Cooking with Kristin: There are no limits to catching these delicious recipes | news – Advice Eating

I just got back from spring break with the family from Santa Barbara, California. Known as the American Riviera, the Santa Barbara coast is full of beautiful beaches and breathtaking views of the Santa Ynez Mountains. We loved spending time at the beach as well as hiking the foothills.

The more adventurous members of my family went on a fishing trip to the Channel Islands off the coast of Santa Barbara. They caught rockfish, whitefish, lingcod and bullhead.

We enjoyed a selection of fresh seafood on our holiday. Now that we’re back in Minnesota, I wanted to cook up some seafood dishes that would bring back those wonderful memories.

It’s a pot full of deliciousness! This shrimp cookout includes shrimp, sausage, corn, and potatoes along with lots of spices to create an appealing crock pot.

cook shrimp

Shrimp Boil

16 cups of water

2 lemons divided

1 red onion, peeled and cut into 4 wedges

4 garlic cloves chopped

1 tablespoon Old Bay seasoning

1.5 lb red baby potatoes halved, sliced ​​lengthwise (or medium potatoes quartered)

1 tablespoon of salt

4 corn cobs each cut into 4-5 pieces

1 14-16 ounce smoked andouille sausage, cut into 1-inch slices

1.5 pound shrimp, peeled and deveined, tails left on

1/4 cup unsalted butter melted

ground black pepper to taste

2 tablespoons chopped parsley

In a large saucepan or Dutch oven, add water, lemon wedges, onion, garlic, and seasonings from the aged bay. Stir the mixture quickly, bring to a boil over medium-high heat, and add the potatoes. Season with salt and cook the potatoes for 10-12 minutes or until almost cooked through. Add the corn on the cob and sausage and cook for another 4-5 minutes. Remove the Dutch Oven from the stove. Add the raw shrimp and cook 1-2 minutes or until opaque. Be very careful not to overcook the shrimp. Drain the mixture immediately (reserve 1/2 cup of the broth for serving). Place all ingredients on a platter or sheet pan, drizzle with melted butter (and some of the reserved broth, if desired), lemon juice, sprinkle with additional Old Bay seasoning, ground black pepper, and garnish with chopped parsley.

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Sometimes the most delicious way to enjoy seafood is with a dip in a hollowed-out loaf of bread. The combination of crab, sour cream, and cream cheese is a flavorful trifecta of flavor.

Baked crab dip

Baked Crab Dip

8 ounces cream cheese, softened

2 cups sour cream

2 cans (16 ounces each) crab meat, drained, flaked and grist removed or 2 cups flaked imitation crab meat

4 spring onions, thinly sliced

2 round loaves (1 pound each) sourdough or Italian

additional chopped spring onions (optional)

various fresh vegetables, crackers and/or toasted bread cubes

Beat cream cheese in a bowl until smooth. add sour cream; mix well. Fold in the shrimp, cheese and onion. Cut off the top third of each loaf, carefully hollowing out the bottom, leaving 1-inch shells. Cut bread and tops into cubes; put aside. Place the shrimp mixture in bread bowls. Place on baking sheets. Place reserved bread cubes around bread bowls in a single layer. Bake uncovered at 350 degrees until dip is heated through, 40-50 minutes. Garnish with spring onions if you like. Serve with a variety of fresh vegetables, crackers or toasted bread cubes.

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Who doesn’t love a salmon fillet? It’s heart healthy and delicious. This recipe calls for a honey glaze on the salmon that adds a spectacular splash of sweetness.

Salmon glazed with honey garlic

Honey Garlic Glazed Salmon

Salmon:

4 (6 ounces) salmon fillets

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1/4 teaspoon blackening spice

Sauce:

3 tablespoons of butter

2 teaspoons olive oil

6 garlic cloves chopped

1/2 cup honey

3 tablespoons of water

3 tablespoons soy sauce

1 tablespoon Sriracha

2 tablespoons lemon juice

Pat salmon dry, then season with salt, pepper, paprika and blackening spice (if using). Put aside. Set the oven rack to the middle position and preheat the grill.

Place the butter and oil in a large ovenproof skillet over medium-high heat. Once the butter has melted, add the garlic, water, soy sauce, sriracha, honey, and lemon juice and cook until the sauce is heated through, about 30 seconds. Add salmon skin side down (if using skin on salmon) and cook 3 minutes. While the salmon is cooking, baste frequently with sauce from the pan by spooning it over the salmon.

Grill salmon for 5-6 minutes, basting once with sauce while grilling until salmon is caramelized and cooked to desired doneness. Garnish with chopped parsley if you like.

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With Lent coming, fish fries are a popular Friday night event. You don’t have to leave home to enjoy this flaky fish in a light and crunchy batter — just try this beer batter recipe.

Fish in beer batter

Fish Fry Batter

2 liters of vegetable oil for frying

24 ounce cod fillets, cut into 8 pieces

1-1/2 cups flour, divided

1 tablespoon garlic powder

1 tablespoon of peppers

1 teaspoon baking powder

2 teaspoons fine sea salt

2 teaspoons ground black pepper

1 egg, lightly beaten

12 ounces light beer

remoulade

Cocktail sauce

Heat oil in a deep fryer to 365 degrees. If you don’t have a deep fryer, you can use a large Dutch oven or cast iron skillet. Rinse the fish and pat dry. Leave whole or cut into smaller pieces. Combine 1 cup flour, garlic powder, paprika, fine sea salt, baking soda, ground black pepper in a shallow bowl and stir to combine. Stir the egg into the dry ingredients. Gradually mix light beer until a thin batter forms. Dredge fillets in 1/2 cup flour, tapping off excess flour, which will help dough stick. Dip fish fillets in batter and immediately place in hot oil. Work in batches so as not to overcrowd the pan. Turn once to ensure all sides are lightly browned and crispy, about 3-4 minutes per batch (although this will also depend on the thickness of your fillets). Transfer to a wire rack on a baking sheet to drain. Place in a hot oven to keep warm. Serve with a cocktail or remoulade.

Whether you enjoy locally caught fish or seafood from distant oceans, tantalize your taste buds with one of these tantalizing recipes.

Kristin Kveno scours the internet, skimming through old family recipes and looking everywhere in between for fun food ideas to feed your crew. Do you have a recipe you’d like to share? You can reach Kristin at kkveno@thelandonline.com.

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