Tag Archives: Seafood

Fish Meuniere with Browned Butter and Lemon (cooksillustrated)

Fish

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.

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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
salt
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.

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.

Shrimp

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.