Seafood Recipe

Ginger-Soy-Lime Marinated Shrimp

Picture of Ginger-Soy-Lime Marinated Shrimp Recipe
  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • 3/4 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons sugar
  • 1/4 cup chopped green onions
  • 1/4 cup peanut oil
  • 1/4 teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on


Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Whole Baked Fish Cuban-Style

Picture of Whole Baked Fish Cuban-Style Recipe


  • 2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled
  • 2 limes, juiced
  • 3/4 cup Spanish olive oil, divided
  • 2 onions, peeled and thinly sliced, divided
  • 1 large green bell pepper, cored, seeded, and thinly sliced, divided
  • 3 bay leaves
  • Salt and freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • 2 1/4 teaspoons kosher salt
  • 1 teaspoon dried oregano, crumbled
  • 1 cup tomato puree
  • 2 tablespoons white wine vinegar
  • 1 cup dry white wine
  • Chopped fresh parsley leaves, for garnish


Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity. Make several slits about 1/3-inch deep on both sides of the fish. Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish. Set aside while you continue with the preparations.
Preheat the oven to 375 degrees F.
Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil. Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish. Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables. Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes. Place the fish on top of the sliced vegetables.
Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. Spread the garlic paste inside the cavity of the fish and into the slits on top. Place the remaining bay leaf inside the cavity of the fish. In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine. Pour this tomato mixture all over the fish. Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top. Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes. Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.

Grilled Whole Fish, Greek-Style

Picture of Grilled Whole Fish, Greek-Style Recipe


  • 4 whole branzini, or other small Mediterranean fish, 14 to 16 ounces each, gutted, scaled and bones removed but head, skin and fillets left intact (should be about 8 ounces each after processing)
  • Salt and freshly ground black pepper
  • 3/4 cup olive oil, plus more if necessary
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh oregano leaves


Preheat a grill to medium-high.
Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.

Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

Picture of Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.



  • 1 mango, peeled and finely diced
  • 3 scallions, sliced
  • 5 basil leaves, julienne
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper


  • 2 fresh jalapenos, sliced
  • 3 cloves garlic, thinly sliced
  • 1/2--inch piece ginger, peeled and grated
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1/2 lime, zested
  • 1/4 cup coconut milk
  • Small handful basil leaves, torn
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 15 grinds pepper
  • 1 pound peeled, deveined shrimp
  • Lime Jasmine Rice, recipe follows


For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested
Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Yield: 2 to 4 servings

Picture of Dawn's Scampi Recipe

Dawn's Scampi


  • 6 ounces multi-grain spaghetti
  • 1/4 cup multi-grain croutons, crushed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons grated lemon zest
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper
  • 3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
  • 1/4 teaspoon salt
  • 1/4 cup low-sodium chicken broth
  • 1/4 dry white wine
  • 1 tablespoon lemon juice
  • 6 black pitted and chopped olives such as kalamata (about 1 tablespoon)


Cook the spaghetti according to package directions. Drain; set aside.
Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.
Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.
Nutritional analysis per serving:
Calories 330; Total Fat 8.5 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 26 g; Carb 35 g; Fiber 4 g; Cholesterol 130 mg; Sodium 400 mg


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