Posts Tagged ‘seafood’

Marina Cafe Seafood Bisque

Marina Cafe Seafood Bisque

1 stick butter
1/2 onion, diced
1 tablespoon garlic, chopped
1/2 stalk celery, diced
1 cup Italian tomatoes, crushed
1/2 cup flour
1/4 cup sherry
1 cup white wine
2 cup heavy cream
1 quart milk
2 ounces scallops
4 ounces shrimp, baby
2 ounces crawfish tails
2 ounces lump crabmeat
1 cup clams, with juice
10 ounces fish, diced
1 teaspoon lemon juice
1/2 bunch green onion, chopped
1 teaspoon paprika
2 tablespoons basil, chopped
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste

Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

Recipe found here: Marina Cafe Seafood Bisque

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Baked Salmon

Baked Salmon

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon


In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Original recipe makes 2 servings

Recipe found here: Baked Salmon

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Bonefish Grill Bang Bang Shrimp

Bonefish Grill Bang Bang Shrimp

1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch, to coat the shrimp in

1 Mix mayo and sauces for coating.

2 Bread shrimp in cornstarch.

3 Deep fat fry the shrimp until lightly brown.

4 Drain on paper towel, put shrimp in a bowl and coat with the sauce.

5 Serve in a lettuce lined bowl, top with chopped scallions.

Recipe found here: Bonefish Grill Bang Bang Shrimp

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seafood chowder

Durty Nelly’s Seafood Chowder

2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor’s
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod,
cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper

In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5
minutes. Season with salt and pepper to taste.

Serves 8

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Basil Parmesan Shrimp

Basil Parmesan Shrimp

1/2 cup olive oil, divided
1/4 cup minced fresh basil
1 tablespoon white vinegar
1 tablespoon plus 1/2 cup grated Parmesan cheese, divided
1/2 teaspoon sugar
1 pound uncooked large shrimp, peeled and deveined
Lettuce leaves
1/4 cup butter, cubed

For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan cheese and sugar in a saucepan over low heat. Meanwhile, combine shrimp and remaining cheese.

In a large skillet, heat butter and remaining oil. Add shrimp; saute for 3-4 minutes or until shrimp turn pink. Drain on paper towels. Serve on lettuce; drizzle with warm dressing. Yield: 4-6 servings.

Recipe found here: Basil Parmesan Shrimp

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Fisherman's Seafood Bouillabaisse

Fisherman’s Seafood Bouillabaisse

1 tablespoon olive oil
1-1/2 cup fresh chopped red onion, ,
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoons ground cayenne (red pepper), to taste
2 cup low sodium vegetable broth, or chicken broth
2 cup dry white wine
1 medium tomatoes, chopped
1 yellow tomatoes, equal to 2 cups
1/2 teaspoons salt, optional
1 teaspoon ground thyme
2 bay leaves
Pinch crushed saffron
1 lb raw medium shrimp, peeled and deveined
1 lb large scallops, cut in half
1 lb fresh cod fillets, or grouper fillet, cut into bite-size pieces
1 lb catfish fillets (wild), cut into bite-size pieces
4 ounces snow crab cocktail claws

In a large stew pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, approximately 4 minutes.

Stir in the cumin, red pepper, and cook for 1 minute.

Stir in the broth, wine, red tomato, yellow tomato, salt, thyme, bay leaves, and saffron.

Simmer, uncovered, for about 15 minutes.

Wash the seafood in cold water and pat dry. Add it to the broth mixture and bring to a boil over high heat.

Reduce the heat to low, cover, and simmer until the seafood is opaque, 10 to 15 minutes

Recipe found here: Fisherman’s Seafood Bouillabaisse

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Seafood Bisque

1 stick butter
4 stalks celery, chopped
1 can or jar chopped pimiento
1 large onion, chopped
2 teaspoons white pepper
2 teaspoons black pepper
1 teaspoon garlic
1 teaspoon dill weed
1 pound crabmeat
1 pound shrimp
2 quarts half & half

In large pot, sauté butter, celery, pimiento, and onion. Add both peppers, garlic, and dill weed. Gradually add half & half. Cook on low heat, stirring constantly, until creamy. Do not let soup boil. When soup is creamy, add crabmeat and shrimp. Ready to serve when shrimp and crabmeat are cooked.

Recipe found here: Seafood Bisque

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Tropical Fish and Chips

For the ceviche
1 Pound halibut, cut into ½ inch cubes (snapper and grouper work well too)
6 Shrimp, peeled and deveined, tails removed
1 Tablespoon lime zest
1 Tablespoon orange zest
1 Cup orange juice
1 Cup lime juice
1 Shallot, minced
1 Habanero pepper, seeded and diced (use Fresno pepper for a milder taste)
4 Tablespoon yellow bell pepper, diced
3 Tablespoon olive oil, for garnish
2 Tablespoon chopped cilantro, for garnish (optional)
Salt and freshly ground black pepper to taste

For the plantain chips
3 Green plantains
3 Cup canola oil, for frying
Kosher salt to taste

Step 1: To make the ceviche, place all the ingredients (except cilantro and olive oil) in a large glass bowl and stir to combine. Cover and refrigerate for at least 1 hour and up to 3 hours. Season with salt and freshly ground pepper.

Step 2: To make plantain chips, peel plantains and cut into ½-inch wheels. In a large frying pan heat canola oil to 325° F. Add the wheels in 3 batches and fry until lightly golden, about 3-4 minutes. Lower the heat to keep oil warm. Transfer plantain wheels to a plate lined with paper towels and cool for 3 minutes.

Using the bottom of a small pan flatten each wheel to the thickness of a potato chip. Increase heat to medium-high and fry plantain chips until crisp, about 2 minutes. Drain chips on paper towels and sprinkle with Kosher salt.

Step 4: Place some ceviche in 4 chilled martini glasses. Drizzle with a few drops of olive oil and garnish with chopped cilantro, if using. Serve crunchy tostones on the side.

Recipe found here: Tropical Fish and Chips

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Aloha Tuna Steaks


2 sheets (12×18-inches each) Reynolds Wrap® Non-Stick Foil
2 (5 ounce) tuna or swordfish steaks
1 (8 ounce) can pineapple chunks in juice, drained
2 tablespoons teriyaki sauce
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
1 cup frozen mixed vegetables for stir fry (any combination)

Preheat oven to 450 degrees F or grill to medium-high.

Center one tuna steak on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; top with pineapple chunks. Combine teriyaki sauce, ginger and salt; spoon over tuna and pineapple. Arrange vegetables beside tuna.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 16 to 18 minutes on a cookie sheet in oven.

OR Grill 8 to 10 minutes in covered grill.

Recipe found here: Aloha Tuna Steaks

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Shrimp Scampi

2 pounds shrimp, peeled and deveined – tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompaniment

Season the shrimp thoroughly with salt and pepper.

Heat a large saute pan over medium-high heat.

When the pan is hot, add enough oil to lightly coat the pan.

Add the shrimp and quickly saute until just starting to turn pink, but not cooked through.

Remove from the pan and set aside.

Add the onions and saute just until they begin to soften, about 3 minutes.

Add the garlic and cook another 30 seconds.

Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes.

Add the shrimp back to the pan and swirl in the butter.

Finish with the parsley and check for seasoning.

Garnish with lemon slices and serve over rice.

Recipe found here: Shrimp Scampi

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