American Featured Recipes Seafood

Ginger Garlic Shrimp (Or Fish)

I like shrimp, and my friend likes fish. The great thing about this recipe is it can handle both of these types of seafood!


  • 1/2 cup olive oil
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons of minced garlic
  • 1 tablespoon of minced fresh ginger
  • 2 tablespoons of chopped basil
  • 2 tablespoons of lemon juice
  • About 8 grape tomatoes chopped up
  • About 1 cup of white wine
  • 2 tablespoons of butter
  • Salt to taste
  • 2 lbs of shrimp (or a steak of sea bass)


  1. Combine all ingredients except wine and butter in a bowl and let seafood marinate over two hours (if you don’t have the time it’s not a problem!)
  2. Heat up a skillet with 2 tablespoons of butter, once melted add contents of bowl and wine.
  3. Let cook until fish is flaky white or shrimp is pink.
Food News

Day-boat fish available at Boston farmers’ markets

In a nostalgic twist on the outdoor market, Boston’s farmers’ markets will now feature fresh, local, day-boat fish for sale.

Mayor Thomas M. Menino’s Office of Food Initiatives announced the venture Wednesday, as the program began on the City Hall Plaza market and will expand from there. The City Hall market is steps from historic Faneuil Hall, where this type of person-to-person exchange took place in yesteryear.

“For the first time since the original Faneuil Hall Market Place closed its doors in the mid-1900s, Boston residents, workers, and visitors will be able to purchase fresh, healthy day-boat fish in a vibrant urban market setting,” Mayor Menino said. “This is truly an exciting program that expands access to healthy foods and represents a culinary option that is unique to Boston.”

Massachusetts is known for its seafood industry, but consumer-level access to day-boat fish is hard to come by, making the city’s fish pilot program pretty exciting if you’re a foodie.

This pilot program is a partnership between the Mayor’s Office of Food Initiatives, the City’s Inspectional Services Department, the Boston Collaborative for Food & Fitness, Red’s Best Seafood and Cape Cod Fish Share, which will be vending at the various Farmers Market sites.

“Red’s Best is excited about the opportunity to facilitate the connection between local fishermen and the general public through Boston’s Farmers’ Markets. The Mayor and his office have done a wonderful job putting this together and the entire city will benefit,” said Jared Auerbach, Chief Executive Officer of Red’s Best Seafood. “The Boston Farmers’ Markets will allow us to showcase the amazing local seafood that is thriving in our backyard.”

Click here for a list of Farmers’ Market locations that will feature the fish.

American Boston Restaurants Featured Recipes

Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives

Here is another dish from Falmouth’s Sea Crest Beach Hotel Executive Chef Daniel Kenney.

If you’re in Falmouth, check out Red’s restaurant at the Sea Crest, and you may get to enjoy this dish too — Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives.


  • Half a pound fresh Dry/Diver Sea Scallops, Jumbo or u-10 size (average 4 scallops, two per portion)
  • 1 each fennel bulb, with anise tops attached
  • 8 each pitted Nicoise Olives
  • 3 each blood oranges fresh
  • Sea salt
  • Cracked black pepper
  • Fennel pollen
  • Clarified butter (unsalted butter that has had the milk solids removed)
  • 1/8 pound Fresh unsalted butter
  • 1/2 cup chardonnay
  • 4 sprigs fresh thyme
  • 1 shallot
  • 1 fresh laurel leaf (fresh bay leaf)


First begin by peeling and cutting the blood orange into segments or Supremes, three supreme’s for each plate, take the remaining pulp and blood orange juice and add to white wine, thyme, sliced shallot, laurel leaf and cracked pepper, then reduce all of this until the sauce pan is almost dry, the liquid should be 80% reduced, then strain off the juice and then whisk in the fresh butter, add sea salt and reserve this sauce for plating, keep somewhere warm.

For the fennel, chop the bulb of the fennel into small pieces, cover with water, sea salt, cracked pepper and a pad of butter, simmer for about 20 minutes, or until the fennel bulb is comp[lately soft, strain off the liquid and place in a blender, puree smooth, add another touch of fresh butter and seasoning if needed, reserve for plating, keep warm.

Next, take the scallops and pat them dry with a clean towel, place a heavy sauté pan on high heat, when the pan is hot add the clarified butter, just enough the coat the bottom of the pan.

Season the scallops with fresh cracked pepper, sea salt and fennel pollen, and place into the hot skillet, this is the most important part of this simple appetizer, you are looking to caramelize the natural sugars in the scallops, a dark brown color, on all sides of the scallop evenly, do not over cook the scallops, roughly 1 to two minutes depending on your range, then take out of the pan and let rest on a clean napkin.

Begin plating by taking a spoon full of the fennel puree and place on plate, then put your scallops on top, take the green anise top of the fennel bulb and garnish on top of the scallops, place the blood orange segments and olives naturally on the plate, spoon the blood orange sauce over the scallops and finally dust a small amount of the fennel pollen over the scallops, serve with a buttery Chardonnay, enjoy.

Yields two appetizer portions.

Boston Restaurants Featured Recipes Soup

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”

Blast’s editor fell in love with Falmouth’s Sea Crest Beach Hotel last fall with its breathtaking ocean views and authentically-done renovation/restoration job.

Another thing you may enjoy about Seacrest is the dining — and the drinking! Or how about a little bit of both?

Here is a recipe for Wellfleet Oyster and Spring Gazpacho “Shooters” from Red’s restaurant at the hotel.

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”


  • 1 dozen fresh shucked Wellfleet oysters
  • 1/4 bottle Grey Goose Vodka
  • 3 vine ripe tomatoes
  • 1 seedless cucumber
  • 1/4 red onion
  • ½ red bell pepper
  • 1/2 small jalapeño
  • 4 sprigs cilantro
  • 2 limes
  • Aged sherry vinegar (to taste)
  • Sea salt
  • Fresh cracked pepper
  • Old bay seasoning
  • Celery sprouts


  • Begin by shucking the oysters.
  • Place oyster meat and oyster liquor in a small container, reserve.
  • In a blender, add all the vegetables and juice of the limes, and puree until smooth.
  • Check the seasoning adding salt and pepper, then add the cilantro leaves and vodka.
  • Continue to puree until smooth.
  • Take your shot glasses and lightly rub a lime on the rim of the shot glass.
  • Dip the rim in the old bay seasoning.
  • Drop one oyster in each glass and pour the gazpacho over the oyster.
  • Garnish the top with a couple sprigs of celery sprouts. Enjoy.