Fish & Seafood Archives - Two Healthy Kitchens

30 Easy Thanksgiving Shrimp Appetizers

Shelley — Mon, 20 Nov 2023 20:46:41 +0000

~ Want an impressive yet easy Thanksgiving appetizer? Quick-cooking shrimp is a perfect choice that definitely makes a statement. From dips to skewers to innovative riffs on shrimp cocktail, you’ve got lots of crowd-pleasing options! ~

I know when most people think “Thanksgiving” they also think “turkey.”

But when I was growing up, we often had at least two back-to-back days of Thanksgiving dinner parties. To avoid boring us with turkey two days in a row, my mom ingeniously delighted us by making one of the days a seafood feast instead.

So, for me, shrimp appetizers for Thanksgiving make total sense. Start the meal with a little seafood … and you can still have turkey for the main event!

Plus, most everyone loves shrimp.

And shrimp recipes definitely feel special and a little elegant. A perfect, impressive appetizer idea to kick off your holiday feast with style!

Thanksgiving Shrimp Appetizers

Garlic Shrimp and Avocado Crostini

Photo Credit: www.saltandlavender.com

There's just so much to love here ... lots of garlic, tender shrimp coated with smoky spices, creamy avocado, lime, and arugula to add a bit of bite! Quick, easy, impressive and delicious!

Creamy Shrimp Dip

Photo Credit: www.acedarspoon.com

This retro Shrimp Dip is a bit of nostalgia, perfect for sharing with family at the holidays. It's so rich and creamy with a hint of spice! Even better? It offers updated options (like subbing in some Greek yogurt or using reduced-fat cream cheese) to lighten it up for today's healthier appetites!

Shrimp Deviled Eggs

Photo Credit: www.cookincanuck.com

A delicious twist on a classic that turns deviled eggs into a holiday-worthy appetizer! The recipe uses just a bit of mayo, but also offers tips for replacing it with Greek yogurt or even a mixture of yogurt with mashed avocado. Irresistible, whatever you choose! (And for a spicy twist, try these Cajun Shrimp Deviled Eggs, too.)

Bacon Wrapped Shrimp

Photo Credit: recipesfromapantry.com

Simple and elegant – always a big hit! But what I love here is that the recipe calls for leaner center-cut bacon, and the article says you can even lighten the recipe further by using turkey bacon. All the bacon-y, shrimp-y flavors you love ... made leaner so you've got plenty of room left for the rest of the Thanksgiving feast!

Spicy Cranberry Shrimp

Photo Credit: agratefulmeal.com

Cranberries add to the Thanksgiving vibes, both in the flavorful sauce, and also as an optional garnish if you'd like. And for a kick? That sweet-tart cranberry flavor gets a lift from jalapeño, fresh ginger, lime, soy sauce and balsamic vinegar. Festive and unique!

Bloody Mary Shrimp Cocktail

Photo Credit: theviewfromgreatisland.com

Everybody loves the classic shrimp cocktail appetizer, but you can breathe new life and LOTS of wow factor into it with some kicky flavorings and ultra-festive "Bloody Mary" garnishes! What makes this especially terrific for your busy Thanksgiving Day starter is that you can make the sauce a few days in advance and prep all those fun garnishes ahead of time, too! (Wanna go classic? This Shrimp Cocktail with Homemade Cocktail Sauce is for you!)

Shrimp Spinach Artichoke Dip

Photo Credit: kitskitchen.com

This is a great choice if you've got guests on special diets. Although it channels the iconic spinach-artichoke dip everybody loves at the holidays, this clever version is paleo, dairy free, gluten free, low carb, Whole30, and keto. Soooo ... yeah ... it'll definitely meet the needs of lots of different guests, and you'll look like a total hero for thinking of their preferences!

Crispy Garlic-Parmesan Baked Shrimp

Photo Credit: brooklynfarmgirl.com

Crispy, cheesy and delicious – this shrimp will absolutely melt in your mouth. Your guests will love this scrumptious appetizer, and you'll love how very easy it is to make!

Easy Shrimp & Cream Cheese Appetizer

Photo Credit: www.thekitchenismyplayground.com

You won't believe something this easy tastes so good! In just 5 minutes, you can toss together a last-minute appetizer that'll keep your guests happy, even if the dinner's running behind or the last guests are straggling in late.

Shrimp Scampi Meatballs

Photo Credit: www.willcookforsmiles.com

How clever to transform the beloved flavors of shrimp scampi into bite-sized meatballs that are just perfect for nibbling before the main dinner event! Made from fresh shrimp with lemon, garlic, herbs, and buttery white wine sauce. Offer some pretty party picks or tiny cocktail forks, and watch these disappear in no time!

Greek Shrimp Skewers

Photo Credit: www.jerseygirlcooks.com

This light shrimp appetizer features pretty holiday colors – as delicious as it is festive! Made with common ingredients and a flavorful olive oil dressing, it's a snap to pull together.

Breaded Air Fryer Shrimp

Photo Credit: www.dinneratthezoo.com

Wishing you could serve up restaurant-style fried shrimp ... but without the grease and mess? Then this appetizer idea's for you! Succulent jumbo shrimp are coated in seasonings and two types of breadcrumbs, then air fried to crispy perfection. It's an easy way to enjoy the taste of fried shrimp with less fat and calories!

Cucumber Shrimp Rolls

Photo Credit: chefjar.com

These simple little roll-ups are a pretty, last-minute appetizer. Light and fresh, they won't over-stuff your guests before the Thanksgiving feast!

Shrimp Stacks

Photo Credit: thesoccermomblog.com

An impressive plated appetizer, these layered Shrimp Stacks are sure to wow your guests and start your Thanksgiving dinner with memorable flair!

Spicy Shrimp in Crispy Kataifi Dough

Photo Credit: www.all-thats-jas.com

Such a unique fusion appetizer! Marinated shrimp is baked inside pretty kataifi dough (common in Greek and Turkish cuisines) and offered with French-inspired aioli and apricot dipping sauces. Easier than it looks, especially with the suggestions of handy (and healthy!) purchased sauces to save the time of making your own.

Avocado Shrimp Salsa

Photo Credit: www.livinglou.com

Delightfully balanced flavor and textures with buttery avocado, crunchy cucumber and melt-in-your-mouth shrimp ... plus some kicky heat from jalapeno and brightness from fresh cilantro and lime juice. If your Thanksgiving celebration involves watching football, this recipe is even more ideal!

Baked Shrimp with Tomato and Feta

Photo Credit: www.smartypantskitchen.com

Tender baked shrimp is nestled in a savory tomato sauce and topped with flavorful feta cheese. It's a traditional Greek appetizer that feels cozy and warming enough to be perfect at Thanksgiving, too. Terrific with pita wedges, or you could offer mini toasts or appetizer breads.

Wonton Shrimp Cups

Photo Credit: cloveandcumin.com

Ready in just minutes, this scrumptious little appetizer is great for entertaining! Each bite has a satisfying crunch, plus an explosion of creamy avocado, sweet grape tomato and spicy shrimp.

Grilled Shrimp Skewers (with Indoor Directions, too!)

Photo Credit: www.wholesomeyum.com

Whether you're trying to save space in a hectic kitchen ... or you happen to live somewhere that has gorgeous weather on Thanksgiving Day ... grilling part of your meal is a fun addition to the Thanksgiving festivities! We've got lots more Thanksgiving Grilling Ideas for ya, if that's your jam. But don't worry if it's not – this delectable recipe can be made indoors on the stovetop, too!

Coconut Shrimp

Photo Credit: goodfoodbaddie.com

Restaurant-style Coconut Shrimp (with that crave-able crispy, flavorful crunch!) is actually easy to make at home. This recipe is written for the air fryer but also offers oven directions. And, you can even make it gluten-free, if needed. So good with Chipotle Crema Sauce (although you could serve it alongside any sauce you like)!

Shrimp Lettuce Wraps

Photo Credit: yummyaddiction.com

Savory … Sweet … Tangy … Crunchy. Mmmmmmm! Succulent, marinated shrimp is accented with a toasted pecan and pineapple coleslaw. Assemble them just before your guests arrive, or let everyone participate in making their own (while you double-check the turkey).

Cajun Prawn Kabobs

Photo Credit: www.flavourandsavour.com

For a bit of southern flair at your Thanksgiving table, start your feast with this zesty appetizer! The article mentions that you can use an indoor grill pan if you don't want to fire up the grill. Either way, these eye-catching nibbles are ready in just 20 minutes. And, if you love the Cajun vibes here, you might also enjoy this gorgeous Cajun Shrimp Cocktail recipe, too!

Shrimp Ceviche

Photo Credit: www.iheartnaptime.net

So vibrantly fresh and flavorful, loaded up with shrimp, crunchy veggies, creamy avocado and bright citrus. Elevate your presentation by serving it in pretty little individual appetizer cups, or simply let guests dig in with tortilla chips.

Chilled Marinated Shrimp Appetizer

Photo Credit: bestappetizers.com

Zesty, light and refreshing, this chilled appetizer is simple to make, and can even be prepared a day or two ahead. It’s a lovely, delectable dish that's easy to double for a crowd.

Blackened Shrimp with Avocado Ranch Dip

Photo Credit: flavorthemoments.com

Bold spices coat these speedy, pan-seared shrimp in flavors that pair perfectly with the creamy, herbaceous dressing. An easy yet tasty appetizer to kick off the party!

Shrimp with Shishito Pepper Gremolata

Photo Credit: www.thefeastlocal.com

By now, you know I absolutely adore trendy shishito peppers, so I was super excited to find this unique recipe! Whether you make this indoors on the stove, or venture outside to your grill, this appetizer is sure to win wows. Great with crusty French bread alongside! (And if you'd like a more traditional gremolata without those shishitos, check out this gorgeous, baked version.)

Bang Bang Shrimp Recipe

Photo Credit: www.lovefromtheoven.com

Of course I had to include this one! Everybody loves ordering Bang Bang Shrimp at restaurants, and just think how excited your Thanksgiving guests will be when you treat them to a homemade version! What I especially love about this particular recipe is that the accompanying article gives directions to bake or air fry the shrimp (instead of frying) and mentions you can sub Greek yogurt for some (or all) of the mayo in the scrumptious sauce ... which adds up to a lighter shrimp appetizer before that belt-loosening Thanksgiving feast. Brilliant!

Cucumber Shrimp Canapés

Photo Credit: urbanblisslife.com

This totally classic party appetizer is fast and easy, yet it also feels truly elegant. And it's always a crowd favorite!

Mexican Shrimp Cocktail

Photo Credit: wonkywonderful.com

How fun is this?!? Kind of like typical shrimp cocktail took a vacation in Mexico and came back with kicked-up flavors and a gorgeous presentation! So impressive, yet it takes less than 20 minutes to prepare and will delight guests on practically any special diet, since it happens to be gluten free, dairy free, keto, low carb, paleo, Whole30 friendly.

Shrimp and Spinach Quinoa Cakes

Photo Credit: momfoodie.com

Crispy on the outside with tender shrimp and spinach inside. Choose the baked option over frying to keep fat and calories in check. Then serve 'em up with a squeeze of lemon and any dipping sauces you'd normally enjoy with crab cakes. Yum yum yum!

FAQs At-a-Glance

How Do You Thaw Shrimp?

Purchasing frozen shrimp ahead of time – whenever you spot a terrific sale price – is a great move to keep that budget in check. And thawing them is super easy. Whether you’re thawing raw or cooked shrimp, the key is always to thaw them gently. I’ve got all the details on 3 simple methods in my article “How to Thaw Shrimp.” But, in short: you can either thaw them overnight in the fridge, submerge the entire bag in water, or thaw them directly in cold water. Pop over to my article for the full instructions on each method, as well as specific tips on what NOT to do.

What’s That “Size” Number Mean for Shrimp?

You’ll often see numbers on packages of shrimp, like 21-25 or 36-50. Those numbers indicate the size of the shrimp. How? Well, those numbers specify how many shrimp it takes to equal one pound. So, that gives you a rough idea of how big the shrimp will be, based on how many shrimp it takes to equal a pound. For example, 21-25 shrimp should have about 21-25 shrimp in a pound, which means they’ll be bigger than 36-50 shrimp that’ll have about 36-50 in each pound.

More Thanksgiving Seafood Recipes

Shoutout to everyone who’s looking for creative interpretations on the “typical” Thanksgiving menu. I’m always right there with you, searching for unique, fresh ideas!

If you were intrigued by my mom’s creation of a Thanksgiving seafood feast, then you’ve gotta check out our full collection of Seafood Thanksgiving Recipes!

(Turkey totally optional!)

Need Even MORE Thanksgiving Ideas?

If you’re looking for additional appetizers, I’d suggest our Pomegranate Salsa, our Savory Pumpkin Hummus, or our Cranberry Salsa. They’re all super-fast and can be made ahead.

One of our all-time most popular, favorite Thanksgiving recipes is our Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing. (We’ve got an adorable “turkey”-shaped Thanksgiving Salad variation, too, if you’re feeling extra creative!)
If you adore shortcuts (me, me, me!), then check out our ideas for recipes that are surprisingly fabulous made with frozen green beans (no need to wash, trim and prep fresh beans!).
And, if you are hosting a small gathering that doesn’t really require an entire turkey, consider one of these fabulous Chicken Breast Recipes as a quick, easy alternative.

Other recipes I highly recommend include:

Roasted Brussels Sprouts with Cranberries, Pecans and Hot Honey OR Shredded Bacon Brussels Sprouts
Family-Favorite Instant Pot Sweet Potato Soup
Easy No-Cook Cranberry Sauce (with apples, pecans and pineapple – yum!)
Oven Roasted Carrots or Roasted Root Vegetables
Light and sweet Grape Salad with Cream-Cheese Vanilla Dressing and Pecans

Happy Thanksgiving, everyone!

Whatever you serve, I hope your feast is delicious.

But, most of all, I hope your day is filled with the love and laughter of family and dear friends!

~ by Shelley

The post 30 Easy Thanksgiving Shrimp Appetizers appeared first on Two Healthy Kitchens.

10 Deliciously Easy Baked Swordfish Recipes

Shelley — Fri, 23 Jun 2023 21:30:37 +0000

~ Baked Swordfish Recipes might seem like a fancy indulgence. And for sure – these recipes are impressive enough for guests! But they’re also quick and simple enough for even busy weeknights. From swordfish steaks crowned with all sorts of toppings … to clever rollups, fun parchment packets, and even kabobs! ~

Need a quick-cooking dinner idea? Try baked swordfish!

Wanna get your family to eat more fish (but they’re hard to convince)? Swordfish for the win!

Or maybe you need a company-worthy meal that feels elegant and swanky but is secretly soooo easy-peasy? Yup … you know what I’m gonna say: SWORDFISH!

Pop it in the oven, and an impressive dinner will be ready in no time!

Why You’ll Love Baked Swordfish

• It’s Mild and Delicious

The biggest allure of swordfish is what it tastes like. It’s a mild white fish with a subtle, somewhat sweet taste that’s generally considered to be less “fishy” than other fish. Plus, its high oil content helps keep it moist once it’s cooked.

And, rather than being lightly flaky like many other types of white fish, it’s a firm fish with a satisfying, meaty texture that’s sometimes compared to beef steaks.

All that is precisely why these baked swordfish recipes are a great option for people who don’t think they like fish – a terrific first step in eating more fish and seafood!

• It’s Adaptable

I adore cookbook author Carla Snyder’s description of swordfish as the “Little Black Dress of the sea” because it’s so elegant and “easy to accessorize.”

