Category:

Pescatarian

Peach & Shrimp Pasta Salad

by Reed Dunn August 25, 2020October 12, 2020

Summer is synonymous with pasta salad, and pasta salad is synonymous with mayo-heavy dressings and a ratio of ingredients that’s 80 percent pasta and mayonnaise and 20 percent of the other stuff.

That’s not the case with this Peach & Shrimp Pasta Salad, which makes a great main course for warm summer nights. I was inspired by seasonal fruits – fresh peaches and half a pint of blackberries – to build up a recipe that lets pasta take a bit of a back seat.

You can mix and match ingredients with what you like or have on hand, or make it a Whole30-friendly dish by bulking up the arugula and removing the pasta completely.

Peach & Shrimp Pasta Salad

Reed Dunn Summer is synonymous with pasta salad, and pasta salad is synonymous with mayo-heavy dressings and a ratio of ingredients that’s 80 percent pasta and mayonnaise and 20 percent of the… Print This

Serves: 2 to 4 Prep Time: 15 minutes Cooking Time: 15M

Rating: 5.0/5

( 1 voted )

Ingredients

½ pound shrimp, peeled and deveined
8 ounces rotini pasta (I used gluten free)
2 cups arugula
1 large peach, pitted and sliced
½ pint cherry tomatoes, halved
½ pint blackberries
½ small red onion, thinly sliced
Fresh basil leaves for garnish
½ cup olive oil, plus 2 tablespoons
¼ cup white Modena vinegar
Kosher salt
Cracked black pepper

Instructions

Heat a skillet over high heat. In a small bowl, coat shrimp with 2 tablespoons olive oil, kosher salt and pepper.

Cook shrimp in heated skillet, about 3 minutes per side. Set shrimp aside on a plate.

Prepare rotini pasta according to package directions. Drain, rinse and add to a large bowl.

While pasta is still warm, stir in 2 cups arugula.

Add in cooked shrimp, sliced peach, cherry tomatoes, red onion and blackberries. Stir to combine.

In a small bowl, add ¼ cup white Modena vinegar. Whisk in ½ cup olive oil and season with salt and pepper to make a vinaigrette.

Pour dressing into the bowl, gently toss to combine and add to a serving dish. Garnish with torn fresh basil leaves. Serve.

August 25, 2020October 12, 2020 0 comment

Pescatarian

Carla Hall’s Sea Island Shrimp and Grits

by Reed Dunn July 13, 2020July 13, 2020

Blog post updated to add new photo, recipe variation and an Amazon Affiliate link.

If you haven’t grabbed a copy of the newest cookbook from Chef Carla Hall, I highly recommend it. This Sea Island Shrimp and Grits from page 230 of Carla Hall’s Soul Food is worth the 40 minutes of stirring the grits to perfection. You can also go the faster route and substitute quick grits, if you must.

I had the honor of working with Carla and getting to know her a bit after her time on Top Chef. I have followed her career and love her infectious spirit and the fountain of knowledge she brings to everyday cooking. She taught me that the top of bell peppers shouldn’t go to waste. “That’s your bonus,” she told me while we were in a prep kitchen preparing for a cooking demonstration, and it completely changed the way I even cut peppers.

Having spent a few years in South Louisiana myself, this Shrimp and Grits recipe was a reminder of the beauty of cooking that is the standard for that part of the country. Not everything has to be overdone with butter (though I don’t hate that, either) to be packed with flavors that take you back to the Bayou or a Sunday supper table.

While I’ve been making my way through several of the recipes is Carla Hall’s Soul Food, I have the Sea Island Shrimp and Grits recipe in regular rotation. It’s a simple version of the Southern staple, and more recently I’ve been adding in some seasonal veggies to bulk it up.

In this version, I followed the recipe as it is published here and added 1 large zucchini diced up to the size of the other veggies. I find the addition of a little more veggie gives the dish an extra lift that I like.

If you’re looking for all of these amazing Soul Food recipes, grab the cookbook, which you can purchase here on Amazon.

