Seafood LOCKED

I had ciopinno at a restaurant a few weeks ago, and although it was subpar (there were only 3 shrimp), it totally made me want the saffron-tomato sauce. So tomorrow I'm going to make a light shrimp stew by sauteeing fennel and onions, adding garlic, then tomato paste, then squeezed tomatoes, white wine and saffron. I'll simmer that for a few minutes, then add the shrimp and maybe a little water, if needed. I want a soupier consistency. I'll serve it with a salad and lots of freshly grilled crostini for dipping and a little drizzle of good greek olive oil over the top. I'll make some orzo to put it over for leftovers the next day. I have to find a seafood shop that has peeled and deveined shrimp because I hate doing that! The shop a few blocks away doesn't do it. :(

i bought mahi mahi to put on the grill tonight. I bought ceder planks to cook them on...supposed to give it a nice smokey flavor. And i'm going to do a rub on them.

We'll see how it comes out!

Any woman who loves seafood and will cook it for me shall be my mine forever. LOL!

okay, i just got some really disturbing news. Like i mentioned, i'm not a BIG fish person. And I usually never try new fish especially at restaurants, cuz I don't want to waste my money. A few years ago, I tried Mahi Mahi in Aruba, and I really liked it. So on saturday, at the beach I decided to try it again...and it was super good again. I was really excited, thinking i found a fish I really like.

So we get home and we're talking to my father-in-law (he's a district manager of red lobster) and he informs me that mahi mahi is DOLPHIN!!!!!!!!!!!!!!!!!!!!!!!!

I'm SO upset! I definatly would not have gotten it if the description said DOLPHIN sandwhich! ugh! ugh! I can't believe I ate dolphin!!!! So sad!

soooo, i made the crab legs last night! they were awesome! i used the recipe i listed, except i omited the lime juice, it just didn't feel right. (Oh, i also first slightly heated the crab legs in the oven, just so they weren't icy when going in the saute pan)

I made the Linguine as follows:

1/2-1 pound linguine
2 tablespoons salt (for pasta cooking water)
1/4 cup extra-virgin olive oil
3 shallots, finely chopped
4 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons unsalted butter

Cook the pasta until just al dente, and drain, reserving a little pasta water.
In a saute pan, heat the oil and add the shallots, garlic, and crushed red pepper and saute until lightly browned, about 4 to 5 minutes. Add the wine, bring to a boil, then add the butter, and remove from heat.

Add the drained pasta to the pan with the wine mixture.

The sauce this created and the sauce the crab mixture created was awesome mixed together. And great with a hunk of italian bread dipped into it.

I'm not scared of seafood anymore! Woohoo!

i love seafood too! man i'm really hungry now...

i've never really tried making any seafood except for shrimp... i should start

man this is making me so hungry

i love seafood. I like it served to me though. I don't really know how to cook it. I usually go with the olive oil/onion/garlic thing though when I do cook it. I love seafooooooooooooooood

im having a jahanna inspired meal tonight!! i bought some crab claw meat and cooking it in a sauce! YUM! :0D

I really enjoy cooking, but I don't really get "excited" about making a dish...but I can't wait to get home tonight to make this dinner! It's something I've never attempted, and seems so fancy. (Although it seems surprisingly easy). I'm going to make the king crab legs with linguine, and I may get some mussels if they look good at the supermarket. Lots of crusty bread and some good white wine. I'm so excited! haha

honestly the best way to have fish (both easy & good tasting) is broiling it in tin foil with lemon juice , butter, salt, & pepper. its soooo good. ive made this with flounder, tilapia and i think salmon. recently we just had tuna steaks that were SO good. you just sear the outside in a frying pan (DO NOT COOK ALL THE WAY THROUGH00 JUST LIGHTLY SEAR ON BOTH SIDES!) put a little salt and pepper and thats all good to go...OH yea garlic. garlic is also good with both dishes (lots of FRESH garlic. yum!

*gag*

Katie and I went to a french bistro on the upper east side and I got mussels steamed with fennel, garlic and white wine. I haven't copied the recipe yet, but I think it would be easy enough: Scrub and soak the mussels (soaking them in water with a little flour makes them disgorge sand faster). In a large pot, saute a few fennel bulbs with lots of olive oil until soft; add a few minced garlic cloves (or a lot!), toss in the mussetels and add white wine going up to about the middle. Cover and simmer until the mussels open, like 8 minutes. Serve with tons of crusty toasted bread to dip into the sauce, or over pasta. I think a little chopped parsley and lemon zest at the end would be good too.

I got shrimp from a store right on the dock last night - i'm loving living on the water for the fresh seafood. Donovan (who never lived outside PA before now) said he'd never had seafood so fresh. They had buckets of soft shell crab just sitting on the floor! Although I'm creeped out by eating an animal AND its shell.

This sounds really good:

6 tablespoons extra-virgin olive oil
2 pounds cooked king crab legs, cut into 6-inch pieces
1/4 cup chopped scallions
1 tablespoon chopped parsley leaves
1 teaspoon red pepper flakes
1 1/2 cups white wine
1 lemon, juiced
1 lime, juiced
4 tablespoons butter
Salt and freshly ground black pepper

Heat the oil in a large skillet over medium-high heat. Add the crab legs and cook for 2 minutes. Add the scallions, parsley, red pepper flakes, and wine and cook until the wine has reduced by 1/3, about 6 to 8 minutes. Add the lemon and lime juices and cook for another 2 minutes. Stir in the butter, 1 tablespoon at a time, to thicken the sauce. Taste and adjust the seasoning with salt and pepper. Serve immediately.