DEEP SEA DINING
SHAWN BANKS
Copyright © 2013 by Shawn Banks All rights reserved. No part of this publication may be Reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, Mechanical, photocopying, recording, or otherwise) without the Prior written permission of the copyright owner of this book. Printed in the United States of America All recipes are provided by Recipe.com® All photos are provided by Flickr Creative Commons® ISBN 0-9000000-0-0 Meredith Corporation. 900 E Main Street Rockchester, NY 14602 Recipe.com
TABLE OF CONTENTS
6 Chile-Honey-Glazed Salmon with Two Sauces
16 Grilled Chile-Lime Shrimp
26 Broiled Crab Legs
18 Shrimp Gumbo
28 She-Crab Soup
36 Basic Steamed Lobster with Drawn Butter
8 So Good Panfried Catfish
20 Sizzling Shrimp Scampi
30 Panfried Soft-Shell Crabs
38 Rock Lobster Tails
10 Tilapia Veracruz
22 Light Fettuccine Alfredo with Shrimp
32 Cajun Crab Croquettes
40 Broiled Lobster with Garlic Oil
12 Roasted Cod, Tomatoes, Orange & Onions
42 Lobster Tails with Chive Butter
FISH
Chile-Honey Glazed Salmon with Two Sauces Sweet-spicy salmon with three different sauces, including tomatillo salsa, black bean sauce and jalapeno crema (a play on Mexican sour cream).
Servings: 4 Prep Time: 30 mins Total Time: 1 hr 15 mins
Ingredients • 1 pound tomatillos, husked
• ¼ cup honey
• 1 red onion, coarsely chopped
• 1 canned chipotle in adobo, chopped
• 8 garlic cloves, 2 chopped
• 1 teaspoon ground cumin
• 2 large jalapenos, stemmed
• 1 19-ounce can black beans with their liquid
• ¼ cup canola oil, plus more for brushing • Salt and freshly ground pepper
• 1 ½ teaspoons pure ancho chile powder
• ¼ cup fresh lime juice
• 1 ½ teaspoons Dijon mustard
• ¼ cup chopped cilantro, plus sprigs for garnish
• 4 8-ounce center-cut salmon fillets, with skin • Sour cream
Directions 1. Preheat the oven to 375 degrees. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves, and the jalapenos. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes. 2. Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender. 3. In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, and the remaining onion and cook over moderate heat, stirring occasionally, about 5 minutes.
4. Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 tablespoons of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized. 5. Spoon the tomatillo salsa on plates and top with the salmon. Garnish with sour cream and the cilantro sprigs and serve with the black bean sauce.
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Servings: 6 Prep Time: 20 mins Total Time: 20 mins
Ingredients • 1 egg • ½ teaspoon hot pepper sauce
• ½ teaspoon seafood seasoning (from 6-ounce container)
• 2 teaspoons paprika
• 1 ½ pound catfish or other mildflavored fish fillets (about ¾ inch thick), cut into 6 serving pieces
• 1 teaspoon black pepper
• 1 tablespoon olive or canola oil
• ½ teaspoon salt
• Lemon wedges
• ½ cup cornmeal
• ½ teaspoon onion powder
Directions 1. In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended. 2. Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
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3. In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.
So Good Panfried Catfish Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat--with a spicy cornmeal breading that’s sure to heat up dinner hour!
Tilapia Veracruz Hot pepper sauce and tomatoes with jalapeno peppers add heat to this baked fish and vegetable dinner recipe served over white rice.
Servings: 4 Prep Time: 5 mins Total Time: 37 mins
Ingredients • 2 tablespoons olive oil
• ½ teaspoon oregano
• 2 sweet bell peppers, cored and cut into strips
• ½ teaspoon hot pepper sauce
• 1 medium-size onion, sliced • 1 can (14 ½ ounces) petite-cut diced tomatoes with jalapenos
• 4 tilapia fillets, about 1 ½ pounds total • ½ teaspoon each salt and pepper • 2 cups hot heat-and-serve white rice
Directions 1. Heat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Heat oil in a large skillet over medium heat. Add peppers and onion; cook 4 minutes. Add tomatoes and oregano; cook 3 minutes. Stir in hot sauce.
3. Bake at 350 degrees for 25 minutes, until fish flakes easily with a fork. Spoon fish and pepper mixture onto plates; serve with rice.
2. Place fish in prepared dish. Top with pepper mixture. Season with salt and pepper.
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Servings: 4 Prep Time: 30 mins Total Time: 1 hr 30 mins
Ingredients • 1 pound ripe but firm small round or plum tomatoes, cut into ½-inchthick wedges
• 1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
• 2 medium yellow onions, cut into ¼-inch-thick wedges
• Freshly ground pepper, to taste
• 1 tablespoon finely slivered orange zest
• ½ teaspoon kosher salt, divided
• 1 pound boneless, skinless cod, or other thick-cut, firm-fleshed fish, cut into 4 equal portions
• 1 tablespoon extra-virgin olive oil
Directions 1. Preheat oven to 400 degrees F. 2. Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with ¼ teaspoon salt and pepper; stir to combine. 3. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450 degrees F.
