Archive for SEAFOOD

Rigatoni with Shrimp and a Creamy Tomato Sauce

Hello!  Hannah here…Annie’s daughter, if you haven’t “met” me yet.  I have a few other recipes on my mom’s blog, so be sure to check them out.  I’m sure you’ll like them. 😊

I love cooking and making up my own recipes.  This is one of them.  Pasta is one of my favorite foods, and I think this is the best one I’ve made so far, if I do say so myself. 😉  It has a creamy, tomatoey, cheesy sauce with savory, buttery shrimp. Rigatoni is my pasta of choice; I love the ridges in them, and I especially love when the tubes get filled with the delicious sauce…..so good!

Alright, let’s get down to it, shall we?

Scroll all the way to the bottom of this post for my full, printable recipe.

 

Hannah’s Rigatoni with Shrimp
and a Creamy Tomato Sauce

 

 

Ingredients:

1 lb Rigatoni pasta

Sauce:

  • 1 lb container cherry or grape tomatoes
  • 3-5 whole garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh Basil
  • 1 5.2-oz block Boursin brand garlic and herb flavored Gournay cheese
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Shrimp:

  • 1 pound raw shrimp, peeled and deveined
  • 4 teaspoons Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter

Garnish:

  • Chili garlic oil, optional
  • Fresh basil
  • Grated Parmesan cheese

 

Directions:

Preheat the oven to 425° F.

Place the tomatoes and garlic in a 9 x 13 pan.  If the tomatoes are on the larger side, cut them in half or even quarter them.

Add the olive oil, salt, red pepper flakes, Italian seasoning, and basil.

Stir the tomato and garlic mixture then place the Boursin cheese in the center.

This is what Boursin cheese looks like.  You can find it in most grocery stores.

Bake for 20-25 minutes or until the tomatoes have softened.  This is what it will look like after it’s done baking.  We’ll get back to this later.

I’m a fan of multi-tasking.
While the tomatoes are baking in the oven, start cooking the pasta. Drain and set aside when done (do NOT coat the pasta in oil).

Next, start cooking the shrimp.
If using larger shrimp, cut into 1-inch pieces. You can leave smaller shrimp whole.  Place the shrimp in a medium pan along with the old bay seasoning, garlic powder, red pepper flakes, and olive oil.

Cook over medium heat, just until the shrimp is no longer translucent.

Add the butter and reduce heat to low.

Cook until the butter is melted then remove the pan from the heat. That buttery sauce is going to add so much flavor to the pasta sauce!  😋  Set aside.

The tomatoes should be done right about now. Once the tomatoes are out of the oven, lightly mash the tomatoes and garlic with the back of a cooking spoon.  I’m also a fan of not dirtying more dishes or utensils than I have to, so just use the same spoon you used to cook the shrimp.

Mix everything together; this is the start of the sauce.  Gosh, this looks (and tastes) so good already.

Add the heavy cream.

Add in the shrimp (and all that buttery goodness), pasta, and Parmesan cheese.

Stir to combine.

Serve with more Parmesan cheese and basil.

Optional: Drizzle a spoonful of chili oil.

This is the chili oil I used.  You can use any brand you like.

 

Enjoy!

 

