For me, being a “foodie” means that I have an overwhelming amount of cookbooks and printed recipes from various on-line sites. One of my notebooks is full of recipes from so many years ago I’m not going to say but it’s around 40! I’m on a cleaning out mission as Spring arrives. I’m sorting through, deleting, and categorizing ….making life simpler! This recipe/menu is definitely one of our favorites and one I’m keeping! I’m substituting Louisiana shrimp for the crab meat that is called for. This is simple, delicious and something you can proudly serve guests!
Bronzed Red Snapper with Wild Shrimp Sauce
Sauteed String Beans with Grape Tomatoes and Almonds
Grilled Pineapple with Mascarpone and Nutella
Sauvignon Blanc
Bronzed Red Snapper with Wild Shrimp Sauce
For 2
1 Red Snapper, fileted and bones removed
1 tablespoon Zatarain’s Cajun Spice
1 tablespoon extra virgin olive oil
1/2 pound fresh shrimp, shelled and deveined
1 teaspoon Zatarain’s Cajun Spice
juice of 1 lemon
1/4 cup dry white wine
1 clove garlic finely minced
a splash of heavy cream
1 tablespoon finely chopped fresh chives
Sprinkle the fish with the cajun spice blend. Heat the olive oil in a large skillet until the oil is just smoking. Quickly “bronze” the fish, about 3 minutes on each side. Remove the fish from the pan and deglaze with the white wine. Simmer for a couple of minutes, then add the shrimp, lemon juice and garlic. Simmer until the shrimp are cooked through, about five minutes. Add the heavy cream. Place a fish filet on each plate and top with the shrimp sauce. Sprinkle with fresh chives and serve.
Sauteed String Beans with Grape Tomatoes and Almonds
1/2 pound fresh string beans, ends snapped
1 handful grape tomatoes
1/3 cup sliced almonds
1 tablespoon butter
Melt the butter in a saute pan. Add the string beans and cook over medium heat until just tender, about five minutes. Add the tomatoes and almonds and continue to cook over low heat until the almonds have browned. Season with pink salt and a bit of freshly ground pepper.
Grilled Pineapple with Mascarpone and Nutella
1 whole pineapple, peeled and cored, cut into 1/2 inch slices
coconut oil spray
1 small container mascarpone cheese
1 tablespoon honey
1 jar nutella
1/2 cup chopped hazelnuts
Heat the grill to medium heat, spray the pineapple with coconut oil spray and grill for a couple of minutes on each side. Mix the mascarpone with the honey and heat the nutella a bit so it will be “runny” (I do this by boiling water in a saucepan and placing the jar of nutella in the hot water for about five minutes. Toast the hazelnuts in a 350 degree oven for about five minutes. To assemble, place to pineapple slices on each plate. Put a dollop of the mascarpone mixture on top and drizzle with nutella. Sprinkle the hazelnuts on top and garnish with a fresh mint leaf if you’d like. SO DELICIOUS!!!
2 Responses
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Judith Says:
Pineapple! I still don’t care for seafood, but I might excuse it if I knew the pineapple was coming. (Love the snap beans and Zatarini too.)
Easter Eats? -
Melissa Says:
This was my birthday dinner last night! Skylar cooked and did a tremendous job!
