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
You will find a delicious seafood recipes. Ad list 10 recipes available for recipes begins with O letter. Please see the list below and download recipes. Happy cooking :-)
Old Bay Crab Cakes
Oriental Baked Fish
Outa Sight Shrimp
Oven Fried Oysters
Overnight Herb and Beer Shrimp
Oyster Loaf (La Mediatrice)
Oyster Pan Roast
Oysters Galore
Oysters Johnny Reb
Oysters Rockefeller
New England Clambake
4 small baking potatoes, sweet potatoes or yams
2 dozen clams in the shell (preferably cherry stones)
Cold water
4 ears fresh corn
2 (2 1/2 pound) broiler−fryer chickens, quartered
1/2 pound butter or margarine
2 (1 pound) live Maine lobsters*
4 small onions, peeled
Rock weed or corn husks
Lemon wedges
* NOTE: To prepare lobster before adding to kettle, lay each lobster on wooden board. To sever spinal cord, insert point of knife through back shell where body and tail of lobster come together. Turn lobster over. With sharp knife, split body of lobster down middle, cutting through thin undershell just to back shell and leaving back shell intact. Discard dark intestinal vein running down center of lobster; also discard small sac below head. Crack large claws.
Scrub potatoes. Scrub clam shells under cold running water, using a stiff brush to remove dirt and sand. Place clams in a large bowl; add cold water to cover and let stand 30 minutes. Meanwhile, use scissors to trim off tops of ears of corn. Remove a few outer husks from each ear and reserve. Turn back remaining husks; remove and discard silk. Replace husks as they were. Soak ears and reserved
husks in lightly salted water until you are ready to cook the corn.
In a large skillet, sauté chicken, a few pieces at a time, in 2 tablespoons butter. Brown chicken on all sides until golden, adding more butter as needed. This should take about 10 minutes per side. Meanwhile, if you are using lobsters, prepare them as directed in the note below.
Place wire rack in bottom of a very large kettle with tight−fitting lid. Pour in 2 cups cold water. Arrange potatoes and onions on rack; cover with a layer of rockweed or cornhusks. Add corn, more rockweed, and then the chicken and/or lobster. Top with clams; cover with rockweed or any remaining husks. Cover kettle and place over medium heat. Steam for 1 hour and 15 minutes or until potatoes, onions and corn are tender. Remove clams to a large bowl.
Transfer chicken, lobster and vegetables to large platter. Pour broth into 4 (8−ounce) cups or bowls and serve to dip clams in for flavor. Melt butter for dipping clams and lobster. Serve with lemon wedges and melted butter. Makes 4 servings.
You will find a delicious seafood recipes. Ad list 12 recipes available for recipes begins with L letter. Please see the list below and download recipes. Happy cooking :-)
Lemon Chili Shrimp Sticks
Lemon Shrimp
Lemon-Garlic Broiled Shrimp
Lemony Garlicky Shrimp
Light Orange Scampi
Lime Pepper Shrimp
Lobster Newburg
Lobster Thermidor
Lobster-Pineapple Curry
Lousiana Barbecued Shrimp
Lousiana Shrimp Boil
Louisiana Shrimp Esplanade
Low Country Boil
Lump Crab Meat and Shrimp
You will find a delicious seafood recipes. Ad list 7 recipes available for recipes begins with M letter. Please see the list below and download recipes. Happy cooking :-)
Malibu Stir Fry Shrimp
Marinated Cracked Dungeness Crab
Maryland Crab Cakes
Maryland Fried Softshell Crabs
Messy Shrimp Boil
Mini Crabcakes
Mississippi Fried Oysters
Killer Shrimp
2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread (for dipping)
Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add wine. Continue to simmer for a total cooking time of no more than 2 hours.
Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread. Yields 4 servings.
Jerk Shrimp
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons jerk seasoning
1 teaspoon garlic, minced
Salt and pepper to taste
Heat oil and butter in sauté pan. Toss in garlic, shrimp and spices. Test shrimp frequently for doneness − do not overcook! Garnish with parsley before serving.
