Seafood lovers, Cincinnati, OH, United States, Columbus, OH (2025)

05/25/2025

Grilled Salmon and Shrimp with Fried Rice

Ingredients:

For the Grilled Salmon:

2 salmon fillets, skin on

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 tablespoon fresh lemon juice

For the Shrimp:

12 large shrimp, peeled and deveined

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon paprika

1 teaspoon garlic powder

For the Fried Rice:

2 cups cooked white rice (preferably day-old for best texture)

1 tablespoon sesame oil

½ cup peas (frozen or fresh)

½ cup carrots, diced

2 large eggs, beaten

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon green onions, chopped (for garnish)

Lime wedges (for serving)

Instructions:

Prepare the Grilled Salmon:

Preheat the grill to medium-high heat.

Brush the salmon fillets with olive oil and season with salt, pepper, smoked paprika, and garlic powder.

Place the salmon fillets on the grill, skin side down, and cook for about 4-5 minutes on each side until the salmon is cooked through and has a crispy, charred exterior. Squeeze fresh lemon juice over the fillets once off the grill.

Cook the Shrimp:

In a skillet, heat olive oil over medium-high heat.

Season the shrimp with salt, pepper, paprika, and garlic powder. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and are fully cooked.

Make the Fried Rice:

In a large skillet or wok, heat sesame oil over medium-high heat. Add the diced carrots and peas, cooking for 3-4 minutes until tender.

Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until cooked, then mix them with the vegetables.

Add the cooked rice, soy sauce, and optional oyster sauce, stirring to combine. Cook for 5-7 minutes, allowing the rice to crisp slightly at the bottom for added texture.

Assemble the Platter:

On a large serving platter, create a bed of the vibrant yellow fried rice.

Arrange the perfectly grilled salmon fillet and seared shrimp on top of the rice, ensuring they are visually appealing and well-spaced.

Garnish the dish with chopped green onions for added color and freshness.

Serve:

Add lime wedges on the side to allow for a fresh citrus squeeze over the seafood and rice.

Enjoy:

Relish the perfect balance of flavors and textures with the charred salmon, succulent shrimp, and flavorful fried rice—ideal for a satisfying and visually stunning meal!

05/25/2025

Seafood Platter with Golden Butter Sauce

Ingredients:

For the Seafood:

12 large shrimp, peeled and deveined

2 lobster tails, split lengthwise

4-6 crab legs (cooked)

12 mussels, scrubbed and debearded

4 tablespoons olive oil

Salt and pepper to taste

1 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon fresh lemon juice

Fresh herbs (parsley, thyme, or rosemary) for garnish

For the Golden Butter Sauce:

½ cup unsalted butter

2 cloves garlic, minced

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme or rosemary, chopped

1 teaspoon paprika

Salt and pepper to taste

Instructions:

Prepare the Seafood:

Preheat your grill or grill pan over medium-high heat.

Drizzle the shrimp, lobster tails, crab legs, and mussels with olive oil, and season with salt, pepper, paprika, and garlic powder.

Grill the shrimp for 2-3 minutes on each side until pink and opaque.

Grill the lobster tails, shell side down, for 4-5 minutes, until the meat is opaque.

Warm the cooked crab legs on the grill for a few minutes, just to heat through.

Grill the mussels for 3-4 minutes, or until they open up.

Make the Golden Butter Sauce:

In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the lemon juice, parsley, thyme or rosemary, paprika, salt, and pepper. Let the sauce simmer for another 1-2 minutes, then remove from heat.

Assemble the Platter:

Arrange the grilled shrimp, lobster tails, crab legs, and mussels on a large platter in an elegant, eye-catching layout.

Drizzle the golden butter sauce generously over the seafood, ensuring each piece is coated.

Garnish the platter with fresh herbs like parsley and thyme for an added pop of color.

Serve:

Serve the seafood platter immediately with lemon wedges on the side for squeezing, enhancing the rich, golden butter flavor.

Enjoy:

Dive into this indulgent seafood feast, with the savory, buttery sauce elevating the natural sweetness of the seafood. Perfect for a special occasion or a delicious treat!

