Happy Saturday and welcome to Kelly's Kitchen. With temperatures soaring across the country, I thought to myself: I wish I was at the beach this weekend. And while sadly I'm not, I thought I'd recreate some beach vibes by picking a few recipes that remind of me eating of eating a late lunch on the pier. Below, I've collected 6 beach vacation seafood recipes to recreate at home. If you're interested in making any or all, just follow the links for the full recipe card.
Kelly is sharing 6 beach vacation seafood recipes to recreate at home
You can get the full recipe card for a dish by clicking the link at the end of each section
About a week ago I saw fresh calamari at the seafood counter at my local Publix. After I thought about what I might make with fresh squid for a day or so, I went back to the store to buy it. They were fresh out. But the lovely lady behind the fish counter offered to order some for me.
So today, we have Restaurant Style Fried Calamari. You might not see fresh squid at your local grocery store, but they can certainly order it for you! So let’s do it!
This week we have a few quick and easy summertime recipes. Today’s recipe is a great appetizer-type dish; alternatively, serve it over rice or grilled bread to soak up the delicious melted Chipotle Compound Butter.
Rich flavors, with tons of cilantro, fresh tomatoes and peppers, it’s a little spicy and the shrimp is sweet and delicious. Let’s get right to the recipe, it’s Tequila Shrimp with Chipotle Compound Butter.
This Beer Battered Crispy Fish Sandwich is a recipe worth celebrating! So, let’s do it! I like this recipe for a number of reasons, but the number one reason is that the batter is amazing.
You can forgo the sandwich format and just fry the fish for excellent fish and chips, if you prefer. Let’s start with the tartar sauce, so it can hang out, mingling flavors while we prepare the rest of the recipe.
We are kicking off the week with an easy, light and delicious meal – Green Goddess Slaw and Sea Scallops. This is a great recipe for slaw, it’s a nice change of pace from the usual. You can swap out the scallops, if you like; top the slaw with your favorite white fish or salmon.
I like the scallops because they are slightly sweet and bring a bouncy, meaty texture to the dish. Sautéd shrimp would be a great substitute, if scallops aren’t your thing. Let’s get right to it!
Today’s recipe is about as simple as cooking gets. Creole-spiced shrimp gets a quick turn in a hot skillet to get a deeply brown crust; folded in a warm, soft flour tortilla and topped with coleslaw. It’s spicy and savory with cooling, sweet tangy coleslaw, a generous squeeze of lime and a sprinkling of cilantro. Each one of these street taco-sized Blackened Shrimp Tacos is a few bites of perfection!
Today’s recipe is something I always order when I see it on a menu at a restaurant. Since it’s super easy, I feel that if a restaurant can’t do steamed mussels and clams well, then the rest of the menu probably isn’t that great either. Serve it with a lot of broth, a warm loaf of crusty sourdough and that’s all you need!
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is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 47, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.