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4. Push the vegetables aside, add fish and season with the remaining ¼ teaspoon salt and pepper; spoon the vegetables over the fish. 5. Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.
Roasted Cod, Tomatoes, Orange & Onions Assertive Pacific cod has enough flavor to stand up to the citrus-tinged tomatoes and onions. Serve with barley or brown rice to soak up all the delicious juices.
SHRIMP
Grilled Chile-Lime Shrimp Fresh citrus provides beautiful balance to these smoky and spicy grilled shrimp.
Servings: 4 Prep Time: 20 mins
Ingredients • 1 teaspoon finely shredded lime peel
• 1 teaspoon chili powder
• ¼ cup lime juice (about 1-½ limes)
• ¼ teaspoon cayenne pepper
• 1 jalapeno seeded and finely minced*
• 2 tablespoons cilantro
• 1 tablespoon garlic, minced
• 1 tablespoon honey
• 2 tablespoons low-sodium soy sauce
• 1 ½ pounds medium shrimp (about 6 per person)
• 3 tablespoons olive oil
Directions 1. Preheat grill to medium-high. In medium bowl, combine all ingredients except shrimp and stir well. Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels. 2. Place shrimp in large resalable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp..
3. Place shrimp on cutting board and nestle them together in groups of six. Using two bamboo skewers for each group, skewer the shrimp together (this is nice for presentation, keeps shrimp from falling into the grill, and makes them easier to turn). 4. Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque. Serve with Toasted Couscous with Grilled Mango and Zucchini, see recipe.
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Servings: 4 Total Time: 30 mins
Ingredients • ½ pound Andouille or Cajun sausage, coarsely chopped
• ½ cup long-grain rice
• 1 medium onion, chopped • 1 green sweet pepper, diced
• 1 teaspoon Cajun or Creole seasoning
• 1 14 ½-ounce can whole tomatoes in juice, chopped
• 1 pound medium shelled and deveined shrimp
• 1 ½ teaspoons minced garlic
• 1 ¼ cups water
Directions 1. Heat a Dutch oven over high heat. Add sausage, onion and pepper; cook 5 minutes, until onion begins to brown. Add tomatoes, water, rice, garlic and Cajun seasoning; stir until combined. Bring to a boil; reduce heat and simmer, covered, 15 minutes, until rice is tender.
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2. Stir in shrimp. Return to a boil; reduce heat and simmer, covered, 2 to 3 minutes more, until shrimp turn opaque.
Shrimp Gumbo Shrimp and sausage team up in this Cajun-style stew. The best part? Dinner is ready in just 30 minutes.
Sizzling Shrimp Scampi Shrimp that are split, brushed with garlicky butter and broiled. The recipe here calls for flavoring butter with lemon, garlic, parsley and thyme, then dotting it liberally on shrimp and roasting the shellfish until it sizzles.
Servings: 8 Prep Time: 30 mins Total Time: 30 mins
Ingredients • 2 sticks unsalted butter, softened
• ½ teaspoons chopped thyme leaves
• 3 large garlic cloves, very finely chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
• 3 pounds large shrimp, shelled and deveined, tails left on
• 1 ½ teaspoons finely grated lemon zest
• 1 tablespoon thinly sliced basil leaves • Crusty bread, for serving
• 1 teaspoon freshly squeezed lemon juice
Directions 1. Preheat the oven to 450 degrees. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
2. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.
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Servings: 6 Prep Time: 10 mins
Ingredients • 1 pound egg fettuccine or a combination of egg and spinach
• 1 cup frozen peas, thawed
• 2 cups fat-free half-and-half
• 1 ¾ pounds jumbo shrimp, shelled and deveined
• 2 tablespoons cornstarch • ¾ teaspoon garlic salt • ¼ teaspoon ground nutmeg
• 2 tablespoons olive oil
• Additional Asiago cheese and fresh basil for garnish, if desired
• ¼ cup shredded Asiago cheese • 1 tablespoon Dijon mustard
Directions 1. Bring a large pot of lightly salted water to boil over high heat. Prepare pasta following package directions, stirring frequently. Drain. 2. Meanwhile, mix ¼ cup of the halfand-half with the cornstarch; stir well and set aside. In a mediumsize saucepan, add the remaining 1-¾ cups half-and-half and place over medium-high heat. Stir in ½ teaspoon of the garlic salt and the nutmeg. Bring to a simmer and stir in the cornstarch mixture; cook for 30 seconds or until slightly thickened.
