Recipes I've Made or Talked About

Fish and Seafood

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small download pdf buttonBaked Shrimp in Chipotle Sauce Recipe

Preheat oven to 400 degrees. Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles, adobo sauce, garlic, and salt. Toss shrimp with sauce in a large shallow baking dish and bake in middle of oven until shrimp are just cooked through, 10 to 12 minutes.

Sweetnicks Note: Tasty and easy. Make sure to have hot, crusty bread on hand for mopping up the extra sauce.



small download pdf buttonClams Oreganata

Preheat the broiler. In a large bowl, gently toss the bread crumbs, 1/2 cup of olive oil, all the herbs, the kosher salt, and the pepper. Be careful not to overwork the mixture. Set aside. Line a heavy baking sheet with some coarse salt and arrange the 12 clam shells atop the salt. Place one clam in each shell, then top with 2 tablespoons of the bread-crumb mixture. Drizzle with more olive oil. Broil until the bread-crumb topping is golden and the clams are just cooked through, about 2 minutes.

Sweetnicks Note: A pain to open all the clams, but the recipe was yummy, courtesy of Giada DeLaurentiis' Everyday Italian.



small download pdf buttonCrabbies

Preheat oven on broiler setting. In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet. Broil until the cheese mixture is bubbly.

Sweetnicks Note: Love this! Great to have on hand in the freezer and broil when unexpected company comes.



small download pdf buttonFarfalle Shrimp Newburg
Serves: 4 Time: 23 min Cost Per Serving: $2.48

Sauce:

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus 6 minutes before pasta will be done.

Meanwhile heat butter in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 to 4 minutes until cooked through. Remove with a slotted spoon to a plate.

Add sherry and white part of scallions to skillet. Bring to a boil, reduce heat and simmer uncovered until liquid is reduced by half. Add Alfredo sauce and reserved juice from tomatoes; stir until blended and hot.

Drain pasta and asparagus; return to pot. Add sauce, shrimp and tomatoes; toss to mix and coat. Sprinkle with green part of scallions.

Per serving: 554 cal, 34 g pro, 75 g car, 4 g fiber, 13 g fat (7 g saturated fat), 167 mg chol, 627 mg sod



small download pdf buttonGarlic Shrimp with Chili Butter

Heat a large frying pan over high heat. Add the butter, garlic, crushed red pepper and salt and cook for 1 minute. Add the shrimp and cook for 2-3 minutes or until cooked through. Place the shrimp in individual bowls. Serve with lemon wedges and crusty bread for mopping up the sauce. Serves 8 (ha!)
Donna Hay recipe



small download pdf buttonGlazed Shrimp wth Bourbon Barbecue Dunk
Courtesy of Skewer It!

Dunk:

Makes 24 skewers (we served it piled on a plate with toothpicks to make it easier)

To make the dunk: Whisk together the chili sauce, green onions, olive oil, molasses, bourbon, worcestershire sauce, soy sauce, Tabasco and garlic in small bowl. Reserve 1 cup for a dipping sauce and refrigerate. Place the shrimp and remaining dunk in a ziploc bag. Seal the bag and shake to coat. Marinate in refrigerator for at least 15 minutes, up to 8 hours.

Soak twenty-four 6-inch wooden skewers in water for 30 minutes; drain before using. Preheat a grill to medium high or the oven to 450.

Drain the shrimp. Thread 1 shrimp onto each skewer. If using a grill, brush or spray the grill rack with oil. Place the skewers on the grill rack and grill, uncovered, for about 5 minutes, rotating the skewers frequently until the shrimp are pink. If using the oven, place the skewers on a baking sheet lined with aluminum foil and cover loosely with more foil. Bake 5-7 minutes. Serve warm, at room temp or chilled with the remaining dunk.

