Spicy Shrimp Nachos

My boyfriend loves it when I make this special shrimp nacho snack for him and his buddies on game day. To be honest, I would rather they eat this than the chips, dip and pizza that are the usual snacks of choice with his group. This recipe can be easily doubled and tripled for larger crowds. Just make sure it all goes because it does not keep too well!

Ingredients

• 1 cup mango, seeded, peeled, and chopped
  
• 1 medium red sweet pepper, chopped
  
• 2 Tbsp. finely chopped red onion
  
• 1 fresh jalapeño chile pepper, seeded and finely chopped
  
• 2 Tbsp. packed brown sugar
  
• 2 Tbsp. Jamaican jerk seasoning
  
• 1 lb large or jumbo shrimp
• Nonstick cooking spray
  
• 8 cups tortilla chips (8 oz.)
  
• 4 oz. Monterrey Jack cheese shredded

Recipe Directions:
Preheat broiler. For salsa, in a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside. In a large bowl stir together brown sugar and jerk seasoning. Add shrimp and toss to coat. Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1 to 2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp. Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese. Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted. Makes 8 servings.
Source:Shrimp Nacho Recipe

Scallop Chowder

My Mom use to make this hearty scallop chowder in the late fall and winter. It always had a special way of warming you through and through like nothing but home cooked comfort food can. Thankfully this recipe is pretty easy and can be made in large batches and frozen. Fresh Maine Sea Scallops are best for this recipe, but if you would like to use frozen scallops, that's fine as well. Just make sure you don't purchase WET Sea Scallops. Always go for Dry Sea Scallops!

Ingredients

• 2 large leeks whites and greens only, chopped (about 1 1/2c)
  
• 1 tbs unsalted butter
  
• 1 large potato
  
• 2 tablespoons dry white wine
  
• 1 fresh thyme sprig
  
• 1/4 teaspoon white pepper
  
• 1 lb fresh sea scallops, diced into 1/4 inch chunks
• 3 1/2 cups bottled clam juice
  
• 1/2 cup chopped carrots
  
• 1/2 cup chopped celery
  
• 2 slices of bacon, chopped
  
• 1/2 cup whole milk (or half and half)
  
• 1/4 teaspoon salt, or to taste
  
• Serve with herb oyster crackers

Recipe Directions:
Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes. While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes. Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain. Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain. Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth , then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.
Source:Maine's Best Scallop Chowder Recipe

Rib Eye Steaks with Grilled Garlic

Rib eye steaks are among the most popular cut of steak because of their flavorful marbling. Marbling is the nice term that marketing people came up with for the word "Fat". Lets face it here people...fat makes things taste better. No amount of marketing PR can fix that.

Ingredients

• 1 whole fresh head garlic
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon dried basil, crushed
  
• 1/2 teaspoon dried rosemary, crushed
  
• 2 10 oz boneless rib eye steaks

Recipe Directions:
Tear off a 24x18-inch piece of heavy foil. Fold in half crosswise. Trim to make a 12-inch square. Remove the papery outer layers from garlic head. Cut off and discard about 1/2 inch from top of garlic head to expose the garlic cloves. Place garlic head in center of foil. Bring the foil up around the garlic on all sides, forming a cup. Drizzle garlic with oil; sprinkle with basil and rosemary. Twist the ends of the foil to completely enclose the garlic in the foil. Grill steaks and packet of garlic on an uncovered grill directly over medium coals for 7 minutes. Turn steaks; grill for 5 to 8 minutes more or until desired doneness (160 degrees F for medium doneness). Place steaks on serving platter. Open packet of garlic. Drizzle oil from packet over steak. Lift the softened cloves of garlic from head; spread over steak. Season with salt and pepper, if desired. Cut steak into serving-size pieces. Makes 4 servings. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steaks and garlic packet on grill over drip pan. Cover and grill for 18 to 24 minutes or until desired doneness (160 degrees F for medium doneness), turning steaks once.
Source:Rib Eye Steak and Grilled Garlic Recipe

Scallop Tea Rice with Citron Infused Caviar

This is a great Asian inspired scallop recipe that also includes one of my favorite cooking ingredients, caviar. For this particular recipe, I like using Citron infused Caviar not only to add a little color to the recipe, but it adds a little kick to it as well!

Ingredients

• 1 1/2 cups short-grain rice (such as sushi rice)
  
• 2 1/2 cups bottled clam juice, divided
  
• 3 tablespoons soy sauce, divided
  
• 3 tablespoons sake, divided
  
• 2 teaspoons minced peeled fresh ginger
  
• 1 teaspoon sugar
  
• 1/2 teaspoon coarse kosher salt
  
• 2 tablespoons loose green tea leaves or tea leaves from about 6 tea bags
  
• 2 cups boiling water
  
• 1 lb of Maine Sea Scallops
• 1 3.5 oz.jar Citron-infused Caviar
• 2 teaspoons white sesame seeds, toasted
  
