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SEAFOOD

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AIR FRIED SHRIMP & BLACK BEAN CORN SALSA

Ingredients:

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  • 1 pound large shrimp, peeled, deveined and tails removed

  • ¾ cup House-Autry Mills Seafood Breading Mix

  • 1 egg

  • 1 Tbsp. lemon juice

  • Olive oil spray

  • Salt

Directions:

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Preheat your air-fryer to 390 degrees. In a wide bowl add the House-Autry Seafood Breading Mix. In another bowl beat the egg and add the lemon juice, mix. Dip the shrimp first into the egg mixture and then into the House-Autry Breading Mix to lightly coat it.

Place your shrimp (you will need to do this in batches depending on the size of your air-fryer) in the preheated air-fryer and air-fry at 390 degrees for 2 minutes, spray the shrimp with olive oil spray and cook for another 3 minutes. Sprinkle with salt as soon as you take the shrimp out. Serve with black bean corn salsa and bibb or romaine lettuce to make tacos.

BLACK BEAN CORN SALSA

Ingredients:

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  • 1 (15.25oz) can corn

  • 1 (15.25oz) can black beans, drained and rinsed

  • 1 garlic clove, minced 

  • 1/4 cup red wine vinegar

  • 1/4 cup olive oil

  • 1/2-1 cup cilantro, chopped

  • 1/2 a small red onion, chopped

  • 1 large tomato, chopped 

  • Juice of 1 lime

  • 1 jalapeño, minced and seeds removed

  • Salt and Pepper to taste

Directions:

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Add all the ingredients to a large bowl and mix well. Refrigerate for at least an hour before serving to let the flavors meld. Serve with air-fried shrimp lettuce tacos.

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PAN-SEARED SEA SCALLOPS WITH SAUTEED SPINACH AND CAULIFLOWER PUREE

CAULIFLOWER PUREE

Ingredients:

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  • 10 oz. bag cauliflower florets or 1 head of cauliflower cut into small pieces

  • 1 cup water or vegetable or chicken stock

  • Salt and Pepper to taste

Directions:

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  1. Bring cauliflower and water to a boil in a medium saucepot. Lower heat and simmer for 10 minutes or until cauliflower is tender.

  2. Transfer mixture to a blender, and blend until creamy. Add salt and pepper to taste.

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SEARED CRISPY SKIN SALMON FILLETS WITH LENTILS AND ASPARAGUS

Ingredients:

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  • 1 pound salmon fillets, skin on, cut into 4 equal pieces
    1-2 teaspoons olive oil
    Sea Salt and Pepper

Directions:

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  1. 1. Add the olive oil to a large skillet. Wipe out excess oil with a paper towel so that the pan is just lightly coated with oil.
    2. Pat salmon dry with a paper towel. Salt and pepper your salmon fillets Heat the skillet on high heat and when skillet is very hot, but not smoking add the salmon filets (2 pieces at a time) skin side down.
    3. Let salmon sear for 3-5 minutes and then flip over and cook another 5 minutes.
    4. Flip salmon over one more time to get the skin extra crispy. Repeat with second batch of salmon.

* Serve this salmon with lentils and steamed asparagus or lentil salad and cucumber yogurt sauce

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MUSSELS WITH LEEKS, GARLIC AND LIME

Ingredients:

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  • 1 teaspoon olive oil

  • 1 1/2 pounds mussels, scrubbed, debearded and sorted through

  • 2 leeks, sliced

  • 3 garlic cloves, chopped

  • 1/2 pint of cherry tomatoes, cut in half

  • 1/4 cup white wine

  • 1/2 cup chicken stock

  • Juice of 1 lime

  • Salt and pepper

Directions:

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  1. Rinse, scrub and remove beards from the mussels, discard any mussels that remain open even when tapped.

  2. In a large pot add olive oil and set over the stove top at medium heat. Add garlic and leeks, sauté for 3-5 minutes or until leeks have softened.

  3. Next, turn the heat up to medium high and add the wine to the pot.

  4. Add your chicken stock, cherry tomatoes and salt and pepper (to taste) and lower heat back down to medium.

  5. Finally add your mussels to the pot and cover with a lid. Cook mussels for five minutes, or until the shells have all opened.

  6. Turn heat off and add lime juice just before serving.

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