Fish/Seafood

Love this Fresh Tomato – Shrimp Creole with Louisiana White Rice

July 6, 2019 by Becky Spoon

This Shrimp Creole is a little different than others because it doesn’t start with a roux and it is made with really ripe fresh tomatoes ripened on the vines. It’s a little spicy and sweet loaded with fresh herbs. I used San Marzano tomatoes because that’s what I had that was really ripe and I needed to use them, but you can pretty much use any tomato. I will say that San Marzano tomatoes are sweet which go perfectly with the sweet shrimp. A Brandywine tomato or other heirloom tomatoes would be excellent!

With still getting so many tomatoes from my garden, this is another great dish using them. What’s better than vine ripened tomatoes?

This recipe starts with the Creole or Cajun holy trinity, or onions, celery and bell peppers, with an addition of lemongrass. You can get lemongrass in the produce market or in Asian markets and even comes in a dried powder form. If you’re not familiar with lemongrass, here’s a link to explain: https://www.thespruceeats.com/all-about-lemongrass-2216499

Love This Fresh Tomato Shrimp Creole with Louisiana White Rice

This recipe will feed 6 to 8 with the 5 pounds of shrimp, but you can easily adjust for your purposes.

I hope you try this recipe! It’s easy and delicious! If you love New Orleans food as much as I do here’s another recipe I think you’ll enjoy: https://the2spoons.com/delicious-louisiana-seafood-gumbo/. This Louisiana Seafood Gumbo is equally delicious!

Shrimp Creole

Print Recipe

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: creole

Ingredients Method Notes

Ingredients

5 lbs jumbo Louisiana or wild American shrimp, peeled and deveined
salt
fresh ground pepper
1 tbsp minced fresh lemongrass (substitute 1 tsp powdered or 1 tsp lime juice
1/2 cup olive oil
3 mediuim onions, diced
10 garlic cloves thinly sliced
1 stalk celery, diced
1 bell pepper, red, green or yellow seeded and diced
5 pounds overripe tomatoes or other tomatoes peeled and chopped (Brandywine or other heirloom would be good if you can find)
1 bay leaf
1/4 tsp ground allspice
1 tbsp crushed red pepper flakes
leaves from 2 branches fresh basil, torn
pinch of sugar
6-8 cups Louisiana White Rice

For the Louisiana White Rice (for 8 cups)

2 tbsp chicken fat, extra virgin olive oil, or butter
1 medium onion, minced
3 cups long grain white rice
6 cups chicken stock (homemade if possible, otherwise a good brand)
2 bay leaves
1 tsp salt

Method

Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass. Heat ¼ cup of the oil in a large deep skillet over moderate heat. Add the shrimp, stirring and tossing them with a spatula. Sauté until they turn pink, about 2 minutes. Remove the shrimp from the pan and set aside while you make the sauce. Into the same skillet with the oil and shrimp juices, put the remaining ¼ cup oil and the onions, garlic, celery, and bell peppers and cook, stirring constantly with a wooden spoon, for about 2 minutes. Add the tomatoes. Reduce the heat to medium-low and when the sauce comes to a simmer add the bay leaf, allspice, and red pepper flakes. Simmer for 10 minutes .Add the shrimp back to the skillet along with the basil and mint. Cook for a minute or two. Season with salt and pepper. If the sauce tastes too tart, add a little sugar to balance the flavor. Remove the bay leaf. Serve over steamed Louisiana white rice.

For the Louisiana White Rice (for 8 cups)

Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve.

Notes

You can fourth, half or just adjust this recipe to the amount you need. Same with the rice.

love these baja fish tacos.

June 26, 2019 by Becky Spoon

Jump to Recipe

I love these Baja Fish Tacos! They take me back to my favorite resort in Cabo San Lucas! I mean you are having pool time, the staff is passing around menus for you to have a delicious lunch at the pool and what do I always order? Fish Tacos! Can you imagine how delicious and fresh those fish tacos are in Cabo on the Baja Peninsula where the Sea of Cortez meets the mighty Pacific Ocean! Fresh!

