Posts filed under ‘Seafood’
Smokey Tomato and Shrimp Stew
You could say this meal is a happy accident. I started this dish with the intention making jambalaya…then I wasn’t happy with the flavor combination and it morphed into a comforting soup that hit the spot for these long winter nights we’ve been having. I immediately scribbled down all of the ingredients because I will be making this one again soon!
Smoked paprika, green lentils, diced tomatoes, celery and bell pepper and chicken stock make up the base of this recipe. I threw in two sliced links of chicken sausage (andouille would have been delicious but I didn’t have that on hand) and shrimp for added protein and bulk. I am picky about rice in soups but the addition of 1 to 2 cups of cooked brown rice could also be added or served on the side for an even heartier meal.
Smokey Tomato and Shrimp Stew
Ingredients
3 stalks celery, chopped
1 onion, diced
1/2 green bell pepper, diced
1 Tbsp oil, butter, ghee (butter/ghee lends a richer flavor)
3 garlic cloves, minced
1 bay leaf
1 tsp cajun seasoning
1/2 tsp smoked paprika
1 cup cooked green lentils
2 links of cooked chicken sausage, sliced
26 oz boxed diced tomatoes (I used Pomi brand), canned works too
2 cups chicken broth (I used homemade chicken stock)
20- 24 cooked shrimp (50-70 count)
1 1/2 Tbsp Bragg’s liquid aminos, tamari or gluten free soy sauce
salt and pepper to taste
Directions
1. In a Dutch oven or a large soup pot, heat oil/butter over medium heat. Add celery, onion and bell pepper and cook for 5 minutes until onion is translucent, stirring occasionally.
2. Add garlic and seasonings and saute about 1 minute until fragrant.
3. Add lentils, sausage and tomatoes and cook for 4 minutes, stirring occasionally.
4. Stir in broth and let cook for 10 minutes until heated through.
5. Lastly, stir in the shrimp and Braggs until heated through, about 2 minutes. Season with salt and pepper and serve!
Recipe Notes: Leftovers were delicious after the flavors had more time to marry. Enjoy 
Ahi and Kelp Noodle Stir-Fry
I enjoy discovering new foods, and of course the tasting part is always fun! As my palate changes, I’ve become more adventurous (to a limit, I am still weird about meats and raw fish). When I ran across these Sea Tangle kelp noodles in the refrigerated section of the grocery store, they looked interesting and I wanted give them a shot. Not only are gluten free, these flour-free noodles are made from kelp and are rich source of trace minerals including iodine. Check out this link to help describe why iodine is good for your body!
When I opened the package, the noodles had a very intriguing texture, not like real noodles at all. There isn’t a strong taste necessarily so this ingredient could adapt in recipes. I tried these noodles in several ways with opposing verdicts:
- Raw right out of the bag – for me, I’m not a fan but I understand this is an acquired taste
- Marinated in a peanut dressing noodle salad – eh, this was ok but looked prettier than it tasted. Definitely needs some work and therefore the recipe isn’t worth sharing. If anyone has a great recipe for a “salad”, feel free to pass along!
- Soaked and sauteed in a quick stir fry – now this I thoroughly enjoyed! Paired with cubes of ahi tuna steak, veggies and asian flavors, I really enjoyed! I just wish I hadn’t wasted half of the bag on the noodle salad so I could have made a larger batch
This dish comes together quickly for an easy lunch or weeknight meal. I used cubed ahi tuna, bell peppers, mushrooms and onions alongside the noodles but any chopped vegetable could be subbed if any of those ingredients aren’t your favorite — squash, zucchini, thinly sliced carrot, water chestnuts and chopped broccoli just to name a few!
Cubed beef,chicken or tofu or even shrimp could stand in for the tuna if preferred as well, just adjust the cooking times — example: season protein with gluten free soy sauce, salt and pepper and cook prior to veggies in Step 2 below, remove from pan and keep warm while completing the remaining instructions. Toss the cooked protein in at step 4 with the soy sauce, cilantro and pepper.
I love meals that are this flexible!
Ahi and Kelp Noodle Stir-Fry
Ingredients
1 Tbsp refined coconut oil (no coconut taste), butter or ghee, or grapeseed oil
6 to 7 ounces ahi tuna, cubed
1/2 sweet bell pepper (red, orange or yellow)
1/3 cup red or white onion, thinly sliced
2 tsp fresh ginger, grated or minced
1 to 2 garlic cloves, minced
4 to 6 mushrooms, sliced
1/2 package of kelp noodles, soaked in hot water for 5 minutes*
2 tsp + more to taste gluten free soy sauce, tamari or Bragg’s liquid aminos
drizzle of toasted sesame oil (this is very strong, use sparingly)
salt and pepper to taste
dash of crushed red pepper, optional
2 Tbsp fresh cilantro and/or chopped scallions
Directions
1. Season cubed tuna with salt and pepper and 2 tsp of soy sauce, set aside.
2. In a large skillet or wok, add oil/butter to skillet until melted over medium-high heat. Add bell pepper, onions and mushrooms and cook for 2-3 minutes. Add garlic, ginger and kelp noodles and cook for one to two minutes, stirring occasionally, until onions are translucent.
3. Add tuna to pan and cook for 1-3 minutes or until desired doneness is reached (check middle of the cubes for doneness, I like it medium rare with a little pink in the center).