Basically, its mild flavor and dense, meaty texture make it a wonderful blank canvas for all sorts of marinades, toppings and flavor combinations.

• It’s FAST and EASY

Baking swordfish in the oven is an ideal year-round technique that’s both simple and speedy. In fact, most baked swordfish recipes promise that dinner will be on the table in 30 minutes or less – usually with very little actual hands-on time.

It’s a quick option for busy weeknights, but also a slam dunk for harried hosts trying to pull together an impressive meal without a lot of fuss.

No matter how or when you serve it, baked swordfish is an easy option with practically endless possibilities! Here are just 10 fantastic ideas to get you started ….

10 Oven Baked Swordfish Recipes

Photo Credit: 2sistersrecipes.com

Easy, Lemony Baked Swordfish

With only 5 minutes of prep, this recipe is a lifesaver on hectic evenings! A quick marinade with lemon juice and garlic powder infuses great flavor, elevated by green onions and a touch of white wine. Recipe creators Anna and Liz promise that it turns out flaky, amazingly juicy, and yummy every time!

Photo Credit: smellslikedelish.com

Broiled Swordfish Kabobs

Swordfish is great for kabobs, since it holds up well on skewers. And the bonus here is that you can easily broil them year-round on a baking sheet in your oven – no need to fire up the grill! The meaty fish is quick-marinated alongside chunks of pineapple, red onion, and red bell pepper in a vibrant mixture of cilantro, lime, and soy sauce, and then threaded onto skewers with cherry tomatoes. Serve up your fabulous kabobs with a bed of rice and a squeeze of lime for an impressive dinner that's bursting with terrific flavors and textures!

Photo Credit: www.runninginaskirt.com

Blackened Swordfish

With only 4 ingredients, this easy swordfish recipe is the key to a fast, healthy, flavorful dinner that you can make in 15 minutes flat! The meaty fish combines perfectly with the rich blend of blackening seasonings for a cajun-inspired dinner that'll have everyone asking for seconds.

Photo Credit: memoriediangelina.com

Involtini di pesce spada (Swordfish Rolls)

A savory filling of breadcrumbs, garlic, raisins, pine nuts and minced parsley is wrapped inside thin swordfish cutlets before being nestled in a baking dish for a quick trip through the oven. It looks so upscale, yet the cooking process is surprisingly fast! Plus, there are yummy ideas for variations, like adding grated cheese or subbing out the raisins and pine nuts for more traditional capers and olives.

Photo Credit: www.seasonedkitchen.com

Oven Baked Swordfish en Papillote

Cooking your swordfish en papillote (in a packet made of parchment paper or foil) seals in moisture to steam the delicious fish so it's tender and juicy. Fresh rosemary, lemon zest and a lemony balsamic vinegar marinade add layers of scrumptious flavor for a dish that's easy enough for busy weeknights, yet special enough for company. The fresh swordfish topped with lemon slices is such a pretty presentation, and opening the packets tableside adds fun, dramatic flair!

Photo Credit: www.wellseasonedstudio.com

Baked Swordfish with Confit Tomatoes

Swordfish steaks bake to perfection over white beans, fresh corn and homemade tomato confit. Red onions, oregano, and fresh thyme and basil amp up the vibrant, fresh notes in this one-pan meal. (Note that the post mentions you can use raw cherry or grape tomatoes and a few cloves of garlic in place of the homemade confit for an even faster dish with less intense flavors.)

Photo Credit: somethingnewfordinner.com

Baked Swordfish with Mushrooms, Lemon and Capers

Swordfish is beautifully seared in a cast iron pan or indoor griddle, and then quickly finished in a preheated oven. It's draped with rich, wine-sautéed mushrooms, briny capers, and a sprinkle of fresh parsley. Fresh lemon wedges are an ideal finishing touch. So satisfying and impressive enough for guests, yet it's entirely ready in just half an hour!

Photo Credit: www.askchefdennis.com

Ginger Garlic Swordfish

Oven roasted swordfish is crowned with a rich compound butter featuring fresh ginger, red pepper flakes, chopped Italian parsley, grated lemon peel, and minced garlic. Recipe creator Chef Dennis Littley says that it's amazingly delicious and so very easy to make – a restaurant-quality recipe that actually tastes even better than the fish at your favorite seafood restaurant!

Photo Credit: eatsimplefood.com

Swordfish with Peach Pecan Salsa

This recipe is sweet, savory and juicy – especially with a perfectly ripe summer peach! Toasted pecans add terrific crunch and are a cinch to toast on a sheet pan in the same oven you'll use for the fish. A simple yet delightfully unique preparation!

Photo Credit: thishealthytable.com

Lemon Baked Swordfish with Shallots

The subtle, buttery flavor of swordfish pairs perfectly with bright citrus. Thin slices of fresh garlic cloves and shallots add extra flavor and are so pretty sprinkled on top of the swordfish, with fresh lemon slices served alongside! And the suggestions of optional spices and fresh herbs let you customize the final flavors. With just 10 minutes of hands-on time, this recipe is on the table in under 30 minutes!

What Should I Serve with My Baked Swordfish?

Tailor your side dishes to the flavors of the marinades, sauces or spices in the swordfish recipe you choose.

For example, if you’ve got a Mediterranean vibe going, this Quinoa Salad with feta, olives and sun-dried tomatoes might be perfect! This Tuscan Kale Salad would be a good choice, too.

Want more of an Asian flair in your menu? Try these 5-Minute Asian Sugar Snap Peas or even fun little Shishito Peppers as a starter.

You get the idea! Build your sides around the flavors you want to highlight from your main course.

Or, for simple flavors that’ll go with practically any baked swordfish recipe, try one of these favorite side dishes:

Blistered Green Beans

Oven Roasted Vegetables Medley

Easy Oven Roasted Asparagus

Oven Roasted Carrots

Is Swordfish Healthy?

There are lots of nutritional benefits to swordfish. First, it’s a great source of protein. And it offers minerals like potassium and selenium (that provide benefits such as protecting against free radicals), and is a terrific source of vitamins D and E. It’s also a good source of omega-3 fatty acids.

Plus, as I mentioned before, swordfish’s steak-like texture and unassertive flavor make it an excellent first step for people who are trying to gain the health benefits of incorporating more fish and seafood into their diets, but aren’t really sure they like fish.

However, as the FDA explains, the main concern comes in for pregnant women (or those who may become pregnant), women who are nursing, and for young children. That’s because swordfish are very large, very long-lived predators. Their age and diet allows them to accumulate higher levels of mercury than are found in many smaller types of fish, which can be harmful to an unborn baby or young child.

And, although WebMD points out that cooking swordfish reduces its mercury content by up to 30%, it’s still advisable for vulnerable individuals to choose an alternative protein. For more information, check out this FDA article or this Healthline article.

FAQs At-a-Glance

Besides Cooking Swordfish in the Oven, Are There Other Ways to Prepare It?

Sure! With its meaty texture, swordfish is also a great candidate for grilling. And it’s fast to cook in a hot pan on the stovetop, too. Try this Grilled Swordfish with Oranges and Fennel, this Grilled Swordfish marinated in soy sauce, vinegar, garlic and oregano, or this Pan-Seared Swordfish with a Lemon and Wine Rosemary Sauce.

What Is the Darker Area in My Swordfish?

As Elise at Simply Recipes explains, that’s just a bloodline, which isn’t harmful and doesn’t need to be removed. However, because that darker section of a swordfish steak tends to have a stronger flavor, you can opt to remove it if you prefer.

What Can I Substitute for Swordfish?

Swordfish can be a bit pricier and more difficult to find than some other fishes. Although the ideal substitute will depend on the specific baked swordfish recipe you’re preparing, your best bet will be in selecting a firm-textured, mild-tasting fish. Food Network suggests that some good options include halibut, mahi-mahi, tuna or even salmon.

With its mild, adaptable flavor and its high-end reputation as a meaty alternative to beef steaks, swordfish is an ingenious way to make any meal feel a little special, a little luxurious.

Yet, with such easy prep and fast cooking times, baked swordfish recipes are just as perfect for fast weeknight dinners as they are for impressing company.

Pick one of these new recipes to try this week, and surprise your family and friends with how much they just might actually LOVE eating fish!

More Fish Recipes You’ll Love!

Pssssst … already a fan of fish? We sure are! And we have lots more great inspiration for delicious, healthy fish and seafood dinners. Try:

See All Our Fish Recipe Ideas!

~ by Shelley

The post 10 Deliciously Easy Baked Swordfish Recipes appeared first on Two Healthy Kitchens.

41 Seafood Thanksgiving Ideas

Shelley — Fri, 18 Nov 2022 22:59:08 +0000

~ Make your holiday feast unique and truly special with some of these celebration-worthy Seafood Thanksgiving Ideas! So holiday-perfect … whether you’re creating an entire seafood-focused menu, or just want to feature seafood in one stand-out course of your Thanksgiving dinner! ~

Looking for alternative Thanksgiving dinner recipes that still feel festive … but aren’t the typical turkey and stuffing?

Me, too!

Since our {big!} extended family usually has at least three or four get-togethers throughout the Thanksgiving weekend, I need great recipe ideas that don’t leave us eating the same Thanksgiving fare meal after meal … after meal.

When I was a child, my mom often solved this dilemma by making one of our Thanksgiving dinners into a seafood feast, and we all adored it!

So, this year, I scavenged the Internet for fresh ideas to create a seafood extravaganza that would feel special enough, celebratory enough, to be worthy of any holiday buffet … and to elbow the traditional roast turkey right off the table.

I found fantastic recipes for nearly every part of the meal (well … except dessert!) – for pretty appetizers, attention-grabbing mains, and even side dishes.

Some easily scale up to feed a crowd, and others are just exactly perfect for a cozy, smaller gathering.

The hardest part will be deciding what to try first!

Seafood Thanksgiving Ideas

Holiday Baked Salmon

Photo Credit: www.willcookforsmiles.com

The whole salmon filet is baked in a honey-Dijon pomegranate sauce that turns into a rich, thick glaze in the oven. The salmon comes out juicy, tender, and incredibly flavorful and gets a final celebratory flourish from a topping of pomegranate arils, pecans, and some fresh rosemary ... for a truly stunning Thanksgiving presentation! Don't miss the option to bake two filets for larger gatherings.

Easy Lobster Oreganata

Photo Credit: thetopmeal.com

What feels more special than a lobster dinner?!? This Italian-style, restaurant-quality meal is easy to make, cooks quickly, and is so full of flavor. Fresh lobster tails are topped with a sprinkling of seasoned breadcrumbs mixed with Parmesan cheese and parsley, then bathed in white wine and baked until tender and juicy. Scale the recipe up depending on the size of your gathering!

Simple Steamed Lobster Tail

Photo Credit: drivemehungry.com

Want a simpler, basic, blank-canvas lobster tail recipe? Try this steamed version, with a variety of optional seasonings to choose from that all lead to tender, juicy, succulent lobster ... in under 15 minutes! Or, if you'd rather try some other cooking methods, check out the easy and highly rated broiled lobster tail or air fryer version, or even (feeling adventurous??) this sous vide variation!

Traditional Oysters Rockefeller

Photo Credit: www.garlicandzest.com

Briny, crunchy, savory and sophisticated, Oysters Rockefeller is a classic, beloved appetizer. Make this special-occasion starter at home to wow your holiday guests!

Salmon and Crab Wellington

Photo Credit: savorthebest.com

A holiday-worthy seafood spin on the classic Beef Wellington, this recipe features a crab meat "stuffing" perched atop wild Alaskan salmon. It's all wrapped in a blanket of puff pastry and baked to perfection. An elevated seafood dinner that's surprisingly easy to assemble (but your dinner guests would never know it)!

Chestnut and Pepper-Crusted Salmon Fillet

Photo Credit: www.amummytoo.co.uk

Holiday chestnuts highlight the herby crust that crowns succulent sockeye salmon. This simple but impressive dish is stunning brought to the table as a whole filet, but individual portions will cook more quickly, if you're in a hurry.

How to Create Seafood Platters: Tinned to Fresh Luxury

Photo Credit: farmtojar.com

This wonderful post has loads of fantastic ideas for creating a stunning seafood-focused showpiece "grazing board." From quick, store-bought items to truly luxurious suggestions, with terrific ideas for dips and other charcuterie-style items to serve alongside. Helpful photos of each style of platter allow you to you envision how you'll put it all together!

Cioppino (Seafood Stew)

Photo Credit: theforkedspoon.com

Cioppino is a comforting San Franciscan seafood stew filled with shrimp, clams, mussels, white fish, and crab legs – all simmered in a richly flavorful broth made from tomatoes, white wine, and fish stock. It's a true Thanksgiving seafood feast, and this version has loads of glowing reviews!

Garlic Roasted Shrimp Cocktail

Photo Credit: thesuburbansoapbox.com

Shrimp cocktail is always a hit! Make it Thanksgiving-worthy by roasting your shrimp in a garlic sauce and serving it in gorgeous glassware with a homemade cocktail sauce. Easy but truly stunning!

Spanish Paella

Photo Credit: theforkedspoon.com

A gorgeous family-style main that looks like a true celebration! This saffron-infused mixed paella comes loaded with Spanish sausage, juicy shrimp, mussels, clams, and calamari. Lots of great info and tips – no wonder this recipe has so many glowing reviews!

Black Paella (Arroz con Negro)

Photo Credit: thefoodolic.com

For an unusual, schwanky twist, serve this paella individually plated as a starter. Some unique ingredients here – Black Paella is popular on the Mediterranean coast of Spain and is made using cuttlefish and its black ink. This one will have your Thanksgiving guests talking, for sure!

Smoked Salmon Crostini (Philadelphia Roll Style)

Photo Credit: foxeslovelemons.com

Give traditional smoked salmon appetizers a trendy twist! Avocado, cream cheese, cucumber, and sesame seeds make this crostini taste just like a Philadelphia sushi roll!

Seafood Pot Pie with Puff Pastry

Photo Credit: www.flavourandsavour.com

This pretty main-dish pie is rich and creamy, chock full of veggies and your choice of seafood, and topped with crisp, golden, flaky puff pastry. Bake it up family-style in one deep-dish pie pan, or serve up an individual pie to each guest by using ramekins or even mini cast-iron skillets. Lots of great make-ahead and time-saving tips make it stress-free!

Salmon with Sweet Potato Mash & Miso Coconut Sauce

Photo Credit: www.walderwellness.com

Traditional Thanksgiving sweet potatoes go completely off-script by teaming up with pan-seared salmon and a unique alternative to gravy!

Garlicky Seafood Pasta with Shrimp and Scallops

Photo Credit: www.christinascucina.com

With nearly a perfect 5-star rating on over 300 reviews, this is a great bet for a non-traditional Thanksgiving seafood feast! It's a quick and simple preparation that absolutely lets the seafood shine.

Lobster Salad

Photo Credit: drivemehungry.com

A decadent starter course, this will definitely make your guests feel pampered and welcome! Elegant lobster is just lightly dressed to perfectly showcase its sweet, buttery flavors. Surprisingly, you only need 6 ingredients and 10 minutes to make this standout, highly reviewed recipe! (For a lighter, healthier salad, note the tip to sub in yogurt for the mayo.)

Baked Mussels

Photo Credit: www.carolinescooking.com

These baked mussels are easy to prepare, and they make an elegant finger-food appetizer for your special meal. The garlicky crumbs over the tender mussels really showcase the delicate flavor of this often under-appreciated seafood!

