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Jenny Shea Rawn
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  • Recipes
    • Crab
    • Lobster
    • Mussels, Oysters, Clams
    • Salmon & Fatty Fish
    • Scallops
    • Seacuterie Boards
    • Seaweed/Kelp
    • Shrimp
    • Squid
    • Swordfish
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    • Whole Fish
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WTOP

  • WTOP

WTOP

  • by Jenny Shea Rawn MS, MPH, RD
  • April 4, 2018
  • 0

Jenny Shea Rawn MS, MPH, RD

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MY COOKBOOKS

New England Kids Cookbook
Tasty Favorites for Young Chefs available for pre-order!
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✨IT’S OFFICIAL — PREORDERS ARE LIVE!✨ Preorder now ✨IT’S OFFICIAL — PREORDERS ARE LIVE!✨ Preorder now on Amazon, Target, Walmart, Barnes & Noble websites, and wherever books are sold. Releases September 15, 2026 and books will ship as soon as it’s released. This book has truly been years in the making — recipe creation, testing, photography, coastal adventures, field trips, plenty of kitchen messes (!!), and so many sweet moments cooking alongside Lexi. ❤️ We poured so much into these pages, and we cannot wait for you to experience it with your own families. We know you’re going to love it. Inside the New England Kids Cookbook, you’ll find 55 nutrient-dense, kid-friendly recipes plus fun, educational moments woven throughout — from wild blueberry barrens and maple sugar houses to oyster farms and lobster pounds — so kids can connect with food right from the source. Preorders make a huge difference for authors — helping determine print runs, bookstore placement, and how far this book can reach. Thank you for being here, cheering us on, and supporting this journey. It truly means the world to us. Let’s get kids cooking. ❤️ And share with a family who loves to cook! ✨ Preorder now — link in bio + stories + below. (or message me and I’ll send you the link!) Amazon: https://a.co/d/01qAzrgK #New england kids cookbook #kidscancook #getkidscooking
🍋Light, lemony, and ready in just 20 minutes. Lo 🍋Light, lemony, and ready in just 20 minutes. Local grey sole cooks in minutes and pairs beautifully with a simple piccata sauce made with white wine, lemon, capers, and butter. It’s delicate, mild, and one of the easiest New England fish to prepare at home. Simple seafood, big flavor. Sole Piccata Total Time: 20 minutes Serves: 4 Ingredients · 1 1/2 lb grey sole fillets (or other flounder) · Kosher salt · Freshly ground black pepper · 1/2 cup whole wheat flour · 2 tbsp olive oil · 3 tbsp salted butter, divided · 1 small shallot, finely minced · ½ cup dry white wine · ½ cup low sodium seafood or chicken broth · Lemon juice from 1/2 lemon + lemon zest from whole lemon · 2 tbsp capers, drained · 2 tbsp chopped fresh parsley Directions Pat fillets very dry; season lightly with salt and pepper. Place flour in a shallow dish; lightly dredge each fillet, shaking off excess. Heat olive oil in a large non-stick skillet over medium-high heat. When pan is very hot, add the fillets and cook 2–3 min per side, until lightly golden and just cooked through. Transfer to a plate. Add 2 tbsp butter and shallot to the same skillet over medium heat. Cook about 1 minute, until fragrant and softened. Increase heat, add white wine and broth; simmer until reduced by about half, scraping up any browned bits from the pan. Remove from heat. Add lemon juice, capers and remaining tbsp butter. Whisk well. Spoon the sauce over the top or place the fish back into pan with sauce. Sprinkle with parsley and lemon zest. Great Pairings: · roasted new potatoes · sautéed spinach or asparagus · crusty bread for soaking up the sauce
🎿Little NH ski weekend. Skiing has never been a l 🎿Little NH ski weekend. Skiing has never been a love of mine. I don’t like being cold, layered in gear, and worried about wiping out and ruining my knees (my daily runs on foot > runs on skis). We’ve gone the past few winters because the kids wanted to. And Maine winters are LONG. Very long. Both L&L picked skiing up fast and they LOVE it. Lucca now wants to ski every black and do every jump 😱. Adrian can keep up with them, thankfully. Meanwhile, you’ll find me on the greens. Working on my turns. Doing approximately 10,000 of them so I don’t go too fast down the hill. But something shifted this trip. I started to feel more in control. Less tense. More capable. I even skied alone and had {a little} fun. Still not my top activity. But here’s what I’m learning: You don’t have to love it to learn from it. Doing uncomfortable things builds range. And sometimes growth is just staying on the mountain long enough to feel steady. Baby steps still count. ♥️
