Category Archives: Seafood

Southern Fried Catfish

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Hey!

When my kids were little they used to eat everything I would cook. Now of course they’re a bit pickier than they used to be. I used to make them fried catfish nuggets and they couldn’t get enough! The only one that really likes them now is my youngest. Once in a great while I will make these catfish nuggets and they are gone quick!

These are so good! Crunchy on the outside but nicely cooked on the inside.

Southern Fried Catfish

Ingredients

  • 1 -2 lb catfish nuggets
  • 1 egg
  • 2 cups buttermilk (can use regular or lowfat milk)
  • 3 cups cornmeal
  • salt and pepper (other seasonings you want)
  • oil

Directions

  1. Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
  2. In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
  3. In another big bowl put cornmeal and seasonings to taste.
  4. Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
  5. Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
  6. If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.

I used my trusty deep fryer and they turned out perfect. The nuggets are best eaten right away.  I am not a fan of tartar sauce so for me it’s hot sauce.

Besos,

Flor

Recipe source deep-fried food.com

 

 

Spicy Shrimp Pasta with Mushrooms

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Happy Labor Day! I hope everyone has had a fun and restful weekend! My weekend has been way toooo restful! I haven’t done anything at all. That’s not true…I did go to the movies. I saw “Cantinflas” I loved it! I enjoyed the storyline but I also loved the way the movie was filmed.

Shrimp is a popular food in my home but mushrooms are not! So I put this together and had leftovers for those of us that do like mushrooms!

 

Spicy Shrimp Pasta with Mushrooms

Ingredients

  • 1 lb. of rigatoni pasta (I used spaghetti)
  • 1 tablespoon of olive oil
  • 1.5 lbs. of large shrimp, peeled and deveined
  • ½ teaspoon of red pepper flakes
  • ¼ teaspoon of salt
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 15oz. can of no salt added diced tomatoes
  • ¼ cup of white wine
  • ½ cup of fresh basil, chopped
  • 2 tablespoons of half & half
  • 8 0z sliced mushrooms

Directions

  1. Bring a large pot of water to a boil.
  2. Add pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
  3. In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
  4. Season with ¼ teaspoon of red pepper flakes and a pinch of salt.
  5. Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
  6. Next add chopped onion and mushrooms to the skillet, cook about 2-3 minutes, then add minced garlic and cook for 30 seconds.
  7. Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
  8. Add diced tomatoes, ¼ cup of freshly chopped basil, ¼ teaspoon of red pepper flakes, and salt.
  9. Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
  10. Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with ¼ cup of freshly chopped basil.
  11. Optional topping: parmesan cheese.

Enjoy the day!

Besos,

Flor

Recipe source Joyful Healthful Eats

Shrimp and Grits

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Hola!

It’s Monday already? Why must the weekend go so quickly? The highlight of my weekend was spending some time at the mall with my girls then visiting my parents along with my brothers and their families. Sunday was definitely great because my brother cooked dinner. He is awesome at cooking seafood. This shrimp,mussel and langostino dish was amazing!

Thanks, Brother!

On Saturday I made Shrimp and Grits that was the bomb! I thought no one would like the grits but the entire dish was a hit!

The shrimp was divine and the grits were nice and smooth.

Shrimp and Grits

Ingredients

  • 3 cups water
  • 1 tablespoon butter
  • 3/4 cup uncooked quick-cooking grits
  • 2 ounces grated Parmesan cheese (about 1/2 cup)
  • 5/8 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 center-cut bacon slices, chopped
  • 1 cup chopped white onion
  • 1 tablespoon minced garlic
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup half-and-half
  • 1 tablespoon all-purpose flour
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/3 cup chopped green onions

Directions

  1.  Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm.
  2.  Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.

This couldn’t be any easier. Next time I make this I am going to have to double the recipe!

Besos,

Flor

Recipe from myrecipes.com/cookinglight

Cajun Shrimp and Rice Casserole and Weekend Wanderings

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Hola!

This weekend was pure perfection. The fall weather was lovely and we had a wonderful time!