Seafood Risotto

Photo Credit: celebrationgeneration.com

This upscale meal features scallops and shrimp in a decadently creamy risotto base, but you can change up the seafood (maybe crab or lobster??) – and even the herbs and stock – to customize this in lots of ways to suit your tastes!

Smoked Salmon Risotto

Photo Credit: www.yourhomemadehealthy.com

Wanna take the risotto idea in a slightly different direction? Creamy, buttery arborio rice pairs beautifully with the mildly smokey flavor of hickory smoked salmon! Decadent without a lot of butter, and ready in about 40 minutes.

Almond-Crusted Cod Sheet Pan Dinner

Photo Credit: yummyaddiction.com

Traditional Thanksgiving vegetables are beautifully caramelized alongside tender baked cod that's topped with a crunchy, nutty crust. A delicious drizzle of sweet and tangy balsamic sauce is the perfect final touch on this simple, harvest-focused dinner. And hey hey ... it's all done on just one baking sheet, so cleanup's a breeze!

15-Minute Smoked Salmon Grazing Platter

Photo Credit: foxeslovelemons.com

Let your guests assemble their own appetizer nibbles – grazing boards are a terrific way to help people mix and mingle as they munch! Start with a good-quality smoked salmon, and then surround it with your choice of the many suggested trimmings to create a showpiece you'll be proud to offer!

Pan Seared Chilean Sea Bass with Herb Butter Sauce

Photo Credit: getonmyplate.com

A simple, easy dish to make, but this is amazing enough for special occasions! Mild, flaky fish is topped with a luscious, restaurant-quality herbed lemon butter sauce. Serve it over mashed potatoes for a little nod to traditional Thanksgiving fare.

Super-Fast Herbed Shrimp Pasta

This fabulous pasta recipe is so very easy, yet it tastes really gourmet. Bursting with Mediterranean herbs and feta, it’s crazy-delicious … and definitely impressive enough for a Thanksgiving dinner party!

Italian Seafood Salad

Photo Credit: saporitokitchen.com

This iconic dish is often served for Italian Christmas eve dinner and for the Feast of Seven Fishes, but it's a perfect addition to your Thanksgiving table, too. A light, tangy dressing and briny olives are simple adornments that let the seafood shine. A wonderful way to herald in the holiday season!

Dungeness Crab Legs

Photo Credit: amandascookin.com

Dungeness crab legs don’t need much to complement their delicately sweet meat. A simple shake of Old Bay seasoning and the proper steamed cooking method will yield melt-in-your-mouth results with minimal effort!

How to Cook Crab Legs (5 Ways)

Photo Credit: littlesunnykitchen.com

Prefer to work with snow crab legs or king crab? This handy recipe offers options for your Instant Pot, broiling, steaming, grilling and boiling.

Air Fryer Calamari

Photo Credit: saporitokitchen.com

Calamari is a crowd-pleasing appetizer – an ideal dish to offer your guests while they mingle and chat and help you finish the main course. This air fryer version is soaked in buttermilk and breaded in seasoned panko breadcrumbs for a non-greasy, lightened-up delight (with no messy, splatter-y deep frying to clean up later)!

Loaded Twice-Baked Potatoes with Shrimp

Photo Credit: yummyaddiction.com

While you could consider this pretty dish a main course, it also makes a real statement as a side dish. Tasty shrimp, sautéed garlic, feta, and fresh dill make this so much more exciting than the traditional Thanksgiving mashed potatoes!

Sea Island Seafood Stew

This showstopper masterpiece is an impressive dish for a holiday seafood feast, but with lots of make-ahead steps, it’s also a low-stress option for busy hosts. The recipe is a mainstay on the menu at the hugely popular Skull Creek Boathouse in Hilton Head, South Carolina, and is sure to steal the show at your house, too!

Mango and Avocado Salad with Shrimp

Photo Credit: gohealthywithbea.com

This super-easy first course is a perfect blend of salty and sweet ... of tropical flair and holiday flavors. Serve it in fancy stem glasses for a celebration-worthy way to kick off your Thanksgiving dinner!

Easy Honey-Glazed Salmon

This is on regular repeat at my house, but that doesn't mean it's not worthy as a special-occasion dinner, too! Ultra-easy (aka: stress-free!) salmon is baked in an outstanding honey-garlic sauce that's wonderful draped over your Thanksgiving rice pilaf or roasted veggies. (Hint: feel free to make a little extra sauce, if you'd like!)

Pistachio-Crusted Scallops

Photo Credit: thehealthyepicurean.com

An artfully simple, elegant recipe that's ready in about 15 easy minutes! Seasoned scallops are seared until crispy on the outside and tender on the inside, then rolled in crushed holiday pistachios and a bit of bright, refreshing lemon zest.

Lightened-Up New England Clam Chowder

Photo Credit: thesuburbansoapbox.com

An all-American classic, made just a bit lighter (so you can save some extra calories for the pumpkin pie). But it's still wholly satisfying and always impresses!

Baked Fish Ravioli with Seafood Sauce

Photo Credit: www.the-pasta-project.com

Truly special! A bit more of a cooking project than some of the other recipes in this collection, but (as the great reviews attest), it's a fabulous choice if you're looking for a fun adventure in the kitchen. A beautiful, authentic Italian pasta recipe.

Broiled Fish Matecumbe

Decked out in festive holiday colors! Yet this family favorite is also a little nod to tropical southern Florida, since it comes from Key Largo's beloved "The Fish House" restaurant. A south Florida vacation for your palette ... so dreamy if it's cold and gray in your neck of the woods on Thanksgiving Day!

Crab-Stuffed Mushroom Appetizer

Photo Credit: savoringtoday.com

Delicate real crab is mixed with cheese and lightly seasoned before being stuffed into button mushrooms and baked to melty, savory perfection. A no-fail party appetizer than you can prep up to a day in advance!

Baked Mussels with Root Vegetables

Photo Credit: theperfecttide.com

Such a unique change of pace to pair your traditional Thanksgiving root veggies with something other than turkey! This cozy sheet pan dinner is casual yet special, and the oven-roasted flavors are brought vibrantly to life by an herby Mediterranean take on chimichurri sauce.

Smoked Trout Platter with Creamy Horseradish Sauce

Photo Credit: www.atastefortravel.ca

This easy make-ahead appetizer is perfect for worry-free holiday entertaining and perfectly sets the stage for a memorable feast. It has an addicting little hit of heat that highlights the buttery flavor of the smoked trout. All in a pretty presentation that'll win raves!

Crab Stuffed Salmon Recipe

Photo Credit: www.wholesomeyum.com

No doubt, adding a crab stuffing is an enticing way to elevate any dish. With terrific reviews, you know this headliner will be sure to win oooohs and aaaahs from your Thanksgiving guests. But the secret bonus is that it can be prepped ahead, so you can relax and enjoy the day, instead of slaving away in the kitchen!

Roasted Shrimp with Parmesan

Photo Credit: amycaseycooks.com

Super easy: just toss your shrimp with olive oil, parmesan cheese, and spices, and then quickly roast to perfection! Serve them up with a dipping sauce as an appetizer, over greens for a tasty salad, or tossed with pasta as a main course. So versatile!

Easy Smoked Salmon Breakfast Wrap

Wanna jump-start your Thanksgiving Day with seafood, right from the very start? This quick and easy breakfast is a delicious way to power up for all the excitement that lies ahead! A lovely treat to whip up just for yourself, or to make in larger quantities for a holiday brunch.

Want More Thanksgiving Dinner Ideas?

Maybe you don’t want seafood for every part of the meal? I’ve got ya! How about …

As far as appetizers, I’d suggest our Pomegranate Salsa, our Savory Pumpkin Hummus, or our Cranberry Salsa. They’re all super-fast and can be made ahead, so you can offer them up while the main event is getting under way.

And how about some easy, produce-centered Thanksgiving side dishes that don’t involve fish or seafood?

One of our all-time most popular, favorite Thanksgiving recipes is our Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing. (We’ve got an adorable “turkey”-shaped Thanksgiving Salad variation, too, if you’re feeling extra creative!)
If you adore shortcuts (me, me, me!), then check out our ideas for recipes that are surprisingly fabulous made with frozen green beans (no need to wash, trim and prep fresh beans!).

Other recipes I highly recommend include:

Roasted Brussels Sprouts with Cranberries, Pecans and Hot Honey OR Shredded Bacon Brussels Sprouts
Family-Favorite Instant Pot Sweet Potato Soup
Easy No-Cook Cranberry Sauce (with apples, pecans and pineapple – yum!)
Oven Roasted Carrots or Roasted Root Vegetables
Light and sweet Grape Salad with Cream-Cheese Vanilla Dressing and Pecans

Happy Thanksgiving, everyone!

I hope these recipe ideas make your meal planning a little easier, and your holiday feast a little more delicious.

And I hope that, whatever you serve, your Thanksgiving feast is satisfying, memorable, and very, very joyous!

The post 41 Seafood Thanksgiving Ideas appeared first on Two Healthy Kitchens.

Creamy Cajun Shrimp Pasta (One Pot!)

Shelley — Fri, 23 Sep 2022 17:07:00 +0000

~ This ultra easy Cajun Shrimp Pasta recipe features tender, succulent shrimp in a flavorful cream sauce. But unlike many other recipes, this version leverages the one-pot method and some clever ingredients to create all those popular, restaurant-quality Cajun flavors quickly … easily … and MUCH more nutritiously, too! Bonus: It rewarms nicely, for those days when you need to prep dinner ahead of time (or wanna have leftovers for lunch)! ~

This Recipe Is: • Ready in About 30 Minutes • Make Ahead •

Seems like everywhere you look these days, restaurants have some type of Cajun pasta on the menu. From humble mom-and-pop joints to highbrow, chef-driven dining experiences … they know Cajun cream sauce will sell.

Whether it’s a Cajun shrimp pasta (like this one) or Cajun Alfredo dripping over chicken and veggies, people love it.

Wanna capture all those headliner restaurant vibes at home? Heck yeah, you do (sign me up, too)!

Why Cajun Shrimp Pasta Is So Popular

It’s full of perfectly cooked, tender, juicy shrimp,

Draped in a rich, creamy, Alfredo-y sauce,

Studded with texture and background flavors from the classic “Cajun Trinity” of green pepper, onion and celery,

Amped up with Cajun spices (kicky but not too, over-the-top hot), and some parmesan cheese for an extra layer of savory-salty-cheesy joy …

All nestled into twirly strands of al dente pasta.

YES! That is a recipe for rampant fan appeal and undying foodie love.

That is why restaurants so often feature some version of Cajun pasta on their menus. Because it’s just so darn good and people can’t get enough.

It’s deeply flavorful, rich and creamy, and oh-so-satisfying.

But There’s a Problem (Two, Actually)

So yes … we all agree that Cajun pasta is delicious. And yes, we wish we could re-create it at home.

But …..

If you’re like me, you want dinner to be quick and easy. I don’t have a restaurant-paid dishwashing staff to clean up after me, to scrub three or four pans and a strainer and a bunch of prep bowls and utensils.

And, if you’re like me, then you have a realllllly hard time feeling terrific about serving up all the butter and heavy cream and white carbs hanging out in most restaurant versions of this dish – and in most recipes you’ll find online, too. Not something I can feel great offering up to the arteries and waistlines of people I love.

This super-easy “one-pot” version cleverly solves both those problems at once!

One-pot pasta to the rescue!

Why the One-Pot Method Is So Wonderful

I absolutely adore the concept of one-pot pasta recipes.

Ever since our One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan … I’ve been irreversibly addicted to this idea.

It’s pure genius, for a couple reasons.

First, of course, it streamlines both cooking and cleanup, since all the action happens in just one pan. There’s no straining the pasta, either. And, you can serve dinner straight outta the pan you cooked it in.

Easy, easy.

Perfect for the busy home cook (which is me … and you)!

But there’s a sneaky side benefit to this method, too.

As pasta cooks, it releases starch into the cooking water. As Kitchn explains, that starch acts as a thickener and binding agent.

In one-pot pasta recipes, the starchy cooking water reduces into a perfect base for a rich, creamy sauce … no butter or heavy cream needed.

Brilliant!

Now, in this recipe, we do add a dab of Neufchâtel cheese (aka reduced-fat cream cheese) to pump up the creamy richness even more and smooth out the edges, bringing all the flavors together. (It’s the same strategy we use in our One-Pot Jamaican Rasta Pasta.) But that’s a much better choice than the butter plus a cup or two of full-fat heavy whipping cream (or even half-and-half or whole milk) that you’ll typically find in a creamy Cajun Shrimp Pasta recipe.

The starchy base sauce from the one-pot cooking method isn’t just easy … it’s also a healthful way to begin building a mock Alfredo sauce that’s still decadent, satisfying and delicious, yet also so, so much lighter and waistline-friendly!

Ok. Problems solved … so, let’s get cookin’!

How to Make Cajun Shrimp Pasta in Just One Pot

Ingredients and Prep

There’s not much prep work with this recipe, just a bit of quick chopping.

But I do recommend that you have all your ingredients gathered up next to the stove, so it’s all ready to go at the right point in the process.

The only potentially tricky questions here are about the shrimp. Specifically, regarding what size to use and how to buy them …

Ingredient Tip: What Size of Shrimp Is Best for Cajun Shrimp Pasta?

I like to use fairly large shrimp, typically ones labeled as 21/25. That “size” number relates to how many shrimp are in each pound. It gives you a rough idea of how big the shrimp will be, based on how many it takes to equal a pound. (So, 21/25 means that there will be about 21-25 shrimp in a pound.)

You can use larger or smaller shrimp, of course, depending on what’s available at your market. But you may need to adjust their cooking time slightly, so they still end up perfectly cooked.

You’re always going for that “just-cooked” stage … succulent and tender, not tough and dry. The quickest way to ruin gorgeous shrimp is to overcook them!

Pro Tip: Using Frozen Shrimp

You can certainly purchase fresh shrimp for this recipe, but I almost always use (thawed) frozen shrimp, for convenience. (Psssst … and remember you’re looking for peeled, deveined shrimp, so you don’t have to do all the peeling and prepping yourself. You may even find them with the tails removed: bonus!)

I like to grab a bag of frozen shrimp whenever I see a great sale (since shrimp can be expensive), and keep it on hand in the freezer to make this pasta at a moment’s notice.

There are 3 recommended methods for thawing frozen shrimp. I discuss all 3 in my article on How to Thaw Shrimp.

In a nutshell, the best ways are (1) overnight in the fridge, (2) submerging the entire, unopened bag in cold water, or (3) dumping the individual shrimp into a bowl of cold water. Again, you can read the details in my article HERE.

The most important thing is to thaw them gently to maintain their lovely, delicate texture. Defrosting in the microwave is never a good choice. And leaving them out on the counter for a couple hours simply isn’t a safe method.

Okey doke! Now that you’ve got your easy prep done … the cooking is super-easy, too! Here’s what you do, step-by-step:

Step #1

Heat your oil over medium heat in a large, heavy sauté pan.

Once the oil is hot, dump in your green bell peppers, onion, celery, and garlic and cook them until they begin to soften and the onions are a little translucent but not too browned. It should take about 8 minutes or so.

Be sure to give the veggies a quick stir now and then, so nothing browns too much and your tiny bits of garlic don’t burn.

Step #2

Next, pour in your broth to deglaze the pan, stirring to loosen up any browned bits that might have formed. (But remember, there ideally shouldn’t be too much in the way of browning.)

Then add your pasta, and dump the undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt on top.

Stir it up a little to combine everything, and also to help the pasta strands to begin to separate. You don’t want them to cook all stuck together in a clump.

