https://www.recipewithmary.com/

Recipes With Mary, 742 Maple Grove Drive, Willowbrook, CA (2026)

08/30/2026

Collard Green & Seafood Stew with Hatch Chili Cheddar Cornbread

Inspired by the comforting, hearty bowl in image_851cd5.png, this vibrant seafood spin swaps heavy meats for a healthy, low-carb approach while keeping all the rich, slow-simmered flavor. Bright pink shrimp and tender white fish contrast perfectly against the deep green collards, making it the ultimate visual hook for a cozy dinner.

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6

Ingredients:

Stew
1 lb large raw shrimp, peeled and deveined
1 lb firm white fish (cod or halibut), cut into chunks
2 bunches fresh collard greens, stems removed and chopped
4 cups seafood or chicken broth
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, chopped
2 ears of corn, cut into thick rounds
1 tbsp olive oil
1 tsp smoked paprika
1 tsp Cajun seasoning
Salt and black pepper to taste

Hatch Chili Cheddar Cornbread
1 cup cornmeal
1 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter
2 eggs
1 cup shredded sharp cheddar cheese
1/2 cup roasted Hatch green chilies, diced

Instructions:

Heat olive oil in a large heavy bottomed pot over medium heat. Add the chopped onion and garlic, sautéing until softened.

Stir in the carrots, smoked paprika, and Cajun seasoning, cooking for another 2 minutes to toast the spices.

Pour in the broth and bring to a simmer. Add the chopped collard greens and corn rounds. Cover and cook on low heat for 30 minutes until the greens are very tender.

While the stew simmers, preheat your oven to 400°F (200°C). Grease a 9 inch baking dish.

In a mixing bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and eggs.

Fold the wet ingredients into the dry ingredients, then stir in the cheddar cheese and diced Hatch chilies. Pour the batter into the baking dish and bake for 20 minutes until golden brown.

Uncover the stew and gently fold in the bright pink shrimp and white fish chunks. Simmer for 5 to 7 minutes until the seafood is opaque and cooked through.

Season the stew with salt and pepper to taste. Serve hot in deep bowls with a thick wedge of the cheesy cornbread resting on top.

08/30/2026

Garlic Butter Sheet Pan Shrimp Boil with Sausage, Corn & Potatoes

This low-friction sheet pan method delivers all the classic flavors of a traditional boil with zero fuss. Featuring bright pink shrimp, smoky sausage, and a rich garlic butter finish, it is the ultimate quick and hearty meal.

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6

Ingredients:
Shrimp, Sausage & Vegetables
4 qt water (for parboiling)
2 lb large or jumbo raw shrimp, peeled, deveined, and thoroughly patted dry
14 oz fully cooked smoked turkey sausage, cut into 1/2-inch rounds
1 1/2 lb baby red or gold potatoes, halved
4 ears corn, husked and each cut into 3 pieces
1 tbsp olive oil

Garlic Butter
6 tbsp unsalted butter, melted
5 cloves garlic, finely minced
2 1/2 tsp Old Bay seasoning
1 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp fine salt (optional, to taste)

Finish
1 large lemon (1 tbsp fresh juice, remainder cut into wedges)
2 tbsp fresh parsley, chopped

Instructions:

Position oven racks in the upper and lower thirds of the oven. Heat to 425°F (220°C).

Bring 4 qt water to a boil in an 8-quart stockpot. Add halved potatoes and boil for 8 minutes. Add corn to the same pot and boil for 3 more minutes. Drain thoroughly and let stand for 1 to 2 minutes.

Melt butter in a small saucepan over low heat. Add minced garlic and cook for 30 to 45 seconds until fragrant. Pour butter through a fine-mesh strainer into a large mixing bowl, leaving softened garlic in the strainer. Stir Old Bay, Cajun seasoning, smoked paprika, Italian seasoning, and black pepper into the strained butter.

