Category:

Seafood

Clams fettuccine is a gluten free take on the classic clams linguini. This dish is made to be simple, bright, and light tasting focusing largely on the fresh and briny flavors of the clams. The sauce is meant to just barely coat the pasta and traditionally bread is used to sop up all those delicious juices. If you want a thicker sauce try adding in some parmesan cheese or making a roux at the beginning using equal parts gf measure for measure flour and butter. 

Clams Fettuccine

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 2
Pin it!
Ingredients:
 
  • ½ lb GF fettucine pasta
  • 2 lbs little neck clams, in the shell (cleaned and prepped)
  • 2 Tbsp butter
  • 1 head garlic cloves (minced)
  • ½ cup white wine
  • ½ cup clam juice
  • 2 lemons
  • 2 Tbsp fresh parsley (chopped)
  • ¼ tsp crushed red pepper
  • 1 Tbsp white wine vinegar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup pasta water
Instructions:
  • In pot of boiling salted water cook your pasta according to package directions. When done, reserve 1 cup pasta water, drain the pasta and set aside.
  • In a pan over medium high heat add the reserved pasta water, garlic, and the zest of one lemon. Reduce by half so it thickens slightly. You should be able to draw a line in the pan with a spatula and have it remain for just a second or so.
  • When your pasta water has thickened add the clam juice, white wine, vinegar, parsley, red pepper flakes, salt, ground black pepper and bring to a simmer. Add your clams to the pan and cover. Steam for 8-10 minutes depending upon the size of your clams. The clams are ready when they open so keep an eye on them!
  • When the clams have opened remove them from the pot and set aside. Reduce the sauce until you can perform the line test with a spatula like before. When it has thickened stir in the butter. Taste your sauce as adjust as desired.
  • Add your pasta to the sauce and toss to coat. Add the clams back in and squeeze over lemon juice to taste. Enjoy hot!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

This creamy and rich lobster bisque uses whole lobster tail, heaps of aromatics, and heavy cream to bring you that familiar thick and savory soup but better because it’s gluten free!

Since it would take more lobsters than any of us are willing to pay for to make a true lobster stock at home we’re leaning on a combination of chicken stock and clam juice to bring the flavor all the way to the finish line! The lobster shells, tomato paste, and paprika are all what give a lobster bisque that beautiful golden red hue so if you want your bisque to be a deeper color just shake in some more paprika!

Lobster Bisque

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: French
Servings: 2
Pin it!
Ingredients:
 
  • 8 oz lobster tail, with shell
  • 2 Tbsp butter
  • 2 Tbsp GF measure for measure flour
  • 3 shallots (chopped)
  • 2 ribs celery (chopped)
  • ½ medium carrot (chopped)
  • 4 cloves garlic (chopped)
  • 1 tsp fresh thyme leaves
  • 1 Tbsp tomato paste
  • ½ tsp paprika
  • 8 oz clam juice
  • 1 cup white wine (I used pinot grigio)
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 Tbsp brandy or cognac
  • ½ tsp kosher salt
Instructions:
  • In a small pot over medium heat melt 2 tablespoons of butter and when melted add the chopped shallot, celery, carrot, and kosher salt. Stir well and cook until soft.
  • To the softened vegetables add the garlic, paprika, tomato paste and GF flour- stir well. Pour in the clam juice, chicken stock, white wine, thyme leaves, and cognac and bring to a simmer.
  • When simmering add the whole lobster tail to the pot and submerge completely. Lobster takes about 1 minute per oz to cook. Cook according to your lobster tail weight.
  • When the lobster is cooked the shell will turn bright red and the meat will be solid white. Remove the tail from the pot and slice in half. Remove the meat from the shell and roughly chop. Add the chopped meat, and heavy cream to the pot and simmer 2 minutes longer.
  • Using an immersion blender or a stand blender blend your soup until smooth and enjoy hot! If you want it to look like the picture just use a spoon to drizzle in some heavy cream and sprinkle over a little paprika.

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

If there’s one thing I cannot stand when I eat a dip it’s not having enough (or any) of the actual filling and instead just getting a mouth full of hot mayonnaise. 

Gross.

