• Home
  • Recipes
    • Salmon/Fatty Fish
    • White Fish
    • Tuna and Swordfish
    • Lobster, Crab
    • Scallops, Shrimp, Squid
    • Seaweed/Kelp
    • Mussels, Oysters, Clams
    • Non Seafood
  • How Tos
  • Let’s Partner
  • Media
  • About
  • Contact
  • Recipes
  • Seafood How Tos
  • Seafood FAQs
  • Seafood Staples
Jenny Shea Rawn
  • Home
  • Recipes
    • Salmon/Fatty Fish
    • White Fish
    • Tuna and Swordfish
    • Lobster, Crab
    • Scallops, Shrimp, Squid
    • Seaweed/Kelp
    • Mussels, Oysters, Clams
    • Non Seafood
  • How Tos
  • Let’s Partner
  • Media
  • About
  • Contact
Menu

Drew’s Organics

  • Drew’s Organics

Drew’s Organics

  • by Jenny Rawn
  • March 29, 2018
  • 0

Jenny Rawn

Comments are closed.

Site Search

Search
Generic filters
Exact matches only

Newsletter

Thank you! You have successfully subscribed to our newsletter.

Newsletter

Don't miss a post! Sign up to receive our newsletter each time a post goes live.

About Jenny

Welcome to our little corner of the sea! Jenny is a wife and busy mom of 2 living on Cape Cod. She is also a Registered Dietitian, recipe developer and food photographer with a love for the ocean and a passion for cooking and learning about seafood, especially local seafood. We hope to be a resource for you for all things seafood and hope you find some sea-inspiration to bring back into your own kitchen.

