A few weeks ago we went to Tybee Island for the weekend and we stopped at the most amazing restaurant on the beach. Patrick and I have always been very fond of hole in the wall type restaurants. Places where the owner is usually on site talking to the guests and all the pictures on the wall are family photos. After a day on the beach in the sun and wind we were starving. We weren’t planning on dinner for a few hours so we started searching the island for a place to have a snack. We found a really tiny beach “shack” with a large patio. We ordered a platter of shrimp and fried fish to share with a side of home made tartar sauce. I don’t know if it was the beach air, the long car ride, or if these truly were the greatest bites of fish and shrimp that I have eaten.
My goal was to try and recreate those fun beach memories with my own fish fry. My batter is not quite as light as the batter I had that weekend on the beach, but it is so delicious. The spicy crunch of the batter with the tender shrimp and fish on the inside. A squeeze of fresh lemon and a sprinkle of salt and you are set for an amazing meal.
The true star of the meal is this tartar sauce. I have never really had tartar sauce with my fish in the past, but after trying it at the beach and Patrick raving about it I knew I needed to try. I am pretty impressed with my first try. If you do not like a super tart tarter sauce skip the lemon. I think I would have liked the sauce more if I had just left the fresh lemon on my fish and not added it to the sauce too.
Fried Catfish and Shrimp With Cajun Spices
Recipe Type: Seafood, Dinner
Lightly battered catfish and shrimp with homemade tartar sauce.
2 cups of AP flour
3 tbsp cajun seasoning
1 tbsp salt
1 tbsp garlic powder
1 tbsp of cayenne pepper
1 cup of panko crumbs
1 cup of milk
1 cup of water
1 pound of catfish cut into rectangles
1/2 of shrimp no shells or tails
vegetable oil for frying
For the tartar sauce:
1 cup of sour cream
1/2 cup of mayo
1/2 fresh lemon
2 tbsp of dill relish
tsp cayenne pepper
Preheat a fryer to 350 degrees I used vegetable oil
In a bowl mix the AP flour, seasoning, panko, milk and water
Dip the fish and shrimp and lightly shake the excess batter off
Fry until golden brown
Drain on a drying rack over paper towel to keep everything crispy
Lightly salt and squeeze some fresh lemon over everything
For the sauce
Mix the sour cream, relish, mayo, pepper, and lemon (if you like it tart!)
So I finally made it. I am only one day away from completing my first 14 day cycle on this carb and sugar cleanse. I bought a veggie spiralizer so I can replace my pasta with zucchini. I know that is not for everyone – including my boyfriend. So, for this recipe to help ease you into the low carb lifestyle I have included some fresh pasta as well. I can eat this without the pasta. The sauce over the zucchini is delicious.
You do not have to add chicken and shrimp, but I personally just like the variety. The zucchini noodles soak up the cheese sauce perfectly.
I bought a $15 grill from target I like to use for these kind of recipes. It is so easy and chars the shrimp exactly the way I like it.
Cajun Alfredo With Grilled Chicken and Shrimp (AND ZOODLES)
Recipe Type: pasta, low carb
Cajun shrimp and chicken over fresh pasta mixed with zucchini noodles sauteed in alfredo sauce.
2 large zucchinis
2 oz fresh pasta
1 clove of garlic chopped
4 oz shredded Parmesan
1/4 heavy cream
1/4 chicken stock
1/2 pound of large peeled shrimp
1/2 pound of boneless skinless chicken breast
1/2 stick of salted butter
salt and pepper
1 tbsp paprika
1 tbsp garlic powder
1 tbsp red pepper
1 tbsp italian seasoning
Set up the grill then prepare the chicken and shrimp.
Liberally season the chicken and shrimp with salt and pepper.
Grill until the shrimp are pink and blistered and the chicken is cooked through,
Spiralize the zucchini.
Melt the butter in a sautee pan and sautee the zucchini and garlic.
Add the chicken stock and cook until “noodles” are tender over medium high.
Add the heavy cream and cook at medium.
When the sauce starts to thicken add in the cheese and spices.
Reduce to a simmer and let the sauce finish thickening,
Add in the fresh pasta.
Toss in the shrimp and chicken.
Top with parm.
If you are feeling adventurous skip the fresh pasta altogether! Enjoy!
Shrimp are not necessary a Valentine’s Day staple, but in our home this is a dish that reminds us of our first Valentine’s Day together.
We wanted a fun place close by that served seafood so we decided on Bahama Breeze last V-day. We ordered the signature coconut shrimp appetizer while we were waiting on our table. Jumbo shrimp perfectly butterflied with a sweet crunch dipped into a sauce that always makes my mouth water.
If you have not been to a Bahama Breeze before – try and picture a Caribbean themed restaurant filled with wicker chairs and tropical drinks. Usually there is some sort of live band playing island music. The atmosphere is so light and fun it really is just a bonus that the food is pure heaven.
So the other night we were debating on what to eat at the grocery store when I spotted jumbo shrimp on sale. I dipped them in a sweet and salty coconut panko mix that is a spot on copy cat texture. I was shocked when I researched the citrus sauce and saw Bahama Breeze has the recipe posted on their website! It truly is the perfect companion to these shrimp.