whats your favorite seafood dish...and recipe. :)?

Answer 1

I love Alaskan crab legs! Especially at Red Lobster

At home I make
IMITATION CRAB SALAD
1 lb. imitation crab meat
1 med. onion, diced small
4 celery sticks
1 cup frozen peas
4 oz. Miracle Whip
1/2 teaspoon dill weed
4 oz. of Cucumber ranch dressing
4 cups shell noodles
Mix well and chill.

Answer 2

chillie crabs..... & the recipe as below

Chili Crab
2 tablespoons cornstarch
250 ml (1 cup) water
60ml vinegar
11/2 tablespoon sugar
1 teaspoon salt
250ml (1 cup) water
4 tablespoon oil
2 kg (4lb 8 oz) crabs, cleaned & quartered
1 ebb, beaten

Spice paste
6 large fresh red chilies, deseeded
6cm (21/2 in) old ginger
25g (1/4 cup) garlic
2 tablespoon water

1. Mix the cornstarch with 250ml water & set aside
2. Combine the vinegar, sugar, n salt with remaining water & set aside.
3. Blend all the spice paste ingredients until smooth the heat the oil in a wok n saute the spice paste until fragrant.
4. Add the vinegar mixture n stir well
5. Add the crabs then cover n cook for 5 minutes, or until they change colour.
6. Thicken the gravy with cornstarch mixture n stir w ll. When the gravy comes to the boil, stir in the beaten egg.
7. Serve hot with some crusty French bread to soak up the gravy.

Serves 4, preparation time 45mins, cooking time15mins

Have fun cooking!

Answer 3

Calamari, hands down. Recipe: pretty much fry your squids.

The buttermilk batter makes this squid appetizer - or calamari, if using the Italian name makes you feel less squeamish - utterly delicious. Makes four appetizer servings.


Ingredients:
4 c. vegetable oils
wedges of lemons
saucepans
2 c. buttermilk
1 lb. cleaned squid
mixing bowls
2 c. all-purpose flour
marinara sauce


Steps:
1. Pour buttermilk into a large bowl.

2. Put flour in another large bowl.

3. Season flour with salt and pepper.

4. Pour oil into a large, heavy saucepan. Heat oil to 375 degrees F.

5. Cut the squid into 1/2-inch rings, leaving the tentacles intact.

6. Working in batches, dip a few calamari pieces at a time in the buttermilk, coating thoroughly. Remove from buttermilk and dredge in flour. Shake off excess flour.

7. Add the battered calamari to saucepan. Fry about 1 minute, or until golden brown.

8. Transfer calamari to paper towels with a slotted spoon.

9. Repeat process with remaining calamari, buttermilk and flour.

10. Serve with lemon wedges or a simple marinara sauce.

Tips:
Deep-frying is an art of its own; the oil must be the correct temperature for greaseless, crispy morsels that are both fully cooked and not too brown. If you're new to the oil experience, definitely use a frying thermometer to monitor the temperature of the oil, raising and lowering your flame as necessary. Be sure not to crowd the pan; adding too much calamari at once will lower the oil temperature drastically, and the squid will absorb too much grease.

Answer 4

Seafood Linguini With White Wine Sauce
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of savignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallops
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (savignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish
4-6 servings

1. Cook linguini according to package directions.
2. In a large skillet over medium heat, warm the olive oil.
3. Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
4. Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
5. Add the white wine and bring to a boil.
6. Reduce heat and simmer for another 3-5 minutes until wine reduces.
7. Add scallops, remaining 1 tbsp of butter and lemon zest.
8. Cook sea scallops for another couple minutes until just warmed through.
9. Season with salt and pepper to taste.
10. When pasta is cooked , drain and add to a large serving bowl.
11. Top linguini with the seafood an white wine and spinkle with the chopped parsley.
12. I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Answer 5

Brown rice with haddock [or any type of fish] you put few drops of lemon juice on the fish and sprinkle a little bit of bread crumbs or ritz crackers for about 15-25 minutes at 350 in the oven dont over cook the fish keep a eye out so it doesnt burn. The brown rice can be instant .

Answer 6

SHRIMP and SCALLOPS ALA MIKROLIMANO

1 c. celery, finely chopped
3/4 c. green pepper, finely chopped
1/2 c. carrots, finely chopped
1/2 c. onion, finely chopped
2 tbsp. butter
1 lb. lg. cleaned shrimp
1 lb. lg cleaned scallops
1 tsp. dried oregano
Salt & pepper to taste
1/2 c. dry white wine
1 (14 1/2 oz.) can tomatoes, chopped and drained or 3 ripe tomatoes, chopped
8 oz. Feta cheese, crumbled
3/4 c. Parmesan cheese, shredded
1 lemon, cut in wedges

Preheat oven to 400 degrees. Saute celery, peppers, carrots and onions in half of butter until crisp-tender. Remove vegetables; set aside. Reduce heat to medium. Add remaining butter to pan. When bubbling, add shrimp, scallops and seasonings, stirring constantly for 2 to 3 minutes. Stir in wine, reserved vegetables and tomatoes; cook 5 minutes, or until thoroughly heated, stirring occasionally. Pour into 12 x 8 inch baking dish; top with combined Feta and Parmesan cheeses. Bake 7 to 10 minutes, or until cheese are melted. Serve with lemon wedges and Greek rice pilaf.

Answer 7

Poached Salmon.
Rinse and dry salmon.
Dose with substantial quantity of salt.
Cover with half an onion sliced thinly.
Pepper and Dill weed to taste.
Cover with thin slices of real butter.
Top this with thinly sliced lemon.
Seal in foil (a foil tent) and bake at 350 degrees for about 30 minutes.
Serve with your favorite vegetable and rice.

Answer 8

Boiled Lobster...Ingredients..1 Lobster...1 Pot of Boiling Water...1 stick of melted butter

Answer 9

Pasta is in all probability considered one of my prominent ingredients! We consume it extremely frequently in my homestead, making use of a sort of factors and cooking recommendations. I truly have listed a number of my prominent dishes decrease than. many times we make a double batch and freeze a million/2 of it for a later meal while there is no longer time to prepare dinner something. a million. Baked macaroni and cheese is a solid convenience meal. we've a recipe that doesn't require cooking the pasta till now baking. It incorporates customary mac and cheese factors inclusive of butter, shredded cheddar cheese, milk, pasta, and dried herbs. 2. Italian form pasta dishes with spaghetti sauce are large as nicely, alongside with filled shells, ravioli, baked spaghetti, and cheese lasagna. We merely use classic recipes with out loopy factors. 3. Fettuccine alfredo is my all time prominent pasta dish. I make a version making use of cream cheese extremely of heavy cream, milk, butter, parsley flakes, and parmesan cheese. that's a lighter version of the classic pasta dish, yet you may no longer tell while ingesting it through fact the flavour continues to be mind-blowing! 4. Buffalo chicken macaroni and cheese is a recipe that i chanced on on line. It makes use of ranch dressing as a substantial sauce ingredient as nicely as warm sauce, cream cheese, milk, butter, and shredded chicken breasts. the comprehensive ingredient is crowned with shredded cheese and baked interior the oven. 5. Cheeseburger pasta is something I truly have made till now that definitely everyone enjoyed. It risk-free customary cheeseburger toppings inclusive of Baron Verulam bits, barbeque sauce, ketchup, onion, garlic, dried herbs, cheddar cheese, take excitement in, and floor burger. i've got additionally made it making use of leftover rice extremely of boiling pasta.

Answer 10

gumbo.


ingredients:
crab legs
shrimp
chicken
hot sauage
okra
hot spices
gumbo file
water


roux is the thickening ingedient you make seperate then add to the gumbo . mixture of flour and butter or oil in a pot.

all ingredients are added in a large 10 quart pot and simmered

then a pot of rice.

Answer 11

Thai Shrimp Curry and the traditional Fish 'n' Chips with tartar sauce .. lol...

recipe... umm..i really dont cook..lol