Category Archives: Seafood

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!

Crab Avocado Breakfast Pizza

cabpEven on Sundays, it’s difficult to get everyone around the breakfast table at the same time. With summer coming to an end, I want to have everyone at the table together as much as possible. So this morning, I got up and made a really great breakfast! The quantities of ingredients are up to you because they depend upon how much dough you have. I’ve listed what I used for my 28 oz. ball of dough.

Crab Avocado Breakfast Pizza
1 pack prepared whole wheat pizza dough (28 oz)
4 Scrambled eggs slightly wet or whatever the scrambled egg equivalent is to over easy
3/4 cup Mozzarella
2 tbsp red onion
8 oz crab meat
Avocado to top

1. Roll out the dough into either one big pizza or several small pizzas.
2. Top with eggs, crab, onion, and mozzarella.
3. Bake at 400 for 20 minutes or until crust is done and cheese is lightly browned on the edges and bubbly.
4. Top with sliced avocado.

Success. Everyone together. Hurrah!

If you aren’t a fan of crab, or don’t live somewhere that crab is as abundant as it is in Maryland, you can top a breakfast pizza with bacon or sausage or just egg, cheese and veggies. Consider it an open-faced omelette on a pizza crust. Whatever you love in an omelette is equally as good on a breakfast pizza.


Five Meatless Recipes


It’s that time of year when many of us make some changes in our lives as part of the Lenten season. I know several people who are giving up meat and many who will be adhering to a more simple diet as they reflect on the meaning of the season. Here are some recipes that are meatless and pretty easy to make. I know I plan on making several of these over the next few weeks. I hope you will too.

Screen Shot 2014-03-08 at 9.19.25 AMThese Fish Cakes can be made with any fish really. You can even used canned salmon. Everyone in my house loves these. Perfect for Fridays during Lent.

Screen Shot 2014-03-08 at 9.28.16 AMOf course I was going to provide you with a shocking green recipe! My Spinach and Pear Soup has so many great flavors. If you leave out the blue cheese and yogurt, it turns from vegetarian to vegan.

aboAsparagus and Brie Orzo is my suggestion for meatless pasta. Use another veggie if you aren’t fond of Asparagus. You can also omit the cheese to keep this vegan, too.

clDoes your family enjoy Lentils? Then how about these tasty Curried Lentils? I happen to love this recipe and make it for myself pretty often. You can add apples to it to give a sweet contrast to the curry and any spices you add. Delicious!

Screen Shot 2014-03-08 at 9.24.09 AMI really love salmon! This Maple Glazed Salmon has a slightly sweet flavor. It’s great on the grill but you can bake it too, if you simply can’t get yourself to grill when it’s below 70.

I don’t know about you, but I am happy to have Lent upon us. It reminds me that it’s time to renew myself. And it also is a pleasant reminder that spring is very close.








Shrimp Diablo Alfredo Pasta

As you may know, when people in my house are away, we take that opportunity to lessen the agony of their absence by eating things they either can’t or won’t eat.

This week, the wee one is away at what we around these parts call Outdoor Ed. It’s a school week with his classmates learning about the environment and generally bonding right on the Chesapeake Bay. Lucky boy! And lucky us because the wee one can’t eat shrimp. So, when the cat’s away, the mice eat shrimp, or more specifically, the mice create a new recipe called…

Shrimp Diablo Alfredo Pasta
1/2 stick butter
3 or more cloves crushed garlic
1/4 flour
1 1/2 cups milk
3/4 cup grated parmesan
cayenne pepper to taste
1 lb cooked shrimp
1 lb pasta

1. Start the water for the pasta.
2. Melt the butter and add the garlic and saute for a few minutes on medium.
3. Add the flour and let it sit for a minute. Stir gently until a nice butter floury garlicky paste forms. Your water should be boiling now so add the pasta to it!
4. Add the milk and stir to combine well. Keep stirring until the milk sauce thickens.
5. Add the parmesan. Stir stir stir!
6. Add the cayenne. Stir again! Should have a nice spicy alfredo sauce now.
7. When the pasta is done, drain it and combine with the sauce and shrimp and heat through.

I topped this with some chopped chives. Because I was making this primarily for the teenager who doesn’t like anything but Doritos to be spicy, I didn’t add a ton of cayenne. I probably added 1/4 tsp. I would have added more. And I might have thrown some chopped shallots in with the garlic to make this a really kicky, zesty dish!

I somehow got ridiculously large shrimp. They were easily 4 inches long each. They were “Colossal”. If I had been paying closer attention I would have gotten slightly smaller shrimp.

All in all, it was a very tasty dish and a nice diversion from the regular Alfredo based pasta I make AKA Crazy Sexy Pasta.


Crab and Potato Chowder

There seems to be some sort of social media contest to see how many meals you can stretch out of one dish. For example, you make a roast chicken and manage to get 6 lunches, 12 dinners and one meal for your dog out of the leftovers.

I have had a decent amount of success with this kind of food stretching. I can turn chicken leftovers into quesadillas, soup, pot pie, etc. I’ve probably gotten three full dinners out of a six lb roast chicken. Not too bad, if I do say so myself.

Last weekend, I made some of my delicious Loaded Potato Soup (without the loading) and decided to take a couple cups of it and convert it into a lovely Chowder.

Crab and Potato Chowder (4 servings)
2 ribs of celery, chopped
1/2 cup chopped carrots
1/2 cup chopped onion
3 slices of bacon, cooked and chopped – I used turkey bacon
2 cups of potato soup
8 oz crab meat
dash of old bay
chopped chives for garnish

1. Saute the celery, carrots, and onion until the onion is translucent.
2. Add the bacon and cook until warm, another five minutes.
3. Add the potato soup, crab meat, and old bay and heat through.
4. Serve topped with chopped chives.

I could have gotten six or more servings out of the two cups of soup with some chopped potatoes or corn or other veggies added. I liked this as an alternative to classic Cream of Crab Soup. I find that to be too heavy. This was hearty, without leaving you with that feeling that you have just gorged yourself.

If you aren’t a fan of crab, you could use shrimp, chicken (hey! don’t you have roast chicken leftovers to get rid of), sausage, or no meat at all. This is a great fall soup. And did I mention that it’s fast! Oh! It’s so fast to make!