Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas | Sarafina's Kitchen

  • 8 oz can lump white crab meat, drained
  • 2 c frozen, fully-cooked salad shrimp (no need to thaw)
  • ½ c salsa verde , divided
  • 1  c shredded Mexican blend cheese, divided
  • 1  c grated or shredded cojita cheese, divided
  • ½ c sour cream
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ tsp. chipotle chili powder
  • ¼ tsp. ground cumin
  • pinch of kosher salt
  • 1 ½ c chicken broth
  • ¼ c half and half
  • 8 corn or flour tortillas
  • parsley for garnish, optional
  1. Preheat oven to 375°. Spray a 9 x 13 baking dish with cooking spray.
  2. In a medium bowl, stir together crab, shrimp, ¼ c salsa, ½ c Mexican blend cheese, ½ c cojita cheese, and sour cream.
  3. Spoon about ⅓ c of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. Enchiladas should fit tightly together in the pan.
  4. Melt butter in a skillet over medium heat.
  5. Whisk in flour until combined.
  6. Slowly add chicken broth about ¼ c at a time, whisking constantly to keep mixture smooth.
  7. When all chicken broth is added, bring to a simmer.
  8. Stir in chili powder, cumin, salt, ½ c Mexican blend cheese, ½ c cojita cheese , ¼ c salsa, and half and half.
  9. When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
  10. Cover dish with foil, and bake for 30 minutes.
  11. Remove foil, and sprinkle remaining cheese over the top.
  12. Bake an additional 5-10 minutes until cheese is melted and bubbly. You can also place it under the broiler for 5 minutes, but keep an eye on it so the cheese doesn’t burn.
  13. Serve enchiladas and garnish with chopped parsley if desired.

Shrimp Fried Rice

Adapted from therecipecritic.com

Shrimp Fried Rice | Sarafina's Kitchen

  • 3 cups cooked rice
  • 1 lb shrimp, peeled and deveined
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Sauté shrimp 3-5 minutes, until cooked through.
  2. Add white onion and peas and carrots and fry until tender.
  3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

 

Ultimate Crab Dip

from Coconut & Lime

It’s summertime, which means the devouring of tons of seafood in our house.  Growing up on the Gulf Coast of Texas, I can’t imagine my life without seafood being a part of it.  I made this for the 4th of July and have been craving it since. I think another batch will be whipped up at Warncke Haus this week.

Ultimate Crab Dip | Sarafina's Kitchen

  • 16 oz blue crab claw meat
  • 8 oz cream cheese, at room temperature
  • 3/4 cup sour cream
  • 3/4 cup sharp cheddar
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons Old Bay
  • 1/2 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon mustard powder
  • 1 shallot, minced
  1. Preheat oven to 350. Mix all ingredients EXCEPT the cheddar cheese until they are evenly distributed. Or, if you are like me and you hate mincing yet don’t want any chunky shallot bits in the final dip or want make sure the ingredients are fully incorporated, place all of the ingredients EXCEPT the cheddar and crab in a food processor and pulse until smooth. Then stir in the crab.
  2. Spread into a 8×8 inch baking dish. Sprinkle with the cheese in an even layer. For bonus points, shake a bit of Old Bay on top of the cheese.
  3. Bake for about 15 minutes or until the cheese is melted and bubbling.

Crab & Crawfish Alfredo

Crab & Crawfish Alfredo | Sarafina's Kitchen

  • 4 oz cream cheese
  • 4 T  butter (unsalted)
  • 1 t  minced garlic
  • ½ t nutmeg
  • 2 t grated lemon zest
  • 1/2 c milk
  • 1/2 c heavy cream
  •  1 c shredded Parmesan cheese
  • 1 c crawfish tails
  • 1 c lump crabmeat
  • 1 T freshly chopped parsley
  1. Cut cream cheese and butter into smaller pieces.
  2. Add them to the pan and melt them together.
  3. Slowly whisk in the milk, cream, and Parmesan until the cheese is melted.
  4. Toss in the crawfish and crabmeat.
  5. Stir in the garlic, nutmeg, and lemon zest.
  6. Toss with 8 oz of your favorite pasta.
  7. Sprinkle on more Parmesan and fresh parsley.

Seared Tequila Scallops in a Cilantro Chile Sauce

from Hispanic Kitchen Seared Tequila Scallops in a Cilantro Chile Lime Sauce | Sarafina's Kitchen

  • 1/3 cup olive oil, plus 2 tablespoons
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 1/2 cup chopped cilantro
  • 3 chile de arbol, crushed
  • 4 cloves garlic, minced
  • 1 pound jumbo sea scallops
  • 1/4 cup silver tequila
  • 1 tablespoon butter
  • Juice of 1/2 lemon, plus more for garnish
  • Salt and fresh cracked pepper
  1. In a medium bowl, combine the 1/3 cup olive oil, the lime juice, soy sauce, cilantro, chile de arbol and garlic. Season the scallops lightly with salt and pepper and add them to the marinade. Cover and chill for 30 minutes.
  2. After 30 minutes, preheat 2 tablespoons of olive oil to medium/high heat for 2 to 3 minutes. Remove the scallops from the marinade and onto a plate while the oil heats up. Add the scallops to the hot pan and sear until browned and opaque in the center, about 2 to 3 minutes per side.
  3. Transfer the scallops to a serving plate. Quickly add the butter to the same hot pan. Add themarinade leftover from bowl, tequila and juice of 1/2 a lemon. Cook at a low simmer to reduce the sauce slightly, taste for salt and pepper. Pour the sauce over scallops, and serve right away. Serve with rice or your favorite vegetable side. Yields 4 to 6 servings.

Notes: You must do this to prepare great seared scallops: Line a plate with paper towels, add the uncooked scallops and take a few layered paper towels and gently press and soak up any excess water in the scallops. You want them to be as dry as possible. If you do not want to cook with tequila, just add some chicken broth or white wine instead.

Shrimp-Pineapple Skewers

skwere

Recipe courtesy of Ree Drummond

  • 1/2 cup thick teriyaki sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 dash kosher salt
  • 3 cloves garlic, minced
  • 2 green onions, sliced
  • Juice of 1/2 lemon
  • 1 fresh pineapple
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1 pound bacon, package sliced in half
  1. Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)
  2. Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
  3. To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
  4. Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
  5. Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
  6. Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.

Baked Shrimp Scampi

I don’t know why it’s taken me so long to share this one.  I’ve made it several times, and it’s always AMAZING.  It also freezes beautifully if you like to do all your cooking on the weekends.  While you can do the traditional thing and serve it over pasta, I prefer the French bread “sop it all up” method.

Recipe courtesy of What’s Cookin’, Chicago

scampi

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
  1. Preheat the oven to 425 degrees F.
  2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
  3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
  4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp.
  5. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Smoky Grilled Shrimp with Marie Rose Sauce Recipe

from chow.com

smoky-grilled-shrimp

INGREDIENTS

For the sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons brandy
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper

For the shrimp:

  • 2 tablespoons vegetable oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined
  • 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

INSTRUCTIONS

For the sauce:

  1. Place all of the measured ingredients in a medium bowl, season with salt and pepper, and whisk to combine. Refrigerate in a covered container until ready to use.

For the shrimp:

  1. Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
  2. Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
  3. Skewer each shrimp through both the tail and head end, leaving about 1/4 inch of space between each shrimp. Place the skewers on a baking sheet.
  4. Arrange the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.
  5. Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
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