Quick-Sautéed Shrimp with Sweet Toasty Garlic

Quick-Sautéed Shrimp with Sweet Toasty Garlic
  1. 1 pound large peeled, deveined but tail on raw shrimp
  2. 6 cloves garlic, minced
  3. 2 tablespoons grapeseed oil (or olive oil)
  4. 1 teaspoon salt
  5. 1 lime zested and juice
  6. 1 large chipotle in adobo, seeds and ribs removed and minced
  7. 3 tablespoons chopped cilantro
  1. Heat a large nonstick sauté pan over high heat. Add the oil. When oil is hot, add the shrimp, salt and garlic and sauté, stirring often.
  2. When shrimp are almost done, add the lime zest, juice, chipotle and cilantro. Sauté a minute more until shrimp are done. Remove from heat.
  1. Sautéing requires very high heat and very little fat. Great for shrimp or sea scallops. A wok works great, otherwise a large skillet so you can move the fish around.
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Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
  1. 1 pound Raw Shelled & Deveined Shrimp
  2. 3 tablespoons Butter
  3. 3 tablespoons Olive Oil
  4. 1 clove minced Garlic
  5. 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend
  6. 3 tablespoons Bread Crumbs
  7. ½ cup Dry White Wine
  8. Juice of 1/2 Fresh Lemon
  9. 1 Package Filotea Linguine
  10. Parmesan Cheese for Garnish
  11. Fresh Parsley Optional Garnish
  1. Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce.
  2. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes.
  3. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley.
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Anne’s Asian Style Fish Fillets with Fresh Spinach

Anne's Asian Style Fish Fillets with Fresh Spinach
  1. ¼ cup all-purpose flour
  2. 1/2 teaspoon black pepper
  3. 1 lb thin fresh fillets such as trout or tilapia
  4. 2 tablespoon olive oil
  5. 2 tablespoon rice wine vinegar
  6. ¼ cup soy sauce – may be reduced sodium
  7. 2 teaspoon minced garlic
  8. 2 teaspoon minced bottled ginger
  9. 2 teaspoon sesame seeds
  10. 12 cups loosely packed fresh prewashed spinach leaves, tough stems removed
  1. Place flour, black pepper and fish fillets in a Ziploc bag. Shake to coat.
  2. Heat oil on medium high in a sauté pan. Add the fish to the pan and cook on the first side until it begins to brown, about 4 minutes. Turn the fillets and reduce the heat to medium. Cook until lightly browned on the second side and the fish is opaque and begins to flake easily with a fork, about 3-4 minutes.
  3. When the fish is done, remove it to a serving plate. Pour the vinegar and soy sauce into the skillet and stir to remove any brown bits from the bottom of the pan. Add garlic, ginger and sesame seeds.
  4. Add the fresh spinach and toss to coat in the sauce and to wilt. You may have to cook the spinach in batches, removing the first batch with a slotted spoon to leave the juices in the pan for the second batch and place with the spinach.
  5. Place all of the cooked spinach and fish back into the pan over medium low heat and cover. Cook 1 – 2 minutes to reheat. Serve at once using tongs to place spinach on each plate, topping with a fillet. Drizzle remaining sauce over fish.
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Easy Sole Meuniere

Easy Sole Meuniere
Serves 4
  1. 1/2 cup all-purpose flour
  2. Kosher salt and freshly ground black pepper
  3. 4 fresh sole fillets, 3 to 4 ounces each
  4. 6 tablespoons unsalted butter
  5. 1 teaspoon grated lemon zest
  6. 6 tablespoons freshly squeezed lemon juice (3 lemons)
  7. 1 tablespoon minced fresh parsley
  1. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready.
  2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  3. Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
  1. 2008, Barefoot Contessa Back to Basics, All Rights Reserved
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Panko Crusted Salmon

