Fish and Seafood – Connie’s Recipes

Shrimp Chowder w/ Herb Drop Biscuits

therecipebum — Sun, 20 Nov 2022 13:52:24 +0000

Shrimp Chowder w/ Herb Drop Buscuits

Prep Time 1

Cook Time 1 30

Servings 6

Ingredients

4 Slices Bacon Chopped
6 Scallions Sliced
1 Fennel Bulb Cored and Chopped
4 Cloves Garlic Chopped
5 Tbsp All-Purpose Flour
1 ¾ Cup Chicken Stock
⅔ Cup Heavy Cream
1 ¼ Cup Frozen Corn Kernels Thawed
1 Tbsp Fresh Dill Chopped
Kosher Salt
Black Pepper Freshly Ground
1 LB Medium Shrimp – Peeled and Deveined Coarsely Chopped

For Herb Drop Biscuits

1 ¼ Cup Self-Rising Flour Spooned and Leveled
1 Tsp Baking Powder
2 Tbsp Fresh Flat Leaf Parsley Chopped
1 Tbsp Fresh Dill Chopped
1 Scallion Chopped
¼ Cup Unsalted Butter Chilled
½ Cup Buttermilk

Instructions

Preheat over to 425° F. Lightly grease a 2-Quart baking dish
Cook bacon in a large saucepan over medium heat until crisp, 4-6 minutes. Remove with slotted spoon to a towel-lined plate; reserve drippings.
Add scallions, fennel, and garlic to drippings and cook, stirring occasionally, until tender, 3-4 minutes.
Sprinkle flour over scallion mixture and cook, whisking constantly, 1 minute.
Gradually, whisk in stock and cream, scraping up brown bits from the bottom of the saucepan.
Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4-6 minutes.
Stir in bacon, corn, dill, and ¾ teaspoon each salt and pepper.
Remove from heat and stir in shrimp.

Make Herb Drop Biscuits

Combine flour, baking powder, parsley, dill and scallion in a bowl. Cut in unsalted butter with two forks or a pastry blender until crumbly. Add buttermilk and stir just until dry ingredients are moistened.
Transfer mixture to prepared dish. Drop biscuits (about 8 or 9) over mixture. Bake until biscuits are golden brown, 24-26 minutes.
Let stand 10 minutes before serving.

Blackened Shrimp with Asparagus

therecipebum — Fri, 01 Jan 2021 14:50:15 +0000

Blackened Shrimp and Asparagus

Ingredients

1 LB Large Shrimp Peeled and Deveined
1 Tbsp Chili Powder
2 tsp Paprika
1 tsp Onion Powder
1 tsp Cumin
½ tsp Garlic Powder
1 tsp Salt
¼ tsp Freshly Cracked Pepper
2 Tbsp Olive Oil Divided
1 Tbsp Olive Oil or Unsalted Butter
1 ½ LBs Asparagus
¼ Cup Vegetable Stock
1 Tbsp Hot Sauce
1 Tbsp Lemon Juice
Lemon Slices Garnish
Red Pepper Flakes Garnish
Parsley Garnish

Instructions

In a large bowl add the Shrimp, Chili Powder, Paprika, Onion Powder, Cumin, Garlic Powder, Salt and Pepper. Coat well and set aside.
In a medium-Sized skillet over medium-high heat, add 1 Tbsp Olive Oil and cook seasoned shrimp on each side for 2-3 minutes or until browned and cooked through. Remove to a shallow plate and set aside.
In the same skillet (clean up if necessary to remove brown bits) add 1 Tbsp Olive Oil and 1 Tbsp Butter and reduce heat to medium.
Add Vegetable Stock, Lemon Juice and Hot Sauce and bring to a simmer. Allow the sauce to reduce a little.
Add the Asparagus and cook until crisp-tender, approximately 4-6 minutes, turning the Asparagus regularly to coat into the sauce.
Push the Asparagus on the side and add blackened Shrimp back to pan.
Squeeze a dash of Lemon Juice on top of the Shrimp and Asparagus. Allow reheating 1-2 minutes then removed grilled Shrimp and Asparagus from heat, garnish with Parsley, Lemon Slices and Red Pepper Flakes.

