Recipes:
Seafood
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1. Pesto Shrimp Stir Fry (Strict)
2. Thai Shrimp Curry - Strict
3. Quick Shrimp Salad - Strict
4. Sweet and Hot Scallops (Strict)
5. Swedish Style Poached Salmon with Mustard Sauce (Liberal)
6. Halibut with Herb Sauce (Strict)
7. Scallops Over Parmesan Creamed Spinach (Strict)
8. Oven Poached Fish in Olive Oil (Liberal)
1. Pesto Shrimp Stir Fry (Strict)
2 T. olive oil
2-3 cloves minced garlic (per your personal taste)
1 large zucchini, cut in 1 inch cubes
1 large yellow squash, cut in 1 inch cubes
1 lb. raw shelled large shrimp
3 heaping T. pesto (I used sun-dried tomato pesto)
(* Editor's note: PESTO
is defined as: An uncooked sauce made by grinding fresh basil, garlic,
parmesan cheese and olive oil into a paste. Originally,
pesto also contained pine nuts, which can be a problem if you are severely
HG. Pesto can be found ready made. Check the label for unwanted sugars
or other ingredients.)
1) Saute the garlic in the olive oil for 2-3 minutes
on medium heat.
2) Add the zucchini and yellow squash and saute until tender.
3) Add the shrimp and pesto and saute until the shrimp are pink. Serve.
Notes from Judy: Very, very easy (takes about 15 minutes from beginning
to end) and quite flavorful -- enjoy! I used a non-stick saute pan to make
this -- you don't need a wok. top
2.
Thai Shrimp Curry - (Strict)
(You can also use chicken or pork)
1 tablespoon peanut oil
1 cup thinly sliced onion (liberal) or
1 cup thinly sliced leek (strict)
1 cup chopped scallions (green onions)
1-2 tablespoons Thai Green Curry Paste
1 14 oz can unsweetened coconut milk
1 cup chicken broth
3 tablespoons Thai Fish Sauce (Nam pla)
2 teaspoons Splenda
1 cup diced roma (firm) tomatoes
2 pounds uncooked shrimp (deveined ) or chopped cooked chicken
1/4 cup chopped cilantro
1 lime, quartered.
Heat peanut oil in heavy large skillet over medium high
heat. Add the onion (or leek) and cook til it is soft and starting to brown.
Reduce heat
to medium. Add the green onions and curry paste, stir til fragrant, about
1 minute.
Add coconut milk, broth, fish sauce and splenda, bring to boil. Add the
tomatoes and boil 2 more minutes. Add shrimp (or chicken) and cook until
done (your preference on meat) and stir often while cooking. Transfer curry
to bowls and top with chopped cilantro. Serve with the wedge of lime. top
3. Quick Shrimp Salad - (Strict)
1 lb. steamed shrimp, peeled
2 Tbsp. Sugar Free Mayonnaise
2 Tbsp Sour Cream
1 Stalk Celery, chopped (I split stalk in half lengthwise)
1/2 tsp. onion powder
1/4/-1/2 tsp. garlic powder
1 tsp. Emeril's Essence (I make my own - see below)
Pepper to taste
Combine all ingredients in mixing bowl. Adjust seasonings
to taste. Toss gently to thoroughly mix. Put in a covered bowl and refrigerate.
Homemade
Essence:
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. powdered sage
1 tsp. powdered thyme
1 tsp. cayenne (optional)
Mix together and store in a sealed jar. Enjoy this with shrimp or other
salads, to season chicken, beef, roast
pork or anything you like. top
4. Sweet and Hot Scallops (Strict )
Bacon
Scallops
Sugar-free Maple Syrup
Cut strips of bacon into thirds and wrap fresh large
scallops with a piece of bacon. Secure with toothpicks. Flavor each scallop
with a little
sugar-free maple syrup. Place on a broiler pan or cookie sheet. Broil for
a very brief time until bacon crisps and
scallops are opaque. Serve hot out of the oven . Can be served as hors
d'oeuvres or an entree. These is a unique flavor combination and is a nice
treat for Holiday parties. top
5. Swedish Style Poached Salmon with Mustard
Sauce (Liberal)
(Will qualify as Strict if you eliminate the onion.)
