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English Pages 62  Year 2021
101 Delicious Seafood Recipes Seafood Cookbook 101 recipes easy and Delicious Recipes Seafood for Begin ingredients. The
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Are you a lover of seafood? Do you want to create delicious homemade seafood recipes? This cookbook will help you create
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You will learn in this cookbook 30 easiest and delicious seafood recipes to prepare in your kitchen. You will find crunc
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Are you a lover of seafood? Do you want to create delicious homemade seafood recipes? This cookbook will help you create
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Grilling 101. Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our coo
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You don’t have to know how to scuba-dive in order to enjoy our delicious seafood dishes because we’ve gone ahead and don
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Table of Contents Classic Fish and Chips Best-Ever Lobster Roll Crab Rangoon Ahi Poke Basic Amelia's Tuna Macaroni Salad Beer-Battered Fish Cajun Air Fryer Salmon Cajun Style Blackened Snapper Drunken Shrimp Fish In A Vegetable Patch Best Roasted Salmon, Potatoes & Green Beans Cornmeal Coating Deviled Lobster Tails Ann's Shrimp Etouffee Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) Crab and Swiss Omelet Easy Garlic-Lemon Scallops Best-Ever Tuna Melt Crab Legs with Garlic Butter Sauce Best Mug Cake (Paleo) Crab Stuffed Flounder Lemon Rosemary Salmon Crab-Stuffed Lobster Tail Grilled Fish Steaks Dave's Low Country Boi Broiled Tilapia Parmesan Easy Paella Fish Tacos Crab and Swiss Quiche
Spiced Rum-Glazed Shrimp Garlicky Appetizer Shrimp Scampi Lemon Garlic Tilapia Citrus Salmon with New Potatoes Smoked Salmon Frittata Easy Loaded Baked Potato Casserole Sally's Spinach Mashed Potatoes Grilled Cod Halibut with Vegetables Seafood Bake for Two Pan Seared Lemon Tilapia with Parmesan Pasta Scott Ure's Clams And Garlic Creamy Shrimp Scampi with Half-and-Half Maple Salmon Lemon-Garlic Shrimp and Grits Grilled fish fillet with pesto Sauteed Scallops Catfish with Tropical Fruit Salsa Hudson's Baked Tilapia with Dill Sauce Lobster Thermidor Creamy Bay Scallop Spaghetti Scallops with Pesto Cream Sauce Kedgeree Panko Parmesan Salmon Salmon Cakes Keto Low-Carb Lemon Poppy Seed Muffins Louisiana Shrimp Creole II Ginger Glazed Mahi Mahi Crab Brunch Casserole Maple Bacon Salmon Shrimply Delicious Shrimp Salad
Roasted Cod, Potatoes, and Chorizo Sauteed Shrimp with Spinach Maryland Crab Cakes II Smoked Fish Dip Mediterranean Tuna Capellin Oh My Arctic Char! Savory Bacon and Crab Bread Pudding Eggs Benedict Seafood Omelets with Creamy Cheese Sauce Pan-Poached Alaskan Salmon Piccata Seared Ahi Tuna Steaks Mussels Mariniere Seared Scallops with Jalapeno Vinaigrette Grilled Yellowfin Tuna with Marinade Mexican Shrimp Cocktail Sesame Grilled Salmon One-Dish Rockfish Sheet Pan Shrimp and Sausage Bake Pasta With White Clam Sauce Old Charleston Style Shrimp and Grits Smoked Salmon Pizette Sheet Pan Lemon Butter Garlic Shrimp with Asparagus Tasty Salmon Spread Sheet Pan Shrimp Fajitas Quick Fish Tacos Pan-Seared Lemon and Garlic Scallops Shrimp Fettuccine Alfredo Tilapia Scampi Dinah's Baked Scallops Shrimp and Grits Louisiana Style The Best Smoked Salmon Spread Shrimp Scampi with Pasta
Vermicelli Noodle Bowl Sicilian Spaghetti The Best Thai Coconut Soup Simple Shrimp Tostadas Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) Spaghetti al Tonno Tomato Basil Salmon Seared Ahi Tuna & Arugula Pear Salad Woman's Day Kitchen Spicy Edam Shrimp Quiche
Classic Fish and Chips Servings: 6 Ingredients 6 large potatoes, peeled and cut into strips 1 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 1 1/2 teaspoons baking powder 1 1/2 cups milk 1 1/2 eggs 6 cups vegetable oil for frying 2 1/4 pounds cod fillets Directions step 1 Place potatoes within a medium-size plate of cold water. Inside a separate medium-size mixing bowl, combine together flour, cooking powder, salt, and pepper. Stir in the milk and egg; stir till the mixture is definitely smooth. Let blend indicate 20 mins. step 2 Preheat the oil within a large pot or electric skillet to 350 degrees Fahrenheit (175 degrees C). Step 3 Smolder the potatoes in the oil until they may end up being tender. Drain all of them on paper bath towels. Step 4 Dust the fish in the batter, a single piece at any given time, and place them in the hot essential oil. Fry until the fish is fantastic brown. If required, raise the heat to maintain the three hundred and fifty degrees F (175 degrees C), temp. Drain well in writing towels. step 5 Fry the potatoes again to get you to two minutes for added crispness.
Best-Ever Lobster Roll Servings: 8 Ingredients 6 1/2 tablespoons butter, divided 6 2/5 split-top hot dog buns 4 4/5 3 (12-oz.) lobster tails, steamed, meat removed and chopped (3 c.) 3 tablespoons freshly chopped chives kosher salt freshly ground black pepper lemon wedges, for serving Directions Dissolve 2 tablespoons of butter and clean all over cut sides of sizzling dog buns. Temperature a huge skillet upon medium heat and add buns, cut side down. (you actually may need to do this in batches. ) Allow toast until fantastic, 1 to two minutes. When buns are toasted, remove from pan and add remaining butter. Reduce heat to low. When butter has melted add lobster and prepare, stirring constantly to coat lobster with butter. Remove when lobster is totally coated in butter and warmed through, three to four minutes. Time of year with salt and pepper. Fill done buns with lobster and garnish with chives. Serve with lemon wedges upon the side intended for squeezing.
Crab Rangoon Servings: 50 Ingredients 1 tablespoon garlic, minced 1 1/24 (8-ounce) packages cream cheese 1 1/24 (6-ounce) cans crabmeat, drained and flaked 2 1/12 medium (4-1/8" long)s green onions with tops, thinly sliced 2 1/16 teaspoons Worcestershire sauce 1/2 teaspoon light soy sauce 50 eaches wonton wrappers Directions step 1 Preset the oven to 425 degrees Fahrenheit (220 degrees C). Lightly spray cooking sheet with food preparation spray. Step 2 Combine garlic, cream cheese, crab, green onions, Worcestershire spices, and soy spices within a dish. To avoid wonton skins from drying out, prepare just one particular or 2 rangoon at the same time. Place 1 teaspoon of filling up onto the middle of every wonton skin. Moisten the edges with drinking water and fold the wonton skin diagonally to form a triangle, pressing sides to seal. Dampen among the bottom level corners. Build an overhead by pulling both bottom corners jointly and sealing. Organize the rangoon for the baking sheet and lightly spray with cooking spray. step 3 Bake in the preheated oven till golden brown, 12 to 15 a few minutes.
Ahi Poke Basic Servings: 8 Ingredients 4 pounds tuna fresh tuna steaks cubed 2 cups soy sauce soy sauce 1/4 cup sesame oil sesame oil 2 tablespoons sesame seeds toasted sesame seeds 1 1/2 cups green onions chopped green onions 2 tablespoons crushed red pepper crushed red pepper 1/4 cup macadamia nuts finely chopped macadamia nuts Directions Step 1 In a medium-size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Amelia's Tuna Macaroni Salad Servings: 12 Ingredients 2 packages macaroni (12 ounce) elbow macaroni 2 cans tuna (5 ounce) tuna drained 4 stalks celery chopped 1/4 cup sweet onions chopped sweet onion 2 cans peas (10 ounce) baby peas drained 2 cups mayonnaise 1/4 cup sweet pickle relish sweet pickle relish 2 pinches pepper salt and pepper to taste 6 eggs large eggs hard-cooked eggs quartered 2 pinches paprika for garnish Directions Step 1 Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water. Step 2 In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
Beer-Battered Fish Servings: 8 Ingredients 2 1/3 cups . all-purpose flour kosher salt 1 1/2 bottles 1 (12-oz.) lager (such as harp's) 1 3/5 large eggs, beaten 13/16 teaspoon old bay seasonings 3 1/4 pounds . cod, cut into 12 pieces freshly ground black pepper vegetable oil, for frying lemon wedges, for serving Directions Inside a large dish, whisk together flour, 1 teaspoon sodium, and Old These types of, then whisk in beer and egg. Let sit to get a couple of minutes. Dry cod with paper bath towels and season with salt and pepper. In a huge pot over moderate heat, add enough oil to show up 3 inches and heat to 375°. Working in amounts, coat cod in batter then thoroughly drop in warmed oil. Fry till golden and seafood is cooked through, 6 to 7 minutes, flipping seafood halfway through. Remove make on a paper towel–lined dish and season with salt. Serve with lemon wedge
Cajun Air Fryer Salmon Servings: 4 Ingredients 4 (6 ounce) skin-on salmon fillets 2 tablespoons cajun seasoning 2 teaspoons brown sugar 2 serving cooking spray Directions step 1 Preset the air fryer to 390 levels F (200 levels C). Step 2 Rinse and dried out salmon fillets with a paper bath towel. Mist fillets with cooking spray. Combine Cajun seasoning and brown sugar in a small dish. Sprinkle onto a plate. Press skin sides of fillets in the seasoning blend. Step 3 Spray the basket of the air fryer with cooking spray and place salmon fillets skin-side down. Air salmon again gently with cooking aerosol. Step 4 Prepare for 8 mins. Remove from atmosphere fryer and allow rest for two minutes before providing.
Cajun Style Blackened Snapper Servings: 8 Ingredients 1/4 cup paprika 1 1/2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 tablespoons salt 1 1/2 tablespoons onion powder 1 tablespoon ground white peppers 1 1/2 tablespoons garlic powder 2 teaspoons dried thyme 2 teaspoons dried oregano 8 (6 ounce) fillets red snapper 3 cups butter, melted Directions Step 1 In a tiny bowl, blend together paprika, cayenne pepper, white pepper, black pepper, sodium, onion powder, garlic clove powder, thyme, and oregano. Step 2 Heat a huge solid iron skillet more than the temperature for 10 minutes, or till extremely hot. step 3 Dip seafood into melted butter and sprinkle every fillet generously with the seasoning mixture. Place the fish fillets in the warm skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating around the bottom of the fillet turns black, 3-5 minutes. Turn the fish over. Put another tablespoon of butter over the fish, and prepare for 2 moments, or until seafood flakes easily with a fork.