♥️Colorful, craveable and cozy. The kind of feel-g ♥️Colorful, craveable and cozy. The kind of feel-good heart healthy meal that’s perfect for a low-key, stay-in Valentine’s dinner. Air fried teriyaki salmon over brown rice, topped with crisp cucumber, edamame, creamy avocado, seaweed salad, scallions + a little pickled ginger for a fresh pop. Savory, a tad sweet, and totally satisfying. ➡️ Recipe: https://jennyshearawn.com/teriyaki-salmon-bowl/
A sunny (and very chilly!) getaway to the Keys to A sunny (and very chilly!) getaway to the Keys to see our Mimi & PopPop ♥️♥️. Lots of walks, runs, tennis time, saving geckos, great food & lots of miss Josie snuggles. Never long enough! Thanks @sheamimi for the best week. We love you!
Because when the Pats are in the Super Bowl, New E Because when the Pats are in the Super Bowl, New England shows up the best way we know how. Patriots Nation, this is how we roll. 🦞🏈 Mini BIG GAME Lobster Rolls Makes: 12 Serves: 4 (3 rolls each) Ingredients: 1 lb lobster meat, roughly chopped zest of 1 lemon (slice the lemon into wedges for serving) ~1/4 cup mayo 2 tablespoons sliced fresh chives, reserve a few for topping lots of freshly ground black pepper sprinkle seasoned salt 12 small brioche rolls, centers hollowed out 2 tbsp melted salted butter Directions: Preheat oven to 350. Combine lobster meat, lemon zest, mayo, chives, black pepper and salt. Brush centers of rolls with melted butter. Toast for 5-7 minutes. Fill centers of rolls with lobster salad. Top with additional chives and ground black pepper. Serve with lemon wedges. GO PATS!!
✨IT’S OFFICIAL — PREORDERS ARE LIVE!✨ Preorder now ✨IT’S OFFICIAL — PREORDERS ARE LIVE!✨ Preorder now on Amazon, Target, Walmart, Barnes & Noble websites, and wherever books are sold. Releases September 15, 2026 and books will ship as soon as it’s released. This book has truly been years in the making — recipe creation, testing, photography, coastal adventures, field trips, plenty of kitchen messes (!!), and so many sweet moments cooking alongside Lexi. ❤️ We poured so much into these pages, and we cannot wait for you to experience it with your own families. We know you’re going to love it. Inside the New England Kids Cookbook, you’ll find 55 nutrient-dense, kid-friendly recipes plus fun, educational moments woven throughout — from wild blueberry barrens and maple sugar houses to oyster farms and lobster pounds — so kids can connect with food right from the source. Preorders make a huge difference for authors — helping determine print runs, bookstore placement, and how far this book can reach. Thank you for being here, cheering us on, and supporting this journey. It truly means the world to us. Let’s get kids cooking. ❤️ And share with a family who loves to cook! ✨ Preorder now — link in bio + stories + below. (or message me and I’ll send you the link!) Amazon: https://a.co/d/01qAzrgK #New england kids cookbook #kidscancook #getkidscooking
🍋Light, lemony, and ready in just 20 minutes. Lo 🍋Light, lemony, and ready in just 20 minutes. Local grey sole cooks in minutes and pairs beautifully with a simple piccata sauce made with white wine, lemon, capers, and butter. It’s delicate, mild, and one of the easiest New England fish to prepare at home. Simple seafood, big flavor. Sole Piccata Total Time: 20 minutes Serves: 4 Ingredients · 1 1/2 lb grey sole fillets (or other flounder) · Kosher salt · Freshly ground black pepper · 1/2 cup whole wheat flour · 2 tbsp olive oil · 3 tbsp salted butter, divided · 1 small shallot, finely minced · ½ cup dry white wine · ½ cup low sodium seafood or chicken broth · Lemon juice from 1/2 lemon + lemon zest from whole lemon · 2 tbsp capers, drained · 2 tbsp chopped fresh parsley Directions Pat fillets very dry; season lightly with salt and pepper. Place flour in a shallow dish; lightly dredge each fillet, shaking off excess. Heat olive oil in a large non-stick skillet over medium-high heat. When pan is very hot, add the fillets and cook 2–3 min per side, until lightly golden and just cooked through. Transfer to a plate. Add 2 tbsp butter and shallot to the same skillet over medium heat. Cook about 1 minute, until fragrant and softened. Increase heat, add white wine and broth; simmer until reduced by about half, scraping up any browned bits from the pan. Remove from heat. Add lemon juice, capers and remaining tbsp butter. Whisk well. Spoon the sauce over the top or place the fish back into pan with sauce. Sprinkle with parsley and lemon zest. Great Pairings: · roasted new potatoes · sautéed spinach or asparagus · crusty bread for soaking up the sauce