05/24/2025

Grilled Lamb Chops with Shrimp, Yellow Rice, Mashed Potatoes, and Roasted Asparagus

Ingredients:

For the Lamb Chops:

6 lamb chops (rack or loin), about 1-inch thick

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp fresh rosemary, chopped (or thyme)

Salt and pepper, to taste

1 tbsp lemon juice

For the Shrimp:

8 large shrimp, peeled and deveined

1 tbsp olive oil

Salt and pepper, to taste

1/2 tsp smoked paprika

1 tbsp fresh lemon juice

For the Yellow Rice:

1 cup long-grain white rice

2 cups chicken broth (or water)

1 tbsp olive oil

1/2 tsp turmeric

1/4 tsp cumin

Salt, to taste

For the Mashed Potatoes:

4 large russet potatoes, peeled and cubed

1/2 cup heavy cream

4 tbsp unsalted butter

Salt and pepper, to taste

Fresh herbs (parsley or chives), for garnish

For the Roasted Asparagus:

12-14 asparagus spears, trimmed

1 tbsp olive oil

Salt and pepper, to taste

1 tsp lemon zest (optional)

Instructions:

Prepare the Lamb Chops:

Preheat your grill or grill pan to medium-high heat.

Rub the lamb chops with olive oil, minced garlic, rosemary, salt, pepper, and lemon juice. Let marinate for at least 15-20 minutes.

Grill the lamb chops for 3-4 minutes per side, or until they reach your desired level of doneness (medium-rare is around 130°F internal temperature).

Remove from the grill and let the lamb rest for 5 minutes before serving.

Cook the Shrimp:

Heat olive oil in a skillet over medium-high heat.

Season the shrimp with salt, pepper, smoked paprika, and a squeeze of lemon juice.

Sear the shrimp for about 2-3 minutes per side, until golden-brown and opaque. Remove from heat and set aside.

Prepare the Yellow Rice:

Rinse the rice under cold water until the water runs clear.

In a medium saucepan, heat olive oil over medium heat. Add the rice, turmeric, cumin, and a pinch of salt. Stir for 1-2 minutes until the rice is fragrant.

Add the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Fluff with a fork before serving.

Make the Mashed Potatoes:

Boil the peeled and cubed potatoes in salted water for about 15-20 minutes, or until tender.

Drain and return the potatoes to the pot. Mash with a potato masher or use a hand mixer.

Add heavy cream, butter, salt, and pepper to taste. Mash until smooth and creamy.

Garnish with fresh herbs like parsley or chives.

Roast the Asparagus:

Preheat the oven to 400°F (200°C).

Toss the asparagus spears with olive oil, salt, and pepper. Lay them on a baking sheet.

Roast for 12-15 minutes, or until the asparagus is tender with slightly crisp edges.

Optionally, sprinkle with lemon zest for a fresh finish.

Assemble the Dish:

Arrange the grilled lamb chops and shrimp on a sleek white plate.

Serve with a side of fluffy yellow rice, creamy mashed potatoes, and perfectly roasted asparagus.

Garnish with fresh herbs for a pop of color and added flavor.

Serve immediately and enjoy the perfect balance of juicy lamb chops, succulent shrimp, aromatic rice, creamy mashed potatoes, and roasted asparagus in each delicious bite!

05/24/2025

Loaded Shrimp Nachos

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

1/2 tsp cumin

Salt and pepper, to taste

1 tbsp fresh lime juice

For the Nachos:

1 bag tortilla chips (or homemade, if preferred)

1 ½ cups shredded cheddar cheese

1 cup nacho cheese sauce (store-bought or homemade)

1/2 cup sour cream (optional)

1/4 cup fresh cilantro, chopped

Jalapeño slices (optional, for heat)

Fresh lime wedges, for garnish

Instructions:

Cook the Shrimp:

In a bowl, toss the shrimp with olive oil, paprika, garlic powder, cumin, salt, and pepper until well coated.

Heat a skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes per side, or until golden-brown and opaque. Squeeze fresh lime juice over the shrimp after cooking. Set aside.

Prepare the Nachos:

Preheat your oven to 375°F (190°C).

