Oregon Pink Shrimp Tacos

1 lb. Oregon Pink Shrimp
1 Tbsp. ground cumin
2 Tbsp. extra virgin olive oil
1 tsp. cayenne pepper
2 tsp. garlic powder
1 cup sour cream
hot sauce, salt & pepper to taste
4 flour tortillas
1 cup shredded cheddar cheese. Can substitute or mix with Monterrey Jack cheese
1 cup green cabbage, shredded
Black Bean Cilantro Lime Salsa, recipe follows

Dust the pink shrimp with salt & pepper and the cumin until evenly coated. Set aside in the refrigerator. Season the sour cream with the cayenne, garlic powder and hot sauce to taste, and reserve in the refrigerator. Lay tortillas out on a sheet pan and sprinkle the cheese over them. Place the tortillas in a 350° oven for 2–3 minutes, or just until the cheese is melted and the tortillas are warm. 
Meanwhile, heat the olive oil over medium high in a sauté pan. Add the shrimp and cook 1–2 minutes until hot. Add the hot shrimp, sour cream, salsa and shredded cabbage evenly over the tortillas. Fold over and serve with Black Bean Cilantro Lime Salsa. Serves 2.

Black Bean Cilantro Lime Salsa

1 cup of cooked black beans
1 roma tomato, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped 
1/2 cup red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp chopped fresh garlic
1 jalapeno pepper, diced
1 avocado, diced
1/3 cup olive oil
1/4 cup lime juice
salt & pepper to taste
Mix all ingredients together and refrigerate until use.

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Linguine with Oregon Pink Shrimp

1 1/2 lb Oregon Pink Shrimp
1 lb dried linguini
6 Tbsp butter
1 Tbsp finely chopped garlic
1 cup heavy cream
1/2 cup finely parsley
3 Tbsp finely chopped basil OR 1 tsp. dried
1/2 tsp dried thyme
3/4 cup freshly grated parmesan cheese
salt & pepper to taste

Cook pasta until al dente according to package instructions. While linquini is cooking, melt butter in large skillet. Add garlic and sauté briefly to release flavor. Add cream and heat just to boiling, stirring frequently. Lower heat and stir in shrimp, parsley, basil and thyme. Continue cooking until shrimp are just heated through. Do not over cook shrimp! Remove from heat and add linquini. Toss and add parmesan, salt, and pepper to taste; toss again. Serve immediately. Makes 6 servings.

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Asian Cabbage Salad with Oregon Pink Shrimp

8 oz Oregon Pink Shrimp
1 package oriental ramen noodles
3 cups green cabbage, shredded
1/2 cup toasted almonds, sliced or slivered
1/2 cup green onion, chopped
2 Tbsp toasted sesame seeds
Dressing, recipe follows

Mix together the shrimp, noodles, cabbage, almonds, green onions, and sesame seeds. Right before serving, toss with the dressing and serve.

Dressing
Ramen noodle seasoning packet, (oriental)
1 Tbsp apple cider vinegar
1 Tbsp sugar
2 Tbsp sesame oil
Mix well and refrigerate at least 30 minutes before use. Serves 4

Recipe courtesy of The Oregon Seafood Center, Astoria, OR, www.seafoodschool.org

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Oregon Shrimp Cakes from the Oregon Trawl Commission

1 lb Oregon Shrimp, well drained
2 Tablespoons Lemon juice
3 Cups Bread Crumbs (Panko)
2 Tablespoons Parsley, finely minced
1/2 Cup Green Onion, finely minced
1 Tablespoon Blackened seasoning
1/2 Cup Red bell pepper, finely minced
2 Teaspoons Sugar
1/2 Cup Mayonnaise
1 Large Egg Canola oil for frying

Divide bread crumbs into two equal portions. Combine half of the bread crumbs with the other remaining ingredients and mix gently. Cover and refrigerate shrimp mixture. Allow mixture to rest for at least 30 minutes.

Using butter or oil, coat inside of 1/3 cup measure. Fill the measuring cup with bread crumbs. Empty out excess. Firmly pack cup with shrimp mixture level with top. Gently tap upside down on the measuring cup to remove shrimp mixture. Gently coat shrimp cake with breading.

Coat sauté pan with 1/4 inch canola oil over medium heat. When oil is hot, add shrimp cakes and cook until golden on each side. Turn only once. Serve with Creole Tatar Sauce.

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Newman's Shrimp Slaw

Great alternative to regular cole slaw.

