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Category: Seafood

Pasta, Creamy Angel Hair with Shrimp & Broccoli

Pasta, Creamy Angel Hair with Shrimp & Broccoli

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Yield: 2 Servings

Scott Nowell

A simple pasta dish with lots of room for variation. With a flavor profile like creamy shrimp scampi, you could use other pastas, proteins, and vegetables to soot your mood.

  • oz broccoli florets
  • 12lb raw shrimp, shelled and deveined
  • 6oz angel hair pasta
  • 4TBS olive oil, divided
  • 2TBS butter
  • 1TBS garlic, minced
  • 6oz heavy cream
  • 1TBS parsley, chopped
  • Kosher salt & pepper

Heat 4 quarts of water in a large pan. When water boils, add a strong TBS of Kosher salt.

Broccoli/vegetable:

Add broccoli to salted water and boil until just tender, for about 2 minutes. Using a sieve or spider, transfer the broccoli to a medium bowl. Add some cold water to stop cooking and then drain broccoli.

Pasta:

Add the angel hair or other pasta to the boiling water and cook until just al dente. Reserve 1 cup of pasta water. Drain the pasta.

Final:

Return the pan to the heat and reduce the heat to medium. Add 2 TBS olive oil, 2 TBS butter, shrimp and garlic to pan. Sauté for 2 minutes and return the pasta to the pan. Add the broccoli and cream to the pan. Mix well and add some reserved pasta water if the sauce is too thick. The pasta should not be too dry.

Season to taste with salt and pepper. Remove to a serving bowl and garnish with parsley.

Shrimp Chop Suey

Shrimp Chop Suey

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Yield: 4 to 6

Cook! Stacey Cook

Shrimp, broccoli, zucchini and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
3 slices of ginger
3 cloves of garlic, minced
4 oz zucchini, halved lengthwise and sliced on a diagonal into thick slices
3 oz celery, sliced on a diagonal into thick slices
6 oz cabbage, cut into 2-inch pieces, separated
3 oz broccoli, cut into bite sized florets
2 oz carrot, sliced lengthwise into thin slices, about 2-inches long

Marinate:
12 oz peeled shrimp
pinch salt
pinch sugar
pinch white pepper powder
1 tsp cornstarch
1 tsp water, mix evenly, add
1 tsp sesame oil, mix

Slurry:
1/2 cup water
3/4 tsp cornstarch


Cook:
Heat skillet over medium high heat, add
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Broccoli
Carrots
Celery, stir fry for about 40 seconds, add
1 tsp Shaoxing rice wine, stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Cabbage
Zucchini, stir fry for about 30 seconds, add
1 tsp rice wine stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
Ginger slices
Marinated shrimp, spread to a single layer and pan fry until bottoms are browned.
Flip over and pan fry other side. During this browning, add
Minced garlic to pan and stir until coated with oil. Add
1 tsp rice wine and cook until evaporated,

Add:
2 tsp oyster sauce
1 tsp dark soy sauce, stir fry to coat evenly, add
Slurry, BTB to thicken, return all vegetables to pan and toss to mix.
Serve.

Cod and Vegetables Stir Fry

Cod and Vegetables Stir Fry

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Yield: 4 to 6

Adapted from: Cook! Stacey Cook

Sauteed cod with zucchini and celery and a mild Asian sauce.

Prep:
2 cloves of garlic, minced
4 slices of ginger
2 stalks of green onion, white part ¼-inch, green 2-inches
2-3 stalks celery, sliced diagonally
8 oz zucchini, halved then sliced diagonally

Season fish:
18 oz fish fillet, cod, cut into 2-inch slices, season with
¾ tsp salt
pinch white pepper powder, mix, add
3 tsp cornstarch, mix evenly to coat

Chicken broth slurry:
½ cup unsalted chicken broth
1-2 tsp corn starch

Cook:
Heat skillet over medium-high heat, add
1 TBS oil, when hot add
⅜ tsp salt
pinch sugar, mix, add
celery
zucchini and stir fry for 1 minute. Remove to plate.

Add:
1 TBS oil, when hot add
Fish, lay out in pan around edges. Pan fry until brown. Turn fish over and add
white part of scallion, mix it around the center of pan.
Remove fish to the plate.

Add:
ginger, fry a bit, then add
garlic, cook 20 seconds, add
slurry, BTB to thicken into sauce, add
1 tsp soy sauce
⅛ tsp dark soy sauce
¼ tsp sugar, mix evenly, add
pinch white pepper
1 tsp sesame oil
green part of scallion, mix, return
fish, toss gently to coat

Shrimp and Snow Peas

Shrimp and Snow Peas

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Yield: 4 to 6

Cook! Stacy Cook

Say some nice stuff about the recipe Jed.

