Category Archives: Seafood

Shrimp & Scallops – even YOU (well, maybe you) can do it!

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Pan Seared Scallops and Shrimp with Cauliflower Foam

  • 6 medium/large scallops
  • 6 medium/large gulf shrimp (MAKE SURE THAT IT’S NOT FROM ASIA!)
  • 1 clove of minced garlic
  • Wedge of lemon
  • ½ tbs butter
  • 1 tbs. grapeseed oil (no taste, high heat oil)
  • 1 head (or one package) of cauliflower. I bought the bag that already is in florets
  • ½ – 1 cup heavy cream (woof. But worth it)
  • ½ tsp. black truffle salt

 

Steam the head of cauliflower. My husband thinks that steamed or roasted broccoli/cauliflower smells horrible, so light a candle. Without fail, every time I cook broc or cauli, he walks in the house, and thinks that I’ve just been tooting all around the place. I swear it’s the broccoli!? Put the steamed cauliflower in your Vitamix with the salt and heavy cream and puree just until smooth. It looks like whipped cream and tastes just as fattening. Put to the side.

Peel and devein your shrimp. I have to P&D my shimp b/c the only peeled and deveined shrimp we have at HEB are sickass ones from Thailand or Cambodia. Fresh gulf shrimp is where it’s at, and the extra step is no big deal. Pat all the seafood dry, and set the scallops on a paper towel for a minute to absorb any extra moisture. Season the scallops and shrimp with salt and pepper. Heat a nonstick skillet to high. Once hot, add in the grapeseed oil and swirl to coat the pan. Add in the scallops and make sure they are sizzling—you want to get a really good sear. Otherwise you just have weird , somewhat moist, rubbery  seafood. Sick, I wish my mind didn’t wander to where it is right now….so NOT kosher for a Sunday morning. (I am however watching church on my laptop, so that counts, right?) Glad my mom doesn’t know how to use the internet. Cook each scallop for 45-60 seconds and flip to finish. Remove the scallops and let them rest on a paper towel and put your shrimp in the skillet. Once I put the shrimp in, I like to add in a clove of minced garlic, a squeeze of lemon and a tiny bit of butter. Shrimp take like a minute to cook, so once they are pink, remove.

Put a little bit of the cauliflower puree on a plate (the recipe above makes a lot more than you should eat….) and top with the seafood. Garnish with chopped parsley if you so fancy… Enjoy!

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Skrimp Tacos for Skinny People

 

healthy never looked so good

healthy never looked so good

Looking back at my posts, it seems like I am always writing after a long weekend, and am either hungover or hungry. Truth be told, at this point in my life, it’s 100% true. If idiots would stop getting married, my life would probably be a bit less bloaty. Recently, my Sundays have been a Sophie’s choice deciding between Gattis and Dominos for lunch, and Texas Burger or Rosa’s for dinner. Obvioulsy Dominos wins, since the Tall City doesn’t have a Gatti’s that delivers, and Rosa’s usually wins because it’s closer. More of a Rosa’s rant after the actual recipe. So Fat Sunday leads to Meaty Monday, and we wind up trying to starve ourselves on Tiny Tuesday. I. HATE. Tiny Tuesday. So, to make up for eating something that didn’t have crust, a bun or queso, I made shrimp tacos, or more like shrimp lettuce wraps. Use butter lettuce, for two reasons: Butter in the name makes it sound more pleasant, and they already are taco shell shape (ish). Here’s the recipe for the shrimp, there’s enough for two plus leftovers the next day.

Mix the shrimp and seasonings and lime together and let it marinate in the fridge for 10 minutes–no longer, because the acid in lime juice will start to cook the shrimp. Heat oil in a skillet until hot. Add shrimp and saute for about 5-7 minutes until cooked through. Serve in lettuce cups with a slice of avocado and some poblano salsa, recipe here: http://thewifewithaknife.com/2014/03/03/salsa-and-sav-b-saturdays/

Beef it up with some fat free re-fried beans–I jazz mine up by adding some roasted garlic and ground pepper and blend it until smooth like Tex-Mex restaurants, and top with cotija cheese.

Tasty Tuesday-Halibut and Veggies

Just finished another incredible dinner—decided to go ahead and write it up now so that I won’t forget what I made. Enjoy!

Final Product--Halibut over grilled asparagus with roasted purple potatoes and grilled artichokes

Final Product–Halibut over grilled asparagus with roasted purple potatoes and grilled artichokes

  • 1 head of roasted garlic
  • 2 cups low sodium beef broth
  • A little bit of slow cooked onions (not necessary, but I used ones from my soup last night)
  • ½ tbs of cornstarch mixed with 1.5 tbs cold beef broth

HALIBUT

  • Halibut- 6 oz. per person
  • Salt and pepper
  • Olive oil

 

GRILLED ‘CHOKES

  • Artichokes
  • Lemon
  • 3 pieces of garlic
  • Olive oil
  • Salt and pepper

To make the broth, blend the first three ingredients together. Put in a saucepan and bring to a slow simmer. Whisk the cornstarch and beef broth together, then slowly whisk in to the broth. This just thickens the broth so that it is more of a sauce. Let it simmer for about 10 minutes. It is incredible.

For the Halibut, simply s&p both sides. Heat a skillet with some olive oil, and when it starts to get shimmery, add the halibut. DON’T TOUCH IT FOR 4 MINUTES. This makes the crispy crust. If you move it, you are an idiot—it will fall apart. Flip after 4 minutes, then do the same for the other side. You’ll notice that I cook Halibut a lot—that’s because it’s the only fish at our fish counter besides Salmon (barf) that is not previously frozen. And it’s really good—not an aggressive smell, and guys will eat it.

For grilled artichokes, clean and trim the prickly points off your chokes. Bring a pasta pot full of hot water, juice of half a lemon, plus that lemon after it’s juiced, and the garlic to a boil. Add chokes and cook for 25-30 minutes. Take them out of the pot and let them cool for a few minutes. After they’ve cooled down, clean out the furry centers. Brush them with oil and s&p them. At this point you can put them on the grill for 3-4 minutes per side. I didn’t want to f*ck with the grill for one thing, so I used a grill pan. This whole meal is healthy and delish, and pretty hard to screw up. If you make it and manage to F it up, then that sounds like a personal problem, and you should stop trying to cook, and just order take out.

 

Having all the veggies prepped before makes a difference

Having all the veggies prepped before makes a difference

Artichokes with the fuzzies still in

Artichokes with the fuzzies still in

ArtichokesCleaned

Peace