Weight Watchers Shrimp Fandango
1 tablespoon peanut oil
1/4 cup yellow bell pepper, large dice
1/4 cup red bell pepper, large dice
1 clove garlic, minced
10 ounces large shrimp, shelled and deveined
1/4 cup dry vermouth
1/2 cup Chinese snow peas, steamed until tender crisp
1/2 cup julienne cut carrots, steamed until tender crisp
1/2 cup scallions, sliced
Dash of salt
Dash of hot sauce
In a 10−inch skillet heat oil over medium heat; add and garlic and sauté until peppers are tender, about 2 minutes. Increase heat to high; add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients; cook, stirring constantly, until heated through. May be served over hot rice or rice noodles if desired. Serves 2.
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Wine−Steamed Clams
1 medium onion, chopped
2 small garlic cloves, sliced thin
1 tablespoon olive oil
1/2 cup dry white wine or dry vermouth
2 dozen small hard−shelled clams, scrubbed well
1 cup fresh coriander sprigs, washed and spun dry
1/2 cup fresh flat−leafed parsley leaves, washed and spun dry
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice, or to taste
Fresh coriander and/or parsley sprigs (for garnish)
In a large heavy saucepan cook onion and half of garlic in oil over moderately low heat, stirring, until softened. Add wine or vermouth and simmer, uncovered, stirring occasionally, 5 minutes. Add clams and steam, covered, over moderately high heat 5 to 7 minutes, transferring them as they open with tongs to a serving bowl and reserving cooking liquid. (Discard clams that are unopened after 7 minutes.) Keep clams warm.
In a blender blend together coriander, parsley, butter, remaining garlic, lemon juice, and reserve cooking liquid until smooth. Pour sauce over clams and toss to combine. Garnish clams with herbs and serve with crusty Italian or French bread.
Texas Style Skillet Scampi
2 pounds headless shrimp with shells (about 40 medium shrimp)
1/4 cup finely chopped parsley
1 cup melted butter
4 cloves garlic, chopped
1 cup melted butter
4 cloves garlic
1 cup extra virgin olive oil
8 peppercorns
1 teaspoon salt
6 dried chile japones (Japanese peppers)
Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.
Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready.
Sauté the peppercorns, salt, and japones in the skillet for 1 minute. Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute. Serves 6 to 8.
Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and start shelling and dipping the shrimp in the butter sauce.
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Tropical Shrimp Paella
1 1/2 cups yellow onion, diced 1/4−inch
1/2 pound linguica or smoked sausage
4 tablespoons olive oil
1 cup red pepper, diced 1/4−inch
1 teaspoon fresh thyme leaves
1/2 fresh pineapple, diced 1/2−inch
1/2 teaspoon turmeric
1 mango, diced 1/2−inch
1 teaspoon kosher salt
1 papaya, diced 1/2−inch
1 cup Arborio or paella rice
1 starfruit, sliced 1/4−inch
2 1/2 cups chicken or vegetable stock
2 tablespoons rum (optional)
1 tablespoon minced garlic
2 1/2 pounds 16/20 count prawns
Slice the linguica or smoked sausage or chorizo into 1/4−inch rounds, then quarter the sausage. Marinate the prawns in olive oil which has been infused with saffron. Season with kosher salt and crushed red pepper. In addition, other seafood may be added such as clams and mussels.
Cook the onion in half the olive oil until translucent over medium−high heat. Add the thyme, turmeric, salt and rice. Stir well. Add the stock, stir once and set on low heat for about 20 minutes, or until just al dente.
In large sauce pan, warm the garlic in the remaining olive oil and add the diced red pepper. Add the fruit, sausage and prawns and sauté for one minute. Add the rum and cook for another minute to burn off the alcohol. Add the cooked rice. Toss all together carefully until thoroughly incorporated. Moisten with a little more stock if necessary.
Mound the paella in a bowl or on a plate. Garnish the paella with two spears of pineapple, some sliced chives and sliced starfruit if desired. Yields 8 servings.
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Tuna Patties
2 (6 ounce) cans tuna, drained
2 eggs, beaten
1/4 cup onion, finely chopped
3/4 sleeve Ritz crackers, crushed to crumbs
Mix all ingredients together well. Preheat a skillet with some oil over medium high heat. Form mixture into 6 to 8 patties and fry until golden and crispy on the outside and heated through. Servings: 4
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Tuna Patties with Sauce
1 (4 ounce) can tuna
1/4 can cream of mushroom soup
1/2 cup quick oats
1/4 cup onion, minced
1 egg
3 teaspoons lemon juice
Cracker crumbs
2 tablespoons butter
3/4 can cream of mushroom soup
1/3 cup milk
2 tablespoons mayonnaise
Mix tuna, 1/4 can cream of mushroom soup, oats, onion, egg and lemon juice. Form 8 patties. Roll in cracker crumbs and fry in butter. Mix 3/4 can soup, milk and mayonnaise; heat and pour over the patties.
