Grilled Seafod Paella

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• Happy Wednesday Everyone.  Now that the weather is getting better I cannot wait to get back outside and start making this.  Who doesn't like a good seafood paella?  I know that my family is a huge fan of seafood and this is one recipe that EVERYONE will devour this every time make it.  
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• Let me start by saying that this will take a long time to make and it involves a lot of steps, but i will promise you that it's worth the work and wait.  This is something that I make when i'm having family over for dinner.  It will impress the pants off anyone.   

Adopted from sunset

 https://www.sunset.com/recipe/grilled-seafood-chorizo-paella-with-allioli

• 6 cups chicken stock
• 2 cups white wine
• 1/2 teaspoon saffron 
• 1 pound littleneck clams, scrubbed
• 1 pound mussels, scrubbed and cleaned
• 1 tablespoon smoked paprika
•  kosher salt to taste
• 1 pound shrimp, peeled and deveined, 
• 1 pound scallops
• 1-2 lobster (depending on size) cooked and split in half
• 2 lemons, quartered
• 2 tablespoons olive oil
• 1 1/2 cups chopped Spanish onion
• 3 garlic cloves, minced
• 1 1/2 cups sliced chorizo
• 2 tablespoons tomato paste
• 2 1/2 cups medium grain rice
• 1 1/2 cups frozen peas, thawed
• 1/2 cup chopped fresh parsley

WHAT YOU'LL NEED TO DO;

1. In a medium stock pot, bring the chicken stock and wine to a boil over a medium flame. 
2. Add the saffron and boil for 1-2 minutes. 
3. Add the clams to the pot and cook until the shells have opened, approximately 4-5 minutes. 
4. Transfer the clams to a platter using a slotted spoon. 
5. Add the mussels to the pot and cook until the shells have opened, approximately 3-4 minutes. (make sure to reserve cooking liquid afterwards as it will be used to the rice later)
6. Transfer to the platter with the clams. Cover and set aside.
7. In a medium bowl, toss the shrimp, scallops, lobster tail and lemon with the paprika and salt. Set aside.
8. Place the paella pan or large skillet over high heat on the grill. (if you do not have a pan, i have also made this using a tin pan, you will see it in the posted picture)
9. Add the olive oil to the pan and heat for 1 minute. 
10. Add the onions to the pan and cook until softened, stirring occasionally. 
11. Stir in the garlic and cook for 1 minute. 
12. Add chorizo and cook for 2-3 minutes. 
13. Stir in the tomato paste and continue to cook until well combined and dark red in color. 
14. Stir in the rice and allow to cook for an additional 1-2 minutes. 
15. Using a 1 cup label, add 2 cups of the reserved broth to the rice and stir to combine. 
16. Allow the rice to absorb the stock, approximately 2-3 minutes, before adding more 1 cup at a time until all the stock is used.
17. While the rice cooks, place the shrimp, scallops, lobster and lemons directly on the grill rack. 
18. Grill the shellfish for 1-2 minutes on each side or until cooked through and opaque in color.
19.  Grill the lemons until charred on all sides. Transfer to the platter with the clams and mussels and set aside.
20. Stir the peas into the rice mixture. 
21. Top with the shellfish and lemons. 
22. Allow the paella to cook over medium-high heat for 3-4 minutes longer so a crust forms on the bottom of the pan. 
23. Remove the paella to a heat proof trivet and serve family style at the table. 
24. Sprinkle with fresh chopped parsley before serving. 
25. Serve immediately.

Seafood Casserole

Happy belated Easter. This year has been difficult to say the least. Not only did we suffer the loss of a family member that we spent al the holidays with, but this Covid pandemic has made it impossible for us to spend the holidays together. 😢.

To try to make the best of this holiday I let everyone pick a dish that they wanted for Easter. The family had great suggestions, but both boys wanted my seafood casserole so that had to be on the list. I’ve made this seafood casserole many times and while it might not looks appetizing I promise, it’s going to have people asking for more each time.

WHAT YOU’LL NEED,

• 1/4 cup margarine
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 pound real crabmeat claw work well, drained and flaked
• 1 pound medium shrimp - peeled and deveined and chopped into pea size 
• 1/2 pins of scallops 
• 1 (10.75 ounce) can condensed cream of mushroom soup 
• 3 packs of Ritz crackers crumbled 
• 1 (14.5 ounce) can chicken broth

WHAT YOU’LL NEED TO DO,


Melt the margarine in a large skillet over medium heat.

Add the bell pepper, onion, celery crabmeat, scallops, and shrimp; cook and stir for about 5 minutes.

Set aside.

