1. The shrimp butter: -Renee Ault Deihl
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
10-12 oz pkg salad shrimp, thawed & rough chopped
2 green onions, minced
1 tspn garlic salt
Blend soft butter and cream cheese, add in garlic & onion, stir in shrimp. Chill & serve with favorite crackers
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2. Broiled Lobster Tails- Elizabeth Ergle Rinder
This recipe is per 2 lobster tails...
1/2 cup melted butter
1/2 tsp paprika
salt to taste
ground white pepper to taste
lemon juice to taste (a little)
Preheat oven to broil. Place lobster tails on baking sheet. With a sharp knife carefully cut top side of shells, lengthwise. Pull apart shells slightly and season with equal amounts of butter, paprika, salt and pepper and lemon juice. Broil lobster until lightly brown and lobster is opaque, about 5 -10mins
**Good served with a little garlic butter...melt butter on stove-top with a little garlic salt and parsley mixed in! :)
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3.Baked Tilapia or Baked Swai-Kara Shaw Carter
Very simple, minimable ingredients
I use the frozen fish just because I can keep it on hand until needed.
Generously coat the fish with EVOO on both sides. and place on cookie sheet sprayed with Pam spray
Sprinkle with Lemon pepper seasoning.
Sprinkle with Capers (add just a little of the juice from jar)
Put a dab of butter on each piece and bake until fish is flaky. Usually no longer than 20 minutes.
I serve this over a bed of rice pilaf. ( My favorite is Texmati from BiLo) The rice also takes 20 minutes to cook after coming to boil and reducing heat to simmer. Let rice stand 2-3 minutes before serving.
Place rice in middle of plate. Criss cross fish on top of rice. squeeze a generous portion of lemon juice and lime juice over fish/rice. Serve with either Broccoli Florets/ baked brussel sprouts of corn on cob.
All ingredients take less than 30 minutes to cook.
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4. Parmesan tilapia- Elizabeth Ergle Rinder
1/2 cup Parmesan cheese
1/4 cup butter, melted
3Tmayonnaise
2 Tfresh lemon juice
1/4tbasil
1/4 teaspoon ground black pepper
2 pounds tilapia fillets ( i usually buy the frozen ones)
Mix all ingredients and set aside. On foil lined baking sheet place fish in oven. Broil 2-3 mins. Flip and broil otherside another 2 mins. Remove and spread mixture over fish. Put back in oven and broil 3-5 mins til mixture is lightly brown
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5. Broiled parmesan tilapia –Kari Taylor
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
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6.Shrimp & Grits-Kelly Moore
4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 6 slices bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped parsley 1 cup thinly sliced scallions 1 large clove garlic, minced
Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
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7.Shrimp & Grits: - Vanessa Stone
Grits:
• 4 cups chicken broth
• 1/2 whipping cream
• 1 cup quick cooking grits
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 1/4 cup Parmesan
Shrimp:
• 2 tablespoons butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1/2 pound smoked kielbasa sausage, sliced
• 2 pounds uncooked large shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes
• Chopped chives, for garnish
Directions
In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
per.
Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.
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8..Bang Bang Shrimp-Stacy Hartless
Sauce:
mayo
sweet chili sauce
chili sauce
cayenne pepper
I start out with a 1/2 cup mayo, then add a big spoonful of the sweet chili sauce and another big spoonful of chili sauce. mix it up taste and add more sweet or plain chili sauce to taste. I cant ever get an exact measurement because different brands require adding different amounts. then add the cayenne to whatever level of heat you like.
Shrimp:
you can bread them with panko style breadcrumbs or plain/seasoned flour then just fry in oil until done. Toss them in the sauce until well coated and add chopped green onions after you pull them out of the sauce.
you can meat them plain, or put in hoagie or tortilla.....
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9.Shrimp Creole -Redina Nettles
1 1/2 cup chopped onions
1 cup chopped celery
1 chopped bell pepper
2 cloves garlic
1/4 cup butter
1 (16 oz) can mater sauce
1 cup water
2 tsp parsley flakes
1 tsp salt
1/2 tsp cayenne pepper
1 tsp basil
1 lb cleaned shrimp
Saute veggies in butter. Remove from heat, add mater sauce, water and remaining seasonings.
Simmer, uncovered about 10 minutes.
Add more water IF needed.
Stir in shrimp.