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3. Take sauce off heat and whisk in the cheese and the mustard until smooth. Stir in the peas. Keep warm. 4. Heat olive oil in a large skillet over medium-high heat. Add shrimp and remaining ¼ teaspoon garlic salt; cook for 3 minutes per side until cooked through. Stir cream sauce into skillet with shrimp; add pasta and toss to coat. Serve immediately with additional cheese. Garnish with basil, if desired.
Light Fettuccine Alfredo with Shrimp This low-fat pasta recipe calls for tossed shrimp with fettuccine and a creamy Alfredo sauce made with fat-free half-and-half.
CRAB
Broiled Crab Legs Basil and lemon zest add fresh flavor to the melted butter served with these no-fuss crab legs.
Servings: 4 Total Time: 15 mins
Ingredients • 1 ½ pounds fresh or frozen crab legs, split
• ½ teaspoon finely shredded lemon peel
• 3 tablespoons unsalted butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
Directions 1. Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through.
2. Makes 4 (4-ounce) servings 3. Note: If split crab legs are unavailable from your grocer, purchase whole legs. Using kitchen shears, cut through the lighter colored underside of each leg. Lay partially split legs on a cutting board. Cut through each hard shell with a sharp knife, completely splitting the legs.
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Servings: 8 (3/4-cup) servings Prep Time: 25 mins Total Time: 1 hr 30 mins
Ingredients • 1 tablespoon olive oil • 1 cup chopped onion
• 1 recipe Fish Stock or 3 cups reduced-sodium chicken broth
• ½ cup sliced celery
• 2 tablespoons crab roe or red caviar
• 2 cloves garlic, minced
• 2 cups fat-free half-and-half
• 1/3
cup dry sherry
• ½ cup brown rice
• 8 ounces fresh or frozen cooked crab meat, cartilage removed and flaked • 1 tablespoon snipped fresh chives
Directions 1. In a large saucepan, heat olive oil over medium-high heat; add onion, celery, and garlic. Cook and stir until tender. Add sherry. Bring to boil; reduce heat. Boil gently, uncovered, until liquid is nearly evaporated. 2. Stir in uncooked brown rice. Add Fish Stock or chicken broth and crab roe or caviar. Bring to boiling; reduce heat. Cover and simmer about 40 minutes or until rice is very tender. Cool mixture slightly.
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3. In a blender, puree rice mixture, half at a time if necessary, until almost smooth. Return to saucepan; stir in half-and-half. Heat through. Stir in crab meat. Sprinkle individual servings with snipped chives. Makes 8 (¾ cup) servings.
She-Crab Soup This crabmeat soup is made with fat-free half-and-half, which makes it rich and creamy, but keeps it low in fat and calories.
Panfried Soft-Shell Crabs Cook fresh crab meats within 24 hours or use frozen, canned, or pasteurized.
Servings: 4 Prep Time: 15 mins Total Time: 18 mins
Ingredients • 4 large or 8 small soft-shell blue crabs, cleaned (10 to 12 ounces total)
• 2 tablespoons all-purpose flour
• 1 beaten egg
• 2 tablespoons grated Parmesan cheese
• ¼ cup milk
• ¼ teaspoon pepper
• ¾ cup finely crushed rich round crackers
• 7 tablespoons cooking oil • Curly endive (optional)
Directions 1. Rinse crabs; pat dry with paper towels. In a dish mix egg and milk. In another dish mix crushed crackers, flour, Parmesan cheese, and pepper. Dip the crabs into the egg mixture, then coat them with the cracker mixture.
2. In a 10-inch skillet heat 4 tablespoons of the oil over medium heat. Add half of the crabs, back side down. Fry 3 to 5 minutes or until golden. Turn carefully and fry 3 to 5 minutes more or until golden and crisp. Drain on paper towels. Keep warm in a 300 degree F oven. Repeat, adding remaining oil as needed. Serve crabs on a platter lined with curly endive, if desired. Makes 4 servings.
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Servings: 4 servings, 2 croquettes each Prep Time: 30 mins Total Time: 50 mins
Ingredients • 3 teaspoons canola oil, divided
• 1 large egg white
• 1 small onion, finely diced • ½ cup finely diced green bell pepper
• ¾ cup plain dry breadcrumbs, divided
• ½ cup frozen corn kernels, thawed
• ¼ cup reduced-fat sour cream
• 1 ½ teaspoons Cajun seasoning, divided
• ½ teaspoon freshly grated lemon zest
• 1 pound pasteurized crab meat, drained if necessary
Directions 1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, ½ cup breadcrumbs, mayonnaise and lemon zest. Mix well.
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3. Divide the mixture into 8 equal portions (about ½ cup each). Form each portion into an oblong patty that’s about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining ¼ cup breadcrumbs, ½ teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on. 4. Bake the croquettes until heated through and golden brown on top, about 20 minutes.
