Baked Shrimp in Tomato Feta Sauce Recipe

INGREDIENTS 1 Tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 14.5-ounce cans of diced tomatoes 1/4 cup minced fresh parsley 1 Tbsp minced fresh dill or 1 teaspoon dried dill 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen Pinch of salt, more to taste Pinch black pepper, more to taste 3 ounces feta cheese (about 2/3 cup, crumbled) METHOD 1 Preheat oven to 425F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. 2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit. 3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice. Yield: Serves 4 Baked Stuffed Clams Recipe Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers. If you've purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.

INGREDIENTS 10 large chowder or quahog clams, rinsed, sand and grit removed 3 Tbsp minced onion 1/2 cup butter (1 stick) 2 Tbsp chopped fresh parsley (or 2 teaspoons dried) 1 clove garlic, minced 1 Tbsp lemon juice

1 cup bread crumbs 1 Tbsp clam juice (or cooking liquid from steaming the clams) Salt and freshly ground pepper to taste 1/4 cup grated Parmesan cheese METHOD 1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten). 2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside. 3 Preheat oven to 350F. In a saut pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)

4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top. Variation: Cook a few strips of bacon until fat renders but not brown or crispy, chop and mix in with the stuffing. Use crumbled up Ritz crackers for the breadcrumbs. So good! Yield: Makes 10-12 stuffed clams. Serves 3-6

Cioppino Recipe Prep time: 30 minutes Cook time: 45 minutes Add to shopping list INGREDIENTS Seafood 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 1 large (2 lb or more) cooked Dungeness crab (hard shell) 1 pound (or more) of large shrimp 2 pounds little neck clams and/or mussels Sauce 1/2 cup olive oil

1 1/2 cups chopped onion (1 large onion) 1 cup chopped bell pepper (1 large bell pepper) 3 cloves garlic, minced 1 teaspoon salt 1 28-ounce can tomatoes Broth from the mollusks 2 cups red wine 2 cups tomato juice 2 cups fish or shellfish stock An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string Salt and pepper to taste 1/2 cup minced parsley for garnish Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce METHOD 1 Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside. Strain and reserve the cooking broth. 2 Remove the crab legs from the body and use a nut cracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments. If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock. Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice. 3 Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands). Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp. Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat. 4 In a deep 8-quart covered pot, saut onions and bell pepper on medium heat in olive oil until soft. Add the garlic, saut 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning. 5 Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

6 Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab. Yield: Serves 8.

Coconut Curry Mussels Recipe Add to shopping list

INGREDIENTS 2 lbs of mussels, cleaned and debearded 1 tablespoon of vegetable oil 1 yellow onion, chopped 1 thai chili, finely chopped (can substitute good pinch of chili flakes) 3 teaspoons of ginger, minced 1 1/2 tablespoons of curry powder 1/2 cup of chicken broth 1 can of coconut milk (13.5 fl. oz.) Pinch of salt 1 stalk of lemongrass, chopped into four pieces and smashed 3 kaffir lime leaves* (optional) Chopped cilantro Lime wedges *Kaffir lime leaf: a key ingredient in Vietnamese, Thai, and Hmong cuisine; can be found in Asian Markets, though many markets now carry them in the produce aisles with other fresh herbs. The taste is very distinct and can't be substituted. However, you can make this dish without the leaves and the mussels will still taste great. METHOD 1 Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use. 2 Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant. 3 Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges. Yield: Serves 4.

Easy Grilled Salmon Recipe Add to shopping list

INGREDIENTS 1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person) Canola, olive, or grapeseed oil MARINADE RECIPES Basic marinade:

3/4 cup soy sauce 4 garlic cloves, minced Basic teriyaki marinade:

1 cup soy sauce 1-inch nob of fresh ginger root, grated 4-5 cloves garlic, crushed 2 to 4 Tbsp brown sugar Teriyaki marinade with mirin:

1/2 cup soy sauce 1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar 1/4 cup brown sugar 2 Tbsp minced garlic 2 Tbsp minced fresh ginger 1/4 cup minced green onions 2 Tbsp vegetable oil Pinch chili pepper flakes Yakitori marinade with sake:

1/2 cup sake 1/2 cup soy sauce 1/2 cup mirin 2 Tbsp finely grated fresh ginger 2 cloves garlic, minced A dash of red chili pepper flakes 1/4 cup white sugar METHOD 1 Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.

2 Cut filles 1 1/2 to 2-inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn't run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time from 1-2 hours chilled in the refrigerator. Before grilling, remove fillets from marinade and discard marinade. 3 Prepare grill for high direct heat (if you are using a charcoal grill, allow one side of the grill with much fewer coals for indirect heating). When the grill is good and hot, spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart.

4 Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closes to the grill. Using tongs, and a metal spatula if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done. Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there's nothing you can do. Remove from grill and serve immediately.

Fish Tacos Recipe Cook time: 20 minutes Add to shopping list INGREDIENTS 1 lb of very fresh fish fillets - (Good fish for tacos are firm fish likeswordfish or halibut)* Salt and pepper Olive oil 1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa - (see Mango Salsa Recipe) 1 ripe Avocado Cabbage (or iceberg lettuce) Cider vinegar Salt *Fisheries worldwide are under pressure. Be sure to choose a sustainable fish. See the guidelines at Monterey Aquarium's Seafood Watch.

METHOD 1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) 2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later. 3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside. 4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. 5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. Yield: Serves four. Frutti di Mare Seafood Salad Recipe Prep time: 20 minutes Cook time: 20 minutes Be sure to follow the steps in order, so all the seafood is properly cooked and the broth becomes nice and flavorful.