Scallops Wrapped in Bacon with Honey Dijon Mustard Sauce

Scallops Wrapped in Bacon with Honey Dijon Mustard Sauce is one of our favorite dishes at a local restaurant.

It can be served as an appetizer or as an entrée with a rice pilaf and a vegetable, such as steamed asparagus that’s quickly sautéed in butter and garlic, or maybe glazed baby carrots, and a side salad.

This is one recipe that’s so easy and is so good. You can prepare everything ahead and then easily broil the scallops…. Perfect for company or a romantic meal for two.

TIPS

The quantity will vary depending on the number of people and whether or not you serve this as a meal or an appetizer. If I were making this as an entrée, I would figure about 6 sea scallops per person… you can make a very nice presentation placing them on the rice pilaf and drizzling the Dijon mustard sauce over it….

Another suggestion I have is to use small ramekins for the Dijon mustard sauce and placing the ramekin on the side of the plate for dipping.

Another variation is to add a pineapple chunk to each skewer…. the pineapple goes perfectly with everything.

You may also want to read my Tip about Using Bamboo Skewers.

You have to try this!

Recipe:  Scallops Wrapped in Bacon with Honey Dijon Mustard Sauce

All you need:

Sea scallops
Bamboo skewers (one for each scallop)
Thick sliced smoked bacon slices
Pineapple chunks (optional)
Honey Dijon Mustard Sauce (see separate recipe)

All you need to do:

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Cut each slice of bacon in half.

Place the bacon slices on the parchment paper and bake in preheated oven until edges are golden but the bacon is still pliable…. About 12-15 minutes.

Cool the bacon until it is cool enough to handle.

Soak the bamboo skewers in water for about 30 minutes.

Rinse scallops under cold running water and pat dry with paper towel.

Wrap each scallop with the cooled bacon and secure with a bamboo skewer.

Slip a pineapple chunk onto the skewer (if using pineapple).

Set the oven on broil and let it preheat.

Line a broiling pan with Reynolds Wrap non-stick foil…. so scallops won’t stick to pan.

Place the prepared scallops on the foil and broil for 8-10 minutes until scallops are opaque, turning frequently with tongs so the bacon broils evenly.

Crab Cakes Eggs Benedict

I recently went to a favorite café and Crab Cakes Eggs Benedict was the special…. The idea of combining Crab Cakes and Eggs Benedict was genius!

So what is it?....  Crab Cakes replace the English muffin…. Topped with two poached eggs and Hollandaise Sauce… the result?... perfection!

TIPS

This recipe is a combination of several recipes…. I apologize in advance … I have links to the individual recipes.  I toyed with putting them here… but I think it’s best you go to the original recipes… they have valuable tips to make your dish a success.

Of course you can use your own favorite recipes for any part of this…. But I urge you to try mine… they are delicious!  My Crab Cake recipe is here.

The only tip I have for this recipe itself is … you can easily make parts of it ahead.  I made a double batch of Crab Cakes for a supper… stored the leftovers and simply re-heated the leftovers for a nice Sunday breakfast. 

Poached eggs can easily be made in the oven.. here is the link to How to make  Poached Eggs in the Oven.

And last but not least… my Hollandaise Sauce recipe is here.

I served these with Oven browned potatoes…. They went so well with this… and the chopped chives add a light onion flavor to the sauce... a perfect compliment to this dish... the color makes it look... well, perfect!

A truly lovely brunch recipe.

Recipe:  Crab Cake Eggs Benedict

All you need:

Crab Cakes

Poached Eggs

Hollandaise Sauce

Chopped Chives for garnish

All you need to do:

To assemble:

Place 2 Crab Cakes on a plate, top with 2 poached eggs and top that with Hollandaise Sauce…

Serve immediately.

Spicy Cajun Seafood Pasta

Seafood always makes a great combination with pasta… this recipe is gloriously rich and with the cheeses, has a beautiful smooth flavor… the heat from the paprika, black or white pepper and the red pepper flakes makes a wonderful contrast in flavors.

I've had this recipe for a long time… I altered it slightly. I use far less crushed red pepper flakes than the original recipe called for. If you like things really spicy… do a taste test and add more until it has the right amount of heat for you.

TIPS

The original recipe called for raw shrimp… I find it easier to buy cooked shrimp… all I had to do is gently pull off the tails.

 I did buy raw scallops, they cook quickly and have no problem cooking in the sauce.

This recipe is rich, using heavy cream... you could substitute fat free half and half for the heavy cream.. it will have a thinner sauce but it will be fat free.

I use about 2 ½  tablespoons fresh chopped parsley in the actual sauce... reserving the rest for garnish when serving.  I always use fresh parsley... the dried stuff lacks flavor.  I updated this recipe to be a little clearer... it takes roughly 1 cup of parsley leaves to make about 3 tablespoons of finely chopped parsley.

I often use dried thyme..  if you use dried thyme ... use 1 teaspoon.

Fresh basil adds an awesome flavor to this dish... I highly recommend you use it and don't substitute dried basil.

The cayenne amount listed is spicy.... use half the amount.. then taste it and add more until you like the amount of heat... I use between 1/8 and a 1/4 teaspoon.

It takes about 3 green onions to get about 1 cup of chopped green onions.  Make sure you use both the white and green parts.

