Recipes

seafood

Cilantro Lime Shrimp

Some of the best flavors can come from a handful of simply prepared ingredients. Alfalfa’s cilantro lime shrimp is a perfect example, and it only takes a few minutes to make. This preparation can be used many different ways, over rice, on a big beautiful salad, or simply by itself as shown here… How about shrimp tacos? Shredded cabbage with some mayo, lime, and a touch of garlic served on a warm tortilla. Yummy!

There is no limit to what this easy to prepare protein can do.

Ingredients:

  • 1 pound jumbo shrimp, peeled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 4 cloves of garlic, crushed
  • 1 medium lime
  • ¼ cup chopped fresh cilantro
  • Sea Salt and freshly ground black pepper

Method:

  1. Heat a large frying pan on medium-high heat.
  2. Season the shrimp with salt and pepper to taste.
  3. Add oil to the pan, when hot add shrimp.
  4. Cook the shrimp undisturbed on one side for about 2 minutes, turn the shrimp over and add garlic the garlic to the pan.
  5. Continue to sauté for another minute or two until shrimp is cooked and opaque, be careful not to overcook.
  6. Remove from heat.
  7. Squeeze the lime over shrimp and toss with cilantro.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Asian Style Salmon

Ingredients:

  • 2 lbs. salmon filets
  • 1 cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup fresh lemon juice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 ½ teaspoon chili paste
  • ½ cup sliced scallions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 ½ cup panko breadcrumbs

Method:

  1. Line a 8 x 12″ baking pan with foil. Place the salmon in the pan
  2. In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour ⅓ of the mixture over the salmon filet. Sprinkle the panko evenly over the filet.
  3. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
  4. Meanwhile, preheat the oven to 500°F.
  5. Roast the salmon for 18-20 minutes (about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120° on a meat thermometer when it’s done.
  6. Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature.
  7. Enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Salmon en Papillote with Herbed Pine Nut Butter

En papillote is a french culinary term that translates as “in parchment”. Simply put, you cook your food in a little pouch, which basically steams and braises your fish for a perfect, tender taste. 

Serves 4

Ingredients
1 -1 ½ lb. Copper River Salmon fillet (or 4, 6oz. salmon fillets) 
2 tsp. pine nuts, roasted
2 tsp. chopped fresh herbs (chives, cilantro, oregano)
¼ tsp. ancho chili powder.
1 stick of unsalted butter 

Method 
Start by making your herbed pine nut butter. Begin by preheating your oven to 350 degrees. Next lay your pine nuts on a flat tray and roast for about 10 minutes, shaking halfway through. Let cool. Once cool, chop your pine nuts and herbs. Blend with softened butter, and chili powder. Set aside. 

Next, preheat your oven to 450 degrees. 

Cut your salmon fillet into 4 equal portions, about 3″ x 6″ or 6oz fillet.  Season with salt & pepper.

Cut parchment paper into 4 sheets, about 12×14″. Fold in half, and cut into a half-heart shape. Repeat with 3 more sheets of parchment.

Place one fillet on one side of each heart, and then dollop about 2 Tbs. of herb-pine nut butter onto each fillet.

Fold the paper in half lengthwise over your fillet,  and roll the edges together to seal the packet. Here’s a great visual step-by-step process how to crinkle the corners to a close. 

Bake for 7 minutes until you smell the cooking fish. The paper will puff & lightly brown.

Slit open the paper & serve. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sautéed Shrimp with Buttery Balsamic Sauce

Serves 4-6

Ingredients
2 lbs. sustainable Gulf Shrimp (31-35 count)
1 stick of  butter, cut into 8 pieces (about 1 Tbsp. each) 
Salt and freshly ground black pepper
3/4 cup balsamic vinegar
2 Tbsp. chopped mixed fresh herbs, such as chives, tarragon, Italian parsley
Lemon wedges (optional)

Method
Peel & devein shrimp

Dry the shrimp well with paper towels and set aside.

Put a colander in a bowl and set it beside the stove.

