Seafood Recipes

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Tips For Spicing Up Seafood
2008-12-03 05:02:00
The allure of exotic spices launched Columbus on his journey of discovery. Today, home chefs can explore new taste sensations by using spices and other flavorful ingredients to add a new world of flavor to fresh fish and seafood."There's nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without sacrificing taste," said Red Lobster Executive Chef Michael LaDuke, who offers the following simple tips for enhancing the natural flavor of fresh fish and seafood:World of Flavors: An easy recipe that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture, tilapia will soak up the flavors and take on a deliciously Asian flair.If you prefer a deli...
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Gearing Up For Seafood Fridays
2008-12-01 02:56:00
As we enter the Lenten season, millions of people will be looking for great seafood recipes as their alternative to meat. Not knowing where to look, many will opt for basic dishes that might not satisfy their craving for a bona fide good meal. With a little creativity and help from shelf-stable seafood, the Lenten season can be filled with a variety of palate-pleasing alternatives."People often do not know what to cook during Lent, so they turn to 'tried-and-true' favorites such as veggie sandwiches, pastas and salads," said Culinary Expert Lena Cutler."Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes," said Cutler."Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, shrimp, clams and oysters," said Cutler. "You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more."Shelf-stable seafood also has many health benefits."In addition to being conve-nient, shelf-stable seafood i...
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Great Health Benefits Of Seafood
2008-11-21 02:57:00
Seafood contains essential oils that are an important part of your diet. Oils provide the source of energy we need and they are also great flavor enhancers. More importantly, they are a source of significant fatty acids.Seafood oils are unique and have great nutritional benefits to our body. This oil contains the omega-3 polyunsaturated fatty acids, specifically the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).Our body only produces small amounts of these important fatty acids; therefore we need to rely on other sources for this essential nourishment. Seafood is one of the best sources of these nutrients. In fact, oils are the second biggest components in most seafood.Eating seafood just once or twice a week can provide good health benefits. Eating fresh seafood is a great way to obtain your required dose of these essential oils. Oils extracted from seafood are also available as nutritional supplements.Oils derived from seafood help prevent some of the most deadly dise...
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CURRIED SHRIMP SOUP
2008-10-31 05:22:00
1/4 c. butter3 tbsp. flour (instant blending)1 qt. milk9 oz. shrimp, cut2 tbsp. parsley, minced1/2 tsp. onion salt1/2 tsp. curry powder1/4 tsp. salt Combine all ingredients in large saucepan. Cook over medium heat, stirring constantly until thickened and hot. Serves 6.
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CRAB OR SHRIMP GUMBO
2008-10-21 06:21:00
1/2 lb. crabmeat or shrimp1/2 c. celery, chopped1 clove garlic, chopped2 1/2 cans whole tomatoes1/2 tsp. crushed thyme1/4 tsp. sugar1/4 lb. butter1/2 c. onion, chopped10 oz. okra, diced2 tsp. saltBlack pepper to taste1 bay leaf Cook crabmeat or shrimp until tender in butter after adding celery, onion and garlic. Add okra, tomatoes and seasoning. Simmer, covered, 45 minutes. Remove bay leaf and serve. Good with cooked rice.
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GOURMET CRAB RING
2008-10-11 06:20:00
1 tsp. unflavored gelatin1/4 c. cold water2 (8 oz.) pkgs. cream cheese, softened2 tbsp. cooking sherry (optional)1 (2 oz.) jar pimentos, chopped & drained1 (6 oz.) pkg. frozen crabmeat, thawed, drained & cut up3/4 tsp. seasoned salt1/8 tsp. black pepper1/4 c. snipped parsley Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a mold. Refrigerate at least 4 hours, or until set. To serve, turn out on plate. Garnish with remaining parsley. Makes 3 cups spread.