As you can see from the directions, this recipe comes together quickly... so I prepare the ingredients before I start.

Serve it in one big pasta bowl... or individual servings.... both make a very nice presentation.

This will easily serve 4... I serve it with a small salad and fresh bread.

This can be served with any type of pasta, I used fettuccine. It is absolutely delicious.  I hope you try it.







Spicy Cajun Seafood Pasta Recipe:

All you need:

2 cups heavy cream (whipping cream)
1 tablespoon fresh basil, chopped, divided
1 tablespoon fresh thyme, chopped * See Tips
2 teaspoons salt
2 teaspoons ground black or white pepper
½ teaspoon crushed red pepper flakes
½ teaspoon paprika
+ or - ¼ teaspoon cayenne ** See Tips
1 cup green onions, chopped
3 tablespoons fresh parsley, chopped
½ pound cooked shrimp, peeled and deveined
½ pound scallops
½ cup shredded Swiss cheese
½ cup Parmesan cheese
1 pound fettuccine, cooked according to package directions

All you have to do:

While you cook the fettuccine, you can start the sauce.

Pour the cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling.

Reduce heat and add herbs, salt, black pepper, red pepper flakes, paprika, cayenne, green onions and parsley.

Simmer for 7 to 8 minutes or until thickened.

Stir in the seafood and cook until the scallops are cooked… about 5 minutes.

Stir in the cheeses until well blended.

Pour sauce over pasta and toss to mix well and serve.

Pan Seared Scallops

Pan seared scallops…. One of the easiest recipes you will ever make…. and so quick… literally it takes only a few minutes.

So why pay restaurant prices for something you can easily and quickly make at home?

TIPS

Make sure you lay your scallops out on paper towels.. they need to be dry… otherwise they won’t have that delicious crisp on the outside after cooking.

Use real butter… and olive oil… the addition of the olive oil is a must… it has a higher smoke/burn threshold.. and will temper the butter so it won’t burn at a higher temp.

I know this sounds silly but it’s really important… as you lay the scallops in the pan… do it in an organized way… so when you turn them.. you can turn them in the order they went into the pan…. It’s important because the cooking time is so short.  I lay then in a ring around the edge of the pan and then work inward.

Do not move them around or peek underneath as they cook.. you want them to stay still to get that little bit of crust.

Have the rest of your meal done… table set… these take only 3 minutes… that’s right… only 3 minutes totally… 1 ½ minutes per side.

I hope you try this really easy recipe!

Recipe: Pan Seared Scallops

All you need:

About a pound of sea scallops

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper

Garlic powder

All you need to do:

Melt the butter with the olive oil in a large skillet (12 or 14 inch skillet works best) over high heat.  Do not leave the pan .. you need to watch it… the butter will bubble for about 30 seconds to 1 minute… just as it begins to smoke… quickly add the scallops… do not crowd them.

Cook them for 1 ½ minutes then flip them over using tongs.  Cook for another 1 ½ minutes… they should be done.   They should have a little crust on the outside and be translucent in the center.

Serve immediately.

Shrimp Etouffee

Shrimp Etouffee.... pronounced ay-2-fay... is a Cajun dish of shellfish served over rice (sometimes grits)... usually made of shrimp... and sometimes crawfish... it's easy to make... and delicious with its bit of zip. 

This recipe is slightly adapted from an Emeril recipe.

TIPS

The recipe calls for shrimp stock... which is easy to make.. but will add considerably to the time it takes to make this dish... I recommend you make it the day before and store it in the fridge... or you can substitute fish stock that you can purchase or... if in a real pinch.. you can use chicken stock... keep in mind though if you use chicken stock it will take away some of the shrimp taste of this dish.

The shrimp stock can be refrigerated up to 3 days or frozen up to 2 months.

I use butter in this recipe not olive oil as other recipes suggest... I think the butter flavor makes a difference... you will need to stir it constantly when combined with the flour... otherwise it may burn... adjust your heat a bit if it is browning too much... you want a deep caramel color.

After adding the vegetables to the butter/flour mixture.. it will be slightly pasty .. that's okay.. just stir it frequently.

I use Hunt's canned tomatoes... I used the Spicy Red Pepper variety... you can use whatever one you prefer... just remember you may have to adjust the seasoning.

I make my own Cajun seasoning... the recipe is written with that in mind... if you use a commercial brand or your own seasoning blend... you will have to adjust the seasoning to your taste.

This makes about 6 servings.

Recipe:  Shrimp Etouffee

All you need:

3 tablespoons butter

1/4 cup flour

1 very large onion, diced

1 green pepper, diced

1/2 red pepper, diced

3 garlic cloves, minced

2 stalks celery, diced

1 bay leaf

1 can Hunt's Tomatoes Spicy Pepper variety

1 1/2 tablespoons Cajun Seasoning, divided **See TIPS

2 cups shrimp stock

1 pound medium shrimp (21-25 count), peeled and deveined

2 tablespoons chopped parsley

2 green onions (green tops only), chopped (for garnish)

Additional chopped parsley for garnish

White rice (for serving)

For the Shrimp Stock:

About 2 pounds shrimp shells

2 quarts water

3 carrots, rough chopped

1 medium onion rough chopped

1 celery, rough chopped

2 garlic cloves, chopped

3-4 stems fresh parsley

1 bay leaf

Sprinkling of pepper

1/4 teaspoon dried thyme

All you need to do:

In a large Dutch oven or pot, melt the butter over medium heat.  Add the flour to make a roux.  Stir until smooth and keep stirring until it is a caramel color.  Add the onions, peppers, celery and garlic and stir well.  Cook until the vegetables are soft, about 10 minutes.  Add 1 tablespoon of the Cajun seasoning.  (Reserving the remaining 1/2 tablespoon of Cajun seasoning for the shrimp).

