Archive | December, 2014

Shrimp and Sun Dried Tomato Sauté

25 Dec

Christmas Eve I wanted to have a seafood dish in addition to the typical turkey. I needed something quick and easy. One of my favorite octopus recipes is very similar to this. I changed few ingredients that I thought might go better with shrimp.

  • 1 lb raw shrimp
  • peeled1 clove of garlic, chopped
  • 1/4 cup fresh basil, chopped
  • 2 Tbsp virgin olive oil
  • 1/2 cup sun dried tomatoes, soaked in water
  • salt to taste

Pat the shrimp dry. Pour 2 tbs of olive oil in a pan and heat on medium high.  Add garlic to pan and sauté, stirring often . Add the tomatoes and continue to sauté 1 minute before adding the shrimp. Cook until shrimp turn pink. Take of the heat and mix in the chopped basil. Serve immediately.





Port Cranberry Sauce

24 Dec

At Thanksgiving I experimented with two different types of cranberry sauces. This one was a hit and the other one was a dud. I am making this scrumptious sauce for Christmas and wanted to share this easy recipe. This sauce can be put in the freezer, just thaw overnight in the fridge before serving.

  • zest from an orange
  • juice from an orange
  • add enough port to the orange juice tom measure 1 cup
  • 1/4 cup sugar
  • 12 oz bag of cranberries

Place the orange zest,  the juice, port and the sugar into a medium sauce pan. Bring to boil over medium high heat and cook until sugar is dissolved. Pour the cranberries into the sauce. Cook, stirring until cranberries begin to burst. Simmer, stirring until liquid is reduced, about 8 minutes. Turn off heat, cool before covering and freezing.



Pan Seared Caramelized Snapper

12 Dec

Some times less is more. This recipe has only 3 spices and brown sugar. I don’t have access to all of my spices during our kitchen remodel, therefore I have to be more creative. Any type of mild white flesh fish can be used for this recipe.

  • 3/4-1 pound snapper fillet
  • salt
  • pepper
  • onion or garlic powder
  • 2 tbs brown sugar
  • grape seed or olive oil

Season the fish with salt, pepper and onion powder. Spread brown sugar on a plate and press snapper into the sugar. Let it sit for 10 minutes or so, to let the fish come closer to room temperature. Heat oil in a nonstick  skillet over medium high heat. Add the fish and cook 3 minutes. Turn and cook an other 3 minutes. Remove the fish to plates and spoon the pan juices on top.



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