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GRAPEFRUIT AND SHRIMP SALAD
2008-10-01 06:01:00
4 1/2 c. water1 1/2 lbs. unpeeled, sm. fresh shrimp, uncooked4 pink grapefruitsBibb lettuce4 hard cooked eggs, chopped1/2 c. mayonnaise1/4 c. catsup1 tbsp. plus 1 tsp. pickle relish1/8 tsp. white pepper Bring water to a boil, add shrimp. Cook 3 to 5 minutes. Drain well and rinse with cold water. Peel and devein shrimp. To make grapefruit shells, use 1 grapefruit for each bowl. Cut a thin slice from stem end of each grapefruit to level the base. Score rind with sharp knife to make a shell with 4 petals, starting about 2 inches from top of grapefruit and ending within 2 inches of base. Then cut just through the rind along scoring. Carefully pull each petal from fruit, using a grapefruit knife to separate pulp from rind. Remove grapefruit pulp intact using thumb to dislodge pulp; set shell half of grapefruit shells with lettuce; spoon grapefruit into shell. Combine eggs, mayonnaise, catsup, pickle relish and pepper; spoon over grapefruit. Top with shrimp. Yield 4 servings...
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CARIBBEAN SHRIMP AND BLACK BEAN SALAD
2008-09-26 06:04:00
1 lb. cooked shrimp1 (15 oz.) can black beans, rinsed & drained1 green pepper, cut into strips1/2 c. sliced celery1 med. onion, cut into rings2/3 c. picante sauce2 tbsp. chopped cilantro2 tbsp. vegetable oil2 tbsp. honey1 tsp. grated lime peel2 tbsp. fresh lime juiceGarnish with 1 c. cherry tomato halves & lettuce leaves Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once. Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes. September 24, 1992
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SALMON RICE SALAD
2008-09-21 06:03:00
2 c. Carolina rice, cooked & cooled1 c. celery, sliced1/2 c. green onion, sliced1/2 c. sweet pickle relish1 c. salad dressing1/2 tsp. black pepper2 (6 1/8 oz.) cans Chicken of the Sea skinless boneless pink salmon1/2 c. red pepper, chopped1/2 c. pine nuts1 c. frozen peas, thawedLettuce leaves Combine all ingredients and toss gently. Chill. Serves 6.
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SHRIMP GAZPACHO
2008-09-21 06:01:00
2 garlic cloves, chopped2 tbsp. olive oil2 tbsp. red wine vinegar2 tbsp. fresh lemon juice1/2 lb. cooked lg. shrimp, peeled & deveined3/4 lb. lg. plum tomatoes (about 6), seeded, chopped1 green bell pepper, chopped1 red bell pepper, chopped1/2 lg. cucumber, peeled, seeded, chopped1 bunch green onions, chopped1/2 bunch fresh cilantro leaves, chopped1 lg. Jalapeno chili, minced4 1/2 c. tomato juice, chilledLemon wedges Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red pepper, cucumber, green onions, cilantro and Jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. Garnish with lemon wedges. 6 servings. My family adores seafood and likes Gazpacho, so I thought it was a good idea to make it different then the usual. Think your family and guests will find it wonderful also.
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SEAFOOD BISQUE
2008-09-16 06:03:00
1/2 c. onion, chopped1/2 c. celery, sliced1/4 c. butter1/2 c. flour4 1/2 c. water1 chicken bouillon cube1 tbsp. ketchup1 bay leaf1 tsp. seasoned salt1 1/2 c. (two 6 oz. cans) crab meat or shrimp and juice1 c. undiluted evaporated milk Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add seafood and juice; stir to break up meat. Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil. Makes 7 1/2 cups.
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SEAFOOD PASTA SALAD
2008-09-11 06:03:00
1/2 c. Miracle Whip salad dressing1/4 c. Kraft "Zesty" Italian dressing2 tbsp. Kraft 100% grated Parmesan cheese2 c. (8 oz.) corkscrew noodles, cooked, drained1 1/2 c. (8 oz.) imitation crabmeat, chopped1 c. broccoli flowerettes, partially cooked1/2 c. tomato, chopped1/4 c. green onion, sliced1/2 c. green pepper, chopped (optional) Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill.
