Tag: seafood
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
I recently bought some giant shrimp from work. Like 4-6 in a pound giant shrimp. It was a nice 52° day on January 31st in Minneapolis and I said to myself, “Thanks climate change for letting me grill in the middle of winter when it’s normally -40°.” So I made one of my favorite marinades for seafood: garlic, jalapeño, and lime juice, and marinated these lobster tail-sized shrimp for 20 minutes. I threw them on the grill and they were done in 10 minutes. You can definitely make this recipe with any size shrimp, but they will take less amount of time.
Equipment
- food processor
- chimney starter
- charcoal
- grill
Ingredients
- 8 black tiger shrimp 4/6 ct.; peeled and deveined
Marinade
- 2 tbsp olive oil
- 1 lime juiced
- 1 large jalapeño
- 6 garlic cloves minced
- 1/4 tsp salt
Instructions
- Pulse the marinade ingredients in a food processor. Marinate the shrimp for 15-20 minutes.
- Start the charcoal in the chimney starter and allow to get gray. Pour in the grill. Put on the grate. Place the shrimp directly over the charcoal.
- Grill for 4-5 minutes a side.
Octopus with Spanish Chorizo
Octopus with Spanish Chorizo
Octopus sautéed with dried chorizo and crispy potatoes is a classic Spanish dish that May looking intimidating to make, but is actually pretty simple and straightforward. The key here is to find good quality precooked octopus tentacles. If you can only find fresh octopus, you will have to boil them on the lowest setting your oven can go for an hour. Beyond that, once you add the cooked octopus to the dish, you only should cook it 2-3 minutes max or you’ll be chewing on rubber.
Ingredients
- 1 lb red potatoes diced
- 3 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp sea salt
- 6 oz dried Spanish chorizo small dice
- 4 garlic cloves minced
- 1 small yellow onion diced
- 24 oz cooked octopus tentacles cut into 1/2” pieces
- 1 tsp Spanish paprika
- 1/4 cup parsley chopped
- cracked black pepper
Instructions
- Bring a pot of water to boil. Simmer the potatoes for 10 minutes until they are just cooked through. Remove from the pot and drain.
- Toss the potatoes in a bowl with the olive oil, thyme, and salt. Set aside.
- In a large sauté pan over medium high heat, cook the dried chorizo and garlic for 2 minutes. Remove from the pan.
- Add in the potatoes and onion. Sauté until the potatoes are crispy for 5 minutes.
- Stir in the octopus and cook for 2 minutes.
- Add the chorizo back in and cook for a minute. Turn off the heat.
- Stir in the parsley. Season with the paprika and cracked pepper.
Shrimp and Scallops in Garlic Sauce
Shrimp and Scallops in Garlic Sauce
This seafood dish is to die for and couldn’t be easier to make; ready in 8 minutes. Camarones y vieiras al ajillo are jumbo shrimp and scallops cooked in a rich garlic sauce. The sauce is made of butter, olive oil, crushed red pepper, parsley, and obviously a shit ton of garlic. The shrimp and scallops are sautéed in the sauce for 4 minutes, then plated; pouring the sauce over. You can eat these as an appetizer with fried plantains or as a main course with rice or pasta.
Ingredients
- 1 lb 16/20 count shrimp peeled and deveined
- 8 oz 10/20 count scallops
- 3 tbsp butter
- 5 tbsp olive oil
- 1 head garlic peeled and thinly sliced
- 1/2 tsp crushed red pepper
- 3 tbsp parsley chopped
- salt and cracked black pepper to taste
Instructions
- Melt the butter into the olive oil in a large sauté pan over medium low heat. Add in the garlic, crushed red pepper, salt and cracked black pepper. Sauté for 4 minutes, making sure to not burn the garlic.
- Increase the heat to medium high. Add the shrimp and scallops to the pan. Cook for 2 minutes.
- Flip the shrimp and scallops over. Cook for 2 more minutes.
- Add in the parsley and toss the seafood in the butter sauce.
