Easy Instant Pot Lobster Tails
2 Lobster tails
1 ½ tablespoon butter, divided
¼ teaspoon sea salt
1 teaspoon garlic powder or 2 teaspoon fresh minced garlic
1 teaspoon smoked paprika
½ teaspoon white pepper
1 cup water or fish stock
Add trivet and water or stock to Instant Pot.
Set lobster tails on a baking sheet or in an oven safe dish.
With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail. Don't worry about hitting the meat too much as it will create a "butterflied" appearance.
Devein and remove any grit if needed.
Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
To make it look even better, slide a lemon wedge or two under the lobster meat in between the meat and the tail.
Mix spices in a small bowl. Sprinkle with spices. Add small pats of butter along the lobster tail.
Place over trivet, shells facing down. If making 8 lobster tails, place additional 4 in steamer basket and place above trivet. Close lid and set to seal.
Set Instant Pot cook time at 1 minute on high or 2 min. on low setting. This will actually take closer to 15 minutes as the instant pot heats up and comes to pressure. When one minute at pressure is up, force release the pressure. Always release away from your face and never stand over your instant pot.
Remove lid from pot, but leave lobster tails in the pot for 10 minutes to carry over cook, and vent additional steam.
Serve with plenty of melted butter to dip in!
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Rustic Lobster Pie
6 (5-6 oz) lobster tails
8 oz salted butter
1-1/2 cups butter crackers, crushed
3 Tbsp parsley, chopped
2 cloves garlic, minced
1 small shallot, minced
1/4 cup sherry
2 lemons, sliced into wedges
Bring a large pot of water to a boil. Drop in the lobster tails and cook for 6 to 8 minutes. Remove and cool down in an ice bath or by running cold water over the tails in the sink.
OR
Rinse lobster tails and pat dry. Remove meat from shell, place on top of shell. Brush tails with melted butter and bake in oven for 10 minutes at 450°F. (I prefer this method)
Once cool, remove the meat from the shells and chop roughly. Add to a medium-sized casserole or oval baker.
Melt the butter in a large skillet over medium low heat.
Pour half into a bowl with the crushed crackers or seasoned panko and parsley. Mix thoroughly to combine and set aside.
Increase the heat to medium and add the garlic and shallot to the remaining butter. Cook for about 30 seconds to a minute or until fragrant but not brown.
Add the sherry and cook for a minute or two until mostly reduced.
Pour the butter garlic mixture over the lobster. Top with all of the breadcrumbs. Bake at 375°F for 15 minutes or until golden brown on top.
Serve immediately with lemon wedges.
Cook's Notes
If you only have unsalted butter, just add a pinch of salt to both the cracker crumbs and the butter garlic mixture.
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Garlic Butter Lobster Skillet
1 lb lobster meat
2 teaspoons celtic sea salt
6 tablespoons unsalted butter, divided in half
4 cloves garlic, minced
1 large shallot, minced
1 teaspoon lemon zest
¼ cup dry white wine
1 tablespoon fresh tarragon, chopped
In a large pan, melt 6 tbsp butter on medium heat.
Add in garlic and shallots, stirring occasionally, until fragrant and soft - about 4 minutes.
Stir in wine and increase heat to high.
Stir in lobster meat, lemon zest, and tarragon.
Cook to piping hot and sauce is reduced, about 5 minutes.
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Sheet Pan Tuna Noodle Casserole
Nonstick cooking spray
Kosher salt
One 12-ounce package wide egg noodles
1/4 cup olive oil
8 ounces cremini mushrooms, thinly sliced
2 cups half-and-half
8 ounces cream cheese, cubed and at room temperature
8 ounces mild Cheddar, shredded on the large holes of a box grater
1 tablespoon Dijon mustard
1/4 teaspoon cayenne
Two 5-ounce cans white albacore tuna, drained and flaked
1 cup frozen peas, thawed
1 cup crushed butter crackers, such as Ritz (about 26 crackers)
1/2 cup panko bread crumbs
Preheat the oven to 450°F and lightly spray a rimmed baking sheet with nonstick spray.
Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes.
Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes.
Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more.
Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles,
tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes).
Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture.
Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.
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Shrimp and Andouille Sheet Pan Dinner
¾ pound large shrimp, peeled
2 Tbsp olive oil, divided
1 ½ tsp Creole seasoning, divided
1 small head broccoli
5 oz Baby Bella mushrooms
2 to 3 stalks celery
1 red bell pepper, sliced
½ large red onion, sliced
¾ pound smoked sausage, preferably andouille, sliced
½ tsp garlic powder
¼ tsp cayenne pepper
1 lemon , for serving
Steamed rice, optional for serving
Preheat the oven to 400F.
If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into
approximately 2-inch pieces.
Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder,
and the cayenne. Toss to coat, then spread in an even layer.
Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
To serve, zest the lemon and squeeze its juice over the roast.
Serve with steamed rice if you’d like.
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Roasted Cod with Basil Pesto & Garlic Breadcrumbs
1 large ripe tomato, sliced very thinly (about 1/8 inch)
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1-1/2 cups coarse fresh white (I used Panko)
1 small clove garlic, minced
1-1/2 lb. cod or haddock, rinsed, patted dry, and cut into 4 even portions
2/3 cup Basil Pesto
Heat the oven to 450°F. Spread the tomato slices on a large plate and season with 1/4 tsp. salt and a few grinds of black pepper. Heat a large sauté pan over medium heat for 1 minute. Pour in the olive oil, add the breadcrumbs, and season with 1/4 tsp. salt. Cook, stirring, until the breadcrumbs start to turn a light golden brown, about 4 minutes. Add the garlic and continue to cook, stirring, for another 1 minute. Transfer to a bowl.
Set the fish on a large rimmed baking sheet lined with foil. Season with salt and pepper. Divide the pesto evenly over the fish and top each with two or three tomato slices and the breadcrumbs. Roast until the fish is opaque on the sides and starts to flake, about 10 minutes. Serve immediately.
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Blackened Scallops With Horseradish Sauce
1 tablespoon paprika
1/2 teaspoon cayenne, or more to taste
1- 1/4 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoons butter
16 large sea scallops, 20 ounces room temperature
Horseradish Cream
1/4 cup reduced fat sour cream
1 tablespoon prepared grated horseradish
1 tablespoon water
1/4 teaspoon Dijon mustard
1/8 teaspoon kosher salt
black pepper, to taste
Preheat the oven to 350°F.
In a small bowl combine the horseradish cream ingredients and set aside.
In another small bowl, add the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper and mix to blend. Coat the scallops on all sides with the spices.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and melt the butter.
When very hot add the scallops and saute 1 minutes on each side.
Transfer to the oven to finish cooking 4 to 5 minutes, or until the scallops are just cooked through and just opaque in the middle. (warning, you may want to open your windows, you kitchen will get smokey.) Serve with sauce.