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MACARONI SALAD WITH SHRIMP
2008-09-06 06:02:00
4 c. cooked shell macaroni3 c. chopped shrimp (pre-boiled in seasonings)1 onion, finely chopped1/2 c. finely chopped celery1/4 c. green pepper, chopped5 hard-boiled eggs, chopped1 c. mayonnaise or salad dressing (may use half mayonnaise & half salad dressing) Combine all ingredients, cover and chill overnight. Yield: 10 to 12 servings.
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CRABMEAT SOUP
2008-09-04 06:20:00
1 (11 1/4 oz.) can green pea soup1 (10 1/2 oz.) can tomato soup2 soup cans milk1/2 c. light cream1/4 c. sherry1 (6 1/2 oz.) can crabmeat, drained & cartilage removed Combine soups in saucepan. Gradually stir in milk. Add cream, sherry and crabmeat. Heat slowly, stirring occasionally. Do not boil. 6 servings.
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SHRIMP REMOULADE
2008-08-26 06:02:00
2 hard-cooked eggs, mashed2 sticks celery, minced1 tsp. Worcestershire sauce2 tbsp. sauterne (table)3 tbsp. mustard8 tbsp. Zatarain's creole mustard1 pt. mayonnaise1 tsp. salt1/2 tsp. pepper1 tbsp. sugar3 tbsp. grated onionJuice of lemon2 cans shrimp or fresh boiled shrimp Mix all ingredients together and serve over lettuce and tomatoes.
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EASY SHRIMP SALAD
2008-08-16 06:00:00
4 qt. saucepan1 lg. mixing bowl1 lb. ditalini-Ronzoni productHellmann's mayonnaise1 lg. green bell pepper, diced4 cans of shrimpSaltBlack pepper Cook ditalini as directed, drain and cool. Combine in the large mixing bowl the following: mayonnaise, salt and pepper, ditalini and green pepper. When this is combined well, add the shrimp, but do gently so not to break the tiny shrimp. Cover and put into refrigerator. Serve as a side dish or a bar-b-que.
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POTATO - SALMON CHOWDER
2008-08-11 06:00:00
4 c. peeled potatoes, cut in 1/2 inch cubes1 c. sliced carrots1 tbsp. salt3 c. water1 (10 oz.) pkg. frozen peas1/2 tsp. Worcestershire sauce1/2 c. margarine1/3 c. chopped onion1/4 c. flour5 c. milk1 lb. can salmon1 c. celery, thinly sliced Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon. Heat thoroughly. Serve at once. Makes 3 quarts.
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BALTIMORE CRAB STEW
2008-08-06 05:59:00
1 lb. crab meat1 tsp. salt1 tsp. white pepper1 tbsp. butter1 pt. milk1 pt. light cream1/2 tsp. Tabasco sauce or more to taste1 tsp. Worcestershire sauce6 tbsp. sherry Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces. Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment. Remove from burner. Serve in warm cups topped with lemon slices and chopped parsley. Serves about 4. A great Superbowl soup!
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HOT CRAB SALAD
2008-07-31 06:30:00
1 lb. flaked crab meat (2 c.)1 c. sliced celery1/2 c. minced green pepper2 hard-cooked eggs, chopped1 c. mayonnaise1 tbsp. lemon juice1 tbsp. Worcestershire sauce3/4 c. fine soft bread crumbs2 tbsp. melted butter Combine crab, celery, green pepper, eggs, mayonnaise, lemon juice and Worcestershire. Turn into buttered 1 1/2 quart baking dish. Top with crumbs mixed with butter. Bake at 325 degrees for 30 minutes. Serves 4.