In a bowl, sprinkle the shrimp with the reserved 1/2 tablespoon of Cajun seasoning.  Store in the fridge until needed.

Add the remaining ingredients, EXCEPT the shrimp, chopped parsley, garnish and white rice, to the pot and bring to a boil over high heat.  Reduce the heat and simmer for 45 minutes.  Stir occasionally.

Add the seasoned shrimp to the pot and cook for about 5 minutes or until they are cooked through. Add the chopped parsley and stir.

Serve immediately over white rice and garnish with the green onions and additional chopped parsley.

To make the shrimp stock (if you are making it):

Rinse the shrimp shells under cold running water.  Place them and all other stock ingredients info a large pot.  Bring to a boil and skim the foam from the top using a ladle.  Lower the heat to a simmer and simmer for about an hour.  Strain the stock through a fine mesh strainer.  Cool completely and refrigerate.  Stock can be refrigerated for up to 3 days or frozen in an air tight container for up to 2 months.

Crab Shepherd's Pie

An unconventional spin on a Shepherd's Pie... and a delicious one at that!  Crab in a light creamy sauce made of Swiss, Gruyere and Parmesan cheeses... a hint of white wine... smoked bacon, mushrooms, carrots and peas .. pearl onions... topped with mashed potatoes .. some snipped chives... have your interest yet?  I hope so..

TIPS

Real crab is best.. that sweet flavor can't be beat... but if you're on a budget.. imitation crab is tasty too.

You can use leftover mashed potatoes or make them from scratch or even instant if you want... obviously real mashed potatoes are best...

For the white wine... I suggest a Sauvignon Blanc... nothing expensive.. just stay away from those "cooking wines" .. an inexpensive "real" wine is best.

I used white ground pepper .. you can use black pepper if you don't have white pepper.

Fat free half and half is really the best.. it makes a wonderfully smooth sauce without the fat.

I used fresh mushrooms... they're the best.. sliced thick or if they're small you can quarter them.

The smokey bacon adds a nice flavor to an otherwise fairly bland mixture.. make the bacon in the oven so while it heats up cooking the bacon you can prepare the rest of the ingredients.

I used frozen carrots and peas and pearl onions... I find they work the best.  No need to cook them or defrost them.. add them frozen.. they will cook while baking.

Try this delicious dinner... a quick super that has the most wonderful flavors.

Recipe:  Crab Shepherd's Pie

All you need:

3 strips thick sliced smoked bacon

1/2 pound crab meat, cut into small pieces

8 oz. fresh mushrooms, sliced thick

1 1/2 cups frozen carrots and peas

1/2 cup frozen pearl onions

3 tablespoons butter

3 tablespoons flour

2 cups fat free half and half

1/4 cup white wine *See TIPS

1 bag (5 oz.) Sargento Artisan Blend Swiss and Gruyere shredded cheese

1/4 cup shredded Parmesan cheese

Salt and white pepper

1/2 teaspoon onion powder

Additional shredded Parmesan cheese for topping

Chopped chives for topping

2 cups buttery mashed potatoes

All you need to do:

Place the bacon strips on a foil lined pan.  Put it into a cold oven and set the oven on 400 degrees F. Use a full size oven only… DO NOT USE A TOASTER OVEN.  Check it after 15 minutes…. ypu want hte bacon fat rendered but the bacon should still be pliable and not crispy. Keep a close eye on it, they can burn easily.  Remove the pan from the oven and immediately remove the bacon, drain on paper towels.  Chop into small pieces and set aside. 

Meanwhile in a large saucepan, melt the butter over medium high heat.  Add the flour and mix well.. allow the butter/flour mixture to cook for about 2 minutes.. don't let it brown... turn the heat down a bit if you think it will start to brown. 

Slowly add the half and half, whisking constantly.... whisk until smooth.  Season with salt, white pepper and onion powder.  The sauce should start to thicken, add the Swiss and Parmesan cheeses.  Add the white wine and stir until the cheese has melted and sauce is thick.  

Add the frozen carrots and peas, pearl onions, mushrooms, bacon and crab.  Stir well.  Remove from the heat. 

Pour into a baking dish.  Top with mashed potatoes, sprinkle with chopped chives and a little shredded parmesan. 

Bake at 400 degrees for about 30 minutes or until it's hot and bubbly along the sides and the top begins to brown slightly.

Recipe: Shrimp Scampi

This recipe for Shrimp Scampi is quick and easy.... perfect for a weeknight or even a special occasion meal that you may want to take the time to fuss with other parts of the meal.... perfect for guests.

