Garlic Parmesan Shrimp

 1 cup dry bread crumbs

1 cup shredded Parmesan cheese

2 Tbsp dried parsley

1 1/2 tsp garlic powder

1 lb large shrimp, peeled and deveined

2 Tbsp butter, melted, or more to taste

1.  Preheat oven to 350 degrees.  Spray a 9x13 glass casserole dish with nonstick cooking spray.

2.  Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag.  Seal and shake to mix ingredients together.  Add shrimp and shake to coat.

3.  Lay shrimp flat in the prepared baking dish.  Sprinkle with any bread crumb mixture remaining in the bag.  Drizzle melted butter over the top.

4.  Bake in the preheated oven until starting to crisp, 15 to 20 minutes.  Switch to broil setting until topping is light brown, 2 to 3 minutes.

Lobster Roll

To cook your own live lobster you can steam them in 3 inches of water.  7 to 8 minutes for a 1 1/4 lb lobster, and 1 or 2 minutes longer for a larger lobster.  Let them cool the remove from the shell and chop.   If using lobster tail, let them steam 5 to 8 minutes, depending on the size. If you don't have lobsters you can substitute shrimp or crabs or frozen lobsters.

For the lobster salad:

8 oz cooked lobster tail meat, 2 tails

1 Tbsp minced chives

2 tsp minced shallots

2 Tbsp chopped celery

1 Tbsp light mayonnaise

1 Tbsp fat free Greek yogurt

pinch of black pepper

1/2 tsp lemon zest

 

For the sandwich:

3/4 cu shredded lettuce

3 slices tomato

3 hot dog buns

 

1. Chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest. 

2.  Place 3 hot dog buns on a platter top with shredded lettuce and tomato slices. Add 1/3rd of the lobster salad.  Serves 3 rolls

Salmon Sauce

 1/2 cup butter

garlic, crushed or powdered, to taste

1 Tbsp Worcestershire sauce

1 Tbsp dry mustard

2 Tbsp ketchup

3 tsp soy sauce

Mix all ingredients in a saucepan

Salmon Wellington

• 4 (7 oz) salmon fillets
• salt and pepper to taste
• 2 tbsp butter
• 2 garlic cloves minced
• 1 shallot chopped
• 1/4 cup white wine
• 3 oz cream cheese
  
• 5 oz fresh baby spinach
• 2 tbsp plain bread crumbs
  
• 1/4 cup shredded Parmesan cheese
• 1 1 lb. package puff pastry
• 1 egg for egg wash
•  
•  

• Season the salmon with salt and pepper to taste.
• In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
• Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
• Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
• Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10 X 14 inches.
• Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
• Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
• Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
• Line a baking sheet with parchment paper and place the salmon wellington seam side down.
• Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
• Bake at 400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
   
  Serves 8
   
  Recipe:  simply home cooked
  

Air Fryer Salmon

 1 lb salmon

salt and pepper

2 Tbsp brown sugar

1 tsp chili powder

1/2 tsp paprika

1 tsp Italian seasoning

1 tsp garlic powder

butter cubes on top (optional)

Place a parchment paper on the bottom of the Fryer.  Set Fryer at 400 degrees for 10 minutes. Check and add 10 more minutes.

Recipe:  six sisters stuff

Salmon Patties

 1 can salmon, drained

1 egg

1/4 cup corn meal

1/4 cup all-purpose flour

3 Tbsp mayo

1/4 cup onion, chopped

Mix together all ingredients in a bowl.  When all combined drop by spoonfuls (or make into a patty) in a Cast Iron Skillet on medium heat.  Turn heat down if needed.  Brown on both sides. Dry on paper towels.

Recipe:  Mama Sue

Pan Seared Scallops with Lemon Chive Butter

 1 lb scallops, (remove the foot on each one and pat dry with paper towels to help the browning process)

2 sticks unsalted butter 

salt and pepper

Lemon Chive Butter Ingredients:

1/2 shallot, diced small

1-2 garlic, minced

2 Tbsp chives , very small diced

2 Tbsp thyme, finely inced

1/4 cup parsley, finely minced

zest of 1 lemon

juice of 1 lemon, (juice into hand to collect the seeds)

In a stand mixture with the paddle attachment add 2 unsalted butter sticks for 5-6 minutes.  Add the lemon juice, herbs and salt/pepper. Set aside.

