Fish/Seafood – Page 6 – Rosemary and the Goat

Appetizers/ Entree/ Fish/Seafood/ HotApp/ Sauces

Coconut Fried Shrimp with Zippy Orange Dipping Sauce

Like Bubba Gump, I love shrimp prepared just about any way.

I have boiled shrimp for shrimp cocktail, bar-b-qued it, ceveched it, grilled it, kebabed it, baked it, butterflied it, creoled it, scampied it, sweet and soured it, foo yunged it and Shrimp and Gritted it. So if there is a way out there I haven’t tried I would like to hear about it. Several days ago I decided to try a healthy version of Coconut Fried Shrimp trying to make it gluten free.

You see, several weeks ago (Fat Tuesday I think) my daughter, Alexis, gave me a challenge to give up grains along with potatoes and sugar. I have pretty much done that for the last 5-6 weeks with the occasional slip with the sugar.

I have tried many great cracker and scone recipes from the Almond Flour Gluten Free Cookbook by Elana Amsterdam and they are fabulous. I’m lucky I don’t have to eat gluten free, but if there is anyone out there that does, please take a look at her cookbook and she also has a website www.elanaspantry.com where you can find some fabulous recipes.

(Carb friendly — substitute a sugar free orange marmalade for the regular.

April 5, 2010 By Sherry

Entree/ Fish/Seafood/ Pasta

Asparagus and Mushroom Risotto with Lobster & Proscuitto

Creamy Risotto made with Mushrooms, Champagne and topped with Lobster and Proscuitto – think of anything better!

I have made risotto several times before and one of my favorites is one of Giadas” for Champagne Risotto. I decided to add the mushrooms and lobster and use a seafood stock instead of chicken stock. Riscotto could possibly be my all time best comfort food. And while it is still cool here at nights here in Texas I thought we needed a little comforting tonight.

I first had risotto on our trip to Italy. I had a shrimp risotto that was so delicious but I always laugh thinking about it. If you have ever seen the movie “Big Night” you know the scene I’m talking about where this lady orders shrimp risotto but she can’t really see any shrimp in it and ask the chef to bring her another dish to go along with her risotto. The chef refuses to bring her what she wanted because he said “it did not go with HIS risotto”.

My son, Scott, made a risotto once when he was visiting us that had a grilled, then crumbled Monkfish on top. It was delicious and that’s where I got the idea for the lobster garnish. I had a hard time finding a 4 oz. lobster tail and I would have rather had a 2-3 oz. tail but couldn’t find one. I guess I could have gotten some crawfish since they kind of look like lobsters.

March 14, 2010 By Sherry

Entree/ Fish/Seafood/ Sauces

Salmon En croute

Another www.daringkitchen.com challenges and I’m pleased with the results.

The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.

I’m really getting into these challenges. This one is the “cook’s” challenge and they are posted on the 27th of each month and the “baking” challenge is revealed on the 14th of each month.

I have made en croute once in my life and that was individual beef wellingtons I made for a Valentines dinner for two I catered about 18 years ago. I don’t know why I haven’t tried salmon en croute before. The crust is very simple and is has a wonderful flaky texture.

I really thought that the filling for this recipe would be too rich. We had the option of cream cheese or mascarpone. I had the cream cheese so decided to use it. Next time I will probably try the mascarpone. I also used a mixture of arugula and spinach. Next time a little more on the spinach. I did add some dill to the mixture and I made a lemon butter paprika sauce to go with it.

I got to pick one of my Meyer lemons from my tree. I wait all year for fall to get here so I can start using them. I only had 18 this year but better than the 8 I got last year. My husband is going to plan it in the ground after this crop has been picked so we may get a bigger tree with more fruit next year.

I hope you will try this recipe. You could use puffed pastry but you should really try this shortcrust recipe first. I really thought this fish would be an individual serving but as I cut my template, I had to keep making it bigger and bigger to accommodate the fish I was going to put inside. Kind of like my dad’s fish stories. I think hearing about some of his catches, the fish kept getting bigger and bigger and bigger each time he told the story.