Rigatoni with Shrimp and a Creamy Tomato Sauce
 
Prep time
Cook time
Total time
 
Rigatoni with shrimp and a tomatoey, cheesy, creamy sauce
Author:
Recipe type: Pasta
Serves: 6
Ingredients
  • 1 lb Rigatoni pasta
Sauce:
  • 1 lb container cherry or grape tomatoes
  • 3-5 whole garlic cloves, peeled
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • ¼ cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh Basil
  • 1 5.2-oz block Boursin brand garlic and herb flavored Gournay cheese
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
Shrimp:
  • 1 pound raw shrimp, peeled and deveined
  • 4 teaspoons Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
Garnish:
  • Chili garlic oil, optional
  • Fresh basil
  • Grated Parmesan cheese
Instructions
  1. Preheat the oven to 425 degrees F.
Cook the Tomatoes:
  1. Place the tomatoes and garlic in a 9x13” pan.
  2. Add the olive oil, salt, red pepper flakes, Italian seasoning, and basil.
  3. Place the Boursin cheese in the center of the pan and bake for 20-25 minutes or until the tomatoes have softened.
Cook the Pasta:
  1. Cook the pasta while tomatoes are baking.
Cook the Shrimp:
  1. Cook the shrimp over medium heat with the Old Bay seasoning, garlic powder, red pepper flakes, and olive oil, just until the shrimp is no longer translucent.
  2. Add the butter and reduce heat to low; continue cooking until the butter has melted then remove the pan from the heat. Set aside.
Make the Sauce:
  1. Once the tomatoes are done, lightly mash the tomatoes and garlic with the back of a cooking spoon. Stir the tomato-garlic-cheese mixture.
  2. Add the heavy cream, shrimp, cooked pasta, and Parmesan cheese.
  3. Stir to combine.
Serve:
  1. Garnish with fresh basil leaves and more Parmesan Cheese.
  2. Optional: drizzle some chili oil on top.
Enjoy!

 

Print Friendly, PDF & Email

Miso Salmon with Sake Butter Sauce

I love salmon, and this is one of my favorite ways to prepare it.  I first had this dish at a popular chain restaurant.  I wanted to recreate it at home, and luckily the basic recipe could be found all over the internet (I’m not sure who the original source is).

Give it a try.  I think you’ll like it. 🙂

Miso Salmon with Sake Butter Sauce

 

 

 

In a shallow baking pan, place the salmon filets, skin side down.

In a small bowl, whisk together the ingredients for the miso sauce.  Pour the sauce over the salmon filets, covering each filet entirely.  Bake at 475 degrees for 12-15 minutes.

 

In a small saucepan over medium high heat, saute the ginger and shallots in two tablespoons of butter.  Cook for about two minutes.

Add one cup of sake; bring to a boil and cook until the sake has reduced by about half.

 

Add the heavy cream to the reduced sake mixture.  Bring to a boil and cook for two minutes.

Whisk in the remaining pieces of butter, one piece at a time.  Once all of the butter has been incorporated, whisk in the remaining sake, lime juice, and honey.  Add salt to taste.

Optional:  Use an immersion blender to puree the bits of shallots and ginger for a smooth sauce.

 

Spoon some sake butter sauce into a shallow dish.

Using a small bowl as a mold, fill with cooked rice.  Unmold the rice on top of the sake butter sauce.

Place one salmon filet on top of the rice.  Sprinkle chopped chives on top of the salmon.

Serve and enjoy!

 

Miso Salmon with Sake Butter Sauce
 
Author:
Ingredients
Miso Salmon:
  • 8 salmon filets, about one inch thick
  • Cooked (steamed) white rice
  • 2 tablespoons chives, sliced
Miso Sauce
  • ½ cup brown sugar
  • 4 tablespoons soy sauce
  • 4 tablespoons hot water
  • 4 tablespoons miso paste
Sake Butter Sauce
  • 1 one-inch piece ginger, peeled and julienned
  • 2 tablespoons minced shallots
  • 2 tablespoons butter for sauteing
  • 1 cup plus 1 tablespoon sake
  • ¼ cup heavy cream
  • 8 tablespoons cold butter, cut into pieces
  • 1 teaspoon lime juice
  • 2 tablespoons honey
  • Salt, to taste
Instructions
Bake the Miso Salmon:
  1. In a shallow baking pan, place the salmon filets, skin side down.
  2. In a small bowl, whisk together the ingredients for the miso sauce. Pour the sauce over the salmon filets, covering each filet entirely. Bake at 475 degrees for 12-15 minutes.
  3. Set aside.
Make the Sake Butter Sauce:
  1. In a small saucepan over medium high heat, saute the ginger and shallots in two tablespoons of butter. Cook for about two minutes.
  2. Add one cup of sake; bring to a boil and cook until the sake has reduced by about half.
  3. Add the heavy cream to the reduced sake mixture. Bring to a boil and cook for two minutes.
  4. Whisk in the remaining pieces of butter, one piece at a time. Once all of the butter has been incorporated, whisk in the remaining sake, lime juice, and honey. Add salt to taste.
  5. Optional: Use an immersion blender to puree the bits of shallots and ginger for a smooth sauce.
Assemble the dish:
  1. Spoon some sake butter sauce into a shallow dish.
  2. Using a small bowl as a mold, fill with cooked rice.  Unmold the rice on top of the sake butter sauce.
  3. Place one salmon filet on top of the rice.  Sprinkle chopped chives on top of the salmon.
  4. Serve and enjoy!

