Creole Shrimp & Sweet Potato Grits

Well, my food photography studio is finally back up and running after a short hiatus following our move...I'm so excited to get the blog posts flowing again.  I've even got a window in the studio that has gorgeous natural light, so I'm looking forward to experimenting with that.

This delicious seafood dinner graced our table last night.  Shrimp & Grits has long been a favorite of ours, but I love recipes that put a new twist on stand-by favorites.  The sweet potato grits are what originally caught my attention.  

I used an apple-smoked gouda cheese in the grits, which paired with the mashed sweet potatoes perfectly.  It gave the grits a wonderfully cheesy, smoky flavor, and the sweet potatoes infused the grits with super food nutrients.

This is an easy dish to prepare and left us plenty of time to enjoy our new fire pit after dinner.  My sweet hubby built a fire pit for me recently, and we love spending time around it roasting marshmallows and making smores.  It doesn't get any better than that on a chilly fall evening!

Bon Appetit, my friends!

Creole Shrimp & Sweet Potato Grits
Adapted from:  Southern Living

Ingredients:
2 cups milk
1 cup uncooked regular grits
1 tablespoon Creole seasoning
2 pounds large raw shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon canola oil
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon lemon zest
1 cup cooked, mashed sweet potatoes
1 cup (4 oz.) shredded smoked Gouda cheese
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepperGarnish: fresh cilantro sprigs

Directions:
Bring milk and 1 1/2 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.

Meanwhile, sprinkle Creole seasoning over shrimp. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add shrimp, and sauté 3 minutes or until shrimp are almost pink. Add green onions and next 2 ingredients, and sauté 3 minutes.

Stir potatoes and next 4 ingredients into grits. Serve shrimp mixture over sweet potato grits.

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Creamy Orzo with Bay Scallops, Asparagus & Parmesan

I'm currently working on a fun project, that I'm so excited about...I'm photographing a cookbook all about fresh seafood from the Gulf of Mexico, and I can't wait to see the finished book.  It's going to be filled with awesome recipes and everything you need to know about all the different species of fish found in the Gulf.  And I don't know about you, but it's pretty hard to beat a plate full of fresh, yummy seafood!

This recipe is a family favorite around our house and is easy, delicious and incredibly comforting.  Fresh, sauteed bay scallops are the star of this dish, which will make an appearance in the upcoming book.  

 The creamy orzo pairs perfectly with the satisfying crunch of the asparagus, and the addition of grated Parmesan cheese rounds it out wonderfully.  In fact, this recipe is a new version of THIS DISH that you might remember from an earlier post.  That recipe has become such a big hit with you guys, that I decided to add a little bit of a new spin to it.

I hope you like it.  :)

Bon Appetit, my friends!  

Creamy Orzo with Bay Scallops, Asparagus and Parmesan

By Celeste Ward

Ingredients:

1 lb. bay scallops

1/2 cup yellow onion, diced

1 lb. orzo pasta

1 cup asparagus, cut into 1 inch pieces

5 Tbsp butter or margarine, divided

1/2 cup grated parmesan cheese

1/2 cup heavy whipping cream

1 Tbsp fresh parsley, chopped, plus more for garnish

1/2 tsp salt

Freshly ground black pepper, to taste

Directions:

Rinse scallops and pat dry.  Set to the side.

Melt 1 tbsp of the butter in a large skillet over medium heat.  Add the onion and sauté until soft, about 4 - 5 minutes.  Remove the onions to a plate and set aside. 

Next, add 2 tbsp of the butter to the skillet and melt over medium heat.  Add the prepared scallops and sauté for 4 - 5 minutes.  Place scallops on a heated platter and cover with foil.

Fill a large sauce pan of water with 4 - 6 quarts of water and bring to a boil. Add the orzo and stir.

After the orzo has been boiling for 5 minutes, add the asparagus to the same pot and continue to cook for 5 additional minutes.  Once the orzo and asparagus are cooked and tender, drain well and pour into a large mixing bowl.

Quickly add the parmesan cheese and the final 2 tbsp of butter to the orzo and asparagus mixture. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream, while stirring.  Next, add the sautéed onions, scallops and fresh parsley.  Mix well.  Season with salt and pepper.  Garnish with additional parsley.