July 13, 2020July 13, 2020 0 comment

Pescatarian Whole 30

Salmon with Creamy Mushroom-Herb Sauce

by Reed Dunn July 9, 2020July 9, 2020

“We eat first with our eyes.” – Apicius, 1936

Salmon dinners are some of my favorite meals to plate, because I find them ideal for trying to reach restaurant quality presentation. That often means smearing a creamy scoop of potato mash around the plate (check) and topping it with whatever fish preparation I have concocted (double check).

This Salmon with Creamy Mushroom-Herb Sauce is a home-cooked creation I dreamed up after getting my hands on some beautiful shiitake mushrooms, which I often pick up when I visit my neighborhood farmer’s market. (Full disclosure: These mushrooms came from my latest Costco run, and they are just as divine.)

I wanted to make a creamy, dreamy mushroom sauce for salmon, and I also wanted to ensure it was Whole30-friendly and in line with my goal of trying to shave off a few pounds from my current midsection collection.

This recipe can be made flexible – serving 2 to 4, based on the number of salmon portions you roast – and any tasty mushroom can work well.

Salmon with Creamy Mushroom-Herb Sauce

Reed Dunn “We eat first with our eyes.” – Apicius, 1936 Salmon dinners are some of my favorite meals to plate, because I find them ideal for trying to reach restaurant quality… Print This

Serves: 2 to 4 Prep Time: 10 minutes Cooking Time: 15-20 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 5-ounce sockeye salmon fillets
Olive oil
Salt and pepper
2 cups shiitake mushrooms, sliced
1 shallot, minced
2 garlic cloves, minced
¼ cup water
1 cup canned coconut milk
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
2 tablespoons fresh parsley, chopped
3 tablespoons ghee

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Place salmon fillets on parchment paper and brush tops with olive oil. Season liberally with salt and pepper.

Bake salmon in preheated oven for 12 to 14 minutes, or until fish is cooked to 145 degrees in center of thickest part.

While salmon is cooking, heat 3 tablespoons ghee in a medium skillet over high heat. Once heated, add minced shallot and garlic cloves. Stir, cooking for about 1 minute.

Add sliced shiitake mushrooms, ½ teaspoon dried oregano, ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. Reduce heat to medium-high and cook mushrooms for about 7 to 10 minutes.

(Don’t forget to check on your salmon!)

Carefully pour ¼ cup water into the skillet and stir mushrooms until liquid is absorbed.

Reduce heat to medium and stir in 1 cup coconut milk and 2 tablespoons fresh parsley, chopped. Continue stirring, as sauce thickens.

Plate salmon with sides of your choice and spoon sauce onto fish.

Notes

This recipe makes enough sauce to spoon onto 4 fillets. Just double the number of salmon fillets you roast and split the sauce accordingly. You can also sub the fresh parsley for dried parsley. The general rule of thumb is to replace 1 tablespoon fresh herbs with 1 teaspoon dried. In this case, if you use dried parsley, use 2 teaspoons and add it into the mushrooms with the dried oregano, salt and pepper.

July 9, 2020July 9, 2020 0 comment

Pescatarian Whole 30

Creamy Mushroom & Spinach Shrimp Skillet

by Reed Dunn June 29, 2020June 29, 2020

Single-skillet dinners are always welcome, and not just because they reduce the number of dishes in the sink. The ease of layering in flavors with a handful of simple ingredients is proof you don’t have to be a professional chef to bring a delicious and healthy meal to the table.

For me, a skillet dinner often includes shrimp. It’s one of my favorite proteins – I always keep plenty of the frozen shellfish on hand – and it’s easy to build a Whole30-friendly dinner around it. This Creamy Mushroom & Spinach Shrimp Skillet checks all of the boxes and is complete with some Italian-inspired ingredients you likely have on hand.

If you’re not looking to keep this dish Whole30 and you need to bulk it up to feed a family, just add a box of your favorite style of cooked pasta – linguine or bowtie work really well – and stir it to soak up all of that cream, coconut sauce.

