Seafood x 2

BBQ Shrimp Pizza
*Shared with RecetteTek App*

  • 1 Shallot
  • ¼ oz Cilantro
  • 1 Roma Tomato
  • 1 Lime
  • 8 oz shrimp
  • 1 tsp Mango Habanero Wings Seasoning
  • 1 ½ oz BBQ Sauce
  • 4 mini flatbreads
  • 2 oz shredded Mozzarella 

Halve and peel shallot. Slice half into thin strips and mince other half. Core tomato and dice into ¼”. Halve lime, juice 1/2 and cut other half into quarters. Mince cilantro. Pat shrimp dry. Place shrimp in a mixing bowl and coat with seasoning blend. Set aside.

Smear BBQ sauce on each flatbread. Add sliced shallot and top with mozzarella cheese. Bake the Pizzas Place pizzas directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips. Bake until crust is crispy and cheese is bubbly, 5-7 minutes.

While pizzas bake, make pico de gallo. In another mixing bowl, stir together tomato, diced shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), and ¼ tsp. pepper. Set aside.

Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until golden brown, 2-3 minutes. Flip, and cook until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove to a plate and set aside until cool enough to handle. Once cool, halve shrimp lengthwise. Top pizzas with pico de gallo and shrimp. Garnish with remaining cilantro and squeeze lime quarters over to taste. 

Easy Shrimp Scampi

  • 2 Tbs butter
  • 5 garlic cloves, minced
  • 2 zucchini, shaved into thin strips using peeler
  • 12 extra large shrimp, peeled and designed
  • Salt and pepper

In a large skillet over medium heat, melt the butter. Add the garlic and sauté for 1 to 2 minutes or until lightly browned. Turn the heat up to high and add the zucchini and shrimp. Toss the zucchini and shrimp with tongs for about 4 to 5 minutes or until the shrimp is fully cooked. Season with salt and pepper.

Mediterranean Tuna Salad

  • 1-5 oz can solid white tuna in water, drained thoroughly and flaked
  • 1 celery stalk, minced
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 small shallot, minced
  • 2 teaspoons lemon juice
  • 1 small garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ½ red bell pepper, chopped fine
  • 1 tablespoon chopped pitted kalamata olives
  • 1 tablespoon minced fresh parsley
  • Salt and pepper

Whisk oil, shallot, lemon juice, garlic, mustard, ¼ teaspoon salt, and ⅛ teaspoon pepper together in medium bowl.  Let sit for 5 minutes. Add tuna, celery, bell pepper, olives, and parsley to dressing and gently toss to combine. Season with salt and pepper and serve.

Scallops in White Wine Sauce

  • 1 Tbs olive oil
  • 8 large scallops
  • ⅓ cup white wine
  • 1 Tbs onion, minced
  • 3 Tbs butter
  • 1 ½ Tbs fresh parsley
  • Salt and pepper

Preheat the oven to 150°F.  In a large pan heat the olive oil over medium-high heat. When the oil begins to smoke, add the scallops. Sear until browned, flip, and cook for another 2 to 3 minutes. Remove the scallops from the pan, place them in an oven-safe plate or baking dish and keep them warm in the oven.

Add the wine to the pan to deglaze it. Use a wooden spoon to scrape away the brown bits. Add the onion and bring the wine to a boil. Boil until the liquid reduces to about 2 tablespoons, approximately 5 minutes. Reduce the heat to low and stir in the butter, 1 tablespoon at a time. Season with the parsley, salt, and pepper. Pour the sauce over scallops and serve.