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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Seafood Newburg

Published by: Sarah

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  • Dec
  • 9

¾ c Parmesan Cheese 1 c  Heavy Cream 1 c Lobster Stock, divided ¼  c Sherry Baby Shrimp Scallops Lobster Chopped Chive for garnish Combine cheese & heavy cream in sauce pan and reduce by half.  Add ½ c stock & simmer.  In separate pan heat remaining stock and add shrimp, scallops & lobster.  Season […]

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¾ c Parmesan Cheese
1 c  Heavy Cream
1 c Lobster Stock, divided
¼  c Sherry
Baby Shrimp
Scallops
Lobster
Chopped Chive for garnish

Combine cheese & heavy cream in sauce pan and reduce by half. 
Add ½ c stock & simmer. 
In separate pan heat remaining stock and add shrimp, scallops & lobster. 
Season with salt & pepper.
Cook until just done (about 3-5 minutes). 
Add sherry and simmer another 2 minutes. 
Add seafood to sauce (do not add juices from seafood pan). 
Top with chives. 
Serve over any pasta or rice
OR
Top with fresh bread crumbs & broil to brown.

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Asian Shrimp Kabobs

Published by: Sarah

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  • Dec
  • 9

24 Large Shrimp, uncooked, peeled & deveined 1 (6 oz.) can Pineapple Chunks Skewers Marinade ½ c. Soy Sauce 2 T Sesame Oil 2 T Seasoned Rice Vinegar 2 T Fresh Ginger, grated 2 clove Garlic, minced Place shrimp into a non-reactive bowl. Combine all marinade ingredients and pour over shrimp.  Marinate shrimp & soak […]

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24 Large Shrimp, uncooked, peeled & deveined
1 (6 oz.) can Pineapple Chunks
Skewers

Marinade
½ c. Soy Sauce
2 T Sesame Oil
2 T Seasoned Rice Vinegar
2 T Fresh Ginger, grated
2 clove Garlic, minced

Place shrimp into a non-reactive bowl.
Combine all marinade ingredients and pour over shrimp. 
Marinate shrimp & soak skewers in water for 30 minutes. 
Slice bacon into thirds.
Place a pineapple chunk at the underside of the shrimp.
Slide  shrimp onto skewer (3-4 per skewer).
Grill for 3 – 5 minutes per side or until shrimp are opaque.

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Scallops Provencal

Published by: Sarah

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  • Dec
  • 9

1# Sea Scallops Salt & Pepper ¼ c. Flour 4 T Butter, divided 2 Lg. Shallots, chopped 2 cloves Garlic, chopped ½ c. Good White Wine ¼ c. Fresh Parsley, chopped Lemon Wedges Remove the extra flap of tough membrane from the sides of the scallops. Season Scallops with salt & pepper. Sprinkle with flour & mix all […]

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1# Sea Scallops
Salt & Pepper
¼ c. Flour
4 T Butter, divided
2 Lg. Shallots, chopped
2 cloves Garlic, chopped
½ c. Good White Wine
¼ c. Fresh Parsley, chopped
Lemon Wedges

Remove the extra flap of tough membrane from the sides of the scallops.
Season Scallops with salt & pepper.
Sprinkle with flour & mix all together.
Melt 2 T butter in a skillet.
Add scallops & cook 2 – 3 minutes.
Turn & cook another 2 minutes.
Add shallots, garlic, wine & remaining 2 T butter.
Cook & stir until thickened.
Finish with parsley.
Serve with lemon wedges.

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Baked Stuffed Shrimp

Published by: Sarah

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  • Dec
  • 9

24 Jumbo Shrimp, shelled & de-veined 1 stack Ritz Crackers, crushed ½ c. Fresh Parsley, chopped ¼ c. Freshly Grated Parmesan Cheese 3 T. Lemon Juice 3 T. Worcestershire Sauce 1 (6 oz.) can Snow Crab, drained – optional 4 sticks Butter, separated Very Dry Sherry Lemon Slices & Parsley for garnish Lemon Wedges Preheat […]

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24 Jumbo Shrimp, shelled & de-veined
1 stack Ritz Crackers, crushed
½ c. Fresh Parsley, chopped
¼ c. Freshly Grated Parmesan Cheese
3 T. Lemon Juice
3 T. Worcestershire Sauce
1 (6 oz.) can Snow Crab, drained – optional
4 sticks Butter, separated
Very Dry Sherry
Lemon Slices & Parsley for garnish
Lemon Wedges