1/2 lb shrimp meat, approx a cup, rinse under cold water, remove any shell pieces
1/2 head cabbage, red or green 
juice of 1/2 lemon
1/4 cup mayo
1 Tbs Johnny’s Salad Elegance, available locally
2 Tbs chopped onion, green or regular
2 tsp rice vinegar
Mix ingredients and serve. Can be made ahead to let the flavors blend. Great side dish but also wonderful as light main course.

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Herbed Oyster Stuffing

This classic stuffing doesn't taste fishy at all — the chopped oysters simply lend some depth and moisture.

Active time: 1 hr Start to finish: 2 hr
Ingredients

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth

Makes 8 to 10 servings or about 10 cups
Preparation
Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.

If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cooks' note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.

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Oyster Cornbread Stuffing

Prep Time: 1 hr 0 min; Inactive Prep Time: 10 min
Cook Time: 1 hr 0 min 
Serves about 4 to 6 side dish serving

20 oysters, shucked, plus their liquor (See Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth

Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.

Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.

Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.

Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour. Remove from the oven and serve immediately.

Cook's Note: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.

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Cornbread for Stuffing or use bakery or mix if you prefer.

1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.

Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.

Yield: 1 small loaf of cornbread

Shrimp Gabriella

12 large shrimp
6 ounces provolone cheese, cut into 12 strips
1/4 cup green chile peppers, diced
6 slices bacon, cut in half
1/4 cup barbecue sauce

1. Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
2. Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
3. Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Recipe from Allrecipes.com

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Seared Halibut with Roasted Garlic, Sun-Dried Tomato and Olive Tapenade

For tapenade:
16 cloves garlic, peeled
1/4 cup olive oil
1/2 cup Kalamata olives (pitted and cut in half)
1/4 cup sun-dried tomatoes (rehydrated in water, then drained and julienned)
1 tablespoon fresh basil, cut in chiffonade
1/4 cup capers
2 anchovy fillets, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
1 teaspoon lemon juice
Kosher salt, to taste

For fish:
4 halibut fillets (6 ounces each)
Salt and pepper, to taste
2 tablespoons clarified butter

To make tapenade: Combine garlic cloves and olive oil and bake in 350-degree oven for 30 minutes or until garlic cloves are soft. Set aside to cool in oil. Mix remaining tapenade ingredients in bowl. Add roasted garlic and all the oil. Taste and adjust seasoning if necessary. If time allows, let tapenade sit for half an hour before using, to allow flavors to meld. To make fish: Preheat oven to 350 degrees. Season both sides of fillets with salt and pepper. Put clarified butter in a large oven-proof sauté pan over high heat. Bring butter to smoking point; put fish in pan (skin side up if skin is still on the fish) and turn heat to medium. Sear until bottom is golden brown (about 2 minutes). Flip fish with fish spatula; place pan in oven 4 to 5 minutes. Serve fish with tapenade. Makes 4 servings.

Per serving: 468 calories, 13g carbohydrate, 38g protein, 29g fat (7g saturated), 72mg cholesterol, 2g dietary fiber, 860mg sodium. Calories from fat: 56%.

from Michael Dunn, chef of Yankee Pier in San Jose, Calif.

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Newman's Shrimp Cocktail

5 lb. large shrimp, shelled, deveined and cooked in salted 3T water with 3 carrots sliced, 3 stalks celery including leaves. 
3/4 C cucumber, peeled, seeded, and diced
3/4 C red onion, chopped fine
3–4 T cilantro, chopped
3–4 t jalapeño pepper, chopped/diced
juice of 4 small limes

Combine shrimp, cucumber and red onion. Toss in the cilantro, jalapeño pepper and lime juice. Cover, marinate for at least 1 hour.

Cocktail Sauce
18 oz ketchup
1 1/2 oz grated horseradish
3 T Worchestershire sauce
6 t tabasco or to taste

In a bowl, combine sauce ingredients and pour over marinating shrimp and toss gently.

Garnish
3 ripe avocados peeled, seeded, and diced. Fold into shrimp mixture. Divide mixture among glasses. If you want, garish with a slice of cucumber.

Optional: splash a little peppered vodka on top.

Assemble just 1/2 hour before serving. If more than that, the ketchup will turn a little brown.

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Oyster Stew

1/2 Pint extra small or petite Oysters
1 1/2 quarts whole milk
1 teaspoon salt
Black pepper
1 tablespoon Worcestershire sauce 
Paprika
3 drops Tabasco sauce
1/4 cube butter
Onion salt

Drain oysters, saving nectar. Combine cold milk, oyster nectar, salt, pepper, Tabasco, Worcestershire sauce, onion salt and bring to simmer. Do NOT boil. Add oysters and let simmer about one minute. Place one pat of butter in each stew bowl, add hot stew and dash of paprika. Serves 5. Courtesy of Oregon Oyster Farms.