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Magic Crispy Baked Shrimp
FOR THE SHRIMP:
1 lb jumbo shrimp, peeled and deveined
1/2 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, melted and divided
Juice from one lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR THE TOPPING:
3/4 cup panko breadcrumbs
1/4 cup Parmesan cheese, finely grated
1/2 teaspoon salt
2 tablespoons butter, melted
Fresh parsley, finely chopped
Preheat oven to 425°F.
Pour wine and 2 tablespoons melted butter into a 9x13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.
Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.
In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.
Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.
Broil on high up to 2 minutes to encourage browning. Top with fresh parsley and serve.
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Grilled Cod Fillets with Lemon-Dill Butter
2 tsp olive oil
four 6-oz fillets uncooked Atlantic cod, 24 oz, or other firm white fish, such as tilapia
½ tsp table salt
2 medium lemon(s)sliced 1/4-in thick (you’ll need 12 slices)
4 sprig(s)dill
4 tsp, light butter at room temperature
2 tsp, chopped dill
1 tsp lemon zest
Preheat a charcoal or gas grill* to medium-high heat. Let it heat for at least 10 minutes once it reaches the correct temperature; scrape grate clean with a steel brush and coat lightly with oil.
While grill heats, pat fish dry; sprinkle with salt.
Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook, without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8-10 minutes.
While fish is cooking, combine butter, chopped dill and zest in a small bowl.
Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 1/2 tsp lemon-dill butter and serve (serving the lemon slices is optional).
Serving size: 1 fillet and 1 1/2 tsp butter
*Notes:
To make on a stovetop, preheat a grill-pan over medium-high heat until nearly smoking, then proceed with the recipe.
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Alfredo Shrimp Scampi Dump Dinner
4 tablespoons butter, cut into 1/2-inch cubes, plus more for the casserole dish
12 ounces rotini pasta
1 pound frozen peeled and deveined medium shrimp
2 cups chicken broth
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1/3 cup loosely packed fresh parsley, chopped
1/2 cup heavy cream, warmed
Preheat the oven to 425°F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.
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Classic Tuna Noodle Casserole
8 oz pasta of your choice
1 cup breadcrumbs fresh or storebought
2 Tbs butter melted
1 cup grated cheddar cheese divided
1 cup milk
1 14 oz can of Cream of Chicken soup (click to make your own)
½ cup red bell pepper diced
½ cup green bell pepper diced
½ cup celery diced
14 oz chunk light tuna in water (2 cans)
Optional
1/4 cup Fresh parsley minced
Preheat the oven to 400°F.
In a large saucepan, cook the pasta in salted water for slightly less than it recommends on the package (around 2 mins less).
Drain pasta, and set aside.
Meanwhile, add the breadcrumbs to a small bowl, and add the melted butter. Mix until well combined, then add half the cheese.
Pour the milk and soup into a large saucepan, and mix well.
Add the vegetables, the other half of the cheese and the tuna.
Heat over a medium heat until JUST beginning to bubble around the edges.
Stir in the parsley if using, then remove from the heat.
Add the pasta to the tuna mixture, and mix until well blended.
Pour into a 8 x 8 casserole dish, and top with the breadcrumbs/cheese mixture.
Bake at 400°F for 30 minutes, or until the topping is golden brown.
Remove from the oven and let it stand for 5-10 minutes.
Recipe Notes
You can sub any kind of condensed creamed soup you like – mushroom, celery, cheese – you choose! Fresh breadcrumbs are awesome, but either fresh or store bought works great Add more cheese if you like it cheesier! Play around with the vegetables – frozen corn, green beans, peas, carrots – are all good choices in this.
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Ina's Roasted Shrimp and Orzo
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400°F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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Mini Crab Cakes(baked)
16 oz. fresh lump crab meat, drained of excess water
1/2 cup plain yogurt
1 egg
1 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon old bay seasoning
1 tablespoon chives, chopped
1 tablespoon red onion, finely diced
1/4 cup red pepper, finely diced
salt to taste
Panko Crust:
1 cup gluten free panko crumbs
1/3 cup grated parmesan cheese
2 tablespoons unsalted butter, melted
Sriracha Sauce:
1/4 cup plain yogurt
1 teaspoon sriracha sauce
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Preheat oven to 350° F.
For Sriracha Sauce: to a small bowl add yogurt, sriracha sauce, garlic powder and smoked paprika. Mix together and set aside.
Spray a mini muffin pan with cooking spray. Set aside.
To a large bowl add, lump crap meat, yogurt, egg, lemon juice, lemon zest, old bay seasoning, chives, red onion, red pepper and salt to taste. Gently mix ingredients, so as not to break down the crab too much. Set aside.
In a small bowl add gluten free panko, parmesan cheese and melted butter. Gently toss.
Add a small scoop to just fill the bottom of each mini muffin tin. (will be 24 mini muffins)
Press the panko mixture down using a spoon.
Spoon the crab mixture into each cup.
Bake for 20-25 minutes or until the edges are slightly browned and crispy. Remove pan from oven and scoop crab cakes out.
Serve warm with Sriracha Sauce.
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Jamaican Coconut Shrimp Stew
1 lb peeled and deveined jumbo shrimp
1 tbsp mild jerk seasoning (such as Walkerswood)
1/2 tbsp butter or coconut oil
1 scallion, chopped
1/4 cup chopped onion
1/4 cup chopped bell peppers
1 scotch bonet pepper, seeded and diced (I only use 1/4)
1 cup light coconut milk
chopped scallions or cilantro, for garnish
Season shrimp in a bowl with jerk seasoning. Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes. Garnish with cilantro or scallions and serve.
Note:Skinnytaste.com
Smart Points: 4 Calories: 182
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Sheet Pan Lemon Garlic Salmon and Asparagus
1 bunch asparagus, woody ends trimmed off
Salmon filet, ½ lb - 1 lb
1 large lemon, sliced into rounds or wedges
2 tbsp garlic paste or fresh minced garlic
3 tbsp lemon juice
3 tbsp olive oil
2 tbsp celtic sea salt
2 tbsp fresh cracked pepper
Preheat oven to 350°F.
Add salmon and asparagus to sheetpan, spreading out so nothing is too crowded.
In a small bowl, combine oil, lemon juice, and garlic and mix well.
Drizzle oil, lemon juice, and garlic mixture over salmon and asparagus.
Layer lemon on top.
Season well with salt and pepper.
Bake 15-20 minutes, until salmon is opaque and asparagus is soft.
Serve immediately, either on its own, or alongside roasted potatoes, rice, or a nice salad.
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Pan Fried Cod in a Citrus and Basil Butter Sauce
1-1 1/2 pounds white cod filets
3 oranges
1 lemon
1/2 cup olive oil divided
Fresh basil
2 tablespoons unsalted butter
1 teaspoon light brown sugar
Salt and black pepper
Lay the cod filets in a shallow pan or baking dish.
Zest 1 orange and 1 lemon and add zest to the fish.
Squeeze the juice from the orange and lemon you just zested and add to 1/4 cup of the olive oil. Whisk together and pour over the fish. Cover and let marinate for at least 30 minutes.
Preheat the oven to 250°F.
In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot. Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
Season the fish with some salt and black pepper.
Place the fish into the oven to keep warm while you make the sauce.