In a large bowl, stir together the stuffing, ritz crackers  and 1 tablespoon of sugar.

Mix in the vegetables and seafood from the skillet.

Stir in the cream of mushroom soup and as much of the chicken broth as you like.

Spoon into a 9x13 inch baking dish (spray with Pam before hand)

Bake for 30 minutes in the 400 preheated oven.

Serve hot.

Shrimp Fritters

CAN YOU SAY SHRIMP FRITTERS?!?!? OH YES YOU CAN!!!!!!

                                                       While cooking....

                                                     After cooked...🥰

Several months ago I came across this recipe and I am so happy that I found it. This has been one of my go to recipes as of late. It’s easy and is a quick meal. Every time Jonathan asks what for dinner and I  tell him its shrimp fritters I get a “YES!” While this recipe suggests a Lemon Aioli, I like to put it up with a spicy mayo dressing. What can I say besides, my family likes a kick of heat. But if you’re looking for somethings little lighter check out Natasha’s Kitchen for this recipe and also the her Aioli recipe.

Recipe source https://natashaskitchen.com/shrimp-cakes-recipe-video/

WHAT YOU’LL NEED;

• 1 lb Shrimp peeled and deveined ***note size of shrimp does not matter as it will be chopped up small. 
• 1.5 cups of mozzarella cheese 
• 1 large egg
• 1/4 cup mayonnaise
• 4 Tbsp parsley finely chopped, plus more to garnish
• 1/2 tsp salt or to taste
• 1/8 tsp black pepper 
• 1/4 cup AP flour
• 2 Tbsp light olive oil or high heat cooking oil of choice 
• *I cook my fritters on a flattop griddle, so I spray the surface with PAM

WHAT YOU NEED TO DO;

Pat dry shrimp with paper towels then dice into small pieces.

Transfer chopped shrimp to a large mixing bowl. 

Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, parsley, 1/2 tsp salt and 1/8 tsp black pepper. 

Stir together then add 1/4 cup flour and mix until batter is creamy and well combined. 

Heat a large non-stick pan (Or electric griddle) to  medium heat and add 1 Tbsp olive oil. 

Add 1 Large heaping Tablespoon of shrimp mixture at a time and flatten out the tops. Fritters so be about 1/2" thick patties. 

Cook for about 3 minutes per side or until golden brown on the edges and cooked through.

Transfer to a plate and serve hot. 

Tyler Florance's Ultimate Crab Cakes (Baked)

I'm just going to get to the point...I love Tyler Florance, and I know that If he was my husband my ASS would be ten times bigger than it already is. I have never made a Tyler Florance recipe that I did not love. Each time I make something I tell myself..."it can't get any better than this" and each time I prove myself wrong.

I know that I have said that his Prime Rib recipe is my favorite, but this crab cake has changed me. For now this is my new all time favorite recipe. I highly recommend trying it at least once, you wouldn't be disappointed!

Recipe source: Tyler Florance Ultimate (cooking channel)

WHAT YOU'LL NEED:

Extra-virgin olive oil
1 onion, finely minced
1/2 green pepper
1 celery stock
4 garlic cloves, minced
1 1/2 pounds jumbo lump crab meat
1 1/2 cups fresh bread crumbs
2 tablespoons fat free mayonnaise, (more if needed)
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, (I used less because I don't care for it)
Kosher salt and freshly cracked black pepper to taste
2 tablespoons of butter melted

WHAT YOU'LL NEED TO DO:

In a medium frying pan, add just enough olive oil to cover the bottom of pan and heat.

Add the onion, peppers, celery, and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized.

Dump that into a bowl and fold in the crab meat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended.

Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. (about and hour)

Heat oven to about 400 degrees.

Take crab cakes out of frig and brush the tops with melted butter.

Bake for about 20 minutes flipping crab cakes once.

After fully cooked turn oven onto broil and allow crab cakes tops to crisp, this will take 3-4 minutes.

Serve one a bed or salad, or with fresh lemon wedges

Risotto with Mixed Seafood

Don't get me wrong, I love a nice piece of steak, and a nice piece of boneless, skinless chicken breast. But this past week while meal planning, the thought of meat made my stomach turn. Let's face it, even the biggest meat lover has a limit on the amount of meat they could eat. Hence the reason I needed to change things up and add some seafood to our diet =)

With that said, this has to be the best risotto we have ever had! The fact that you do not use cream, but you use the actual lobster stock makes the risotto that much more savory. Another bonus us the fact that you're not using any strong cheese is wonderful, because not only are you saving on calories, but you're also not masking the sweet flavor of the fresh seafood. This is surely a wonderful option when you are sick of meats. I hope you all enjoy this as much as we have.

