Ina Garten’s home in East Hampton must be the perfect spot for a summer party. The Food Network star often features her incredible patio and grilling area on her Barefoot Contessa tv show. And when it comes to summer recipes, she’s been known to serve up some amazing seafood dishes. Here are 10 Ina Garten seafood recipes that will transport Barefoot Contessa fans straight to summer in The Hamptons.
1. Seafood Gratin is a 5-star side dish
The key to making Seafood Gratin “incredible” is to use Garten’s homemade seafood stock recipe. But of course, store-bought is fine. This intermediate five-star recipe calls for shrimp, halibut, and lobster. However, you can customize it with whatever seafood you choose.
“Fantastic recipe. Doubled the recipe and increased the amount of seafood. Made with lobster claw meat, shrimp, swordfish, and scallops and served over spaghetti aioli,” one happy fan wrote.
“Amazing!…Absolutely delicious!” another added. “I substituted cod for halibut. And added scallops. My husband said it was one of the best meals I ever made! Winning recipe.”
2. Go ‘Back to Basics’ with Ina Garten’s Baked Shrimp Scampi
Garten’s recipe for Baked Shrimp Scampi comes from her Back to Basics cookbook, and it’s one of her favorite dinners to make when she’s entertaining. It’s a beginner recipe that you can easily make ahead for a party. Or it’s just as easy to whip up for an easy weeknight dinner.
3. Lobster Cobb Salad is the perfect summertime lunch in the Hamptons
When it comes to a summertime lunch in the Hamptons, it doesn’t get any better than Garten’s Lobster Cobb Salad. For the vinaigrette, you’ll need a tablespoon-and-a-half of Dijon mustard, a quarter cup of freshly squeezed lemon juice, five tablespoons of olive oil, three-quarters of a teaspoon of salt, and a half-teaspoon of pepper.
To make the salad, Garten’s recipe calls for two ripe Hass avocados, the juice of one lemon, a pound-and-a-half of cooked lobster meat, a pint of cherry tomatoes, a teaspoon-and-a-half of salt, one-half teaspoon of pepper, a half-pound of bacon (fried and crumbled), three-quarters of a cup of crumbly blue cheese, and one bunch of arugula (washed and spun).
4. Roasted Shrimp Cocktail is one of Ina Garten’s favorite seafood appetizers
One of the easiest recipes on our list happens to be one of Garten’s favorite appetizers — Roasted Shrimp Cocktail. Simply peel and devein two pounds of shrimp, leaving the tails on. Place them on a sheet pan with a tablespoon of olive oil, a half-teaspoon of kosher salt, and a half-teaspoon of freshly ground black pepper.
Roast them at 400 degrees for eight to 10 minutes — just until they are pink, firm, and cooked through.
While the shrimp is cooling, combine a half-cup of chili sauce, a half-cup of ketchup, three tablespoons of horseradish, two teaspoons of freshly squeezed lemon juice, a half-teaspoon of Worcestershire sauce, and a quarter-teaspoon of Tabasco to make your dip.
5. Try Ina Garten’s ‘Foolproof’ recipe for Seared Scallops & Potato Celery Root Purée
The Barefoot Contessa’s recipe for Seared Scallops & Potato Celery Root Purée comes from her Foolproof cookbook, and it does call for some kitchen skills and a few gadgets. You’ll need a saucepan with a lid or a dutch oven, a colander, and a salad spinner.
This recipe also requires a food processor fitted with a steel blade, two 12-inch sauté pans, and a small metal spatula.
6. Shrimp and Linguine Fra Diavolo is a seafood recipe that can be on the table in 30 minutes
An easy seafood weeknight dinner to make on a summer night is Garten’s Shrimp and Linguine Fra Diavolo — and this five-star recipe can be on the table in just 30 minutes. We should note that reviewers warn not to use the entire box of pasta because it’s not necessary.
“Fairly easy and has great flavor. We thought perhaps there was a little too much pasta and added about a tablespoon of tomato paste towards the end of cooking to add another little dimension of richness,” one fan shared.
Another wrote, “Tasty! Just enough kick. I did not use all of the pasta. Would be good with other proteins as well.”
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7. Shrimp & Swordfish Curry is loaded with seafood, veggies, and spices
Garten’s recipe for Shrimp & Swordfish Curry is one of her husband’s favorites, as it comes from the cookbook Cooking for Jeffrey. This is an easy-to-make beginner recipe that essentially requires you to throw everything into a Dutch oven and let it simmer.
Make sure your spice cabinet is stocked with curry powder, ground coriander, ground cumin, ground turmeric, and ground cayenne pepper.
You’ll also need ground cloves, unsalted butter, olive oil, yellow onions, red bell pepper, minced garlic, fresh ginger, minced jalapeño pepper, canned diced plum tomatoes, clam stock, Kosher salt and freshly ground black pepper, swordfish, shrimp, and lime.
8. Fish and Lobster Cakes are an ‘absolutely delicious’ seafood recipe
The recipe for Garten’s Fish and Lobster Cakes calls for a long list of ingredients, and they do take some time and skill in the kitchen. But the results are “absolutely delicious.”
To make the homemade Rémoulade Sauce, you’ll need good mayonnaise, like Hellmann’s, plus minced cornichons, whole-grain mustard, and champagne or white wine vinegar. And, of course, you’ll need some kosher salt and freshly ground black pepper.
9. ‘Cook Like A Pro’ when making Ina Garten’s Cioppino
Just like with the Seafood Gratin, you’ll be making Garten’s homemade seafood stock when you make Garten’s Cioppino. From her cookbook Cook Like A Pro, Cioppino is an easy seafood stew that’s loaded with shrimp, scallops, mussels, and cod.
To make the seafood stock, you’ll need olive oil, shells from a pound of large shrimp, yellow onion, carrots, celery stalks, garlic cloves, dry white wine, tomato paste, fresh thyme, kosher salt, and freshly ground black pepper.
10. Lemon Pasta With Roasted Shrimp is good both hot and cold
Another easy weeknight dinner from Garten is her Lemon Pasta with Roasted Shrimp. All you need is two pounds of shrimp, peeled and deveined, good olive oil, kosher salt and freshly ground black pepper, a pound of angel hair pasta, a half stick of unsalted butter (melted), and the zest and juice of two lemons.
This recipe is yummy when it’s served hot for dinner, and cold leftovers are just as good the next day for lunch!
The Barefoot Contessa airs Sundays on The Food Network.
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