Can anyone recommend a good seafood recipe?

Answer 1

What kind of seafood?

Louisiana Seafood Gumbo

INGREDIENTS
1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and deveined 1/2 pint of shelled oysters
2 cups chopped onion 1 cup chopped celery
Gumbo File 1/2 teaspoon finely chopped parsley
1 gallon water 4 cloves minced garlic
salt, black and red pepper to taste
INSTRUCTIONS
for Roux
1 - 1/2 cups cooking oil 1 - 1/2 cups flour
Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:

INSTRUCTIONS
for Gumbo
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 - 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.



Grilled Seafood Fajitas
Serves 4 to 6

Seasoning Mix

1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon dry mustard
3/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon

Citrus Soak
Mix in glass or cup

Juice of 1 lime
Juice of 1 lemon
1 tablespoon white vinegar
1/2 teaspoon hot pepper sauce

Fajitas

1 pound firm-fleshed fish, (such as swordfish, fresh tuna, sole, red snapper, grouper or shrimp
1 teaspoon minced fresh garlic
2 cups onions, cut in strips
1 cup each green, red and yellow bell peppers, cut in strips
2 cups sliced mushrooms
Large flour tortillas
Vegetable oil spray

Prepare charcoal grill so that the coals reach the grill itself and get coals very hot.

Place a piece of stainless steel mesh (can be purchased at a cooking supply or hardware store) over grill to prevent fish and vegetables from sliding through rungs of the grill. Dampened wood chips such as mesquite or hickory can be mixed into the coals to give the dish extra flavor.

While the grill is heating, place seafood in one bowl, onions and mushrooms in another and peppers in another. Divide the citrus soak in three and add 1/3 to each of the three bowls, mix throughly with your hands. Add 2 and 1/4 teaspoons seasoning mix to the peppers, 2 teaspoons seasoning mix to the onions and mushrooms, and 4 teaspoons seasoning mix to the seafood, and mix well with your hands. Add minced garlic to the seafood and combine well.

Have the tortillas softened on a grid over a double boiler, or for a minute in a very low oven, or follow directions on the package.

When grill is very hot (flames should be visible), spray the peppers once with the vegetable spray, mix in with your hands and place them on the mesh. Grill about 4 minutes, turning once or twice. Spray the onions and mushrooms with vegetable spray, mix with your hands and place them on the mesh with the peppers. Continue cooking another 6-7 minutes or until all are brown, turning once to distribute well and and brown evenly. Remove from grill to a bowl and keep warm. Spray the seafood with vegetable spray and mix well with your hands. Place on the mesh and grill, turning once, until brown on both sides, about 3-4 minutes. Don't overcook!

Mix the seafood with the vegetables and fill the tortillas with the mixture. Serve immediately.


Crabmeat Patties

Serves 4

Ingredients:

About 20 saltine crackers
2 pounds crabmeat
4 teaspoons Worcestershire
1/8 teaspoon liquid hot pepper seasoning
3 tablespoons chopped parsley
1 1/2 teaspoon prepared mustard
3 tablespoons mayonnaise
1 egg
3 tablespoons butter or margarine
Chopped parsley
Lemon wedges

Preparation:

Finely crumble crackers into a bowl; you should have 1-cup crumbs. Flake crabmeat into bowl with crumbs. Add Worcestershire, hot pepper seasoning, parsley, mustard, and mayonnaise. Mix until blended. Add egg and stir until mixture is well blended.

Shape crab mixture into 8 patties. In a frying pan, melt 2 tablespoons of the butter over medium heat. Cook patties until browned (about 3 minutes), add remaining 1 tablespoon butter, turn patties and cook until browned.

Sprinkle patties with chopped parsley, serve with lemon wedges.


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Crab and Applewood Salmon Ravioli

Serves 4

Make with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.

