Now, truth be told, I’m actually not a big fan of seafood. I didn’t grow up with it as a regular dish at home and never really seemed to develop a taste for it otherwise. I’m still experimenting and exploring, though, and haven’t written it off! What are your favorite seafood dishes?

~ Grilled Cuttlefish from Nyonya Food

~ Greek Salad with Char-Grilled Salmon at Living Tastefully

~ Lobster Salad at Rue le Sel

~ Fishball Soup from Yours Deliciously

~ Sautéed Squid Concassé at Guilty Kitchen

~ Smoked Salmon Blinis from JBug’s Kitchen Antics

~ Poached Salmon with Corn and White-Wine Butter Sauce at Pink Parsley

~ Petrale Sole with a Beurre Blanc Sauce from Thibeault’s Table

~ Chinese Stir-fried Shrimp with Snow Peas at Use Real Butter

~ Bloody Mary Tomato Salad with Shrimp from Food o’ del Mundo

~ Spicy Salmon, Philly, and Shrimp Tempura tutorial at Soupbelly

~ Asian Noodles With Shrimp from Jessica’s Dinner Party

~ Tuna Salad Roll at Feasts and Fotos

~ Stir-Fried Salmon with Caramelized Lemon from Passion 4 Eating

~ Seafood Casserole at Never Enough Thyme

~ Salmon with Sour Cream and Dill Sauce from Dreaming of Winter

~ Creamy Shrimp and Bacon Linguini at The Life and Loves of Grumpy’s Honeybunch

~ BBQ Mackerel with lemon and Smoked Sea Salt from The Good Mood Food Blog

~ Salt and Pepper Shrimp at Ravenous Couple

~ Warm Cured Trout with Deconstructed Bernaise from Spork and Foon

~ Spicy Ahi Poke on Wonton Chips at The Bite Me Kitchen

[image: flickr]

Post from: Blisstree

Weekend Foodie Links: Seafood

Buttered-Garlic Shrimp & Broccoli (Image © Dexie Wharton

INGREDIENTS :
1 pack of shrimp, thawed and shelled
5 cloves of garlic, chopped finely
3 spoonfuls of butter
broccoli florets
salt and pepper
red pepper flakes (optional)
2 tbsp of water

Melt butter in a non stick pan. Sauté the shrimp for a minute or so. Add the chopped garlic. Stir and let that cook together. Season with salt, pepper and a sprinkle of red pepper flakes. Add the water, and broccoli. Stir, then cook for 2-3 minutes. Try to retain the broccoli’s crunch and color.

Serve with rice or couscous.

Post from: Blisstree

Buttered-Garlic Shrimp & Broccoli

Shrimp Alfredo Pasta (Image © Dexie Wharton)

INGREDIENTS:
angel hair pasta, cooked according to the box, al dente
2 sprigs of scallions, chopped finely
2 cloves of garlic, chopped finely
1 bag frozen shrimp, shelled
1 jar of Alfredo sauce
a few capers
3/4 cup of water
a fistful of shredded mozzarella cheese
olive oil for sautéing

Heat the olive oil in a pan. Sauté garlic and scallions. Add the capers. Let the whole flavors cook together for about 2 minutes or so. Stir in the shrimp. Cover and let the shrimp cook.

Pour the Alfredo sauce into the pan. Add water into the jar, cover and shake. Pour the whole thing into the Alfredo sauce, shrimp and scallions mixture. Stir, cover and let it boil. Season with salt and pepper.

Stir in a fistful of shredded mozzarella cheese. Continue to cook and stir for half a minute.

Then add the cooked pasta into the sauce. Stir everything gently for a few minutes.

Sprinkle your plate of shrimp-Alfredo pasta with grated Parmesan cheese. Simple meatless dish for meatless day.

