SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. Enjoy!

SANDRA’S ASIAN GINGER SOY DIPPING SAUCE

A full-flavored dipping sauce
that is a 'go-to' favorite
of ours...

A vibrant and tasty Asian dipping sauce that will greatly accompany any dumpling, pot sticker, pan-seared scallops or shrimp recipe.

Yields: Appx. 1/2 Cup

Prep: 5 Mins.

INGREDIENTS

3 tablespoons water

2 tablespoons low-sodium soy sauce

2 tablespoons seasoned rice wine vinegar

1/8 teaspoon ground ginger

½ teaspoon sesame oil

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon red pepper flakes

METHOD

Whisk dipping sauce ingredients in a small glass or ceramic bowl, and serve with your favorite dumplings, pot stickers, pan-seared scallops or shrimp. ~ Enjoy!

I highly recommend serving this sauce with the following:

Sandra's Asian Pork Dumplings Recipe

SANDRA’S VIBRANTLY FRESH VIETNAMESE SPRING ROLLS

These light spring rolls have a gentle

crunch thanks to the addition of green leaf lettuce,

Alaska grown mung bean sprouts, and carrots...

Yields: 8 rolls, or 16 halves

--(A serving is 2 rolls, or 4 halves)

Prep: 30 Mins.

INGREDIENTS

Dipping Sauce:

3 tablespoons prepared hoisin sauce

1 tablespoon minced shallots

2 tablespoons seasoned rice vinegar

3 tablespoons water

--(more of less to reach desired consistency)

2 teaspoons Asian red chili paste

2 tablespoons minced roasted peanuts

Spring Rolls:

2 ozs. bean thread (vermicelli) noodles

2 teaspoons seasoned rice vinegar

8 (8.5” round) rice paper spring roll wrappers

12 cooked, peeled and deveined shrimp, cut in half lengthwise

4 large green leaf lettuce leaves, cut into ½” strips (remove tough stems)

2 teaspoons chopped fresh mint leaves

2 teaspoons chopped fresh cilantro leaves

1 cup julienned carrots

2 fully cooked, boneless, smoked pork chops, julienned

1 cup Alaska Grown mung bean sprouts (Purchased at Fred Meyer)

METHOD:

In a medium saucepan over medium-high heat, prepare the dipping sauce by whisking hoisin sauce, shallots, rice vinegar, and water; heat and stir just until mixture comes to a boil. Remove from heat, and whisk in chili paste. Let sauce cool for 30 minutes; whisking occasionally, while preparing spring rolls. Just before serving, stir minced peanuts into dipping sauce.

 Meanwhile, cover bean thread noodles with boiling water in a glass bowl and let soak 15 minutes; drain using a sieve. Return noodles to dry bowl, and toss with seasoned rice vinegar. Cover with a damp paper towels, and set aside.

 Fill a pie plate with warm water. Immerse rice paper in warm water for 10 seconds, just until slightly soft.  

Very easy to assemble spring rolls
when you prepare the work area beforehand

Work with one rice paper at a time, being gentle as they break easily when brittle. Remove from water and place rice paper on a clean, damp kitchen cloth. Arrange three pieces of shrimp halves (cut side up) across the center of rice paper (this is so it properly shows through from the outside when wrapped).  Spread a light layer of lettuce over shrimp to outer border of rice paper, but retain 1” clear space around outer edge. Add a light layer of bean thread noodles, and sprinkle with small pinches of mint and cilantro.  Add a light layer of pork, carrots, and mung bean sprouts, while ensuring you don't overfill. Also, be sure the ingredients on top of shrimp are evenly distributed before rolling.

 Gently press down on filling with fingers to tighten the roll while folding the bottom end of the sheet nearest you over the top of the filling and roll into a cylindrical shape half of the way. 

Fold the left and right sides of rice paper up and inward.

 Complete rolling up the spring roll. 

Transfer spring roll to a plate, seam-side down, and cover each of them with a damp paper towel to ensure the spring rolls do not touch each other 

(or they will stick together). Repeat until all spring rolls are formed. 

[Note: A this point, if you choose to make these spring rolls ahead of time, 

you can store them as such in the refrigerator covered with plastic wrap 

for several hours prior to serving.]

Add the minced peanuts to the cooled dipping sauce; whisk to combine.