Heat to boil, turn on medium and cook about 20 minutes or until shrimp are pink and tender.
Make 3 cups cooked rice.
Serve over rice
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10. Curry-Spiced Shrimp and Rice -Samantha James Workman
•1 Tbsp olive oil
•1 large onion, chopped
•2 medium carrots, chopped
•Kosher salt and pepper
•2 cloves garlic, finely chopped
•2 tsp curry powder
•1 cup long-grain white rice
•1 1/2 lb large peeled and deveined shrimp
•1 cup frozen peas
•1/2 cup fresh cilantro leaves
1.Heat the oil in a large skillet over medium heat. Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.
2.Add the rice and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
3.Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the cilantro.
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11.Very Easy and Cheesy Crab Dip- Robin Marie Bledsoe
1 Package of crab meat
1 16oz can of Sour Cream
1 Package of Hidden Valley Dill Seasoning
1/4 chopped Green Bell Pepper
1 bundle of Green Onions
1 Block of Cream Cheese
Mix Everything all together and chill for at least one hour and ENJOY
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12.Crab Bisque-Stacy Hartless
1 onion finely chopped
1 can cream of potato
1 can cream of celery
1 soup can half n half
1 soup can milk
1/4 cup sherry
2 tbs butter
1 pound claw/lump crab picked free shells
salt pepper
Cooked onions in butter until translucent (I cooked mine a little longer cause I do not like crunchy onions) then add soups, milks, crab and bring just to a boil. Then add sherry and salt and pepper to taste, simmer on low stirring constantly for 5 min. Yummy!
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13.Crab salad-Elizabeth Ergle Rinder
2 pounds crabmeat
2 1/2 cups chopped celery
8 tablespoons mayonnaise (can use miracle whip)
2 teaspoons celery seed
1 pinch paprika
2 1/2 tablespoons white sugar
1/2 tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley
Directions
In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
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14.SEAFOOD/SAUSAGE GUMBO-Kara Shaw Carter
1. Sautee onions and peppers - remove from pan.
2. make a gravy/rue in same pan - make it pretty thick and then add spicy V-8 tomatoe juice.
3. add 2 bags frozen vegetable gumbo mix and 1 can petit diced tomatoes
4. add 1 lb of thinly sliced kioboska sausage
5. add 1 pound shrimp
6. season to taset with Old Bay seasoning , salt and pepper.
let simmer for 30 or more minutes. Add more V8 if needed.
Serve over rice
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15.Lemon and Herb Salmon - Jarrett Willis
Frozen Salmon Filets
1 Lemon per 2 Filets
Fresh Rosemary
Thyme, Oregano, Garlic Powder
EVOO
Butter
Aluminum Foil
Turn on the oven so that it can pre-heat to 375 degrees (F) while you’re prepping your salmon filets. Tear a full-sized square of aluminum foil for each filet, and place the frozen filet skin-side down (if the skin has not been removed) in the middle of the foil squares. Cut the lemon in half, and squeeze 1 half over each piece of fish. Then sprinkle them with the Thyme, Oregano and Garlic powder. Take a fresh stalk of Rosemary (you can just use dried if you don’t care about the fresh herb) and bend/pinch it in several places as to keep it in one piece, but break the “skin” so the flavor will come out more while it’s cooking. Place this on top of the salmon and put a small pad of butter on top and drizzle everything LIGHTLY with EVOO. Wrap the foil loosely around the filet and roll the sides and top to make sure it does not leak. Poke a few small holes in the top and cook them in the oven at 375 for 18-20 minutes. Carefully unwrap them as there will be steam inside the foil bag, and serve them with rice and steamed veggies for a SUPER easy and very delicious, healthy meal.
You can use fresh salmon, too, but I like this for if I forget to buy ingredients at the store, I can always grab a piece of salmon from the freezer and I don’t have to worry about it spoiling in the fridge.
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16. Low-Cal Shrimp Pasta-April Cullum
8 oz Fettuccine pasta
2 cups medium fresh shrimp (I use frozen)
8 oz Neufchatel cream cheese
8 oz chicken broth
5 oz frozen spinach, thawed
1 cup (or slightly more) of Parmesan cheese
Cook fettuccine. Meanwhile, head large skillet over medium high heat.. Add cream cheese and chicken broth, cook, stir 3-4 mins until cream cheese is melted and mix is blended. Add cheese, garlic salt, and pepper to taste. Add shrimp and stir until cooked/heated thru. Add spinach and stir well. Drain pasta, stir in shrimp mix. (I also add fresh veggies to this sometimes (zucchini, peppers, etc). My hubby loves alfredo sauce and loves this recipe! (He doesn't even know it is low cal...hehe).