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Tuna Stuffed Potatoes
4 baking potatoes, baked
1/2 cup grated Cheddar cheese
1/4 cup chopped pimento
2 cans tuna, drained
1 cup mayonnaise
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
Cut baked potatoes in half. Scoop the flesh from the potatoes and put into a mixing bowl. Toss lightly with remaining ingredients. Spoon mixture back into shells. Bake for 20 minutes at 400 degrees F.
You will find a delicious seafood recipes. Ad list 50 recipes available for recipes begins with S letter. Please see the list below and download recipes. Happy cooking :-)
Salmon Tamales
Salsa Shrimp
Sausalito Scampi
Scalloped Oysters
Scallops and Wild Rice
Scallops Coquille St. Jacques
Scallops in Garlic Butter
Scallops Kebab
Scallops Stir Fry
Scampi
Seafood Kabobs
Seafood Rub
Shrimp Amandine
Shrimp Broiled with Rosemary
Shrimp Chowed with Garlic
Shrimp Curry
Shrimp Elegant
Shrimp Florentine
Shrimp Hurry Curry
Shrimp in Creamed Sauce
Shrimp Garlic Sauce
Shrimp in Mustard Cream Sauce
Shrimp in Tomato-Garlic Sauce
Shrimp Jambalaya Hash
Shrimp Marinara
Shrimp Mull
Shrimp Newburg
Shrimp Newburg with Green Rice Ring
Shrimp Opaloosas
Shrimp Patties
Shrimp Scampi
Shrimp Stir Fry
Shrimp Stroganoff
Shrimp Stroganoff
Shrimp Tempura Batter
Shrimp-Stuffed Bell Peppers
Shrimp-Stuffed Eggplant
Shrimpy Grits
Southern Fried Shrimp
Southern Shrimp Sauce
Spicy Orange Shrimp
Steamed Clams
Steamers in Beer
Stuffed Lobster Thermidor
Sugar and Spice Baked Shrimp
Sweet and Sour Shrimp
Sweet Salmon with Ginger and Scallions
Red−Eye Shrimp and Grits
1 tablespoon olive oil
4 ounces country ham or other smoked ham, chopped
8 ounces sliced fresh mushrooms
1/2 teaspoon seasoning salt
1/2 teaspoon dried minced thyme
1/2 cup chopped green onions
2 teaspoons minced garlic
1 cup strong coffee
1/4 cup sherry
1 tablespoon cornstarch
1 teaspoon hot pepper sauce, or to taste
1 pound peeled and deveined medium shrimp
Cooked grits or cheese grits
Sauté ham in olive oil in a large saucepan over medium high heat until golden. Add mushrooms, seasoning salt and thyme and sauté until mushrooms are golden, about 3 to 5 minutes. Add green onions and garlic and sauté 3 minutes more.
Combine coffee, sherry, cornstarch and hot sauce in a small bowl. Add to the sauté pan and bring to a simmer. Add the shrimp and simmer until cooked, about 2 minutes.
Spoon grits onto dinner plates, then divide the red−eye shrimp over the grits. Makes 4 servings.
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Red Snapper Veracruz
2 pounds red snapper fillets
Salt
Pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced into half slices
1 1/2 pounds red ripe tomatoes, peeled and finely chopped
1 cup water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed
Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.
In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1 minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.
Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil. Heat a few minutes in the oven at 325 degrees F before serving.
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Ritzy Shrimp
Large shrimp
1 tube Ritz crackers
Butter
Fresh garlic, minced
Split the shrimp through the shell on the rounded part as you would a lobster. Do not remove the shell. After all shrimp are split, pull to separate the meat from the shell (only pull the meat to the tail), then lay them back in the shell.
Lay the opened shrimp on a baking pan and brush with a mixture of fresh garlic and butter. Crush the Ritz crackers finely. Sprinkle the crackers on the buttered shrimp, then pour more garlic butter over them. You may freeze them at this point or place in the refrigerator. Place the pan in a 400 degree F oven, and bake until the crumbs start to brown.
You will find a delicious seafood recipes. Ad list 7 recipes available for recipes begins with P letter. Please see the list below and download recipes. Happy cooking :-)
Panfried Oysters
Pan-Fried Soft-Shell Crabs
Paprika Scallops
Patio Shrimp
Pecan-Crusted Crab Cakes with Sweet Pepper Sauce
Pepper-Poached Oysters
Puttin' on the Ritz Scallops
