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Posts Tagged ‘seafood’

Creamy Tomato Shrimp Rotini Pasta

Ingredients
for 3 servings

3 tablespoons butter
2 lb shrimp, deveined and peeled
1 cup tomato, chopped
½ cup green onion, chopped
2 tablespoons chili powder
½ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons pepper
1 cup milk
1 ¼ cups rotini pasta

Preparation
Melt butter in a large pot over medium-high heat.

Cook the shrimp until pink.

Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.

Pour in the milk, bringing to a boil.

Stir in the cooked pasta until well-coated.

Enjoy!

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Smoked Salmon Quiche

Ingredients
1 sheet refrigerated pie pastry
1 cup shredded reduced-fat Swiss cheese
1 tablespoon all-purpose flour
3 plum tomatoes, seeded and chopped
2 tablespoons finely chopped onion
2 teaspoons canola oil
3 ounces smoked salmon fillet, flaked (about 1/2 cup)
4 large eggs
1 cup whole milk
1/4 teaspoon salt

Directions
On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

In a small bowl, combine cheese and flour. Transfer to pastry.

In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.

In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Makes 8 servings

Recipe found here: Smoked Salmon Quiche

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Shrimp Fried Rice

Ingredients
4 tablespoons butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 package (16 ounces) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled, optional

Directions
In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.

Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

Nutrition Facts
1 serving: 332 calories, 12g fat (6g saturated fat), 236mg cholesterol, 422mg sodium, 33g carbohydrate (3g sugars, 4g fiber), 21g protein.

Recipe found here: Shrimp Fried Rice

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Shrimp Puttanesca

Ingredients
2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

Directions
In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.

In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.

Stir in shrimp and sugar to taste; sprinkle with parsley. If desired, serve with spaghetti. Yield: 4 servings.

Recipe found here: Shrimp Puttanesca

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Mexican Shrimp Cocktail

Ingredients
2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime peel
1 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

Directions
In a large bowl, combine the first five ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours.

Just before serving, add avocados. Serve with a slotted spoon and tortilla chips. Yield: 12 servings (3/4 cup each).

Recipe found here: Mexican Shrimp Cocktail

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Quick Crab Melts

Ingredients
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons finely chopped celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 thin slices cheddar cheese
4 thin slices Monterey Jack cheese
Paprika

Directions
Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended. Place muffin halves on an ungreased baking sheet.

Broil 4-6 in. from heat until toasted. Spread with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly. Yield: 2 servings.

Recipe found here: Quick Crab Melts

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Thai Shrimp Stir-Fry

Ingredients
2 medium sweet red peppers, cut into thin slices
1 teaspoon canola oil
1 cup fresh snow peas
1/2 cup thinly sliced green onions
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-fat peanut butter
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
Hot cooked fettuccine

Directions
In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.

In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine. Yield: 4 servings.

Recipe found here: Thai Shrimp Stir-Fry

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