Copycat Calypso Shrimp Linguine with Scallops - Home Cooked Recipe #83

I recently went to lunch with some girlfriends to Bahama Breeze. It is the first time I have been there in years and years. I had a lighter portion of their Calypso Shrimp Linguine. Although I was not in love with their prices, I WAS in love with this pasta dish and wish I had ordered the regular size portion. I scoured the internet looking for copycat recipes and I found some! They all had the exact same ingredients so I wrote it down and made it myself!  There are a couple of small tweaks I made to the recipe. I did not cook the scallions, but mainly used them for a garnish on top. Instead I used 1/2 of a small diced onion during the actual cooking. And I topped mine with loads of grated Parmesan, because CHEESE. Plus I added scallops as well because the more shellfish the better I say. Bonus, I made the recipe on October 17th, which is National Pasta Day!

Copycat Calypso Shrimp Linguine

Ingredients:

• 1 box linguine
• 1 lb large shrimp, peeled and deveined
• 1 lb bay scallops
• 1 stick butter
• 1/2 small onion, diced
• 1 cup heavy cream
• 3 scallions, sliced
• 2 tbs diced tomatoes
• 1/2 cup grated Parmesan 
• 1 cup clam juice
• 1 cup chicken broth
• 4 tbs blackening seasoning (I make my own but you could use store bought)
• 1 tsp cayenne
• salt and pepper

Directions:
Whisk together clam juice, chicken broth, blackening seasoning, and cayenne. Refrigerate until ready to use (you can make this ahead of time). Cook linguine according to package directions, While linguine is cooking, heat up a large saute pan on medium high. Add butter. Saute onion for 2 to 3 minutes. Season shrimp and scallops with salt and pepper and saute in butter/onions until cooked through, about 5 minutes. Add in broth and heavy cream. Simmer for 5 minutes. Toss in cooked linguine until well coated. Plate. Garnish with scallions, tomatoes, and Parmesan. Enjoy!

Restaurant Review 15 - Victorio's Oyster Bar & Grille

When talking about overcoming my food fears, I can safely tell you for 20+ years of my life I was TERRIFIED of raw meat and seafood.  As I became a more intense foodie, I realized I was going to have to overcome some of my food fears, and this included being able to eat raw meats/fish.  I was close to 30 before I ate raw oysters, tuna, and other seafoods for the 1st time.  I still have trouble eating some foods raw (mostly because of a texture issue, not necessarily because they're raw), but I LOVE raw tuna and oysters!
This brings me to the reason for my post... Victorio's Oyster Bar and Grille.  It's a restaurant that started in Longwood, FL and since has expanded to several locations in the metro Orlando area, including in Apopka, Titusville, and Oviedo.  My buddy Ed recently started working there, and after hearing how delicious the food is from several people, my boyfriend and I ventured over to the Apopka location.
Victorio's has an extensive menu, and if you want a sneak peak check it out at: Victorio's Menu
On my visit we started with... OYSTERS!  I prefer them raw to steamed or fried.  We got a dozen, at a fairly reasonable price of $9.95 (***disclaimer: this price can change according to current market prices).  They were HUGE!  I believe they were in from Louisiana, and I'm not going to lie, I had to cut a couple in half to eat them they were so large.  But they were fresh, cold, sweet, and juicy.  Topped with lemon, cocktail sauce, and horseradish (my condiments of choice) they were divine and a great starter.  Definitely get the oysters if you go, whether you get them raw, steamed, or fried, they are worth it.
For my entree I enjoyed the shrimp alfredo.  It was a huge portion of pasta that could have easily made two or three meals.  I brought some home and had it as my lunch the next day.  There were 6 large shrimp included, and from what I understand the sauce is made from scratch on premises everyday.  My dinner was also accompanied by garlic knots, and if you don't know, I'm a sucker for a good garlic knot.
My date ordered the unlimited fish and chips.  You can eat as much fish and chips as you like for 9.99.  The fish was fresh and flaky and fried to crisp perfection.  I tried the tarter sauce and it was scrumptious.  
Victorio's also has Italian food as well as the seafood options.  I've heard pretty good things about their pizzas and calzones.  I've also seen coupons for the restaurant so if you're on a budget, keep a look out,
For more info about the restaurant and its locations, visit their website at:
Victorio's

Parmesan Tilapia - Home Cooked Recipe 7

I had never eaten tilapia but it was on sale at our local Sam's Club.  We bought a package of 6 HUGE filets for only $13.  We easily could have fed 12 people!  We were browsing for tilapia recipes and found this great recipe for a creamy, cheesy tilapia that I doctored up to fit our tastes.  Below is the recipe!

Parmesan Tilapia

• 1 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tbs mayonnaise
• 2 tbs fresh lemon juice
• 1 tsp granulated garlic
• 1 teaspoon onion powder
• 1/2 teaspoon celery salt
• black pepper to taste
• 1 lemon, sliced
• 2 pounds tilapia fillets

Preheat the broiler on the oven.  Line a baking pan with aluminum foil.   In a bowl, mix together everything but the tilapia.  Arrange your tilapia filets on the lined pan.  Place lemon slices on tilapia filets.  Broil for 3 minutes.  Remove lemon slices, set aside, turn your filets over, and place lemon slices over the filets again.  Broil another 3 minutes.  Remove lemon slices and cover tilapia filets with parmesan mixture.  Broil another 3 minutes and remove from oven.  Place onto plates and serve.  Enjoy!

Finished Parmesan Tilapia