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Jerk Shrimp with Sweet Jamaican Rice
1 pound medium shrimp (51−60 count), raw, shell on
Jerk seasoning
2 cups hot cooked rice
1 (11 ounce) can mandarin oranges, drained and chopped
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped red bell pepper
1/4 cup slivered almonds, toasted
1/2 cup sliced scallions
2 tablespoons flaked coconut, toasted
1/4 teaspoon ground ginger
Prepare jerk marinade according to package instructions on back of jerk seasoning.
Peel and devein shrimp leaving the tail on. Place in marinade while preparing rice.
In large skillet, combine all remaining ingredients. Cook over medium−high heat, stirring constantly for 5 minutes or until thoroughly heated. Remove shrimp from marinade.
Place in broiler pan in single layer. Broil 5 to 6 inches from heat for 2 minutes.
Stir well and broil an additional 2 minutes or until shrimp are just pink. Serve with rice.
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Jumbo Shrimp Parmigiana
2 pounds raw jumbo shrimp (11−15 per pound),peeled and deveined
2 cups flour
3 eggs, beaten
2 cups seasoned bread crumbs
1/2 cup vegetable or canola oil
2 cups basic tomato sauce
1/2 pound shredded mozzarella
1/2 cup grated Romano cheese
1 tablespoon dried oregano
1/4 cup chopped fresh parsley
Clean shrimp: pat dry. Dredge shrimp in flour, dip in beaten eggs, and then in seasoned bread crumbs. Shake off excess crumbs. When all the shrimp are breaded, heat oil in a large skillet. Fry shrimp, 4 or 5 at a time until golden brown, (it is not necessary to cook through, since they will bake further).
Remove to a baking pan in a single layer. Top with tomato sauce, mozzarella, Romano cheese and dried oregano. Bake, uncovered, in a preheated 400 degrees F oven for 10 minutes or until cheese is melted. Top with chopped fresh parsley. Serves 8 (allows 3 or 4 shrimp per person).
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Just Like Killer Shrimp
2 tablespoons dried rosemary
2 teaspoons dried thyme
1/2 teaspoon fennel seed
1 teaspoon black pepper
5 cloves garlic, peeled and chopped
1 teaspoon celery seed
1 teaspoon crushed red pepper flakes
2 quarts low−sodium chicken broth
8 ounces clam juice
3 ounces tomato paste
1/2 cup (1 stick) butter
1 cup white wine
1 1/2 pounds raw peeled shrimp, with tails
French bread, for dipping
Partially break up the rosemary, thyme, and fennel seed with fingers or mortar /pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes and add wine. Continue to simmer for a total cooking time of no more than 2 hours.
Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread. Serving size: 4.
Italian Broiled Shrimp
2 pounds jumbo shrimp
1/4 cup olive oil
2 tablespoons garlic, minced
1/4 cup flour
1/4 cup butter, melted
4 tablespoons parsley, minced
1 cup Drawn Butter Sauce
Shell shrimp, leaving tails on. Dry, then dust with flour. Stir oil and butter into flat baking dish; add shrimp. Broil at medium heat for 8 minutes. Add garlic and parsley to Drawn Butter Sauce. Pour over shrimp. Stir until shrimp are coated. Broil 2 more minutes.
Drawn Butter Sauce
4 tablespoons butter
1 cup hot water
Freshly−ground black pepper
2 tablespoons flour
1 teaspoon lemon juice
Melt 2 tablespoons of the butter; add flour, lemon juice and pepper. Stir until smooth, then add 1 cup hot water. Bring to boil, stirring constantly. Reduce heat and cook 5 minutes. Add remaining 2 tablespoons butter and stir until melted.
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Italian Shrimp Sauté Galliano
2 tablespoons olive oil
2 tablespoons butter
1 pound large shrimp, shelled and deveined
1 tablespoon finely chopped scallions
1 tablespoon dried marjoram or oregano
Salt and pepper to taste
3 tablespoons Liqueur Galliano, warmed
Heat oil and butter; sauté shrimp until pink, about 5 minutes. Add scallions, parsley and seasonings. Cook and stir 1 minute. Stir in Liqueur Galliano. Serves 4.
