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Category: Seafood

Baked Scrod

Baked Scrod

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Yield: 2 Servings

Adapted from: Jim Murray / Nimrod

Scrod is often misconceived as being a type of fish. ‘Scrod,’ however, is a New England term that refers to any white fish that has been split and boned before sale, typically cod or haddock. Jim Murray of The Nimrod cooks a Cape Cod classic of scrod baked with a scallion and parsley flavored and lemon butter and a golden breadcrumb topping. Jim’s secret to baking fish that can be easily removed to a plate without falling apart. Pour some white wine around outside of the fish. The wine will not only create steam to aid in cooking but prevent the fish from sticking to the dish.

For the lemon butter:

  • 2TBS butter
  • 2TBS shallots, minced
  • 1TBS fresh parsley, chopped
  • juice of 1 lemon, about 2 TBS
  • salt & pepper for seasoning

For the fish:

  • 1lb scrod fillet (white fish – cod, haddock or pollock)
  • ¾cups unseasoned breadcrumbs
  • ¼cup (½ stick) melted butter
  • 1tsp paprika
  • pinch of dried thyme
  • salt & pepper for seasoning
  • ¼cup dry white wine


Make lemon butter:

Melt 2 TBS butter in a sauté pan over medium heat

Add shallots and sauté until softened, 1-2 minutes. Remove from heat.

Add chopped parsley and lemon juice, mix well and set aside.

Assemble & bake:

Preheat regular oven to 450ºF, convection oven to 425ºF.

In a bowl mix ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme.

Place fish on an oven-safe plate or baking dish. Pour 2 TBS of lemon butter over the fish. Pat top of fish with about ⅓ cup of breadcrumb mixture.

Pour an additional 1 TBS lemon butter atop breadcrumbs.

Pour white wine around outside of fish in baking dish. Bake 12-15 minutes, until crumb topping is golden brown.

Seafood Cannelloni

Seafood Cannelloni

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Yield: 4

Adapted from many

Delicate crepes, filled with crab meat, bay scallops and shrimp, mixed with shallots, garlic, onion, celery, red bell peppers, and cheese with a saffron cream sauce
For the crepes:

  • 2large eggs, at room temperature
  • 1cups AP flour, spooned into measuring cup and leveled off
  • 1pinch of salt
  • 1¼cups milk, or more as needed
  • 2TBS melted butter, for brushing the sauté pan

For the seafood filling:

  • 2TBS unsalted butter
  • 8oz fresh mushrooms, sliced
  • 1-2shallots, minced
  • 1stalk celery, minced
  • ½cup red bell pepper, minced
  • 1clove garlic, minced
  • 8oz medium shrimp, peeled and deveined
  • 8oz lump crabmeat, drained and picked over for shells
  • 8oz sea scallops, foot removed, sliced in half horizontally
  • ¼cup freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper, to taste

For the saffron cream sauce:

  • 1pinch of saffron
  • 2TBS very warm water
  • ¼cup unsalted butter
  • ¼cup finely minced onions
  • ½tsp sea salt
  • 2cloves finely minced garlic
  • ¼cup flour
  • ¾cup milk
  • ¼cup white wine
  • ⅔cup cream
  • pinch chili powder

Topping:

  • ¼cup freshly grated Parmesan cheese
  • ¼cup chopped fresh parsley


For the pasta:

Combine the eggs, flour, salt and milk. Beat until smooth. Let stand 30 minutes.

Heat a 10-inch, nonstick sauté pan over medium heat. Brush with some of the butter and pour in a scant ¼ cup of the batter. Rotate the pan to spread the batter to the edges and cook until top is dry. Remove to a wire rack, brush pan with some more melted butter and continue until all batter is used. Stack pasta sheets, placing pieces of wax paper in between each sheet. (These may be made ahead and refrigerated for 2 days or frozen for up to 1 month.)

For the seafood:

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the shallots, red bell pepper, and celery. Sauté until softened. Add the garlic and sauté for 15-30 seconds. Add the scallops and shrimp. Sauté until shrimp just turn pink. Gently stir in crab meat, cheese, salt and pepper. Remove from heat and set aside.

Prepare saffron and make a roux:

Put the warm water in a small bowl and crumble the saffron into it. Set aside to infuse. Meanwhile, melt the butter on medium heat. Add the onions and salt and sauté until translucent. Add the garlic and continue cooking until it is just fragrant, 20 to 30 seconds. Whisking constantly, add the flour to make a roux. Cook over medium heat until you can see the garlic bits in the roux getting toasty and the whole thing developing a golden hue, for about 3 minutes.