Drunken Shrimp Servings: 8 Ingredients 2 1/2 tablespoons canola oil 1 1/3 onions, chopped 2 1/2 tablespoons minced fresh ginger root 2 2/3 pounds large shrimp, peeled and deveined 1/2 cup garlic, chopped 1 1/2 pinches salt 2/3 teaspoon ground black pepper 1 1/2 tablespoons red pepper flakes, or to taste 1 cup beer 5 1/2 tablespoons ketchup 1 1/2 tablespoons white sugar 1 1/2 tablespoons cornstarch 1 1/2 tablespoons water 1 1/2 tablespoons toasted sesame oil 4 eaches green onions, chopped Directions Step 1 High-temperature canola oil in a large frying pan over high temperature, and cook and stir onion, garlic clove, and ginger simply until fragrant, regarding virtually no time. Add the shrimp, salt, and black pepper, and cook and mix until the shrimp is slightly red about 5 a few minutes. Stir in the beer, ketchup, and sugar, and provide the sauce to a boil. step 2 Dissolve the cornstarch in the drinking water, and stir into the boiling spices. Cook until the sauce returns to a boil and thickens, the shrimp are bright red on the outdoors, and also the meat is simply no longer transparent in the center, regarding 5 minutes. Mix in the sesame oil; remove from heat.
Sprinkle with the green onions.
Fish In A Vegetable Patch Servings: 6 Ingredients 2 cups tomato sauce 1 cup chopped green bell pepper 1 cup diced onions 2 cups diced celery 2/3 cup diced carrots 1/4 cup lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon salt 2 pounds halibut fillets 8 slices lemons, for garnish Directions Step 1 In a little sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for five minutes. Step 2 Spoon vegetable mixture right into a shallow 1 1/2 quart baking dish. Place fish filets over vegetables and spoon a few of the sauce over the fish. Step 3 Bake, uncovered, at 400 degrees F (205 degrees C) for approximately a quarter-hour or until fish flakes with a fork. Garnish with lemon twists and chopped celery.
Best Roasted Salmon, Potatoes & Green Beans Servings: 8 Ingredients 1 1/4 pounds small yukon gold potatoes, thinly sliced kosher salt freshly ground black pepper 3 1/5 tbsp. extra-virgin olive oil 1 3/5 shallots, finely chopped 3 1/5 tbsp. fresh lemon juice 6 2/5 plum tomatoes, cut into 1/2-in. pieces 3/4 pound green beans 2 pounds . skinless salmon, cut into 4 pieces 3/4 cup fresh basil leaves, torn Directions Heat oven to 450°F. On a large rimmed cooking sheet, toss taters with 1 teaspoon oil and 1?4 teaspoon each sodium and pepper. Organize in an actual layer and beef roasts for 10 mins. Within a dish, toss shallot with lemon juice and 1?4 tsp every salt and pepper, then toss with tomatoes; put aside. On second rimmed baking linen, toss green coffee beans with remaining essential oil and 1?4 tsp each salt and pepper. Season trout with 1?4 tsp pepper and nestle among green coffee beans. Place sheet skillet in oven with potatoes and continue roasting until trout is opaque throughout and potatoes are golden brown and tender, 10 to 12 minutes more. Serve salmon with green beans and potatoes. Fold tulsi into tomato blend and serve more than
Cornmeal Coating Servings: 6 Ingredients 3/4 cup milk 1 1/2 tablespoons lemon juice 1 1/2 cups oils for frying 1/2 cup cornmeal 6 (3 ounce) fillets cod 1/2 cup all-purpose flour 1 1/2 teaspoons paprika 3/4 teaspoon ground black pepper 3/4 teaspoon salt 3/4 teaspoon garlic powder 3/4 teaspoon dried thyme teaspoon ? cayenne pepper Directions Step 1 In a medium dish, incorporate milk and lemon juice. Add cod fillets, and marinate 5 a few minutes. Heat oil in a large heavy frying pan over medium-high temperature. step 2 In a shallow bowl, combine together cornmeal and flour. Season with paprika, black pepper, salt, garlic natural powder, thyme and cayenne pepper. Dredge seafood in cornmeal mix. Step 3 Smolder cod fillets in hot oil till golden brown.
Deviled Lobster Tails Servings: 6 Ingredients 6 tablespoons mayonnaise 3 tablespoons chopped tarragon 1 1/2 teaspoons ground paprika 1 1/2 teaspoons lemon juice 1 1/2 tablespoons sriracha sauces 3/8 teaspoon ground cayenne pepper 1 1/2 pinches salt 6 tail, meat only (shelled)s frozen lobster tails - thawed, split in half, and deveined Directions Step 1 Blend mayonnaise, tarragon, sriracha sauce, paprika, " lemon " juice, capsicum pepper, and salt together in a bowl. Step 2 Preheat oven to 500 degrees Fahrenheit (260 degrees C). Set oven stand about 8 ins from the warmth source and preset the oven's broiler. Step 3 Loosen lobster meat from the shell, leaving this attached near to the tip of the tail. Place tails around the cooking sheet lined with crinkled aluminum foil to help maintain them in placement. Step 4 Teaspoon a few of the mayonnaise combination underneath the lobster meats and spread a generous amount on the top. Step 5 Pan in the preheated oven until lobster tails are browned and cooked through, 5 to 7 minutes.
Ann's Shrimp Etouffee Servings: 30 Ingredients 1 1/2 cups butter 3 large white onions, chopped 4 1/2 tablespoons garlic, pressed 6 tablespoons all-purpose flour 9 stalks celery, chopped 7 1/2 pounds fresh shrimp, peeled, deveined and chopped 1 1/2 cups chopped fresh mushrooms 4 1/2 tablespoons paprika salt to taste ground black pepper to taste crushed red pepper to taste Directions Step 1 In a huge skillet, melt butter and saute onions, celery and garlic for approximately 45 minutes or until they are cooked down. Step 2 Stir in flour and cook briefly, usually do not brown. Stir in chopped shrimp and cook for 20 minutes. Step 3 Pour in 2-3 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for thirty minutes. Ought to be a thick and also have a gravy-like consistency.
Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) Servings: 6 Ingredients 1/2 cup spanish onions, chopped 6 tablespoons freshly squeezed lime juice 3 medium (blank)s roma (plum) tomatoes, chopped 1 1/2 cucumbers, finely chopped 1 1/2 pounds chilled cooked medium shrimp - peeled, deveined, and tails removed 1 1/2 stalks celery, finely chopped 1 1/2 jalapeno pepper, seeded and finely chopped 1 tablespoon salt 1 tablespoon ground black pepper 2 1/4 cups chilled tomato and clam juice cocktail 1 1/2 cups chilled ketchup 3 cups fresh cilantro - stems discarded and leaves chopped 3 tablespoons hot pepper sauces 3 avocado, ns as to florida or californias avocados - peeled, pitted, and chopped Directions Step 1 Mix onion with lime juice in a little bowl and invite to stand for ten minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined. Step 2 Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in another bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least one hour.
Crab and Swiss Omelet Servings: 4 Ingredients 1/4 cup butter 8 large eggs, separated 1/4 cup milk 1 cup sliced fresh mushrooms 2 cups cooked crabmeat 2 cups shredded Swiss cheese Directions step 1 Dissolve butter within a large nonstick frying pan over medium-high warmth. Stir in mushrooms, and cook till tender, about five mins. Using a slotted spoon, transfer mushrooms to the dish. Remove skillet from heat. Step 2 In a small dish, beat egg yolks and milk to blend. In a separate bowl, defeat egg whites with a dry beater until soft highs form. Fold yolk mixture into white wines. Step 3 Come back skillet to medium-high heat. When butter sizzles, pour egg mixture into the frying pan. Sprinkle mushrooms and crab meat equally outrageous. Cook till omelet begins to set, about a few minutes. Add Switzerland cheese. Utilizing a large spatula, collapse omelet over, developing semicircle. Cover frying pan; cook until omelet puffs and this is cooked through, about 3 moments. Slide omelet on to large plate.
Easy Garlic-Lemon Scallops Servings: 8 Ingredients 1 cup butter 2 2/3 pounds large sea scallops 1 1/3 teaspoons salt 1/4 cup minced garlic teaspoon ? pepper 2 1/2 tablespoons fresh lemon juice Directions Step 1 Dissolve butter within a large skillet more than medium-high heat. Mix in garlic, and cook for a few seconds till fragrant. Add scallops, and cook pertaining to several minutes upon one side, after that turnover, and continue cooking till firm and opaque. Step 2 Remove scallops to a platter, then beat salt, pepper, and lemon juice into butter. Pour spices over scallops to serve.
Best-Ever Tuna Melt Servings: 6 Ingredients 6 1/2 tablespoons mayonnaise juice of 1/2 lemon 2 1/2 cans 2 (6-oz.) tuna 1 rib celery, finely chopped 5/8 teaspoon crushed red pepper flakes (optional) 2 2/5 dill pickles, finely chopped 5 tablespoons finely chopped red onions 2 1/2 tablespoons freshly chopped parsley kosher salt freshly ground black pepper 9 1/2 slices bread, such as sourdough 2 1/2 tablespoons butter 1 1/5 tomatoes, sliced 9 1/2 slices cheddar Directions Preset the oven to 400°. In a sizable dish, whisk together mayo, lemon juice, and red pepper flakes (if using). Drain tuna then help to increase the mayonnaise mixture. Make use of a fork to break up tuna into flakes. Add celery, pickles, crimson onion, and parsley and toss to combine. Season with salt and pepper. Butter one aspect of each bread slice. Top an unbuttered side with approximately 1/2 glass of tuna greens, 2 to several slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered aspect facing up. Do it again with remaining substances make on a sizable sheet pan. Cook until cheese can be melty, 5 to 8 minutes
Crab Legs with Garlic Butter Sauce Servings: 4 Ingredients 2 pounds snow crab clusters, thawed if necessary 1/2 cup butter 2 tablespoons garlic, minced 1 tablespoon dried parsley teaspoon ? salt 1/2 teaspoon fresh-ground black pepper Directions Step 1 Cut a slit, length-wise, into the covering of each piece of crab. step 2 Melt the butter in a big skillet over moderate heat; cook the garlic in the butter until clear; stir in the parsley, salt, and pepper. Continue to heat mixture till bubbling. Add the crab legs; throw to coat; enable to simmer in the butter combination until completely warmed, 6 to 7 minutes.
Best Mug Cake (Paleo) Servings: 8 Ingredients 5 tablespoons chocolate chips, or more to taste 3 tablespoons coconut flour 3 tablespoons water 1 1/2 tablespoons olive oil teaspoon ? baking soda 1 3/5 eggs 1 1/2 drops coffee-flavored extract Directions step 1 Combine chocolate chips and olive oil inside a microwave-safe cup; heat in micro wave until melted, twenty to 30 secs. step 2 Stir coconut flour, water, and baking soda in to chocolate mixture making use of a fork. Add egg and espresso extract to delicious chocolate mixture; stir well. step 3 Heat in microwave until dessert is cooked through, about 1/2 mins. Cool cake to get about 2 mins before eating.