 

Print Friendly, PDF & Email

Ahi Tuna Poke, Four Ways

My family just loves seafood. One of our favorites is ahi tuna poke.  One of our best memories of one of our vacations to Oahu, Hawaii is being able to find a variety of poke almost everywhere, even in grocery stores, and not just ahi tuna poke but poke made with smoked octopus, salmon, shrimp, and other seafood delights!

Here are four of our ahi tuna poke favorites.  Clockwise from the top left:  Shoyu Poke, Ogo Seaweed Poke, Kimchee Base Poke, Spicy Mayo Poke.  Give them a try.  I think you’ll like them. 🙂

 

 

All four recipes below have a few ingredients in common:  ahi tuna, green onions, and either yellow, Maui, or any other sweet onion variety.

Cut the tuna steaks into 1/2-inch cubes.  I find it easier to cut them while still partially frozen.

     

Slice the green onions and yellow onions.

     

 

Now for the four variations — Shoyu, Ogo Seaweed, Spicy Mayo, and Kimchee Base.

 

Shoyu Poke

Shoyu — or soy sauce — poke is probably the simplest to make.  Mix soy sauce, sesame oil, and chili flakes in a small bowl.
Pour the Shoyu mixture over the ahi.
Add green and yellow onions.  Stir to combine. 

 

Ogo Seaweed Poke

Ogo seaweed gets its name from — you guessed it — the Ogo seaweed that’s in it. 😀Ogo seaweed poke is also pretty simple to make.  It’s getting the ingredients that’s going to prove challenging, especially if you don’t have an international market nearby.

You’ll need dried ogo — a little goes a long way.  I used maybe a couple of pinches of ogo for this recipe.  I got a good supply of dried ogo on my last trip to Hawaii, but I have seen it sold in international markets.  You can even order it from Amazon.

I also used Alaea (Hawaiian) sea salt in this recipe, but if you can’t find it, pink Himalayan sea salt will work in a pinch.

     

To make Ogo Seaweed Poke, add a couple of pinches of dried ogo, alea sea salt, sesame oil, Chili pepper flakes, green onions, and yellow onions to the bowl of ahi.

Stir to combine.  Sprinkle nori komi furikake over the top.

This is the furikake to use (nori komi furikake).

Spicy Mayo Poke

Spicy Mayo Poke is a popular one.  The beauty of this version is you can make it as spicy (or not spicy at all) as you want.  I usually make it not spicy, then add the spice (sriracha) to my own serving.  This way pleases everyone in my family.  One doesn’t like spicy foods, another likes it mild, I like it a little more than mild, and another likes it mouth-on-fire hot. 🌶🌶🌶🌶

To make Spicy Mayo Poke, you’ll need kewpie mayo, soy sauce, aji mirin, garlic powder, lime juice, and sriracha.

            

Mix the ingredients together in a small bowl, including sliced green and yellow onions.

Stir to combine. Pour the mixture over the ahi. Stir to combine.

 

Kimchee Base Poke

Kimchee Base is a unique ingredient for most, but it’s commonly sold in Asian or international markets.  It’s usually used for — you guessed it — making kimchee, but I like to use it in many different recipes.

To make kimchee base kimchee, in a small bowl mix together kimchee base, aji mirin, sesame oil, and rice vinegar.

Pour the mixture over the ahi.  Add green and yellow onions.  Stir to combine.

 

That’s it!

Four versions of ahi tuna poke, all delicious (trust me), and all super easy to make.  Serve with hot steamed rice and enjoy!