Also, try to push the pasta down, so it’s mostly submerged in the liquid as it cooks.

Cover your pan and increase the heat to bring it up to a boil.

Step #3

Once that glorious mixture comes to a boil, reduce the heat back to about medium or medium-low. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

At this point, you’re free to help with homework, make a phone call, toss in some laundry … whatever else needs to get done (like, ALLLL the things, right?!?!). Just be sure to wander past the stove occasionally to take the lid off and give everything a good stir. You want to keep the pasta submerged in the sauce as much as possible, but also stir it around enough that it stays separated and un-clumped.

Precisely how long the cooking will take depends on your brand of pasta, but you’re roughly looking at about 10-13 minutes.

Step #4

Once the pasta is al dente, stir in your raw shrimp and continue cooking your meal (covered) until the shrimp are just done.

This happens pretty quickly.

For the fairly large-ish 21/25 size I usually use, that’s gonna take only about 3 minutes.

Remember here … the shrimp cooks quickly.

The easiest way to ruin fabulous shrimp is to overcook them. Don’t do it!

(As you can see in my photos, I prefer to remove the shells from the shrimp tails before cooking – if they weren’t already removed when I bought them – but that’s a matter of personal preference and entirely up to you. If you want a more “chef-y” presentation, feel free to leave the shells on the ends of the tails, to be removed as people are eating.)

Step #5

Now for the extra boost of creamy-dreamy cheesy yumminess …

Stir in the parmesan cheese and Neufchâtel cream cheese to make your creamy Cajun sauce really creamy. Yes … YUM!

Ingredient Tip: What Is Neufchâtel Cheese?

Neufchâtel cheese is marketed in America as simply “reduced-fat cream cheese.” (Look closely, and you’ll usually see the fancy-schmancy name printed in tiny letters on the packaging.)

You can read more about what Neufchâtel is HERE. But, the main thing to know is that Neufchâtel is lower in calories, saturated fat and cholesterol compared to “regular” full-fat cream cheese. Yet, it tastes so much like the full-fat version that nobody will ever even notice the difference.

We use it frequently as one of the “tricks” to lightening up recipes and making them healthier … from our Grape Salad with Cream Cheese-Vanilla Dressing to our Healthy Buffalo Chicken Dip to our Sweet and Spicy Cream Cheese Dip, which features Neufchâtel in place of full-fat as the MAIN ingredient (and still, no one can tell the difference!).

Keep stirring until the cream cheese is completely melted and the cheeses are evenly distributed all throughout the dish.

Step #6

Pull your dinner off the heat, discard the bay leaves, and serve it up!

Sure, you can get a little extra fancy and garnish it with some fresh parley for a pop of color, if you’d like. Or a sprinkling of alluring parmesan, to hint at the creamy vibes within.

But that’s all totally optional. Your family is gonna love it just as much if you carry the pan straight to the table and start scooping up helpings … with no fussy garnishes or sprinklings at all.

Trust, me … this glorious dinner really doesn’t need any fru-fru bling. It screams “YES … I AM ABSOLUTELY DELICIOUS” all by its humble, one-pot, no-frills self!

Psssssst … and Don’t Miss …

Hey there, Shrimp Pasta fans … after you try this delicious Cajun-inspired recipe, you’ll want to put our fantastic Super-Fast Herbed Mediterranean Shrimp Pasta on your meal plan for next week. Also waaaaaay too good to miss!

How to Reheat Your Cajun Pasta

Surprisingly, this dinner works well as a make-ahead meal for busy weeknights. And leftovers (in the unlikely event that you happen to have any!) are great a day or two later, as well.

You can gently rewarm it either on the stovetop or in the microwave.

Either way, the key is to reheat gently. You don’t want to overcook and toughen the shrimp. Always go with a low, gentle heat until everything is just heated through.

FAQs At-a-Glance

Can I Use Gluten Free Pasta in This Recipe?

I don’t recommend it, since it won’t release the starch that forms the base for the Alfredo-like Cajun cream sauce.

What If I Can’t Find Whole Grain Pasta?

Whenever possible, we prefer to use whole grain or whole wheat pasta in cooking, because of the boost in nutrition compared to refined, white pasta. In a pinch, however, you can alternately try using “regular” white pasta, although the cooking time to reach a perfect al dente may be slightly different. As you may notice from their package instructions, cook times for “regular” pastas are typically shorter than for whole grain and whole wheat pastas, so check for the perfect al dente doneness earlier.

Which Cajun Seasoning Should I Buy?

We used McCormick Gourmet Cajun Seasoning throughout our recipe testing. I try to go with mainstream brands like McCormick, so that most everyone across America will likely be able to find them easily. If you’re trying some other brand, be aware that it will probably vary somewhat in the exact spice formulation, and quite possibly also in its level of spicy heat. You’ll likely see a combination including things like black pepper, cayenne pepper, oregano, chili pepper, salt, and paprika. But the exact spice mix varies from one brand to the next, and can also vary, of course, if you opt to use a homemade Cajun seasoning. So, you may need to slightly adjust the amount of Cajun seasoning you use in this recipe to taste. Also, you may need to slightly teak the amount of kosher salt you’re adding, depending on the amount of salt that’s included in your Cajun seasoning blend.

What Can I Use Besides Shrimp?

Another popular riff on this theme is Cajun Chicken Pasta. To give that a try, swap out the shrimp for cooked chicken breasts that you’ve chopped or thinly sliced into bite-size pieces. A rotisserie chicken is an easy option here, but you can also use your own pre-cooked or leftover chicken, as long as it isn’t marinated or seasoned in a way that would compete with the Cajun flavors of this dish.

Can I Make This Spicier?

If love spicy food and wanna pump up the heat, try adding a pinch of ground red pepper or cayenne, tasting as you go so you get the right amount of kick without overdoing it. Alternately, you could pass your favorite hot sauce at the table, so everyone can dial up the heat to their own liking.

Want to make a restaurant-quality dinner at home? On even a busy weeknight?? AND that you can actually feel awesome serving to people you really care about (and their waistlines and arteries)???

It’s not too much to hope for. This recipe checks every single box!

Try it this week, and see for yourself why my own family fell so in love with this recipe.

And then pat yourself on the back for whipping up a scrumptious, restaurant-caliber meal that is cleverly so much more nutritious (and gosh … so much easier to make, too).

So many wins here!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

One-Pot Creamy Cajun Shrimp Pasta

This super-easy recipe features tender, succulent shrimp in a flavorful Cajun cream sauce. But unlike many other recipes, it uses the one-pot method to create a restaurant-quality meal quickly, easily, and MUCH more nutritiously!

Course Main Dishes

Cuisine American

Diet Low Fat

Prep Time 6

Cook Time 27

Total Time 33

Servings cups

Calories 238

Author Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Ingredients

1 teaspoon olive oil
1 cup chopped green pepper
1 cup chopped yellow onion
½ cup thinly sliced celery
2 tablespoons minced garlic
1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
8 ounces linguine or fettuccine (we use whole wheat or whole grain)
1 (14.5-ounce) can fire roasted diced tomatoes, undrained
1½ cups nonfat milk
2½ teaspoons Cajun seasoning (we use McCormick; see note)
2 bay leaves
1½ teaspoons dried thyme leaves
½ teaspoon kosher salt
1 pound uncooked, peeled and deveined shrimp, tails removed if desired (we use 21/25 size; see note)
¼ cup grated parmesan cheese
2 tablespoons reduced-fat cream cheese (Neufchâtel cheese)
optional for garnish: chopped fresh parsley or extra parmesan

US Customary – Metric

Instructions

Heat oil over medium heat in a large sauté pan. Add green pepper, onion, celery, and garlic. Cook for about 8 minutes, stirring occasionally, until they begin to soften and the onions are a little translucent but not too browned.
Add broth to deglaze the pan, loosening any browned bits. Then add pasta, undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt. Stir to combine and separate the pasta a little. Cover the pan and increase heat to bring it to a boil (this usually takes 3-4 minutes on my stove).
Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 10-13 minutes, depending on your brand of pasta).
Stir in shrimp and continue cooking, covered, until the shrimp are done (about 3 minutes for the 21/25 size we use). Do not overcook.
Add parmesan cheese and cream cheese, stirring to melt the cream cheese and distribute the cheeses evenly.
Remove from heat, discard bay leaves, and serve immediately, garnished with parsley and extra parmesan, if desired.

Notes

Cajun seasoning: Various brands of Cajun seasoning may vary in their spice blend formulations and spiciness. We tested this recipe with McCormick Gourmet Cajun Seasoning, as it seems to be widely available. If you use a different brand, you may need to adjust the amount to taste, and possibly also tweak the amount of kosher salt you add (if your Cajun seasoning blend includes extra salt).

Shrimp size: Shrimp are sold with a "size" number that indicates how big the shrimp will be, based on how many it takes to equal a pound. I like to use fairly large shrimp, typically ones labeled as 21/25, which means that there will be about 21-25 shrimp in a pound. You can use larger or smaller shrimp in this recipe, but you'll need to adjust their cooking time slightly, so they still end up perfectly cooked. Always shoot for them to be "just-cooked" … succulent and tender, not toughened and dried out.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it's good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the perfectly cooked shrimp don't overcook when being reheated.

Nutrition

This recipe was inspired by an old Cooking Light recipe for Cajun Shrimp Linguine that used a more traditional cooking method and turned to half-and-half for creaminess. We slashed the fat even further and streamlined prep with the one-pot cooking method, which also allowed us some nutritional room to stir in a little parmesan for an extra layer of savory, cheesy, umami flavor.

The post Creamy Cajun Shrimp Pasta (One Pot!) appeared first on Two Healthy Kitchens.

15-Minute Pan Seared Salmon with Basil Tzatziki

Shelley — Fri, 30 Apr 2021 14:27:21 +0000

~ Pan Seared Salmon yields moist, fall-apart fillets with a flavorful, crisply caramelized crust on top. A refreshing basil and chive tzatziki sauce is an unusual yet startlingly perfect counterpoint. This quick salmon recipe is luxurious enough for dinner parties, yet it’s really easy and makes even the busiest weeknights feel special! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free •

Need a great new salmon recipe? I’ve got your back here!

Maybe you’re trying to eat more fish (like … you know … pretty much every other health-conscious person)? High-five right there, BTW!

But you need some proven winners, don’t you? Quick salmon recipes that promise BIG flavor with little effort. Ones that just might convert your whole family (finally!) into fish lovers!

Or maybe you’re already cooking salmon frequently, but you’re just booooored by the same-old-same-old recipes … and you want a fresh new idea?

Either way, today’s your lucky (salmon) day!

Why You’ll Love This Seared Salmon Recipe

Perfectly pan-seared salmon has a crisp, golden exterior, yet it’s so moist and tender inside.

And with this particular version, there’s no need to fire up the oven to finish cooking the fish – the whole cooking process happens on the stovetop, in just a few minutes!

Quick and Easy!

Then, that succulent salmon is draped in a creamy, refreshing tzatziki sauce that swaps out the typical dill for bright, peppy basil … plus chives and tarragon. The fresh herbs in the tangy tzatziki sauce taste … FRESH, absolutely beautiful in elevating the rich salmon. So unexpected, and just really yummy!

It’s rich yet light. Flavorful, unique and satisfying.

Yet also so gosh-darn easy … and the tzatziki sauce can even be prepped ahead of time!

And it’s all ready in less than 15 minutes!

This Salmon’s Origin Story

The very first time I made this recipe (and I’ve made it numerous times over the years), my whole family adored it.

Total winner, right out of the gate.

Most impressively, though, my beef-loving daughter actually compared it very favorably to steak. I have no idea exactly why, since there’s really nothing steak-like about this recipe … but all I cared about was that – coming from her – it was the ultimate compliment!

So where did I find this little gem?

Well, you might recall that, until recently, my parents owned a second-hand bookstore, and they kept me very well-supplied with a steady stream of terrific cookbooks (as in … my cookbook collection numbers in the hundreds). Lucky me!

I read my treasured cookbooks voraciously (yes … I’m one of those people who reads cookbooks like most people read novels). But, I honestly don’t cook recipes from them all that often. I’m too busy making my own recipes to test, test and re-test for this site!

But when my parents gave me Giada’s Feel Good Food (by the incomparable Giada De Laurentiis), and I spied the recipe for “Salmon with Basil and Chive Tzatziki” – I had to try it!

We eat salmon at least once a week, so I’m always on the prowl for unique new twists to keep it interesting. (Not that I’m tired of Honey-Glazed Salmon – or Red Miso Salmon or Asian Salmon Burgers. I still make those recipes a lot, too!)

But still, I knew this was a must-try recipe. And I wasn’t disappointed. (Because … you know … that whole “it’s kind of like steak” thing!) It was a major hit!

And it’s so different from all the other salmon recipes in my repertoire!

Through the last 6 or 7 years, I’ve tweaked the recipe ingredients and proportions slightly, meticulously timed it all out, and tested and re-tested various options (more on all that later).

It’s too good not to share … too good to miss. So, now it’s your turn!

Here’s all you have to do:

How to Make This Pan-Seared Salmon Recipe

Make the Creamy Tzatziki Sauce

To make the tzatziki sauce, start by roughly chopping your herbs and grating your cucumber onto two or three layers of paper towels.

I like to use the short end of the cucumber (instead of grating at a diagonal along the sides) to keep the bits of cucumber fairly short.

Then, gather the paper towels around the cucumber and gently press, to remove more of the moisture. Pat it all dry, and set it aside for just a moment.

In a small food processor, blitz up the rest of the tzatziki ingredients (but NOT the cucumber!) until the herbs are very, very finely chopped and the sauce turns a gorgeous, light green color.

You want to be sure all the bits of herbs are very finely minced into little specks, so you’re not munching your way through an herb garden at dinner time.

Stir 1/2 cup of your grated cucumber into your pretty sauce and chill it until dinner. (This is great made earlier in the day. Just give it a quick stir, if needed, before serving.)

At this point, dinner is literally less than 10 minutes from being done … whenever you need it to be! (How easy is that???)

Make the Pan Seared Salmon

When it’s time for dinner, all you have left to do is quickly cook your salmon!

Fire up a large, heavy skillet over medium-high heat and swirl in the oil to give it a nice, thin coating. Season both sides of your salmon fillets and add them to the pan, with the “prettier” side down (and the side that used to have skin facing upwards).

Just three or four minutes (covered) on the first side, and the salmon should have a crispy, caramelized and golden sear to it.

Now, This Is Important …

You’ll know it’s time to flip the salmon when you can slide a sturdy spatula under it, and it releases fairly easily from the pan. If you have to scrape forcefully at it to get it to release, it’s not ready yet.

STOP!

Do not ruin it by tearing it away from the pan before it’s ready, leaving most of the seared flesh behind in the pan. Sad, sad, sad! If it won’t release, that’s your cue to give it another 30 seconds or a minute to form that fabulous seared layer.

THEN … flip it over.

From here, you’re just cooking the salmon for maybe another minute or two more, just until it’s cooked to your liking.

Pro Tip: Don’t overcook your salmon! As Bon Appetit says, “If you think you don’t like salmon, chances are high that you’re overcooking it.”

It should easily flake moistly apart, when tested with a fork. It should be tender, and definitely not overly firm inside.

Also remember that, just like with most any meat, your pan seared salmon will continue to cook a little further from residual heat, even after you’ve removed it from the pan.

(Fine Cooking has a handy little visual guide to help you gauge when salmon is done to your liking … and to help you avoid that kinda chewy, overly firm, not very tasty, overcooked mistake.)

