Category: Seafood

Seafood Steamed in Garlic, Butter, and Wine

One pot meal, Seafood

My lunch today was pretty special. I was at the grocery store and passed by the seafood department. There were these little clams and mussels that seemed to be calling my name. I decided to get some. Then I noticed the shrimp and lobster tails were on sale, so I bought a small serving of each.

I decided to cook them in this creamy rich sauce. Garlic and butter go hand and hand with seafood. I had juice running all down my arms and face. I loved sopping up all that juice with my crusty bread. In Italian, that is called “scarpetta.” You could serve this with pasta or on top a fresh bed of sauteed veggies. Me? I just loved enjoying all the flavors of the seafood and garlicky butter. So succulent!

Seafood Steamed in Garlic, Butter, and Wine

Ingredients

1 lobster tail
6-8 shrimp
6-8 mussels
6-8 clams
3 cloves garlic
3/4 stick of butter
splash of white wine

Directions

In a large pot (I used a circular dutch oven)
melt your butter
cook your garlic for about 3-4 minutes
add your wine- cook down for about 3-4 minutes
add all your seafood
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stir, put a lid on it
cook for about 6 minutes or until all the clams and mussels have opened (throw out the ones that do not open) Your shrimp should be pink and your lobster tail should be red

Serve with a side of crusty bread for sopping up all that delicious juice!

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Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Chicken, One pot meal, Seafood

How ya’ll doin’ tonight? Not sure how to describe this bad boy. Creamy, smoky, mustardy and succulent. I have been thinking of combining these ingredients for quite sometime. Whole grain mustard, bacon, white wine…awesome combo! I was thawing some chicken thighs today and have been thinking of this dish all day. So here is how I put it together…

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Ingredients

6-8 pieces of bacon
1 onion chopped
3 garlic cloves, crushed and minced
6-8 red potatoes (yellow or fingerling can substitute) Chopped in even small pieces. Depending on the size of your potato, I would say in quarters or 6ths.
1 heaping tablespoon stone ground mustard
3-4 Chicken thighs
1/2 pound- 1 pound of raw shrimp (anywhere from 10-20 shrimp depending on size.
a few tablespoons of white wine (can substitute with chicken or seafood stock)
2 tablespoons heavy cream
salt and pepper to taste

Directions

In a large cast skillet or pan (cast iron or dutch oven)…
Cook your bacon. Take out and place on a paper towel to cool.
Brown chicken in your bacon grease. Take out chicken.
Add in your onions and potatoes. Cook and stir occasionally for 10-15 minutes. Add in your mustard. Stir for 5 minutes. Add in your wine/stock and reduce for 5 minutes.
Chop your cooled chicken. Add back in your chicken. Cook for 10 minutes.
Chop your cooled bacon. Add in your raw shrimp, chopped bacon, and heavy cream. Cook and stir just occasionally under 10 minutes- when until your shrimp curls and turns pink.
Done =)

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Oven Baked Tilapia

Seafood, Side dishes...veggies, potatoes, grains

Happy Thursday my fellow food fanatics! Thanks for supporting me in my culinary adventures in the kitchen. Here is another food win… oven baked tilapia. This fish turns out moist and flaky and has a delicious crunchy parmesan coating that my family loves.

Oven Baked Tilapia

Ingredients

3 large tilapia fillets- almost 1 pound. On sale, it cost less than $6.
1/4 cup milk
1 egg, beaten
2 cups breadcrumbs (plain or Italian will do fine)
1 tablespoon paprika
3 tablespoons parmesan
1 teaspoon each of onion and garlic powder
Salt and Pepper

Directions

Preheat oven to 450

Set up your 2 stations…
Station 1- milk and egg mixed together
Station 2- breadcrumbs, paprika, parmesan, onion powder, garlic powder, salt, and pepper.

Take your fish and dunk in station 1 on both sides well. Then dunk in station 2. Add each piece to a oven safe dish that has been coated with your favorite cooking spray.

Cook for about 12 \minutes- 6 minutes on each side; flip halfway through. This all depends on the thickness of your fish.

I served with pan roasted brown butter squash (brown 3 tablespoons of butter and add squash with salt and pepper), spicy sauteed spinach (bunch of spinach sauteed in olive oil, a tablespoon of both butter and marscapone, crushed red pepper flakes, and salt and pepper), and couscous cooked in chicken stock.

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Jambalaya

Chicken, Crockpot /Make Ahead Meals, Leftovers/ Freezer Meals, One pot meal, Pork, Seafood

This was an easy and delicious recipe. Even though it had a bit of a kick to it, my girls still ate it. They especially loved all the meat! I made a huge pot of this. I plan on having it again for dinner one night this week and freezing the rest for later. A great one pot meal!

Jambalaya

Ingredients

There are many recipes out there that call for “cajun spice”, but they really are just made up of all the following herbs and spices. I like to create my own combo, so add or omit any you don’t like.

1 packet andouille or smoked sausage (could sub chicken sausage) sliced into bite-sized pieces
3 boneless skinless chicken thighs (could use 1 large or 2 small breasts)
1 pound shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
3 cloves garlic, finely chopped
2-1/2 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chili powder, chili flakes, cumin, AND cayenne pepper—(These are your “smoke and heat”, so add more or less depending on what you like)
1 tablespoon Old Bay
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
3 tablespoons tomato paste
One 28 oz. can chopped tomatoes
1-1/2 cups long grain rice

Instructions

Heat the oil in a stock pot or Dutch oven over medium heat until hot.

Add the chicken and sausage. Cook thoroughly and take out and put to the side.

Add your chopped onion, bell pepper, celery, and garlic. Cook for 5-6 minutes until soft. Add the tomato paste and mix together for a 2 minutes.

Add the rice and all of your spices and herbs. Mix well.

Add the canned tomatoes (juice included). Mix and add in half of your chicken stock. Bring to a boil. Mix well. Add in the rest of your chicken stock.

Lower heat to low. Cook covered for 20 minutes or until rice is cooked through.
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Lastly add the raw shrimp, chicken, and sausage. Gently stir in.

Cook for 5 more minutes until the the shrimp is firm. (Smaller shrimp may require less cooking time.) Stir periodically, if necessary, to keep from sticking.

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Lobster, Salmon, and Shrimp in Sage Garlic Butter

Date Night, Girls' Night Out/In, One pot meal, Seafood

Mommy is on her own tonight for dinner. Daddy is sick. My girls took an impromptu sleepover with the grandparents.

Seafood in garlic sage butter. Ya’ll, this was an epic meal. 1 lobster tail. 10 shrimp. 1 salmon filet. Cooked in sage garlic butter. 1 stick of butter. 3 cloves of garlic. EPIC!

Start with a cold pan. Put your salmon skin side down with a stick of butter, a handful of whole sage, and 3 cloves of garlic. The salmon skin will crisp up better this way. A little trick I learned from Curtis Stone. Unfortunately, it was via TV and not in person. Swoon…

Anywho, Cook until butter is all melted. Mix the sage and garlic around well. Lift up the salmon to get all that buttery goodness under the skin. Add in the lobster, shell side up. Cook for a good 5 minutes. Turn the salmon. The skin should be perfectly crispy. If not, cook a minute or so longer. Turn the lobster and add in the shrimp. Cook for another 4 minutes, turning the shrimp every 30 seconds or so. You can serve with a veggie and/or starch, but I went straight seafood. Oh, and a nice glass of white wine pairs well with this. I went for a light crisp pinot grigio. So good. So full. 014

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