Creamy Mushroom & Spinach Shrimp Skillet

Reed Dunn Single-skillet dinners are always welcome, and not just because they reduce the number of dishes in the sink. The ease of layering in flavors with a handful of simple ingredients… Print This

Serves: 2 to 4 Prep Time: 5 minutes Cooking Time: 25 minutes

Rating: 4.4/5

( 5 voted )

Ingredients

1 pound shrimp, peeled and deveined
1 medium yellow onion, diced
8 cloves garlic, minced
2 cups sliced mushrooms
½ cup sundried tomatoes, rough chopped
4 cups baby spinach
1 can (5.4 ounce) coconut cream
1 lemon
2 tablespoons ghee
2 tablespoons olive oil
2 tablespoons fresh basil, cut into ribbons
Pinch red pepper flakes
Salt and pepper

Instructions

Heat 2 tablespoons ghee over medium-high heat in a large skillet. Place shrimp in a single layer into the skillet and cook for about 2 minutes. Flip and cook for 2 minutes, or until shrimp is just cooked through. Remove from pan and set aside on a plate.

Reduce heat to medium and add 2 tablespoons olive oil to the skillet. Once heated, add in diced onion, stirring to coat. Cook for about 5 minutes, until onion is translucent.

Add in minced garlic and a pinch of red pepper flakes. Cook for 1 minute before adding in sundried tomatoes and sliced mushrooms.

Return heat to medium-high and cook until mushrooms start to get crispy on the edges. Add coconut cream to the pan. (Note: If you don’t have coconut cream, you can skim off the thicker, cream from a can of coconut milk.)

Season with salt and pepper and stir to combine. Cook for about 3 minutes, until sauce begins to thicken. Reduce heat back to medium. Add spinach to the pan. Stir and cook until spinach is just wilted.

Return shrimp to the pan, stirring to combine and reheat the shrimp. Zest about 1 tablespoon lemon zest into the skillet and squeeze in the juice of half a lemon. Stir in fresh basil (you can also substitute 1 teaspoon dried basil). Taste, adjust seasoning, as desired.

Serve.

June 29, 2020June 29, 2020 0 comment

Pescatarian

Pacific Razor Clams with Spaghetti

by Reed Dunn June 23, 2020June 23, 2020

This year marked 11 years of living in Seattle. This month marked my first visit to the Washington Coast, a popular destination to secure Pacific razor clams. While I was there for a socially responsible weekend getaway, I wasn’t able to go clam digging. The season is currently closed where I was visiting.

The razor clams in this dish are from Oregon and came to me already cleaned (praise all things!), because I must admit they are a rather, well, unpleasant protein to handle. Full disclosure: I struggled a bit to cut them into bite-sized pieces for this pasta preparation, which is why you don’t see a photo of them before the finished dish.

Pacific razor clams are large – they average 3 to 6 inches in length – and are found on the coastline from Alaska down through California. You can find similar clams in New England, all notorious for their razor-like shells.

Here in the PNW, razor clams are a popular shellfish often battered and fried or chopped up for chowder. From what I understand, the simplest preparation is a pasta dish with a wine and stock sauce, so I went that route for my first try.

A friend captured these razor clams on the Oregon coast, cleaned them up and they were delivered to me frozen. I thawed them overnight in the refrigerator and chopped the clams into bite-sized pieces to stir into this dish.

Pacific Razor Clams with Spaghetti

Reed Dunn This year marked 11 years of living in Seattle. This month marked my first visit to the Washington Coast, a popular destination to secure Pacific razor clams. While I was… Print This

Serves: 2 to 4 Prep Time: 10 minutes Cooking Time: 20 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound spaghetti
1 pound razor clams, cleaned and cut into 1-inch pieces
2 tablespoons butter
½ red onion, diced
6 cloves garlic, minced
½ cup white wine
2 cups vegetable or seafood stock
Salt and pepper
1 lemon
Parsley for garnish (optional)
Parmesan cheese for garnish (optional)

Instructions

Cook spaghetti according to package directions, drain and set aside.