1 lb. piece of thick
(1" or so) salmon fillet with skin on
1 quart water
1/2 C. dry white wine (optional)
1 med. onion, peeled and stuck with 2 cloves
2 whole allspice berries
3 whole peppercorns
1 bay leaf
Fresh dill springs for garnish (optional)
Mayonnaise (optional)
Mustard Sauce (optional, see below)
In a sauce pan broad enough to contain
the fillet without crowding, bring the water, wine, onion, allspice, peppercorns
and bay leaf to a boil. Cover,
reduce heat, and simmer 20 to 30 minutes to develop flavors.
Meanwhile, rinse
the skin side of the salmon under cold running water taking care to rinse
off any loose scales. Wipe all surfaces of salmon
gently with damp paper towels, and pat dry. Place fillet skin side down
on a flat surface and, feeling with a finger tip for bones, use a tweezer
to pull them out. Pull in the direction of the lay of the bone, so as not
to tear the flesh.
Bring the poaching liquid to a brisk boil. Carefully lower
the fish into it still skin side down, and immediately reduce the heat to
a gentle simmer.
Simmer fish covered for 10 minutes per inch of thickness. Remove from heat
and let stand covered in poaching liquid. When cool, may be lifted from
poaching liquid and refrigerated for serving chilled later, or may be served
right away, warm or at room
temperature. To serve, divide fish into 4 equal portions along natural
grain lines and lift free of skin with broad spatula. Discard skin.
Poaching
liquid may be strained, cooled, and stored in the freezer for future re-use.
If saving it, discard the onion and seasonings. It develops
richer flavor with each re-use. I re-use mine up to 5 or 6 times, boiling
it briskly for a few minutes before putting in the fish. It defrosts in
about 5 minutes in the microwave on high. (Be sure to label and date the
container.)
Garnish each serving with a dill spring, if desired. If serving
chilled, pass mayonnaise for diners to use as a topping if they wish. top
6. Halibut with Herb Sauce (Strict)
4 Halibut fillets (about 6 oz. each)
5 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley (I use the wide leafed Italian)
Preheat
broiler.
Put the herbs and 4 tablespoons of olive oil in a food processor
and blend for a minute or so. Season with salt and pepper. Brush fish with
1 tablespoon of olive oil. Sprinkle with salt and pepper. Broil until cooked
to the desired doneness, about five minutes a side.Remove from broiler and
spoon sauce over fish to serve. top
7. Scallops Over Parmesan Creamed Spinach
(Strict)
Yield: 4 servings
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 (10oz) package frozen chopped spinach, thawed
1/4 C plus 2 TBSP cream cheese
3 TBSP cream
1/4 tsp pepper
1 pound sea scallops (or cleaned and peeled shrimp)
1 1/2 TBSP grated parmesan cheese
Coat a nonstick skillet with cooking spray
(I used olive oil & butter.)
Place over medium heat until hot. Add mushrooms, sauté until tender.
Remove and set aside.
Drain spinach, press between paper towels to remove
excess moisture. Set aside. Combine softened cream cheese, cream and pepper.
Beat at medium speed (I just stir it) until creamy. Stir in mushrooms and
spinach. Spoon into four individual gratin dishes (or use an 8 inch square
pan) that has been coated with cooking spray. Coat skillet with cooking spray.
Place over medium high heat until hot. Add scallops and cook for 3 minutes,
turning scallops to lightly brown
on all sides. Place scallops evenly over spinach mixture. Sprinkle with parmesan.
Bake at 375 degrees for 15 minutes or until thoroughly heated and lightly
browned. top
8. Oven Poached Fish in Olive Oil (Liberal)
Liberal Diet due to lemons
1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise (I used 2 lemons)
1/4 cup fresh flat-leaf parsley, chopped
2 cups extra-virgin olive oil
Preheat oven to 250°F.
Rinse fish and pat dry. Chop half of capers. Sprinkle fish with 1 1/2 teaspoons
salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.
Arrange half of lemon slices in 1 layer in an 8-inch square glass baking
dish and arrange fish in 1 layer over lemon. Top with chopped and whole
capers, remaining lemon slices, and 3 tablespoons parsley. Pour 2 cups
olive oil over fish. Bake in middle of oven, uncovered, until fish just flakes
and is cooked through, about 1 to 1 1/4 hours. Serve fish with some of lemon
slices, capers, and oil spooned over. Sprinkle with remaining tablespoon
parsley. Makes 4 servings. top
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