What's a good seafood dish(s)?

Question

Every month my family has a special dinner we each cook something when it is our turn to cook, or sometimes we take our family out if we dont want to cook. Now i'm just looking for like three seafood dishes that's easy to prepare and that everyone will love. Something with like shrimp in it, or perch, catfish...lol nothing too complicated..something that's fulfillingly delicious in every respect...but of course easy to cook....

Wow these are all such great answers...it will be hard to choose in the end...

Answer 1

Sounds like you live in the South. Seafood dishes in the South are a lot different than seafood dishes in New England or the West Coast.

Try something like Jambalaya or Gumbo. Maybe a side of Spanish Rice or Dirty Rice or Cornbread would go well with it. Maybe a big Garden Salad also.

Those are all pretty easy and inexpensive and you can make a lot for a whole crowd or you can trim it down for a few members of your family to enjoy.

Allrecipes.com has a wonderful website where you can find lots of ideas.

Answer 2

You can find a lot at allrecipes.com If you want a quick easy pasta dish. I like to take about 2tbs of olive oil throw that in a pan with 4-6 cloves of minced garlic and cook until the garlic is golden. Then throw in some chopped asparagus, red onion, peppers and mushrooms, add 1-2 cans of diced tomatoes and about 1 pound of cooked shrimp with the tails off. Cook that up and throw it over your favorite pasta. The dish takes about 20 minutes from start to finish and is a nice lighter dish that has a lot of nice flavor.

Answer 3

Chinese Lobster (or Cracked Crab is ok too)
Ingredients:
Lobster
Fresh Ginger, about 3 tsp, sliced and skin removed
Fresh Garlic, about 3 cloves, sliced or crushed
1 bunch of green onions, loosely sliced
flour or corn starch
Water

Chop the lobster into pieces, using a cleaver, chop off the claws, then divide the body into 3 or 4 pieces. When severing the head from the body, try to cut it cleanly off the body.

In a bowl add 1/4 cup of cold water and 1 tsp of corn starch. Mix well until dissolved. Put aside.

Using a wok or hot skillet, add 3 tsp of oil, heating to med/high.
Then add some crushed garlic, a handful of onions, and the lobster. Mix well, stir frying. Add the ginger and more onions, and more garlic if you wish. The lobster will slowly start turning red.
When it does lower the heat to med. Slowly stir in the corn starch mixture. Mix the lobster, cover for 2 to 4 minutes, mix again.

When the lobster is bright red, remove from heat. Serve hot.
Note: Even if the lobster turns red, cook for an additional 5-10 minutes to make sure its completely cooked.


MEXICAN SHRIMP COCKTAIL
Ingredients:
2 lb shrimp, cooked, peeled and deveined. Chilled.
4 med tomatoes, diced
1 bu cilantro, finely chopped
2 cloves garlic, crushed
1 onion, diced
1 large avocado, diced.
1 bottle ketchup
1 jar cocktail sauce
hotsauce, like tabasco or tapatio
4-6 lemons
saltine crackers

In a large pot, add 6 cups cold water.
Add the entire bottle of ketchup, cocktail sauce, cilantro, garlic, onion, tomatoes. Stir content until completely mixed.

Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a 3-4 shakes (approx 2 tsp).

In a bowl or large mug, add the chilled shrimp and serving of avocado. Add the tomato mixture into the mug. Serve chilled and with crackers.

To make the cocktail hotter, add more hot sauce. To make tangier, add more lemon juice.

Serves 2-3

Answer 4

Sizzling Summer Salmon with spinach salad and soy vinaigrette
Serves 4


Soy Vinaigrette

3 Tablespoons green onions
3 Tablespoons rice Vinegar
3 Tablespoons soy sauce
1 Tablespoon Water
1 Teaspoon sesame seeds, toasted
1 Teaspoon garlic
1 Teaspoon dark sesame seed oil
½ Teaspoon sambal
or sweet Thai chili sauce
Puree all ingredients

2 Teaspoon oil
4 Cups sliced shiitake mushrooms
1 Cup thinly sliced green onions
1 Cup fresh corn
4 6-ounce salmon fillets
8 Cups of spinach
1 Cup bean sprouts
1 Cup red bell pepper julienne

Prepare the dressing
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat
Add salmon to pan until golden brown edges and turn carefully
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat
Add mushrooms, onions, peppers and corn cook until tender about 7 minutes
Turn heat off and add to pan or toss in large heat resistant bowl the spinach, bean sprouts dressing
Divide the ingredients on to plates and top with finished salmon
Pour remain vinaigrette in bottom of bowl or pan over the top of the salmon

Answer 5

Crabcakes - you can make them little (for appetizers) or big (main course)...

You need:
Whole lump crabmeat
eggs
Breadcrumbs (Pepperidge Farm Italian work best)
Onion & Bell Pepper
Olive Oil
Garlic, Basil, oregano, chili powder, and a little seasoned salt and cracked pepper, crushed red pepper, and cayenne

Fry in pan with olive oil all of your ingredients except eggs and crabmeat & breadcrumbs until onions and bell pepper are tender. Let cool and add to bowl with cleaned crabmeat (no shells), two eggs, and cup of breadcrumbs (add more if mixture is too moist). Form patties with your hands / use same pan /just add a little more olive oil. Make sure they are good and brown on one side before you turn or they will fall apart

If you want a dip for them, take mayo ..add a little lemon juice, chili powder and dijon mustard.

Answer 6

Crawfish Etouffe - Garlic Bread & Green Salad

Answer 7

homemade fried shrimp.you get some raw shirmp, egg yolk and bread crumbs.you dip the shrimp in the yolk then in the bread crumbs. you cook in the oven for awhile. check about every 5-10 min. look to when they turn golden brown.

Answer 8

Blackened Shrimp Pasta Scrampi, easy to make, but that's just me

Answer 9

Shrimp pan roast is very easy and delicious, or you can put whatever kind of seafood you like in it.
Try epicurious.com. or search "nugget seafood pan roast'
that is the one I use and it is easy and very good.

Answer 10

This is a recipe that my mom gave to me that I love to serve to friends. When you serve it, the presentation looks just as appealing as it tastes.

Ceasar Salad with Lemongrass-Skewered
Shrimp and Scallops

Makes: 8 skewers
Serves: 4 as an entree

CAESAR DRESSING:

1 cup mayonnaise

1/4 cup Parmesan cheese, preferably Reggiano

1 tablespoon plus 1 teaspoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons minced garlic

2 anchovy fillets, finely chopped (about 1 teaspoon)

1/8 teaspoon ground pepper

About 1/3 cup water for thinning



--------------------------------------------------------------------------------


16 large shrimp (about 1 pound), peeled and deveined (tails on)

1 tablespoon plus 2 teaspoons olive oil

16 medium sea scallops (about 1 pound), muscles removed

3/4 teaspoon kosher salt

1/4 teaspoon ground pepper

8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes

2 cups croutons

6 cups lightly packed mixed salad greens

6 cups lightly packed chopped hearts of romaine

1 cup grated Parmesan cheese, preferably Reggiano

To make the Caesar Dressing: Combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.

Preheat a grill to medium high or the oven to 450 degree F. Toss the shrimp with 2 teaspoons of the olive oil in a small bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper. Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking. Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.

To assemble: Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.

Do-ahead tips: The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.