Seared Ahi w/Mixed Greens

This post will, by far, be the shortest post.  That’s how easy it is.

Seared Ahi

I made this for Appetizer Extravaganza! for Shawnee’s birthday (with zebra cheesecake).

Not having a lot of experience with making sushi or serving rare fish I am very cautious. I’m not confident with the freshness of fish at the grocery store, so I will start by telling you I called in a favor to a friend who owns a restaurant.  So if you know your source and the freshness of your fish you’re good (Or if you are lucky and fortunate enough to have a friend like I do!)

On with the recipe!

6-8oz of Ahi per person

sesame seeds (regular and black)

1 Tablespoon crushed red pepper

salt and pepper

On a plate evenly spread the sesame seeds, red pepper, salt and pepper.

Dip all sides of each piece of fish in the sesame seed mixture.

Heat a grill pan over high heat, spray with a thin coat of oil.

Sear the Ahi 2 minutes on each side (watch out the sesame seeds started popping everywhere).

Slice thinly and lay on a bed of greens. I served this with Sriracha chili sauce and soy sauce because we all liked it simple.

Enjoy!

Classic Shrimp and Tomatoes

Ok so I found a recipe on Dinner: A Love Story (the “Love Story”) site and it’s pretty simple and easy. A Greek style dish with sweet shrimp and tart tomatoes and lemon. But it triggered an idea – I have a book called The Olive and the Caper (the “Caper”) written by Susanna Hoffman, who wrote her book after over thirty years of extended stays in Greece and learning from local cooks, fishermen, bakers and housewives. Not only does she explore recipes and the food, but there is some great background on Greece, the food and culture. I do love this book!

On with my point now, I know. While reading the recipe I thought I should check the Caper, for I knew it was likely there would be something similar! Alas! I was right! Classic Shrimp and Tomatoes. Well the Caper recipe included dill – which I had none of, because I planned for the Love Story version. The Caper version called for wine and tomato paste. So I clashed the two and went on my way…

I know some of you out there do not like capers (Kim!) but don’t run away just yet – use lemon juice instead to get the tanginess.

1lbs shrimp, peeled and deveined

1 tablespoon olive oil

1- 28oz can diced tomatoes, drained

2 cloves of garlic, minced

1 /2 onion very finely diced

1 tablespoon capers and the juice (or lemon juice)

1/4 cup white wine

1 teaspoon dried oregano (neither recipe called for this, but it’s very Greek)

Kosher salt

2 cranks freshly ground black pepper.

Preheat the oven to 400°

 In an oven safe skillet (no nonstick pans) sauté the onion and garlic in olive oil a few minutes until it becomes fragrant. Add wine and sauté for about a minute then add the drained tomatoes, oregano, salt, pepper, and capers and cook for about 10 minutes.

Add the shrimp and get them down into the sauce. Cook about 3 minutes, stir and crumble feta on top of the sauce. Bake until the cheese has melted about three minutes.

Top with 1 tablespoon of chopped parsley. Serve with some crusty bread or over penne pasta.

Takes very little time – this is a great weeknight dinner – I have added it to my regular dinner list.

Mexican-style Shrimp Cocktail

Inspired by my recent trip to Monterey, CA and more specifically eating at the Old Fisherman’s Grotto on the Monterey Wharf.

Exploring Monterey means not only visiting the sights at Cannery Row and Carmel not only hearing the sounds and feeling the sea air by the sandy beaches, but you will also notice the smells of food everywhere you go. If I had to sum up what Monterey smells like I really only remember smelling food everywhere, occasionally you get to smell some salty sea air, occasionally…The walk down the Wharf is pretty much window shopping for the perfect restaurant. You have clam chowder samples being thrown at you left and right, fresh seafood in open air delis. I wanted to eat something from each place, but my stomach wasn’t big enough. Clam chowder and fish and chips are all phenomenal. But I tried this mexican style shrimp cocktail and that is what impressed me the most. It’s like salsa, avocado and shrimp with some cocktail sauce…wow! It was so fresh tasting, with a hint of spicy chilies. Very impressive. I knew I had to try making my own version.  I hope you enjoy, please let me know of any suggestions you might have.

 

1 lb cooked peeled shrimp (41-50ct)

2 tomatoes, diced

1/2 bunch cilantro coarsely chopped

1 jalapeno finely diced

4 green onions

1-11.5oz can tomato juice

1 T horseradish

1 tsp sugar

salt and black pepper

1T olive oil

Sprinkle Old Bay seasoning

1 lime, juiced

1 ripe avocado

Dice the tomatoes, chop the cilantro, finely dice the jalapeno and slice the green onions. Toss together with the shrimp in a large bowl.

In a smaller bowl, mix the tomato sauce, horseradish, sugar, salt and pepper. Add more or less horseradish for more or less heat. Sprinkle the old bay seasoning and mix again.

Pour the cocktail sauce over the shrimp mixture and stir until combined. Leave in the fridge overnight to meld the flavors.

before serving squeeze the lime over the shrimp cocktail and dice the avocado and stir in.

Serve with tortilla chips.