While spaghetti cooks, melt 2 tablespoons butter in a large skillet over medium-high heat.

Add diced onion and cook for 5 minutes.

Stir minced garlic into the pan and cook for 2 minutes, continuously stirring to avoid burning. Pour in ½ cup white wine and reduce heat to a simmer.

Once wine is absorbed, add in 2 cups of vegetable or seafood stock. Return to a simmer and add chopped razor clams. Cook for about 3 minutes, just to cook and heat through.

Add cooked spaghetti to the pan, season with salt and pepper.

Serve with zest and juice of a lemon. Add a bit of shredded parmesan and fresh, chopped parsley (optional).

June 23, 2020June 23, 2020 0 comment

Pescatarian

Tuna Noodle Casserole

by Reed Dunn May 21, 2020May 21, 2020

Nostalgia has been at an all-time high lately, especially when it comes to music and food that influenced my early years. All of the extra time I’ve had in the kitchen has led me to asking Alexa to “play ’90s pop music” or “play classic country”, while I explore recipes I haven’t touched in years.

Among those recipes is this Tuna Noodle Casserole, a childhood favorite I haven’t thought about – let alone eat – for many years, maybe a couple of decades.

I grew up in Kansas, where casserole was king at our dinner table. Perfectly placed tater tots or crushed up (on purpose) potato chips served as the finishing touch for many recipes in the Dunn household.

My version is a take on what I grew up eating, with some added veggies for heft. This whole Tuna Noodle Casserole spiral inspired me to dig a little deeper into the history of the dish – one I always assumed was associated with the Campbell Soup Company as a way to sell more canned Cream of Mushroom soup.

It turns out that version from the early 1940s – made famous in Midwest households like mine for the following several decades – was likely inspired by the first-known recipe, published a decade earlier. A “Noodles and Tuna Fish en Casserole” – that sounds so much fancier – recipe was published in 1930 in Sunset Magazine and was credited to “Mrs. W.F.S.” from right here in Washington State.

Several other versions of the dish were published in magazines and cookbooks, especially on the West Coast, throughout the 1930s and 1940s. The more well-known Campbell’s recipe came out a handful of years after the company’s release of Cream of Mushroom soup in 1934.

That same canned soup is one of the key ingredients I used to build the creamy base of this dish that instantly takes me back to the dining room table where there was likely a cassette from The Oak Ridge Boys or Reba McEntire playing in the background.

Tuna Noodle Casserole

Reed Dunn Nostalgia has been at an all-time high lately, especially when it comes to music and food that influenced my early years. All of the extra time I’ve had in the… Print This

Serves: 6 Prep Time: 15 minutes Cooking Time: 25 to 30 minutes

Rating: 5.0/5

( 3 voted )

Ingredients

12 ounces egg noodles
2 cans (10 ounces) tuna
2 cans (21 ounces) cream of mushroom soup
1 jar (4 ounces) diced pimentos
½ cup finely diced onion
½ cup finely diced celery
2 cups frozen peas
1 cup milk
¾ cup breadcrumbs
2 tablespoons butter
Salt and pepper

Instructions

Preheat oven to 400 degrees F.

Cook egg noodles according to package directions. Drain and set aside.

Add two cans cream of mushroom soup and 1 cup milk to a large bowl, whisking to combine. Stir in onion, celery, pimentos (drained) and frozen peas.

Drain canned tuna and break up into the bowl. Fold in cooked noodles, season with salt and pepper and pour into a 3-quart casserole dish.

Melt 2 tablespoons butter and stir in ½ cup breadcrumbs. Sprinkle topping evenly over the casserole. Bake in a preheated oven for 25 to 30 minutes until topping is crispy and casserole is bubbly.

Serve.

