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Shrimp Tacos

Shrimp Tacos

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Yield: 4

Adapted from: Natasha’s Kitchen

Not a fan of Cotija cheese, so I will probably just use Tex/Mex.

Shrimp taco sauce:

  • ⅓cup sour cream 
  • ⅓cup mayonnaise
  • 1½TBS lime juice, squeezed from 1 medium lime
  • ¾tsp garlic powder
  • dash hot sauce, or to taste

For the shrimp:

  • 1lb shrimp (medium or large), raw
  • 1garlic clove, pressed or minced
  • ½tsp sea salt
  • ¼tsp black pepper
  • ¼tsp ground cumin
  • pinch cayenne pepper

Shrimp taco toppings:

  • 8white corn tortillas, (small, 6” diameter), or Hard Taco Shells
  • ½small purple cabbage, 2 cups shredded
  • 1large avocado, pitted, peeled, and diced
  • ½red onion, diced
  • 4oz Cotija cheese or substitute, (1 cup grated on a box grater)
  • ¼bunch cilantro, coarsely chopped
  • 1lime, cut into 8 wedges
  • 1TBS olive oil


Make the shrimp taco sauce:

In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.

Prep the toppings:

Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.

Season the shrimp:

Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.

Cook the shrimp:

Place a large non-stick pan over medium-high heat. Add 1 TBS olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.

Heat the tortillas:

You can toast the tortillas over a gas flame, on a griddle or in a skillet**.

To serve:

Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

Notes

**How to heat tortillas:

Gas stove:

Toast tortillas one at a time over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges.

Toast tortillas in the oven:

Arrange in a single layer on a baking sheet and broil about 6-8 inches from the heat source for 2 minutes or until you see browned spots on the tortillas.

Heat a griddle or cast-iron skillet to medium-high heat and toast tortillas for 15-30 seconds on each side or until golden. No oil needed.

Cashew Shrimp

Cashew Shrimp

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Yield: 4-6

Cook! Stacey Cook

Prep:

  • 3cloves of garlic, minced
  • 3slices of ginger
  • 3stalks of green onion, 2-inch sections, green and white separated
  • 7oz celery, cut diagonal, 1-inch wide
  • 6oz zucchini, diagonal half-moons

Optional:

  • snap peas,
  • carrots,

Marinate:

  • 12oz shrimp, peeled, tails removed
  • 1/4tsp salt
  • 1/8tsp sugar
  • 1/8tsp white pepper powder
  • 1tsp cornstarch
  • 1tsp rice wine, mix evenly, add
  • 1tsp sesame oil, mix
  • 1cup roasted cashews

Slurry:

  • 3/4cup water/ unsalted chicken broth
  • 1¼tsp corn starch

Cook:
Heat a large skillet over medium high heat, add
1 TBS oil, when hot, add
1/8 tsp sugar
1/4 tsp salt, add
Celery
Zucchini, stir fry 30 seconds, add
1½ tsp rice wine, cook until liquid is gone. Remove to plate. Add
1 TBS oil, when hot, add
Ginger slices and let sizzle for 15 seconds, add
Shrimp, fry until bottom is golden, turn over and pan fry other side to golden. Add
Minced garlic and white part of scallion, stir fry to add flavor, add
1 tsp rice wine, stir fry until alcohol evaporates. Add
1/2 tsp oyster sauce
1 tsp soy sauce
1 tsp dark soy sauce
1/4 tsp sugar, stir fry until mixed evenly. Mix and add
Slurry, mix and BTB until sauce thickens. Add
Cooked vegetables
White part of scallion
cashews and stir.
Serve.

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.

Hoisin Shrimp and Broccoli

Hoisin Shrimp and Broccoli

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Yield: 1-2

LKK

Yum. Shrimp, broccoli and hoisin. What a treat.