TIPS

I highly recommend, since the meal is quick and easy, don't skip on the few ingredients it does have... use fresh garlic, fresh squeezed lemon juice and fresh parsley....

I also would recommend you use real butter... unsalted is best... you can always add however much salt you want... why have that amount pre-determined as in salted butter.

My recipe adds some olive oil... most recipes don't... the reason I like to add it.. it helps prevent the butter from browning and adds to the "sauce" without adding additional butter.

Cooking raw shrimp is very quick... really only about 4-5 minutes totally.... if you happen to have cooked shrimp ... remove the tails and cook the garlic in the butter for a minute.. then add the shrimp to heat them through.... about 3 minutes or so... then remove them and follow the recipe as written.

You can use vermouth instead of the white wine.. I prefer using the wine...

The wine doesn't have to be expensive... I use Yellow Tail Sauvignon Blanc or a comparable brand.

Serve this over rice, rice pilaf or, as I have cooked pasta.   If serving over pasta... I recommend doubling or even tripling the recipe's sauce ingredients... you really don't need much sauce for rice but pasta will need some of the sauce for flavor.

Consider a steamed vegetable on the side if you're serving this with rice or a side salad goes perfectly with the pasta... a really terrific meal to consider for a nice romantic meal when you don't want to spend a lot of time in the kitchen... perfect for Valentine's Day!

Recipe:  Shrimp Scampi

All you need:

4 tablespoons butter

2 tablespoons olive oil (you can eye ball this)

1 1/2 pounds of shrimp, shelled and deveined

1 1/2 tablespoons of minced garlic

1/2 cup of white wine

juice from 1 lemon

Chopped parsley for garnish

All you need to do:

In a large skillet over medium high heat, melt the butter with the olive oil.

When the butter stops foaming, add the shrimp.  Sprinkle with salt and pepper.  Cook for 1 minute.  Add the garlic and continue cooking for another minute.  Turn the shrimp over and continue cooking for about 2 minutes.

Remove the skillet from the heat and the shrimp to a bowl.  Return the skillet to the heat and add the wine and lemon juice to the skillet.  Cook until boiling, remove from the heat and pour over the shrimp.  Toss the shrimp with the sauce to cover.

Serve as 4 individual servings or on a serving dish, then sprinkle with the chopped parsley.

If serving with pasta... use a large bowl to toss the shrimp and sauce with the pasta... then place it in a large pasta serving bowl... then sprinkle with chopped parsley.

If serving as individual pasta servings.. still use the large bowl... place a 1/4 of the pasta and a 1/4 of the shrimp and sauce in the large bowl, using tongs or a large spoon to toss...after tossing each serving separately, put the serving on a plate.  This way each serving gets an equal amount of shrimp and sauce.

Recipe: Deviled Crab Salad Melt

If you like a Tuna Melt then you will love this Deviled Crab Salad Melt, a truly great sandwich. Deviled Crab Salad on pumpernickel bread with melted Swiss on top… all I can say is… yummm!

TIPS

If you don’t have Swiss cheese on hand… cheddar, Colby Jack, American or mozzarella cheese all work well with this also.

I love this on pumpernickel, but if pumpernickel is not your thing, then substitute with a bread you prefer.

I put a very thin layer of margarine on the bread to keep the salad from making the bread soggy.

The Deviled Crab Salad recipe was posted earlier .. click here for the recipe.

I served these sandwiches open face with seasoned oven fries and a pickle.. it made a wonderful light supper.






Recipe: Deviled Crab Salad Melt

All you need:

Pumpernickel bread
Deviled Crab Salad
Swiss cheese slices
Margarine (optional)

All you need to do:

Preheat the broiler.

Put a thin layer of margarine on the bread. Then put a generous scoop of Deviled Crab Salad on each bread slice. Lay 1-2 slices of cheese on top. Place the sandwiches on a baking sheet and broil for a few minutes until cheese is melted.

Serve immediately.

Recipe: Deviled Crab Salad

This recipe for Deviled Crab Salad combines the wonderful flavors of sweet crab meat, egg and Dijon mustard… accented with chopped shallot and pimento… a delicious and delicate mix of flavors.

I love this served on a bed of lettuce with some crackers… or as a sandwich on pumpernickel bread… the light rye flavor just goes so well with this.

TIPS

I know crab meat is expensive… and well worth the splurge for a special treat.. but there is no reason to deny yourself this great recipe due to cost.. substitute imitation crab… while obviously not as good as the real thing.. it certainly is an acceptable substitute.

As I mentioned earlier, I find real crab meat a bit sweet… so if I’m using imitation crab meat.. I add about a teaspoon of sugar to the salad mix to compensate.

I always use Hellman’s Real Mayonnaise … it really is the best.

To lighten the recipe up a bit.. use low fat mayo.

This recipe calls for a chopped shallot.. I urge you to use it instead of onion.. it has a very light onion flavor without over-powering the salad… if you must substitute an onion, try using a sweet onion if possible… about 1 tablespoon is all you need.

Chopped chives add a bit of color and light flavor.. it makes a great garnish.. just sprinkle it over the salad.

I highly recommend you let the flavors blend before serving… cover and refrigerate for about two hours before serving… overnight is even better.

Try this wonderful seafood salad for a terrific lunch or light supper.






