SEA BASS CRUDO
When you've got a perfectly fresh piece of fish to work with, there's little needed to complement its briny flavors. A little lime, some chile, fresh cilantro, and a good-quality olive oil turn simple seafood into a sophisticated starter.
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 7
Steps:
- 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
- 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.
SHRIMP LINGUINE
Provided by Jonathan Reynolds
Categories easy, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Saute red peppers and onions in oil till tender, 5 to 10 minutes, then stir in lime juice, jalapeno peppers, garlic powder, salt and pepper.
- Meanwhile, boil pasta in salted water till al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1 1/4 cups of liquid.
- Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil till shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.
- Divide among four plates and grate an ounce of cheese over each.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 23 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 0 grams
SCALLOP CRUDO
Provided by Jean Georges Vongerichten
Categories Citrus Shellfish Appetizer Marinate Quick & Easy Backyard BBQ New Year's Eve Seafood Scallop Summer Healthy Raw Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk orange juice, lemon juice, soy sauce, oil, ginger, chile, and vinegar in a small bowl. Pour dressing onto 4 large rimmed plates. Arrange scallops over. Garnish with mint and chives. Season lightly with salt.
SWEET AND SPICY SHRIMPS
Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.
Provided by Sandra's Easy Cooking
Categories World Cuisine Recipes Asian Korean
Time 52m
Yield 2
Number Of Ingredients 12
Steps:
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g
NANTUCKET BAY SCALLOPS OR SWEET MAINE SHRIMP CRUDO
Provided by Jonathan Reynolds
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix all the ingredients except the chervil in a bowl, then divide into four small bowls.
- Top with the chervil, chill, then serve.
MAINE SHRIMP
Maine shrimp are caught in the coastal waters of Maine during winter. They;re usually sold with their heads still on. Anyhow they are a very delicate shrimp, which appear to me to be very similar to the "ama ebi" (sweet shrimp) served up at good sushi bars. The recipe below is probably the simplest way of cooking them.
Provided by Diann is Cooking
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Use a medium sized cooking pot, filled halfway or more with water, and bring to a boil on your range.
- Since you will want to eat this immediately, set your condiments (ground horseradish, horseradish sauce [the white one works best], lemon slices, and/or salt) and place-settings out while the water comes to a boil. The adventurous may want to try a dab of wasabi.
- Add shrimp to boiling water. Leave in water for 40-45 seconds. DO NOT OVERCOOK! Drain in colander immediately, and serve hot. This is best shelled as one eats, and the diner will dip each shelled shrimp into the salt or other condiment of choice.
Nutrition Facts : Calories 224.3, Fat 2.5, SaturatedFat 0.7, Cholesterol 441.7, Sodium 507.4, Protein 47.4
MAINE BAKED STUFFED SHRIMP
You are probably thinking, "How in the world can you stuff a Maine shrimp?" Actually, you can't stuff them like you stuff the big ones. Maine shrimp are small, tender, and sweet, and they are delicious cooked this way. The stuffing is on top.
Provided by Mimi in Maine
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- SHRIMP:.
- Combine the butter and seasonings in a shallow 8x8 baking dish and put in a 350 degree oven to melt the butter.
- Arrange the cooked shrimp in a single layer in the melted butter.
- STUFFING:.
- In a small bowl mix all the ingredients for the stuffing and lightly toss with a fork.
- Spread the stuffing over the shrimp in the baking dish.
- Cover with foil and bake at 350 degrees for 15 minutes.
- Remove foil and bake an additional 5 minutes.
Nutrition Facts : Calories 708.3, Fat 42.5, SaturatedFat 24.5, Cholesterol 442.4, Sodium 1369.3, Carbohydrate 29.2, Fiber 2.2, Sugar 4.7, Protein 51.2
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