Lump Crab Cocktail

This is an easy, but fancy thing that I make for quiet nights at home.  Usually with a nice glass of bubbly or as an appetizer before a steak dinner.  The lump crab is a little pricey, so we reserve this one for special occasions.  This recipe is quick and easy to put together, but it goes a long way.   If its more than a party of 2, you can add lettuce to the bottom on the glasses to make the crab go further or these would be gorgeous in martini glasses.

• I lb can of LUMP crab meat (make sure it says "lump")
• lemon wedges

Empty to crab into a bowl and gently, toss with your hands to be sure that there are no shells. Be careful not to break up the lumps.    Lightly sprinkle with juice of 1/2 a lemon.

For the quick cocktail sauce:

• 1/2 cup ketchup
• 2-3 splashes of hot sauce (how hot to do you like it?)
• 2 tbsp. horseradish
• 2-3 splashes of Worchestershire sauce
• zest of the lemon, juice of the lemon

Whisk all ingredients together in a medium-sized bowl and refrigerate until ready to serve.

To assemble:

In a glass, add lettuce leaves (optional), spoon in cocktail sauce, top with some of the crab. Add a lemon wedge for garnish. 

Enjoy!

xo & a pinch, 
Kelly 

Repost: Oven Roasted Shrimp "Fajitas"

I called these "fajitas" rather than just fajitas because I don't want to you to think I don't know what fajitas are, or that I've never experienced a waitress rushing to my table with a sizzling pan in one hand and clearing the way of gawking diners with the other hand.   Fajitas are almost any combination of meat and vegetables served on a HOT, SIZZLING, iron skillet... not these though.

I am not a fan of receiving still-cooking food at a restaurant.  Finish it in the kitchen and bring me a nice, normal, quiet plate of food.  

I am, however, a huge fan of the following series of week night events:

1.  Enter cozy home

2.  Get dinner started and into the oven

3.  Get comfy  (sweats, slippers, remove make-up & princess jewels)

4.  Get assorted chores started; ie Kindergarten homework, empty and refill back packs, lunch bags, unload dishwasher,  etc. etc. etc. etc. sigh   .... (start smelling delicious dinner cooking)

5.  Set the table because dinner is ready!

6.  EAT

7.  Wash ONE large pan.

8.  Finish above various chores and Good Night.

This recipe is the easiest and makes a tasty, healthy weeknight dinner.

Here's what you'll need:

• Shrimp, 15-20 peeled and deveined.   (if frozen, defrosted)
• 4-5 Assortment of red, yellow, green, orange peppers, chopped (smaller if you want them cooked soft, larger if you don't mind "al dente" vegetables)
• 1 red onion, chopped
• 1-2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cayenne
• cilantro, small bunch chopped, reserve some for garnish
• olive oil, drizzle (about 1  tbsp.)
• salt & pepper
• lime, juice
• tortillas, flour or corn - or lettuce wrap.
• cheddar cheese, shredded for topping

Heres what you'll do:

1. Preheat oven to 400 degrees.  Toss peppers, onion, garlic, cumin, chili powder, cayenne, chopped cilantro, olive oil, salt & pepper together on a large sheet pan.  Top with shrimp and  roast 20-25 minutes, until shrimp is opaque and vegetables are softened.

2.  At the very end, switch the oven to broil to brown the shrimp and veg a bit.  Remove from the oven and sprinkle with lime juice and cilantro garnish.

3. Serve in tortilla or lettuce wrap and if you wish, top with your favorite salsa.   (I added some spinach leaves to mine for extra bulk and fiber) 

What is your favorite, quick & easy weeknight dinner?

xo & a pinch,
Kelly

Asian Tuna Wraps

New Year, New You?  If so, these may lead the way to a leaner you if that's what you're looking for.    

I'm one of those people who really enjoys the season of resolutions and healthier living is always top of my list. This year, like many of you, I'm planning on cleaning up our diet by reducing sugars and adding lean protein and more vegetables.  When I say "our diet", yes I mean the whole family...  I'll let you know how it goes. 

Here's what you'll need for 4 wraps:

• 1 can Albacore tuna, packed in water
• 4 leaves of romaine lettuce
• 1 cucumber, cut into matchsticks
• 1/4 cup of sliced water chestnuts
• 1/4 tsp black sesame seeds, for garnish

For the dressing, whisk together the following ingredients:

• 1 scallion, chopped
• 1/4 cup reduced sodium soy sauce
• 1/4 tsp fresh ginger, minced
• 3 tbsp sesame oil
• 1/4 tsp wasabi paste (more or less to taste)

Arrange the lettuce on a serving platter, add cucumber sticks, 1/4 of tuna into each leaf.   Top with chopped water chestnuts and sesame seeds.   Serve with dressing drizzled on the wraps or on the side. 

