Coquilles Saint-Jacques - scallops literal translation is the scallops who stopped time. Some recipes are traditionally served on little scallop shells, but ovenproof ramekins are a great substitution. It features scallops and mushrooms, sauted in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping. Coquilles Saint-Jacques is most often eaten as a first course, or appetizer, but can be used as a delicious seafood entre.
New Orleans Gumbo with Shrimp and Sausage - my take on Gumbo! This recipe makes even the roux from scratch and is absolutely perfect to let simmer for Sunday supper! #gumbo #cajun #creole #shrimp #mealprep | Littlespicejar.com
#SmartHealthTalkTopPick: Avoid mercury in fish. If you want to learn more about which fish are low in mercury and more sustainable because reproduce quickly go here: http://www.smarthealthtalk.com/sustainable-seafood-shopping.html (Good rule of thumb is bigger the fish, more chance of high mercury content). Find out how mercury get in fish: http://www.smarthealthtalk.com/1/post/2011/11/recycling-to-reduce-costs.html#.UnJydJRDppY
Lobster Paella | Paella can be made with all sorts of meat, seafood and vegetables. This version takes a luxurious twist with the addition of fresh lobster. The recipe also calls for piquillo peppers, a sweet, intensely flavored Spanish pepper that is fire-roasted after harvesting and packed in jars.
Spanish Paella with Chorizo and Seafood | Chock-full of three kinds of seafood plus spicy chorizo, this Spanish paella will satisfy a hungry crowd. The recipe calls for Bomba rice, a short-grain Spanish rice that is prized for its ability to absorb almost three times its volume in liquid, while the grains still remain firm and delicious, but any sort of Spanish paella rice will do.
Chili Lime Fish Tacos with Barramundi - these are so easy, it will blow your mind. 5 basic ingredients for the fish, and a quick peach salsa to add some color and flavor. Sponsored by @thebetterfish #TheBetterFish | pinchofyum.com
This is a dish that impresses, one you want your guests to see and taste. We use honey three ways here: We add it to the brine so the meat absorbs some sweetness, we toss it with the brined shrimp so its sugars allow the shrimp to develop a good char without overcooking, and we drizzle it over the finished dish for depth.