Santorini Shrimp

This shrimp dish is inspired from a memorable vacation my mom and I took to Greece. We island hopping and feasted on fish fresh from the sea. This recipe pulls from the deliciousness of feta and other Mediterranean flavors and goes well with couscous or some fresh crusty bread and a crisp green salad.

You will need:

• 2 T olive oil
• 1 medium yellow onion, cut in half and sliced thin
• 3 cloves garlic, minced
• 1 1/2 c grape or cherry tomatoes, chopped
• 2 T capers, chopped
• 2 t oregano
• Pinch of crushed red pepper flakes
• 1 lb large shrimp, peeled and deveined (feel free to leave the tails on if you want)
• Salt and pepper, to taste
• 1/2 c feta, crumbled

Then you will…

1. In a large nonstick skillet, heat olive oil over medium heat.
2. Add the onion and garlic and saute until beginning to soften, about 5 minutes.
3. Add the tomato, capers, oregano and red pepper flakes. Saute another 3 minutes.
4. Add the shrimp. Season with salt and pepper. Stir in the feta. Cook until the shrimp are pink and opaque throughout, about 2 minutes on each side.

Gambas al Ajillo (Garlic Shrimp)

Gambas al Ajillo is a delicious Spanish dish, especially if you like seafood and garlic. There are a few steps here that can be done in advance, like preparing the seasoned olive oil. This will keep the day-of cooking down to a minimum.

You will need:

• 10 cloves garlic, peeled
• 1 lb large shrimp, peeled with shells reserved
• 1/2 c olive oil, divided
• 1/2 t salt
• 1/2 t paprika
• 1 lemon, zested and juiced
• 1/4 t red pepper flakes
• 1 t sherry vinegar

Then you will…

1. Mince 4 cloves of the garlic.
2. In a medium mixing bowl, mix together 3 tablespoons of olive oil with the minced garlic, salt, paprika and lemon zest.
3. Toss the shrimp with the olive oil seasoning mixture. Set aside.
4. Crush 4 cloves of the garlic.
5. In a large skillet, heat the remaining olive oil over low heat.
6. Add the crushed garlic with the shrimp shells and red pepper flakes.
7. Cook, stirring regularly, for about 10 minutes. You want to keep the oil at a gentle simmer.
8. Strain the hot oil through a fine sieve to remove the shrimp shells and cooked garlic. (You can throw away the used shells and garlic).
9. Thinly slice the remaining two cloves of garlic.
10. Return the hot oil to the skillet on medium heat.
11. Add the sliced garlic to the skillet and sauté until just starting to brown.
12. Add the shrimp, lemon juice and sherry vinegar.
13. Sauté for 2 minutes.
14. Season the shrimp to taste and serve with crusty bread to sop up the sauce.

Garlic Butter Poached Lobster Tails

My mom bought some lobster tails for the holidays. We debated how to prepare them, and the final decision was to try poaching them in butter. It takes some time to get the butter poaching liquid ready, but the end result is some melt-in-your-mouth tender treats. This is definitely a special recipe for celebrations.

You will need:

• 2 T water
• 6 sticks unsalted butter, cold (I used a mixture of unsalted butter and butter mixed with olive oil that we had on hand)
• 4-6 cloves garlic, peeled and lightly crushed
• 1 t cracked pepper
• 6-8 oz lobster tails, removed from shells and cleaned

Then you will…

1. In a medium, heavy saucepan, heat the water till boiling.
2. Reduce heat to low and slowly whisk in the butter, about 1 tablespoon at a time.
3. Continue whisking in the butter until you have enough to cover the lobster tails.
4. Add the garlic cloves and allow to infuse over low heat for 5-10 minutes while whisking.
5. Whisk in the pepper.
6. Add the lobster and allow to cook for 5-7 minutes.
7. Remove from the butter sauce and serve hot!

Maria’s Hot Clam Dip

This recipe comes from a very dear friend of mine, Maria. It comes together  quickly from a small number of ingredients. It is great served with triscuits or your favorite bread or cracker.

