Including a Recipe for Succulent Shrimp Scampi

Living close to the ocean has some really great benefits, besides the obvious trips to the beach. Most local restaurants showcase their amazing array of seafood dishes that will tempt any connoisseur. Some of the best recipes we’ve found are listed below.

New England Clam Chowder is perhaps the most popular dish, and while it varies in texture from chef to chef, it is difficult to find one that isn’t delicious. It’s made with a base of onions and salted pork, potatoes (best boiled in clam juice), light cream, butter, clam juice and of course clams. Others might get a little fancy throwing in celery or red peppers, and you may see bacon substituted for salted pork but honestly, I have never met a New England Clam Chowder I didn’t like.

Lemon Baked Haddock is a standard recipe, a tradition on the east coast. The recipe is simple and takes about 40-45 minutes to prepare from start to plate. All you need to do is mix some melted butter and lemon juice in a bowl, and pour on your seasoned, floured haddock in an ungreased pan. Pop in the oven for 25-30 minutes and done. This traditional dish will melt in your mouth!

Try a little spice in your life and try Seafood Gumbo. This southern creole dish is loaded with tasty shellfish, and you can add sausage or chicken for an even broader flavor palette. With onions, red and green peppers, scallions, parsley, garlic and cayenne pepper tossed with shrimp, scallops, or whatever tickles your taste buds, chicken stock and tomatoes, this dish is as flavorful as it sounds.

Arguably, one of the most popular seafood dishes around Shrimp Scampi, found on so many menus along the coast, as well as an Italian seafood staple. Here is an easy recipe for you to try out at home:

You will need:

• 1lb 26/30 count shrimp, peeled
• 1lb spaghetti or angel hair
• ¼ cup olive oil
• ½ cup butter
• ¼ cup white wine
• 3 tablespoons minced garlic parsley flakes

Since the shrimp and sauce is so quick to make, I recommend preparing your pasta and having it in a covered pan, drained and tossed lightly with a touch of olive oil. When the shrimp scampi is done, you can plate your pasta from the covered pan.

1. Combine the olive oil, butter, garlic, and white wine in a saute pan and heat until almost boiling.
2. Add the shrimp to the pan, sprinkling with paprika and parsley.
3. Stir until the shrimp are fully cooked (solid white with pink in color).
4. Spoon the shrimp onto each plate of pasta, adding a couple of scoops of sauce, and finish with a touch of Parmesan cheese.

Bon appetit!

by L.A. DiNardi