Hello friends! Oh my goodness do I have a TREAT for you!
As you know, I just got back from an incredible trip to Maine with my three best friends! Not only were there lots of laughs and adventures, but MY STARS, THE SEAFOOD WAS OUT OF THIS WORLD.
Truly. I think I had more lobster in 72 hours than I’ve had over the course of my entire life!
But Maine is not ONLY known for lobster, but the most fresh, delectable seafood ever! We’re talking caught-in-their-backyard-that-morning, fresh! I mean look at that lobster claw!!!!!!
So, I thought I would make an extra special preparation of TWO of my favorite types of seafood: shrimp and cod!
And this is a perfect budget-friendly option too. Because Cod is usually a little on the more expensive side. So I get half cod, and half shrimp! And it’s the best of both worlds! Budget friendly AND delicious!
(By the way, when you order shrimp, as for them shelled and de-veined with the tail still on! It makes for the prettiest presentation!)
So, okay, okay….onto the recipe! SHRIMP POMODORO PASTA!
I’m just going come right out and say it — this tomato sauce is hands down one of the best things I’ve ever eaten.
It is SO creamy and thick, and BURSTING with flavor. Jarred tomato sauce will simply never cut it anymore after you eat this! I honestly could have eaten this straight with a spoon! And I made extra, so I did! (And I put it over my eggs the next morning, and it was phenomenal. But it would also make a terrific sandwich spread, or as a dip for some veggies or crackers too!)
Plus, this is grain and gluten free, paleo and Specific Carb Diet friendly!
Here’s what you need! (Serves 2)
1/2 lb cod fish fillet
1/2 lb fresh shrimp (peeled and deveined, tail on)
2 cauliflower steaks
3 super ripe and sweet tomatoes
2 garlic cloves, diced
1/2 large onion, rough chop
1 red pepper, diced
1 medium carrot, diced
1/4 cup good white wine that you would drink!
1 tsp oregano
1 tsp basil
healthy pinch of red pepper flakes
salt and pepper
extra virgin olive oil
2 servings of pasta – either regular, GF pasta, or zucchini noodles. (Or omit altogether)
2 Baking sheets
Good Chef’s Knife
Large, nonstick frying pan
pasta pot, strainer, mug to reserve pasta water
Preheat oven to 400 degrees F.
Cut your cauliflower head into two steaks, being sure to keep the stem intact. The steaks should be about 1/2 inch-1 inch thick. On a tinfoil-lined baking sheet, place your cauliflower steaks, and rub them with olive oil and sprinkle with salt and pepper. Bake for about 45 minutes, flipping once half-way through until the steaks are golden brown and tender.
In a large, nonstick frying pan, heat 3 Tbsp EVOO. Saute your onions and garlic for about 3 minutes over medium-high heat. Add your carrots and let them cook for another three minutes. Then, add the rest of the veggies and spices, and let them cook until all the veggies are tender, about 15 minutes, stirring often. About 10 minutes in, add your white wine to deglaze. Once all the veggies are super soft, carefully transfer to a food processor. I like to do this while it’s still hot, because the steam helps it create that smooth sauce consistency. Blend until you get a thick and creamy sauce.
Clean the pan you made your sauce in, as you will be using it soon to saute the shrimp.
Cut your hunk of cod fish into two equal filets. On another tin foil lined baking sheet, place your two filets evenly. Drizzle with olive oil, sprinkle liberally with salt and pepper, and place a fresh sprig of rosemary on top. Squeeze the juice of half of a lemon over top, and bake for about 12-15 minutes at 400 degrees, until it is opaque and flakes apart.
Make your pasta, if using.
Finally, saute your shrimp. Dry your shrimp with a paper towel and sprinkle with salt and pepper. Heat 2-3 Tbsp of a high heat cooking oil (I used avocado) in a large pan. When it is screamin’ hot, cook your shrimp in an even layer for about 2 minutes per side. Flip with a tong after they begin to curl, and sprinkle the other side with salt and pepper, at the very end, squeeze a lemon over all the shrimp. When they are pink and curled in on itself, transfer to a plate to stop the cooking process.
To plate, without pasta, spread some of the sauce on the plate, put your cauliflower steak on top, and then your cod and shrimp. Smother with more sauce.
If using pasta, toss it with some of the sauce and some pasta water. Top with your cod and shrimp, and more of the sauce!
Oh my gosh this dish was out of this world! The sauce in itself is such a delight – it is creamy and rich, and SO FLAVORFUL! There’s such a depth of flavor to it from the sweet bell pepper and the carrot. And especially right now when tomatoes are at peak ripeness, holy cow – it is just a flavor explosion!
And the seafood was just delectable. I love the combination of the tomato sauce with the baked cod. By cooking it with the rosemary sprig, there’s this underlying woodsy-like flavor that pairs gorgeously with the tomato sauce! I absolutely loved it!
I may not physically be in Maine anymore, but my taste buds sure think so!
Do yourself a favor and make this dish! It will knock your socks off, I promise!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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