Tag Archives: Seafood

Drunken Whiskey Garlic Shrimp

Who doesn’t like whiskey, did you know that there are 0 carbs in whiskey. Just another reason to grab a bottle and start enjoying. Well, at least share the bottle with your friends. 😉Drunken Whiskey Garlic Shrimp

2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)
4 tablespoons minced garlic
1/4 cup whiskey
1/2 jalapeno, seeded and diced
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with additional wedges of lemon.


Shrimp de Jonghe

Shrimp De Jonghe

I love shrimp and sometimes, you just want something different. This dish is definitely that! You won’t believe how simple it is to make.

2 pounds shrimp, peeled and deveined
1 cup dry white wine (low-carbers just substitute this with chicken broth and some more butter)
1 1/4 cup chicken or vegetable broth
1 cup butter, melted
4 cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 shallot, minced
2 cups fresh bread crumbs ( if I am doing the low-carb version I use 1 cup coconut flour and 1/2 cup almond flour)
1 cup chopped fresh parsley

Preheat oven to 350 degrees F and lightly grease a 11×7 casserole dish with butter.

Place the shrimp in a single row on the bottom of the dish.

Pour the wine and broth over the shrimp .

In a medium bowl, combine together the melted butter, garlic, salt, pepper, cayenne pepper, shallot, paprika, parsley and bread crumbs.

Sprinkle the mixture over the shrimp and pat down gently.

Bake for 20-25 minutes or until the shrimp is completely cooked through and the top is golden brown.

Drunken Cilantro Shrimp Stew

Drunken Cilantro Shrimp StewI love shrimp recipes that are full of flavor
2 pounds of whole shrimp, peel on and everything
3 chipotle peppers in adobe sauce, minced
Juice of 3 limes
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons lard, bacon grease or butter
1 small white onion, chopped
3 cloves of garlic, minced
1 red bell pepper, sliced ( I use green and red depending on what I have in the kitchen)
1 jalapeno, minced
2 Roma tomatoes, chopped
1/4 cup  Mexican beer (feel free to use any light beer of your choice) (For my low-carbers, use chicken or seafood broth)
1/4 cup chicken broth
1/2 teaspoon hot sauce of your choice
1/4 cup of cilantro

Marinate the fresh shrimp in a large bowl with the chipotle in adobo, lime juice, cumin, salt, pepper and cilantro for a minimum of 30 minutes to overnight.

Sautee the onions in the lard (or butter) until translucent and then add the garlic, jalapeno and bell peppers. Then after then have become a bit soft, add the tomatoes to cook for an additional minute.

Add the chicken broth, Mexican beer and the hot sauce.

Bring the mixture to a boil, add the marinated shrimp with the entire marinade.

Cook for 5-8 minutes covered, then uncover and allow the mixture to simmer.

Before serving, add the cilantro to the dish.

Serve over rice, mashed potatoes, mashed cauliflower, beans or just devour.

Spicy Louisiana Shrimp

Spicy Louisiana ShrimpI love recipes that take virtually no time but taste restaurant quality. This is definitely one that meets any four star restaurant’s standards.

4-5 pounds unpeeled, fresh shrimpHerb Seasoning Ingredients
2 sticks unsalted butter
1/2 cup oil
6 cloves garlic, minced
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
Dash of hot sauce
2 teaspoons Creole seasoning
½ teaspoon powdered bay leaves
2 teaspoons rosemary
1 teaspoon basil
1 teaspoon oregano
1 1/2 tablespoon paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon freshly ground black pepper

Baguette, for serving

Combine together all of the herb seasoning ingredients in a large pan (The pan should be large enough that the shrimp can be placed in the pan in one single layer) and simmer the sauce in a saucepan set to medium-low heat.

Add the shrimp and bring the temperature up to medium heat, add the shrimp (they should all be in one single layer so they cook evenly.) Once the mixture comes up to a boil, lower the heat and cook for an additional 8-10 minutes until the shrimp has turned a beautiful red/pink. Stir the shrimp half way through to ensure it cooks evenly. Be careful, you do not want the shrimp to overcook or it will become rubbery.