Hangtown Fry
1 dozen oysters
Flour
9 eggs
Fine cracker crumbs
3 tablespoons butter
Drain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well−beaten egg, then into cracker crumbs. Fry in heated butter for a few minutes or until nicely browned on both sides.
Beat remaining 8 eggs with salt and pepper. Pour over oysters and cook until firm on the bottom. Turn with a large spatula and cook the second side a minute or two longer. Serves 4.
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Honey−Thyme Grilled Shrimp
2 pounds fresh or frozen uncooked large shrimp in shells
1 medium red bell pepper, cut into 1−inch squares and blanched
1 medium yellow bell pepper, cut into 1−inch squares and blanched
1 medium red onion, cut into quarters and separated into chunks
Prepare Roasted Garlic Marinade (recipe follows).
Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein. Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag and refrigerate until serving. Pour remaining marinade into large resealable plastic bag. Add shrimp, bell peppers and onion, turning to coat with marinade. Seal bag and refrigerate at least 2 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove shrimp and vegetables from marinade; drain well. Discard marinade. Thread shrimp and vegetables alternately on each of six 15−inch metal skewers, leaving space between each. Grill kabobs uncovered 4 to 6 inches from HOT heat 7 to 10 minutes, turning once, until shrimp are pink and firm. Place kabobs on serving tray. Cut a tiny corner from small plastic bag of reserved marinade, using scissors. Drizzle marinade over shrimp and vegetables. Yield: 6 servings.
Roasted Garlic Marinade
1 medium bulb garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme leaves, crushed
Preheat oven to 375 degrees F. Cut one−third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender. Cover and blend on high speed until smooth. Makes about 1 1/2 cup.
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Hot and Spicy Shrimp
1 pound butter
1/4 cup peanut oil
3 cloves garlic, chopped
2 tablespoons rosemary
1 teaspoon chopped basil
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 small hot pepper, chopped, or
2 tablespoons ground cayenne pepper
2 teaspoons fresh ground black pepper
2 bay leaves, crumbled
1 tablespoon paprika
2 teaspoons lemon juice
2 pounds raw shrimp in their shells
Salt
Shrimp should be of a size to number 30−35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring
frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes.
This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450 degrees F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Sop up butter sauce with crusty bread after the shrimp have been eaten.
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Hot Peppered Shrimp
1 pound large shrimp in shells
1/4 cup (1/2 stick) butter
4 to 6 teaspoons freshly ground pepper
1/2 lemon
Rinse shrimp and place in a flat pan in their shells. (Do not peel them − leave them in the shell.) Pour melted butter over shrimp. Shake pepper evenly over shrimp. Bake at 375 degrees F for 10 to 15 minutes. After 5 to 7 minutes, turn shrimp over. When removing shrimp from oven, squeeze lemon over shrimp. Spread newspapers on the table to catch the drips, and serve.
You will find a delicious seafood recipes. Ad list 6 recipes available for recipes begins with G letter. Please see the list below and download recipes. Happy cooking :-)
Garlic Shrimp
Garlic and Rosemary Shrimp
Garlic−Broiled Shrimp
Garlic Rum Shrimp
Garlicky Scallops
Grilled Shrimp in Apricot Hoisin Sesame Glaze
Grilled Texas Shrimp
You will find a delicious seafood recipes. Ad list 8 recipes available for recipes begins with F letter. Please see the list below and download recipes. Happy cooking :-)
Fajita Shrimp Kabobs
Farmers' Seafood Boil
Fernandina Shrimp Gravy
Flaming Shrimp
Foil Barbecued Shrimp
French Fried Jimmy Crabs
French Fried Shrimp
Fried Breaded Shrimp
Fried Oysters
Download recipes here:
Easy Creamed Shrimp
3 cans cream of shrimp soup
1 1/2 teaspoons curry powder
3 cups sour cream
1 1/2 pounds shrimp, cooked and peeled
Combine all ingredients and heat in top of double boiler.
Serve over rice or in patty shells.
