Grilled Shrimp Lettuce Wraps

Frozen shrimp has always been a go-to staple in my freezer--and especially so during the quarantine, shelter-in-place, days of late.  Besides going from frozen to thawed within minutes, there is something comforting about knowing that you've got seafood virtually on-demand and waiting to be transformed into as many delicious iterations as your imagination can muster.

So this past Sunday, after a morning walk, followed by an online worship service, and re-watching Hamilton (squeal!), my mind went to what's for dinner.  And in keeping with my already low-key Sunday vibes, I decided to keep it simple.

What resulted was simple in preparation, indeed, in that I had all of the ingredients on hand in my fridge, but by no means simple in final wow-appeal and delicious-ness.  Translation: it. was. so. good.

Grilled shrimp (I grilled my shrimp on my indoor smokeless grill for extra ease), lettuce leaves to serve as the bed and wrap, piquant scallions, juicy grape tomatoes, hothouse cucumber slices, and a punchy lime vinaigrette, made for one good 'til the last bite creation.  The lightness of the dish (perfect for Summer) x the big flavors made this an instant favorite.  It's a gorgeous meal-in-one that can double as appetizers or a main course, depending on whether you're hungry or hangry. :)

Enjoy--and join me in finding delight in the simple pleasures of...

Happy Eating!

Grilled Shrimp Lettuce Wraps
Ingredients:
Shrimp, peeled and deveined
Kosher Salt
Freshly Ground Pepper
Old Bay Seasoning
Worcestershire Sauce
Tabasco
Olive Oil
Lettuce leaves (Boston or Bibb, recommended)
Grape tomatoes, halved
Scallions, chopped (white and green parts)
Hothouse cucumber, thinly sliced
Lime Vinaigrette (recipe follows)
Flaked sea salt for garnish (optional)

Method:
Place shrimp in a bowl and season to taste with salt, pepper, Old Bay, Worcestershire, Tabasco and oil; toss ingredients to combine. Grill shrimp until just done about 2 minutes or so per side. While shrimp is grilling, prepare vinaigrette.  Once done, remove shrimp and drizzle with some of the vinaigrette.  Toss to coat and set aside.

Arrange lettuce, tomatoes, scallions, cucumber and shrimp on a platter.  Place remaining vinaigrette in a dish/bowl and add to platter.  Garnish with a light sprinkle of flaked sea salt to finish, if using.  To assemble, place cucumber, tomatoes, shrimp and scallions on lettuce leaf.  Garnish with a drizzle of vinaigrette to finish--and enjoy!

Lime Vinaigrette
Ingredients:
Juice of 1 lime
Teaspoon of Dijon mustard   
1/2 teaspoon of honey
Kosher salt and ground pepper to taste
1 Tablespoon of Extra Virgin Olive Oil  

Method:
Whisk together lime juice, mustard, honey, salt and pepper.  Drizzle in oil and whisk until emulsified and fully incorporated. (Cook's Note: I like my vinaigrette with a good acidic punch so I typically use less oil than is standard.  Feel free to modify with more oil, as desired.  And you can also double the original recipe for more vinaigrette. Store remaining vinaigrette in an airtight container in the refrigerator for up to a week.) 

   

 

Oven-Roasted Mussels

Steamed...grilled...in savory tarts--just a few of the ways I enjoy preparing (and feasting on) mussels.  For a slight twist, I added oven-roasting to the list this past weekend. Filling my favorite cast-iron skillet with the mussels and their accompanying marinade (aka bread-sopping goodness) of tomatoes, garlic, white wine, olive oil, chili flakes, parsley, salt and pepper, and returning minutes later to perfectly scrumptious fare, cemented this as a definite keeper in my repertoire. 

Easy to prepare, elegant, and worth the savor, mussels remain one of my favorite seafood gems.

Happy Eating!

