Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

• 2 lbs. salmon, cut into 4 pieces
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette

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Chris and I have been craving healthy dinners the past few weeks, so I've been perusing my "Healthy Eating" section for some recipe inspiration. Salads always seem like the way to go, but I find myself having to add a lot of fixings so that we aren't starving a few hours later. A simple protein (like shrimp) and tons of other vegetables are an easy way to load up a salad and make it a hearty main course. Top with a delicious vinaigrette and you're done. Enjoy!

Printable Recipe

Ingredients

Dressing: 

• 1/4 cup balsamic
• 2 garlic cloves, finely minced
• Salt and pepper, to taste
• Pinch of sugar
• 1 tbsp. Dijon mustard
• 1/4 cup olive oil

Shrimp:

• 1/4 lb. peeled and deveined shrimp
• Salt and pepper, to taste

Salad:

• 1/4 cup canned corn, drained
• 1 bag salad greens
• 1/4 cup cherry tomatoes, cut in half
• 1/2 green pepper, chopped
• 1/2 cucumber, peeled, seeded and chopped
• 1/4 cup mushrooms, sliced

In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

Source: SK Original

Grilled Cedar Planked Salmon with a Soy-Ginger Sauce

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As grilling season is slowly winding down, Chris has been anxious to go out and fire up the grill after work before it comes to a complete end. I recently came across some cedar planks my parents gave us, so Chris decided to challenge himself and try grilling using the planks. They gave the salmon a smoky flavor, which I really enjoyed since we have a gas grill and don't get that smokiness that charcoal provides.

The marinade is delicious on its own, too, so if you find yourself sans planks, don't even worry about it. Throw the salmon directly on the grill (skin side down) and enjoy it that way. Either way, don't leave off the sauce because it's a perfect combination of sweet and savory and it does wonders for the salmon. Enjoy!

Printable Recipe

Ingredients

• 2 lb. salmon filets, cut into four servings
• 2 tbsp. vegetable oil
• 2 tbsp. soy sauce
• 3 tbsp. chardonnay
• 2 tsp. fresh ginger, minced
• 2 tbsp. light brown sugar
• Salt and pepper, to taste

Soak cedar planks according to package directions.

In medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside.

Inspect and remove any pin bones from salmon. Brush salmon with soy ginger glaze. Season with freshly ground black pepper and salt. Reserve remaining glaze. Set fish aside while barbecue heats to medium hot or about 400°F.

Place plank on barbecue and close lid. Allow plank to come to a smoke. When ready, carefully raise lid, arrange salmon on plank and close lid. Hot smoke fish for 8 to 10 minutes or until done.

For glaze, transfer remaining sauce to a small saucepan and gently simmer over medium heat until reduced by half. Remove from heat. Brush or drizzle glaze onto salmon just before serving.

Source: Adapted from Nature's Cuisine

Spaghetti with Shrimp and Scallops

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Don't get me wrong...I love cooking dinner for my little family, but I also adore the days when I receive a text from Chris saying, "Don't worry about dinner; I'm cooking tonight." Yes, I love to cook, but I'm also a normal girl that loves being pampered every now and then!

This particular night, Chris came home with a bag of basic ingredients including pasta, diced tomatoes, shrimp and scallops. Oh, and wine (duh). I admire how he loves to improvise and come up with his own meals. This pasta had very simple ingredients, but was extremely flavorful and delicious. We sprinkled the pasta with a little Parmesan cheese and it was perfection. This is definitely one we'll be enjoying again soon!

Printable Recipe

Ingredients

• 1 lb. spaghetti 
• 2 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 1/2 lb. scallops, cut in half lengthwise
• 1/2 lb. shrimp, peeled and deveined
• 1 onion, chopped
• 1 tbsp. garlic, minced
• 1/2 cup dry white wine
• 1 (15 oz.) can diced tomatoes
• 1/4 tsp. red pepper flakes
• 1 tsp. dried parsley, plus extra for serving
• Parmesan cheese, grated, for serving (optional)

Cook pasta according to package directions. Drain and set aside.