Prep:

  • 4cloves of garlic, minced, divided to 2 portions
  • 2slices of ginger
  • ½onion, sliced into bite sized pieces, separated
  • 12oz snow peas, strings removed

Shrimp and marinade:

  • 12oz shrimp, peeled and deveined
  • small pinch sugar
  • small pinch salt
  • small pinch white pepper
  • 1tsp cornstarch
  • 1tsp sesame oil

Slurry:

  • ½cup water
  • 1tsp corn starch

Stir fry:

  • cooking oil as needed
  • small pinch sugar
  • small pinch salt
  • small pinch sugar
  • ¼tsp salt
  • 2tsp rice wine
  • ¼cup water
  • 2tsp rice wine
  • 1tsp soy sauce
  • ½tsp oyster sauce
  • ¾tsp dark soy sauce
  • 1pinch black pepper


Prep:

Mince garlic, slice ginger, remove strings from snow peas, set them aside.

Marinate:

Pat shrimp dry, add sugar, salt, white pepper, cornstarch and mix. Add sesame oil and mix. Set aside.

Make slurry.

Stir fry:

Heat 1 TBS oil into a hot pan, add a pinch each of sugar and salt. Mix. Add onion and stir fry. Remove to plate.

Add oil, if necessary, add 2 slices of ginger and sizzle for 10 seconds, add half of the garlic, sugar, salt and stir fry for 10 seconds.

Add snow peas and fry until coated in oil. Add 2 tsp rice wine, stir fry to let alcohol evaporate. Add ¼ cup water and cover for 10 seconds. Remove the cover and remove snow peas to plate.

Add oil if needed and add shrimp. Spread shrimp out to single layer and pan fry until browned on both sides. Add the remaining garlic and stir fry until shrimp are about 60% cooked. Add 2 tsp rice wine, Stir fry, when liquid evaporated, season with 1 tsp soy sauce, ½ tsp oyster sauce and ¾ tsp dark soy sauce. Stir fry and add slurry. Bring to boil, stirring until it thickens.

Return snow peas and onions to pan. Add some black pepper and give a few quick stirs, then serve.

Smelts

Smelts

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Yield: 2 to 3

Scott Nowell

My version of my mom’s fried smelts.

  • 1lb smelts
  • 1⁄4cup cornmeal
  • 1⁄2cup flour
  • salt & pepper
  • 1⁄2tsp paprika
  • vegetable oil


Clean:

Snip off the heads and gently pull out the entrails (guts), then rinse the fish in cold water and pat them completely dry with a paper towel.

Season & Dredge:

In a bowl or bag, toss the fish in a mixture of all-purpose flour, corn meal, salt, and paprika. Shake off any excess flour.

Fry:

Heat 1/4 to 1/2 inch of vegetable oil in a heavy skillet or frying pan to about 350°F. Carefully add the fish in a single layer and fry for 2 to 3 minutes on each side until they are golden and crispy.

Serve:

Remove with a slotted spoon, drain on paper towels, and season immediately with a pinch of salt.

Dad’s Broiled Halibut

Dad’s Broiled Halibut

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Yield: 2

Scott Nowell

My version of something my father cooked.

  • 1pound halibut fillet, cut into two pieces
  • French dressing

Set top oven rack to 6-inches below broiler.
Heat broiler on high.
Brush broiling pan with oil. Lay fish in pan, skin side down.
Brush fish with French dressing.
Broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns.
Serve with steamed rice and a green vegetable.

Fish and Almost Chips

Fish and Almost Chips

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Yield: 4

Adapted from: WaPo

A gentle riff on British deep-fried fish and chips, the fish and potatoes are broiled instead of fried. But before you put them in the oven, you’ll marinate them in a pungent mixture of shallots (thinly sliced), garlic (minced or finely grated), chives (minced), oil, vinegar, lemon, salt and pepper.

  • nonstick cooking spray
  • 1½lb large red-skinned potatoes, sliced ¼-inch thick
  • water, as needed
  • 4medium shallots, thinly sliced
  • 3cloves garlic, minced or finely grated, divided
  • 3TBS minced fresh chives, divided
  • ¼cup plus 2 TBS extra-virgin olive oil, divided
  • fine salt
  • freshly ground black pepper
  • 46-oz cod fillets, ¾-inch thick
  • finely grated zest and juice of ½ lemon (3 TBS)
  • 2TBS white wine vinegar
  • 2tsp fresh thyme leaves
  • coarsely chopped fresh flat-leaf parsley leaves, for serving


Prep:

Position an oven rack 6 inches from the broiler element, preheat to 425°F. Line a half sheet pan with a double layer of foil, then grease it with cooking spray.

In a large microwave-safe bowl, combine the potatoes with a few TBS of water. Cover and microwave on HIGH for 8 minutes, or until almost tender, repositioning them halfway through for even cooking.

