TOMATOES

This is great for a lunch, a light dinner or with a nice glass of wine as a weekend treat.

CRUSTLESS QUICHE WITH GOAT CHEESE AND SCALLIONS

This is an easy and flavorful recipe without the added fuss (and calories) of making a crust for the quiche.

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I CAN’T BELIEVE IT’S NOT BUTTER COOKIES

I am a total cookie monster.  Actually, I think it might be genetic (thanks Dad!).  Since he isn’t supposed to eat too much butter anymore, I am going to make him this version.  I bet he will never know the difference!

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At the end of the meal, we were finally introduced to the top secret new spokesperson…Kim Cattrall!  She was fresh off a flight from Argentina where they were shooting several new commercials for the product.  We had a small sneak preview and they look hilarious!  She encompasses their “You can have it all” attitude and I think she will be a big hit as the new face of the product.

A huge thanks to I Can’t Believe It’s Not Butter, Chef Alex, Kim and, of course, all the fantastic food bloggers!

Creamy Chipotle-Lime Shrimp and Rice

6 Comments | Written on December 27, 2010 at 5:00 am , by

Raise your hand if you are worn out!  I hope everyone had a very merry and fun-filled Christmas with family, friends, and, of course, great food.  But after all the excitement of gifts, or the hustle and bustle of travel, sometimes you just need a quick and delicious weeknight meal.  This shrimp and rice dish is creamy, spicy and simply hits the spot after the hectic holidays.  Enjoy!

CREAMY CHIPOTLE-LIME SHRIMP AND RICE

2 Tablespoons olive oil
2/3 cup thinly sliced onion
3/4 pound uncooked shrimp, peeled and deveined (or thawed, if frozen)
2 Tablespoons seeded, chopped chipotle pepper in adobo sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sour cream
Hot, cooked rice to serve 4
1/4 cup crumbled queso fresco cheese (or can substitute cotija or Monterey Jack)
Grated rind of 1 lime

1.  Heat olive oil in medium skillet over medium heat.  Add onion and saute until just softened.
2.  Stir in shrimp and saute until it just starts to turn pink.  Add chipotle peppers, salt, black pepper, and sour cream.  Stir constantly until mixture is hot and shrimp are pink.
3.  Spoon hot shrimp over rice and sprinkle with crumbled cheese and grated lime peel.  Serve immediately.  Serves 4.

Ultimate Last Minute Gift for Foodies

1 Comment | Written on December 23, 2010 at 5:00 am , by

What do you get the foodie who has everything?  How about the ULTIMATE pan!  One that can be used for a wide variety of dishes, offers the best non-stick surface on the market, and even has easy clean-up.  Time for the “Scanpan!”

As a Scandinavian myself, I admit that I have a special affinity for Nordic design.  This product from Denmark is for anyone who loves to cook, but hates to fuss and avoids messy clean-up.  Above is the Scanpan CTX Cookware – the first to combine seven-layer construction and a non-stick surface.  The surface allows for the use of any utensil, including metal.  These products are an investment that will last a lifetime!

So, I decided to put the pan to the “scallop test.”  Could this high-quality non-stick cookware perfectly sear a scallop?  Let’s find out…

Those look pretty darn good to me!  And, believe me, they tasted amazing!

For dinner, I prepared this recipe for Sea Scallops with Gingered Sweet Potatoes in the pan and the results were delectable.  I can’t wait to try the whole collection!  From a sauce pan to a wok, and even a dutch oven, they are all available at Sur La Table.  This is the perfect gift for the home cooking aficionado on your list.  Merry Christmas and Bon Appetit!

SEA SCALLOPS WITH GINGERED SWEET POTATOES

4 medium sweet potatoes
1/2 cup milk
2 Tablespoons butter, divided
2 teaspoons honey
3/4 teaspoon grated fresh ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound large sea scallops
2 green onions, thinly sliced

1.  Heat oven to 400 degrees.  Pierce the potatoes in several places and place on a baking sheet.  Bake until potatoes are tender, about 45-50 minutes.  Halve the potatoes lengthwise and scoop out the pulp into bowl of electric mixer.  Add milk, 1 Tablespoon of the butter, honey, ginger, salt, and pepper.  Beat on low speed until potatoes are blended and smooth; keep warm.
2.  Melt the remaining tablespoon of butter in a large nonstick skillet over medium-high heat until butter just begins to brown.  Add scallops and cook, turning once, until scallops are seared and center is just opaque, about 1-1/2 minutes per side.
3.  To serve, place mashed sweet potatoes on serving dishes, top with scallops, and scatter some sliced green onion over each serving.  Serves 4.

 

Lobster for Christmas Dinner

7 Comments | Written on December 22, 2010 at 5:00 am , by

I don’t know about you, but Christmas Eve in my house is always super busy!  From last minute shopping, to frantically wrapping gifts, and scrambling to get ready for church, who has time to sit down to a big, fancy meal?  That’s where this recipe comes in handy.

Look at that photo – doesn’t your mouth water just looking at those lobster tails?  If you can believe it, this preparation is so easy you can enjoy a restaurant-style meal without having to lift a finger!   Just a few ingredients, wrapped in foil and dinner is served in about 30 minutes.  It’s a stress-free elegant dinner!