Oven-Roasted Mussels
Recipe courtesy of the New York Times

Ingredients:

3 1/2 pounds black mussels

2 tablespoons extra virgin olive oil

2 to 4 garlic cloves (to taste), minced

1/2 cup dry white wine

1 pound roma tomatoes, seeded and finely chopped

1/4 to 1/2 teaspoon red pepper flakes

1/4 cup minced flat-leaf parsley

Salt and freshly ground pepper to taste 

Method:

Preheat the oven to 400 degrees. Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards – the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil. 

Combine all of the ingredients in a large bowl and toss with the mussels. Refrigerate for 10 minutes.

Arrange the mussels, pointed ends up, in a single layer in a cast iron skillet and/or a heavy baking dish. Spoon the marinade left in the bowl over the mussels and place in the preheated oven. Bake for about 10-15 minutes, until most of the mussels have opened.  Remove from the heat and discard any mussels that have not opened.  Serve and enjoy!

 

 

Whole Roasted Branzino + The Fixins'

Food memories can be some of the sweetest to recall, transporting you back to times, places, scenes--and tastes--that make life special for all the right reasons.   One such memory recently came to mind, as I recalled a scrumptious Whole Roasted Branzino that I had enjoyed at the Italian food emporium, Eataly, during one of my jaunts to NYC.

A simple, yet elegant, preparation served up amazingly moist and succulent fish, with a crispy skin to match, for one of the best seafood bites I had enjoyed to date.  And with that delicious memory now back in view, I set out to bring the same delectable bite to my kitchen. 

My first time preparing a whole fish, rather than fillets, I was excited as much by the presentation of the dish, as I was the preparation.  I decided to stuff the fish with the wonderful flavors of citrus, onion and herbs, with an outcome that was as delicious as what I recalled at the restaurant.  I added to the decadence with a creamy parsnip puree and crispy, roasted kale to round out one amazing meal—and another delectable memory.

Happy Eating!

Whole Roasted Branzino

Ingredients:

2 Whole Branzino, cleaned, with head and tail intact (tip: get your fishmonger to do this)

Fresh thyme sprigs

2 teaspoons fresh lemon juice and lemon slices for stuffing

Onion slices

Kosher Salt

Flaked Sea Salt, optional

Freshly ground black pepper

Olive oil

1/4 cup dry white wine 

1/4 cup water 

Method: 

Preheat oven to 350°F. 

Sprinkle fish inside and out with kosher salt and pepper. Stuff each with thyme sprigs, onion and lemon slices. Arrange fish in 13x9x2-inch glass baking dish. Pour in wine, 1/4 cup water, and lemon juice. Drizzle with 1 1/2 tablespoons oil.

Roast fish 35 minutes. Remove from oven and finish with a drizzle of olive oil and sprinkle of sea salt, if using.

Recipe adapted from Bon Appetit

Roasted Kale   

Ingredients:

Kale, chopped or torn into leaves

Olive oil

Kosher salt

Freshly ground black pepper

Method:
Arrange kale on a baking sheet.  Drizzle with olive oil and season liberally with salt and pepper.  Toss to combine and place in preheated 350 F oven.  Roast for 25-30 minutes, or until preferred crispness. 

 

 

Simple. Scrumptious. Salmon.

Not everyone I know loves salmon.  But when it comes to the health benefits that this fatty fish dishes up (it's laden with Omega 3s and other essential nutrients, like Vitamin D, and offers preventive protection against various diseases) along with its second-to-none adaptability to a variety of preparations (my favorites include sushi, grilled, pan roasted, blackened and steamed), I have to wonder what's not to love. 

So when I recently found myself approaching dinnertime with no plan or clue of what to eat (does that ever happen to you? :) ), I resorted to my trusty super fish.  Deciding between a grilled or steamed bite was my next (and final) decision to get some food on the table and in my tummy pronto.  I opted for the 'fix it and forget it' steamed preparation and within a matter of minutes, succulent, buttery and perfectly moist salmon was mine for the feasting.

