Tackling seafood in the kitchen

I am always apprehensive to take on seafood in my kitchen. One, because I haven’t much experience cooking with it and two, living in an apartment, the smell is a bit of a deterrent as well. But I really like a lot of seafood (I’ve successfully made crab cakes before)and it’s one of my goals this year to try to get brave and cook more seafood at home. So, this weekend I tackled shrimp.

Shrimp was on sale at Publix which is why it was the one I decided to try this weekend. The guy at the seafood counter enjoyed trying to help me figure out what I needed (he was very patient with me since I didn’t have a clue what I needed really). I bought it deveined but not peeled so I did have to take the tails off and peel them all before cooking. It was my favorite task I’ve done in the kitchen but it wasn’t awful and went better than I expected actually.

What actually failed is I tried to use frozen zucchini noodles for this recipe and I didn’t have them thawed enough which caused some issues. In the future, I’ll cook the noodles as the package notes and then integrate into the recipe. I think that would work fine and still saves me from the spiralizer (which isn’t hard to use but is a pain in the butt to clean afterward). This recipe had a bit more of a kick than I expected but it’s still tasty and the shrimp cooked up so easily. I was impressed by how quickly they turn that shrimp pink! While I don’t think I’ll be hanging onto this recipe, I have got over the fear of shrimp in the kitchen so I have some other recipes I hope to try this year!

[no picture this week as 1) I forgot to take one and 2) Mine did not look as good as the site I got the recipe at so go there and see their pretty dish!]

Zucchini Pasta with Shrimp & Tomatoes (original recipe here)
Servings: 6 (which…I disagree with. Mine came out to more like 4)

Ingredients
3 medium zucchini, remove most of the peeling (or zucchini noodles already made)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh squeezed lemon juice (I used the kind in a bottle – it was fine)
1 cup halved grape tomatoes, cut into quarters
1 pound raw shrimp (thawed if frozen), peeled and deveined

Directions

  1. To make pasta, attach zucchini, one at a time, to a vegetable spiralizer. Use the smaller holes for spaghetti.
  2. Add 1 tablespoon olive oil to a large skillet over medium heat. Add shrimp and cook until opaque and pink, 2-3 minutes. Place shrimp on a plate and cover.
  3. Add the garlic to the pan and saut̩ 1 minute. Add remaining olive oil, zucchini pasta, salt, black pepper, red pepper, and lemon juice, and tomatoes, toss to combine. Continue cooking until pasta is tender, about 5 Р7 minutes.
  4. Place shrimp on top of pasta, cover skillet and remove from heat. Allow to set for 1 minute, ensuring shrimp is hot.
Advertisements

Something Different

IMG_0539I love chicken. But I get sick of it. There are only so many things you can do with it before you want something different. Something about summer also says “seafood” to me. Or maybe it was just all the Red Lobster commercials on the Hallmark Channel over the weekend. So, I went digging through my crab cake recipes. A lot of my “healthy” crab cake recipes called for frying. While tasty, it’s so messy (and not really healthy usually either). I always feel the need to scour my kitchen after I fry anything. And also spray Febreeze everywhere. So, I was happy that HG did not let me down.

This recipe was so easy and quick and tasty. I tried a sauce from a different recipe which is good but I think I’ll stick with some dijonnaise for dipping sauce in the future. I added a pile of lettuce and found it to be a very tasty and filling dinner; perfectly light for a summer’s night!

Crab Cakes (original recipe from Hungry Girl; tweaked a bit)
Serving: 1 cake (recipe makes 4)

Ingredients for cakes
1/2 cup plain panko breadcrumbs
1 1/2 tsp. finely chopped parsley (or 1 tsp dry)
Dash each salt and black pepper
8 oz. (about 1 cup) canned lump crabmeat, drained [NOTE: Publix only sold 6 oz. cans and that was plenty of crab for me!]
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
1 tsp. chopped garlic
2 tbsp. reduced-fat cream cheese
3 tbsp. egg whites or fat-free liquid egg substitute
1 tbsp. light mayonnaise
1 1/2 tsp. Dijonnaise (or another creamy mild Dijon mustard)
1/2 tsp. lemon juice
1/2 tsp. light whipped butter or light buttery spread

Ingredients for sauce
1 cup plain nonfat, Greek yogurt
2 Tbsp lemon juice (fresh if possible – juice of one lemon)
1/4 tsp salt
2 Tbsp chopped fresh dill (or 1 tsp dry)

Directions:

  1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  2. In a medium-large bowl, combine breadcrumbs, parsley, salt, and pepper. Mix well. Add crabmeat, onion, celery, and garlic. Mix until uniform.
  3. In a medium bowl, stir cream cheese until smooth. Add egg whites/substitute, mayo, Dijonnaise, lemon juice, and butter. Whisk until smooth and uniform.
  4. Using a rubber spatula, fold cream cheese mixture into crabmeat mixture.
  5. Evenly form mixture into 4 balls, and place on the baking sheet, evenly spaced. Flatten each one into a patty about 1-inch thick.
  6. Bake for 8 minutes. While baking, mix the sauce ingredients until smooth.
  7. Carefully flip patties. Bake until firm, lightly browned, and cooked through, about 8 more minutes.