Shrimp Pasta Primavera

therecipebum — Sat, 26 Dec 2020 22:28:17 +0000

Shrimp Pasta Primavera

Prep Time 10

Cook Time 12

Ingredients

3 Tbsp Butter
1 Cup Fresh Broccoli Florets Chopped
½ Red Bell Pepper Chopped
½ Med Sweet or Red Onion Chopped
1 Cup Sliced Mushrooms
6 Spears Asparagus Cut into 1 inch pieces
1 Cup Fresh or Thawed Frozen Peas
1 Ear Corn Kernels Cut off
1 Plum Tomato Chopped
2 Cloves Garlic Minced
1 Cup Chicken Broth
½ Cup Heavy Cream
½ tsp Salt
½ tsp Black Pepper
½ tsp Red Pepper Flakes
1 Lb Medium to Large Shrimp Peeled and Deveined
½ Cup Freshly grated Parmesan Cheese + More for Serving
¼ Cup Fresh Basil Chopped
12 Oz Linguine Cooked

Instructions

Melt Butter in a large Dutch oven over medium-high heat.
Add Broccoli, Red Bell Pepper, Onion, Asparagus, and Mushrooms. Cook until vegetables are getting soft stirring occasionally, about 5 minutes.
Add Peas, Corn, Tomato and Garlic and cook another minute or two.
Add Chicken Broth, Heavy Cream, Salt, Pepper and Red Pepper Flakes. Bring to a boil and then add Shrimp. Stir and simmer until Shrimp are cooked through.
Stir in Parmesan Cheese, Basil and pasta. Serve with additional Parmesan Cheese

Shrimp and Sausage Jambalaya

therecipebum — Sat, 26 Dec 2020 22:27:37 +0000

Shrimp and Sausage Jambalaya

Prep Time 25

Cook Time 25

Ingredients

2 Tbsp Olive Oil
¾ LB Shelled Medium Shrimp
1 LB Ham (preferably smoked) Cubed
1 LB Kielbasa, Andouille or Chorizo Sausage Sliced
2 Cloves Garlic Minced
2 Stalks Celery Diced
1 Green or Red Bell Pepper Diced
1 LG Onion Diced
1 ½ Cups Long Grain Rice
16 Oz Can of Diced Tomatoes
4 Cups Chicken Broth
1 tsp Kosher Salt
¼ tsp Cayenne Pepper
½ Cup Fresh Parsley Chopped

Instructions

Heat the Oil in a large heavy stockpot over high heat and add the shrimp.
Cook, stirring constantly, until the shrimp curl and just begin to brown about 3 minutes.
Remove the shrimp with a slotted spoon and set aside.
Add the Ham and Sausage to the stockpot and cook, stirring frequently, until both are well browned about 15 minutes.
Reduce heat to medium and add the Garlic, Celery, Bell Pepper and Onion.
Cook, stirring frequently, until tender, about 10 minutes.
Stir in the Rice, Tomatoes, Broth, Salt, Cayenne Pepper, and half the Parsley. Cover, reduce heat to low and simmer 20 minutes or until the liquid is almost absorbed.
Stir in the Shrimp and the remaining Parsley.
Cover and cook until all the liquid is absorbed, 3 to 5 minutes more.

Baked Tilapia with Roasted Vegetables

therecipebum — Sat, 26 Dec 2020 22:26:45 +0000

Sheet Pan Baked Tilapia with Roasted Vegetables

Prep Time 15

Cook Time 30

Ingredients

1 Tbsp Butter
1 Clove Garlic Minced
2 Oz Whole Wheat Sour Dough Bread Finely Ground
½ Cup AP Flour
1 Lg Egg Lightly beaten
4 6 OZ Tilapia Fillets
¾ tsp Kosher Salt Divided
½ tsp Freshly ground Black Pepper
1 ½ Tbsp Olive Oil
12 Oz Steam in Bag Broccoli Florets
2 Med Carrots peeled and diagonally sliced
Cooking Spray
1 Lemon cut into wedges