If you're ever in need of a satisfying and healthy meal, that comes together in sheer minutes, I offer you simple, scrumptious salmon.

Happy Eating!

A succulent, flavorful finish

Salmon in Parchment
I love cooking en papillote, especially seafood, and this salmon is a delicious reminder why.

Ingredients:
Salmon fillet
Sea salt
Freshly ground black pepper
Fresh thyme sprigs
Lemon slices
A "pat" of butter
1 tablespoon of white wine
Parchment for wrapping

Method:
Preheat oven to 375 degrees F
 
Place salmon in the middle of a parchment square and season liberally with salt and pepper.  Top with lemon slices, butter and thyme.  Drizzle with white wine.  Fold parchment into a tight pouch (folding the tops down and twisting the sides, ensuring it's tightly sealed to allow for steaming.)  Place pouch on a baking sheet and bake in the oven for 12-14 minutes (depending on the thickness/size of the fillet.)  Remove from the oven, open pouch and enjoy!

 

Flavor Full: Creole-Spiced Shrimp

My love affair with bold flavors is no secret.  And when I spot a recipe like creole-spiced shrimp, I'm all over it.  In about the time it takes to preheat your oven, the ingredients come together to form the perfect pouch of flavor-full goodness, which made this the perfect quick and easy dinner on a recent weeknight.

My version was adapted from the original recipe from Bon Appetit, to accommodate the ingredients I had on hand, without missing any of the creole-spicy oomph that initially drew me to the recipe.  The shrimp are married with the flavors of Old Bay, Tabasco, Worcestershire sauce, shallots, bay leaves, lemon, salt and pepper, and finished with a little butter and water to form the most decadent bath and steaming juices for the shrimp.  (If you're a little gun-shy about the spiciness, not to fret; you can temper the ingredients to your personal spice comfort zone.)

Within a half hour, the foil pouch emerges from the oven to reveal shrimp that are cooked and seasoned to savory perfection, with lots of jus for added deliciousness.

Take it from this self-avowed 'Spice Girl', you want this recipe in your repertoire.

Now...onto Happy Eating!

Creole-Spiced Shrimp

Ingredients:

Shrimp, peeled and deveined

Shallot, sliced

Lemon, thinly sliced

Bay leaves

Worcestershire sauce

Tabasco

Old Bay seasoning

Kosher salt

Freshly ground black pepper

Butter

Method:

Preheat oven to 325 F.

 

Add shrimp and ingredients (except butter), to taste, to a bowl.  Toss to combine.  

Place shrimp mixture inside a 16x12 in. square of heavy duty foil. (Recommended: 1/2 lb. shrimp per square of foil.)  Fold the edges of the foil toward the center, but don't seal. Top mixture with a pat of butter and two to three tablespoons of water.  Crimp edges tightly into a sealed pouch.

Place pouch(es) on a baking sheet and place in preheated oven.  Bake for about 30 minutes or until shrimp are thoroughly cooked.  Remove from oven and carefully open pouch to allow steam to escape, being careful not to allow the juices to escape.  Pour shrimp and jus into a serving dish and enjoy!   

Recipe adapted from Bon Appetit 

The Perfect Bite: Roasted Shrimp Cocktail

When I think of a versatile bite, shrimp definitely tops the list.  Whether it's shrimp-n-grits, shrimp scampi, classic fried shrimp, shrimp gumbo, or some other favorite preparation, there is seemingly no end to the many interpretations that this succulent ingredient can take on.  In fact, one of the most universal shrimp dishes would have to be the beloved shrimp cocktail.  

Perfect for entertaining and feasting, alike, shrimp cocktail needs no introduction, but my slightly rustic spin just might.  Departing from the traditional preparation, this rendition serves up what we love most about cooking: an easier method (if that's possible!) that's laden with even more flavor possibilities.  Roasted shrimp--served cocktail style--is a delicious revelation that you'll relish again and again.  And when something is this simple and good, why not?

