Seafood Quiche - Recipe of the Month

It is well into September before I am starting this month's recipe theme, but I have been harvesting like crazy.  It finally got a bit cooler and I had to get out in the garden.  Then we finally got some rain this week after a month, so I expect the herbs to pop up with new growth when the sun comes out this weekend.  As a result I need to get things posted now before the garden consumes me again.

This time I am going to start the Quiche theme (which we did a year ago in September) with a great Seafood Quiche.  This luxuriously rich quiche is best in small bites. Be sure to squeeze the spinach dry after thawing. When baked, the quiche is still a little wet in the center, but it sets up as it cools. This was a Food Network recipe created by Kristine Gasbarre, but it lacked herbs so I dressed it up with my Seafood Seasoning. I am not a fan of seafood, but I like the flavors in this, especially as an appetizer or mini quiches.

 Seafood Quiche

1 cup shredded Swiss cheese (4 ounces)

1 9-inch deep-dish unbaked piecrust

1/2 cup lump crabmeat (about 5 ounces)

1 package (10-pounce) frozen chopped spinach, thawed and drained

1/2 cup small peeled shrimp (about 4 ounces), uncooked

4 eggs

1 cup heavy cream

2/3 cup half-and-half

3 teaspoons Backyard Patch Seafood Seasoning

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 350F. Place half the cheese in pie crust. Top with crab, spinach and shrimp. Top with remaining cheese. Beat eggs slightly in a large bowl. Beat in remaining ingredients. Pour over seafood and cheese. Bake 15 minutes. Reduce temperature to 300F and bake 50 minutes longer, or until a knife inserted into the center comes out clean. Let stand 10 minutes before cutting into wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Crispy Seasoned Shrimp on the Grill - Weekend Recipe

With the weather the way it has been, I feel like I am rushing things by suggesting you get out the grill, but seriously it is Spring and we need some outdoor time.  This light flavorful shrimp dish is perfect.  Serve the skewers over a bed of couscous or quinoa or Arborio rice and enjoy with a side salad.

Crispy Seasoned Shrimp on the Grill

2 lbs. medium shrimp, shelled and deveined

2 Tbls. olive oil, divided

2 Tbls. vegetable oil

1-2 Tbls. BYP SEAFOOD SEASONING or ITALIAN SEASONING

1/2-1 tsp. granulated garlic

1/2-1 tsp. salt, optional

1/4-1/2 tsp. black pepper, fresh ground

1 cup bread crumbs

16-24 wooden skewers, depending on shrimp size

Directions:

Place the shrimp in a bowl. Add the vegetable oil and 1 TB. olive oil and toss to coat. Add the Herb Seasonings, garlic, salt and pepper and mix well. Add the bread crumbs and toss to coat. Cover and refrigerate for 2-6 hours. So the ends of the skewers don’t burn off, soak them in water for the last hour the shrimp are in the fridge. Spray or brush the grill grate with oil before heating the grill so the breading doesn’t stick. Thread the shrimp onto the skewers. Use 4 shrimp per skewer. Be careful that the bread crumbs don’t fall off while skewering. If there is a lot of breading leftover in the bowl, press it into the shrimp wherever it looks to need some. Sprinkle the skewers with the remaining olive oil and grill over medium coals until thoroughly cooked, 6-8 minutes, turning the skewers at least once to cook evenly.


RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

How Tuesday - Making Marinaded Shrimp Salad

Marinated Shrimp Salad

This is a simple tasty recipe that is perfect when you want a light seafood meal.  The prep time is only about 15 minutes (and you can eat right away, but a chill in the fridge makes it better.) I seasoned it with Backyard Patch Seafood Seasoning which gives the dish a bright herbal flavor. I made the herbal vinegar myself, using lemon basil, lemon thyme and lemon verbena.  It has a great citrusy flavor that is perfect on seafood and fish.

This is what you will need:

      1 pound medium, uncooked shrimp, peeled and deveined

     3/4 cup lemon herbal vinegar

     1/2 cup lemon juice

     1/2 cup olive oil 

     1/4 cup honey

     2 -3 Tbls. Backyard Patch Seafood Seasoning, to taste

     2 medium onions, diced 

     steamer basket and cooking pan

     bowl and whisk

Place shrimp in steamer basket.  Place basket over 1 inch water in saucepan and bring to boil.  Cover and steam 3 to 5 minutes or until shrimp turns pink. 

In a large enough bowl to hold shrimp add herbal vinegar to bowl and lemon juice.  I always use fresh squeezed for seafood dishes.

Then add olive oil and honey.

Whisk until honey melts and everything is well blended.

Add the herbal seasonings.

Dice the onions.

Cool the cooked shrimp. I used frozen shrimp, so once it was cooked I did have to peel them and remove the tails.  So I cooled it in an ice water bath which made the shells easier to remove.

Stir in the onion and shrimp into the herbal dressing.  Cover and refrigerate 4 hours or overnight. 

 

Serve with a slotted spoon.  Serves 4 to 6, depending on if you use it as a main dish or a side salad.