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Category: Seafood

Garlic Herb Butter–Basted Scallops

Garlic Herb Butter–Basted Scallops

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with Spaghetti & Burst Grape Tomatoes

Yield: 2

Adapted from: Hello Fresh

Tender scallops seared in herbed brown butter with juicy burst grape tomatoes, added to spaghetti in a rich, garlicky cream sauce. Finished with a squeeze of lemon, then sprinkled with umami-rich Parmesan cheese and fresh, verdant parsley.
Prep: 5 Cook: 35

  • ¼oz parsley
  • 8oz scallops
  • 4TBS cream cheese
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • 4oz grape tomatoes
  • 1oz veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp cooking oil


Prep:

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

Quarter lemon. Roughly chop parsley.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil and half the garlic herb butter in a large pan over medium high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side.

Remove from heat, transfer scallops (with pan drippings) to a plate and tent with

Make sauce:

Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3- to 5-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Reduce heat to low, whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water, and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1- to 2-minutes.

Finish pasta:

To pan with sauce, carefully add drained spaghetti and scallops with any resting juices, cook, toss and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1- to 2-minutes.

Taste and season with salt and pepper if desired.

Serve:

Divide pasta and scallops between bowls, top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.

Garlic Herb Butter

 

Shrimp & Andouille Rice Skillet

Shrimp & Andouille Rice Skillet

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with Peas, Bell Pepper & Garlic Aioli

Yield: 2

Adapted from: Hello Fresh

Slightly crispy rice, infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy andouille. minutes.
Prep: 10 Cook: 40

  • 1bell pepper
  • ¾cup arborio rice
  • 2oz seafood stock concentrates
  • 4oz peas
  • 3oz andouille sausage
  • 1clove garlic
  • 1tsp smoked paprika
  • 1tsp turmeric
  • 2TBS mayonnaise
  • 10oz shrimp
  • salt & pepper
  • olive oil


Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Thinly slice sausage into rounds. Peel and mince garlic.

Cook pepper & andouille:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and sausage. Cook, stirring occasionally, until bell pepper is slightly softened and sausage is lightly browned, 2- to 3-minutes.

Cook rice:

Stir rice, half the garlic, ½ tsp paprika (you’ll use the rest later), and ½ tsp turmeric into pan with bell pepper and sausage, cook until fragrant, 30-60 seconds.

Stir in 3 cups water, stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has absorbed, and rice is tender, 15-20 minutes.

Tip: Add a splash more water if liquid evaporates before rice is fully cooked.

Make garlic aioli:

While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and the remaining paprika.

When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes. Turn off heat.

Finish & serve:

Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp, drizzle with garlic aioli and serve.

Shrimp Burrito Bowl

Shrimp Burrito Bowl

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Yield: 2

Adapted from: Dinnerly

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.

Prep: 10 Cook: 20

  • ½tsp garlic powder
  • 115 oz can black beans
  • 5oz Jasmine rice
  • 2TBS sour cream
  • 2scallions
  • 10oz shrimp
  • 4oz salsa
  • salt & pepper
  • olive oil

Rinse beans:

Drain and rinse beans.

Cook rice & beans:

Heat 1 TBS oil in a small saucepan over medium. Add rice and ½ tsp granulated garlic, cook, stirring, until rice is toasted, and garlic is fragrant, about 1 minute. Add beans, 1¼ cups water, and ½ tsp salt, bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.

Prep ingredients:

In a small bowl, thin sour cream by stirring in 1 tsp water at a time, as needed until it drizzles from a spoon. Season to taste with salt and pepper, set aside until ready to serve. Trim ends from scallions, then thinly slice. Rinse shrimp and pat very dry (first thaw under cool running water, if necessary), season all over with salt and pepper.

Cook shrimp:

Heat 1 TBS oil in a medium skillet over medium-high. Add shrimp and half of the scallions, cook, stirring occasionally, until shrimp are pink, and scallions are fragrant, 2–3 minutes. Add salsa and continue to cook, stirring, until salsa is warmed, and shrimp are cooked through, about 1 minute. Season to taste with salt and pepper.

Serve:

Fluff rice with a fork. Serve shrimp and salsa over rice and beans, then drizzle with sour cream and sprinkle with remaining scallions. Enjoy!

Next level:

Top your bowl with a crunchy slaw for a hit of acidity and texture. Stir together lime juice and zest, freshly chopped cilantro, oil, salt, and pepper, then add shredded cabbage, tossing to coat. Set it aside while you cook through the recipe or make the night before and refrigerate until ready to serve.

Creamy Cajun Shrimp

Creamy Cajun Shrimp

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and Buttery Grits

Yield: 2

Adapted from: Dinnerly

Two New Orleans favorites—Cajun shrimp and creamy grits.

Note: This needs a side of broccoli.

