West Coast North Americans, Californians, the people of Oregon, and Washington, they love seafood. Makes sense, they live on the shore of the Pacific Ocean. And so many ethnic cultures have settled out on the West Coast, naturally, they have come up with many unique recipes, blending together ingredients not common to other parts of the world.
West Coast Cod and Shrimp
Cod fish and shrimp, cooked up with a savory blend of spices and ingredients … this is West Coast eating at its best!
Ingredients: (serves 4)
2 cups water
1 cup uncooked long grain white rice
1 tsp. extra virgin olive oil
2 tbsp. salted butter
¼ cup minced onion
2 tbsp. minced garlic
1-1/2 cups heavy cream
¼ cup whole milk
1 1/2 tablespoons cornstarch
½ pound fresh (or fresh frozen) shrimp, peeled and deveined
1 cup sliced fresh white button mushrooms (or rehydrated dried mushrooms)
1 tbsp. chopped fresh dill
Freshly ground course sea salt and black peppercorns to taste
1 pound fresh cod fish fillets
1 tbsp. freshly grated Parmesan cheese
1 tbsp. chopped fresh parsley (or ¾ tbsp. dried parsley)
Directions:
1. In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
2. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
3. Melt the butter in a medium saucepan over medium heat, and sauté the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
4. Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
5. Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.
Shrimp and Florida Spiny Lobster Tails served with
Hot Key Lime Butter
Another delectable West Coast dish, with shrimp and lobster, and the “key” ingredient: Key Lime Butter. It’s tops!
Ingredients:
½ cup + 2 tbsp. salted butter, softened, separated
1 tbsp. Ghost Pepper hot sauce
1-1/2 tbsp. key lime juice
2 pounds medium size fresh or fresh-frozen shrimp, peeled and deveined
4 small spiny lobster tails, meat removed from shells and coarsely chopped
1 pound fresh mushrooms, sliced (can also use rehydrated dried mushrooms)
2 tsp. minced garlic
¼ cup dry white wine (a good Californian Chardonnay is recommended)
Directions:
1. Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
2. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
3. Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
4. Remove from heat and stir in the Key lime juice mixture until melted.
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