Crab Stuffed Flounder Servings: 12 Ingredients 3 pounds flounder fillets 2 cups crabmeat - drained, flaked and cartilage removed 2 tablespoons finely chopped green bell pepper 1/2 teaspoon ground dry mustard 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt ground white pepper, to taste 6 crackers crushed saltine crackers 2 egg whites 2 tablespoons mayonnaise 1/2 cup butter, melted 2 egg yolk 2/3 cup mayonnaise 1 teaspoon paprika 2 tablespoons dried parsley Directions step 1 Preset the oven to four hundred degrees F (200 degrees C). Wash the fillets and pat dry with paper towels. Step 2 Combine crab types of meat, green pepper, mustard powder, Worcestershire spices, salt, white pepper and the smashed saltines. Combine the egg white and 1 tablespoon mayo. Stir this into the crab meats mixture. Step 3 Clean the flounder fillets with melted butter. Place in a lightly greased, superficial baking dish. Teaspoons the crab blend over the fillets and drizzle with any remaining butter. The 4 step Bake the fillets at four hundred degrees for 15 minutes. Step 5 While the seafood is baking gently beat the egg yolk in a small bowl.
Mix in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley. Step 6 Boost oven temperature to 450 degrees and bake until fantastic and bubbly, regarding 6 minutes.
Lemon Rosemary Salmon Servings: 4 Ingredients 2 lemons, thinly sliced 8 sprigs fresh rosemary 2 teaspoons coarse salt to taste 2 tablespoons olive oils, or as needed 4 eaches salmon fillets, bones and skin removed Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Step 2 Arrange half the lemon slices in one layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with essential olive oil. Step 3 Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Crab-Stuffed Lobster Tail Servings: 4 Ingredients 4 large (blank)s lobster tails, split along the center top 1 1/2 tablespoons butter, melted 30 eaches buttery round crackers, crushed 1 cup jumbo lump crabmeat 2 tablespoons chopped fresh parsley leaves 2 teaspoons seafood seasonings 1/2 cup clarified butter 2 tablespoons garlic, minced 2 teaspoons lemon zest 2 tablespoons fresh lemon juice 1/2 teaspoon salt, or to taste 1/2 teaspoon freshly ground white pepper, or to taste Directions Step 1 Preset the oven to 425 degrees F (220 degrees C). step 2 Pull the edges of the split lobster covers apart and carefully lift the end meat to relax above the covers. Place the ready lobster tails upon baking linen. step 3 Brush every element of tail meats with 1 tsp melted butter. step 4 Lightly combine the crushed crackers, crabmeat, 1/4 glass of clarified butter, parsley, seafood spices, garlic, lemon zeal, lemon juice, sodium, and white pepper in a dish until thoroughly mixed. Step 5 Teaspoon half the filling onto each lobster tail; press gently to slightly form the stuffing therefore that it will not fall off. step 6 Bake the lobster tails in the preheated oven until the meats are opaque and the stuffing can be golden brown at the top, 10 to 12 minutes. An instant-
read thermometer inserted to the thickest part of the lobster end should read 145 degrees F (65 degrees C).
Grilled Fish Steaks Servings: 4 Ingredients 2 tablespoons garlic, minced 3/4 cup olive oil 2 teaspoons dried basil 2 teaspoons salt 2 teaspoons ground black pepper 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 4 (6 ounce) fillets halibut Directions Step 1 In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Step 2 Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Step 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Step 4 Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Dave's Low Country Boi Servings: 20 Ingredients 1 1/2 tablespoons seafood seasonings (such as old bay®), or to taste 6 2/3 pounds new potatoes 10 1/2 ears fresh corn, husks and silks removed 6 2/3 pounds whole crab, broken into pieces 4 (16-ounce) packages cooked kielbasa sausages, cut into 1 inch pieces 5 1/3 pounds fresh shrimp, peeled and deveined Directions Step 1 High temperature a large container of water more than an outdoor oven, or medium-high high temperature indoors. Add Outdated Bay Seasoning to taste, and provide to steam. Add potatoes, and sausage, and prepare for about a few moments. Add the corn and crab; cook pertaining to another 5 a few minutes, then add the shrimp when almost everything else is nearly done, and prepare for another several or 4 a few minutes. Step 2 Drain in the water and pour the items out onto a picnic table protected with newspaper. Get a paper dish and a beverage and luxuriate in!
Broiled Tilapia Parmesan Servings: 10 Ingredients 2/3 cup Parmesan cheese 5 tablespoons butter, softened 3 1/2 tablespoons mayonnaise 2 1/2 tablespoons fresh lemon juice 5/16 teaspoon dried basil teaspoon ? onion powder teaspoon ? celery salt 5/16 teaspoon ground black pepper 2 1/2 pounds tilapia fillets Directions Step 1 Preset your oven's broiler. Grease a broiling pan or series pan with lightweight aluminum foil. step 2 In a small dish, mix together the Parmesan cheese, butter, mayonnaise, and " lemon " juice. Season with dried basil, pepper, onion powder and celery salt. Combine well and established aside. step 3 Organize fillets in a single layer upon the prepared skillet. Broil a number of in . from the high temperature for 2 to 3 minutes. Change the fillets more than and broil for the couple more a few minutes. Remove the fillets in the oven and cover them with the Parmesan mozzarella cheese mixture at the top aspect. Broil for two more minutes or until the leading is browned and fish flakes quickly with a shell. Be careful not really to overprepare the fish.
Easy Paella Servings: 4 Ingredients 1 tablespoon olive oil 1 1/2 teaspoons paprika 1 teaspoon dried oregano 1/2 pinch salt and black pepper to taste 1 pound skinless, boneless chicken breasts, cut into 2 inch pieces 1 tablespoon olive oils, divided 1 1/2 tablespoons garlic, crushed 1/2 teaspoon crushed red pepper flakes 1 cup uncooked short-grain white rice 1/2 pinch saffron threads 1/2 bay leaf 1/2 cup italian flat leaf parsley, chopped 2 cups chicken stock 1 lemon (2-1/8" dia)s lemon, zested 1 tablespoon olive oil 1/2 spanish onion, chopped 1/2 red bell pepper, coarsely chopped 1/2 pound chorizo sausages, casings removed and crumbled 1/2 pound shrimp, peeled and deveined Directions step 1 In a medium dish, mix together two tablespoons olive essential oil, paprika, oregano, and salt and pepper. Stir in poultry pieces to coating. Cover, and refrigerate. Step 2 Heat two tablespoons olive essential oil in a huge skillet or paella pan over moderate heat. Stir in garlic, red pepper flakes, and grain. Cook, stirring,
to coat rice with oil, about a few minutes. Stir in saffron threads, these types of leaf, parsley, poultry stock, and " lemon " zest. Bring to a boil, cover, and minimize warmth to medium low. Simmer 20 moments. Step 3 Meanwhile, warm 2 tablespoons olive oil within a separate skillet more than medium heat. Mix in marinated poultry and onion; prepare 5 mins. Mix in bell pepper and sausage; prepare 5 minutes. Mix in shrimp; prepare, turning the shrimp, until both edges are pink. step 4 Spread grain mixture onto a serving tray. Best with meat and seafood mixture.
Fish Tacos Servings: 4 Ingredients 1/2 cup all-purpose flour 1 tablespoon cornstarch 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup beer 1/4 cup plain yogurt 1/2 egg 1/4 cup mayonnaise 1/2 lime, juiced 1/2 jalapeno pepper, minced 1/2 teaspoon minced capers 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried dill weed 1/2 teaspoon ground cayenne pepper 2 cups oils for frying 1/2 pound cod fillets, cut into 2 to 3 ounce portions 1/2 (12-ounce) package corn tortillas 1/4 medium head cabbage, finely shredded Directions Step 1 To create beer batter: In a sizable bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry in regards to a few lumps). Step 2 To create white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Step 3 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Step 4 Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain in some recoverable format towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Crab and Swiss Quiche Servings: 8 Ingredients 3 1/5 large eggs s egg, lightly beaten 3/4 cup milk 1 5/8 teaspoons cornstarch 3/4 cup mayonnaise 3/4 pound imitation crab meat, flaked 2 1/3 cups shredded Swiss cheese 1 3/5 (9 inch) unbaked pie crusts Directions Step 1 Preset the oven to three hundred and fifty degrees F (175 degrees C). step 2 In a medium bowl, blend together eggs, dairy, mayonnaise and cornstarch. Blend the counterfeit crab and Switzerland cheese. Pour into the pie shell. step 3 Bake in preheated oven till a knife put into center of the quiche comes out clean, regarding 30 to forty minutes.
Spiced Rum-Glazed Shrimp Servings: 6 Ingredients 1 3/4 pounds . shrimp, peeled and deveined 3 1/2 tablespoons olive oils, divided 5 tablespoons soy sauce 5 tablespoons captain morgan spiced rum 6 1/2 tablespoons sweet chili sauce 2 1/2 tablespoons garlic, minced juice of 1 lime 5/8 teaspoon crushed red pepper flakes 1 1/5 green onions, thinly sliced, for garnish Directions Place shrimp in a large bowl. In a medium bowl, whisk together 2 tablespoons olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes. Add 3/4 of the marinade to the bowl of shrimp and let marinate in refrigerator for 15 to 30 minutes. Heat remaining 1 tablespoon oil in a large pan or grill pan over medium-high heat. Add shrimp and cook on one side until golden, about 2 minutes. Using tongs, flip shrimp, then brush with remaining marinade. Cook 1 to 2 minutes more. Garnish with green onions and serve immediately.
Garlicky Appetizer Shrimp Scampi Servings: 10 Ingredients 2/3 cup unsalted butter, softened 6 1/2 tablespoons olive oil 1 1/2 tablespoons minced garlic 1 1/2 tablespoons minced shallots 3 1/2 tablespoons minced fresh chives 13/16 teaspoon salt and freshly ground black pepper to taste 13/16 teaspoon paprika 3 1/3 pounds large shrimp - peeled and deveined Directions Step 1 Preheat grill for high temperature. Step 2 In a huge bowl, mix together softened butter, essential olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat. Step 3 Lightly oil grill grate. Cook the shrimp as near to the flame as easy for 2 to 3 three minutes per side, or until opaque.
Lemon Garlic Tilapia Servings: 6 Ingredients 6 eaches tilapia fillets 1 1/2 tablespoons butter, melted 1 1/2 tablespoons garlic, finely chopped 4 1/2 tablespoons fresh lemon juice 1 1/2 teaspoons dried parsley flakes 1 1/2 dashes pepper to taste Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Step 2 Rinse tilapia fillets under cold water, and pat dry with paper towels. Step 3 Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter at the top. Sprinkle with garlic, parsley, and pepper. Step 4 Bake in preheated oven before fish is white and flakes when pulled apart with a fork, about thirty minutes.
