Milanese Gremolata Shrimp and Pasta

Tracey Wilkinson

INGREDIENTS:

  • 8 ounces pasta
  • 2 tablespoons  Milanese Gremolata Extra Virgin Olive Oil (has the flavors of lemon, parsley, garlic and a hint of mint so you can skip the optional items if you are short on time)
  • 1 teaspoon diced flat leaf parsley (optional)
  • 1 pound large shrimp, peeled, de-veined, and cleaned with tails off
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced garlic (optional)
  • Shredded Parmesan to taste
  • 1 teaspoon lemon zest (optional)

DIRECTIONS:

  1. Cook pasta according to package directions, drain, and set aside.
  2. Using a large skillet, add the oil and bring to medium heat.
  3. Stir in the garlic and sauté until lightly golden brown
  4. Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking.
  5. Add the parsley, lemon zest and stir briefly to combine.
  6. Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat. Taste, check for seasoning balance and make any desired changes (add more salt, pepper, etc.).
  7. Sprinkle with Parmesan.
  8. Serve immediately.

 

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Baked Haddock with Milanese Gremolata and Butter Infused Olive Oil

Tracey Wilkinson

INGREDIENTS 

  • 1 pound Haddock fillets
  • ¼ cup flour for dredging
  • 2 tablespoon Infused Butter Extra Virgin Olive Oil (divided)
  • 2 tablespoons Milanese Gremolata Extra Virgin Olive Oil (divided)
  • 1/2 onion (minced)
  • 1 tablespoon small capers, drained
  • 1 cup of mushrooms (sliced)
  • ¼ cup dry white wine
  • juice of 1/2 lemon
  • sea salt and ground pepper to taste
  • 1 branch flat leaf Parsley (optional)
  • 2 sprigs of dill for garnish

 INSTRUCTIONS

  • Preheat oven to 350 F
  • Lay tinfoil over a baking tray and lightly coat with 1 tablespoon Milanese Gremolata
  • Add flour and fish to a ziplock bag. Shake gently until coated.
  • Once the oven is heated, add the fillets to the pan, lightly brush them with a tablespoon of butter oil and sprinkle with salt and pepper
  • Place the fillets in the oven and bake for about 20 minutes or until the they flake
  • While the fillets are baking, add the remaining butter oil to a large skillet and bring to medium/high heat.  Add the capers, onion, mushroom and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and season with salt and pepper if needed.
  • Remove the pan from the heat and pour the sauce over the fish.
  • Drizzle the fish with remaining Milanese Gremolata Oil.
  • Garnish with dill, parsley and serve immediately.

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Gremolata Roasted Cauliflower

Tracey Wilkinson1 comment

Ingredients

  • 1 medium head of cauliflower, cut into 1-inch florets
  • 2 tablespoons  Milanese Gremolata Olive Oil, plus more for drizzling
  • 1/3 cup pine nuts
  • 1 lemon zested
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon mint (finely chopped)
  • salt & pepper to taste

 Instructions

  1. Place a baking sheet in the oven and preheat oven to 400 degrees Fahrenheit.
  2. Toss the cauliflower florets with the Gremolata Olive Oil in a large bowl. Season to taste with salt and pepper.
  3. Spread in a single layer on the hot baking sheet and set the bowl aside to use later. Roast for 15 minutes. Stir the cauliflower and roast for an additional 10 minutes. Stir and roast for 5 more minutes.  Continue to roast 5 minutes or until the cauliflower stems are soft enough to be pierced with a fork.  
  4. While the cauliflower is roasting, heat a small skillet over medium heat for 5 minutes.  Add the pine nuts to the pan and reduce the heat to medium-low. Stir pine nuts constantly, toasting them to a golden brown color. They should take about 5-8 minutes.
  5. Combine the lemon zest, chopped parsley, and chopped mint in a small bowl.  Note:  If you're short on time (like me), skip these ingredients and just use a little more oil...you will get the same flavors.
  6. Place the cooked cauliflower back in a large bowl. Drizzle with additional olive oil and adjust salt & pepper if necessary. Toss with pine nuts and the herb mixture. Serve out of the bowl or plate on a serving dish.

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Seafood Stuffed Avocado

Tracey Wilkinson
This was delicious! 
.
Ingredients
  • 4 avocados, sliced in half length-wise and pitted
  • 8 ounces chopped cooked shrimp
  • 3.25 ounces flaked fresh cooked crab
  • 1 cup finely shredded Cheddar
  • 1/2 cup finely diced Vidalia onion
  • 2 eggs, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Milanese Gremolata Infused Olive Oil
  • 1/4 teaspoon seafood seasoning
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the chopped shrimp, crab, shredded cheddar, onions, parsley, seafood seasoning, Olive Oil, and eggs; mix well.
  3. Spoon the mixture equally on top of each avocado half.
  4. Place in baking dish (without toppling them over) and bake 25 minutes or until heated through.
  5. Serve immediately.

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