Carefully drain the water from the bowl, then transfer the potatoes to the prepared sheet pan. Add the shallots, ¼ cup of the oil, half of the chives and about one clove of the garlic, tossing to evenly combine. Season lightly with salt and pepper. Roast for 15 minutes, or until the potatoes have fully softened and started to brown. Remove from the oven and set aside.

Broil:

Preheat the broiler to HIGH.

While the potatoes are in the oven, wipe out the bowl used for the potatoes. To the bowl, add the cod, 2 TBS of olive oil, 2 TBS of vinegar, 2 cloves of garlic, zest and juice of half a lemon, and gently toss to evenly coat. Let the fish marinate until the oven has preheated to broil.

When the broiler is ready, place the fish on top of the potatoes and pour about half of the marinade over the fillets. Return the pan to the oven and broil for about 5 minutes, or to your desired degree of doneness. Some of the potatoes will brown and crisp at the edges, rotate the pan from front to back if they begin to burn.

Remove the sheet pan from the oven and top the fish and potatoes with the thyme, parsley and the remaining chives. Serve right away.

Seared Scallops with Champagne Sauce

Seared Scallops with Champagne Sauce

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Yield: 4

Adapted from: D’Artagnan

Scallops perfectly seared yielding a golden-brown crust. They can sit on top a bed of linguine or mashed potato, bathed in delicious champagne cream sauce. It doesn’t get much fancier than this!
Prep: 15 Cook: 15

  • Neutral oil
  • 16-20jumbo scallops, patted very dry
  • Kosher salt and freshly ground black pepper
  • Steamed asparagus, for serving (optional)

For the sauce:

  • 12oz demi-sec Champagne or sparkling wine
  • 1medium shallot, very finely chopped
  • 1cup fish stock or clam juice
  • 1cups heavy cream
  • squeeze of fresh lemon juice
  • 4TBS unsalted butter, chilled and cut into small cubes


Start the sauce:

Add Champagne and shallots to a medium saucepan and bring to a boil over high heat. Reduce until only a few spoons of liquid remain, about 20-30 minutes.

Once the Champagne is reduced, add fish stock. Bring back to a boil and cook for 6-7 minutes. Remove from heat and whisk in heavy cream and about ½ tsp salt.

Place back over medium heat and simmer, whisking occasionally, until thickened, 15 to 25 minutes.


Cook scallops:

Meanwhile, preheat a large skillet over medium-high heat. Season scallops with salt and pepper.

Once the pan is hot, add about a TBS of oil, swirl, and when it’s barely smoking, pat scallops dry once again then place in the pan spaced at least an inch apart.

Cook scallops without disturbing until they’re golden brown and release easily from the pan, 3 to 4 minutes. Turn each scallop and continue to cook for about 1 minute more. Remove to a warmed plate and tent with foil.


Finish:

When sauce is thickened to your liking, remove from heat and whisk in cold butter, a few cubes at a time, until fully incorporated. Taste for seasoning and adjust if desired.

Spoon the sauce over seared scallops and serve immediately with steamed asparagus or another vegetable side.

Fritto Misto

Fritto Misto

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Yield: 6 to 8 as appetizer

Adapted from: ATK

Fritto misto is a traditional Italian antipasto. This version, typical of the peninsula’s coastal cuisine, stars a mélange of seafood and vegetables. We tossed shrimp, cod, and squid in flour to absorb their surface moisture, which in turn helped the batter cling. For the vegetables, we used low-moisture broccoli rabe and fennel, which fried up golden brown and retained their crispiness since they didn’t leach much moisture after cooking. Replacing some of the water in a traditional fritto misto batter with olive oil created a coating with a lacier, finer texture. After frying the components in separate batches from lowest to highest moisture content, we held them in a 200°F oven to keep the fritto misto warm. Cook: 90 Chilling: 45

Calabrian aioli:

  • 1cup mayonnaise
  • 2TBS minced fresh parsley
  • 1TBS grated lemon zest plus 3 TBS juice
  • 1TBS jarred crushed Calabrian chilis
  • 2garlic cloves, minced
  • 1tsp Dijon mustard
  • ¼tsp cayenne pepper

Batter:

  • 1½cups AP flour
  • ½cup cornstarch
  • 2¼tsp kosher salt
  • 2tsp baking powder
  • 1tsp paprika
  • ¼tsp cayenne pepper
  • 1⅔cups water
  • ½cup extra-virgin olive oil

Fritto misto:

  • 8oz large shrimp (26 to 30 per lb), peeled and deveined, tails left on
  • 8oz skinless cod fillets (½ inch thick), halved lengthwise and cut crosswise into ½-inch strips
  • 8oz squid, bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones
  • 8oz sea scallops, (optional)
  • ½tsp kosher salt
  • ¾cup AP flour
  • 2quarts vegetable oil for frying
  • 12oz broccoli rabe, trimmed (8 pieces)
  • 1large fennel bulb, fronds minced, stalks discarded, bulb halved lengthwise and sliced ¼ inch thick
  • 1lemon, halved lengthwise and sliced ¼ inch thick (optional), plus lemon wedges for serving
  • 20large basil leaves (optional)


For the Calabrian aioli:

Combine all ingredients in bowl. Season with salt to taste and refrigerate until needed.