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17.Crab-stuffed veggie bites (80 cals for 3 small pieces. 100 cals if using big tomato) - April Cullum
12 cherry tomatoes (or 6 small tomatoes)
1 6 oz can crabmeat, drained, flaked, and cartilage removed OR 1 cup finely chopped imitation crabmeat
2 tblsp finely chopped green onion
2 tblsp reduced fat cream cheese
2 tsp reduced fat sour cream
2 tsp chili sauce
1 tsp lemon joice
12 tsp prepared horseradish
Cut the top of each tomato and scoop out pulp. Discard pulp. Invert tomatoes on paper towels to drain and let them stand 1-2 hours. Combine remaining ingredients and mix well. Fill tomatoes with mix. Cover and refrigerate at least 30 mins before serving.
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18. Shrimp Casserole-Heather Goldman
1 can cream of shrimp soup
1 can cream of mushroom soup
1 box of noodles (i use bow tie pasta)
2 cups shredded cheese (i use mild)
1/2 can milk (pour in the soup can)
shrimp (i buy frozen salad shrimp and use about half the bag-let them un-thaw before cooking)
Mix soups and milk together (i just fill one of the empty soup cans about half way)
and warm them on low while noodles boil. The milk is used so the soups wont be as thick
Sautee shrimp with garlic, salt, and pepper
Mix shrimp and soup mixture together
Top with cheese
Bake at 350 degrees for about 30 minutes
This is SO yummy :)
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19.Shrimp Scampi -Samantha James Workman
2 pounds shrimp
8 tablespoons butter
4 large cloves garlic
4 tablespoons dry vermouth
2 tablespoons vegetable oil
4 tablespoons fresh parsley, or dried
2 teaspoons flour
Dash of lemon juice (1/2 of a lemon)
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste
Directions:
1. Cook linguine according to package directions
2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels.
3. Sauté garlic and parsley in butter and oil for 1 to 2 minutes.
4. DO NOT let the garlic turn brown.
5. Add the vermouth, then shrimp.
6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.
7. Do not overcook. Season with salt and pepper.
8. Add flour to slightly thicken the garlic butter.
9. Add the lemon juice during the last minute of cooking.
10. Remove from the heat. Serve immediately. Serves 4 to 6.
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20. Seafood Pot Pie-Samantha James Workman
Parchment paper
¼ cup butter
1 cup chopped onion or 1 leek, thinly sliced
2 teaspoon jarred minced garlic
1 (8 ounce) packaged baby Portobello mushrooms
¼ cup all-purpose flour
1 cup half-and-half
1 cup chicken broth
1 (11 ounce) package frozen baby broccoli blend
1 (1 pound) cod fillet, cut into 2-inch pieces
½ pound fresh lump crabmeat, drained and picked free of shell
½ teaspoon each salt and freshly ground pepper
½ (17.3 oz) package frozen puff pastry sheets, thawed
1 egg yolk, beaten
¼ cup dry sherry
Directions:
1. To make a template for pastry lid, place a 3½-quart slow cooker lid on parchment; trace lid shape. Remove lid. Cut out parchment shape, and set aside.
2. Melt butter in a large skillet over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half and broth; cook over medium heat, whisking constantly, until thickened and bubbly. Transfer to a slow cooker. Stir in vegetables. Cover and cook on low 2 hours. Uncover and stir in cod, crabmeat, salt, and pepper (cooker will be almost full). Cover and cook on high 1 hour or until cod flakes with a fork.
3. Preheat oven to 400°. Roll out 1 pastry sheet on a lightly floured surface until smooth. Place parchment template on pastry, and cut out pastry using a paring knife. Place pastry on a parchment paper-lined baking sheet. Brush with egg yolk. Bake at 400° for 14 to 15 minutes. Stir sherry into pot pie. Top pot pie with pastry lid just before serving. Serve hot.
