Category Archives: Seafood

Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice

Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice

  • Servings: 2-6
  • Difficulty: easy
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Coconut Fried Shrimp with Mango Sauce and Coconut Pineapple Rice
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Last Saturday on Foodnetwork’s “The Kitchen” they did a show titled “Winter Escape” where they made food from the Caribbean. You know lots of coconut and Pineapple flavored stuff. They brought in Caribbean chef named Julius Jackson
who made some of his coconut fried shrimp with the mango dipping sauce. It just looked and sounded really good to me so I gave it try. Sunny did a marinated skewered pork with a side of coconut pineapple baked rice. So I made that too.

I was an admitted shrimp hater when I heard them described as the roaches of the sea but I came back around and now will have them on occasion. One of the best things about them is how fast and easy they are to cook. You can whip up a batch in no time.

This turned out well. My only complaint was my crust didn’t stick as well as I wanted. I didn’t have enough oil to submerge the shrimp so it’s really my fault because I had to jack with them while cooking to make sure they fried evenly. So I likely did most of the damage but the crust that did stick was delicious with that pop of sweet and chewy coconut shreds in the batter. I thought the sauce was good but a little too tangy and could have used a little more sugar and more heat. As for the rice it turned out great with this mellow coconut back not with a punch of sweet from the pineapple. Also this was the first time I baked rice outside of a casserole and it turned out nice and fluffy. I hope you enjoy it.

Ingredients:
6-10 Shrimp per person (peeled, deveined, butterflied, tail in tact)
Peanut or Vegetable Oil to cover 5 shrimp at a time.

Batter (wet)
3 eggs
1/2 cup of coconut milk
1/4 cup of Sriracha
pinch of Cayenne
2 tsp of Paprika
Kosher Salt

Batter (Dry)
1 cup of flour
1/4 cup + of sweetened shredded coconut
1 tbs of corn starch
1 tbs of white sugar
1 tbs of paprika
1 tsp of cayenne

Mango Sauce
1 mango skinned and diced
2 limes juiced
1 tbs of sugar
1/4 cup of Sriracha (less if you want)

Coconut Rice
1 cup of Jasmine Rice
2 tbs of Butter
1/2 cup of coconut milk
1 cup of water
1/2 cup of canned diced pineapple
pinch of cumin
2 pinches of Paprika
Pinch of Kosher Salt and Pepper

Directions:
1. The rice takes the longest so I started with it by preheating my oven to 350 degrees. In a sauce pan heat up the coconut milk, butter, water and spices until they simmer. Rinse your rice until it becomes clear. Pour the rice into your simmering liquid and then pour that mixture into a 8 x 8 baking dish. Add the pineapple and spread everything until its even. Cover tightly with foil and cook in the over for about 30 minutes. Don’t peak until 25 minutes passes.

2. For the shrimp.. heat your oil in a pot that will contain/fry about 5 shrimp a time without touching. You want your oil to heat to 350-375. Your shrimp are likely going to be cold so take that into account. I mixed my wet batter ingredients in one pie dish and the dry batter ingredients in another pie dish.

As I shelled, deveined and butterflied my shrimp, I placed them into my wet batter mixture as if it were a sort of marinade. If you haven’t deveined shrimp I will try to describe it but you could also probably find a video on youtube. I grip the tail and remove the shell keeping the last part of the shell in tact near the tail’s end. Carefully with a sharp and small knife make strokes right in the middle of the curled side of the shrimp. You will see the vein and simply grab it and pull it out and should remove in one piece. Small stroke your knife until the large part of the shrimp lays flat on that big end. The reason for this is it not only looks cool but it gives you more surface area so you have more crust.

3. Once your oil is hot, take five shrimp at a time and remove them from the wet batter and put them into the dry batter until fully coated. Carefully lay them into the oil and cook for about 3-5 minutes when the crust is nicely browned. Remove them and place them on a wire wrack to drain. Work in batches until done.
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4. For the sauce I put everything in a blender and blended until smooth.

Fluff your rice and plate everything up. Enjoy.
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Seared Tuna Broccoli Bowl

Seared Tuna Broccoli Bowl

  • Servings: 1
  • Difficulty: easy
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Seared Tuna Broccoli Bowl
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Lately I have been in a recipe cooking slump. So I find myself wandering the vegetable and protein areas of the market looking for something to jump out at me. For fish I usually go with salmon just because the color pulls me in. Right next to the neon orange salmon nestled a fairly inviting hunk of tuna. So once I had my protein I went back to the veggie section and decided to pair my Tuna with Broccoli.