Preheat oven to 400°.
Combine crackers, parsley, cheese, lemon juice, worcestershire & crabmeat.
Line the bottom of a gratin dish  with a little sherry.
Butterfly each shrimp & stuff with cracker mixture.
Place shrimp in the dish, tail end up.
Dot each shrimp with a little butter.
Bake for 10 minutes.
Meanwhile melt & clarify remaining butter.
Remove shrimp from oven and garnish with lemon slices & parsley.
Serve with lemon wedges & drawn butter on the side.

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Crab Filled Puff Pastry

Published by: Sarah

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  • Dec
  • 9

8 oz. Lump Crab Meat 1 Egg Yoke Dijon Mustard 2 T Tarragon Salt & Pepper to taste 1/2 c. Lemon Juice 3/4 c. Olive Oil 1 pkg. Frozen Puff Pastry Shells Cook pastry as per package directions.  Meanwhile, season egg yoke with salt & pepper. & beat together with dijon mustard.  SLOWLY whisk in […]

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8 oz. Lump Crab Meat
1 Egg Yoke
Dijon Mustard
2 T Tarragon
Salt & Pepper to taste
1/2 c. Lemon Juice
3/4 c. Olive Oil
1 pkg. Frozen Puff Pastry Shells

Cook pastry as per package directions. 
Meanwhile, season egg yoke with salt & pepper. & beat together with dijon mustard. 
SLOWLY whisk in some of the olive oil. 
Add some lemon juice. 
More olive oil. 
Remaining lemon juice. 
Remaining olive oil. 
Add Tarragon & more salt & pepper. 
Add crab meat. 
Cook until heated through. 
BE CAREFUL NOT TO OVER COOK.
Fill pastry shells & serve.

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Crab Rangoons

Published by: Sarah

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comments:
  • Dec
  • 9

I made these with my students when I was teaching several years ago. They loved them. You can freeze the filling in a tightly sealed container.  8 oz. Chive & Onion Cream Cheese  6 oz. Snow Crab Meat** 2 T Sweet Onion, grated 1 T Sugar 1/8 tsp. Salt 1/4 tsp. Pepper Wonton Skins Water […]

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I made these with my students when I was teaching several years ago. They loved them. You can freeze the filling in a tightly sealed container.

 8 oz. Chive & Onion Cream Cheese 
6 oz. Snow Crab Meat**
2 T Sweet Onion, grated
1 T Sugar
1/8 tsp. Salt
1/4 tsp. Pepper
Wonton Skins
Water
Oil for frying

Heat oil to 375 degrees.

Combine cream cheese, crab meat, sugar salt & pepper. 
Let stand 30 minutes. 
Place 1 T crab mixture on wonton skin. 
Using your finger, rub edge of wonton skin with water.
Place another wonton on top & seal edges completely. ***
Repeat until all crab mixture is used. 
Deep fry for 3 – 5 minutes or until crisp. 
Serve  immediately.

** Snow crab is very sweet (sweeter than lobster in fact) which is why I use it. You can substitute regular (less expensive) crab meat if you prefer.

*** As a rule, only ONE wonton skin is usually used to make these. However, I find the store bought wonton skins tend to be smaller than what you would get in a Chinese restaurant. That’s why I use TWO!!

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Twisted Shrimp Cocktail

Published by: Sarah

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comments:
  • Dec
  • 5

This version of Shrimp Cocktail, will blow your guests away. The original recipe came from Giada DeLaurentis. I changed just a few ingredients to give it a little more depth of flavor. Thank you Giada for the base recipe! For the Shrimp 1 lb. Raw Jumbo Shrimp, peeled (tails on) & de-veined Provencal Herbs Basil […]

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This version of Shrimp Cocktail, will blow your guests away. The original recipe came from Giada DeLaurentis. I changed just a few ingredients to give it a little more depth of flavor. Thank you Giada for the base recipe!