Happy New You!

xo & a pinch,

Kelly 

Pineapple Shrimp Ceviche

Pam's husband Paul a.k.a McSweeney, Paulie, Uncle Paul or most affectionately, U.P. sometimes travels to exotics lands for business; Brazil, China, Rio, Amsterdam, etc.   U.P. is a lucky guy, but he's modest about it.  Sometimes, if I catch it right and I get him talking, I can get a nice dose of travel (& food) inspiration.  

Most recently, we talked about his trips to Mexico and his visits to ceviche bars.  Places were you can casually belly-up to a bar that serves fresh, delectable ceviche, paired with exquisite sipping tequilas.   U.P. said "you would LOVE it!"  Yes. I would.

Here's my version of exotic Mexican, coming from my very plain, Jersey Shore kitchen.

What you'll need:

• I lb. raw shrimp, peeled, deveined and tail removed
• 1/4 fresh pineapple, chopped
• 2 limes, plus extra for garnish
• cilantro, 1 bunch, chopped
• 1/2 cucumber, chopped
• 1/2 red onion, finely chopped
• 1/2 avocado, chopped
• 1 cup cherry tomatoes, chopped
• Hot sauce (we love Outer Limits Hot Sauce)
• 1/2 cup ketchup
• garlic, 1 clove, minced
• 1 light beer, optional (we love Corona)

1.  In a large pot over high heat, bring beer and about a quart of salted water to a boil.  To the water, add lime slices and cilantro to infuse flavor into the shrimp.

2.  Add the shrimp and let cook for 5-8 minutes until opaque. 

3. Strain shrimp and let cool.

4.  Meanwhile, in an large bowl whisk together ketchup, garlic, zest and juice of 1 lime, salt & pepper, hot sauce.  

5.  Stir in cucumber, tomatoes, onion and pineapple.  

6.  When the shrimp is completely cooled, roughly chop into bite-sized pieces and add to mixture.

7. Gently fold in the avocado chunks and a handful of chopped cilantro.

8.  Chill for up to an hour or overnight.

9. Serve, garnished with extra chopped cilantro and lime.

Salud!

xo & a pinch,

Kelly

Easy Fish Chowder

So, its March and its snowing here on the Jersey Shore.   I'm not mad, but come on!    I hate to be one of those weather-talkers, but spring has been peeking its little head out here and there and ... what a tease!

Anyway, I love this dinner on days like this because it too, is kind of a tease.  A good briny clam will always bring the summer into your kitchen, while the tomato-y broth is cozy and warm.  

• 4 cod fillets, about 1 lb in total
• 8-10 clams, scrubbed
• Canned tomatoes, 28 oz
• Chicken broth, about 1 cup
• White wine, about 1 cup
• garlic, 4-5 cloves, chopped
• 2 carrots, peeled & chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 6-8 small potatoes
• Old Bay seasoning, 1 tbsp
• Hot sauce, 2-3 shakes
• olive oil, 2 tbsp
• salt & pepper
• Crusty bread or garlic bread for dipping (optional, but not really optional)

1.  In a large pot over medium high heat, swirl olive oil.  Add potatoes, carrots, celery and onion.  Season with salt & pepper.  Cook for 8-10 minutes.

2.   Add garlic, Old Bay and hot sauce and cook another 3-5 minutes.  Add wine, cook for another 3 minutes.

3.  Add tomatoes, broth and heat to boiling then reduce heat to medium and let simmer for 5-8 minutes.  Add salt & pepper to season.  Taste!

4.  Add cod fillets to the pot and cook 4-5 minutes until opaque.   Add clams to the pot and cover.  Let cook 5-8 minutes until clams are open. 

5. Stir pot, removing any clams that did not open. 

6.  Add chopped parsley and serve.  

** don't forget the crusty bread.

Stay cozy!

xo & a pinch

Kelly  

Quickie Weeknight Shrimp

Quickie shrimp for two

There's something so very satisfying about a delicious meal that can be made in less than 15 minutes. Yup!  15 minutes. It turns out there there are 30 minute meals and then there's this super speedy, yummy, good for you week night shrimp dish!  

(That was probably too many adjectives..) 