This hot crab dip is jam packed with crab meat so you get a mouthful in every bite! Crab meat, cream cheese, parmesan, and green onion all compliment each other and are then broiled in the oven to form a cheesy crust just begging to be broken through. Try it on your favorite cracker, gluten free toast, or even as a filling stuffed in flounder or salmon for a fun treat!

Hot Crab Dip

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: American
Servings: 2
Pin it!
Ingredients:
 
  • 8 oz cooked crab meat
  • 4 Tbsp jalapeno cream cheese
  • ¾ cup shredded parmesan cheese
  • 2 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 1 tsp soy sauce
  • ½ tsp Worcestershire sauce
  • 4 green onions (sliced thin)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground black pepper
Instructions:
  • Preheat your oven to 350°F
  • Reserve ¼ cup parmesan cheese and set aside.
  • In a small bowl mix together all ingredients and place in a large ramekin or small baking dish. Top with the reserved parmesan cheese and bake for 25 minutes. Turn your ovens broiler to high.
  • For the last 5 minutes place the crab dip under the broiler to brown the parmesan cheese and serve immediately.

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

These jalapeno smoked salmon bites are the perfect way to wet an appetite. Spicy cream cheese envelopes salty capers, crunchy sweet shallot, and tangy lemon juice. The smoked salmon elevates the dish – bringing with it a rich smoky flavor. Finish with a smack of dill to cover all your flavor bases and enjoy a truly addictive experience. 

If you can’t find jalapeno cream cheese in your area try adding 1 Tbsp of minced pickled jalapenos and 1/4 tsp garlic powder to plain cream cheese. Should do the trick!

Jalapeno Smoked Salmon Bites

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: American
Servings: 2
Pin it!
Ingredients:
 
  • 4 oz jalapeno cream cheese
  • 1 Tbsp capers (finely chopped)
  • 1 shallot (finely chopped)
  • ½ lemon (juiced)
  • 3 oz smoked salmon
  • 20 GF rice crackers
  • fresh dill (for garnish)
Instructions:
  • Finely chop your shallot and capers and add to a small bowl. Add your jalapeno cream cheese and squeeze in the lemon juice. Mix well until smooth
  • At this point you can add your cream cheese mixture to a piping bag and pipe out the filling onto the rice crackers or you can smear it on and call it a day. Your call boss!
  • Top the cream cheese and crackers with as much or as little smoked salmon as you'd like and finish with a sprig of dill. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

These fresh vibrant flavors bring to mind the fun in the sun of the tropics. I roll these into tacos, but feel free to serve it over a heap of greens as a filling salad or serve it as is with a side of black beans for an easy complete meal!

If you’d like to see how this meal is prepped you can peep my IGTV here

Cilantro Citrus Shrimp w/ Mango Slaw

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 10 minutes
Rest Time: 8 hours
Total Time: 8 hours 25 minutes
Course: Main Course
Cuisine: American, Caribbean
Servings: 4
Pin it!
Ingredients:
 
  • 2 lbs shrimp (peeled and deveined)
  • 1 lime (zest only)
  • 1 orange (zest only)
  • 2 bunches cilantro
  • 2 Tbsp avocado oil (or neutral oil of your choice)
  • ½ red onion
  • 10 cloves garlic
  • 14 oz shredded coleslaw mix
  • ¼ cup mayo
  • 1 large mango (peeled and chopped)
  • 1 bunch green onion (sliced thin)
  • 2 Tbsp honey
  • ½ tsp celery seed
  • ½ tsp cayenne pepper
  • tsp kosher salt
  • 2 tsp ground black pepper
Instructions:
  • The Night Before Dinner:
  • Finely chop ¼ of a red onion and the leaves from one bunch of cilantro. Add to a large bowl. To the same bowl add the shredded coleslaw mix, mayo, honey, celery seed, and key lime juice. Stir well to coat.
  • When the coleslaw as been mixed add in the chopped mango, sliced green onion, cayenne pepper, 1 tsp kosher salt, 1 tsp pepper. Mix again, taste, and adjust as desired. Cover and place in the fridge.
  • Trim your remaining cilantro of the brown tips of the stems and discard them. Roughly chop the cilantro -including the stems and add to a food processor. To the processor also add ¼ of your red onion, garlic cloves, avocado oil, ½ tsp salt and 1 tsp ground black pepper. Grind to a paste.
  • In a ziplock bag or bowl combine the Cilantro and onion paste, shrimp, lime zest, and orange zest. Mix well to completely coat the shrimp and cover. Place in the fridge overnight or until ready to cook.
  • When Ready To Cook:
  • Heat a large pan over medium high heat and when hot add the shrimp. There's no need to add any additional oil to the pan since the marinade already contains it.
  • Cook your shrimp stirring occasionally until bright pink and firm. About 7 minutes.
  • Give your coleslaw a good stir and serve together as desired. Enjoy!
  • *If you're making tacos use the liquid from the coleslaw as a topper for extra flavor!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
1 FacebookTwitterPinterestEmail

