Your seafood recipes!
Yesterday, we learned about spot prawns- and then we asked for your favourite seafood recipes:
Whiskey Smoked Salmon Chowda'
from Donnalee Davidson (who found it in the Whitewater Cooks cookbook)
Yields 12 1.5 cup servings
1 tbsp grapeseed oil
2 medium or 1 large onion, chopped finely
2 large celery sticks, chopped finely
6 red or white potatoes, peeled and cut into small chunks
1/2 cup chopped fresh fennel bulb
1/4 tsp fennel seeds
1 cup milk
2 cups fat free half and half
5 cups fish stock or clam juice
1 lb of smoked salmon, cut into small pieces
1 lemon, juice and zest
2 tbsp of fresh dill, chopped
3-4 oz whiskey
pinch of saffron threads (optional)
salt and pepper, to taste (once soup is cool)
In a soup pot, add grapeseed oil and saute onions, celery and saffron. Add the potato chunks, fennel bulb slices and fennel seed. Saute briefly, then pour in milk, ff half & half, fish stock and cover. Let simmer on medium heat until potatoes are soft, approximately 20 minutes. Add in the smoked salmon pieces, lemon juice, lemon zest, fresh dill, whisky, and cook for 5 more minutes.
You can make substitutions with the milk by making it more hearty (and caloric) by using real cream/and or butter in place of the oil. Using the fish stock I had from making the gefilte fish made the soup taste really fresh and authentic. Initially I thought that adding 1 lb of salmon would be too much, but it was just the right amount. Watch that you don't add too much salt to the soup once its done; in the days ahead this soup will get saltier as the salmon will naturally salt the rest of the soup. Enjoy with a hunk of Russian black bread.
Almond Crusted Shrimp Cakes
from Joanne Richard
1 bacon slice, chopped (can be omitted if you're vegetarian)
1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1 slice firm white sandwich bread
1/4 cup milk
1/2 cup chopped scallions (about 4)
2 tablespoons chopped fresh cilantro
2 teaspoons cornstarch
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 cups sliced almonds (6 oz)
3 tablespoons vegetable oil
Lemon wedges and fresh cilantro leaves to garnish
Pulse the chopped bacon in a food processor until finely chopped. Pat the shrimp dry, then add to the bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak the bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.
Transfer the shrimp mixture to a bowl, then stir in the scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.
Spread the sliced almonds on a large plate. Using a 1/4-cup measure, drop one mound of shrimp mixture (measure out one scant 1/4 cup) onto the almonds. Sprinkle the almonds over the shrimp mound to coat, gently pressing to form a 3 1/2-inch cake, 1/2 inch thick (mine are usually a little fatter). Transfer the cake to a wax-paper-lined baking sheet. Make seven more cakes in the same manner, transferring to the baking sheet. Discard any remaining almonds. If using the hamburger stacker, measure out the shrimp mixture, coat with almonds, place in the stacker and form them using the pusher. Place a disk/divider between each shrimp cake. Place the shrimp cakes in the refrigerator for approximately 30 minutes before frying them.
Heat two tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Cook four cakes, turning over once and rotating for even browning, until the almonds are golden and the cakes are just cooked through, four to six minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in the skillet, then add remaining tablespoon of oil and cook the remaining four cakes in same manner. Serve warm, with wedges of lemon and your favourite dipping sauce.
Grilled Spot Prawns with Lime Recipe
from Betty McKinnon
Yields: 6 servings
Prep time: 10 min
Grill time: 6 min
3 pound spot prawns, uncooked
4 large garlic cloves, minced
1 teaspoon coarse or sea salt
1/2 teaspoon coarsely-ground black pepper
6 tablespoons fresh-squeezed lime juice
3/4 cup extra-virgin olive oil
Preheat Barbecue (oil hot grill to help prevent sticking).
In the food processor, place minced garlic, salt, pepper, lime juice, and olive oil; blend until smooth and emulsified.
NOTE: Do not leave the shrimp in the marinade for more than 15 minutes, as the texture of the shrimp will change. The lime juice will actually start cooking the shrimp.
After marinating the shrimp and ready to cook, place the marinated shrimp onto the hot grill and cook approximately 2 -3 minutes (depending on size of the shrimp) on one side; turn and cook another 2 to 3 minutes or until shrimp are opaque in center (cut to test). Remove from grill.
To serve, arrange shrimp on a large serving platter and enjoy!
Makes 6 servings.
Halibut Encrusted with Walnuts
from Tricia Masters
Halibut smeared with mayo and dijon mustard, topped with walnuts and baked.
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