Transfer exactly 2 tablespoons of this seasoned butter to a clean small bowl. Scrape the softened garlic from the strainer into this bowl and set aside for finishing.

Measure another 2 tablespoons of seasoned butter from the large bowl to use with the vegetables. Leave the rest in the large bowl.

Divide the drained potatoes, corn, and sausage between two sheet pans. Drizzle with olive oil and the 2 tablespoons of vegetable butter, then toss to coat. Spread into uncrowded layers.

Roast for 12 to 15 minutes, rotating pans halfway through.

Toss the dry raw shrimp in the remaining seasoned butter in the large bowl until coated.

Remove pans from the oven, divide the shrimp between them in open spaces, and roast for 5 to 7 minutes until the shrimp are bright pink and opaque.

Stir 1 tablespoon fresh lemon juice into the reserved garlic butter. Drizzle over both hot sheet pans, scatter chopped parsley on top, and serve immediately with lemon wedges.

08/29/2026

This Garlic Butter Shrimp Scampi Pasta is an incredibly rich and savory dish that comes together in under 20 minutes, perfect for busy weeknights.

Ingredients:
1 lb large shrimp, peeled and deveined
8 oz linguine or spaghetti
4 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine or chicken broth
1/4 tsp red pepper flakes
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
1 tbsp olive oil
Lemon wedges for serving

Instructions:

Boil pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.

Heat olive oil and 2 tablespoons of butter in a large skillet over medium high heat.

Add the shrimp, season with salt and pepper, and cook for 1 to 2 minutes per side until bright pink. Remove shrimp from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 30 seconds until fragrant.

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Stir in the red pepper flakes and cooked pasta, tossing well to coat in the garlic butter sauce.

Return the shrimp to the skillet and toss everything together.

Garnish with fresh parsley and serve immediately with lemon wedges.

08/28/2026

Creamy Seafood Pasta with Lobster Tail and Grilled Asparagus

Tender lobster, a scroll-stopping thick Parmesan cream sauce drip, and grilled asparagus make this dinner special yet effortless. It is rich, cozy, and perfect for a simple at-home seafood meal.

🔥🔥🔥Ingredients

For the Lobster

4 lobster tails, about 4 to 6 oz each, thawed if frozen

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Pasta

12 oz fettuccine

Salt, for pasta water

2 tablespoons unsalted butter

2 garlic cloves, finely minced

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped

1/2 cup reserved pasta water, as needed

For the Asparagus

1 lb asparagus, trimmed

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

🔥🔥🔥Directions

Prepare the lobster tails
Using kitchen shears, cut down the top of each lobster shell lengthwise. Gently loosen the meat and lift it over the shell while keeping it attached at the base. Pat dry.
In a small bowl, mix 1 tablespoon olive oil, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush the lobster meat evenly with the seasoning mixture.

Cook the lobster
Heat a grill pan or large skillet over medium-high heat. Place the lobster tails meat-side down and cook for 3 to 4 minutes. Turn and cook another 2 to 3 minutes, until the meat is opaque and just cooked through.
Transfer to a plate and let cool slightly. Remove the meat from the shells and cut into bite-size chunks. Set aside.

Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Before draining, reserve 1/2 cup pasta water. Drain the pasta and set aside.

Grill the asparagus
While the pasta cooks, toss the trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Cook on a grill pan or in a skillet over medium-high heat for 4 to 6 minutes, turning occasionally, until tender with light char marks. Set aside.

Make the creamy sauce
In a large skillet over medium-low heat, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the heavy cream and stir gently. Add the Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cheese melts and the sauce is smooth.

Toss the pasta
Add the cooked fettuccine and chopped parsley to the sauce. Toss until the pasta is evenly coated. If needed, add a little reserved pasta water at a time until the sauce looks silky and loose enough to coat the noodles nicely.

Finish and serve
Divide the creamy pasta among 4 plates. Spoon the chopped lobster over the top and arrange the grilled asparagus on the side. Finish with a little extra parsley and serve right away.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

08/26/2026

Sizzling Buttered Garlic Shrimp 🍤🧄🧈🍋✨
Plump, juicy jumbo shrimp seared in a bubbling pool of rich golden butter, loaded with fragrant minced garlic, fresh lemon juice, and aromatic herbs.

Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Servings: 4

Ingredients:
For the Jumbo Shrimp:
• 1.5 lbs extra-large or jumbo raw shrimp (16/20 count), peeled and deveined (tails on)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

• 1/4 tsp crushed red pepper flakes (optional, for subtle heat)

For the Sizzling Garlic Butter Pan Sauce:
• 6 tbsp (3/4 stick) unsalted butter, divided

• 8 cloves fresh garlic, finely minced

• 1/4 cup dry white wine (such as Pinot Grigio) or low-sodium chicken broth

• 2 tbsp fresh lemon juice

• 1 tsp fresh lemon zest

• 1/4 cup fresh flat-leaf parsley, finely chopped

For Serving:
• Warm crusty French bread or garlic toast

• Fresh lemon wedges

Instructions:
Season the Shrimp: Pat the peeled shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with olive oil, smoked paprika, kosher salt, black pepper, and red pepper flakes until evenly coated.

Flash-Sear the Shrimp: Melt 2 tablespoons of butter in a large skillet over medium-high heat until sizzling. Add the shrimp in a single layer (cook in batches if needed to avoid overcrowding). Sear undisturbed for 1.5–2 minutes per side until pink, opaque, and lightly caramelized. Transfer shrimp to a warm plate.

Sauté the Garlic: Reduce skillet heat to medium. Add another 2 tablespoons of butter and the minced garlic to the skillet drippings. Sauté for 1 minute until fragrant and bubbling (avoid browning the garlic).

Deglaze the Pan: Pour in the white wine (or broth) and lemon juice, scraping up all the savory browned bits from the bottom of the skillet. Let the liquid simmer and reduce by half for about 2 minutes.

Emulsify the Sauce: Turn heat to low. Add the remaining 2 tablespoons of cold butter and lemon zest, swirling the pan continuously until the butter melts into a glossy, velvety sauce.

Toss & Coat: Return # # # Sizzling Buttered Garlic Shrimp 🍤🧄🧈🍋✨

Plump, juicy jumbo shrimp seared in a bubbling pool of rich golden butter, loaded with fragrant minced garlic, fresh lemon juice, and aromatic herbs.

Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Servings: 4

Ingredients:
For the Jumbo Shrimp:
• 1.5 lbs jumbo raw shrimp (16/20 count), peeled and deveined (tails on)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

• 1/4 tsp crushed red pepper flakes (optional)

For the Sizzling Garlic Butter Sauce:
• 6 tbsp (3/4 stick) unsalted butter, divided

• 8 cloves fresh garlic, finely minced

• 1/4 cup dry white wine (such as Pinot Grigio) or chicken broth

• 2 tbsp fresh lemon juice

• 1 tsp fresh lemon zest

• 1/4 cup fresh flat-leaf parsley, finely chopped

For Serving:
• Warm crusty French bread or garlic toast

• Fresh lemon wedges

Instructions:
Season the Shrimp: Pat the shrimp completely dry with paper towels. Toss with olive oil, smoked paprika, kosher salt, black pepper, and red pepper flakes in a bowl until evenly coated.

Flash-Sear the Shrimp: Melt 2 tablespoons butter in a large skillet over medium-high heat until sizzling. Add shrimp in a single layer and sear for 1.5–2 minutes per side until pink, opaque, and lightly caramelized. Transfer shrimp to a clean plate.

Sauté the Garlic: Lower heat to medium. Add 2 tablespoons butter and minced garlic to the pan drippings, sautéing for 1 minute until fragrant and bubbling.

Deglaze the Pan: Pour in white wine (or broth) and lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes until reduced by half.

Emulsify the Sauce: Turn heat to low. Whisk in the remaining 2 tablespoons cold butter and lemon zest, swirling until the sauce is glossy and velvety.

Toss & Serve: Return the seared shrimp and any resting juices to the pan, tossing in the bubbling garlic butter for 1 minute. Stir in fresh parsley, remove from heat, and serve immediately in the skillet with warm crusty bread.

Pro Tip: Adding the final two tablespoons of cold butter off high heat emulsifies the sauce, creating a thick, glossy garlic glaze that coats every shrimp without separating.

Garlic bread or pasta: What are you serving with this sizzling garlic butter shrimp? Let’s settle it below! 👇🥖🍝

08/26/2026

Crispy Jumbo Lump Crab Cakes with Sizzling Lemon Butter Sauce 🦀🍋🧈✨
Thick, pan-seared crab cakes packed with sweet jumbo lump crab meat and minimal binder, seared to a golden crunch and smothered in a rich lemon garlic herb butter sauce.

Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins | Servings: 4 (6–8 thick cakes)

Ingredients:
For the Jumbo Lump Crab Cakes:
• 1 lb fresh jumbo lump crab meat, drained and picked over for shells

• 1/2 cup crushed buttery Ritz crackers (or panko breadcrumbs)

• 1/3 cup mayonnaise

• 1 large egg, beaten

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 1.5 tsp Old Bay seasoning

• 1 tbsp fresh lemon juice

• 2 tbsp fresh parsley, finely chopped

• 2 tbsp unsalted butter plus 1 tbsp olive oil (for pan-searing)

For the Sizzling Lemon Garlic Butter Sauce:
• 6 tbsp unsalted butter

• 3 cloves garlic, finely minced

• 2 tbsp fresh lemon juice

• 1 tsp fresh lemon zest

• 1/4 tsp Old Bay seasoning

• 2 tbsp fresh flat-leaf parsley, finely chopped

For Serving:
• Fresh lemon wedges

Instructions:
Whisk the Base: In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, 1 tablespoon lemon juice, and chopped parsley until smooth.

Fold in the Crab: Add the crushed Ritz crackers and jumbo lump crab meat. Using a rubber spatula, gently fold the ingredients together, being careful not to break up the large chunks of crab.

Shape & Chill: Divide the mixture into 6–8 thick patties (approx. 1/2 cup each), pressing gently to hold together. Place on a parchment-lined plate and chill in the refrigerator for 20 minutes to firm up.

Pan-Sear to a Golden Crust: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Carefully add the crab cakes and cook undisturbed for 4–5 minutes until a deep golden-brown, crispy crust forms on the bottom.

Flip & Finish Cooking: Gently flip with a thin spatula and sear the other side for 3–4 minutes until golden and heated through. Transfer crab cakes to serving plates.

Make the Lemon Butter Sauce: In the same skillet over medium-low heat, melt the remaining 6 tablespoons of butter. Add minced garlic and cook for 1 minute until fragrant. Whisk in the lemon juice, lemon zest, Old Bay, and parsley, swirling the pan for 1 minute until glossy and emulsified.

Spoon & Serve: Spoon the warm, bubbling lemon garlic butter generously over the crispy crab cakes and serve immediately with fresh lemon wedges.

Pro Tip: Use crushed buttery Ritz crackers instead of standard breadcrumbs—they add a subtle buttery sweetness and bind the cakes without weighing down the delicate lump crab meat.

Lemon butter drizzle or spicy remoulade: Which sauce are you pouring over your crab cakes? Let’s settle this below! 👇🦀🍋

08/26/2026

Crispy Southern Fried Catfish & Gulf Shrimp Combo 🐟🍤🍋🌽🔥
Golden, crunchy cornmeal-crusted catfish fillets and succulent butterflied Gulf shrimp fried to crispy perfection, served with homemade zesty tartar sauce and fresh lemon wedges.

Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Servings: 4–6

Ingredients:
For the Seafood & Buttermilk Soak:
• 1.5 lbs fresh catfish fillets, cut into 3–4 inch strips

• 1 lb large Gulf shrimp (16/20 count), peeled and deveined (tails on)

• 1.5 cups buttermilk

• 2 tbsp Louisiana hot sauce

• 1 large egg, beaten

For the Crispy Cornmeal Breading:
• 1.5 cups yellow cornmeal (fine or medium grind)

• 3/4 cup all-purpose flour

• 2 tbsp Cajun or Creole seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 1 tsp kosher salt and black pepper

• High-heat oil (peanut, canola, or vegetable oil) for frying

For the Quick Southern Tartar Sauce:
• 3/4 cup mayonnaise

• 2 tbsp dill pickle relish

• 1 tbsp fresh lemon juice

• 1 tbsp hot sauce

• 1 tsp Creole or Dijon mustard

• 1/2 tsp Old Bay seasoning

For Serving:
• Fresh lemon wedges

• Fresh chopped parsley

Instructions:
Whisk the Sauce: In a small bowl, mix mayonnaise, pickle relish, lemon juice, hot sauce, Creole mustard, and Old Bay seasoning until smooth. Cover and chill in the refrigerator until ready to serve.

Buttermilk Soak: In a large mixing bowl, whisk together buttermilk, hot sauce, and the beaten egg. Submerge the catfish strips and Gulf shrimp in the buttermilk mixture. Let soak for 15–20 minutes at room temperature to tenderize and season the seafood.

Whisk the Breading: In a shallow dish or large rimmed tray, thoroughly combine yellow cornmeal, flour, Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.

Heat the Oil: Pour 2–3 inches of oil into a deep cast-iron skillet or Dutch oven and heat to 365°F (185°C).

Dredge the Seafood: Remove catfish pieces and shrimp from the buttermilk soak in batches (allowing excess liquid to drip off) and press firmly into the cornmeal mixture, coating every piece thoroughly.

Fry the Catfish: Carefully lower catfish strips into the hot oil. Fry for 4–5 minutes, turning once, until deeply golden brown, crunchy, and floating. Transfer with a slotted spoon to a wire cooling rack.

Fry the Gulf Shrimp: Drop breaded shrimp into the hot oil and fry for 2–3 minutes until curled, golden, and crispy. Transfer to the wire rack with the fish.

Season & Serve: Lightly dust the hot seafood with a pinch of extra Cajun seasoning while still sizzling. Serve immediately in baskets with cold tartar sauce, hot sauce, and fresh lemon wedges.

Pro Tip: Use a 2:1 ratio of yellow cornmeal to all-purpose flour. The cornmeal provides that signature Southern crunch, while the flour creates a binder that keeps the crust locked tightly onto the fish without flaking off in the hot oil.

08/26/2026

Baked Flaky White Fish in Creamy Dill Caper Sauce 🐟🍋🌿🧀🧈✨
Flaky, tender white fish fillets smothered in a velvety garlic-shallot white wine cream sauce bursting with tangy capers, fresh dill, and melted parmesan.

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4

Ingredients:
For the Flaky White Fish:
• 4 firm white fish fillets such as cod, halibut, or sea bass (5–6 oz each)

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

For the Creamy Garlic Dill Caper Sauce:
• 2 tbsp unsalted butter

• 1 large shallot, finely minced

• 2 cloves garlic, finely minced

• 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or chicken broth

• 1 cup heavy cream

• 3 tbsp brined capers, drained

• 2 tbsp fresh dill, finely chopped

• 1 tbsp fresh lemon juice

• 1/4 cup Parmigiano-Reggiano or parmesan cheese, freshly grated

• Freshly cracked black pepper, to taste

For Garnish & Serving:
• Fresh dill sprigs

• Fresh lemon wedges

Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Season the Fish: Pat the white fish fillets thoroughly dry with paper towels. Lightly rub both sides with olive oil, then season evenly with garlic powder, kosher salt, and black pepper.