Recipe: Deviled Crab Salad

All you need:

1 pound crabmeat, flaked
3 hard boiled eggs, finely chopped
1 shallot, finely chopped
2 celery stalks, finely chopped
3 tablespoons pimento, chopped

Dressing:

1 cup Hellman’s Real Mayonnaise
1 ½ tablespoons Dijon Mustard
1 tablespoon white wine
1 teaspoon vinegar
1 teaspoon sugar
Dash of salt
White pepper to taste

All you need to do:

In a small bowl, whisk together the dressing ingredients.

In a large bowl, combine the remaining ingredients.

Add the dressing to the salad and mix well, stirring lightly.

Refrigerate 2 hours before serving.

Recipe: Scallops with Creamy Bacon Corn Sauce

This New Orleans dish is traditionally made with shrimp. It’s chock full of flavor with a variety of bell peppers, chopped tomatoes and corn…. all in a light creamy bacon sauce… just delicious! Served with rice or… as I did… creamy mashed potatoes and a side salad… a fantastic meal.

This can be made with sea or bay scallops, lobster or your favorite seafood.

The picture doesn’t do it justice… all the colors are really beautiful.

I found this recipe at our local supermarket, Publix. I did make a few ingredient and method changes. I used frozen corn, they used fresh corn ears and cut the kernels off themselves… I decided to cut the work a bit. I also added some Cajun seasoning instead of blackening seasoning as their recipe called for. I also added garlic.

They use something called “Trinity Mix"… which is fresh diced tomatoes, onions and bell peppers… I chopped my own vegetables.

TIPS

The original recipe called for ½ cup of half and half.. I used ¾ of a cup .. and I lightened the fat.. by using Fat Free half and half… which I highly recommend… all the taste and texture without the fat.

I also highly recommend using smoked bacon since it has so much more flavor.
Try to use all three kinds bell peppers… they each have a slightly different flavor and add so much in the way of color and flavor to this dish.

Use kitchen shears to cut the bacon it’s much quicker and easier.

I have a terrific recipe for Cajun Seasoning… you should try it.. I keep it in a jar and use it to season quite a number of dishes… it’s cheaper than buying it and you know what’s in it… click here for the recipe.

This is a perfect and easy dish to impress… I hope you try it!






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Recipe: Scallops with Creamy Bacon Corn Sauce

All you need:

1 pound bay scallops
Sprinkling of garlic powder
Sprinkling of salt and pepper
1 tablespoons olive oil
1 tablespoon butter
4 slices smoked bacon, coarsely chopped
2 cloves garlic, finely diced
½ cup diced onion
1 ½ cup chopped red, green and/or yellow bell peppers (any or all combination)
2-3 large plum tomatoes
1 tablespoon Cajun Spice
¾ cup Fat Free Half and Half
Chopped parsley for garnish

All you need to do:

Heat a large skillet over medium high heat.

Season the scallops with salt, pepper and garlic powder.

Add the oil and butter to the skillet.

Add the scallops and cook them for about 3-4 minutes or until opaque and firm.

Remove the scallops to a dish and keep warm.

Pour out any water that the scallops may have left.

Add the chopped bacon to the pan and cook until cooked and slightly crisp.

Remove all but 1 tablespoon of the bacon fat.

Add the garlic and corn to the pan and sauté briefly (about 2 minutes), stirring frequently.

Add the tomatoes, onions and peppers.

Cook until the peppers begin to soften but are still firm.

Add the Cajun spice and stir to blend.

Add the half and half, cook for about 4 minutes.

Add the scallops back into the pan to warm.

Transfer the mixture to a serving dish and garnish with chopped parsley.

Recipe: Crab Bisque

On a cold winter’s day nothing is more satisfying that a rich delicious soup… and Crab Bisque fits the bill. I love to make soups in the winter… they make the perfect lunch.

Rich doesn’t have to mean fat laden… there are ways to cut the fat… oh make no mistake… this soup has fat in it.. it’s just a question of how much.

I used butter… you can use a low fat margarine… I did use a ¼ cup of heavy cream to add to the creaminess at the end… but … the base of this soup is chicken broth and Fat Free Half and Half… which cuts the fat considerably.

TIPS

My recipe uses shallots… I highly recommend you use them and not onions… shallots have a lighter flavor.. if you do decide to substitute onions, consider using less… you don’t want the onion flavor to over-power the crab.

I finely chopped the shallots and carrots in my mini processor… you want them chopped very finely… almost minced.

I used my immersion blender to blend the ingredients and make the soup creamier.

As I mentioned before I added about ¼ cup heavy cream.. in my opinion there is really no true substitute for heavy cream when you are making something creamy.. the answer is use substitutes but the add a little of the real thing to add the full flavor and texture.

I added the sherry when I was cooking the soup… so there was only a hint of the flavor left at the end… if you’re like me and like the flavor of sherry in your seafood bisques.. add a shot (about an ounce) at the very end… to use Rachael Ray’s phrase… eyeball it.

Chopped chives sprinkle on the final product is like the icing on the cake.. don’t leave it out.

Keep warm with soup this winter.. and start with this delicious Crab Bisque.