  • 3oz grits
  • 2scallions
  • 4oz roasted red peppers
  • 8oz shrimp
  • ½tsp Cajun seasoning
  • 2TBS cream cheese
  • 1tsp garlic
  • salt & pepper


Cook grits:

In a small saucepan, combine 2 cups water and a pinch of salt. Cover and bring to a boil over high. Whisk in grits and reduce heat to low; cook, uncovered, whisking occasionally to prevent sticking, until grains are tender, about 7 minutes. Remove from heat and keep covered

Prep ingredients:

While grits cook, finely chop 1 teaspoon garlic. Trim ends from scallions, then thinly slice. Coarsely chop roasted red peppers. Rinse and pat shrimp very dry, then season all over with ½ teaspoon Cajun seasoning (or less depending on heat preference).

Sear shrimp:

Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, flipping once, until curled and almost cooked through, about 2 minutes. Add chopped garlic and half of the sliced scallions; cook, stirring, until fragrant, about 30 seconds.

Finish shrimp in sauce:

To skillet with shrimp, add cream cheese, chopped red peppers, and ⅓ cup water. Cook, stirring, until cream cheese is melted, sauce is slightly thickened, and shrimp are cooked through, 1–2 minutes. Season to taste with salt and pepper.

Finish & serve:

Return saucepan with grits to medium heat and whisk in 2 tablespoons butter until melted, about 1 minute. Season to taste with salt and pepper. Serve creamy Cajun shrimp over buttery grits and garnish with remaining scallions. Enjoy!

Cajun Spice Blend

1⅓ TBS

  • 1tsp paprika
  • 1tsp onion powder
  • ½tsp garlic powder
  • ½tsp dried oregano
  • ½tsp dried thyme
  • ¼tsp dried basil
  • ¼tsp cayenne
Bourbon Glazed Salmon

Bourbon Glazed Salmon

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Yield: 2

Adapted from many

This delicious, easy-to-make Bourbon Glazed Salmon Recipe comes together in under 30 minutes and is jam packed with flavor.

  • 2TBS chopped scallions + more for garnish
  • 1tsp peeled and finely grated ginger
  • 2tsp finely grated garlic
  • 2TBS Maker’s Mark, Jim Beam or other good bourbon (or Jameson Irish Whiskey 😊)
  • ⅓cup soy sauce
  • ⅓cup brown sugar
  • 2TBS honey
  • 26-oz fresh salmon fillets
  • 3TBS sesame oil
  • sea salt and pepper to taste

Add the scallions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey to a medium-size pot and simmer over medium-low heat until thick while occasionally stirring, which takes about 10 to 15 minutes. Set it aside and keep warm.

Season the salmon on both sides with salt and pepper.

Heat 1 TBS olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Place the salmon skin-side up in the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 8 minutes.
Flip the salmon and cook for 2 minutes. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 6 minutes.

Move the salmon to a plate and spoon the remaining glaze over the salmon.

Shrimp, Breaded AF

Shrimp, Breaded AF

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Yield: 2 to 4

Adapted from All Recipes

This air fryer breaded shrimp is perfectly seasoned (we’ll see). Keep the tails on to use as a handle. Serve with cocktail sauce or your favorite dipping sauce.

  • ¾cup AP flour
  • 1TBS seafood seasoning (such as Old Bay)
  • ½TBS paprika
  • ½tsp salt
  • ½tsp dried parsley
  • ¼tsp ground black pepper
  • 2large eggs, beaten
  • 1lb large shrimp – peeled, deveined, and tails left on
  • nonstick cooking spray


Prep:

Preheat the air fryer to 400°F.

Place flour, Old Bay, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Seal and shake to combine. Place beaten eggs in a shallow bowl.

Pat shrimp dry using paper towels. Working in batches, add shrimp to seasoned flour and toss to combine. Dip shrimp in beaten eggs and then back in seasoned flour.

Air Fry:

Place breaded shrimp in the air fryer basket, making sure not to overcrowd. Lightly coat the tops with nonstick cooking spray.

Cook in the preheated air fryer for 4 minutes. Remove the lid and spray any chalky spots with nonstick cooking spray. Close the lid and continue cooking until desired crispness is reached, about 3 minutes more.

Serve:

Serve with fries, coleslaw, and your favorite dipping sauce.

Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew

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Yield: 4

NY Times

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a few directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.
Time: 30 minutes

Note: Samantha recommended this.

  • 1tsp fresh lemon zest and 2 TBS juice
  • 1teaspoon sweet or smoked paprika
  • 2garlic cloves, grated
  • Kosher salt and black pepper
  • 1lb peeled, deveined large shrimp (tails removed)
  • 4TBS unsalted butter (½ stick)
  • 2large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced)
  • 115-oz can cannellini beans or other white beans, rinsed
  • 2cups chicken stock or vegetable stock
  • 2TBS finely chopped fresh parsley (optional)
  • Toasted bread, for serving (optional)

Combine lemon zest, paprika, garlic, ¾ tsp salt and ¾ tsp pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate, set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper.

Serve with toasted bread.

