|6/10/2022 2:13:00 PM|
I 'sea' some good recipes here
by JEFF NORTONSeafood is in season, and there might not be a bigger seafood fan than me. (I know you can get seafood most times of the year, but there are so many different ways to prepare it when the weather is nice!)
Seafood is a funny food to me. It seems so light, but yet it fills me up so fast. I think that’s part of why most seafood is good for you. Although with the way I dress up many of these recipes, it really won’t be good for you anymore (Hint: There’s a lot of butter forthcoming) but the taste is just second to none. The only thing that comes close is steak, and even that goes great with some seafood anyway!
Aly and I went to Red Lobster for our “dating” anniversary earlier this week, so that’s why seafood stuck out to me this week.
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This first one is so delectable and just a hit. Coconut shrimp is really not hard to make, and it’s a good twist on traditional seafood that I love making. In this recipe, a honey pepper sauce is introduced to help make the sweetness pop and mix well with the pepper.
1/2 cup honey
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest plus 2 tablespoon fresh lemon juice
1 teaspoon black pepper, divided
3 cups all-purpose flour, divided
1 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup water
2 teaspoons baking powder
2 cups sweetened shredded coconut
2 cups panko bread crumbs
1 pound peeled and deveined tail-on raw medium shrimp
Combine honey, sugar, lemon zest and juice, and 1/2 teaspoon black pepper in a medium saucepan; bring to a simmer over medium-high, stirring constantly. Simmer, stirring constantly, until sugar dissolves, about 2 minutes. Remove from heat, and set aside.
Stir together 2 cups flour, salt, and remaining 1/2 teaspoon black pepper in a shallow bowl until thoroughly combined. Whisk together eggs, 1 cup water, baking powder, and remaining 1 cup flour in a separate bowl until just combined. Stir together coconut and panko in a third bowl.
Dredge 1 shrimp in salted flour mixture; shake off excess. Dip into egg batter; let excess drip off. Dredge in coconut mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment paper. Repeat process using remaining shrimp. Freeze shrimp until firm, about 30 minutes.
Pour oil to a depth of 3 inches into a Dutch oven; heat over high to 325 degrees. Working in about 3 batches, fry shrimp in hot oil until golden brown, 3 to 4 minutes per batch. Transfer cooked shrimp to a plate lined with paper towels to drain. Let cool slightly, about 2 minutes. Drizzle with honey mixture.
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This next one is funny, because it’s typically done as a boil, but that can be hard to do on a weeknight or if you don’t have the right type of container. In this version, it takes your typical shrimp boil and moves it to a sheet pan to get the best of both worlds: easy and delicious.
The potatoes are the only thing you boil in this recipe.
1 lb. baby dutch yellow potato
3 ears corn, husked and cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay seasoning
1 lb. medium shrimp, peeled and deveined
12 oz. smoked andouille sausage, 1 package, thinly sliced
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
Preheat oven to 400 degrees.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Drop in corn pieces during the last 5 minutes of cooking time and drain well.
In a small bowl, combine butter, garlic, and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, and sprinkle with parsley. Makes six servings.
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This is an underutilized recipe, because it truly is simple, it’s delicious if you like tuna, and it’s not made often so it’s a good change up if you’ve fallen into a rut in weeknight cooking. Keep in mind, you can customize the toppings and ingredients in this at your leisure. I’ve literally made this with just the tuna and mayo mixed together and topped with cheese when I was really in a time pinch.
1/3 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. crushed red pepper flakes (optional)
2 (6-oz.) cans tuna
1 ribs celery, finely chopped
2 dill pickles, finely chopped (or relish)
1/4 c. finely chopped red onion
2 tbsp. freshly chopped parsley
Freshly ground black pepper
8 slices bread, such as sourdough
2 tbsp. butter
1 tomato, sliced
8 slices cheddar
Preheat oven to 400 degrees. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (optional).
Drain tuna then add to mayonnaise mixture. Use a fork to break tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.
Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet.
Bake until cheese is melty, 5 to 8 minutes.
TFD: Don’t stop when you are tired. Stop when you are done.