I had a shallot at home and some brown rice so decided to make a little Asian Fusion Tuna Broccoli bowl. Super easy and healthy little meal. I used some Soy Sauce but you could whip up a little nutty Asian sauce by adding soy, peanut butter, dash of fish sauce and a squeeze of Sriracha. I just went with Soy and Sriracha but my point is to cut loose and play around with various fish and vegetables and sauces.

Ingredients:
Fresh Tuna Steak
Crown of Broccoli
Brown rice (I just used the microwavable packaged rice)
1 shallot
Sesame Seeds
Kosher Salt
Black Pepper
Soy Sauce
Sriracha or Sambal
Hot chili oil

Directions:
1. I like my broccoli on the softer side in dishes like this so I took my wok and got it up to medium heat. Put some hot chili oil (you can use any oil you want really). I cooked it for about 5-7 minutes and then added my diced shallot to.

2. While my broccoli was cooking I salted, peppered and sesame seeded both sides of my tuna steak. Before doing this pat them dry with a paper towel to make sure they stick and can crust up. I nestled my Tuna into my wok along with the broccoli and shallot. I cooked about 2-3 minutes on each side. I like my pink inside but if you don’t prefer it cook it a little longer.

3. Turn off the heat, cook/microwave your rice and add some soy sauce to your pan to coat the vegetables. Serve and enjoy IMG_0871IMG_0864

Fried Shrimp Po-Boy Sandwich

Fried Shrimp Po-Boy Sandwich

  • Servings: 2
  • Difficulty: easy
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Fried Shrimp Po-Boy Sandwich
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We hit up this fish joint occasionally for Po Boys and Fish Ceviche. It’s a total joint with picnic tables and waxed checkered table cloths on the indoor tables. You make your own Red Sauce at bar with all the usual suspects, fresh horseradish, ketchup, lemons, Worcestershire, Tabasco and Tampico.

Jill always gets the shrimp Po Boy and has me make her sauces nice and spicy. Topped with ribbons of thin cut Iceberg lettuce and pillow soft rolls. We sit and linger sipping beer and finishing our fries and saltines slathered with our spicy red sauce.

Jill was having a long and tiring week so I surprised her with my own version of a Shrimp Po Boy. I made a sauce that consisted of Dukes Mayo, Sriracha, Horseradish and Ketchup. I replicated the ribbons of Iceberg lettuce and made a southern style batter for the shrimp that was spiced up with some Slap Ya Mama seasoning. As a side I baked some fries and used my Fry Salt.

Ingredients:
Fresh uncooked, shelled and de-veined Shrimp
Fresh Rolls
Thin cut ribbons of cold Iceberg lettuce
Frozen Fries
My fry Salt

Shrimp Marinade
1/2 cup of milk
2 beaten eggs
2 tbs of Yellow mustard
Slap Ya Mama seasoning

Sauce
1/4 cup of Dukes Mayo
1 tbs of Ketchup
1-2 tbs of Sriracha
Horseradish to taste

Shrimp Breading
1 cup of Corn Meal
1/2 cup of AP Flour
2 tbs of Slap Ya Mama Seasoning
1 tbs of Old Bay Seasoning
1 tbs of black pepper
Pinch of salt.

Directions:
1. The thing that will take the longest is your fries so put them on a sheet tray and season them with my Fry Salt and bake according to the package.

2. In a cast iron skillet or deeper cast iron pot, heat oil on Medium to Med-High until it hits 375 degrees. Shrimp cooks super fast so basically you are cooking the coating more than the shrimp. If you want a darker and crunchier crust on your shrimp, bump up the heat a bit and cook in smaller batches where the shrimp doesn’t touch each other while cooking.

3. Take your shrimp and let them soak in your shrimp marinade to flavor and tenderize them. Before ready to fry, take the shrimp from the wet mixture and bump off extra wetness (oil and wet are not friends). Coat your shrimp in the breading mixture. I added them all slowly until they were all coated to the point they were dry to the touch.

