CRAB & SHRIMP CAKES

For those of you who check in regularly you've probably noticed I've been MIA for a while. We've been to Ireland for a quick trip and I've been doing a lot of private parties, so as much as I want to do more blogs, finding the time is tough. But enough excuses. I'm back and hopefully you're back with me and ready for a new recipe. This is one I made for my clients last week which they loved. If you've been reading my recipes you know that I aim to make healthier meals so rest assured this is no different. Using Veganaise or light mayo is an excellent healthy option for substituting the high-calorie high-fat original, just in time for bikini season. The Mrs. told me that one.

Recipe:

1/2 lb. fresh crab meat

1 lb. medium shrimp - peeled & de-veined

1/2 med. red pepper - fine dice

1/2 med. yellow pepper - fine dice

1/2 med. red onion - fine dice

2 tsp. chives - finely chopped

1 lemon - zested

1 tbsp. chopped capers

1 tbsp. veganaise, light mayo, or homemade mayo

olive oil

S&P

Start by sauteing the peppers and onion on medium low heat in 1 tbsp. olive oil 'til soft. In a food processor, pulse raw shrimp for a couple of seconds. Don't puree as you want a coarse texture. Add to crab meat and refrigerate. Once pepper mixture is cool add to seafood along with remainder of ingredients. In medium saute pan, saute a small portion on medium heat in a drizzle of olive oil to test for seasoning. Once tasted, season with S&P. Form crabcakes into individual size portions.

To finish dish, pre-heat saute pan on medium heat with 1 tbsp. olive oil. Sear each side 'till golden brown, 3-4 mins. approx. Once all cakes are seared cook in pre-heated 375 degree oven for 5-6 mins.

These are great either for lunch with a salad or for dinner with rice and vegetables.

TIP: Buy FRESH crab meat. It's a bit more expensive but the flavor is worth it especially since it's not going to be slathered in mayo so you'll actually taste it.

ASPARAGUS SKEWERED SHRIMP

I'm still around everyone and lucky for you I have some great recipes coming your way. I made this one at work a couple of days ago and was a hit. It's one of those dishes that's very easy to do but as you can see looks brilliant. So if you're entertaining, make this and you'll get some serious brownie points!
Serves 5-6

1 lb. medium shrimp (25-30 count) - peeled & deveined

1 tbsp. orange zest

1 tbsp. lemon zest

1 tsp. honey/agave

juice of 1/2 an orange

1 tsp. fresh ginger - grated

2 bunches of asparagus

S&P to taste

Begin by mixing the zests, orange juice, ginger & honey in small bowl. Set aside.

To prepare asparagus, trim 2 inches from end of stalks. Cut remaining piece in half. This is going to act as your skewer which will be put through each shrimp. Cut a small piece off each asparagus spear on a diagonal as if sharpening a pencil. (refer to photo if my English has turned into Irish) Basically you want to create a sharp end to thread through the shrimp. Curl the shrimp together in a u shape and pierce with a small thin knife. This is to help feed the asparagus through without breaking. Lay all your skewered shrimp on a baking sheet and set aside 'till ready to grill.

Once ready, brush each shrimp with the citrus marinade, season with S&P and grill on medium hot heat. Brush both sides. As an alternative, you can roast them in 400 degree oven for 4-5 mins though I prefer to grill them as you get a better looking result.

You can skewer the shrimp ahead of time and refrigerate covered 'till needed.

NOTE: You don't want to cook your asparagus ahead and then try to skewer the shrimp or they'll break.

I served the skewers on a gorgeous mango salad which makes this dish a great starter or small meal in itself. Go on and impress your friends!

SIMPLE SEAFOOD PROVENCALE

When I started working as a chef in '92, I primarily worked in seafood restaurants. Although I grew up as a meat and potato man I've always loved all seafood. It was an obvious choice for me with the abundance of great seafood in Ireland. I like this recipe 'cause it's easy, healthy and damn tasty.


Recipe:
1 medium red onion - thinly sliced
1 medium red pepper - thinly sliced
1 medium yellow pepper - thinly sliced
1 tbsp. olive oil
1 lb. fresh tomatoes - chopped (can use tinned if preferred)
1 lb. medium shrimp - peeled and deveined
10 fresh jumbo scallops
1 lb. little neck clams - washed
1 1/2 lb. mussels - washed
1 cup clam juice
1 cup white wine
1 cup veg. broth or water
2 tbsp. fresh basil - chopped
2 tbsp. garlic - minced

Begin by sauteing red pepper, onion and 1 tbsp. garlic in medium hot pan for 15 mins. Add chopped tomatoes and broth and simmer. In hot saute pan add mussels, 1/2 tbsp. chopped garlic, 1/2 cup wine, 1/2 cup clam juice and cover. Cook mussels till all shells have opened. Drain in a colander and keep all remaining liquid. Repeat process with clams. Once drained remove clams and mussels from shells and set aside. Throw away any unopened shells. Strain mussel and clam juice and add to tomato sauce along with lemon zest.
Season and sear scallops in hot pan for 30 secs. each side. Remove and drain on kitchen paper. Once removed, season and sear shrimp in same hot pan for 2 mins. each side. Add all seafood to tomato sauce and simmer for 20 mins. on medium low heat. Stir all ingredients to coat with sauce. Add chopped basil and taste for seasoning.
This is a great recipe to make and serve family style with a few friends.

NOTE: Video demo on YouTube

Tip: When buying shellfish always make sure the shells are closed to make sure they're not only fresh but more importantly alive!