🎿Little NH ski weekend. Skiing has never been a l 🎿Little NH ski weekend. Skiing has never been a love of mine. I don’t like being cold, layered in gear, and worried about wiping out and ruining my knees (my daily runs on foot > runs on skis). We’ve gone the past few winters because the kids wanted to. And Maine winters are LONG. Very long. Both L&L picked skiing up fast and they LOVE it. Lucca now wants to ski every black and do every jump 😱. Adrian can keep up with them, thankfully. Meanwhile, you’ll find me on the greens. Working on my turns. Doing approximately 10,000 of them so I don’t go too fast down the hill. But something shifted this trip. I started to feel more in control. Less tense. More capable. I even skied alone and had {a little} fun. Still not my top activity. But here’s what I’m learning: You don’t have to love it to learn from it. Doing uncomfortable things builds range. And sometimes growth is just staying on the mountain long enough to feel steady. Baby steps still count. ♥️
♥️Colorful, craveable and cozy. The kind of feel-g ♥️Colorful, craveable and cozy. The kind of feel-good heart healthy meal that’s perfect for a low-key, stay-in Valentine’s dinner. Air fried teriyaki salmon over brown rice, topped with crisp cucumber, edamame, creamy avocado, seaweed salad, scallions + a little pickled ginger for a fresh pop. Savory, a tad sweet, and totally satisfying. ➡️ Recipe: https://jennyshearawn.com/teriyaki-salmon-bowl/
A sunny (and very chilly!) getaway to the Keys to A sunny (and very chilly!) getaway to the Keys to see our Mimi & PopPop ♥️♥️. Lots of walks, runs, tennis time, saving geckos, great food & lots of miss Josie snuggles. Never long enough! Thanks @sheamimi for the best week. We love you!
Because when the Pats are in the Super Bowl, New E Because when the Pats are in the Super Bowl, New England shows up the best way we know how. Patriots Nation, this is how we roll. 🦞🏈 Mini BIG GAME Lobster Rolls Makes: 12 Serves: 4 (3 rolls each) Ingredients: 1 lb lobster meat, roughly chopped zest of 1 lemon (slice the lemon into wedges for serving) ~1/4 cup mayo 2 tablespoons sliced fresh chives, reserve a few for topping lots of freshly ground black pepper sprinkle seasoned salt 12 small brioche rolls, centers hollowed out 2 tbsp melted salted butter Directions: Preheat oven to 350. Combine lobster meat, lemon zest, mayo, chives, black pepper and salt. Brush centers of rolls with melted butter. Toast for 5-7 minutes. Fill centers of rolls with lobster salad. Top with additional chives and ground black pepper. Serve with lemon wedges. GO PATS!!
🫐After-school snacks need to be fresh, filling, fa 🫐After-school snacks need to be fresh, filling, fast and nutrient-rich. This Wild Blueberry Cheesecake Cottage Cheese Bowl comes together in minutes and packs 12+g of protein per serving, plus fiber to help keep kids full and satisfied until dinner. And kids can make it themselves! We love using @oakhurstdairy Cottage Cheese, a local Maine favorite, for easy snacks like this. And … it makes a pretty great dessert or snack for parents too! In a small bowl, combine ½ cup Oakhurst Whole Milk Cottage Cheese with ¼ tsp cinnamon and ¼ tsp vanilla extract. Stir well. Top with ½ cup wild blueberries (frozen, thawed), 1-2 tbsp cinnamon graham cracker crumbs and 1-2 tbsp toasted slivered almonds. Enjoy! #OakhurstDairy #OakhurstCottageCheese #KindnessGoodnessMaineness
Brussels Sprouts with Warm Blue Cheese and Bacon. Brussels Sprouts with Warm Blue Cheese and Bacon. Simple, satisfying and insanely delicious. if you can get your hands on the @pointreyescheese Bay Blue, use that - it’s the best blue! ➡️Recipe: https://jennyshearawn.com/crispy-brussels-sprouts-with-warm-blue-cheese-and-bacon/ or search “Brussels sprouts” on my website. Also linked in stories. #brusselsprouts #roastedveggies #bluecheeselovers
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