Ingredients:

3 ounces skinless applewood smoked salmon fillet.
3 tablespoons chilled whipping cream
1 tablespoon egg white
4 ounces fresh crabmeat
1 green onion, chopped
1/2 celery stalk, finely diced
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
32 gyoza (potsticker) wrappers*

Vinaigrette

1 cup olive oil
1/4 cup white wine vinegar
1/4 cup fresh lemon juice
2 tomatoes, peeled, seeded, diced
3 ounces snow peas, cut into strips
1 celery stalk, cut into strips
3 tablespoons minced fresh chives

* Available at Asian markets and in the refrigerated section of many supermarkets.

Preparation:

Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white, puree. Transfer to bowl. Mix in crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)

Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.

Meanwhile Prepare Vinaigrette:

Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery, stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.


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Hot Crab Dip

Makes 4 cups

Ingredients:

1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
pinch garlic salt
paprika, for garnish

Preparation:

Place cleaned crabmeat in a small bowl and make sure there are no traces of cartilage. In a large bowl, add cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt - mix until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers.


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BBQ Shrimp

Serves 6 - 8
This dish is for "inside" barbecuing.

Ingredients:

5 lbs. large shrimp with shells on
2 lbs. butter.
5 cloves of garlic, finely minced
1 medium onion, finely minced
3 stalks of celery, finely minced
4 tbsp. chopped parsley
2 tbsp. chopped rosemary leaves
4 tsp. cayenne pepper
4 tsp. black pepper
1/2 cup worcestershire sauce
6 ounces of beer
2 tsp. fresh squeezed lemon juice

Preparation:

Preheat your oven to 350 degrees.

Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasonings for about 3 minutes.

Melt the rest of the butter, add the beer, Worcestershire and lemon juice.

Dip the Shrimp in the seasoned butter and transfer to a baking sheet.

Bake until the Shrimp turn pink (about 15 minutes).

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with plenty of French bread.



Stir-Fried Shrimp with Broccoli

Makes 4 servings

Ingredients:

1 1/2 lbs. uncooked jumbo shrimp, peeled and deveined
1 red chili, seeded and chopped
1 clove garlic, chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon peanut oil
12 oz. broccoli florets
2 teaspoons cornstarch
1/2 cup fish stock
cooked rice or noodles to serve

Preparation:

Place shrimp in large bowl. Add chili, garlic and sauces and mix well. Marinate 30 minutes, or longer if time allows.

Heat oil in large frying pan or wok over high heat. Add broccoli and stir-fry 2-3 minutes. Remove.

Mix cornstarch with 1 tablespoon of stock in a cup. Drain shrimp, reserving marinade. Add shrimp to hot pan and stir-fry for 1 minute, or just until they turn opaque. Add broccoli, reserved marinade, cornstarch mixture and remaining stock and cook, stirring constantly, until sauce boils and thickens.

Serve immediately with rice or noodles..


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Cajun Shrimp Pasta

Serves 4

Ingredients:

1 lb. large shrimp, peeled and deveined
2 tbsp. olive oil
1/2 onion, chopped
1 tbsp. garlic, chopped
1/2 tsp. thyme
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. basil
1 Tbsp. worcestershire sauce
1/2 tsp. tabasco sauce
2 cups of tomato, peeled and diced
2 tbsp. sugar
1/2 cup green onions, chopped
3 cups of chicken broth
1 lb. vermicelli or linguine
1/2 cup parmesan cheese, grated

Preparation:

Sauté the onion in the olive oil for approximately four minutes.

Add the garlic and stir.

Add thyme, cayenne, black peppers and basil. Cook at low heat (about 5 minutes).

Add everything else, except for the pasta, shrimp and cheese and cook over low heat for about 30 minutes or until the liquid is reduced.

Sauté the Shrimp in some butter and garlic until about 3/4's cooked.

Add the sauce and cook for an additional two minutes.

Add the cooked pasta and toss well with the grated cheese.

Serve hot.


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Seafood Caesar Salad

Serves 4

Ingredients:

1 lb. cooked jumbo shrimp, peeled and de-veined
2 bacon strips, chopped and cooked until crisp
1 romaine lettuce, torn into small pieces
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
6 anchovy fillets, halved
1 hard-cooked egg, finely chopped
1/4 teaspoon salt
1 cup croutons
Parmesan cheese shavings

Preparation:

Place shrimp, bacon and lettuce in salad bowl. Combine oil, vinegar, anchovy fillets, egg, and salt and mix well.

Pour over salad just before serving and toss well.

Top with croutons and Parmesan shavings.


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Linguini with Smoked Salmon and Sun Dried Tomatoes

Serves 4

Ingredients:

1 1/2 cups cooked linguini
2 oz. butter
2 teaspoons capers
2 oz sun dried tomatoes
4 oz smoked salmon
4 tablespoons smoked gouda shredded
Alfredo sauce (see below)

Alfredo Sauce:

1-2 minced cloves of garlic
1-2 teaspoons butter (unsalted is best)
1 1/2 Cups whipping Cream (Can substitute half-n-half or milk for lighter sauce)
2 Tablespoons cornstarch
1/2 - 3/4 cup Grated Romano Cheese or Parmesan
1/4 teaspoon salt
1/4 teaspoon white pepper
Freshly Ground Black Pepper

Preparation:

Alfredo Sauce:

In a medium saucepan, sauté garlic in butter. Mix 1/4 tablespoons of the cream into the cornstarch and stir until smooth.

Add whipping cream and cornstarch milk mixture to pan, simmer until thickened, on low heat.

Add the salt, pepper and cheese stir until cheese is melted and smooth

Smoked Salmon and Sun Dried Tomatoes:

Melt butter in sauté pan, add capers, sun-dried tomatoes and smoked salmon. Sauté till hot.

Add smoked Gouda toss to coat. Mix Alfredo sauce in thoroughly and toss with linguini.


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Shrimp and Asparagus Fettuccine

Serves 4

Ingredients:

1/4 cup olive oil
2 cloves garlic, chopped
1 cup chopped asparagus
1/2 cup finely chopped red bell pepper
1 lb. uncooked shrimp, peeled and de-veined
Salt and freshly ground pepper
2 tablespoons butter
2 tablespoons sherry
1 teaspoon fresh thyme or 1/4 teaspoon dried
8 oz. fettuccine, cooked according to package instructions

Preparation:

Place the oil and garlic in frying pan over medium heat and sauté until fragrant. Add asparagus and bell pepper and cook 1 to 2 minutes or until tender.

Stir in shrimp, salt and pepper and sauté a further 3 to 5 minutes, until shrimp are tender and no longer translucent.

Add butter, sherry and thyme and sir until butter has melted. Pour sauce over hot fettuccine and toss well.

Serve at once.

Answer 2

"Chicken and Shellfish Paella" - Serves 6

3 cups chicken broth
1/4 tsp. saffron threads; crushed
3 tbsp. olive oil
1 link Spanish chorizo sausage (3 oz.); thinly sliced
4 (4 oz.) skinless, boneless chicken breast halves; cut into bite-size pieces
2 cups thinly sliced fennel bulb (about 2 bulbs)
1 cup chopped yellow bell pepper
1 cup chopped red onion
1/4 tsp. salt
1/4 tsp. black pepper
2 garlic cloves; minced
1 1/2 cups chopped tomato
1/4 minced fresh flat-leaf parsley
1 tbsp. sweet Spanish or Hungarian paprika
1 1/2 cups uncooked Valencia or Arborio rice (or other short-grain rice)
12 large shrimp; peeled and deveined
12 mussels (about 1/2 lb.)

1) Assemble your ingredients. If you don't have a paella pan, use a 12" nonstick skillet. Preheat oven to 425*.
2) Bring the broth and saffron threads to a simmer in a small saucepan, but don't boil. Cover and keep broth warm.
3) Heat the oil in the skillet (or paella pan) over medium heat, until hot, but not smoking. Add sausage and brown; transfer to a plate. Add the chicken to the skillet and cook, stirring, 4 minutes or until browned. Transfer to the plate with the sausage.
4) Add the fennel, bell pepper, onion, salt, pepper and garlic to the skillet and saute 3-5 minutes until the vegetables are tender. Add 1 cup of the tomatoes and 2 tbsp. of the parsley; cook 1 minute.
5) Stir in the paprika and rice (be sure to stir well so the rice absorbs the olive oil). Return the sausage and chicken to the skillet and add the warm broth. Bring the paella to a boil, stirring occasionally, and continue to cook about 3 minutes, until it is no longer soupy (but there is still some broth in the bottom of the skillet).
6) Remove the skillet from the heat; arrange the shrimp and mussels on top, nestling the mussels into the rice. Sprinkle with the remaining 1/2 cup of tomatoes.
7) Bake in the preheated oven 15 minutes, or until the mussel shells open. Discard any unopened shells. Remove from the oven and cover tightly with aluminum foil. Let stand 15 minutes to allow the rice to steam until tender. Sprinkle with the remaining 2 tbsp. of parsley and serve immediately.

Answer 3

Scallops sprinkled with sea salt and grilled in a pan with a little olive oil. Takes just 3-4 minutes. Low calorie, low fat, and delicious. Make them really special by using a fantastic olive oil and serving in real shells. Grill a few asparagus and boil up some red potatoes---the smaller ones with one peeled area down the middle. Once the potatoes are cooked saute in a little melted butter with some olive oil until browned and sprinkle with finely chopped parsley. Serve with white wine (Spanish ones are good and only $6-7). For dessert melt some chocolate chips in the microwave and dip some washed strawberries, dried apricots, and nuts half way in the chocolate and let them hardened on a piece of waxed paper. Put on some great---different music (maybe French?) and light a couple of candles. Enjoy!

Answer 4

reparation Time: 1:30
INGREDIENTS: SERVES 4
•1 pound prawns shelled & deveined
•1/4 cup olive oil
•1 tablespoon shallots chopped
•1 tablespoon garlic minced
•1/3 pound scallops
•1 cup ripe Roma tomatoes finely chopped
•1 cup chicken broth or clam broth
•2 tablespoons parsley finely chopped
•1/2 teaspoon oregano
•1/2 teaspoon cayenne
•10 small fresh basil leaves
•3 tablespoons Brandy
•8 steamer clams
• 1/4 pound calamari cut into rounds
•8 mussels well-scrubbed
•1/2 pound Dungeness crabmeat
•1 pound fettucine

•Cut the shrimp lengthwise in half. Set aside. Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the shrimp and scallops and cook, stirring, about one minute. Add the tomatoes and broth and bring to a boil. Let simmer about one minute and add the parsley, basil, oregano, cayenne and Cognac.

•Add the clams, calamari and mussels and cover tightly. Cook until the clams and mussels open, about one and a half minutes. Add the crab meat, stir gently, and remove from the heat.

•Bring four quarts of water to a boil and add fettuccini. Boil for 10-12 minutes until al dente.

•To serve, divide the fetuccini, and add equal portions of the clams and mussels to the top and then pour over the remaining fish and sauce.

Per serving: 849 Calories; 21g Fat (23% calories from fat); 59g Protein; 97g Carbohydrate; 166mg Cholesterol; 683mg Sodium

Answer 5

Basic Fish stock 2 slices of lemon 1 T parsley(fresh rough chopped0 1/4 onion 1 1/2 pound whiting or any other inexpensive fish you can find. 1 pound fish bones if you can find them...ask the fish dept.or buy your whiting whole...(you can also add the head,fins and tail to the mix) 1/2 C vermouth(or clam juice) 3 pepper corns place everything into a pot and cover with water....bring to a boil then turn down to a simmer cover and cook about 1 hour...strain well. clam juice is a bit to strong and will overwhelm the broth if you use a lot of it.

Answer 6

Braised Seafood and Vegetable Noodles:

Braising the ingredients together in the sauce for a few extra minutes blends the flavors and makes the seafood very tender. We liked the fresh Chinese noodles found in the produce section the best, but any Asian noodle will do.

2 teaspoons cornstarch
2 teaspoons sake or dry sherry
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1/4 pound medium shrimp, peeled and deveined
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons oyster sauce
1 teaspoon cornstarch
1/4 teaspoon white pepper
2 quarts water
3 baby bok choy, quartered lengthwise
8 ounces fresh lo mein noodles or udon noodles (thick, round fresh Japanese wheat noodles)
1 tablespoon vegetable oil
1/2 cup thinly sliced carrot
1/4 cup thinly sliced green onions
1/2 cup canned straw mushrooms, drained
1/3 cup snow peas, cut in half diagonally
6 canned whole baby corn, cut in half diagonally

Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.

Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.

Bring 2 quarts water to a boil in a large saucepan. Add bok choy; cook 3 minutes or until crisp-tender. Remove bok choy from water with a slotted spoon; keep warm. Add noodles to boiling water; cook according to package directions, omitting salt and fat. Drain the noodles. Arrange noodles and bok choy on a serving platter; cover and keep warm.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add fish mixture, carrot, and onions; stir-fry 3 minutes or until shrimp are done and fish flakes easily when tested with a fork. Add broth mixture, mushrooms, snow peas, and corn; bring to a boil, stirring constantly. Cook 2 minutes or until sauce is slightly thick. Spoon over noodles and bok choy.

Yield: 4 servings (serving size: 1 cup noodles, 3 bok choy quarters, and about 3/4 cup seafood mixture)

Answer 7

I think you should try out Prawn Biryani, its the best seafood recipe that I liked the most. Easy to cook as well as great in taste. Here goes the recipe:
Ingredients
 500 gms Basmati rice
 500 gms large prawns shelled and deveined
 To marinate prawns: 1 cup yogurt
 Juice of 1 lime/ lemon
 1/2 tsp turmeric powder
 2 tbsps garlic paste
 1 tbsp ginger paste
 Salt to taste
 To fry: 4 large onions sliced thinly (divided into 3 equal portions)
 3 large tomatoes chopped finely
 For dry masala/ spice mix: 4 tbsp coriander seeds
 2 tbsp cumin seeds
 1 tbsp saunf/ aniseed/ fennel seeds
 1 tbsp khus khus/ poppy seeds
 2″ piece of cinnamon
 5 cloves
 5 pods green cardamom
 10-12 black peppercorns
 2 dry red chillies
 For wet masala: 2 green chillies
 1/2 cup fresh coriander leaves
 1/2 cup fresh mint leaves
 To garnish: 1 tbsp saffron strands
 3 tbsps warm milk
 3-4 tbsps fresh chopped coriander
 4-5 tbsps cooking oil


Directions
 Wash the rice. Soak it in warm water for 30 minutes.
 Cook the rice till amost done. Drain remaining water (if any) and keep aside.
 Marinate the prawns in the ingredients mentioned under “To marinate prawns”.
 Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil.
 Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.
 Pour the saffron infused milk all over the top of the last layer of rice.
 Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
 Bake in a hot oven for 30 minutes.
 Serve hot with a raita and green salad of your choice.

Answer 8

crab salad is my favorite! Use imation crab meat. Boil some pasta, I use the medium size shells. Let the pasta cool. Add ranch, thousand island dressing, black olives (optional), and the crab. Let it sit in the fridge for a couple of hours. The cooler the better. I use small bottles of each salad dressings. It makes alot, but it doesn't last long in the fridge, few days at most. But its really yummy!

Answer 9

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are wrong. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

Coctel de camarones, is a Mex or Tex Mex dish, served in a big cup with cilantro and tomato sauce. Wonderful.

Answer 11

seafood alfredo ( easy to make at home too)
shrimp or salmon with pesto pasta

those two are my favorites