Grilled Lobster Bathed in Lemon-Marjoram Oil

Ingredients for the lemon oil:
1 cup extra virgin olive oil
grated zest and juice of 3 lemons
1 bunch marjoram
3 T Limoncello or other lemon liqueur
1 serrano chile (sliced)

* * * * *
 Ingredients for the lobster:
3 2-pound live spiny or maine lobsters
2 lemons (cut into wedges)
zest of 1 lemon  

Preparing the lemon oil: 
Combine the olive oil and lemon zest and juice in a small saucepan and bring just to a simmer over medium heat. Pour into a heat-proof bowl, add the serrano chile and limoncello, and let cool. Tie up marjoram and place into lemon oil. As soon as the oil is cool, cover and refrigerate for at least 1 hour, or overnight. Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days, no longer. 

* * * * * 

Preparing the lobster: 
Split the lobsters completely in half and remove the head sacs from each half. Being careful not to lose any of the tomalley - and roe, if the lobsters are female. 

To kill the lobsters, hold each one firmly on a cutting board with the head toward you, plunge a sharp heavy knife into the center of the head, with the blade facing you, and quickly bring the knife down to the cutting board, splitting the front of the shell in half. Place the lobsters shell side down on the grill and cook until nearly done, 6 to 7 minutes. Use marjoram bunch to brush on lemon oil. Turn them flesh side down and cook for 1 minute longer, or until just cooked through, and brush with lemon oil again. Serve warm or at room temperature, with lemon wedges and the remaining lemon oil on the side. 

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Shrimp and Grits

Ingredients for grits:
2 cups uncooked white coarse-ground grits
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup unsalted butter

* * * * *

Ingredients for the shrimp sauce:
1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
4 thick hickory-smoked bacon slices, diced
6 T unsalted butter
1 medium-sized Vidalia onion, diced
1/2 poblano pepper, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 T all purpose flour
1/2 cup chicken broth
1/4 cup Madeira
2 T fresh lemon juice
1 T chopped fresh parsley
1 green onion, chopped

Preparing the grits:
Bring 7 cups water to a boil in a 4-quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.

* * * * *

Preparing the shrimp sauce:
Peel shrimp; devein, if desired.

Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons of drippings in skillet.

Melt 6 tablespoons of butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.

Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.

Serves 6

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Lobster Potstickers

Ingredients for the potstickers:
1 pound lobster meat, coarsely chopped
1/4 cup finely chopped bamboo shoots
1 large egg white
1 T shredded basil
1 T cornstarch
1 T Chinese rice wine or dry sherry
2 teaspoons finely minced ginger
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
30 potsticker wrappers
3 T cooking oil
2/3 cup water
basil sprigs, for garnish

* * * * * *

Ingredients for dipping sauce:
1/3 cup rice vinegar
2 T soy sauce
1 T chili garlic sauce
2 teaspoons black bean garlic sauce
1 teaspoon sesame oil

Preparing the potstickers:
Combine the dipping sauce ingredients in a small bowl; set aside.

Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.

Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.

Garnish potstickers with basil. Serve with dipping sauce.

Makes 30 potstickers

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Iggy's Baked Shrimp Scampi

Ingredients:
2 pounds (12 to 15 per pound) shrimp in the shell
3 T good olive oil
2 T dry white wine
kosher salt and freshly ground black pepper
12 T (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 T minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 T freshly squeezed lemon juice
1 extra large egg yolk
2/3 cup panko
lemon wedges, for serving

Preparing the shrimp scampi:
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Serves 6

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Prawn Potstickers

Ingredients:
cornstarch, for dusting
30 gyoza dumpling or wonton wrappers
2 T peanut oil

* * * * * *

Ingredients for the filling:
8 ounces large shrimp, peeled, deveined and minced
3 T finely chopped fresh Chinese chives (or scallions)
1/8 cup canned water chestnuts, finely diced (about 4 whole)
1 T oyster sauce
1 T Shaohsing rice wine
sea salt and freshly ground white pepper

* * * * * *

Ingredients for dipping sauce:
2 T light soy sauce
2 T clear rice vinegar
2 teaspoons toasted sesame oil
small handful fresh cilantro leaves, finely chopped

Preparing the filling:
Mix the shrimp, chives, water chestnuts, oyster sauce and rice wine into a bowl and sprinkle with salt and pepper. Squeeze the filling through your fingers so that all the flavors are combined well.

