Tag Archives: Seafood

Crab Rangoon Egg Rolls (thedailymeal)

2  8 oz pkgs cream cheese
2 T Worcestershire sauce
1 t garlic powder
1/2 t onion powder
3 green onions, chopped
1 lb fresh white crabmeat flaked or diced
10 egg roll wrappers
vegetable oil for frying

In a food processor pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures). Heat oil in heavy stockpot or saucepan to 365 F. Fry them 2 – 3 at a time (depending on the size of your pan) for 1 – 2 min or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.


Pan Fried Seasoned Tilapia (geniuskitchen)

2 T flour
2 T paprika
1 T onion powder
1 t garlic powder
1 t oregano
1 t thyme
1⁄2 t black pepper
1⁄2 t salt
1⁄4 c butter, for frying
4 – 6 tilapia fillets, frozen

Thaw frozen fillets in the package, in a bowl of warm water or sink for approx 10 min. Meanwhile combine spices in a bowl. Dip thawed Tilapia in spices and pan fry in butter on medium for approx 5 min each side. Serves 4.

Shrimp Cargot (whatwendymadefordinner)

12 large shrimp, peeled
1/2 c havarti cheese, shredded
2 T butter
1 t or 1 – 2 garlic cloves, minced
chopped fresh parsley for garnish

Melt butter and add garlic. Drop a little butter in each hole of an escargot baking dish. Put one shrimp in each hole. Cover with cheese.  Broil on low rack for about 10 min. Sprinkle with parsley.

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce (whatsinthepan)


2 T olive oil, more if needed, divided
1 lb shrimp, peeled and deveined
10 oz white mushrooms, sliced
1/2 c basil pesto
4 garlic cloves, minced
1/2 c sodium free chicken broth (adjust salt if not sodium free)
10 oz fettuccine pasta
1/4 t salt

Seasoning Mixture

1 t Italian Seasoning (thyme, oregano, basil, combined)
1/4 t red pepper flakes
1/2 t paprika
1/2 t salt
chopped fresh basil

Heat 1 T olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mix. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 3 min, turning once midway until shrimp is pink and cooked through. Remove shrimp from the skillet. Add 1 T olive oil to the skillet. Once the pan is hot, add sliced mushrooms and salt and cook, stirring until mushrooms release liquid and reduce in volume and get soft, for about a min or two. Add minced garlic for the last few min, when mushrooms are almost ready. Add cooked shrimp. Add basil pesto and chicken broth. On medium heat, mix everything to combine. Remove from heat. In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. Add pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce. Season with more salt if necessary. Serve with additional red pepper flakes, if desired.

Shrimp and Mushrooms in a Garlic Bisque Sauce (natashiaskitchen)

3 T olive oil
3 medium tomatoes
5 cloves of garlic, pressed
1 lb mushrooms
1 medium onion, finely diced
1 tsalt
1 T sweet chili sauce
1/2 c sour cream (not low fat)
1 lb large shrimp, peeled and deveined
1 1/2 c reduced sodium chicken broth
1 t sea salt

In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10 – 12 min). Remove your tomatoes and set aside.  In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mix back into the same pan. Add salt, sour cream and chili sauce. Stir to combine. Add in chicken broth and stir to combine. Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don’t overcook or your shrimp will turn rubbery. Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.

Shrimp and Pork Dumplings (Shumai) (presurecookrecipes)

Shrimp Paste

1/2 lb prawns or shrimp, finely chopped
1 t cornstarch
1/4 t salt
1/4 – 12 t oil (opt)

Pat dry the shrimp with paper towels. Place the chopped shrimp in a medium mixing bowl. Add in cornstarch and salt. Squeeze and mix the seasoned ground shrimp with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency.

Pork Paste

1/2 lb ground pork
2 T unsalted homemade chicken stock
1 T cornstarch
1 T Shaoxing wine
2 t light soy sauce (not low sodium soy sauce)
1 t fish sauce
1 t sesame oil
1/2 t ground white pepper
1/2 t sugar

Place the ground pork in a large mixing bowl. Pour in cornstarch, ground white pepper, sugar, Shaoxing wine, light soy sauce, fish sauce, sesame oil and unsalted homemade chicken stock. Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Put in fridge until ready to use.