 

 

Ahi Tuna Poke, Four Ways
 
Author:
Cuisine: Hawaiian
Ingredients
Shoyu Poke
  • ½ pound ahi tuna
  • ¼ cup sliced green onions
  • ¼ cup sliced yellow onions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Chili pepper flakes, to taste
Ogo Seaweed Poke
  • ½ pound ahi tuna
  • ¼ cup sliced green onions
  • ¼ cup sliced yellow onions
  • 2 pinches dried ogo seaweed
  • 1 teaspoon alea (Hawaiian) sea salt
  • Chili pepper flakes, to taste
  • 1 tablespoon sesame oil
  • 2 teaspoons nori komi furikake
Spicy Mayo Poke
  • ½ pound ahi tuna
  • ¼ cup sliced green onions
  • ¼ cup sliced yellow onions
  • 2 tablespoons kewpie mayo
  • 1 tablespoon soy sauce
  • 1 teaspoon aji mirin
  • ¼ teaspoon garlic powder
  • ½ teaspoon lime juice
  • 1 tablespoon sriracha, more or less to taste
Kimchee Base Poke
  • ½ pound ahi tuna
  • ¼ cup sliced green onions
  • ¼ cup sliced yellow onions
  • 1 tablespoon kimchee base
  • 1 tablespoon aji mirin
  • 1 tablespoon sesame oil
  • ½ teaspoon rice vinegar
Instructions
  1. For each poke recipe, mix all the ingredients together.
  2. Serve over hot steamed white rice.
  3. Enjoy!

 

Print Friendly, PDF & Email

Shrimp Pasta in Sundried Tomato Cream Sauce

Hafa adai, everyone!  It’s been quite a while since I added a new recipe.  What can I say?  Life happens. 🙂  Let’s see…since my last post, I retired from the Army (after 23 years and some change), my oldest graduated from high school and went off to college, my youngest started high school and is a budding artist, I got a new full-time job as a defense contractor, and I’ve re-discovered an old passion for knitting and crocheting.  See–my creativity doesn’t just reside in the kitchen. 😀

Despite all that, I’ve been accumulating a lot of recipes to share, so be on the lookout for new posts.  This is the first of many new favorites that I’m sure you’ll enjoy as much as my family does.

Let’s get to it then, shall we?

As you probably know from some of my other recipes, my family loves pasta.  This is a super easy dish to make.  While we love traditional spaghetti sauce, I love making a sauce using cream, sun-dried tomatoes, and Parmesan cheese.  You can add a variety of other ingredients such as mushrooms, basil, and spinach leaves to take it to a whole new level.  The possibilities are only limited by your imagination.

I added baby portobello mushrooms, basil paste and fresh spinach leaves to this recipe.  See below for the type of sun-dried tomatoes I used.  I use the ones packed in oil.  I use the flavored oil to saute the mushrooms, which enhances the flavor of the whole dish.

If you’re a follower of my recipes, you know one of my signature ingredients is a powdered beef seasoning called Dashida.  You can find this any Korean market (or most Asian markets).  If you can’t find Dashida, use beef bouillon, or add salt to taste.

Start by slicing the mushrooms. Set them aside for now.

In a LARGE skillet over medium high heat, saute the shrimp with the seasonings (see my full recipe below).  I use a 17-inch skillet; if you don’t have one this large, you may want to use a large pot as we make the sauce and add the pasta and shrimp all together midway through.

Set a pot of water to boil while you prepare the shrimp. When the water is boiling, add the pasta to the pot (you can a couple of teaspoons of salt to the water as well). Only cook the pasta partway, about half the recommended cooking time suggested on the package.  The pasta will finish cooking in the sauce later, so you want to make sure you don’t overcook it now.

Cook the shrimp for about 5 minutes, stirring to ensure even cooking on both sides.  Remove the shrimp from the pan and set them aside for now.

To the same pan, add the mushrooms and some of the oil from the sun-dried tomatoes.

Cook the mushrooms until they reduce in volume, then add the sun-dried tomatoes to the pan.  Cook for another 2 minutes or so.

