Fish · Garden · New Favorite · New Traditions

Garlicky Tomato-Basil Shrimp with Zoodles

Zucchini abound this time of year as do my Sungold cherry tomatoes. Combine these two ingredients with basil, garlic, shrimp…WOW! You could easily adapt this to regular pasta, but why? I topped my meal with a sprinkle of Parmesan as well. Deliciouso!

Garlicky Tomato-Basil Shrimp with Zoodles

Serves Three

INGREDIENTS:
  • 4 small, straight zucchini, ends trimmed
  • salt, garlic salt, pepper
  • 1 cup cherry or grape tomatoes, quartered
  • 5 large fresh basil leaves, chopped
  • 1/4 cup + 1 teaspoon extra virgin olive oil, divided
  • 1lb jumbo shrimp (16/20 count,) peeled and deveined
  • 1 large clove garlic, minced
DIRECTIONS:
  1. Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid.
  2. Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.
  3. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then sauté for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then sauté remaining shrimp. When shrimp have 30 seconds left add garlic then sauté until fragrant, and then add to the bowl and stir everything to combine.
  4. Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then sauté until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.

Recipe from Iowa Girl Eats

Fish · New Favorite · Pastas

Tagliatelle with Swordfish

Tagliatelle with Swordfish

INGREDIENTS:
  • 11 ounces boneless Swordfish, skin removed and cubed
  • 1.3 cups cherry tomatoes, halved
  • 1/2 cup black olives or capers
  • 1 garlic clove, minced
  • 1 cup Prosecco or white wine
  • 1/4 cup fresh Italian Parsley, Mint or basil (tear into pieces)
  • Olive Oil
  • Crushed Red Pepper
  • 1-2 lemons
  • fresh pasta – Tagliatelle or similar
DIRECTIONS:
  1. Heat a few tablespoons olive oil.  Add garlic, then fish.  Brown the fish.
  2. Add red pepper flakes (to taste) and Prosecco.
  3. Cook 2 minutes.
  4. Add cherry tomatoes and cook on high for 2 minutes.
  5. Add salt and pepper to taste.
  6. Add olives.
  7. Turn off heat.  Add fresh herbs.
  8. Toss sauce with cooked pasta.

Recipe from Chef Lucas Migliorelli

Family Favorites · Fish

Low Country Boil

Many years ago my husband’s family had a large family reunion on the North Carolina Beach.  Each family took turns cooking dinner.  My brother-in-law, Ron, and his wife, Cathy treated us to a Low Country Boil.  It was wonderful and something our family still loves.  While we are landlocked, we can still enjoy a good Low Country Boil.

LOW COUNTRY BOIL

5 quarts water
2 pounds Kielbasa or hot smoked link sausage, cut in 1″ pieces
4 pounds small new red potatoes
6 ears fresh sweet corn, husked and cleaned
4 pounds fresh shrimp in the shell
1 red onion
Old Bay Seafood seasoning
Cocktail Sauce

Optional:  Add fresh, cleaned mussels or crab at the same time as the shrimp.

  • Bring 5 quarts water and 1/4 cup Old Bay Seasoning to a rolling boil in a large covered stockpot.
  • Add potatoes and onion; bring to a boil and cook, uncovered, 10 minutes.
  • Add sausage and corn, and return to a boil. Cook 10 minutes or
    until potatoes are tender.
  • Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink. Drain. Serve with Old Bay Seasoning and cocktail sauce.
  • Serve all on large serving platters. Dig in!
Family Favorites · Fish · Salads · Sandwiches

Tuna Time: With Avocado or Tomato

My go-to quick-lunch or dinner in the summer is tuna salad.  It’s simple, full of protein and wonderful paired with a fresh tomato or avocado.  The tuna salad is made the way my Mother made it.  The tomato and avocado serving vessel wasn’t used on the farm…just straight up on Wonder Bread!

To serve in a tomato:  Wash the tomato and slice off the top stem of the tomato.  Slice the tomato in the middle, but not entirely through the tomato.  Slice 2 more times to where, when opened, the tomato is shaped like a sunburst.

Several years ago, I became excited when served tuna salad in a half of an avocado.  I peel the ripe avocado, removing the pit, putting a scoop of tuna salad inside the avocado to serve.  Double yum!

TUNA SALAD

  • For every can of tuna, drain, and flake the tuna in a medium-sized bowl.
  • Add two boiled eggs, chopped for every can of tuna.
  • Add chopped dill pickle (or dill pickle relish) to taste.
  • Add 2-3 chopped green onions.
  • Stir in a enough mayonnaise to bind the tuna salad together.  (I’ve used plain Greek yogurt in place of mayonnaise).
  • Salt to taste.

Enjoy!