Citrus Salmon with New Potatoes Servings: 8 Ingredients 24 eaches new potatoes 2 lemons, sliced 1 1/2 tablespoons minced fresh ginger root 1 1/2 tablespoons minced garlic 2 pinches salt and freshly ground black pepper to taste 3 cups freshly squeezed orange juice 2 cups finely chopped fresh mint, divided 8 (4 ounce) fillets skinless salmon 24 eaches broccolini 1/4 cup olive oil Directions step 1 Place potatoes in a huge pot and cover with salted drinking water; bring to a boil. Reduce temperature to medium-low and simmer until sensitive, 10 to 15 minutes. step 2 In the meantime, place lemon pieces on the bottom level of a huge skillet. Sprinkle 1 teaspoon ginger and 1 teaspoon garlic clove inside the " lemon " slices. Season fish with salt and pepper make into the skillet. Put in enough lemon juice to simply cover the " lemon " slices. Sprinkle 1/2 cup mint and remaining ginger and garlic on the best of the fish. Place broccolini at the top. Cover the frying pan. Step 3 Vapor salmon over moderate heat until simply no longer pink in the middle and flesh flakes quickly using a fork, almost eight to 10 mins. Step 4 Transfer 5 tablespoons through the orange juice blend from the frying pan to a little bowl. Whisk in remaining mint and olive oil to produce a vinaigrette. Step 5 Drain potatoes. Provide salmon fillets within the platter with taters, broccolini, and vinaigrette on the aspect.
Smoked Salmon Frittata Servings: 6 Ingredients 6 tablespoons olive oil 3/8 medium onion, chopped 6 ounces pepper smoked salmon 12 eaches black olives, chopped 1 1/2 pinches salt and pepper to taste 9 large eggs 3 tablespoons milk 3 tablespoons heavy cream 3/4 (8-ounce) package cream cheese, cubed Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors. Step 3 In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm. Step 4 Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.
Easy Loaded Baked Potato Casserole Servings: 14 Ingredients 14 medium (blank)s yukon gold potatoes, peeled and halved 8 1/2 slices bacon 2 cups shredded cheddar cheese, divided 2/3 cup sour cream 1 3/8 teaspoons salt 11/16 teaspoon ground black pepper 1 1/3 cups evaporated milk 1 1/3 cups sliced green onions, divided 2/3 cup shredded Cheddar cheese Directions Step 1 Preset the oven to three hundred and fifty degrees F (175 degrees C). Gently grease a 9x13-inch baking dish. step 2 Place taters into a huge pot and cover with salted drinking water; provide for steam. Reduce heat to medium-low and simmer until tender, regarding 20 minutes. Drain and return taters to pot. step 3 Meanwhile, organize bacon within a large skillet and cook over medium-high heat, turning sometimes, until evenly browned, about 10 mins. Drain bacon up on paper towels and crumble. step 4 Combine 1/2 cup Cheddar cheese, evaporated dairy, sour cream, sodium, and black pepper in the entire pot with taters. Mash with a potato masher till creamy. Spread spud mixture into ready baking dish. step 5 Bake in preheated oven to get 25 minutes; sprinkle with bacon, green onions, and staying 1/2 cup Cheddar cheese. Go back again to the oven and continue baking till cheese is dissolved, about 5 minutes more.
Sally's Spinach Mashed Potatoes Servings: 10 Ingredients 1 1/4 (10-ounce) packages frozen chopped spinach 2/3 cup butter 1 1/4 cups sour cream 7 1/2 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and chopped 1 tablespoon chopped onions 1 1/4 teaspoons salt 5/16 teaspoon dried dill weed 1 1/4 cups shredded Cheddar cheese Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Step 2 Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook quarter-hour, or until tender but firm. Drain, cool slightly, and mash. Step 3 In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese. Step 4 Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Grilled Cod Servings: 6 Ingredients 3 (8 ounce) fillets cod, cut in half 1 1/2 tablespoons cajun seasoning 3/4 teaspoon lemon pepper 3/8 teaspoon ground black pepper 3 tablespoons butter 3/8 teaspoon salt 1 1/2 lemons, juiced 3 tablespoons chopped green onions Directions Step 1 Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates. Step 2 Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes. Step 3 Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Halibut with Vegetables Servings: 8 Ingredients 2 2/3 pounds halibut fillets 1 1/2 pinches salt and pepper to taste 5 1/2 tablespoons olive oil 2/3 cup chopped fresh parsley 1 1/3 yellow onions, thinly sliced 2 1/2 stalks celery, chopped 1 1/3 green bell pepper, chopped 2 1/2 tablespoons capers 5 1/2 tablespoons garlic, minced 1 1/3 (16-ounce) cans diced tomatoes Directions Step 1 Preheat oven to 425 degrees F (220 degrees C). Step 2 Wash halibut and pat dry. Cut into meal pieces, and place in a 9x13 inch baking pan. Sprinkle with salt and pepper. Stir together the essential olive oil, parsley, onion, celery, bell pepper, tomatoes, capers, and garlic; pour over the halibut. Step 3 Bake until halibut is slightly opaque in the guts, about 20 minutes. Remove from oven; let are a symbol of ten minutes before serving.
Seafood Bake for Two Servings: 4 Ingredients 4 (4 ounce) halibut fillets 12 bay scallops scallops 12 eaches peeled and deveined jumbo shrimp, tail still attached 2/3 cup dry white wine 2 tablespoons lemon juice 1 teaspoon seafood seasonings, such as old bay™ 1/4 cup melted butter 2 teaspoons minced garlic 2 pinches salt and pepper to taste 2 tablespoons chopped fresh parsley Directions Step 1 Preheat oven to 450 degrees F (230 degrees C). Step 2 Arrange the halibut, scallops, and shrimp within an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper. Step 3 Bake in preheated oven before halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley right before serving.
Pan Seared Lemon Tilapia with Parmesan Pasta Servings: 4 Ingredients 1/2 pound elbow macaroni 4 eaches tilapia fillets 2 tablespoons lemon juice 1/4 cup light olive oil teaspoon ? dried oregano 2 pinches dried basil 2 pinches dried cilantro 2 pinches salt and ground black pepper 2 tablespoons light olive oil 1/2 cup freshly grated Parmesan cheese 2 teaspoons lemon juice 2 pinches garlic powder 2 pinches dried basil 2 pinches dried oregano 2 pinches dried cilantro 2 pinches salt and ground black pepper Directions Step 1 Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and go back to a boil. Cook the macaroni uncovered, stirring occasionally, until it really is cooked through but nonetheless firm to the bite, about 8 minutes. Drain well. Step 2 Meanwhile, heat 2 tablespoons of essential olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't really touch. Sear the fillets for 2 to 4 minutes
on each side, before the fish is golden brown externally, and opaque and flaky inside. Step 3 Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of essential olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to combine, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.
Scott Ure's Clams And Garlic Servings: 8 Ingredients 100 small clams in shell, scrubbed 1/4 cup extra virgin olive oil 3/4 cup garlic, minced 2 cups white wine 1/4 cup butter 1 cup chopped fresh parsley Directions Step 1 Wash clams to eliminate any dirt or sand. Step 2 In a huge pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume. Step 3 Add clams, cover, and steam till clams begin to open. Add butter, cover, and cook till most or all the clams open. Discard any that usually does not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Creamy Shrimp Scampi with Half-and-Half Servings: 4 Ingredients 1 (16-ounce) package linguine pasta 1/2 cup butter 2 pounds jumbo shrimp, peeled and deveined 1/4 cup pinot grigio wine 1/4 cup garlic, minced 1 1/2 tablespoons lemon juice, or to taste 1 cup half-and-half 1/2 cup finely shredded Parmesan cheese 1/4 cup chopped fresh parsley, or to taste Directions step 1 Provide a large container of lightly salted water to a boil. Cook linguine at steam until tender however firm to the bite, about eight minutes. Step 2 While pasta at home cooks, melt 2 tablespoons butter within a skillet over moderate heat. Add the garlic clove and cook till fragrant and gently browned about 1 minute. Add shrimp and cook till tails start styling in, about two minutes per part. Add remaining butter, Pinot Grigio, " lemon " juice, half-and-half, and Parmesan cheese. Mix to incorporate. Step 3 Drain linguine and divide noodles among 2 bowls. Provide shrimp mixture on the top and garnish with parsley.
Maple Salmon Servings: 8 Ingredients 1/2 cup maple syrup 1/4 cup soy sauce 2 tablespoons garlic, minced 1/2 teaspoon garlic salt teaspoon ? ground black pepper 2 pounds salmon Directions Step 1 In a little bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Step 2 Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator thirty minutes, turning once. Step 3 Preheat oven to 400 degrees F (200 degrees C). Step 4 Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Lemon-Garlic Shrimp and Grits Servings: 6 Ingredients 6 cups water 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 1/2 cups stone-ground grits 1 1/2 tablespoons unsalted butter 1 1/2 pounds uncooked medium shrimp - peeled and deveined, tails left intact 3 tablespoons unsalted butter 3 large cloves garlic, minced 1 1/2 pinches cayenne pepper 3 tablespoons water 3/4 lemon, juiced 3 tablespoons coarsely chopped fresh parsley 3/4 lemon, cut into wedges Directions Step 1 Bring 4 cups water to a boil in a saucepan and slowly whisk in grits, accompanied by salt and black pepper. Reduce heat to low and simmer the grits until tender and thickened, about thirty minutes. Step 2 Stir 1 tablespoon unsalted butter into grits, season with an increase of salt and black pepper if needed, and remove from heat. Cover pan and keep grits warm. Step 3 Sprinkle shrimp with salt and black pepper. Melt 2 tablespoons unsalted butter in a skillet over medium-high heat; cook and stir shrimp, garlic, and cayenne pepper until shrimp is pink no longer translucent inside, three to four 4 minutes. Step 4 Stir 2 tablespoons water into shrimp and mix in lemon juice and parsley. Sprinkle with an increase of salt and pepper if desired. Step 5 Portion cooked grits into serving bowls and top with shrimp and
sauce; serve with lemon wedges.
Grilled fish fillet with pesto Servings: 4 Ingredients 4 eaches white fish fillets (200 g each) 2 tablespoons olive oil 4 cups fresh basil 4 eaches garlic cloves 2 dashes pepper & salt 2 tablespoons pine nuts 2 tablespoons grated Parmesan cheese 2 cups extra-virgin olive oil Directions Step 1 Heat the Philips Airfryer to 180C. Step 2 Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes. Step 3 Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste. Step 4 Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.
Sauteed Scallops Servings: 4 Ingredients 1/2 cup butter 4 sprigs fresh rosemary 2 pounds scallops 1/4 cup crushed garlic Directions Step 1 In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Catfish with Tropical Fruit Salsa Servings: 6 Ingredients 1 1/2 serving cooking spray 1 1/2 (15.25 ounce) can tropical fruit salad, drained and chopped 6 tablespoons chopped red onions 3 tablespoons diced mild green chile peppers 1 1/2 (8-ounce) cans whole kernel corn, drained 1 1/2 tablespoons chopped fresh cilantro 1 1/2 pounds catfish fillets 3 tablespoons lime juice 3/4 teaspoon paprika Directions step 1 Pre-specified the oven's broiler and set the oven rack concerning 6 inches from your heat resource. Layer a broiler skillet with nonstick food preparation apply. Toss fresh fruit salad, corn, reddish onion, chile peppers, and cilantro in a small dish. Hold. Step 2 Place fish upon the prepared broiler skillet; broil four mins. Turn seafood more than, clean with lime green juice, and sprinkle with paprika. Skillet until fish flakes easily having a shell; 3 to five additional mins. Best fish with salsa to provide.
