seafood

  • Cedar Planked Prosciutto Wrapped Scallops

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh scallops, sized for entreé or ap­petizer bites

    Fresh rosemary branches

    Prosciutto, thinly sliced

    Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak, or maple.

    Wrap scallops with strips of pro­sciutto and then skewer with a rosemary branch. Remove all the leaves except those on top.

    Drizzle with olive oil and season with salt and pepper.

    Heat your planks on both sides at a medium temperature; when you hear it crackle you know they’re ready. You’ll also want to rub olive oil on the side of the plank you’ll be cooking on—this will prevent sticking and also impart extra flavor. Source: Marie Renello; prouditaliancook.com

  • Stuffed Artichoke

    Weekly Recipe: 
    NonWeekly

    2 artichokes

    4 ounces crab meat

    2 tablespoons crème fraiche

    1 tablespoon lemon zest

    1 tablespoon chopped chives

    1 teaspoon olive oil

    Salt to taste

    Frisée to garnish (curly chicory or endive)

    Cover the artichokes with water in a large pot and bring to a boil. Reduce the heat to a simmer and cook for 25 to 45 minutes or until the outer leaves of the artichoke can easily be pulled off. Set aside to cool. Once cooled, cut the artichokes in half and remove the inner choke (or heart) and bristles with a spoon. In a bowl, combine the crab meat, crème fraiche, lemon zest, chives, and oil. Mix well and season to taste. Stuff each artichoke half with two tablespoons of the crab meat mixture. Plate and garnish with frisée. Source: Peruvian Power Foods by Manuel Villacorta, MS, RD

  • 5 Tips for Eating Seafood Safely

    If you read health and diet magazines, you’ve probably learned that eating seafood is good for you. But is it possible to have too much of a good thing? Kelli M.

  • Georgia Juice Shrimp

    Weekly Recipe: 
    NonWeekly

    Wash one package of peeled and deveined shrimp in a large bowl of water. If you can, find shrimp with no tails. If not, once thawed and washed you can take the tails off. Melt one tablespoon of unsalted butter in saucepan. Drain shrimp and add to saucepan over medium heat. Gently toss until the shrimp are half pink, add 1/2 cup to one cup of Georgia Juice, and finish cooking shrimp until all pink—approximately five minutes. Sprinkle generously with Uncle Bob’s Cajun Rub.

    Add to bow tie pasta or top a Caesar salad, make shrimp tacos, or whatever else your heart desires. If you make shrimp tacos, be sure to use additional Georgia Juice instead of salsa. Source: unclebobssauces.com

  • What a Catch

    Lobster and tuna and barramundi—oh my! Standing in front of the fish counter isn’t as easy as it used to be. Tuna or tilapia, salmon or sardines, farmed or wild, fresh or frozen—the choices are enough to make my head swim … I mean spin. Plus, I’m nursing a newborn, and it just seems easier to skip seafood altogether instead of making the wrong choice.

    How to choose the most sustainable seafood
    By Allison Young / Recipes by Rebecca Caro
  • Light Shrimp Salad

    1 pound cooked shrimp, deveined, shells and tails removed
    1/2 cup lime juice, preferably fresh-squeezed
    1/2 cup lemon juice, preferably fresh-squeezed
    3/4 cup white onion, diced
    1 jalapeño pepper, stemmed, seeded, and diced
    1/3 cup chopped fresh cilantro
    1 tomato, seeded and diced
    1 tablespoon olive oil
    Salt, to taste

    1. Chop shrimp into chunks and combine with the next three ingredients in a medium-sized bowl; let sit, refrigerated, for 1 to 4 hours. Since the shrimp is already cooked, this allows the flavors to meld, rather than letting the citrus juice actually cook the fish, like in a ceviche.
    2. Just before serving, stir in the remaining ingredients. Serve with tortilla chips.

    nutrition info per serving (6): 119.1 calories; 3.2 g fat; 0.5 g saturated fat; 147.3 mg cholesterol; 16.5 g protein; 6.6 g carbohydrates; 1 g fiber; 172.4 mg sodium