Inspired by Mario Batali http://www.foodnetwork.com/recipes/mario-batali/risotto-with-mixed-seafood-risotto-alla-chioggiotta-recipe/index.html

WHAT YOU'LL NEED:

1 red onion, coarsely chopped and divided
1/2 carrot, coarsely chopped
1 medium bell pepper sliced thin
2 lbs lobsters
1 lb bay scallops
1/4 cup extra-virgin olive oil
2 heaping tablespoons tomato paste
2 cups arborio rice
1 cup dry white wine
about 16 little neck clams, scrubbed
1/2 lb shrimp
1/2 lb crab meat
2 tablespoons unsalted butter
1 bunch Italian parsley

WHAT YOU'LL NEED TO DO:


Bring 3 quarts water to boil with half the coarsely chopped onion, carrot, and bay leaf.

Prepare the ice bath.

Plunge the lobsters into the boiling water and cook for 2 minutes.

Remove with tongs and submerge in ice water 1 minute. Drain and set aside.

In a 12 to 14-inch frying pan with 3-inch sides, heat the olive oil, onion, red pepper, and tomato paste over medium heat until softened but not brown, about 8 minutes.

Add the rice and, stirring constantly, about 2 minutes.

Add the white wine, then the lobster cooking liquid, ladle by ladle, until the rice is covered.

Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 10 minutes.

Add clams and continue cooking 5 minutes.

Remove the lobsters from it's shell, chop the meat into 1-inch pieces, and toss into rice,

Add in shrimp, scallops and crab.

Continue cooking until rice is soft.

Season with salt and pepper, remove from heat and stir in butter and parsley.

Serve immediately.

Spicy Garlic Sauce Shrimp

This is something that I make when I have company and around the holidays. Not because it's hard or takes a long time; but for the soul reason I would be the only one eating it, since my husband should avoid seafood because of his gout. I don't know about the rest of you, but I hate to make two different dinners just to accommodate one person, therefore I tend to opt for not making it all together unless I have someone else to share it with.

On New Year's Eve when I was planning my dinner, I wanted to see what I had on hand, and in the freezer, this is when I came across some shrimp. I was about to put it back in the freezer, but then I decided that since we were doing a bunch of apps this would be a good time to use it up. It something so simple that anyone could whip up in a moments notice. It could make for a wonderful main dish to go along with some rice, or could be eaten as an appetizer.

It wasn't until my husband said "have you blogged this recipe yet...because it's really, really good," that I ever thought about blogging about it. So this one is for you honey! Like always I hope you all enjoy and if you do try it, please come back and let me know how it came out.

Inspired by my need to spicy garlic shrimp LOL =)

Happy Cooking!

WHAT YOU'LL NEED:

1 lb of Jumbo shrimp, (shelled and divined) 20-30 count is what I tend to use, but ended you using the smaller ones because that's all I had at home.
1/4 Cup of white wine (any kind you have at home)
3 Tablespoons of olive oil
1/2 Teaspoon for crushed red pepper flakes
1/4 Teaspoon of paprika
6 cloves of garlic minced
Pinch of cayenne pepper
Salt to taste
Fresh ground pepper to taste
2 Tablespoons of butter to saute

WHAT YOU WILL NEED TO DO:

Place shrimp into a large bowl, add white wine, olive oil, red pepper flakes, paprika, garlic, salt and pepper mix everything together and let sit for 30-60 mins.

After time has passed take large skillet melt butter.

Once butter has melted and is hot add shrimp along with marinade and sautee over high heat.

Stir and cook shrimp about 6-8 minutes depending on the size of shrimp.

Grilled Lobsters

As part of our Mother's Day dinner we had grilled lobsters. I have admit, that I wasn't a big fan of lobster. I have always found it to be blend. But this recipe change my whole view on it, and left me wanting more.

If you are like myself and are on the fence about lobster, the highly recommend try this recipe at least one, you will not be disappointed.

Happy Grilling!

Recipe source...my father-in-law (the recipe below was for 3 lobsters)

WHAT YOU WILL NEED:

1 live lobster per person about (1.25-1.50lb each)with this you are going to require a large pot to boil your lobster
2-3 cloves of garlic minced
salt and pepper (to taste)
one bunch of parsley
juice of one lemon
3 tablespoons of butter melted
paprika
1/4 Mozzarella cheese (just enough to sprinkle on each one)

WHAT YOU WILL NEED TO DO:

Fill large pot with water, add salt, and bring to a good boil.

Take you live lobsters and put them in the freezer for about 5-7 minutes just long enough for them to become dormant.

