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Archive for the ‘Seafood’ Category

Mona’s Rejesalat – Mona’s Shrimp Salad

Posted in Appetizers, Danish, Lunch, New Years Eve, Quick and Easy, Salad, Seafood, tagged , , , , , , , on February 18, 2013 | 6 Comments »

Mona's Rejesalat - Mona's Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Once a month I get together with a group of wonderful Danish ladies. We’ll meet for afternoon coffee or dinner and we will talk and catch up on what’s going on in our lives and the world. We take turns hosting the party and there is always something delicious to eat on the table…and oh yes, we sing! :) I guess that deserves an explanation. Well, at Danish parties when the company is good, conversations are stimulating, the food is delicious and maybe (or maybe not) the alcohol is flowing, we lock arms and we sing funny Danish drinking songs. It’s a riot.

Mona Eisenbaum

Mona Eisenbaum

This is the Shrimp Salad that my Danish friend Mona use to serve as an appetizer and it would always disappear very quickly. Mona has since then passed away but her Shrimp Salad lives on at our meetings. Mona was an excellent cook and she would prepare the most delicious dishes for us. She never followed recipes and she told me what was in the Shrimp Salad but no specific amounts. I had tried making it but something was missing and my other Danish friend Kaja finally helped me out with the missing ingredient…pineapple. With this recipe you can choose to turn up the pineapple flavor or the curry, it all depends on your taste buds. I like to be able to taste the curry a little.

Making Shrimp Salad

Making Shrimp Salad

When I make this I use small frozen deveined cooked shrimp. Make sure they are fully thawed and pat them dry with a paper towel, otherwise the salad will be too watery. I hope you try this delicious Shrimp Salad and enjoy!

Mona's Shrimp Salad

Mona’s Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Ingredients:

450 gram cooked, deveined small shrimp (16 oz.)

4 thin slices canned pineapple, diced

1/2 cup mayonnaise

1/4 cup ketchup

1/2 – 1  teaspoon curry

Directions:

Pat shrimp dry with a paper towel. Dice shrimp and pineapple into small pieces. Add mayonnaise, ketchup and curry, stir gently to combine. Refrigerate for at least a couple of hours before serving. Serve on freshly baked white bread. Enjoy!

Source: my late Danish friend Mona Eisenbaum

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Smørrebrød – med Sild (with Marinated Herring)

Posted in Danish, Seafood, Smørrebrød, tagged , , , , , on August 27, 2012 | 7 Comments »

Smørrebrød med Sild

It’s been a while since I’ve made a piece of traditional Danish Smørrebrød. This is marinated Herring which is not only super delicious but also high in Omega-3 fatty acids and therefor good for you. Herring is immensely popular in Scandinavia and it can always be found on a festive luncheon menu. You can buy Herring in different marinates such as mustard, cream, curry, wine or spiced sauces. For this particular Smørrebrød I used Herring in a wine sauce, which I adore, and I paired it with onions, capers and some wonderful fresh dill.

Smørrebrød – med Sild

Ingredients:

1 slice Rugbrød (dark Rye bread)

butter for bread, optional

Boston lettuce

marinated herring in wine sauce

red onion, diced

dill

capers

Directions:

Finely dice red onion, set aside. Butter bread if desired. Place lettuce on bread and top with marinated herring. Arrange red onions, dill and capers in a decorative fashion. Smørrebrød is enjoyed with a cold beer and Akvavit snaps. Enjoy!

Source: My Danish Kitchen

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Shrimp and Crab Salad

Posted in Appetizers, Lunch, New Years Eve, Salad, Seafood, tagged , , , , , , , , on March 19, 2012 | 4 Comments »

Shrimp And Crab Salad

I have been looking for a really good seafood salad and I think I finally found it. This recipe is super delicious! I kept the Old Bay down to just a scant 1/2 teaspoon because often times I think the Old Bay is just too overpowering and it ends up ruining the gently seafood flavors. And of course dill, seafood and lemon juice is a match made in heaven. The flavors enhance the more time you let it rest in the refrigerator so I would recommend you make it several hours before serving. This recipe gave me at least four generous servings. Enjoy!

Ingredients:

4 ounces cooked, peeled and deveined shrimp

4 ounces cooked crab-meat

1 hard-boiled egg, finely diced

1/4 cup mayonnaise

1/8 cup celery, finely diced

1 small shallot, finely diced

1 tablespoon fresh lemon juice

1/2 tablespoon fresh dill, chopped

1/2 scant teaspoon Old Bay

Directions:

Peel, devein and cook shrimp until pink (2-3 minutes). Once shrimp has cooled off, cut into bite size pieces and set aside.

