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Archive for the ‘seafood’ Category

Creole Shrimp & Sausage

Ingredients
1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Directions
In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.

Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.

In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.

Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Recipe found here: Creole Shrimp & Sausage

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Seasoned Crab Cakes

Ingredients
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup cubed bread
2 eggs
3 tablespoons mayonnaise
3 tablespoons half-and-half cream
1 tablespoon lemon juice
1 tablespoon butter, melted
1-1/2 teaspoons seafood seasoning
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 cup dry bread crumbs
1/2 cup canola oil

Directions
In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).

Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.

In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy. Yield: 8 crab cakes.

Recipe found here: Seasoned Crab Cakes

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creamy-crab-bisque

Creamy Crab Bisque

Ingredients
1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Directions
In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves.

Freeze option:
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Yield: 10 servings.

Recipe found here: Creamy Crab Bisque

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crispy-tempura-battered-shrimp

Crispy Tempura Battered Shrimp

Ingredients
Vegetable oil, for frying
2 pounds large shrimp, peeled with tails on
3 cups all-purpose flour, sifted and divided
2 cups water
1 egg
Tempura Sauce, for dipping, recipe follows

Tempura Sauce:
2 cups water
1/2 cup soy sauce
1/2 cup sweet rice wine
1 tablespoon seafood stock

Directions
In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook’s Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.

Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

Tempura Sauce:
In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.

Yields: 3 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Easy

Recipe found here: Crispy Tempura Battered Shrimp

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Seared Salmon with Strawberry Basil Relish

Seared Salmon with Strawberry Basil Relish

Ingredients
6 salmon fillets (4 ounces each)
1 tablespoon butter, melted
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

RELISH:
1-1/4 cups finely chopped fresh strawberries
1 tablespoon minced fresh basil
1 tablespoon honey
Dash freshly ground pepper

Directions
Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.

In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish. Yield: 6 servings.

Recipe found here: Seared Salmon with Strawberry Basil Relish

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Best Seafood Chowder

Best Seafood Chowder

Ingredients
1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts milk
1 can (12 ounces) evaporated milk

Directions
In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.

Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon. Yield: 32 servings (8 quarts).

Recipe found here: Best Seafood Chowder

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Shrimp Monterey

Shrimp Monterey

Ingredients
2 garlic cloves, minced
2 tablespoons butter
2 pounds uncooked medium shrimp, peeled and deveined
1/2 cup white wine or chicken broth
2 cups (8 ounces) shredded Monterey Jack cheese
2 tablespoons minced fresh parsley

Directions
In a skillet over medium heat, saute garlic in butter for 1 minute. Add shrimp; cook for 4-5 minutes or until pink. Using a slotted spoon, transfer shrimp to a greased 11-in. x 7-in. baking dish; set aside and keep warm.

Add wine to the skillet; bring to a boil. Cook and stir for 5 minutes or until sauce is reduced. Pour over shrimp; top with cheese and parsley. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Shrimp Monterey

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