In a large skillet, melt butter over medium-high heat. Add oil. Add scallops in an even layer, and cook for 2-3 minutes per side until golden brown. Remove the scallops from the skillet and place on a dish.

In the same skillet, add shrimp in an even layer. Cook for 2 minutes per side or until pink. Remove from heat and add to the dish with the scallops.

Add the onion and garlic to the skillet. Cook for 3-4 minutes or until onion starts to become translucent. Add wine to the skillet and cook for an additional 4-5 minutes. Add diced tomatoes, red pepper flakes and parsley. Stir to combine.

Put the scallops and shrimp back into the skillet. Add pasta and stir to combine. 

To serve, sprinkle with Parmesan cheese and extra parsley, if desired.

Source: Chris Original

Tilapia Tacos with Tomatillo Salsa

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Remember that Tomatillo Salsa I made on Monday? Well, not only is it a great topping for chicken and steak, but it is an excellent condiment for tacos. Freshen up a batch of summer-friendly fish tacos with this light and refreshing salsa, and it will be a win in anybody's book. 

Not only is this meal easy to make, but it's figure friendly as well. I usually find that tilapia falls apart when cooking since it is so delicate, but if you let it sit without touching it for 4 minutes per side until it crisps up, you shouldn't encounter any problems. Enjoy!

Printable Recipe

Ingredients

For the fish:

• 1 tbsp. extra virgin olive oil
• 1 onion, chopped
• 2 tsp. minced garlic
• 1 lb. tilapia filets
• 1 tbsp. chili powder
• 1/2 tsp. cayenne pepper
• 1 tsp. seasoning salt

For serving:

• 8 (6-inch) tortillas 
• Tomatillo salsa
• Fresh cilantro, chopped
• Lime wedges
• 1 avocado, peeled and thinly sliced 

Add the oil to a large pan over medium heat. Add the onion and garlic and saute for 5 minutes or until onion is translucent. 

Meanwhile, season fish on both sides with a sprinkle of chili powder, seasoning salt and cayenne pepper. Add fish on top of the onion mixture in the skillet. Cook for 4 minutes per side or until fish is flaky. Remove from skillet and break into large chunks.

Arrange the fish on the tortillas. Top with some of the salsa, cilantro, a squeeze of lime juice and avocado slices.

Source: SK Original

Linguine with White Clam Sauce

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I've played around with this recipe quite a bit, and I finally found a combination that both Chris and I love. The key is lots and lots of garlic, big chunks of clams and their juices, using a crisp, dry white wine and topping it off with a dollop of butter to add extra creaminess. The flavors are simple, but each ingredient has a strong flavor that compliments all the rest. I serve this with a sprinkle of fresh Parmesan cheese and some crusty bread. Enjoy!

Printable Recipe

Ingredients

• 1 lb. linguine
• 1 tbsp. extra-virgin olive oil
• 4 tsp. garlic, minced
• 1 pinch crushed red pepper flakes
• 2 (6.5 oz.) cans chopped clams, juice reserved
• 3/4 cup white wine (I used Pinot Grigio)
• 1 tsp. dried parsley
• 2 tbsp. butter
• 1/2 cup Parmesan cheese, grated, for serving

Bring a large pot of water to a boil over medium heat. Drop the linguine into the boiling water and cook until the pasta is al dente.

Meanwhile, coat a large saute pan with the olive oil and add the garlic and red pepper flakes. Bring the pan to a medium heat and cook until the garlic just begins to brown.

Put the clams and their juices in the pan. Add the wine and parsley. Cover the pan and bring it to a boil over medium heat and cook about 5 minutes.

Remove lid. Add the butter and bring the liquid to a boil. Toss in the cooked pasta. Cook the pasta and sauce together for an additional 2-3 minutes. 

Serve with grated Parmesan cheese.

Source: SK Original

Shrimp and Rice Casserole Bake

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There's something about the combination of seafood and cheese that just weirds people out. I'm not sure why. I feel like cheese makes everything better, so I imagine it only makes seafood better too. No? When I told Chris I made this for dinner, he quickly told me he was in the mood for Chik-fil-A. I got the hint. So I covered it and put in in the fridge. 

