Tag Archives: seafood

Portugal’s Simple Seafood Stew (Cataplana)

Simply delicious! It just so happened, that we started making our vacation plans to visit Portugal the same day we made this dish. The power of suggestion…

Cataplana is both the name of the dish and the pot that it is cooked in. There are two types of cataplana: either seafood packed with both fish and seafood, or a pork and clam version, which this one is. It uses abundant fresh seafood, smoky cured meat, and vibrant paprika in a rich, ruddy broth. In lieu of a traditional copper cataplana pot, we cooked ours in a Dutch oven with a tight-fitting lid to mimic the steamy cooking environment.

The strips of fresh fennel and red bell pepper, enliven the dish with a crisp‑tenderness that contrasts with the juicy chew of the sausage and the meaty clams. Since I don’t eat clams and The Hubs does, we substituted a bit more shrimp and fewer clams, but kept the ratios the same.

To accompany the stew and help mop up all of those luscious juices, we made some tasty toasted garlic baguette slices topped with grated parmesan and a hint of smoked paprika—the perfect companion! We made it again a few weeks later for a small party we hosted…

Portugal's Simple Seafood Stew (Cataplana)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 12 oz. extra-large shrimp (21 to 25 per lb.), peeled, deveined, and cut in half crosswise
  • ¾ tsp. table salt, divided
  • 2 Tbsp. extra-virgin olive oil
  • 12 oz. linguica sausage, quartered lengthwise and sliced ¼ inch thick
  • 2 garlic cloves, minced
  • ¾ tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 1 large onion, halved and sliced thin
  • 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin lengthwise
  • 1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
  • 1 28-oz. can whole peeled tomatoes, drained and chopped coarse
  • 1 8-oz. bottle clam juice
  • ½ cup dry white wine
  • 3 lbs. littleneck or Manila clams, scrubbed
  • ½ cup chopped fresh parsley
  • Lemon wedges

Directions

  1. Combine shrimp and ¼ teaspoon salt in bowl; refrigerate until needed. Heat oil in large Dutch oven over medium-high heat until shimmering. Add linguica and cook, stirring occasionally, until browned and fat is slightly rendered, about 4 minutes.
  2. Stir in garlic, paprika, and pepper flakes and cook until fragrant, about 30 seconds.
  3. Add onion, fennel, bell pepper, and remaining ½ teaspoon salt and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
  4. Stir in tomatoes, clam juice, and wine. Bring to simmer and cook, stirring occasionally, until thickened slightly, about 5 minutes.
  5. Increase heat to high and bring mixture to boil. Stir in clams; cover and cook until clams have opened, 5 to 7 minutes, stirring halfway through cooking.
  6. Off heat, stir in shrimp. Cover and let stand off heat until shrimp are opaque and just cooked through, about 5 minutes.
  7. Discard any unopened clams. Stir in parsley; season with salt to taste; transfer to serving bowl if desired; and serve, passing lemon wedges separately.

http://www.lynnandruss.com

Recipe by Steve Dunn for Cook’s Illustrated

Orzo with Shrimp: Two Recipes

Does a Mediterranean diet appeal to you? Then these two recipes might be worth a try. The first from Cook’s Country, Orzo with Shrimp, Feta and Lemon dish will grab your attention. Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency.

To keep this meatless, use seafood/shellfish stock as opposed to chicken broth. Also, if the broth you use is on the bland side, use 4 cups of the stock and omit the water. If, like our homemade shellfish stock, it is intense, dilute it with two cups of water.

Adjust the amounts of olives and feta to suit your own preferences. One version of the recipe indicated only a half cup of Kalamatas and only 2 ounces of feta, while the list below indicates double of each.

Because we cooked our meal in a 10-inch-wide nonstick pan, the shrimp took an extra two minutes to become opaque. Keep that in mind if using less than a 12-inch skillet.

Orzo with Shrimp, Feta and Lemon

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. juice
  • Salt and pepper
  • 1 ½ lbs. extra-large shrimp (21 to 25 per pound), peeled and deveined
  • 2 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2 cups orzo
  • 2 cups seafood (or chicken) broth
  • 2 cups water
  • 1 cup pitted Kalamata olives, chopped coarse
  • 4 oz. feta cheese, crumbled (1 cup)
  • Fresh parsley, for garnish

Directions

  1. Mix lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Pat shrimp dry with paper towels and toss with lemon-salt mixture to coat; set aside.
  2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add onion and cook until softened, about 4 minutes.
  3. Stir in garlic and cook until fragrant, about 30 seconds.
  4. Stir in orzo and cook, stirring frequently, until orzo is coated with oil and lightly browned, about 4 minutes.
  5. Add broth and water, bring to boil, and cook, uncovered, until orzo is al dente, about 6 minutes.
  6. Stir in olives, 1/2 cup feta, and lemon juice. Season with salt and pepper to taste.
  7. Reduce heat to medium-low, nestle shrimp into orzo, cover, and cook until shrimp are pink and cooked through, about 5 minutes.
  8. Sprinkle remaining 1/2 cup feta over top and drizzle with extra oil. Serve.

http://www.lynnandruss.com

The second recipe, Baked Shrimp and Orzo with Feta and Tomatoes, is another Mediterranean-inspired shrimp dish similar to the Orzo with Shrimp, Feta and Lemon above, however this version gets started on the cooktop and then baked in the oven. It only calls for 1 pound of shrimp but we had 1 1⁄2 pounds and decided to use it all. The 12-inch skillet was brimming full. Our other change was incorporating homemade shellfish stock for the chicken broth.

To build in plenty of Mediterranean flavor, start by sautéing chopped onion and red bell pepper, to soften them before adding in minced garlic and oregano. To guarantee perfectly cooked shrimp and pasta, sauté the orzo in the aromatics to unlock its toasty notes. The crumbled saffron threads, though not traditional, introduce a sunny hue and warm, complex flavor.

Chicken (or shellfish) broth and the drained juice from a can of diced tomatoes are then stirred in; as the orzo cooks to al dente, its releases starch (similar to a risotto) creating a sauce with a subtly creamy texture. To prevent the shrimp from overcooking, stir them right into the orzo, along with the reserved tomatoes and frozen peas, and transfer the skillet to the oven to cook through gently. A sprinkling of feta before baking reinforces the dish’s Greek flavors and promises an appealing browned, cheesy crust.

Make sure that the orzo is al dente, or slightly firm to the bite; otherwise it may overcook in the oven. If using smaller or larger shrimp, the cooking times may vary accordingly. You can leave the shrimp tails on, if desired. The small amount of saffron makes a big difference to the flavor and look of the dish, so be sure to include it. You will need a 12-inch oven-safe nonstick skillet for this recipe.

Baked Shrimp and Orzo with Feta and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
  • Salt and pepper
  • 1 Tbsp. extra-virgin olive oil
  • 1 red onion, chopped fine
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 4 garlic cloves, minced
  • 2 tsp. minced fresh oregano or ½ teaspoon dried
  • 2 cups (12 oz.) orzo
  • Pinch saffron threads, crumbled
  • 3 cups chicken or shellfish broth
  • 1 (14.5-oz.) can diced tomatoes, drained with juice reserved
  • ½ cup frozen peas
  • 3 oz. feta cheese, crumbled (¾ cup)
  • 2 scallions, sliced thin
  • Lemon wedges

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Pat shrimp dry with paper towels and season with salt and pepper; cover and refrigerate until needed.
  2. Heat oil in 12-inch oven-safe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and saffron and cook, stirring often, until orzo is lightly browned, about 4 minutes.
  3. Stir in broth and reserved tomato juice, bring to simmer, and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes.
  4. Stir in shrimp, tomatoes, and peas, then sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are cooked through and feta is lightly browned, about 20 minutes.
  5. Remove skillet from oven (skillet handle will be hot). Sprinkle scallions over top and serve with lemon wedges.

http://www.lynnandruss.com

Adapted from a recipe from More Mediterranean by America’s Test Kitchen