Arrange a layer of tortilla chips on a large baking sheet or oven-safe dish.

Sprinkle half of the shredded cheddar cheese over the chips.

Drizzle the nacho cheese sauce generously over the chips and cheese layer.

Place the nachos in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.

Assemble the Loaded Nachos:

Remove the nachos from the oven and layer the seasoned shrimp on top of the melted cheese.

Add a drizzle of sour cream (if desired), and sprinkle with chopped cilantro for a burst of freshness.

Garnish with jalapeño slices and lime wedges if you prefer extra heat and zest.

Serve:

Serve immediately while the nachos are hot and gooey, ready to be enjoyed with the perfect balance of crispy chips, savory shrimp, and cheesy goodness.

These loaded shrimp nachos are sure to satisfy any craving for a hearty, flavorful snack or appetizer!

05/24/2025

Crispy Shrimp Melt Sandwich

Ingredients:

For the Sandwich:

4 slices thick-cut bread (such as sourdough or brioche)

1 lb shrimp, peeled and deveined

2 tbsp butter, divided

1/2 cup mayonnaise

1 tbsp lemon juice

1 tsp Dijon mustard

1/4 tsp smoked paprika

Salt and freshly ground black pepper, to taste

1 1/2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)

Fresh chives, chopped (for garnish)

For Toasting:

2 tbsp butter, softened (for spreading on the bread)

Instructions:

Prepare the Shrimp:

Heat a skillet over medium heat and melt 1 tablespoon of butter.

Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and fully cooked. Season with salt, pepper, and smoked paprika. Remove from heat and set aside to cool slightly.

Make the Shrimp Filling:

In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth.

Chop the cooked shrimp into bite-sized pieces and mix them into the mayonnaise sauce. Set aside.

Assemble the Sandwich:

Butter one side of each slice of bread with the softened butter.

On the unbuttered side of two slices, spread a generous layer of the shrimp mixture.

Top with shredded cheddar cheese (or the cheese blend of your choice).

Place the remaining slices of bread on top, buttered side out.

Grill the Sandwich:

Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese has melted inside. You can press down gently with a spatula to ensure even toasting.

Serve:

Once toasted and crispy, remove the sandwiches from the skillet.

Slice diagonally and garnish with freshly chopped chives for a pop of color and freshness.

Enjoy:

Serve immediately, enjoying the crispy, cheesy, shrimp-filled goodness with a side of your favorite dipping sauce or fresh salad.

This crispy shrimp melt sandwich is packed with creamy shrimp, gooey cheese, and golden, crunchy bread—making it an irresistible comfort food classic!

05/24/2025

Creamy Shrimp Alfredo with Bowtie Pasta (Farfalle)

Ingredients:

For the Alfredo Sauce:

2 tbsp unsalted butter

2 cloves garlic, minced

1 1/2 cups heavy cream

1/2 cup grated Parmesan cheese

1/4 tsp garlic powder

Salt and freshly ground black pepper, to taste

1/4 tsp nutmeg (optional, for extra depth)

For the Shrimp:

1 lb shrimp, peeled and deveined

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

For the Pasta:

12 oz farfalle (bowtie pasta)

Salt, for pasta water

Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the farfalle and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.

Cook the Shrimp:

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.

Season the shrimp with smoked paprika, garlic powder, salt, and pepper.

Add the shrimp to the skillet and cook for 2-3 minutes per side until golden-brown and cooked through. Remove from the skillet and set aside.

Make the Alfredo Sauce:

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Slowly add the heavy cream and bring it to a simmer. Let it cook for 3-5 minutes, allowing the sauce to thicken slightly.

Stir in the Parmesan cheese and continue cooking for another 2-3 minutes until the cheese has melted and the sauce becomes smooth.

Season with garlic powder, salt, pepper, and a pinch of nutmeg (if using).

Combine Pasta and Sauce:

Add the cooked farfalle to the Alfredo sauce and toss to coat, adding a little reserved pasta water if needed to adjust the consistency of the sauce.

Assemble the Dish:

Plate the creamy Alfredo pasta and top with the cooked shrimp.

Garnish with freshly chopped parsley for a pop of color and freshness.