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Eggplanet Canoes
4 medium eggplants
1 cup onions, chopped
1 cup green onions, chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 bay leaves
1 teaspoon thyme
4 teaspoons salt
1 teaspoon black pepper
4 tablespoons bacon grease
1 1/2 pounds raw shrimp, peeled
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1 cup seasoned Italian bread crumbs
2 eggs, beaten
1/2 cup parsley, chopped
1 pound lump crabmeat
3 tablespoons lemon juice
8 tablespoons Romano cheese, grated
1 cup sharp Cheddar cheese, grated
Cut eggplants in half lengthwise and boil in salted water for about 10 minutes or until tender.
Scoop out insides and chop finely. Place eggplant shells in a shallow baking dish. Sauté onions, green onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20 minutes.
Add chopped eggplant and cook covered for about 30 minutes. In a separate skillet, sauté shrimp in butter until they turn pink, about 2 minutes, then add to eggplant mixture. Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture. Stir in parsley and lemon juice. Add cheese. Gently fold in crabmeat. Fill eggplant shells with mixture. Bake uncovered at 350 degrees F until hot and browned, about 30 minutes. Yields 8 servings.
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Escalloped Oysters
1 cup margarine
1 cup flour
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash of cayenne pepper
2 medium onions, chopped
1 green bell pepper, chopped
1/2 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 quart oysters, liquid reserved
1/4 cup cracker crumbs
Heat margarine in pan until melted. Mix in flour, stirring with a whisk until smooth. Return to heat and slowly brown to light color. Add paprika, salt, pepper and cayenne. Remove from heat and add onions, green pepper and garlic.
Cook slowly for 5 minutes, stirring constantly. remove heat again; add lemon juice, Worcestershire, oysters and their liquid. Stir well. Pour into a 13 x 9−inch baking dish. Sprinkle with crumbs and bake at 400 degrees F for 30 minutes.
You will find a delicious seafood recipes. Ad list 32 recipes available for recipes begins with C letter. Please see the list below and download recipes. Happy cooking
:-)
California Scampi
Cashew Shrimp
Cashew Shrimp Supreme
Chesapeake Crab Strata
Cilantro Shrimp
Clam Loaf
Clams Casino
Clams Italiano
Coated Crab Cakes Expresso
Coconut Fried Shrimp
Coconut Shrimp with Jalapeño Jelly
Coconut Tempura Shrimp
Cornsicles with Shrimp and Oregano
Crab and Cream Cheese Bake
Crab Cakes
Crab Cakes and Roasted Red Pepper Sauce
Crab Loaf
Crab Meat Shells
Crab Newburg
Crab Patties
Crab Stablespoon Jacques
Crab Stuffed Avocado
Crab Vermouth
Crabby Potatoes
Crackling Salmon
Crawfish Boil
Cream Puffs with Crab Filling
Creamy Ginger Shrimp
Crescent Tuna Bake
Crispy Corn-Coated Sand Dabs
Crunchy Almond Shrimp
Curry of Shrimp
Download recipes here:
You will find a delicious seafood recipes. Ad list 23 recipes available for recipes begins with B letter. Please see the list below and download recipes. Happy cooking :-)
Backyard Shrimp Fest
Baked Oysters with Bleu Cheese
Baked Scallops with Garlic Sauce
Baked Stuffed Shrimp
Baltimore Crab Cakes
Barbecued Oysters
Barbecue Shrimp
Basic Shrimp
Batter-Fried Shrimp
Bay Scallops with Scallions
Beer Batter for Seafood
Beer Batter Shrimp
Beer-Boiled Shrimp
Blue Crab Cakes
Boiled Gulf Shrimp
Boiled Lobster
Boiled State of Maine Lobster
Broiled Lobster
Broiled Sea Scallops
Broiled Shrimp in Beer
Broiled Shrimp with Garlic Butter
Bubba's Shrimp Boil
Buffalo-Style Shrimp
Download recipes below
Delta Shrimp
2 quarts water
1/2 large lemon, sliced
2 1/2 pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon Old Bay® seasoning
3/4 teaspoon dried whole basil
3/4 teaspoon dried whole oregano
3/4 teaspoon dried whole thyme
Leaf lettuce
Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.
Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp. To store: Refrigerate in a tightly covered container up to 8 hours.
To serve: Drain shrimp and arrange in a large lettuce−lined bowl. Serve with cocktail sauce.
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Deviled Crab
2 eggs, well beaten
1 (5 1/2 ounce) can evaporated milk
2 tablespoons butter
4 to 5 scallions with tops, chopped
1 tablespoon Worcestershire sauce
Salt, to taste
1 teaspoon dry mustard
1 pound crabmeat
Cracker crumbs
Mix eggs, milk, butter onion and seasonings. Mix well, but gently, to leave lumps of crabmeat. Add just enough cracker crumbs to hold mixture together. Place in crab foils, individual ramekins or a casserole. Sprinkle lightly with cracker crumbs. Bake at 400 degrees F for 20 minutes or until lightly browned.
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Dijon Shrimp
12 to 18 large shrimp
1 lemon, juiced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
4 tablespoons butter, melted
2 tablespoons vegetable oil
4 to 6 cloves garlic, minced
Peel and devein shrimp and place in shallow, rimmed pan. The old−fashioned biscuit pan works well. Mix remaining ingredients and pour over the shrimp. Let marinate for 2 hours, then broil for about 5 minutes or until done. Serve with salad and French bread.
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Dirty Bag Shrimp
1 pound (26−30) shrimp, shell on
1 tablespoon celery salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon thyme
Steam or boil and drain the shrimp well. Place in paper bags with the spices and shake it like it's Shake 'n' Bake! Tear open the bags and get your hands dirty! Have plenty of lemon wedges handy.
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Dirty Shrimp
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons minced garlic
1/4 pound butter or margarine
2 pounds medium shrimp, shelled and deveined
1/2 cup beer (optional)
Combine seasonings in a small bowl.
Melt the butter in a large skillet over high heat, then add seasonings. Cook for 1 minute. Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks.
If serving as an entree, add beer and simmer 1 minute. Serve over rice with French bread on the side to dip into the sauce. Makes 12 appetizer servings or 6 dinner servings.
Alabama Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs. Serves 6.
# # # # #
Almost Shrimp Paesano
Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees F oven to finish cooking. Meanwhile, prepare sauce.
Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled seafood.) Serves 3 to 4.
#######
Amaretto Shrimp
Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink. Serve immediately over hot rice.
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Avocado Crepes with Crab
1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese
Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.
Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.
Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add Worcestershire sauce. Stir in crab meat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts. Serves 6 to 8.
Reina Takahashi's Chomp Campaign is a series of items that were produced to encourage young children to make healthier eating choices. One is the video below.
Chomp from rei on Vimeo.
Also making the cut is the Pixel Plate - with the pixel plate, various cards slide under the plate (in this case Mario) and mixed vegetables in the compartment above are put in the appropriately colored "pixel" to create a piece of art with veggies. Created with vacuum formed PETG plastic. Another is the chomp Lunch Tray that is separated into the food groups to remind kids to eat from each one. Illustrations are etched and colored to make the tray fun and kid-friendly.
'Hen, pig and cow sunbathing turn into fried egg,bacon and burger'.
Special Ingredients
Baking powder—A powder used in baking to lighten dough or batter
Bamboo shoots—Tender, fleshy yellow sprouts from bamboo canes. They can be bought canned, whole, or thinly sliced.
Basil—A rich, fragrant herb used fresh or dried in cooking
Bulgur—Kernels of wheat that have been steamed, dried, and crushed. A similar product called cracked wheat may be used as a substitute.
Cardamom—A spice of the ginger family, used whole or ground, that has a rich aroma and gives food a sweet, cool taste
Cayenne pepper—Dried red chilies (hot peppers) ground to a fine powder
Chickpeas—A type of dried pea with an irregular texture and a nutlike flavor. Chickpeas are also called garbanzo beans.
Cinnamon—A spice made from the bark of a tree in the laurel family. It is available ground and in sticks.
Coriander—An herb used as flavoring and as a decorative garnish. Dried, powdered coriander is used in curries.