As seen on: Jenny has been featured in hundreds of local and national media outlets including: The Boston Globe, Fox 25 News, The Boston Herald, FoodNetwork.com, Today.com, The Chef’s Kitchen, Cape and Islands Magazine, NESN, NECN, WEEI, Women’s Health, Shape, Progressive Grocer, The Cape Cod Times and more.
🐟🍲This easy monkfish stew is packed with fla 🐟🍲This easy monkfish stew is packed with flavor & full of seafood goodness – tender bites of monkfish & kelp. I also added shrimp, because I had some in the freezer. Since monkfish is an unknown fish to many, having shrimp in the stew makes it a bit more familiar, & perhaps, more inviting, for those guests of yours who may be hesitant to try something new. You could also add in fresh mussels or clams at the end, if preferred. Time: 35 min Serves: 4 Ingredients: · 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed · 2 tbsp olive oil · 1 med Vidalia onion, diced · 4 cloves garlic, thinly sliced · 1 tsp saffron threads · 1/2 cup dry white wine · 1 (26.46-oz) box chopped tomatoes · 16 oz clam juice · 1 (15.5-oz) can chickpeas, drained · 4 @atlanticseafarms kelp cubes · 2 bay leaves · 12 oz shrimp (any size), peeled, deveined (look for BAP or ASC certified sustainable shrimp) · 2 tbsp unsalted butter · parsley, chopped · black pepper (optional): · Lemon wedges · Crusty bread Instructions: 1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1-2 min, don’t cook through. Remove fish, set aside. 2. Heat remaining oil. Add onion, saute over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits. 3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min. 4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through. 5. Remove bay leaves, add butter. 6. Sprinkle with parsley & pepper. 7. Spoon into bowls, serve with lemon and bread. Brought to you as part of the MA Seafood Ambassador program led by @eating_with_the_ecosystem , made possible by the commercial fishermen of MA at no additional cost to the fisherman via MADMF's Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #seafood4health #monkfish #sustainableseafood #kelp #kelptheearth
🐟Monkfish Stew. Hearty, rich and flavorful – 🐟Monkfish Stew. Hearty, rich and flavorful – and packed with veggies (including kelp) and seafood. Easy to prepare, it’s great for the hustle and bustle of the holiday season. Monkfish is a good fish choice to use for stews, soups and chowders because it’s firm, meaty and won’t fall apart. Tip: when you purchase your monkfish, ask your fish market or grocer if the grey membrane has been removed. If it hasn’t, ask them to remove it, or you’ll need to remove it yourself, as it’s not pleasant to eat and will cause the fish to be tough. ➡️Full recipe for this stew coming tomorrow! Check out my fellow Massachusetts Seafood Ambassadors for more seafood soups, stews and chowders using local fish and shellfish: @fearlesseating @thespicegirl__ @chrissytherd @fvmidnightourscallops @cedarrockgardens. This post is brought to you as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. The program is made possible by funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via MADMF’s Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #SeafoodiesNE #seafood4health #monkfish #monkfishstew #fishstew #fishdinner #bostonfoodies #capecodfoodies #sustainableseafood #fishrecipes #shrimp #kelp #kelptheearth #seaweed #pescatarian #seafoodlover #eatlocalMA #seafoodie #soupseason #fishrecipes #rdapproved #rdchat @eating_with_the_ecosystem @massmarinefisheries @woodsholeseagrant #celebrateseafood #pescatarian #seafoodiesne #seafood2xwk
🍂Cranberry Pumpkin Upside Down Cake. Ruby red f 🍂Cranberry Pumpkin Upside Down Cake. Ruby red fresh cranberries are drizzled in honey then topped with a semi-homemade spiced pumpkin batter & baked into a festive, dense and delicious cake. If you’ve been following me for awhile, you may remember this beauty - we make it every year around Thanksgiving and/or the holidays. We’ve made it GF a few times too, for my M-I-L who has celiac. RECIPE is linked in my profile. #cranberry #cranberryseason #cranberries #fruitsandveggies #cranberrycountry #dessertfirst #thanksgivingdessert #thanksgivingmenu #cranberrydessert #rdchat #rdapproved #pumpkindessert #desserttable #capecodfoodies #bostonfoodies
🐟🍤A seacuterie board quick and easy enough t 🐟🍤A seacuterie board quick and easy enough to serve as an app on Thanksgiving or Thanksgiving Eve. Loaded with sauteed sustainable jumbo shrimp (or sub scallops), tuna jerky, smoked salmon, sea chi (kimchi made with seaweed), olives, capers, Boursin cheese spread and crackers. This fall charcuterie board full of seafood goodness is one of our favorite fall appetizers. Serves: 6 1/2 lb frozen raw deveined shell-on jumbo shrimp, thawed (look for @asc.usa or @bapcertification certified shrimp) 1/2 teaspoon olive oil 1/8 teaspoon ground black pepper 1/4 teaspoon kosher salt 4 ounces @pescavore_seafood tuna jerky 1 can @fishwife smoked salmon 1/2 cup @atlanticseafarms Seachi 1/4 cup Castelvetrano olives 2 tablespoons capers 5.2 ounces @boursincheese 2 ounces rice crackers INSTRUCTIONS Gather a large circular serving platter or board. Peel shrimp and pat very dry and sprinkle with kosher salt and pepper. Heat a saute pan with olive oil over medium heat. Once pan is hot, add the shrimp and saute a few minutes on each side until shrimp is no longer translucent and is cooked through. Remove shrimp from heat. Add shrimp to the serving platter in two separate sections. Add tuna jerky to the platter. Add the can of smoked salmon to the platter. Place kimchi, olives and capers in separate small bowls and add to the platter. Remove Boursin from packaging and add to platter or place onto a small plate or in a small bowl. Surround with crackers. Add additional crackers to any empty spots on charcuterie board. Add serving utensils to the platter. Serve. #thanksgiving #thanksgivingappetizer #appetizer #seacuterie #seacuterieboard #celebrateseafood #seafoodlover #seafoodie #seafoodiesne #capecodfoodies #salmon #tuna #sustainableseafood #holidayappetizer #charcuterieboard #tinnedfish #shrimprecipe #kelp #seafood2xwk #rdchat #healthyappetizer #capecodfoodies
🌾Nantucket bay scalloping. This has been on my 🌾Nantucket bay scalloping. This has been on my bucket list for years. We got a temporary shellfishing permit, went out at sunrise and low tide and searched for these beauties in the eelgrass. I only picked up about 5 with my push-rake, but Adrian was able to gather about 2 dozen diving for them. These bay scallops are like sea candy - one of the best things you’ll ever eat. Sweet, delicate and mild. Have you ever been bay scalloping? Thanks to Samantha @nantucketshellfish and Noah @tidalcreeks for the bay scalloping tips and recos!! #nantucketbayscallops #nantucketbayscallop #bayscallops #scallops #shellfish #nantucketshellfish #nantucketisland #celebrateseafood #shellfishing #ack #nantucketmoment #scallopdinner #seafood2xwk #sustainableseafood #capeandislands #seafoodlover #seafoodiesne #maseafoodambassador @seafood4health
🌾November on Nantucket. A special few days on t 🌾November on Nantucket. A special few days on this magic island during the quiet season. 🌾 #ack #nantucket #nantucketmoment #nantucketisland #nantucketfall #capeandislands #familymemories #love #newenglandfall #newenglandlife #nantucketing #offseason #secondsummer #beautifulplaces #islandlife #coastalliving
🐟🍲This easy monkfish stew is packed with fla 🐟🍲This easy monkfish stew is packed with flavor & full of seafood goodness – tender bites of monkfish & kelp. I also added shrimp, because I had some in the freezer. Since monkfish is an unknown fish to many, having shrimp in the stew makes it a bit more familiar, & perhaps, more inviting, for those guests of yours who may be hesitant to try something new. You could also add in fresh mussels or clams at the end, if preferred. Time: 35 min Serves: 4 Ingredients: · 16 oz monkfish, cut into 1-inch cubes (this is frozen, thawed monkfish from @redsbest), thin grey membrane removed · 2 tbsp olive oil · 1 med Vidalia onion, diced · 4 cloves garlic, thinly sliced · 1 tsp saffron threads · 1/2 cup dry white wine · 1 (26.46-oz) box chopped tomatoes · 16 oz clam juice · 1 (15.5-oz) can chickpeas, drained · 4 @atlanticseafarms kelp cubes · 2 bay leaves · 12 oz shrimp (any size), peeled, deveined (look for BAP or ASC certified sustainable shrimp) · 2 tbsp unsalted butter · parsley, chopped · black pepper (optional): · Lemon wedges · Crusty bread Instructions: 1. To a large Dutch oven or stockpot, add 1 tbsp olive oil over medium. When hot, add monkfish. Brown, 1-2 min, don’t cook through. Remove fish, set aside. 2. Heat remaining oil. Add onion, saute over med heat until softened. Add garlic, sauté a minute. Add saffron threads, heat a minute. Add wine to deglaze, scrape up the browned bits. 3. Add toms, clam juice, chickpeas, kelp, bay leaves. Bring to a boil, reduce to simmer. Simmer for 20 min. 4. Add shrimp. Cook 5 min then add fish back in. Cook for a few more min, until cooked through. 5. Remove bay leaves, add butter. 6. Sprinkle with parsley & pepper. 7. Spoon into bowls, serve with lemon and bread. Brought to you as part of the MA Seafood Ambassador program led by @eating_with_the_ecosystem , made possible by the commercial fishermen of MA at no additional cost to the fisherman via MADMF's Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #seafood4health #monkfish #sustainableseafood #kelp #kelptheearth
