Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: seafood

Mussels In Spicy Tomato Sauce

I’m going to share something weird about myself with you today.  There are many weird things about myself, so this is really just one of them. I hate clams.  Don’t even eat an oyster in front of me.  Blech!

But, I LOVE mussels, and this is my most favorite way to eat them.  Simmered in some butter, wine and garlic isn’t bad either, but in a spicy tomato sauce will always be my first choice.

We made a large bowl of these and sat out on the deck just picking them clean. Delish!

MUSSELS IN SPICY TOMATO SAUCE:

  • 2 lbs. Cleaned Live Mussels **See below how to clean mussels
  • 1 – 24 oz. Can Crushed Tomatoes
  • 1/2 Cup Dry White Wine
  • 1 Small Onion, chopped
  • 4 Cloves Fresh Garlic, minced
  • 10 – 12 Fresh Basil Leaves, chopped
  • 1 tsp. Fresh Oregano, chopped
  • 2 Tbsp. Olive Oil
  • 2 tsp. Crushed Red Pepper Flakes
  • Salt, to taste

Begin the tomato sauce in a large skillet.  Add the oil, onion and garlic and sauté until just before the garlic begins to brown.

Add the wine and mix well, scraping up the bottom of the pan. 

Add the crushed tomatoes, red pepper flakes, oregano and salt to taste.  Stir well, place on simmer and cover, stirring occasionally so you don’t burn the bottom of the sauce.

Go through the bag of mussels and discard any mussels that have cracked and broken shells.  If you have any mussels that are slightly open, don’t discard them right away by assuming they are dead.  Tap the mussel several times.  If it’s still alive it will close immediately.  If it doesn’t close after a few taps, discard the mussel since it’s no longer alive.

In a large bowl filled with cold water (I actually use 1/2 of my double-sided sink), cover the mussels with cold water and allow to soak for about 15 to 20 minutes.  Drain the mussels and remove the beards. The beard is a tough stringy substance stuck on the outside of some of the mussels. Grasp the edge of the beard and pull down firmly towards the hinge of the mussel and remove.

Scrub the outside of each mussel with a hard brush to remove any debris or barnacles on the outside of each shell.  Place in a colander and give them a final rinse under cold water and set to the side for a few minutes.

Add your fresh basil to the tomato sauce, stir well, and prepare to add your mussels.  Add all the mussels to the tomato sauce, stir gently and cover immediately.  Keep covered for 3 minutes.  Remove the cover, give another gentle stir, cover and allow to cook for an extra 3 to 4 minutes.  You don’t want to over cook these for any longer than a total of 7 minutes or the muscles will turn tough and chewy. 

Once done, remove any mussels that did not open and discard.  Take the remaining mussels and gently spoon them into a large dish and cover with sauce.  Serve with some sliced lemon for squeezing, sit back and enjoy.

Make sure to use that crusty Italian bread to soak up all that delicious sauce.

You could always serve these over some cooked spaghetti, but I prefer them just the way they are.

  

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Shrimp & Macaroni Salad

This is my all time favorite macaroni salad, and my family would agree with me.  It’s simple and easy to throw together and I make it often in the warm weather months.

The shrimp I use in this dish are the “tiny” version found in a can.  Before you cover your eyes and run away from that idea I promise you they work and they work well.  I’ve tried it with fresh shrimp and frozen tiny shrimp and just was not happy with the results.  The canned “tiny” version is what works best and I’ve never had anyone who has tried it tell me they didn’t love this salad.

Give it a try and let me know what you think.

SHRIMP & MACARONI SALAD:

  • 8 oz. Elbow Macaroni (or any small pasta)
  • 2 Stalks Celery, diced
  • 1 Small Onion, diced
  • 1 Carrot, peeled and grated
  • 1/2 tsp. Garlic Powder
  • 2 Cans “Tiny” Shrimp, rinsed and drained
  • 3/4 – 1 Cup Mayonnaise (Use the good stuff!)
  • Salt & Pepper, to taste

Bring a large pot of salted water to a boil and add the macaroni.  Cook until just done.  When done, drain and rinse with cool water and set to the side.

Dice the celery and the onion and grate the carrot and set to the side.

Drain and rinse the shrimp and set to the side.

In a large bowl add the macaroni, celery, onion, mayonnaise, salt, pepper, garlic powder and the grated carrot.  Mix well and add more mayonnaise if needed.  Once mixed, add the two cans of shrimp and fold in.  Cover and refrigerate for an hour or two before serving. 

Stir well before serving and enjoy!

 

Shrimp & Feta Over Pasta (Mediterranean Shrimp Skillet)

I saw this dish in a recent issue of Taste of Home magazine and knew I had to make it.  Feta, shrimp, lemon and pasta?  Yup, I can fall in love with that combination.

