Category: Side Dish

Cajun Shrimp and Rice

This dish was inspired by the dish I cooked on my profile photo shoot. I wanted to make it a little more authentic Cajun style.

Serves: 4

Ingredients:

1/2 lb Shrimp peeled, deveined and cut into 1/2 sized pieces
6 oz Boudin (Canjun style if available)
1/2 cup long grain white rice
1 bell pepper coarsely chopped
1 cup coarsely chopped onion
3-4 cloves garlic minced
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon salt
1 tablespoon course ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil
2 cups chicken broth
Tabasco

Directions:

Add olive oil, minced garlic, chopped onion and bell pepper to a saute pan over medium to medium high heat. Remove boudin from casing and cut into 1/2 inch slices. Add the boudin to the saute pan with the paprika, cayenne, salt, pepper, onion and garlic powder. Saute for 5 minutes until boudin is well heated. Add rice and cook an additional 5 minutes, stirring frequently. Add broth and cook an additional 10 minutes, stirring frequently,  until rice has absorbed the broth. Added shrimp 3-5 shakes of Tabasco and cook 3 minutes more or until shrimp is cooked and has a nice pink shade.

Variants:

For a main dish, leave shrimp uncut serves 2.

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Pan Fried Tilapia with Shallots and A to Z Salad

Simple and quick meal.

Ingredients:

2 6-8 ounce Tilapia fillets
2 shallots
16 asparagus stalks
2 medium zucchini
4-6 green onions
2 tablespoons pepper infused extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons salt
2 tablespoons course ground pepper
2 tablespoons paprika
1 tablespoons basil leaves
1 tablespoons ground cinnamon
1 tablespoons cayenne pepper
1 tablespoons thyme leaves
Grated Romano Cheese

Directions:

For the A to Z salad, cut asparagus in 1/2 inch lengths on the diagonal. Boil for 5 minutes or until the asparagus can easily be speared with a fork. Remove from heat and drain water. Use a vegetable peeler or mandoline to cut the zucchini into strips lengthwise. Cut green onion into 1 inch lengths. Add vegetables to a salad bowl. Add olive oil and salt and pepper to taste. Toss to mix vegetables and oil.

Pan Fried Tilapia with Shallots and A to Z Salad

Pan Fried Tilapia with Shallots and A to Z Salad

Thinly slice shallots. Add shallot slices and 2 tablespoons of pepper infused olive oil to a medium to large skillet. Over a medium heat cook shallots for 5 minutes stirring frequently.
In a small bowl, mix dry spices. Melt 1/4 cup butter. For each side of the tilapia fillets, brush with melted butter and dust with spice mixture. Lightly pat the fillet. Move the shallots to the edge of the skillet a fry the tilapia in the same skillet for 2 1/2 minutes on each side.
Serve tilapia topped with shalots. Serve A to Z salad topped with Romano cheese.

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Spicy Vegetable Basmati Rice

Great side for seafood and pork dishes. Spicy but not too spicy for most people.

Ingredients:

1 chopped medium green bell pepper
1 chopped medium red bell pepper
1/2 chopped medium red onion
1/2 chopped medium white onion
1-2 chopped Anaheim pepper
3 cloves garlic, finely minced
1 tablespoon salt
1 tablespoon course ground pepper
1 tablespoon ground cayenne pepper
3 tablespoons extra virgin olive oil
1 cup Basmati rice
2 teaspoons hot sauce (Tabasco recommended)
2 cups chicken broth

Directions:

Bayou Blast Center Loin Chops with Spicy Vegetable Basmati Rice

Bayou Blast Center Loin Chops with Spicy Vegetable Basmati Rice

Add peppers, onions dry spices, garlic and olive oil to sauce pan over medium heat. Cook 5 minutes stirring frequently until vegetables are soft.
Add rice and cook for an additional 5 minutes stirring frequently.
Add chicken broth and hot sauce and bring to a boil. Cover and reduce to a simmer. Cook for an additional 20 minutes, stirring once or twice during this time.
Uncover and cook for an additional 8-12 minutes until rice is thoroughly cooked and broth is absorbed or reduced. Fluff with fork and serve.

