Tag Archives: seafood

A Simple Supper

28 Mar

There’s a fish market in my hometown that sells the most amazing spice mixture. My family was obsessed with it, and now they’re kind of over it. I came to the party late, however, so I still use it all the time. This is one of my favorite things to use it on.

This is another meal that I make for myself when the Filthy Fowl is out. I’m sure he would like it, but for some reason I often choose to make it when I’m debating between ordering take-out and making something light, and that’s usually when he’s out.

This isn’t really a recipe so much as throwing a few things in a frying pan. But I love it, and highly recommend it on a night when you only have a few minutes to throw something together. I usually serve it with regular or Israeli couscous, but I bet it would also be good with quinoa or even pasta.

I’m sure I was inspired by some recipe, but I’ve been making this for so long that I’m really not sure!

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Shrimp with Tomato and Basil

by me – measurements are very much estimates!

1-2 cloves garlic, minced (to taste)
1-2 tsp olive oil
handful of grape or cherry tomatoes
1 lb shrimp (or enough for however many people you’re serving)
fresh basil
juice of one lemon
lemon zest, optional
salt & pepper
any seasoning you like (mine is a Greek blend that has salt, pepper, garlic, oregano, parsley, and “spices”)

Heat the oil in a non-stick skillet. Add the garlic and let it cook for 1-2 minutes. Add the tomatoes and cook until soft, but still keep their shape. Add the shrimp and cook 1-2 minutes on each side. Do not overcook.

When shrimp is almost done, add the lemon juice, basil, and any spices.

Serve over hot couscous or any other grain.

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Shrimp Etouffee

27 Jan

The Filthy Fowl and I have both been sick, and haven’t been on a good eating schedule. We had no appetite Saturday, and then around 9:30 pm decided we HAD to have Thai noodles. It’s been one of those weekends.

Because I was sick, I planned to spend a good amount of time watching our brand new TV. Now, I’m sure many of you can relate to the fact that besides some of my cheesy teen dramas, the majority of my TV time is spent on The Food Network and TLC. I was excited to see how the cooking shows would look in HD and if Stacy London’s streak of grey hair would be any less annoying (although I love the show and Stacy, if you’re reading, plllllease hook me up!). However, when we switched to the new HD box, we had NO Food Network OR TLC!

The cable people came Saturday afternoon and fixed it, but now the cable box has completely stopped working and the Filthy Fowl has to wait around tomorrow between the convenient hours of 10 and 2 for the geniuses at Time Warner to once again visit our apartment.

Anyway…that’s a long way of telling you that during the 20ish hours that we DID have cable, I saw this recipe for Shrimp Etouffee on Paula’s Party. This is something I would never think of making, but for some reason it sounded really good for tonight, and I had most of the ingredients on hand.

Because Paula is Paula, and I am me, I made some adjustments to the recipe to make it a little more figure-friendly. Where Paula used oil, I used chicken stock. Where Paula used a half stick of butter, I used one tablespoon. I’m not sure what the difference in taste is, but mine was pretty darn good and I don’t think we missed all that extra fat and calories. I think overall this is pretty healthy, and I served it over brown rice to up the fiber content and soak up all of the sauce.

A warning: I read and saw on the show that this is extremely spicy. We like spicy, but I got a little nervous so I left out the hot sauce and figured I could add it later. Well, this certainly didn’t need any more spiciness. It was pretty spicy, and I have a high tolerance. So if you have any doubt, leave out the hot sauce and decrease the cayenne. You can always add it in later, but you can’t take it out.

There are a lot of ingredients, but most are basics. Enjoy!

Shrimp Etouffee

Adapted from Paula’s Party (my camera is out of battery so see a picture here!)

Serves 6-8

Ingredients

  • 1 cup chicken stock, plus more as necessary
  • 1/2 cup all-purpose flour, plus extra flour, optional
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped celery
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper, more if desired
  • 1 teaspoon Cajun seasoning
  • 1/2 cup minced green onions, plus extra for garnish
  • 1/2 cup minced fresh parsley leaves
  • 2 to 3 dashes hot sauce (optional)
  • 1 (8-ounce) can clam juice
  • 1 (14.5-ounce) can diced tomatoes
  • Salt (Cajun seasoning has salt already)
  • 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
  • 1 tablespoon butter
  • Rice, optional
  • Diced green onions, for garnish

Directions

Make the roux, mix chicken broth and flour in a large heavy saucepan over low heat. Whisk flour into the broth to form a paste. Add more broth as necessary. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.

To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.

Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.

Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Panko-Crusted Fish Sticks

10 Jan

Fish sticks? Really? I was never a big fan of those frozen fish sticks – I don’t think my mom really served them – but when I saw this recipe on Cooking This and That, I was intrigued. These aren’t really fish sticks – they’re panko-crusted tilapia. I’ve been wanting to try panko for a while, because I recently made something with breadcrumbs and it just didn’t have the crispiness that I like. Also, the Filthy Fowl and I went to Maryland a few years ago and were inspired to buy some Old Bay Seasoning – but haven’t been inspired to use it yet.

So I made these Panko-Crusted Tilapia with Herbed Dipping Sauce. It was really good and I served it with roasted baby red potatoes and roasted green beans. Yum.

Filthy Fowl got really into taking pictures, but the pictures still don’t do it justice. Hopefully with some practice we can make the food look a little more appetizing. As a side note, after the “official” pictures, Filthy Fowl arranged the potatoes, fish, and green beans into a smiley face. He forgets to take pictures at oh, say, any of our wedding events or trips, but fish-based smiley faces, he’s all about.

Finished product

Looking good...

(As another side note, I’m not entirely sold on calling him Filthy Fowl in a cooking blog, but he likes it. Go figure).

Here’s the recipe…(and more photos below)

Roasted Potatoes & Green Beans: This is simple and standard. I just tossed whole baby red potatoes with a little bit of olive oil, salt and pepper and roasted at 400 degrees. After about 20 minutes, I added the green beans to the same pan (also tossed with olive oil, salt, and pepper). This is a great space saver in the oven and for clean-up as well.

Panko-Crusted Fish Sticks with Herb Dipping Sauce
from Everyday Food via Cooking This and That (and thanks for my first blog comment, Colleen!)
Makes about 3 servings

1 large egg
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 pound tilapia fillets

Sauce:
(I very much estimated on these. I hardly used any mayo.)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Preheat oven to 475 degrees F, with racks in the middle of the oven. Line a baking sheet with non-stick aluminum foil.

Cut tilapia filets in half lengthwise, and then again the other direction. You now have 4 sticks per fillet.

Crack egg into shallow bowl, lightly beat with fork. Season with salt and pepper. In another shallow bowl, combine panko, Old Bay, and olive oil.

Dip each tilapia stick into egg, shaking off the excess; then into panko mixture, pressing mixture so that it sticks.

Place on prepared baking sheet and bake 12-15 minutes, until panko is lightly browned and fish is cooked through.

Meanwhile, mix all sauce ingredients in small bowl. Season with salt and pepper and serve alongside fish sticks.

Here's a shot with the dipping sauce.

Here's a shot with the dipping sauce.

Aforementioned photo from the Filthy Fowl...

Aforementioned photo from the Filthy Fowl...