Serve:

Serve immediately, with a fork on the side and a lighthearted vibe to match the mood. Enjoy the rich, creamy pasta and flavorful shrimp!

Note: For a fun touch, this dish can be served with a humorous text overlay to make it even more enjoyable—"Can't be fu**ed with, when it comes to cooking" in a casual font. Enjoy the dish and the vibe!

05/24/2025

Grilled Lobster Tails & Shrimp Skewers with Herb Butter

Ingredients:

For the Lobster Tails:

4 lobster tails

1/4 cup unsalted butter, melted

2 cloves garlic, minced

1 tbsp fresh lemon juice

1 tbsp fresh parsley, chopped

1/2 tsp paprika

Salt and freshly ground black pepper, to taste

For the Shrimp Skewers:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper (optional)

Salt and freshly ground black pepper, to taste

2 tbsp fresh parsley, chopped

2 tbsp melted butter (for basting)

For Garnish:

Lemon wedges

Fresh parsley, chopped

Instructions:

Prepare the Lobster Tails:

Preheat your grill to medium-high heat.

Using kitchen scissors, carefully cut down the top of the lobster shells to expose the meat, keeping the shells intact.

In a small bowl, combine melted butter, garlic, lemon juice, parsley, paprika, salt, and pepper.

Brush the lobster meat with the butter mixture, making sure it's well-coated.

Prepare the Shrimp Skewers:

In a bowl, toss the shrimp with olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.

Thread the shrimp onto skewers, ensuring they are spaced evenly.

Brush the shrimp with some of the melted butter for extra flavor.

Grill the Lobster and Shrimp:

Place the lobster tails on the grill, shell-side down, and cook for about 5-6 minutes, basting occasionally with the butter mixture, until the meat is opaque and lightly charred.

Grill the shrimp skewers for 2-3 minutes per side, until they turn pink and slightly crispy on the edges. Baste with melted butter as they cook for extra flavor.

Assemble and Serve:

Arrange the grilled lobster tails and shrimp skewers on a rustic wooden cutting board.

Drizzle the seafood with any remaining butter and garnish with fresh parsley.

Serve with lemon wedges on the side for a fresh, zesty finish.

Enjoy:

Serve immediately, enjoying the smoky, buttery goodness of the lobster and shrimp with a perfect grilled finish!

05/24/2025

Homemade Shrimp Burger with Guacamole

Ingredients:

1 lb fresh shrimp, peeled and deveined

1/2 cup breadcrumbs

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped green onions

1 garlic clove, minced

1 tsp lemon zest

1/2 tsp paprika

1/4 tsp cayenne pepper (optional)

Salt and pepper, to taste

1 egg

1 tbsp olive oil (for searing)

4 brioche buns

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice

1 ripe avocado, mashed

1 tbsp lime juice

1 tbsp chopped cilantro

Fresh lettuce (optional)

Instructions:

Prepare the Shrimp Patty:

Roughly chop the shrimp into small pieces and place them in a bowl.

Add breadcrumbs, parsley, green onions, garlic, lemon zest, paprika, cayenne pepper (if using), salt, and pepper. Mix everything together.

Beat the egg and add it to the mixture. Stir to combine until everything is evenly distributed.

Form the mixture into 4 equal patties.

Cook the Shrimp Patty:

Heat olive oil in a large skillet over medium-high heat.

Once hot, add the shrimp patties and cook for about 3-4 minutes on each side, until they are golden brown and cooked through. Set aside.

Make the Sauce:

In a small bowl, combine mayonnaise, Dijon mustard, and lemon juice. Stir to combine and set aside.

Prepare the Guacamole:

In another bowl, mash the avocado and mix in lime juice, cilantro, and a pinch of salt.

Assemble the Burger:

Toast the brioche buns lightly in a skillet or oven until golden.

Spread a layer of the mayonnaise sauce on the bottom bun.

Place a shrimp patty on top of the sauce.

Add a generous scoop of guacamole on top of the shrimp patty.

Add lettuce if desired and top with the other half of the brioche bun.

Serve:

Serve immediately and enjoy!