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SEAFOOD SALAD
2008-07-26 06:30:00
1 lb. cleaned shrimp1 lb. cleaned squid1 lb. sea scallopsItalian parsley, choppedFresh thyme4 cloves fresh garlic, chopped3 oz. virgin olive oilThe juice from 2 fresh lemonsSaltPepper Poach all seafood. Slice into small morsels. Mix in remaining ingredients. Serve cold. Serves 12.
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SEAFOOD DELIGHT
2008-07-21 06:29:00
1 lb. shrimp, scallops, crab, lobster, conchBacon (streaks of lean, streaks of fat)1 lg. bell pepperOnionThyme or bay leafOld Bay seasoningRed cooking wine1 can cream style cornRice or pasta Cut in chunks. Stir-fry conch, scallops, lobster and crab along with the bacon until the bacon is brown. Then add onions, then bell pepper. When all these ingredients are done to taste, add shrimp for the last 2 to 3 minutes of cooking. After which, add 1 cup of red wine and stir-fry for about 2 minutes. Remove to a large pot and add can of corn. Let cook for about 15 minutes. Serve over rice or pasta. Serve with garlic bread to top this fantastic meal.
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SEAFOOD SOUP
2008-07-16 06:28:00
3 cans beef broth6 c. water1/4 c. onion, chopped2 tsp. Old Bay1 can tomatoes2 pkgs. frozen mixed vegetables5 c. potatoes, sliced1 lb. crab meat1 lb. shrimp1 lb. conch In large soup pot, combine beef broth, water, onion and Old Bay seasoning; bring to a boil. Add tomatoes, mixed vegetables and potatoes; simmer 1 1/2 hours. Stir in seafood; simmer 1 1/2 hours. Makes 10 to 12 servings.
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MY VERY OWN SHRIMP SALAD
2008-07-11 06:28:00
1 lb. pkg. petite shrimp1 c. celery, diced1/8 tsp. pepperLettuce3 hard cooked eggs, diced1/3 c. mayonnaise or salad dressing1/2 tsp. salt1 green pepper, chopped Rinse shrimp. Combine all the ingredients and serve on lettuce. Crab meat may be used instead of shrimp.
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BUTTERNUT SQUASH & SHRIMP BISQUE
2008-07-06 06:27:00
1/2 stick butter1 c. diced onion1/4 c. plain flour3 c. chicken stock3 c. peeled & diced butternut squash3 bay leaves1 can cream of chicken or celery soup1 c. whipping cream1 lb. sm. peeled, uncooked shrimp Melt butter in heavy large saucepan, over medium-low heat. Add onion and cook until transparent, stir occasionally for about 10 minutes. Add flour and stir 3 minutes. Add stock and bring to a boil, stir constantly. Add squash and bay leaves, simmer until squash is very tender about 15 minutes. Blend in can of soup and whipping cream. Season to taste and remove bay leaves. Puree soup in blender. Before serving, add shrimp and heat on low. Pumpkin can be substituted for squash. Sprinkle with nutmeg.
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Oysters Mock-A-Feller
2008-07-01 05:09:00
18 gefilte fish pcs. in a jar1/3 bunch spinach6 shallots3 ribs celery1/3 bunch parsley1/3 head of lettuce1 stick pareve margarine,soft1 tablespoon worscestershire sauce1 teaspoon anchovy paste1 dash tabasco sauce3/4 oz 80 proof absinthe (anisette)1/3 teaspoon salt1/2 cup seasoned bread crumbsChop all greens fine and mix with margarine and half of bread crumbs.Reserve remaining bread crumbs. Add remaining ingredients, except fishpieces, and blend thoroughly. Drain gefilte fish, slice in half, and placein oven-proof shell shaped ramekins. Set shells in pan of hot, coarsekosher rock salt. Spread sauce over fish pieces and sprinkle withremaining bread crumbs. Bake at 450- F. abt. 25 min.; then place underbroiler to brown.