You will need:

• 1 stick unsalted butter (or olive oil)
• 1/c c onion, chopped
• 1/2 c green pepper, chopped
• 1 clove garlic, minced
• 1/2 t pepper
• 2 cans (6.5 oz) chopped clams
• 1 c bread crumbs
• Hot sauce, to taste

Then you will…

1. Preheat oven to 350 degrees.
2. In a nonstick skillet, melt the butter over medium heat.
3. Stir in the onion, green pepper, garlic and pepper. Saute until tender, 3-5 minutes.
4. Add in the clams with juices; simmer 10 minutes.
5. Remove from heat and mix in the bread crumbs.
6. Spread the dip in a pie plate and sprinkle, to taste, with the hot sauce.
7. Bake 25 minutes.
8. Allow to cool for 5 minutes before serving.

Hot Shrimp Dip

My mom made this dip for our families to enjoy before our wedding. It was a big hit with everyone during our family gathering. This dip is a nice alternative to shrimp cocktail or other hot dips you might serve at your next big event. Enjoy!

You will need:

• 1/4 c unsalted butter (or olive oil)
• 2/3 c red pepper, chopped
• 2 cloves garlic, minced
• 1 lb medium (61-80/lb count) fresh shrimp, peeled and de-veined and coarsely chopped
• 1/3 c  scallions, thinly sliced
• 8 oz cream cheese, room temperature
• 2/3 c sour cream
• 1 c Parmesan, shredded
• 1 c mozzarella, shredded
• 1 t Worcestershire sauce
• 1 T lemon juice
• 1/2 t hot sauce
• 1/4 t salt
• 1/2 t pepper

Then you will…

1. Preheat oven to 350 degrees.
2. In a medium skillet, melt the butter over medium heat.
3. Add the red pepper and garlic. Saute until fragrant and lightly softened, about 3 minutes.
4. Mix in the shrimp and cook through, roughly 2 to 3 minutes.
5. Transfer to a 2-quart baking dish or pie plate.
6. Mix in the scallions, cream cheese, sour cream, and cheeses.
7. Stir in the Worcestershire sauce, lemon juice, hot sauce, salt and pepper.
8. Bake until lightly browned and bubbly, 30-35 minutes.
9. Allow to cool at least 5 minutes. Serve with crackers or baguette.

Parmesan Crusted Fish

This is a very easy recipe. You can use it with whatever your favorite fish is, so just look around your market for whatever looks the most scrumptious.

You will need:

• 4 6-oz pieces of fish
• 3/4 c grated Parmesan cheese
• 2 t paprika
• 1/2 t garlic powder
• 1/4 t black pepper
• 1/4 t oregano
• 1/4 t cayenne pepper
• One lemon, zested and juiced
• Little bit of olive oil

Then you will…

1. Preheat your oven to 400 degrees and line a baking sheet with tinfoil.
2. Pat the fish dry.
3. On a large plate, combine the cheese with the paprika, garlic powder, pepper, oregano, cayenne, and lemon zest.
4. Spread a small amount of the olive oil on each piece of fish.
5. Dredge the fish in the cheese mixture to create a crust.
6. Place the fish on the baking sheet.
7. Bake 12-15 minutes (or as needed based on the fish) until the fish is no longer opaque in the center.
8. Sprinkle with the lemon juice to taste before serving!

Spicy Coconut Lime Shrimp

This would be a great side for a party or an appetizer for your game day feast. I like the spiciness and the crispy coconut, and I am a big fan of the zesty lime too!

You will need:

• 1/2 c shredded coconut
• 1/4 c flour
• 3 limes, zested and juiced
• 1 T chili powder
• 1/4 t cayenne pepper
• Dash of salt
• 1/4 t pepper
• 2 eggs
• 1 lb shrimp, deveined and peeled (tails left on)
• 1/4 c olive oil

Then you will…

1. In a small dish, combine the coconut with the flour, lime zest, chili, and cayenne.
2. In a small bowl, beat the salt and pepper into the eggs.
3. Dip the shrimp in the egg mixture and then coat with the coconut mixture.
4. Heat 1/4 c of olive oil in a large non-stick skillet.
5. Cook the shrimp about 2 minutes on each side.
6. Allow to cool slightly on a paper-towel lined plate.
7. Serve with the lime juice for drizzling.

