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/.
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.
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.
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.
When almost ready to serve, heat a sauté pan and place shrimp mixture in heated pan. Cook shrimp for 30 seconds on each side.
Serve in individual ramekins with grits topped with ratatouille, then shrimp and more ratatouille; or on plates, as grits topped with ratatouille, then shrimp.
In a large saucepan, bring the wine and 1 quart water to a boil. Add the clams, cover, and cook until clams open, 3 to 5 minutes. Transfer the clams to a large bowl. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
Shuck the clams, reserving half the shells. Mince the clams and set aside.
In a large skillet, melt the butter over medium heat. Add the onion, chile, garlic, celery, and chorizo and cook until the onion and celery are softened, about 5 minutes. Add the minced clams, bread crumbs, and enough of the clam broth to lightly moisten the mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper to taste.
Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes
Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges.
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.
Remove and cool pork belly and cut into one inch by one inch pieces. Set aside.
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.
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.
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.
In another pan, sear pork belly on both sides.
To plate, first spread pumpkin puree across plate, add scallops and pork belly atop the puree. Top with micro basil.
1 loaf crusty french bread sliced into 1 inch thick slices
In medium skillet over medium heat, add olive oil, garlic, and seafood. Cook stirring occasionally until shrimp are completely pink and scallops are opaque. About 3-5 minutes. Remove from heat and let cool to room temperature.
In medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper and stir to combine all ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
Toast the bread under the broiler. Top each piece with large mound of the seafood and tomato salad. Enjoy!
In medium skillet over medium heat add olive oil, garlic and seafood. Cook stirring occasionally until shrimp are completely pink and scallops are opaque. About 3-5 minutes. Remove from heat and let cool to room temperature.
In medium bowl combine diced tomatoes, onion, avocado and basil. Season with salt and pepper and stir to combine all ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
Toast the bread under the broiler. Top each piece with large mound of the seafood and tomato salad. Enjoy! 6 servings
No one seems to have time to spend in the kitchen these days. While going out is fun, ‘cooking in’ can be too and seafood is a favorite choice of mine for creating healthy and extraordinary meals that rival the taste of dining out. While it’s still cold at the beach, heat things up in your own kitchen with this simple to make shrimp in a skillet with creamy tomato sauce. Healthy and light you can keep the total meal calories to around 500 by following this plan:
1 serving skillet shrimp in creamy tomato sauce
1/3 cup polenta
tossed salad with 1 Tablespoon vinaigrette
white wine spritzer made with 4 oz. Chardonnay, 2 oz. sparkling water and garnished with fresh strawberries
Skillet Shrimp with Creamy Tomato Sauce by Diane Boyd, M.B.A., R.D., L.D.N Prep Time: 15 minutes Cook Time: 5 Ingredients (serves 2) 1 Tablespoons butter 1/2 c. onion, chopped 1/4 cup white wine 3 tablespoons tomato paste 1/2 cup clam juice 2 Tablespoons nonfat Greek yogurt 1/2 pound fresh shrimp Instructions
Clean and devein shrimp. Store in refrigerator until ready to use.
Add white wine and cook until wine is absorbed. Add tomato paste and clam juice. Cook one to two minutes over medium heat until combined.
Remove from heat and pour sauce into container to refrigerate before adding nonfat Greek yogurt. (Cool for 15 minutes). Once cool, add nonfat Greek yogurt.Melt butter in saucepan. Add chopped onion and sauté til soft.
Spray a 6 inch iron skillet with cooking spray and heat over medium high heat. Add shrimp and sauté until shrimp turns pink. Gently pour sauce over top shrimp and heat through. Serve immediately.
Diane Boyd, M.B.A., R.D., L.D.N. is the owner of Cape Fear Nutrition, a private nutrition practice in Wilmington, NC where she specializes in medical nutrition therapy, weight management and sports nutriiton. She is the consulting nutritionist for Cape Fear Sports Enhancement and promotes nutrition via workplace programs, freelance writing and recipe development. Her passion for fitness and eating well fuel the work she truly enjoys.