Tag Archives: shark week

Shark Week Recipe: “Shark Food Soup”


To top off a wonderful week of Sharks, I wanted to make something that would really satisfy.  I decided to make my own spin on Bouillabaisse, a traditional French dish involving lots of seafood.  You know what eats a lot of seafood (other than me)? Sharks.  Seafood is shark food, too.  Might as well dub it “Shark Food Soup” in honor of our jagged–toothed friends that we are celebrating this week. This was my magnum opus of Shark Week recipes, and I hope you’ll agree (the recipe was inspired by a old French cook book I received from The Russian’s mother).  I swear it’s not as hard to make as it looks! The only thing is, it’s a bit expensive for all the seafood.  In total, The Russian and I spent about $35–$40 for the ingredients.  There was plenty leftover, however, and it was delicious. Well worth it it o drop a few more dollars when celebrating Shark Week. It only comes one week a year, after all.



2 Leeks  [$2]

Celery hearts [$2]

Carrots [$2]

1 28 oz can tomatoes in juice [$3]

1 small can tomato paste [$1]

2 8 oz bottles clam juice [$5]

1/2 lb cod filet [$5]

1/2 lb littleneck clams (about 7) [$3]

1 lb mussels (a lot of mussels) [$4]

1/2 lb shrimp [$4]

bottle white wine [$10]

baguette (optional, but you’ll want it to sop up the juices) [$3]


I shredded the leeks, carrots, and celery with some garlic in a food processor, but it was slow going, so i recommend just using the blade to finely mince the mirepoix. Heat olive oil in a large pot over medium heat, then add the veggies and sweat for 5 minutes.

Add tomato paste, and then I added dried thyme, Tabasco sauce, paprika, salt, pepper, and a bay leaf. I also added some saffron, which is a pretty expensive spice, but I (of course) got a deal on it while I was in Spain.  About $7 for a really nice–sized container.  Here, it should be around $15.  I know it’s pricey, but trust me, it makes a huge difference.  Only use about 15 threads in the soup. Let that cook for about a minute, then add the wine to deglaze and let cook for about 5 minutes, then the clam juice, and a little extra chicken stock if desired. Let simmer for 10 minutes to let some flavors develop.

Cut the cod into 1–inch pieces and clean the clams by rinsing them in cold water until there is no grit on the shells (most supermarkets have cleaned clams already). Add to the pot, and let simmer, partially covered, for 5 minutes.  Add the shrimp, and mussels (cleaned as well, of course) and cook for another 5 minutes.

Top with fresh parsley (optional) and serve with baguette, if desired.


Curl up with a bowl of this and some Shark Week specials on this rainy day, and all will be right with the world.





Shark Week Recipe: “Shark Infested Waters” drink


sharkdrink3So it’s time for my third installment of my Shark Week inspired menu, and of course, I need a drink (don’t we all).

I came up with this cocktail, which I call “Shark Infested Waters” it’s a little sweet, which The Russian loved, but if you’re more of a tart drinker use lemon or grapefruit instead of mango juice.  Pineapple juice is another awesome option.  Sip on this while enjoying some bites on the beach (get it? haha).


I part rum

2 parts blue curacao

splash mango juice

shark gummy garnish

Shake over rocks, garnish with shark gummy and enjoy!

watch the shark swim through your drink, be careful not to let it too close to your mouth!

watch the shark swim through your drink, be careful not to let it too close to your mouth!


Shark Week Recipe: Beached Shark Parfaits


Hey all and happy Shark Week! I’m very excited about coming up with new and exciting recipes to celebrate all things shark.  I liked the idea of a parfait, so I made this simple way to celebrate our finned friends last night.  I present to you, shark week parfaits:



Another easy fun thing to make to celebrate Shark Week with friends!


1 package blue Jell–o [$1.50]

1 can whipped cream [$3]

1 box graham crackers [$2.75]

1 bag shark gummies [ about $1]


Make Jell–o according to package directions. This can take about 4 hours to freeze, so make sure to plan ahead.  Once Jell–o is set, cut into squares. Crush graham crackers into bottom of long glass to make “sand,” then top with the Jell–o for the water. Top with whipped cream for the sea foam, then begin to layer again until you have reached the top of the glass (usually 2 layers should do it). Add a shark gummy for garnish and dig in!



Shark Week Recipe: Cupcakes


So Shark Week started last night, and I couldn’t be happier.  I’m watching a special shark themed Mythbusters right now.  It’s the start of an awesome week, and many of my friends are of the same mindset.  One in particular, other than my friend Heather with the shark tattoos, is my friend Sierra.  She is a marine biology major at school and also loves sharks. Hell, she’s planning on devoting her life to them and other marine life.

look, guys, she even did her nails for Shark Week.  She's intense.

look, guys, she even did her nails for Shark Week. She’s intense.

Sierra sent me an email this morning for her recipe for shark cupcakes, and I thought what better way to start off my week of shark themed recipes than to use a submission? Shark Week should be shared. Enjoy the recipe!

note: While all ingredients should cost under $20, I have yet to check the prices myself as I have not made this recipe myself.

Vanilla Cupcakes:

2/3 cup butter, softened

¾ cup superfine sugar

1½ tsp vanilla extract

2 large eggs, lightly beaten

1½ cups flour

Butter cream frosting:

3¾ cups confectioners sugar

½ cup butter or margarine, softened

3 -4 Tbs vanilla

1 tsp vanilla


beat butter and sugar together until light and fluffy, then beat in the vanilla extract. Gradually beat the eggs, sift in the flour and fold into the mixture.

spoon the batter into muffin pan. Bake in preheated oven, 375˚F, for 12 – 15 minutes or until golden. Makes 18.

In a large bowl with mixer at low speed, combine sugar, milk, butter and vanilla. Beat at medium speed 1 – 2 minutes until creamy. Add 15 drops of blue food coloring.  Makes enough for 24 cupcakes.

Finally, add the gummy shark toppers.

Happy Shark Week!



Take a bite out of Shark Week



So Shark Week is this week, and I’m excited. Shark Week is a fun time, especially if you like sharks, like a very good friend of mine.  Her name is Heather, and she loves sharks. LOVES SHARKS. She loves them. She has a shark tattooed on her arm.  She talks about sharks daily. While I am not as obsessed with an animal that could easily tear me to shreds, I love her enthusiasm and can understand how badass sharks can be. I love to watch Shark Week.  It’s a pretty big event.

So Heather came up to me a few weeks ago and asked me to come up with some posts for Shark Week. Challenge accepted.

This week I will be posting recipes for different shark–themed food items.  I’ve had a lot of fun coming up with some fun dishes, and cannot wait to share them! At least these recipes won’t make you fear the open sea.


Shark photo(cc) The Times