Cocktail Recipes, Spirits, and Local Bars

Pan-Roasted Sizzling Shrimp

Pan-Roasted Sizzling Shrimp

Ingredients

  • 12 large shrimp, peeled, deveined
  • ½ small onion, cut into thin strips (about 1 cup)
  • 1 red bell pepper, seeded, cut into thin strips
  • 1 fresh Anaheim chile, seeded, cut into thin strips
  • 1 jalapeño, cut lengthwise, seeded, cut into thin strips
  • Kosher salt, freshly ground pepper
  • Chopped cilantro (for garnish)

Recipe Preparation

  • Heat oil in a wok or large skillet over high until almost smoking.

  • Add shrimp and cook, stirring constantly, 3 minutes. Add onion, bell pepper, chile, and jalapeño and cook until shrimp are cooked through and peppers are slightly charred, about 3 more minutes.

  • Add garlic and cumin; season with salt and pepper. Stir to combine.

  • Remove from heat and garnish with cilantro. Serve over rice.

Reviews Section

Recipe Summary

  • Marinade:
  • ⅓ cup dry red wine
  • ¼ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • ¼ teaspoon coarsely ground black pepper
  • 3 garlic cloves, minced
  • 4 (4-ounce) beef tenderloin steaks (1 inch thick)
  • Roasted vegetables:
  • 1 cup (1-inch) pieces red bell pepper
  • 1 cup (1-inch) pieces yellow bell pepper
  • 2 teaspoons vegetable oil
  • 12 small red potatoes, quartered (about 1 1/2 pounds)
  • 3 shallots, halved
  • ¼ teaspoon salt
  • Remaining ingredients:
  • 2 teaspoons coarsely ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 teaspoon prepared horseradish

To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.

To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until potatoes are tender, stirring occasionally.

Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.


Recipe Summary

  • Fish:
  • 4 sablefish (black cod) fillets (5 oz. each), skin on
  • 2 tablespoons fine sea salt
  • 2 teaspoons sugar
  • ¼ cup maple syrup
  • Zest of 1 orange (about 1 1/2 tsp.)
  • About 1 tbsp. vegetable oil
  • Vegetables:
  • 1 large orange-fleshed sweet potato, peeled and cut into 1/2-in. cubes
  • About 1 tsp. olive oil
  • Fine sea salt and pepper
  • ½ pound green beans
  • About 20 blackberries
  • Fresh herb sauce:
  • 1 tablespoon lemon juice
  • ¼ cup extra-virgin olive oil
  • ½ medium shallot
  • ½ teaspoon Dijon mustard
  • ½ teaspoon honey
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon pepper

Preheat oven to 400°. Prepare fish: Put fish into a deep baking dish. Dissolve salt and sugar in 2 qts. cold water and pour enough over fish to cover. Brine, chilled, 20 to 30 minutes. "Brining seasons the fillet all the way through," says Clark. Remove from brine and pat dry with paper towels. With a very sharp knife, score skin several times to keep it from shrinking and thereby buckling the fillet as it cooks.

Combine maple syrup and orange zest and pour into a shallow dish just large enough to hold fish. Arrange sablefish skin side up in glaze and let marinate 20 minutes at room temperature.

While fish is marinating, prepare vegetables: Toss sweet-potato cubes with olive oil, season with a little salt and pepper, and roast in a single layer on a rimmed baking pan, turning once, until browned and tender, 15 to 20 minutes. Set pan of potatoes aside (keep oven on).

Meanwhile, blanch beans in boiling salted water just until tender-crisp, about 3 minutes. Drain, then submerge in a bowl of ice water to stop cooking. Drain again and add to pan of potatoes.

Make herb sauce: Purée ingredients in a blender.

Finish fish: Blot excess glaze with paper towels and lightly oil skin sides. Place large cast-iron or other pan (don't use nonstick) over medium-high heat on stovetop until very hot, 2 to 4 minutes. Add fish, glaze side down, and cook just until the glaze has browned and created a thin crust, 15 to 30 seconds. Immediately turn fish skin side down and sear until sizzling and crisp, 3 to 4 minutes.

Put in oven to roast until opaque in the center, 3 to 4 minutes. While fish is roasting, slide pan of sweet potatoes and beans into oven to reheat.

