Category Archives: Seafood

Sweet potato and jumbo shrimp enchilada

We made this recipe last night and it was absolutely amazing!  We have been making vegetarian/vegan enchiladas for years now and really can’t get enough of them, but we decided to be adventuresome and try something new.  If you love enchiladas, you will ADORE this recipe!  If you leave out the cheese and shrimp and add more veggies and some rice, you will get a fantastic vegan meal!  Serve this with a Saison or a glass of fume blanc.

Bon Appetit!

Sweet potato and jumbo shrimp enchilada

Serves 5-6


1-2 T cumin seeds (more to taste)

2 t chipotle pepper flakes

1/2 red onion (chopped)

1/2 yellow onion (chopped)

1-2 T garlic (minced)

1 red bell pepper (chopped)

6-8 small campari tomatoes (chopped)

1 large sweet potato, sliced thin into coins

1 c corn (no canned–frozen or fresh)

1 packet Old Elpaso Burrito seasoning (or the like)

1 # jumbo shrimp (raw, deveined, shelled)

1 c mexi black beans

1 1/2 c nutritional yeast un-cheese sauce (recipe to follow)

1/2 c tofu sour cream

2 cans old elpaso enchilada sauce (medium temp is nice)

1 avocado

1/2 c cubed habenero cheddar cheese

9 flour tortillas — try the homemade version!

In a large saute pan heat the evoo.  Add the cumin seeds and chipotle pepper and saute for 1-2 minutes.  Add the onion and cook for 5 minutes.  Add the garlic and cook for 5 minutes.  Add the bell pepper and corn, cook for 5 minutes.  Add the tomatoes and cook for 5 minutes.  Add the sweet potato and the burrito mix and stir in (try not to break apart the sweet potato). Cover and cook for about 5 minutes. Move the veggie mix to the edges of the pan, leaving an open circle in the middle.  Add a splash of evoo if you aren’t using a non-stick pan.  Add 10 shrimp (or what will fit in the open circle).  Cook on each side for 1-2 minutes (until turns opaque and pink).   Once the shrimp is cooked set it on a plate to rest and repeat until all of the shrimp are cooked.  Once you are finished with the shrimp stir the veggies around again to sop up all of the shrimp flavor in the pan.  Turn off the heat and start assembly.

While the veggies are cooking prepare to assemble the enchiladas.  You will need a sort of assembly line to put these babies together.

Spray pam cooking spray on the bottom of a lasagne pan.  Cover the bottom of the lasagna pan with enchilda sauce (1/4 of a can is probably enough).  Put in an easy to reach location probably at the far end of the assembly line.

Cover the surface of a dinner plate with the enchilada sauce (another 1/4 of a can?).  Step one in assembly, so put it close to the saute pan with  the veggies.

Set your tortillas (probably 8-10) near your dinner plate

Cube the cheese and have a plateful handy here.

Set your container of sour cream next in line.

Next will be the cooked rice.

Plate of shrimp and the chopped cilantro

Assembly (this is a dirty job, so have paper towels handy):  take a tortilla and rub both sides on the plate with the sauce to coat (add more sauce to the plate as needed).  Leave the coated tortilla on the plate while you add the other ingredients.  Add a scoop or two of the veggie mix.  Add a dollop of sour cream.  Add two spoonfuls of rice.  Add 3-4 cubes of cheese.  Add 3-4 shrimp and a drizzle of cilantro.  Roll up the tortilla and set in the lasange pan.  Repeat until you are out of the filler ingredients.  Drizzle the remaining enchilada sauce on top (or as much as you like).  Drizzle the nutritional yeast sauce on top (as much as you like).  Bake at 375 degrees F for 35-45 minutes.

Garnish with cilantro and/or more sour cream.

Nutritional yeast un-cheese sauce:

1 c nutritional yeast flakes

1 1/2 c soy milk

1 t soy sauce

1-2 t dijon mustard

Mix well.  You can cook this on the stove top for 5-10 minutes to get a nice thick cheese-like sauce.  You do not need to cook the sauce if you are using it to bake–it will thicken as the dish bakes.


This soup will warm your belly and your heart!

I LOVE seafood Stew.  Being a mainland girl, this was a special treat for me  consumed only on a coastal holiday or company trip.  NOT ANYMORE!  After a fantastic hiking vacation to Estes Park, CO (I know, still mainland!) and some of the best Cioppino ever at Mary’s Lake Lodge, I went searching for the PERFECT Cioppino recipe.  After much experimentation and disappointment, I finally found it!  This stew could be served in the finest seafood restaurant and it is SUPER EASY!  I get all of my seafood in the frozen seafood section of SAMS, and it works beautifully in this stew!  Serve with a big chunk of gluten free bread and a glass of Pinot Noir.  Close your eyes and you will be taken away to that tranquil and exotic Mediterranean destination of your dreams!

My very favorite stew!


