Scrumptious Seafood

Broiled Shrimp with garlic and herbs

Southern Style Crab Cakes

Twice Baked Potato

Raspberry Sorbet

Broiled Key Shrimp with garlic and herbs

  yield: 2 servings

12 medium Key West shrimp, peeled and deveined

2 tablespoons unsalted butter

¼ cup mixed herbs, ( rosemary, thyme, sage, parsley)

½ teaspoon garlic, minced or pressed

2 tablespoons dry white wine

Sea salt and ground black pepper

French Baguette, warmed and sliced ½ inch thick

1 teaspoon fresh Italian parsley

  In a medium saucepan, add oil and heat on medium-high until shimmering. Add shrimp and sear 1 minute, flipping and stirring often. Clear well in center of pan and add garlic, sautéing until fragrant. Add white wine, fresh herbs. Reduce heat to low and add parsley. Taste and adjust flavor with salt and pepper.

  Place under broiler to lightly brown lemon slices. Serve immediately on warmed appetizer plate with sliced baguette for dipping.

Southern style crab cakes

  yield: 2

1 tablespoon Dijon mustard

½ can crab meat

½ cup bread crumbs, divided

1 teaspoon old bay seasoning

1 teaspoon paprika

1 green onion, chopped

¼ cup sour cream

½ cup frying oil

1 egg

Roasted red pepper aoli

½ roasted red pepper

1 cup mayonnaise

1 garlic clove

Pinch salt

1 tablespoon parsley

Place roasted red pepper, garlic, and mayonnaise in a blender. Blend until smooth and no chunks are present. Stir in salt, and parsley. Pour out into a bowl or squeeze bottle

Set aside.

In a medium bowl add crab meat, mustard, green onion, paprika, old bay seasoning, sour cream, green onion, and salt and pepper to taste. On a clean plate add bread crumbs. Form a patty with the crab cake filling, place into bread crumbs and coat completely on both sides. Place into frying oil, fry until golden brown and serve with zesty mayo.

Twice Baked Potatoes

Yield: 2 servings

1 teaspoon vegetable oil

2 large russet baking potatoes, thoroughly washed

1 slice thick cut bacon, finely chopped

¼ cup sour cream

¼ cup cheddar cheese

1 tablespoon unsalted butter

1 tablespoon chives, finely sliced

¼ teaspoon fine sea salt

1/8 teaspoon ground black pepper

Preheat oven to 375 degrees

Prepare large pastry bag with star tip.

  Pierce each potato with a fork 3 times. On a small rimmed baking sheet, bake potatoes until fully cooked. Remove from oven, slice in half lengthwise and holding potato half in a clean towel, scoop insides into a small mixing bowl leaving ¼ inch of flesh on the skin. Mash thoroughly with potato masher or ricer. Work quickly while potato is still very hot or it will become pasty.

  Add salt, pepper, bacon, butter, chives and sour cream to cooked potato insides. Whisk thoroughly to incorporate. Scoop into prepared pastry bag and pipe into potato shells and set aside until 20 minutes before needed.

  Bake in oven for 20 minutes or until peaks blown lightly. Garnish with chopped parsley and grated parmesan cheese if desired.

RASPBERRY SORBET

Ingredients

177 g water ¾ cups

300 g granulated sugar 1 ½ cups

680 g frozen raspberries preferably organic

Juice of one lemon

Method

In a small saucepan add the water and sugar, stir and cook over medium low heat until the sugar has dissolved. Let it cook for a few more minutes then remove from heat.

Allow the syrup to chill fully before proceeding (to speed things up you can place it in a heatproof container and in the fridge or freezer).

Set your ice cream container in the freezer to chill it.

Add the raspberries, lemon juice and cooled syrup to a food processor. Blend on high until completely smooth. Pour into the prepared, cooled container.

Cover with plastic wrap and freeze overnight.