The following day he came home for lunch and--SURPRISE--I baked up this casserole for us to eat. He was still weirded out, but gave it a shot. I think we were both surprised at how good it was. The cheese just makes the rice creamy and rich. There is a ton of added flavor from the onions, peppers and cream of chicken soup. The shrimp simply add some texture and some protein. Make sure you try the mixture before baking it. I had to add a fair amount of salt to get the flavors to where I wanted them to be, but it just made the dish much more flavorful. This is a yummy and comforting dish that the whole household will like. Enjoy!

Printable Recipe

Ingredients

• 1 cup white rice
• 1 lb. medium shrimp, peeled and deveined
• 1 tbsp. butter
• 1 cup frozen chopped green peppers and onions
• 1 (10 3/4 oz. can) condensed cream of chicken soup
• 2 cups sharp Cheddar cheese, grated
• Salt and pepper

Cook the rice according to package directions. Turn off burner and set aside.

Bring 2 cups water and 1/2 tbsp. salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft and liquid is absorbed, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Source: Adapted from Food Network

Clam and Cheese Stuffed Mushrooms

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I absolutely love any and every type of stuffed mushroom. My mom makes absolutely incredible ones that are stuffed with a simple breadcrumb mixture. I also swoon over these French Onion Soup Stuffed Mushrooms that I made a while back. And these Clam and Cheese Stuffed Mushrooms? Just add them to the list.

These mushrooms are cheesy and gooey and delicious. I love the addition of minced clams. They add a different texture to the mushrooms and a slight seafood flavor. They would be perfect for an appetizer or as a side dish. Enjoy!

Printable Recipe

Ingredients

• 8 - 12 whole mushrooms
• 1 (6 oz.) can of minced clams, drained (save 1/4 cup of clam juice for stuffing)
• 1 green onion, chopped fine
• 1/2 tsp. fresh garlic, minced
• 1/8 tsp. garlic powder
• Dash of salt
• 1 tbsp. butter, melted and cooled
• 1 tsp. oregano
• 1/2 cup Italian bread crumbs
• 1 egg, beaten
• 1 tbsp. melted butter (cooled)
• 3 tbsp. finely grated Parmesan cheese
• 2 tbsp. Mozzarella cheese, finely grated (for stuffing)
• 1/4 cup butter, melted
• 1/4 cup Mozzarella cheese, finely grated (for garnish)
• Fresh parsley, diced (for garnish)

Preheat oven to 350 degrees F.

Gently wash mushrooms using a damp paper towel and remove stems; pat dry. 

In a mixing bowl, place clams, onions, minced garlic, garlic powder, salt, 1 tbsp. melted butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and reserved clam juice and blend. Stir Parmesan cheese and 2 tbsp. Mozzarella cheese in clam stuffing and mix well.

Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 and 12 mushrooms depending on the size of mushrooms.

Place mushrooms in lightly oiled baking dish. Pour 1/4 cup melted butter over mushrooms. Cover and bake for about 35-40 minutes. Remove cover, sprinkle 1/4 cup freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.

Source: Adapted from CopyKat

Scallops Provencal

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Chris had his doubts when I told him I was making scallops for dinner. HE is the scallop cooker in the family, after all, so I had big shoes to fill. I think I pulled it off, though. I mean, judging by the fact that there were no leftovers is a good sign, right?

I loved this sauce. Dredging the scallops in flour gives them a nice crust, but it also helps to thicken the wine sauce. Shallots and parsley are a light and flavorful pairing that really bring the dish to life. By squeezing a little lemon juice on these before serving, it freshens up the plate and will make you want to devour every last scallop. And don't forget to pour yourself a glass of that leftover wine. Might as well not let it go to waste...

Printable Recipe

Ingredients

• 1 lb. fresh bay or sea scallops
• Kosher salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tbsp. (1/2 stick) unsalted butter, divided
• 1/2 cup (2 large) shallots, chopped
• 1 tsp. garlic, minced
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 1/3 cup dry white wine
• 1 lemon, cut in half

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Source: Adapted from Food Network

Red Quinoa with Toasted Pine Nuts and Shrimp (Gluten-Free)

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Since my mom is retired and I'm now a stay-at-home-mom, my mom and I typically get together at least 1-2 times per week. She loves spending time with her grandson (and her daughter!) and we love it as well. She also gives me some free time to do things around the house or run errands that can be difficult to do with an almost 6-month-old, so her visits are very much appreciated!