May 21, 2020May 21, 2020 2 comments

Pescatarian Whole 30

Pan-Seared Haddock with Red Pepper Caper Relish

by Reed Dunn May 12, 2020

It’s been unseasonably warm the past few days in Seattle, and the last thing I’ve wanted to do is heat up my kitchen. This two-skillet stovetop dish was inspired by a recent delivery the Sizzlefish team sent me to try out.

The mail-order seafood company is Whole30 Approved, and their Whole30 sampler box includes 10 individually packed servings. Among the box were two portions of haddock, a saltwater fish that’s a fast-cooking protein with a hearty texture. It’s a fish I don’t often cook with, and having it in this sample inspired a weeknight dish that comes together in about half an hour.

The haddock serves as a vessel for a skillet caper relish that comes together in about 10 minutes and adds so much flavor to the plate. This relish would go well on cod, tilapia or any white fish.

Pan-Seared Haddock with Red Pepper Caper Relish

Reed Dunn It’s been unseasonably warm the past few days in Seattle, and the last thing I’ve wanted to do is heat up my kitchen. This two-skillet stovetop dish was inspired by… Print This

Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

½ red bell pepper, diced (about ½ cup)
1 shallot, diced
2 cloves garlic, minced
3 tablespoons capers
1 lemon
2 tablespoons fresh parsley, minced
2 haddock filets (4 to 6 ounces each)
4 tablespoons avocado oil
Salt
Pepper

Instructions

In a medium skillet, add 2 tablespoons avocado oil over medium heat. Add diced shallot and cook, stirring, for 2 minutes. Add in minced garlic and cook another 1 to 2 minutes.

Reduce heat to low and add in capers, along with zest of 1 lemon and juice of half a lemon. Reserve other lemon half for serving. Stir until heated through, about 3 to 5 minutes, until peppers are cooked through but not soggy.

Stir in fresh parsley and season with a pinch of salt and pepper. Remove from heat until ready to serve.

In a large skillet, heat other 2 tablespoons avocado oil over high heat. While oil is heating, use a paper towel to dry haddock filets. Season both sides with salt and pepper.

Once oil is heated, add haddock, skin side down, and cook for 4 minutes. Use a fish spatula to carefully flip the filets and cook for an additional 2 to 3 minutes.

Plate filets, skin side down, and top with a few tablespoons of Red Pepper Caper Relish. Serve with vegetables of your choice and a wedge or slices of reserved lemon half.

May 12, 2020 0 comment

Pescatarian

Creamy Shrimp & Spinach Pasta

by Reed Dunn April 24, 2020

Creamy, creamy goodness is the name of the game for this Creamy Garlic Shrimp & Spinach Pasta. This is true comfort food – not to be confused with low-calorie by any stretch of the imagination. But everything in moderation, right?

Creamy Shrimp & Spinach Pasta

Reed Dunn Creamy, creamy goodness is the name of the game for this Creamy Garlic Shrimp & Spinach Pasta. This is true comfort food – not to be confused with low-calorie by… Print This

Serves: 3-4 Cooking Time: 40 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

1 box gluten-free fettuccine
1 pound shrimp, peeled and deveined
4 tablespoons butter
6 cloves garlic, minced
½ medium yellow onion, diced
1 red bell pepper, cut into 2-inch pieces
2 cups half and half
5-ounce bag fresh baby spinach
½ cup fresh-grated parmesan
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon cracked black pepper
Pinch of red pepper flakes

Instructions

Prepare fettuccine according to package directions. Drain, reserving ½ cup pasta water.

In a large skillet, melt 4 tablespoons butter and add in minced garlic. Cook shrimp in the garlic butter, 2 minutes per side. Remove shrimp from skillet and set aside.

Reduce heat to medium and add diced onion and cut red bell pepper into the skillet, cooking for about 10 minutes, until onions are translucent.

Add salt, pepper and dried parsley to the skillet, along with 2 cups half and half. Stir to combine and bring to a simmer. Let simmer for about 5 minutes, until cream starts to thicken and take on the flavors of the skillet.