For more ideas, be sure to check out our Christmas Lists:

Top 20 Recipes for Christmas

Top 10 Recipes for Christmas Dinner

Top 10 Easy Christmas Desserts

Top 10 Christmas Cookies

Top 20 Holiday Mixed Drinks

EASY LOBSTER TAILS IN FOIL

Ingredients:

Lobster Tails

Salt

Pepper

Paprika (optional)

Lemon or lime juice

Butter

Directions:

Thaw the lobster tails.   Cut away the membrane with scissors.  Loosen meat from shell with fingers.  Place each tail on a piece of foil (large enough to wrap generously).  Sprinkle with salt, pepper, paprika, lemon or lime juice and dot with butter.  Fold foil over, sealing the ends so the juice will stay inside.  Place foil wrapped tails on a cookie sheet and bake in a 450 degree oven.

4-8 oz. tails for 25 minutes

9-12 oz. tails for 30 minutes

13-16 oz. tails for 35 minutes

When done, fold back foil and brown under the broiler for 1 minute.  Remove tails to a hot platter, pour juice from foil over tails and serve with lots of hot butter on the side.

TGIF: Shrimp And Tortellini Appetizer Kabobs

2 Comments | Written on August 27, 2010 at 5:00 am , by

This summer, we have grilled just about everything.  From pizza, to nuts and even dessert!  Get ready, because today are going to toss something new on the grill.  How about grilled pasta!

It sounds crazy, but it’s true!  These kabobs skewer veggies, shrimp and even tortellini.  They are basted in a wonderful lemon-tarragon vinaigrette and the result is a unique and delicious appetizer. This recipe is great for entertaining and I guarantee your guests will be amazed and impressed!

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Shrimp and Tortellini Appetizer Kabobs

Eight 6-inch wooden skewers

4 ounces pearl white or red onions (about 16), unpeeled

1 can (14 ounces) artichoke hearts, drained and quartered lengthwise

12 ounces medium-large shrimp, peeled and deveined

12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled

Lemon-Tarragon Vinaigrette (recipe below)

Radicchio leaves

Freshly shredded Parmesan Cheese

1.  Soak skewers in water for 30 minutes; drain.  Pour boiling water over the onions; let stand for 3 minutes and drain.  Trim off root ends and gently press to slip off skins.  Alternately thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewers.  Set on oiled vegetable grilling rack, if desired.

2.  Prepare Lemon-Tarragon Vinaigrette as directed.  Grill for 6-8 minutes on rack or directly on grill, until shrimp turn opaque, brushing frequently with the vinaigrette, and turning once.

3.  To serve, place grilled skewers over radicchio leaves and pass Parmesan cheese.  Makes 8 servings.

Lemon-Tarragon Vinaigrette:

2 Tablespoons olive oil

2 Tablespoons lemon juice or dry vermouth

1 Tablespoon minced fresh tarragon or 1-1/2 teaspoons dried

2 teaspoons finely shredded lemon peel

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon ground pepper

Stir together all ingredients and mix well, or shake in a screw-top bottle.

Have you been following the TGIF series this summer?  Check out past grilling articles:

Ratatouille On-A-Skewer

Around The World Burgers

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

New Toy!

5 Comments | Written on August 24, 2010 at 5:00 am , by

Sometimes I am just like a kid at Christmas when it comes to new appliances, gadgets or, as I call them, kitchen toys!  For far too long I have been using a old, worn out blender.  That’s when I decided it was time for something new, something more than a blender…it was time for a VITAMIX!

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I believe that a Vitamix is one of those tools that instantly elevates the quality of your cooking.  If you peer inside any professional kitchen, you will always find one.  The sheer power of this machine instantly makes chef-style sauces to accent any dish.  I love that the consumer model also comes with a cookbook filled with recipes and ideas.

I say that this is more than a blender because it can do everything from making homemade peanut butter, to grinding  coffee, turning granulated sugar into powdered sugar, or even kneading bread dough!  Anyone who follows a gluten-free diet would be interested to know that you can grind rice or tapioca into alternative flours.  Best of all it functions as its own dishwasher.  Simply take a few drops of soap and a bit of water and turn on the Vitamix.  Rinse it out and it’s clean!

I wanted to use the Vitamix to whip up a smooth and velvety restaurant-quality sauce.  This recipe for Avocado Yogurt Sauce was perfect!  With a few cocktail shrimp, you have an amazing appetizer in under five minutes.

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Avocado Yogurt Sauce

1 1/2 cups plain low-fat yogurt

2 avocados, peeled, pitted

1 garlic clove, peeled

1 lime, peeled, halved

1 teaspoon salt

1 jalapeno pepper, halved, seeds and membranes removed

1/4 cup cilantro leaves

1.  Place all ingredients, except cliantro leaves, into the Vitamix container in the order listed and secure lid.

2.  Set Variable 1.

3.  Turn machine on and quickly increase speed to Variable 10, then to High.

4.  Blend for 30 seconds, using the tamper to press the ingredients into the blades.

5.  Reduce speed to Variable 7.  Remove lid plug and add cilantro through the lid plug opening.

6.  Blend for 15 seconds.

Yield:  3 cups

Nutrition Information per 2 Tablespoons:  29 Calories, 1 g Protein, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholestrol, 3 g Carbs, 1 g Fiber, 1 g Sugar, 111 mg Sodium.

*Note:  Leaves seeds and membrane in jalapeno for a spicier sauce.  Serve with tacos, fajitas, seafood, poultry or as a salsa alternative with chips.