Pan seared Shrimp with Garden Basil and Sunflower Pesto

Serves 1

8 medium sized shrimp

1 cup fresh basil leaves

3 cloves garlic

1 TBsp sunflower seeds

Juice of 1 lime

3 TBsp coconut oil

1 1/2 TBsp feta cheese crumbles

Pinch of red pepper flakes

Combine all ingredients excep shrimp and blend in food processor- pulse until blended.

Pour over shrimp and refrigerate at least 1 hour. Pan seat in hot pan for 3-4 minutes per side.serve over brown rice with limes.

Quick, simple and flavorful.

My garden is plentiful with basil do I wanted to make something that utilized this awesome herb.

A take on the original pesto-kinfo of blending of continents going on here…it all combines to make a delicious marinade.  I added lime juice and more basil to the brown rice

Jersey Boil

50 little neck clams from NJ

4 cooked and cleaned crabs from NJ( cut in half)

3 ears corn from NJ(cooked)

1 1/2 lbs shrimp

14 small red skinned potatoes

1 ring of kielbasa

1 Vidalia onion- large chunks

1 beer

2 cups water

1/2 lemon

1 3 oz bag of crab boil

Remoulade (for dipping):

2 TBsp horseradish

1 tsp vinegar

6 TBsp ketchup

1/2 cup mayo

1 1/2 Tbsp sirachi

Put water, crab boil bag,beer, potatoes and onions in a pot and cover for 15 minutes.

Next add Corn, crabs and kielbasa. Add 2 TBsp old bay seasoning. Cook for 5 minutes.

Next add  clams and shrimp and cook for 8 minutes. Add more seasoning if desired.

Serve al fresco with lemon wedges, plenty of old bay and homemade remoulade

So perfect for a summer night! My buddy from college came down and we feasted like kings! – swapping old stories, drinking brews and listening to the college tunes- awesome time!!

Creole spiced Shrimp with Baby Spinach & Kale

8 oz linguine

12 shrimp

1 Tbsp + 1/4 tsp Zig’s Creole seasoning( from an earlier post)

18 grape tomatoes- halved

2 cups baby spinach and kale

6 garlic clives- sliced

1/2 red onion- sliced

6 baby portabellas mushrooms- sliced

1/3 cup white wine or veggie stock

1 TBsp butter

Boil pasta as per directions. Meanwhile, sautéed garlic,onions for 3 minutes on medium heat

Add mushrooms, tomatoes,wine and 1/4 tsp seasoning

Remove from pan

Add shrimp on high heat with butter and seasoning- cook for 2 minutes then add add spinach/ kale

Cover and turn on low for 3 minutes

Serve over pasta with a sprinkle of seasoning
Simple, quick( total cook time is 15 minutes!!!!). Throw some cheese on top of you wish

EQuick “Ratatouille” with Steamed Rosemarry Shrimp

24 shrimp

1 small red onion- sliced

2 garlic cloves-sliced

2 garlic cloves – whole
12 cherry tomatoes- halved

6 baby portabellas- sliced

1/2 cup diced Eggplant

3 sprig fresh rosemary
Sautéed onions and garlic unr browned  over medium high heat

Add rosemarry and cook for 1 minute

Add mushrooms, egg any and 1/3 cup water covered for 4 minutes

Add tomatoes and basil and cook for 10 minutes

Steam shrimp for 4 minutes with garlic and rosemarry sprigs

Serve with fresh tomatoes and adagio cheese and rosemarry toasts
Not a regular rat…. Added rosemarry and fresh basil.    Nice complex blend. Added fresh steamed Shri

P for a light taste. The toast is killer!!!!

Mardi Gras BBQ Shrimp & Chicken


1 lb shrimp (uncooked)

6 chicken tenders(cut in 2″pieces)

1 tbsp butter (soft) and 2 tbsp butter (chilled)

3 cloves garlic(chopped)

1/4 cup Franks red hot sauce

1/2 cup chicken broth

1/3 cup worcheshire sauce

3 tbsp lemon juice

3 tbsp Zigs creole seasoning(see my earlier post)

Melt the softened butter and add garlic, worcheshire,broth,hot sauce,lemon juice and seasoning

Bring to a boil and reduce by half- about 10 minutes

Add chicken to a pan and cook for 5 minutes then add shrimp

Cook until done then reduce heAt and add the rest of the butter

Serve over rice or noodles

You may want to double the sauce- I did and it was enough to coat the starch of your choice….. Don’t forget a nice crusty bread. We had our son and his best gal over and they brought a super nice boulle- slopped up all that goodness

Once again- jack up the spice to your liking- add more of my creole seasoning…. It is soooooo good!

Tilapia, Shrimp & Scallops Francaise


all purpose Flour (for dredging)
salt and pepper
1/2 stick of Butter
1/3 cup Lemon JUice
Fresh Parsley ( chopped)
1/8 cup of Capers
Tilapia fillets
Uncooked Shrimp
Sea Scallops

Start with the Tilapia- it takes the longest to cook.
Dredge in flour with salt and pepper. Pan fry til browned about 5 minutes. Flip and cook til done ( 4 minutes). I put the cooked fish in a dish in a 200 degree oven until I cook the other seafood.
Then I do the same dredge for the shrimp and scallops. Scallops take 2 to minutes per side. Shrimp about the same. Transfer to pan in oven.
Melt the butter and add the lemon juice. Add the capers.
Once melted together top the fish with your sauce. Add parsley.

Ok- this image shows a massive amount of seafood- we had a dozen people over for dinner, so cook what you need. You can just cook one kind of seafood if you like.
This recipe above is for 2 fillets of Tilapia.
The traditional recipe calls to flour and egg wash and breadcrumb the seafood. I like mine on the lighter side- a little dredge of flour is all that it needs. It also lets the seafood flavor stand out.
The sauce you make will not be thick- don’t worry…its supposed to be that way. dd more or less lemon juice.
Please do add the capers- they are a brined berry from a bush that usually grows in the Mediterranean region.
I remember my Grandmother in the South of France had a caper bush- think of the image from The 10 Commandments where Charlton Heston sees the burning bush- thats it!! but not on fire! smile emoticon
Anyway- this is probably the easiest and quickest recipe I know. It comes out awesome every time.