🐟Monkfish Stew. Hearty, rich and flavorful – 🐟Monkfish Stew. Hearty, rich and flavorful – and packed with veggies (including kelp) and seafood. Easy to prepare, it’s great for the hustle and bustle of the holiday season. Monkfish is a good fish choice to use for stews, soups and chowders because it’s firm, meaty and won’t fall apart. Tip: when you purchase your monkfish, ask your fish market or grocer if the grey membrane has been removed. If it hasn’t, ask them to remove it, or you’ll need to remove it yourself, as it’s not pleasant to eat and will cause the fish to be tough. ➡️Full recipe for this stew coming tomorrow! Check out my fellow Massachusetts Seafood Ambassadors for more seafood soups, stews and chowders using local fish and shellfish: @fearlesseating @thespicegirl__ @chrissytherd @fvmidnightourscallops @cedarrockgardens. This post is brought to you as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. The program is made possible by funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via MADMF’s Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #SeafoodiesNE #seafood4health #monkfish #monkfishstew #fishstew #fishdinner #bostonfoodies #capecodfoodies #sustainableseafood #fishrecipes #shrimp #kelp #kelptheearth #seaweed #pescatarian #seafoodlover #eatlocalMA #seafoodie #soupseason #fishrecipes #rdapproved #rdchat @eating_with_the_ecosystem @massmarinefisheries @woodsholeseagrant #celebrateseafood #pescatarian #seafoodiesne #seafood2xwk
🍂Cranberry Pumpkin Upside Down Cake. Ruby red f 🍂Cranberry Pumpkin Upside Down Cake. Ruby red fresh cranberries are drizzled in honey then topped with a semi-homemade spiced pumpkin batter & baked into a festive, dense and delicious cake. If you’ve been following me for awhile, you may remember this beauty - we make it every year around Thanksgiving and/or the holidays. We’ve made it GF a few times too, for my M-I-L who has celiac. RECIPE is linked in my profile. #cranberry #cranberryseason #cranberries #fruitsandveggies #cranberrycountry #dessertfirst #thanksgivingdessert #thanksgivingmenu #cranberrydessert #rdchat #rdapproved #pumpkindessert #desserttable #capecodfoodies #bostonfoodies
🐟🍤A seacuterie board quick and easy enough t 🐟🍤A seacuterie board quick and easy enough to serve as an app on Thanksgiving or Thanksgiving Eve. Loaded with sauteed sustainable jumbo shrimp (or sub scallops), tuna jerky, smoked salmon, sea chi (kimchi made with seaweed), olives, capers, Boursin cheese spread and crackers. This fall charcuterie board full of seafood goodness is one of our favorite fall appetizers. Serves: 6 1/2 lb frozen raw deveined shell-on jumbo shrimp, thawed (look for @asc.usa or @bapcertification certified shrimp) 1/2 teaspoon olive oil 1/8 teaspoon ground black pepper 1/4 teaspoon kosher salt 4 ounces @pescavore_seafood tuna jerky 1 can @fishwife smoked salmon 1/2 cup @atlanticseafarms Seachi 1/4 cup Castelvetrano olives 2 tablespoons capers 5.2 ounces @boursincheese 2 ounces rice crackers INSTRUCTIONS Gather a large circular serving platter or board. Peel shrimp and pat very dry and sprinkle with kosher salt and pepper. Heat a saute pan with olive oil over medium heat. Once pan is hot, add the shrimp and saute a few minutes on each side until shrimp is no longer translucent and is cooked through. Remove shrimp from heat. Add shrimp to the serving platter in two separate sections. Add tuna jerky to the platter. Add the can of smoked salmon to the platter. Place kimchi, olives and capers in separate small bowls and add to the platter. Remove Boursin from packaging and add to platter or place onto a small plate or in a small bowl. Surround with crackers. Add additional crackers to any empty spots on charcuterie board. Add serving utensils to the platter. Serve. #thanksgiving #thanksgivingappetizer #appetizer #seacuterie #seacuterieboard #celebrateseafood #seafoodlover #seafoodie #seafoodiesne #capecodfoodies #salmon #tuna #sustainableseafood #holidayappetizer #charcuterieboard #tinnedfish #shrimprecipe #kelp #seafood2xwk #rdchat #healthyappetizer #capecodfoodies
🌾Nantucket bay scalloping. This has been on my 🌾Nantucket bay scalloping. This has been on my bucket list for years. We got a temporary shellfishing permit, went out at sunrise and low tide and searched for these beauties in the eelgrass. I only picked up about 5 with my push-rake, but Adrian was able to gather about 2 dozen diving for them. These bay scallops are like sea candy - one of the best things you’ll ever eat. Sweet, delicate and mild. Have you ever been bay scalloping? Thanks to Samantha @nantucketshellfish and Noah @tidalcreeks for the bay scalloping tips and recos!! #nantucketbayscallops #nantucketbayscallop #bayscallops #scallops #shellfish #nantucketshellfish #nantucketisland #celebrateseafood #shellfishing #ack #nantucketmoment #scallopdinner #seafood2xwk #sustainableseafood #capeandislands #seafoodlover #seafoodiesne #maseafoodambassador @seafood4health
