Shrimp and Lobster Rice

arroz langosta y cam

1 pound of raw shrimps divined
2 lobster tails
3 cups of white rice
3 tablepoons olive oil
1 big onion
1 red pepper
6 minced garlic cloves
1 tablespoon oregano(bold flavor) or parley)
2 1/2 cups of seafood broth
1/2 cup tomato sauce
1 cup white wine
1/2 teaspoon azafran
sea salt and pepper to taste
lemon for garnish

Cut onion and pepper into small pieces. Heat oil over medium high and saute onion, pepper, garlic with salt and black pepper for 5 minutes, stirring each minute. Add tomato sauce, oregano and rice and cook for 2 minutes. Mix broth, azafran and wine scraping the bottom of pan, bring to broil then add shrimp and cover. Reduce heat to medium low and cook for 10 minutes. Stir and cook until done about 8 minutes. Boil lobster tails in sea salt water for 15 minutes then remove the meat from the inside.
Transfer rice to a serving pan and garnish with lobster pieces.

*perfect with a piece of Steak on the side

Sonia’s Shrimp Soup

1 pound raw shrimp
1 tbsp olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 cup corn
1 red bell pepper, seeded & diced
1 large carrot, diced
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 cup chopped parsley
1/2 cup dry white wine
1/4 cup sherry
1 can (28 oz) petite diced tomatoes
1 can (14 oz) chicken broth
Salt & pepper, to taste
4 limes cut into wedges

Heat the olive oil in a large saucepan set over medium heat. Add the onion, garlic, red bell pepper and carrots. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes. Add the oregano and pepper flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute. Add the tomatoes, corn and chicken broth, and bring to a simmer. Simmer for 20 minutes
Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir and season to taste with salt and pepper. Serve with limes.

*For crunchiness you can sprinkle multigrain tortilla chips.
*This recipe is great during winter cold nights!

Family Style – Salmon Wellington with Spinach

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2 pounds skinless salmon fillet
1 lime
salt and pepper
1 package frozen puff pastry, thawed but very cold
1 beaten egg with 1 tablespoon water
olive oil

for the spinach filling;
1/2 cup cream cheese
1/2 cup fresh parmesan cheese
2 garlic cloves
1 bunch fresh basil
2 cups frozen thawed chopped spinach, squeezed dry
salt and pepper

Preheat oven to 375°F. Line a rimmed baking sheet with nonstick foil paper.
Season salmon with salt pepper and the juice of one lime

For spinach mixture, in a food processor mix all ingredients until well blended.
Halve salmon through the middle into 2 pieces of equal thickness.
Cut rolled dough into 2 pieces across the center, place 1 half sheet of dough on the baking sheet, sprinkle with some olive oil and center salmon on dough. Spread half of the mixture on top of the salmon filet and top with other half of the salmon. Top with remaining mixture. Set pastry top in place and seal edges. Lightly score with cross hatch pattern on angle, being careful not to cut through dough. Bake 25 minutes, brush with egg wash and bake 20 minutes longer to cook salmon through and until the dough is puffed and brown.
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Ceviche with Mango

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1 lb fresh sea bass, tilapia or mahi-mahi cut into 1/4 inch cubes
8 limes for juicing
4 crushed garlic cloves
1 small mango cut into small cubes
1 jalapeño, seeded, and diced (spicy)
1 small red onion, finely diced
1 small tomato finely diced
1 big bunch of cilantro, chopped
finely ground sea salt and black pepper

Place the fish in a bowl with the juice of 3 limes; season with salt and pepper. Marinade for at 3 hours. In a separate bowl stir the jalapeño, mango and onion with the juices of 3 limes. Allow it to sit for one hour. Using a fine-mesh strainer, drain the excess liquid from both bowls. Combine the vegetables, mango and fish. Add the chopped cilantro, garlic and fold.
Adjust the seasonings and stir in the juice of the last two limes. Refrigerate for at least 20 minutes.