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21.Coconut Shrimp and Rice-Samantha James Workman
2½ cups chicken broth
2 cups uncooked converted rice
2 tablespoons fish sauce
1 tablespoon chopped fresh ginger
1 tablespoon lemon grass paste
½ teaspoon salt
2 garlic cloves, pressed
1 (13.5 ounce) can coconut milk
1 medium-size red bell pepper, sliced
1½ pound peeled cooked shrimp
1 cup diagonally sliced fresh snow peas
Garnishes: lime wedges, chopped fresh cilantro
Directions:
1. Combine first 9 ingredients and 1 cup water in a 5-quart slow cooker. Cover and cook low 3 hours or until liquid is absorbed and rice is tender.
2. Stir in shrimp and snow peas. Cover and cook 15 more minutes. Garnish, if desired
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22.Crab Dip-Stuffed Mushrooms-Samantha James Workman
1 pound fresh lump crabmeat, drained
1 (8 ounce) package cream cheese, softened
⅓ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 large Portobello mushrooms, stemmed
1 cup shredded Swiss cheese
Chopped fresh parsley, for garnish if desired
Lemon wedges, for garnish if desired
Directions:
1. Pick crabmeat, removing any bits of shell. Place cream cheese and next 8 ingredients in a bowl. Beat at medium speed with an electric mixer until blended; gently fold in crabmeat.
2. Scrape and discard brown gills from undersides of mushrooms, leaving edges of caps intact, using a spoon. Spoon crabmeat mixture into mushroom caps. Arrange mushrooms in a single layer in a lightly greased 6- to 7-quart oval slow cooker. Sprinkle with cheese. Cover and cook on low 2 hours or until mushrooms are tender. Garnish, if desired.
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23.Grilled Lemon Tilapia-Samantha James Workman
2 Tilapia Steaks
1 Lemon
2 Bay Leaves
Olive Oil
Salt & Pepper, to taste
Directions:
Cut the ends off of the lemons and slice into 1/4 inch thick slices. Layer the fish, bay leaves and lemons in a large bowl. Drizzle with olive oil and coat with salt pepper. Cover the bowl with plastic wrap and let marinate for about an hour in the refrigerator. Heat a griddle on the stove, or a grill and brush with a little olive oil. When the pan is hot, add the fish and do not move it, just let it cook for about 4 minutes on each side. The goal is to flip only once. Also grill the lemon slices for about 2 minutes on each side. If you havenÂ’t grilled lemon before you have to try this. It changes the flavor into an almost sweet and nutty, super tasty. Serve the fish with the lemon slices.
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24.Tasty Tilapia-Samantha James Workman
Tilapia Fillet
1 Small Mango
1 Small Onion
Lemon Pepper Seasoning
Directions:
Place fish in a small baking pan and lightly sprinkle with lemon pepper seasoning. Cut mango in half and place several slices on top of fish. Repeat with the onion. Bake in oven a 350 degree oven for 15-20 minutes, depending on thickness of fish.
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25.Scallop Scampi-Samantha James Workman
4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta
1/4 cup chopped fresh parsley
1. In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
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26.Baked Scallops--Samantha James Workman
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.
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27.Creamy Shrimp and Scallop Shells--Samantha James Workman
1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells
2 tablespoons butter
1/2 pound shrimp, shelled and deveined
1/2 pound scallops, cut in half
2 cups sliced mushrooms
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup shredded Swiss cheese
Chopped fresh parsley
Directions
1. Bake the pastry shells according to the package directions.
2. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add shrimp and scallops and cook until they're cooked through, stirring often. Remove the shrimp and scallops from the skillet.
3. Heat the remaining butter in the skillet. Add the mushrooms and cook until they're tender. Stir in the soup, milk and cheese. Cook and stir until the cheese is melted. Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling. Spoon the mixture into the pastry shells. Sprinkle with the parsley.
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28.Seafood Bake-Samantha James Workman
1 Lb crab Meat (chunk or shredded)
1 Lb lobster meat
1 Lb small shrimps, cooked, pealed, detailed and deveined
1 Lb scallops
1 Heaping Tbsp sour cream, mixed well
1 Tbsp cream cheese, sofened
1 C green pepper, diced
1 C onions, diced
2 C Italian Mix cheese
2 Tbsp garlic, minced
2 Tsp worcestershire sauce
2 Tsp Old Bay
2 Tsp parsley
2 Tsp paprika
2 C crackers, chrushed
Preheat oven to 400F.
Reserve 1 C crushed crackers and 1/2 C italian mix cheese.
Combine remaining ingredients, mix until just blended. You may find that you prefer a bit more Sour Cream.
Place in a glass casserole dish (I usually just prepare this in the dish as well)
Top with reserved crackers and cheese.
Cover with foil.
Bake for 40 minutes.
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29.Seafood Enchiladas-Samantha James Workman
4-8oz pkgs cream cheese, room temperature shopping list
1 pound small cooked shrimp (salad shrimp)
1 pound imitation crab, chopped
2 bunches of green onions, sliced
1 cup (approx) sliced black olives
Other ingredients:
16 burrito size flour tortillas
4 cans of enchilada sauce (about 11 oz cans, any variety, many to choose from)
4 cups (approx) shredded cheese (I use a combination of medium cheddar and pepper Jack)
Additional sliced green onions and black olives
Combine filling ingredients.
In a 9X13 glass or ceramic pan pour a thin layer of enchilada sauce.
Place about a half cup of filling in a tortilla. Roll up. Place seam side down into pan. Repeat. You can fit about 8 per pan. Makes 2 pans.
Cover enchiladas with sauce, making sure to completely cover all surfaces. Sprinkle with cheese, green onions, and black olives.
Bake at 350 for about 45 minutes, it will be slightly brown on top when done and be bubbly.
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30.Seafood Lasagna-Samantha James Workman
8 cooked lasagne noodles (or you can try those non-boil ones – I think this recipe is before their time!) shopping list
2 tsp. butter
1 cup onions
1 8 ox. Pkg. cream cheese
1 ½ cups creamed cottage cheese
1 egg beaten
2 tsp. basil
salt and pepper to taste
2 10-oz cans cream of mushroom soup
1/3 cup milk
1/3 cup white wine
½ lb. crab
½ lb. shrimp
1/4 cup parmesan cheese
½ cup shredded sharp cheddar cheese
Saute onions and add to cream cheese, cottage cheese, egg, basil and salt and pepper. Spread half of this mixture on half of the noodles. Combine soup, milk, wine and stir in seafood. Spoon half of this mixture on top of other mixture. Repeat these layers. Sprinkle with Parmesan and cheddar cheeses. Bake uncovered for 45 minutes at 350 F. Brown under broiler for a few minutes. Let stand 15 minutes or so before serving.
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31.Easy Garlic-Lemon Scallops-Samantha James Workman
3/4 cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
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32.Spicy crab dip-Terri English
2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
Preheat oven to 350
Mix all ingredients well and place into a shallow baking dish
Bake 30 mins-til bubbly :)
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33.Simple bacon wrapped scallops-Terri English
Large scallops-however many u want
Bacon
Garlic
Butter
Wrap scallops w bacon
Season lightly w garlic
Sauté in skillet over butter
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34.Italian grilled Mahi-Mahi-Terri English
4 Mahi Mahi fillets
2 lemons sliced
Garlic salt and lemon pepper to taste
Zesty Italian dressing
In aluminum foil place fillets
Season w garlic and lemon
Layer sliced lemons on top
Cover w zesty Italian dressing
Grill til done :)
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35.Crab cakes:-Donna Mackowski Miller
½ ripe med California avocado, pitted and peeled
1 tbs low-fat mayo
1 tbs lime juice
¼ tsp salt
¼ tsp sugar (or substitute)
1 fresh jalapeno chile, including seeds, quartered lengthwise
¼ cup fat-free (skim) milk
Crab Cakes:
1 lb jumbo lump crabmeat, coarsely shredded
3 tbs low-fat mayo
¼ cup minced chives
1 tbs lemon juice
1 tsp Dijon mustard
¼ tsp black pepper
½ cup Panko crumbs
1 tbs unsalted butter
2 garlic cloves, smashed
1/2 tsp herbes de Provence
¼ tsp salt
Put oven rack in middle position and preheat oven to 400. Line baking sheet w/foil.
Sauce:
Pulse avocado w/mayo, lime juice, salt, sugar and ¼ chile in food processor until chile is finely chopped. Add milk and puree until smooth. Add more chile if desired, processing until smooth. Transfer to bowl and chill.
Crab Cakes:
Stir together crabmeat, mayo, chives, lemon juice, mustard, pepper and 1 tbs panko in large bowl until blended well, tehn chill, covered.
Melt butter in medium nonstick skillet over moderate heat, then cook garlic, stirring unti golden and fragrant, 2 min. Add herbes de Provence, salt and remaining panko and cook, stirring, about 6 min. Transfer crumbs to plate to cool. Discard garlic.