Post from: Blisstree

Shrimp-Alfredo Pasta

Shrimp-Spam Fried Rice

INGREDIENTS :
3-4 cups of cooked rice
1 bag of frozen shrimp
1 can of Spam, cubed
1/2 of medium onion, finely sliced
3 cloves garlic, chopped finely
1 green pepper, seeded and chopped
2 carrots, cubed
3-4 tbsp soy sauce
sprinkle of ground black pepper
sprinkle of saffron (optional)
oil for sautéing

Heat the oil in the wok. Sauté garlic and onion. Add the cubed Spam. Let that cook for 2 to 3 minutes. Add the frozen shrimp. Cook until they’re not frozen anymore.

Add the cooked rice. Stir everything gently, breaking the rice clusters. Then add the seasonings of soy sauce, black pepper, and saffron. Continue to cook and stir everything for about 5 minutes or so.

Stir in the green peppers and carrots at the last minute. Cook for another 2 to 3 minutes. You want to retain the crunchiness of the green peppers and carrots.

There you go. You can serve each member of the meal a bowl of this fried rice or serve it as a side dish to grilled or baked meats. It works both ways

Post from: Blisstree

Shrimp Spam Fried Rice

Grilling Tips

• To grill shrimp, place them on a skewer, one on top of the other. Watch them closely, because they will cook quickly.
• To grill scallops, place them on a skewer with the flat side up. This allows them to pick up more flavors from the grill.
• If using wooden skewers, soak them overnight in water so they do not ignite on the grill.
• Several red wines pair perfectly with grilled seafood, such as Sutter Home Cabernet Sauvignon.

Wood Grilled Shrimp & Scallops with Fresh Lemon Butter

Grilled shrimp and scallop skewers served over fresh asparagus and couscous with a light lemon butter drizzle; serves 4.

Image: Red Lobster

Ingredients

• 16 ea. jumbo shrimp, cleaned
• 16 ea. jumbo sea scallops
• Sea salt (to taste)
• Black pepper (to taste)
• 1 Lb. fresh asparagus (trimmed)
• ¼ C. lemon butter (softened)
• 2 Tbsp. olive oil 1 ea. fresh lemon (halved)
• 2 Tbsp. finely chopped parsley
• 2 C. couscous (favorite packaged variety)

Lemon Butter:

• 1 C. butter (cut into ¼” slices)
• 2 ea. lemon
• ¼ C. lemon juice (fresh if possible)
• ¼ C. white wine Sea salt (to taste)

Preparation

Fresh Lemon Butter:
1. Zest two lemons, being careful not to cut too deeply. Peel remainder of lemon, and remove individual sections.
2. Place lemon zest, lemon segments, juice and white wine in small skillet, and bring to a simmer.
3. Allow liquid to reduce by ½.
4. Turn heat down, and stir in butter a few slices at a time. Keep the heat just hot enough to melt butter and not separate butter.
5. When butter is completely melted, place contents in covered container and refrigerate.

Shrimp and Scallops:
1. Prepare packaged couscous per instructions. Leave in pan covered until ready to serve.
2. Place lemon butter in sauce pan on low heat, and reserve for later use. Do not allow to simmer or boil as butter will separate.
3. Season shrimp and scallops with sea salt and black pepper.
4. Place shrimp and scallops on hot grill and cook approximately 2-3 minutes per side, using caution not to burn.
5. At the same time as cooking seafood, add asparagus to lower heat portion of the grill, season with salt, and carefully grill. Use caution not to burn or overcook.
6. To serve, place couscous on plate and top with asparagus. Arrange shrimp and scallops on plate.
7. Drizzle lemon butter lightly over dish, and garnish with fresh lemon and chopped parsley.

For more informaiton on grilling seafood at home, check out this two part how-to video.

Images and information, courtesy of redlobster.com/kitchen

Post from: Blisstree

Wood Grilled Shrimp & Scallops

Jambalaya (© Dexie Wharton)

INGREDIENTS :

• 1 green pepper, seeded and cubed
• 1 large onion, chopped
• 4 cloves of garlic, chopped finely
• 1 pack of smoked sausage (kielbasa)
• 1 pack of frozen cooked shrimp
• smoked ham, cubed
• 1 small can of tomato paste
• 1 tsp saffron
• 3 bay leaves
• 1 tsp chili powder
• 3 cups long grain uncooked rice
• 5 or more cups of water
• salt and pepper to taste
• oil for sautéing

A wok would be a great pan to cook the jambalaya in.

