Hot and Spicy Food Recipes:
Seafood Main Dishes

Shrimp and Jalapeño Ceviche
Spicy Grilled Shrimp
Shrimp Margaritaville
Spicy Scallop Stir Fry with Snap Peas
Mussels Szechwan-Style
Jalapeño Cilantro Clams with Lime Butter
Lime Butter
Soy Wasabi Glazed Tuna
Red Snapper with Tomatillo-Serrano Chile Vinaigrette

Shrimp and Jalapeño Ceviche

Makes 2 servings

Ingredients:

1 pound small shrimp; (approximately 36)
2 jalapeños, finely chopped
1 tablespoon white onion, finely chopped
2 medium ripe firm tomatoes, diced
1 tablespoon fresh parsley or cilantro, chopped
1 cup fresh lime juice
3 tablespoons fresh lemon juice

Preparation:

Peel and devein the shrimp and wash under cold running water. Place the shrimp in a glass bowl (do not use metal). Add the jalapeños, onion, tomatoes, and parsley, then pour the lime juice and lemon juice over the shrimp and toss lightly. Chill in the refrigerator for at least 8 hours.

Serving Suggestions: Serve very cold on lettuce leaves. Excellent with a water wafer type cracker or tortilla chips.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

Spicy Grilled Shrimp

Makes 3 servings

Ingredients:

15 each shrimp, jumbo, 16-20 count, peeled and deveined
1/2 cup olive oil
1/2 cup peanut oil
2 teaspoons jalapeño peppers, minced
1 teaspoon crushed red pepper
1/2 cup lemon juice
1 teaspoon freeze-dried green peppercorns, crushed
salt and pepper, to taste
3 each lemon wedges

Preparation:

Combine all ingredients, except the shrimp and lemon wedges, in a bowl and mix well with a whisk. Place the shrimp in the marinade and refrigerate overnight.

It's best to grill these on your outside grill for about 8-10 minutes, turning often and basting with the marinade. Serve with lemon wedges.

Shrimp Margaritaville

Makes 2-3 servings

Ingredients:

1/4 cup Triple Sec
1/4 cup Tequila
1 teaspoon grated lime rind
1/4 cup fresh lime juice
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
3 garlic cloves, minced
1 pound medium shrimp, deveined (tails on)
bamboo skewers, soaked

Preparation:

Mix first 8 ingredients in a shallow dish. Marinate shrimp for one hour. Place on skewers and grill until pink and cooked through. Serve with Spanish Rice.

Spicy Scallop Stir Fry with Snap Peas

Makes 2-3 servings

Ingredients:

1/4 cup soy sauce
2 teaspoons sesame oil
4 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
1 1/2 tablespoons cornstarch
2 tablespoons peanut oil
1 onion, chopped
1 sweet red pepper, cut into 8 wedges
1/2 pound snow peas, trimmed
1 pound sea scallops, halved horizontally
1 teaspoon freshly grated ginger
3 cloves garlic, minced

Preparation:

In a bowl, combine soy sauce, sesame oil, vinegar, red pepper flakes and cornstarch, set aside.

Heat peanut oil in a wok. Add onion, stir-fry over medium heat until soft, 3 to 4 minutes. Add red pepper, stir-fry until tender, 5 minutes. Add snow peas, stir-fry for 2 minutes. Mix in scallops, garlic and ginger, stir-fry until scallops are opaque, about 3 minutes.

Pour in soy sauce mixture; stir-fry briefly, until thickened.

Mussels Szechwan-Style

Makes 4 servings

Ingredients:

4 tablespoons sesame oil
2 garlic cloves, minced
1 large onion, very thinly sliced
1/2 teaspoon ginger
crushed chilies, to taste
7 tablespoons chicken broth concentrate
4 cups water
3 tablespoons soy sauce
2 tablespoons tomato paste
2 tablespoons Hoisin sauce
1 tablespoon sugar
1 tablespoon rice vinegar
2 pounds mussels [in shells]
hot, boiling salted water

Preparation:

Into a saucepan, preheat sesame oil, stir-fry together garlic, onion, ginger and crushed chilies for 2 minutes.

Stir in chicken broth concentrate, water, soy sauce, tomato paste, Hoisin sauce, sugar and rice vinegar. Boil over high heat until well reduced.

Meanwhile, scrub mussels, boil mussels in hot, boiling salted water until shells open-up. Throw away unopened shells.

Well coat opened mussels, in shells, with sauce. Serve at once.

Jalapeño Cilantro Clams with Lime Butter

Makes 4 servings

Ingredients:

4 dozen littleneck clams
1/4 cup chopped cilantro
2 teaspoons chopped garlic
1/2 cup white wine
1 tablespoon chopped jalapeño

Preparation:

Rinse clams and drain. In large sauté pan with lid bring remaining ingredients to a boil. Add clams and cover. Cook 5 to 7 minutes or until clams open.

Serve with Lime Butter

Lime Butter

Ingredients:

1/2 cup butter
1/4 cup fresh squeezed lime juice

Preparation:

Melt butter and add lime juice. Serve with Spicy Clams.

Soy Wasabi Glazed Tuna

Makes 4 servings

Ingredients:

Tuna:

4-6 ounce fresh Ahi tuna steaks, about 3/4-inch thick
extra virgin olive oil
sea salt and freshly ground black pepper

Soy Wasabi Glaze:

8 tablespoons cold unsalted butter
3 green onions, thinly sliced
1-2 tablespoons fresh lime or lemon juice
3 tablespoons soy sauce
1-2 tablespoons prepared Wasabi

Preparation:

Tuna:

Brush tuna steaks on both sides with the olive oil and season with salt and pepper.

Heat a heavy, nonstick frying pan over high heat. Place the tuna in a very hot pan and sear until crispy and brown. Turn and sear the other side. Approximately 2 minutes per side. You don’t want to overcook the tuna, as it is best rare to medium rare.

Soy Wasabi Glaze:

Combine the butter, onion, lime juice, soy sauce and Wasabi in a small pan.

While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.

Serve the tuna immediately, covered with the sauce.

Red Snapper with Tomatillo-Serrano Chile Vinaigrette

Makes 6 servings

Ingredients:

Snapper:

2 tablespoons peanut oil
6 red snapper fillets skinned, approximately 6 ounces each
salt and freshly ground pepper
Tomatillo-Serrano Chile Vinaigrette (recipe follows)

Tomatillo-Serrano Chile Vinaigrette:

4 fresh tomatillos, husked, rinsed and cut into small dice
1/3 cup jicama, diced
1 1/2 tablespoons red bell pepper, diced
1 1/2 tablespoons yellow bell pepper, diced
1/2 mango, peeled and cut into small dice
1 serrano chile, seeded and finely diced
1/3 cup peanut oil
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1 to 2 tablespoons fresh cilantro, minced
salt to taste

Preparation:

Snapper:

Heat 2 tablespoons oil in a large skillet. Add the snapper fillets and cook in batches over moderate heat for 2 minutes. Turn and cook on the other side until the fish is opaque throughout, about 3 minutes. Remove the fish to a large warm platter.

Tomatillo-Serrano Chile Vinaigrette:

In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile, toss to mix.

In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and cilantro. Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.

Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates and arrange the snapper fillets in the center. Serve warm.