Serve immediately and enjoy!

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Roasted Greek Shrimp with Orzo

Some of my best memories growing up revolved around vacations spent along the Gulf of Mexico.  Those vacations were filled with fun in the sun, time spent with family, and delicious meals made unforgettable by the amazingly fresh seafood right out of the Gulf near my home state of Alabama.

To this day, I still love a big plate of fresh shrimp, grouper, snapper, flounder or yes...even raw oysters (with hot sauce and a saltine cracker, of course!). 

The wonderful thing about seafood is that it cooks quickly, plus it's really healthy (as long as it's not fried).  That's always a combination worth smiling about!

This dish for Roasted Greek Shrimp with Orzo has become one of my recent favorites.  It's packed with vibrant flavors that will have your tastebuds singing.  I love Greek ingredients almost as much as fresh seafood, so I'm particularly proud to say this is an original recipe.  

And you know what?  It's SO Easy!

For this dish, fresh Alabama Gulf Shrimp are simply mixed with olives, artichoke hearts, grape tomatoes and fresh parsley.  After a quick drizzle of olive oil and some seasonings, it makes a quick trip to the oven and is roasted for about 10-12 minutes.  A sprinkling of crumbled, feta cheese finishes things off, and the delicious mixture is served atop a bed of warm orzo pasta.  

So, now that you're hopefully craving a big plate of delicious seafood, why not hop on over and check out the Alabama Gulf Seafood website.  It's filled with pretty much anything and everything you ever wanted to know about Gulf seafood, including great recipes.

Bon Appetit, my friends!

Roasted Greek Shrimp with Orzo
by Celeste Ward

Ingredients:
1 lb Alabama Gulf Shrimp, peeled, deveined, with tails on
1  2.25 oz. can sliced olives, drained
6 oz. quartered & marinated artichoke hearts, drained
5 oz. grape tomatoes, halved
1 Tbsp fresh parsley, minced, plus more for garnish
1 Tbsp. extra virgin olive oil
1/8 tsp. garlic salt
freshly ground black pepper, to taste
1/2 - 1 cup feta cheese, crumbled
1 cup cooked orzo pasta (directions below)

Directions:
Preheat the oven to 400 degrees F. 

Place the shrimp in a large mixing bowl.  Next, add the olives, grape tomatoes, and fresh parsley.  Squeeze all excess liquid out of the artichoke hearts and add those to the bowl with the other ingredients.  Drizzle the mixture with the extra virgin olive oil and season with the garlic salt and freshly ground black pepper.

Stir well to thoroughly combine the ingredients.

Spread the mixture into a single layer on a baking sheet lined with a silicone baking mat or parchment paper. 

Roast in the pre-heated oven for approximately 10 - 12 minutes, or until the shrimp is cooked through.

Sprinkle with feta cheese and serve over the warm orzo.  Garnish with fresh parsley.

For the Orzo:
Ingredients:
1 cup orzo pasta
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Salt & pepper, to taste

Directions:
While the Greek shrimp mixture is roasting, cook orzo according to package directions.

Drain the cooked orzo and drizzle with the extra virgin olive oil.  Add the lemon zest and season with salt and pepper.  Stir together and keep warm until ready to serve.

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Fish Tacos with Pan-Seared Mahi-Mahi

I recently saw a gorgeous photo of fish tacos that literally made my mouth water.   Ever since, I've been craving them like something fierce!  For the life of me, I can't remember where I saw that photo....I think it might have been a restaurant advertisement.  I keep thinking I'll see the photo again, but not so far.

Plus, the May issue of Food Network Magazine ran a special section on tacos, with 50 Taco Recipes.  Well, after seeing that original photo and seeing all the delicious taco options in FN mag, I've been on somewhat of a taco kick.  Do you ever get on food kicks?  

Well, fish tacos were at the very tip-top of my taco list, so I came up with the recipe below.  I have to say that they came out quite scrumptious...Gorgeous to look at with an incredibly fresh and citrusy flavor.  The creamy guacamole, paired with the fresh lime and cilantro in the pico de gallo results in a stellar combination.

