Shrimp Bisque

This evening we had a shrimp bisque, made with soy milk because it is a fasting period. Delicious.

Ingredients

  • 2 tablespoons coconut oil or butter
  • 2 tablespoons onion, finely diced
  • 1 celery stalk, finely diced (about 1/4 cup)
  • 1 small carrot, grated (about 1/2 cup)
  • 3 tablespoons flour (all-purpose wheat flour or white rice flour)
  • 1 tablespoon tomato paste
  • 1 cup vegetable chicken broth
  • 1 cup milk (soy milk for fasting periods)
  • 1/2 cup dry white wine (or additional 1/2 cup milk)
  • 1 bay leaf
  • 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
  • 1 teaspoon soy sauce (gluten-free, if necessary)
  • 3/4 pound raw shrimp (cut into pieces)
  • 2 teaspoons fresh lemon juice
  • Pinch of salt, or to taste
  • Optional garnish: fresh parsley, cilantro, or thyme leaves

Instructions:

1.Melt the butter or coconut oil in a large skillet over medium high heat.
2. Add the onions, celery, and carrots. Saute until soft, about 5 minutes.
3. Add the flour and tomato paste and cook and stir 30 seconds. (this was very thick so after adding liquid below, I used an immersion blender to help it blend)
4, Immediately stir in the broth, milk, and wine (if using), and whisk until combined.
5. Add the bay leaf, thyme, and soy sauce. Bring to a boil.
6. Reduce, simmering, stirring occasionally, for about 10 minutes. 7. Add the shrimp or lobster pieces and cook until completely heated through, about 2 minutes.
8. Remove bay leaf. Stir in lemon juice and add salt to taste. (I also used the immersion blender to blend the shrimp into the bisque, this helped with texture, as the soy milk doesn’t thicken quite the same as regular milk).

Serve with optional garnish.

Seafood Pesto Linguine

On a recent trip to Florida, one of the boys ordered Seafood Pesto Pasta at a seafood house and immediately asked me to cook it at home.  He forgot about this, but I didn’t, because anytime I have an excuse to serve the kids seafood, I will take it!  This recipe includes a pesto recipe, but a jar of store bought pesto will work fine.  The key to this recipe is the seafood sauce and how amazingly well it mixes with the pesto.

Prep: 25 min. Cook: 15 min.
Serves 8

Ingredients

Pesto

  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 cup loosely packed fresh basil leaves
  • 1 cup loosely packed fresh oregano leaves
  • 2 tablespoons minced fresh parsley
  • 2 tbsp garlic cloves, divided

Pasta and Seafood

  • 16 ounces uncooked linguine
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound fresh sea scallops

Directions

  1. Skip to step 3 if using store bought pesto.  If making own pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor.
  2. Cover and process until smooth; set aside.
  3. Mince 2 tbsp  garlic.
  4. Cook pasta according to package directions.
  5. Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and 1 tbsp olive oil until tender.
  6. Add the shrimp, broth, lemon juice and cayenne; saute for 2 minutes.
  7. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque.
  8. Drain pasta; toss with pesto.
  9. Top with undrained seafood mixture, stir in if desired.

Citrus Marinated Shark Skewers

We caught some shark while deep sea fishing in Florida and it was one of the first dishes the boys asked me to prepare.  Obviously, I’ve never prepared shark before, so it was off to search a recipe out.  I decided on kabobs/skewers because I was very concerned about overcooking or undercooking the fillets if we tried to do them like a steak.  A great tip that certainly seemed to help was to soak the shark in milk or buttermilk the night before you cook it.  The reasons are somewhat unpleasant so I won’t discuss them.  But follow that tip for sure!

Ingredients

  • 1 pound fresh Mako shark steaks (about 3/4-inch thick)
  • 1/2 cup orange juice
  • 2 tablespoons light soy sauce
  • 1 tablespoon lemon juice
  • 1 tbsp garlic, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • dash Paprika
  • Grilling vegetables to taste (carrot, onion, squash, potato, peppers)

Directions

  1. Combine all the marinade ingredients together in a medium size glass bowl and stir to mix evenly.
  2. Place the Mako shark steaks in the marinade so that they are completely covered.
  3. Place the bowl of shark and marinade in the refrigerator and allow to marinate for 1 hour (turn once).
  4. Remove steaks from the marinade, and cut into 1 to 1 1/2 inch cubes
  5. Weave cubes onto bamboo or metal skewers, alternating shark cube with vegetables.
  6. Spray both sides of skewer with cooking oil, and place on a hot grill.
  7. Grill for 5 or 6 minutes and then turn. Grill for an additional 5 or 6 minutes or until shark chunks are flaky.

Tips:
Remember to soak the shark fillets or steaks in milk or buttermilk overnight before using!!

Roasted Cod with Moroccan Seasonings

I am not a big fish fan, but my current diet program calls for a lot of fish.  And I know its good for me, so I’ll give it my best shot.  But here is the challenge, cooking fish in a tasty manner using all fresh ingredients – no canned products, no store bough sauces.  Sure I can grill it and sprinkle lemon over it.  Boring.  This recipe was a hit,  The cod cooked up just right, the seasonings mixed well, and the result was a delicious dinner.

When I roasted the fish, I also placed some asparagus spears brushed with olive oil and salt in the pan and had them on the side.  It worked well.

