Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette

 photo: http://www.myrecipes.com

Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette

original recipe: http://www.myrecipes.com/recipe/grilled-lobster-tails-with-a-ruby-red-grapefruit-and-tarragon-vinaigrette-188353/

Ingredients:

• 4 piece(s) lobster tails
• 1 cup(s) ruby red grapefruit juice
• 1/2 cup(s) extra-virgin olive oil
• 3/4 teaspoon(s) salt
• 2 teaspoon(s) shallot minced
• 1/2 teaspoon(s) dijon mustard
• 1 tablespoon(s) champagne vinegar
• 1/2 teaspoon(s) white pepper
• 1 tablespoon(s) fresh tarragon leaves chopped
• 2 1/2 paprika
• 2 tablespoon(s) salt
• 2 tablespoon(s) garlic powder
• 1 tablespoon(s) black pepper
• 1 tablespoon(s) onion powder
• 1 tablespoon(s) cayenne pepper
• 1 tablespoon(s) oregeno
• 1 tablespoon(s) thyme dried

Instructions:

Place the pink grapefruit juice in a small saute pan, and set over medium-high heat. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes. Remove from the heat, let cool, and reserve until ready to use.

To prepare the dish, set the grill on medium-high. Skewer each lobster tail, then brush with 2 tablespoons of the olive oil on the cut sides and season with 1/2 teaspoon of salt and 1/2 teaspoon Bayou Blast Creole Seasoning. Place the tails, cut side down on the grill, and cook for 3 minutes, rotate 45 degrees, and cook for an additional 3 minutes. Turn the lobsters over and cook for 2 to 3 minutes, or until just cooked through.

Meanwhile, in a medium sized bowl, add the shallots and mustard, and use a small whisk to incorporate. Slowly drizzle in the reduced pink grapefruit juice and the Champagne vinegar. While continuing to whisk, add the remaining 1/2 cup olive oil in a thin, steady stream and lightly season with 1/4 teaspoon of salt and 1/4 teaspoon of white pepper. Add the chopped tarragon and whisk to combine. The vinaigrette can be made a few hours in advance.

Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.

Bayou Blast Creole Seasoning

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Tequila-Orange Grilled Shrimp

photo: http://www.bigoven.com

Tequila-Orange Grilled Shrimp

original recipe: http://www.bigoven.com/recipe/162202/Tequila-Orange-Grilled-Shrimp

Ingredients:

• 1 poundshrimp; large, peeled, deveined and tails left on
• 3 tablespoonsolive oil
• 1 jalapeno pepper; very finely chopped
• 2 clovesgarlic; very finely chopped
• lime zest; of one lime
• Coarse salt
• pepper; freshly ground
• 1 cupOrange juice
• 1/4 cuptequila
• 1 shallot; finely chopped
• 1 tablespoonUnsalted butter
• 1 tablespoonchives; fresh, chopped

Instructions:

In a medium bowl, mix oil, half the jalapeno, half the garlic and lime zest; season with salt and pepper. Fold in shrimp. Cover and refrigerate for 15 minutes up to 1 hour.

In a shallow saucepan, comine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.

Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

Cajun Crab Cakes

 photo credit: http://www.projectfoodie.com

Cajun Crab Cakes

original recipe: http://www.projectfoodie.com/spotlights/cookbooks/real-cajun.html

Ingredients:

• 1 pound best-quality lump crab meat (not pasteurized)
• 1 tablespoon butter
• ½ small onion, finely chopped
• ½ poblano chile, stemmed, seeded, and finely chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• ¼ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne
• 1 egg, lightly beaten
• ¼ cup mayonnaise
• 1 teaspoon Creole (or whole-grain) mustard
• Several dashes of Louisiana hot sauce
• 1 scallion (white and green parts), finely chopped
• 2 tablespoons chopped Italian parsley
• Juice of ½ lemon
• ¾ cup fresh bread crumbs
• 2 tablespoons vegetable oil, plus more as needed
• Jalapeño Remoulade (recipe follows)

Instructions:

Place the crab meat in a large mixing bowl and carefully pick through for shells, then set aside.

Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.

Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and ¼ cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.

Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.

When you are ready to cook the crab cakes, place the remaining ½ cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeño Remoulade.

Jalapeño Remoulade

From Real Cajun by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)

Makes about 1 ¼ cups

For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.

