Tag Archives: Fish / Seafood

Shrimp Cannelloni with Spicy Red Pepper Sauce

 SHRIMPSHOT1

A friend recently wanted to make dinner for her boyfriend (eek, now fiance!) and asked for my help.  We got together, test-drove the recipe and she re-created it for him a few weeks later. While brainstorming what she wanted to make for him, she told me he liked spicy, peppers and seafood.  This isn’t exactly the easiest list of ingredients, but this recipe came out so well.  A spicy roasted red pepper sauce with shrimp stuffed into cannelloni, absolutely delicious.  It was a hit with everyone who got to enjoy it (CH was taste tester #1) and then when my friend made it for her boyfriend, he was very pleased.

Definitely a fun twist on a pasta dish – the roasted red pepper sauce is a must make again; it would be delicious on chicken or over pasta for a quick weeknight meal.

Ps – photo credits go to CH on this post – I was out and he couldn’t wait to eat the leftovers, so I told him he had to take pictures before he ate it (also explains the slightly crispier top!!!)

Enjoy!

 Shrimpshot2

Shrimp Cannelloni with Spicy Red Pepper Sauce

Yield: 6 servings (2 cannelloni each)Prep Time:  25 minuts
Cook Time:  35 minutes

INGREDIENTS:

Sauce

  • 2 medium onions, diced
  • 4 cloves of garlic, grated
  • 2 TBSP extra virgin olive oil
  • 5 large red peppers, whole
  • 2 heaping TBSP sriracha or other hot sauce
  • 2 TBSP tomato paste
  • 1/2 tsp chili powder
  • 1 tsp sugar
  • 1/2 cup water
  • S&P

Pasta

  • 15-20 raw shrimp (tails removed and diced into 1/2 inch sized pieces)
  • 1/2 cup goat cheese
  • 1/2 cup mozzarella
  • 10-12 “ready to bake” cannelloni noodles  (be sure when you get the pasta you buy the ones that don’t require pre-boiling.  They will say “oven ready” or “no-boil” or “ready-to-bake”)
  • 1 cup of Parmesan cheese

DIRECTIONS:

Sauce

Preheat your broiler to high.  Wash and dry the red peppers and place directly under the broiler. Broil the peppers, rotating frequently, until all sides are black and blistered.  Remove from oven and place in a glass bowl and cover immediately with saran wrap.  Allow peppers to sit for at least 10 minutes. When cool enough to touch, remove peppers and peel off the blistered skin and remove the seeds from the inside.

While the peppers are sitting, heat 2 TBSP of olive oil in a medium sized skillet over medium heat.  Add the onions to the pan and sauté until translucent.  Add in garlic and sauté with the onions for 30 seconds, or until fragrant.

At this point, split the onion mixture into two even portions (don’t measure, just eyeball it).  Place half of the onion mixture in a glass bowl, place the other half in a blender.

Add the peeled and de-seeded roasted red peppers to the blender, along with the onion mixture.  To the blender, also add 2 heaping TBSP hot sauce (sriracha), 2 TBSP tomato paste, 1/2 tsp chili powder), 1 tsp sugar, 1/2 cup of water and a generous dash of salt and pepper.

Puree the mixture until smooth.  Add the pureed mixture back to the pan you used to sauté the onions and warm thoroughly. Taste the sauce and adjust as you think fit…more salt, sugar etc.  *You may need to add a touch more water to make the sauce a little thinner – just depends on the size of your peppers*

Reserve the sauce until the pasta is ready to bake.

Pasta

In the bowl with the other half of the onion mixture, add the diced shrimp, goat cheese, mozzarella, parsley and S&P.

Mix the shrimp mixture and stuff the manicotti shells evenly with the mixture.

Preheat your oven to 375 degrees.

Place the stuffed shells in a 9×12 baking dish and pour the reserved sauce over pasta shells, ensuring they are evenly covered.

Cover the baking dish with foil and bake the pasta 25-30 minutes.

After 25 minutes, remove foil, cover the top with Parmesan cheese. Cook the dish uncovered for another 5 minutes and then turn the broiler on and broil for a few minutes to achieve the crispy top (be sure to watch it carefully – it can burn fast!)

Serve with a salad and fresh bread and ENJOY!

A JBean Cuisine Original Recipe (inspired loosely by CookingLight Shrimp Stuffed Shells recipe seen here).

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Smoked Salmon, Spinach and Goat Cheese Pizza

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Remember in this post when I said that my Spinach and Goat Cheese Dip was versatile?  Well, here is one example of that (and I have another great use for it coming soon!)

I had left-over smoked salmon after a bridesmaids brunch I hosted, so I was trying to figure out what to do with it.  Instead of simply serving it over bagels for dinner, I prepared a batch of thin-crust pizza dough, made a quick batch of the spinach and goat cheese dip and voila, an easy, quick and delicious dinner (not to mention quite healthy too!)

