SEAFOOD RECIPES: Grilled Shrimp with Coriander Sauce . . . Seafood Chowder . . . Sunday Shrimp Pasta Bake
By: Herald Staff and Wire Reports,
Grilled Shrimp with Coriander Sauce
2 tablespoons olive oil
¾ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon each: chili powder, ground red pepper
16 medium shrimp, peeled, deveined, tails left on
1 shallot, finely chopped
½ cup white wine
½ teaspoon grated orange zest
¼ cup orange juice
2 tablespoons sherry wine vinegar
½ teaspoon ground coriander
5 tablespoons butter, softened
2 tablespoons chopped cilantro
¼ teaspoon salt
Freshly ground pepper
Combine olive oil, ¼ teaspoon of ground coriander, ¼ teaspoon of the salt, chili powder and red pepper in medium bowl. Add shrimp; toss. Refrigerate while you make sauce. Soak four 6-inch skewers in hot water.
For sauce, place shallot, orange zest and juice, wine, vinegar and coriander in small saucepan; heat to simmer over medium heat. Cook until liquid is reduced to about 3 tablespoons, 20 minutes. Whisk in softened butter by spoonful until sauce is emulsified and creamy. Stir in cilantro; stir in remaining salt and pepper to taste. Keep warm.
Prepare a grill or broiler for high heat. Place four shrimp on each skewer. Grill or broil shrimp until just cooked through, 2 to 3 minutes per side. Drizzle with the sauce.
Yield: Serves 4.
Approximate nutritional analysis per serving: 192 calories, 18 grams fat (10 grams saturated), 81 milligrams cholesterol, 3 grams carbohydrates, 5 grams protein, 198 milligrams sodium, no fiber.
1 pound boiling potatoes
2 slices bacon, cut into ¼-inch pieces
2 cups celery, cut into ½-inch dice
1½ cups onion, cut into ½-inch dice
½ cup (1 stick) butter
1 cup flour
1½ teaspoons chopped garlic
¾ teaspoon dried sage
1½ teaspoons dried parsley
1 teaspoon dried thyme
4 cups seafood broth
Salt and freshly ground black pepper
1 quart half-and-half
¼ cup finely diced tomatoes
¼ cup diced green onions
2 to 3 pounds chopped fresh seafood, such as a combination of scallops, halibut and salmon
Place the potatoes in a pot with enough water to cover by 2 inches. Bring the water to a simmer, and gently cook until the potatoes are tender, but not too soft, about 20 minutes depending on the size (a knife should pierce the potato fairly easily). Drain the potatoes and set aside until cool enough to handle, then peel and cut the potatoes into one-half-inch cubes. Set aside.
In a large, heavy-bottom pot, saute the bacon over medium-high heat until it renders its fat and becomes crisp, 5 to 7 minutes. Strain the bacon, leaving the fat in the pan.
To the pot, add the celery and onion and cook in the fat until the onion is translucent and the celery is softened, 6 to 8 minutes. Add the butter and melt over medium heat. When the butter is melted, whisk in the flour to form a blond roux. Stir in the garlic, sage, parsley and thyme. While stirring, slowly pour in the seafood broth. Stir in the potatoes and bacon. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Taste. Season with salt and pepper.
Decrease the heat to a very gentle simmer and cook for 20 minutes to develop the flavors. After 20 minutes, stir in the half-and-half, tomatoes, green onions and seafood. Simmer gently until the seafood is cooked through. Taste again and adjust seasoning as desired. Remove from heat and serve.
Yield: Serves 16.
Approximate nutritional analysis per serving: 311 calories, 19 grams protein, 17 grams carbohydrates, 1 gram fiber, 19 grams fat (9 grams saturated), 68 milligrams cholesterol, 1 gram sugar, 321 milligrams sodium.
Sunday Shrimp Pasta Bake
12 ounces uncooked vermicelli
1 medium green pepper, chopped
5 green onions, chopped
6 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 pounds deveined peeled cooked medium shrimp
1 teaspoon celery salt
1/8 teaspoon pepper
1 pound Velveeta cheese, cubed
1 10-ounce can diced tomatoes and green chilies, drained
1 4-ounce can mushroom stems and pieces, drained
1 tablespoon grated Parmesan cheese
Cook vermicelli according to package directions. Meanwhile, in a large skillet, saute the green pepper, onions and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper; cook, uncovered, over medium heat for 5 to 6 minutes or until heated through.
In a microwave-safe bowl, combine the process cheese, tomatoes and mushrooms. Microwave, uncovered, on high for 3 to 4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet.
Pour into a greased 13-inch-by-9-inch-by-2-inch baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.
Yield: Serves 8.