• 1 small jalapeño pepper, stemmed, seeded, and finely chopped
• 1 bunch scallions (white parts only), thinly sliced
• 1 cup mayonnaise
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 teaspoons red wine vinegar
• Juice of 1 lime

Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed.

Herb-Crusted Salmon with Spinach Salad

 photo credit: http://www.marthastewart.com

Herb-Crusted Salmon with Spinach Salad

original recipe: http://www.marthastewart.com/315091/herb-crusted-salmon-with-spinach-salad

Ingredients:

• 3 slices white sandwich bread
• 1 cup fresh parsley
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 skinless salmon fillets, (6 ounces each)
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh lemon juice
• 5 ounces baby spinach
• 1/2 medium red onion, thinly sliced

Instructions:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Grilled Garlic and Herb Shrimp

 photo credit: http://allrecipes.com

Grilled Garlic and Herb Shrimp

original recipe: http://allrecipes.com/recipe/grilled-garlic-and-herb-shrimp/detail.aspx

Ingredients:

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds large shrimp (21-25 per pound), peeled and deveined

Instructions:

Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Remove shrimp from marinade, drain excess, and discard marinade.

Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Roasted Lemon Garlic Shrimp

 photo credit: http://www.cinnamonspiceandeverythingnice.com

Roasted Lemon Garlic Shrimp

original recipe: http://www.cinnamonspiceandeverythingnice.com/roasted-lemon-garlic-herb-shrimp/

Ingredients:

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 2 tablespoons butter
• 1 pound fresh shrimp, medium-sized, deveined with tails off
• 5 cloves garlic, minced

Instructions:

Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.

Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Spicy Grilled Shrimp

 photo credit: http://www.marthastewart.com

Spicy Grilled Shrimp

original recipe: http://www.marthastewart.com/316741/spicy-grilled-shrimp

Ingredients:

• 1/2 cup sugar
• 1 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice (from 3 to 4 limes)
• 1 tablespoon Asian chili paste
• 1 tablespoon Asian fish sauce
• Coarse salt
• Safflower oil, for brushing
• 36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
• Coarse salt

Instructions:

Soak 12 wooden skewers in water for 30 minutes to prevent charring.

Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.

Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.

Caribbean Shrimp Kebabs

 

 photo credit: http://www.marthastewart.com

Caribbean Shrimp Kebabs

original recipe: http://www.marthastewart.com/340633/caribbean-shrimp-kebabs

Ingredients:

• 32 medium shrimp (about 1 pound), peeled and deveined
• 2 large red bell peppers, ribs and seeds removed, cut into 24 pieces (about 11/2 inches each)
• 2 tablespoons dark rum
• 1 tablespoon olive oil, plus more for grill
• 1 1/2 teaspoons curry powder (preferably Madras)
• 1/4 teaspoon ground allspice
• 1/8 to 1/4 teaspoon cayenne pepper
• coarse salt
• Cilantro Dipping Sauce

Instructions:

Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.

In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.

Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce.

Cheesy Shrimp Dip...

 photo credit: http://www.pauladeen.com

Cheesy Shrimp Dip

original recipe: http://www.pauladeen.com/recipes/recipe_view/cheesy_shrimp_dip/

Ingredients:

• 1/4 cup butter
• 2/3 cup chopped red bell pepper
• 1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
• 1/3 cup sliced green onions
• 1 cup sour cream
• 1 cup shredded Parmesan
• 1 cup shredded mozzarella
• 1/2 cup mayonnaise
• Pinch salt
• Pinch cracked black pepper
• Assorted crackers, for serving

Instructions:

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.

New Orleans Barbequed Shrimp

 photo : www.mrbsbistro.com

New Orleans Barbequed Shrimp


Ingredients:

• 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
• 1/2 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 2 lemons)
• 2 teaspoons ground black pepper
• 2 teaspoons cracked black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced garlic
• 1 1/2 cups (3 sticks) cold unsalted butter, cubed
• French bread as accompaniment

Instructions:

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees


original recipe: http://www.mrbsbistro.com/recipes_shrimp.php

Simple Shrimp and Guacamole Tostadas

 photo credit: http://bevcooks.com

Simple Shrimp and Guacamole Tostadas

original recipe: http://bevcooks.com/2011/12/simple-shrimp-and-guacamole-tostadas/

Ingredients:

• 6 corn tortillas
• cooking spray
• 2 cups grated cheddar cheese
• 2 avocados
• 1/2 cup chopped cilantro, plus more for garnish
• juice from 1 lime
• 2 Tbs. extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• 1 Tbs ground cumin
• 2 Tbs chili powder
• 1 tsp crushed red or green pepper
• 1 tsp garlic salt
• 1 red bell pepper, cut into small slices

Instructions:

Preheat oven to 350.

Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.

In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.

Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.

Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.

To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.

Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce

 photo: www.epicurious.com

Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce

Ingredients:

• 4 tablespoons olive oil or vegetable oil, divided
• 2 garlic cloves, minced
• 1 1/2 teaspoons minced serrano chile with seeds
• 1/3 cup soy sauce
• 1/4 cup (packed) dark brown sugar
• 3 tablespoons unseasoned rice vinegar
• 3 tablespoons water
• 1 tablespoon Asian sesame oil

• 8 baby bok choy, halved lengthwise
• 4 medium-size Japanese eggplants, trimmed, halved lengthwise
• 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
• 2 green onions, thinly sliced

Instructions:

Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.

Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

original recipe: http://www.epicurious.com/recipes/food/views/Grilled-Halibut-Eggplant-and-Baby-Bok-Choy-with-Korean-Barbecue-Sauce-235590

Spicy Grilled Calamari

 photo credit: http://www.crumbblog.com

Spicy Grilled Calamari

original recipe: http://www.crumbblog.com/2010/07/all-hail-cthulhu-spicy-grilled-calamari.html

Ingredients:

• 1 lb cleaned baby squid (tubes and tentacles)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp each salt and pepper
• Pinch cayenne
• 1 clove garlic, minced
• 1 lemon
• 1/4 cup olive oil
• Bamboo skewers
• Lemon wedges, for garnish

Instructions:

In a large bowl or zip-top bag, stir together the smoked paprika, cumin, salt, pepper, cayenne and garlic, along with the zest from the lemon. Add 1/4 cup olive oil, stirring until you have a smooth, runny paste.

Juice the lemon into a separate bowl. Spoon in 2 tbsp of the paprika mixture and stir until combined. Set aside.

Add the squid to the remaining paprika mixture, and toss to coat evenly with marinade. Cover bowl with plastic wrap (or seal the bag, if using) and refrigerate for at least half an hour to marinate.

While the squid is marinating, soak the skewers in cold water to prevent them from charring, and get the grill started so that it has time to preheat.

When ready to cook, gently thread the squid bodies and tentacles onto skewers (I like to use two skewers to prevent the food from spinning around, but it’s not totally necessary).

Place the skewers directly onto the preheated grill, and cook for about 2-3 minutes per side or just until the squid turn opaque. Remove from heat right away, and drizzle with the reserved marinade. Garnish with lemon wedges. Serve piping hot with a loaf of crusty bread to mop up the sauce.

Shrimp Quesadillas

 photo credit: http://allrecipes.com

Shrimp Quesadillas

original recipe: http://allrecipes.com/Recipe/Shrimp-Quesadillas/Detail.aspx?ms=1&prop25=89704717&prop26=DailyDish&prop27=2012-07-31&prop28=DailyRecipe&prop29=FullRecipe&me=1

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 jalapeno pepper, seeded and minced
• 1 lime, juiced
• 1 teaspoon vegetable oil, or as needed
• 6 large flour tortillas
• 3 cups shredded Mexican cheese blend, divided

Instructions:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Lobster Fra Diavolo

 photo credit: Todd Coleman  http://www.saveur.com

Lobster Fra Diavolo

original recipe: http://www.saveur.com/article/Recipes/Lobster-Fra-Diavolo-Lobster-Spicy-Tomato-Sauce

Ingredients:

• ½ cup extra-virgin olive oil
• 2 1 ¼-lb. lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
• ½ cup flour
• 2 tsp. crushed red chile flakes
• 1 tsp. dried oregano
• 5 cloves garlic, finely chopped
• 2 tbsp. tomato paste
• ½ cup cognac or brandy
• 1 cup seafood or fish stock
• 1 28-oz. can whole peeled tomatoes in juice, crushed
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. bucatini pasta, cooked
• 1 tbsp. chopped parsley

Instructions:

Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes. Transfer lobster pieces to a plate; set aside. Add chile flakes, oregano, and garlic to pot; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley.