Tag Archives: Seafood

Super Crispy Fish and Chips (rockrecipes)

2 lbs boneless skinned cod fillets
canola oil or peanut oil for deep frying

Fish Batter

1 c flour
1 c  rice flour
1 t salt
1/2 t freshly ground black pepper
1 large egg, lightly beaten
2 1/4 c cold soda, water or beer

Combine dry ingredients. Add egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem. Cut fish into about 8 pieces. Season the fish with salt and pepper on both sides. Dredge fish pieces in additional rice flour to help the batter stick to the fillets. Dip pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 F. Fry for  about 5 min, depending on the thickness of the fillets; just until golden brown on
both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately. If you have to fry the fish in more than one batch at a time, hold the fish in a 200 F oven on the
draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy. Serves 4.

Lime and Caper Tartar Sauce

1 c plain mayonnaise
2 t chopped capers
2 t sweet pickle relish
1 t honey
1 t Worcestershire sauce
1 t chopped lime zest
juice of 1/2 lime
pinch black pepper

Stir all ingredients together until well blended. Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Crunchy Garlic Shrimp (cookingpanda)

1 1/2 lb raw shrimp, peeled and deveined
3 T white wine (substitute chicken or vegetable stock if preferred)
6 cloves garlic, minced
4 T fresh parsley, chopped, divided
salt and pepper, to taste
1/2 c bread crumbs
4 T butter, melted

Preheat oven to 425 F. In a large bowl add shrimp, white wine, garlic, 2 T chopped parsley, salt and pepper. Mix to combine. Pour into an oven safe dish. In a small bowl combine bread crumbs, remaining chopped parsley and melted butter. Stir. Pour bread crumb mix over shrimp, spreading out evenly. Bake for 7 min. After 7 minutes, heat oven to broil, and broil for 2 min or until the bread crumbs on top are golden. Remove from oven and allow to cool for 5 min. Serve with a few lemon wedges. Makes 2 – 3 servings.

Crab and Shrimp Salad (simplyhomecooked)

1 lb flake style imitation crab meat
1 lb cooked shrimp
6 hard boiled eggs
3 – 4 green onions
2 T chopped dill
3/4 c petite peas
1/2 c petite white corn
1/2 c sour cream
3/4 c mayonnaise
salt and pepper to taste

Chop up the crab, shrimp, hard boiled eggs, green onion and fresh dill. In a large bowl add crab, shrimp, eggs, green onion, dill, corn and peas. In a separate smaller bowl, combine sour cream and mayonnaise. Add mayonnaise mix to the bowl of vegetables and seafood and season with salt and pepper to taste. Stir just to combine and serve chilled.

Cheesecake Factory Mini Crabcakes (Sandra H.)

Mini Crab Cakes

2 T mayonnaise
2 T minced onion (green part only)
2 T minced red bell pepper
1/2 beaten egg
1 t minced fresh parsley
1 t Old Bay seasoning
1/2 t yellow prepared mustard
1/2 lb lump crab meat
3 T plain breadcrumbs (such as Progresso)
1/4 c panko
vegetable oil

Measure all ingredients for the crab cakes–except the breadcrumbs, crab, panko and vegetable oil–into a large bowl. Use a whisk to blend ingredients together. Carefully fold the crab and breadcrumbs into the whisked ingredients. Be sure not to over stir the mix or those tasty lumps of crab will fall apart. The best crab cakes have nice big chunks of crab in ’em. Rub a light coating of oil in six cups of a nonstick standard size muffin tin, then use your hands or a spoon to fill the cups with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don’t press too hard or the crab cakes may be hard to get out. Cover the muffin tin with plastic wrap and pop it in the fridge for a hour or so. This step will help the cakes stay together when they’re browned in the oil. After the crab cakes have chilled through, heat up about 1/4″ of vegetable oil in a large skillet over medium/low heat. Fill a shallow bowl with the panko breadcrumbs. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab cake should be wearing a light coating of panko. Test the oil by dropping a pinch of panko into the pan. It should sizzle. Saute the crab cakes in the hot oil for 1 1/2 – 3 min on each side or until the cakes are golden brown. Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish. Serves 2 – 4.

Remoulade Sauce

1/2 c mayonnaise
2 t capers
2 t chopped dill pickle slices (hamburger pickles)
1 t lemon juice
1/2 t minced fresh parsley
1/2 t paprika
1/2 t chili powder
1/4 t cayenne pepper
1/4 t ground cumin
1/8 t salt

Combine all the ingredients in a small bowl. Cover and chill the sauce until you’re ready to serve up the crab cakes.