* * * * * *

Preparing the dipping sauce:
Combine the soy sauce, rice vinegar, sesame oil and cilantro and set aside.

* * * * * *

Preparing the potstickers:
Sprinkle a baking sheet or plate with some cornstarch. Then place a dumpling wrapper in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Dip a finger into a water bowl and brush around the rim. Fold half of the wrapper over the filling into a half moon shape, pressing down on the edges to make sure the dumpling wrapper sticks together well. Pleat the edges of the potsticker 4 times, pinching well to secure. Place the potstickers on the prepared baking sheet until ready to cook. [The potstickers can be frozen at this point in an airtight container, then cooked from frozen when desired.]

Heat a wok over medium heat. Cook the potstickers in batches - Don't overcrowd the pan. Add 1 tablespoon of oil and arrange half the potstickers standing up in the oil. Cook, uncovered, until the bottoms are lightly golden, 1 to 2 minutes. Add 1/4 cup water around the edges of the wok, then cover and cook until the liquid has evaporated and the bottoms of the potstickers are crisp and golden, 5 to 7 minutes. Repeat with the next batch.

Serve alongside the dipping sauce.

Makes 24 potstickers

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Sauteed Veal, Chicken and Shrimp

Ingredients:
4 (4-ounce) thinly sliced veal cutlets (scaloppini)
4 (4-ounce) thinly sliced chicken tenderloins
2 ounces all purpose flour
1/2 cup extra virgin olive oil
12 shiitake mushrooms cleaned and stems discarded, then sliced
6 ounces oyster mushrooms, trimmed
3 ounces porcini mushrooms chopped
4 large shrimp, shelled and deveined
salt and fresh ground black pepper
1/3 cup veal or beef stock
3 T cognac
3/4 cup heavy cream
1/4 stick butter
chopped parsley leaves, for garnish

Preparing the veal, chicken and shrimp:
Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.

Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the veal or beef stock and cook down for about 1 minute. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.

Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Serve over pasta or with sliced potatoes sauteed in olive oil and garlic.

Serves 4

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Lobster Quesadillas

Ingredients:
2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 T Sriracha (Thai hot sauce)
1 lime, juiced
2 T canola or olive oil

Preparing the quesadillas:
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.

Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.

In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

Makes 10 quesadillas

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Fish in Parchment or Foil

Ingredients:
1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) salmon fillets, skinned, or other fish about 1/2-inch thick
8 thin slices lemon
1/4 cup fresh chopped mint leaves

Preparing the fish:
Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

Serves 4

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Polenta Crusted Shrimp With Mustard Mayonnaise Dip

Ingredients for the shrimp:
1/2 cup all purpose flour
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
1 1/2 cups polenta
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 pound large shrimp, peeled, deveined, tail-on
3 to 4 T olive oil
kosher salt, for sprinkling

* * * * * *

Ingredients for the mustard and herb mayonnaise:
1 1/2 cups mayonnaise
1/4 cup sour cream
2 T Dijon mustard
1/4 cup chopped fresh tarragon leaves
1/4 cup chopped fresh chives

Preparing the mustard and herb mayonnaise:
In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.

* * * * * *

Preparing the shrimp:
Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes until crisp and golden. Sprinkle with kosher salt. Serve immediately with the mustard and herb mayonnaise.

Serves 4 to 6

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Pan-Fried Fish

Ingredients:
3/4 pound perch, cod or any firm white fish fillets
salt and black pepper to taste
1 large egg white
1 cup all purpose flour
1/2 cup crushed panko bread crumbs
1 teaspoon Old Bay seasoning or more to taste
pinch of cayenne pepper
1/2 teaspoon Morton's Nature Seasons Seasoning Blend
1/4 cup canola oil

tartar sauce
cole slaw

Preparing the fish:
Rinse the fish fillets and pat dry. If they are large, cut them in half or to desired size.

Season on both sides with salt and pepper. Place the egg white in a bowl and beat until foamy.

In a pie plate, combine the flour, panko, Old Bay seasoning and Morton's seasoning blend.

In a large skillet, heat the canola oil. Working in batches, dip the fillets in the egg white, allowing the excess to drip off, then dredge in the flour mixture, coating the fish on both sides.

Place the fish in the skillet and fry on one side until golden brown, about 4 minutes. Flip and fry on the other side another 3 minutes, depending on thickness.

Place on paper towel-lined platter, cover and keep warm. Repeat with remaining fillets.

Serve fillets with a dollop of tartar and cole slaw.

* * * * * * *

Preparing tartar sauce:
Whisk together 2 tablespoons white vinegar, 1 1/4 cups reduced-fat mayonnaise, 1/4 cup reduced-fat sour cream and 1 tablespoon lemon juice. Fold in 1/2 cup finely chopped green onions, 1/2 cup chopped parsley, 2 tablespoons relish, 3 tablespoons capers that have been drained, rinsed well and chopped, and salt and pepper to taste. Cover and refrigerate at least 1 hour so flavors meld.

Serves 2

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Lobster Risotto

Scallops, sauteed, can be substituted for the lobster.

Ingredients:
1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 T butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated parmesan
1/4 cup chopped fresh chives
kosher salt and freshly ground black pepper

Preparing the risotto:
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

Serves 4

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Fish And Chips

Ingredients:
3 quarts peanut or vegetable oil, for frying
4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
2 cups all purpose flour
2 teaspoons seafood seasoning (recommended: Old Bay)
1 teaspoon baking soda
kosher salt
1 bottle cold beer

Preparing the fish and chips:
2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long

Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet.

Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.

Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.

Serves 2 to 4

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Shrimp With Fennel & Feta

Ingredients:
4 T extra virgin olive oil, divided
1 1/2 cups medium-diced fennel
1 T minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 T Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 T minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Preparing the shrimp:
Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Serves 4

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Shrimp Corn Dogs

Ingredients for the shrimp:
1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
1 shallot, finely chopped
1/2 lemon, zested and juiced
1/4 cup bread crumbs
kosher salt and freshly ground black pepper

* * * * * *

Ingredients for the buttermilk corn batter:
2 cups all purpose flour
1 egg
2 cups yellow cornmeal
1 teaspoon garlic powder
3 T sugar
1 1/2 T baking powder
2 1/2 cups buttermilk

thick wooden pop sticks

* * * * * *

Ingredients for dipping sauce:
1 cup mayonnaise
1/2 lemon, juiced
2 T Dijon mustard
1 T horseradish
1 teaspoon paprika

Preparing the dipping sauce:
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs.

* * * * * *

Preparing the shrimp on sticks:
Add all the shrimp ingredients to a food processor and pulse until well combined and smooth. Form the shrimp mixture into 7 equal sized 2-inch balls. Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog. Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.

* * * * * *

Preparing the batter:
Preheat deep-fryer to 350 degrees F.

While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.

Place the remaining 1 cup of flour onto a large plate. Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown. Remove to a paper towel lined sheet tray to drain.

Serve with dipping sauce.

Serves 7

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Lobster Quesadillas

These quesadillas can be baked in the oven or placed on a grill.

Ingredients:
2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 T Sriracha (Thai hot sauce)
1 lime, juiced
2 T canola or extra virgin olive oil

Preparing the lobster quesadillas:
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.

Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.

In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

Makes 10 quesadillas

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Grilled Shrimp Wrapped In Bacon

Ingredients:
16 (10-inch) wooden skewers
2 T butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper
1 (1-inch) piece ginger, grated
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds)
4 slices bacon

Preparing the shrimp:
Preheat grill to medium.

Soak skewers in water for at least one hour.

In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool.

Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in one straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

Serves 4

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Scallops in Onion & Tarragon Cream

Ingredients:
1 pound dry sea scallops
4 T unsalted butter
1 T unbleached all purpose flour
1 cup whole milk
kosher or sea salt
1/2 pound spring onions (1 bunch); if not available use scallions
2 T fresh tarragon leaves
grapeseed or other neutral oil
2 T crème fraiche
fresh chives, for garnish

Preparing the scallops:
Place the scallops on a plate or platter and refrigerate, uncovered, for 30 minutes.

Trim the spring onions, separating the green tops from the small bulbs. Dice the bulbs and roughly chop the greens.

Melt the butter in a saucepan over medium heat. Add the chopped spring onion bulbs and a pinch of salt, reduce the heat to low, and cook 20-25 minutes, until very soft. Add the green tops, toss through, and cook an additional 5-10 minutes until soft but still bright green. Sprinkle the flour over and cook for a minute or two, just until the raw flour smell is gone. Add the milk, raising the heat to medium, and cook briefly until thickened. Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender. Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.

Pour a thin film of grapeseed oil in the bottom of a sauté pan and warm over medium-high heat until shimmering. Carefully add the scallops a few at a time, being careful not to crowd the pan, and sear them just couple of minutes per side until they are nicely browned and caramelized - they should release from the pan easily once they’re ready, and they should still be a little jiggly in the middle, as they will continue to cook off the heat. Set aside and keep warm.

Taste the sauce and adjust salt if necessary. Whisk in the crème fraiche off the heat until the mixture is smooth, then spoon a little of the sauce into the bottom of shallow, warmed bowls, place scallops on top, and garnish with fresh chives.

Serves 4

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Monkfish En Brochette

Ingredients:
1 pound of monkfish, cut into cubes
1 T herbes de Provence
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup white wine
salt and freshly ground black pepper
2 lemons, 1 cut in thin slices, 1 cut into wedges

Preparing the monkfish:
Soak wooden skewers at least one hour before grilling.

Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the cubes of monkfish in a bowl, and refrigerate to marinate at least an hour.

Preheat a grill. Season the fish with salt and pepper. Place 3 cubes on each skewer, with a thin slice of lemon in between each cube.

Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.

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Iggy's Roasted Shrimp Salad

Ingredients:
2 1/2 pounds (12 to 15 count) shrimp
1 T olive oil
kosher salt and freshly ground black pepper
1 cup mayonnaise
1 T orange zest (2 oranges)
2 T freshly squeezed orange juice
1 T white wine vinegar
1/4 cup minced fresh dill
2 T capers, drained
2 T small-diced red onion

Preparing the shrimp salad:
Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Pat dry with paper towels and place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Preparing the dressing:
In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Serves 6

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Fresh Pasta with Prawns & Spinach in a Garlic-Oregano Cream Sauce

Ingredients for the sauce:
1 bunch of spinach, cooked and drained
1 large yellow onion, chopped
5 to 8 roma tomatoes, skins removed and seeded
1 1/2 T fresh chopped oregano
3 cloves garlic, peeled and chopped
1/4 cup dry white wine
1/2 pound prawns, peeled, veins removed and tail off
1 cup heavy cream

* * * * * *

Ingredients for the pasta:
3 cups flour
4 large whole eggs

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1/2 cup shaved parmesan

Preparing the sauce:
Place a large skillet over high heat. Add one tablespoon of vegetable or corn oil. When the oil starts to shimmer add prawns one by one. Sear, but don't crowd the pan. Cook on each side for about 30 seconds.

Place a large sauté pan over medium-low heat, add some vegetable or corn oil and then add, in this order: the yellow onions, tomatoes and oregano. Cook until the onions become soft and the tomatoes slightly break down.

Add the garlic and stir into mixture. Cook for about 2 minutes and then add wine. Let wine cook out, about 5 more minutes. Pour in cream, stir and bring to a gentle simmer. Cook for about 15 more minutes or until cream starts to thicken.

Finish the sauce by adding the spinach, prawns, salt and pepper. Toss until combined.

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Preparing the pasta:
By hand: Make a mound of 3 cups of the flour on a clean table top, and shape it into a ring with a crater in the middle. Put the whole eggs (and oil if using) in the crater, and using a fork, beat them gently to combine the white and yolk. Gradually mix flour from the inside of the wall into the eggs, using a circular motion, and taking care not to breach the wall. When the mixture gets thick enough it won’t run out, tumble in the rest of the flour, and using fingertips and palms, combine into a somewhat crumbly paste. If too sticky, add a little more of the reserved flour until the dough is no longer sticky. If too dry, a squirt from spray bottle of water can be used to good effect. Scrape all the bits stuck to the board, wash your hands, and knead the dough on a lightly floured for about 5 minutes, until it’s a smooth dough. Divide into four parts, wrap in plastic, to keep from drying out. Let stand 15 minutes before rolling.

Roll the ball of dough through the pasta machine several times until you get the desired thickness. Then set the cutter to make noodles. When done with the noodles, set them aside on a floured baking pan or table.

Cooking fresh pasta is a very fast operation. Bring 4 quarts of water to a boil for one recipe of pasta, add a tablespoon of salt, and dump in the pasta. Stir with a wooden spoon so the strands don’t stick together, drain noodles as soon as al dente and toss with the sauce.

To serve, place the pasta in simmering water and bring up to a gentle boil. Cook the noodles until they are al dente or tender to the tooth. Adding a little of the pasta water to the sauce will thicken it and add flavor. After you have stirred that in, add the noodles to the sauce. You want to make sure not to be too rough with the pasta at any stage of cooking or it will break. Serve individually or in a bowl family style.

Serves 8 to 10

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