Cornstarch—A fine, white starch made from corn, commonly used to thicken sauces and gravies
Cumin—The seeds of an herb used whole or ground to give food a pungent, slightly hot flavor
Curry powder—A combination of several ground spices, often including
cumin and turmeric
Feta cheese—A crumbly white cheese made from goat’ s milk
18 garlic—A bulbous herb whose distinctive flavor is used in many dishes. Each piece or bulb can be broken up into several small sections called cloves. Before chopping a clove of garlic, remove its papery skin.
Garlic powder—Dehydrated garlic in a powder form
Ginger root—The knobby, light brown root of a tropical plant, used to flavor food. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. (Do not substitute dried ground ginger in a
recipe calling for fresh ginger, as the taste is very different.)
Halva—In the Middle East, a sweet candy of crushed nuts or sesame seeds in honey syrup. A dessert called halva is also eaten in India, where it may include butter and grated vegetables.
Matzo—Crisp, unleavened bread
Mushrooms, dried—Many types of mushrooms are available dried at groceries and specialty markets. Black, oyster, and wood ear mushrooms are a few common varieties. Before dried mushrooms can be used, they must be soaked in warm water for 15 to 20 minutes.
Oregano—The dried leaves, whole or ground, of a rich and fragrant herb that is used as a seasoning in cooking
Peppercorns—The berries of an East Indian plant. Peppercorns are used both whole and ground to flavor food.
Rice noodles—Long, very thin noodles made from rice flour
Soy sauce—A dark brown sauce made from soybeans and other ingredients, used extensively in Asian cooking
Thyme—A fragrant herb used fresh or dried to season foods
Tofu—A processed curd made from soybeans
Turmeric—An aromatic East Indian herb
Yeast—An ingredient used in cooking to make dough rise and cause liquid to ferment. Yeast is available in either small, white cakes called compressed yeast or in granular form called active dry yeast.
Cooking Utensils
Colander - A bowl with holes in the bottom and sides. It is used for draining liquid from a solid food.
Crepe pan - There are many pans available that are designed specifically for crepe-making, but almost any low-sided pan with a cooking surface 6 to 8 inches in diameter will work just as well.
Rolling pin - A wooden utensil used for rolling out pastry or dough
Sieve - A bowl-shaped utensil made of wire mesh used to drain food
Slotted spoon - A spoon with small openings in the bowl. It is usually used to pick solid food out of a liquid.
Spatula - A flat, thin utensil used to lift, toss, turn, or scoop up food
Tongs - A utensil shaped either like tweezers or scissors with flat, blunt ends, used to grasp food
Cooking Terms
Beat—To stir rapidly in a circular motion
Boil—To heat a liquid over a high heat until bubbles form and rise rapidly to the surface
Broil—To cook directly under a heat source so that the side of the food facing the heat cooks rapidly
Chop—To cut into small pieces
Grate—To shred food into tiny pieces by rubbing it against a grater
Knead—To work dough by pressing it with the palms, pushing it outward and then pressing it over on itself
Pinch—A very small amount, usually what you can pick up between your thumb and forefinger
Preheat—To allow an oven to warm up to a certain temperature before putting food in it
17 sauté—To fry quickly over high heat in oil or fat, stirring or turning the food to prevent burning
Simmer—To cook over low heat in liquid kept just below the boiling point. Bubbles will occasionally rise to the surface.
Stir-fry—To cook small pieces of vegetables, tofu, or other foods in a small amount of vegetable oil over high heat, stirring constantly.
Healthy and Low-Fat Cooking Tips
Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this blog. Throughout the blog, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious! Many recipes call for butter or oil to sauté vegetables. Using oil instead of butter lowers saturated fat right away, but you can also reduce the amount of oil you use. You can also substitute a low-fat or nonfat cooking spray for oil. Sprinkling a little salt on vegetables brings out their natural juices, so less oil is needed. It’ s also a good idea to use a small, nonstick frying pan if you decide to use less oil than the recipe calls for.