Honey Garlic Shrimp and Broccoli (homemadehooplah)

1 lb shrimp uncooked, medium size, shelled and deveined
2 T garlic, minced
1 t ginger, minced
1/2 c honey, divided
1/4 c soy sauce
1 1/2 c broccoli

In a small bowl, mix together garlic, ginger, honey and soy sauce. Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temp. Warm a large skillet over medium high heat. Add 2 T reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5 – 8 min. Remove broccoli from skillet and set aside. Remove shrimp from zip lock bag and discard the bag and marinade. Place 5 – 10 shrimp in the skillet at a time and cook for 1 min on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet. When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2 – 3 min, tossing to catch any remaining caramelized sauce on the bottom of the skillet. Serve immediately with remaining honey soy sauce drizzled on top. Serves 4.

Brown Sugar Cured Salmon (Mary C.)

1 1/2 lbs salmon fillet
1/2 c packed brown sugar
1/3 c kosher salt
1 T cracked black pepper
1/4 c chopped fresh dill/ 1 tbs dry
1 T vodka

Cut salmon in half crosswise, place one half , skin side down in a glass baking dish. Combine sugar, salt, pepper and dill. Spoon 1/2 of mix over salmon in the dish and drizzle with vodka. Cover with other 1/2 of salmon skin side up and spoon remaining sugar mix on top. Cover with plastic wrap, refrigerate 2 days occasionally rotating fish and basting with liquid that collects in bottom of dish. Remove fish from liquid and rinse. Remove skin. At this point you can put the fish in the freezer just long enough to firm it up,then cut it into thin slices. Serve with dark pumpernickel bread slices, flat bread crackers, creme fraiche, cream cheese and favorite crackers or bagels.

Crab Cake Hush Puppies (myrecipes)

1 c self-rising white cornmeal mix
1/2 c self-rising flour
3 green onions, thinly sliced
1/2 c finely chopped red bell pepper
1 T sugar
1/4 t salt
8 oz fresh lump crab meat
1 large egg
3/4 c beer
vegetable oil

Stir together cornmeal mix, flour, green onions, bell pepper, sugar and salt in a large bowl. Stir in crab meat, egg and beer until just moistened. Let stand 10 min. Pour oil to depth of 2″ into a Dutch oven; heat to 360° F. Drop batter by T into hot oil and fry in batches, 2 – 3 min or until golden brown, turning once. Serve with your favorite rémoulade or cocktail sauce. Makes about 32.

Shrimp Po Boys with Creamy Cajun Sauce (favfamilyrecipe)

Creamy Cajun Sauce

1 c Best Foods (or Hellmann’s) mayonnaise
2/3 c ketchup
3 – 4 T horseradish sauce
1/2 – 1 T Creole seasoning, to taste
1/2 t garlic powder
1/2 t paprika
1 T lemon juice

Combine sauce ingredients in a mixing bowl until smooth and set aside.


4 T butter
2 cloves garlic, minced
1 lb medium to large shrimp (uncooked, peeled and deveined)
Creole seasoning, to taste
4 hoagie rolls
shredded cabbage, lettuce or spinach, to taste

In a large skillet over medium heat, add butter and garlic. When butter is hot and melted, add shrimp. Sprinkle Creole seasoning over the shrimp (remember it can be a little spicy so only sprinkle to your personal taste). When shrimp is pink all the way through (DO NOT OVERCOOK, remove from heat as soon as it is just cooked through). Split rolls open and divide shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded lettuce, cabbage or spinach to taste. Serves 4.

Aunt Bee’s Shrimp and Pasta Salad (theseasonedmom)

1 lb small shrimp, peeled and cooked
8 oz elbow macaroni pasta, cooked and rinsed in cold water
1/4 c chopped green onion
1 green bell pepper, diced
2 c diced celery
1 c frozen peas, thawed
1 c mayonnaise
1 T fresh lemon juice
1 T white vinegar
1 t sugar
2 T fresh minced dill
1/2 t salt
1/4 t pepper

In a large bowl combine shrimp, pasta, green onion, bell pepper, celery and peas. In a small bowl whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt and pepper. Pour dressing over pasta mix and toss until completely coated. Refrigerate for at least 30 min before serving. Serves 4.