Hudson's Baked Tilapia with Dill Sauce Servings: 8 Ingredients 8 (4 ounce) fillets tilapia 2 pinches salt and pepper to taste 2 tablespoons cajun seasonings, or to taste 2 lemons, thinly sliced 1/2 cup mayonnaise 1 cup sour cream teaspoon ? garlic powder 2 teaspoons fresh lemon juice 1/4 cup chopped fresh dill Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Step 2 Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish. Step 3 Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork. Step 4 While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.
Lobster Thermidor Servings: 4 Ingredients 2 medium (1 1/2 pound) cooked lobster 1/4 cup butter 2 shallots, finely chopped 2 ? cups fresh fish stock 1/2 cup double cream 1 teaspoon hot english mustard 2 tablespoons fresh lemon juice 1/2 cup white wine 1/4 cup chopped fresh parsley 2 pinches salt and freshly ground black pepper to taste 1/2 cup freshly grated Parmesan cheese Directions Step 1 Slice the lobster in two lengthwise, and take away the meat from the claws and tail. Leave to 1 side. Remove any meat from the top and set aside. Slice the meat up into pieces and place back to the shell. Step 2 Melt the butter in a huge skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper. Step 3 Preheat your oven's broiler. Step 4 Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese outrageous. Step 5 Broil for three to four 4 minutes, just until golden brown. Serve immediately.
Creamy Bay Scallop Spaghetti Servings: 8 Ingredients 1 pound uncooked thick spaghetti 2 tablespoons vegetable oil 2 pounds bay scallops 6 tablespoons garlic, minced 1 1/2 tablespoons grated lemon zest 1/4 cup butter 2 pinches red pepper flakes 2/3 cup dry sherry 2 cups heavy cream 2 pinches salt and pepper to taste 2 lemons, juiced 1/4 cup chopped italian parsley, divided 2 tablespoons freshly grated parmigiano-reggiano cheese, for serving Directions Step 1 Provide a large container of lightly salted water to a boil. Cook spaghetti in the sizzling water, stirring from time to time until tender however firm to the bite, about 10 minutes or 1 minute less than directed on the package. step 2 Temperature oil within a large skillet more than high heat. When oil just begins to smoke, add scallops and move them as a single layer. Let sear on high to get 60 seconds. Throw to demonstrate. Add butter and stir scallops until butter touches. Stir in the garlic clove. Add lemon zeal and red pepper flakes. Stir in sherry and prepare and stir till alcohol cooks away about 1 minute. Pour in cream. When the mixture starts to simmer, decrease the heat to medium-low. Add salt, pepper, and lemon juice. Step 3 Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add fifty percent the parsley. Prepare until pasta is definitely heated through and
tender, about 1 minute. Remove from heat. Grate amply with grated mozzarella cheese. Add the relax of the parsley. Serve in warm bowls.
Scallops with Pesto Cream Sauce Servings: 8 Ingredients 2 pounds scallops 2 pinches salt and freshly ground black pepper to taste 1/4 cup butter 2 tablespoons pesto 1/4 cup all-purpose flour 2 tablespoons capers 2 cups heavy whipping cream Directions Step 1 Season scallops with salt and pepper, then dredge in flour. Step 2 Melt butter in a skillet over medium heat and add scallops. Cook for one to two 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.
Kedgeree Servings: 4 Ingredients 4 cups uncooked basmati rice 4 large eggs 2 bay leaves 2 cups milk, or as needed 1/2 pound smoked haddock, or other white fish 2 tablespoons butter 2 teaspoons curry powder 8 medium (4-1/8" long)s green onions, chopped 1/2 cup frozen green peas salt and pepper to taste 1 cup low-fat plain yogurt Directions Step 1 Prepare rice according to package directions. Drain, and reserve to cool. Place eggs in a saucepan and cover with cool water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in warm water for 10 to 12 minutes. Remove from warm water, cool, peel and chop. Reserve. Step 2 Place the haddock in a little skillet with the bay leaf. Pour in enough milk merely to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and reserve. Discard milk and bay leaf. Step 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for two minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
Panko Parmesan Salmon Servings: 6 Ingredients 6 salmon (4 ounce) salmon fillets 1 1/2 tablespoons lemon juice fresh lemon juice 1 1/2 pinches black pepper salt and ground black pepper to taste 3/4 cup bread crumbs panko bread crumbs 1 1/2 tablespoons olive oil extra-virgin olive oil 1 1/2 teaspoons Italian seasoning Italian seasoning 6 tablespoons Parmesan cheese grated Parmesan cheese teaspoon garlic powder ? garlic powder Directions Step 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan. Step 2 Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper. Step 3 Combine panko, Parmesan cheese, essential olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon. Step 4 Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.
Salmon Cakes Servings: 8 Ingredients 2 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked 4 large eggs 1 lemon, juiced 2 tablespoons chopped capers 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 24 rectangle crackers saltine crackers 2 tablespoons bread crumbs, or as needed 2 tablespoons butter 2 tablespoons olive oil Directions step 1 Mix salmon, eggs, " lemon " juice, capers, sodium, black pepper, and cayenne pepper with each other in a dish until well-combined. step 2 Crush saltine crackers together with your hands into the trout mixture and blend well. Wrap the bowl with plastic material wrap and refrigerate, 30 minutes to overnight. Step 3 Dust a dish with half the bread crumbs. The separate salmon mixture into 4 portions and shape into patties; place onto a ready plate and sprinkle remaining bread breadcrumbs atop the trout patties. Step 4 Dissolve butter and essential oil in a huge skillet over moderate heat. Cook patties in hot essential oil until cooked and heated through, regarding 5 minutes per side.
Keto Low-Carb Lemon Poppy Seed Muffins Servings: 10 Ingredients 6 1/2 tablespoons low-calorie natural sweetener (such as swerve®) 5 tablespoons coconut flour 1 tablespoon poppy seeds 5 tablespoons almond flour 1 1/4 lemons, zested 5/8 teaspoon baking powder 5/8 teaspoon salt 5/16 teaspoon xanthan gum 3 3/4 large eggs 3 1/2 tablespoons butter 2 1/2 tablespoons sour cream 5/8 teaspoon vanilla extract 2 1/2 tablespoons heavy whipping cream, or more to taste Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners. Step 2 Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl. Step 3 Beat eggs in a bowl with a power mixer at high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin. Step 4 Bake in the preheated oven until tops are golden, 15 to 20 minutes.
Louisiana Shrimp Creole II Servings: 10 Ingredients 1 cup finely diced onions 1 cup chopped green bell pepper 1 cup chopped celery 1/4 cup garlic, minced 6 tablespoons butter 2 (14.5-ounce) cans stewed tomatoes 2 (8-ounce) cans tomato sauce 1/4 cup cornstarch 2 tablespoons Worcestershire sauce 2 teaspoons chili powder 2 dashes hot pepper sauces 2 pounds medium shrimp - peeled and deveined Directions Step 1 In a 2-quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender. Step 2 Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for five minutes.
Ginger Glazed Mahi Mahi Servings: 6 Ingredients 4 1/2 tablespoons honey 4 1/2 tablespoons soy sauce 1 1/2 teaspoons grated fresh ginger root 4 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons garlic, crushed or to taste 1 tablespoon olive oil 6 (6 ounce) mahi mahi fillets salt and pepper to taste 1 1/2 tablespoons vegetable oil Directions Step 1 In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and essential olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Step 2 Heat vegetable oil in a huge skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry catch four to six 6 minutes on each side, turning only one time, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Step 3 Pour reserved marinade into the skillet, and heat over medium heat before mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Crab Brunch Casserole Servings: 10 Ingredients 2 1/2 large eggs, beaten 2 1/2 cups milk 2/3 pound shredded Cheddar cheese 1 tablespoon dried minced onions 1 tablespoon dried parsley 2 1/2 cups seasoned croutons 1 1/4 pounds fresh crabmeat 1 dash salt and pepper to taste 5 tablespoons grated Parmesan cheese Directions step 1 Preset the oven to 325 degrees F (165 degrees C). Gently grease a moderate baking dish. step 2 In a huge bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Time of year with salt and pepper. Spoon in the prepared baking dish, and sprinkle with Parmesan cheese. step 3 Bake 1 hour in the preheated oven, or until a blade inserted into the middle of the casserole comes out clean. Serve immediately.
Maple Bacon Salmon Servings: 2 Ingredients 2/5 lemon, sliced 2/5 (2 1/4-lb.) skin-on salmon fillet 1 teaspoon . mccormick himalayan pink salt, black pepper and garlic all purpose seasonings, divided 2 tablespoons extra-virgin olive oil 2 3/8 teaspoons fresh lemon juice 2 3/8 teaspoons maple syrup 1 3/16 teaspoons dijon mustard finely chopped chives, for garnish 1 tablespoon maple syrup 1 3/16 teaspoons packed brown sugar 1/8 teaspoon mccormick himalayan pink salt, black pepper and garlic all purpose seasonings 2 1/2 slices bacon Directions Make salmon: Preheat oven to 400°. Place lemon slices on bottom of 9"-x13" baking dish and place salmon on top. Season salmon all over with 2 teaspoons McCormick Himalayan Pink Salt, Black Pepper and Garlic AllPurpose Seasoning. In a medium bowl, whisk together mustard, oil, lemon juice, maple syrup, and remaining 1/2 teaspoon McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning. Pour sauce over salmon. Roast salmon until cooked through and it flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden, if desired, about 3 minutes. Meanwhile, make candied bacon: In a small bowl, whisk maple syrup with brown sugar and 1/4 teaspoon of McCormick Himalayan Pink Salt, Black Pepper and Garlic All-Purpose Seasoning. In a large skillet over medium heat, cook bacon until lightly golden on both sides, about 4 minutes per side. Drain bacon fat. Return skillet to medium heat and pour maple syrup mixture into pan. Add bacon and cook, turning slices frequently until liquid is
almost absorbed and bacon is glazed, 3 to 4 minutes. Using tongs, carefully transfer bacon to a work surface to cool completely. Crumble bacon and sprinkle with chives over cooked salmon before serving.
Shrimply Delicious Shrimp Salad Servings: 3 Ingredients 1/2 pound large peeled and deveined cooked shrimp 1/2 cup chopped celery 1/4 cup chopped onions 1 large egg hard-cooked eggs, chopped 1/2 large carrot, shredded 6 tablespoons mayonnaise 1/2 pinch salt and pepper to taste Directions Step 1 In a huge bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until prepared to serve.