December 14, 2009 By Sherry

Entree/ Fish/Seafood

Shellfish with Spaghetti Squash

Who would have thunkit that Spaghetti Squash could be so good with Shellfish!

The first time I every had shellfish with pasta was when we were in Italy three years ago (I would really like to go back someday with our kids and their families.). When I usually think of pasta, I think of red sauce with meat. One night a friend who was with us ordered a dish that had the shrimp, mussels and clams along with fettuccine. After watching her scoop all the wonderful shellfish out of it’s shells, mix it with the pasta, twirl it around her fork, I decided the next night out, I would have to try this dish. I did and it was delicious.

Even though this isn’t pasta, this dish is wonderful. I thought for a healthier dinner I would forgo the pasta for spaghetti squash.

October 30, 2009 By Sherry

Entree/ Fish/Seafood

Shrimp and Cheese Grits

Charleston was a delight and the food was absolutely wonderful and shrimp and grits is one of my favorites.

Shut my mouth! I declare! Butter my biscuit! I feel like I should be saying all these things about these Shrimp and Cheese Grits.

My daughter and I just returned from Charleston. This was our 4th mother/daughter trip and this year we shared it with my twin sister and her son.

Born and raised in southeast Missouri, which is right on the Arkansas and Tennessee borders and the Mississippi river, I always thought of myself as a southerner. We ate southern food like black eyed peas, hog jowl, fried green tomatoes, fried pork chops, fried chicken (everything good and fried) but I never had grits growing up.

In fact, I didn’t have grits until I lived in Kansas City and a neighbor from Atlanta brought me over a bowl of buttered grits one morning. They were so smooth and creamy I fell in love with them. After that, I experimented with shrimp and cheese grits and they are my favorite to this day.

Upon arriving in Charleston we had a late lunch at Fleet Landing down by the water. I had a wonderful fried green tomato stacked with crab salad, which I plan to try to make soon. We got into the laid back pace of Charleston pretty quickly. Sailing, champagne, wine, oysters, shrimp, fried green tomatoes— ahhhh!

Our first night we all took a low country cooking class at Charleston Cooks. There were 11 of us in the class and we all pitched in and by the end of the class we had before us a beautiful plate of Lime, Tomato and Grilled Corn Salad, Pulled Pork BBQ with Sweet Mustard Sauce, Carolina Red Rice, Blue Cheese Slaw and the yummiest Fried Peach Pies with vanilla ice cream. We ate it all!.

This particular recipe for shrimp and grits came from a 1990’s Bon Appetit magazine in what use to be there RSVP section. Not sure if they still do this but back then people could write in and request a recipe from a restaurant they had visited. Usually one was printed either from the restaurant or one that the magazine tested. This recipe was a request from Crook’s Corner in Chapel Hill, NC. Only thing I changed was I used cheese grits instead of plain grits.

September 13, 2009 By Sherry

Entree/ Fish/Seafood

Shrimp, Corn and Shiitake Mushroom Tamales

Hot tamales, hot tamales, get them while they’re hot!

I have so many memories from growing up in a small town in Missouri. My hometown was about 7,000 people and not a Mexican restaurant in sight (not for at least 30 years). We used to go to town shopping and I remember a little man that stood on the corner with his tamale cart. We would tell him how many tamales we wanted and he would wrap them in newspaper and we would take them home to eat. They were the best — that is until my mother decided she was going to learn to make them.

My mother and a friend came up with a recipe and they would get together once a year and make hundreds of tamales. They would work all day, making the meat and mush, rolling the tamales, and tying them in bundles. At the end of the day, they would divide up their day’s work and put them in the freezer for us to enjoy during the year.

I lost both my parents within 6 months of each other in ’08. Over the last several months a lot of “food” memories have been popping up in my head — like the tamales, my dad going frog gigging in a boat that he made by welding two car hoods together — those huge platters of fried frog legs, what I wouldn’t give for a platter of them and seeing all of us around the table afterwards playing Indian poker. There are so many stories that I feel are responsible for my love of food and I am sure I will be sharing those from time to time.

September 2, 2009 By Sherry

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