Grilled Cajun Red Snapper

1¼ pounds red snapper fillets
1 tablespoon paprika
2 cloves garlic, minced
1 shallot, finely chopped
1 teaspoon freshly ground pepper
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoon finely chopped chives
1 lemon, cut into wedges
Preheat the grill; place the grill rack 5 inches from the coals.

Spray a sheet of heavy duty foil with nonstick spray; place the snapper, skin side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic, shallot, pepper, cayenne, oregano, salt and thyme. Drizzle the oil on the fish; sprinkle with the spice mixture, lemon juice, and chives.

Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center, 10-15 minutes. Serve with the lemon wedges.

Makes 4 Servings

National Shrimp Day!

National Shrimp Day!

Shrimp Recipes
Try one of these or one of your own. You can’t go wrong with Alabama Wild Shrimp!

Layered Shrimp and Crab Cocktail
3/4 cup (6fl oz/180 ml) olive oil
  Grated zest of 1 lemon
1/4 cup (2fl oz/60 ml) fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 teaspoons chopped fresh oregano
  Pinch of saffron threads
  Kosher salt and freshly ground pepper
  Seafood Cocktail:
1 pound (500 g) peeled cooked shrimp (prawns)
3 celery stalks, thinly sliced
3 green (spring) onions, including tender green tops, chopped
1 pound (500 g) crabmeat, picked over for shell fragments
1 fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin
6 thin lemon slices
6 small bay leaves

To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper.

Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat, and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for 2 hours or up to 12 hours to blend the flavors.

Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars.

Serves 6

Sautéed Shrimp Tacos
1/4 C canola oil
1 white onion, sliced
pounds shrimp (21-25 count), peeled, deveined, and split lengthwise
  Kosher salt
3 tablespoon unsalted butter
1 jalapeno chile, thinly sliced
2 tablespoon chopped garlic
1/2        bunch Italian parsley, stemmed and chopped
16 5-inch fresh corn tortillas
1 lime, cut into wedges

Preheat a skillet or griddle over medium heat for tortillas. Heat a separate large sauté pan or skillet over high heat. Add the oil and onion and quickly stir 2 to 3 times. Immediately add the shrimp and a few pinches of salt and sauté for 1 to 1½ minutes, until the shrimp begin to turn red. Add the butter jalapeno, and garlic and sauté for 1 minute as the butter begins to melt and the garlic releases its aroma. Adjust the seasoning with salt if necessary and continue to stir for about 30 seconds; the whole cooking process for the shrimp should be no longer than 3 minutes. Stir in the parsley and remove the pan from the heat. The shrimp should be tender, the garlic aromatic, and the onions and jalapenos crisp to the bite.

Working in batches as necessary, warm both sides of the tortillas in the preheated skillet. Place them in stacks of 2 on individual plates or a platter, so that each taco ends up with a double layer of tortilla. Evenly divide the filling among the 8 stacks, and serve immediately with the lime wedges.

Serves 4.


Cajun Shrimp with Artichoke Cream Sauce
2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoons basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
½ cup flour

In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until all liquids are absorbed. Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3 minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice. Cook for approximately 4 to 5 minutes and add to cream sauce including all shrimp juices. Serve over your favorite rice or pasta.

Grilled Red Snapper with Strawberry Avocado Salsa

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1 jalapeño pepper
2 cups strawberries, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon fresh lime juice
1/4 teaspoon sugar
1/4 teaspoon salt, to taste
1 ripe avocado, diced
4 red snapper fillets (6 to 8 ounces each), with skin
1 tablespoon extra virgin oil
1/2 teaspoon salt
1½ tablespoons finely grated fresh lime zest

Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeño and then finely chop.
In a bowl, stir together jalapeño, strawberries, onion, cilantro, lime juice, sugar, salt and avocado.
Preheat grill.
Pat fish dry, then arrange, skin side up, in one layer on platter.
Brush both sides of fish with the oil and sprinkle with the salt and lime zest.
Grill fish, skin side down, without turning, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter.
Carefully remove skin.
Serve with strawberry avocado salsa.
Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead of time, wait to add the sugar, salt and avocado until ready to serve.
Serves 4

Broiled Tuna with Corn Relish

1/4 cup balsamic vinegar
1½ teaspoons Dijon mustard
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons water
1¼ pounds tuna steaks, cut into 4 pieces
2 cups cooked corn kernels
1 cup chopped roasted red pepper
2 cups torn curly endive or chicory

To prepare the marinade, in a large zip close plastic bag, combine the vinegar, mustard, red pepper, salt, and pepper with the water; reserve 2 tablespoons of the mixture in a medium bowl.
Add the tuna to the bag and seal, squeezing out the air; turn to coat the tuna. Refrigerate, turning the bag occasionally, 1 hour.
Spray a nonstick baking sheet and the broiler rack with nonstick spray; preheat the broiler. Arrange the corn in a thin layer on the baking sheet. Broil 6 inches from the heat, stirring often, until the corn begins to brown, 2-4 minutes. Add the corn and roasted pepper to the reserved marinade in the bowl; set aside.
Drain and discard the marinade in the zip close bag; place the tuna on the broiler rack. Broil 6 inches from the heat, turning once, until browned on the outside but still juicy inside, 6-7 minutes on each side.
Divide the endive among 4 plates; top with the corn relish and tuna.

Makes 4 Servings