  • 1TBS oil
  • 1TBS ginger, minced
  • 1TBS garlic, minced
  • 4cups broccoli florets
  • 1½lbs shrimp, shelled and deveined
  • sliced scallion, for garnish
  • sesame seeds, for garnish

Seasoning:

  • ¼cup hoisin sauce
  • salt, to taste
  • black pepper, to taste

Heat oil in a wok over medium-high heat. Once hot, add minced ginger and minced garlic. Sauté for 30 seconds then add the broccoli. Cook the broccoli until tender, for about 3 minutes, stirring constantly.

Add shrimp and stir fry until they just begin to turn pink, about 2 minutes.

Stir in the Lee Kum Kee Hoisin Sauce and season with salt and pepper. Continue to cook until the shrimp and broccoli are fully coated in the sauce for about 1-2 minutes.

Garnish with sliced scallions and sesame seeds. Enjoy!

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.

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: 15 Cook: 30
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,

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. 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.

Herb-Grilled Sirloin Steak Tips & Old Bay Shrimp

Herb-Grilled Sirloin Steak Tips & Old Bay Shrimp

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with Caesar Salad & Garlic Bread

Yield: 2

Hello Fresh

A classic Caesar salad and a flavored butter, then grill herby bavette steak and spicy Old Bay shrimp tossed with parsley and lemon. Prep: 10 Cook: 40

  • 1baby lettuce
  • 3TBS Caesar dressing
  • 10oz sirloin tips, bavette steak (flap meat)
  • 1lemon
  • 10oz shrimp
  • 1TBS old bay seasoning
  • 3TBS parmesan cheese
  • 4oz grape tomatoes
  • 2TBS garlic herb butter
  • 1TBS ranch spice
  • ¼oz parsley
  • 1demi-baguette
  • salt & pepper
  • cooking oil
  • butter


Prep:

Preheat a well-oiled grill to medium-high heat.

Place garlic herb butter in a small bowl, bring to room temperature. Wash and dry produce.

Finely chop parsley leaves and stems. Trim and discard root end from lettuce, chop leaves into bite-size pieces until you have 3 cups. Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.

Make parsley butter:

Place 3 TBS plain butter in a second small, microwave safe bowl. Microwave until just softened, 10-15 seconds.

Stir in 1 TBS parsley and ¾ tsp Old Bay Seasoning until combined. Set aside for serving.

Toss salad:

Toss lettuce, tomatoes, and Parmesan together in a large bowl. (You’ll add the dressing in step 6.) Set aside.

Grill steak & shrimp:

Pat steak dry with paper towels. Season all over with  the Ranch Spice, salt, and pepper.

Rinse shrimp under cold water, then pat dry with paper towels. Place in the center of a large piece of foil, add a large drizzle of oil and remaining Old Bay Seasoning. Cinch into a packet.

Add steak and shrimp packet to grill. (Tip: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill steak to desired doneness, 4- to 8-minutes per side. Grill shrimp until cooked through, 8-10 minutes (grills can vary).

Remove from heat. Transfer steak to a cutting board to rest for at least 5 minutes.

Pan alternative: Cook seasoned steak in a large oiled pan over medium-high heat, 5- to 7-minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe out pan. Season shrimp with remaining Old Bay Seasoning (skip the foil packet). Cook in same oiled pan over medium-high heat, stirring, 3- to 4-minutes.

Grill bread:

Once steak and shrimp are cooked, reduce heat on grill or grill pan to medium. Spread cut sides of baguette with half the softened garlic herb butter.

Add bread to grill, cut sides down. Grill until toasted, 1- to 3 minutes.

Tip: Watch carefully to avoid burning!

Once bread has cooled, carefully spread cut sides with remaining softened garlic herb butter. Halve on a diagonal.

Toaster alternative: Toast baguette until golden. Spread cut sides with softened garlic herb butter.

Finish & serve:

Carefully open shrimp foil packet. Add lemon zest, remaining parsley, and a squeeze of lemon juice. Toss to combine.

Add Caesar dressing and a squeeze of lemon juice to bowl with salad. Toss to combine. Season with salt and pepper.

Slice steak against the grain.

Divide salad, steak, shrimp, and garlic bread between plates. Top steak with parsley butter and serve.

Pan alternative: Toss shrimp in pan.

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.