Instructions

Preheat Oven to 400° F
Melt Butter in a skillet over medium-high heat. Add Garlic; cook 30 seconds.
Add breadcrumbs; cook 5 minutes.
Place breadcrumb mixture, flour and egg in three shallow dishes.
Top fish with ½ tsp salt and ¼ tsp pepper.
Dredge fish in flour; dip in egg; coat in breadcrumb mixture.
Combine remaining ¼ tsp salt remaining ¼ tsp pepper, oil broccoli and carrots on a sheet pan coated with cooking spray.
Add fish to pan. Bake at 400° F for 15 minutes or until done. Serve with Lemon Wedges.

Garlic Butter Shrimp Scampi

therecipebum — Sat, 26 Dec 2020 22:24:53 +0000

Garlic Butter Shrimp Scampi

Ingredients

2 Tbsp Olive Oil
4 Tbsp Butter
4-5 Cloves Garlic Minced
1 ¼ Lbs Large Shrimp
Salt and Freshly Ground Pepper To Taste
¼ Cup Dry White Wine
½ tsp Crushed Red Pepper Flakes
2 Tbsp Lemon Juice
¼ Cup Parsley Chopped

Instructions

HEat Olive Oil and 2 Tbsp of Butter in a large pan or skillet. Add Garlic and sauté until fragrant (about 30 seconds to 1 minute).
Add the Shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink) then flip.
Pour in wine, add Red Pepper Flakes.
Bring to a simmer for 1-2 minutes or until wine reduces by about half and the Shrimp is cooked through.
Stir in remaining Butter, Lemon Juice and Parsley and take off heat immediately.
Serve over rice, pasta, garlic bread or steamed vegetables.

Sweet Corn and Shrimp Pasta

therecipebum — Mon, 02 Nov 2020 16:41:47 +0000

Sweet Corn and Shrimp Pasta

Servings 4

Ingredients

8 Oz Uncooked Fettuccine or Pappardelle
2 Cups Fresh Colonel Corn Divided
1/2 Cup 2% Milk
1 tsp Cornstarch
2 Tbsp Unsalted Butter Divided
12 Oz Large Shrimp Peeled/Deveined
1/2 Cup Scallions Chopped
3/4 tsp Kosher Salt
3/4 tsp Black Pepper
1/4 Cup Fresh Parsley Chopped
2 Tbsp Fresh Basil Chopped

Instructions

Cook Pasta according to package directions, omitting salt and fat. Scoop out and reserve 1 cup pasta water.
Darin Pasta; Keep warm.
Meanwhile, place 1 1.2 cups Corn in a mini food processor (reserve remaining 1/2 cup corn) process until almost smooth. Scraping sides as needed.
Add Milk and cornstarch; pulse until well combined. Set aside.
Melt 1 Tbsp Butter in a large skillet over medium-high heat.
Add Scallions; cook 1 minute stirring ferquently.
Add pureed Corn mixture, Salt and Pepper; cook until thickened, about 1 minute, stirring constantly.
Stir in 1/2 cup reserved pasta water and 1/2 cup reserved Corn kernels.
Add Pasta and Shrimp, toss gently to coat.
Add remaining Pasta water as needed to moisten Pasta.
Sprinkle evenly with Parsley and Basil.

Smoked Salmon and Brine Recipe

therecipebum — Mon, 02 Nov 2020 16:40:58 +0000

Smoked Salmon Brine Recipe

Prep Time 8 10

Cook Time 6

Ingredients

3 Lbs Salmon
1/3 Cup Brown Sugar
1/4 Cup Salt
2 Cups Low Sodium Soy Sauce
1 1/2 Cups Water
1 Cup Dry White Wine
1/2 tsp Onion Powder
1/2 tsp Red Pepper Flake
1 tsp Tabasco Sauce