Heat the oil. Cook the garlic and onions. Add the green peppers and let that cook. Add the rice. Cook until slightly brown. The stir in the tomato paste. Add water, saffron, bay leaves, chili powder, salt and pepper, then cover.

Stir the whole thing quite often to avoid burning of the rice. Add more water if necessary. When the rice is half-way cooked, add the smoked ham. Cook for about 5 minutes, then add the shrimp, and smoked sausage.

Just keep stirring to avoid the bottom of the wok and the rice from burning. And keep adding water if necessary. You don’t want uncooked rice. But you also don’t want it “soupy” so just try to watch the water too.

Jambalaya (© Dexie Wharton)

I’m not quite happy with the result. I think it’s a little wet. I blame my electric stove. Cooking in wok is so much better with gas. It’s still delicious but I really had a difficult time with the stove and cooking the rice.

However, it’s a good first try taste wise. I’m not discouraged at all because cooking is a trial and error kind of thing. Anyone who loves spending time in their kitchen knows that not every dish will be perfect the first time. The second time around will be much better.

(Images : FeistyCook/Blisstree)

Post from: Blisstree

My First Jambalaya

Making the shrimp stock.

The dried shrimp flavoring:
1 tablespoon dried shrimp
3 tablespoons canola oil
2 slices of ginger, julienned
2 cloves of garlic, smashed

The shrimp stock:
2 cups water
a handful of shrimp shells and heads
1 green onion
a slice of ginger
1/2 teaspoon salt

The scallops:
1/2 lb. bay scallops
salt and freshly ground white pepper to taste

The shrimp:
1/2 lb. large shrimp
2 cloves garlic, smashed
1/2 teaspoon salt
a few dashes freshly ground white pepper
1/2 teaspoon cornstarch

The vegetable:
1 bunch gailan (or other Asian greens)
2 tablespoons oyster sauce
2 tablespoons rice wine
1 teaspoon cornstarch dissolved in 1 tablespoon water

Post from: Blisstree

Wok-Flavored Shrimp and Scallops Over Gailan

Post from: Blisstree

Shrimp with Broccoli and Egg White

I’d love to call this soup Malaysian, Indonesian, Thai, or Singaporean, but the fact of the matter is that each of these cuisines has *some* version of this soup, so I’ll simply call it “Southeast Asian”. The work comes mostly in chopping up the veggies, but you can always do that ahead of time.

4 cloves garlic, minced
8 large shallots, sliced thinly – divided usage
cooking oil for deep frying
1-inch piece ginger, peeled and crushed
3 tablespoons fish sauce, or to taste
1 teaspoon palm sugar
1 teaspoon turmeric
the meat from 4 chicken thighs, chopped roughly
1/2 lb. shrimp, peeled, halved if using large
1 13.5-oz can coconut milk
8 cups water
4 oz. bean thread noodles (a.k.a. vermicelli, a.k.a. glass noodles), rinsed
salt and freshly ground black pepper to taste

3 scallions, sliced thinly
3 limes, cut into quarters
fresh coriander/cilantro leaves for topping

In a wok or deep-fryer, deep-fry half of the shallot slices in preheated oil over medium-high heat, until golden and crisp. Remove with a slotted spoon and drain on paper towels.

In a large saucepan or casserole, put 3 tablespoons of the oil and heat until just at the point of smoking. Add minced garlic and stir for a few seconds. Add the rest of the shallots and stir a few minutes, then add the ginger. Continue to cook until shallots are limp and mixture is fragrant. Add fish sauce, palm sugar and turmeric. Stir well to combine. Add the chicken meat and the shrimp and cook until just opaque. Add water and coconut milk and bring to a boil over high heat. When boiling, lower heat to a simmer and stir well. Cook 10 minutes. Add bean thread noodles and cook 10 minutes more. When noodles are cooked through, remove from heat and serve immediately, with your choice of toppings.

Post from: Blisstree

Southeast Asian Coconut Noodle Soup