Shrimp Scampi Flatbread (sugardishme)

3 T butter
1 t olive oil
8 oz raw shrimp, peeled and deveined
3 cloves garlic, finely minced
1/2 t kosher salt
1/4 t crushed red pepper flakes or to taste
1 t fresh lemon juice
1 8 – 9″ flatbread (or thin pizza crust)
4 oz Italian cheese blend, shredded (like mozzarella, Romano and Parmesan)

Preheat the oven to 425 F. Melt butter and heat the olive oil in a medium saucepan. Add the shrimp, garlic, salt and pepper. Cook over medium high heat, stirring occasionally until the shrimp is pink and the garlic is fragrant, being very careful not to burn the garlic (about 5 min). Toss with lemon juice. Tilt the saucepan to the side so that the liquid pools. Spoon it onto the flatbread and brush it so it mostly coats the crust, making sure to hit the edges (this will help it brown). Place shrimp and sprinkle cheese over top so it holds them in place. Bake for 7 – 9 min (or check your flatbread pkg for time instructions. Serves 6.

Appetizer Shrimp

1 lbs large shrimp, peeled
1 pkg Italian dressing mix (dry powder)
1/4 c oil
1/2 t paprika
1/2 t garlic powder
1/4 t cayenne pepper
salt to taste

Mix together dressing mix, oil, paprika, garlic powder, cayenne pepper and salt until well combined in a ziploc bag, then add shrimp. Toss shrimp to coat, then refrigerate for up to 4 hours. Line a baking sheet with aluminum foil and parchment paper. Place well-drained shrimp in a single layer on baking sheet. Broil shrimp for 5 – 7 min or until pink and cooked through, flipping shrimp once during cooking. Serve hot or at room temp with cocktail sauce if desired.

Shrimp and Pork Wontons in Spicy Sauce (lifesambrosia)


2 cloves garlic
1/4 lb shrimp, peeled and deveined
1/4 lb ground pork
2 t soy sauce
1 t sesame oil
1 t ground ginger
1/2 t salt
20 wonton wrappers

Combine garlic, shrimp, pork, soy sauce, sesame oil, ginger and salt in a food processor. Pulse until the shrimp and pork are minced fine and the mix is mixed well. To make a wonton, spoon a heaping t mix into the center of the wonton wrapper. Dip a finger in water and run it along the outer edges of the wonton wrapper. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle. With the top of the triangle facing away from you,fold up the left and right corners. Repeat with remaining ingredients until you have about 20 wontons.  Bring a large pot of water to boil. Add in wontons. Cook until the water starts to boil again. Add in a cup of cold water. Bring to a boil again and add one more cup of cold water. Once it starts boiling again and the wontons are floating, they should be cooked through. Cut into one to test if unsure. Use a slotted spoon to transfer the wontons to a large bowl. Pour the sauce over the top. Gently stir the wontons. Serve immediately. Makes 20.

Spicy Sauce

1/4 c soy sauce
2 T chili oil
1 T & 1 t Chinese black vinegar
1 t sesame oil
1/2 t sugar
1/4 t crushed red pepper
1 garlic clove, minced
1 green onion, diced


Whisk together all ingredients. Let sit at room temp until ready to use.


Lobster or Shrimp Newburg (relish)

3 c cooked lobster or shrimp (about 1 lb lobster or 3/4 lb shrimp)
3 egg yolks
1 1/2 c heavy cream, divided
1 T butter
2 T dry sherry
3/4 t kosher salt
1/8 t cayenne, or to taste

Cut lobster into bite size chunks. If using shrimp, leave whole or cut in half. Whisk egg yolks with 1/2 c cream. In a large nonstick skillet, melt butter. Add fish and toss to coat with butter. Add remaining cream, sherry, salt and cayenne; simmer 3 min to slightly reduce. Lower heat. Ladle a scant 1/4 c sauce into yolk mix; whisk. Stir yolk mix into the pan; cook and stir until sauce thickens. Do not boil. Serve over toast or hot cooked white rice. Yield: 4 servings.

Lobster Delight Dip (mantitlement)

8 oz lobster meat
3/4 c & 1/4 c mozzarella cheese, grated, divided
1/4 c & 1/4 c parmesan cheese, grated, divided
1/4 c red bell peppers, diced
1 c mayonnaise
2 T fresh lemon juice
2 T Worcestershire sauce
1 – 2 t hot sauce to taste
1 t dry mustard
1/2 t salt
1/2 t pepper

Preheat oven to 350 F. Chop the lobster into small, bite sized pieces. Add all the ingredients into a bowl and stir together. Place into a 8 x 8 square baking dish. Bake for 20 – 25 min until the cheese is brown and bubbling. Serve hot with crackers, tortilla chips or pita chips.