For each serving, make a small, tight stack of green beans in center of plate and drop in some sweet-potato cubes and blackberries. Top with fish and drizzle some herb sauce around it. Season with salt.


Seafood and Fish Dinner Recipes

Discover seafood and fish dinner recipes that will open up a world—or sea!—of new flavors for your family to enjoy. From Lobster Bisque to Shrimp Scampi, fried cod and more, these seafood and fish dinner recipes will be sure to accommodate any palate. Trying to ease the kiddos into seafood? Test the waters with classic fish sticks. Looking to jazz up your cocktail party? Then you have to serve shrimp cocktail! Make your Friday fish fry sing with some of these great fish dinner recipes.

Discover seafood and fish dinner recipes that will open up a world—or sea!—of new flavors for your family to enjoy. From Lobster Bisque to Shrimp Scampi, fried cod and more, these seafood and fish dinner recipes will be sure to accommodate any palate. Trying to ease the kiddos into seafood? Test the waters with classic fish sticks. Looking to jazz up your cocktail party? Then you have to serve shrimp cocktail! Make your Friday fish fry sing with some of these great fish dinner recipes.


Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.

How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.

How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.

Scallops are meant to be eaten at a more medium-internal temperature.

They will overcook very quickly and become very chewy.

If you have the option always buy dry-packed scallops.

Also, try serving the scallops with a simple beurre blanc.

There will be plenty of herb compound butter leftover that is perfect for freezing.


Pan Seared Halibut Cheeks

This recipe for Seared Halibut Cheeks is a simple, delicious preparation that really highlights the lusciousness of these succulent morsels of fish. It’s the perfect combination of buttery white fish served with a velvety vibrant lemony tomato sauce.

Halibut cheeks are such a delightful delicacy. These beautiful, large medallions of tender white fish have a similar buttery sweet flavor and texture to scallops. Not only are they delicious, but they are also good for you! Halibut cheeks are an excellent source of heart-healthy omega-3 fatty acids and are loaded with magnesium which helps in the production of energy along with aiding in the formation of strong bones and teeth.

Seared to perfection this recipe for halibut cheeks couldn’t be easier or more delicious. You may be wondering how to cook these succulent morsels of goodness. The preparation for halibut cheeks is just like how you would cook scallops. Simply lay the cheeks out and dry them individually with a paper towel. Then you season them however you like. At this point you can either pan sear, grill or bake them. Easy, right?! You just want to make sure you don’t overcook them. There is a sweet spot for when they will become slightly firm, cooked to perfection. When fully cooked, the halibut cheeks will go from translucent to opaque. We hope you enjoy these as much as we do!


We love Fajita nights! Chicken Fajitas are a staple in my home, it’s Tommy’s favorite dish to cook (the first dish he ever made me!). These shrimp fajita are a fun twist on the classic dish made all on one sheet pan. You can also serve them over cauliflower rice to keep it low-carb and keto-friendly.

Please welcome Heather who is guest posting for me today! Hi there, I’m Heather K. Jones. I’m a registered dietitian and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, binge eating, overeating or body image issues—click HERE to sign up for my FREE weight loss workshop available right now!

Traditional fajitas are served with meat, seafood and veggies on a sizzling platter with a stack of warm tortillas and all the Mexican fixings—here, roasted seasoned shrimp, onions and peppers are piled on bed of cilantro-lime rice with avocado and a super-simple salsa. It’s everything you love about fajitas, in one easy-to-make bowl! This dish is my current go-to when time is tight—it’s healthy, delicious and ready in under 25 minutes. Enjoy!


In a sauté pan or heavy frying pan, warm the olive oil over medium heat.

Add the garlic and red pepper flakes, lower the heat, and sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.

Raise the heat to high and immediately add the shrimp and lemon juice, along with the brandy and paprika, if using. Stir well to coat the shrimp and sauté until the shrimp turn pink and start to curl, about 3 minutes. Remove from the heat and season to taste with salt and freshly ground black pepper.

Transfer the shrimp to a warm plate and pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley and serve with slices of the fresh bread. Enjoy.