Happy Eating!

Roasted Shrimp Cocktail

Ingredients:

Raw shrimp, peeled and deveined (but with tail intact)

Olive oil

Seasoned salt or kosher salt

Freshly ground black pepper

Garlic powder

Freshly squeezed lemon juice

Cocktail sauce

Lemon wedges for serving

Preheat oven to 425 degrees F.

Line a rimmed baking sheet with foil.  Place shrimp on baking sheet, drizzle with oil and season to taste with salt, pepper and garlic.  Toss together to coat well and roast in heated oven for 5-6 minutes.  Remove shrimp from oven and dress with lemon juice.  Serve warm or at room temperature, accompanied with cocktail sauce for dipping and lemon wedges.  Enjoy!

*Cook's Note: Experiment with different spice and flavor combinations such as paprika, cumin, cayenne pepper, or whatever tastes you especially enjoy.  Just remember to go lightly so that the flavors don't overpower the delicate shrimp. 

Image  

Simply Delicious: Pan-Seared & Oven-Roasted Salmon

In food and cooking, simple tastes and preparations can sometimes be overlooked.  But the truth is, simple--done right--is hard to trump.  Simple, yet exquisite, preparation and execution allows the true tastes and textures of food to take the lead. 

I love the entire spectrum of cooking and, admittedly, I get my share of thrills from taking on--and mastering--involved dishes and techniques.  But I equally appreciate and welcome those dishes that yield the most amazing tastes and results without the big production that can be deemed synonymous with great food.

This appreciation rings true with one of my favorite salmon preparations.  Minimal ingredients--olive oil, salt, pepper, salmon--coupled with some exceptional techniques known for making food taste most wonderful = my pan-seared and oven-roasted salmon.  The perfect sear outside and moist, flaky salmon inside yields what could easily be a restaurant quality dish that's nothing short of simply delicious.

Happy Eating!

Pan-Seared & Oven-Roasted Salmon

Ingredients:

Pan-Seared & Oven-Roasted Salmon

Salmon Fillet
Olive oil
Kosher salt
Freshly ground black pepper

Pre-heat oven to 425 degrees F.

Lightly drizzle olive oil on salmon fillet(s) and season liberally with salt and pepper.  Pre-heat an oven-safe skillet over medium-high heat.  Add salmon fillet(s) to hot skillet and sear on each side for 2 minutes each.  Place skillet in pre-heated oven and roast for an additional 7-10 minutes, depending on the size of the fillet(s).  (Be careful not to overcook!)  Remove from oven, dress with freshly squeezed citrus juice and enjoy!    

HOW TO EAT: Oysters and Clams

Photo: France Ruffenach

Today's "how to eat" installation was inspired by a request from a DMRFF reader.  I love hearing from you, my readers--and fellow eaters--and once again am excited to share a tutorial on eating.  This time on fresh oysters and clams.


Enjoy & Happy Eating!


Eating (Fresh) Oysters and Clams:
Use an oyster fork for oysters and clams served on the half-shell.  Hold the shell with one hand and remove the oyster or clam whole with the fork.  Dip it in the sauce, and eat it in one mouthful.  Large oysters may be cut in half.
  

Linguine With Shrimp Scampi

I love when a recipe is a cinch to pull together, is equally great for entertaining or enjoying alone and, most importantly, tastes GOOD.  This recipe for Linguine with Shrimp Scampi fits the bill on every count.  I've whipped it up for a lunch course and also when the time has escaped me and I want to get something fast--and yummy--on the table for dinner. 

Made with ingredients that you typically have on hand, it's really at the top of the pack for "go to meals". Oh yeah, and did I mention how good it is?!

Happy Eating!


Linguine With Shrimp Scampi 
Note: Serves 6, but I've scaled it down to lesser servings when needed.

