Course: Side Dish

shrimp and zucchini skewers photo

Shrimp and Zucchini Skewers

This Shrimp and Zucchini Skewers recipe is a simple, fresh recipe perfect for September grill outs. Give it a try and let us know what you think!

Who doesn’t love the taste of smoky, seared skewers hot off the grill? A barbecue favorite, skewers are fun and mess-free eats for adult and kids.

Although shrimp is often the “go to” seafood to skewer, just about any fresh fish or seafood can be added to a skewer.

Wood or Metal? Metal skewers don’t catch fire and you can reuse them indefinitely.  But many prefer wood skewers and that’s ok, too! Just don’t forget to soak them for 30 minutes (it not they’ll burn on the grill)

Small pieces of seafood have lots of surface area, so whatever you coat them with—whether it’s a marinade, a spice rub, or a baste—has a huge impact and lends complex, well-developed flavor to quick-cooking protein.

Motts Channel Seafood stocks a wide varsity of products to help crank up the flavor. “Stick” with us and dinner will be a delight!

More recipes can be found by clicking here.
Recipe Credit: Laura Calder, The Food Network

Serves 4

Shrimp and Zucchini Skewers
Print Recipe
Servings
4 servings
Servings
4 servings
Shrimp and Zucchini Skewers
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Skewer the shrimp, with zucchini slices ribboned in between each piece.
  2. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or twice.
  3. Cook on the grill until the shrimp are pink and the zucchini striped with grill marks, three to five minutes per side.
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cantaloupe

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Cantaloupe with seafood? Yes, please!

With many of us only getting as far as squeezing some fresh lemon juice on our fried calamari or a freshly grilled fillet, the prospect of a fish-and-fruit combination recipe can seem a bit out of your culinary comfort zone.

We think cantaloupe and crab are a perfect combination.

The saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months.

Here is a delicious recipe to try.

Serves six.

Recipe Credit:  Alice Car with The New York Times

Here are five pairing suggestions you might want to try at home.

plums – tuna
blackberries – shrimp
peach –  salmon
mango – scallops
melon – crab

For more great fresh fish and seafood recipes please click here.

cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  2. Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  3. Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  4. To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.
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Lemon Butter

Baked Lemon Butter Flounder

Try This Baked Lemon Butter Flounder

Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors.

Local flounder is amazing this time of year. Here’s a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison’s Recipe Box – http://mottschannelseafood.com/alisons-recipe-box/.

Lemon Butter
Baked Lemon Butter Flounder
Print Recipe
Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors. Local flounder is amazing this time of year. Here's a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison's Recipe Box - http://mottschannelseafood.com/alisons-recipe-box/.
Servings
4 servings
Servings
4 servings
Lemon Butter
Baked Lemon Butter Flounder
Print Recipe
Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors. Local flounder is amazing this time of year. Here's a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison's Recipe Box - http://mottschannelseafood.com/alisons-recipe-box/.
Servings
4 servings
Servings
4 servings
Instructions
  1. Preheat your oven to 425 degrees F.
  2. Spray a large baking dish or rimmed baking sheet with cooking spray.
  3. In a medium bowl, stir together the melted butter, lemon juice, lemon zest, garlic and dill.
  4. Rinse flounder fillets and pat dry. Place in baking dish and season with desired amount of salt and pepper.
  5. Evenly drizzle butter mixture over flounder fillets. Top with lemon slices, if desired.
  6. Bake for 10-11 minutes, and then broil on high for 3-4 minutes. Fish is cooked when it flakes easily with a fork.
  7. Sprinkle with fresh chopped parsley, if desired.
Recipe Notes

For more great recipes visit Alison's Recipe Box by clicking here.

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Pumpkin_oyster_soup_Motts

Pumpkin Oyster Soup

Pumpkin Oyster Soup

We couldn’t let “Pumpkin Season” go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison’s recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
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Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Reserving liquor, drain oysters; set aside.
  2. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  3. With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  4. Making sure there are two oysters in each, ladle soup into shallow bowls.
  5. Garnish with chives and bacon.
Recipe Notes

Pumpkin Oyster Soup

We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

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OYSTER DRESSING IMAGE

Alison’s Oyster Dressing

Alison's Oyster Dressing
Print Recipe
Servings
6-8 People
Servings
6-8 People
Alison's Oyster Dressing
Print Recipe
Servings
6-8 People
Servings
6-8 People
Ingredients
Servings: People
Instructions
  1. Saute' celery and onion in about a tablespoon of butter until opaque.
  2. In large bowl, crumble the biscuits and cornbread until you have about 8 cups or so.
  3. Heat the milk, oyster liquid, chicken broth and butter in a small saucepan unlit heated through.
  4. Add the celery and onion to the large bowl of bread crumbs.
  5. Add the oysters and all of the spices. Gradually add the liquid mixture until moistened. You may need to add a few more bread crumbs for your desired consistency. I like my mixture to be on the dry side, just slightly moistened.
  6. Grease a casserole dish and bake at 350 degrees for about one hour.
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