Boom! And just like that, dinner’s done!

Serve your salmon topped with a creamy cascade of refreshing herbed tzatziki … glorious!

Shopping Tips

Great Salmon for Searing

If possible, purchase salmon that’s a fairly even thickness, so each fillet cooks in the same amount of time as the others.

If you have any fillets with really thin edges at one end, you can tuck those ends under to sort of double-up the thickness and help to keep those ends from overcooking too much, before the rest of the thicker parts of the fillet are done.

And of course, fish is always most delicious when it’s absolutely as fresh as possible. Purchase the freshest you can find, and cook it that same day, if you can – the next day at the latest.

The Best Cucumber

Seedless (aka “English” or “hothouse”) cucumbers have very thin skin and essentially no seeds. They’re perfect for this recipe because you don’t have to peel and seed them, saving time. If you can’t find them, you can substitute “regular” cucumbers, but you may need to peel the skin if it’s thick, and you’ll definitely want to remove any large seeds.

Either way, regardless of which type of cucumber you by, I like to grate my cuke on the short end, so you get short bits of cucumber, instead of annoyingly looooooong strands.

Bonus Tips on How to Make the Perfect Tzatziki (My Exhaustive Testing Notes!)

I’ve made this tzatziki sauce so many different times, obsessively testing it with lemon juice vs. white wine vinegar, with Greek yogurt vs. regular (non-Greek) yogurt, and with vs. without that tiny bit of extra virgin olive oil.

This version is the hands-down winner!

Here’s what I learned:

Tip #1

No matter what, don’t try to substitute “regular” yogurt for Greek yogurt. It’s horribly disappointing!

Tip #2

Although many traditional recipes call for full-fat Greek yogurt to produce a rich tzatziki, I always reach for nonfat Greek yogurt because I like the savings in fat and calories.

According to this article from Shape, choosing nonfat will save you 10 grams of total fat and 7 grams of saturated fat, plus 100 calories per 6 ounces. (Note that we’re using about 5 ounces in this recipe.)

Giada’s original recipe called for reduced-fat (2%) Greek yogurt, but that’s not as commonly available at the supermarket. Nonetheless, you can use that as a happy middle-ground between fat-free and full-fat, if you prefer.

Tip #3

Swirling a little extra virgin olive oil into the tzatziki does a beautiful job of rounding out the flavors. And the bit of fat it adds is much more heart-healthy than the fat found in full-fat dairy products like full-fat Greek yogurt.

Tip #4

Hey wait … doesn’t tzatziki sauce usually have dill and garlic?

Yup! Good catch.

But this one changes things up a little! It’s creative and unique … and delicious in its own right!

The chives have a lighter hand than assertive garlic, and the basil and tarragon offer a feeling of bright, summery freshness I just love! (You may recall from my scrumptious Healthy Chicken Salad with Grapes that I already have a bit of a torrid love affair with tarragon.)

Tip #5

DO NOT BE TEMPTED TO SKIP THE FOOD PROCESSOR!

You know I’m always looking for shortcuts for you (and for me, actually)! So you know I tested whether I could just mince the herbs up really finely with a knife, and skip the food processor altogether.

Trust me – don’t do it.

Even if you’re a very good and meticulous mincer (and I am!), you’ll still have too-big bits of herbs in the finished sauce, and you’ll end up unpleasantly chewing your way through them. It’s not awesome.

Just give them a rough chop and then throw them in the food processor – you’ll be glad you did!

Tip #6

If you Google “Tzatziki Recipes,” you’ll see a wide range of acidic ingredients used in different recipes, from lemon juice to “plain” white vinegar, to white wine vinegar (like I use here), and even to red wine vinegar.

I think “plain” white vinegar is a bit too harsh – white wine vinegar is more nuanced.

And, I’ve tested my tzatziki extensively using lemon juice, but I just never like it nearly as well.

Hands-down, for this particular version, go with white wine vinegar if you possibly can.

Tip #7

Although you can serve the tzatziki right away (since there’s no harsh garlic that needs to mellow for a while), it’s best if you can let the tzatziki hang out in the fridge for a little while – even just the few minutes it takes to set the table and pan sear the salmon. It gives all those flavors a little time to mix and mingle and come together.

Serving Suggestions

I usually serve this with brown rice and either Blistered Green Beans, or the Easy Oven Roasted Asparagus you see in these photos. Grilled Asparagus or speedy Air Fryer Asparagus would be great, too.

Roasted broccoli would be great, too!

Instead of rice, you could make my Roasted Potatoes (I’d skip the rosemary on the potatoes, though). Try drizzling a bit of the tzatziki over both the potatoes and the salmon.

Or, another alternative to the rice would be a power grain like quinoa. (If you’ve never tried that, you can check out my post on How to Cook Quinoa.) In the supermarket, you can often find pre-cooked rice and quinoa grain blends in the freezer section or in microwaveable packets in the rice aisle – that could be a super idea, too (and really easy)!

FAQs At-a-Glance

Can I Use Skin-on Salmon for This Pan-Seared Salmon Recipe?

Yes, if that’s all you can find. You’ll still start by cooking the salmon skin-up, though.

Can I Use Full-Fat Greek Yogurt in the Tzatziki?

You can, but as I mentioned above, that adds a notable amount of fat and calories.

Can I Double This Recipe?

Sure! But, to get a great sear on the salmon and develop that really flavorful golden crust on the top, it’s important not to crowd the skillet. If you need to, either cook the salmon in batches, or fire up a second skillet.

Can I Use “Regular” Cucumber Instead of Hothouse?

Yes – but as mentioned in greater detail above, you may need to peel the cuke, and you’ll definitely want to remove any seeds.

Can I Sub Lemon Juice for the Vinegar?

I don’t recommend it. Although some tzatziki recipes use lemon juice, I don’t think it’s nearly as good in this particular recipe. I’ve tested it pretty thoroughly and recommend using white wine vinegar in this recipe (not “regular” white vinegar).

With its vibrant, fresh flavors and perfect pan roasted, golden crust, this salmon has won our hearts and become a regular favorite at our dinner table.

I just bet it’ll steal your heart and earn a regular place at your table, too!

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

15-Minute Pan Seared Salmon with Basil Tzatziki

Yield: 4 servings

Prep Time: 6 minutes

Cook Time: 6 minutes

Total Time: 12 minutes

Pan Seared Salmon is fall-apart tender with a flavorful, caramelized crust! The creamy tzatziki sauce is a unique, deliciously refreshing finish. All in less than 15 minutes!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free •

Ingredients

Tzatziki Sauce

1 unpeeled seedless cucumber (also called English or hothouse) – enough to make 1/2 cup of shreds
1/2 cup nonfat plain Greek yogurt
3 tablespoons roughly chopped fresh basil leaves
2 tablespoons roughly chopped fresh chives
1 tablespoon roughly chopped fresh tarragon leaves
1/2 tablespoon white wine vinegar (not plain white vinegar)
1 teaspoon extra virgin olive oil
1/8 teaspoon black pepper
1/8 teaspoon kosher salt

Salmon

4 (4-ounce) boneless, skinless salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon extra virgin olive oil
optional for garnish: additional minced chives, if desired

Instructions

Tzatziki Sauce

Grate your cucumber onto two or three layers of paper towels, using the short end of the cucumber (instead of grating at a diagonal along the sides) to keep the bits of cucumber fairly short. (You will only use about 1/4 - 1/2 of a cucumber.) Gather the paper towels around the cucumber and gently press to remove much of the moisture; pat dry. Measure out 1/2 cup of the shreds (reserving any extra shreds and the remaining cucumber for another use) and set aside for a moment.
In a small food processor, blend the yogurt, basil, chives, tarragon, vinegar, oil, salt, and pepper until the herbs are very, very finely minced and the sauce becomes a uniformly light green color. Scrape the sides two or three times as needed. (It's important that all pieces of herb are very finely minced into tiny specks; otherwise, you'll have unpleasantly too-large bits of herbs through your tzatziki.)
Scrape the tzatziki mixture into a bowl and stir the reserved 1/2 cup of cucumber into the tzatziki. Cover and chill in the refrigerator while you make the salmon, or up to about 4-8 hours, stirring before use if needed.

Salmon

Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of the salmon fillets.
Heat a large, heavy skillet over medium-high heat and then add oil, swirling to coat the pan.
Immediately add the salmon to the pan, with the "prettier" side down and the side that was skinned facing up. Cook, covered, about 3 1/2 - 4 minutes. You want a nice, golden-brown, seared crust to have formed, and for the salmon to release fairly easily from the skillet when a spatula is scraped under it. (If you have to tear the salmon away from the pan, it's not quite ready to flip.)
Flip the salmon and continue cooking just another 1-2 minutes more, until it is cooked to your liking.
Serve salmon topped with tzatziki. For a pretty garnish, sprinkle a few minced chives on top (optional).

Nutrition Information:

Yield: 4 servings Serving Size: 1 fillet + 1/4 of the sauce
Amount Per Serving: Calories: 294Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 73mgSodium: 408mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 28g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

The post 15-Minute Pan Seared Salmon with Basil Tzatziki appeared first on Two Healthy Kitchens.

How to Thaw Shrimp

Shelley — Thu, 11 Mar 2021 14:25:58 +0000

~ Wondering how to thaw shrimp quickly, easily and safely? It’s simple! Even if they’re frozen solid right now … don’t worry … you can have those shrimp thawing in a jiffy, so dinner’s ready in no time! ~

Three Options for How to Thaw Shrimp

There are basically three different methods for thawing shrimp, while keeping them safe and maintaining their texture and quality: overnight thawing, a slow thaw in ice water, or a quick thaw in ice water.

No matter which method you use, the key is always to thaw them gently.

As Bon Appetit points out in their article on thawing shrimp, a gentle transition in temperature helps to maintain shrimps’ lovely, delicate texture.

Method #1 (Not Quick)

In an ideal world, I’d grab my frozen shrimp out of the freezer and put them into the fridge the night before I need them, to slowly, gently thaw overnight.

BUT …

My family’s dinner plans often don’t go … ahem … quite as planned. (And I’m pretty sure yours don’t either.) I don’t always know ahead of time that I’ll be needing thawed shrimp the next day.

Not to worry!

You’ve got a couple faster options here, depending on how fast you’re hurrying.

Method #2 (Faster – About 45 Minutes)

Submerge the entire (unopened) bag of frozen shrimp in a bowl of cold water. You can weight it down with a plate or lid to keep it submerged.

Method #3 (Fastest – About 10-15 Minutes)

To speed the thawing process up considerably (without damaging the texture of the shrimp), open the bag and dump the individual shrimp directly into the bowl you’re filling with cold water.

I like to occasionally swish them around a bit, to break up any frozen clumps and allow the water to circulate around each shrimp.

And, I usually drain off the water once or twice during the thawing process and refresh it by running new, cold water into the bowl. You don’t have to do this changing-the-water step, but I find it helps to make the process go a little quicker. That’s because the first bowl of water tends to get really icy-cold, so refreshing the bowl with a new batch of water (still-very-cold, but not quite so icy-cold) helps to hurry things along a tad more.

Just be sure the shrimp are completely submerged and the water is actually cold (again, so you don’t change the texture of the delicate shrimp or even slightly begin to cook them by exposing them to warm or hot water).

Pro Tip: If you do choose this super-fast defrosting method (dumping the shrimp directly into your bowl of water), it may be helpful for some recipes if you gently pat them dry before you begin cooking. A good example is our Sheet Pan Shrimp Fajitas. In that recipe, the oil and fajita spices coat the shrimp better if they aren’t really wet from their quick soak.

And BTW … if you’ve read our post “Is It Safe to Use Frozen Meat in Your Crock-Pot?” then you know we’re pretty obsessive about food safety. You’ll be glad to hear that even the FDA is ok with the super-fast “submerge in cold water” method for thawing seafood.

Which brings us to …

How NOT to Defrost Shrimp

√ As with any other meat, it is definitely not considered safe to leave your shrimp on the counter for several hours to let it thaw at room temperature.

√ And, although there isn’t a safety issue with thawing shrimp in the microwave, I beg you not to go that route! It’ll result in some areas of the shrimp beginning to precook and toughen … and will just generally ruin the succulent, tender texture of those gorgeous, expensive shrimp.

Do These Thawing Methods Work for BOTH Cooked OR Raw Shrimp?

Absolutely!

All three of the methods we’ve outlined here work beautifully for thawing either raw shrimp or fully cooked ones.

What to Make with Your Defrosted Shrimp

So, now you’ve got perfectly thawed shrimp … and so many tempting possibilities of how to enjoy them! Here are a few of our favorite shrimp recipes:

Sheet Pan Shrimp Fajitas

These delicious fajitas are ready in just over 20 minutes! They're crazy-easy (with minimal cleanup), and the shrimp are so perfectly, succulently cooked!

Super-Fast Herbed Mediterranean Shrimp Pasta

Bursting with Mediterranean herbs and feta, this meal is impressive enough for entertaining (truly swoon-worthy!), but it's also absolutely quick enough for extra-busy weeknights. It’s our spin on a local favorite!

Garlic Lime Shrimp Tacos

These scrumptious shrimp tacos feature a garlic lime marinade, creamy sriracha lime sauce, avocado salsa and a kicky cabbage slaw. Simply wonderful!

Sea Island Seafood Stew from Skull Creek Boathouse

This showstopper masterpiece will definitely wow ’em at your next dinner party! The recipe is a mainstay on the menu at the hugely popular Skull Creek Boathouse in Hilton Head, South Carolina.

The next time you see a great sale on frozen shrimp, be sure to grab an extra bag.

Now that you know how to thaw them fast, you can create quick, sensational meals in just minutes!

The post How to Thaw Shrimp appeared first on Two Healthy Kitchens.

21 Easy Recipes for Lent (You’ll Actually Crave All Year!)

Shelley — Thu, 18 Feb 2021 14:22:49 +0000

~ Tired of typical Lenten meals? Then you’ll love these easy recipes for Lent that are WAY more exciting that those same-old, same-old fish fries! And, not only are they super delicious, they’re also so much healthier! Trust us … make a few for Lent this year, and you’ll be itching to make them again and again, ALL year long! (originally published February 27, 2020) ~

As Lent rolls into town again this year, it’s good-bye to Mardi Gras beads and King Cakes … hello to Friday fish fries and pasta dinners!

Never sounds so bad at first, does it? But after awhile, two big problems tend to surface themselves with all those Lenten meals:

#1 Your Belt – Wait, what? Yeah – your belt. Spend a few too many Fridays chowing down on fried fish and all its accompaniments … or on white-carb mounds of pasta … and something tends to happen. Gotta loosen that belt. *SIGH* I mean, Fish Fry – what else do we need to say here? Everybody pretty much knows that’s not a waistline-friendly meal solution.

#2 Booooredom – If you feel like the same Lent recipes play on continuous rotation every year (again and again and again …) you might be craving something a wee bit more interesting this year. At least after a couple weeks of your old standby Lenten dinners.

Well this year, you’re gonna be loooooooving your all-new, reinvented Lenten meal plans! Because we’ve got loads of ideas that are both so much healthier, and so not-boring!

As you scroll through all our ideas, you’ll probably notice a couple key ways that these recipes solve those two problems we just outlined.

How to Make Better Lenten Meals!

• Smarter Pasta

No, not like it’s literally gone off to earn a master’s degree. Smarter like it’s so much better for you – not so many empty calories and blood-sugar-spiking white carbs as typical pasta dinners.