Divide crabmeat mixture into 4 mounds on sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to baking sheet and repeat w/remaining crab. Sprinkle w/remaining crumbs on top of cakes. Bake until heated through, about 15 min.
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36.Talapia Taquitos-Samantha James Workman
1½ lb Fresh or Frozen Tilapia
½ cup Finely Diced Onion
Fresh Cilantro
1 pkg Corn Tortillas
½ cup Olive Oil, for frying
Lemon Wedges
Lime Wedges
Sides: Shredded Cheese, sour cream and guacamole
Directions:
Heat grill 8 minutes on medium heat. Place tilapia on foil and cook for 6 minutes per side, or until done. Once cooked, let cool slightly and flake apart. Add onion and cilantro, then mix thoroughly. Place about 2 tablespoons of fish mixture in a tortilla, spreading across the middle of tortilla, but keeping about 1/2 inch away from sides. Roll up tortilla and secure with a toothpick. Prepare 12 before starting to heat oil. Heat oil to 350 degrees and test by dipping the corner of a tortilla in the oil. If it immediately starts to bubble, begin placing taquitos in, a few at a time. Be careful not to drop into the oil. Continue to watch and turn, until golden brown, 3-4 minutes. Remove from oil and place on paper towels to drain.
Taquitos will stay warm in a 325 degree oven until ready to serve. When ready to serve, place on individual plates and top with finely shredded cheese, sour cream or quacamole. Or place on a platter with sides plus lemon and lime wedges for parties
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37.Macaroni Casserole W/ Crab-Samantha James Workman
2 cups Elbow Macaroni
1¼ cups 1% Milk
1 can Reduced Fat Condensed Cream of Mushroom Soup
1 cup Frozen Peas, thawed
½ tsp Salt
½ tsp Seasoned Salt
dash Pepper
1 lb Quality Crab Meat, flaked.
½ cup Dry Bread Crumbs
2 Tbsp Butter, melted
Directions:
Cook pasta as directed and drain. In a small saucepan, add milk and soup, then heat over medium heat, stirring until hot. Add peas, seasonings and crab meat, then mix gently. Heat oven to 350 degrees. Spray a 1 1/2 quart casserole dish with cooking spray. Spoon mix into casserole dish. In a small bowl, mix bread crumbs with melted butter. Sprinkle crumbs over casserole. Bake for 20 minutes or until heated through and top has browned.
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38.Scallop Scampi-Samantha James Workman
4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta
1/4 cup chopped fresh parsley
1. In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
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39.Baked Scallops-Samantha James Workman
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
4. Bake in pre-heated oven until scallops are firm, about 20 minutes.
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40.Creamy Shrimp and Scallop Shells-Samantha James Workman
1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells
2 tablespoons butter
1/2 pound shrimp, shelled and deveined
1/2 pound scallops, cut in half
2 cups sliced mushrooms
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup shredded Swiss cheese
Chopped fresh parsley
Directions
1. Bake the pastry shells according to the package directions.
2. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add shrimp and scallops and cook until they're cooked through, stirring often. Remove the shrimp and scallops from the skillet.
3. Heat the remaining butter in the skillet. Add the mushrooms and cook until they're tender. Stir in the soup, milk and cheese. Cook and stir until the cheese is melted. Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling. Spoon the mixture into the pastry shells. Sprinkle with the parsley.
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41.Easy Garlic-Lemon Scallops-Samantha James Workman
3/4 cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh lemon juice
1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
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42. Shrimp Creole-Elizabeth Bassham Swift
Sautee
half a cup each in butter: green pepper, onion, celery. I also added a
little garlic and a diced jalapeno. When soft, add 1-2 tsp chili powder,
1 (14 oz) can tomatoes, 1 (8 oz) can tomato sauce, 1 T hot sauce, 1 T
worstershire sauce, 2 t sugar, salt and pepper and 3 bay leaves. Let
simmer on low an hour, stirring occasionally. I used my immersion
blender to blend it a little. TAKE THE BAY LEAVES OUT FIRST! Leave some
chunks of veggies, though. They taste so good. I added 2 lbs shrimp last
thing until pink. Served mine over cheese grits but rice is more
traditional. You can thickened it with a little flour-water mixture or
thin it with beef consome. Enjoy!