In another smaller pan, melt the butter and add the sugar and remaining leftover marinade from the fish.
Add the juice of the remaining two oranges to the pan.
Bring to a boil whisking regularly until the sauce has thickened slightly and reduced.
Add about 1/4 cup of finely shredded basil leaves to the sauce.
Taste and adjust the seasoning if necessary.
Bring the fish from the oven and pour the thickened sauce over it.
Add more basil if desired and serve over rice or quinoa.
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Shrimp and Grits
1 1/3 cups instant grits (four 1-ounce packets)
1 cup shredded Cheddar
6 tablespoons unsalted butter
Freshly ground black pepper
3/4 pound large peeled and deveined shrimp, tails removed
Kosher salt
1 1/2 cups crusty bread, crust removed, bread torn into 1/2-inch pieces
2 large scallions, sliced
1 link andouille sausage, sliced into half-moons (3 ounces)
1 stalk celery, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, plus more for serving
Juice of 1/2 lemon
Preheat the oven to 375°F. Bring 1 1/2 cups water to a simmer in a large saucepan.
Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
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Fantastic Seafood Bake
1 lb. cod or other mild white fish
6 sea scallops
1/4 lb. fresh shrimp, peeled and de-veined
1 tbsp. lemon juice
2 tbsp. butter
1 med. onion, sliced
1 lg. stalk celery, sliced
1/2 lb. fresh mushrooms, sliced
1 can tomato sauce
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tbsp. fresh parsley
1 to 3 tbsp. white wine
Salt and pepper
Preheat oven to 400°F.
Spray an 8x12-inch glass baking dish with non-stick cooking spray; wash fish, scallops and peeled shrimp, pat dry and arrange in the baking dish; set aside.
In a medium frying pan, melt the butter, and add sliced onions, celery and mushrooms. Cook over medium heat until the mushrooms shrink and vegetables are crisp-tender. Add the wine and simmer for a minute or two. Add tomato sauce, mustard, Worcestershire sauce, salt and pepper to taste. Simmer for 5 minutes.Sprinkle lemon juice over the fish, pour hot sauce over and bake for 20 to 25 minutes at 400°F.
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Buttercrumb and Dill Baked Cod
4 6-ounce pieces of cod fillet, skinless and boneless
Salt and Pepper
Dill Mayonnaise, recipe below
1 cup bread crumbs, toasted
2 tablespoons butter, melted
1 teaspoon Fustini’s Dill Olive Oil
Chopped parsley
Preheat oven to 375°F. Place a grate on a sheet pan and spray with nonstick cooking spray. Season cod fillets with salt and pepper and place on prepared grate. Spread each cod fillet with enough dill mayonnaise to coat. Combine bread crumbs, melted butter and Fustini’s Dill Olive Oil and sprinkle over mayonnaise. Place into hot oven and bake for 10 to 12 minutes, or approximately 10 minutes per inch of thickness. Serve immediately garnished with chopped parsley.
Dill Mayonnaise
1 cup Mayonnaise
1 tablespoon Fustini’s Dill Olive Oil
1 small shallot, minced
Zest of ½ lemon
1 teaspoon fresh dill, chopped
Combine all ingredients and mix thoroughly. Refrigerate until use. Serves 4.
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Lemon-Garlic Shrimp and Grits
3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
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Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
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Salmon Baked in Foil
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Preheat the oven to 400° F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
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Mini Crab Cakes
7 slices firm white bread, cut up
1/4 cup mayonnaise
1 large egg
1 tablespoon bottled hot red pepper sauce
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup finely minced celery
1/3 cup minced red sweet pepper
2 tablespoons minced onion
1 pound fresh lump or jumbo crabmeat, or 1 can (16 oz.) refrigerated, pasteurized crabmeat, picked over
2 tablespoons chopped fresh flat-leaf parsley
6 teaspoons olive oil, divided
Fresh parsley and lemon slices, for garnish
Hot red pepper sauce, for serving (optional)
Jalapeno sauce, for serving (optional)
Pulse bread in food processor to fine crumbs.
Whisk mayonnaise, egg, red pepper sauce, lemon juice, Worcestershire sauce and salt in bowl. Stir in 3/4 cup of the bread crumbs, celery, bell pepper and onion. Gently stir in crab. Cover and refrigerate 2 hours.
Transfer remaining bread crumbs to a large shallow dish; toss with parsley. Place a 25-inch-long piece of waxed paper on flat surface. Pack a level measuring tablespoon with crab mixture and drop onto breadcrumbs; gently turn to coat and shape into 1 1/2-inch cake. Place on waxed paper. Repeat.
Heat oven to 350° F. Lightly coat a large cookie sheet with vegetable cooking spray. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add about 8 to 10 crab cakes to skillet and cook 1 1/2 to 2 minutes per side, until golden. Transfer to prepared sheet. Repeat with remaining oil and crab cakes.
Bake crab cakes 10 minutes, until heated through. Garnish with parsley and lemon slices and serve with red pepper sauce and jalapeno sauce, if desired. Makes about 36 cakes. (Nutrition facts are based on 1 crab cake per serving.)
Make-Ahead Tip:Transfer browned cakes to an airtight container and freeze up to 1 week. Thaw 30 minutes in the refrigerator. Bake for 12 to 13 minutes, or until heated through.
Make Creole Mustard Sauce: Combine 1 cup mayonnaise, the jalapeno chile, red bell pepper, Dijon mustard, and chives in a medium bowl. Makes 1-1/2 cups.
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Crab-Stuffed Lobster Tail
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste
Preheat oven to 425°F.
Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
Brush each portion of tail meat with 1 teaspoon melted butter.
Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 13 to 15 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145° F.
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Baked Lobster Tails
8 cooked lobster tails, meat removed and shells reserved
2 cups dry bread crumbs
1 cup butter
2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1 tablespoon olive oil for brushing
Preheat the oven to 325°F
Line a baking pan with aluminum foil.
Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
Fill the empty lobster tails with stuffing and brush with olive oil.
Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover.
Bake until stuffing is completely cooked, about 50 minutes.
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Cheesy Mushroom-Fish Bake
4 frozen haddock fillets (1 lb.)
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1 cup sliced fresh mushrooms
1/2 cup KRAFT Shredded Mozzarella Cheese
1 Tbsp. chopped fresh parsley
Heat oven to 450°F.
Place frozen fish in 13x9-inch baking dish; drizzle with dressing.
Bake 25 min. Top with mushrooms and cheese; bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with parsley.
Kraft Kitchens Tips
Substitute:
Prepare using halibut or cod fillets.
Substitute: Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
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Simple Shrimp Creole
1 (13 1/2 ounce) packages Johnsonville Andouille Dinner Sausage, cut into 1/2-inch slices
1 tablespoon olive oil
1 large onion, chopped
1 large green pepper, chopped
4 celery ribs, thinly sliced
1 tablespoon minced garlic
2 cups chicken broth
1 (28 ounce) cans diced tomatoes
1 (10 ounce) packages frozen whole kernel corn, thawed
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 1/2 lbs uncooked large shrimp, peeled and deveined ( 31-35 count per pound)
salt and pepper
In a Dutch oven, heat oil over medium heat and sauté sausage slices until brown on both sides.