She usually brings over lunch, which often makes me feel guilty. If she's coming over, I should give her lunch, right? Sometimes we just do something easy like peanut butter and jelly sandwiches. But this past time I decided to make something a little more fun. This lunch was light and healthy, plus easy enough to make with Bradley in the background. It's a perfect girls snack since it's not too heavy, yet still enough to satisfy our appetites. Enjoy!

Printable Recipe

Ingredients

• 1 cup uncooked red quinoa
• 1/2 tbsp. plus 1 tsp. olive oil, divided
• 1/2 small onion, diced
• 1 tbsp. garlic, minced
• 1 1/4 cups unsalted beef broth, heated
• 1/4 tsp. salt
• 1/4 cup pine nuts
• 1/4 lb. shrimp, peeled and deveined
• 1 tsp. dried parsley
• 1/4 cup scallions, chopped
• 1/4 teaspoon freshly ground black pepper
• Extra olive oil, for serving

Rinse and drain quinoa. 

Heat a large saucepan over medium-high heat. Add 1/2 tbsp. olive oil to pan. Add onions and cook for 2 minutes, until tender. Add garlic and cook for 1 minute. Add quinoa and cook for 1-2 minutes to lightly toast. Add warm beef broth stock and salt and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until liquid is absorbed and quinoa is tender.

While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan. Cook 4-5 minutes or until lightly browned, stirring frequently. Remove from pan and set aside.

After nuts are done, add 1 tsp. olive oil to the same pan. Season shrimp with salt and pepper. Add shrimp and cook for 2 minutes per side, until pink. Remove and set aside.

Once quinoa is done, add pine nuts, parsley, scallions, pepper and shrimp. Stir to combine. Drizzle olive oil over the top. Serve warm or at room temperature.

Source: SK Original

Brown Butter Lobster Risotto

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Do you want to do something extra special for your sweetie this Valentine's Day? Instead of treating him/her to a nice dinner at a fancy restaurant where they will obviously jack up the prices, try making them this lobster risotto. If the time it takes, the energy you put into it and the outstanding flavor of this dish doesn't win them over, I'm not sure what will!

Risotto on its own is a labor of love. It takes a watchful eye and plenty of patience. Since lobster tails can be pricey and are mostly served on fancy occasions, what better occasion than to show your significant other how special they are on the most romantic day of the year? Serve this creamy and decadent dinner with a tall glass of wine and your night will be made. Enjoy!

Printable Recipe

Ingredients

• 1 lb. (about 2 medium) frozen lobster tails, thawed
• 4 1/2 cups reduced-sodium chicken stock
• 5 tbsp. butter, at room temperature
• 1 cup onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup scotch or brandy
• 1/2 cup Parmesan, grated
• 1 tsp. dried chives
• Kosher salt and freshly ground black pepper

Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. 

Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the scotch or brandy and simmer until the liquid has almost evaporated, about 3 minutes. 

Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat.

Stir in the Parmesan cheese, the remaining butter and chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto.

Source: Adapted from Food Network

Spicy Grilled Shrimp Tostadas

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"Mexican Mondays" have become sort of a thing in our household. Since a majority of Mexican dishes are simple to make and use basic ingredients, it's nice to start out the week with something easy yet deliciously satisfying. Usually some sort of taco is involved, but this past week I decided to switch it up and use tostada shells for a different presentation.

I have never cooked with nor eaten a meal containing a tostada, so I had a blank canvas to work with. I adapted the marinade for the shrimp from my Shrimp Quesadillas, and then stacked on whatever else I would normally pile into a quesadilla or taco shell. Refried beans, lettuce, salsa, cheese, guacamole. There was no holding back here. The result was a fun-looking stack that was filled with layers of contrasting flavors and textures. This would be a fun one for the kids to create for themselves as well. Enjoy!