Red Lobster Maryland Crab Cakes (redlobster)

1/2 t garlic minced
1 T celery diced
1 egg
1/8 t black pepper
1 t Old Bay Seasoning
1 T onion minced
2 T mayonnaise
1/8 t salt
1 t Dijon mustard
1/4 c bread crumbs
1 lb lump crab meat
2 T oil for sautéing

In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs. Gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on your work surface. Form crab mix into equal balls approx 2″ in diameter. Place on crumbs. Gently flatten the ball of crab mix and round the edges. Form cakes about 1 1/2” thick and 3” round. Refrigerate. In a sauté pan, melt oil until hot. Gently slide in crab cakes 2 at a time. Brown on 1 side approx 2 – 3 min. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 – 8 min. Serves 4. Note: While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.

Shrimp Dim Sum (tastykitchen)

2 stalks green onions, minced
1/3 lb raw shrimp, peeled and chopped
1 clove garlic, minced
pepper to taste
12 fresh won ton wrappers

Fill a double boiler with water over high heat and allow to come to a boil. In a wok or small pan, saute green onion and garlic over medium heat until tender, around 3 min. Place onion and garlic mix over chopped shrimp. Season with pepper. Place 1 t shrimp mix in the center of a won ton skin wrapper. Fold in half, creating a triangle. With a brush dipped into water, wet the sides of each wrapper and use a fork to seal. Brush a little oil on a steaming basket so dumplings don’t stick. Place 3 – 4 in the boiler at a time and steam for 8 min. Enjoy! Only 33 calories per dumpling! Makes 12 dumplings.

Stuffed Shrimp Bread (creolecontessa)

1 1/2 lbs large shrimp, peeled and diced into 1/2″ chunks
1 loaf Ciabatta bread
2 T butter, unsalted
2 T extra virgin olive oil
1/2 c onions, chopped
1/2 c celery, chopped
1/2 c green bell pepper, chopped
2 cloves garlic, minced
1 t dry mustard
1/4 c mayonnaise
1/4 c sour cream
3/4 c jack cheese, grated
3/4 c sharp cheddar cheese, grated
green onions for garnish

Preheat oven to 350 F. Cut Ciabatta bread in half or slice off top of bread. Scoop out less than 1/2″ out of bread and set aside. Season shrimp with half of seasonings and set aside. In a large skillet, melt butter and olive oil, and cook onions, celery, bell pepper for 5 min. Add garlic, season with remaining spices cook 1 min more. Add shrimp cook for 5 min. Turn off heat. Add dry mustard, sour cream and mayonnaise to shrimp mix, mix well. Add cheese and blend until melted. Stuff Ciabatta with mix. Bake for about 20 – 30 min until golden brown on top. Garnish with green onions. Cut into slices and serve.


1 t creole seasoning
1 t garlic powder
1 t onion powder
1 t black pepper

Mix seasonings and set aside.


Crispy Battered Halibut (No Beer) (orwhateveryoudo)

1 c flour
1/8 c corn starch
2 t baking powder
1/2 t salt
1/4 t garlic salt
1/4 t onion powder
1/2 t Old Bay seasoning
1 c cold water
1 c bread crumbs
oil for frying

Prep your fish by removing the skin (if any) and cutting into fryable sized pieces prior to mixing your batter. Preheat your oil as well. Ideal frying temp is about 365 F. If the oil is not hot enough you’ll end up with greasy fish. If its too hot you’ll burn the batter before the fish is cooked through.The batter needs to be used immediately after it’s mixed. Baking powder is temperamental and doesn’t wait for cold oil! Combine all the dry ingredients except for the bread crumbs and stir well to evenly distribute. Immediately dip fish in the batter, then a quick coat in the bread crumbs and carefully put into the preheated oil. Cook until golden brown and the fish is cooked through. This is enough batter for 6 – 8 decent sized pieces of fish.

Shrimp Drunken Noodles (delisch)


1 T vegetable oil
2 cloves garlic, minced
1 T freshly grated ginger
1/4 c sliced green onions
2 bell peppers, thinly sliced into strips
1 c sliced mushrooms (such as cremini)
1 lb medium peeled and deveined shrimp (thawed if frozen)
12 oz cooked rice or udon noodles

In a large skillet over medium heat, heat oil. Add garlic and ginger and stir until fragrant, 1 min then add green onions. Cook until softened, 2 min. Add peppers and mushrooms and cook until tender, 5 min then add shrimp and cook until pink, 2 – 3 min. Add noodles and toss until completely combined. Pour sauce over noodles and shrimp and toss until combined. Fold in basil and serve with lime wedges.


3/4 c low-sodium soy sauce
2 T brown sugar
1 T Sriracha or chili sauce
1 T lime zest

Whisk together soy sauce, brown sugar, Sriracha and lime zest.


1/3 c fresh basil leaves
lime wedges, for serving