Tag: Shellfish

Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!

This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.

I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!

Ingredients:

  • 2 small oranges (I used one navel, one blood orange)
  • 2 medium fennel bulbs with stalks
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 6 small shallots, halved
  • 2 teaspoons sweet paprika
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon ground red pepper
  • 1 pound large shrimp, peeled and deveined, tails on
  • Optional: 1 cup cooked rice, for serving

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Smoky Portuguese-Style Mussels

Mussels are one of my favorite quick meal options — they take just 5 minutes to cook! This recipe for Smoky Portuguese-Style Mussels infuses the broth with turkey kielbasa and smoked paprika before steaming the mussels in the broth, resulting in a really flavorful dish. The broth is really spectacular, so be sure to serve this dish with a sliced baguette. (Note: the whole dish takes about 30 minutes to cook.)

Ingredients:

  • 2 teaspoons canola oil
  • 4 ounces chopped turkey kielbasa
  • 1 1/4 cups chopped onion
  • 8 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 pound red potatoes (I used assorted baby potatoes)
  • 2 cups unsalted chicken stock
  • 1/2 cup white wine
  • 40 mussels, scrubbed and debearded
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 4 lemon wedges
  • parsley, for garnish
  • 1/2 baguette, sliced

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Beer Steamed Clams and Mussels

It is fitting that I am able to host this giveaway so close to my blog anniversary! One of my biggest inspirations for learning how to cook and starting a blog to document it was Cooking Light Magazine. My mom on a whim picked up a copy of the magazine while at the supermarket. As I paged through, I was surprised with how simple the recipes seemed to be and how absolutely delicious they all sounded. After cooking a couple of the recipes, I was hooked. Three years later, Cooking Light remains a huge inspiration as I continue to learn how to cook.

One of the best parts of learning to cook is being able to experience different cultures in your very own kitchen. America alone has a ton of different cooking styles with different areas and cities having signature dishes. Allison Fishman Task, a contributing editor of Cooking Light, traveled across America to discover native dishes across the nation. The lightened up versions can be found in Lighten Up. America! Favorite American Foods Made Guilt-Free. The cookbook tackles everything from fried green tomatoes to Philly cheesesteaks.

You can win a copy of this cookbook for your very own! Details after the recipe…

I am always in search of new seafood recipes so I gravitated towards the recipe for Beer Steamed Clams and Mussels. To Philadelphia-ize it, I used a local beer from Philly Brewing Company called Walt Wit.

 

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 shallots, chopped
  • 5 sprigs marjoram
  • 3 garlic cloves, minced
  • 1 bottle Walt Wit (or another Belgian White)
  • the juice and zest of one orange, divided
  • 10 clams (I used larger clams but I’d suggest using Littlenek)
  • 24 mussels in shells, scrubbed and debearded
  • 6 lemon wedges

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