3/4 stalk green onions, finely chopped
2 slices ginger, grated
1 – 2 dried shiitake mushrooms, re-hydrated and finely chopped (see tips)
20 – 24 wonton wrappers, round

Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!! Place a wonton wrapper on one hand. Scoop roughly 3/4 – 1 T of mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top. Place a parchment liner or lettuce leaf (to keep dim sum from sticking) into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid. Place a steamer rack and pour 1 c water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and cook at High Pressure for 3 min. Wait for another 5 min and do a Quick Release. Remove the bamboo steamer from the pot and enjoy them immediately.

Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 min on the stove top.

Crab and Shrimp Seafood Bisque (recipeoftoday)

3 T butter
2 T chopped green onion
2 T chopped celery
3 T flour
2 1/2 c milk
1/2 t freshly ground black pepper
1 T tomato paste
1 c heavy whipping cream
8 oz crab meat
4 – 8 oz small cooked shrimp or other seafood
2 T sherry wine

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring until tender. Blend flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 min. Warm milk in another saucepan over medium heat. Slowly stir in warmed milk and continue cooking and stirring until thickened. Add freshly ground black pepper, tomato paste and heavy cream. If desired, puree some or all of the soup in a blender or food processor at this point and then return it to the saucepan. Stir in the crab, shrimp and the sherry.  Bring to a simmer. Serve hot. Note: Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro or parsley. Or add a spoonful of sour cream and swirl it.

Tequila Shrimp (allrecipes)

2 T unsalted butter
4 cloves garlic, chopped
1 1/2 lbs large shrimp, peeled and deveined
1/2 c tequila
1/2 c chopped fresh cilantro
salt and pepper to taste

Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan and cook for 3 min. Pour in tequila and season with cilantro, salt and pepper. Cook for 2 more min.

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce (damndeliscious)


1 16 oz pkg  Potato Gnocchi
2 T unsalted butter
1 lb medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 T chopped fresh parsley leaves

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, and salt and pepper to taste. Cook, stirring occasionally until pink about 2 – 3 min; set aside.

Cream Sauce

1/4 c unsalted butter
4 cloves garlic, minced
2 T flour
1 c chicken broth, or more, as needed
1 t dried thyme
1/2 t dried basil
1/2 c half and half
1/2 c freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Melt butter in the skillet skillet over medium heat. Add garlic and cook, stirring frequently until fragrant, about 1 – 2 min. Whisk in flour until lightly browned, about 1 min. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly until incorporated, about 1 – 2 min. Stir in half and half and Parmesan until slightly thickened, about 1 – 2 min. If the mix is too thick, add more half and half as needed; season with salt and pepper to taste. Stir in shrimp and gnocchi and gently toss to combine. Serve immediately, garnished with parsley, if desired.

Chinese Inspired Jambalaya (saucyspatula)

1/2 lb skinless and boneless chicken thighs
1 t soy sauce
1/8 t white pepper powder
1/2 lb pork belly, skinless
1/4 t five spice powder
2 oz Chinese sausage (lap cheong)
1 T garlic, minced
1 t ginger, minced
1 c Chinese turnip (lor bak), diced in 1/2″ cubes
1 c bell peppers, diced
1 1/2 c long grain white rice
1 T hoisin sauce
2 t garlic chili sauce
1 t dried thyme
1 t oregano
1 t garlic powder
3 bay leaves
3 c chicken stock
1/2 lb medium or large shrimp, shelled and deveined
3 stalks chopped scallion
2 T lemon juice
2 T soy sauce
2 T oil

Slice pork belly diagonally into 1/4″ thick slices. Marinate with five spice powder for 30 min. Cut chicken into 1/2″ cubes. Marinate with soy sauce and white pepper powder. Slice Chinese sausage into 1/8″ slices. Set aside. Place a Dutch oven over medium-high heat, add oil and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 min. Remove from pan. Add chicken and cook until it’s no longer pink on the outside, about 2 min. Remove from pan. Add Chinese sausage and let cook for 2 min. Remove from pan. Turn heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 min, stir frequently. Stir pork belly, chicken and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 min. Sprinkle chopped scallion and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 min until shrimp has turn completely pink. Drizzle 1 – 2 T soy sauce, then serve hot. Serves 5 – 6.