Instructions

Mix together the Brown Sugar, Salt, Soy Sauce, Water, Wine, Onion and Garlic Powders, Pepper and Tabasco Sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
In a 9×13" pan pour a little of the brine in the bottom of the pan.
Next place the Salmon to be smoked in the pan and pour the balance of the brine over the Salmon to cover. Refrigerate for 8 hours.
After it's brined for 8 hours, remove Salmon from brine and shake off excess and place the Salmon on a rack to drain.
Next you'll want to place it in front of a fan or well ventilated area to dry and develop a shiniy skin which is called pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to, This should take 4 hours and is vital to do
Place the Salmon directly on a rack sprayed with Oil.
Follow your smoker instructions, add an inch of water or the water tray and using Alder Chips, smoke the Salmon for 5 hours at 160°.
After you pull the Smoked Salmon from the smoker, let it rest on a cooling rack for an hour, then refrigerate or dig in. Stays good wrapped in plastic wrap for 8-10 days.

Garlic Butter Baked Salmon

therecipebum — Mon, 02 Nov 2020 16:40:12 +0000

Garlic Butter Baked Salmon

Prep Time 10

Cook Time 25

Servings 4

Ingredients

1 LB Fingerling Potatoes Halved
2 Tbsp Olive Oil
1 1/2 tsp Salt Divided
1/2 tsp Cracked Black Pepper Divided
4 6 oz Skinless Salmon Fillets
2 1/2 Tbsp Minced Garlic Divided
2 Tbsp Freshly Chopped Parsley
1/3 Cup Freshly Squeezed Lemon Juice
1/2 Cup Unsalted Butter Melted
18 Spears Asparagus Ends removed
2 Tbsp Dry White Wine
1 Lemon Sliced to garnish

Instructions

Heat oven to 400° F.
On a large rimmed baking sheet, ross together Potatoes, with the Oil, 1/2 Tbsp of Garlic, 1/2 tsp Salt and 1/4 tsp Pepper. Spread out in an even layer and roast for 15 minutes until they are just starting to soften and brown.
Push Potatoes to one side of the sheet pan and arrange Salmon down the center.
Rub Salmon evenly with 1 1/2 Tbsp of the minced Garlic and 2 Tbsp of Parsley.
Add the Asparagus to the other side of the pan.
Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the Salmon and Asparagus.
Season everything with the remaining Salt and Pepper.
Return to the oven and continue baking until the Potatoes are golden and fork tender and the Salmon is opaque throughout, (about 10 minutes). OPTIONAL: Broil in the last 2 minutes for charred edges.
Meanwhile, in a small bowl, combine the remaining Butter, Garlic and Lemon Juice with the Wine. Serve with the Salmon, veggies and Lemon Slices.

Baked Salmon in Foil

therecipebum — Mon, 02 Nov 2020 16:39:33 +0000

Baked Salmon in Foil

Prep Time 15

Cook Time 15

Servings 6

Ingredients

2 LB Salmon Boneless, Skinless
5 Sprigs Fresh Rosemary
2 Sm Lemons
2 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt
1/4 tsp Ground Black Pepper
4 Cloves Garlic Peeled and roughly chopped
Basil, Thyme, Parsley, Dill, Green Onion As desired

Instructions

Remove the Salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients.
Heat over to 375° F.
Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
Lightly coat the foil with baking spray, then arrange 2 sprigs of the Rosemary down the middle.
Cut one of the Lemons into thin slices and arrange half of the slices on top of the Salmon.
Juice the second Lemon, then pour the juice over the top.
Fold the sides of the aluminum foil up and over the top of the Salmon until it is completely enclosed.
If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet.
Leave a little room inside the foil for air to circulate.
Bake the Salmon for 15-20 minutes, until the Salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your Salmon. If your side is thinner (around 1" thick) check several minutes early to ensure your Salmon does not overcook. If your piece is very thick ( 1 1/2" or more) it may need longer.
Remove the Salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).
Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the Salmon and the Garlic are slightly golden and the fish is cooked through. Watch the Salmon closely as it broils to make sure it doesn't overcook and the garlic does not burn.
Remove the Salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long–Salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
To serve, cut the Salmon into portions. Sprinkle with the additional fresh herbs or top with an extra squeeze of lemon as desired.