Here's what you need:

• One bag (approx. 20) peeled and deveined, shrimp, defrosted
• 1 cup of sun dried tomato, cut into strips
• 3 garlic cloves, pressed (or minced)
• 1 can of artichoke hearts, quartered
• 1 cup of olives (I used green but, you can also use pitted Kalamata) 
• 1 cup of white wine
• 10 sprigs of thyme
• 3 Tablespoons of olive oil
• Salt & Pepper

In a large saute pan over medium-high heat, warm 3 tablespoons of olive oil. Toss in garlic, artichoke hearts and sundried tomato and cook for 2-3 minutes. Add olives and thyme, stir for another 2 minutes and then, add the wine.  Let simmer and turn your oven on tobroil.

Toss the shrimp into the pan,  cook for about 2 minutes then turn it over for another 2 minutes. Add salt and pepper. 

Transfer the pan to the oven and broil for 2 minutes.  Keep an eye on it!  

Serve over pasta or zoodles (spiralized zucchini).   We zoodle! . 

PS I don't add grated cheese to anything with seafood but, if you really really like grated parmesan I suppose you can add it. 

Enjoy, xo Measure! 

Garlic & Lemon Dijon Grilled Shrimp

My favorite recipes are usually the ones where I say "this can hardly be called a recipe."  They are the recipes that I usually describe as quick, easy, healthy and festive.  To me, all food should have those elements.  Why make things difficult?  More importantly, why not have a little fun?

And yes, to me, a pile of grilled, delicious shrimp is fun!

Heres what you'll need:

• 2 lbs large shrimp, peeled, deveined, tail-on
• 2 lemons, 1 for juice and zest, 1 for garnish.
• parsley, bunch, chopped for garnish
• garlic, 1-2 cloves, minced or grated
• 2 tsp Dijon mustard
• 1 splash Worcestershire sauce
• salt & pepper
• olive oil, about 2 tbsp

For the marinade:   Whisk the juice and zest of 1 lemon, garlic, mustard, Worcestershire, olive oil, salt & pepper in a bowl.   Taste for proper seasoning.

Pour over shrimp and toss, coating all.  Place in a large food storage bag and let marinate in the refrigerator for 20-30 minutes. 

For the grill:   Using a slotted spoon, transfer marinated shrimp onto a grill pan (a pan with holes).  On high heat, cook shrimp for 8-10 minutes, turning as needed to avoid over browning.   Grill until shrimp are curled and opaque.

Garnish with squeeze of lemon, lemon wedges and chopped parsley.  

Have fun!

xo & a pinch

Kelly

Avocado Deviled Eggs with Grilled Shrimp

I find making Deviled Eggs very satisfying.  I know I'm weird, but slicing open a perfectly hard cooked egg makes me cheer "Yay!" every time.  If I'm making a dozen- those 12 "Yays" guarantee a great day.  

Variations on deviled eggs are limited only by your imagination and condiment/spice supply.  Here, I added avocado, cumin and lime to the eggs to stand up to the lime, cilantro marinated grilled shrimp.

Here's what you'll need:

• eggs, 6, hard-boiled
• shrimp, 12 peeled and deveined
• cilantro, fresh, small bunch
• 1 lime, juiced
• cumin, 1 tsp
• mayonnaise, 1/4 cup
• Dijon mustard, 2 tsp
• avocado, 1/2
• vinegar, 1 tsp
• salt & pepper
• hot sauce, we like Outerlimits jalepeno & lime

For the eggs:

Place eggs in a single layer in a large pot.  Cover with water by 1 inch.   Bring the water to a simmer over high heat.  Remove from heat.  Cover and let stand for 10 minutes. 

Let cool and then peel.  Slice eggs in half and gently remove the yolks into a bowl.

Add avocado, juice from half a lime, cumin, mayonnaise, Dijon mustard, vinegar, hot sauce, salt & pepper and mash.  I used a hand blender to get it very smooth, but mashing works too.   Taste and adjust seasoning.    

Pipe or scoop into the egg white halves.  I placed these on a bed of spinach, only because I don't own one of those fancy egg plates-with the little egg shaped depressions.  The spinach prevents the eggs from rolling away.

For the Shrimp:

In a bowl, whisk lime juice, chopped cilantro, 3-4 dashes of hot sauce, salt & pepper.  Add shrimp and let marinate for 15 minutes, up to 1/2 hour.

Using a grill pan on high heat, grill shrimp on both sides until opaque with grill marks, about 2-3 minutes each side.  let rest to room temperature.

Top each deviled egg with a shrimp.

We've been doing some day drinking lately and these are the perfect companion to a crisp white wine on a chilly spring day.

Enjoy!

xo & a pinch,

Kelly