In a large heavy skillet set over high heat, melt 1 Tbsp. of the butter.

When the butter foams, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cooks — they may brown slightly, which is good. They’re done as soon as they’re just cooked through and opaque, 3 to 5 minutes. 

Remove the pan from the heat and transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.

Reduce the remaining cooking liquid in the pan down to 1 or 2 tsp. 

Set the pan back over high heat and add the remaining butter. Swirl every few seconds until the butter turns light nut brown, about 2 minutes.

Immediately pour the balsamic vinegar into the pan as well as any liquid that had accumulated in the bowl under the shrimp colander.

Continue to scrape the buttery brown bits and cook until the sauce thickens and starts to appear glaze-like, about 3-4 minutes. The sauce will reduce to about 2/3 cup.

Turn off the heat and stir in the shrimp to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary.

Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Olive Oil Poached Fish Nuggets with Garlic & Mint

Serves 2-3 

Ingredients 
1 pound firm fish, cut into 1 1/4-inch cubes
1/4 tsp. fine sea salt, more to taste
1/4 tsp. freshly ground black pepper, more to taste
1/3 cup Persian Lime Olive Oil (Alfalfa’s Bulk Oils)
2 tsp. fresh mint, chopped
2 garlic cloves, minced

Method
Cut fish into 1 1/4-inch cubes. 

Season fish all over with a generous pinch of salt and pepper.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over low heat.

Add fish & 1 tsp. mint & let cook slowly until fish begins to turn opaque, about 3 minutes.

Stir in garlic & 1/4 tsp. of salt & pepper, and cook until garlic is fragrant & fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything.

Taste and add more salt and pepper and a few drops of lemon or lime juice if desired. Stir in the additional 1 tsp. fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Acapulco Shrimp Cocktail

Dive right into this fun & refreshing shrimp dish. You won’t be able to stop!

Serves 4-6 as a main course or 8-12 as an appetizer

Ingredients
2 lbs. shrimp, peeled & deveined
2 Tbsp. olive oil
4 cloves of garlic, chopped fine
2 pints of grape or cherry tomatoes (any color), quartered
2, 12 oz jars of any salsa you like
1 medium red onion, diced
1 bunch cilantro, chopped
2 Serrano peppers, diced fine
¼ cup lime juice (about 2 limes)
2 tsp. ketchup
4 ripe avocadoes, large dice
1 bag of blue corn tortilla chips 

Method for Shrimp
Sauté shrimp in olive oil over high heat.

Turn shrimp once until light pink on both sides & not quite done.

Season with salt, pepper & chopped garlic.

Cook for just 1 minute more. 

Drain in a colander over a bowl, but keep the juices.

Let shrimp cool.

Method for Cocktail Sauce 
Combine diced or chopped tomatoes, salsa, onion, cilantro, peppers, lime juice and ketchup.  

Mix together and then combine with 3 Tbs. of reserved shrimp juice.

Season with salt & pepper.

When ready to serve, pour your cocktail sauce into a large shallow bowl. Lightly submerge shrimp & avocadoes in salsa so the colors show. And then pair it with some yummy tortilla chips of your choice.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Burnt Finger Mussels

This is one of our absolute favorite ways to cook mussels. It’s French inspired, very, very simple, and very, very tasty. An easy appetizer or a quick, fast meal for one or two.

Serves
4 for appetizers OR
1 meal

Ingredients
about 15 mussels
freshly ground black pepper
1, 12″ Pan 

Method
Clean and rinse mussels making sure that all mussels will close, also debeard all mussels.

Get a heavy skillet so hot that water dropped on it will skitter across the pan. Put the mussels in the hot dry pan and keep them moving. These are best done in small batches. The heat from the skillet will begin to open the mussels in about a minute, when they begin to open you may add just a bit of water to create more steam to facilitate them opening very quickly. As they open grind a generous amount of black pepper over the mussels and serve. In the café that made these mussels famous they were served from the pan in which they were cooked, hence burnt finger mussels.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.