05/24/2025

Shrimp Po' Boy Sandwich with Remoulade Sauce

Ingredients:

For the Shrimp Po' Boy:

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 tablespoon hot sauce (optional, for extra kick)

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper, to taste

Vegetable oil, for frying

4 French baguettes or soft sandwich rolls

Fresh shredded lettuce

1 large tomato, sliced into thick rounds

Pickles (optional, for garnish)

For the Remoulade Sauce:

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon ketchup

1 tablespoon lemon juice

1 tablespoon hot sauce (adjust to taste)

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

Instructions:

Prepare the Remoulade Sauce:

In a small bowl, combine mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, paprika, garlic powder, cayenne pepper, salt, and pepper.

Whisk until smooth and well-combined. Adjust seasoning to taste. Set aside.

Prepare the Shrimp:

In a bowl, combine the buttermilk and hot sauce (if using). Add the shrimp to the buttermilk mixture and let them marinate for 15-20 minutes in the fridge.

Coat the Shrimp:

In a shallow dish, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.

Remove the shrimp from the buttermilk, letting any excess liquid drip off, and dredge each shrimp in the flour mixture, ensuring they are fully coated.

Fry the Shrimp:

Heat about 1 inch of vegetable oil in a large skillet or deep fryer over medium-high heat (about 350°F/175°C).

Fry the shrimp in batches for 2-3 minutes, or until they are golden brown and crispy. Avoid overcrowding the pan.

Once fried, remove the shrimp from the oil and drain on a paper towel-lined plate.

Assemble the Po' Boy Sandwich:

While the shrimp are frying, slice the French baguettes or rolls lengthwise, leaving the bottom attached to form a "boat."

Lightly toast the bread in a dry skillet or under the broiler for a couple of minutes, until slightly crispy and golden.

Spread a generous amount of the remoulade sauce on the inside of both halves of the toasted bread.

Layer the shredded lettuce and tomato slices on the bottom half of the bread.

Pile the crispy shrimp on top of the veggies, then drizzle more remoulade sauce over the shrimp.

Close the sandwich, allowing the filling to spill slightly over the edges for that rustic, overstuffed feel.

Serve:

Serve the Shrimp Po' Boy immediately, either cut in half or whole. Garnish with pickles on the side, if desired.

Enjoy the sandwich with a side of fries, chips, or a crisp pickle.

Enjoy this classic, flavorful Shrimp Po' Boy with crispy shrimp, creamy remoulade sauce, and fresh veggies, all packed into a soft toasted baguette – a perfect bite of Southern comfort and crunch!

05/24/2025

Jalapeño Popper Stuffed Shrimp with Zesty Remoulade Sauce

Ingredients:

For the Stuffed Shrimp:

12 large shrimp, peeled and deveined (tails on)

1/4 cup cream cheese, softened

2 tablespoons shredded cheddar cheese

2 tablespoons finely chopped pickled jalapeños (or fresh, if you prefer more heat)

1 tablespoon diced green onions

1/4 teaspoon garlic powder

Salt and pepper to taste

1/4 cup all-purpose flour (for dredging)

1/2 cup cornmeal (for coating)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (optional, for extra spice)

1 egg, beaten

Vegetable oil for frying

For the Remoulade Sauce:

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon ketchup

1 tablespoon lemon juice

1 teaspoon hot sauce (or more to taste)

1 tablespoon finely chopped fresh parsley

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Instructions:

Prepare the Stuffing:

In a bowl, combine the cream cheese, shredded cheddar, chopped jalapeños, green onions, garlic powder, salt, and pepper. Mix well until smooth and creamy.

Stuff the Shrimp:

Carefully make a small incision along the back of each shrimp, ensuring not to cut all the way through. Gently open up the shrimp to form a pocket.

Stuff each shrimp with the prepared cream cheese mixture, ensuring the filling is tightly packed inside. Once stuffed, press the shrimp gently to seal.

Coat the Shrimp:

In one shallow bowl, place the flour. In a second shallow bowl, beat the egg. In a third shallow bowl, combine the cornmeal, paprika, and cayenne pepper (if using).

