Ingredient: White Wine

New England Baked Stuffed Clams

New England Baked Stuffed Clams
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Servings
6 servings
Servings
6 servings
New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350°F.
  2. 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.
  3. Shuck the clams, reserving half the shells. Mince the clams and set aside.
  4. 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.
  5. Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes
  6. Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges.
  7. Serve immediately.
Recipe Notes

Recipe and photo credit:  thenest.com

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Grilled Sea Scallops with Saffron Cream Sauce

Grilled Sea Scallops with Saffron Cream Sauce
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Servings
6 servings
Servings
6 servings
Grilled Sea Scallops with Saffron Cream Sauce
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Soak the skewers in enough water to cover at least 30 minutes.
  2. For the sauce, melt the butter over medium-low heat. Add the shallots and cook, stirring, until just tender, 3 to 5 minutes. Be careful not to caramelize them. Add the sherry and cook it down until the pan is almost dry. Add the wine and saffron; cook, stirring, until the alcohol has evaporated, another 2 or 3 minutes. Add the cream and cook, stirring, until the sauce has reduced at least by half. This might take another 2 minutes or so: you want about 1-1/2 cups of sauce that is thick enough to coat the back of a spoon. Finish with the salt, cayenne, and white pepper. Keep the sauce warm while you grill the scallops or, if you’re making it ahead, refrigerate it and reheat before serving.
  3. Thread 2 scallops onto each skewer, keeping the scallops as flat as possible to ensure good contact with the grill. Brush the scallops with oil and sprinkle with salt and pepper. Grill over medium heat till caramelized nicely on the outside, 1-1/2 to 2 minutes each side for medium-rare. Rotating the skewers a quarter turn halfway through cooking on each side will give you nice crosshatch grill marks.
  4. To serve, reheat the sauce, if necessary. Pour the sauce out onto 6 individual plates, top with the scallops, and sprinkle the chervil around.
Recipe Notes

Recipe and photo credit by farniente.com.

 

You want jumbo or day-boat sea scallops for this recipe, not the little bay scallops. For the skewers, try to get those flat Japanese bamboo skewers that are about four or five inches long and a quarter-inch wide. If you have to use traditional skewers, double them up and break off the excess.

The saffron sauce does well made ahead, even as much as the day before. Refrigerate it and reheat it before serving.

The scallops can be seared in a pan if you prefer (use high heat and a little oil).

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Shrimp in a Skillet with Creamy Tomato Sauce

‪Shrimp in a Skillet with Creamy Tomato Sauce

Shrimp in a Skillet recipe, Motts Channel Seafood
Shrimp in a Skillet with Creamy Tomato Sauce

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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

  1. Clean and devein shrimp. Store in refrigerator until ready to use.
  2. 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.
  3. 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.
  4. 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.

Shrimp in a Skillet with Creamy Tomato Sauce
Shrimp in a Skillet with Creamy Tomato Sauce
Print Recipe
A healthy and light meal
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Shrimp in a Skillet with Creamy Tomato Sauce
Shrimp in a Skillet with Creamy Tomato Sauce
Print Recipe
A healthy and light meal
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Servings Prep Time
2 people 15 minutes
Cook Time Passive Time
5 minutes 0 hour
Ingredients
Servings: people
Instructions
  1. Clean and devein shrimp. Store in refrigerator until ready to use. ‪
  2. Melt butter in saucepan. Add chopped onion and sauté til soft.
  3. 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.
  4. 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. ‪
  5. 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.
  6. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  7. Present the dish with some fresh basil leaves on top.
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