Archive for the ‘Seafood’ Category

Crab Legs

February 17, 2015

Valentines day called for King Crab.

1.5 lbs king crab legs

Crab comes to you cooked already, so just defrost either in the fridge overnight or quickly in cool water for a few minutes while your water starts to boil.

Boil 2-3″ of water in a large stock pot with a steamer plate in the bottom. When water hits a boil add the legs (it’s ok to break them to fit) and leave them in there for 6 minutes.

Remove and set on a plate with 4 T of garlic butter (no salt needed, just 1 clove crushed garlic warmed in butter). Cut with kitchen shears because you’re awesome/lazy.

*Note: this is exactly the time needed to cook asparagus and also a large steak at the same time…



October 31, 2014

For those rare occasions when we cook lobster, here’s the preferred way! Buy lobster tails that are not frozen. Previously frozen is fine. Get the females and the ones with meat coming out of the tail – super tasty (says the local Costco fishmonger).

Preheat the oven to 375. If your lobsters are not defrosted in the fridge, put them in cold water for 30 min.

Use kitchen scissors to cut the top of the shell in half all the way to the tail. Crack the shell open so the meat is exposed. Separate the meat from the shell on the bottom so it lifts out easily once cooked.

Season with S+P and butter. I would also spray with a misto (EVOO) next time to make sure there are no dry edges that are missed with butter. Cook 12-18 minutes. They’re done when they’re not translucent anymore.

One of ours was pink and the other white – either way – they’re cooked! Serve with melted salted butter for dipping.

Photos and lots more to learn here:

Slow cooker Jumbalaya

October 6, 2012

makes 12 servings and one full crockpot!

1 pound skinless, boneless chicken breast or thighs, cut into 1 inch cubes
1 pound kielbasa, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 3/4 cup quinoa (or rice if you want)
1 pound frozen cooked shrimp without tails


In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Stir in the shrimp and quinoa during the last 30 minutes of cook time and turn to high until quinoa is cooked.

Benihana Shrimp Sauce

June 15, 2012

Makes enough for 2 batches of fried rice (8 adult dinners) + leftovers for dipping other stuff.

2 cups mayonnaise
1/2 cup water
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon garlic juice
3 -4 teaspoons ketchup
1 teaspoon ground ginger
1 teaspoon hot sauce
1 teaspoon dry mustard
1 teaspoon paprika
3/4 teaspoon white pepper

Whisk together and add to cooked shrimp. Prepare in advance if you want the favors to come together more. I would recommending half ing this recipe for a small family meal.

Read more:

Shrimp & Quinoa Herb Salad

February 6, 2012

Tried this with all dried herbs and if I do that again I would back off on them by 1/3 at least.


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 cups quinoa, rinsed and drained
  • 2 cups fresh orange juice
  • 2 cups water
  • Kosher salt
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1/2 cup pine nuts
  • 1 tablespoon white wine vinegar
  • 1 medium cucumber—peeled, halved, seeded and finely diced
  • 1 large beefsteak tomato, seeded and finely diced
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped mint
  • Freshly ground black pepper
  1. In a medium saucepan, heat the 1 tablespoon of olive oil. Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the orange juice, water and a generous pinch of salt and bring to a boil. Cover and cook over low heat until the liquid is absorbed, about 15 minutes. Fluff the quinoa with a fork and spread on a baking sheet to cool.
  2. Meanwhile, roast the red and yellow peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover and let steam for 10 minutes. Peel and seed them and cut into 1/4-inch dice.
  3. In a medium skillet, toast the pine nuts over moderate heat, stirring occasionally, until golden and fragrant, about 5 minutes. Transfer the pine nuts to a plate to cool.
  4. In a large bowl, whisk the remaining 1/4 cup of olive oil with the vinegar. Add the quinoa, peppers, pine nuts, cucumber, tomato, basil and mint and toss well, breaking up any lumps of quinoa. Season the salad with salt and pepper and serve.
Notes One serving 232 cal, 28 gm carb, 11 gm fat, 1.5 gm sat fat, 7 gm protein, 3 gm fiber.