Well, I’m not there to get the fresh fish in Cabo, but I did find a beautiful fresh red fish that I used for these tacos.

The red fish made wonderful tacos; however, you can use cod , snapper, mahi mahi, grouper, flounder or halibut. All of these make delicious beer battered pieces to use in your tacos.

love these baja fish tacos.

I topped these with a Chipotle Crema that is so delicious! I keep Chipotles in Adobo in my pantry. Most recipes only call for one or two with some of the adobo sauce so what’s left from the can I always put in a zip lock bag and label it so I have them for the next time I need them. I love Chipotle which is a smoked jalapeno. Here’s a link for Chipotle if you aren’t familiar with them. https://amzn.to/34kb6J0

I also topped these with finely chopped onion, purple or white are best, finely chopped cabbage and cilantro.

Taco Tuesday will never be the same when you add these Baja Fish Tacos to the menu!

love these baja fish tacos.

I use a beer batter that I season with salt, pepper and chile powder. I used New Mexico chile powder because we love it. Beer makes a better batter than water because it adds a carbon dioxide, foaming agents and alcohol to make a light and crisp crust. I used a lime flavored beer but use what you like. I don’t like a dark, heavy beer for these tacos.

Frying the fish doesn’t require a lot of oil. Because of that you only want to fry a couple of pieces at a time. It’s also key to get your oil up to 350 – 360 degrees. I suggest a kitchen thermometer if you don’t have one. You can get a pretty inexpensive one. https://amzn.to/2YmuMIi I like a thermometer like this.

Need another taco recipe? Thy these https://the2spoons.com/crazy-good-carne-asada-tacos/.

Here’s the recipe for the Baja Fish Tacos! Enjoy!

Baja Fish Tacos

Print Recipe

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

For the Fish

1 lb fish like red fish, snapper, mahi mahi, cod, halibut
1 cup all purpose flour
1 cup beer
1 tsp baking powder
1 tsp salt
freshly cracked black pepper
1 tsp chili powder
corn or flour tortillas
3-4 cups canola or vegetable oil for frying

For the Chipotle Crema

1 cup mayonnaise
2 chipotles in adobo ( just use one if you want less heat but they add so much flavor)
1 tbsp adobo sauce
2 garlic cloves
pinch of salt
squeeze of lime

Topping

finely chopped red or white onions
finely chopped cabbage
chopped cilantro
limes for serving

Method

For the Chipotle Crema

Add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce. Keep in mind that you can substitute some of the mayonnaise for plain Greek yogurt.

For the Fish

Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1" x 3". To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chili powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary (I added an additional 1/4 cup of beer to this batch.) Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. I used a narrow pan and only cooked 3-4 pieces at a time so that the oil temp remained as close to 360F as possible. Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.
Warm up the tortillas on a hot griddle, my preferred way, or nuke them in the microwave for 30-60 seconds. Each tortilla gets fried fish, Chipotle Crema, the toppings and serve with limes.

So Good! Quick Pan-Fried Cod in Tomato Basil Sauce & Rice Pilaf

May 31, 2019 by Becky Spoon

Jump to Recipe

This Pan-Fried Cod in Tomato Basil Sauce was a hit! Don’t let “Pan-Fried” worry you if you are trying to avoid fried foods because this cod is cooked in a nonstick skillet with about a tablespoon of olive oil. Yes! That is all, and that was for 4 filets. This recipe is easy and so quick!

The tomatoes I used in the sauce were from my garden. I was so happy to finally get a few cherry tomatoes. Honestly, the fresh summer tomatoes just added so much to this sauce.

I wanted to serve it with something to soak up the delicious wine and tomato sauce and my rice pilaf was just perfect. Here’s the link for my rice pilaf. https://the2spoons.com/yummy-rice-pilaf-perfect-side-dish/

I think cod is really hard to get flavor into it so I took the cod filets out of the freezer, placed them in a dish and added enough Italian Dressing to marinate them. I allowed them to remain on my counter for about an hour or so until they started to thaw out, then I placed them into the refrigerator to finish thawing. If I had thought to do that in the morning I could have allowed them to thaw in the refrigerator the entire time.

