Chipotles, often a key ingredient in many dishes in Mexican cuisine. This Mexican chili pepper is used to make various salsas. Chipotle peppers have a mild but earthy spiciness and can be ground and combined with other spices to make a meat or seafood marinade. They can be very spicy, but add enhanced flavor to this great summer salad.
*1 pound frozen raw shrimp, thawed, peeled and deveined
*1 can Chipotle peppers, in their adobo sauce
* 1/2 cup brown jasmine rice
* 1/2 cup freshly cilantro, chopped
* 1 lime
* 1 tsp extra-virgin olive oil
* 1/2 (14.5 oz) black beans, drained and rinsed
* 1/2 cup frozen corn
* 1 tsp ground cumin
* 1 tsp chili powder
* 1 Head Butter Lettuce
* 1/2 cup cherry yellow tomatoes, halved
* 1 avocado, diced
* coarse salt and freshly ground pepper
1. Puree the Chipotle peppers and their sauce, some cilantro, olive oil, and 1/2 lime juice in a small food processor until smooth. Pour into a small baggy. Dump the shrimp into the baggy and squish the sauce all around them, getting everything all coated. Stick in the fridge and marinate at least 1/2 hour.
2. In the meantime, cook the rice in a rice with the cilantro and the juice from 1/2 the lime.
3. In a small saucepan add and heat the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep heated on low until you’re ready to assemble.
4. Grill the shrimp, searing the shrimp one on side for 2 minutes. Flip and sear another minute.
5. Wash and arrange butter lettuce in large salad bowl. Top with rice, corn and beans, shrimp, avocado and tomatoes.
6. Add Chipotle Honey Vinaigrette Dressing. Squirt and Garnish with lime!
This recipe was developed in the 1800’s by fisherman based on an Italian soup. After a long workday, the scraps of the “catch of the day” were thrown in a communal pot for supper.
I grew up in Boston, and I love seafood! This dish is cooked from deep within my soul, meant to warm you throughout on a cold March day!
1/4 cup olive oil
1/4 cup butter
1 rib celery, chopped
1 onion, diced
2 cans crushed tomatoes (28-oz)
2 cups clam juice or fish stock
2 cups white wine
4 cloves crushed garlic
1 lemon, juiced
1/2 tsp. sugar
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 Dungeness crab (claws only)
3-4 small lobster tails
1 lb. medium prawns, peeled and de-veined
1 lb. mussels
1/2 bunch Italian parsley, chopped
In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
Add the shrimp, and lobster tails and simmer covered another five minutes. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.
Ladle the Cioppino into large bowls and serve with lots of sourdough bread and red wine. Can also be served over Fettuccine
2 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup fresh parsley, chopped
1/4 cup white wine
8 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons lemon juice Directions
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute for 1-2 min or until green onions start to soften.
Stir in the tomatoes, parsley and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 1-2 minutes or until the shrimp turn pink.
Serve over the cooked fettuccine.