In a small bowl combine mayonnaise, celery, shallot, lemon juice, dill and Old Bay, stir to combine. Add shrimp, crab meat and egg. Toss gently to coat with mayo sauce, cover with plastic wrap and place in refrigerator. Allow to marinate for at least 1 hour. Serve on fresh bread, crackers, pita wedges or whatever your heat desires. Enjoy!

Source: adapted from Panera

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Shrimp and Lime Cocktail – Secret Recipe Club

Posted in Appetizers, Salad, Seafood, Secret Recipe Club, tagged , , , , , on February 20, 2012 | 15 Comments »

Shrimp And Lime Cocktail

Guess what time it is? It’s Secret Recipe time!

This months assignment for the Secret Recipe Club was for me to go sneak around A Spoonful of Thyme’s food blog. The site belongs to Kate who is a seasoned traveler (I’m a little jealous here) and her lovely food blog is filled with many, many delicious savory and sweet recipes. Usually I am tempted to go for the sweet recipes but Kate has numerous wonderful shrimp dishes and shrimp is what was on my mind that particular day. And so I pondered for a while over the shrimp dishes and finally settled on this Shrimp and Lime Cocktail.

This shrimp cocktail is a zesty little dish and it’s quick and very easy to prepare. The combination of the tangy lime, sweet ketchup with a little heat from the hot sauce is delicious. The only thing I did differently was to serve it on a bed of baby spinach or even better you could also use finely shredded lettuce. Thanks Kate for sharing your wonderful recipe with all of us :)

Ingredients:

1 lb large peeled and deveined shrimp

1 teaspoon grated lime peel

1/4 cup lime juice

1/4 cup dry white wine

1/2 cup ketchup

a dash of hot sauce (optional)

baby spinach or shredded lettuce

Directions:

Cook peeled and deveined shrimp for 3 minutes or until pink, careful not to over-cook. Place in refrigerator to cool.

Using a microplane, grate the green outer layer of the lime and place in a small bowl. Juice the lime and pour juice over the grated peel. Add wine, ketchup and hot sauce (if desired) to lime juice/peel, stir to combine. Pour liquid over shrimp and stir to cover shrimp. Place shrimp back into refrigerator and marinate for at least 3-4 hours, preferably overnight. Serve shrimp cold on a bed of baby spinach or shredded lettuce. Enjoy!

Source: adapted from A Spoonful of Thyme

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Penne Pasta with Shrimp

Posted in Italien, Main course, Seafood, tagged , , , , , on January 23, 2012 | 8 Comments »

Penne Pasta with Shrimp

I had a craving for pasta and shrimp but didn’t want Shrimp Scampi since we had that not too long ago. Then i remembered this pasta dish which I have been meaning to try out. I made some adjustment to fit my likings and it turned out really good. The flavors are mild, a little sweet and creamy. I think I might add a little red pepper flakes next time I make this just to give it a kick.

Ingredients:

1/2 pound penne pasta

1 pound shrimp, peeled and deveined

2 tbsp butter

2 tbsp extra virgin olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup white wine

2 tbsp tomato paste

14.5 oz canned diced tomatoes

1/4 cup half and half

1/4 cup flat-leaf parsley, chopped

8-10 basil leaves, chiffonade

Salt and pepper, to taste

Directions:

Bring salted pasta water to a boil, add pasta and cook until al dente.

Peel and devein shrimp, season with salt and pepper and set aside. In a large pan, melt 1 tbsp butter and 1 tbsp olive oil over medium high heat. Add shrimp and cook for two minutes, turning shrimp over half-way through cooking time. Remove shrimp from pan and set aside.

Add 1 tbsp butter and 1 tbsp olive oil to pan and lower heat to medium. Cook diced onions until tender and translucent. Add minced garlic and cook one minute longer, add wine and reduce for 2-3 minutes.  Add tomato paste and stir to blend. Add canned tomatoes and continue to simmer covered until pasta is ready.

Add pasta, parsley, basil and half/half. Bring to a simmer and turn off heat. Add shrimp back into pasta dish and arrange on serving dish. Top with Parmigiano Reggiano cheese. Enjoy!