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Recipe: Crab Bisque

All you need:

2 tablespoons butter
1 cup finely chopped shallots
½ cup finely chopped carrots
6 tablespoons butter
4 tablespoons flour
2 ½ cups chicken broth
1 cup Fat Free Half and Half
½ cup sherry
1 teaspoon Worcestershire sauce
½ small can of tomato paste
1 tablespoon lemon juice
8 oz flaked crab meat or imitation crab meat
Generous pinch of cayenne
White pepper and salt to taste
¼ cup heavy cream
1 shot of sherry
Chopped chives

All you need to do:

Melt 2 tablespoons butter in a large skillet.

Add the chopped shallots and carrots. Cook about 5 minutes over medium high heat until tender.

In a soup pot melt the 6 tablespoons of butter.

Add the flour and stir well. Cook for 2 minutes to cook off the flour taste.

Whisking constantly, slowly add the chicken broth. Whisk until smooth.
Simmer for 30 minutes.

Add the tomato paste, Worcestershire sauce, lemon juice, cayenne Half and Half and crab meat.

Cook for 10 minutes, stirring frequently.

Using an immersion blender, blend until desired consistency. (Or blend in a blender filling the blender only half full at a time, put the lid on and cover with a dish towel and blend… be very careful that the top doesn’t pop off and the splashing contents burn you).

Add white pepper and salt to taste and adjust seasonings. Add the ¼ cup of heavy cream and a shot of sherry and stir well.

Ladle into bowls and garnish with chopped chives.

Recipe: Shrimp and Grits

This dish always sounded good to me… I love shrimp and I love grits… so what’s not to like?

We’re in south Georgia … where Low Country Boils, Fried Catfish and Shrimp and Grits reign supreme. At nearby Jekyll Island there even is a Shrimp and Grits Festival.. three days of music and great food.. lots of that terrific Southern hospitality … but alas.. it isn’t until September… so … I decided it was time I made my own Shrimp and Grits.

Don’t know what grits are? Read my post from a couple of years ago… “So Just What are Grits?”

Recipes for Shrimp and Grits vary somewhat but all in all they’re relatively close… so I took what I thought was the best part of several recipes… my recipe is altered enough not to give any one recipe credit…

TIPS

I used frozen cooked shrimp with the tails still on.. you can purchase this in the seafood department of your grocery store…

I removed the tails… I hate having to remove tails after I’ve cooked them in a dish… while the presentation is nice … it is a pain in the butt to eat them that way.
Use “quick cooking grits” not instant.

I made the grits in the microwave.. you can also make them on the stove top.. just follow the package instructions. I do not add salt to the grits since the bacon in shrimp portion has plenty of salt.

Use both the green and white parts of the green onion.

Garlic cloves are listed in the ingredient list as 1-2… I personally like a garlic flavor to be very apparent… so I would use 2… but if you only want a hint of garlic.. use only 1.

A pinch of cayenne pepper is optional.. it adds a little kick to the dish. You can add as much or as little as you like depending on how much of a kick you like.

My best suggestion is prepare the ingredients ahead so all you have to do is cook ... this dish cooks up very fast… so start the grits… and wait about 10 minutes.. then start cooking the shrimp portion.

I served this dish with fresh bread and a side salad.

This recipe serves 4.

This is truly a delicious and satisfying meal!







Recipe: Shrimp and Grits

All you need:

1 cup Quick Cooking Grits
4 cups of water
2 cups Cheddar Cheese
3 tablespoons heavy cream
1 ½ pound cooked shrimp, tails removed
4 slices smoked bacon, chopped
1 ½ cups green onion, chopped
I-2 large garlic cloves, finely chopped
1 tablespoon lemon juice
Pinch of cayenne (optional)
1 tablespoon fresh parsley, chopped (for garnish)

All you need to do:

Make the quick cooking grits according to package instructions… my package uses less water for the microwave method, but I still used 4 cups of water… and cooked them until they were thick and not soupy.

Add the cheddar cheese and the heavy cream, stir well.

In a large skillet over medium high heat, cook the bacon until it is starting to curl up…cooked but still soft.

Add the shrimp, green onions, garlic and lemon juice, stirring frequently. Cook about 4 minutes.

Place a generous serving of grits on a plate and top with a generous serving of the shrimp and bacon mixture.

Alternate Serving Method: Put the grits in a large serving bowl and add the shrimp mixture, mix well. Sprinkle with chopped parsley.

Recipe: Garlic Shrimp Pasta

Ohhh the house smells divine…. how I love the smell of garlic… I think Warren would eat something with garlic every day if I could figure out a way of putting it in every recipe. There are definitely no vampires interested in this household…

This quick and easy recipe is an “Under 30 Minute” dinner… and fit for company.

TIPS

I use a large skillet to heat cook the olive oil and butter with the garlic.. then add the shrimp…after the shrimp are heated through…. I toss the cooked spaghetti in the same skillet… it is just easier than dumping everything in a bowl and trying to toss it all in that.

Quantities will depend on the amount of servings and what you serve with it... I usually buy about ½ to ¾ of a pound of 30 count shrimp …(about 30 shrimp to a pound) for two servings.

The recipe as written would be for two-three servings.