This Japanese steakhouse style fish is the perfect balance of sweet, savory and is so easy to prepare! By marinating the fish in umami packed flavors we bring out the natural sweetness of halibut without overpowering it. Feel free to use whatever fish you have hanging around as this marinade pairs well with just about anything! You can find the prep video and a bonus recipe for the Japanese style carrot ginger dressing pictured above on my IGTV here

Miso Sake Glazed Halibut

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 8 hours
Total Time: 8 hours 20 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4
Pin it!
Ingredients:
 
  • 2 lbs halibut fillets (or fish of your choice)
  • 1 cup sake
  • 1 Tbsp miso paste (any color works, make sure it's GF!)
  • 2 Tbsp mirin (can sub equal parts sugar and water)
  • 1 Tbsp GF soy sauce
  • 2 tsp toasted sesame oil
Instructions:
  • Mix all ingredients except the sesame oil together and marinate the halibut over night.
  • When ready to cook simply add your sesame oil to a skillet over medium high heat and sear the halibut for 4-5 minutes per side.
  • Serve hot with rice and a salad for a complete meal!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

This easy seafood dinner is fast, healthy, and incredibly delicious! Serve it over pasta or your favorite roasted veggie for a complete meal. The homemade marinara will impress your friends and family and when they ask for the recipe you absolutely won’t give it to them, and instead should totally say “oh this? I just threw it together!”, but we’ll know where you really got it.

I can keep a secret lol.  

Shrimp Marinara

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Pin it!
Ingredients:
 
  • 1 lb peeled and deveined shrimp
  • 28 oz can whole peeled tomatoes (preferably san marzano)
  • 5 Tbsp olive oil
  • ¼ cup clam juice
  • 7 cloves garlic (peeled and minced)
  • 1 lemon
  • 2 ribs celery (minced)
  • 1 medium carrot (minced)
  • ½ medium yellow onion (minced)
  • ¾ cup fresh basil (finely chopped)
  • salt and pepper to taste
Instructions:
  • In a food processor or by hand finely minced your garlic, carrot, celery and onion and mix together.
  • In a small sauce pan over medium heat add 4 Tbsp of olive oil and when the olive oil is hot add your minced vegetables. Stir well and allow to soften, about 5 minutes.
  • Pour your canned tomatoes into a small bowl and crush them with your hands until they're broken up and fairly smooth.
  • Pour your crushed tomatoes into your sauce pan, and add the clam juice. Allow to simmer for 5 minutes, stir well, and add salt and pepper to taste.
  • Stir in the fresh chopped basil and reduce the heat to low to allow the sauce to warm through.
  • In a pan over medium high heat add one tablespoon of olive oil and when hot add your shrimp. Season the shrimp lightly with salt and pepper and squeeze half the lemon over them. Cook the shrimp until pink and firm, about 6 minutes.
  • When the shrimp are cooked through add the marinara sauce to the pan with the shrimp and stir well. Squeeze the remaining lemon over the sauce and taste for salt and pepper. Adjust the seasoning as desired and enjoy hot!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

A classic French salad consisting of fresh crisp vegetable, rich proteins, healthy fats and a delicious French vinaigrette you can find here. Try it using your favorite vegetables and customize it the way you love!