The cod I used was from Sam’s Club. It was the Wild Pacific Cod https://www.samsclub.com/sams/pacific-cod-3-lb/prod21001020.ip. I always have really good luck with seafood from Sam’s Club if I can’t find fresh.

So Good! Quick Pan-Fried Cod in Tomato Basil Sauce & Rice Pilaf

You could use different types of fish for this recipe. You could use catfish, halibut, even shrimp would work beautifully! Hope you try this recipe!

Pan-Fried Cod in Tomato Basil Sauce

Print Recipe

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Tomato Basil Sauce

2 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes (optional)
2 garlic cloves, minced
1 pint cherry tomatoes, cut in half
1/4 cup white wine (I used Pinot Grigio)
2 tbsp fresh lemon juice
zest of one lemon
1 tbsp unsalted butter
salt and pepper to taste

For the Cod

1-2 tbsp extra virgin olive oil
4 cod filets
1 cup Bottled Italian Salad Dressing
salt and pepper

Method

For the Tomato Basil Sauce

Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring or tossing occasionally, until they're soft and blistered, but still hold their shape, about 10 minutes depending on the size of your tomatoes. Add in the white wine, and allow to reduce. Add the lemon juice, lemon zest, salt, and pepper to taste and simmer for a couple of minutes. Add the basil. Transfer the sauce into a bowl and set aside. (if you are making the sauce ahead and will not be using soon, don't add the basil until you are serving)

For the Cod

If the cod is fresh not frozen, place in a pan and add the Italian Dressing. Place in the refrigerator for at least an our up to 4 hours. If the cod is frozen and you are cooking it the same day remove from the freezer, place in a pan with the Italian Dressing and allow to sit at room temperature until the cod begins to thaw. At that time place in the refrigerator and allow to completely thaw. If you planned ahead, you can place the frozen cod with the Italian Dressing in the refrigerator overnight.
Heat the oil in a large nonstick sauté pan over medium heat. Remove the cod from the Italian Dressing and pat dry. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 3 minutes per side.
If you are serving with my rice pilaf, place a serving of the rice on a plate, top with the cod, then top with the tomato basil sauce, dividing among all 4 plates or two if you are making 2 servings with this recipe.

Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf — Pan-Fried Cod in Tomato Basil Sauce

Shrimp Scampi with Fresh Herb Risotto

April 13, 2019 by Becky Spoon

Jump to Recipe

This Shrimp Scampi with Fresh Herb Risotto is a beautiful and delicious dish. It accidentally came together, yet has become a favorite.

My nephew is in food service management with a local university and was bringing this herbaceous risotto for lunch with my mother and two sisters that he said they had served with shrimp scampi at a function. I told him I’d make the scampi and we could throw it together! Wow! What a success! The risotto was creamy and luscious, the shrimp was buttery and citrusy, a match made in heaven!

Use a good Arborio rice and have lot’s of chicken stock on hand for your risotto, oh, and fresh herbs! I used this brand Arborio rice: http://www.riceselect.com/products/arborio, but there are many other brands.

Shrimp Scampi with Fresh Herb Risotto

I served this dish with my prosciutto wrapped asparagus which was absolutely the perfect side dish. This risotto dish with the asparagus is a perfect spring lunch or dinner and both would be perfect at your Easter table! Break outside the box! Do something a little different! Here’s the link to my asparagus recipe:https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

I can’t wait for you to try this recipe!

Shrimp Scampi with Fresh Herb Risotto

Print Recipe Pin Recipe

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Risotto

7 cups chicken stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves) Pick one or a combination
2 tbsp extra virgin olive oil
2/3 cups finely chopped onion or leek
salt, preferably kosher salt, to taste
1 1/2 cups arborio rice
1/2 cup dry white wine, such as pinot gregio or sauvignon blanc
freshly ground pepper
1 tsp lemon zest
1 tbsp freshly squeeezed lemon juice
1/2 cup fresh grated parmesan

