BackYARRRRRd Meals: Seafood Recipes for Your Patio a Pirate Would Love


The weather’s warming up, and you’re probably starting to plan some cookouts with friends and family. Serving seafood at your next event is a great way rock everyone’s palette and give you a break from chicken and steak. Here are a few delicious, easy-to-make and delicious outdoor seafood recipes that’ll keep your crew happy.

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Scallop, Orange and Cucumber Kabobs

The mixture of citrus and savory in this dish just screams Spring. Kabobs are a great dish for cookouts that require little preparation and can serve a large group easily. This recipe from Martha Stewart can be served as an hors d’ oeuvre or main course.

 

What You Need:

  • 2 tablespoons honey
  • 1/2 navel orange, halved and cut into 1/2-inch wedges, plus 1/4 cup fresh orange juice
  • 1/4 cup orange juice
  • 8 very thin slices peeled fresh ginger
  • 1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices
  • 1 pound large scallops
  • Coarse salt and ground pepper

What To Do:

  1. Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.
  2. Onto four skewers, thread orange wedges (through skin), ginger, cucumber, and scallops, beginning and ending with orange wedges; season with salt and pepper. Grill kebabs until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.

Low Country Boil

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The Low Country Boil is probably the pinnacle of a social eating dish. This quick and beautiful meal easily serves a large group and there’s nothing more fun than hanging around a table with your friends cracking crab legs and enjoying a cold beer. Check out our low country boil tips or use this recipe from Home Chef.

What You Need:

  • 12 oz. Red Potatoes
  • 5 Parsley Sprigs
  • 1 Lemon
  • 2 Ears of Corn
  • 2 Spicy Bratwurst
  • 1 Crab Legs
  • 8 oz. Shrimp
  • 2 Tbsp. Old Bay Seasoning
  • 1⅕ oz. Butter

 What To Do:

  1. Quarter potatoes. Mince parsley, both stems, and leaves. Halve lemon Cut one half into two wedges and juice another half. Shuck corn cobs and rinse. Rinse lobster tail, sausages, and shrimp and pat dry.
  2. Heat 1 tsp. olive oil in a large pot over medium heat. Add sausages to hot pot and cook 2-3 minutes on two sides, or until golden brown. Remove from pot and set aside. Sausages will finish cooking in later step (no need to wipe pot clean).
  3. Add 6 cups water, Old Bay seasoning(reserve a pinch for garnish), ½ tsp. salt, lemon juice, and potatoes in the pot used for searing sausages and bring to a boil. Boil 8 minutes to infuse flavors into the broth.
  4. Return sausages to infused broth along with corn and boil 5 minutes. Add lobster tails and boil 3 minutes. Add shrimp and boil an additional minute, or until sausages reach a minimum internal temperature of 160 degrees and shrimp and lobster tail reach a minimum internal temperature of 145 degrees.
  5. While boil is cooking, add butter to a small pan over medium-low heat. Once melted, there will be a white film (milk solids) on top. Strain butter through a wire mesh strainer into a heat-resistant bowl and discard milk solids (clarifying helps butter remain liquid over time

Chipotle Salmon Burgers with Cilantro Lime Cream

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What You Need:

For the salmon patties:

    • 2 pounds salmon fillet, skin removed
    • 2 tablespoons mayonnaise
    • 1 chipotle chili, packed in adobo sauce
    • 2 tablespoons of adobo sauce from the packed chilies
    • Finely-grated zest of 1/2 lime
    • 3 tablespoons, plus 1 cup panko breadcrumbs
    • 1 tablespoon whole grain mustard
    • 2 green onions, light green and green parts only, finely chopped
    • Olive oil
    • 1 teaspoon fine sea salt
    • 1 teaspoon freshly ground pepper

For the Cilantro Lime Cream:

    • 2 ounces cream cheese at room temperature
    • 1/4 cup crème fraiche
    • 1 1/2 teaspoons lime juice
    • Finely-grated zest of 1/2 lime
    • 1 tablespoon finely-chopped poblano chili (about 1/2 a poblano)
    • 1 tablespoon finely chopped cilantro leaves