Remove lobsters from freezer and place in boiling water. Cover and let cook for about 10-12 minutes (until lobster shell becomes a nice bright red)

Remove lobsters from pot and set them aside to cool.

In a small blow melt butter, add minced garlic, finely chopped parsley, and lemon juice, combine together and set aide.

Preheat grill.

Once your lobsters have cooled take one at a time, and cut in down the center.

Place each half on a cookie sheet and top with butter mixture, and then a sprinkle of cheese. Sprinkle each one with a tiny pinch of paprika.

Place each half on the grill and let cook until the cheese begins to melt, and lobster meat is warm (about 3 minutes)

Remove from grill and serve right away!

Baked Shrimp Scampi

So for Easter I wanted to make something different with shrimp. My guests and I were lucky enough that Tara shared her baked shrimp scampi recipe with me.

This recipe is so good that I really didn't make many changes to it, (besides cutting back on the amount of butter.) aside from that I kept the recipe the same. I can't wait to make this again soon.

Thanks again Tara for sharing the recipe!

Recipe source http://smellslikehome.wordpress.com/2010/02/25/bb-baked-shrimp-scampi/


WHAT YOU WILL NEED:

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt
Fresh ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I personally found this to be a lot of butter, so I cut it back to 8 tablespoons and it still came out amazing)
4 teaspoons minced garlic... 4 large cloves
1/4 cup minced shallots (I omitted this because I didn't have any that day)
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs
Lemon wedges, for serving

WHAT YOU WILL NEED TO DO:

Preheat the oven to 425 degrees.

Peel shrimp leaving the tails on, and devein the shrimp.

Place the shrimp in a mixing bowl and toss with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp.

Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes

Serve with lemon wedges.

P.F Chang's Kung Pao Shrimp

My husband and I, love P.F Chang's and a few weeks ago we went out to dinner. He had the Mongolian beef and I had the Kung Pao Shrimp. Like always, dinner was wonderful, and I just wanted to try to replicate it at home. Thus, this lead me to do some research on the internet. Once I found this recipe I was so excited, and or course I had to try making it last for night for dinner.

The outcome was that it tasted just like the real thing. This recipe was so good and easy I could see myself making it over and over again. Hope you enjoy it!

WHAT YOU WILL NEED:

1/2 teaspoon minced garlic
3 ounces Kung Pao sauce
1/2 teaspoon crushed red pepper
8 ounces shrimp
1 teaspoon chopped green onion
5 whole chile pods
3 tablespoons of Sesame oil

WHAT YOU WILL NEED TO DO:

Heat wok (smoking), and then add the oil and shrimp.

Separate and velvet for 1 to 2 minutes make sure that you do not overcook the shrimp.

Carefully pour shrimp and oil onto oil skimmer.

Stir fry chile pods and onions; add garlic and Kung Pao sauce. Let cook for about 2 minutes.

Then Add shrimp, toss, and add peanuts and chile flakes.

Fish Stew Portuguese Style

Being the daughter of first generation Portuguese immigrants fish has always played a large part in our diets. Last March (2009) my husband, son, and I went to Portugal to visit family and during those 2 weeks, my husband was on a mission to eat as much fish as possible. My mother made everything from grilled fish...to Fish stew needless to say both my husband and I were in heaven.

I have always loved fish, but my husband hates cooking it because of the lingering smell it leaves behind. Over the passed year or so I have convinced him that we could increase our fish intake if we did most of our fish outside in foil packets on the grill. He was all for it and we now have fish once if not twice a week.

Which brings me to how I ended up making Fish Stew. The last time we had a snow storm we were unable to grill outside so I had to come up with something else for dinner. Then it came to me...."why not make a fish stew for dinner?"

My mom's recipe was a hit, tasted really good and doesn't require a lot of work. The best thing about this recipe is that we had no lingering fish smell in the house. Last night was the second time I made it and it better than what I remembered. I was worried I wouldn't have enough left over to take a picture for my blog. The picture isn't the best and doesn't really do the dish justice, but at least it gives you an idea of how it should look. I hope you enjoy!

Yields about 4 main-course servings...best if served with some crunchy bead to soak up the broth.