The first easy fix you’ll see is that we sub in whole wheat pasta whenever possible. It’s loaded with fiber and nutrients!

You’ll also notice other tricks like working lots of veggies (or fish!) into the pasta recipes to pump up the nutrition further. Our Easy Zoodles recipe even shows you how to ease your family into the whole “zoodles” idea to further reduce pasta calories!

Besides being nutritionally better, all these tactics also offer lots of ways to keep things interesting around the dinner table. Think beyond a giant ladle of marinara, and try something new!

• Fish-NOT-Fry

With so many delicious ways to cook fish these days, you have lots of options that have nothing to do with greasy fish fries!

We’ve got baked fish, pan-seared fish, even grilled fish and fish burgers! Much healthier, and much, much more interesting!

Take a look … and freshen up your rotation of Lenten recipes with healthier options that are so delicious, you’ll be craving them ALL year long!

Crave-able, Easy Recipes for Lent

Red-Miso Salmon with Ginger-Scallion Sauce

This salmon recipe is full of big, savory Asian flavors that are intensely satisfying and vibrantly delicious! It's a restaurant-quality meal, but only takes about 30 minutes – plus we've got make-ahead steps for ya, too!

Sheet Pan Shrimp Fajitas

These delicious fajitas are on the table in just over 20 minutes! Super simple to make – and because it's a sheet pan meal, it's got minimal cleanup, too!

One-Pot Spring Pasta

Just one pot – this is seriously soooo easy! It can even be made entirely ahead and reheated quickly at mealtime, so it's a perfect Lenten meal for hectic Friday evenings after a long work week. But don't worry – even though it's so quick and easy, it's still absolutely bursting with amazing, fresh, springtime flavors!

Broiled Fish Matecumbe

Broiling is a quick and much healthier alternative to frying. This fish recipe is inspired by one of our favorite restaurants in Key Largo (and even featured on Food Network)! Yet it's so easy, and can be mostly made ahead and cooked at the last moment. Loaded with flavors from beautiful tomatoes, kicky shallots and onions, briny capers, bright lemon, and fresh basil. Gorgeous and delicious!

Tomato Basil Soup with Tortellini

A 30-minute vegetarian meal that’s simply perfect for busy evenings. Cozy and totally packed with flavor – ideal for Lenten Fridays (and Meatless Mondays). A little bump of protein from Greek yogurt makes it creamy and even more nutritious!

Garlic Lime Shrimp Tacos

These unique tacos are light, fresh, and flavorful – yet so filling! The recipe includes a delectable Sriracha Lime Taco Sauce, fresh Avocado and Tomato Salsa, and an easy Cabbage Slaw. Plenty of elements that can be prepped ahead of time!

Asian Salmon Burgers with Avocado and Hoisin Sauce

These super-fast burgers are a huge hit with our family! They’re a great make-ahead dinner option for busy nights. So scrumptious topped with hoisin sauce and creamy avocado! And, since they don’t have bread crumbs as a filler, they’re ideal as a gluten-free option, too.

Grilled Zucchini Flatbread with Goat Cheese and Rosemary

Enjoy a beautiful spring evening by firing up that grill to kick off the weekend with this vegetarian flatbread! Simple ingredients add up to surprisingly big flavor, with fresh veggies, creamy goat cheese and a drizzle of good-quality balsamic vinegar. Fabulous!

Super-Fast Herbed Mediterranean Shrimp Pasta

So easy, yet this tastes really gourmet, with a savory combination of Mediterranean herbs and feta. And, it's on the table in less than 30 minutes. That typical Lenten pasta dinner just got a serious upgrade!

"7-Layer Dip" Mexican Avocado Toast

Think avocado toast is just for breakfast? Think again! This version is a full-on Mexican fiesta ... in a quick vegetarian meal, all piled high with the popular flavors of Mexican 7-Layer Dip! Grab a knife and fork, and dig in (and trust me – you won't miss that Friday night fish fry)!

Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

This vegetarian pasta recipe is ready in less than 30 minutes, and it's jam-packed with nutritious veggies! The magic of oven roasting yields cauliflower and broccoli that are deeply (kid pleasingly!) flavorful. A little garlic, some salty Parmesan, and a squeeze of bright lemon juice are all you really need to round out the salty-umami-tangy symphony of tastes. Deceptively simple … try it and you'll see why this recipe is so crazy-popular!

Caprese Grilled Fish

Mild white fish is quickly grilled in another much-healthier alternative to fish fries. Then it's topped with a caprese-style topping that literally takes just minutes to prepare. Terrific alongside some pasta, or with a fresh spinach salad!

Easy Zoodles Recipe (Zucchini Noodles for Beginners)

If you're trying to get the fam eating more veggies, fun, spirazlized "zoodles" are a great bet, and this simple recipe is the perfect way to ease them into the idea. Use your favorite vegetarian marinara sauce to keep this an appropriate Lent recipe idea, or change it up with other sauces once Lent is over. Super adaptable!

Quick Stovetop Vegetarian Chili with Red Peppers, Corn and Black Beans

Fire up a big pot of this flavorful chili, and you won't be wishing for meat one bit! It's ready in about 30 minutes, and is made almost entirely with pantry staples that are easy to keep on hand. Plus, it's full of nutritional powerhouse ingredients, too!

Super-Fast Asian Salmon Pasta with Easy Peanut Sauce

Asian-inspired salmon meets an easy, luxuriously creamy peanut sauce for a nutrient-packed, quick dinner. Like, 20 minutes quick! Great for family meals on busy Friday nights!

Sea Island Seafood Stew

Instead of hosting a fish fry, invite guests for this showstopper masterpiece! This recipe is a revered mainstay on the menu at the hugely popular Skull Creek Boathouse in Hilton Head, South Carolina. But with lots of make-ahead steps, it’s also EASY enough to make at home, too!

Mini Deep Dish Pizzas + Dessert!

Here's a super-fun idea for a Friday night Lent dinner! Celebrate a long week with these family-friendly (easy!) mini pizzas. Let everyone choose their own meat-free pizza toppings, and bake 'em right along with quick mini apple pies for a complete, healthy meal the whole family will love!

5-Minute Healthy Avocado Toast with Smoked Salmon

Looking for a change of pace in your rotation of recipes for Lent? This loaded avocado toast is luxuriously delicious, any time of day – including for a fish-focused dinner! It's bursting with fresh and satisfying flavors, and a tantalizing range of textures. Guaranteed – if you love smoked salmon as much as I do, you'll be craving this for weekend brunches and quick workweek meals, too!

Spinach Spaghetti with Sun-Dried Tomatoes

Studded with savory sun-dried tomatoes and parmesan cheese, fresh parsley, and crunchy pine nuts – this vegetarian pasta packs big, big flavor in a super-quick (less than 30 minutes, start-to-finish) package. Fast, easy and so delicious!

Easy Honey-Glazed Salmon

A go-to fish recipe we make at our house all the time! It's incredibly delicious and so easy, with ingredients you probably already have in your pantry. And psssst … it’s kid-tested, kid-approved!

Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt)

Don't save the hard-boiled egg recipes for AFTER Easter! This vegetarian sandwich recipe is mayo-free and nutritious. You’ll never even miss the mayo! Better yet? It's really simple, with just 6 ingredients!

So much to inspire you this Lenten season – so many new Lenten recipes to try!

But if you want even more, more, MORE fresh ideas to keep it interesting (and nutritious!), take a peek at more than 70 other standout fish and seafood recipes we culled through extensive research, from fellow food bloggers all across the internet:

Or, if you’d like to fill this Lent with more vegetarian main dishes, be sure to check out our incredibly popular collection of the All-Time Best Healthy Vegetarian Meals!

With so many terrific ideas, you won’t even miss gorging on greasy fried fish this year! And you certainly won’t feel bored or deprived.

In fact, I just bet you’ll keep right on making most of these recipes all year long!

The post 21 Easy Recipes for Lent (You’ll Actually Crave All Year!) appeared first on Two Healthy Kitchens.

Sheet Pan Shrimp Fajitas

Shelley — Thu, 21 Jan 2021 15:44:17 +0000

~ These delicious Sheet Pan Shrimp Fajitas are on the table in just over 20 minutes! Super easy (with minimal cleanup). They’re so simple and so perfectly cooked … you’ll never bother with restaurant shrimp fajitas again! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free (with corn tortilla or gluten free tortilla brand) • Paleo (with paleo tortilla brand) •

A restaurant-quality Mexican meal you can absolutely make happen any night of the week … in way less time than it takes to get carryout!

This is not a drill.

Nope! This is the real deal, and it’s awesome and delicious and a total crowd pleaser every time I make it.

In fact, it’s been a smash hit since the very first time I threw it together!

By now, you know that I test, test and re-test all our recipes exhaustively before I share them with you. But honestly, this one just didn’t need tweaking. It was fantastic from the very first time! (Although that didn’t keep me from making it again and again anyway, just because we love it so much.)

I mean, what’s not to love here?

Why You’ll Love This Fajitas Recipe!

These shrimp fajitas are wonderful for a whole lotta reasons. They’ve got …

Deliciously crisp-tender peppers and onions
Tender, succulent, perfectly cooked shrimp (My family is always surprised how gorgeously cooked the shrimp is, and they swear it’s better than what we usually get at restaurants – no kidding!)
All accented with a quick homemade spice blend that’s got big, bold flavors without being spicy (And since you made it yourself, you know exactly what’s in it … no msg or chemical fillers lurking here!)

Even better? As the cook, you’ll love how crazy-easy these fajitas are!

Ready in about 23 minutes. Yes, I’ve timed it! You can’t even get DoorDash that fast.
Everything cooks together in the oven. Hurray for sheet pan meals that keep dirty dishes to an absolute minimum! (Pssst … check out our Sheet Pan Chicken and Potatoes recipe, too!)
You can almost completely prep this recipe ahead of time. Which means you can cook it in a flash on a busy weeknight – or for a fun, stress-free casual dinner party.

I’ve promised quick and easy, so let’s not waste any more time … let’s make these babies!

How to Make These Sheet Pan Shrimp Fajitas

Step #1

Mix together your spices.

Pro Tip: When you have a spare moment, mix up an extra-large batch of this spice blend to keep on hand for making these fajitas – or for seasoning other Mexican recipes like chicken or beef fajitas, tacos, even Mexican burgers. We’ve got additional info and storage tips in our Homemade Fajita Seasoning post.

Step #2

Toss your onion and pepper strips with a little oil, making sure that all of your veggies are lightly but evenly coated. Then, sprinkle part of your spice mixture (4 teaspoons, to be exact) over the vegetables and toss them again, until the spices are evenly distributed.

Step #3

Spread your veggies out on two large, parchment-lined baking sheets.

As I’ve mentioned in lots of other recipes (like in our Easy Rosemary Roasted Potatoes and our Roasted Root Vegetables with Honey-Dijon Drizzle), a huge key to wonderfully roasted vegetables is spreading them out.

They like their real estate!

If you pile them on top of each other, they’ll actually steam more than they’ll roast, which isn’t what we’re shooting for here.

Then, get those oh-so-spacious peppers and onions in the oven (so they have a head start on cooking, before you add the shrimp).

Step #4

While your vegetables start roasting, toss your shrimp with a little oil, and then with the remaining spice mixture (about 1 tablespoon), just like you did with the veggies.

You want the shrimp to have a thin, even coating of oil, and for the spices to be distributed amongst all the shrimp.

Pro Tip: Want to save on dirty dishes? (Ummmm … yesssss!) Then use the same bowl for the shrimp that you just used for the veggies. (Although, ok … you got me on this one … I did use two different bowls for prettier photographs in this post, but I wouldn’t actually do that in “real life!”)

Step #5

After the vegetables have been getting all roasty-toasty in the oven for about 7 or 8 minutes, give them a quick stir and then push them toward the outer edges of the sheet pans.

The goal is still to give them as much space as possible, so they’re not piled on top of each other … but also to make enough space in the center of each sheet pan to add your shrimp, too.

Place half of the shrimp in the center of each baking sheet, making sure they’re spread out a bit, and pop everything back in the oven.

About 5 minutes more, and you’re done! Dinner is served!

A few important notes about the shrimp, though, that you might be wondering about …

Can You Use Frozen Shrimp for Fajitas?

Sure thing!

While you can definitely purchase fresh shrimp for this recipe, I almost always use (thawed) frozen shrimp, just for convenience. (Psssst … and remember you’re looking for peeled, deveined, tail-less shrimp, so you don’t have to do all the peeling and prepping yourself).

I like to snag a bag of frozen shrimp whenever I see a great sale (since shrimp can be expensive), and keep it on hand in the freezer to make these Shrimp Fajitas at a moment’s notice.

How to Thaw Shrimp (Quickly!)

As I detail in my post on How to Thaw Shrimp, there are basically three different methods for thawing shrimp.

No matter which method you use, the key is always to thaw them gently.

Bon Appetit points out in their article on thawing shrimp, a gentle transition in temperature helps to maintain shrimps’ lovely, delicate texture.

Method #1 (Not Quick)

In an ideal world, I’d grab my frozen shrimp out of the freezer and put them into the fridge the night before, to slowly, gently thaw overnight.

BUT …

My family’s dinner plans often don’t go … ahem … quite as planned. (And I’m pretty sure yours don’t either.) Not to worry!

You’ve got a couple faster options here, depending on how fast you’re hurrying.

Method #2 (Faster – About 45 Minutes)

Submerge the entire (unopened) bag of shrimp in a bowl of cold water. You can weight it down with a plate or lid to keep it submerged.

Method #3 (Fastest – About 10-15 Minutes)

To speed the thawing process up considerably (without damaging the texture of the shrimp), open the bag and dump the individual shrimp directly into the bowl of cold water. (I like to occasionally swish them around a bit to break up any frozen clumps and allow the water to circulate around each shrimp.)

Pro Tip: If you do choose the super-fast method and dump the shrimp out into a bowl, it’s a good idea to pat them dry before you proceed with this recipe (before coating them in oil and spices).

Oh – and if you’ve read our post “Is It Safe to Use Frozen Meat in Your Crock-Pot?” then you already know we’re pretty obsessive about food safety. So, you’ll be glad to hear that even the FDA is ok with the “submerge in cold water” method for thawing seafood.

Which brings us to …

How NOT to Thaw Your Shrimp

√ As with any other meat, it is definitely not considered safe to just leave your shrimp on the counter and allow it to thaw at room temperature.

√ And, although there isn’t a safety issue with thawing it in the microwave, I beg you not to go that route, since it will result in some areas of the shrimp beginning to precook and toughen … and will just generally ruin the succulent, tender texture of those gorgeous, expensive shrimp.

How Long to Roast the Shrimp (Hint: It Depends on the Size)

One of the most fabulous things about this recipe (which is oh-so-fabulous in lots of ways) is how beautifully, perfectly cooked the shrimp are.

So tender!

Not hard and chewy and overcooked the way they often are when you order them in restaurants. (Honestly … even in when you order them in some “seafood” restaurants, which I’ve just never been able to figure out.)

The key is to cook the shrimp until they’re just opaque throughout. It takes very little time at all. Overcooking them even a little will turn them tough and chewy.

I wrote this recipe for shrimp that are in the medium-large size range. I usually grab ones that are labeled as either 21-25 or 26-30. (The number refers to how many shrimp there are per pound, which gives you a rough idea of how big they’ll be, based on how many it takes to equal a pound. So, 21-25 indicates that I’ll have about 21-25 shrimp in a pound.)

It’s certainly fine to use larger or smaller shrimp in this recipe. But, you’ll need to adjust the roasting time slightly.