• 1 green onion, thinly sliced
  
• Wasabi paste

Recipe Directions:
Rinse rice in strainer under cold running water until water runs clear; drain well. Transfer rice to heavy medium saucepan. Add 2 cups clam juice, 1 tablespoon soy sauce, 1 tablespoon sake, ginger, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Remove from heat; let stand, covered, until all liquid is absorbed and rice is tender, about 10 minutes. Place green tea leaves in medium teapot. Pour 2 cups boiling water over; cover and let steep while preparing scallops. Bring remaining 1/2 cup clam juice, 2 tablespoons soy sauce, and 2 tablespoons sake to boil in small skillet. Add scallops; cover and reduce heat to medium-low. Cook 30 seconds. Turn scallops over; cover and cook 30 seconds. Using slotted spoon, transfer scallops to plate; reserve cooking liquid in skillet. Slice each scallop in half horizontally to create 2 rounds. Divide rice among 4 shallow soup bowls. Spoon reserved scallop cooking liquid around rice. Arrange scallops, cut side up, atop rice. Sprinkle caviar, sesame seeds, and green onion over. Strain hot tea over scallops. Serve, passing wasabi alongside.
Source:Tea Rice Scallop Recipe

Garlicy Grilled Shrimp

When it comes to preparing seafood, almost anything can be prepared in this manor. Throw it in a pan with some olive oil, garlic & peppers, cook it up and you are good to go. Gotta love something that is so easy, and sooo tasty.

Ingredients

• 1 9-oz. pkg. refrigerated spinach fettuccine
  
• 4 Tbsp. extra-virgin olive oil
  
• 3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
  
• 2 medium onions, cut in thin wedges
  
• 4 cloves garlic, thinly sliced
  
• 1 lb. peeled and deveined medium shrimp
• 1/8 tsp. cayenne pepper

Directions
Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta.
Source:Garlic Shrimp Recipe

Shrimp with Romaine

If you are having a stressful week, I recommend this easy-as-pie shrimp salad recipe. Four ingredients, and 5 minutes time and you will be enjoying a gourmet caliber feast that will make onlookers drool.

Ingredients

• 1/4 cup olive oil
  
• 1/2 tsp. kosher salt or 1/4 tsp. salt
  
• 1 lb. fresh or frozen large shrimp, peeled and deveined
• 2 hearts of romaine lettuce, halved lengthwise
  
• 1/4 cup finely shredded Parmesan cheese
  
• 2 lemons
  
• Olive oil
  
• Kosher salt or salt and freshly ground black pepper

Directions
In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.) Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
Source:Shrimp with Romaine Recipe

Mexican Seafood Seviche

Seviche is a great fresh way to enjoy all sorts of seafood. This is one of my favorite seviche recipes that includes shrimp and scallops. If you present it in a little martini glass, you look even cooler. Bon Appetit all you crazy cats.

Ingredients

• 4 pounds shrimp
• 1 pound scallops
• 6 large limes, juiced
  
• 1 large lemon, juiced
  
• 1 small white onion, chopped
  
• 1 cucumber, peeled and chopped
  
• 1 large tomato, coarsely chopped
  
• 1 jalapeno pepper, chopped
  
• 1 Serrano pepper, chopped
  
• 1 bunch cilantro
  
• 1 tablespoon olive oil
  
• 1 tablespoon kosher salt
  
• ground black pepper to taste

Recipe Directions
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, Serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.
Source:Seafood Seviche

Sonoran Shrimp Scampi

If you are longing for a meal with a little Italian flair, I recommend this treasure! It's pretty easy to make for a week night dinner, but I prefer to prepare this on the weekend and make it with home made pasta. Pasta is always better home made, and not too many people know how to make it for themselves. Give it a try for yourself. Combine 1 cup of flour and 1 egg until you have a thick paste, roll out into sheets, cut into noodle from and boil as you would with any other pasta! The trick is to add a little salt, pepper and garlic powder to the noodles before rolling them out and cutting them up, it gives them more flavor and therefor your meal has more flavor!

Ingredients

• 3 Poblano chiles
  
• 1 pound medium shrimp, shelled and deveined
• 1 teaspoon salt, divided
  
• 1/4 teaspoon freshly ground black pepper, divided
  
• 2 tablespoons olive oil
  
• 2 cloves garlic, finely chopped
  
• 2 red bell peppers, cored, seeded and thinly sliced
  
• 2 tablespoon chopped (or thinly sliced) sun-dried tomatoes (about 3 halves)
  
• 1 tablespoon lime zest
  
• 1/4 cup fresh lime juice
  
• 1/2 cup white wine
  
• 4 cups farfalle, preferably whole- wheat, cooked
  
• 1/4 cup fresh cilantro, chopped

Directions
Place chilies directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chilies soften, 10 to 15 minutes. (To roast in oven, cover a large cookie sheet with foil. Place chilies on sheet and broil, turning occasionally, until skin is charred and chilies soften, 12 to 17 minutes. Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.
Source:Sonoran

Grilled Pork Chops with Satee Sauce

Satee Sauce is a peanut sauce enjoyed in Southeast Asia and absolutely fantastic with Pork Chops. The sliced cucumbers, chopped peanuts and lime wedges are optional as garnish, but you can do without them! Enjoy!

Ingredients

• 1/2 cup unsalted roasted peanuts
  
• 1/3 cup well-stirred canned unsweetened coconut milk
  
• 2 tablespoons water
  
• 1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
  
• 1 1/2 tablespoons Asian fish sauce
  
• 1 tablespoon chopped shallot
  
• 2 teaspoon cider vinegar
  
• 1 teaspoon sugar
  
• 4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)
• sliced cucumber
  
• chopped peanuts
  
• lime wedges

Recipe Directions:
Purée all ingredients except pork chops in a blender. Transfer to a small saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 tablespoons water. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Pat pork chops dry, then sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill pork chops, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce. Cooks' note: Pork Chops can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 5 to 7 minutes. Serve with: perfect steamed rice or cumin herb rice pilaf
Source:Pork Chop with Satee Sauce Recipe