Remove sausage and keep warm.
Add onion, green pepper and celery; cook until tender.
Add garlic, broth, tomatoes, corn, sugar and cayenne pepper; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes.
Add shrimp and sausage; simmer, covered, until shrimp are opaque and pink, 3 to 5 minutes.
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Baked Fish Dijon
Juice from 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
1 teaspoon McCormick Dill Weed
1/2 teaspoon McCormick Ground Black Pepper
1/4 teaspoon McCormick Garlic Powder
1 1/2 pounds firm white fish fillets such as flounder, sole, cod, or
pollack (6 fillets)
1 carrot, peeled and shredded
3 tablespoons grated Parmesan cheese
Rinse fish and pat dry with paper towels. Set aside.
Place lemon juice, oil, mustard, dill, pepper, and garlic powder
in 1-cup glass measure and beat with fork until well combined.
Brush lemon dressing on both sides of fish fillets. Arrange in
13x9x2-inch baking pan, overlapping thinnest portions. Drizzle
remaining dressing over fish. Arrange shredded carrot over fish
and sprinkle with cheese.
Bake in 350 F oven about 12 minutes or until fish flakes easily
with fork. Makes 6 servings
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Crispy Herb Fish with Parmesan Potatoes
1 envelope SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1-1/2 tsp. dried basil leaves, divided
4 orange roughy fillets (4 oz. each)
1-1/2 lb. red potatoes, unpeeled, cut into 1-inch chunks
1/2 cup fat free milk
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup PHILADELPHIA Roasted Garlic Light Cream Cheese Spread
1 tsp. dried rosemary leaves, crushed
LINE 15x10x1-inch baking pan with foil; spray with cooking spray. Mix coating mix and 1 tsp. of the basil in shaker bag. Add fish, one piece at a time; shake gently to coat.
Place in prepared pan.
BAKE at 400°F for 20 minutes or until fish flakes easily with fork.
MEANWHILE, cook potatoes in boiling water 15 to 20 minutes or until tender; drain. Add milk, grated topping, cream cheese spread, rosemary and remaining 1/2 tsp. basil.
Mash with potato masher or back of spoon until mixture is well blended and of desired consistency. Serve with fish.
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Spinach-Stuffed Flounder with Mushrooms and Feta
8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder
Preheat oven to 350° F (175°C).
Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat.
Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated,
stirring occasionally.
Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted.
Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet.
Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish.
Add 2 tablespoons of water. Loosely cover with foil.
Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque
all the way through.
Makes 4 servings
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Mediterranean Baked Fish
1 pkg. (1 lb.) frozen cod fillets, thawed (Do not separate fillets.)
2 medium zucchini, sliced
1 can (14-1/2 oz.) stewed tomatoes, drained
1/4 cup KRAFT Special Collection Sun-Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1 lemon, cut into 4 wedges
PREHEAT oven to 400°F. Cut opened package of fish into 4 equal pieces.
MIX zucchini and tomatoes in 9-inch square baking dish; top with fish. Spoon 1 Tbsp. of the dressing over each piece of fish.
BAKE 15 minutes; sprinkle with cheese. Bake an additional 8 to 12 minutes or until fish flakes easily with fork. Serve with lemon wedges.
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Mediterranean Halibut with Mushroom Rice Pilaf
1 lb. halibut fillets
1/4 cup KRAFT Special Collection Greek Vinaigrette Dressing, divided
2 cups sliced fresh mushrooms
1-1/4 cups water
1-1/2 cups MINUTE Brown Rice, uncooked
1 cup frozen peas, thawed
PLACE fish in shallow baking dish. Drizzle with 2 Tbsp. of the dressing.
BAKE at 450°F for 15 minutes or until fish flakes easily with fork.
MEANWHILE, cook mushrooms in remaining 2 Tbsp. dressing in medium skillet 3 to 4 minutes or until mushrooms are tender, stirring occasionally. Add water; bring to boil. Add rice and peas; cover. Simmer 5 minutes. Remove from heat; let stand 5 minutes. Spoon onto serving plates. Top with fish.
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Parmesan Fish Sticks
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling
Dipping Sauce:
1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives
For the Fish Sticks:
Preheat the oven to 450°F.
Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Arrange the fish sticks on a serving platter and serve with the dipping sauce.
Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.
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Make Ahead Tuna Noodle Casserole
6 Tbs. butter
¾ C. mushrooms, thinly sliced
¼ C. red bell, diced
¼ C. onion, chopped
¼ C. flour
2½ C. milk
1 C. grated cheddar cheese
2 - 6 oz. cans tuna, drained
2 C. cooked noodles
¼ C. parsley, minced
½ C. bread crumbs
salt and pepper
Melt 4 Tbs. of butter in medium saucepan.
Add vegetables until tender.
Add flour and cook for a minute.
Remove from heat and whisk in milk.
Retrun to heat and whisk frequently until bubbling
Remove from heat and add cheese, stirring until melted.
Add tuna, parsley and seasonings to taste
Place noodles in a casserole dish.
Pour tuna mixture on top of noodles.
Top with bread crumbs and remaining butter.
Bake at 375° F for 20-25 minutes.
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Linguine with Scallops
1 pound fresh or frozen scallops
12 ounces linguine
1 teaspoon margarine
1 teaspoon olive oil or cooking oil
1-1/2 cups chicken broth
3/4 cup dry vermouth or dry white wine
3 tablespoons lemon juice
3/4 cup sliced green onion
3/4 cup snipped fresh parsley
2 tablespoons capers, drained
1 teaspoon dried dillweed
1/4 teaspoon pepper
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or until opaque. Remove scallops with a slotted spoon, leaving juices in skillet.
Stir broth, vermouth or white wine, and lemon juice into skillet. Bring to boiling. Boil for 10 to 12 minutes or until liquid is reduced to about 1 cup. Stir in onion, parsley, capers, dillweed, and pepper. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring just until heated through. Pour over linguine; toss gently.
Makes 6 servings. Go To Top
Cajun Shrimp and Rice
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
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Baked Shrimp Scampi
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Preheat the oven to 425°F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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Halibut with Dill Cream Sauce
Four 6-ounce halibut steaks
Salt and freshly ground black pepper
1/4 cup minced shallots or onions
1 tablespoon butter
1/2 cup white wine
1 cup fish stock or bottled clam juice
2 teaspoons cornstarch
3/4 cup light cream
worcestershire sauce
2 teaspoons fresh lime juice
1/4 cup minced fresh dill
Season the halibut steaks with salt and pepper to taste and set them in a skillet just large enough to hold them in a single layer.
Cover the fish with water and bring the water to a simmer, over medium heat. Simmer, partially covered, for 4 to 5 minutes or
until the fish turns opaque and is just cooked through. If the fish is cooked before the sauce is done, keep it warm, in the water,
off the heat.
While the halibut is cooking, in another saucepan sauté the shallots in the butter for a minute or until tender.