If your shrimp happen to be fairly small, for example, I’d recommend that you increase the initial roasting time for the veggies by a couple of minutes. Then decrease the second roasting time once you’ve added the shrimp, since smaller shrimp won’t need to cook as long.

Similarly, if you have truly massive, jumbo shrimp, you may want to decrease the initial roasting time for the vegetables by a minute or two, so you can roast everything just a tad longer after the shrimp have been added to the sheet pans.

Just be sure to watch the shrimp carefully and check on them early (and often!). You don’t want them to over-roast and get tough. Very sad. Remember: they’re done as soon as they have just turned opaque throughout.

Make-Ahead Steps

As if these Sheet Pan Shrimp Fajitas weren’t lickety-split fast enough … you can do a lot of prepping ahead of time, too!

• You can measure and combine the spices in advance. (Or, like I mentioned above, just mix up a big batch of this spice blend to keep on hand at all times. Trust me – you’ll be glad you did!)

• You can also slice your vegetables and store them in the fridge a day or two ahead of time.

Easy Substitutions

We prefer the vibrant colors and flavors of these fajitas using the peppers and onions specifically called for on the recipe card. But, in a pinch, I sometimes make quick substitutions that work beautifully, too. You can:

Use two green peppers instead of a red one and green one. (Or, any bell pepper colors you like!)
Use a standard yellow onion instead of a red onion.

How to Serve Your Shrimp Fajitas

Serve these up as soon as you pull them out of the oven. Sizzling hot … just like the fajitas at your favorite Mexican restaurant!

For quick dinners, you can simply pile all the peppers, onions and shrimp onto one sheet pan and take that right to the table. Mmmmmm … still piping hot on the baking pan!

But what if everyone isn’t ready to sit down and eat straightaway? You might want to transfer the shrimp and veggies from the baking sheets onto a large serving platter. That helps to keep the shrimp from continuing to cook on the hot baking sheets.

Or favorite toppings for these fajitas are very simple. Usually just:

guacamole
cotija cheese

That’s it!

These Sheet Pan Shrimp Fajitas are so delicious, so bursting with flavors, that you just don’t need anything else!

But no doubt, you can also try some of the other usual suspects – maybe even set out a fajita toppings bar if you’re feeling ambitious. You might try:

shredded cheddar or Mexican cheese blend (preferably reduced-fat)
reduced-fat sour cream
shredded lettuce
avocado slices
salsa
diced tomato
hot sauce for a little kick

As far as tortillas go, use whatever you prefer — white or yellow corn tortillas, or whole-wheat.

We sometimes warm them very briefly in the microwave – but sometimes not. And, of course, if you’re in a schnazzy mood with extra time on your hands, you could even try roasting them over a gas stovetop (like we did for our Quick Rotisserie Chicken Tacos).

It’s all good, whatever you decide!

Side Dish Ideas for Your Fajitas

This recipe truly is a meal in itself. And, with so many veggies already tucked inside, there’s really no need for a side dish. (Another reason this sheet pan dinner is so great on busy nights!)

But, if you’re a side dish person (I’ll admit – I definitely am), then we’ve got some quick, easy ideas for ya! These Shrimp Fajitas would be terrific with:

Honestly, though, no matter how you serve these super-fast, super-easy, ridiculously delicious Sheet Pan Shrimp Fajitas, I 100% think they’ll become a regular at your dinner table – just like they did at mine!

Enjoy!

Sheet Pan Shrimp Fajitas

Yield: 5 cups shrimp and veggies – about 8-10 fajitas (5-6" each)

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

These delicious Sheet Pan Shrimp Fajitas are so easy (with minimal cleanup!) and so perfectly succulent. A quick meal that always wins raves!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free (with corn tortilla or gluten free tortilla brand) • Paleo (with paleo tortilla brand) •

Ingredients

Spice Blend

1 1/2 teaspoons garlic powder
1 1/4 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon oregano

Fajitas

1 medium red onion, sliced into 1/2" - 3/4" wide strips (to equal 4 cups)
1 large green pepper, sliced into 1/2" - 3/4" wide strips (to equal 2 1/2 cups)
1 large red pepper, sliced into 1/2" - 3/4" wide strips (to equal 2 1/2 cups)
2 tablespoons extra virgin olive oil, divided
1 pound peeled, deveined shrimp with tails removed (we usually use 21-30 size, see note)

For Serving

8-10 (5" - 6") corn or whole-wheat tortillas
optional toppings such as guacamole or reduced-fat sour cream, and cotija cheese or reduced-fat, shredded Mexican blend cheese

Instructions

Preheat oven to 475ºF.
In a small bowl, combine all ingredients for the spice blend.
In a large bowl, toss the strips of onion and peppers with 1 tablespoon oil, making sure the vegetables are all evenly coated with oil. Sprinkle 4 teaspoons of the spice blend over the vegetables (reserving about 2 3/4 teaspoons of the spice blend for the shrimp). Toss to coat until the spices are evenly distributed.
Divide the vegetables onto two large, parchment-lined baking sheets, spreading the veggies out so they're not piled on top of each other. Roast vegetables for 7-8 minutes.
While the vegetables start roasting, in the large bowl you used for the veggies, toss the shrimp with the remaining 1 tablespoon oil, to coat. Sprinkle the shrimp with the remaining spice blend, and toss again to evenly distribute the spices.
After the vegetables have roasted for 7-8 minutes, remove baking sheets from the oven. Stir the vegetables and push them toward the edges of the sheet pans, to make space in the center of each sheet pan to add shrimp. (Make sure the vegetables still have a little room to spread out instead of being piled up). Add a few shrimp to the center of each baking sheet, spreading them out a little.
Return baking sheets to the oven and continue roasting for about 5 minutes more, until the shrimp are opaque and just cooked through (the exact amount of time can vary slightly depending on the size of your shrimp – see note). Check carefully to be sure the shrimp don't overcook.
Serve immediately with tortillas and desired toppings. (You may want to transfer the shrimp and veggies from the baking sheets to a large serving platter, so the shrimp don't continue to cook on the hot baking sheets.)

Notes

Peppers and onions: If you can't find really large peppers, you can use two smaller red and two smaller green ones. Also, I've made this recipe with only green peppers when that's all I had – feel free to mix up pepper colors based on what's available. The goal is to end up with approximately 5 total cups of sliced pepper, and 4 cups of sliced onion. In addition, I've tested these fajitas with a yellow Spanish onion instead of the red onion, and that's a great substitution, although not quite as colorful.

Shrimp sizes: You'll often find shrimp sized by numbers, such as "21-25." Those numbers give you a rough idea of how large the shrimp are, by indicating approximately how many shrimp are in a pound. I like to use medium-large shrimp that are in the 21-25 or 26-30 size range (meaning I'll have about 21-30 shrimp in a pound). If you are using larger or smaller shrimp, you'll need to adjust the roasting time slightly. If your shrimp are fairly small, for example, you may want to increase the initial roasting time for the veggies, and then decrease the second roasting time once you've added the shrimp, since smaller shrimp won't need to cook as long. Just be sure to watch the shrimp carefully and check on them early – so they don't over-roast and become tough. The shrimp are done when they have just turned opaque, but are still tender.

Make-ahead steps: To make this meal even faster on busy nights, you can measure and combine the spices in advance (as we suggest in our recipe for Homemade Fajita Seasoning). You can also slice your vegetables and store them in the refrigerator a day or two ahead.

Nutrition Information:

Yield: 10 servings Serving Size: 1/2 cup fajita mixture
Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 11g

Nutrition information does not include tortillas and optional toppings, as nutrition for those can vary. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

The post Sheet Pan Shrimp Fajitas appeared first on Two Healthy Kitchens.

5-Minute Healthy Avocado Toast with Smoked Salmon

Ty — Wed, 23 Jan 2019 15:45:54 +0000

~ This Healthy Avocado Toast with Smoked Salmon is a luxuriously delicious way to fuel up for a busy day! Ready in just minutes, it’s bursting with fresh and satisfying flavors, and a tantalizing range of textures. Perfect for busy-morning breakfasts or laid-back weekend brunches … or even for quick lunches and speedy weeknight dinners! ~

This Recipe Is: • Ready in 30 Minutes or Less •

So you made a New Year’s Resolution to eat healthier. (Am I right?) But, at this point in the shiny New Year, that goal is already losing its luster … and you’re getting bored with some of those healthy foods you’ve been eating. (Am I right again?)

Well, I’m here to rescue you! (imagine trumpet fanfare as the hero arrives on a galloping horse)

Here at THK, we 100% believe you don’t have to compromise great flavor in exchange for healthy eating. Nope! Nutrition shouldn’t taste like cardboard (or worse)! (Seriously, guys – try any of our recipes if you don’t believe me!)

So, today I’m gonna breathe fresh life into that New Year’s “Healthy Eating” Resolution with this …

Healthy Avocado Toast Recipe!

(insert more of the heroic trumpet fanfare here)

I know when you think “avocado toast” you probably think “summer.” BUT, the fresh, vibrant flavors of this avocado toast recipe are awesome year ’round! Plus, I knew you guys would LOVE to have this recipe to try right now, since it’s a bit like the Easy Smoked Salmon Breakfast Wrap my mom shared with you on a bleak February day a couple of years ago (and which was soooooo popular, especially on Pinterest!). I guess when people make healthy eating resolutions, they immediately start making salmon recipes.

So, for real, guys. DON’T WAIT! Avocado toast is January food, too! No compromises … no broken Resolutions! (High-five!)

We’re talkin’:

Warm, crunchy toast (full of whole grains and fiber!) topped with …
Rich, creamy avocado slices (yay, healthy fats!) and …
Luxurious, protein-packed smoked salmon (look at you, eating more fish!) plus …
Juicy tomatoes, superfood spinach, and a flavorful hit of green onions and capers (produce! produce! produce!)

A nutrition win that tastes like a high-end, (or, as my mom would say) fancy-schmancy brunch. Definitely not an “I’ve made a healthy eating resolution and so now I’m eating cardboard” meal!

But wait. Do I need to back up for just a sec? Maybe you’ve never tried avocado toast? (If so, we need to fix that ASAP!) Maybe you’re curious about the basics, about …

What Is Avocado Toast?

It’s not hard to guess (hint, hint: the name is a giveaway) – but I’ll clarify …

Avocado toast is when you (… wait for it …) put avocado on toast! It’s pretty much that simple.

Warm, crunchy toast gets topped with rich, creamy avocado – an incredibly satisfying combination of textures, yet perfectly simple (and nutritious!).

But the great thing about avocado toast is that the fun doesn’t have to end there! The toast and avocado provide a perfect base for plenty of delicious flavor combinations. (Hint: try our Breakfast Avocado Toast with Egg and Sausage, too!)

Feel free to use our tried-and-true recipes as inspiration, and then get crazy and swap out ingredients or even make up your own version. That’s the beauty of avocado toast. Quick, delicious, nutritious, and so easy to make it just how you like it!

**But Why is Avocado Toast Great for Breakfast?**

To keep your whole (healthy!) day on track, you’ve got to start with a nutritious breakfast. (Or if you’re a teenage boy like me and you don’t wake up ’til noon … a nutritious lunch.)

A power breakfast like this will get you through busy mornings, without an attack of the hungry-munchies. Without temptation from that vending machine in the cafeteria, or the doughnuts beckoning from the Dunkin’ drive-through you just passed.

Why? Because avocado toast has the trifecta of keep-you-full nutrients: fiber-rich whole grains, protein, and good-for-you fats.

Pair this breakfast with some fresh fruit, and you might just get superpowers (or at least feel like it)! Bye-bye, hungry-munchies (and broken resolutions)!

You know what, though? All those same virtues also make avocado toast a good choice for lunch (maybe with a salad or a steaming bowl of soup). And, it’s even a quick-fix dinner solution for hectic evenings. There’s really no wrong time of day.

So let’s get into a few details for making this recipe …

What Bread is Best for Avocado Toast?

Well, if you’re committed to making this recipe healthy (to fit your New Year’s Resolution in January or to keep your swimsuit bod going in the summer), then finding a tasty, healthy bread is important. A whole grain bread not only offers the best nutrition and the keep-you full benefits of complex carbs and fiber … it’s usually also the most texturally interesting choice. Breads that have lots of grains, nuts and seeds are a great combo with the smooth, silky salmon and avocado.

My family likes the seed-filled, whole grain varieties of Dave’s Killer Bread, because they’re easy to find at most grocery stores and they’re sturdy enough to hold all of the toppings we pile on. They’re also a little bigger than typical sandwich breads, so they’re perfect for an “open face sandwich” like avocado toast. And, they taste great! For this particular recipe, we used Dave’s Powerseed (which looks like this).

Another terrific choice is a hearty whole-grain bread from a local bakery.

No matter what bread you choose, though, it’s very important to toast your bread for the right amount of time. I recommend lightly toasted, so it’s warm and just a little crispy. You don’t want it to be hardened and dried out.

Picking the Freshest Produce

Ok – now that you’ve got the perfect bread for you avocado toast, let’s talk about the produce. This recipe relies on such simple, clean ingredients that, in order to get the best taste, it’s important to choose the best produce you can find.

• Avocado: You’ll know it’s ripe if it has a little bit of give when you squeeze it gently or press lightly near the stem. Too hard and you need to let it ripen on the counter for a day or two, too soft and it’s probably overripe. If you’re using the avocado today, you want a softer avocado, but, if you’re planning on using the avocado in a few days, buy a firm one that will soften over those few days. If needed, you can slow the ripening process by transferring nicely ripened avocados to the fridge to give yourself a few more days to use them up.

• Tomato: Finding a good tomato in the off-season is the trickiest part of this recipe. Great tomatoes can be tough to find in winter, at least here in Ohio – but it’s worth it to scout out the very best, most flavorful tomato you can find. And trust me … when you make this again in the summer, a gorgeous, garden-fresh tomato will turn the greatest recipe into a greater-est one! A nice color of red, not too hard, and a faintly tomato-ey smell are ideal.

• Spinach: I usually use bagged, baby spinach. Whether you choose bulk or bagged, avoid wilty leaves and make sure that you buy spinach that’s as fresh-looking as possible, because it’ll only get older sitting in your fridge. (Nobody likes old, mushy spinach! Yuck!)

• Green onions: Make sure they look fairly clean and fresh, with firm, white bulb ends and no wilty green tops.

**Hmmmmm … Sliced Avocado on Avocado Toast???**

You’ve probably seen avocado toast with mashed avocado, right? Even though sliced avocado isn’t as common, we decided to go with sliced for this recipe because it so perfectly compliments the smoked salmon by adding an extra layer of texture.

The sliced avocado somehow adds to the luxurious feel of the whole smoked salmon and capers thing going on here. (And trust me … it’s great for Instagram photos! Hint: tag Two Healthy Kitchens )

I found that it’s easiest to slice the avocado by first cutting it in half. Then, I remove the pit. Leave the skin on the avocado, and place it flat-side down. Then, cut it into thin slices and remove the skin from each slice before fanning them all beautifully across the top of your toast.

And, super-important: don’t forget to add a pinch of salt over top of the sliced avocado, before piling on the other ingredients (it improves the flavor soooo much, trust me).

If you’re really not feeling the whole ‘sliced avocado’ thing, though, you can mash it up, too! If you go that route, I’d recommend mixing the salt into the mashed avocado instead of sprinkling it on top.

The Final, Super-Important Tip

One last important tip before you head to the kitchen.

