RSS Feed

Tag Archives: seafood

Shrimp Scampi


Shrimp Scampi

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp or Shrimp Scampi served at roadside shrimp trucks along the North Shore…

Ingredients

  • 1 1/2 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated lemon zest

Directions:

  1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
  2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
  3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

{Answers}

Pan Roasted Citrus Sea Bass


Ingredients:

  • 2 oranges
  • 2 pink grapefruits
  • Kosher salt, freshly ground pepper
  • 4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1″ thick)
  • 1 tablespoon grapeseed oil
  • 1 avocado, halved, pitted, peeled, cut into wedges
  • 4 tablespoons avocado oil

Directions:

  1. Preheat oven to 450°F. Use a small sharp knife to cut off all peel and white pith from fruit. In a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
  2. Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grape seed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4–5 minutes.
  3. Turn fish, transfer to oven, and roast until just opaque in the center, 3–5 minutes.
  4. Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

{Epicurious}

Roasted Salmon with Orange -Herb Sauce


Ingredients:

  • 1 large orange, unpeeled, sliced
  • 1 large onion, halved, thinly sliced
  • 1 1/2 tablespoons olive oil
  • 6 3-ounce skinless salmon fillets
  • 3 tablespoons chopped fresh dill
  • 1/2 cup orange juice
  • 1/4 cup thinly sliced green onions
  • 1 1/2 tablespoons fresh lemon juice
  • Additional unpeeled orange slices

Directions:

  1. Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices. Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450°F.
  2. Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper and 1 1/2 tablespoons dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes.
  3. Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl.
  4. Transfer salmon to platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.

{epicurious}