Please help I need different seafood recipes?

Answer 1

Caribbean Seafood Sandwiches:

1 avocado, peeled and chopped
2 tablespoons lime juice
1 1/2 pounds unpeeled, large fresh shrimp
1 pound fresh bay scallops
2 teaspoons minced garlic
2 teaspoons olive oil
1/2 cup lime juice
1/4 cup honey
1/2 cup chopped fresh cilantro
2 (15-ounce) cans black beans, rinsed and drained
1 purple onion, chopped
1 1/3 cups cooked whole kernel corn
8 (12-inch) tortillas

Toss avocado with 2 tablespoons lime juice; set aside.

Peel shrimp, and remove veins, if desired.

Sauté shrimp, scallops, and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool.

Stir together 1/2 cup lime juice, honey, and cilantro in a large bowl. Toss together with avocado, seafood mixture, black beans, onion, and corn. Cover and chill 2 hours. Place evenly on tortillas, and roll.

Yield: 8 servings

Answer 2

"Savory Hidden Valley Broiled Fish" - 4 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1/3 cup lemon juice
3 tbsp. olive oil
3 tbsp. dry white wine or water
1 1/2 to 2 lbs. mild white fish fillets such as red snapper or sole
Original Ranch Tartar Sauce (recipe below)

Combine all ingredients (except fish and tartar sauce) in shallow dish; mix well. Add fish and coat all sides with mixture. Cover and refrigerate 15-30 minutes. Remove fish from marinade and place on broiler pan; broil 9-12 minutes or until fish begins to flake.
ORIGINAL RANCH TARTAR SAUCE:

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1/3 cup mayonnaise
1/3 cup sour cream
2 tbsp. sweet pickle relish

Remove 1 tablespoon dressing mix from packet; blend with mayonnaise, sour cream and relish. Chill 1 hour. Yields 1 cup.


"Tuna Skillet Supper" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley 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 3

We make crab legs every New Year and they're actually pretty easy at home. Get 1- 1/2 to 2 lbs lb per person at least. I myself can eat 3 lbs before dinner and I am a small person, but I LOVE crab legs.

We buy Alaskan King crab at a fish market downtown; it's flown in daily and we buy fresh only. Fresh is always best, purchased on the morning of the same day as you plan to cook it. NEVER buy fish from a market on a Monday. It is usually leftover from Friday. And unless you buy it already frozen, do not try to freeze your fresh crab to try and keep it.

We use a huge tall pot, that is heavy bottomed and has large handles riveted on the side, as once filled with water it is VERY heavy. Ours is about 20 quarts or larger in size. HUGE.

We use an "orka" silicone cooking glove that goes all the way to my shoulder, to put legs into the pot and remove them. It is boil and heat safe and you can grasp the legs easier than with tongs.

Rinse legs quickly in cold water, drain on paper towels and set aside before cooking. Never soak them or set them in standing water. Unlike clams or mussels, they don't need to be cleaned before cooking in that way.

Fill pot 3/4 full, add small handful of salt and bring to full rolling boil (this will take some time due to the amt of water ). Add legs, arge bump or cluster that holds legs together at bottom, legs up. Do in batches or use two pots , if pot is not big enough to fit them all, with plenty of room between clusters.

Cook no more than 8 to 10 minutes for a large bunch of meaty legs or cook ony until legs get an orange- reddish or brighter color, before removing, draining and throwing on a large platter and serving.

The outside shells should be softer than before cooking, but not mushy or like wet paper. They should still crack or snap when joints are bent and snapped to open and reveal crab meat inside.

Some people like to eat them plain, as we do; I find good crab to be sweet and tasty enough. Others may want clarified/melted butter to dip pieces into or lemons to squeeze over the crab legs or removed meat.

Do not refrigerate or try to freeze/store the cooked legs; they will taste mushy and strange. You can remove the meat from the shells and put in fridge for one day, to use later in a crab salad or other dish. But do not try to keep the removed meat more than a day or two.

To choose your fresh crab legs, always sniff and look carefully at the color and texture. If it is really fishy or off smelling, it is old or bad, do not buy. If it is very pale, gray or grayish in color, do not buy. If it slimy, do not buy. Shell of the legs should be, when fresh, slightly orangish or reddish in tone, with white or creamy colors, shell should be hard or firm and the overall smell should be, well, fairly non-smelly. It may smell a bit of salt or seawater, but if you smell it and go "whew, that's fishy", then it's off or bad.

Answer 4

My fave recipe website is www.allrecipes.com. They have so many different offerings for recipes. Hope you find something that will help there :)

-EA

Answer 5

Try going to these sites,
www.ivillage.com
www.cooks.com
They have many kinds of recipes.
I hope this will help you.

Answer 6

ceviche

http://mexicanfood.about.com/od/fiestaappetizers/r/shrimpceviche.htm

Answer 7

yes go to http://www.free-recipes.co.uk/sea-food-recipes.asp

Answer 8

boil or

Answer 9

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.


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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.