Finish the sauce:

When your roux is lightly golden, add the milk in a thin stream, whisking constantly. Next, add the white wine and the saffron-infused water. Keep whisking, the sauce will thicken and smooth. Once it does, remove it from the heat and stir in the cream. Taste and adjust salt if necessary and whisk in chili powder (optional). If the texture is too rich, stir in a bit more milk, a little at a time.

Whisk in the cheese, salt, pepper and nutmeg. Remove from heat and fold half of cream sauce into the seafood filling.

To assemble the cannelloni:

Preheat oven to 350°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Spoon about one cup of the coulis in the bottom of the baking dish. Spread about ½ cup of the seafood filling down the center of each crepe, roll up and arrange on top of tomato coulis. Repeat with remaining crepes and filling. Spread pasta with remaining béchamel sauce. Sprinkle with Parmesan cheese and parsley. Bake, uncovered, for about 30 minutes, until hot and bubbly.

Serve:

Serve with rice pilaf and steamed asparagus.

Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas

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Yield: 6

Adapted from: All Recipes

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.
Prep: 15 Cook: 45

  • 12(12 inch) flour tortillas
  • 8oz Monterey Jack cheese, shredded
  • 1(6 oz) can crab meat, drained
  • 1lb cooked medium shrimp, shelled and deveined
  • 1(20 oz) can green enchilada sauce
  • 1(8 oz) container of sour cream
  • 1bunch green onions, chopped

Preheat oven to 350°F.

 

Heat the tortillas in the microwave or a dry pan to soften them.

Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9×13 inch baking pan.

Pour green enchilada sauce over all the enchiladas, the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.

Bake for 30 minutes in the preheated oven until cheese is browned. 

Top enchiladas with sour cream and green onions to serve.

Cilantro Lime Shrimp

Cilantro Lime Shrimp

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Yield: 4

Adapted from: https://natashaskitchen.com/cilantro-lime-shrimp-recipe/

Impress everyone with this easy shrimp recipe that’s bursting with fresh summer flavor. This recipe takes less than 10 minutes to make, and you’ll wish you made a double batch because it’s THAT good! Whether you choose the grill or the skillet, this Cilantro Lime Shrimp recipe is sure to become a favorite in your kitchen.

Note: A double batch just may be a good idea. We both liked this quite a bit. The only question was what should we have for sides? This time it was steamed rice and green beans, but the beans didn’t go so well. Maybe sauteed zucchini or black beans, and possible Spanish rice.

 

  • 1lb large shrimp, 21-25, peeled and deveined
  • 2TBS extra virgin olive oil, divided
  • 1TBS lime juice, plus more to serve
  • 1TBS cilantro, finely chopped, plus more to serve
  • 1garlic clove, finely minced
  • ¼tsp fine sea salt, plus more to taste
  • ¼tsp freshly ground black pepper
  • ½tsp ground paprika
  • ½TBS honey
  • 1lime, cut into wedges for serving, optional

In a bowl, combine 1 TBS olive oil, 1 TBS lime juice, 1 TBS cilantro, 1 tsp garlic, ¼ tsp salt, ¼ tsp pepper, ½ tsp paprika, and ½ TBS honey, and stir together to combine. Add the shrimp and stir to coat.

To sauté:

Preheat a large non-stick, non-reactive skillet over medium/high heat. Add 1 TBS oil to the pan and once the pan is hot, add the shrimp in a single layer and sauté for 1-2 minutes per side or just until cooked through.

To grill the shrimp:

Start by preheating the grill to medium/high heat and soak wooden skewers for 10 minutes to ensure they won’t burn on the grill. Oil the grates to prevent sticking. Combine the shrimp with the marinade then skewer them. Grill for 1-2 minutes per side or just until cooked through.

Finish:

Season with salt and pepper to taste, and then immediately transfer the shrimp to a serving dish to prevent overcooking. Garnish with more cilantro if desired and serve with lime wedges for squeezing.

Pro tip:

You’ll want to cook right away after the shrimp is combined with the cilantro lime marinade. Do not marinate for longer than 10 minutes or the shrimp will turn rubbery from the lime juice.

Serving ideas fo cilantro lime shrimp:

These flavorful shrimp taste great in so many dishes! These are a few of our favorites. Don’t forget the sliced avocado, Homemade Salsa, and Guacamole for dipping and topping!

  • Stuffed into Cilantro Lime Shrimp Tacos
  • In quesadillas with homemade Flour Tortillas, Pico de Gallo, and sour cream
  • Shrimp Lettuce Wraps
  • Served in Shrimp Cobb Salad, Taco Salad, or our Chickpea Salad
  • Spooned over Cooked Rice
  • Topping Creamy Mashed Potatoes
  • Mixed into Quinoa
  • Paired with Roasted veggies

 

Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

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Yield: 4-6

Blackened chicken breast | sautéed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf
Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: Cook:
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,
  • 1jalapeno (optional, for heat).

