Ingredient: milk

Shrimp Ratatouille with Boursin Cheese Grit imae

Shrimp Ratatouille with Boursin Cheese Grits

Shrimp Ratatouille with Boursin Cheese Grits

Chef Tim Thomas of Georgia won first place in the 2007 Great American Seafood Cook-Off for this wheat beer-laced shrimp ratatouille served over Boursin cheese grits.For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Shrimp Ratatouille with Boursin Cheese Grits
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Shrimp Ratatouille with Boursin Cheese Grits
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Ingredients
Servings:
Instructions
  1. Marinate: Combine shrimp with 1/4 cup olive oil, 6 cloves diced garlic, 2 teaspoons chopped basil, and salt and pepper. Let marinate 30 minutes.
  2. Make Grits: Bring milk and butter to a boil. Add grits. Cook over medium heat for 15 to 20 minutes, stirring often. Season with salt and pepper. Add Boursin and cook another 2 to 3 minutes. Adjust seasoning.
  3. Ratatouille: Heat 1/4 cup oil in large skillet. Add eggplant and cook 5 to 7 minutes until brown. Drain excess oil. Add onion, garlic and peppers. Cook another minute. Add beer and cook for 3 to 4 minutes. Add zucchini and squash. Add tomato products, salt, pepper and herbs. Simmer for another 10 to 15 minutes.
  4. When almost ready to serve, heat a sauté pan and place shrimp mixture in heated pan. Cook shrimp for 30 seconds on each side.
  5. Serve in individual ramekins with grits topped with ratatouille, then shrimp and more ratatouille; or on plates, as grits topped with ratatouille, then shrimp.
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Irish Seafood Stew

Irish Seafood Stew
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Irish Seafood Stew
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Instructions
  1. In a large pot, melt the butter and sauté the onions over medium heat until soft.
  2. Add the smoky bacon and continue to fry until it the bacon is cooked through, about 3-4 minutes.
  3. Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the clam juice or fish stock.
  4. Season well with salt and pepper.
  5. Simmer for 10-15 minutes until the potatoes are tender yet firm.
  6. Add the seafood and simmer gently for 5 minutes.
  7. Turn the heat to low and stir in the parsley and cream.
  8. Heat just until warm and serve.
Recipe Notes

 

 

 

Save the corned beef and cabbage for another year. This seafood stew recipe and its soda bread accompaniment will fill you up...no luck required.

Recipe and photo credit:  cowlickcottagefarm.com

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Seared Scallops with Pumpkin Puree

pumpkin scallions

Seared Scallops with Pumpkin Puree
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A perfect fall inspired fresh seafood dish.
Seared Scallops with Pumpkin Puree
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A perfect fall inspired fresh seafood dish.
Ingredients
Servings:
Instructions
  1. Place pork belly in roaster and add onion, celery, thyme, garlic, carrot, and chicken stock. Place on the stove, bring to a boil, then cover and place in oven at 275 degrees for two hours or until tender.
  2. Remove and cool pork belly and cut into one inch by one inch pieces. Set aside.
  3. Wash, clean and peel the pumpkin. Cut into large pieces and place onto cookie sheet. Season the pumpkin with salt, pepper and olive oil. Place in oven at 350 degrees and roast for 15 to 20 minutes or until cooked through.
  4. Blend roasted pumpkin in a food processor with milk, butter and spice mix, until smooth. Taste and adjust seasoning with salt and pepper. Set aside.
  5. To cook scallops, place a non-stick pan and place on medium heat. Once hot, add olive oil then scallops. Sear until caramelized on each side. Watch not to over cook. If scallops are large, you may have to finish in the oven.
  6. In another pan, sear pork belly on both sides.
  7. To plate, first spread pumpkin puree across plate, add scallops and pork belly atop the puree. Top with micro basil.
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Shrimp Tacos

grilled-shrimp-tacos
Shrimp Tacos
Recipe Credit – Real Simple Magazine – Jane Kirby
Serves 4
Ingredients:
1 1/2 pounds fresh shrimp, peeled
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
green tomatillo salsa
Instructions: 
  1. Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

 

Shrimp Tacos
Print Recipe
Servings
4 people
Servings
4 people
Shrimp Tacos
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
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