4. Working in small batches, carefully load your shrimp into the hot oil. Be careful and consider using a tool to put the shrimp in the oil. These babies cook in about 3-4 minutes. I move them around during the frying process. Remove them and place them on a paper towel and then transfer to a wire wrack until you are finished cooking everything. IMG_0625

5. Mix up your sauce and cut your lettuce. Slather both sides with the sauce, add the shrimp and lettuce. Add your fries and you are ready to go.
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Salmon Pasta Presto

Salmon Pasta Presto

  • Servings: 1
  • Difficulty: easy
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Salmon Pasta Presto
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Jill had something the other night so I was a latch key husband for a night. When this happens I go grab Thai or Indian or seem to make some sort of salmon since it isn’t her favorite. So I grabbed a nice filet at the grocery and brought it home. There is a pasta dish I make sometimes that has pasta, Parmesan, peas and asparagus. It’s a nice little dish that is balanced between sweet green peas and the savory/pungent asparagus. It’s not too filling but satisfying.

I always keep frozen peas on hand and had some asparagus on deck with a few bags of near empty pasta. It’s not pretty, it’s not elegant nor fancy but this recipe makes a nice lighter dish with some good veggies and let’s salmon shine.

Ingredients:
Fresh Salmon
Frozen Peas
5-6 stalks of Asparagus
Grated Parmesean
Pasta of your choice
Kosher Salt and Pepper (I like a lot )
Milk cream or pasta water to loosen it up

Directions:
1. Preheat your oven to 350 and lightly season and oil your salmon and cook it until tender. About 15 minutes.
2. While the salmon is in the oven. Make your pasta and set aside some pasta water. Put the pasta back into the pot and lower the heat to it’s lowest level or turn it off. Stir in your vegetables and Parmesan cheese Taste and season.
3. Spoon the pasta into a bowl and break up the salmon and put it on top. It’s that easy.
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Thai Coconut Curry Shrimp Slurp

Thai Coconut Curry Shrimp Slurp

  • Servings: 2
  • Difficulty: easy
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Thai Coconut Curry Shrimp Slurp
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Jill caught a cold the other week and was all stuffed up with a sore throat etc… She likes shrimp so I decided to whip up a really spicy warm bowl of soup to sooth her throat and open her up. So I decided on a ramen based Thai soup where I could kick up the curry and Sriracha to do the trick.

I found a soup on Damn Delicious and decided to use that as my base recipe. Chungha’s blog is great with simple ingredients and great photography. She is worth a click to check out.

This soup really turned out perfectly. The balance of heat with the subtle smoothness of the coconut milk made for the perfect base. If you don’t enjoy curry or even shrimp you could still make this and sub in some tomato paste and another protein.

Get your slurp on.

Ingredients
1 lb of fresh shrimp (shelled and cleaned)
4 cloves of minced garlic
1 red bell pepper (cored, seeded, diced)
1 small yellow onion (diced)
1 tbs of diced ginger
1 lime juiced
Cilantro
1 package of Ramen Noodles (don’t use their seasoning)
1 can of shaken Coconut Milk
2-3 cups of Chicken Stock
2-3 tbs of Red Curry Paste (jarred)
A few dashes of fish sauce
A few squirts of Sriracha
2 tbs of butter

Directions:
1. In a pot on medium heat add your butter, onion and red pepper and saute until tender. Add your garlic and ginger, stir for one minute. Add your coconut milk, stock, fish sauce, red curry paste, sriracha. Bring to a simmer and taste. Adjust seasoning accordingly.

2. Right before you are ready to serve it add your shrimp and ramen. This will cook really quickly, like 3 minutes quick. Remove from heat and serve with cilantro.
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Blackened Mahi Mahi with Alexander Sauce

Blackened Mahi Mahi with Alexander Sauce

  • Servings: 2
  • Difficulty: easy
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Blackened Mahi Mahi with Alexander Sauce
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If you have ever been to Texas you should try the various Pappas restaurants. Pappadeax (cajun seafood), Pappasitos (mexican food), Pappa’s Steakhouse, Pappas BBQ, Yi Yi Mary’s (greek), Pappas (Burgers). Now the thing about people who try to do to much is that they end up doing most things half-assed or over saturate a market. These guys pick and choose where to put their restaurants and don’t fall in to those traps. Pappasitos and Pappadeaux’s are the ones that are the most pervasive. Serve quality food in relaxed atmospheres.