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning,
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery, and jalapeno. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Salmon, Maple-Glazed

Salmon, Maple-Glazed

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with Creamy Mashed Potatoes & Sauteed Green Beans

Yield: 2

Scott Nowell

Maple-Glazed Salmon is a luxurious meal from the comfort of your very own kitchen. There’s pan-seared maple glazed salmon, creamy mashed potatoes, and sauteed green beans and shallots.
Prep: 10 Cook: 40

  • 12oz potatoes
  • 6oz green beans
  • 1shallot
  • ¼oz thyme
  • 16oz salmon fillet, cut into 4 pieces
  • ½cup pure maple syrup
  • ¼cup soy sauce
  • 1tsp minced garlic 
  • 1½TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil or ghee
  • butter


Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place potatoes in a large pot with a few thyme sprigs and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Make sauce:

Mix ½ cup maple syrup, ¼ cup soy sauce and 1 tsp minced garlic.

Marinate salmon:

Place pieces of salmon in plastic bag and pour marinade over salmon. Manipulate the bag to coat all of the salmon. Set aside for 30 minutes.

Pre-cook green beans:

Bring a large pot of water to a boil and season heavy with salt. Note, it should taste like the ocean.

Next, add the trimmed green beans and boil for 3 to 4 minutes or until al dente or slightly crunchy.

Immediately remove them from the pot and strain them. Set aside.

Cook salmon & prep shallot:

Meanwhile, remove salmon from marinade and pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. 

While salmon cooks, pour marinade into small pan and bring to a boil over medium high heat. Reduce heat and simmer until marinade reduces and gets a syrupy consistency.

Also, halve, peel, and mince the shallot.

Paint salmon with marinade. Turn salmon over and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate.

Sauté green beans:

In a large sauté pan over medium-low heat add in the butter and coat the bottom of the pan. Add the minced shallot and sauté for 2- to 3 minutes.

Add the green beans to the butter, season with salt and pepper and fold the green beans into the butter and shallot until coated on all sides.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

Finish & serve:

Divide salmon, green beans, and mashed potatoes between plates. Serve.

Shrimp Scallop Medley 3

Shrimp Scallop Medley 3

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Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added couscous around 2015.
I made this new version in 2025 without any salmon but added some vegetables.
11/25 The salmon is back 😊.

  • oz salmon filet, skinned, deboned and cut in half for two servings
  • 12sea scallops, foot removed
  • 1221-25 count shrimp, peeled and deveined
  • ½cup pearl onions, frozen
  • ½cup corn, frozen
  • ½cup peas, frozen
  • 1½cups shrimp stock or
  • 1½water
  • 1cup shrimp shells and tails to make shrimp stock
  • 1cup Israeli couscous
  • ½tsp fish sauce
  • salt & pepper
  • butter
  • oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

For shrimp stock:

Place shrimp shells in a saucepan and add 12 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

For couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Heat a 12-inch skillet over medium high heat, add butter and melt until it foams. Add 1 TBS oil. Mix. Place salmon filets in center of dish/pan. Cover and cook for 8 minutes. Turn salmon over, add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn shrimp and scallops over and cook on the other side until lightly browned. Push shrimp and scallops to the edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into skillet around salmon. Mix gently with shrimp and scallops.

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving.

Shrimp Scallop Medley Redux

Shrimp Scallop Medley Redux

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Yields: 2 to 3

Scott Nowell

Circa 2004: This started out with salmon, but without the couscous. I added the salmon around 2015.
I made a new version in 2025 without the salmon but added some vegetables.

  • 2sea scallops, foot removed
  • 1221-25 count shrimp, peeled and deveined
  • ½cup pearl onions, frozen
  • ½cup corn, frozen
  • ½cup peas, frozen
  • 1cup Israeli couscous
  • 1cup shrimp shells and tails
  • 1½water
  • ½tsp fish sauce
  • salt & pepper
  • butter
  • oil

Prep:

Defrost, rinse and dry scallops and shrimp dry on paper towel.

Place frozen peas, onions and corn in a microwave safe bowl. Cover and microwave for 2 minutes.

Shrimp stock:

Place shrimp shells in a saucepan and add 14 oz of water. Bring to boil and reduce to medium low heat. Bowl lightly for 10 minutes, occasionally mashing with a masher or large fork. Pour through a fine mesh strainer into heat proof container. Discard shells and rinse saucepan.

Cook couscous:

Return saucepan to heat and add 2 TBS butter. Add couscous and sauté until it is light brown, about 5 minutes.