Sweetnicks' Note: Do not bake these instead. I tried that last night to save a bit of time and mess, and the shrimp just doesn't taste as good as grilling. If you can't use an outdoor grill, then a grill pan would work fine as well.



small download pdf buttonItalian Breaded Baked Fish
Recipe courtesy of Penzeys.
Cooking time: 15-20 minutes
Serves: 4
 We used fresh cod fillets, but any white fish will do. Don't forget the squeeze of lemon before serving. Prep. time: 10 minutes

Preheat the oven to 425°. Grease a glass baking dish with a teaspoon of olive oil. Mix the bread crumbs, Romano cheese and SPICES together and place the mixture on a plate. Cut the fish fillets into 5-6 oz. portions. Gently toss the fillets in the remaining olive oil then dip them into the bread crumb mixture until coated. Set the fillets in the greased baking dish, being careful not to crowd. Place in the preheated oven on the top rack near the broiler. Bake for 10-15 minutes, depending on the thickness of the fillets. Open the oven and turn on the broiler (we like to keep the oven open while we broil so we can keep an eye on the fish). Broil the fillets for another 2-3 minutes, or until the breading begins to brown. Serve with a lemon wedge.

Sweetnicks' Note: A very easy recipe, perfect for weeknight, and pretty healthy since the fish bakes, instead of fries.



small download pdf buttonOMG Mussels
Courtesy Emeril
Yield: 4 servings

Set a very large saute pan over medium heat and render the bacon in the pan until crispy, about 6 to 7 minutes. Remove the bacon from the pan and set aside on a paper-lined plate to drain. Add the shallots to the pan and saute, stirring often, for 1 minute. Add the garlic to the pan and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with the white wine. Reduce the wine until nearly evaporated, about 3 to 4 minutes. Add the mustard, cream, salt and pepper to the pan. Bring the pan to a boil. Add the mussels, cognac and parsley to the pan and stir once, cover with a lid, and cook until the mussels just begin to open, about 4 to 5 minutes. Remove the lid, stir the mussels, and return the bacon to the pan. Serve in a very large, deep bowl, with a thick slice of crusty bread and more parsley for garnish.

Sweetnicks' Notes: One of our favorite mussel recipes, you can't go wrong with this one.



small download pdf buttonPine Nut-Crusted Flounder with Balsamic Orange Reduction Sauce
Quick & Simple Magazine Serves 4

Place the Parmigiano-Reggiano cheese in the bowl of a food processor and process until finely ground. Add the pine nuts, Italian seasoning and 1/2 teaspoon salt; finely chop. Spread the nut mixture on a plate (I used disposable pie tins for easy clean up). Put the flour on another plate. Dip both sides of the fish in the flour, shaking off the excess. Dip the fish in the eggs, then coat evenly with the nut mixture. (The battered fish can be covered and refrigerated for up to 8 hours before using). Preheat oven to 400F. Place the fish in a baking dish, flat side down. Roast for 12-14 minutes, until the fish begins to flake.

In a saucepan over medium-high heat, combine the balsamic vinegar, orange juice, honey, garlic, red pepper flakes and remaining 1/2 teaspoon salt. Bring to a boil for about 1 minute, until slightly thickened. Transfer fish to dinner plates and drizzle with sauce. Sprinkle with parsley and serve immediately.



small download pdf buttonSalt and Pepper Shrimp
Recipe courtesy of Donna Hay

Place the five-spice powder in a bowl with the sea salt and ground black pepper. Mix together. Add the shrimp and toss to coat thoroughly. Heat vegetable oil in a saucepan. When hot, add the shrimp in batches and fry until just changed in color. Remove with a slotted spoon and drain on paper towels. Serve with baguette for mopping up the sauce.

Sweetnicks Notes: Love the saltiness of this one. Make sure you have bread for mopping up the delicious sauce.



small download pdf buttonSAUTÉED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE
(Recipe courtesy Wolfgang Puck, "Wolfgang Puck Makes it Easy” Rutledge Hill Press, 2004)
Yield: Serves 4

Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste. Heat a large, heavy sauté pan over medium-high heat. As soon as the pan feels hot when you hold your hand an inch or two above its surface, add the oil. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan. Without disturbing them, cook the shrimp for 2 minutes on one side. With tongs, a fork, or a small spatula, flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more. Transfer the shrimp from the pan to a platter and cover with aluminum foil to keep them warm.

