https://www.recipewithmary.com/

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

10/25/2026

Cajun Garlic Butter Shrimp and Scallop Skillet

Plump shrimp and sweet sea scallops seared in a skillet with blackened Cajun spices, melted garlic butter, fresh lemon juice, and chopped parsley.

🔥🔥🔥Ingredients:

1/2 lb large shrimp, peeled and deveined

1/2 lb sea scallops, side muscle removed

4 tbsp butter, divided

1 tbsp olive oil

5 garlic cloves, minced

2 tbsp fresh lemon juice

1 1/2 tsp Cajun seasoning

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp coarse black pepper

2 tbsp fresh parsley, finely chopped

Lemon wedges, for serving

🔥🔥🔥How to Make It:

Season the Seafood: Pat the shrimp and sea scallops thoroughly dry with paper towels. Season evenly with Cajun seasoning, smoked paprika, salt, and coarse black pepper.

Sear Scallops and Shrimp: Heat the olive oil and 2 tablespoons of butter in a large cast-iron skillet over medium-high heat. Sear the scallops for 1 to 2 minutes per side until a golden crust forms, then add the shrimp and cook for 1 to 2 minutes per side until pink. Transfer both to a warm plate.

Sauté Garlic and Lemon: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and stir for 45 seconds until fragrant, then pour in the fresh lemon juice to deglaze the pan.

Toss and Serve: Return the shrimp and scallops to the skillet, toss in the melted garlic butter with the chopped fresh parsley for 1 minute, and serve hot with lemon wedges.

Nutrition & Timing:
Prep Time: 10 min . Cook Time: 8 min . Total Time: 18 min . Servings: 4
Approx. 290 Calories | 27g Protein per serving

10/25/2026

Honey Garlic Glazed Salmon with Creamy Cajun Vegetable Penne

Pan-seared salmon fillets brushed with a sticky honey garlic herb glaze, served alongside creamy Cajun penne pasta tossed with broccoli, red bell peppers, and warm garlic herb knots.

Ingredients:

4 salmon fillets (6 oz each)

3 tbsp honey

5 cloves garlic, minced (divided)

1 tbsp fresh lemon juice

1/2 tsp red pepper flakes

12 oz penne pasta

2 cups fresh broccoli florets

1 red bell pepper, sliced into thin strips

3 tbsp butter, divided

1 tbsp olive oil

1 cup heavy cream

1/2 cup chicken or vegetable broth

3/4 cup freshly grated Parmesan cheese

2 tsp Cajun seasoning, divided

1/2 tsp smoked paprika

2 tbsp fresh parsley, finely chopped

Salt and black pepper, to taste

4 baked garlic herb bread knots, for serving

How to Make It:

Boil the Pasta and Broccoli: Cook the penne pasta in salted boiling water according to package directions, adding the broccoli florets during the last 3 minutes of cooking until tender-crisp. Drain and set aside.

Sear the Salmon: Pat the salmon fillets dry and season with 1 teaspoon Cajun seasoning, smoked paprika, salt, and black pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the salmon for 3 to 4 minutes per side until golden brown.

Glaze with Honey Garlic: Reduce the heat to medium-low. Add half of the minced garlic, honey, lemon juice, and red pepper flakes to the skillet around the salmon. Spoon the bubbling honey garlic glaze continuously over the fillets for 1 to 2 minutes until sticky and glossy, then transfer the salmon to a warm plate and sprinkle with chopped parsley.

Simmer the Creamy Cajun Base: In a clean skillet or saucepan, melt the remaining 2 tablespoons of butter over medium heat. Sauté the sliced red bell peppers and remaining minced garlic for 3 minutes until softened. Stir in the broth, heavy cream, remaining 1 teaspoon Cajun seasoning, and grated Parmesan cheese, simmering for 3 minutes until smooth and thickened.

Toss and Plate: Add the drained penne and broccoli to the skillet and toss until evenly coated. Serve hot alongside the honey garlic salmon fillets and warm garlic herb knots.