Add shrimp stock and ½ tsp fish sauce to saucepan with couscous. Bring to boil and reduce heat to simmer. Cover and cook for 5 minutes. Remove cover and add peas, onions and corn on top of couscous. Cover and cook for another 5 minutes.

Seafood:

Heat a 12-inch skillet over medium high heat, add 2 TBS butter and melt until it foams. Add 1 TBS oil. Mix. Add shrimp and scallops to pan, spread out and cook on the first side until lightly browned, about 3 minutes. Turn seafood over and cook on the other side until lightly browned. Push to edges of pan.

Remove cover from couscous, stir to mix vegetables and dump into center of skillet. Mix gently.

Finish:

Season to taste with salt and pepper.

Serve, placing a pat of butter on top of each serving

.

Hunan Shrimp

Hunan Shrimp

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Yield: 4

https://www.whiskaffair.com/hunan-shrimp-recipe/#recipe

Hunan Shrimp is a delicious Chinese-style preparation where juicy shrimp are coated in a hot and spicy sauce.

  • 1lb shrimp, cleaned and deveined
  • ¼cup cornstarch (divided)
  • 4TBS vegetable oil (divided)
  • 2tsp minced garlic
  • 1cup broccoli florets
  • ½cup thinly sliced celery
  • 1red bell pepper (cored, seeded and cut into ½ inch cubes)
  • ½cup chicken broth
  • 2TBS dark soy sauce
  • 2TBS oyster sauce
  • 2tsp rice vinegar
  • 1tsp honey
  • ½tsp salt
  • ¼tsp black pepper powder
  • 2tsp red chili paste

Fry the shrimp:

Transfer cleaned and deveined shrimp to a medium mixing bowl. Pat them dry using a kitchen towel.

Add 2 TBS cornstarch and toss well to coat each shrimp with cornstarch.

Heat a flat wide pan over high heat. Once the pan is hot, add 2 TBS of vegetable oil to it.

Add the shrimp to the pan and spread them in a single layer. You want the shrimp to fry not steam; hence it is important to use a wide pan. I used a 12-inch pan for one pound of shrimp. If you are scaling the recipe, then fry them in batches.

Stir the shrimp occasionally while cooking and fry until nicely browned from both sides (4-5 minutes). Remove to a plate.

Do not overcook the shrimp, otherwise, they will become chewy.

Make the sauce:

Add 2 TBS of vegetable oil to the same pan and heat over medium-high heat.

Once the oil is hot and shimmery, add garlic and sauté it for 3-4 seconds.

Add broccoli florets, celery, and red bell peppers and sauté for 15-20 seconds.

Add the fried shrimp back to the pan and mix well.

Stir together 2 TBS cornstarch with chicken broth and add the slurry to the pan.

Add dark soy sauce, oyster sauce, rice vinegar, honey, salt, and pepper, and mix well.

Note: Be careful about the extra salt. The sauces already have a lot of salt in them so add a little, taste, and add more if required.

Add red chili paste and mix well again.

Garnish the Hunan shrimp with scallions and serve hot.

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

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Yield: 1 to 2

Adapted from: Sue & Gambo

New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce.

Shrimp & Marinade:

  • 1lb shrimp
  • 1egg + 1 egg white
  • 1pinch of salt
  • 1pinch white pepper
  • 3tsp corn starch
  • 1tsp sesame seed oil

Stir-Fry:

  • ¼lb ground pork
  • 4TBS vegetable oil, divided
  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¼cup green onions
  • 1TBS black bean sauce

Slurry:

  • 2TBS water
  • 1TBS corn starch

Sauce:

  • 2cups water
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp soy sauce or dark soy sauce


Marinating the shrimp:

In a bowl add the shrimp, egg white, salt, 1 pinch white pepper, 3 tsp corn starch and 1 tsp sesame seed oil. Mix everything together well.

Premix Sauce:

To a small bowl, add oyster sauce, sugar, soy sauce, 1 tsp sesame seed oil, and 1 pinch of white pepper. Set it aside.

Slurry:

In another small bowl, whisk together 1 TBS of cornstarch and 2 TBS water. Set it aside.

Stir fry:

Add 2 TBS of oil and add the pork to the wok and cook on high heat until the pork is fully cooked all the way through. Set pork aside.

Next add 2 TBS of oil and add the shrimp to the wok and cook on high heat until the shrimp is cooked through.

Add minced garlic, minced ginger, black bean sauce, pork, water, and stir-fry for about a minute.

Add the premix sauce to the wok and bring to a boil.

To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired consistency.

Add green onions to wok and stir-fry for 30 seconds.

Optional:

Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.