Roasted Cod, Potatoes, and Chorizo Servings: 8 Ingredients 3 1/4 ounces spanish chorizo, sliced 1/8-in. thick 2 1/3 pounds . small new potatoes (about 20), quartered 4/5 lemon, cut into half-moons, plus wedges for serving 12 4/5 whole cloves garlic (unpeeled), lightly smashed kosher salt black pepper 6 1/2 tablespoons fresh flat-leaf parsley leaves 2 1/3 pounds . skinless cod (about 1 1/2 in. thick), cut into 4 pieces 1 tablespoon olive oil 1 3/16 teaspoons smoked paprika Directions Heat oven to 425 degrees F. Cook the chorizo in a sizable cast-iron skillet over medium-low heat before oil releases. Add the potatoes, garlic, lemon and 1?4 tsp each salt and pepper to the pan and toss to coat. Transfer to the oven and roast, stirring once after a quarter-hour, before potatoes are golden brown and tender, 20 to 25 minutes. Toss with the parsley. When the potatoes have ten minutes left to cook, prepare the fish. Line a sizable rimmed baking sheet with nonstick foil and place the cod at the top. Drizzle the cod with the oil and season with the paprika and 1?4 tsp each salt and pepper. Roast on the rack below the potatoes until opaque throughout, 8 to ten minutes. Serve with the potatoes
Sauteed Shrimp with Spinach Servings: 8 Ingredients 2 3/8 teaspoons granulated garlic powder 32 eaches frozen shrimp, thawed 2 1/3 cups fresh baby spinach 1 5/8 teaspoons ground black pepper 1 1/2 tablespoons olive oils, or as needed Directions Step 1 Place spinach in a sizable bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss. Step 2 Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink externally and the meat is opaque, about five minutes. Add spinach, cook and stir until just wilted, about 1 minute.
Maryland Crab Cakes II Servings: 8 Ingredients 2 pounds crabmeat, shredded 3 tablespoons dry bread crumbs salt and pepper to taste 2 eggs 1 1/2 tablespoons chopped fresh parsley 3 tablespoons mayonnaise 1 teaspoon ground dry mustard 2 dashes hot pepper sauces Directions Step 1 Preheat oven broiler. Step 2 Mix together crabmeat, bread crumbs, parsley, salt and pepper. Step 3 Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet. Step 4 Broil for 10 to 15 minutes, until lightly brown.
Smoked Fish Dip Servings: 6 Ingredients 6 cups flaked smoked whitefish 6 tablespoons fat-free mayonnaise 3/4 cup fat-free sour cream 3/16 teaspoon old bay (tm) seasonings 3/16 teaspoon hot pepper sauces, or to taste 1/8 teaspoon worcestershire sauces, or to taste 1/8 teaspoon liquid smoke flavoring 1 1/2 teaspoons cracked black pepper to taste Directions Step 1 Place whitefish, mayonnaise, and sour cream in the plate of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Mediterranean Tuna Capellin Servings: 8 Ingredients 1 1/3 pounds pasta capellini pasta 4 lemons eaches lemons zested and juiced 2/3 cup Parmesan cheese grated Parmesan cheese 2 1/2 tablespoons parsley minced fresh parsley 5 1/2 tablespoons olive oil extra-virgin olive oil 2 1/2 tablespoons garlic minced 2/3 teaspoon salt 1 1/2 pinches crushed red pepper crushed red pepper flakes or to taste 1 1/2 cans tuna (5 ounce) tuna packed in oil 1/2 can beans (15.5 ounce) cannellini beans drained and rinsed Directions Step 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes. Step 2 Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans. Step 3 Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.
Oh My Arctic Char! Servings: 4 Ingredients 2 (10 ounce) fillet arctic char, rinsed and patted dry 2 pinches sea salt to taste 1/2 cup olive oil 1/2 cup sherry wine 2 limes, zested and juiced 6 sprigs rosemary, leaves stripped 1/4 cup garlic 2 pinches ground black pepper to taste 2 teaspoons cayenne pepper, or to taste Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Step 2 Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest. Step 3 Combine lime juice, essential olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper. Step 4 Bake in the preheated oven until fish flakes easily with a fork, 12 to quarter-hour, basting with pan juices about halfway through. When the fish is near to being cooked, switch the oven to broil for remaining two minutes or until browned.
Savory Bacon and Crab Bread Pudding Eggs Benedict Servings: 4 Ingredients 2 tablespoons butter 6 cups dry bread cubes 2 teaspoons vegetable oil 1/2 cup minced onions 1/2 cup minced red bell pepper 2 strips bacon, chopped 2/3 cup chicken broth, or more as needed 2/3 cup heavy cream 2 large eggs 1 lemon, juiced 2 tablespoons chopped fresh tarragon 2 teaspoons fresh lemon zest 1/2 pound fresh lump crabmeat 2 pinches salt and fresh ground pepper to taste 2 pinches cayenne pepper, or to taste 1 tablespoon distilled white vinegar 4 large eggs 1/2 cup hollandaise sauce 2 pinches cayenne pepper, for garnish Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Step 2 Butter the insides of 2 (10-ounce) ramekins and put on a baking sheet. Step 3 Place bread cubes into a huge bowl, set aside. Step 4 Heat vegetable oil in a huge skillet over medium heat; cook and stir
bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard. Step 5 Stir in onion and cook for approximately 2 minutes. Stir in red pepper and cook for yet another minute. Step 6 Stir in chicken broth and heavy cream; cook until mixture starts to simmer, about one to two 2 minutes. Step 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed. Step 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest. Step 9 Mix in crabmeat, salt, black pepper, and cayenne pepper. Step 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes. Step 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.
Seafood Omelets with Creamy Cheese Sauce Servings: 8 Ingredients 5 1/2 tablespoons chicken broth 1 1/2 tablespoons dijon mustard 2 1/2 tablespoons butter 1 1/3 (6-ounce) cans crab 5 1/2 tablespoons heavy cream 1 1/3 (6-ounce) cans salad shrimp 5 1/2 tablespoons heavy cream 1 1/3 teaspoons dijon mustard 1 1/3 cups shredded Cheddar cheese 1 1/2 dashes nutmeg 1 1/2 pinches salt and pepper to taste 5 1/3 large eggs, beaten 5 1/2 tablespoons heavy cream 1 1/2 pinches salt and pepper to taste Directions Step 1 Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat. Step 2 Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat. Step 3 Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth.
Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to produce a thin, even layer of egg. Cook until firmed, then flip and cook for a couple of seconds more to firm the other side. Step 4 To get ready omelets, spoon a few of the seafood filling into the lower half of every omelet. Roll up right into a cylinder. Serve 2 per person bathed with Cheddar sauce.
Pan-Poached Alaskan Salmon Piccata Servings: 4 Ingredients 1 cup water 1/4 cup lemon juice teaspoon ? chicken bouillon granules 2 tablespoons butter 1/4 cup capers 4 (4 ounce) fillets salmon ground black pepper to taste 2 tablespoons chopped fresh parsley Directions Step 1 Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, ten minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm. Step 2 Boil remaining liquid in the skillet until it really is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
Seared Ahi Tuna Steaks Servings: 4 Ingredients 4 (5 ounce) ahi tuna steaks 2 teaspoons kosher salt 1 tablespoon butter 1/4 cup olive oil 1/2 teaspoon cayenne pepper 2 teaspoons whole peppercorns Directions Step 1 Season the tuna steaks with salt and cayenne pepper. Step 2 Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
Mussels Mariniere Servings: 8 Ingredients 32 cups mussels, cleaned and debearded 1/4 cup garlic, minced 2 onions, chopped 3/4 cup chopped fresh parsley 2 bay leaves 1/2 teaspoon dried thyme 4 cups white wine 6 tablespoons butter, divided Directions Step 1 Scrub mussels. Accomplish beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the bottom with a paring knife. Discard the ones that usually do not close when you handle them and any with broken shells. Reserve. Step 2 Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, three to four 4 minutes. Usually do not overcook. Remove mussels from sauce, and place in bowls. Step 3 Strain liquid, and go back to the pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.
Seared Scallops with Jalapeno Vinaigrette Servings: 8 Ingredients 2 large jalapeno pepper, seeded and membranes removed 1/2 cup rice vinegar 1/2 cup olive oil 2 pinches salt and freshly ground black pepper to taste 2 tablespoons vegetable oil 24 large fresh sea scallops 1/2 teaspoon dijon mustard 2 pinches sea salt 2 pinches cayenne pepper 4 medium (blank)s oranges, peeled and cut in between sections as segments Directions Step 1 Place jalapeno, rice vinegar, essential olive oil, and Dijon mustard in a blender. Puree on high until mixture is totally liquefied, one to two 2 minutes. Season with salt and black pepper to taste. Step 2 Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high temperature. Place scallops in skillet and cook until browned, 2-3 three minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette outrageous.
Grilled Yellowfin Tuna with Marinade Servings: 8 Ingredients 8 (6 ounce) yellowfin tuna steaks 1 cup vegetable oil 1/2 cup fresh lemon juice 1 1/2 tablespoons dijon mustard 2/3 cup soy sauce 2 teaspoons grated lemon peels 2 tablespoons garlic, crushed 8 wedges lemons, for garnish Directions Step 1 Prick tuna steaks around with a fork and place in shallow glass dish. Step 2 Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours. Step 3 Preheat grill for medium heat and lightly oil the grate. Step 4 Remove tuna from the marinade. Shake excess moisture from the steaks. Step 5 Pour the marinade into a little saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for ten minutes. Step 6 Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.
Mexican Shrimp Cocktail Servings: 10 Ingredients 3 1/3 pounds cooked shrimp, peeled and deveined 1 1/2 tablespoons crushed garlic 3/4 cup finely chopped red onions 6 1/2 tablespoons fresh cilantro, chopped 6 1/2 tablespoons ketchup 6 1/2 tablespoons fresh lime juice 2 1/2 cups tomato and clam juice cocktail 1 2/3 teaspoons hot pepper sauces, or to taste 6 1/2 tablespoons prepared horseradish 1 1/2 pinches salt to taste 1 2/3 ripe avocados - peeled, pitted and chopped Directions Step 1 Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Sesame Grilled Salmon Servings: 4 Ingredients 1/2 cup light soy sauce 3 tablespoons honey 2 tablespoons grated fresh ginger 2 pounds salmon fillets 2 teaspoons sesame oil 2 tablespoons garlic, minced 1 1/2 tablespoons sesame seeds Directions Step 1 Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade. Step 2 Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes. Step 3 Heat sesame oil in a large skillet over medium-high heat. Step 4 Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
One-Dish Rockfish Servings: 4 Ingredients 10 cups fresh spinach 4 (6 ounce) fillets rockfish 1 cup vegetable broth 1/4 cup minced fresh dill 20 eaches cherry tomatoes, halved 1/2 teaspoon garlic powder 1 teaspoon lemon pepper 1/2 teaspoon onion powder 2 pinches salt and ground black pepper to taste 4 slices lemons slices 4 slices onions slices 2 teaspoons butter Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Step 2 Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil. Step 3 Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Sheet Pan Shrimp and Sausage Bake Servings: 12 Ingredients 2 serving cooking spray 2 pounds baby yukon gold potatoes, quartered 1/2 cup olive oils, divided 6 tablespoons creole seasonings 8 ears corn, husked 2 lemons, juiced 2 tablespoons minced garlic 1 1/2 tablespoons Italian seasoning 2 teaspoons paprika, divided 1 teaspoon red pepper flakes 2 pinches salt and ground black pepper 2 red bell pepper, cut into 2-inch pieces 2 yellow bell pepper, cut into 2-inch pieces 2 orange bell pepper, cut into 2-inch pieces 3 cups cherry tomatoes, halved 2 onions, cut into 2-inch pieces 8 link (raw dimensions: 4" long x 7/8" dia), cookeds andouille sausages, sliced 2 lemons, cut into wedges 2 pounds uncooked medium shrimp, peeled and deveined 1 teaspoon creole seasonings 1/4 cup chopped fresh parsley, or to taste 1/4 cup finely chopped green onions, or to taste Directions Step 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a sizable sheet pan with cooking spray. Step 2 Place potatoes into a sizable pot and cover with salted water; bring to a
boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for yet another five minutes. Drain. Cut corn into thirds. Step 3 Meanwhile, combine 3 tablespoons essential olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a little bowl. Mix well to mix and set seasoning mixture aside. Step 4 Combine boiled potatoes and corn, all of the bell peppers, cherry tomatoes, onion, and sausage slices in a huge bowl. Add seasoning mixture and mix evenly. Step 5 Spread potato mixture onto a sheet pan in one layer. Place lemon wedges evenly on all sides of the sheet pan. Step 6 Bake in the preheated oven for 8 minutes. Step 7 Meanwhile, combine shrimp, 1 tablespoon essential olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for some minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to mix. Step 8 Return sheet pan to the oven and cook until shrimp are opaque, six to eight 8 minutes. Remove lemon wedges and garnish with parsley and green onions.