In a stainless steel pan add salt and pepper to both sides of scallops. Add 2 Tbsp oil to pan and turn heat to high.  Add scallops and turn down heat to medium, add some Tbsp of regular butter.  Cook for 1-2 minutes then flip scallops the cook 30-45 seconds. Remove scallops and set aside. In pan add some lemon chive butter to pan and melt. ( Freeze left over lemon chive butter in ice cub containers)

Recipe: Chef Billy Parisi

Easy Canned Clam and Seafood Chowder

6 stripes bacon, chopped into small pieces

1 large onion, chopped

1 large leek, chopped

2 stalks celery, chopped

2 large Russet potatoes, chopped into 1/2 inch pieces

1 cup vegetable broth OR 1 cup water and 1 jar clam juice 

4 cans chopped baby clams (6 oz) each OR 2 (15 oz) small clams, 1 can oysters and 1 can small pink shrimp (or frozen)

2 tsp fresh thyme, minced

2 bay leaves

salt and pepper, to taste

bechamel sauce:

1/4 Tbsp butter

1/4 cup flour

1 cup milk 

 1 cup whipping cream

freshly ground nutmeg

*Mix together in a small saucepan. Whisk  .

In a Dutch oven  cook the bacon.  Add onion, leeks and celery. Cook in the bacon fat.  Add the chopped potatoes and cover with the vegetable broth to cook. Add the thyme, bay leaves, salt and pepper. Let simmer until the potatoes are tender. Meanwhile, make the bechamel sauce in another saucepan on medium. Add the canned clams or oysters and shrimp.  Add the bechamel sauce. Mix well.  Add whipping cream.  Let boil and then turn down to simmer for 45 minute to 1 hour.  Serve in a bowl with crusty bread or biscuits.

Salmon Patties

 15 oz can Alaskan Pink Salmon

2 green onion, minced

1 egg

1/2 tsp salt

1/4 tsp pepper

1/2 cup self-rising flour

1/8 cup cornmeal

1.  Open can of salmon and drain juice off.  Put salmon in a large bowl.  Take bones and skin out- discard.  Now add remaining ingredients and mix well.

2.  Put oil in skillet about 1/2 high.  Oil must be hot.  Put a small amount of crust in oil and once it floats and sizzles your grease if hot and ready. Turn oil o medium heat.  Use 1/8 cup of batter for each patty.

3.  Place each clump of batter in the skillet and fry 3 minutes.  Once you flip it take a fork or spatula and press patties will and fry 2 more minutes or until brow.  Take out with togs and place on a paper towel- covered platter or plate.  

Salt and Pepper Shrimp with Snow Peas

 1 lb shell-on deveined raw shrimp (36-40 per pound)

3 Tbsp cornstarch

3/4 tsp salt, divided

1 tsp ground black pepper

1 tsp ground white pepper

5 Tbsp canola oil, divided

1 lb snow peas

1 serrano or jalapeno pepper, thinly sliced

5 cloves garlic, thinly sliced

1/4 cup water

1/2 chopped fresh cilantro

1.  Toss shrimp with cornstarch, 1/2 tsp salt, black pepper and white pepper in a large bowl.

2.  Heat 3 Tbsp oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering.  Add half the shrimp and cook, stirring occasionally, until crisp and pink, about 2 minutes.  Transfer to a plate with a slotted spoon.  Add the remaining 2 Tbsp oil to the pan and repeat with the remaining shrimp.  Sprinkle the shrimp with 1/8 tsp salt.

3.  Add snow peas, serrano (or jalapeno) and garlic to the pan and cook, stirring ocasionally, for 1 minute.  Add water, cover and cook until the snow peas are just tender, about 2 minutes.  Season with the remaining 1/8 tsp salt.

 

Serves 4

4.  Serve the snow peas and shrimp topped with cilantro.

Tarragon Scallops on Asparagus Spears

 1 1/4 lb fresh or frozen sea scallops

1 cup water

1 lb asparagus spears, trimmed

2 medium lemons

1/2 tsp ground pepper

1/4 tsp salt

1 Tbsp extra virgin olive oil

3 Tbsp vegetable oil spread

1 Tbsp chopped fresh tarragon or 1 tsp dried tarragon

1.  Thaw scallops, if frozen; set aside.  Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp.  Drain well, place on a serving platter, cover lightly to keep warm.