Brad and I even made a special trip to our local fish market to pick out the perfect mahi-mahi filets.   You don't necessarily have to use mahi-mahi.  If you have another favorite, that's a-okay.  You'll just want to use a thick cut of a fish that's not too flaky. 

These have earned a spot on my top-rated recipes...You'll really LOVE these!

Bon Appetit, my friends!!

Fish Tacos with Pan-Seared Mahi-Mahi

Ingredients:

Fresh guacamole (recipe below)

Fresh Pico de Gallo (recipe below)

1 small head red cabbage, shredded

2 tbsp vegetable oil

3 tbsp fresh lime juice

2 lbs. mahi mahi, cut crosswise into 1-inch strips

1 tbsp butter 

1 tbsp extra virgin olive oil

Salt & pepper, to taste

Ten 7-inch tortillas, warmed

Directions:

Prepare the fresh guacamole and pico de gallo according to the recipes below.  Put both into the fridge until ready to use.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and 2 tablespoons of the lime juice. Season with salt and pepper.  Set to the side.

Add the butter and olive oil to a medium skillet and melt over medium heat.  Season the strips of mahi mahi with salt and pepper, and add them to the skillet.  Cook for approximately 8-10 minutes, or until the fish is cooked through, turning once.  Drizzle the fish with the remaining 1 tbsp of lime juice.  Once cooked, remove from the heat and put to the side.  

To assemble the tacos:

Spread about 1 tbsp of the guacamole on one half of a warmed tortilla.  Top with several strips of mahi-mahi, along with a large spoonful of the cabbage slaw.  Finish it off with a large spoonful of pico de gallo.

Serve with lime wedges.

Enjoy!

Fresh Guacamole

Ingredients:

2 Hass avocados, halved, pitted and peeled

Juice of 1 lime

2 tbsp. minced red onion

2 tbsp. chopped cilantro

1 tomato, diced

Salt & pepper, to taste

Extra Cilantro, for garnish

Directions:

In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.

Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.

Enjoy!

Pico de Gallo

Ingredients:

1 large tomato, diced into small pieces

1/2 red onion, diced

1/3 cup fresh cilantro, chopped

Fresh lime juice, to taste

Directions:

Mix all ingredients. Stir well and chill in the fridge. Serve with your favorite tortilla chips!

 

 

 

 

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Shrimp with Parmigiano Reggiano Grits & Tomatoes - Virginia Willis

One can never, ever go wrong when combining the creamy goodness of southern grits with plump and juicy shrimp.  Seriously...It just might be one of the greatest food combinations there is.  I've blogged about Shrimp & Grits before HERE.  Brad is crazy about the dish, so I'm always on the look-out for new versions to try.  When I came across this recipe by the lovely and talented Virginia Willis, I immediately put it on my "To-Make" list.

I had the pleasure of meeting and spending some time with Virginia at Food Blog South in January of this year.  What an amazing lady!  Her recipe for Shrimp & Grits is quite superb and is a decidedly dressed up version of the classic dish.  She kicks things up a notch with fresh herbs, whole tomatoes and Parmigiano Reggiano cheese.   She's also lightened the dish with the help of low fat milk and olive oil instead of cream and butter.

Perfection on a plate.

And guess what - Virginia prepared this dish in a demo at the Paris Cookbook Fair earlier this year.  That's right - Shrimp & Grits in Paris.  Yes, Please!!!

Want the recipe?  You can find it HERE over on Virginia's blog.

Or, better yet...Buy the cookbook!
Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis


Bon Appetit, my friends! 

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Lemony Salmon with Cherry Tomato Couscous

Some dishes just beg to be eaten.  This is one of those meals.

Upon first glance, the bright red cherry tomatoes, vibrant green cilantro, and pan seared salmon fillets nestled on top invite you in for a visual treat.  After you get past the pretty colors popping off the plate, the citrusy aromas from the lemon find their way to your nose.

Sounds pretty great, right?

Well, this dish is a treat both to look at and eat.  After all, the old adage rings true - We do indeed eat first with our eyes.