To serve, cut spring rolls diagonally in half, and place small individual serving bowls of dipping sauce alongside. ~ Enjoy!

~~~~~~~~~~~~

Tip:  I usually end up making leftover ingredients, just so I can add all of them together to form a salad; I drizzle the salad with a bit of dipping sauce when ready to serve.

MAX’S LOBSTER-SHRIMP-KIELBASA CREOLE with STEAMED RICE

A perfectly seasoned Creole my husband

Max prepares using lobster,

shrimp and smoky kielbasa...

Servings: (6 to 8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

3 tablespoons unsalted butter

½ red onion, diced

1 cup celery, diced

½ yellow bell pepper, diced

2 cloves garlic, minced

2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)

4 cups low-sodium beef broth

½ teaspoon kosher salt

1/4 teaspoon cayenne pepper (or more if you like it spicier)

1 teaspoon Creole seasoning

2 bay leaves (remove after cooking)

2 tablespoons fresh parsley, chopped

1 lb. ring of smoked kielbasa sausage

½ lb. cooked lobster tail chunks, thawed (from Costco)

½ lb. cooked shrimp, peeled and deveined

-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)

-- 1 prepared loaf of warm, crust French bread

Garnish option:

4 sprigs of fresh parsley

METHOD

In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent. 

Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.  

Stir in parsley, add the kielbasa, and simmer for 5 minutes.

Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.  

To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.

SANDRA’S COMFORTING NEW ENGLAND STYLE TRI-SEAFOOD CHOWDER

A deep-flavored, luxurious-textured chowder

with generous chunks of white king salmon,

lobster tail chunks, and shrimp adorned with a few simple ingredients

so the seafood takes center stage...

Servings: (6 to 8)

Prep: 10 Mins.

Cook/Stand: 40 Mins.

INGREDIENTS

4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices

2 tablespoons unsalted butter

1 white onion, chopped

2 ribs celery, cut into 1/4” thick slices

2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning

1 dried bay leaf

1 garlic clove, minced

2 tablespoons all-purpose flour

1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes

3 cups low-sodium chicken stock

1 cup quality white wine

¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)

¾ lb. cooked shrimp

¾ lb. cooked lobster tail chunks, thawed (from Costco)

2 cups heavy cream

Freshly ground sea salt

Ground gray pepper

Garnish

2 tablespoons fresh Italian parsley, chopped

--Warm, crusty French bread

METHOD

Fry bacon in dutch oven over medium-high heat until brown and crispy.  

Remove cooked bacon to a paper towel lined plate using a slotted spoon, 

and set aside.

Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.  

Add flour, and garlic, then sauté for 1 minute.

 Add the potatoes, broth, and white wine to cover vegetables 

(add water if more liquid is needed to do so). 

Bring to a boil, scrape bits off of bottom of pot, 

then cover and boil for 10 minutes. 

Reduce the heat to low, 

then gently fold in white king salmon chunks, 

and cook over low heat for 5 minutes.  

Gently fold in lobster tail chunks, shrimp, 

and reserved bacon, 

(being careful not to break up white king salmon chunks), 

then cook on low for 3 minutes.

Remove pot from heat, add heavy cream and allow chowder to sit, 

covered, for 5 minutes to ensure 

that the fish continues to cook 

(without overcooking the fish or other seafood).

 Taste for seasonings; adding salt and pepper to your desired level.  

Toss bay leaf. 

Serve chowder in individual bowls, topped with fresh parsley, 

along with warm, crusty French bread 

for sopping up the delicious broth. ~ Enjoy!

SANDRA’S GRILLED SHRIMP and VEGGIES with LINGUINI

A light, easy, and quick shrimp pasta
dinner that's sure to please...

Servings: (4)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

Grill:

1 lb. shrimp, peeled and deveined (I used large Skagway Coon Prawns)

½ red onion, julienned to ½”

½ red bell pepper, julienned to ½”

2 tablespoons extra-virgin olive oil

½ teaspoon garlic granules

½ teaspoon Italian herbs blend

1/4 teaspoon crushed red pepper flakes

½ teaspoon freshly ground sea salt

½ teaspoon freshly ground black pepper

Pasta:

1 (16 oz. pkg.) linguini

2 tablespoons unsalted butter

3/4 cup Parmesan cheese

1 cup reserved hot pasta water

Garnish:

2 tablespoons Parmesan cheese

2 tablespoon fresh basil, chopped