2.  Cut one of the lemons in wedges.  Finely shred 1 tsp peel from the remaining lemon.  Squeeze 2 Tbsp juice from the lemon.

3.  Pat scallops dry with paper towels.  Sprinkle scallops with pepper and salt.

4.  Wipe the skillet dry.  Heat oil over medium heat.  Working in two batches, cook the scallops for 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center.  Place the cooked scallops on top of the asparagus and keep warm.

5.  Add the vegetale oil spread, lemon peel, 1 Tbsp of the lemon juice, and the tarragon to the skillet.  Cook 1 minute to thicken slightly.  Add remaining lemon juice, if desired.  Drizzle over scallops.  Serve with lemon wedges.

Serves 4

Roasted Pistachio-Crusted Salmon with Broccoli

 8 cups broccoli florets, with 2 inch stalks attached

2 cloves garlic, sliced

3 Tbsp extra virgin olive oil, divided

3/4 tsp salt, divided

1/2 tsp ground pepper, divided

1/2 cup salted pistachios, coarsely chopped

2 Tbsp chopped fresh chives

zest of 1 medium lemon, plus wedges for serving

4 tsp mayonnaise

1 1/4 lb salmon fillet, cut into 4 portions 

1.  Preheat oven to 425 degrees.  Coat a large rimmed baking sheet with cooking spray.

2.  Combine broccoli, garlic, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper on the prepared baking sheet.  Roast for 5 minutes. 

3.  Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 Tbsp oil and 1/4 tsp each salt and pepper in a small bowl.  Spread 1 tsp mayonnaise over each salmon portion and top with teh pistachio mixture.

4.  Move the broccoli to the  side of the baking sheet, and place the salmon on the empty side.  Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness.  Serve with lemon wedges, if desired.

Serves 4

 

Walnut- Rosemary Crusted Salmon

 2 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp lemon zest

1 tsp lemon juice

1 tsp chopped fresh rosemary

1/2 tsp honey

1/2 tsp Kosher salt

sprinkle of red pepper

3 Tbsp panko breadcrumbs

3 Tbsp finely chopped walnuts

1 tsp extra virgin olive oil

1 (1 lb) skinless salmon fresh or frozen

olive oil cooking spray

chopped fresh parsley and lemon wedges for garnish

1.  Preheat oven to 425 degrees.  Line a large rimmed baking sheet with prachment paper.

2.  Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt, crushed red pepper adn sprinkle with the panko mixture, pressing to adhere.  Lightlycoat with cooking spray.

3.  Place salmon on the prepared baking sheet.  Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere.  Lightly coat with cooking spray.

4.  Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

5.  Sprinkle with parsley adn serve with lemon wedges, if desired.

Serves 4

*Note: serve with a simple salad, a side of roasted potatoes or quinoa

Sheet Pan Tilapia and Vegetable Medley

 2 medium Yukon Gold potatoes, cut into wedges

3 large fresh Brussels sprouts, thinly sliced

3 large radishes, thinly sliced

1 cup fresh sgar snap peas, cut into 1/2 inch pieces

1 small carrot, thinly sliced

2 Tbsp butter, melted

1/2 tsp garlic salt

1/2 tsp pepper

2 tilapia fillets (6 oz each)

2 tsp minced fresh tarragon or 1/2 tsp dried tarragon (or use dill or parsley)

1/8 tsp salt

1 Tbsp butter, softened

lemon wedges and tartar saucae (optional)

1.  Preheat oven to 450 degrees.  Line a sheet pan with foil; grease foil.

2.  In a large bowl, combine the first 5 ingredients.  Add melted butter, garlic salt ad pepper; toss to coat.  Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.

3.  Remove from oven; preheat broiler.  Arrange vegetables on 1 side of sheet pan.  Add fish to other side.  Sprinkle fillets with tarragon and salt; dot with softened butter.  Broil 4-5 inches from heat until fish flakes easily with a fork, about 5 minutes.  If desired, serve with lemon wedges and tartar sauce.