The flavor combinations here are splendid - whole wheat couscous, paprika, fresh ginger, red onion, lemon, cherry tomato, and cilantro are excellent partners for salmon, as it turns out.  This dish is bright and refreshing, while satisfying at the same time.

It's a healthy meal that will leave you with a full tummy and a happy smile.  :)

Bon Appetit!

Lemony Salmon with Cherry Tomato Couscous

Source:  foodnetwork.com

Adapted from:  Nigella Kitchen:  Recipes from the Heart of the Home, by Nigella Lawson

Ingredients:

• Heaping 1 cup couscous (I used whole wheat couscous)
• 3 teaspoons kosher salt or 1 1/2 teaspoons table salt
• 1/2 teaspoon paprika
• 1 tablespoon grated fresh gingerroot
• 1 cup freshly boiled water
• 1/2 small red onion, finely chopped (about 1/4 cup)
• 1 lemon, halved
• 1 tablespoon garlic flavored oil, plus 1 teaspoon
• 1 pint cherry or grape tomatoes
• 4 salmon fillets
• 1 cup chopped fresh cilantro leaves

Directions:

Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside. 

Into another bowl, put the finely chopped onion.


In a wide, shallow dish, big enough to take the salmon fillets later, zest the lemon into the dish.


Squeeze the lemon juice into the bowl with the onions.


Add the remaining salt and the paprika to the bowl with the lemon zest and stir in 1 tablespoon garlic flavored oil.


Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside.


Heat a large frying pan for the salmon fillets. While the pan is getting hot, add the fillets to the dish with the lemon zest and coat both sides with the mixture.


Put the fillets in the hot pan and cook for 2 to 3 minutes on each side, depending on thickness. The fillets should be juicy and have a vivid coral color in the middle, so do check as you cook.


Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork.


Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.


Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle with a little more cilantro as you hand out each plate.

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Lime-Honey Glazed Salmon with Warm Black Bean & Corn Salad

Today, I bring you a beautiful dish that tastes just as pretty as it looks.  It makes a beautiful presentation and takes minimal time to put together.  Sounds pretty awesome, right?

It's been a rainy, cloudy and generally dreary day here in Birmingham.  There's some ugly, severe weather headed our way late tonight...Let's hope it doesn't get too bad!  So, just how do you brighten up a rainy day?  This cheerful dish is the perfect place to start.

Watch out...The colors of this recipe pop right off the plate and almost slap you in the face!  The lime juice really adds a great citrusy note, and the honey balances that by adding the perfect amount of sweetness to the glaze.

Mmm!

Salmon is such a wonderfully healthy ingredient that I love to use as often as possible.  I'm always on the lookout for new salmon dishes, and this recipe from Rachael Ray is definitely one that I'll refer back to in the future.  It's a keeper!

Bon Appetit, my friends!

The warm black bean and corn salad cooking in the skillet...Yum!

  

Lime-Honey Glazed Salmon with Warm Black Bean & Corn Salad

Source:  365:  No Repeats by Rachael Ray

Ingredients: 

4 Tbsp. extra-virgin olive oil

1 medium Red Onion, chopped

2 large Garlic Cloves, chopped

1/2 to 1 tsp. Crushed Red Pepper Flakes 

1 tsp. Ground Cumin 

Salt and freshly ground Black Pepper

Juice of 2 limes

3 Tbsp. Honey 

1 tsp. Chili Powder 

4  6oz. Salmon Fillets 

1 Red Bell Pepper, cored, seeded, and chopped

1  10oz Box Frozen Corn kernels, defrosted 

1/2 cup Chicken Stock

1  15oz. can Black Beans, rinsed and drained

2 to 3 Tbsp. Fresh Cilantro, chopped

6 cups Baby Spinach

Directions:

Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan).  Add the onions, garlic, red pepper flakes, cumin, salt and pepper.  Cook, stirring occasionally , for 3 minutes.

While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of EVOO.  In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper.  Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly.  Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute.  Add the chicken stock and continue to cook for another 2 minutes.  Add the black beans and cook until the beans are just heated through.  Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach.  Toss to wilt the spinach and then taste and adjust the seasoning.  Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.

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