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Our publisher, Matt Silver, took advantage of a “sale” on some frozen shrimp this weekend, but he didn’t get it at a grocery store. It was an interesting purchase that you’ll have to ask him about at the home show if you go this weekend. But it got me thinking how much I love me some seafood, and so I have a few good recipes to share lately that I’ve made at home.

 I’m going to start with a recipe he can use his 16-20 count shrimp for.

(Quick side note on shrimp: It is measured in how many individual pieces are in a pound, so the lower the number, the bigger the size of the shrimp. Colossal shrimp is known as 6-8 or 8-10 shrimp and the little pieces that are in most shrimp cocktails are 26-30 shrimp.)

My favorite is 16-20 because I like the bigger pieces as it’s easier to cook them evenly and properly without overcooking them, and they are a lot cheaper than colossal ones.

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GARLIC BUTTER SHRIMP
4 tbsp. butter
1 lb. 16-20 large shrimp, peeled, deveined and tails removed
Salt and pepper to taste
1 tsp. Italian seasoning
2-3 tsp. minced garlic (can use more if you’re a garlic fan like me)
One lemon
1 tbsp. chopped parsley

Place the butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper and Italian seasoning.

Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque.

Add the garlic and cook for one more minute.

Stir in the lemon juice and parsley, then serve.

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I don’t always love salmon, but the glaze in this recipe transforms this fish into something else altogether! Give it a shot!

HONEY GARLIC GLAZED SALMON
SALMON
4- 6 oz. salmon filets
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. smoked paprika (or regular paprika)
1/4 tsp. blackening seasoning (optional)

SAUCE
3 tbsp. butter
2 tsp. olive oil
6 cloves garlic minced
1/2 c. honey
3 tbsp. water
3 tbsp. soy sauce
1 tbsp. sriracha sauce
2 tbsp. lemon juice

Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.

IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack too close the sauce will burn.

Add butter and oil to a large, oven-safe skillet over medium high heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.

Add salmon, skin side down (if using salmon with skin), and cook three minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.

Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
Garnish with minced parsley if desired.

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The savvy shopper may still find frozen lobster tails at grocery stores on sale leftover from Valentine’s Day specials.

If you do, I suggest you pick some up and have yourself a fancy dinner at a budget price!

Note: If you’re not familiar with butterflying lobster tails, I would suggest using your means to find a video tutorial. I have a very brief description below, but it’s better to see it and do it right. Even on sale, lobster tails can be spendy and you don’t want to ruin the meat!

THE BEST 
LOBSTER TAILS
4 lobster tails
Salt and pepper
1/4 c. butter melted
3 garlic cloves minced
1/2 tsp. paprika
1 tsp. thyme minced
1 tsp. rosemary minced
1 tsp. parsley chopped

Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.

In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each lobster tail.

Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.

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I’ve been leaning on a lot of comfort food — soups, hot dishes and the like — this winter, so of course, I need to combine comfort and seafood for a delightful winter meal during this snowstorm we have going on this week!

CRAB AND CORN CHOWDER
1 yellow onion, diced
1 carrot, diced
1 medium-sized potato, diced
2 tbsp. extra-virgin olive oil
1 tbsp. all-purpose flour
1 tsp. salt
3 c. chicken stock
1 1/2 c. sweet corn, drained and rinsed
1 c. white crabmeat
1/4 c. sour cream
1 handful chives, roughly chopped

Peel and dice the onion, carrot, and potato into ½-inch cubes.

Place the extra-virgin olive oil into a pot, and bring the heat up to medium-high.

Place the onions into the pot, and cook for two to three minutes, until translucent.

Place the carrots and potato into the pot, and cook for five minutes.

Add the all-purpose flour, and stir until the vegetables are covered with it.

Add the salt, then the chicken stock, followed by the sweet corn and crab. Stir gently.

Cook for 30 minutes. After 30 minutes, remove the pot from the stove. Turn the heat to low-medium, and add the sour cream. Stir, and cook for five minutes.

Meanwhile, roughly chop the chives. After five minutes, spoon the chowder into soup bowls, and top with fresh chives.

TFD: “I know not all that may be coming, but be it what it will, I’ll go to it laughing.” - Captain Ahab

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