This is a wonderful easy dish to make…

Recipe: Garlic Shrimp Pasta

All you need:

4 tablespoons butter
4 tablespoons olive oil
3 large garlic cloves, finely chopped
¾ lb. cooked fresh shrimp
About ¼ to ½ lb. cooked spaghetti
2 tablespoons chopped fresh parsley, divided
¼ cup grated fresh Parmesan cheese
Salt and pepper

All you need to do:

Melt the butter and oil in a large skillet.

Add the garlic and cook over medium heat for 1-2 minutes. Stir the garlic around in the oil.

Add the shrimp and sprinkle with 1 tablespoon parsley and season lightly with salt and pepper.

Cook until heated through, about 5 minutes…stirring to coat both sides of the shrimp.
Add the cooked spaghetti sprinkle with almost all of the grated Parmesan.. reserve about 1 tablespoon for garnish.

Pour the pasta out onto a platter or into large pasta bowl.

Sprinkle with reserved Parmesan cheese and 1 tablespoon of chopped parsley.

Recipe: Crab Cakes

This Crab Cake recipe is terrific and very easy to make. This is the combination of several recipes I have. Actually, I have many crab cake recipes… all slightly different… and I love them all! I’m almost certain I can say I never met a crab cake I didn’t like. Albeit, I like some far better than others…

This recipe has a tiny bit of zip to it with the cayenne pepper… but it doesn’t overpower the main event… the crab…. The buttery crackers give it a light buttery flavor that I think you will like.

Some Quick Tips

I found this mixture a bit of a pain to make into cakes … it was very loose. You can add 2 tablespoons of flour to help if you are really having trouble.

Refrigerating the mixture before forming patties helps and then I put them on a plate covered with plastic wrap and pop them in the freezer for about 20-30 minutes so they are easier to fry up.

I used a small amount of red pepper very finely chopped… it adds a little flavor and color… one side of a medium sized red pepper will equal what you need… use the rest of the unchopped red pepper in another recipe… it stores well in an airtight container or Zip Loc.

Using real fresh crab meat is always best but very expensive… imitation crab meat also works well and is far cheaper…. I bought a little more than ¾ of a pound (I’m using the other ¼ pound for something else) and it cost me $2.00 US…. Not bad when you figure that I got 8 good sized crab cakes… 2-3 per person is what I usually plan depending on what else I’m serving. Leftovers never go to waste here!

I served this with a garlicy rice and a side vegetable… you could add a side salad also.

I used Panko bread crumbs to coat the cakes… you can use any dry bread crumbs, but in my opinion Panko are the best. They can be readily found in grocery stores by the other bread crumbs.

To save myself time on clean-up I use my large skillet to sauté the onions and peppers… then wipe it out and use the same skillet to fry my crab cakes.

Spicy Remoulade Sauce goes really well with these... click here for the recipe.







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Recipe: Crab Cakes

All you need:

2 tablespoons olive oil
6 large scallions (green onions), finely chopped
3 tablespoons finely chopped red pepper
8 ounces crab meat or imitation crab meat, chopped (fairly small dice)
2 eggs, slightly beaten
2 tablespoons mayo
2 sleeves buttery crackers (Keebler or Ritz), crushed
1 teaspoon dry mustard
1 tablespoon Dijon mustard
½ teaspoon cayenne
1 ¼ teaspoons garlic powder
Salt to taste
Pepper to taste
2 tablespoons flour (optional)
1 cup Panko crumbs or dry bread crumbs
3 tablespoons butter
3 tablespoons olive oil
Chopped chives for garnish (optional)

All you need to do:

In a skillet over high heat, sauté the green onion in 2 tablespoons olive oil.
Add the red pepper and continue sautéing until the onions are soft.

Remove from the heat and allow to cool.

In a large bowl, combine crushed buttery crackers, green onions and red peppers, eggs, mayo, dry mustard, Dijon mustard, cayenne, garlic powder, salt and pepper.

Mix well.

Fold in the crab meat.

Add the flour if your mixture is too crumbly.

Refrigerate the mixture for about 30 minutes in the fridge before forming the patties.

Form ½ inch thick patties and then coat in the Panko or dry bread cumbs.

Place on a plate, cover with plastic wrap and place in the freezer for 20-30 minutes to help solidify the patties and make them easier to fry.

In a large skillet, over medium high heat, melt 3 tablespoons butter with 3 tablespoons of olive oil.

Cook cakes until golden brown on the bottom and flip.

When golden brown on both sides, remove and drain on paper towels.

Garnish with chopped chives if desired and serve hot.

Recipe: Pan Seared Margarita Shrimp

This recipe for Pan Seared Margarita Shrimp is simply delicious… serve it with rice pilaf and a crisp salad and you have a wonderful dinner in no time.

I adapted this recipe from a Pillsbury recipe I found years ago….. I liked the marinade recipe … and adapted the cooking method for terrific results. I hope you try it.

The shrimp are marinated in a citrus marinade for several hours then pan seared in olive oil for wonderful refreshing taste and the hot pepper sauce adds a little kick. The shrimp cook in minutes, so this is perfect for that busy night after work.

Enjoy!

