seafood - Page 2

Octopus Tacos: A Unique and Flavorful Twist on a Classic Dish

It’s time to elevate your taco night with this delicious octopus tacos. Served on a warm corn tortilla and topped with a homemade chili sauce, fresh pineapples, and cilantro, this recipe is a major upgrade to your standard taco recipe. If you are looking for a new and exciting recipe, this dish is perfect for you.

INGREDIENTS 

  • Whole octopus (you can find this at whole foods or your local seafood market.
  • Salt and pepper (for taste)
  • 1 8oz can of tomato sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 2 Tbsp cider vinegar
  • 1/2 tsp chili powder
  • 1/8 tsp cinnamon
  • 1/2 tsp allspice
  • 1 small onion (thinly sliced)
  • Cilantro
  • Corn tortilla
  • Lime
  • Pineapple
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INSTRUCTIONS 

  1. In a large pot, boil the octopus in salted water for 15-20 minutes over medium-high heat.
  2. Once the octopus is ready, take it out of the water and cut it into pieces. Season with a pinch of salt and black pepper for additional taste. Set aside
  3. In a frying pan, heat up 1 Tbsp of olive oil over medium-high heat. Saute the onions for about 5 minutes, until it’s slightly golden. Remove the onions from the pan and set this to the side.
  4. In the same pan, add another Tbsp of olive oil and fry the octopus for 5-10 minutes or until it’s crispy on the outside. You don’t want to burn the octopus so you want to keep an eye on it.
  5. In a small blender or bowl, combine tomato sauce, tomato paste, sugar, vinegar, chili powder, cinnamon, and allspice together. Blend or mix together (if you are using a bowl).
  6. Time to serve up this the finished dish. Start with warm corn tortilla, chili sauce, 2 pineapples pieces, octopus, topped with cilantro. Enjoy.
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Make Pineapple Jerk Lobster Tacos

Transport your taste buds to the sunny shores of the Caribbean with Pineapple Jerk Lobster Tacos. These delicious tacos feature succulent lobster meat marinated in a spicy and sweet jerk seasoning, paired with juicy chunks of fresh pineapple for a burst of tropical flavor. Topped off with a zesty lime slaw and wrapped in warm, soft tortillas, these tacos are a flavor sensation that’s sure to delight your senses. Whether you’re entertaining guests or just looking to treat yourself to a gourmet meal, Pineapple Jerk Lobster Tacos are a must-try recipe that’s guaranteed to impress.

Ingredients

  • 5 lobster tails
  • Premade Jerk marinate of your choice
  • 1 can of pineapple
  • grape tomatoes, diced
  • 1 Tbsp brown sugar
  • 1/2 onions finely chopped
  • Cilantro diced
  • 2 Lime each cut in half
  • Tortilla
  • Salt (pinch)

Instructions

  1. Remove the lobster meat from the shell and set aside.
  2. Blend the pineapple, pineapple juice, jerk marinate and brown sugar together until everything is smooth. In a large bowl, mix the lobster meat and blended marinate together.
  3. In a large skillet, over medium heat, cook the marinated lobster meat for 10 minutes. Remove from the skillet off the stove once the lobster is ready.
  4. In a small bowl, mix the tomatoes, onions, and cilantro together. Season with a pinch of salt.
  5. On the tortilla, add the cooked lobster, pineapple jerk sauce, veggies together and enjoy.
  6. Don’t forget to hashtag, #dinnerwithtayo.

Sweet and Spicy Chicken and Shrimp

Sweet, spicy, decadent and super delicious, this sweet & spicy chicken and shrimp is all you need. This recipe is easy to make and perfect over rice.

Ingredients

  • Boneless skinless chicken breasts, diced
  • 1 lb of shrimp, peeled and de-veined
  • 1 stick of butter
  • 1/2 Tbsp Salt
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp red pepper flakes (chili peppers)
  • 1 Tbsp brown sugar
  • red onions, diced
  • Thyme
  • 1/4 C Worcestershire sauce

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken into pieces.
  2. Melt a stick butter in a medium-size cooking skillet over medium-high heat. Add the onions and cook for just about 3 minutes.
  3. Add the chicken and shrimp into the skillet. Add salt, garlic powder, cayenne, chili pepper, brown sugar, and thyme. Stir this all together, cook for 10 minutes.
  4. Add in Worcestershire sauce and cook for another 5 minutes.
  5. Garnish with fresh thyme and serve with rice or a side of your choice.
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