Nutrition & Timing:
Prep Time: 15 min . Cook Time: 20 min . Total Time: 35 min . Servings: 4
Approx. 740 Calories | 46g Protein per serving

10/25/2026

Creamy Seafood, Spinach, and Mushroom Bake

Pan-seared shrimp and sea scallops baked with sautéed mushrooms, baby spinach, and garlic in a melted mozzarella and Parmesan cream blend.

🔥🔥🔥Ingredients:

1 1/2 lbs total seafood: large shrimp (peeled and deveined) and sea scallops (or 2-inch chunks of cod, halibut, or salmon)

8 oz fresh cremini or button mushrooms, sliced

5 oz fresh baby spinach

1 small yellow onion, diced

3 cloves garlic, minced

1 tbsp fresh lemon juice

1 cup heavy cream

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 tbsp olive oil or butter

1/2 tsp Old Bay seasoning

1 tsp salt

1/2 tsp black pepper

Fresh parsley and lemon wedges, for serving

🔥🔥🔥How to Make It:

Preheat: Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Pat the seafood dry with paper towels.

Flash Sear the Seafood: Heat the olive oil or butter in a large skillet over high heat. Sear the shrimp and scallops for 1 minute per side (or 2 minutes per side for fish chunks) just until golden on the outside. Transfer immediately to a plate.

Sauté the Vegetables: In the same skillet, sauté the diced onion and sliced mushrooms for 5 to 6 minutes until browned. Add the minced garlic and cook for 1 minute, then stir in the baby spinach and lemon juice until the spinach wilts.

Simmer the Cream Base: Pour in the heavy cream, Old Bay seasoning, salt, and black pepper. Simmer for 2 minutes until slightly thickened, then stir in a small handful of mozzarella cheese.

Assemble and Bake: Transfer the spinach and mushroom cream mixture into the prepared baking dish and nestle the seared seafood on top. Scatter the remaining mozzarella and grated Parmesan evenly over the dish and bake for 12 to 15 minutes until bubbling and golden.

Serve: Garnish with chopped fresh parsley and serve warm with lemon wedges.

10/25/2026

Sheet Pan Blackened Mahi-Mahi Street Tacos with High-Protein Chipotle-Lime Crema and Mango Corn Salsa
Prep time: 15 minutes | Cook time: 12 minutes | Servings: 4

🔥🔥🔥THE SHEET PAN:
- 1.5 lbs mahi-mahi fillets, cut into taco-size chunks
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and black pepper

🔥🔥🔥THE MANGO CORN SALSA:
- 1 ripe mango, diced small
- 1 cup corn (fresh or canned, drained)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt

THE HIGH-PROTEIN CHIPOTLE-LIME CREMA:
- 3/4 cup non-fat Greek yogurt
- 1 chipotle pepper in adobo, minced
- 1 tsp adobo sauce
- Juice of 1 lime
- 1 garlic clove, minced
- Pinch of salt

FOR SERVING:
- 12 small corn tortillas, warmed
- Lime wedges
- Extra cilantro

🔥🔥🔥INSTRUCTIONS:
1. Preheat oven to 450°F (230°C). Line a sheet pan with foil.
2. Toss mahi-mahi chunks with olive oil, smoked paprika, cayenne, garlic powder,
onion powder, cumin, salt, and pepper. Spread on sheet pan with space between pieces.
3. Roast 10 to 12 minutes until fish flakes easily. Switch to broil last 2 minutes
for a perfect char.
4. While fish roasts, combine mango, corn, red onion, cilantro, lime juice, and salt.
Let sit 5 minutes so flavors bloom.
5. Whisk Greek yogurt, chipotle, adobo sauce, lime juice, garlic, and salt until
completely smooth and thick. Refrigerate until ready.
6. Warm tortillas directly on oven rack for 1 minute.
7. Load: tortilla → blackened mahi chunks → mango corn salsa → heavy drizzle of
chipotle-lime crema → lime wedge. That's it.

10/25/2026

Brown Butter Lobster Tacos with Charred Sweet Corn
Rich, sweet, and absolutely decadent. If you want to pull out all the stops, this is the taco for you. We are gently warming massive chunks of sweet lobster meat in nutty, golden brown butter, then pairing it with a smoky charred sweet corn relish. It is pure luxury in a tortilla!