Panko Crusted Salmon
  1. 2/3 cup panko (Japanese bread crumbs)
  2. 2 tablespoons minced fresh parsley
  3. 1 teaspoon grated lemon zest
  4. 1 clove of garlic - minced
  5. Kosher salt and freshly ground black pepper
  6. 2 tablespoons good olive oil
  7. Four 6 to 8 ounce salmon fillets, skin on
  8. 2 tablespoons Dijon mustard
  9. 2 tablespoons vegetable oil
  10. Lemon wedges, for serving
  1. Preheat the oven to 425 degrees.
  2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
  3. Place the salmon fillets, skin side down, on a board. Mix the garlic and mustard together. Generously brush the top of the fillets with mustard mixture and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
  4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
  5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.
  6. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
Adapted from Barefoot Contessa How Easy is That? by Ina Garten
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Grilled Herb Shrimp with Remoulade

Grilled Herb Shrimp with Remoulade
Herbed Shrimp
  1. 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on
  2. 3 cloves garlic, minced
  3. 1 medium yellow onion, small-dice
  4. 1/4 cup minced fresh parsley
  5. 1/4 cup minced fresh basil
  6. 1 tablespoon minced fresh rosemary
  7. 2 teaspoons Dijon mustard
  8. 2 teaspoons kosher salt
  9. 1 teaspoon dry mustard
  10. 1/2 teaspoon freshly ground black pepper
  11. 1/4 cup olive oil
  12. 1/2 teaspoon grated lemon zest
  13. 1 lemon, juiced
Remoulade Sauce
  1. 1 cup mayonnaise
  2. 1/4 cup Dijon or Country Style mustard
  3. 1/4 cup finely chopped cornichons
  4. 2 tablespoons prepared horseradish
  5. 2 tablespoons minced fresh parsley
  6. 1 small shallot, minced
  7. 1 garlic clove, minced
  8. 1 tablespoon white wine vinegar
  9. 1 teaspoon fresh lemon juice
  10. 1 teaspoon hot sauce
  11. 1 teaspoon paprika
  12. 1/4 teaspoon cayenne pepper
Herbed Shrimp
  1. Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day.
  2. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer.
  3. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce.
  1. Combine all ingredients in a medium bowl and stir well.
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Sautéed Scallops with Chermoula

Sautéed Scallops with Chermoula
Serves 4
Prep Time
20 min
Cook Time
5 min
Prep Time
20 min
Cook Time
5 min
Chermoula Sauce
  1. 3/4 cup olive oil
  2. 1/2 cup parsley leaves
  3. 1/2 cup cilantro leaves
  4. 4 cloves garlic
  5. 1 t. ground cumin
  6. 1 t. sweet or smoked paprika
  7. 3/4 t. salt
  8. 1/4 t. ground red pepper
  1. 1 1/4 pounds large sea scallops
  2. 1/4 t. salt
  3. freshly ground pepper
  4. 2 T. olive oil
  5. preserved lemons (optional)
  6. parsley sprigs
Chermoula Sauce
  1. Process oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, salt and ground red pepper in a blender until garlic and herbs are finely chopped. Taste; adjust seasonings.
  1. Pat scallops dry. Season with the salt and pepper to taste. Heat oil in large nonstick skillet until hot. Add the scallops in a single, uncrowded layer. Sear over medium-high heat until golden, about 3 minutes. Turn; sear the other side, about 1 1/2 minutes.
To serve
  1. Transfer scallops and pan juices to 4 heated serving plates. Pour about 2 tablespoons chermoula over and around each serving. If using, sprinkle preserved lemon over all. Garnish with parsley sprigs.
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Saucy Shrimp and Grits

Saucy Shrimp and Grits
  1. Coarse salt and ground pepper
  2. 1 cup coarse grits (not quick-cooking)
  3. 2 T. butter
  4. 2 slices bacon, cut crosswise into ½” pieces
  5. 1 medium onion, halved and thinly sliced
  6. 2 garlic cloves, thinly sliced
  7. 1 can (14.5 oz.) diced tomatoes in juice
  8. 1 pound large peeled and deveined frozen shrimp, thawed
  9. ¼ t. hot sauce
  1. In a medium saucepan, bring 4½ c. water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
  2. After grits have cooked for 15 minutes, cook bacon in a large skillet over medium heat until browned, 4-6 minutes Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8-10 minutes.
  3. To skillet, add tomatoes with their juice and ¼ c. water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2-4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.
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Poached Halibut with Sweet and Spicy Eggplant Relish