Pasta With White Clam Sauce Servings: 4 Ingredients 1/4 cup olive oil 1/2 cup chopped onions 2 teaspoons lemon juice 1/2 cup white wine 2 teaspoons minced garlic 2 1/2 cups white clam sauces 1 teaspoon crushed red pepper 1 pound pasta Directions Step 1 Begin preparing pasta. While preparing pasta, saute onions and garlic in essential olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly. Step 2 Once pasta is performed, match sauce mixture and garnish with parmesan cheese. Enjoy!
Old Charleston Style Shrimp and Grits Servings: 4 Ingredients 1/2 cup coarsely ground grits 1 1/2 cups water 1 teaspoon salt 1 cup half-and-half 1 pound uncooked shrimp, peeled and deveined 1/2 pinch salt to taste 1/2 pinch cayenne pepper, or to taste 1/2 lemon, juiced 1/2 pound andouille sausages, cut into 1/4inch slices 2 1/2 slices bacon 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1/2 cup chopped onions 1/2 teaspoon minced garlic 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup chicken broth 1 1/2 teaspoons Worcestershire sauce 1/2 cup shredded sharp Cheddar cheese Directions Step 1 Bring water, grits, and salt to a boil in many saucepans with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Reserve and keep warm. Step 2 Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Reserve in a bowl.
Step 3 Place andouille sausage slices in a huge skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat. Step 4 Cook bacon in a huge skillet over medium-high heat, turning occasionally, until evenly browned, about ten minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble. Step 5 Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings before the onion is translucent about 8 minutes. Step 6 Stir shrimp and cooked vegetables into the andouille sausage and mix to mix. Step 7 Melt butter in a saucepan over medium heat; stir in flour to create a smooth paste. Turn heat to low and cook, stirring constantly, before the mixture is medium brown in color, 8 to ten minutes. Watch carefully, mixture burns easily. Step 8 Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring before sauce thickens and the shrimp become opaque and bright pink, about 8 minutes. Step 9 Right before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Smoked Salmon Pizette Servings: 8 Ingredients 2 2/3 (8-ounce) packages cream cheese, softened 1 1/3 (16-ounce) containers sour cream 1/2 cup chopped green onions 3/4 pound smoked salmon, chopped 5 1/2 tablespoons chopped fresh tomatoes 8 large pita (6-1/2" dia)s pita bread 2 1/2 tablespoons capers, drained Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Stir together cream cheese, sour cream and green onions. Spread mixture evenly along with whole pita rounds. Place rounds on lightly greased baking sheets and bake in preheated oven for 7 to 8 minutes. Step 3 Transfer warm pitas to a serving platter, sprinkle with salmon and garnish with diced tomatoes and capers.
Sheet Pan Lemon Butter Garlic Shrimp with Asparagus Servings: 6 Ingredients 1 1/2 serving cooking spray 1 1/2 pounds fresh asparagus, trimmed 6 tablespoons garlic, minced 1 tablespoon salt, divided 3 tablespoons olive oils, divided 1 1/2 pinches ground black pepper, divided 2 1/4 pounds uncooked medium shrimp, peeled and deveined 1 1/2 teaspoons paprika 4 1/2 tablespoons butter, cubed 4 1/2 tablespoons lemon juice Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12inch baking pan with parchment paper and grease with cooking spray. Step 2 Place asparagus on the prepared baking pan and drizzle with 1 tablespoon essential olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in one layer. Step 3 Bake in the preheated oven until slightly tender, about 6 minutes. Step 4 Remove from oven and place shrimp using one side of the pan. Drizzle with remaining 1 tablespoon essential olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in one layer next to the asparagus. Top asparagus and shrimp with cubed butter. Step 5 Roast in the preheated oven until shrimp is opaque, about 6 minutes. Step 6 Remove pan from oven and drizzle with lemon juice.
Tasty Salmon Spread Servings: 8 Ingredients 1 3/5 (8-ounce) packages softened cream cheese 1 1/2 tablespoons mayonnaise 1 5/8 teaspoons Worcestershire sauce 1 5/8 teaspoons minced garlic 13/16 teaspoon lemon juice 13/16 teaspoon onion powder 13/16 teaspoon seafood seasonings teaspoon ? ground black pepper 3/8 teaspoon dried dill weed 2/3 pound flaked smoked salmon Directions Step 1 Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.
Sheet Pan Shrimp Fajitas Servings: 10 Ingredients 1 1/4 (1-ounce) packages fajita seasonings 1 tablespoon olive oil 2 pounds raw shrimp, peeled and deveined 1 1/4 yellow bell pepper, sliced into strips 1 1/4 red onions, sliced into strips 1 1/4 red bell pepper, sliced into strips 1 1/4 jalapeno pepper, sliced into rings Directions Step 1 Preheat oven to 450 degrees F (230 degrees C). Step 2 Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat. Step 3 Lay out seasoned shrimp in a single layer on a baking sheet. Add red bell pepper, yellow bell pepper, red onion, and jalapeno pepper; mix with shrimp and spread out evenly. Step 4 Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate. Step 5 Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.
Quick Fish Tacos Servings: 6 Ingredients 6 tablespoons reduced-fat sour cream 3 tablespoons lime juice 1 1/2 jalapeno pepper, halved lengthwise 3 3/4 cups shredded red cabbage 1 1/2 pinches salt and ground black pepper to taste 6 medium (4-1/8" long)s green onions, thinly sliced 3 tablespoons olive oil 1 1/2 pounds tilapia fillets, cut into strips 12 (6 inch) flour tortillas 3/4 cup chopped fresh cilantro Directions Step 1 Mix sour cream and lime juice together in a sizable bowl; season with salt and black pepper. Reserve about 50 % of the mixture in another bowl for serving. Mince half the jalapeno pepper; save spouse for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed. Step 2 Heat essential olive oil and remaining jalapeno half in a sizable 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 to 6 minutes. Discard jalapeno half. Step 3 Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Step 4 Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.
Pan-Seared Lemon and Garlic Scallops Servings: 4 Ingredients 24 medium sea scallops 2 teaspoons salt, or more to taste 1/4 cup lemon juice 1/4 cup garlic, minced 2/3 cup clarified butter (ghee), warm 6 tablespoons clarified butter (ghee) Directions Step 1 Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes. Step 2 Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes. Step 3 At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes. Step 4 Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Shrimp Fettuccine Alfredo Servings: 12 Ingredients 2 pounds fettuccini pasta 2 pounds cooked shrimp - peeled and deveined 1/2 cup garlic, minced 2 tablespoons butter 2 cups half-and-half 3/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley salt to taste Directions Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Step 2 In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. Step 3 When sauce has thickened, combine with cooked pasta noodles; serve hot.
Tilapia Scampi Servings: 6 Ingredients 1 cup butter 3/4 cup garlic, halved 6 (6 ounce) tilapia fillets, rinsed and patted dry 2 1/4 teaspoons lemon juice 1 1/2 tablespoons dried parsley Directions Step 1 Preheat an oven to 375 degrees F (190 degrees C); make a baking dish with cooking spray. Step 2 Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments before butter is totally melted and the garlic has softened, stirring between each session, about 1 minute total. Step 3 Arrange the tilapia underneath of the prepared baking dish; pour the butter mixture over the fillets assuring all of them are evenly covered. Sprinkle the parsley over the tilapia. Step 4 Bake in the preheated oven, turning the fillets every ten minutes, before fish flakes easily with a fork, about 40 minutes total.
Dinah's Baked Scallops Servings: 8 Ingredients 40 eaches buttery round crackers, crushed black pepper to taste 2 teaspoons garlic powder 2 pounds sea scallops, rinsed and drained 1/2 cup dry white wine 1 lemon, juiced 1 cup butter, melted 2 tablespoons chopped fresh parsley, for garnish Directions step 1 Preset the oven to three hundred and fifty degrees F (175 degrees C). Gently grease an 8x8 inch baking dish. Step 2 Combine crushed crackers, dark pepper and garlic clove powder in a small bowl. Press scallops into the mix so that they will are evenly covered, get them to in the greased baking dish. step 3 In an individual bowl, mix jointly melted butter, wines, and lemon juice; drizzle mixture more than scallops. Step 4 Bake in preheated oven until scallops are lightly browned, about a quarter-hour. Garnish with sliced parsley.