Raise the heat under the pan to high. Add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes. Reduce the heat and stir in the cream. Reduce slightly and stir in the mustard. Continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more. Taste the sauce and adjust the seasoning if necessary.

Add the shrimp and parsley to the sauce and simmer briefly to heat up the shrimp. Serve with rice or pasta, or on its own as a starter.



small download pdf buttonScallop Casserole

Preheat oven to 350. Crush crackers into fine crumbs. Place crumbs, parsley, oregano, garlic and pepper in a mixing bowl and combine well. Stir in melted butter. Add scallops and cheese and mix well. Spray or butter a 2-quart baking dish or 4 individual ramekins. Fill with scallop mixture. Sprinkle with paprika. Bake for 15 minutes. Serves 4.



small download pdf buttonShrimp Salad
(original recipe is from Barefoot Contessa; recipe below is modified to include my changes)

In a bowl, whisk together the mayonnaise, mustard, wine, salt, the pepper, lemon juice and dill. Combine with the peeled shrimp. Add the red onion and check the seasonings. Serve, or cover and refrigerate for a few hours.



small download pdf buttonSnapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside. Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat. Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up. Yield: 4 servings (serving size: 1 taco)



small download pdf buttonSouthwestern-Style Scallop Seviche with Summer Vegetables
Salad:

Protein:

At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, salt and pepper as desired in a medium bowl. Stir to combine. Cover and refrigerate for 1 hour or up to 12 hours. On large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave the juices behind, mound the seviche in the center. Place corn, chili powder and 1-1/2 tablespoons of the olive oil in a bowl; mix together and season to taste with salt. Arrange corn in a ring aruond the seviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves. Distribute pressed garlic over the tomatoes, drizzle remaining oil on them and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.

Sweetnicks Notes: Source Body + Soul magazine. First made in July 2005. Very light and refreshing.



small download pdf buttonSpuma di Tonno (Tuna Mousse)
Prep Time: 20 minutes Yield: 3/4 cup

Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning. Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.



small download pdf buttonSweetnicks Shrimp Scampi Braised in Olive Oil

Combine the oil and garlic in a skillet. Cook on medium heat until the garlic begins to sizzle. Stir, raise the heat to medium-high and add the shrimp. Season with salt and pepper. Cook, stirring occasionally, until the shrimp are all pink (about 3-4 minutes), being careful not to overcook them. Do not evaporate their liquid. Turn off the heat and serve with hot, crusty bread for mopping up the sauce. Mmmm, mmmm, good!

Sweetnicks Note: You can also serve this over angel hair pasta for a quick Shrimp Scampi Pasta dish.



small download pdf buttonZesty Shrimp and Orange Fajitas with Whole Wheat Tortillas
Prep time: 30 minutes
Total time: 2 1/2 hours (2 for marinating)
Makes: 6 (14 1/2-ounce) servings

Marinade

Combine all ingredients, except shrimp and oil, in medium mixing bowl. Season with salt and pepper. Toss shrimp into marinade and refrigerate two hours. To cook: Remove shrimp from marinade and let drain for 5 minutes. Drain vegetables from marinade through a large colander over a saucepot. Bring reserved marinade liquid to a boil, then reduce heat and simmer 5 minutes; set aside.

Heat large cast iron skillet over medium-high heat. Add half the oil to pan. Add shrimp and sauté until lightly browned and cooked through. Remove shrimp from pan and keep warm. Add other half of oil to the pan, followed by drained vegetables. Cook until onions are translucent, about 5 minutes. Turn heat up to high and spread the vegetables evenly throughout the pan. Vegetables will start to brown on the bottom of the pan.

Arrange shrimp over the vegetables and add reserved marinade. Serve immediately with a side of your favorite guacamole and a plate of warmed whole wheat tortillas.

Tortillas

Heat large skillet over medium-high heat. Lightly spray one side of each tortilla with non-stick cooking spray. Place tortilla, sprayed-side-down, into hot skillet. Cook until tortilla begins to expand, about one minute, then flip over and cook another minute. Place tortilla on large napkin. Repeat until all tortillas are cooked.

Stack tortillas as you cook them, then wrap with napkin and place on a serving plate.

 



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