Another common substitution for butter is margarine. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter. Margarine may noticeably change the taste or consistency of the food. Cheese and other dairy products, such as cream, milk, and sour cream, are common sources of unwanted fat. Many cheeses are available in reduced fat or nonfat varieties, but keep in mind that these varieties often don’t melt as well. Another easy way to reduce the amount of fat from cheese is simply to use less of it! To avoid losing flavor, you might try using a stronger-tasting cheese. Another easy way to trim fat from a recipe is to use skim milk in place of cream, whole milk, or 2 percent milk. In recipes that call for sour cream, try substituting low-fat or nonfat sour cream, or plain yogurt. There are many ways to prepare meals that are good for you and still taste great. As you become a more experienced cook, try experimenting with recipes and substitutions to find the methods that work best for you.
The Careful Cook
Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.
• Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides.
• Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
• Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
• Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
• Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.
• Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
• If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
• If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”
Cooking Metric Conversion
Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement is based on both weight (for solids) and volume (for liquids). To convert from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights—one cup of rice does not weigh the same as one cup of grated cheese, for example—many cooks who use the metric sys tem have kitchen scales to weigh different ingredients. The chart below will give you a good starting point for basic conversions to the metric system.
MASS (weight)
1 ounce (oz.) = 28.0 grams (g)
8 ounces = 227.0 grams
1 pound (lb.) or 16 ounces = 0.45 kilograms (kg)
2.2 pounds = 1.0 kilogram
LENGTH
1/2 inch (in.) = 0.6 centimeters (cm)
1/2 inch = 1.25 centimeters
1 inch = 2.5 centimeters
LIQUID VOLUME
1 teaspoon (tsp.) = 5.0 milliliters (ml)
1 tablespoon (tbsp.) = 15.0 milliliters
1 fluid ounce (oz.) = 30.0 milliliters
1 cup (c.) = 240 milliliters
1 pint (pt.) = 480 milliliters
1 quart (qt.) = 0.95 liters (l)
1 gallon (gal.) = 3.80 liters
TEMPERATURE
212°F = 100°C (boiling point of water)
225°F = 110°C
250°F = 120°C
275°F = 135°C
300°F = 150°C
325°F = 160°C
350°F = 180°C
375°F = 190°C
400°F = 200°C
(To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)
PAN SIZES
8-inch cake pan = 20 x 4-centimeter cake pan
9-inch cake pan = 23 x 3.5-centimeter cake pan
11 x 7-inch baking pan = 28 x 18-centimeter baking pan
13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan
9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan
2-quart casserole = 2-liter casserole
As a general rule, choose sodium-reduced
stocks and broths, especially for Asian-style
recipes calling for soy, oyster, teriyaki and
hoisin sauces, which have a lot of sodium.
2 tbsp vegetable oil (25 mL)
1 lb beef stir-fry strips (500 g)
1 onion, sliced
3 cloves garlic, minced
2 cups cubed peeled sweet potatoes (2 small)(500 mL)
1 sweet yellow or green pepper, sliced
1/2 cup beef stock (125 mL)
1/4 cup oyster sauce (50 mL)
1 tbsp cornstarch (15 mL)
1 tbsp rice or cider vinegar (15 mL)
1 tsp sesame oil (5 mL)
2 green onions, thinly sliced
In wok or large skillet, heat 1 tbsp (15 mL)of the vegetable oil over high heat; stir-frybeef, in 2 batches, until browned but still pink inside, about 2 minutes. Transfer to plate. Drain fat from pan.
Add remaining vegetable oil to pan; stir-fry sliced onion and minced garlic over medium heat until onion is softened, about 2 minutes.
Stir in sweet potato, yellow pepper and 1/2 cup (125 mL) water; cover and steam until potatoes are tender, about 10 minutes.
Meanwhile, in small bowl, whisk together beef stock, oyster sauce, corn- starch, vinegar and sesame oil. Return beef and any juices to pan. Add oyster sauce mixture and bring to boil; boil, stirring, until thickened and glossy, about 1 minute. Sprinkle with green onions.
Makes 4 servings.
PER SERVING: about 316 cal,
29 g pro, 11 g total fat (2 g sat. fat), 26 g carb, 2 g fibre, 49 mg chol, 658 mg sodium. % RDI: 4% calcium, 22% iron, 114% vit A, 98% vit C, 16% folate.