Printable Recipe

Ingredients
Makes 4 servings

• 1 lb. shrimp, peeled and deveined
• 1 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lime, juiced
• 8 skewers
• 4 tostada shells
• Fat-free refried beans
• Romaine lettuce, shredded
• Guacamole, store-bought or homemade
• Salsa verde
• Mexican cheese, shredded

Combine garlic powder, cayenne pepper, paprika, salt, pepper and lime juice in a bowl. Add shrimp and stir to coat. Allow to sit for 10 minutes.

Add 5 shrimp per skewer (presoak the skewers for 30 minutes if using an outdoor grill). Spray a grill pan with cooking spray and heat to medium. Add shrimp skewers in an even layer so they are not touching. Cook 2-3 minutes per side, or until shrimp are pink. Remove from grill and set aside.

Heat refried beans in a medium pan. Spread a thin layer of refried beans over each tostada shell. Add a layer of lettuce and top with a spoonful of salsa verde and guacamole. Sprinkle with cheese. Lay two shrimp skewers on top of each tostada.

Source: SK Original

Shrimp Lo Mein

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When I was in college and a year or two after, my friends would usually come back to my house to wind down after being out and about. They all knew I loved to cook and bake, so I typically had some delicious leftovers on hand to snack on. One day when I had nothing readily available, I decided to make Lo Mein using whatever ingredients I had on hand. From that day on, everyone would always ask me to make my Lo Mein when we were at my house.

I typically add broccoli, mushrooms and water chestnuts to the dish. Shrimp is the protein of choice, but chicken is another great option. We liked ours with a little extra heat, so I would always add more red pepper flakes. And always, always more soy sauce. Just adjust the recipe to your preferred taste. Enjoy and have a fabulous weekend!

Printable Recipe

Ingredients

• 1 lb. spaghetti, thin or regular
• 1 lb. raw shrimp, peeled and deveined
• 1/2 cup soy sauce
• 2 tbsp. vegetable oil, separated
• 1 cup frozen broccoli florets
• 1 (8 oz.) can mushrooms, sliced
• 1 (8 oz.) can water chestnuts, sliced
• 1 tbsp. fresh garlic, minced
• 1 tbsp. peeled fresh ginger, minced
• 1 tsp. crushed red pepper flakes
• 1 1/2 cups fat-free chicken broth
• 1/4 tsp. salt

Combine soy sauce and shrimp in a large zip lock bag. Cover and refrigerate for 30 minutes. Drain, reserving soy sauce.

Cook pasta as directed on package. When done, toss with 1 tsp. oil. Reserve.

Heat 1 tbsp. oil in a large skillet. Add garlic and ginger and cook for one minute. Add frozen broccoli and cook for 2-3 minutes before adding water chestnuts and mushrooms. Cook for an additional minute or until heated through. Remove vegetables from pan and keep warm.

Heat 1 tbsp. oil in the same pan. Add shrimp and cook for one minute. Pour in the reserved soy sauce, broth, red pepper flakes and salt. Bring to a boil. Toss in the reserved vegetables and heat through. Add cooked pasta and combine. Taste and adjust soy sauce and red pepper flakes as desired.

Source: SK Original

Chilled Shrimp Salad with a Lime Dressing (Gluten-Free)

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You'd think it was Lent or something with all the vegetarian meals I've been cooking lately. Sometimes I think it's refreshing to remove the red meat from my diet, though. It gives my body a little kick-start and makes me feel a lot healthier and a little rejuvenated. I recommend trying it out for yourself once in a while.

This simple salad is both refreshing and filling. The shrimp pieces scattered throughout really fill you up, plus the fresh lime juice, red onion, artichoke hearts and tomatoes add some crisp and light flavors. This is an easy weeknight meal or a nice substitute for lunch. You can eat this on a bed of lettuce or with some tortilla chips. Either way it makes a hearty meal. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. vegetable oil
• Salt and pepper, to taste
• 1 lb. shrimp, peeled and deveined
• 1 medium tomato, chopped
• 1/2 cup red onion, chopped
• 2 tbsp. lime juice
• 1/2 tsp. garlic, minced
• 1 tbsp. olive oil
• 1 cup artichoke hearts, chopped
• Lime wedges, for serving (optional)
• Lettuce, for serving (optional)
• Tortilla chips, for serving (optional)

Preheat pan to medium heat. Add shrimp and season with salt and pepper. Cook for 3-4 minutes, flipping halfway through, until done. Remove from heat and set aside to cool.