For the Shrimp
1 lb. Raw Jumbo Shrimp, peeled (tails on) & de-veined
Provencal Herbs
Basil Infused EVOO
Salt & Pepper

Preheat oven to 350 degrees.
Season shrimp with herbs, oil, salt & pepper.
Allow to rest for 30 minutes @ room temperature.
MEANWHILE: MAKE THE SAUCE
Place on a baking sheet in a single layer.
Cook shrimp 5-8 minutes until just cooked through.
Transfer to a serving platter.
Place sauce into a small bowl & place on platter.
Serve warm or room temperature.

For the Sauce
6 oz. Plain Yogurt
2 T Mayonnaise
2 T Whole Grain Dijon Mustard
1½ T Maple Syrup
1 tsp Turmeric
2 T Fresh Chopped Basil

Combine all ingredients & set aside.

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Grilled Shrimp Salad with Coconut Vinaigrette

Published by: Sarah

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  • Apr
  • 27

I recently visited a friend in Deltona Florida. Upon my arrival we went to a restaurant called “Two Blonde’s & a Shrimp.” We both ordered this divine salad. The vinaigrette was so delicious I asked for the recipe. Unfortunately, the chef had stepped out; so we proceeded to decipher the recipe on our own. This is what we came up with.  Thanks for […]

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I recently visited a friend in Deltona Florida. Upon my arrival we went to a restaurant called “Two Blonde’s & a Shrimp.” We both ordered this divine salad. The vinaigrette was so delicious I asked for the recipe. Unfortunately, the chef had stepped out; so we proceeded to decipher the recipe on our own. This is what we came up with.  Thanks for the salt Sherry!!

**Keep in mind the ingredients for the dressing are estimated (but pretty close). I’m very much a “Rachel Ray” & tend to throw ingredients together until they taste good. Also, “real” coconut milk is usually solid when you open the can. Don’t panic! Just put it in a bowl with the rest of the ingredients & whisk it well. As it warms, it becomes less solidified.

For the Vinaigrette: **
½ c. Real Coconut Milk
3 T Honey
Splash Rice Vinegar
1½ T Canola Oil
 Scant Pinch Salt

Combine all ingredients in a jar with a fitted lid.
Shake well .
Refrigerate 15 minutes to blend flavors.

For the Salad:
24 Medium Shrimp, peeled & de-veined
EVOO
Salt & Pepper
4 c. Spring Mix Greens
4 Sun Dried Tomatoes, dry packed & sliced into strips
¼ c. Dried Sweet Cranberries
4 tsp. Sliced Almonds, toasted
1 T Sweet Coconut, shredded
1 c. Green Grapes, washed

Remove the dressing from the refrigerator while preparing the salad.
Drizzle shrimp with EVOO & season with salt & pepper.
Skewer the shrimp 6 to a skewer.
Grill 2-3 minutes per side.
Divide all ingredients, except the shrimp, equally onto 4 plates.
Place 1 skewer of shrimp on each plate.
Shake the dressing & divide between 4 ramekins.
Place a ramekin of dressing on each plate & serve immediately.

NOTE: The eclectic ingredients may seem strange to some. However, in the correct quantities, they compliment eachother extremely well! The trick is not too much of any one ingredient.

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Oven Fried Shrimp

Published by: Sarah

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comments:
  • Apr
  • 6

For the Shrimp: 1 lb. Raw Shrimp (16/20 ct), peeled & de-veined Extra Virgin Olive Oil Salt & Pepper 1/2 c. Panko Bread Crumbs Dried Italian Seasoning Preheat oven to 375 degrees. Season shrimp with salt & pepper. Drizzle with oil & toss to coat. Combine Panko with salt, pepper & a pinch of dried […]

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For the Shrimp:
1 lb. Raw Shrimp (16/20 ct), peeled & de-veined
Extra Virgin Olive Oil
Salt & Pepper
1/2 c. Panko Bread Crumbs
Dried Italian Seasoning

Preheat oven to 375 degrees.
Season shrimp with salt & pepper.
Drizzle with oil & toss to coat.
Combine Panko with salt, pepper & a pinch of dried Italian seasoning.
Dredge shrimp in crumb mixture.
Place in a single layer on a baking sheet.
Lightly drizzle with more oil.
Bake 10 minutes on the center rack.
Serve with tarter sauce & a lemon wedge.

For the Tarter Sauce:
1/2 c. good Mayonnaise
1-2 T Sweet Relish
1 tsp. Lemon Juice
3 dashes Old Bay Seasoning
Salt & Pepper

Combine all ingredient & let stand while making shrimp.

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