Shrimp, Scallops, and Squid

Shrimp, scallops, and squid or calamari are great dietary elements in the bariatric diet. They are easy to cook, and very easy to eat. They are highly nutritious and provide a substantial amount of proteins. I often fix these dishes for a quick lunch on a busy day. I particularly like the squid or calamari. I had this dish at a small restaurant in San Francisco, down in the industrial section of the city. Sitting on the deck with a friend, looking over at the shipyards and the marine activity, with the sun shining and a big plate of fried squid and vinegar dipping sauce was the perfect lunch. I think the vinegar dipping sauce made the dish special.

The ginger scallops and the two shrimp dishes provide an Asian flavor and when combined with a bit of steamed rice make excellent dinners. Sometimes rice for the bariatric patient may be a problem, so try eating small amounts first. Remember it is a carbohydrate and it is expected to be at a reduced level in the diet. Due to the size of the portions and the ease of cooking, these items these make great meals for one. Frankly eating alone with a plate of shrimp or scallops or calamari in front of you isn't too bad.


Bacon-Wrapped Ginger Soy Scallops

Ingredients
1/4 cup soy sauce
1 Tbs. dark brown sugar
1-1/2 tsp. minced fresh ginger
6 very large “dry” sea scallops (8 to 10 oz. total)
8 oz. can sliced water chestnuts, drained
12 slices bacon, cut in half crosswise

Directions
Set a rack in the upper third of the oven.
Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack.
Heat the oven to 450°F.
In a medium bowl, combine the soy sauce, brown sugar, and ginger.
If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them.
Cut each scallop into quarters.
Marinate the scallop pieces in the soy mixture for 15 minutes.
Reserve the marinade.

To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts). Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake, turning the scallops over once after 10 minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Spicy Shrimp with Mangos and Snow Peas

Ingredients
2 red onions, sliced
1 tablespoon ginger, julienne
1 1/2 teaspoons to tablespoons of sambal to taste (or if it is not available, spicy hot pepper paste).
1 1/2 pounds large shrimp, peeled and deveined
Juice of 2 limes 2 ripe mangoes, diced
1/2 pound blanched snow peas
1 tablespoon Dijon mustard
1/8 cup rice wine vinegar
1/4 cup canola oil
Salt and black pepper to taste

Directions
Coat hot wok with oil and caramelize onions with the ginger.
Season with salt and pepper.
Add sambal and shrimp and stir fry until just cooked through.
Deglaze with lime juice and add mangoes.
Check for seasoning.
In a mixing bowl, whisk together Dijon mustard, vinegar and oil.
Toss with the snow peas.
Place a pile of snow peas in the middle of the plate and surround with the stir fry.
Garnish with mango slices.

Scarred Squid

Ingredients
1 lb of fresh or frozen whole market squid, cleaned with mantles left whole and tentacles removed

Vinegar dipping sauce:
½ cup apple cider vinegar or rice wine vinegar
1 Tsp of sugar
Pinch of red pepper flakes
Bring to a boil and simmer for 2 minutes.
Let cool
Serve in a side bowl

Directions
Clean whole squid and rinse out the body cavity.
Remove the tentacles and cut the tentacles below the beak (the hard structure below the eyes).
Put a knife blade inside the squid mantle and then slice through the mantle on one side down to the knife blade. T
he blade limits the cut to just one side of the squid- the scar.
Lightly dredge the squid in seasoned flour and dust off the excess.
Heat approximately 1 cup of light oil (canola, peanut) to 360-375 degrees F in a deep saute pan.
Quickly fry tentacles first, then the mantles for 1 minute or less.
Add salt and pepper.
Serve with lemon or lime or the spicy vinegar dipping sauce.

Marinated shrimp

Ingredients
1/4 Cup fresh lime juice
1Tbs honey
1 Tsp dried thyme
1 lb jumbo shrimp
3 cherry tomatoes
4 green onions cut into 1-2” pieces
1 green bell pepper, cut into 1” squares
1 lime cut into wedges
6 bamboo skewers, soaked for ½ hour

Directions
Mix lime juice, honey, and thyme together in a Ziploc bag.
Add shrimp and allow to marinate in the refrigerator for ½ hour.
Skewer the shrimp, cherry tomatoes, onions and peppers on to bamboo or metal skewers.
Grill for three to four minutes over hot grill (can be done in a grill pan indoors).
Brush with reserved marinade.
Squeeze lime over the skewer and serve.