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Recipe: Pan Seared Margarita Shrimp

All you need:

Margarita Marinade:

1 tablespoon finely chopped parsley
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons olive oil
1 teaspoon grated orange peel
several drops hot pepper sauce
¼ cup tequila

Other Ingredients:

1 ½- 2 lbs. jumbo shrimp, peeled (tails removed) and deveined
2 medium limes, cut into wedges
Chopped fresh cilantro
2 tablespoons olive oil

All you need to do:

In a non-metal (glass preferred) large dish, a 9 x13 baking dish works well for this… combine all the marinade ingredients and blend well.

Add the shrimp and turn to coat the shrimp completely coat them with the marninade.
Cover the dish with plastic wrap and refrigerate for 3 or more hours.

When ready to cook the shrimp, remove them from the refrigerator and let them sit at room temperature for 30 minutes.

Slice one lime into ½ inch slices then quarter each slice.

Heat a large skillet with 2 tablespoons olive oil.

Add the shrimp to the skillet in one layer (you will need to cook in batches). Add some of the lime (quartered slices) over the shrimp... be sure to have enough for each batch.

Saute the shrimp until just cooked through (they will be pink)… turning once (about 2 minutes on the first side and 1-2 minutes on the second side).

Remove the shrimp and serve over rice. Discard the limes quarters.

Sprinkle with cilantro and garnish with lime wedges from 1 lime.

TIP: Keep batches warm on a oven proof plate in a 200 degree F oven.

Recipe: Salmon and Vegetable Kabobs

This recipe for salmon kabobs is so easy …. And so delicious… you have to try it. If you don’t have a grill you can make these in the broiler. Serve over rice and with a salad…. all I can say is yummmm.

If using wooden or bamboo skewers be sure to soak them in water for 10 minutes before using. Also… make sure you buy your skewers from a food specialty store or grocery store… DO NOT use skewers used in making crafts and found in craft stores as they are not meant for food and eating food cooked with them may be harmful.

I used red and yellow peppers…. You can use a green pepper if you prefer. Zucchini cut into chunks would also be very good.

I hope you enjoy this recipe!



Recipe: Salmon and Vegetable Kabobs

All you need:

1 pound salmon fillet
Lemon pepper
Garlic powder
1 sweet onion, cut into chunks
1 red pepper cut into chunks
1 yellow pepper cut into chunks
2 pints cherry or grape tomatoes
Salt

For the Marinade:

¼ cup extra virgin olive oil
1/3 cup soy sauce
1/3 cup water
1/3 soy sauce

All you need to do:

In a medium bowl, whisk together all the marinade ingredients and set aside.

Cut the salmon filet into chunks and place in a glass baking dish (a 9x13 would work well).

Add the vegetables to the baking dish.

Pour the marinade over the salmon and vegetables.

Cover the dish with plastic wrap and place in the refrigerator for 2-3 hours.

If using wooden or bamboo skewers, soak your skewers for 10 minutes in water just before assembling your kabobs.

Preheat your grill.

Assemble your kabobs by alternating the salmon and vegetables.

Discard your marinade.

Place the kabobs on the preheated grill for approximately 7-8 minutes , turning once until the salmon is cooked through and the vegetables are tender.

Serve over rice.

Recipe: Coquille of Lobster Savannah

I adapted this lobster recipe from a recipe in a charity book I bought in the 70’s…. the cover has long fallen off…. some pages are speckled with so many splatters from over the years you can hardly read some of the recipes….This recipe was credited to Charlene Bentien…. I have no idea who she is… but she has one heck of a great recipe for lobster meat.

The first part of the recipe makes 1 pint of a béchamel sauce. You only use 1 ¼ cups of it…. my suggestion is to refrigerate the leftovers and use it for a base for a cheese sauce to accompany a vegetable on another night…. it’s probably just enough for that….. I actually like recipes like that… this way I can get a jump start on another evening.

This can be made ahead…. a wonderful plus when serving this for a dinner party. This recipe can be doubled for a larger party.

Enjoy!

Coquille of Lobster Savannah Recipe:

All you need:

¼ cup butter, softened
1 teaspoon salt
6 tablespoons flour
¼ teaspoon pepper
2 cups hot milk
1 ½ tablespoons butter
1 green pepper, diced
6-8 large mushrooms, quartered
½ cup sherry
1 teaspoon paprika
1 pound lobster meat, diced
¼ cup cream
1 (4 oz) bottle pimentos, diced
6 tablespoons Parmesan cheese

All you need to do:

Preheat oven to 400 degrees.

Put the ¼ cup softened butter, salt, flour and hot milk in a blender. Cover, and turn the blender on low first and gradually to high for 30 seconds.

Pour the mixture into a saucepan and simmer over low heat for 15 minutes.

This will make about 1 pint of béchamel sauce. Set aside.

In a saucepan, melt the 1 ½ tablespoons butter. Add the green pepper and mushrooms. Toss lightly.

Cover and cook over moderate heat for 5 minutes.

Add the sherry, paprika and cook uncovered over high heat until the sherry is reduced by half.

Add the lobster meat, cream and 1 ¼ cups of the reserved béchamel sauce. Stir to mix and heat to boiling. Take immediately off the heat.

Add the pimentos.

**If you are making this ahead…. stop at this point. When ready to serve…. reheat and pick-up the recipe here.

Divide the mixture into 6 scallop shells or ramekins.

Sprinkle each with a tablespoon of Parmesan cheese.

Bake for 10 minutes in a 400 degree oven.