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Jenny Shea Rawn
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    • Salmon/Fatty Fish
    • White Fish
    • Tuna and Swordfish
    • Lobster, Crab
    • Scallops, Shrimp, Squid
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  • by Jenny Rawn
  • April 4, 2018
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Jenny Rawn

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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.
🐟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
🐟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
Have you tried New England Butter Clams? I tried t Have you tried New England Butter Clams? I tried them last week and loved them! They are also known as Petite Atlantic Surf Clams – or, just butter clams (though they are a different species than butter clams from the West Coast). They are juvenile surf clams of about 1 year old. They are only about 1.5-2 inches in comparison to the fully grown surf clam which is much larger. The shell of this clam isn’t yet as hard as the fully grown surf clam – so not as hard as a littleneck/hard shell clam, but not as brittle as a steamer/soft shell clam. These butter clams don’t close their shell tightly, similar to a soft shell/steamer clam, so when you buy them, some will have partially open shells. They are very active clams when they are fresh, so before you eat or cook them, tap them. They should move around or close up. If you tap one and it’s unresponsive, toss it. Also, if any are open and when tapped, don’t close, toss them. Any, of course, use your senses. If any have cracked shells, smell strange, or something seems off, throw it out. These clams do not need to be soaked to remove any grit. Just give them a good rinse to remove any grit or sand off the shells and hinge, then they are good to prepare. These butter clams are full-bodied, sweet, buttery and briny. They are extremely versatile – you can eat them raw, include them in a soup or stew, serve them overtop pasta, steam them and serve them with butter, your options are endless. These New England Butter Clams were grown + harvested by @beachpointoysters in Barnstable Harbor, MA and purchased from @cataumetfish. This post is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. It’s made possible by funding provided from 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 #NewEnglandButterClams #surfclams #bostonfoodies #capecodfoodies #sustainableseafood #celebrateseafood #rdchat #pescatarian #seafoodlover #eatlocalMA #seafoodie #shellfish #newenglandseafood
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