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July is Seafood Month @ Tasty Tin

steamed seafood july

It’s HOT out there!

The month of July is a great one in America. There’s an abundance of red, white, and blue spirit, baseball, and laid back Saturdays at the park along with grilling burgers and hot dogs with your family.

While growing up in Philly, we had a lot of block parties. Kids would play in the fire hydrants (local Fire Department approved) and Independence Day would mean sparklers, late nights, and fireworks.

 

July was amazing!

 

And in my family, July was filled with TONS of seafood, so much that I started a fish market about a decade ago. It’s the perfect summer meal option. It’s healthy and you can cook a lot at one time, invite family and friends over, turn the radio up loud, and a party will ensue.

And there are so many wonderful family owned small businesses making great seafood seasonings.  One of our favorites is JO Spice.  If you’ve ever had steamed blue crabs at a restaurant in the Maryland area more than likely they use JO Spice.  

Great shellfish is messy and social. So this month, we’re encouraging you to lay out the newspapers, roll up your sleeves, and chow down on some amazing local seafood. #unlockhomemade.

 

Happy Picking!

Tasty Tin

1 In Lobster/ local/ pasta/ salads/ shellfish/ Shrimp/ Sides/ summer/ Uncategorized/ Vegetarian

4th of July Pasta Salad

Independence Day is one of my favorite holidays. As a little girl, school was out, everything was a little relaxed, I could stay up late to watch any and all firework displays (and in the city of brotherly love the 4th was a big deal). And it was around this time we had block parties on our street. Somehow the adults got permission to block off the street so no one could drive down it. Everyone brought their grills from the backyard to the front sidewalk. And us kids played every game we could think of like Hide & Go butter bee, Hide & Seek, Double Dutch, we’d have Uno and Acey Duecy tournaments and any other game that lends itself to 20+ kids playing together.

Food was usually a simple fare burgers, hot dogs, chicken, sometimes steamed crabs and lots of fruit. These days I love bringing vinaigrette based pasta salads. I know a lot more vegetarians and pescatarians these days and want to make sure they eat well too. And if I could find or create more recipes that taste as good as this I’d consider pescatarianism at the very least.

And the cool thing about pasta salad is you can totally personalize it. My husband hates bell peppers so they can be taken out. I love onions and garlic and tend to add them in everything. Fresh squeezed lemon juice or lemon zest brighten up everything in my opinion so it’s always an ingredient. And everyone knows I love crabs. So if it’s possible I’m adding it to a recipe. Prefer lobster or shrimp? Swap it out. The only thing you need to be aware of is having enough vinaigrette to adequately coat all the ingredients. If you stick with these ratios you should be good but you can always double or triple the vinaigrette recipe if you find your ingredients list is getting kind of big 😀

 

So make a bowl of this amazingly fresh summer pasta salad and serve at your next 4th of July bash!

Need help planning your next holiday get together?

Check out our friends at Tinselbox Holiday for awesome ideas and future subscription boxes. They help you celebrate every holiday!

Pasta Salad with King Crab
Serves 8
A wonderful summer side dish for any bbq!
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Vinaigrette
  1. 1/2 cup fresh lemon juice
  2. 1 tbsp whole grain mustard
  3. 1 tbsp finely chopped shallot
  4. 2 tbsp honey (we use Orange Blossom flavored local honey)
  5. 1 tsp grated lemon zest
  6. 1/2 cup extra virgin olive oil
  7. 2 tbsp chopped fresh dill
  8. Salt & pepper
Salad
  1. Kosher/sea salt
  2. 2 cup fresh corn kernels
  3. 1/2 lb pasta, such as campanelle, cavatappi or tortiglioni
  4. 1 tbsp olive oil
  5. 3 oz baby spinach or arugula
  6. 1 small bell pepper, stemmed, seeded and very thinly sliced (red, yellow or orange)
  7. 1/2 small red onion, very thinly sliced
  8. 4 oz crumbled feta
  9. 1lb king crab legs
  10. 2 tbsp old bay (optional)
Vinaigrette
  1. Combine lemon juice, mustard, shallots, honey and lemon zest in a bowl and set aside for 5. Whisk in extra virgin olive oil. Add in dill, and stir to combine. Season with 3/4 tsp and 1/4 tsp of pepper. Taste and adjust honey and lemon juice to your taste.
Salad
  1. Over high heat, get a large pot of salted water and bring to a boil. Put the corn in a metal strainer/small colander and dip it into the boiling water for 2-3 minutes. Remove corn,rinse under cold water, draw well and place in a bowl to let cool.
  2. *At this point you can add the crab legs to the water to heat through. I prefer to steam mine with a little old bay seasoning in a separate pot*
  3. Bring water back to a boil and add pasta. Cook to al dente. Drain well and toss with olive oil set aside to cool (if I'm really hungry, I put the pasta and corn in the fridge for 10 minutes to speed cooling)
  4. In a large bowl combine pasta, corn, spinach/arugula, and the vinaigrette. Stir to combine. Add cheese, the red onion and crabmeat and stir gently. Let stand for 15 minutes. Season to taste with salt and pepper. Serve and enjoy!
Adapted from Fine Cooking: Pasta Salad with corn, spinach and red bell pepper
Adapted from Fine Cooking: Pasta Salad with corn, spinach and red bell pepper
Tasty Tin http://tastytin.com/