Poached Halibut with Sweet and Spicy Eggplant Relish
Poached Halibut in Herbed Vegetable Broth
  1. kosher salt & pepper
  2. 1 T. Marrakesh No. 6 spice blend*
  3. Four 1-inch-thick halibut steaks (6 to 7 oz. each)
  4. 4 to 6 cups vegetable broth
Eggplant Relish
  1. 6 plum tomatoes
  2. 3 long Chinese or Japanese eggplants or 2 medium globe eggplants (about 2 lbs)
  3. 1 1/3 cups extra virgin olive oil
  4. ¼ cup honey
  5. 3 garlic cloves with skin, lightly crushed
  6. 3 rosemary springs
  7. 4 springs lemon thyme
  8. 6 sage leaves
  9. ¾ cup sherry vinegar
  10. salt and freshly ground pepper
  11. 2 T. Marrakesh No. 6 spice blend*
For the Halibut
  1. Sprinkle the spice mixture, salt and pepper all over the halibut and rub lightly so it adheres. Let the fish sit at room temperature for about an hour.
  2. Position a rack in the center of the oven and heat the oven to 225°F (skip this step if stovetop poaching).
  3. Measure the thickness of the halibut steaks and add the same depth of broth to a 10-inch straight-sided sauté pan. Heat over low heat until the broth reaches 120°F, 2 to 3 minutes.
  4. Put the halibut steaks in the broth in a single layer and immediately transfer the pan to the oven (alternately, poach stovetop, keeping broth just below a simmer).
  5. Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving.
For the Relish
  1. Bring a large saucepan of water to a boil and prepare an ice bath. Cut a small X in the end of each tomato and drop them in the boiling water for 1-2 minutes. Using a slotted spoon, remove the tomatoes form the boiling water, drain, then submerge in ice water until cooled.
  2. Peel, core, and seed the tomatoes then cut into a small dice.
  3. Peel the eggplants, halve them lengthwise and cut each crosswise into a large dice.
  4. In a large skillet, heat the olive oil. Add the eggplant and sauté over medium high heat until browned all over, about 5-7 minutes. Add the honey and cook over high heat, stirring 3-4 minutes. Stir in the crushed garlic and herbs. Deglaze the pan with the sherry vinegar, stirring up any browned bits with a wooden spoon. Season with salt and pepper and the Marrakesh spice blend. Reduce the heat to medium low and cook the eggplant, stirring frequently until softened, another 5-7 minutes.
  5. Transfer the eggplant to a dish and add the diced tomatoes to the skillet. Cook the tomatoes over medium low heat, stirring frequently for 10 minutes. Discard the garlic and herb stems and season to taste with salt and pepper.
  6. Place the eggplant on a platter, pour the tomatoes and any accumulated liquid on top and serve.
  1. *La Boite Marrakesh No. 6 spice blend sold at Marcel's - or substitute garam masala
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Shrimp and Avocado Ceviche Cocktail

Shrimp and Avocado Ceviche Cocktail
  1. 1/2 cup plus 2 T. fresh lime juice
  2. 1 generous pound unpeeled smallish shrimp (41/50 count to a pound)
  3. 1/2 medium red onion, finely diced
  4. 1/3 cup chopped fresh cilantro
  5. 1/2 cup ketchup
  6. 1 to 2 T. vinegary Mexican bottled hot sauce*
  7. 2 T. extra virgin olive oil
  8. 1 cup finely diced peeled cucumber
  9. 1 small ripe avocado, peeled, pitted and cubed
  10. salt
  11. several lime slices for garnish
  12. tortilla chips for serving
Cooking and Marinating the Shrimp
  1. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add the shrimp. Cover the pan and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam for 5-10 minutes. Spread the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp when cooled. (alternately - purchase uncooked, deveined, shelled shrimp) Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for 1 hour.
The flavorings
  1. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, olive oil, and cucumber. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate. Right before serving, add the diced avocado.
Serving the ceviche
  1. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips to enjoy alongside.
Working Ahead
  1. The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.
  1. *Such as Tamazula, Valentina or Búfalo, the latter being on the sweet side. I used Valentina~ which is what Chef Paul recommended
Adapted from Rick Bayless
Adapted from Rick Bayless
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/