Honey Ginger Shrimp

This is a really easy shrimp dish that has a lot of taste. I had it with some roasted vegetables and couscous, but it would also be great with some rice or even on top of a salad. Go wild and try them as the filling of shrimp tacos!

You will need:

• 1/2 c olive oil
• 4 T honey
• 2 limes, zested and juiced
• 3 cloves garlic, minced
• 1-inch fresh ginger, peeled and grated
• 1/2 t salt
• 1/2 t pepper
• 1/2 t red pepper flakes
• 1/2 lb large shrimp, peeled and de-veined

Then you will…

1. Combine all the ingredients (except for the shrimp) in a measuring cup. Mix well.
2. Pour the marinade into a large plastic zip-top bag.
3. Add the shrimp and toss to coat. Squeeze out the extra air and seal the bag.
4. Refrigerate the shrimp with the marinade for an hour. Toss the shrimp a few times during the hour to ensure they are evenly covered.
5. Allow the shrimp to warm up on the counter for 10 minutes.
6. Heat a large non-stick skillet over medium-high heat (no oil needed since you have oil in the marinade).
7. Place shrimp in your heated pan in a single layer. Let them cook for about a minute on one side; they will start to turn pink and curl up.
8. Flip them over and allow them to cook another 30 seconds or so until they are opaque and cooked through.
9. Remove from pan and serve hot!

Prosciutto and Pancetta Wrapped Shrimp

I made this right around my birthday for a beach house full of friends. These little bites are addictive and like the cured meat version of candy. The recipe originates with Rachael Ray with a few tweaks of my own.

You will need:

• 2 cloves of garlic, minced
• 1 lemon, juiced and zested
• 1/2 t oregano
• 1/2 t basil
• 1 t crushed red pepper
• 2 T olive oil plus some for drizzling
• 1 lb jumbo shrimp, peeled and deveined (I removed the tails)
• Salt and pepper, to taste
• 1 package prosciutto (I split the long strips in half lengthwise)
• 1 package pancetta

Then you will…

1. In a medium bowl, combine the garlic with the lemon juice and zest, oregano, basil, crushed red pepper and 2 tablespoons olive oil.
2. Toss the shrimp in the marinade to coat. Season with salt and pepper.
3. Wrap each shrimp in prosciutto or pancetta. Drizzle or brush a little more olive oil over the prepared shrimp.
4. Preheat an outdoor grill, indoor grill pan or large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp are firm and opaque and the meat is crisp, 3 to 4 minutes.
5. Serve with friends!

Drunken Shrimps

This is an adaptation of an Emeril recipe. You could use it as a fun alternative to shrimp cocktail at party, where it would be an interesting warm appetizer. It’s also good as party of bigger meal or even mixed into pasta for a dinner. I really liked the mixture of ginger, honey and whiskey used to make this dish.

You will need:

• 2 T butter
• 1/2 c shallot, minced
• 2 cloves garlic, minced
• 1 T fresh ginger, peel cut away and then minced (about 1-2 inches)
• 2 t rosemary
• 2 t cumin
• 1 t ground coriander
• 2 t oregano
• 1 t cinnamon
• 1/2 t salt
• 1 lb large shrimp, peeled and deveined
• 1 lemon, juiced
• 1/4 c whiskey
• 2 T honey
• 1 c lite cream

Then you will…

1. In a large skillet, melt the butter over medium-high heat. Add the shallots, garlic and ginger to the pan and cook until soft, about 2 minutes.
2. In a small cup, combine the rosemary, cumin, coriander, oregano, cinnamon and salt.
3. Add the shrimp to the pan with the spice mixture, lemon juice, and whiskey. Cook until the shrimp are pink and cooked through, about 2 minutes.
4. Remove the shrimp from the pan with a slotted spoon and cover to keep warm.
5. Add the honey and cream to the pan and cook until thickened.
6. Add the shrimp back to the pan, and stir well to coat and warm through.
7. Remove the pan from the heat and serve hot.