 

 

0 In local/ pasta/ salads/ Seafood/ shellfish/ Shrimp/ Sides/ summer

Roasted Shrimp & Orzo Salad

It’s beginning to smell a lot like the holidays!

I won’t try and pretend this isn’t of my favorite times of the year.  Lots of family, friends, fun and most importantly food.  It’s the only time of the year I eat turkey, cranberry sauce and leftovers.

 

And while the ham, macaroni & cheese, candied yams, stuffing and all the other wonderful dishes that fill our Thanksgiving tables are enjoyed, we need a break.

 

Our palates need a break.

 

So I try cook right after Turkey day something that is completely different from the traditional meal.  Light meal options are great to cleanse the palate and refresh the stomach.  So here is one of my many pasta salad recipes.  It’s quick, easy and good.  The cooking the orzo and letting it chill allows for the vinaigrette to coat all the ingredients days after it’s made.  I use shrimp because in my family they love it and I keep them on hand at all times.  But I will substitute salmon, crabmeat (snow, blue or king) and scallops when I can get them.  Or go vegetarian and don’t add any meat at all.  It’s so versatile everyone can find a way to incorporate it into their lives.

 

Bon Apetit!

Roasted Shrimp & Orzo Salad
Serves 8
A light and refreshing pasta salad for any day of the week
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Dressing
  1. 1/3 cup of fresh lemon juice and the zest from the lemons
  2. 1 shallot, chopped
  3. 3 tbsp honey
  4. 1/2 cup extra virgin olive oil
  5. kosher salt and ground pepper
Salad
  1. 1 lb 16-20ct shrimp, peeled and deveined
  2. 3/4 lb orzo, cooked
  3. 1 pint of grape tomatoes, halved
  4. 1 english cucumber, seeds removed and chopped
  5. 1 cup fresh corn, approximately 3 ears
  6. 1 small red onion, sliced (optional)
  7. 1 bell pepper, sliced (optional)
  8. 4 oz feta cheese, cubed
Dressing
  1. In a small bowl, add lemon juice, zest, honey and shallots. Let sit for 10 minutes to allow the shallots to mellow a bit. Whisk in oil to combine. Season with salt and pepper to taste. Set aside to allow the flavors to marry.
Salad
  1. Preheat oven to 425 degrees
  2. Cook pasta according to package directions.
  3. Drain and coat with a light layer of olive oil.
  4. Place in fridge to cool.
  5. While pasta cooks season shrimp with salt and pepper, or any blend of seasoning you like on seafood.
  6. Place on baking sheet in 1 layer.
  7. Roast in oven for 4-10 minutes*.
  8. Remove pasta from fridge, add cucumbers, corn, onions and peppers. Add shrimp once cooled.
  9. Combine dressing with salad
  10. Add salt and pepper to taste
  11. Gently mix in feta cheese.
  12. Serve at room temperature.
Notes
  1. *the larger the shrimp the more time they take. 16-20 ct take about 7-8 minutes, 21-25ct take about 5-6 etc.
  2. Over cooked shrimp are rubbery so watch them in the oven.
Tasty Tin http://tastytin.com/