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4 (8 tacos)

🔥🔥🔥Ingredients
The Brown Butter Lobster

1 lb cooked lobster meat (claws and knuckles work great), chopped into large chunks

4 tbsp unsalted butter

1 clove garlic, smashed

Pinch of salt and black pepper

The Charred Corn Relish

1 ½ cups sweet corn kernels

2 tbsp red onion, finely diced

1 jalapeño, seeded and minced

2 tbsp fresh cilantro, chopped

Juice of 1 lime

The Tacos

8 small flour or corn tortillas

½ cup cotija cheese, crumbled (optional)

Lemon wedges (for serving)

🔥🔥🔥Instructions
Char the Corn: Heat a dry skillet over medium-high heat. Add the sweet corn kernels in a single layer and let them cook undisturbed for 2–3 minutes until the bottoms are dark and charred. Transfer to a bowl and mix with the diced red onion, jalapeño, cilantro, and lime juice.

Brown the Butter: In a skillet over medium heat, melt the 4 tbsp of butter. Let it cook past the melting point until it starts to foam. Swirl the pan gently until the milk solids turn a deep, toasted golden brown and smell incredibly nutty (about 3–4 minutes). Add the smashed garlic clove to infuse the butter.

Warm the Lobster: Reduce the heat to low. Add the massive chunks of cooked lobster meat directly into the hot brown butter. Toss gently for 1 to 2 minutes just until the lobster is warmed through and heavily coated in that nutty, rich butter. Remove from heat immediately so the lobster stays tender.

Assemble & Serve: Warm your tortillas. Spoon a generous layer of the charred sweet corn relish onto the bottom of each tortilla. Top with the warm, butter-drenched lobster chunks. Sprinkle with a little cotija cheese if desired, and serve with fresh lemon wedges!

10/24/2026

Creamy Shrimp and Crab Stuffed Crescent Rolls

Golden crescent rolls stuffed with a creamy blend of chopped shrimp, lump crab, and melted cheese, brushed with garlic butter and topped with Parmesan.

Ingredients:

1 can (8 oz) refrigerated crescent roll dough

4 oz cream cheese, softened

1/2 cup shredded mozzarella cheese

1/2 cup cooked shrimp, finely chopped

1/2 cup lump crab meat, picked over

2 cloves garlic, minced

1 tbsp fresh parsley, chopped, plus extra for garnish

1/2 tsp Old Bay seasoning

2 tbsp melted butter

1/2 tsp garlic powder

2 tbsp grated Parmesan cheese

How to Make It:

Prep: Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.

Mix the Filling: Combine softened cream cheese, mozzarella, chopped shrimp, lump crab, minced garlic, parsley, and Old Bay seasoning in a bowl.

Fill and Roll: Unroll crescent dough into triangles. Spoon filling onto the wide end of each triangle, roll toward the tip, and place tip-side down on the tray.

Brush with Butter: Mix melted butter and garlic powder, brush over the rolls, and top with grated Parmesan.

Bake and Serve: Bake for 12 to 15 minutes until puffed and golden brown. Cool slightly, garnish with chopped parsley, and serve warm.

Nutrition & Timing:
Prep Time: 10 min . Cook Time: 15 min . Total Time: 25 min . Servings: 4
Approx. 390 Calories | 19g Protein per serving

10/24/2026

Testing out a new kitchen special today. Would you try a whole crispy fried flounder stuffed with a jumbo lump crab cake?
let me know in the comments so i can share the recipe

10/24/2026

Whipped Smoked Salmon Mousse Verrines

Light, airy smoked salmon mousse whipped with cream cheese, lemon juice, and fresh herbs, piped into individual glass verrines and topped with delicate salmon rosettes, sliced chives, and fresh dill.

Ingredients:

7 oz (200 g) smoked salmon, plus 4 thin strips reserved for garnish

7 oz (200 g) plain cream cheese or fresh fromage blanc, softened

1/3 cup (10 cl) cold heavy whipping cream

1 tbsp fresh lemon juice

1 tbsp fresh chives, finely sliced, plus extra for garnish

4 fresh dill sprigs, for garnish

Freshly cracked black pepper, to taste

How to Make It:

Blend the Salmon Base: Place the 7 oz of smoked salmon, softened cream cheese, and fresh lemon juice into a food processor. Pulse until finely textured with tiny visible flecks of salmon remaining for texture.