  • As the sauce is a vital part of this recipe, it is important that you do not cook down the oil or burn the garlic, which will impart a bitter taste to the dish. Adjust the heat to make sure you are simply warming the oil and garlic and not really cooking it.
  • In Spain, gambas al ajillo is prepared with the shells on or off, depending on the chef. This recipe calls for keeping the shells on, but you can peel the shrimp before cooking if you prefer. If you do, consider leaving the tails on, as this makes the dish more attractive and easier to pick up the shrimp with your fingers.
  • If you are using frozen shrimp, rinse under cold water and pat dry. Allow for a longer cooking time for shrimp that are not completely thawed and be sure to cook thoroughly.

Are There Regional Preferences for Gambas al Ajillo?

Gambas al ajillo is a classic Spanish tapa enjoyed in tapas bars all over Spain. There are slight variations found throughout the country that reflect the culinary identity of each region. In Seville (in the Andalusia region), gambas al ajillo is prepared with manzanilla, a favorite local sherry. In other parts of Spain, you will find brandy, sweet paprika, different varieties of hot peppers (or none at all), or lemon juice on the ingredient list. The dish is called gambas al pil-pil in some regions, and some versions add tomato to the sauce.

What's the Difference Between Gambas and Camarones?

Gambas al ajillo is also called camarones al ajillo—gambas means "prawn" and camarones means "shrimp." Shrimp and prawns are both crustaceans and very similar in look and taste but also distinctly different animals. Generally, shrimp are smaller than prawns and have a curled body, while prawns are straight. Just as the two names are often used interchangeably, they tend to work as substitutes for one another in most recipes.


Scallops are one of the simplest kinds of seafood to cook. They’re just as easy as shrimp. In fact, we use the same method to prepare these garlic basil scallops as we use when making our garlic butter shrimp.

There’s no need to be intimidated. Scallops are easy to prepare, promise. With a few tricks, you’ll be cooking them like a pro in no time. Let me show you how I do it:

How to buy scallops

Before we can cook them, we need to buy quality scallops. Buy freshest you can find. I look for larger sea scallops since they taste sweet.

Frozen scallops work in this recipe, too. The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so.

The steps for cooking scallops

This recipe is a simple one. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.

Step 1: Pat the scallops dry. I like to use a paper towel to pat them as dry as possible. Damp scallops won’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have a bit more moisture so take extra care when patting them dry.

Step 2: Add a light dusting of flour. For an extra fail-safe, add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust after cooking in a hot pan. If you don’t have flour or are gluten-free, you can skip this step.

Patting dry and adding a light dusting of flour helps to get a golden brown sear.

Step 3: Season the scallops. I use a generous amount of salt and pepper. I season one side out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.

Step 4: Cook the scallops in a hot pan. If they aren’t sizzling when you place them into the frying pan, it isn’t hot enough. Between the dry and floured scallops and a hot pan, you are guaranteed a beautiful golden brown sear.

Step 5: Finish with butter, garlic, and herbs. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy.

Adding a bit of creamy butter, garlic and fresh herbs at the end of cooking makes scallops that are restaurant worthy.

And there you have it, how to cook scallops like a professional chef. Stick with our flavors of butter, garlic, and basil or try something else. Fresh thyme, tarragon or something spicy like jalapeño is an excellent idea.


Spicy Sheet Pan Roasted Jambalaya | Recipes

At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times.

(Family Features) At times, spending hours in the kitchen can be a relaxing, enjoyable experience. However, even for avid home cooks, a busy weeknight isn’t one of those times. Fortunately, solutions like sheet pan suppers make it easy to create dishes with exceptional flavor depth that come together quickly and clean up just as fast.

Keeping a variety of vegetables on hand makes it simple to pull together a family meal. Onions, for example, are versatile, flavorful, easy to store, have a long shelf-life and are available year-round from U.S. growers. An added benefit when cooking with onions is that you’re serving up a good source of fiber.

Spicy Sheet Pan Roasted Jambalaya


Watch the video: ΤΕΛΕΙΕΣ ΤΗΓΑΝΙΤΕΣ ΓΑΡΙΔΕΣ - DELICIOUS FRIED SHRIMPS. Alena Kitchen (December 2021).