Fish Meuniere with Browned Butter and Lemon (cooksillustrated)


1/2 c flour
4 sole fillets or flounder fillets, each 5 – 6 oz and 3/8″ thick, patted dry with paper towels
salt and ground black pepper to taste
2 T vegetable oil, divided
2 T unsalted butter, cut into 2 pieces, divided

Adjust oven rack to lower-middle position, set 4 heatproof dinner plates on rack, and heat oven to 200 F. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 min. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet. Heat 1 T oil in 12″ nonstick skillet over high heat until shimmering, then add 1 T butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 min. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 min longer. Transfer fillets, one to each heated dinner plate, keeping bone- side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 T each oil and butter and remaining fish fillets. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges. Serves 4 – 6. Note: Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 oz because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

Browned Butter

4 T unsalted butter, cut into 4 pieces
1 T chopped fresh parsley leaves
1 1/2 T lemon juice from 1 lemon
1 lemon, cut in wedges for serving

Heat butter in 10″ skillet over medium-high heat until butter melts, 1 – 1 1/2 min. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 – 1 1/2 min; remove skillet from heat.

Ribeye Steak and Shrimp with Parmesan Sauce for Two (zonacooks)

1 c heavy cream
1/2 c Parmesan cheese, grated
2 t dried basil
salt & pepper to taste
2 Ribeye steaks, 8 oz each
1/2 lb shrimp tails and shells removed, deveined
1 T butter
Old Bay Seasoning

If you’re grilling your shrimp on wooden skewers soak the skewers in water first for about 20 min while the sauce cooks. Heat the heavy cream in a saucepan and simmer on medium low, about 15 min. Stir in Parmesan cheese, basil, salt and pepper. Lower heat and keep warm while you prepare the steak and shrimp. Season the steak to your preference. Grill either on the stove or outside grill, until done to your liking. At the same time, add the shrimp to skewers. Melt the butter in the microwave approx 20 – 30 seconds and brush it onto the shrimp. Sprinkle with Old Bay seasoning then grill the shrimp. Cook until pink and opaque flipping over half way through, about 2 min per side or 4 – 6 min total. Place the grilled steak on the plate, top with the grilled shrimp and then the Parmesan sauce.

Heavenly Halibut (allrecipes)

1/2 c grated Parmesan cheese
1/4 c butter, softened
3 T mayonnaise
2 T lemon juice
3 T chopped green onions
1/4 t salt
1 dash hot pepper sauce
2 lbs skinless halibut fillets

Preheat the oven broiler. Grease a baking dish. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt and hot pepper sauce. Arrange the halibut fillets in the prepared baking dish. Broil halibut fillets 8 min in the prepared oven or until easily flaked with a fork. Spread with the Parmesan cheese mix and continue broiling 2 min or until topping is bubbly and lightly browned.

Quick Fish Tacos (allrecipes)

1/4 c reduced-fat sour cream
2 T lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 1/2 c shredded red cabbage
4 green onions, thinly sliced
2 T olive oil
1 lb tilapia fillets, cut into strips
8 6″ flour tortillas
1/2 c chopped fresh cilantro

Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mix in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions and minced jalapeno half in remaining sour cream mix until slaw is well mixed. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 – 6 min. Discard jalapeno half. Heat tortillas in the microwave on high until warm, 20 – 30 seconds. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mix and cilantro.

Jeannie’s Kickin’ Fried Fish (allrecipes)

1 lb tilapia fillets, rinsed and patted dry
1 egg
1/3 c milk
1/2 c Italian seasoned bread crumbs
2 t roasted onion flakes
2 t minced garlic
1 t Old Bay Seasoning
2 pinches crushed red pepper flakes (opt)
1/4 t freshly ground black pepper, or to taste
1/4 t freshly ground sea salt, or to taste
1 1/2 T olive oil
2 t butter

Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper and sea salt. Dip a tilapia fillet into the egg mix, then press gently into the crumb mix on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 min to help set the crumbs. Heat olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 min per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels. Note: The coating tends to flake off easily. try mixing the salt and pepper with 1/2 c flour and coat the fish in this, shake off excess before dipping in egg mix, again let excess drip off, then coat with crumb mix.

Mojo Shrimp (delish)

7 cloves garlic, finely minced
1/2 c extra virgin olive oil
1/3 c fresh orange juice
1/3 c  fresh lime juice
1 t  ground cumin
1/2 t dried oregano
freshly ground black pepper
Kosher salt to taste
1 lb shrimp, peeled and deveined
1/4  chopped cilantro

In a medium bowl, combine garlic, olive oil, orange juice, lime juice, cumin and oregano. Season with salt and pepper and whisk to combine. Reserve about 1/2 c marinade to use later. Add shrimp to marinade and toss until combined. Cover and refrigerate for 15 min. In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet. When the oil is shimmering, add shrimp in a single layer. Sear until the shrimp is pink on the bottom, about 2 min. Flip shrimp and cook 1 more min. Add reserved marinade and bring liquid to a simmer. Simmer shrimp in marinade for 1 min. Remove from skillet heat and stir in chopped cilantro. Serve immediately over white rice.

Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce (gimmedeliscious)

6 small flour tortillas (corn tortillas can also be used)

Spicy Shrimp

20 medium shrimp, peeled and deveined
1 1/2 T olive oil
1 clove garlic, minced
1/2 t ground cumin
1/2 t chili powder
1/4 t onion powder (op)
1/4 t kosher salt
1 T olive oil
squeeze of lime (opt)

In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 min or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 min. Add olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 min. Turn off heat and finish with a squeeze of lime. Grill tortillas on stove top over flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.

Avocado Salsa

1 tomato, seeded and chopped
1 avocado, peeled, seeded and cut into chunks
1 jalapeno, seeded and chopped
1/2 t salt
1/4 t black pepper
1 T fresh lime juice, from half a lime
1/4 c loosely packed fresh cilantro leaves, coarsely chopped

Combine tomato, avocado, jalapeno, salt, pepper, lime juice and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

Sour Cream Sauce

1/4 c sour cream
2 T finely chopped cilantro
1 T fresh lime juice

Stir sour cream with cilantro and lime juice in a small bowl; set aside.

Cheddar Biscuits and Shrimp and Andouille Gravy (closetcooking)

4 strips bacon
1/2 lb andouille sausage (or kielbasa), diced
1/2 lb shrimp, peeled and diveined
2 T butter
1 c onion, diced
1/2 c red pepper, diced
1/2 c celery, diced
1 c corn
2 cloves garlic, chopped
1 t thyme, chopped
1/4 c flour (rice-flour for gluten-free)
1 c chicken broth
1 c  heavy cream
1 T cajun seasoning
1/2 t old bay seasoning
1 T cajun mustard
1 t Worcestershire sauce
2 green onions, sliced
1 T parsley, chopped
4 biscuits, cut in half

Cook the bacon in a large pan and set aside. Add sausage and cook until lightly golden brown and slightly crispy; set aside. Add shrimp and cook until pink, about 1 – 2 min per side before setting aside. Add onion, pepper and celery and cook until tender, about 7 – 10 min. Add corn and cook for 2 – 3 min. Mix in garlic, thyme and flour and cook until the flour starts to brown a bit, about 2 – 3 min. Add broth and deglaze the pan by scraping the brown bits up off of the bottom of the pan with a spoon as the broth simmers. Add cream, sausage, cajun seasoning, bay seasoning, mustard and Worcestershire sauce; bring to a boil, reduce heat and simmer until sauce thickens to a gravy, about 3 – 5 min. Mix in bacon, shrimp, green onions and parsley and serve on top of the freshly baked biscuits. Option: Simmer shrimp shells in the chicken broth for 10 min before straining the solids out to add more shrimp flavour!

Sticky Honey Garlic Butter Shrimp (therecipecritic)

1/2 c honey
1/4 c soy sauce
3 cloves garlic, minced
juice of one small lemon
1 lb large shrimp, peeled and deveined
2 T butter
green onions, for garnish

In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 min. In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 min each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions. Serves 4 – 6.

Spicy Creamy Shrimp Enchiladas (willcookforsmiles)

12 oz large shrimp
1 small yellow onion
2 large jalapenos, seeded
2 medium tomatoes “on a vine’
1 – 2 T vegetable oil for cooking
1 1/2 c heavy cream
1/2 c sour cream
2 garlic cloves
1/4 t cayenne pepper
1/4 t chipotle chili powder
1/4 t cumin
4 medium tortillas (flour tortillas recommended)
about 5 oz Monterrey Jack cheese, grated

Preheat oven to 350 F and grease a 9” baking dish. Preheat oil in a large cooking pan over medium heat. Slice onions and seeded jalapenos thinly and dice tomatoes. Saute veggies with some salt until softened. Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well. Add shrimp and cook, still over medium heat, until shrimp is almost done. Add some cheese in the center of each tortilla. Using slotted spoon, scoop out about a quarter of shrimp/veggie mix, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies. Pour sauce over enchiladas and spread remaining cheese on top. Bake for 15 – 18 min. Serve right away.