Dredge each stuffed shrimp first in flour, then dip in the beaten egg, and finally coat evenly with the cornmeal mixture.

Fry the Shrimp:

Heat vegetable oil in a deep pan or skillet over medium-high heat (about 350°F/175°C).

Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until the shrimp are golden brown and crispy.

Remove from the oil and drain on a paper towel-lined plate.

Make the Remoulade Sauce:

In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, parsley, paprika, garlic powder, and salt and pepper. Adjust seasoning to taste.

Serve:

Arrange the crispy stuffed shrimp on a plate, with one shrimp dipped into the spicy remoulade sauce for added flair.

Serve immediately while hot, and enjoy the crispy, cheesy, and spicy explosion of flavors!

05/24/2025

Seafood Boil with Spicy Seasoning & Buttery Sauce

Ingredients:

For the Seafood Boil:

2 lbs large crab legs (snow crab or king crab)

1 lb shrimp, peeled and deveined

2 sausages (Andouille or smoked sausage), cut into 2-inch pieces

4 ears of corn, halved

1 lb small red potatoes, halved

2 tablespoons salt

1 lemon, quartered

4 cloves garlic, smashed

1 bay leaf

Water (enough to cover the ingredients)

For the Seasoning & Sauce:

1/4 cup unsalted butter, melted

2 tablespoons olive oil

2 tablespoons Old Bay seasoning (or any seafood seasoning)

1 tablespoon paprika

1 teaspoon cayenne pepper (optional, for extra heat)

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Prepare the Boil:

In a large pot, fill with water and bring to a boil. Add salt, garlic, bay leaf, and lemon wedges. Once boiling, add the potatoes and corn. Cook for about 15 minutes, or until potatoes are just tender.

Add the Sausage and Crab Legs:

Add the sausage to the pot and cook for another 5-7 minutes.

Add the crab legs to the pot and cook for an additional 5 minutes until they’re heated through and the shells are bright red.

Cook the Shrimp:

Add the shrimp to the pot last, as they cook quickly. Let them boil for 2-3 minutes or until they turn pink and opaque. Drain the water and set the boil aside.

Make the Butter Sauce:

In a separate bowl, melt the butter and combine it with olive oil. Add Old Bay seasoning, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Stir well until the seasoning is fully incorporated into the sauce.

Toss the Boil in the Sauce:

Pour the seasoned butter sauce over the seafood, sausage, corn, and potatoes. Toss everything gently to coat the ingredients evenly in the sauce.

Serve:

Lay the seafood boil out on a large purple tray lined with parchment paper.

Garnish with fresh parsley and serve with extra lemon wedges for a burst of freshness.

Enjoy your flavorful, spicy, and buttery seafood boil!

05/23/2025

Grilled Chicken & Shrimp Penne in Creamy Sauce

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Shrimp:

8-10 large shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

For the Pasta and Sauce:

8 oz penne pasta

2 tablespoons butter

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon garlic, minced

1 tablespoon fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions:

Prepare the Chicken:

Preheat the grill to medium-high heat.

Rub the chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.

Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Once done, remove from heat and let rest before slicing.

Cook the Shrimp:

In a skillet, heat olive oil over medium-high heat.

Toss the shrimp with smoked paprika, garlic powder, salt, and pepper.

Sear the shrimp in the skillet for 2-3 minutes per side, or until they turn pink and are cooked through. Set aside.

Cook the Pasta and Make the Sauce:

Cook the penne pasta according to the package instructions, then drain, reserving 1/2 cup of pasta water.

In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Add the heavy cream and bring to a simmer, stirring occasionally.

Stir in the Parmesan cheese and reserved pasta water, then season with salt and pepper to taste. Simmer until the sauce thickens slightly.

Assemble the Dish:

Add the cooked penne pasta to the skillet and toss to coat with the creamy sauce.

Slice the grilled chicken and place it on top of the pasta.

Arrange the seared shrimp alongside the pasta.

Drizzle extra creamy sauce over the chicken and pasta, and garnish with fresh parsley.

Serve:

Serve immediately, enjoying the combination of tender grilled chicken, succulent shrimp, and creamy pasta.

Seafood lovers

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