Serves 4?

1 stick of butter

1 onion, chopped

10 cloves of garlic, diced

1 bunch parsley, chopped

1 14 oz can fire roasted tomatoes (diced)

1 14 oz can stewed tomatoes

1 14 oz can chicken broth

2 bay leaves

1 T dried basil

1/2 t thyme

2 bottles clam juice

1 T whole black peppercorns

1/2 t dried oregano

1 c dry white wine

3/4 # large shrimp–raw, peeled and deveined

3/4 # bay scallops

9-10 mussels

3/4 # crab leg (don’t buy the fake stuff!)

3/4 # cod, cubed

2 fennel seeds

1 t chipotle pepper flakes (or more for added heat!)

In a big stew pot, sweat the onion and garlic in the butter for 5-10 minutes over low/med.  Add the parsley and dried herbs and cook for another 5 minutes.  Drop the temp to low and stir in the tomatoes, clam juice, and chicken broth, cover and cook for 1 hour.  Add the white wine and stir well.  Cook for 10 minutes.  Turn up the heat to medium and add the fish and crab leg.  Cook for 3-4 minutes.  Add the shrimp and bay scallops and cook for 5 minutes.  Add the mussels and cook for another 5 minutes.  Be careful not to overcook the seafood or it will get a rubbery texure.  Serve the stew immediately.

Bon Appetit!

Quick brined grilled jumbo shrimp

I dug up this old recipe for our Valentine’s celebration last night.  Oh, was it a great way to start the evening!  Fantastic with a nice glass of chardonnay or hefeweizen.


Quick brined grilled jumbo shrimp

Servings 4

12-16 jumbo shrimp (uncooked,  deveined)

5 c water

1/4 c kosher salt

1/8 c sugar

Water, salt, sugar in a large bowl.  Add shrimp.  If your shrimp is frozen, just thaw them in this solution.  Brine for up to 4 hours (I do ours for about one hour).  Take the shrimp out of the water.  You can take the shell off or leave it on to grill–just as you like.  We just use our good old george forman to grill these babies!  Grill about 2-3 minutes/side–until the shrimp is lightly pink and grilled to your satisfaction.  Do not overcook or they will be rubbery!

While the shrimp is in the brine, make the dipping sauce.

Spicy citrus dipping sauce

1/8 c sugar

1/4 c fresh lime juice

1-2 T orange juice

4 thai chilies

1-2 garlic cloves, minced

1 t kosher salt

top with chopped cilantro

In a medium bowl add all ingredients.  Let marinade while the shrimp is brining.

To serve:  Divide into small ramekins (so everyone has their own dipping sauce) and place on a small plate with the shrimp.

Jumbo Shrimp and Couscous

This is a super fast and EASY recipe! We buy the shrimp frozen from costco or sams. I often mix together the marinade and thaw the shrimp in the marinade so the shrimp adds flavor to the marinade/sauce while it thaws. I serve it with a side salad and a nice white wine.

Shrimp and Couscous

3-4 servings

1 1/2 # Jumbo Shrimp (not cooked, peeled and  deveined)


1 1/2 t kosher salt

2 t freshly ground black pepper

1-2 T evoo

1/2 c lemon juice

2 T minced garlic

1 T cumin seeds

1 t chipotle pepper flakes

1 T roughly chopped fresh rosemary or dry.  If using ground rosemary drop to 1 t

1 T roughly chopped marjoram or 1 t dry (I ground)

1 T fresh thyme or 1 T dry.  If using ground drop to 1 t

Mix together marinade ingredients.  Add shrimp and marinade for 1 hour.

Grill shrimp on george forman or whatever you like to grill on.  Do not overcook or they will be rubbery.  I usually do 2-3 minutes/side…when the color is pink/white through then they are done.

While the shrimp is cooking reduce the marinade in a sauce pan over low/med until it thickens a bit.  Probably 5-7 min is good.

In a small pot add evoo, black pepper, cumin seeds, and chipotle pepper and cook on low/med until warm.  Add onion and cook for 2-3 minutes.  Add remainder of ingredients (including the couscous) and stir well.  Add water and bring to boil.  Cover and let sit for 4-5 minutes.

Couscous (3-4 servings)

1/2 c finely chopped red onion

1 T fresh parsley

1/8 c toasted pine nuts

1/8 c currants, raisins or dried cranberries

1 T freshly ground black pepper

1 t sea salt or kosher

1 T brown sugar

1 T chili powder


Before you start grilling the shrimp get the couscous going.

In a small pot add evoo, black pepper, cumin seeds, and chipotle pepper and cook on low/med until warm.  Add onion and cook for 2-3 minutes.  Add remainder of ingredients (including the couscous).  Add water and bring to boil.  Cover and let sit for 4-5 minutes.

Serve the shrimp over the cousous and drizzle the sauce over the top of the dish.  Finish with some chopped cilantro or green onions.