Seafood
We eat a lot of chicken and rice so I decided to change things up a bit and have shrimp. This comes together fast using steamed broccoli and even faster if you use a microwave rice. The sauce is sweet from the honey, salty from the soy and a little sharp with the lime juice. It all comes together very nicely.
INGREDIENTS
1.5 pounds of medium shrimp peeled and deveined
1/4 cup honey
1/3 cup soy sauce or Tamari
Juice of 1 lime
3 garlic cloves, minced
1 Tablespoon butter
2 cups steamed broccoli, I used the steam bagged broccoli in the freezer section of the grocery store.
Cooked rice for serving.
DIRECTIONS
In a small bowl, whisk together the honey, soy sauce, lime juice and garlic. Take out 1/3 of a cup of sauce and set it aside for later. Add your shrimp to the bowl with the remaining marinade. Refrigerate for 15 minutes.
While your shrimp is marinating you can steam the broccoli. You can also start your rice if not using microwave rice.
Add your butter to your large skillet over medium high heat. When the butter is melted add your shrimp, discarding the marinade. Cook the shrimp about 1 minute per side and add your steamed broccoli and the reserved marinade. Cook until the shrimp is cooked through. The shrimp will be pink.
Serve over rice.
Enjoy!
Jim wanted fish taco’s and I wanted something a little different than my usual fish taco. This Taste of Home recipe was just that! This dish comes together really quick. The Taco seasoning on the fish was a nice twist and did not over take the fish. I used Haddock but the recipe calls for sole, either will work just fine. Sadly this picture does not do this dish justice. Flaky seasoned fish with a fresh simple slaw. We served this on flour tortilla wraps.
INGREDIENTS
1 1/2 sole fillets (or haddock), cut into one inch strips
1 Tablespoon taco seasoning
1/4 cup butter, cubed
1 package (10 ounces) Angel hair coleslaw mix
1/2 cup cilantro, chopped
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 taco shells or wraps
8 lime wedges for serving
DIRECTIONS
Sprinkle the fish with the taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until the fish flakes easily with a fork.
In a small bowl combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper. Mix well.
Place the fish on your taco shell or wrap, top with slaw mixture and serve with lime wedges.
Enjoy!
One of the things Jim and I have been wanting to do for a while now is to have a crawfish boil, sadly it just hasn’t happened yet. Jim and I have been missing the motorhome this winter and were talking about all the lobster bakes we have when we are on the road so I decided it was time to order some crawfish! It’s not the crawfish boil that we are thinking about but this crawfish Alfredo is incredible. I found its best with this recipe to have everything ready to go before you start cooking as this dish came together really fast.
I did have to add some whole milk to thin the sauce as the sauce thickened up very quickly on me, although I did not measure how much milk went in I’m guessing about 1 cup. Add as much milk or as little as you need to get your desired consistency.
I purchased the crawfish from the Louisiana Crawfish Company. They have a full website with tons of choices. I purchased cooked crawfish tails that came frozen. The shipping can be pricey as it’s shipped over night.
INGREDIENTS
1 pound cooked crawfish tails
6 Tablespoon butter
2 Tablespoons minced garlic
2 teaspoons Cajun seasonings, I bought this pre mixed in the spice aisle.
Pinch of salt
Dash of cayenne pepper
1/4 cup white wine
1 pound fettuccine
16 ounces Heavy cream
1 cup whole milk, or desired amount to get the consistency you like.
1/2 cup grated Parmesan cheese
1/2 grated gruyere cheese
1 Tablespoon fresh lemon juice
DIRECTIONS
Cook the pasta according to the directions (Al Dante).
In a large skillet melt the butter over medium high heat. Once melted add the garlic and Cajun seasoning, salt, cayenne and cook stirring for a minute. Add the white wine, heavy cream and lemon juice stir to combine. Add the cheeses and stir until combined. If it starts to get too thick add the milk. Add the crawfish tails to heat through.
Add your cooked pasta to the skillet and mix well.
Serve warm with garlic bread and salad if desired.
Enjoy!
I mentioned a while back that I was working on putting a book together, well…I asked all of my family what recipes they wanted to be sure made it in the book. The recipes this week were both must haves. The recipe today I have been making for many years. When our kids were little we had a travel trailer we would travel in the summer and vacation all over New England and we were always somewhere near water. Spending time near the ocean meant a seafood dish! This scallop dish made a showing on almost every trip and no matter who we were camping with this was a favorite dinner for all. I usually serve this with a salad and sometimes garlic bread or both!
NOTE-you can pan sear the scallops in a little bit of butter if you want a little more texture OR toast up some crumbled ritz crackers with some melted butter and add on top of the dish when completed and zest some lemon over the top of the crackers!
INGREDIENTS
1 1/2 pounds sea scallops
1 stick of butter
Chopped garlic to taste
1 1/2 cups heavy cream
1 cup Asiago cheese
1/4 teaspoon nutmeg
Pinch of salt
Pinch of pepper
3/4 package of pasta, I use Rao’s spaghetti. Fettuccine would be fine too
DIRECTIONS
Bring a large pot of water to a boil. When the water is boiling add your pasta and cook until al dante.
Meanwhile in a large Large saucepan, (I use my enamel pot for this) melt butter over medium heat, add garlic and cook until the garlic is soft then lower the heat just a touch and add cream, cheese, nutmeg, salt and pepper. Stir until combined.
When your pasta is done add it into the sauce mixture using tongs but DO NOT drain the boiling water!
Add the scallops to the pasta water and cook for 3-4 minutes or until the scallops turn a milky white. Remove the scallops from the water and add into the pasta and sauce.
Serve warm.
Enjoy!
I can’t even begin to tell you how delicious this dish is not to mention how quick it comes together. The coconut brings a sweetness to the dish and the spice comes from the sriracha. This is one of my favorite dinners I have made lately! I served this over cooked rice. The shrimp and sauce literally come together in about 20 minutes so this makes a great week night dinner but I have to say it’s special enough for company too!
INGREDIENTS
1 Tablespoon olive oil
1 pound medium shrimp-peeled, deveined and tails off
Salt
Pepper
1 can coconut milk
Juice of 1/2 a lime
1 Tablespoon of sriracha
Chopped cilantro for garnish
Cooked rice for serving
DIRECTIONS
In a large skillet over medium heat, heat oil. Add shrimp and seasoning with salt and pepper.
Cook until the shrimp turn pink. About 2 minutes per side.
Add the coconut milk to the pan along with the lime juice. Stir to combine. Add the sriracha and stir again. Reduce heat to low and simmer five minutes.
Garnish with chopped cilantro and serve over cooked rice
Enjoy!
I found this recipe at Delish
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