Ingredients: 
1 1/2 pounds linguine
6 tablespoons (1/4 stick) unsalted butter
5 tablespoons olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp, peeled and deveined
2 teaspoons, plus more for seasoning pasta water
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1/4 cup dry white wine (optional)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes

Bring a large pot of water to a boil, add a generous amount of salt and the linguine, and cook according to package directions.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic and saute for 1 minute.  Add the shrimp, 2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice,  wine, lemon slices and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and immediately add it to the shrimp and sauce.  Toss well, serve and enjoy!
Adapted from Ina Garten

Fish en Papillote

Fish en Papillote

With all the glorious comfort food recipes that we naturally gravitate towards this time of the year, I thought a (brief) departure of sorts was in order.  And if I'm stepping away, it better be well worth it. And it is. 

Fish en Papillote (fish baked in parchment) is the loveliest recipe, and it hits all the right notes.  Easy--check.  Healthy--check.  Elegant--check.  Quick--check.  Dinner party worthy--check.  Dine on a dime--check.  Relatively foul-proof--check.  Open for interpretation--check!

With all these credentials, it's not hard to imagine how taking in a delicious piece of fish, accompanied with varied flavors of vegetables, herbs, seasonings, a splash of wine and, yes, a little butter, steamed in a neat little pocket, could be anything other than the proverbial "no brainer".  And a yummy one, at that. 

While great by its lonesome, I recommend pairing with a favorite side or two (flash fried purple potatoes are my current favorite for the nice contrast of texture), and you've got a meal that comes together--and tastes--like no other. 

Happy Eating!

Fish en Papillote

4 Tilapia fillets or other white fish
1/2 red bell pepper, julienned

1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Preheat oven to 375 degrees F.


In a bowl, mix together the peppers, carrot and garlic. Add the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. 
Adapted from Melissa D'Arabian  

 

Mussels in White Wine

Mussels in White Wine

On a night in several Sundays back, I whipped up a delicious bowl of mussels steamed in a white wine broth.  I love seafood of (almost) every variety.  And mussels have become a favorite in recent years.  I enjoy grilling them, adding them to savory tarts--and oh yes, steaming them in flavorful, bread-sopping broths.

This recipe combines such robust flavors as saffron, tomatoes, thyme and garlic (just to name a few).  All together, they create a spicy broth that serves as the perfect "bath" for the mussels--and makes for the perfect excuse to dip warm, crusty bread, which is a not-to-be-forgotten plus of making and enjoying this meal.

Versatile enough to be served as an appetizer course or main entree, this dish serves up one delicious bite after another and kept me coming back for more until the bowl was literally clean!

Happy Eating!

Mussels in White Wine
Recipe adapted from Barefoot In Paris

 *Cook's Note:  The recipe was prepared to serve 2 and can be easily adapted to the original recipe which serves 6.

2.5 pounds mussels
1/3 cup all-purpose flour
1/2 teaspoon saffron threads
2 tablespoons unsalted butter
1 tablespoon olive oil
2 shallots, chopped
4 to 5 garlic cloves, minced 
1/2 cup chopped canned tomatoes, drained (4 ounces)
1/4 cup chopped flat-leaf parsley
2 tablespoons fresh thyme leaves
1 cup white wine
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper  

Clean the mussels by putting them in a large bowl and covering with ~1.5 to 2 quarts of water and the flour and soak for 30 minutes.  Drain the mussels and remove the "beard" from each.  If they're dirty, scrub them with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.

In a large dutch oven or stockpot, heat the butter and olive oil over medium heat.  Add the shallots and cook for 3 minutes; then add the garlic and cook for 1 minute more, or until the shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, thyme, wine, salt and pepper.  Bring to a boil.

Add the mussels, stir well, then cover the pot and cook over medium heat for 6 to 8 minutes, until all the mussels are opened (discard any that do not open).  With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl and serve hot.