What To Do:

  1. Cut up 1/4 of the salmon into chunks and place it in a food processor. Cut the remaining 3/4 of the salmon into a 1/4-inch dice and reserve in a large bowl. From the list of salmon patty ingredients, add the mayonnaise, chipotle, adobo sauce, lime zest and panko to the food processor. Blend until smooth.
  2. Add the whole grain mustard and green onions to the diced salmon in the bowl. Gently fold in the salmon mixture from the food processor to combine.
  3. Oil a baking sheet. Divide the salmon mixture into 6 equal dollops on the baking sheet. Wet your hands with cold water, and shape the salmon into patties about the same diameter as the hamburger buns. Cover tightly and refrigerate for 1 hour.
  4. To prepare the Cilantro Lime Cream, beat together the cream cheese, crème fraiche and lime juice. Stir in the lime zest, poblano and cilantro. Cover and refrigerate until use.
  5. Prepare the grill for direct grilling at 500° to 600°F.
  6. Spread a little mayonnaise inside the sliced hamburger buns and season sparingly with sea salt.
  7. Remove the salmon patties from the refrigerator immediately before grilling. Combine the remaining 1 cup of panko crumbs from the salmon patty ingredients with 1 teaspoon of salt and 1 teaspoon of pepper. Press half of the panko mixture into the tops of the patties while still on the baking sheet. Use a thin spatula to flip all the patties, and then distribute the remaining panko mixture on the second side. Press down to embed the panko and to make the patties about 1 inch larger in diameter than the hamburger buns. Firm up the edges of the patties with your fingers and transfer directly to the grill grate.
  8. Grill the patties, turning only once, until cooked through. This will take about 10 minutes’ total cooking time. Don’t flip them until you are sure they are halfway done and are ready to release from the grill grate. While the patties are cooking on the second side, lightly toast the sliced hamburger buns by placing the mayonnaise side directly on the grill grate.

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Spicy Grilled Shrimp

This Thai inspired dish from Martha Stewart is a great way to feed your crew without a lot of effort. Use it as an appetizer or a party snack when hosting a bonfire or party. Plus, you can easily scale the recipe up or down depending on the number of guests.

What You Need:

  • 1/2 cup sugar
  • 1 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice (from 3 to 4 limes)
  • 1 tablespoon Asian chili paste (such as sambal oelek)
  • 1 tablespoon Asian fish sauce (such as nam pla)
  • Coarse salt
  • Safflower oil, for brushing
  • 36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)

What To Do:

 

  1. Soak 12 wooden skewers in water for 30 minutes to prevent charring.
  2. Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.
  3. Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.

Smoked Oyster Deviled Eggs

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Devilled eggs are the ultimate party food, and oysters are one of the trendiest foods on the market right now. The briny ocean flavor of the oysters with smoky paprika creates a truly unique taste. Combine two greats with this recipe from Kalamazoo Gourmet to wow your guests.

What You Need:

  • 6 eggs, hard-boiled and peeled
  • 3 ounces canned, smoked oysters packed in oil
  • 1/8 teaspoon chili powder or ground ancho chili
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground, smoked paprika
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon Colman’s mustard powder
  • 1/4 cup mayonnaise
  • 2 teaspoons snipped fresh chives
  • Smoked salmon caviar

What To Do:

  1. Cut the eggs in half lengthwise. Remove the yolks and place them in a medium-size bowl. Reserve the whites. Use a fork to break up the yolks to a fine texture.
  2. Drain the oysters and blot with paper towels to remove excess oil. Finely chop and combine with the yolks. Add the dry ingredients and thoroughly combine. Fold in the mayonnaise.
  3. Spoon some of the yolk mixture into each egg white half. Top each with snipped chives and a few smoked salmon eggs.

 With so many options for easy to make seafood dishes, you’ll have a hard time picking just one.  Luckily, having a patio makes it easy to hang out, and cook out, year-round. Just don’t forget to make a little extra for your parrot.