All posts tagged: seafood

Shrimp Saute with Garlic Butter

I had plans. This weekend would be my don’t let a little winter weather stop you from grilling post. I had shrimp and skewers ready… …and then “Snowpocalypse 2 – Electric Boogaloo” descended on Ohio. I’m exaggerating, of course. (Any excuse to mention Electric Boogaloo is a good one). This was Just a normal winter storm. The kind where I don’t want to shovel five inches of snow off the deck…in the middle of a storm that is blowing sideways…and supposed to add another five inches of snow before the night is through. I’ve seen worse. In my day, we walked to school with snowdrifts above our head. And it was uphill both ways! Kids these days…ahem. Sorry. My crotchety old guy crept out there. Now get off my lawn! The snow beat me. I went with a pan saute. Which, all things considered, is another way to defy winter – pretend it’s a beautiful summer day, dining on shrimp doused in garlic butter. Quick and easy too, so I can get back under the …

Grilled Peel and Eat Shrimp With Smoked Paprika Spice Paste

Shrimp are quick and easy to cook, perfect for a weeknight dinner…except for the peeling. Scene: The Infomercial alternate universe, where even simple tasks are impossible. Overhead shot in black and white – DadCooksDinner wrestling with a shrimp in its shell. The shrimp appears to be winning. Two pounds of 26–30 count shrimp on a weeknight? Ugh. Dinner will be late, everyone. Of course, there’s a simple way around this – make everyone peel their own shrimp at the dinner table. Years ago, Cooks Illustrated explained the beauty of peel and eat shrimp. As people peel their shrimp, they get the spices all over their fingers, and then onto the peeled shrimp as they pull them out of the shell. Genius! This is a simple weeknight recipe – but a large grill pan is a requirement. You don’t want to lose any of these little guys through the grill grate. If you don’t have a grill pan, then it’s time to start peeling and skewering. I use this one from Weber, and really liked this …

Grilled Swordfish With Greek Salad

Swordfish is great for grilling. It is a very firm-fleshed fish, and holds together where other fish flake apart. If you are just starting out with grilling fish, try swordfish. Swordfish may be easy to grill, but it is very mild-tasting. I marinate swordfish in olive oil with lemon, oregano, and a pinch of sugar. This gives it a crunchy browned crust on the grill. Then I serve it with a Greek salad full of olives, feta cheese, and grilled peppers and onions. The result is a balance of opposites—mild, meaty swordfish meets crunchy, bold salad. Now, if you’ve been around for a while (like me), you might be thinking: Swordfish? Isn’t it endangered? What happened to “Give swordfish a break?“ Your memory isn’t failing you. Swordfish was in trouble back in the ’90s, and there was a campaign to save it. Thanks to good fisheries management, North Atlantic swordfish had fully recovered by 2009. Buy swordfish that was caught in North American waters and give your conscience a break—our swordfish is sustainable, and will …

Mussels with Spanish Chorizo

Mussels are cheap, sustainably farmed*, quick and easy to cook, and delicious. *Because they are filter feeders, mussels actually improve the water quality wherever they are farmed. I love the the classic French mussels recipe, Moules Mariniere, where the mussels give up their juices into a broth of white wine, shallots, and parsley. *My branch of heaven will include daily servings of broth from a batch of Moules, accompanied by a good baguette for dipping. When it comes to cooking, I tend to be a traditionalist. I thought that Moules Mariniere were perfect, something that couldn’t be improved…until I read the Moules a la Portuguese recipe in Anthony Bourdain’s Les Halles Cookbook. Spanish chorizo? Added to mussels? Yes, please! Chorizo is a particular favorite of mine, so the moment I saw the recipe I had to try it. *Technically, I think he is suggesting a Portuguese chorizo; the recipe is titled Moules a la Portugese, after all. Which leads to my second favorite quote from the book, the entire headnote for this recipe: “I had to include this. …