Add the wine and boil down until 2 tablespoons remain. Add the fish stock and simmer until 3/4 cup remains.
Stir the cornstarch into the cream and stir this into the simmering stock.
Bring the mixture to a boil and simmer over low heat for a minute or until thickened.
Season with Worcestershire sauce to taste, lime juice and dill.
Remove the steaks from the water and pat them dry. Serve with the sauce.
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Shrimp Tacos
8 corn tortillas
1 1/2 cups seeded, chopped tomato
1 cup seeded, chopped cucumber
1/3 cup thinly sliced scallions
1/4 cup chopped cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt
8 ounces green beans, trimmed
1 teaspoon fajita seasoning
1 pound medium to large shrimp, peeled and deveined
1 tablespoon olive oil
Heat oven to 350°F. Wrap tortillas in heavy foil and heat in oven for 10 min. Meanwhile, for salsa, combine tomato, cucumber, scallions, cilantro, lime juice and salt; set aside.
In a bowl toss beans with 1/2 tsp of fajita seasoning. In another bowl toss shrimp with 1/2 tsp seasoning. Heat oil in a large skillet over medium-high heat. Add beans and cook, stirring, 3 min. Add shrimp and stir, cooking 3 min more or until shrimp turn opaque.
Assemble tacos: Divide shrimp-and-bean mixture between warm tortillas.
Serve with salsa. Serves 4.
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Macadamia Nut-Crusted Ono with Mango-Lime Butter
Mango-Lime Butter:
1/2 cup chopped fresh mango
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon peeled and minced fresh ginger
Juice of 2 limes
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
1/2 cup macadamia nuts, whole or pieces
2 cups panko (Japanese bread crumbs)
1/2 cup fresh basil
1/2 cup good-quality mayonnaise
2 teaspoons Sriracha (Thai garlic-chile paste)
6 (6-ounce) ono fillets
Salt
Freshly ground black pepper
Canola oil, for sauteing
To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
Preheat the oven to 450°F.
To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine.
Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well.
Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish
fillet. Coat the same side evenly with the coating.
In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat.
(Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down,
and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes,
until cooked through and firm to the touch. Place the fillets on warmed individual places. Serve with the mango-lime butter.
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Caribbean Island Lime Shrimp
1/2 cup orange juice concentrate, undiluted
1/4 cup fresh lime juice (about 2 limes)
1/8 cup olive oil
1/8 cup tequila (see Note)
1 tbl. Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
1/4 cup minced sweet onion
2 cloves garlic, pressed
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper, or more to taste
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 to 1-1/2 pounds fresh or frozen jumbo shrimp, peeled and deveined, tails left on for presentation, if you wish
Measure orange juice concentrate, lime juice, 1/8 cup olive oil, tequila, Triple Sec, cilantro, sweet onion, garlic, curry powder, kosher salt, cumin, turmeric, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to the margarita marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 30 to 45 minutes. (Do not over-marinate or the citrus acids will "cook" the shrimp.)
Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. You may need to do this in batches. Do not overcook the shrimp or it will become rubbery. Remove shrimp and keep warm. Add the reserved marinade to the hot pan. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce to coat.
Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.Yield: 4 servings
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Easy Shrimp Skillet
1 Tbsp. oil
2 small zucchini, sliced
1/2 lb. frozen uncooked cleaned large shrimp, thawed
1 cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup instant white rice, cooked as directed on package
1 Tbsp. oil
2 small zucchini, sliced
1/2 lb. frozen uncooked cleaned large shrimp, thawed
1 cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup instant white rice, cooked as directed on package
Heat oil in nonstick skillet on medium-high heat. Add zucchini; cook 1 min. Add shrimp; cook 8 to 10 min. or until shrimp turn pink, stirring occasionally.
Stir in tomatoes and dressing; cook on low heat 3 to 4 min. or until heated through. Top with cheese. Spoon over rice.
Source: Kraft Foods
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Crab Cakes ala Laura
4 lbs of crab meat
2 cups mayo
4 eggs
4 slices white bread
1½ tbsp Old Bay
2 tsp baking powder
2 tbsp parsley
1 tsp pepper
½ tsp salt
2 tsp dry mustard
1½ tsp paprika
1 tbsp relish
1 tbsp mustard
Cut bread into small cubes
Combine all ingredients except bread & crab – mix well
Add bread to mixture – mix well breaking the bread
Gently add crab meat.
Broil low for 20-25 min
Note: Make crab cake any size you want; small for appetizer or large for dinner size.
Source: Laura Iannotti
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Jennifer Garner's Shrimp and Orzo
1 cup dry orzo
2 teaspoons olive oil
1 cup chopped onion
3 cloves garlic, peeled and minced
1/4 cup white wine
1 can (28 oz) whole, peeled tomatoes
2 tablespoons chopped fresh parsley
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon dried red pepper flakes
1 pound medium shelled and deveined shrimp
1/2 cup feta
Cook orzo in boiling water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice).
Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes.
Add shrimp and cook 2 minutes or until shrimp become opaque. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.
The Skinny: 385 calories per serving, 10 g fat (3.5 g saturated fat), 45 g carbs, 3.5 g fiber, 27 g protein - Source: Self Magazine
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Zesty Grilled Tilapia
6 (6-ounce) tilapia fillets
6 tablespoons olive oil, plus additional for brushing
1 tablespoon grated orange zest
6 tablespoons freshly squeezed orange juice
1 tablespoon grated fresh ginger
1 teaspoon hot sauce, to taste
1 teaspoon salt
Freshly ground black pepper
Mango Coconut Rice, recipe follows
Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.
Serve alongside Mango Coconut Rice.
Mango Coconut Rice:
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving. Yield: 6 servings
Recipe courtesy Paula Deen, 2007
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Kathy and John’s Baked Maine Lobster
Prepare Lobsters:
Ask butcher to split your lobsters or you can do it yourself.
Place lobster on back. Cut through head with a sharp knife. Split open from head to tail.
Remove vein, small sac back of head, and spongy lungs.
Save roe, if female (dark green or black), and green liver.
Trim off spineretts on tail. Cut each section of tail crosswise to prevent curling. Wash thoroughly.
Prepare Stuffing:
Saute the roe (will turn red) and liver in butter. Add Progresso seasoned bread crumbs.
Season with a squeeze of lemon. Add crumbs until the butter is soaked up.
Stuff and Bake:
Stuff cavity of cleaned lobster lightly. Bake in hot oven (450°F) for 12-15 min.
Time depends on size of lobster. If stuffing begins to burn on top, cover with lettuce leaf.
The lobster should be red outside and the meat inside cooked. Serve with butter and lemon.
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Shrimp Scampi with Linguini
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (chicken broth)
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.
Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil.
Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta.
Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Serves: 4 to 6 servings. Source: Tyler Florence
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Haddock with Bacon and Onions
2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice – about 1/4 lemon
Salt
EVOO – extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced or
A medium yellow onion, quartered then thinly sliced
1 large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped
Preheat the oven to 400°F.
