Sep 1, 2020 | Corner, Main Course, Recipes, Seafood
6 lemons
Kosher salt
1 stalk lemongrass, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons Sriracha (Asian chile sauce)
2 cloves garlic, minced
1 tablespoon fish sauce
2 teaspoons packed light brown sugar
30 extra-large shrimp, unpeeled
Vegetable oil, for the grill
2 tablespoons chopped fresh mint
1. Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
2. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
3. Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.
Spicy Lemon Shrimp Skewers
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Spicy Lemon Shrimp Skewers
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Aug 25, 2020 | Main Course, Seafood
In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.
Made it? Let us know how it went in the comment section below!
PREP TIME: 0 HOURS 20 MINS
COOK TIME: 0 HOURS 25 MINS
TOTAL TIME: 0 HOURS 45 MINS
INGREDIENTS
FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving
DIRECTIONS
1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.
2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.
3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.
4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.
Serve salmon with cilantro, pickled onions, and lemon wedges.
Aug 17, 2020 | Main Course, Recipes, Seafood
We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.
Made it? Let us know how it went in the comment section below!
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS
INGREDIENTS
1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish
DIRECTIONS
1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.
3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.
4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.
Cajun Butter Shrimp & Sausage Skewers
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Cajun Butter Shrimp & Sausage Skewers
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Aug 10, 2020 | Appetizers, Recipes, Seafood
I just love Crab Cakes, don’t you? What’s not to like? They’re crunchy on the outside, tender on the inside and delicious to boot!
For some reason I used to think Crab Cakes were something you ordered as an appetizer at a fancy restaurant, that is until I realized just how easy they are to make at home. Actually what prompted me to explore the making of crab cakes were the Crab Cake burgers they had on the menu at Ruby Tuesday’s. I loved them! Then for whatever reason they disappeared from the menu, boo! In the end I decided that Carb Cakes were super easy to make, and guess what, you can even make a bunch to freeze for later use!
So know not only do we make homemade Crab Cakes for those Crab Cake burgers, we make them for potlucks, game days, birthday parties, and other events. They’re great appetizers and snacks too of course!
For the best Crab Cakes I use Jumbo Lump Crab meat or if I can’t find that Lump Crab meat is the next best thing. I avoid using canned crab meat as it’s too shredded and in my opinion has a fishier smell and taste.
So here’s my recipe for Crab Cakes and Remoulade, which is a must have! Remoulade is the dipping sauce for the cakes and I also use it as a condiment when making crab cake burgers.
Crab Cake
Ingredients:
1 Lb. Jumbo Lump Crab meat
1/4 Cup Panko
2 Tsp. fresh parsley chopped
2 Stalks Green onions chopped
1 Tsp. Old Bay Seasoning
1 Egg
1/2 Tsp. Dijon Mustard
1 Tbs. Mayonaise
Oil for frying
Directions:
Combine crab, panko, parsley, green onion, and Old Bay in a bowl. Mix well, it should be lumpy so don’t over mix it.
In a separate bowl beat egg, mayo, and mustard together.
Combine with crab mixture until it’s evenly distributed.
Form into patties – larger patties for burgers or small ones for appetizers.
Place on a sheet covered with parchment paper and refrigerate for about 1/2 hour or until firm.
Heat oil in pan and pan fry patties until it turns brown and crispy on the outside, gently turn over and fry other side.
Drain on paper towels before serving.
Remoulade
Ingredients:
1/2 Cup Mayonaise
1 stalk green onion chopped
1 Tsp. relish
1 Tsp. Hot Sauce (I use Crystal or Louisiana)
1 Tbs. Horseradish (not the creamy type)
1 Tbs. Dijon Mustard
1/8 Tsp. Cayenne Red Pepper
Directions:
Mix everything together. Refrigerate until ready to serve.
Easy Crab Cakes with Remoulade
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Easy Crab Cakes with Remoulade
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Aug 6, 2020 | Main Course, Recipes, Seafood
SERVES – 4
Time -HANDS-ON TIME 20 MIN
A simple starter recipe of fried prawns cooked with garlic, chilli, lemon and white wine. Best served with sourdough bread and a glass of sauvignon blanc.
NUTRITION: PER SERVING
CALORIES – 263KCALS
FAT – 10.2G (1.6G SATURATED)
PROTEIN – 36.5G
CARBOHYDRATES – 1G (0.7G SUGARS)
FIBRE – 1.6G
SALT – 1.2G
Ingredients
100g wild sea purslane, available from Abel & Cole
2 good glugs extra-virgin olive oil
3 garlic cloves, unpeeled, bashed with a rolling pin
1 tsp chilli flakes
800g large sustainable raw shell-on tiger or king prawns
Grated zest and juice 1 lemon, plus wedges to serve
100ml good quality dry white wine
Fresh baguette or sourdough to serve
Method
1. Pull the purslane leaves from the stalks; discard the woody stalks.
2. Heat the oil in a wide frying pan and add the garlic, chilli and sea purslane. Fry for 1 minute, then add the prawns. Cook for 2 minutes on each side until bright pink, then add the lemon zest, juice and white wine. Turn up the heat and simmer briskly for 3 minutes. Don’t cook off all the wine, as the acidity is key to this dish.
3. Remove from the heat and serve straight from the pan with hunks of fresh crusty baguette or sourdough.
delicious. tips
Chill a crisp, unoaked, modern Spanish white for this, such as a verdejo or sauvignon blanc from the Rueda region.
Chilli and garlic prawns with sea purslane
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Chilli and garlic prawns with sea purslane
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