Whip the Cream: In a chilled bowl, whip the cold heavy cream until soft peaks form.

Fold the Mousse: Gently fold the whipped cream, finely sliced chives, and a pinch of freshly cracked black pepper into the smoked salmon mixture using a spatula until light and airy.

Pipe into Verrines: Transfer the mousse to a piping bag fitted with a large star or round tip and pipe swirls evenly into 4 small glass verrines. Chill in the refrigerator for at least 30 minutes to set.

Garnish and Serve: Roll the reserved smoked salmon strips into small rosettes and place one in the center of each verrine. Garnish with a fresh dill sprig, sliced green chives, and a sprinkle of coarse cracked black pepper before serving chilled.

Nutrition & Timing:
Prep Time: 15 min . Chill Time: 30 min . Total Time: 45 min . Servings: 4
Approx. 310 Calories | 15g Protein per serving

10/24/2026

Texas Gulf Shrimp Ceviche Jar

Chilled Gulf shrimp marinated in fresh lime juice and tossed with diced tomatoes, creamy avocado, red onion, jalapeños, and fresh cilantro.

🔥🔥🔥Ingredients:

1 1/2 lbs raw Gulf shrimp, peeled and deveined

3/4 cup fresh lime juice

2 medium tomatoes, diced

1 ripe avocado, diced

1/2 red onion, finely diced

2 jalapeños, minced

1/3 cup chopped cilantro

1 tsp salt

1/2 tsp black pepper

🔥🔥🔥How to Make It:

Poach and Chill the Shrimp: Bring a pot of salted water to a gentle boil. Add the peeled and deveined Gulf shrimp and cook for 2 minutes just until pink and opaque. Drain immediately and transfer to an ice bath for 5 minutes to stop the cooking, then drain thoroughly.

Marinate in Lime Juice: Place the chilled shrimp in a glass bowl with the fresh lime juice, finely diced red onion, minced jalapeños, salt, and black pepper. Toss to coat, cover, and refrigerate for 30 to 45 minutes so the flavors meld.

Fold in Fresh Ingredients: Gently fold in the diced tomatoes, diced ripe avocado, and chopped fresh cilantro until evenly combined without mashing the avocado.

Pack and Serve: Spoon the shrimp ceviche into a wide-mouth glass mason jar or serving bowl and serve chilled with lime wedges and tortilla chips.

Nutrition & Timing:
Prep Time: 15 min . Marinate Time: 35 min . Total Time: 50 min . Servings: 4
Approx. 260 Calories | 36g Protein per serving

10/24/2026

Creamy Garlic Shrimp Spaghetti

Tender spaghetti tossed with pan-seared spiced shrimp in a rich garlic, heavy cream, and grated Parmesan blend.

🔥🔥🔥Ingredients:

12 oz spaghetti

1 1/2 lbs large shrimp, peeled and deveined

3 tbsp butter, divided

1 tbsp olive oil

5 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

3/4 cup freshly grated Parmesan cheese

1 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp Italian seasoning

Salt and black pepper, to taste

3 tbsp fresh parsley, chopped

🔥🔥🔥How to Make It:

Cook the Spaghetti: Boil the spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Sear the Shrimp: Pat the shrimp dry and season with paprika, Italian seasoning, salt, and black pepper. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and lightly golden, then transfer to a plate.

Simmer the Cream Base: Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant. Pour in the chicken broth, heavy cream, grated Parmesan cheese, and red pepper flakes, stirring until smooth and lightly thickened.

Combine Pasta and Shrimp: Add the drained spaghetti directly to the skillet and toss thoroughly to coat the strands, adding a splash of reserved pasta water if needed to loosen. Return the cooked shrimp to the pan and toss gently for 1 minute until warmed through.

Garnish and Serve: Sprinkle generously with chopped fresh parsley and extra cracked black pepper, then serve hot.

Nutrition & Timing:
Prep Time: 15 min . Cook Time: 20 min . Total Time: 35 min . Servings: 4
Approx. 640 Calories | 42g Protein per serving

Recipes With Mary

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