We actually held our rehearsal dinner in a Pappadeaux and frequented it early on for special occasions and post church meals. We always split their fish of the day that comes with dirty rice and either a Alexander Sauce or Yvette sauce. Perfect portion for us with a cajun crusted fish (mostly snapper) with these creamy sauces that also have crab meat and shrimp in them. Paired with their dirty rice is a perfect trifecta bite.

It’s been years since we have been to either restaurant for no reason at all. But I was thinking about making fish tonight and decide to try and recreate their fish specials with Alexander sauce and dirty rice. I found recipes for the dirty rice that were more involved and others that were simpler. I chose the later tonight. When Jill came home and saw what was going on in the kitchen she said “wow this is fancy”. In reality it’s super easy and pretty fast. So if you’re in the dog house or just trying to impress your spouse or friends this might be a good one to try. Admittedly my sauce tasted great but I should have bumped up the flour for my roux to thicken it and to cook it longer for a darker color. My plating skills weren’t great here but the food covered it up.

Pappadeaux

Ingredients
Mahi Mahi
2 slices of fresh Mahi Mahi
3 tbs of butter
1 tsp of Kosher salt
1 tsp of Pepper
1/2 tsp of oregano and thyme
1/4 tsp of garlic powder
Dash of SlapYaMama or Cayenne
Note if you have blackend seasoning you can just use that

Alexander Sauce
1/2 – 3/4 cup of raw small shrimp
6 tbsp unsalted butter
1/2 cup yellow onion, diced
1/4 cup of swiss cheese
3 tbsp flour
1/2 cup clam juice
1 cup of cream
1 tsp of SlapYaMama or Cayenne (optional)
Kosher Salt and Pepper

Quick Dirty Rice
1 cup of rice
2 cups of chicken broth
1/2 onion
minced garlic clove
1 tube of low fat pork breakfast sausage

Directions:
1. Dirty Rice – Cook your rice in pot following the directions.

2. Dirty Rice – brown your protein/lean sausage and onion. Drain some of the fat and add garlic and cook for another minute and remove from heat. When rice is done stir in the meat mixture and cut some green onions for some color. Set Aside.

3. Alexander Sauce – In a pot or skillet add your onion with 3 tbs of butter and cook until translucent. Once done add your flour and make a roux stirring constantly until it gets to a light or medium brown color. Stir in your clam juice and break it up. Lower heat and add your shrimp, cream and seasoning. While stirring break up your swiss cheese and slowly add until it is melted.

4. The fish cooks super quickly so get a pan on medium heat and add the butter until melted. While that is happening, season both sides of your fish with the seasoning. Cook your Mahi Mahi for about 3 minutes on each sides until the seasoning crusts up.

5. Plate your rice and fish and then top with the sauce and garnish accordingly.
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Salmon and Asparagus Foil Packets

Roasted Salmon and Asparagus Foil Packets

  • Servings: 2
  • Difficulty: easy
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Roasted Salmon and Asparagus Foil Packets
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Tonight I was looking for a healthy quick hitter. Love me some fresh salmon. Something about the orange color makes me feel like I am eating a super food and by all accounts it possibly is. Given we are now in full blown summer the vegetables are colorful and bountiful. I zipped into Whole Foods for some nice cuts of salmon and strolled through the vegetable section and couldn’t help grab a couple of bunches of asparagus that were standing beautifully in a small tray of water. Strong, crispy and green as Ireland. Done.. dinner was set.

I planned on grilling it but ran out of gas so I had to go with the oven. As I mentioned before when cooking salmon go 300 to 350 and cook it a little longer than scorching it which depletes it of those healthy fats. Foil on the bottom, minced garlic, salt and pepper with a squeeze of lemon and some Tajin Seasoning for some chili flavor minus the heat. I love heat but wanted to lighten up the seasoning to let the salmon shine on its own. This would be a super easy and healthy dinner for camping.

Ingredients:
Salmon Filet (fresh)
Asparagus
1 minced garlic
1 lemon
Tajin seasoning
Kosher Salt and Black Pepper
Olive Oil

Directions:
1. Preheat your oven to 300-350 degrees. On a sheet of foil lay your trimmed asparagus down and top with olive oil and a pinch of salt and pepper. Lay your salmon on top of the asparagus and squeeze half a lemon on it. Top with seasoning and finally lay a lemon slice on top. Carefully fold your foil until the it is sealed and leak proof.
Roast in your oven for about 20 minutes. I had some brown rice left over so served mine on top of it.
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