Saturday we went to a Halloween party. We had a great time with family and friends. Here’s a quick picture of my girls. Julieta made a cute bunny and Julissa was an awesome Day of the Dead girl.

On Sunday we headed out to Chinatown to enjoy some food and a little shopping. I love going to Chinatown. We were able to walk around a bit, check out some of the stores and buy a few things. I offered to buy my husband this great tea.

We figured the tea probably didn’t work or there wouldn’t be so many bald or hair challenged men around.

The best part of course is the food!

The We had General Tso’s Shrimp, Chicken and BBQ Pork Steamed Buns, Three Happiness Soup and some Beef Fried Rice. We just all shared so that we wouldn’t eat too much!

We drove to China Town so we were able to enjoy the view our our fabulous city.

I haven’t really ridden too much public transportation since I was in high school. But I have made one or two trips on the “L” train. I had to take a picture of that “L” sign because my brother always makes fun of my being a non public transportation kind of person. It’s not that I have anything against public transportation it’s just that…I’m ashamed to say it…don’t now how to really use it! I am afraid to get lost! OK, I said it!

How does everyone feel about shrimp? I love shrimp. The only way I don’t like it is when I have to peel it. It’s just too much work. I like it to be nice and ready to eat! This awesome casserole was amazing. Look at all that yummy goodness.

I wish I didn’t have to share this…

Cajun Shrimp and Rice Casserole

Ingredients

  • 2 pounds shrimp, peeled (I used medium shrimp)
  • 3 cups cooked long-grain rice
  • 2 cups stock of your choice
  • 6 tablespoons butter
  • 1 cup yellow onion, diced
  • 2 cups bell pepper, roughly diced (colors of your choice)
  • 4 garlic cloves, minced
  • 2 cups fresh or frozen okra, sliced
  • juice from 1/2 a lemon
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 (10 3/4 ounce) can cream of shrimp soup (or any cream of soup of your choice)
  • 1/2 cup dry white wine (water may be substituted)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon (or to taste) cayenne pepper
  • 1 (8 ounce) package mushrooms of your choice, sliced
  • 1 cup white cheddar, grated (optional)
  • 1/2 cup parmesan, grated

Directions

  1. Cook rice according to package directions omitting water for 2 cups of stock.
  2. Sauté onion and bell pepper in butter until wilted, about 5 minutes.
  3. Add garlic and mushrooms and cook another 3-4 minutes.
  4. Stir in okra, lemon juice, salt, black pepper and cayenne pepper and cook for 5 minutes.
  5. Add shrimp and cook for approximately 3 minutes until shrimp turn pink. Do not overcook.
  6. Add soup, wine and soy sauce along with rice and stir until blended completely.
  7. Stir in white cheddar.
  8. Pour into a greased casserole dish (I used a 9 x 13 dish)
  9. Bake 15-20 minutes until cheese is melted and casserole bubbles on the side.

This dish is actually pretty healthy I think. You can make it healthier by using brown rice instead of white rice. You can also use reduced fat cheese and probably add a few more vegetables than what is actually called for in the recipe.

Enjoy!

Besos,

Flor

Recipe source myinvisiblecrown

Chipotle Cream Shrimp

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Hey!

Happy Friday! Here we are at another weekend and this is my last weekend before going back to work. I am sad that I won’t be with my girls as much as I have been, but I will be happy to get back on a schedule!

Wednesday was great! My daughters, best friend and I went to Geneva which has the cutest little stores and boutiques. Of course we bought a few things. We ate at our favorite tavern there. I can say that I had the first macaron in my life there…how could I have never had one before? It was raspberry flavored and the best thing I have ever had! The crunchiness on the outside and the softer middle of the cookies were divine! I have found my new favorite treat!

I must admit that we also had gelato at the cutest place. The ambiance was calming and whimsical. We did a lot of walking so we needed sustenance for the ride home! We each ordered a different flavor so we can all “taste test” them. They were all delicious!

I kept my word and bought my daughters school uniforms yesterday. One more thing checked off the school list! Now I just need to clean out all her darn drawers and organize those before school starts…I have time.