Baked Sea Scallos

 16 sea scallops, rinsed and drained

5 Tbsp butter, melted 

5 cloves garlic, minced

2 shallots, chopped

3 pinches ground nutmeg

salt and pepper 

1 cup bread crumbs

4 Tbsp olive oil

1/4 cup chopped parsley

1 lemon wedges for garnish

1.  Preheat oven to 425 degrees.

2.  Place scallops, melted butter, garlic, and shallots in a bowl.  Seasonwith nutmeg, salt, and pepper.  Stir gently to combine.  Transfer to a casserole dish.

3.  In a separate bowl, combine bread crumbs and olive oil.  Sprinkle on top of scallops.

4.  Bake in preheated oven until crumbs are brown and scallops are done, about 11  to 14 minutes.  Top with parsley, and serve with lemon wedges on the side.

Serves 4

Baked Scallops

 4 Tbsp butter, melted

1 1/2 lbs bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

1.  Preheat oven to 400 degrees,

2.  Pour melted butter into a 2 quart oval casserole dish.  Distribute butter and scallops evenly inside the dish.

3.  Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.  Sprinkle this mixture over the scallops.

4.  Bake in preheated oven until scallops are firm, about 20 minutes.

Serves 4

Sea Scallops and Angel Hair Pasta

 1 (16 oz) package angel hair pasta

1/4 cup butter

2 cloves garlic, minced

2 lbs sea scallops, rinsed and patted dry

3 Tbsp chopped fresh basil

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp fresh lemon juice

salt and pepper

1/2 cup heavy cream (optional)

1.  Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the angel hair pasta, and return to a boil.  Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes.  Drain well in a colander set in the sink.

2.  Melt butter in a skillet over medium heat.  Stir in the garlic and cook just until fragrant and softened, about 1 minute.  Slice any scallops over 3/4 inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet.  Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes.  Scallops will become tough and chewy if overcooked.  Stir in lemon juice, and season with salt and pepper.  Pour in cream if you like a thicker saue.  Bring the mixture just to a bare simmer.

3.  Serve over hot Angel Hair pasta; sprinkle to taste with Parmesan cheese.

 

Serves 6

Salmon with Pecan Crunch Coating

 3 Tbsp Dijon mustard

3 Tbsp butter, melted

5 tsp honey

1/2 cup fresh bread crumbs

1/2 cup finely chopped pecans

3 tsp chopped fresh parsley

6 (4 oz) fillets salmon

salt and pepper

7 lemon wedges

1.  Preheat oven to 400 degrees.  In a small bowl, mix togetherthemustard, butter, adn honey.  Inanother bowl, mix together the bread crumbs, pecans, and parsley.

2.  Season each salmon fillet with salt and pepper.  Place on a lightly greased baking sheet.  Brush with mustard-honey mixture.  Cover the top of each fillet with bread crumb mixture.

3.  Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.  Serve garnished with lemon wedges.

Serves 6

Artichoke Cod with Sun-Dried Tomatoes

 1 can (14 oz) quartered water-packed artichoke hearts, drained

1/2 cup julienned soft sun-dried tomatoes (not packed in oil)

2 green onions, chopped

3 Tbsp olive oil

1 garlic clove, minced

6 cod fillets (6 oz each)

1 tsp salt

1/2 tsp pepper

salad greens and lemon wedges, optional

1.  Preheat oen to 400 degrees.  In a small bowl, combine the first 5 ingredients; toss to combine.

2.  Sprinkle both sides of cod with salt and pepper; place in a 13x9 inch baking dish coated with cooking spray.  Top with artichoke mixture.

3.  Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork.  If desired, serve over greens with lemon wedges.

Crunchy Chili Lime Shrimp

 2 lbs uncooked shrimp (26-30 per pound), peeled and deveined

4 garlic cloves, minced

1 tsp paprika

1 tsp ground ancho chili pepper

1 tsp ground cumin

1/2 tsp salt

 1/4 tsp pepper

1 medium lime

1 cup crushed tortilla chips

1/4 cup chopped fresh cilantro

1/4 cup olive oil

1 cup cherry tomatoes, halved

1 medium ripe avocado, peeled and cubed

1.  Preheat oven to 425 degrees.  Place the first 7 ingredients in a greased 15x10x1 inch pan.  Finely grate zest from lime.  Cut lime crosswise in half; squeeze juice.  Add zest and juice to shrimp mixture; toss to coat.

2.  In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture.  Bake until shrimp turn pink, 12-15 minutes.  Top with tomatoes and avocado.  If desired, serve with additional lime wedges and cilantro.