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Mediterranean Scallop Stew

Judith Watt

1 1/2 to 2 lbs. bay scallops
2 Tbsp. olive oil
1 1/2 c. sliced leeks, white part only
1/2 c. thinly sliced yellow onion
6 oz. pancetta, cut into thin strips
4-6 garlic cloves, thinly sliced, plus 1-2 garlic cloves, cut in half
2 c. fresh or canned tomatoes
1 1/2 c. Italian white wine, divided
5 c. fish stock
1/2 lb. fresh white mushrooms, sliced
4 Tbsp. fresh parsley, chopped
1 bay leaf
2 orange zest strips
1/2 tsp. fresh thyme leaves
1/2 tsp. fennel seeds
1/8 tsp. powdered saffron
Salt and ground white pepper
4 slices country-style white bread
Freshly grated Parmesan cheese

In a large pot over medium heat, warm the olive oil.  Add the leeks and onion and sauté until barely translucent, about 3 minutes; do not allow them to brown.  Add the pancetta and sauté for about 2 minutes to blend the flavors.  Add the sliced garlic and tomatoes and sauté for 1 minute.

Raise the heat to high, add 1 1/4 c. of the wine and deglaze the pan by stirring to dislodge any browned bits from the pan bottom.  Bring to a boil and add the stock, mushrooms, parsley, bay leaf, orange zest, thyme, fennel seeds, and saffron.  Return to a boil; reduce the heat to medium and simmer, uncovered, 15-20 minutes.

Add the scallops and cook 2-3 minutes.  Add the remaining 1/4 c. wine and simmer until the scallops are just opaque throughout, about 1 minute longer.  Remove the bay leaf and season to taste with salt and pepper.

Meanwhile, toast the bread slices until golden.  Rub a cut side of the halved garlic cloves over one side of each warm bread slice and brush with olive oil to taste.

To serve, place 1 bread slice, garlic-rubbed side up, in the bottom warmed individuals bowls.  Ladle the stew over the bread slices.  Garnish with Parmesan Cheese and serve.

Serves 4

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Newman's Perfect Lobster Tail

Preheat your oven to 500 (baking), add ½” of water in the bottom of shallow baking pan. Place lobsters, shell side down, and bake 13–15 minutes, remove from oven and baste with lemon and butter. Serve with dipping butter as desired.

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Newman's Favorite Bouillabaisse (Serves 12)

2 onions, chopped
1 bunch leeks, sliced
1 stalk celery, sliced
1 clover garlic, minced
1 green pepper, diced
1/2 cup chopped parsley
1 whole crab, cracked
2 lb steamer clams
1/2 lb raw shrimp
3/4 lb scallops
1 lb red snapper, cubed
1 lb halibut, cubed
4 cups fish stock

3 cups chicken broth
1/4 cup olive oil
2 15 oz cans petite diced tomatoes
2-3 cups white wine, to taste
“pinch” or to taste of each of the following: salt, black pepper, paprika, cayenne, thyme, saffron

Into the hot oil, put sliced vegetables and sauté to golden yellow. Add tomatoes and seafood, cover with liquids and boil 20–30 minutes, adding wine just before serving. Should be served in pot or casserole with toasted French bread.

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King Salmon a la Santa Fe

3 lbs Oregon salmon fillet with all bone and skin removed, cut into six equal portions 
1 cup prepared salsa, well drained
3/4 cup mayonnaise
1 tbsp minced garlic 
2 tbsp freshly chopped cilantro
1 lime, zest and juice 
Fresh cilantro sprigs for garnish
Combine all of the above ingredients, except salmon and cilantro garnish. Thoroughly coat both sides of salmon fillets.

To Grill: Grill over medium high heat. Start with dark side up (side where skin was), basting occasionally and turning once.

To Bake: Baste well (skin side down, do not turn) baking at 400 degrees for 15-18 min.

To Sauté: Place well basted fillet portions (skin side up) in dry pan over medium high heat basting occasionally and turning once. 