Add in fresh spinach and cook down, until spinach is wilted. Stir in fresh-grated parmesan and pinch of red pepper flakes. If sauce is too thick, thin out with reserved pasta water.

Return pasta and shrimp to the pan, folding in the ingredients to combine and coat evenly.

Serve.

April 24, 2020 0 comment

Pescatarian

Super Simple Lemon Garlic Shrimp

by Reed Dunn April 19, 2020

Lemon Garlic Shrimp is a great weeknight meal in minutes that requires mostly on-hand ingredients. Here I served it with some homemade fettuccine noodles I made with my KitchenAid pasta attachments – something I’ve had for almost a decade and had never used until the stay-home orders we’re currently observing.

This dish could easily be made Whole30 by swapping out the pasta with a bed of quick-steamed zucchini noodles or even spaghetti squash.

Super Simple Lemon Garlic Shrimp

Reed Dunn Lemon Garlic Shrimp is a great weeknight meal in minutes that requires mostly on-hand ingredients. Here I served it with some homemade fettuccine noodles I made with my KitchenAid pasta… Print This

Serves: 2-4 Prep Time: 5 minutes Cooking Time: 10 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound shrimp, peeled and deveined
3 tablespoons butter (use ghee for Whole30)
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon
½ teaspoon salt
¼ teaspoon cracked black pepper
Pinch of red pepper flakes
Fresh parsley for garnish

Instructions

Melt butter in a large skillet over medium-high heat. Add olive oil and stir to combine.

Add minced garlic to the pan and cook for about 1 minute.

Add shrimp to the pan, and season with salt, black pepper and red pepper flakes. Cook shrimp for three minutes per side.

Zest 1 lemon into the pan and squeeze juice from the lemon onto the shrimp. Taste, adjust seasoning and serve garnished with chopped, fresh parsley.

April 19, 2020 0 comment

Pescatarian Whole 30

20-Minute Shrimp Stir-Fry

by Reed Dunn April 14, 2020April 14, 2020

This is a one-skillet, 20-minute meal that is an absolute go-to for me during a Whole30 – or during any night of the week where I don’t have the energy to get too fancy in the kitchen.

The best part of this Shrimp Stir-Fry is that you can sub in whatever veggies you prefer and sub out whatever ingredients you might not like (I see you, cilantro haters). During these times when you need to make your veggies stretch, this version calls on long-lasting cabbage and carrots to bulk up the dish.

20-Minute Shrimp Stir-Fry

Reed Dunn This is a one-skillet, 20-minute meal that is an absolute go-to for me during a Whole30 – or during any night of the week where I don’t have the energy… Print This

Serves: 2-3 Prep Time: 10 minutes Cooking Time: 20 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound shrimp
½ head cabbage, shredded
1 large carrot, shredded
½ red bell pepper, thinly sliced
3 scallions, sliced (white, green parts separated)
2 cloves garlic, chopped
¼ cup chopped cilantro
2 tablespoons coconut aminos
3 to 4 tablespoons coconut oil
Salt and pepper

Instructions

Heat 3 tablespoons coconut oil in a large skillet over medium-high heat. Add shrimp in a single layer and season with salt and pepper. Cook shrimp for 3 minutes per side.

Remove cooked shrimp from the pan and set aside on a plate.

Reduce heat to medium, and add in 1 tablespoon coconut oil (if needed). Add minced garlic and white portion of sliced scallions, cooking for about 1 minute.

Add in shredded cabbage, cooking for about 2 minutes to make room for other veggies. Add shredded carrots and sliced red bell pepper to the pan, season with salt and pepper, and continue cooking for about 5 to 7 minutes. Veggies should be cooked through, but still firm.

Turn off heat and stir in coconut aminos, green portion of scallions and cilantro. Return cooked shrimp to the skillet, stir to combine and adjust seasoning, as needed.

Serve.

April 14, 2020April 14, 2020 0 comment