Turn the heat off, remove the pan from the heat and allow it to sit for 15 minutes, the shrimp will absorb the juices and flavor.

Traditionally this recipe is served with baguettes, I like to also serve it with a nice rice pilaf with lemon and lime wedges on the side.

Spicy Crab Rangoons

Spicy Crab Rangoons This recipe yields a dozen spicy crab rangoons.

1 package of think wonton wrappers (if you can’t find the thin version in Asian specialty stores, feel free to use the regular wanton wrappers)
1 quart oil for deep frying
1 (8 ounce) package cream cheese, room temperature
1 tablespoon Sriracha
1 12 ounce can crab meat, drained
4 green onions, minced 1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, peeled and minced
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and diced

In a large, heavy bottomed sauce pan, heat oil to 375 degrees F.

In a medium bowl, mix together the cream cheese, Sriracha, crab meat, green onions, salt, pepper, garlic, paprika and water chestnuts.

Place 1 tablespoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, Fold the two ends of the wonton wrapper together and pinch the two ends to seal.

Fold the other two ends to make a tiny basket with four distinct edges. Pinch to seal tight and make sure that there is no way the filling will leak out during the frying process. I like to use water to help seal the edges.

In small batches, fry the wontons 3-5 minutes, or until golden brown. Remove immediately and allow the wantons to drain on a paper towel. Serve with any sauce of your choosing.

You can also bake these by placing them in lightly greased muffin tins and baking at 375 degrees F for 5-8 minutes until the edges are golden brown, watch carefully because they burn quickly.

Harini’s Hot & Spicy Seafood Fritters

Seafood FrittersIngredients
1 tablespoon oil
1/4 cup red onion, diced
1 tablespoon paprika
1/2 tablespoon cayenne powder
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
3 cups flour
2 teaspoons baking powder
3 large eggs, beaten
A total of 1 pound of the following mix: diced scallops, shrimp or white fish (feel free to use this mix or any other seafood that you enjoy, I may this with just shrimp at times)
1/2 cup green onions, diced
1 1/2 teaspoons chopped jalapenos
1/4 cup bottled clam juice
1/4 cup pale ale
vegetable or regular shortening for frying

lemon wedge, for squeezing
tartar sauce
sweet and sour sauce

Heat 1 tablespoon of oil in a large skillet and add the first 8 ingredients (onions and the seasonings) and cook for two minutes. Remove from the heat and set aside.

Heat a large skillet to medium-high heat and add the shortening so there is enough shortening to fry the fritters. The oil should reach 360 degrees F.

Mix together the flour, baking soda and eggs.

Add the eggs, seafood, red onion mixture, green onions, jalapenos. clam juice, and ale. Stir to combine the ingredients together.

Drop the batter by spoonfuls into the oil and allow them to cook 3 minutes per side when the fritters float to the top- it is time to roll them onto the other side. Remove and allow the excess oil to drain. Do not overcrowd the pan or the temperature of the oil will drop and the fritters will absorb too much oil.

Serve with lemon wedges, tartar sauce or sweet and sour sauce.

Mango Ceviche

Mango CevicheI love a delicious ceviche for the summer time, it is so easy to prepare and looks elegant.

This recipe serves 5-7 people

1 pound dry sea scallops, tough white muscle removed
1 pound fresh shrimp, de-veined and tails removed and diced
2 ripe mangoes, peeled and diced into 1 inch pieces
2/3 cup lime juice
3/4 teaspoon salt
3/4 cup chili peppers (poblano, jalapeno, Thai chili peppers or a combination), thinly sliced
1/3 cup red onion, thinly sliced

1/3 cup red bell peppers, thinly sliced

Add ½ inch of water to a large skillet and bring it to up to medium heat until the water simmers. Add the scallops and cook until they are fully cooked, this will take 3-5 minutes. Drain the scallops and set aside in a large bowl.

Add the mangoes to the scallops along with the lime juice, salt, chili peppers, and onions.

Refrigerate for at least an hour or preferable overnight and serve cold with cilantro as garnish.