WHAT YOU ARE GOING TO NEED:
1.5 pounds firm white fish, such as snapper, or grouper( I usually use grouper because its thinker and doesn't fall apart easy)
1 to 1.5 pound of squid cleaned and cut into big chunks.
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onions (I put only one medium onion because my husband it's big on it)
1 medium chopped or thinning slice red bell pepper
2 mild green chilies , sliced lengthwise in half (leave seeds if you want it to be a little more spicy)
2 bay leaves
2 cloves of minced garlic
2 cups chopped peeled and seeded tomatoes (or you can use 2 cups chopped canned tomatoes)
1 cup water
1 3/4 cup chicken broth
salt to taste
fresh ground pepper to taste
1/4 teaspoon cayenne
red pepper flakes to taste (we like it to have a little spicy kick, but this can be omitted)
fresh chopped parsley (I actually don't chop it up just toss some in)

WHAT TO DO:

Cut the fish and your squid into 3-inch pieces. and set aside in the refrigerator.

Make a roux by combining the oil and flour in a large cast-iron or Dutch oven over medium heat.

Stir slowly with a wooden spoon for about 15 to 20 minutes,roux will become dark brown.

Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes.

Add the bay leaves and garlic and cook for about 2 minutes.

Add the tomatoes, water.

Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface.

Stir occasionally to prevent the mixture from sticking.

Increase the heat to medium, add the broth, salt,ground pepper, red pepper flakes, and cayenne and cook for about 15 minutes.

Lay the ONLY the fish in the mixture and let cook for about 5-8 minutes. Do NOT stir until squid is added to avoid fish from breaking.

After that add squid (the squid will cook much faster than the white fish) and allow to cook another 3-5 minutes or until the fish flakes easily with a fork and squid as taken on a dark pink to purple color.

During the last 2 minutes of cooking time, and parsley.

Remove the bay leaves. Serve hot with your favorite bread.

Rissois (Portuguese Shrimp cakes)

Growing up in a large Portuguese family food was always a big part of family gathering. The amount of food during the holidays was insane. And to this day, when I host any type of gatherings I tend keep the "tradition" of going overboard in the food department. As I have gotten older, and have had a child I feel like it's important that I continue to carrying out the family traditions. With my family, you can't have a party without having the shrimp cakes. =) I hope you enjoy this recipe.

Thanks to my mother I am able to continue the family traditions and I am able to share this recipe with all of you.

This recipe should yield about 100 shrimp cakes.

A few tips before you start... To get this recipe to work for you must read this a few times before starting it. The dough is tricky and has to be just right if you want them to hold together. Also This recipe can be spicy, based on your own likes for spicy foods you might need to adjust the piri piri. Personally I like spicy food so the three piri piri are just enough heat for me. One last note, make sure you have enough time because this will take a few hours.


I would also like to say that they are freeze really well and can remain frozen up to 6 months and taste as good as if they were freshly made. (Read below on how to freeze the patties). Also make filling before making dough to allow time for filling to cool.

For the filling you are going to need

2 Lbs of large shrimp
3 cloves of garlic
3 chopped piri piri
1/2 yellow onion
1/2 stick of butter
2 cups of flour
black pepper
salt to taste
1 tsp of paprika
2 tsp creme de marisco (knorr soup)
1/2 cup fresh parsley



Directions for shrimp:

Boil shrimp in enough water to cover shrimp with 2 cloves of garlic and 1 piri piri.
Once shrimp is cooked strain and save stock. Let cool.

Chop cooled shrimp in food processor until coarse (I like to do a very coarse chop because I like to bite into chucks of shrimp) Once you have gotten the shrimp to your desired coarseness set aside.

In chopper mix finely chop 1/2 yellow onion, 3 garlic cloves saute over medium heat in 1/2 stick of butter and 2 chopped piri piri. Slowly add 2 cups flour and shrimp stock little by little making sure it thickens before adding more. Add a dash of black pepper, season with salt to desired taste and 2 tsp creme de marisco. Add shrimp and 1/2 cup fresh parsley. The filling should have the consistency oatmeal. It should not be runny nor should it be "cookie dough" stiff. Set aside and let filling cool.

For the pastry you will need

3 cup flour
3 cup water
3 TBL butter
2 tsp salt

Boil 3 TBL of butter in 3 cups water with 2 tsp salt. Once it begins to boil remove from heat and add flour. stir well. Reduce heat to medium and continue stirring until dough has formed into a ball.

Roll dough out until thin. Using the pampered chef cut and seal cut out rounds. Fill center of each round with about 1 FULL teaspoon of filling, then take one side and flip over making a half moon shape. Seal with Pampered chef cut and seal. Once you have all your patties made. Scramble 8 eggs, dip each patties into egg and then cover with seasoned bread crumbs. Fry in HOT veggie oil until golden brown. You can eat them warm or at room temperature.

The best way that I have found to store the left over shrimp cakes is to place them on a lined cookie sheet place in freezer allow patties to harden then transfer to ziplock bags. By doing this you will avoid patties from sticking together. If frozen, let patties thaw for 30 minutes before frying.