Ingredients

  • 1 – 1 1/4 lb cod filets
  • salt
  • 1/4 cup lightly packed cilantro leaves
  • 1 tbs olive oil
  • 1/3 whole tomato
  • 1 tbs fresh lemon juice
  • 2 tsp minced garlic (about 3 cloves)
  • 1 tsp white vinegar
  • 1 tsp paprika
  • 1/4 tsp ground cumin
  • 1/8 tsp ground red or cayenne pepper

Directions

  1. Preheat oven to 400°
  2. Season cod with salt to taste, let stand in refrigerator for 10+ minutes
  3. Combine all other ingredients in food process and process until consistency of a paste
  4. Line a 9×13 baking dish with foil, spray with olive oil spray.  Place code in dish, and spread the seasoning paste over the fish
  5. Bake 15 – 20 minutes or until fish is cooked through.

Garlic Shrimp and Scallops

The boys are at best neutral towards seafood, and usually anti-seafood.  Thus, when I decided to make this recipe, and in fact double it, I expected quite a few leftover for the next few days.  With a sleek calorie count of 133 calories per serving, I figured this was just the thing for lunch this week.  Unfortunately, not a single shrimp or scallop survived the dinner.  Every single bit of it was eaten by four people in one sitting  . . . with the recipe doubled!  I served this over couscous with broccoli, but I think it might be better over pasta!  When you double it, and you will want to double it, extend the cooking time on the shrimp and scallops quite a bit.  I think it was closer to 5 minutes of saute time, although I did turn the heat down a bit too much.

Ingredients

  • 1 teaspoon olive oil
  • 5 garlic cloves, slivered (or 2 tbsp minced)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lb large shrimp, peeled,deveined
  • 1/2 lb bay scallop
  • 1/2 teaspoon paprika
  • 1/2 cup chicken broth
  • 1/2 lime, squeezed into recipe
  • 1/4 cup finely chopped fresh Italian parsley
  • salt and pepper

Directions

  1. In a large heavy skillet, heat the oil over medium heat.
  2. Add the garlic and saute until it begins to brown.
  3. Remove the garlic with a slotted spoon and set aside.
  4. Add the pepper flakes to the skillet and increase the heat to medium high.
  5. Add the garlic, shrimp, scallops, and paprika.
  6. Saute for 1-2 minutes, stirring constantly.
  7. Add the chicken broth and cook for 1 minute.
  8. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
  9. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
  10. Pour the sauce over the shrimp and scallops and serve immediately.

Shrimp Creole

Lent is here again, my friends and so the vegan and shellfish diet is back.  My oldest son brought his girlfriend over for dinner along with her mother, brother and sister.  Rather than cook for them and abstain myself, I decided to go Cajun and whip up some Shrimp Creole.  This is a crockpot recipe essentially.  It fed 7, somehow.  I think 4 or 5 is a more reasonable estimate.

Ingredientsi

  • 2 tbs olive oil
  • 1/2 cup diced bell pepper
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1 tsp chili powder
  • 14 oz can diced tomatoes
  • 8 oz can tomato sauce
  • 1 tbs hot sauce
  • 1 tbs worcestshire sauce
  • 1 tsp white sugar
  • salt and pepper
  • 1 1/2 lbs.  jumbo shrimp

Directions

  1. Preheat crock pot on high
  2. Chop celery, onions and bell pepper.  I used a little food processor to handle this.  It helps with the texture of the sauce.
  3. In a frying pan, heat olive oil.
  4. Add bell pepper, onions and celery and cook for 5 minutes or until softened.
  5. Add chili powder and saute until caramelized, about another 3 minutes
  6. Pour into crock pot.
  7. Add tomatoes, tomato sauce, hot sauce, worcestershire sauce, sugar and salt and pepper to taste.
  8. Cook for three hours.
  9. Prepare the shrimp (or buy it cooked).  You can prepare either tail on or peeled and tail off (my preference)
  10. After 3 hours, add shrimp and cook for 3 minutes.  Stir thoroughly to coat the shrimp well.

Serve this over rice.  I made skillet cornbread to go with this.  If you are a big fan of the Creole sauce, you may want to up all sauce quantities by 25% to give you a little extra sauce to work with.

This recipe is cribbed from http://www.foodnetwork.com and Paula Deen.


Baked Scallops

This recipe can be made either as a lent friendly dish or with cheese and butter.   I’ll put the recipe up in non-fast form and give you the substitutions at the end.

Ingredients

  • 4 tbs butter, melted
  • 1 1/4 pounds bay scallops, rinsed and dried
  • 1/2 cup dry breadcrumbs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 2 tbs garlic, minced
  • 1/4 cup grated Parmesan cheese

Directions

  1. Rinse scallops thoroughly in cold water and pat dry
  2. Preheat oven to 400 degrees
  3. Melt butter and pout into a 2 qt casserole dish; spread scallops evenly in buttered dish
  4. Combine bread crumbs, spices, garlic and Parmesan cheese in a small bowl.  Sprinkle over scallops
  5. Bake uncovered in oven for 20 minutes

To make this recipe Lent compliant, substitute margarine for the butter.  Next omit the parmesan cheese.  After spreading the spice/breadcrumb mixture over the scallops, sprinkle Veggie Shreds Italian flavored cheese substitute over the bread crumbs.  This is a delicious dish!