In a small bowl combine the tomato, red onion, lime juice, garlic, and olive oil.

Once shrimp is cool, toss in a medium bowl with tomato mixture. Chill until ready to serve. Serve with lime wedges over a bed of lettuce or with tortilla chips.

Source: SK Original

Spaghetti With Spicy Scallop Marinara Sauce

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After I made Seafood Pasta the other week, I was on a seafood and pasta kick. Bay scallops can typically be bought at a very reasonable price in the grocery store, and I find that the frozen ones are even cheaper and work just as well. When I saw some in the store for six bucks, I bought them with the intention of creating another type of delicious pasta dish. And this one didn't disappoint either.

This is one of those meals that you can make after a long day of work, and it won't add to your growing migraine or stress level from the day. Since you crush the canned whole tomatoes by hand, you get chunks of tomato throughout the sauce, which adds nice texture. The simple sauce is seasoned from the garlic, basil and Parmesan rind, plus it gets a slight seafood taste from the bay scallops. Add more or less red pepper flakes, depending on how spicy you like your pasta. Enjoy!

Printable Recipe

Ingredients

• Kosher salt
• 10 oz. thin spaghetti
• 1 tbsp. extra-virgin olive oil, plus more for drizzling
• 3 tsp. garlic, minced
• 1/4 to 1/2 tsp. red pepper flakes, plus more to taste
• 1 28-oz. can whole San Marzano tomatoes, crushed by hand
• 1 1-inch piece Parmesan cheese rind
• 1/2 loosely packed fresh basil, chopped, plus more for topping
• 3/4 lb. bay scallops

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.

Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, Parmesan rind, 1/2 cup water and basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.

Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the Parmesan rind, and season with salt and more red pepper flakes.

Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

Source: Adapted from Food Network

Seafood Pasta

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Chris loves his seafood and he loves his pasta, so when they are combined into one dish, he's head over heels. I don't like to make pasta too often solely because of the carb content, but sometimes I like to surprise him and make an exception. This seafood-loaded pasta called for one of those occasions.

This pasta is packed with seared scallops and shrimp. It uses very simple ingredients, but the flavors blend together to create something dreamy. Plus it gets finished off in the oven, which allows the flavors to meld together a little more. The heavy cream that gets poured on top afterwards is completely optional, but it adds a little extra depth to the sauce that wouldn't be achieved otherwise. Enjoy!

 

Printable Recipe

Ingredients

• 16 oz. pasta
• 2 tbsp. olive oil
• 2 tbsp. light butter
• 1 lb. scallops
• 1 lb. shrimp
• 5 tsp. garlic, minced
• 3/4 cup dry white wine
• 1 (28 oz.) can diced tomatoes
• Salt and pepper, to taste
• 1/4 tsp. crushed red pepper flakes
• 1/4 cup light heavy cream, warmed (optional)
• 6 whole basil leaves, chopped
• Chicken broth, if needed

Preheat oven to 350 degrees. Cook pasta for just over half the cooking time (it should still be a little firm).

Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Brown the scallops just until they get great color on the outside, about 45 seconds to a minute per side. Remove to a plate and set aside.

Add another tablespoon of both olive oil and butter to the skillet. When hot, throw in shrimp and brown them, too. (Don't completely cook scallops or shrimp.) Remove to a plate and set aside.

Add a small splash of oil to the pan. Cook the garlic for 30 seconds, then pour in the wine. Let it bubble up and reduce for a minute or two, then pour in the tomatoes (including juice).

Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes.

Tear off two large sheets of heavy duty aluminum foil. Overlap them on an ovenproof platter (make the overlap about 6 inches or so) with some depth or in a baking sheet. Use your hands to press the foil flat against the platter.

Pour the pasta onto the platter, then pour all the sauce over the pasta (juice and all). Next, pour on the seafood, making sure to add all the juices that may have dripped on the plate.

