Posts filed under ‘Seafood’
One of the things I miss from when we lived on Cape Cod is cheap lobster. Of course, we lived there in the 80′s so it might not be cheap anymore. Lobster here in Virginia is never cheap. I really, really miss lobster rolls so when I saw frozen lobster meat at BJ’s that didn’t cost an arm and a leg, I bought some just to make lobster rolls.
This is a no recipe recipe. I just add ingredients until it tastes right ~ easy and delicious.
I did drain the lobster meat and then pressed it so the salad would not be watery from being frozen.
Lobster meat, cut in chunks ~ I used about 1/2 pound
Celery, finely chopped ~ about half a large stalk
Chopped fresh parsley
salt and pepper to taste
New England style hot dog rolls, sides buttered and toasted
In a medium bowl, mix the chopped lobster meat, celery, and parsley. Add enough mayonnaise so it all stays together or add enough to your liking. Add salt and pepper and mix.
Stuff the hot dog rolls.
Serve and enjoy!
Makes 4 rolls.
We love fish sandwiches and have them once a week. One day while the fish was in the oven I discovered I didn’t have any tartar sauce so instead of running to the store, I made my own. I have not purchased tartar sauce since. This recipe tastes so fresh and it uses ingredients you probably have in your refrigerator already. I usually make it at the last minute and I have never made the whole recipe ~ I usually make half or a third.
Homemade Tartar Sauce
1 cup mayonnaise
2 tsps sweet pickle relish
1 tsp prepared yellow mustard
1 tsp fresh lemon juice
Stir all ingredients together in a small bowl and refrigerate covered until needed.
Day 2 of recipes from Gooseberry Patch’s For a chance to win a copy of this cookbook, go HERE and comment on the post that you would like to be entered!
I loved this recipe ~ easy and yummy, my two favorite things.
I did have one problem though. It calls for barbecue chicken shake ‘n bake which I could not find anywhere. I know I have seen it but it was nowhere to be found in any of the stores I go to. So I made an executive decision and bought Parmesan chicken shake ‘n bake instead. I was so looking forward to the barbecue flavor but this was very good, too.
For the fish, I went to the fish counter and bought 2 cod fillets which is one of my favorite types of fish and I think it would work with any type of fish ~ fresh or frozen, thawed ~ so use your favorite.
In the picture, the fish sort of fell apart when I took it off the baking sheet.
Barbecued Baked Fish
submitted by Michelle Welch, Ontario, Canada
1 lb of fish fillets, fresh or frozen, thawed
1 cup milk
1/4 cup barbecue-flavored chicken shake ‘n bake ~ I used the whole package and tossed what was leftover
Place fish fillets in a bowl with the milk. Cover the bowl and refrigerate for one hour. Drain milk and discard.
Pour mix into a shallow bowl. Dip fillets into coating, making sure the fillet is entirely coated.
Place on an ungreased rimmed cookie sheet.
Bake, uncovered, at 450º for 20 minutes or until fish flakes easily with a fork.
Makes 4 servings.
I really like fish and seafood and I don’t make it nearly enough. Last week my local grocery had US caught cod fillets on sale and happened to have recipes for it right at the counter so I bought the cod and grabbed a recipe. The recipe was very easy and was excellent. I’ll be making it again for sure!
2 lbs fresh cod fillets
1/2 cup grated Parmesan Cheese
1/4 cup yellow corn meal
2 tbsps flour
1 tsp paprika
1/2 tsp black pepper
Spray a baking dish with cooking spray and set aside.
Mix all ingredients except cod in a Ziplock bag. Add the cod and shake until the fish is well coated. Place coated fish in the prepared dish. Sprinkle with any remaining cheese mixture over the fish.
Bake at 400º for 12 to 15 minutes or until the fish flakes when tested with a fork.
Makes 4 servings.
This shrimp recipe is wonderful ~ and that is saying something coming form me because I am not a big fan of spicy. It is NOT that spicy, in fact Mr. Meat Eater did not even come close to breaking a sweat which is how he gauges how spicy something is. You can always cut down on the amount of red pepper flakes if you want. It’s a very easy recipe which everyone knows I love.
4 tbsps water
2 tbsps ketchup
1 tbsp soy sauce
2 tsps cornstarch
1 tsp honey
1/2 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 tbsp vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
I pound large shrimp, cleaned, deveined and tails removed
Mix together the water, ketchup, soy sauce, cornstarch, honey, red pepper flakes, and ground ginger in a small bowl and set aside.
Heat vegetable oil in a lskillet over medium-high heat and stir in the green onions and garlic and cook for about 30 seconds. Stir in the shrimp and stir them around to coat with the oil. Cook until shrimp are pink and cooked through ~ just a few minutes. Stir in the sauce and stir until sauce is thickened and bubbly.