For the Shrimp Scampi

2 lbs 16/20 or less count shelled and devined raw shrimp
2 tbsp extra virgin olive oil
4 tbsp unsalted butter, 2 for sauteeing and 2 for finishing the sauce
cajun seasoning for the shrimp
fresh ground peppoer
1 cup white wine
1 lemon zest and the juice
1/2 cup prmesan cheese
1/8 tsp red pepper flakes, optional

Method

For the Risotto

Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender about three minutes. Do not brown.
Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

For the Shrimp Scampi

Turn your oven on broil. Season the shrimp by sprinkling with a cajun seasoning like Slap Yo Mama or similar and set aside. Add the extra virgin olive oil and butter to a large skillet and heat to medium-high. Add the garlic and red pepper flakes to the pan and cook until the garlic is fragrant but not browned, being careful not to burn. Add the white wine and cook until the wine has reduced by half. Add the lemon zest and the juice of one lemon and the 2 tablespoons butter. Add your shrimp and cook on one side about a minute or until turns pink, then turn to the other side and cook an additional minute or until it turns pink. Check your broth for seasoning and add salt and pepper to taste. Pour your shrimp and the juices into an oven safe dish. Top with the parmesan cheese and place under the broiler for a minute or so until the parmesan starts to turn a light brown. This won’t take long and this is why you don’t want to overcook your shrimp while in the skillet, because it will cook additionally while browning your parmesan lightly. Remove from the oven and set aside.

Your combined dish

Place your risotto on a large platter. Place the shrimp over the risotto and pour the juices over the entire dish. Sprinkle fresh parsley or the fresh herb you used in your risotto and serve with lemon wedges.

One of Allen’s Favorites – The Best Linguine with Clams (Linguine con le Vongole)

March 28, 2019 by Becky Spoon

Allen loves Linguine with Clams! Absolutely one of his favorites. Red clam sauce, white clam sauce, doesn’t matter. I was able to find fresh clams at the fish market the other day and decided I’d make this for him. In addition to the fresh clams, I always add a good quality canned whole clams because let’s be honest, the more clams the better and I don’t like to just rely on the clams in the shells. Canned clams are one of the few items I do buy in a can and they are really good. They add additional flavor with the juices they are packed in. Here’s the link for the clams I used: https://shop.cento.com/…/cento/products/cento-whole-baby-clams-10-oz

One of Allen’s Favorites – The Best Linguine with Clams (Linguine con le Vongole)

I love to serve this with a Caesar or Italian Salad and just some garlic bread for sopping up the juices. My Italian salad is perfect with this: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/

Ok! Here’s the recipe! Bon Appetite!

Linguine with Clams

Print Recipe Pin Recipe

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1 lb fresh littleneck clams, washed
1 10 oz can quality clams
1 8 oz bottle clam juice
1 14.5 oz San Marzano diced tomatoes (I used Muir Glen)
1 garlic clove, finely minced
2 anchovy filets
2 tbsp olive oil
1 small shallot, finely chopped
1/2 tsp dried oregano
pinch of red pepper flakes
1 cup dry white wine
1 tbsp fresh basil, chopped
1 1/2 tbsp minced italian parsley
2 tbsp butter for finishing
1 lb dried linguine
salt and pepper to tasste

Method

In a large skillet add the olive oil and heat to medium. You don’t want it too hot because it will burn your garlic. Add the garlic, anchovy filets, shallot, red pepper flakes and cook until the garlic is fragrant. Add the white wine and cook until reduced in half. Drain the can of clams, reserving the clams and add the juice from the can to the skillet along with the bottle of clam juice, the can of tomatoes, the oregano, basil, and parsley Cook for about 20 minutes. Check for salt and pepper and adjust. Add the 2 tablespoons butter the clams from the can and the fresh clams. Cover and cook until all the clams have opened. Discard any clams that do not open.
Meanwhile, cook the linguine in salted boiling water until pasta is done. Remove the clam in their shells to a plate momentarily (you’ll return them to the skillet). Add the linguine to the sauce, adding a little pasta water, turn up the heat and constantly stir until the pasta absorbs the sauce, adding more pasta water as needed to make a nice sauce. Turn the heat off and top with the clams in the shells. Serve immediately in the skillet! Bon Appetite!