Rinse fish and pat dry. Sprinkle fish with lemon juice and salt.
Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter.
If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven.
Set portioned fish into skillet.
Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon.
Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes.
Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings.
Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs.
Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
Recipe courtesy Rachael Ray
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Cod Bordelaise
Bordelaise Garnish: 2 tablespoons unsalted butter
1/2 cup finely chopped shallots
12 ounces sliced seasonal mushrooms
2 sprigs thyme
1/2 bottle dry red wine
1 recipe Seared Cod
6 sprigs flat-leaf parsley, leaves finely chopped
Seared Cod:
1 tablespoon extra-virgin olive oil
4 (6-ounce) center-cut cod fillets, skin left on
Salt and freshly ground black pepper
4 cloves garlic, lightly crushed
4 sprigs thyme
1 tablespoon unsalted butter
Make the Bordelaise Garnish:
Warm the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 5 minutes. Add the mushrooms and thyme and cook 5 minutes longer. Add the wine and cook until the liquid is reduced by half. Discard the thyme.
Make the Seared Cod:
Warm the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley. Source: Sara's Secrets on Food Network
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Crab Cakes ala Holland America
Crab Cake Mix
1/2 c. celery, finely diced
1/2 c. shallots, diced
1/2 c. red bell pepper
3 c. dungeness crab meat
2 whole eggs
1 c. mayonnaise
1/2 lemon, juice only
1 tsp. Worcestershire sauce
1/4 tsp. tabasco sauce
1 tbl. chopped chives
1/4 tsp. thyme
1/2 tsp. garlic, fresh minced
1.5 c. panko or bread crumbs, as needed
salt and pepper to taste
In a large bowl combine all ingredients, mixing well, use little bread crumbs to help reach right consistency. On a tray sprinkle the rest of bread crumbs and scoop onto it a little quantity of mix. Start molding your crab cake. Heat a little amount of canola oil in fry pan and when hot, place crab cake in. Fry til golden brown. Serve immediately or keep warm and reheat in 350°F. oven.
Source: Chef Tom on Westerdam, Holland America - ref:06/25/05
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Thai Chili Lime Butter Sauce
1/2z fresh minced ginger
1/4z garlic minced
1/2z white wine vinegar
2z lime juice
12z sake, Japanese wine
4z heavy cream
12z unsalted butter, cold cut in chunks]
Salt and pepper, to taste
In a sauce pan combine garlic, ginger, sake, vinegar and lime juice. On medium heat, reduce by 50% then add the heavy cream and bring to a boil. Remove the sauce pan from heat and one by one whisk in chunks of butter. Adjust the taste with Thai chili sauce, salt and pepper. Serve with crab cakes. Source: Chef Tom on Westerdam, Holland America - ref:06/25/05
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Whitefish with Lemon Vinaigrette
8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fish broth
Salt and freshly ground black pepper
6 (5 to 6-ounce) whitefish fillets, such as tilapia
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows
Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes.
Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely.
Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
Source: Food Network: Everyday Italian - ref:06/04/05
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Fish Fillets With Ginger-Dill Sauce
1/3 cup mayonnaise or salad dressing
2 tablespoons dairy sour cream
1/2 teaspoon minced dried onion
1/4 teaspoon ground ginger
1 teaspoon snipped fresh dill weed or 1/4 teaspoon dried dill weed
Dash salt
1/4 cup peeled, cooked, or canned small shrimp
1 pound fresh or frozen fish fillets, thawed (such as cod, sole or flounder)
Lemon wedges (optional)
Fresh dill sprigs (optional)
1 tablespoon margarine or butter
In a small bowl stir together mayonnaise or salad dressing, sour cream, minced onion, ginger, dill weed, and salt. Stir in shrimp; set aside.
Place fillets in a 2-quart rectangular microwave-safe baking dish. Dot with margarine.
Cover with waxed paper. Micro-cook on 100 percent power (high) for 4 to 7 minutes or until fish just begins to flake easily, turning dish once.
Spoon sauce atop fish. Cover; cook on high for 1 to 2 minutes more or until sauce is heated through. Serve with lemon wedges and garnish with fresh dill sprigs, if desired. Makes 4 servings.
Make ahead tip: Prepare mayonnaise shrimp mixture; cover and chill up to 8 hours.
Nutritional facts per serving calories: 269, total fat: 20g, cholesterol: 73mg, sodium: 252mg, carbohydrate: 1g, fiber: 0g, protein: 21g, vitamin A: 10% -
Source: Better Homes and Gardens - ref:10/16/04
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Walnut-Crusted Tilapia With Spinach and Red Potatoes
2 pounds red potatoes, scrubbed and halved
2 tablespoons melted butter
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup milk
3/4 cup walnuts
3/4 cup plain dry breadcrumbs
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 tilapia or sole fillets (about 2 lbs.)
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon olive oil
1/4 cup chopped shallots
2 bags (10 to 12 oz. each) fresh spinach, rinsed
1-1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Heat oven to 450°F. Toss potatoes, butter, rosemary, salt, and pepper in a jelly-roll pan. Arrange potatoes cut side up. Roast until golden brown and tender, stirring occasionally, 30 to 45 minutes.
Meanwhile, prepare fish. Pour milk into a pie plate. In a food processor, process walnuts until finely ground. Add breadcrumbs, thyme, salt, and pepper. Pulse to combine. Place crumb mixture on a sheet of waxed paper. Dip fish in milk and then in crumbs to coat. Place on a large plate.
In a large nonstick skillet over medium-high heat, heat 1 tablespoon of the butter and 1 tablespoon of oil. Cook 2 fillets until they are just cooked through, about 1 to 2 minutes per side. Transfer fillets to a serving platter; cover to keep warm. Repeat with the remaining butter, vegetable oil, and fillets.
Heat oil in a large Dutch oven over medium-high heat. Add shallots and cook 2 minutes. Add spinach and stir until it wilts. Stir in vinegar, salt, and pepper. Serve with potatoes and fish.
Source: Ladies' Home Journal - ref:03/27/04
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Salmon Burgers with Peach Salsa
2 large peach(es), diced
1 medium jalapeno pepper(s), cored, seeded and finely chopped
1 tsp fresh lemon juice
1 1/2 tsp sugar
1/8 tsp table salt
2 Tbsp cilantro, fresh, chopped
14-3/4 oz canned salmon, red, drained, broken into small chunks
1 medium scallion(s), finely chopped
2 1/2 tsp lemon zest
1 large egg(s), beaten
1/4 tsp black pepper
3 1/2 Tbsp dried bread crumbs, whole wheat
To prepare salsa:
Combine peaches, jalapeno and lemon juice in a medium bowl. Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
Preheat grill.
To prepare burgers:
Mash salmon bones with the back of a fork.
Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well.
Shape salmon mixture into four 1-inch-thick patties.
Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill about 3 minutes more, until golden brown on both sides.
Serve salmon burgers with peach salsa on the side.
Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.) Points = 5 Servings = 4
Weight Watchers - ref:08/02/03
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Coconut Shrimp
40 Shrimp
1 cup +rice flour
3 cups Tempura mix
1 3/4 cups ice water
4 cups Panko mix
2 cups coconut
Butterfly shrimp. Dip shrimp into ice water then into rice flour; let dry outside of bowl.
Dip in tempura and then immediately into panko and coconut mix. Refrigerate for 1 hour or more.
Fry in canola oil until golden.
Note: adjust amounts for number of shrimp using. May be frozen.
Mahalo to the #1 Tutu in Maui - Lindy Finnegan - ref:05/17/03
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Honey Mustard Barbecued Salmon
4-6 oz. salmon fillets
4 tbsp. olive oil
1/4 cup green onions, finely chopped
2 tsp. salt
1/4 tsp. white pepper
Rub salmon with olive oil, green onions, salt and pepper. Prepare grill with medium hot coals or preheat broiler. If grilling, place salmon on coolest part of grill. Grill or broil salmon on each side for 2-3 minutes. Brush with Honey Mustard Sauce. Continue grilling until the salmon is caramelized and reaches desired doneness.
Honey Mustard Sauce
2 cloves garlic, sliced
2 tsp. sesame oil
1/4 tsp. fresh ginger, grated
1/4 cup dry mustard powder
1/4 cup sherry
1/4 cup soy sauce
1/4 cup ketchup
½ cup honey
In a small sauce pan, saute garlic with sesame oil and ginger. Stir together mustard powder and sherry until smooth. Add to sauce pan along with soy sauce, ketchup and honey. Stir to combine and simmer on medium heat for 5 minutes. stirring occasionally.
Source: Kathy's Kitchen - ref:02/22/03
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Asian-Style Halibut
1/4 cup hoisin sauce
1 tbl. low-sodium soy sauce
1 tsp. Asian chile paste
1 tsp. dark Asian sesame oil
1 tsp. rice-wine vinegar
1 tbl. fresh lime juice
1/4 tsp. ground ginger
1 ½ pounds halibut fillets
3 scallions, trimmed and thinly sliced
1 lime, cut into wedges
Whisk together hoisin sauce, soy sauce, chile paste, sesame oil, rice vinegar, lime juice and ginger in a small bowl.
Coast glass baking dish just large enough to hold the fish fillets in a single layer, with nonsitck cooking spray.
Place the fish fillets in the dish. Set aside 3 tbl. hoisin mixture; spoon remaining hoisin sauce over top of fish. Cover; refrigerate for 20 minutes.
Heat oven 450°F. Roast the fish, uncovered, for 7 minutes.
Carefully remove the baking dish from oven; spoon the reserved hoisin mixture evenly over fish; Sprinkle with the scallions. Return to oven for 5-6 minutes or until the fish begins to flake easily when prodded with fork.
Garnish with lime wedges.
Source: Family Circle Magazine - ref:01/11/03
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Shrimp Fried Rice
2-oz. shrimp, cooked and peeled
2 slices bacon, cooked, drained and chopped
2 whole eggs
1 tsp. salt
4 Tbs. vegetable oil (divided)
½ cup frozen peas
1 Tbs. soy sauce
1 Tbs. Chinese rice wine
2 Scallions or green onions, finely chopped
3 cups white rice, cooked
Pat the shrimp dry with clean paper towels and set aside until needed. Fry the bacon in a skillet over medium heat to the desired degree of doneness.
Drain bacon on paper towels and chop when it's cool enough to handle. Reserve. Break the eggs into a small mixing bowl and add a pinch of salt. Beat the mixture lightly with a fork or whisk until thoroughly beaten. Set aside to reserve until needed.
Heat a wok over a high-heat setting, then add half the oil to warm. Reduce the heat setting if the oil begins to smoke. When the oil is hot, add the peas, shrimp, and bacon to the oil and stir-fry for about a minute.
Add the soy sauce and wine and remove the contents from the wok. Add the remaining oil to the wok and heat the fresh oil.
Pour the eggs and scallions into the wok and slice through the frying eggs to break the fry into small pieces until done.
Add the remaining salt, and return the bacon mixture to the wok with the cooked white rice.
Working very quickly, toss the ingredients with a large wooden spoon until all the ingredients are well blended.
Serve warm with soy sauce on the side. Kathy's Korner - ref:08/24/02
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Tuna with Light Pepper Mayonnaise
4-6 ounces fresh or frozen tuna steaks, 1" thick
1 small onion
2 tbl. lemon juice
2 tbl. olive oil
½ tsp. lemon-pepper seasoning
Romaine leaves
1 recipe of Light Pepper mayonnaise(below)
Snipped fresh cilantro
Thaw fish, if frozen. For marinade, in a blender container combine onion, lemon juice, oil, and lemon-pepper seasoning. Blend till smooth. Place fish in a shallow dish. Pour marinade over fish; turn to coat. Cover; marinate at room temperature 30 minutes, turning fish occasionally. Remove fish from marinade. Grill tuna on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just till it begins to flake, turning once. Serve on Romaine leaves. Spoon light pepper mayonnaise over fish; sprinkle with cilantro.
Light Pepper Mayonnaise:
Stir together 1/4 cup mayonnaise; 1/4 cup sour cream; 1 or 2 red or green jalapeno peppers, seeded and finely chopped; 2 tbl. milk; ½ tsp. grated lemon peel; 1 tsp. lemon juice; 1/8 tsp. pepper. Cover; chill mayonnaise until needed.
BH&G Best Recipes Yearbook, copyright 1995 - ref:07/20/02
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Scallop Primavera
8 ounces spinach fettucine
1 pound sea scallops, trimmed
1/4 tsp. each salt & lemon pepper
3 tbl. olive oil
6 scallions, diagonally sliced
4 cloves garlic, slivered
1 bunch asparagus, cut up
1 red pepper, strips
½ cup white wine
1 tsp. crushed red pepper
Cook pasta. Meanwhile, season scallops with salt and pepper. In large skillet over high heat, cook scallops in hot oil 3 min., turning once, until golden brown. Remove plate and keep warm. To same skillet, add scallions, garlic, asparagus and red pepper; cook, stirring 5 min. Stir in wine and red pepper flakes; bring to a boil. Boil 1 min. or until wine is reduced in half. Stir in scallops; cook until just opaque and cooked through. Drain pasta and place on platter. Top with scallops and veggies.
Kathy's Kitchen - ref:01/06/01
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Shrimp and Lobster Bouillabaisse
1 can stewed tomatoes
1 cup chicken broth
1 3 ounce bottle clam juice
3 medium leeks, sliced (1 cup)
½ cup water
1 tsp. Cajun seasoning
1 tsp. finely shredded orange peel
1 8 ounce lobster tail
8 ounce peeled & deveined shrimp
4 slices French bread, toasted
Snipped fresh parsley
In Dutch oven combine tomatoes, broth, clam juice, leeks, water, seasoning and orange peel. Bring to a boil, reduce heat. Cover and simmer for 10 min. Meanwhile, cut up lobster tail, shell and all, into 3 or 4 pieces. Add lobster and shrimp to broth mixture. Bring almost to boiling, then reduce heat. Simmer gently for 2-3 min. or until shrimp just turn pink. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. Sprinkle with parsley.