Nicoise Salad

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course, Salad
Cuisine: French
Servings: 4
Pin it!
Ingredients:
 
  • 16 oz oil packed canned tuna
  • 8 eggs
  • 20 oz green beans
  • 1.5 lbs small potatoes of your choice
  • 16 oz cherry tomatoes
  • 10-12 whole radishes
  • 6 oz jar pitted kalamata olives (or an olive of your choice)
  • 1/2 Recipe French Dressing (see link in description)
Instructions:
  • The Night Before Dinner:
  • Clean and wash your produce. Cut the potatoes into bite sized pieces, slice the cherry tomatoes in half, trim and quarter your radishes, trim the ends from your green beans and cut into bite sized pieces, and make the French dressing.
  • Store all your prepped produce and and dressing in the fridge until ready to use.
  • When Ready To Cook:
  • Bring a large pot of water to a boil and when boiling add your eggs and potatoes. Boil for 12 minutes or until the potatoes are soft. Do not drain the water and keep it boiling.
  • Place the eggs into a bowl of ice water to cool and place the cooked potatoes into a bowl large enough to fit the cooked green beans as well.
  • Add your green beans to the pot of boiling water and cook until they are bright green and slightly tender, about 3-4 minutes. (You're done with the water now)
  • Remove the green beans from the pot, drain of excess water, and add the to the bowl with the potatoes.
  • Your eggs should be cool enough to peel at this point. Peel your eggs and cut them in half length wise. Set aside.
  • Dress your green beans and potatoes with a quarter of the French dressing, and dress your tomatoes and radishes with an additional quarter of the dressing. Toss to coat well.
  • Drain the Kalamata olives, and the excess oil from your canned tuna.
  • To serve: plate each component separately, but nestled up close to each other as in the picture above. Or you can totally toss the entire thing together since that's how it's eaten anyway lol. You do you boo!
  • Divide the remaining dressing between servings and drizzle over top. Enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
0 FacebookTwitterPinterestEmail

Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

Pin it!

Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut

@flavorslutofficial #FlavorSlut

http://facebook.com/flavorslut

0 comment
0 FacebookTwitterPinterestEmail

This light and fresh salad provides a delicious hit of lemon and texture in every bite. By using breadcrumbs instead of croutons and shredding the Parmesan instead of shaving it the salad stays consistent throughout.

If you can’t find prepackaged baby super greens using Arugula in it’s place is a great substitute. We chose to top this salad with grilled chicken, but the simple marinade also works beautifully on salmon, and even white beans and avocado!

Lemon Super Greens Salad

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, main, Salad
Cuisine: American
Servings: 4
Pin it!
Ingredients:
 
  • 1 lb chicken breast
  • 5 oz baby super greens
  • 5 oz arugula
  • 4 lemons
  • 1 cup Shredded Parmesan cheese
  • ½ cup GF panko breadcrumbs
  • 1 Tbsp salted butter (melted)
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp mustard powder
  • 1 ½ tsp garlic powder
  • 1 tsp dried parsley
Instructions:
  • Preheat your oven to 350°F and if you are making the chicken to top the salad, set your grill to high. Around 400°F.
  • On a baking tray combine the breadcrumbs, melted butter and ½ tsp garlic powder. Combine and spread into and even layer. Bake for 10 minutes until a deep golden brown and set aside.
  • In a small bowl combine the juice and zest of one lemon, the balsamic vinegar, dried parsley, remaining garlic powder, ½ tsp salt, and ½ tsp pepper. Whisk together and add the chicken breast. Coat both sides of the chicken breast and set aside.
  • In a small jar with a lid or small bowl combine: the zest of one lemon, the juice of two lemons, 3 Tbsp olive oil, chili powder, mustard powder, cumin, and remaining salt and pepper. Shake or whisk together, and taste for seasoning. This is your salad dressing.
  • Grill your chicken breast for 7-10 minutes per side or until the internal temperature in the thickest part of the breast has reaches 165°F. When cooked remove from the grill and allow to rest for 2 minutes, and slice.
  • In a large bowl add the arugula and baby super greens. Sprinkle on the toasted breadcrumbs, and the shredded Parmesan. Mix or shake together your dressing and pour the entire contents over the salad. Mix the salad together with your hands coating everything well.
  • Plate your dressed salad and top with the sliced chicken breast. Squeeze the remaining lemon over top and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
0 comment
1 FacebookTwitterPinterestEmail
Newer Posts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More