Do you like shrimp? I love shrimp any way it is cooked. I know some people who don’t like shrimp and I’m like really…what is not to love about them? Shrimp are so versatile for cooking. This creamy shrimp was da bomb!

I could have eaten this large bowl all by myself with just a spoon…but I made tacos instead.

I garnished the tacos with cilantro and onion.

Chipotle Cream Shrimp

Ingredients

3 garlic cloves, unpeeled
1/2 of a 15-ounce can tomatoes in juice (preferably fire-roasted), lightly  drained
2 to 3 canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped
1 tablespoon olive or vegetable oil
2/3 cup Mexican crema, creme fraiche or heavy (whipping) cream
3/4 teaspoon (or more) fresh black pepper
1/2 teaspoon Mexican oregano
Salt
1 1/4 pounds medium-to-large shrimp, peeled and (if you like) deveined, cut into 1/2-inch pieces
12 warm corn tortillas

Directions

Roast the unpeeled garlic in an ungreased small skillet over medium heat, turning from time to time, until completely soft and blackened in places, about 15 minutes; cool and peel. In a blender or food processor, combine the garlic, tomatoes and chipotle chiles; blend to a smooth puree.  In a medium (10-inch) skillet, heat the oil over medium-high.  Add the puree and stir until reduced to the consistency of tomato paste, 5 minutes or so.  Stir in the cream, pepper and oregano, reduce the heat to medium and let simmer for several minutes for the flavors to come together.  Taste and season with salt, usually 1/2 teaspoon.  Add the shrimp and stir until they are just cooked through (just losing their translucency at the center), about 3 minutes.  Serve immediately with warm tortillas.

This recipe was too easy! I followed the recipe exactly and unfortunately it was too spicy for my family…awwww. It was just right for me! Next time I will cut down on the chipotle pepper.

Have a great day!

Besos,

Flor

Recipe Source Rick Bayless

Shrimp with Couscous

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Hey!

TGIF! And the last day of school! YES! My daughter is super excited that she can sleep in every day now…she must take after her mama!

My kids are all off of school for the summer now. I asked Julieta what we should do all summer and she thinks we should just bake and cook???? Maybe I should tackle pie making? Learn to roll dough. Maybe try all the different tamales I want to learn to make. So many recipes and so little time!

Have you tried couscous yet? My son can’t stand it. I love it. He said maybe he will give it another try since it is so good for you. Too bad he wasn’t here when I made this recipe!

I couldn’t get enough of this!

There’s something to be said for keeping an open mind about things like food. You might find something you really love!

Shrimp with Couscous

  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, shelled and deveined
  • Coarse salt and ground pepper, for seasoning
  • 1 teaspoon mustard seeds
  • 2 leeks, sliced into 1/2-inch half-moons
  • 2 carrots, shredded
  • 5 cloves garlic, thinly sliced
  • 1 cup couscous
  • 1 cup frozen peas, thawed

Directions

  1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Don’t be afraid to try new things you could be missing the best things in life!

Have a great day!

Besos,

Flor

Recipe source http://www.marthastewart.com/

Happy 2013

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Hola!

I hope you have all been enjoying these festive days!

With the New Year upon us it’s time to think about all the wonderful experiences of 2012 and to wish for only great things in 2013.

This past weekend this was a great experience for me…raw sushi!

 This past Friday night My Man and I went on a date night. We decided to try raw sushi for the first time. I was kind of scared, but now I think I am hooked! The sushi was delicious and just melted in your mouth! After that great experience we decided to go to a wine bar. That too was a fun and different experience. After that we went to see Lés Miserables. I was entranced by this movie. the music, the story…the entire movie was amazing! Everyone should see it!

This past year the most viewed post on my blog was “Mangonadas”. This delicious and fresh dessert is the bomb! You can check it out here https://micasayourcasa.wordpress.com/2012/07/09/mangonadas/

I hope that 2013 brings good health, happiness and love  and of course craftiness for all! I also hope that it brings great, new experiences! There is so much to see and do in this life. Sometimes we have the resources for new experiences sometimes we don’t, so let’s take advantage of the times we can experience wonderful new things!

Feliz Año Nuevo!

Besos,

Flor