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Oysters Poached In White Wine
2008-06-29 05:10:00
16 freshly shucked oysters6 oz dry white wine2 oz olive oil2 oz fresh lemon juice1/4 teaspoon salt1/4 teaspoon white pepper1/4 teaspoon dried thyme1/4 teaspoon dried chervil1 teaspoon chopped fresh parsley1 garlic clove, crushedPlace all ingredients in nonreactive pot. Bring to a boil over moderateheat. Remove from heat and allow to cool to room temperature. Removecrushed garlic clove before serving.Serves four as a first course, two as a light entree.This elegant first course looks very attractive served in clear glassbowlsor clear stemmed dessert dishes.Be sure to serve fresh heated French bread with sweet butter to sop upthese wonderful juices.
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Oyster Pan Roast
2008-06-26 05:08:00
2 tablespoon broth, clam or2 tablespoon juice, clam2 tablespoon butter1/4 teaspoon paprika1 pinch celery salt1 tablespoon sauce, worcestershire9 medium oysters, shucked with liquor1 1/2 tablespoon chili sauce1/2 cup half and half1 slice toast1 pinch paprikaIn top of double boiler, place clam broth, 1 tablespoon of thebutter, 1/4 teaspoon paprika, celery salt, and Worcestershire saucethen stir gently. Add oysters and simmer just until their edges startto curl, about 1 minute. Stir in chili sauce and half and half andheat through.Place a slice of toast in warm bowl, pour oyster pan roast overtoast, and float remaining tablespoon of butter on top. Sprinkle witha pinch of paprika.Serve immediately.
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Oyster Pate
2008-06-24 05:08:00
1 quart oysters (retain liquid)1/4 teaspoon garlic powder1 teaspoon louisiana hot sauce1/2 teaspoon onion powder1 tablespoon lea & perrins worcestershire1 water (enough to cover oyste1 salt, to tasteCook oysters in their own juice with all above ingredients. In foodprocessor, put olives (stuffed with pimentos), oysters (drained), bacon(and a little bacon drippings), shake of garlic and onion powders, shakeofchili powder, and sweet relish. Pulverize well in food processor. Chilland serve on crackers.

Oyster Mussel Milkbath
2008-06-21 05:07:00
12 oysters; drained *12 mussels; ** see note3 tablespoon sweet butter1 onion; peeled and diced5 peppercorns; freshly ground1/2 teaspoon salt2 tablespoon calvert's cedar street basil1 cup clam juice2 cup half and half3 tablespoon sherry* fresh and shelled-or from jar. ** fresh and shelled-or smoked and canned anddrained.Melt butter in a saucepan over medium high heat. Add onion and saute 5minutes. Add peppercorns, salt and mustard and stir. Add clam juice,bringto boiling and reduce by 1/3. Add oysters, mussels, sherry andhalf-and-half and heat but do not boil. Continue to cook untiloysters begin to curl around the edges. Individual bowls of soup shouldbe garnished with a few fresh basil leaves.Servings: 6

Oriental Steamed Fish
2008-06-19 05:06:00
4 white fish steaks, about 3/4 thick1 tablespoon slivered fresh ginger root1/4 cup orange juice2 tablespoon soy sauce1 1/2 teaspoon distilled white vinegar1/2 teaspoon brown sugar1 teaspoon sesame oil2 green onions and tops, mincedPlace fish, in single layer, on oiled rack of bamboo steamer; sprinkleginger evenly over fish. Set rack in large pot or wok of boilingwater (do not allow water level to reach fish). Cover and steam 8 to10 minutes, or until fish flakes easily when tested with fork.Meanwhile, combine orange juice, soy sauce, vinegar and brown sugarin small saucepan; bring to boil. Remove from heat; stir in sesameoil. Arrange fish on serving platter; sprinkle green onions overfish and pour sauce over all.Serves: 4
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