It’s a great way to use-up spinach that is nearing the end of its life, however it looks incredibly fancy and I would consider serving this as an appy at my next get-together.  The onions (and capers – which aren’t photographed here) are a great touch and finish it off just perfectly.

Enjoy!

SmokedSalmonShot2

Smoked Salmon, Spinach and Goat Cheese Pizza

Serving Size:  1 medium pizza
Prep Time:  20 minutes, excluding the pizza dough preparation
Cook Time:  10-15 minutes

Ingredients:

  • 1 batch of your favourite thin-crust pizza dough, or store-bought crust
  • 1 batch of Spinach and Goat Cheese Dip
  • 10-15 slices of smoked salmon
  • 1/4 cup red onion, diced
  • 1/2 jar capers, drained and rinsed (optional – not shown)
  • Additional goat cheese for topping, if desired
  • Olive Oil

Directions:

Preheat your oven to 500 degrees (and if you have a pizza stone, preheat that as well).  It is good to allow your pizza stone to pre-heat in a 500 degree oven for at least an additional 15 minutes.

If you have a pizza peel, lay that on the counter.  Otherwise, prepare a sheet of parchment paper (either square or cut to shape of your dough).

Prepare your dough. On top of your parchment paper or your pizza peel, roll out the dough into a round pizza shape.  Leave an edge around outside for the crust. Once you’ve achieved the shape you desire, pinch the outside of the dough to create a crust. Then pierce the crust with a fork all the way around (this will prevent large air bubbles from forming in your crust while it bakes!).

Brush the dough with a light coat of olive oil.

Bake the plain crust in the oven for about 7-9 minutes.

Remove the crust from the oven, spread the spinach and goat cheese sauce onto your crust and place back in over for an additional 7-8 minutes, or until crust is golden brown.

Remove the crust from the oven, immediately top your pizza with the smoked salmon, onions and capers.  Serve immediately.

Enjoy!

JBean Cuisine original recipe

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Filed under Appetizers, Bread, Healthy, Mains

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

We love salmon around this house, and have it quite often.  But it is always prepared the same way, usually with the same sides.  I don’t think I’ve ever ordered salmon while dining out either, as I am afraid it won’t be as good as at home.

Yet, while browsing through Food & Wine magazine online a few months ago, I came across this recipe and for some reason I had to make it.  There was something about the ingredients that spoke to me, and the next time I had a salmon craving, this recipe ended-up on our table.  Actually, the first time I made it CH wasn’t home, so it was all for me.  The second time, CH was home and devoured the meal.

Other than saying “nom, nom, nom….this is good”, CH remarked at how quickly it appeared on the table.  And he is right.  This dish comes together very easily, doesn’t dirty a lot of dishes, but pleased every one of our taste buds.

So if you are looking for a way to mix-up your salmon routine, definitely give this recipe a try (and don’t be scared of the ingredients – the flavours are actually quite mellow)!  The leftovers also taste delicious the next day over a salad.

Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw

Yield: 4 servings (or 2 if you have a hungry husband!)
Prep Time:  20 minutes
Cook Time: 10 minutes

Ingredients:

Rub:

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon brown sugar
  • 1/4 teaspoon finely ground coffee
  • Salt and freshly ground pepper

Salmon:

  • Two 8-ounce skinless, center-cut salmon fillets
  • Extra-virgin olive oil, for brushing

Tomatillo-Avocado Slaw

  • 2 tomatillos, husked and quartered
  • 2 tablespoons cilantro, chopped
  • 1 small jalapeño, seeded and grated
  • 1 garlic clove, grated or minced
  • 6 tablespoons sour cream (low-fat is fine)
  • 1 ripe avocado—halved, peeled and pitted
  • 4 cups finely shredded red and green cabbages (I used a bag of pre-sh redded coleslaw mix and it was perfect!)

For Serving:

  • 8 6inch flour tortillas (or corn)
  • Hot sauce and lime wedges, for serving

Directions:

  1. Preheat your oven on the broil setting High.
  1. Line a baking sheet with tinfoil, and place a wire-rack on top.  Lightly grease the wire-rack.
  1. In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper.
  1. Brush the salmon fillets with olive oil and rub the spice mixture onto both sides.
  1. Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper.
  1. Add the cabbage and toss to coat.
  1. Place the salmon fillets on the wire-rack and place under the broiler for 6 minutes, turning once, and cook for an addition 4 minutes, until opaque and cooked through. Transfer the salmon to a plate and flake with a fork.
  1. While the salmon is cooking, lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil and place them in the oven for a few minutes with the salmon (bottom rack) to warm.
  1. Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.

Recipe slightly adapted from Food & Wine Magazine.

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Filed under Healthy, Mains, Vegetarian and Vegan