Shrimp and Grits Louisiana Style Servings: 4 Ingredients 2 cups water 2 pinches salt 1/4 cup olive oil 1 cup diced tasso ham 3/4 cup grits 1/4 cup diced onions 1/4 cup diced green bell pepper 40 medium (blank)s medium shrimp, peeled and deveined 1/2 cup white wine 2 cups heavy whipping cream 2 pinches salt and ground black pepper to taste 2 tablespoons chopped green onions, green parts only Directions Step 1 Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Reserve and keep warm. Step 2 Heat essential olive oil in a huge skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and essential olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and reserve. Step 3 Pour white wine into the skillet and stir, dissolving any browned items of food underneath of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about ten minutes. Season with salt and black pepper. Step 4 Divide the grits onto 2 serving plates and line the edge of every plate
with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
The Best Smoked Salmon Spread Servings: 12 Ingredients 1 1/5 (8-ounce) packages cream cheese, softened 1/2 pound smoked salmon, chopped 2 1/2 tablespoons chopped green onions 1 13/16 teaspoons chopped fresh dill 5 tablespoons heavy whipping cream 3 1/2 dashes Worcestershire sauce 5 tablespoons capers, or to taste 3 1/2 drops hot pepper sauces 1 1/5 squeeze fresh lemon juice Directions Step 1 Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Shrimp Scampi with Pasta Servings: 8 Ingredients 1 1/3 (16-ounce) packages linguine pasta 2 1/2 tablespoons butter 2 1/2 tablespoons extra-virgin olive oil 2 2/3 eaches shallots, finely diced 2 1/2 tablespoons garlic, minced 1 1/2 pinches red pepper flakes 1 1/3 pounds shrimp, peeled and deveined 1 1/2 pinches kosher salt and freshly ground pepper 2/3 cup dry white wine 1 1/3 lemons, juiced 2 1/2 tablespoons butter 2 1/2 tablespoons extra-virgin olive oil 5 1/2 tablespoons finely chopped fresh parsley leaves 1 1/3 teaspoons extra-virgin olive oils, or to taste Directions Step 1 Bring a sizable pot of salted water to a boil; cook linguine in boiling water until almost tender, six to eight 8 minutes. Drain. Step 2 Melt 2 tablespoons butter with 2 tablespoons essential olive oil in a sizable skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, three to four 4 minutes. Season shrimp with kosher salt and black pepper; enhance the skillet and cook until pink, stirring occasionally 2-3 three minutes. Remove shrimp from skillet and keep warm. Step 3 Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned items of food from the bottom of the skillet with a
wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons essential olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon essential olive oil to serve.
Vermicelli Noodle Bowl Servings: 4 Ingredients 1/2 cup white vinegar 1/2 cup fish sauces 1/4 cup white sugar 2 tablespoons garlic, minced 1/2 teaspoon red pepper flakes 1/4 cup lime juice 1 teaspoon canola oil 1/4 cup chopped shallots 4 eaches skewers 16 medium (blank)s medium shrimp, with shells 2 (8-ounce) packages rice vermicelli noodles 2 cups finely chopped lettuce 2 cups bean sprouts 2 english cucumbers, cut into 2-inch matchsticks 1/2 cup finely chopped pickled carrots 1/2 cup finely chopped diakon radishes 6 tablespoons chopped cilantro 6 tablespoons finely chopped thai basil 6 tablespoons chopped fresh mint 1/2 cup crushed peanuts Directions Step 1 Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside. Step 2 Heat vegetable oil a small skillet over medium heat. Add shallots;
cook and stir and softened and lightly caramelized, about 8 minutes. Step 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside. Step 4 Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Step 5 Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.
Sicilian Spaghetti Servings: 4 Ingredients 1/2 pound spaghetti 2 tablespoons olive oil 1/2 (2-ounce) can anchovy fillets, chopped 1/2 cup fine bread crumbs 1 1/2 tablespoons garlic, crushed 1/2 cup chopped fresh parsley ground black pepper to taste 2 tablespoons freshly grated Parmesan cheese Directions Step 1 Bring a huge pot of lightly salted water to a boil. Add pasta and cook for 8 to ten minutes or until al dente; drain. Step 2 Meanwhile, in a medium skillet, heat essential olive oil over medium heat and add garlic and anchovies to cook for approximately 2 minutes; stir constantly. Step 3 Stir in breadcrumbs and switch off heat. Add parsley and black ground pepper; mix together. Step 4 Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
The Best Thai Coconut Soup Servings: 4 Ingredients 1 1/2 teaspoons vegetable oil 1 tablespoon grated fresh ginger 1/2 stalk lemons grass, minced 1 teaspoon red curry paste 2 cups chicken broth 1 1/2 tablespoons fish sauces 1 1/2 teaspoons light brown sugar 1 1/2 (13.5 ounce) cans coconut milk 1/4 pound fresh shiitake mushrooms, sliced 1/2 pound medium shrimp - peeled and deveined 1 tablespoon fresh lime juice 1/2 pinch salt to taste 2 tablespoons chopped fresh cilantro Directions Step 1 Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Simple Shrimp Tostadas Servings: 12 Ingredients 4 medium whole (2-3/5" dia) (blank)s tomatoes, finely chopped 4 cups fresh cilantro, finely chopped 2 small red onions, finely chopped 12 eaches crispy tostada shells 2 pounds frozen cooked shrimp, thawed 4 avocado, ns as to florida or californias avocados, thinly sliced 3/4 cup mayonnaise 2 pinches salt and ground black pepper to taste Directions Step 1 Mix tomatoes, cilantro, and red onion together in a bowl. Step 2 Spread 1 tablespoon mayonnaise onto each tostada; top with 2 to 3 tablespoons tomato mixture. Add an even layer of shrimp onto each tostada and top with avocado slices; season with salt and pepper.
Zuppa di Pesce e Frutti di Mare (Mediterranean Seafood Soup) Servings: 6 Ingredients 1 pound cod 3/4 pound prawns 1 1/2 onions, quartered 1 1/2 stalks celery, chopped 1 1/2 pinches salt and ground black pepper to taste 1 1/2 cups water to cover 1 1/2 carrots, chopped 1/2 cup extra-virgin olive oil 3/4 small onion, sliced 1 1/2 red chile pepper, chopped 1 1/2 tablespoons garlic, minced 3/4 cup dry white wine 3/4 pound tomatoes, chopped 3/4 pound clams in shell, cleaned 3/4 pound mussels, cleaned and debearded 6 slices bread, or more to taste 1 1/2 tablespoons garlic, halved 3 cups fresh parsley, chopped Directions Step 1 Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps. Step 2 Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
Step 3 Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes. Step 4 Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread. Step 5 Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.
Spaghetti al Tonno Servings: 8 Ingredients 1/4 cup olive oil 2 anchovy fillets 1/4 cup capers 6 tablespoons minced garlic 1 cup dry white wine 1/2 teaspoon dried oregano 2 pinches red pepper flakes, or to taste 6 cups crushed italian (plum) tomatoes 2 pinches salt and ground black pepper to taste 2 pinches cayenne pepper, or to taste 2 (7-ounce) cans oil-packed tuna, drained 1/2 cup chopped fresh flat-leaf parsley 2 (12-ounce) packages spaghetti 2 tablespoons extra-virgin olive oils, or to taste 1/2 cup freshly grated parmigiano-reggiano cheese, or to taste 2 tablespoons chopped fresh flat-leaf parsley, or to taste Directions Step 1 Temperature olive oil inside a large saucepan over medium temperature. Cook and mix anchovy and capers in hot essential oil until anchovy crumbles, about 2 mins. Add garlic; prepare and stir till fragrant, about 1 minute. Step 2 Pour white wines, oregano, and reddish colored pepper flakes into the skillet and increase heat to high; cook till mixture reduces approximately 3 tablespoons of liquid remain, two to 4 mins. Step 3 Mix tomatoes into the skillet and provide to a simmer. Season tomato
blend with salt, dark pepper, and cayenne. Reduce heat to medium and simmer until slightly decreased about 10 mins. Step 4 Stir tuna and 1/4 glass parsley into tomato sauce, breaking up tuna using a wooden spoon while mixing. Reduce heat to medium-low and simmer for about a few moments. step 5 Bring a large pot of lightly salted drinking water to steam. Cook spaghetti in the boiling drinking water, stirring occasionally till almost cooked through but nevertheless slightly company for the bite, 9 to 11 mins. Drain and transfer spaghetti back to the pot. step 6 Pour tomato sauce over spaghetti into the container; stir to combine, cover the whole pot with a lid, and allow sit until spaghetti is cooked through, about 3 mins. Ladle spaghetti into bowls, drizzle with extra-virgin essential olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.
Tomato Basil Salmon Servings: 4 Ingredients 4 (6 ounce) boneless salmon fillets 2 tablespoons dried basil 2 tomatoes, thinly sliced 2 tablespoons olive oil 1/4 cup grated Parmesan cheese Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese. Step 2 Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.
Seared Ahi Tuna & Arugula Pear Salad Servings: 6 Ingredients 2 1/3 ounces 2 4-6 . ahi tuna steaks kosher salt freshly ground black pepper 2 1/2 tablespoons white sesame seeds 1 tablespoon vegetable oil 2 1/2 tablespoons black sesame seeds juice of 1 lime (or about 3 tablespoons) 2 1/2 tablespoons extra virgin olive oil 2 3/8 teaspoons toasted sesame oil 2 3/8 teaspoons freshly grated ginger 1 3/16 teaspoons honey 4 3/4 cups loosely packed arugula 3/5 asian pear, thinly sliced 2 2/5 radishes, thinly sliced 1 1/5 persian cucumbers, thinly sliced Directions Season tuna steaks around with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides. In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to at least one 1
minute per side, based on desired doneness. Transfer to a cutting board. Make salad: in a medium bowl, whisk together dressing ingredients. Season with salt and pepper. In a sizable bowl, combine all salad ingredients. Add dressing and toss gently. Slice tuna. Divide salad between plates and top with tuna.
Woman's Day Kitchen Servings: 8 Ingredients 3/4 cup bread panko bread crumbs kosher salt Pepper 3/4 cup shredded coconut 1 3/5 large egg 5 tablespoons cornstarch 32 large Peeled and Deveined Shrimp 6 1/2 tablespoons olive oil 6 2/5 hoagie rolls mayonnaise sauce Hot sauce cucumber Sliced cucumber radishes jalapeño and scallions cilantro Lime wedges Directions In a medium bowl, combine the panko, coconut, and 1/4 teaspoon each salt and pepper. Beat the egg in another shallow bowl. Place the cornstarch in another shallow bowl. Dealing with one shrimp at the same time, dip in the cornstarch, then your eggs (letting any excess fall off), and lastly in the coconut mixture, pressing gently to greatly help it adhere. Heat 2 tablespoons oil in a huge nonstick skillet over medium heat. Cook half the shrimp until golden brown and opaque throughout, one to two 2 minutes per side. Transfer to a plate. Get rid of the skillet and repeat with the rest of the 2 tablespoons oil and shrimp. Spread the rolls with mayonnaise and hot sauce. Divide the shrimp evenly among the rolls and top with the cucumber, radishes, jalapeño, cilantro, and scallions. Serve with the lime wedges, if desired.
Spicy Edam Shrimp Quiche Servings: 8 Ingredients 1 1/2 tablespoons butter 3/4 cup diced onions 3/4 cup diced mushrooms 3 tablespoons red wine 4 4/5 large eggs 13/16 teaspoon chopped fresh parsley 3/4 cup fat free sour cream 3/8 teaspoon red pepper flakes 1 1/2 pinches salt 1 2/3 cups shredded edam cheese 1 2/3 cups cooked salad shrimp 1 3/5 (9 inch) unbaked pie shells Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Melt butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, then stir in mushrooms. Cook for an additional 3 minutes. Pour in red wine, and simmer until the liquid has nearly evaporated. Step 3 Whisk together eggs, sour cream, red pepper flakes, and salt until smooth; stir in cheese. Place shrimp into the pie shell in an even layer, sprinkle mushroom mixture over top, then pour in custard and spread evenly. Step 4 Bake in preheated oven for 50 minutes until set. Allow to cool for 10 minutes before serving.