4. Season with additional soy sauce to taste along with sesame oil, crushed red pepper and fresh cilantro, toss and serve. Enjoy!
serves 2
*If you do not have kelp noodles on hand, feel free to substitute cooked gluten free rice noodles or cellophane noodles to your stir fry and add in step 3 with the tuna instead of the garlic and ginger. The flavor and texture will be slightly different but still delicious!
Sauteed Shrimp with Chorizo and Collard Greens
Oh, how I love sauteed collard greens – I like to serve them tender but green (not slow cooked where they turn a green-brown) where they still have a bite to them after cooking. I try not to cook all “good stuff” out of this nutritional powerhouse – collards are rich in Vitamin C, Vitamin A, Vitamin K, vital B-complex vitamins and minerals as well as iron and calcium. You think collards could give spinach a run for it’s money?
I’ve made a sweet and salty vegetarian dish of collards with raisins and sunflower seeds but today’s version uses shrimp and sausage for a protein n’ greens meal…plus it is quick, easy and not the mention, quite delicious. This is a 30-minute meal from start to finish – great for a weeknight or when you are in a dinner slump.
I’ve adapted this dish from Collards with Turkey Sausage and Shrimp from the March 2010 edition of Clean Eating Magazine – it’s filling and hearty while healthy at the same time! I subbed fresh bulk turkey chorizo for regular sausage for extra spice and flavor but any sausage would do.
Collards with Sauteed Shrimp and Chorizo
Ingredients
1/2 tsp paprika
1/2 tsp chili powder (no salt added)
1/4 tsp sea salt
1/8 tsp ground pepper
Two dashes of cayenne pepper, optional
1 Tbsp refined coconut oil, butter, ghee or olive oil
2/3 to 3/4 pound of medium or large raw shrimp, tail-off and peeled/deveined
1/2 onion, thinly sliced
2 garlic cloves, minced
1/2 pound fresh chorizo sausage (I used turkey) or other sausage but would change the flavor
1 bunch of collard greens, stems removed and leaves chopped
salt and pepper to taste
lemon slices
Directions
1. In a small bowl, mix together paprika, chili powder, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1 tsp spice mixture until coated.
2. Heat 2 tsp oil or butter in a large sauté pan or wok on medium-high. Add onion and cook, stirring frequently, for 3 minutes, until softened. Add minced garlic and shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. Transfer onion-shrimp mixture to a bowl and return pan to heat.
3. Heat remaining 1 tsp oil or butter in pan. Add sausage and cook, breaking up meat with a wooden spoon, until browned (3-4 minutes). Stir remaining spice mixture and chopped collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Add onion-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through. Season with salt and pepper, if needed and serve immediately with squeeze of fresh lemon juice. Enjoy!
Grilled Fish Tacos
I used to turn up my nose at grilled fish tacos. Must have been something in the South that made me think that fish tacos weren’t delicious unless they were battered and fried. I’m not saying that fried fish tacos aren’t tasty but I am not a big fan of fried food (except for good ol’ french fries).
And then Wahoo’s Fish Tacos came along.
For the first two years I lived in Denver, I wouldn’t even try out the restaurant because it never sounded appealing. When I finally gave in and ate there for dinner, I only ordered the chicken tacos or chicken enchiladas (which are delish!). Chris ordered the fish tacos from day one and never looked back…I should have done the same. Since he graciously gave me a bite of his own, I’ve gladly ordered grilled fish tacos off menus from Wahoo’s and other various restaurants and loved them. It was only a matter of time before I made my own!
Here’s an easy marinade recipe with bright flavors from the lime, hints of smoky cumin and a little kick from the chipotle chili powder. Cook the fish in a grill pan or an outside grill and serve with the fixin’s and a side of blacks beans and/or rice. YUM!
Grilled Fish Tacos
Ingredients
1 lb white fish, such as wahoo, halibut, mahi mahi
3 Tbsp olive oil, canola oil or grapeseed oil
2 – 3 garlic cloves, minced
juice from 1 lime
1/2 to 1 tsp ground cumin
1/8 to 1/4 tsp chipotle chile powder (could sub 1/2 tsp ancho chile powder or 1/2 Tbsp regular chili powder)
salt to taste (I used 1/2 tsp)
1/4 cup chopped cilantro leaves
1/2 tsp honey or agave, optional
Corn or gluten free flour tortillas, warmed*
Thinly sliced white or red onion
Chopped cilantro leaves
Chopped tomato
Sour cream, avocado sauce, avocado chunks and/or hot sauce, optional
1. In a small bowl, combine oil, lime juice, garlic, cumin, salt, chili pepper, cilantro and honey/agave (if using). Place fish in a medium-size dish and pour marinade over the top, set aside and let marinate for at least 15 minutes (up to 20 min).
2. Meanwhile, preheat grill to medium-high heat or grill pan to medium high. Place fish flesh side down on preheated grill or pan and let cook for about 4 minutes. Flip fish over on skin and cook another 4 to 6 minutes or until fish is no longer opaque and flakes easily. Gently remove from grill with a spatula and let rest a few minutes then break up fish with a fork.
3. To serve, top a warmed tortilla with cabbage, onion, fish, cilantro, tomato and a squeeze of lime. Garnish with optional sour cream, hot sauce and/or avocado sauce and serve hot. Enjoy!
*I warm my corn tortillas in the oven at 275F for about 15-20 minutes. When serving, I double up my tortillas for these tacos since I use a lot of filling and fish but one works fine too
Makes about 8-10 tacos