Bake to Flaky Perfection: Arrange fillets on the prepared baking sheet in a single layer. Bake for 12–14 minutes until the fish is opaque, firm, and flakes easily with a fork.

Sauté the Aromatics: While the fish bakes, melt butter in a saucepan or skillet over medium heat. Add minced shallots and cook for 2–3 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.

Deglaze with Wine: Pour in the white wine, stirring and scraping up any bits from the bottom. Let it simmer and reduce by half for 2–3 minutes to concentrate the flavor.

Simmer the Cream: Lower heat to medium-low. Slowly pour in the heavy cream while stirring constantly. Simmer gently for 2–3 minutes until the sauce turns glossy and lightly coats the back of a spoon.

Emulsify & Finish: Stir in the drained capers, fresh chopped dill, lemon juice, and grated parmesan cheese. Whisk continuously for 1 minute on low heat until the cheese melts into a silky sauce. Season with black pepper to taste.

Assemble & Garnish: Transfer warm baked fish fillets to plates. Spoon the warm creamy dill caper sauce generously over each fillet, garnish with fresh dill sprigs, and serve immediately with lemon wedges.

Pro Tip: Pat the fish fillets completely dry with paper towels before baking—this prevents water from releasing onto the baking sheet, keeping the fish flaky and concentrated in flavor.

08/25/2026

Mediterranean Garlic Butter Stuffed Calamari 🦑🍚🧄🍷✨
Tender whole squid tubes stuffed with seasoned aromatic rice, diced sweet peppers, and sautéed tentacles, simmered in a savory garlic white wine tomato pan sauce.

Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Servings: 4

Ingredients:
For the Calamari:
• 4 large whole cleaned squid tubes (with tentacles reserved)

• 1 tbsp olive oil

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• Wooden toothpicks (to secure ends)

For the Savory Rice Stuffing:
• 1.5 cups cooked long-grain rice (or jasmine rice)

• Reserved squid tentacles, finely chopped

• 1/2 small red bell pepper, finely diced

• 1/2 small green bell pepper, finely diced

• 1/2 small yellow onion, finely diced

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp dried oregano

• 2 tbsp fresh parsley, chopped

• 1/4 cup freshly grated parmesan cheese (optional)

• Salt and black pepper, to taste

For the Garlic White Wine Pan Sauce:
• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic, thinly sliced

• 1/2 cup dry white wine (such as Pinot Grigio) or seafood broth

• 1/2 cup crushed canned tomatoes or tomato purée

• 1 tbsp fresh lemon juice

• 1/4 tsp crushed red pepper flakes

Instructions:
Prep the Calamari: Rinse the squid tubes inside and out under cold water; pat completely dry with paper towels. Finely chop the reserved tentacles to use in the filling.

Sauté the Stuffing: Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté diced onion, red bell pepper, green bell pepper, and minced garlic for 3–4 minutes until softened. Add the chopped tentacles, smoked paprika, and oregano, cooking for 1–2 minutes.

Mix with Rice: Remove pan from heat. Stir in the cooked rice, chopped parsley, grated parmesan, salt, and black pepper until evenly mixed. Let the filling cool slightly for 5 minutes.

Stuff & Pin: Spoon the rice mixture gently into each squid tube, filling them only 3/4 full (leave room for shrinkage). Weave a wooden toothpick through the opening of each tube to seal it tightly.

Sear the Calamari: In a deep skillet or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Add the stuffed squid tubes and sear for 2–3 minutes per side until lightly golden.

Simmer in the Pan Sauce: Reduce heat to medium-low. Add sliced garlic and red pepper flakes around the squid, sautéing for 30 seconds. Pour in the white wine, crushed tomatoes, lemon juice, and remaining 1 tablespoon butter. Spoon the bubbling sauce over the squid, cover with a lid, and simmer gently on low heat for 18–20 minutes until the squid is tender.

