Every year on Thanksgiving Day I always over do it on the appetizers and I'm never all that hungry for the main meal. This year, I've picked 6 seafood options that err on the side of light to try and make. I will bring only one with me to Thanksgiving dinner.
Ok ok, not the greatest start here. I get it but, personally, I think these look D-licious! It's an American take on ceviche. Chop these up and serve them with extra crispy chips or crunchy lettuce boats...YUM!
1 bunch scallions, trimmed and thinly sliced (1 cup)
1/4 cup finely chopped fresh chile peppers, ribs and seeds removed if less heat is desired
3/4 cup extra-virgin olive oil
2 fresh or dried bay leaves
1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined
1 tablespoon fresh thyme leaves
3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)
Coarse salt and freshly ground pepper
3 tablespoons sugar
Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl.
Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt are dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving.
Recipe from Martha Stewart.
Total time: 15 min
8 slices bakery baguette bread
2 tbsp olive oil
1/2 cup home style guacamole
6 oz lump crab meat, fresh or packaged
1 tbsp fresh lemon juice
fresh dill, chopped for garnish
lemon zest, for garnish
Preheat oven to 400 degrees. Place a wire rack on a large rimmed baking pan; set aside.
Brush bread slices with olive oil; place on wire rack. Bake 8 to 10 minutes or until lightly toasted, turning halfway through. Remove from oven; cool.
Toss crab meat with lemon juice. Spread guacamole on toasted baguette slices; top with crab meat. Garnish with fresh dill and lemon zest, if desired.
Recipe from HyVee.
So, not exactly light but I found this recipe and couldn't help myself.
1 Lobster Tail
1/2 teaspoon Paprika
1 tablespoon Olive Oil
2 Small Loaves of Sourdough Bread
1/2 cup Butter, melted
2 tablespoons Garlic, minced
1 cup Munster Cheese, grated
1 cup Havarti Cheese, grated
1/4 cup Chives, chopped
2 tablespoons Dried Parsley
Preheat the oven to 375 degrees. Using kitchen shears, cut the lobster shell from the open portion to the tip of the tail. Delicately open the shell so that the meat slowly separates from the shell. Check for the digestive track and remove by slicing down the center.
Pour the olive oil on the lobster and rub hands along both sides of the lobster meat. Evenly sprinkle the paprika on the lobster.
Bake the lobster for 5 to 6 minutes or 2 minutes per ounce and then broil for 3 to 4 minutes. After baking, cut the lobster into small cubes.
Preheat the oven to 400 degrees.
Using a bread knife, cut the bread into a grid pattern, with a half an inch space between all horizontal and vertical cuts. Do not cut the bread all the way through.
In a small bowl, stir together the melted butter and garlic. Drizzle the mixture over the bread, making sure that all of the inside is coated. Use half of the mixture for each loaf.
Spread open the bread and gently place the cheese inside so that both loaves are evenly and fully stuffed. Place in the oven on a baking sheet lined with foil. Place an additional piece of foil on the top of the loaves and lightly press down so that they are loosely wrapped.
Bake for 6 minutes and remove from oven. Evenly place the lobster on each loaf, on top of the cheese. Place the bread back into the oven, uncovered for 5 more minutes. Garnish with chives and dried parsley. Serve immediately. Enjoy!
Recipe from Love and Risotto
Prep time: 15 min
Cook time: 2 hr 15 min
1/2 cup mayo
1/2 cup whipped cream cheese spread, at room temperature
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons refrigerated prepared horseradish
1/2 teaspoon hot sauce, plus more for serving
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasonings
8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia)
Saltine crackers, for serving
Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture, and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.
Recipe from Food & Wine.
Total time: 40 min
Freshly ground black pepper
Juice of 2 limes
1/4 c. sour cream (or yogurt)
1/4 c. basil
2 tbsp. parsley
Preheat oven to 350º. Line a large, rimmed baking sheet with parchment paper and coat with cooking spray.
Make salmon meatballs: In the bowl of a food processor, add salmon. Process until finely chopped, then transfer to a large bowl. Add Panko, chili powder, parsley, garlic, and egg and season generously with salt and pepper. Stir to combine, then form into tablespoon-sized meatballs. Place onto baking sheet.
Bake until meatballs are slightly golden and cooked through, 15-17 minutes.
Meanwhile, make avocado crema: In a food processor, add avocado, lime juice, yogurt, basil, and parsley. Season with salt and pepper, then process until smooth. If the sauce is too thick, thin it out with water.
Serve meatballs drizzled with avocado crema and garnish with more parsley.
Recipe from Delish.
Makes 2/3 cups
1 (7-ounce) skinless salmon fillet, pin bones removed, finely chopped
8 oil-packed Calabrian chiles or 1 fresh Fresno chile, finely chopped
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter, cut into pieces
2 teaspoons hot smoked Spanish paprika
2 teaspoons kosher salt
1/4 cup dried currants
1/4 cup white wine vinegar
Caraway crackers, dill sprigs, and thinly sliced chives (for serving)
Flaky sea salt
Place salmon in a blender. Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter (adjust heat if needed to keep mixture from boiling over). Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable). Transfer nduja to an airtight container; cover and chill until set, 1 1/2–2 hours.
Meanwhile, place currants in a small bowl. Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes. Drain currants.
Spread nduja onto crackers and top with dill, chives, and pickled currants. Sprinkle with sea salt.
Do Ahead: Nduja can be made 2 days ahead. Keep chilled.
Recipe from Epicurious.