Serve over rice.
Makes 4 servings.
This recipe is really easy ~ easy enough to make on a weeknight if you feel like it.
12 ounces pasta ~ use your favorite
1/4 cup butter
2 tbsps extra virgin olive oil
1 onion diced
2 cloves garlic, minced
1 red bell pepper, diced
2 large portobello mushrooms, gills and stems removed and diced
1 pound large shrimp
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Parmesan
1/2 cup cream
1 tsp cayenne pepper
salt and pepper to taste
1/4 cup chopped fresh parsley
Cook pasta according to package directions; drain; set aside.
While the pasta is cooking, melt butter together with the olive oil in a large pan over medium heat. Stir in onion and cook about 2 minutes. Stir in garlic, red bell pepper, and mushrooms and cook until soft, about 2 more minutes.
Stir in the shrimp and cook until firm and pink. Pour in Alfredo sauce, Parmesan, and cream. Bring to a simmer, stirring constantly, until thickened, about 5 minutes. Season with cayenne, salt and pepper.
Stir in pasta and serve sprinkled with parsley.
Makes 6 servings.
Well, it looks like meal planning is the most asked for feature so that’s the direction I will take. I am working on some meal planning tips, how I meal plan, etc., so look for those in the near future. I will try to incorporate some of the other things asked for as well.
I also thought that I would start posting about making everyday foods like bagels, tortillas, pitas, and my success or failure at it. I am also trying to go more towards fresh foods but there are some things that I’ll never stop using so I am going to try to find healthier alternatives. I hope you all will stick with me!
Any other ideas, please shoot them my way!
We had a BBQ for DH’s co-workers and some family friends a couple of weekends ago and one of the salads I made was this very delicious seafood salad. Deely from Food.com (formerly Recipezaar) suggested it to me and it was a HUGE hit at the BBQ. I took her advice and used fresh shrimp and crab and I would suggest that you do the same. It’s a very easy salad to make and I know that I’ll be making it over and over.
Deely’s Shrimp and Crab Pasta Salad
2 (6 ounce) cans shrimp (drained) or 1 cup fresh shrimp, chopped (I used medium size)
1 (6 ounce) cans crab (drained) or 1 cup fresh crab, picked through
1 tablespoon lemon juice
1 (8 ounce) cans sliced water chestnuts (drained)
3 cups pasta shells uncooked (cooked)
1/2 cup onions chopped
1 1/2 cups mayonnaise
salt and pepper
Mix seafood and lemon juice and then combine all ingredients.
Refrigerate over night.
Makes 8-10 servings.
Don’t try and break up a dog fight or this could happen to YOU! It looks so much better than it did on Friday! I’m really wondering where all those wrinkles came from, LOL.
This is so quick and easy to make and it tastes like you have been cooking all day. It is NOT spicy at all so if you like spice, add more Cajun seasoning or even some hot sauce. I think the whole wheat pasta would taste great in this dish.
Creamy Shrimp Pasta
1 cup water
1 (14 ounce) can fat free, low sodium chicken broth
6 ounces uncooked linguine
1 lb. raw medium shrimp, pelled and deveined
1 1/2 tbsps butter
1 (8 ounce) pkg sliced baby portabella mushrooms
1 large red bell pepper, cut into strips
2 tsps flour
1 tsp Cajun seasoning
1/4 tsp salt
2/3 cup fat free half and half
1/4 cup chopped fresh Italian parsley
Combine the water and broth in a large pot and bring to a boil. Break pasta in half and add to pan. Return to boil and simmer for 8 minutes. Add raw shrimp to the pan, cover, and continue simmering for 3 minutes or until shrimp are cooked through. Drain and set aside.
Melt butter in large skillet over medium heat. Add mushrooms and red pepper to pan and saute for about 4 minutes. Add flour, seasoning and salt to pan and saute for an additional 30 seconds. Stir in half and half and cook 1 minute or until thickened, stirring constantly. Remove from heat. Add pasta/shrimp mixture and parsley to pan; toss together and serve.
Makes 4 servings
Shrimp is one of my favorite foods to grill ~ it’s quick and easy and always tastes good.
More Grilled Shrimp
1 large clove garlic, minced
1 tbsp sea salt
1/2 tsp cayenne pepper
1 tsp paprika
2 tbsps olive oil
2 tsps lemon juice
2 lbs large shrimp, cleaned, deveined, tails on or off
lemon for garnish
Mix the first six ingredients in a ziplock bag and add the shrimp. Let it sit in the fridge for an hour or so.
Skewer the ran shrimp and grill about 2 to 3 minutes per side or until the shrimp turns pink. Do not overcook or it will become rubbery.
Transfer skewers to a servings dish and garnish with lemon wedges and serve.
Makes 6 servings.