3 Seafood Recipes to Fall in Love with This Autumn<\/h5>\n\n\n\n
By Sarah Walker Caron<\/strong><\/p>\n\n\n\n
Autumn in Maine is beautiful, isn\u2019t it? The leaves changing colors, the days moving between warm and cool, the urge to wrap yourself in sweaters and blankets \u2026 Altogether, this makes for such a cozy season. Why shouldn\u2019t your meals also have that cozy factor?<\/p>\n\n\n\n
From a fresh, light halibut recipe to a saucy mussels recipe served over pasta to a creamy curry inspired by the work of a beloved Maine food writer, you\u2019re going to fall in love with these recipes.<\/p>\n\n\n\n
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Thai Curry Shrimp<\/strong><\/h5>\n\n\n\n
Serves 4<\/p>\n\n\n\n
On Dec. 28, 1961, the Bangor Daily News published a recipe by Mildred Brown Schrumpf for Curried Shrimp, which she indicated was good for serving to company. This isn\u2019t that recipe, but it did inspire this one which draws on Thai flavors to make a rich, delicious dish also worthy of company.<\/em><\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n
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1 tablespoon unsalted butter<\/li>\n\n\n\n
1 shallot, quartered and sliced<\/li>\n\n\n\n
1 lb extra large shrimp, peeled and deveined<\/li>\n\n\n\n
Heat butter in a large skillet set over medium heat. Add the shallot and cook for 1-2 minutes, until softened.<\/p>\n\n\n\n
Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes, until the shrimp is nearly cooked through. <\/p>\n\n\n\n
Stir the coconut milk, Thai red curry paste, light brown sugar, and soy sauce into the skillet. Cover and cook for 2-3 minutes and then stir. Remove shrimp from the skillet to a bowl. Cook the coconut mixture for an additional 6-7 minutes, uncovered and stirring occasionally, until thickened. Remove from heat and stir the shrimp back in.<\/p>\n\n\n\n
Arrange the rice in four shallow bowls. Top each with 1 cup of baby spinach and a quarter of the shrimp mixture (with sauce). Sprinkle with scallions and chopped peanuts and serve immediately.<\/p>\n<\/div>\n<\/div>\n\n\n\n
This easy recipe for Panko Crusted Halibut with Lemony Arugula Salad can be made in less than 30 minutes and yields a satisfying meal that is crunchy, lemony, fresh, and light all at once. It\u2019s a delightful dinner.\u00a0<\/em><\/p>\n\n\n\n
1 lb halibut, cut into 4 fillets<\/li>\n<\/ul>\n\n\n\n
Salad:<\/strong><\/p>\n\n\n\n
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2 cups baby arugula<\/li>\n\n\n\n
\u00bd cup thinly sliced red onions<\/li>\n\n\n\n
1 cup halved cherry tomatoes<\/li>\n\n\n\n
2 tablespoons lemon juice<\/li>\n\n\n\n
1 tablespoon olive oil<\/li>\n\n\n\n
\u00bd teaspoon Dijon mustard<\/li>\n\n\n\n
\u00bd teaspoon kosher salt<\/li>\n\n\n\n
\u00bc teaspoon ground black pepper<\/li>\n<\/ul>\n\n\n\n
Instructions<\/strong><\/p>\n\n\n\n
Heat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. <\/p>\n\n\n\n
In a bowl, mix together the panko, garlic, thyme, paprika, salt, and black pepper until well combined. In a second bowl, add the melted butter. <\/p>\n\n\n\n
Working with one piece of halibut at a time, dredge the fish in the butter and then the panko mixture. Arrange on the prepared baking sheet. When all pieces have been coated, spoon additional panko mixture over the top, pressing in. Drizzle with remaining butter.<\/p>\n\n\n\n
Bake for 15-20 minutes or until the panko is golden brown and the fish is opaque and can be flaked easily with a fork.<\/p>\n\n\n\n
While the fish is cooking, combine the arugula, red onions, and cherry tomatoes in a bowl. In a second small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper until smooth. Pour over the arugula mixture and toss to combine. Let sit at least 5 minutes before serving.<\/p>\n\n\n\n
To serve, place one piece of halibut on each of four plates. Top with arugula salad, dividing evenly among the plates. Enjoy immediately.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Linguine with Mussels,\u00a0Bacon and Tomatoes<\/strong><\/h5>\n\n\n\n
Serves 4<\/p>\n\n\n\n
This hearty, fresh Linguine with Mussels, Bacon, and Tomatoes pasta is best served with crusty bread for sopping up the juices. This is a brothier pasta by design.<\/em><\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n
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4 slices bacon, chopped<\/li>\n\n\n\n
1 \u00bd cup diced yellow onion (about 1 medium)<\/li>\n\n\n\n
4 cloves garlic, minced<\/li>\n\n\n\n
Kosher salt and ground black pepper, to taste<\/li>\n\n\n\n
3\/4 cup white wine<\/li>\n\n\n\n
2 lbs mussels, cleaned and picked over<\/li>\n\n\n\n
1 \u00bc cup diced fresh tomatoes (about 2 medium)<\/li>\n\n\n\n
8-9 oz linguine, cooked to al dente<\/li>\n<\/ul>\n\n\n\n
Instructions<\/strong><\/p>\n\n\n\n
In a large skillet, brown the bacon while stirring occasionally. Remove the bacon to a bowl, leaving the drippings in the pan. <\/p>\n\n\n\n
Add the onion to the pan and cook, stirring occasionally, until softened and beginning to brown, about 6-8 minutes. Stir in the garlic and cook for 1 minute. Season with salt and pepper.<\/p>\n\n\n\n
Add the white wine to the pan and immediately add the mussels. Cover and cook for 4-6 minutes, or until the mussels open. Discard any unopened mussels. <\/p>\n\n\n\n
Add the tomatoes to the pan. Season with salt and pepper. Cover and cook for 2 minutes. Uncover and stir.<\/p>\n\n\n\n
Arrange the cooked pasta in a large bowl. Pour over the mussel mixture. Stir lightly. Sprinkle with reserved bacon and serve. Note that this is a brothier pasta.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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