The Best Breakfast Recipe with Eggs, Shrimp and Potatoes

Shrimp, potatoes, and scrambled eggs breakfast is a hearty and flavorful dish that is perfect for a weekend brunch or a special breakfast treat. This dish is a popular breakfast option in many coastal regions, especially in the southern United States. In This recipe, I’ll show you a way to put a twist on a standard breakfast. This dish is a great way to start your day with a protein-packed breakfast that will keep you full and satisfied until lunchtime. The combination of savory shrimp, crispy potatoes, and fluffy scrambled eggs is simply irresistible. Give this recipe a try and enjoy a delicious and filling breakfast!

Ingredients

  • 1/2 pound of shrimp (deveined)
  • 1 red potato
  • Butter
  • 1 tsp of salt
  • parsley
  • 2 tsp Old Bay seasoning
  • 1 tsp black pepper
  • 2 eggs
  • 1 tsp garlic powder
  • Olive oil

Instructions

  1. In a bowl, add the shrimp plus 1 tsp of salt, old bay seasoning, parsley, and black pepper. Mix this together and set aside.
  2. Clean and dice the red potato, leave the skin on. Add 1 tsp of salt, black pepper, olive oil, and garlic powder.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp to the hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
  4. Add the potatoes to the skillet, and cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Remove from the skillet.
  5. Fry the eggs the way you like, I made this scrambled.
  6. In a small bowl, melt two tablespoons of butter. Add old bay seasoning, oregano (not in the picture above), and garlic. Stir together and set aside for serving.
  7. Serve the eggs, potatoes, and shrimp together, drizzle a little bit of the melted butter mix over the dish for extra flavor.
  8. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.

Cioppino (Fish Stew)

Ingredients

  • 1/4 cup olive oil
  • fennel bulb white part only, cut into 1/2-inch dice
  • 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice
  • 3 garlic cloves pressed or minced
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 4 cups of seafood stock
  • 1 1/2 cups of Pinot Grigio
  • kosher salt and freshly ground black pepper
  • 1 pound cod fillets skin removed, cut into 2-inch dice
  • 1 pound large shrimp peeled and deveined
  • 1 pound scallops
  • 1/2 dozen mussels
  • 1/2 dozen littleneck clams 
  • 3 tablespoons parsley minced

Instructions

  1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
  2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes.
  3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. 
  4. First, add the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring this to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open. (Discard any mussels that have not opened).
  5. Gently stir together being careful not to break up the fish; sprinkle with parsley. Serve with toasted french bread or slices of sourdough baguette.
  6. Enjoy and don’t forget to hashtag, #dinnerwithtayo

Seafood Risotto

Ingredients

  • 4 lobster tail
  • 1 lb of shrimp, peeled and deveined
  • 1 lb of large scallops
  • 1 box of seafood stock
  • 1 cup arborio rice
  • 1 large shallot (diced)
  • ¾ cup of Prosecco or white wine
  • 1 cup of canned or fresh diced tomatoes, drained of wet liquid
  • parsley
  • 1 Tbs old bay seasoning
  • 1 Tbs cajun seasoning
  • 1/2 Tbs garlic seasoning
  • olive oil and butter

Instructions

  • Cook the shrimp and scallops on a foil-lined sheet pan, drizzle seafood with some garlic-infused olive oil, cajun seasoning and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
  • Break down your whole lobster tail, remove the shell from the tail and cut into chunks, set aside.
  • Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
  • Add shallots and cook until they soften. Add rice, stirring until coated, then pour in Prosecco or white wine.
  • When the liquid is absorbed then start adding the seafood stock, one ladle at a time, occasionally stirring until it gets absorbed, then add another ladle full.
  • Keep the flame on medium heat and continue adding warm stock and stirring until absorbed and the rice reaches a tender.
  • Turn the flame to low, add another knob of butter, a little olive oil, the drained chopped tomatoes, then stir this together. Add in shrimp, scallops, and lobster.
  • Put the lid on and cook for low heat for 1 minute and garnish with a little bit more parsley.
  • Don’t forget to hashtag, #dinnerwithtayo
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