Scallop Chowder

Now this isn't Splash Cafe worthy or anything...but it is dang good for something healthy. Plus, its easy to make! I prepared 2 other dishes while it was simmering!

Side Note: If you consider yourself a budget shopping like Tenna does, prepare yourself for a bit of sticker shock. The scallops alone cost $25. The whole meal was probably around $40 for 8 servings. Just a heads up...doesn't make it any less delish.

Side Note Deux: Next time I make this, I may throw in a couple of strips of crumbled bacon. Because bacon makes everything THAT much better.

Scallop Chowder

Serves 8 (1 1/4 cup servings)

Ingredients:

2 teaspoons butter
Cooking spray
1 1/2 cups chopped onion (about 1 medium)
1 teaspoon minced garlic
4 1/2 cups (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/4 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1/4 cup all-purpose flour
2 1/2 cups clam juice (found near the tuna)
2 1/2 cups 2% reduced-fat milk
1 1/2 tsp chopped fresh thyme
1 1/2 lbs sea scallops, cut into 1-inch chunks
1 1/2 cups half-and-half (I used fat free)
1/4 cup chopped fresh chives

Directions:

Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion; sauté for 5 minutes or until tender. Add 1 teaspoon garlic, and sauté for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently. Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender.

Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes. Add scallops and half-and-half; cook 5 minutes or until scallops are done. Sprinkle with chives.

Tenna's Crab Cakes

After living just across the river from the Maryland state line for 4 years, I got quite spoiled by the incredible crab cakes the state has to offer. I found this recipe, made a few small changes to it, the most importantly was choosing to bake them, as opposed to frying. They turned out really well and with a side of fresh asparagus made an amazing dinner. Feel free to use Panko instead of regular bread crumbs...I just happened to not have Panko on hand (oddly enough).

Tenna's Crab Cakes

Serves 4 (two crab cakes each)

Ingredients:

1 green onion, finely chopped
2 tbsp finely chopped red bell pepper
1 garlic clove, minced
3 tbsp heavy cream
1 tbsp Dijon mustard
1 egg
1/2 tsp minced fresh parsley
Cayenne pepper
3/4 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crab meat, picked free of any bits of shell

Directions:

To prepare the crab cakes, combine the onion, bell pepper, garlic, cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crab meat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Baked for 7 to 10 minutes in a 400 degree F oven until lightly browned on top.

Garlic Basil Shrimp

This dish has two things going for it: it's delish and it's extremely quick to make. The longest part is waiting for the orzo to cook. What could be better?

Garlic Basil Shrimp

Serves 4

Ingredients:

2 tbsp EVOO

1.25lb large shrimp, peeled and deveined

3 garlic gloves

1/8 tsp crushed red pepper flakes (or more if you like it more spicy)

3/4 cup dry white wine

1.5 cups grape tomatoes, halved

1/4 cup finely chopped fresh basil

salt and pepper to taste

3 cups cooked orzo pasta

Directions:

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking. Add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high high heat, stirring occasionally, for about 3 minutes. Stir in the tomatoes and basil and season the sauce the salt and pepper. Return the shrimp to the pan and cook until just heated through. Serve atop orzo.

Greek Spiced Shrimp

I stole this recipe from my favorite LA girl and fellow cupcake lover, Amanda, over at Modern Swap. It.Is.So.Good. And so simple too! I layered over some fresh spinach and should have also added some rice, as Amanda suggested. Next time I will.

Greek Spiced Shrimp
Serves 2

Ingredients:
1/2 medium onion, chopped

1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1/2 pound large peeled and deveined shrimp
1/4 pound feta, crumbled
2 tablespoons fresh chopped dill

Directions:
Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat.

Season shrimp with salt, and place into 8x8 Pyrex dish. Pour sauce over shrimp and stir slightly to coat - make sure shrimp and sauce is distributed evenly in dish. Top with feta and bake until just cooked through (sauce will be bubbly and feta will be slightly melted), about 15 minutes. Sprinkle with dill and serve over basmati rice or with crusty french bread and a salad.

Shrimp and Grits

As my close friends know, I'm pretty sure I was a southern girl in a former life based merely on my love of grits (well and fried chicken. And layer cakes). I still remember my high school best friends Texan mother (did you get that one) introducing me to said grits. I love to travel in the south because grits are always on the breakfast menu, complete with cheese and black pepper. YUM! However, since I try to watch what I eat as best I can, grits have become a special treat I occasionally make at home for Saturday breakfast. You can imagine my joy when I found this recipe. Don't let the picture fool you...this is delish especially topped with a wee bit of hot sauce. and there is a lot to go around.

Side note: I served on a bed of fresh spinach

Shrimp and Grits Casserole

Serves 6 (about 1 cup each)

Ingredients:

2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup shredded Parmesan cheese
2 tablespoons butter
3 oz. 1/3-less-fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp, coarsely chopped
Hot pepper sauce (optional)

Directions:

Preheat oven to 375°.

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

South of the Border Delight-Shrimp Tacos

I can't believe I have yet to post a Mexican recipe yet. I'm high on Mexican food. Way high. These tacos are a new recipe and for the first run through they turned out pretty well. My biggest mistake? Not going to the seafood market for the shrimp. The shrimp found at Ralphs was tasteless. Poop on you Ralph's. You won't grind chicken breasts for me and you have crappy seafood. Anyhow, lesson learned. Take your lazy ass to a nice seafood place to buy the shrimp.

Side note: Feel free to top with sour cream, salsa, guac, what have you

Garlic Shrimp and Mushroom Tacos
Serves 4 (two tacos each)

Ingredients:

1lb shrimp
1tbsp chopped garlic
SW Seasoning (I use Mrs Dash, salt free)
1 carton mushrooms
2 tbsp lime juice
8 yellow corn tortillas
Tenna's coleslaw (recipe to follow)

Directions:

In a medium skillet (sprayed with cooking spray), add shrimp, mushrooms, garlic and Mexican seasoning. Cook and stir for 4 to 6 minutes or until heated through. Remove from heat and stir in lime juice.

Serve with coleslaw and warm tortillas.

Tennas Coleslaw
4 VERY large servings

Ingredients:

1 bag coleslaw mix
EVOO
Salt
Pepper

Dump coleslaw mix in bowl and slowly add in EVOO (it will probably take about 1/8-1/4 cup...I never measure this). Add salt and pepper to taste. This is SO simple and good. Trust me on this. Plus, cabbage is good for you.