Kathy's Kitchen - ref:01/13/01
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Fish Florentine
½ c. dry white wine
6 white fish fillets
1 can cream of (mushroom, celery, etc)
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. tarragon
1/8 tsp. nutmeg
2 tbl. lemon juice
½ c. Parmesan cheese, grated
2 (10z) pkg. frozen chop. spinach, cooked, drained
Preheat oven to 350°. Butter a shallow baking dish. Heat wine over low heat in a large skillet; add fish and cook until tender. Remove and drain fish, leaving stock in skillet. Pour in soup, stirring until blended with wine. Add spices, lemon juice and 1/4 c. cheese mix thoroughly. Spread bottom of prepared dish with cooked spinach followed by ½ of wine sauce, fillets, remaining sauce, and remaining cheese. Bake 25 min. before placing under broiler until cheese is lightly browned,about 2 min. Kathy's Kitchen - ref:01/20/01
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Deep-Dish Tuna Pie
1 uncooked pie shell (I like Pillsbury in dairy case)
1 cup chopped onion
l medium potato, diced
1/4 cup water
1 can cream mushroom soup
1/3 cup milk
1/3 cup parmesan cheese
1 tbl. lemon juice
3/4 tsp. dillweed
1/4 tsp. pepper
16 ounce pkg. mixed veggies or left overs
9 ounce can tuna, drained
l beaten egg
Prepare pie crust. Set aside. In a large skillet cook onion and potato in water, covered, about 7 min. Drain off liquid. Stir in soup, milk, parm cheese, lemon juice, dillweed, and pepper. Cook and stir till bubbly. Stir in frozen veggies and tuna. Spoon into an ungreased 2 qt. casserole. Prepare pastry and fit over top of casserole. Brush crust with beaten egg. Bake in a 400°F oven for 40-45 min. Kathy's Kitchen - ref:01/27/01
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Beer Batter Fish
Vegetable oil
1# fish fillets or cooked large shrimp
3-4 tbl. Bisquick baking mix
1 c. Bisquick baking mix
1 egg
1/2 tsp. salt
1/2 c. beer
Heat oil (1 1/2 inches) in heavy saucepan or deep-fat fryer to 350°F.
Lightly coat fish with 3-4 tbl. baking mix. Mix 1 c. baking mix, the
egg, salt and beer until smooth. Dip fish into batter, letting excess
drip into bowl. Fry fish until golden brown, about 2 min. on each side;
drain. Serve with soy sauce or vinegar, if desired. 3 or 4 servings.
Thanks to Betty Crocker's Creative Recipes - ref:10/05/97
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Alaskan Style Cioppino
1 ½# halibut, cut into large bite size pieces
20 shrimp, peeled & deveined
2 Dungeness crab, disjointed
10 clams or mussels in shells
3 bay leaves
½ cup olive oil
1 onion, diced
2 bunches green onions, diced
1 green pepper, diced
5 cloves garlic, minced
2 cans stewed tomatoes
2 cans Mexican style tomatoes
1 can tomato, puree
1 cup dry white wine
3 tbl. fresh basil, chopped
Salt and pepper to taste
Heat oil in a large soup or stock pot.
Add onions, green onions, peppers and bay leaves.
Saute until onions are transparent.
Add garlic and saute for 2 or 3 minutes more.
Add tomatoes, puree and wine.
Cover and simmer for 45 min.
Add a little water, if necessary.
Add salt and pepper to taste.
Remove bay leaves.
Add clams or mussels and crab.
Cover and simmer for about 10 min.
Add shrimp and halibut and
simmer until fish is just cooked through.
Stir in chopped fresh basil.
Serve immediately.
Thanks to my friend Dave Houston, TX - ref:3/7/99
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Bombay Curried Shrimp
1 1/2 pounds large shrimp peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
l/2 cup minced shallots
1tbl. curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomato
½ cup light coconut milk
1/4 cup chopped fresh basil or 4 teaspoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
½ teaspoon salt
10 1/2 oz. low-salt chicken broth
6 cups hot cooked rice
3 tablespoons coconut flaked and toasted
Combine shrimp and flour in a bowl; toss well, and set aside.
Heat oil in a large skillet over medium-high heat.
Add shallots and curry powder; saute 1 minute. Add bell pepper; saute 1 minute.
Add tomato and next 6 ingredients; bring to a simmer. and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally.
Spoon shrimp mixture over rice, and sprinkle with coconut.Cooking Light YEAR: 1996 - ref:8/12/00
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Scallops in Garlic Sauce
1 lb. scallops
1 cup sliced mushrooms
3 garlic cloves, minced
½ cup chicken broth
½ cup chopped tomatoes
1/4 cup chopped green onions
1 teaspoons Italian herb seasoning
2 teaspoons dried celery flakes
1 tablespoon cornstarch
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Simmer mushrooms and garlic
in the chicken broth for three minutes.
Add scallops, tomatoes, green onions,
celery flakes, Italian seasoning.
Cook 5 minutes.
Dissolve cornstarch in vinegar.
Add to scallops.
Heat and stir until scallops
are cooked through and the sauce is thick.
Garnish with parsley. Thanks Laurie of Laurie's Kitchen - ref:1/15/00
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FLOUNDER WITH PARMESAN CRUST
6 flounder, sole or orange roughy fillets
1/3 cup plain yogurt
2 tbl. grated Parmesan Cheese
1 tbl. Dijon mustard
1 tbl. lemon juice
1 ½ tsp. horseradish, drained
Preheat broiler and prepare broiler pan
with nonstick spray.
Arrange fish in broiler pan.
In small bowl, combine yogurt, mustard,
lemon juice and horseradish.
Spread mixture over both sides of fillets.
Top with Parmesan cheese.
Broil about 8 inches from heat,
turning once, for about 6 minutes,
or until fish flakes easily.
6 servings.Kathy's Kookbook - ref:3/25/00
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CHRISTOPHER'S CRAB CAKES
3/4# cooked crab meat
1 1/4 c. fresh bread crumbs
1 large whole egg, beaten
3 tbl. Maui (sweet) onion, finely chopped
1 tsp. salt
1 tsp. ground mustard
1/4 tsp. garlic, minced
4 tbl. butter
Herb Sauce
Crab:
Mix crab cake ingredients, except lemon wedges.
Shape mixture into 6 patties, each about 3" in diameter.
Melt butter in pan over medium heat.
Add crab cakes and saute about 3 min.
On each side, until golden brown.
Serve with herb sauce and lemon wedges.
Herb Sauce:
2 tbl. freshly chopped dill or tarragon
1 tsp. fresh chives, chopped
2 tsp. fresh cilantro, chopped
1 tsp. fresh lemon juice
1 tsp. Dijon mustard
½ tsp. garlic, minced
3/4 c. mayonnaise
salt and pepper to taste
dash of Tabasco
Sam Choy - ref:11/14/99
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|
tested and liked by me)
Capn John's Linguini with Clam Sauce