Cajun Crab Croquettes Crab cakes get a spin with Cajun spice and corn. Textured of lump crabmeat served with Zesty Rmoulade Sauce.
LOBSTER
Basic Steamed Lobster with Drawn Butter Delcious traditional steamed lobster accompanied by butter and goes well with numerous of sides.
Servings: 4 Prep Time: 5 mins Total Time: 20 mins
Ingredients • 4 whole lobsters
• ½ medium lemon
• ¾ Cup salted butter
• Any side dish (optional)
Directions 1. Bring 10 quarts of salted water to a boil (you may need to use two pots).
3. Remove lobsters from water with tongs; drain on paper towels.
2. Plunge lobsters directly into the boiling water, making sure they are completely covered. Bring the water back up to a boil. Cover and cook for 20 minutes from the time the water returns to a boil.
4. Serve with butter in small dipping cups and lemon wedges.
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Servings: 4 Prep Time: 15 mins Total Time: 27 mins
Ingredients • 4 medium (6 oz. each) fresh or frozen rock lobster tails, thawed
• 1 teaspoon snipped fresh dill weed or ¼ teaspoon dried dill weed
• 4 teaspoons lemon or lime juice • 2 tablespoons olive oil
• ½ teaspoon finely shredded lemon or lime peel
• 2 cloves garlic, minced
• Lemon or lime wedges
• 1 teaspoon chili powder
• Fresh herb sprigs (optional)
• ½ cup light mayonnaise or salad dressing
Directions 1. With kitchen shears or large sharp knife, cut each tail in half through center of hard topshell, meat of lobster tail, and through under shell. Set lobster aside. 2. In a small bowl combine 2 teaspoons of the lemon or lime juice, olive oil, garlic, and chili powder; brush on exposed lobster meat.
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3. Grill lobster, meaty side down, on the rack of an uncovered grill directly over medium coals for 6 minutes, brush again with lemon mixture, turn and grill 6 to 8 minutes more or until meat is opaque in the center. Do not overcook. 4. Meanwhile, for dipping sauce, in a small bowl combine light mayonnaise or salad dressing, dill weed, lemon or lime peel, and remaining lemon or lime juice. Serve with dill sauce and fresh lemon or lime wedges, if desired. Garnish plate with fresh herb sprigs, if desired. Makes 4 servings.
Rock Lobster Tails Succulent lobster tails with the dill dipping sauce recipe and serve with lightly dressed coleslaw.
Broiled Lobster with Garlic Oil Fresh lobster meat broiled and simmered with garlic lemon juices and served with fresh vegetables.
Servings: 6 Prep Time: 10 mins Total Time: 25 mins
Ingredients • 2 garlic cloves, finely chopped
• 3 Pounds live lobsters
• ¼ Cup extra-virgin olive oil
• 1/8 Teaspoon kosher salt
• 1 Tablespoon unsalted butter, melted
Directions 1. Set broiler rack at least 6-inches from the flame, and heat the broiler. 2. Mix together garlic, olive oil and melted butter, and keep warm. 3. Using a large, sharp chef’s knife or a Chinese cleaver, hold the lobsters down firmly to a cutting board, and split them in half from head to end. Gently crack the claws by striking them with a meat mallet, small hammer or the spine of the knife. Scoop out the viscera behind the mouth parts, and remove the green roe sacs. Transfer, cut side up, to broiling pans.
4. Brush the lobsters liberally with the butter mixture, and season with a small pinch of coarse salt. Broil four minutes; baste with butter mixture, then finish broiling 3 minutes more. Serve one lobster per person.
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Servings: 4 Prep Time: 10 mins Total Time: 22 mins
Ingredients • 4 5-ounce fresh or frozen rock lobster tails
• 1 teaspoon finely shredded lemon peel
• 1/3 cup butter
• Lemon wedges (optional)
• 2 tablespoons snipped fresh chives
Directions 1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers. 2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
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3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque. 4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges. Makes 4 servings.
Lobster Tails with Chive Butter Lobster tail cradled in its coral-color shell and served with melted butter.
COLOPHON
COVER DESIGN The cover of "Deep Sea Dining" was designed on an Hewlett-Packer computer using Adobe InDesign CS6 graphic software. LAYOUT DESIGN The spreads, and layout were also created in Adobe InDesign CS6 along with added design elements from Adobe Illustrator CS6. PUBLISHING This cookbook was published and represented on behalf of Meredith.com (representatives of Recipe.com) in Rockchester, New York on 900 E Main Street. ISSUE This is a brand new publication and is the first in it's release. In a series of 200 reproduced copies this is no.7 . COPYRIGHT Entire contents are under copyright (2013) by Shawn Banks all rights reserved.