Source: adapted from Pioneer Woman Cooks Book

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Shrimp and Feta Cheese Quiche

Posted in Appetizers, Main course, Seafood, Side dish, tagged , , , , , , , , , , on October 31, 2011 | 9 Comments »

Shrimp and Feta Cheese Quiche

This recipe is from an old Everyday magazine. I had made this quiche a couple of times and my guests always loved it. It’s the kind of quiche that dissappears from the pie dish in no time at all. Then I lost the magazine and I tried to recreate it from memory but something was missing. I looked everywhere for that magazine, or so I thought, until one day recently I was cleaning out a closet and found a stack of old food magazines. What a find! To me old food magazines are like new food magazines and so I started reading them again and sure enough I found the long lost Shrimp and Fata Cheese Quiche recipe. I absolutely have to share this recipe with you because I know that you’ll love it. The feta cheese gives the quiche a wonderful slight tartness and the combination of shrimp, roasted red pepper and chives is just fantastic. I hope you enjoy this quiche as much as I do. I wonder what else is in that closet?

Ingredients:

1 sheet store-bought refrigerated pie dough, at room temperature

1 tbsp unsalted butter

8 oz large shrimp, peeled and deveined

2 extra large eggs

1/2 cup half-and-half 

1 tbsp minced chives

1/4 tsp salt

1/4 tsp pepper

1/4 cup jarred roasted red pepper, diced

3 oz crumbled feta cheese

Directions:

Preheat oven to 425 degrees F.

Press the dough into a 9 inch pie or tart dish. Pierce the bottom of dough with a fork. Place tart dish on a baking sheet and line inside of pie dough with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights and reduce heat to 375 degrees F. Continue to bake dough until golden, about 12 minutes. Let tart shell cool on a wire rack.

Melt butter in a pan over medium heat. Add shrimp to pan and cook for 2 minutes just until opaque, flipping shrimp half-way through. Remove shrimp from pan and set aside.

In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red pepper and feta cheese in pie shell and cover with the egg mixture.

Bake quiche in the 375 degrees oven for 25 minutes or until a knife inserted into the middle of the pie comes out clean. Cool quiche for 10 minutes and serve. Enjoy.

Shrimp and Feta Cheese Quiche

Source: slightly adapted from Everyday with Rachael Ray magazine

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Crab Cake Sliders With Horseradish Tartar Sauce

Posted in Appetizers, Condiments, Lunch, Main course, New Years Eve, Seafood, tagged , , , , , on May 17, 2011 | 8 Comments »

Crab Cake Sliders

Sliders seem to be a very popular item on todays restaurant menus. They are often served as an appetizer but can certainly go over for lunch or as a light dinner. These fashionable little mini foods can be made with a variety of ingredients like oysters, pulled pork, burgers of all kinds, as a sandwich or with meatballs and….drumroll please….as mini crab cakes. I had been craving these little guys for a while and when Joe suggested we get some seafood from our local market I knew just what it was going to be. Let me tell you, these crab cake sliders are really delicious and if you make the sauce ahead of time the flavors in the sauce intensifies very nicely.

Ingredients:

Crab Cakes:

1 lb crab meat

7 saltine crackers, crumbled

1 egg, beaten

2 tbsp mayonnaise

1 tsp gray poupon mustard

1/4 tsp Worcestershire sauce

1/2 tsp old bay

1/2 tsp salt

oil for frying

Horseradish Tartar Sauce:

3 tbsp mayonnaise

2 tbsp sweet relish

1/4 – 1/2 tsp horseradish (depending on your taste)

King’s Hawaiian rolls

Directions:

Start by making Tartar Horseradish Sauce by mixing together mayonnaise, relish and horseradish in a small dish. Refrigerate until ready to use.

Beat egg, set aside.Crumble saltine crackers, set aside. Using your clean hands, gently inspect crab meat for shells and place in a bowl. Add egg, mayonnaise, mustard, Worcestershire sauce, old bay, salt and crackers. Gently mix all ingredients together and form into small 2 inch patties.

Preheat oven or toaster oven to 400 degrees F. Add oil to pan and heat to medium high heat. Brown patties on both sides, remove from pan and place on baking sheet lined with foil. Finish cooking in oven or toaster oven for 10 minutes. Add rolls to oven the last 1-2 minutes of cooking time to heat through.