Shrimp Boil

Shrimp Boil

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Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CarlsbadCravings

This sheet pan version of the Shrimp Boil is loaded with succulent shrimp, tender potatoes, sweet corn and smokey sausage all enveloped in Cajun seasonings then baked to perfection then drizzled with Lemon Parsley Butter.

Note: Came out spicier than expected. Might use less Old Bay.

  • 1lb fingerling or baby potatoes
  • 4TBS extra virgin olive oil divided
  • 1TBS + 1 tsp Old Bay seasoning divided
  • 1tsp garlic powder
  • ½tsp ground mustard
  • ½tsp ground coriander
  • ½tsp dried dill
  • ¼tsp pepper
  • ¾tsp salt divided
  • 3ears sweet corn, cut into 4 pieces (12 pieces total) or kernels removed from cob
  • 111-12 oz pkg. smoked Andouille sausage sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick (optional)
  • 1red or yellow onion, cut into ½-inch wedges (optional)

Parsley lemon butter: (optional)

  • 4TBS melted butter
  • 1½TBS finely chopped parsley
  • 1½TBS lemon juice

For serving:

  • chopped parsley
  • lemon slices
  • hot sauce


Preheat oven to 425°F. Line a half-sheet pan with foil and lightly spray with cooking spray, set aside.

Pre-cook potatoes: Depending on size, chop potatoes in half or thirds. Transfer cut potatoes and onions to a prepared half-sheet pan and spread out into an even layer. Bake at 425°F for 15 minutes.

Mix: Meanwhile, in a very large bowl, whisk together 3 TBS olive oil, 1 TBS Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ tsp salt. Add par cooked potatoes, corn, zucchini, and sausage. Stir until evenly coated.

First Bake: Pour bowl onto prepared half-sheet pan and spread out into an even layer. Reduce heat to 400°F and bake for 15 minutes.

Season Shrimp: Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 TBS olive oil, 1 tsp Old Bay Seasoning and ¼ tsp salt. Stir until evenly coated.

After 15 minutes, remove the half-sheet pan from oven and give everything a good stir. Add shrimp and spread everything into a single layer.

Second Bake: Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.

Parsley Lemon Butter: Meanwhile, whisk Parsley butter ingredients together, set aside.

Serve: As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.

Roast Salmon

Roast Salmon

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with Potatoes, Red Onion, Zucchini, Mushrooms

Sheet Pan Dinners

Yield: 4 Servings

Scott Nowell

Hmm good.

  • 1½lb skin-on salmon, about 1 to 1½ inches thick
  • ¾lb potatoes, peeled and sliced ½-inch thick
  • 1zucchini, sliced ½-inch thick
  • ½-1red onion, sliced
  • 8oz mushrooms, halved if large to be about the size of other vegetables
  • olive oil
  • salt & pepper

Heat oven to 450°F.

Place potatoes in a medium bowl and add 1-2 TBS olive oil, salt and pepper. Mix well and add to half-sheet pan. Roast for ten minutes.

Add the zucchini, red onion and mushrooms to the bowl and add additional olive oil. Season with salt and pepper, mix well.

Fold thin salmon edges and tail, if necessary, to form an even thickness. Season with salt and pepper.

When the potatoes have roasted for ten minutes, remove and salmon to open area and add remaining vegetables. Separate everything into a single layer.

Roast for 12 to 20 minutes depending on salmon thickness and desired doneness.

Garlic Butter-Roasted Salmon

Garlic Butter-Roasted Salmon

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with Potatoes & Asparagus

Sheet Pan Dinners

Yield: 4

Adapted from: Eating Well

This one-pan salmon recipe makes a healthy and satisfying weeknight dinner. Melted garlic butter coats the salmon and vegetables, adding depth of flavor and richness to the dish.

  • 1lb baby Yukon Gold potatoes, halved
  • 2TBS extra-virgin olive oil, divided
  • ¾tsp salt, divided
  • ½tsp ground pepper, divided
  • 12oz asparagus, trimmed
  • 2TBS melted butter
  • 1TBS lemon juice
  • 2cloves garlic, minced
  • 1¼lb salmon fillet, skinned and cut into 4 portions
  • Chopped parsley for garnish

Preheat oven to 400°F.

Toss potatoes, 1 TBS oil, ¼ tsp salt and ⅛ tsp pepper together in a medium bowl. Spread in an even layer on a half-sheet pan. Roast until starting to soften and brown, about 15 minutes.

Meanwhile, toss asparagus with the 1 TBS oil, salt and pepper in the medium bowl.

Combine butter, lemon juice, garlic, salt and pepper in a small bowl.

Sprinkle salmon with salt.

Move the potatoes to one side of the pan.

Place the salmon in the center of the pan, drizzle with the butter mixture.

Spread the asparagus on the empty side of the pan.

Roast until the salmon is just cooked through and the vegetables are tender, 10 to 15 minutes depending on thickness.

Garnish with parsley.