Be sure to get all your ingredients prepped and ready before you put your bread in the toaster. You really want to serve this up while the toast is still warm. That way, you not only get a gorgeous combo of textures, but also a fantastic range of temperatures – from warm toast to cold smoked salmon. So awesome!

Ok – got new enthusiasm for that healthy-eating resolution? All you need is a little fresh inspiration (and this avocado toast)!

Because those New Year’s Resolutions don’t have to be a temporary, I-ate-too-many-cookies-at-Christmas thing. And they don’t have to get boring! No cardboard food, my friends! No cardboard!

You really can keep your healthy eating vows going strong all throughout the year. And, for sure – you really can make this luxuriously healthy avocado toast recipe all year long – it’s a healthy jump-start to your day, and to a long-term, healthy eating game plan! Enjoy!

5-Minute Healthy Avocado Toast with Smoked Salmon

Yield: 1 avocado toast

Prep Time: 5 minutes

Total Time: 5 minutes

A deliciously quick power breakfast that's honestly terrific served up any time of day, any time of year!

• Ready in 30 Minutes or Less •

Ingredients

1 large slice whole grain bread (see note)
1/2 avocado (thinly sliced, or you can roughly mash it if preferred)
1/16 teaspoon kosher salt
3 thin slices of tomato (a really ripe, flavorful tomato is definitely best)
1/4 cup loosely packed baby spinach (we like to remove the stems)
1.5 ounces thinly sliced smoked salmon (we use Scottish-style salmon)
1 teaspoon thinly sliced green onions (green part only)
1/2 teaspoon capers

Instructions

Lightly toast bread. (Prep and measure all other ingredients before toasting your bread, so the toast is still warm when you serve it.)
Arrange avocado slices in a thin layer on the warm toast and sprinkle evenly with salt. (If mashing the avocado instead of slicing, mix the salt into it.)
Top avocado with tomato, then spinach, then smoked salmon. Sprinkle green onions and capers on top and serve immediately.

Notes

Bread: We like to use a larger slice of bread instead of a smaller, square sandwich bread. We always use a whole grain or whole wheat bread because it's more nutritious, and we prefer one that has some bits of grains or seeds to add texture. Among the store-bought brands, our current favorite is Dave's Killer Bread, which is organic. For the photos in this post, we used Dave's Powerseed Bread. Read ingredient lists carefully to make sure whole wheat or grains are the first ingredients, and that the bread doesn't contain any high-fructose corn syrup (as many processed brands do).

Nutrition Information:

Yield: 1 serving Serving Size: 1 avocado toast
Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgFiber: 9gProtein: 15g

The post 5-Minute Healthy Avocado Toast with Smoked Salmon appeared first on Two Healthy Kitchens.

Broiled Fish Matecumbe from The Fish House in Key Largo

Shelley — Thu, 10 May 2018 16:38:30 +0000

~ This Broiled Fish Matecumbe recipe is so easy and can be mostly made ahead and cooked at the last moment. Inspired by a favorite dish at The Fish House in Key Largo, Florida (and even featured on Food Network!), it’s loaded with vibrant flavors that are surprisingly, satisfyingly delicious together. Beautiful tomatoes, kicky shallots and onions, briny capers, bright lemon, and fresh basil. A quick dinner for busy weeknights, yet impressive enough for entertaining – definitely give this one a try! ~

This Recipe Is: • Ready in 30 Minutes or Less (plus hands-off resting time) • Includes Make-Ahead Steps • Gluten Free (see note on recipe card) • Paleo •

I’ve never been much of a souvenir shopper. Are you?

Honestly, it stresses me out. The pressure of taking time away from other vacation-y things – just to go souvenir shopping – hangs over my head like a to-do list item (which is one of the things I’m most trying to escape when I’m on vacation)!

Plus, so many t-shirts and tchotchkes seem like brilliant ideas at the moment, in the glow of a special place and a unique experience … and then they sort of loose their twinkle and seem irrelevant in day-to-day life, once they make it home.

Over the years, I’ve learned that my very favorite souvenirs aren’t things I buy – they’re the memories. And specifically, the pictures I take and the recipes I’ll always remember.

Like Red-Miso Salmon from the OBX, and the Caprese Grilled Fish and Sea Island Seafood Stew from Hilton Head.

Flavors that evoke memories. Recipes that come to symbolize the places and people and experiences that brought them into my life.

The Perfect Souvenir … From the Vacation That Was Perfectly Less-Than-Perfect

This broiled fish recipe will live on in my memories as the iconic food from our Key Largo spring break this year.

We specifically chose the Florida Keys for their excellent scuba diving, so Scott and I could get recertified along with the kiddos, as they earned their first Open Water Diver certifications … all in a gorgeous, sun-drenched, coral-reef-filled destination that has pretty much everything an Ohio winter doesn’t (yay, sunshine)!

But I’ll tell ya … this vacation was as challenge-filled as it was rewarding.

And So It Began (with a Mysterious Dent) …

For starters, we missed our connection in Newark, thanks to a large and mysterious dent in the side of our airplane (which the United folks assured us was no worry, although they needed an hour or two to measure it and touch it and document it). So, the first day of our beach vacay was actually spent touring chilly NYC in the clothes we’d been wearing the day before. *SIGH*

Honestly, it actually was fun (we made sure of that). And a good adventure. But still … *SIGH*

When we finally rolled into Key Largo (more than 24 hours after our journey had begun), it was dark, way past dinnertime, and we were HUNGRY!

Driving past restaurants, we obviously wanted to find something that was beach-vacation-perfect. We desperately needed to kick the Florida part of our getaway into high gear! And yet, we also just really needed to find something … anything! Must.Find.FOOD.

Good News! We Found This!

Then we saw it: a giant sign for The Fish House.

Sounded beach-y.

And it looked fun. A bit like a sprawling sea shack, with just enough tacky, ocean-themed statues to seem quirky but still respectable.

And looky there. It’d been featured on Food Network. Okey-doke. Vote of confidence in that.

But as we pulled the front door handle, we realized it was locked. We were just a very few minutes past closing time (yes, it was that late). Again … *SIGH*

In absolute keeping with how our entire vacation would go, that moment of disappointment turned into something wonderful. As we walked away, the manager hurried to open the door behind us, assuring us that if we could order quickly, they’d love to welcome us. Oh, yes please!

And seated at our table, surrounded by wonky beach signs, mismatched ocean art, and the warm glow from strings of plastic party lights … we truly did feel welcomed. Happy.

But we had to choose dinner quickly, we knew. Luckily, that was easy. One glance at the menu, and it was obvious that the Matecumbe Fish was a headliner. Ty, Scott and I all ordered it.

And it was perfect. Shockingly delicious, satisfying, fresh. An unexpected combination that was exceptionally gorgeous together.

With each bite, we were more and more on vacation. We sunk into the beachy Key Largo vibe. Finally.

The Twists … the Turns

That late-night dinner is really the quintessential summary of our entire week. Unexpected twists and turns. Challenges that turned into triumphs.

Scuba was nothing like we’d planned. Thanks to chilly water temps and wind, our diving happened in cold pools and an even colder, cloudy quarry – instead of in the shimmering aquamarine of Florida’s coral reefs. So many things about that process were harder than expected, and it was pretty much sheer willpower that got us through. That, and our amazing instructor, who tenaciously made sure we persevered. (Huge shout-out to Rex at Rainbow Reef … if you want to learn to dive, he’s your man!)

Several days of dedicated efforts (and a lot of stress, anxiety and doubt) … and we triumphed! Yep – four Open Water certified divers! We did it!

But, due to those chilly water temps and wind-whipped waves, we never did make it out to the beautiful reef for the REAL diving we’d come to do.

More change of plans. Make the best of it. And ya know what? It turned out awesome! We skipped the victory dives, and did a whole bunch of other wonderful things instead …

A day’s drive down through the Keys to nab a selfie at the southernmost point in the Continental US (complete with a stop at Buffett’s original Margaritaville, of course!).

Painting with the dolphins.

Stunning sunsets.

Possibly the most amazing cup of coffee I’ve ever had.

An Everglades tour through the mangroves, looking for manatees.

Alligators.

And some of the very best family bonding. Few things create stronger bonds than persevering together through challenges, and bolstering each other’s spirits when things aren’t working out at all.

It wasn’t the vacation we’d expected. And honestly, parts of it were hard. But it truly may go down in the books as one of our all-time best vacays ever.

We’ve poured through our photos. And we’ve already made this Matecumbe Fish twice. They’re our trophies. Our treasured souvenirs.

I won’t make you look at every.single.picture. Just a few. (You’re welcome.)

But I know you’ll be happy I shared this recipe! Seriously – my family gets so excited when I announce we’re having it for dinner again. It’s truly a favorite.

Since this Matecumbe Fish was featured on Food Network’s Diners, Drive-Ins and Dives, it was easy to track down a base recipe. The measurements were a bit vague, and the yield was way more than a family of four needed. But with just a little tinkering, I easily worked it into something that tasted just right, just like we remembered – our adaptation of a restaurant recipe for our own family kitchen.

And of course, I also rewrote the ingredient list and method so they’re specific enough that I felt like I could also share this recipe with you, confident that you could reproduce it in your home kitchen, without guesswork or your own tinkering.

Why We Love This Broiled Fish Recipe

(Besides the fact that it reminds us of Key Largo):

• It’s seriously soooooo delicious. A little spiciness from the shallots and onions. Fresh, acid-sweetness from all those beautiful tomatoes. A touch of briny saltiness from the capers. And bright top notes from the lemon juice and basil. It melds together and … just works.

• It’s so healthy, too! You know we love healthy fish recipes, and this broiled fish pretty much has it all goin’ on! Quality lean protein from the fish, loads of antioxidant-rich veggies and herbs. A bit of olive oil (which actually enhances your body’s ability to utilize the tomatoes’ lycopene). You won’t eat this because it’s healthy, though. (You’ll eat it because it’s so darn good.) But then you’ll pat yourself on the back for the big nutritional win, too!

• It’s easy-peasy!

• And, you can make practically the entire recipe ahead, since the topping is actually best prepared at least an hour (and up to a day) in advance. So perfect to toss quickly in the oven … a brilliant meal in just moments on busy nights, or a no-stress recipe for casual summer entertaining.

Choosing Your Fish

This recipe is really more of a preparation method. You can apply it to a wide variety of fish. At The Fish House, some standard options include snapper, mahi mahi or grouper.

But, if you aren’t sitting at a beachy restaurant in the Keys, you can still make do with what you find at the grocery store. Perfect test – both times I’ve made this at home, I selected humble, moderately priced cod, and the recipe was still fantastic.

Basically, I’d suggest looking for a mild, white fish.

And, I always recommend that you check out the sustainability of your seafood via the Monterey Bay Aquarium’s Seafood Watch.

Make-Ahead Strategies!

You know we’re alllll about recipes that include make-ahead steps!

Prep the recipe when you’ve got time … and pull off a terrific meal at the last moment, making it all look easy-breezy-effortless. Yay – no stress!

This broiled fish recipe is absolutely perfect for that type of prep-ahead victory. Great for busy weeknights when dinner has to happen fast, or even for entertaining, when you need to look like the hostess-with-the-mostess but don’t have much time to work your magic.

Relax – you’ve got this!

The scrumptious, showstopper tomato topping is actually at its best made in advance, at least an hour ahead. You can even make it the day before.

Just pop it in the fridge until you’re ready, and let those gorgeous flavors mix and mingle!

Then, all you need to do is broil the fish and serve. A restaurant-quality meal (that was even featured on Food Network!) in a flash!

Serving Suggestions

Just a couple of tips, so you can serve this up just the way your family likes …

Tinker with the Amount of Topping – My family likes a lot of that yummy topping piled on the fish, and I specifically adjusted the proportions of this recipe to make sure there’s plenty of tomato-y goodness to go around. But if you’re more into enjoying the flavor of the broiled fish itself, you can always scale back the topping amount a bit to let the fish really shine through.

Easily Adjust the Yield – At a little over 1 pound of fish, this recipe is designed to feed a family of four, but it’s easy to add more fish to your baking pan for a larger group, and to scale up the topping amount accordingly. If you’re feeding a really big crowd (like at a dinner party), though, I recommend that you don’t overcrowd your baking sheet – instead, simply rotate a second baking sheet through.

Choose a Perfect Side Dish – At The Fish House, one of the side dish choices is black beans and rice, which is fantastic with the Matecumbe topping. It’s great to have a bed of rice to help soak up the flavorful, juicy tomato mixture cascading off the broiled fish. I definitely recommend going that route!

At home, we also like to serve this broiled fish with a simple green vegetable alongside, like the Oven Roasted Asparagus you see in these photos, or our easy Blistered Green Beans. Perfect (healthy!) counterpoint to the other flavors and textures … and beautifully colorful on your plate, too!

In the end, all I can say is that it was all a wonderful triumph: both our adventure-filled vacation … and this Matecumbe Fish. Even if scuba diving’s not your thing, I absolutely think that this fish will be!

Trust me!

Try it this week, and I’ll just bet it goes into regular rotation at your house, too!

Broiled Fish Matecumbe

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Inspired by a beloved dish at The Fish House in Key Largo, this Broiled Fish Matecumbe recipe is quick and easy, and can be mostly made ahead, then cooked at the last moment. It's a speedy dinner for busy weeknights, but also impressive enough for effortless entertaining!

• Ready in 30 Minutes or Less (plus hands-off resting time) • Includes Make-Ahead Steps • Gluten Free (see note) • Paleo •

Ingredients

2 cups seeded, diced tomatoes (from about 2 large tomatoes)
1/3 cup finely chopped Spanish onion (from about 1/4 of a medium onion)
1/4 cup capers
1/4 cup olive oil
2 tablespoons finely chopped fresh basil
2 tablespoons fresh lemon juice + additional lemon wedges for serving, if desired
2 tablespoons minced shallots (from about 2 medium shallots)
1 1/8 teaspoon kosher salt, divided
1/2 + 1/16 teaspoon black pepper, divided
1 1/4 - 1 1/2 pounds boneless, skinless white fish fillets (such as cod, snapper, grouper, mahi mahi, or tilapia – see note)

Instructions

In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler.
Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)
Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
Continue broiling until the fish is done (about 8 minutes depending on your broiler and the exact thickness of your fish.) The fish should be opaque and flake easily with a fork in the thickest part of the fillet.
Serve immediately, with lemon wedges, if desired.

Notes

Choosing your fish: As noted in the post above, we recommend a mild white fish for this recipe. At The Fish House, options include mahi mahi, grouper and snapper. At home, we tested the recipe using inexpensive and readily available cod, which was also delicious. (Update July 2020: in the years since we first posted this recipe, we've also made it with tilapia with great success, as well.)

Make-ahead steps: Because the tomato topping is best if made ahead and refrigerated for at least an hour (or up to a day ahead), almost all of the work in this recipe can be completed ahead of time.

Gluten-free note: This recipe is gluten free, as long as the vinegar in the jarred capers you use is gluten free. Most vinegars are gluten free, but if you have any doubts, look for a jar of capers that's specifically denoted as being gluten free. (If you're interested, here's a great post on What Vinegars Are Gluten-Free.)

Nutrition Information:

Yield: 6 servings Serving Size: 3 ounces cooked fish + topping
Amount Per Serving: Calories: 314

This recipe was inspired by the Matecumbe Fish we had at The Fish House in Key Largo, Florida. Since the restaurant and this special recipe had been featured on Food Network’s Diners, Drive-ins and Dives, we used their recipe as a starting point for our adaptation.

The post Broiled Fish Matecumbe from The Fish House in Key Largo appeared first on Two Healthy Kitchens.