Notes:

Most long grain white rices can be substituted for Basmati rice.

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Basil and Oregano Roasted Red Potatoes

Great side for beef or pork dishes. Easy to make and very tasty.

Ingredients:

1 lb C size, Red Potatoes (approximately 16)
1 tablespoon basil
1 tablespoon oregano
1 tablespoon kosher salt
1 tablespoon course ground pepper
1 tablespoon cayenne pepper
2-3 tablespoons extra virgin olive oil

Directions:

Black Tip Shark with Mango/Habanero Chutney with Basil/Oregano Roasted Red Potatoes

Black Tip Shark with Mango/Habanero Chutney with Basil/Oregano Roasted Red Potatoes

Cut potatoes into 1/8th’s for pieces about 1/2 inch. Bring a pot of water to boil and add potatoes. Boil for 5-10 minutes until the potatoes soften enough to be moderately easy to spear with a fork.

Preheat oven to 400 degrees.

In a glad Ziploc bag (or similar) Add basil, oregano, salt, pepper, cayenne and olive oil. Drain potatoes and wash with cold water to cool. Add potatoes to Ziploc bag and shake vigorously for 30 seconds or potatoes are fully coated.

In a 9×13 Pyrex casserole dish, lightly coat with cooking spray and add potatoes from Ziploc and spread evenly. Bake potatoes in oven for 20-30 minutes. Remove from oven and serve.

Variations:

Of course and spice or seasoning can be added to the mix. I have used the pre-made potato topping mixes. I have also used various vinaigrette salad dressings. As always experimentation is encouraged.

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Bacon Wrapped Scallops with Spicy Shrimp Rice

A really tasty dish, fairly easy to make.

Ingredients:

6 Scallops
6 Strips Bacon
Salt (Sea Salt is preferable)
Fresh ground pepper
Paprika
Olive oil
1/2 pound shrimp (30-40 count), shelled and deveined
1/2 Green bell pepper
1/2 Red bell pepper
1/2 White onion
2 Jalapenos peppers
2 Serrano peppers
2 Cloves garlic, minced
2 Tablespoons butter
1 Cup white rice
2 Cups chicken broth
2 teaspoons of Louisiana style hot sauce (Tabasco recommended)

Directions:

Bacon Wrapped Scallops with Spicy Shrimp Rice

Bacon Wrapped Scallops with Spicy Shrimp Rice

For the rice. Chop onion and bell peppers each vegetable should yield about 1/2 cup. Remove the seeds and veins from jalapenos and Serrano’s, then chop. In a medium sauce pan over medium heat melt the butter. Add rice and cook 2-3 minutes. Stir frequently to avoid burning the rice. Add bell peppers, onion, jalapeno, Serrano and garlic to rice cook for 3-4 more minutes for vegetables to soften. Again stirring frequently. Add hot sauce and broth. Bring to a boil, then reduce heat, cover and simmer for 12 minutes. Add shrimp on top of rice cover and simmer for 6 more minutes. This will steam cook the shrimp. Shrimp is done when it is pink and firm. Remove from heat and mix the shrimp in with the rice.

Preheat oven broiler. Wrap the scallops with bacon and secure with a toothpick such that the toothpick extrudes on both sides.. In a shallow baking sheet, place the scallops and drizzle each with olive oil. Lightly season each scallop with salt, pepper and paprika. Place under the broiler and cook for 6-7 minutes. Remove and turn the scallops, this should be made simple by using both ends of each toothpick and season with salt, pepper and paprika. Cook for 6-7 more minutes until bacon is cooked through.

Plate the rice in a bed covering each plate about 1/2 inch thick. Add scallops and serve.

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