Recipes Worth Collecting

A few warm weather recipes from local restaurants.

Captain Woody’s: Watermelon Salad with Shrimp

1 watermelon, diced
1/2 cup feta cheese, crumbled
15 basil leaves, torn
1 cup baby spinach spring mix
1 avocado, sliced
1/4 cup pomegranate molasses vinaigrette
1 pound shrimp, peeled and deveined
1 cup garlic wine

Directions Marinate shrimp in garlic wine for 5 minutes. Skewer and grill for 2 minutes on each side. Toss watermelon, feta, basil, spinach and avocado. Top with grilled shrimp skewers and drizzle with vinaigrette.

Michael Anthony’s Cucina Italiana: Seared Scallop with Amarena Cherry Reduction

8 sea scallops
4 Fabbri Amarena cherries, for garnish (available at Michael Anthony’s Market)
1/2 cup Fabbri Amarena cherry syrup
1/4 cup aged balsamic vinegar
1/2 cup sugar
4 tablespoons butter
Grapeseed oil, for sautéing
Mixed baby greens or spring mix

Directions Add the cherry syrup, vinegar and sugar into a medium saucepan and bring to boil; reduce heat and simmer until it reduces to syrupy consistency. Remove from heat and stir in the butter until smooth. Pat the scallops dry; season with salt and pepper. In a large skillet, heat 2 tablespoons of the grapeseed oil. Sear the scallops over moderately high heat until golden, about 2-3 minutes per side. Transfer to a plate and keep warm. To serve, spread a dollop of the cherry reduction onto individual serving plates. Place a few mixed greens on top. Place two scallops on top of greens and drizzle a little more of the cherry reduction on top of scallop. Garnish each plate with an Amarena cherry.

Fish Casual Coastal Seafood:Crown Royal Pomegranate Slush

Ingredients (Yields 10-12 12-ounce drinks)
48 ounces cranberry juice, divided
36 ounces pomegranate juice
16 ounces Florida orange juice
2 limes, juiced
1 cup granulated sugar
16 ounces Crown Royal
1/2 cup water
24 mint leaves, rolled and sliced thin

Directions In a large freezer-safe container combine Crown Royal, pomegranate juice, orange juice, half of cranberry juice, sugar, lime juice and water. Stir well and cover. Freeze slush for 4-5 hours, or until icy, stirring every 20-30 minutes. For serving, scrape a spoon across the top of the frozen mixture and into glasses. Portion “slush” half way to top. Finish with reserved cranberry juice. Stir until slushy and top with mint. Enjoy

Note: An additional garnish can be made by zesting two lemons, and then allowing the zest to dry overnight on a paper towel. After drying, crush zest by hand and mix with 1/2 cup granulated sugar. Place lemon sugar mixture on a flat six-inch plate. Moisten rims of glasses with water and then rub rims through lemon sugar.

Hudson’s Seafood House on the Docks: Cast Iron Cajun Shrimp

Ingredients (Serves 4)
1 pound 16/20 tail-on shrimp (available at Hudson’s)
1 cup clarified butter
1/2 cup Hudson’s blackening spice or your favorite Cajun spice (Emeril’s Essence or Paul Prudhomme’s blackening seasoning)
1 lemon, halved
2 tablespoons chopped parsley
1 cast iron skillet

Directions Place the cast iron skillet on top of the grill and heat. To achieve a proper sear, make sure the pan is extremely hot. While the skillet gets hot, take the 20 shrimp (five per person) and pat them dry. Make sure that both sides are done. Line the shrimp on a dry plate. Place the Hudson’s blackening spice and the clarified butter in separate small bowls. Make sure the butter is at room temperature. To blacken the shrimp: One at a time, take each shrimp and dredge it in the blackening spice, shaking off the excess. Then dip the shrimp in the clarified butter and place the shrimp in the skillet starting at the top (noon position). Place each new shrimp in order around the pan until all the shrimp are in the skillet. Hard sear the shrimp. When the last shrimp is placed in the skillet, go back to the first and flip each shrimp in the same order. While the shrimp are still in the skillet, squeeze the juice of a half lemon and then top the shrimp with the fresh chopped parsley. Remove from the skillet and place on a paper towel to drain excess butter. Served immediately.

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