Gather up the two ends of the foil and roll them down so that they're tightly sealed---do the same with the shorter sides.

Place the platter into the oven and bake for 15 minutes, until the seafood is fully cooked and the flavors have all had a chance to meet and fall in love.

To serve, open the foil and drizzle a little warm cream all over the top. Throw on basil at the end and serve.

Source: Adapted from The Pioneer Woman

Spicy Shrimp Cakes with Corn and Avocado Salsa

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Cute little shrimp cakes are a healthy dinner option or a nice change-up for a classy appetizer. Packed with vegetables and protein, they're a nice switch from other patties you're more used to, such as hamburger, vegetable or salmon.

Make the patties a little larger if you are serving them as an entrée, or else cut the size in half to serve as hors d'oeuvres. Whatever you do, don't leave out the Corn and Avocado Salsa. I feel like it really made the dish. It's slightly spicy and incredibly fresh. We even ate some of the extra salsa with tortilla chips. Enjoy!

 

Printable Recipe

Ingredients

Cakes: 

• 1 lb. medium shrimp, peeled and deveined
• Cooking spray
• 1 cup red bell pepper, finely chopped
• 1 garlic clove, minced
• 1/4 cup green onions, thinly sliced
• 3 tbsp. reduced-fat mayonnaise
• 1 tbsp. fresh lime juice
• 1 tsp. hot sauce
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1 large egg
• 1/4 cup finely chopped fresh cilantro
• 3/4 cup panko (Japanese breadcrumbs), divided
• 2 tbsp. vegetable oil

Salsa: 

• 2 ears of fresh corn, roasted and cut from the cob
• 1 diced peeled avocado
• 1/4 cup fresh cilantro, chopped
• 3 tbsp. red onion, finely chopped
• 2 tbsp. seeded jalapeno pepper, finely chopped
• 1 tbsp. fresh lime juice
• 1/4 tsp. salt

To prepare cakes, cook shrimp (salted and peppered) in a skillet sprayed with Pam until pink, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well.

Stir in cilantro and 1/4 cup panko.

Divide shrimp mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Pat panko bread crumbs on each side of the cakes while holding in your hand. The mixture is too loose to dredge. Chill at least one hour.

Heat pan over medium heat. Add 1 tbsp. vegetable oil to pan. Add 3 cakes to pan; cook 4 minutes on each side or until browned. Be careful will flipping the cakes. They crumble easily. Press down on the cakes with the back of the spatula a couple of times before flipping. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.

To prepare salsa, combine corn and remaining ingredients, except for the avocado; stir gently. Add the avocado and toss very gently. Serve immediately with shrimp cakes.

Source: Adapted from Cooking Light

Fish Tacos with Lime-Cilantro Crema

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In our house, we stick to a "Mexican Monday" or "Taco Tuesday" theme each week. Since this style of cuisine is typically easy to make and is something both Chris and I enjoy, we both look forward to trying something new to fit this category on a weekly basis. These fish tacos fit the bill entirely too well. They were easy to pull together and were full of flavor. The fish got flaky in the oven, and the crema added a nice refreshing touch from the citrus and cilantro. Enjoy!

Printable Recipe

Ingredients

Crema:

• 1/4 cup thinly sliced green onions 
• 1/4 cup chopped fresh cilantro
• 3 tbsp. fat-free mayonnaise
• 3 tbsp. reduced-fat sour cream
• 1 tsp. grated lime rind
• 1 1/2 tsp. fresh lime juice
• 1/4 tsp. salt
• 1 garlic clove, minced

Tacos:

• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. paprika
• 1/4 tsp. ground red pepper
• 1/8 tsp. salt
• 1/8 tsp. garlic powder
• 1 lb. halibut, snapper, tilapia or cod
• Cooking spray
• 8 (6-inch) corn tortillas

Preheat oven to 425 degrees F.  

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.  

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish.

Place fish on a baking sheet coated with cooking spray.   Bake for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.  

Meanwhile, wrap tortillas in aluminum foil and place in oven. Remove after 5 minutes, or until warmed through.

Divide fish evenly among tortillas; top each with 1 tbsp. crema.

Source: Adapted from My Recipes