Assemble crab cakes on rolls with dressing. Enjoy

Crab meat patties ready for cooking

Source: My Danish Kitchen

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Smørrebrød – med Rejer (with Shrimp)

Posted in Danish, Seafood, Smørrebrød, tagged , , , , on February 14, 2011 | 10 Comments »

Smørrebrød - Shrimp

Sometime during the Fall Joe and I stopped in at one of my favorite stores IKEA to do some shopping. Of course we had to have lunch at Ikea…its a must, you know.  They had a wonderful piece of Smørrebrød loaded with egg and shrimp, simply delicious. And so this is my recreation of that wonderful piece of Smørrebrød. It has since then become a weekend lunch favorite at our house. Enjoy.

Ingredients:

1 slice Rugbrød (dark Rye bread)

butter (at room temperature)

lettuce

1 hard-boiled egg, sliced

salad shrimp

1 tablespoon lemon juice

salt and pepper

mayonnaise

Directions:

Place salad shrimp in a small bowl and toss with lemon juice, a pinch of salt and pepper. Spread a thin layer of butter onto rugbrød (if desired) and place lettuce on top. Then top with sliced egg, shrimp and mayonnaise. Enjoy.

Source: My Danish Kitchen

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Smørrebrød – Fiskefilet med Remoulade (Flounder with Remoulade)

Posted in Danish, Seafood, Smørrebrød, tagged , , , , , , on January 24, 2011 | 14 Comments »

Smørrebrød - Fiskefilet med Remoulade

Smørrebrød is a very important part of traditional Danish cuisine. Basically it’s an open-faced sandwich which starts with the base of bread and butter and then it is topped off, in an artful fashion, with varying ingredients which compliment each other.

Ingredients:

For the Flounder Filet:

4 Flounder Filets (or however many you’re making)

1 egg, lightly beaten

plain bread crumbs

salt and pepper

extra virgin olive oil, for frying

For the Smørrebrød:

1 slice Rye bread, or toast if you prefer

butter, at room temperature

lettuce

flounder filet, hot off pan or warmed up

Remoulade (see recipe)

Capers

Dill, for garnish

lemon wedges

Directions:

Lightly beat the egg. In a shallow dish mix bread crumbs with salt and pepper. Dip each flounder filet in the egg, then turn the flounder in the bread crumbs covering both sides. Place oil in pan and heat to medium-high. Brown flounder on both sides and place on paper towel to absorb excess oil.

Butter bread (if desired). Top with lettuce, flounder, remoulade, capers and dill. Squeeze lemon over fish and enjoy.

Source: My Danish Kitchen

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Fusilli Col Buco and Shrimp in Tomato Cream Sauce

Posted in Italien, Main course, Seafood, tagged , , , , on October 21, 2010 | 5 Comments »

Fusilli Col Buco and Shrimp in Tomato Cream Sauce

Ok, so I admit it, I’m hooked on Tomato Cream sauces. Ok ok, here is the real truth, I’m hooked on anything tomato. Tomato sandwiches, tomato soup, tomato sauces or just a plain tomato with salt and pepper, yum. I think maybe Joe (my husband) is getting a little tired of my love affair with tomatoes, although he really did like this Tomato cream sauce. And did you see these beautiful Fusilli Col Buco that I found. I have been saving them for a special tomato sauce and this is it. Hope you enjoy this recipe, should you decide to give it a try. 

Ingredients: 

2/3 pound Fusilli Col Buco 

1 pound extra-large Shrimp 

2 tablespoon Butter 

2 tablespoon Olive Oil 

1 small Onion – diced 

2 cloves Garlic – minced 

1/2 cup white wine 

1 can Tomato Sauce, 8 ounces 

1/2 cup Whipping Cream 

fresh Basil, to taste 

Salt and Pepper, to taste 

Directions: 

Peel, devein and rinse shrimp. Cook Fusilli Col Buco until desired consistency. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Season shrimp lightly with salt and pepper and cook in skillet until pink. Do not overcook. Remove shrimp from skillet and set aside. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to skillet, then add diced onion and minced garlic and cook over low-medium heat until tender. Add wine and let it reduce for 4-5 minutes. Add tomato sauce and cream, stir well and bring to a simmer. Chop fresh Basil and add to sauce, then add drained Fusilli Col Buco and Shrimp back into the sauce and stir well to make sure Fusilli is completely covered with sauce. Serve hot with grated Parmigiano Reggiano cheese. 

Cooked Shrimp

Fusilli Col Buco in Tomato Cream Sauce

Source: adapted from Pioneer Woman 

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