🌾November on Nantucket. A special few days on t 🌾November on Nantucket. A special few days on this magic island during the quiet season. 🌾 #ack #nantucket #nantucketmoment #nantucketisland #nantucketfall #capeandislands #familymemories #love #newenglandfall #newenglandlife #nantucketing #offseason #secondsummer #beautifulplaces #islandlife #coastalliving
Cranberry Seacuterie Board for the Holidays! Time Cranberry Seacuterie Board for the Holidays! Time: 10 minutes Serves: 4-6 For the cranberry mignonette: · 2 tablespoons white wine vinegar · 2 tablespoons dry sparkling wine · 1 tablespoon minced shallot · 1 tablespoon finely chopped cranberries · ¼ teaspoon sugar · 1/4 teaspoon black pepper For the Cocktail Sauce: · 1/2 cup cocktail sauce · 1/4 cup frozen cranberries · Juice of ½ lime · ¼ teaspoon kosher salt · ¼ teaspoon ground black pepper For the scallops: · ½ pound sea scallops (or use fresh bay scallops), side muscle removed · ¼ teaspoon kosher salt · 1/8 teaspoon black pepper · ½ teaspoon olive oil · 1 teaspoon butter Assembly: · ½ pound cooked shrimp, chilled · 6-8 raw oysters, shucked, kept very cold · ½ cup Cranberry Chutney · ½ cup Alouette cheese spread · ¼ cup olives · 2 tablespoons capers · Lime wedges · Crackers · Rosemary sprigs - decor Directions: For the Mignonette: Whisk together the white wine vinegar, sparkling wine, shallot, cranberries, sugar, black pepper. Pour into a small serving bowl. For the Cocktail Sauce: Add cocktail sauce, cranberries, lime juice, salt, black pepper to a food processor. Pulse a few times until combined but chunky. Pour into small serving bowl. For the scallops: Make sure scallops are patted dry. Season with s&p. Heat a non-stick pan over medium high heat. Add the olive oil and butter. Once hot, add scallops. Sear for 1-2 minutes on each side until desired doneness. Assembly: Place Himalayan salt (or crushed ice) on a large serving platter. Add the seafood in 3 sections. Place the cranberry chutney in a small serving bowl and nestle next to the scallops. Place the mignonette next to the oysters and nestle the cranberry cocktail sauce next to the shrimp. Place the olives and capers into small bowls and nestle onto the platter in an open spot. Place the cheese spread into a small bowl and nestle in. Add crackers, lime wedges, rosemary sprigs, serving utensils. #seacuterie #celebrateseafood #cranberryseason #sustainableseafood #holidayappetizers #oysters
New England Butter Clam Fettucine 🌊 Serves: 4 T New England Butter Clam Fettucine 🌊 Serves: 4 Time: 20 minutes Ingredients: · 1 lb fettucine or linguine · 2 tablespoons extra virgin olive oil · 1 tablespoon unsalted butter · 4 cloves garlic, minced · 1 cup dry white wine · 2 lbs New England butter clams · Handful parsley leaves, roughly chopped · 1/4 cup shaved Parmesan cheese · Freshly ground black pepper Directions: Cook pasta in a large pot with salted water until 1-2 minutes prior to al dente. Drain, reserving 1/2 cup pasta water. Inspect clams and discard any clams with broken shells or any that don’t respond to gentle tapping. Rinse clams well to remove grit from the shell and hinge. Heat olive oil and butter in an extra large skillet over medium heat until hot. Add garlic. Saute for 30 seconds, until fragrant. Add wine. Add clams, cover. Steam for about 4 minutes, or until clams have opened wide. Discard any clams that haven’t opened. Using a tongs, add pasta into skillet and toss with the clams and sauce, heat until pasta is al dente. If needed, add a bit of pasta water to help coat the pasta in the sauce. Sprinkle parsley, shaved parm and pepper overtop. Divide into shallow bowls and serve. These New England Butter Clams were grown and harvested by @beachpointoysters and purchased from @cataumetfish. This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. The program is made possible by funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via MADMF’s Seafood Marketing Grant Program. #MASeafoodAmBASSador #MASeafood #SeafoodiesNE #seafood4health #butterclams #clamrecipes #NewEnglandButterClams #surfclams #bostonfoodies #capecodfoodies #sustainableseafood #fishrecipes #rdapproved #rdchat #seafooddinner #pescatarian #seafoodlover #eatlocalMA #seafoodie @eating_with_the_ecosystem @massmarinefisheries @woodsholeseagrant #capecodlife #capecodliving #shellfish #clamdinner #clams #celebrateseafood @seafood4health #shellfish #simpledinnerideas #seafoodpasta #pastadinner
Follow on Instagram
Copyright © 2012 - 2022 - Jenny Shea Rawn - Disclaimer
Site maintained by Carol McLeod Design
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT