Whats a great light, quick & simple seafood meal I can make on Christmas Eve?

Answer 1

Seafood Salad
Jewels from the sea gently nestled in lettuce.

INGREDIENTS: 1 portion

1 cup romaine lettuce
1 cup butter lettuce
5 small cherry tomatoes
1/4 cup crabmeat
1/4 cup yams, blanched
1/2 teaspoon parsley, chopped
1 teaspoon chives, chopped
Thousand Island dressing (Recipe Below)

Clean the romaine and butter lettuce and tear into bite-sized pieces.
Top the salad with cherry tomatoes, crabmeat, and slices of blanched golden yams.
Sprinkle on fresh parsley and chopped chives, then serve with Thousand Island dressing.

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

Thousand Island Dressing
INGREDIENTS: 2-1/4 cups of dressing

1 cup mayonnaise
1 cup cocktail sauce (Recipe Below)
1 sweet pickle, finely chopped
1 dill pickle, finely chopped
1/2 green bell pepper, finely chopped
Salt and pepper

Place all ingredients in bowl and whisk together.
Allow the dressing to rest for 30 minutes. Adjust flavor with salt and pepper to taste.



Easy Seafood Chowder

1/4 c. chopped celery
2 T. chopped onion
2 T. butter
1 c. potatoes, cubed
1/2 c. half-and-half
1/2 c. whole milk
2 c. minced clams and juice OR small bay scallops or crabmeat

Cook celery and onions until golden in the butter.
Stir in potatoes, cover and cook slowly over low heat until tender.
Add milks and seafood.
Heat through, but do not boil. Serves about 2.

Note: For traditional She-Crab soup, the crabmeat and the roe (eggs) are added to the soup. Also, some heretical persons add a shot or two of sherry to the soup, but I do not believe it needs it.



Shrimp with Garlic and Herb Butter

The herb butter may be prepared ahead and even frozen until ready to use.

The Herb Butter

¼ pound lightly salted butter
1 tablespoon finely chopped parsley
1 teaspoon lemon juice
1 drop of Tabasco sauce
½ teaspoon Worcestershire sauce
¼ teaspoon freshly ground pepper
¼ teaspoon sea salt
½ teaspoon finely chopped shallots
¾ teaspoon finely chopped garlic
The Shrimp

½ pound raw shrimp (8 - 10 pieces)
1 tablespoon butter
2 tablespoons dry white wine
Begin by preparing the Herb Butter

Soften the butter at room temperature for 1 hour. Whip the butter and all the other ingredients together with an electric mixer, food processor, or with a wire whisk. Cover and refrigerate until time to use.

To prepare the Shrimp

Preheat your oven to broil.

Peel and devein the shrimp.

Butter a flameproof baking dish, just large enough to accommodate the shrimp in a single layer, with the 1 tablespoon of butter. Arrange the shrimp; lightly salt and pepper. Add the white wine, place over direct heat and bring to a boil. After the wine boils turn the shrimp over, allow to cook for less than 1 minute, and remove from heat. Be careful not to overcook.

Dot the shrimp with 2 tablespoons of the garlic and herb butter and place under the broiler until the butter melts. Serve at once.

Variation: Substitute lobster tails or prawns.

Answer 2

I have an easy and quick shrimp dish. Basically you make shrimp like you would for cocktail, you know just boiled in water until they are done. Then cook off asparagus until it it tender. Chill both the shrimp and asparagus , and cut the aspargus into bite size pieces. Then add extra virgin olive oil, and lemon juice. Add a little salt and pepper and some herbs like thyme, or tarragon, most herbs are good, and that it. It's pretty healthy and easy. I don't have an actual recipe because I don't use one, but you just make it to taste. Good luck, and happy eating.

Answer 3

My husband's family always makes seafood pasta salad for Christmas, and it's become a tradition in our house now, as well. I make it like this:

Choose any shape pasta (sea shells work well) and boil. Drain and cool. Add 1 lb of imitation crabmeat, 1 lb of medium size cooked shrimp, 1chopped green pepper, 1 chopped red pepper, 1 medium chopped onion, Miracle Whip (or mayo, if you prefer) until moist throughout.... add salt, pepper, and Old Bay to taste. It usually takes about a tablespoon of Old Bay.

I like this recipe because you can add any veggies you like, and season it to your own taste. With the red and green peppers, it looks Christmasy, too!

Answer 4

Shrimp in Spicy Coconut Sauce


1 tablespoon canola oil
1 teaspoon chopped garlic
1 cup light coconut milk
1/4 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes
2 teaspoons low-sodium soy sauce
1/4 cup heavy cream
1 pound medium shrimp, cooked
2 tablespoons fresh cilantro leaves, for garnish



Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes. Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.

Answer 5

Well on Christmas morning..we have hot Cinnamon rolls.. and we have a late lunch or early supper type meal..we have Turkey, mashed potatoes with turkey gravy, Corn, Sweet potatoes, stuffing, Pineapple-cheese salad, baked beans, dinner rolls, and we have home made breads and pies... it may sound a lot but it last for about a week... worth the left overs...and we make sure the company we have over takes some to..

Answer 6

"Tuna Skillet Supper" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
8 oz. cream cheese
1 cup milk
8 oz. spiral-shaped pasta; cooked and drained
2 cups frozen peas
2 (6 oz.) cans tuna or shrimp; drained

In blender container, combine dressing mix, cream cheese and milk. Pour over pasta, peas and seafood in large skillet. Cook over low heat until hot.

