Dishing with Deana: Recipes that are perfect for beach days

Page Ventresca

As we head to the beach to celebrate my sister Stephanie’s 50th birthday, I thought I would share some fabulous seafood dishes. My nephew, Hunter, is a fabulous cook. So, with all that fresh seafood at their backdoor, they try a lot of different recipes using fish and seafood.  His […]

As we head to the beach to celebrate my sister Stephanie’s 50th birthday, I thought I would share some fabulous seafood dishes.

My nephew, Hunter, is a fabulous cook. So, with all that fresh seafood at their backdoor, they try a lot of different recipes using fish and seafood.  His shrimp and crab boil is better than any restaurant’s.

There is so much to do in Florida, and since I am not the “beach kind of girl,” I love to check out the antique shops, restaurants, and outlet malls. I look forward to the relaxing time with my family. 

 I cannot wait to get there.

I hope you enjoy these recipes.

 

 

The Ultimate Lobster Roll

4 cups water, for boiling whole lobster but disregard if using pre-cooked lobster

2 pounds live small lobster or 1/2 pound cooked lobster meat

3 tablespoons mayonnaise

1 teaspoon honey

1 teaspoon lemon juice

1 pinch salt

3 dashes ground black pepper

1/2 tablespoon chopped chives

3 hot dog buns

2 tablespoons unsalted butter

Bring the water to boil. Add the lobsters, cover, and cook until they turn bright read, about 8 minutes.

Remove the lobster, set aside and let cool. Crack the lobster shells, pick the meat from the tail and claws. Cut the lobster meat into bite-sized pieces.

Add the mayonnaise, honey, lemon juice, salt, black pepper and chives together, set aside.

Trim about 1/4 inch off both sides of the hot dog buns. Spread the butter on the sides. Heat up a skillet on medium heat and cook the sides until they are nicely toasted and become golden brown. Fill the inside of the buns with the lobsters. Serve immediately.

 

Bang Bang Shrimp

FOR THE SHRIMP:

1 pound extra-large (26/30 count) raw shrimp

3 tablespoons all-purpose flour

1 cup Panko breadcrumbs

1/2 teaspoon kosher salt

2 large eggs

Nonstick cooking spray preferably olive oil based

 

FOR THE BANG BANG SAUCE:

¼ cup nonfat plain Greek yogurt

3 tablespoons Thai-style sweet chili sauce

1 teaspoon Sriracha plus additional to taste

FOR SERVING:

Thinly sliced green onion

Bib lettuce

Place a rack in the center of the oven and preheat to 425 degrees. Generously coat a rimmed baking sheet with nonstick spray.

Set up your work station: arrange 3 shallow bowls in a line (a pie plate works well also). In the first, place the flour. In the second, beat the eggs. In the third, stir together the Panko and salt. Place the baking sheet at the end.

Working about 4 shrimp at a time, dip the shrimp in the flour, shaking off excess, then into the egg (again, shake off the excess), then in Panko mixture. Pat the Panko onto the shrimp to adhere it.

Arrange the shrimp on the baking sheet, making sure they do not touch.

Mist the top of the shrimp evenly with nonstick spray.

Bake for 10 minutes, until the tops are lightly golden.

Turn the shrimp over (I find a pair of tongs to be easiest), then continue baking for an additional 5 to 6 minutes, until golden and crisp outside and cooked through.

While the shrimp cook, prepare the sauce: in a small mixing bowl, stir together the Greek yogurt, Thai chili sauce, and Sriracha. Taste and add additional Sriracha if you’d like the shrimp spicier.

Arrange the baked shrimp on a serving platter. Drizzle the sauce generously over the top. Sprinkle with green onions. Enjoy immediately right off the plate, or wrap inside bib lettuce leaves.

 

Crab pasta salad

1 pound medium pasta shells

1 pound package imitation crab meat cut bite size

1 can medium black olives sliced

1 medium red bell pepper diced

3 or 4 green onions sliced thin about two inches into the green

3 stalks of celery diced

Dressing

1 1/2 cups plain non-fat yogurt

1/4 cup fat free mayonnaise

1/2 TBSP Spike found in the spice aisle

1 tsp celery salt

1 TBSP yellow mustard

1/2 TBSP soy sauce

1/4 cup Italian vinaigrette salad dressing see note

Cook pasta according to package instructions. Drain and rinse with cold water.

In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.

In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.

Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.

 

Hot Crab Dip

8 ounces cream cheese softened

1/4 cup mayonnaise

1/4 cup sour cream

12 ounces lump crab meat see note

3 green onions sliced

1 tablespoon Worcestershire sauce

2 teaspoons Old Bay Seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon paprika

1 1/2 cups Monterey Jack Cheese

Preheat your oven to 375 degrees.

Spray a 1 quart baking dish with cooking spray and set aside. In a large bowl, mix together the cream cheese, mayonnaise, sour cream, crab meat, green onions, Worcestershire sauce, Old Bay Seasoning, garlic powder, onion powder, paprika, salt, and 1/2 cup of the cheese.

Pour the mixture into the baking dish. Top with the remaining cheese.

Bake for 20 to 25 minutes or until the cheese begins to bubble. Serve with bagel chips, crackers, and cut up vegetables.

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