Being Catholic, and it being Lent, I look for new and different meatless recipes to serve for the next few weeks.  This one was on the top of my list.  Of course, after I made it and was cleaning up I realized this recipe calls for chicken broth, and, yes, chicken broth would be considered a meat when cooking that should not be used on a meatless day during Lent.  I’m sure God forgave me for that minor mistake.  I hope. 

I only made one change to this recipe, and that change came about because I couldn’t get one major ingredient.  Fresh basil.  I see it all the time in any of our grocery stores, even during the winter, but for whatever reason, fresh basil decided to evacuate itself from all produce sections in my area last week.  I did, however, have  two bunches of fresh cilantro in my fridge.  In fact, I always have fresh cilantro in a mason jar in my fridge because I can’t live without the stuff. 

I was hesitant at first to make the switch from the basil to the cilantro, but after reviewing the ingredients again I realized cilantro would work just as well, if not better.  I do plan on making this again using basil, but if you find yourself in a pinch like me, I highly recommend the substitution of cilantro if need be.  That was the only thing I changed about this recipe. 

Mediterranean Shrimp Skillet

From Taste of Home Magazine February/March 2011 issue

  • 8 oz. uncooked angel hair pasta (I used spaghetti)
  • 1 1/2 lbs. uncooked medium shrimp, peeled and deveined
  • 1 1/2 tsp. olive oil
  • 3 garlic cloves, minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups chicken broth, divided
  • 2 Tbsp. lemon juice
  • 1/2 tsp. dried basil (I used dried cilantro)
  • 2 tsp. cornstarch
  • 4 cups chopped fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced fresh basil

Cook pasta according to package directions.  Meanwhile, in a large skillet, sauté shrimp in oil until shrimp turn pink.  Add the garlic, salt and pepper; cook 1 minute longer.  Remove and set aside.

In the same skillet, heat 1 cup broth, lemon juice and dried basil.  In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in spinach and shrimp; cook until spinach is wilted.

Drain pasta; serve with shrimp mixture.  Sprinkle with feta cheese and fresh basil.

Enjoy!

Shrimp Scampi – Super Easy

This past Christmas, my sister-in-law gave me a subscription to Cuisine at Home.  I fell in love with this magazine immediately because it’s nothing but recipes, they are simple and very often fast, and they show detailed step-by-step photos for each and every recipe. 

The last issue had a ton of great recipes in it, and this is just one of them.  I have to tell you that this is by far one of the fastest and simplest recipes I have made in a very long time.  A perfect choice if you are short on time but want something delicious.

I doubled the recipe since the original version was for two instead of the four I was going to be feeding that night.  I also made the recipe in one large casserole dish vs. the two small individual dishes the recipe called for.  Their presentation was more aesthetically appealing, but I was going for feeding a family and making something that tasted great. 

If you buy the shrimp that are already deveined and peeled you can save a ton of time as well. 

The official name of this recipe is shown below.  But to me, it’s just Shrimp Scampi – Super Easy!

Broiled Greek Scampi with Parmesan Crust:

Serves 2

Recipe from Cuisine at Home April 2010 issue

  • 1/2 Stick Unsalted Butter
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Minced Garlic
  • 1/4 tsp. Dried Dill
  • Salt and Black Pepper to taste
  • 2 Tbsp. Fresh Bread Crumbs (*See note)
  • 1 Tbsp. Shredded Parmesan
  • 1/2 tsp. Dried Oregano
  • 1/4 tsp. Paprika
  • 10-12 Extra Large Shrimp, peeled, tails left on and deveined, about 8 oz.

Preheat broiler with oven rack 6-8 inches from the heating element.

Melt butter in a saucepan over medium heat.  Stir in lemon juice, garlic, dill, salt, and pepper.  Let stand-off heat to steep.

Combine bread crumbs, Parmesan, oregano and paprika in a small bowl; set aside.

Coast 2 6 oz. casserole dishes with nonstick spray and place on a baking sheet.  Arrange shrimp evenly in each dish.  Divide butter mixture evenly between dishes and top with bread crumb mixture.

Broil until shrimp are cooked and bread crumbs are golden brown, about 5 to 7 minutes.  Let cook 1 minute before serving.

I served this with some rice, but next time I plan on doubling the butter sauce and serving it over some linguine instead.

Some changes I made; I didn’t add the oregano because I’m not a big lover of oregano.  It’s a little over powering for my taste.  I also did not use fresh breadcrumbs.  I used 1/2 seasoned breadcrumbs and half Panco and I plan to use that the next time I make it as well.  It was a nice combination.

This is definitely a keeper.  Enjoy!

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