Answer 7

Jambalaya!! I LOVE this site -- their recipes are just wonderful.

http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=jambalaya

Answer 8

Try the following
Thai seafood salad
Ingredients
50ml/2fl oz olive oil
900g/2lb squid, cleaned and cut into strips
900g/2lb monkfish fillet, sliced
20 scallop meats, cut in half
175ml/6fl oz water
120ml/4fl oz Thai fish sauce (nam pla)
juice of 4 limes
25ml/1fl oz sesame oil
a 1.5kg/3lb cooked lobster (optional)
450g/1lb peeled North Atlantic prawns
2 cucumbers, diced
3 sticks celery, diced
3 bunches spring onions, sliced
4 sticks lemon grass, finely sliced
6 cloves garlic, peeled and finely chopped
75g/3oz ginger, peeled and finely chopped
6 red chilles, seeded and finely chopped
8tbsp fresh coriander, roughly chopped
6 Kaffir lime leaves, very finely sliced (optional)
1 iceberg lettuce, thinly sliced

Method
1. Heat the oil in a large frying pan and fry the squid in batches till it has turned brown and is beginning to take on colour. Use the same pan and oil to fry the monkfish. Again, do this in batches so that the fish fries and takes on some colour rather than sweats. Repeat the process with the scallops frying them for only about 1 minute. Set aside all the cooked seafood and leave to cool. De-glaze the frying pan with the water. Mix these pan juices with the fish sauce, lime juice and sesame oil in a small bowl. Set aside.
2. Cut the lobster, if using, in half lengthways and remove the meat from the tail and claws. Pick out the meat from the head section. This is done in the same way as for the body section of a crab. Set the meat aside and discard the shells.
3. To make up the salad, gently turn over all the ingredients in a large salad bowl.

or Seafood pasta
Ingredients
1 clove garlic, chopped
½ red chilli, chopped
2/3 packet mixed seafood
½ glass white wine
bunch asparagus spears
1 tbsp parsley, chopped
255g/9oz tagliatelle, cooked

Method
1. Sauté the garlic, chilli and seafood for 2-3 minutes.
2. Add the wine and simmer for 2-3 minutes.
3. Blanch the asparagus until tender and drain.
4. Chop into 0.5cm/1in pieces.
5. Stir the pasta, asparagus and parsley into the sauce.
6. Serve immediately

or Thai seafood salad and chicory
Ingredients
1 tbsp olive oil
150g/5oz king prawns, cut in half
150g/5oz squid, cut into strips
150g/5oz crab meat
1 tbsp toasted sesame oil
2 tbsp sweet chilli sauce
1 tbsp Thai fish sauce (nam pla)
2 tbsp lime juice
1 tbsp clear honey
2 red chillies, finely sliced
2 tbsp chopped fresh coriander
1 tbsp chopped fresh mint leaves
2 tbsp sesame seeds
4 fresh kaffir lime leaves, very finely shredded
3 heads of chicory, leaves separated to give you approximately 30 neat 'boats' for the filling

Method
1. Heat a frying pan until hot, then add the oil and stir fry the prawns for 1-2 minutes. Then add the squid and cook for one more minute. Add the crab meat and heat through. Remove from the heat and place in a bowl.
2. Combine all the other ingredients, except the chicory, and pour onto the seafood. Stir gently and leave to marinate for 30 minutes.
3. To serve, drain the seafood of any excess liquid and divide the mixture between the chicory boats.


Or Seafood gumbo
Ingredients
For the crustacean stock:
top shell of one crab, cleaned
200g/7oz raw prawn shells and heads
1.5L/2½pt fish stock
½ tsp coriander seed
3 chopped coriander root

To make the gumbo base:
1 medium onion, 2cm dice
1 tsp bacon dripping (rendered)
3 cloves garlic crushed
1 long green chilli chopped
1 green pepper 2cm dice
1 tsp chopped thyme
3 ripe tomatoes chopped rough
12 okra beans, sliced crossways thinly

For the seafood:
1 crab, jointed, claws cracked, body cut in 4
12 full shell scallops
12 full shell greenlip mussels
20 cockles, washed in several changes of fresh water, to remove grit.
8 whole green banana prawns
4 okra extra, 1 cm sliced
1 lime
few sprigs coriander

Method
To make the crustacean stock:
1. Roast crab shell in a hot oven with prawns shells and heads. When well coloured, deglaze and add contents to fish stock.
2. Bring to a simmer, skim, add lightly crushed coriander seed and root, cook out gently about 30 minutes.
3. Pass through a sieve.

To make the gumbo base:
1. Gently cook onion in dripping until soft and opaque.
2. Add garlic, chilli, green pepper and thyme, increase heat a little and cook a few minutes more.
3. Add both stocks, tomato, bring to a simmer and gently cook at least 20 minutes until okra has thickened sauce slightly.

While the base is cooking make brown roux.
1. In a small saucepan add ½ cup vegetable oil to 1 cup plain flour.
2. Stir constantly over gentle flame until roux takes on a deep brown colour and a rich nutty smell, approx 30 minutes. Take as far as possible without burning.
3. Bring the gumbo base to a boil and whisk the hot roux slowly till it thickens just a little. You won t need all the roux. Set aside.

For the seafood:
1. Set a heavy based pot on high heat, add crab, scallops mussels and cockles, fit with a tight fitting lid and cook till shells open.
2. Add hot gumbo base, cook a couple of minutes then add fish prawns and extra okra. Cook another minute then season to taste.
3. Place an oyster in the bottom of each large bowl, divide seafood and cover with gumbo, garnish with lime and a few coriander sprigs.
Serve with rice