For the batter:

Whisk flour, cornstarch, salt, baking powder, paprika, and cayenne together in large bowl. Add water and oil and whisk until smooth (batter will be thin). Cover and refrigerate for at least 45 minutes or up to 1 hour.

For the fritto misto:

Adjust oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet and place in oven. Set wire racks in 2 more rimmed baking sheets and line one with triple layer of paper towels.

Pat seafood dry with paper towels and sprinkle with salt. Place flour in medium bowl. Add shrimp and toss to coat evenly. Gently shake off excess flour and place shrimp in single layer on unlined rack. Repeat with remaining seafood. Refrigerate until needed.

Heat oil in large Dutch oven over medium heat to 350°F. Remove batter from refrigerator. Holding half of broccoli rabe by stems, dip into batter. Shake gently to let any excess batter drip back in bowl, then carefully add to oil 1 piece at a time. Cook until golden brown, 2 to 3 minutes, flipping pieces halfway through cooking. Using tongs or spider skimmer, transfer broccoli rabe to paper towel–lined rack and season lightly with salt. Return oil to 350°F and repeat with remaining broccoli rabe. While second batch cooks, transfer first batch to prepared rack in oven.

Return oil to 350°F. Transfer fennel to batter, tossing gently to coat. Using tongs, remove fennel 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook until golden brown for 2 to 3 minutes, flipping pieces halfway through cooking. Transfer fennel to paper towel–lined rack and season lightly with salt. Transfer to prepared rack in oven.

Return oil to 350°F. Transfer shrimp to batter, tossing gently to coat. Remove shrimp 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, 2 to 3 minutes. Transfer shrimp to paper towel–lined rack and season lightly with salt. Transfer to oven with broccoli rabe and fennel. Repeat coating, frying, and resting remaining seafood (cook cod, then scallops, then calamari) in same manner, returning oil to 350°F between batches and replacing paper towels as necessary.

Transfer lemon slices, if using, to batter, toss gently to coat. Remove slices 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, for about 2 minutes. Transfer to paper towel–lined rack. Remove Dutch oven from heat. Arrange fried seafood and vegetables on large platter. Add basil leaves, if using, to still-hot oil and cook until crispy, 20 to 30 seconds. Transfer to paper towel–lined rack.

Garnish fritto misto with fried basil, if using, fried lemon slices, if using, and fennel fronds. Serve, passing aioli and lemon wedges separately.

Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

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Yield: 2

Hello Fresh

Tender ravioli packed with fresh lobster and pillowy ricotta, then topped with succulent, seared shrimp, we call that a crustacean celebration! The dish is kicked up a notch with zucchini ribbons, a lemony cream sauce, and a sprinkle of Parmesan and fresh lemon zest. Prep: 10 Cook: 30

Note: Single meal only. Goes too soft for leftovers.

  • 2scallions
  • 10oz shrimp
  • 9oz lobster ravioli
  • 1lemon
  • 1zucchini
  • 2TBS cream cheese
  • 2TBS sour cream
  • ¼cup parmesan cheese
  • 1tsp chili flakes
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 5TBS butter


Prep:  

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.
Zest and quarter lemon.

Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core, discard core.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to a plate and set aside. Wipe out pan.

Start sauce:

Heat 1 TBS butter and a drizzle of olive oil in same pan over low heat.
Add scallion whites and cook, stirring, until softened, 1- to 2-minutes.

Turn off heat, stir in cream cheese and sour cream until smooth.

Cook pasta:

Once water is boiling, add ravioli to pot and reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3- to 4-minutes.

Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from pot.

Finish sauce & pasta:

Return pan with sauce to low heat. Stir in 1/3 cup reserved pasta cooking water and juice from half the lemon.

Add 2 TBS butter, stir constantly until melted. Repeat with another 2 TBS butter, cook until sauce is creamy, 2- to 3-minutes.

Tip: If sauce seems too thick, stir in more pasta cooking water a splash at a time.

Stir shrimp and zucchini ribbons, into sauce and cook until zucchini is tender, 1- to 2-minutes. Add drained ravioli and gently stir to coat.

Turn off heat. Season with salt and pepper.

Serve:

Divide ravioli mixture between plates.
Sprinkle with Parmesan, scallion greens, and as much lemon zest and chili flakes as you like.

Serve with any remaining lemon wedges on the side.