Paella

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1 pound mussels
1/2 pound small shrimp
1/2 pound large shrimp
1/2 pound squid
4 big clams
2 small lobster tails
4 cups chicken broth
1 small yellow onion
4 crushed garlic cloves
1 teaspoon black pepper
4 tablespoons Spanish Olive Oil
3 cups Spanish rice or medium grain rice
1 ripe tomato cut into small pieces
1 medium jar pimientos morones (sweet red pepper)
1 cup peas
2 tablespoons azafrán (around 15 to 20 threads)
1 teaspoon smoked sweet paprika
Sea Salt

Garnish with lemons

Paella Pan for 8 servings

Preheat oven 400 degrees. In a tall pot boil 6 cups of water with some sea salt and cook 2/3 of the mussels until they open. Save 4 cups of the mussels water for later use. In a paella pan over medium high heat olive oil, cook onions and garlic for 5 minutes stirring occasionally. Add Tomatoes and some salt, cook for 2 minutes. Add mussels water, paprika, black pepper, sea salt to taste and stir. When the water start to boil add rice, peas, sweet peppers, squid, shrimp and the other 1/3 mussels and stir. Place paella in the oven with a loose foil sheet and cook for 8 minutes. Stir carefully and add clams and lobster tails, pour the chicken broth evenly on top and cook uncover until dry. Pour more broth if necessary to finish rice but do not stir. Rice should be aldente not over cooked. Garnish with lemons and serve

Sonia’s Puerto Rican Lobster Salad – Coqui


3 lobster tails
1/2 cup extra virgin olive oil
1 red onion cut into small pieces
6 minced garlic cloves
1 hard beef tomato cut into small pieces
1/3 cup shredded cabbage or celery cut into tiny pieces
1 lime juice
1 teaspoon old bay
sea salt and black pepper

For cocktail party appetizers add 1/4 cup Pernod and serve on top of tostones or toasted garlic bread pieces! Coqui

Cook lobster tails in sea salt for 16 minutes. Let it cool and cut into 1″ pieces. In a bowl mix all of the ingredients. Serve at room temperature or cold. Place in refrigerator until time to serve. Serves 4 hungry Puerto Ricans, jaja

FYI- Lobsters are low in fat content, making them one of the best choices for health conscious people. The high content of protein makes this food beneficial, especially for athletes.

Lobsters are low in cholesterol and thereby, they assist in maintaining triglyceride levels in the body and keeping the heart healthy.

Like other seafood, lobsters are also a good source of omega 3-fatty acids that are essential for the proper functioning of the heart and brain. These fatty acids help in lowering the risk of arrhythmias, which can lead to sudden cardiac deaths. Furthermore, the compounds in lobsters facilitate in reducing the growth rate of atherosclerotic plaque and lowering the blood pressure.

Lobster can be very effective in preventing various health disorders such as osteoporosis, osteoarthritis, rheumatoid arthritis, cardiovascular disease, colon cancer and chronic conditions involving bone, connective tissue, heart and blood vessels.

Zinc found in lobsters is necessary for increasing activities of the brain, boosting the immune system and preventing loss of vision. In addition, this mineral also effectively heals injuries in body tissues.

Phosphorus, found in abundance in lobsters, aids in the formation of teeth and bones. It facilitates the rate of metabolism, enhances the functioning of kidneys and lessens joint pain.

Being a great source of vitamin B12, lobsters also help in maintaining the red blood cells and nerve cells. It improves the symptoms of Alzheimer’s disease and prevents other neurological problems.

Lobsters possess the trace element, selenium, which is beneficial for triggering the activity of thyroid glands as well as the immune system. Selenium is known to protect the body cells against free radicals during the process of metabolism, apart from monitoring the oxidation of cholesterol to prevent coronary artery disease.

Sonia’s Tuna with Balsamic Roma Tomatoes


2 cans drained 7oz white albacore tuna
8 roma tomatoes cut into 8 pieces
1 onion cut into small pieces
6 minced garlic cloves
3 tablespoon olive oil
3 tablespoon balsamic vinegar
1/2 cup fresh basil cut into pieces
salt and pepper to taste

*Serve over pasta or with plain rice on the side

In a shallow pan heat the oil over medium high and saute the onions for 2 minutes. Add salt, garlic and cook until onions start to turn brown. Add the tomatoes, stir and cook for 4 minutes. Turn off the heat, add the tuna, balsamic, pepper and more salt if necessary (fresh tomatoes take more salt than can tomatoes) and stir. Garnish with basil and serve over pasta or rice. Serve 6

FYI- At nearly 40 grams of protein per can, tuna fish has all the essentials to be the perfect muscle building food. Tuna is low in fat, high in protein and an essential form of omega-3 fatty acids, which helps combat against heart disease and certain cancers and can lower cholesterol levels. Not to mention tuna fish can be used for a variety of meals, which makes it an easy choice for many. Try to keep your tuna in check though as consuming too much mercury (which can be found in tuna) has been linked to some health problem, mainly in young children and pregnant women.

Mandarin Orange Shrimp Appetizer – Recipe


1 pound shrimp, Small for crackers or big for cocktail
1 10.5 oz can drained mandarin orange pieces ( I usually put the can in the refrigerator)
3 tablespoon lime juice
1 teaspoon sesame oil
1 tablespoon fresh grind ginger or 1/2 tablespoon powder ginger
2 teaspoon honey
2 tablespoon fresh cilantro cut into small pieces
1/2 red onion cut into small pieces
4 tablespoon sliced almonds
sea salt and pepper to taste

Boil the shrimp in sea salt water until pink, remove tail. In a serving bowl mix the rest of ingredients but almonds. Add shrimp, mix and refrigerate for at least 20 minutes. Top with almonds and serve it with plain big crackers o baguette pieces or just plain in small cocktail plates.

*This recipe is great for summer parties, very refreshing

Snapper with Mango Salsa

1 1/2 cups diced peeled ripe mango
1/2 cup diced onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon minced ginger
for the fish;
4 (6-ounce) snapper fillets or any other white fish fillets
2 tablespoon olive oil plus one more for seasoning
lemon juice
garlic salt and black pepper

Make the salsa 15 minutes before baking the fish by mixing all ingredients in a crystal bowl. Refrigerate for 15 minutes or until is time to serve.
Preheat oven to 400 degrees.
Season the fillets with olive oil, garlic salt and pepper
In a 11×7 inch baking dish, pour olive oil and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets.
Bake for 10 to 12 minutes for 1/2 inch thick fillets, or 16 to 18 minutes for 1 inch thick fillets. Snapper is done when it flakes easily with a fork. Serve with mango salsa.

Himalayan Salt Plate Halibut with Mojo Criollo

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4 Steak Halibut pieces
2 Tablespoons olive oil
2 Tablespoons Herb the Provence
lemons
Heat Salt Plate over medium on the grill or gas stove for 45 minutes. Season fish with olive oil and herbs. Cook fish 3 1/2 minutes per side for medium. Remove from plate to a serving dish. Pour warm Mojo Criollo on top

For the Mojo Criollo:

1/2 cup tomato sauce
1 tablespoon tomato paste
6 large pimiento stuffed olives cut into round pieces
1 tablespoon capers
1 jar diced pimientos
1 big onion cut into half moon pieces
8 crushed garlic cloves
4 tablespoon olive oil
3 bay leaves
1/2 cup white wine
2 reg tomatoes or 4 roma tomatoes cut into 1/2″ pieces
freshly grind black pepper

Heat oil and cook onion, garlic and pepper for 5 minutes. Add the rest of the ingredients but tomatoes and cook 15 minutes stirring occasionally. Add tomatoes and cook for 3 more minutes. Pour sauce over fish.

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