Posted in Dinner, Quick, Seafood

Kim’s Cookin’ School Linguini

Linguini with Shrimp, Mushroom and Fresh Peas
Serves 4

garnish
1 1/2 lbs medium shrimp, peeled and de-veined
Salt, pepper and paprika
1 cup sliced mushrooms (any variety)
1/4-1/2 cup fresh garden peas  (how much do you like peas?)
4 large garlic cloves crushed, then chopped
Extra virgin olive oil
Butter
Red hot pepper flakes
28 oz can whole tomatoes, crushed by hand in their juices
1/3 cup heavy cream
1/4 cup or more to taste grated Parmesan cheese
1 lb fresh of dried linguini, cooked al dente

Warm a large skillet over med heat.  Heat a large stock pot of water to boil for the
pasta. Once pasta water starts to boil, add 3 large pinches of salt to the water. Cook linguini as per box instructions for pasta until just al dente, firm to bite, as it will finish cooking in the sauce.

If using fresh pasta, cook the noodles after the sauce is put together. Fish out the pasta as it floats to surface and add to the sauce.

Reserve about two cups of pasta water to loosen the sauce if necessary.

shrimpRinse shrimp under cold water, drain, than pat dry.  Cut into bite-size pieces.  Season with salt, pepper and paprika. Using half of the chopped garlic, rub into the seasoned shrimp, then set aside.

seasoned shrimpIn the warm skillet add 1 tablespoon olive oil and increase heat to med high. Add 1 tablespoon butter, a dash of pepper flakes and the shrimp. Stir and cook shrimp until just pink, about 2 minutes, as they will finish cooking in sauce.  Remove to a bowl and set a side.

sauceIn the same pan add another tablespoon olive oil, heat to medium and add 1 tablespoon butter. Put in the remaining garlic, and if you like spicy, another dash of red pepper flakes. Sauté and stir until garlic is fragrant then add the mushrooms. Continue cooking until mushrooms are lightly brown and have released their juices, about 5 minutes.

mushroomsIncrease heat to med high, add tomato sauce, cream, and peas, and stir until sauce come to a boil. Then reduced heat to a simmer and cook until peas are tender and sauce has reduced, about 5-7 minutes.  Taste for seasoning.

pasta in sauceReturn shrimp to sauce, stir to combine. Add cooked pasta to sauce, tossing to coat all the pasta with the sauce over medium heat. If pasta sauce is dry, add some of the pasta cooking water to loosen. Taste for seasoning.  Turn off heat and toss in cheese.  LinguiniServe promptly in warm pasta bowls.  Bon Appetite!

Posted in Dinner, Seafood

Kim’s Cookin’ School Crunchy Fish Tacos

Crunchy Fish Tacos

fish tacos

By Kim B.

Ingredients:

4 Tilapia fish fillets
1 cup milk
2 cup crushed corn chips (Julio Brand or seasoned corn chips, optional)
All purpose flour for dredging
Salt, Pepper, and Paprika, or favorite seafood spice
1/2 cup frying oil
Favorite taco toppings!

Rinse and pat dry fish filets. Season fish with salt, pepper and spices.  Prepare 3 shallow dishes for breading fish.  Flour, milk and chips in that order.  In a shallow skillet heat oil over med heat.

batteringDredge fish in flour and dust off excess. Dip into milk then roll deep into the chips.  Press firmly into the chips with the heel of your hand to help coat.

Check that the oil is ready.  It should simmer but not smoke.  Drop in a few corn chip crumbs that should sizzle on contact, but again not smoke.  If smoking occurs and chips burn, reduce heat and wait 2-3 minutes and recheck.  If chip do not sizzle increase heat and wait 1-2 minutes and recheck.  Once oil is hot carefully add fillets, do not crowd pan.

frying

Fry 3-4 minutes per side. Remove to rack or paper towel to drain.

stacked fish

Prepare corn or flour tortillas by warming in microwave 45-60 seconds on high; cut the fried fish fillets to fit. Dress the taco with your favorite toppings and enjoy!

fish

I used a shredded cabbage mix then added sliced red onion, chopped cilantro and lime juice, and a soon-to-be-posted Creamy Poblano Avocado Sauce for the topping.

Posted in Seafood

Grilled Shrimp 2 Ways: Mesquite-Smoked Paprika and Lemon-Garlic with Jalapeño-Peach Dipping Sauce

With Sunshine and Spring weather comes summer dreams of the beach. Fresh grilled shrimp and a spicy tropical sauce bring me close to the waves and a margarita.

By: Bekie A. 

Lemon-Garlic Shrimp

1/2 lb of large gulf shrimp

Lemon Olive oil 2-4 Tbsp

2 cloves of Garlic smashed

1-2 tsp sea salt.

2 Tbsp Butter

3- Tbsp Lemon juice

–Combine everything into a bowl minus the shrimp. Microwave for 30 seconds until garlic is fragrant. Add shrimp to the bowl and stir until covered. Allow to marinate for 30 minutes before grilling over medium heat until pink (about 2-5 minutes).

Mesquite-Smoked Paprika

1/2 lb of large gulf shrimp

3 Tbsp of Mesquite Olive oil

2 tsp of Smoke paprika

2 Tbsp of worchestire sauce

Dash of Thyme

1 tsp of Sea salt

-Combine everything in a bowl and coat shrimp thoroughly. Marinate for 30 minutes before grilling over medium heat until shrimp is pink (about 2-5 minutes).

  

Spicy Jalapeño-Peach Dipping Sauce

1/2 cup of jalapeño pepper jelly

1/3 cup balsamic peach vinegar

1 tsp Smoke paprika

Dash of Hot paprika

–Combine everything in a large jar and heat in the microwave on 30 second intervals until melted. Whisk thoroughly. It can also be heated on the stove top.

Posted in Gluten Free, Quick

Simple Lemon Garlic Vinaigrette

With only 4 healthy ingredients, this recipe watches your time, and your waistline. It pairs beautifully with seafood.

Simple Lemon Garlic Vinaigrette

By: Kim B

The juice of 1/2 a lemon or 1/4 cup

1/2 tsp sea salt (or to taste)

1 fat or 2 medium garlic cloves crushed & minced

1/2 cup of good Olive oil or double the amount of juice

Whisk until salt dissolves. 

Drizzle or Toss with arugula or spinach with cracked pepper. It would also work as a marinade.