Category Archives: Seafood

Shrimp and Scallop Saute

sssI’m on a mission to clear the freezer this week. I don’t mean throw things away. I mean eat them. I have a very good friend and cohort to join me in my little game. My Faithful Assistant has great kitchen sense. He can come up with meal ideas very easily using ingredients on hand. The gamification of dinner It should be a fun week!

I thought I had seen a partial bag of shrimp in the freezer and I was right! I also found a partial bag of scallops. The refrigerator yielded a red pepper, spinach and onion. And my Aero Garden has some lovely basil! Score!

Shrimp and Scallop Saute
1 cup shrimp
1 cup scallops
1/4 onion, chopped
1/4 cup white wine
2 cups fresh spinach
1/2 red pepper, chopped
3-4 leaves of fresh basil, chopped
Salt and pepper

  1. Saute the onion in a little olive oil until translucent.
  2. Add the shrimp, scallops, salt, pepper, and wine and cook for about ten minutes until the shrimp and scallops are done.
  3. Add the red pepper and cook for another five minutes. Then add the chopped basil and spinach. Cook for another few minutes until the spinach has wilted.
  4. Serve!

You could serve this over pasta or rice. I ate it plain. It was delicious. I don’t get to have seafood at home very often so I really wanted to savor the flavors.

Have I enticed you into returning to this space to see what else we conjure up this week? I’m going to assume that you are shouting, “YES!!! YES!!! I CAN’T WAIT TO SEE MORE CLEVER CREATIONS FROM YOUR KITCHEN!!!” Well fear not my adoring audience. We will not disappoint.


CSA Skillet

CSASWe’ve been doing well with our CSA boxes, eating pretty much everything every week. We do have a lot of cabbage to use, but about half of it is in the freezer. I will use that in the fall for soup.

Our go to way of using all of the ingredients is to throw everything in the cast iron pan (with or without meat), saute, add some rice, quinoa, beans, or lentils, and enjoy!

Here is a rough recipe for the skillet in the photo.

CSA Skillet
1 lb sausage or other meat of your choice
Olive oil
2 cups chopped cabbage
1 half onion, chopped
1 tomato, chopped
1 can black beans, rinsed
2 cups grain of choice, cooked

  1. Saute the onion in olive oil until translucent.
  2. Add the sausage and cook thoroughly.
  3. Add the cabbage and cook until it’s a little limp, about 5 minutes.
  4. Add the tomatoes, black beans and cooked grains and heat until nice and warm.

The burning question you are all wondering is, did they eat it? YES!!! YES THEY DID EAT IT!!!! Of course, my kids are not tiny anymore and have grown to love their veggies. Or have become resigned to eating them. They will never tell.

We’ve made a couple other versions of this:

Shrimp CSA Skillet
Saute shrimp in olive oil and a little butter and add cabbage, and a grain.

Vegan CSA Skillet
Spinach, shredded zuchinni, onion, garlic, basil, and brown rice.

What I love about these dishers, besides the ease of preparation, is that everyone loves them, and everyone can make them. Yes, you heard me correctly. Even the College Boy has been making his own variation of this. So, to summarize, lots of veggies, fast and easy to make, loved by all. This is a kitchen hat trick!


Gazpacho with Crab

Original Post Jun 4, 2013

Sunday, Wegmans was sampling Gazpacho with Crab. It was delicious. But I wasn’t going to pay their prices for a little cup of it when I knew, for a fraction of the price, I could make it myself.

When I got home, I poured through all my cookbooks looking for a recipe for this Spanish classic. Can you believe, everything I found was two pages long? Really! Who has the patience to prepare a recipe that is over half a page. Not me!

I got the gist of the recipe. Tomatoes, spices, cucumber, garlic. Easy. Here’s what I came up with. The crab is a little Maryland addition. It adds some protein. Good stuff!

Gazpacho with Crab
2-10 ounce cans Rotel tomatoes with lime and cilantro
1 can of water
8 oz crab meat
1 cucumber, peeled, seeded and chopped
1 clove garlic, crushed
Dash of cayenne
Juice of 1 lime
Top with fresh cilantro

1. Blend the tomatoes with the water, garlic, lime and cayenne. If you aren’t clear on what I mean by one can of water, I mean dump the tomatoes into the blender and then fill the empty can with water and dump that in next.
2, Add the cucumber and crab.
3. Chill for at least 30 minutes.
4. Serve topped with chopped cilantro, parsley or even chopped peppers.

Not even close to two pages!

I ended up with four servings of gazpacho. Let’s calculate the cost per serving together! Two cans of Rotel were $3.38. Eight ounces of crab was $5. One cuke was $1. One lime was .20. Total cost per serving is about $2.40. I didn’t count the garlic, pepper or cilantro. That’s a pretty good price for a hearty soup. I hope you’ll consider adding it to your summer party menu.


Shrimp, Mango, and Avocado Lettuce Wraps

smalwHi again.

Sorry if you’ve missed me.

It’s been crazy around here.

Very Crazy.

It’s settling down now.

I think.

Here’s a healthy summer recipe for you to enjoy.

Shrimp, Mango, and Avocado Lettuce Wraps
1 lb shrimp, sauteed with garlic and olive oil, chopped and chilled
1 mango, peeled and chopped
1 avocado, peeled and chopped
2 chopped green onions
Lettuce leaves for wrapping

1. Combine all the ingredients except the lettuce.
2. Spoon into lettuce leaves.
3. Serve.

This was so delicious! I could have eaten the entire thing myself. It was sweet from the mango and creamy from the avocado. There was a little bit of zing from the onions. Perfect flavor medley!

I have several more ideas for some super healthy summer meals. I hope you will keep reading!


Curried Shrimp Soup With Apples

Originally posted Jan 20, 2013

As I mentioned yesterday, I had a hankering for shrimp. So after making the Pumpkin Chocolate Chip bread yesterday, I pulled out my bag of shrimp from the freezer, opened the fridge and pantry and tried to figure out what magic I could work. Curry, apples, onion, celery, broth…. Curried Shrimp Soup with Apples.

Curried Shrimp Soup with Apples
1/2 onion, chopped
2 stalks of celery, chopped
1 TBSP olive oil
2 TBSP butter
1 tsp curry powder
1/4 tsp cayenne
2 TBSP flour
2 cups broth
1 lb shrimp, peeled and deveined
1 granny smith apple, peeled and chopped
1. Saute the onion and celery in the olive oil and butter on medium heat until the celery softens, about 10 minutes.
2. Add the spices and mix well. Then add the flour and stir so the flour, butter and oil are kind of pasty.
3. Add the broth and stir to dissolve the flour mixture. Cook for 10-15 minutes until the broth thickens about, stirring regularly.
4. Add the shrimp and allow to simmer for 1-2 hours. I was concerned that the shrimp would get tough being cooked this long but they didn’t.
5. About 30 minutes before serving, add the chopped apple.
Double Alert: Because I made such a small amount of soup, I made this on the stove and ended up with between 1 and 1 1/2 quarts of soup. If you are going to increase the recipe and use a slow cooker, don’t leave it all day. It really should not cook for more than a couple hours.
Many of you are experiencing some frigid weather this weekend. This slightly spicy soup is very warming, and since the broth is thickened, you will find it more filling. I really liked the combination of butter and curry in this soup. I savored the last spoonfuls of broth. So comforting! You Patriots fans may find this an especially good soup this evening.
You can serve with rice. Feel free to add more veggies. I thought some spinach would be a nice addition and I may add some to my leftovers. You can also add a splash of cream or half and half to make it even creamier.
Let me know how this works for you!