(Courtesy of Gary Puetz, The Seafood Steward)

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Marinated Grilled Shrimp

Original recipe makes 6 servings

3 cloves, garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce 
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
 

Directions

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Recipe from allrecipes.com

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Newman's Favorite Crab Cakes

Dungeness Crab Cakes, from Simply Classic from Junior League of Seattle
Serves 6. Chilling time 2 hours or overnight.
3 cups fresh bread crumbs, divided
2 large eggs, beaten
2 Tablespoons mayonnaise
2 Tablespoons each, all minced: onion, celery, red bell pepper
1 Tablespoon parsley, minced
1 medium clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1 pound fresh crabmeat
2 tablespoons olive oil
Chilling time 2 hours or overnight. 
Mix together 1 cup bread crumbs, eggs, mayo, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill covered mixture for at least 2 hours or up to over night.
Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. You may not need all the crumbs. Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side. 
To serve, place a large spoonful of Orange Sauce on each plate and top with 2 crab cakes. Drizzle extra sauce over cakes. Alternative suggestions: serve hot crab cakes with Pineapple Salsa on the side or topped with an aioli sauce from the market.

Orange Sauce

2 large shallots, minced
1/4 cup white wine
1 cup orange juice, reduced by boiling to 2 Tbs    
4 Tbs butter, cut into bits
2 Tbs plain yogurt    
2 Tbs cream
1/4 tsp Tabasco sauce

In a non-reactive pan, heat shallots, wine and reduced orange juice until the liquid is further reduced to tablespoons. Gradually whisk in butter, stirring well after each addition. Remove from heat and stir in yogurt, cream and Tabasco.

Pineapple Salsa

2 cups pineapple, diced    
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced    
1/4 cup red onion, diced
1/2 jalapeño pepper, minced    
2 tablespoons cilantro leaves, minced
1 tablespoon lime juice    
1 tablespoon green onion, thinly sliced

For Pineapple Salsa, combine all ingredients in a medium-sized bowl. Stir well, cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.

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Watch Dwight's Fish & Tips video on how to make crab cakes.

Light Pasta Salad with Smoked Albacore

¾ pound smoked Pacific Albacore
8 ounces dry rotini (corkscrew-shaped pasta, or pasta of choice)
½ cup julienned sweet red pepper
½ cup julienned blanched green beans
1/3 cup thinly sliced red onion

Dressing:
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fresh chopped parsley
1-1 ½ teaspoons grated lime peel
1 tablespoon salt-reduced soy sauce
1-1 ½ teaspoons minced garlic
½ teaspoon dried dill weed OR 1-1 ½ teaspoons minced fresh dill weed

Break smoked Albacore into small bite-size pieces; set aside. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, smoked Albacore, and dressing. If possible, allow salad to stand for several hours, or overnight, in the refrigerator to allow flavors to meld together. Serve cold.

Makes 4 servings.

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Halibut with Sour Cream and Cheddar

This one can be “full fat” or reduced and we like it just fine “reduced.” Quick, easy and one of Newman’s favorites.
Preheat oven to 425°F. Place fish in a glass baking dish.

Chop 3-4 green onions (including the green tops) and mix with 3 Tbsp grated garlic. Mix into the sour cream and cheddar. I usually start with about 1 cup of sour cream and ¾ to a cup of graded cheese but adjust to the size of fish I’m using.

Spread the sour cream mixture to cover halibut fillets. Salt and pepper to taste. Bake uncovered approximately 20 minutes depending on thickness of the fish. It may take longer but be careful not to overcook. Often, I add an additional amount of grated cheese at the end to melt on the top.

The only change I made for a reduced fat version was to go with reduced fat sour cream and fat free cheddar cheese.

We have also prepared this dish with a healthy layer of local crabmeat and/or Oregon shrimpmeat and the sauce as stated above over the top of the crab/shrimp. This really was to die for and was a huge hit for a holiday potluck.

We also love pouring the sauce remaining in the baking dish over fresh, cooked broccoli to accompany the main dish of the fish.

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John Hurst's Oregon Fish Stew Nouvelle

1 28oz can Italian plum tomatoes (peeled) 
2 cups chopped onions
1/2 cup olive oil
8 cloves garlic (mashed)
2 qt water
3 cups white wine (dry)
1/2 tsp. dry thyme
2 pinches saffron
6 parsley springs
1 bay leaf
1/4 tsp. fennel seed
3 inch piece orange peel (orange part only)
2 lb fish trimmings
1 lb red snapper
1 lb sea bass
2 lbs steamer clams
1 crab
1/2 lb raw shrimp

For the stock, sauté onions & garlic in olive oil, stir in tomatoes and cook for 5 minutes. Add the rest of the ingredients except assorted seafood. Cook at low boil for 45 minutes. Strain stock through sieve, boil down if necessary.

Before serving bring the stock to low boil, add snapper & sea bass. Poach until tender. Do not overcook! In separate pot steam clams open. Add clams and peeled shrimp to stock. Cook briefly. Add crab just to warm through and serve.

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