METHOD

Place the shrimp, bell pepper, onions, olive oil, and remaining herbs and seasonings into a medium bowl; toss to combine.  Let the mixture marinade for 10 minutes.

Meanwhile, prepare pasta according to package directions, about 10 minutes cooking time.

While the pasta is cooking, preheat an indoor (or outdoor) grill to medium-high heat.  Using tongs, place the shrimp, bell pepper, and onions onto hot grill.  

Grill the shrimp only 2 minutes per side, and then remove to a plate (they should have a loose curl as shown in photograph, not a tight curl as that indicates they are overcooked).  

Continue grilling vegetables until crisp-tender, about 5 to 7 minutes.

Drain the linguini, reserving 1 cup of hot pasta water.  Add butter to the hot pot to melt, and add the drained linguini, basil, Parmesan cheese; toss to combine. Add the reserved hot pasta water, and toss to form the sauce. 

Place the linguini among four serving plates.  Add the grilled vegetables over top, and garnish with Parmesan and basil. ~ Enjoy!

SANDRA’S WORLD-CLASS TRI-SEAFOOD POT PIES

These hearty Alaskan halibut, shrimp and scallop
pot pies provide for a complete meal...

Yields: 

--(4 Individual 6” Bowl Servings)

Prep: 15 Mins.

Bake: 40 Mins.

Rest: 15 Mins.

INGREDIENTS

8 tablespoons unsalted butter

1 medium sweet potato, peeled and cut into 1” pieces

½ medium red onion, chopped

1 cup celery, sliced into ½” pieces

1 cup scrubbed and sliced into ½” pieces

½ cup frozen peas

1 teaspoon dried basil

2 teaspoons old bay seasoning

2 garlic cloves, minced

½ cup all-purpose flour

4 cups milk

1 tablespoon quality white wine

½ lb. skinless and boneless halibut fillets, cut into 1" pieces

½ lb. prawns (large shrimp, I used Skagway 'Coon'), peeled, deveined, and cut crosswise into 1” pieces

½ lb. bay scallops, cut into 1” pieces with the grain

½ teaspoon sea salt

½ teaspoon ground white pepper

1 tablespoon dried parsley

1 prepared recipe of Sandra’s Pie Crust pastry (for 2 crusts), or 2 store-bought

1 large egg

1 tablespoon water

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Melt butter over medium-high heat in a large Dutch oven. Sauté potatoes, onions, carrots, and celery for 12 minutes. 

Add peas, basil, old bay seasoning, and garlic; cook 1 minute. Sprinkle flour over vegetables, and cook, stirring constantly for 3 minutes. 

Whisk in milk, and white wine; bring to a boil. Reduce heat to low, and simmer 2 to 3 minute, until filling has thickened. 

Add all the seafood, pepper, and parsley, and then bring filling back up to a simmer. 

Remove from heat. 

Ladle filling into 4 individual ovenproof vessels (I used 6” ceramic bowls) within 1/2" of top edge of bowls, and let cool.

Meanwhile, roll out both pie crusts together on a lightly floured surface to 1/8” thick. Cut pastry into circles, ensuring to cut them 1” larger than the mouth of the soup bowls. Whisk together egg and 1 tablespoon water; brush underside of pastry edges with egg wash and place over bowls, pressing edges to seal, and trim edges so they are somewhat uniform around outside of bowls. Brush tops and outside edges with egg wash, and cut four small slits on top of crust to allow steam to release while baking. Place the bowls on prepared baking sheet to catch any drips.  

Bake for 40 minutes (turning half way through baking for even cooking of crusts), and bake until the pastry is golden brown and filling is bubbly. 

Allow seafood pot pies to rest for 15 minutes before serving. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~
Tip: If you have leftovers and would like to reheat the seafood pot pies directly from the refrigerator, simply place them on a foil-lined baking sheet in a non-preheated oven set to 350 degrees and re-bake for 25 to 30 minutes.

SANDRA’S ASIAN SWEET N’ SOUR DIPPING SAUCE

A great Sweet N’ Sour dipping sauce
for potstickers, egg rolls,
and many other Asian appetizers,
including seafood
such as scallops and shrimp...

Yields: (Appx. ½ cup)

Cook: 5 Mins.

INGREDIENTS

1/3 cup rice vinegar

4 tablespoons brown sugar

1 tablespoon ketchup

2 teaspoons low-sodium soy sauce

1 tablespoon crushed pineapple

2 teaspoons cornstarch mixed with 4 teaspoons water

METHOD

Whisk the rice vinegar, brown sugar, ketchup, soy sauce, and pineapple together and bring to a boil in a small pot over medium heat. Whisk together the cornstarch and water, add to the other ingredients in pot, and stir to thicken. ~ Enjoy!