Shrimp Quinoa Salad

February 6, 2012

Must try soon!


  • 1 pound medium shrimp, shelled and deveined
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon fennel seeds, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 cup canola oil, divided
  • Salt and freshly ground pepper
  • 1/4 cup (packed) basil leaves
  • 2 tablespoons flat-leaf parsley
  • 1 tablespoon fresh rosemary leaves
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 garlic clove, smashed
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 cups quinoa, rinsed
  • 2 1/4 cups water
  1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
  3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
  4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.



Broiled Talapia Parmesan

September 17, 2011

1/2 cup grated parm
1/4 cup butter, softened
3 T mayo
2 T lemon juice
1/4 t basil
1/4 t black pepper
1/8 t onion powder
1/8 t celery salt (I don’t use this)
2 lbs Talapia fillets

Directions: preheat your broiler to high. Prep a broiler or put a cooling rack onto a rimmed baking sheet. Spray with Pam.

Combine all ingredients accept the Talapia in a bowl and set aside.

Broil the fish in a single layer a few inches from the top of the oven for 2-3 minutes, flip and do the same. Take the fish out of the oven and brush on the mixture and broil for another minute or two depending on how ‘done’ your fish is. When the top is browning because of the cheese they’re ready to eat!



Shrimp Cobb Salad

June 16, 2011

From cooking light magazine

4 slices center cut bacon
1 lb large shrimp, peeled and deveined
1/2 t paprika
1/4 t black pepper
Cooking spray
1/4 t salt (divided)
2.5 T fresh lemon juice
1.5 T EVOO
1/2 t dijon
1 10 oz package romane lettuce
2 cups cherry tomatoes, quartered
1 cup shredded carrots
1 cup whole kernel corn
1 peeled avacado cut into wedges

Directions: cook bacon and dice. Wipe pan clean with paper towels and increase heat to med-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Cook shrimp 2 minutes on each side or until done. Sprinkle with 1/8 t salt.

Dressing: combine 1/8 t salt, juice, oil, and mustard in the salad bowl with a whisk. Add lettuce and toss to coat.

Top woth the remaining ingredients and serve!



Greek Shrimp Pasta

March 19, 2011

I cast remember where found the original recipe, I think i may have seen it on a Rachel Ray episode. In any matter, its awesome and super simple.

1.5 lbs peeled, devained shrimp (uncooked)
3 T butter
2 T lemon juice
1 handful calamata olives, chopped
4 roasted red peppers, chopped
1/2 head of garlic, minced
Red pepper flakes as desired
1/2 cup white wine
1 lb pasta – short like penne works best
1 c starchy cooking water from pasta reserved

Start boiling the water for the pasta as the rest can be made in the cooking time for that. It’s quick! Cook pasta to al dente and reserve 1 cup of the starchy cooking water just before you drain it to thicken the sauce.

Start melting the butter and the wine together while peeling the shrimp. Add the shrimp with some S+P and let one side cook. When you flip the shrimp add the remainder of the sauce ingredients holding the red peppers and olives for last. Add the starchy cooking water and drained pasta to the same pot that the sauce and stir and serve with Parmesan cheese.


Baked Talapia

January 16, 2011

Looking forward to a round two recipe of tilapia sandwiches with specially flavored mayo 🙂

UPDATE: add mayo mixed with dijon and top with red peppers and lettuce and this is a killer sandwich (on ciabatta or any other bread).


3 tablespoons Mrs. Dash® Lemon Pepper Blend

4 (4 ounce) tilapia or catfish fillets

1/2 cup cornflake crumbs

Juice of half a lemon

Cooking spray


  1. Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 x 2 inch pan.
  2. Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Blend. Squeeze lemon juice over fish.
  3. Toss corn flake crumbs with remaining 2 Tbsp. of Mrs. Dash® Lemon Pepper Blend. Carefully top the fillets with the corn flake crumbs.
  4. Bake for 20 minutes or until the fish is fork tender.