Slice & Plate: Remove toothpicks. Slice each stuffed calamari diagonally across the center to reveal the colorful rice filling, spoon the warm pan juices over top, and serve immediately.

Pro Tip: Fill the squid tubes only about 3/4 full—calamari shrinks and tightens as it cooks, and overfilling will cause the tubes to burst in the pan.

08/25/2026

Sizzling Garlic Butter Surf & Turf Rice Platter 🥩🐟🍤🍚🥒✨
Juicy seared steak bites, crispy golden salmon chunks, and plump jumbo shrimp arranged over a bed of buttery seasoned rice, paired with charred zucchini and drenched in a rich garlic Parmesan cream sauce.

Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 5–6

Ingredients:
For the Triple-Protein Surf & Turf:
• 1 lb top sirloin or ribeye steak, cut into 1-inch bite-sized cubes

• 1 lb fresh salmon fillet (skin removed), cut into 1.5-inch chunks

• 1 lb large raw shrimp, peeled and deveined

• 4 tbsp unsalted butter, divided

• 1 tbsp olive oil

• 4 cloves garlic, finely minced

• 1 tsp smoked paprika

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Kosher salt and freshly cracked black pepper, to taste

For the Rice & Charred Veggies:
• 3 cups cooked warm seasoned rice (jasmine, garlic butter, or yellow rice)

• 2 medium zucchini, sliced into 1/2-inch rounds or half-moons

• 2 tbsp fresh flat-leaf parsley, finely chopped (divided)

For the Creamy Garlic Parmesan Sauce:
• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tbsp fresh lemon juice

• 1 clove garlic, finely grated

• 1 tbsp freshly grated Parmesan cheese

• 1 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

Instructions:
Whisk the Garlic Sauce: In a small bowl, stir together mayonnaise, sour cream, lemon juice, grated garlic, Parmesan cheese, chopped parsley, salt, and black pepper until smooth and velvety. Cover and set aside.

Season the Proteins: In a small bowl, mix smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Pat steak bites, salmon chunks, and shrimp dry with paper towels, then season each protein evenly with the spice blend.

Sear the Garlic Shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink, opaque, and lightly caramelized. Transfer to a clean plate.

Crisp the Salmon Chunks: Add another 1 tablespoon butter to the skillet. Place salmon chunks in a single layer and sear undisturbed for 3 minutes per side until a golden crust forms and the fish flakes easily. Transfer to the resting plate.

Caramelize the Steak Bites: Add 1 tablespoon butter to the smoking-hot skillet. Add steak cubes in a single layer and sear undisturbed for 2–3 minutes until deeply browned, flip, and cook for 1–2 more minutes. Toss in minced garlic during the final 30 seconds until fragrant, then remove the steak.

Char the Zucchini: Toss sliced zucchini directly into the flavorful pan drippings. Sauté over medium-high heat for 3–4 minutes until tender-crisp with dark, blistered edges. Season lightly with salt and pepper.

Toss the Rice: In a bowl, toss the warm cooked rice with the remaining 1 tablespoon melted butter and 1 tablespoon chopped parsley until fluffy and fragrant.

Assemble & Garnish: Spread the buttery rice across a large serving platter. Arrange the seared steak, salmon, garlic shrimp, and charred zucchini in vibrant sections over the rice. Drizzle generously with the creamy garlic Parmesan sauce and garnish with chopped fresh parsley and lemon wedges.

Pro Tip: Cook each protein in separate batches in the exact same skillet without wiping it out; each ingredient picks up the caramelized browned bits and garlic butter left behind by the previous one.

Steak, Salmon, or Shrimp: Which one are you grabbing first from this loaded platter? Let’s settle it below! 👇🥩🐟🍤

Recipes With Mary

08/30/2026

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08/29/2026

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