Add the remaining seasonings to the pan as well as the heavy cream.

Add the grated cheese to the pan.  Stir to combine all the ingredients.

The pasta should be ready by now.  Drain the pasta then add it to the sauce.

Add the basil paste and spinach leaves to the sauce.

Stir to combine all the ingredients.  The heat up to medium high; cook for a few more minutes, just until the pasta is done.  Look how good it looks already, and we haven’t even added the shrimp back in yet. 😀

Add the shrimp and any liquid that may have accumulated in the dish back to the pan.

Stir to get all that delicious shrimp mixed in.  Cook for a minute or two to reheat the shrimp.  Oh my….are you drooling yet?

Serve and enjoy!!

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Shrimp Pasta in Sundried Tomato Cream Sauce</span>
 
Author:
Ingredients
For the Shrimp:
  • 2 pounds shrimp, shelled and deveined
  • 1 teaspoon Dashida
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper
For the Sauce:
  • 8 oz. baby portobello mushrooms, sliced
  • 8.5 oz. sun-dried tomatoes in oil, chopped
  • ¼ cup oil from the sundried tomatoes
  • 1 Tablespoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 Tablespoon Dashida beef seasoning (you can sub with salt, to taste)
  • 2 pints heavy whipping cream
  • 8 oz. grated Parmesan cheese
  • 2 Tablespoons basil paste
  • 5 cups baby spinach leaves
Pasta:
  • 1 pound box uncooked penne pasta
Instructions
Cook the Shrimp:
  1. In a large skillet, saute the shrimp with seasonings.
  2. Cook over medium high heat for 5 minutes. Remove from the pan and set aside.
Cook the Pasta:
  1. Place a pot of water to boil according to the instructions on the box of pasta.
  2. Cook the pasta for half of the recommended cooking time. The pasta will finish cooking in the sauce.
Make the Sauce:
  1. Turn the heat to medium high.
  2. Add the mushrooms and sun-dried tomato oil to the same pan used to cook the shrimp. Cook until the mushrooms soften and reduce in volume.
  3. Add the chopped sundried tomatoes. Cook an additional 2 minutes.
  4. Add the remaining seasonings to the pan; stir to combine.
  5. Pour in the heavy whipping cream.
  6. Stir in the grated Parmesan cheese.
  7. Reduce the heat to medium low.
Finishing:
  1. Add the partially-cooked pasta to the sauce.
  2. Turn the heat back up to medium-high. Cook for a few more minutes, just until the pasta is done.
  3. Add the basil paste and spinach leaves to the pan. Stir to combine.
  4. Add the cooked shrimp to the pan. Stir to combine. Cook for 1-2 minutes to reheat the shrimp.
Serve and enjoy!

 

 

 

Print Friendly, PDF & Email

Ahi Tuna Poki Salad

image

This is a new twist on Ahi Tuna Poki. Marinate good quality cubes of ahi tuna in my Japanese Vinaigrette dressing and serve with your favorite salad greens and diced cucumbers.

It’s oh-so-good, trust me.  🙂

You can find my Japanese Vinaigrette recipe here.

Give it a try. I think you’ll like it. 🙂

image

 

Ahi Tuna Poki Salad
 
A new take on Ahi Tuna Poki that's served in my tangy and slightly sweet dressing with your favorite salad vegetables
Author:
Recipe type: Seafood, Salad
Cuisine: Japanese
Serves: 1 serving
Ingredients
  • Lettuce leaves (I like hearts of Romaine), as much as you like
  • ½ cup diced cucumbers
  • ½ cup diced red onions
  • ½ cup julienned carrots
  • 1 cup diced ahi tuna
  • ½ cup Japanese Vinaigrette
Optional:
  • Red pepper flakes
Instructions
  1. Make my Japanese Vinaigrette as directed in my recipe (see the link above).
  2. Marinate the ahi tuna in the vinaigrette for 10-15 minutes. Pour the tuna and dressing over the salad greens and other vegetables. Sprinkle red pepper flakes over the salad (optional).
Serve and enjoy!

 

Print Friendly, PDF & Email
« Older Entries