diabetic and seafood

618

Recipes

Healthy Manhattan Clam Chowder

Posted by Sue L  

Yummy chowder without potatoes. Reduced carb. MORE»

Recipe #303674

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Crab Salad

Posted by Sue L  

I made this up to go with some celery sticks, but you could serve this on soft rolls or crackers. If you are watching your carbs, be careful of surimi (krab sticks) as it is loaded with carbs, something you might not expect. MORE»

Recipe #303667

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Thai Shrimp and Vegetable Curry

Posted by Sue L  

I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like. MORE»

Recipe #303635

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Salmon Steaks With Flavourful Veggies Alongside

Posted by Zurie  

An old friend from Britain once said this was one of his favourite recipes. You can use any nice thick fish fillets or steaks, of course, but the vegetable medley really goes well with salmon. Do use the anchovies — they really don't taste like... MORE»

Recipe #303235

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Herby Tuna Burgers With Wasabi (Low Fat and Healthy)

Posted by Sarah_Jayne  

These tuna burgers are a great way to get people that don't think they like fish to eat and enjoy it. These burgers are very low fat, particularly for a burger, easy to make and taste really good. The wasabi paste I used didn't overpower the... MORE»

Recipe #303127

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Golden-Topped Fish Fillets

Posted by Zurie  

This is one of the most outstanding toppings for fish fillets. It does not overpower the fish, and tastes absolutely great. The recipe is from a very popular South African cookbook writer, Lynn Bedford Hall. I cannot count how often I've made this... MORE»

Recipe #302474

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Easy Weeknight Seafood Alfredo (Diabetic Friendly)

Posted by Panthur  

This is a standby from my single days when I wanted something a little fancier but I was on my own. I've modified it so hubby can enjoy as well. This recipe has 8g digestible carbs per serving if you use Dreamfields because it only has 5g per... MORE»

Recipe #302331

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Fantabulously Easy Clams and Linguine

Posted by Secret Agent  

My Mom made this recipe but living in remote areas we had to settle for canned clams. Once we moved to the Jersey Shore and had access to wonderful seafood the dish took on a light and fresh taste that was fabulous. I used Little Neck clams and... MORE»

Recipe #302121

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Fresh Green Asparagus on Smoked Fish Fillets

Posted by Zurie  

This is an appealing and easy little starter. Buy the smoked fish at a deli or shop: the best would be smoked trout fillets, but smoked angelfish or salmon would be fine. I use green asparagus because we're not very fond of the white ones. Recipe... MORE»

Recipe #302088

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Tuscan Bean Salad

Posted by SweetSueAl  

E-mailed to me from diabeticgormet.com MORE»

Recipe #301372

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Grilled Oriental Squid With a Wild Rice Stir Fry (Low Fat)

Posted by Molly Bloom  

Low fat, low GI. Delicious and nutrious way to eat squid MORE»

Recipe #300876

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Halibut Salad

Posted by Molly53  

A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #300182

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Creamy Salmon on Pasta

Posted by Sage  

This recipe is something my mother used to make using canned salmon; she served it on toast. I made this recipe with leftover cooked salmon filet. MORE»

Recipe #295652

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Calamari Diavola

Posted by Bad Acid  

We have a really nice italian resteraunt close by that served a Non Breaded, delicious calamari. It was spicy and flavorful and after some trial and error I think we've found it. MORE»

Recipe #295090

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Lemon Herb Tilapia

Posted by chef shelby #2  

a great lemon twist to this tilapia MORE»

Recipe #294696

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Ginger Salmon

Posted by Abi Q  

fishy goodness. even my friend who wasn't too sure about fish liked it MORE»

Recipe #293086

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Pigs in Blankets - Oyster Appetizers

(1 reviews) Posted by Molly53  

A lovely, savory morsel from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #292344

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Shrimp Cocktail

Posted by Molly53  

A very attractive way to serve seafood cocktails is to freeze cubes of seasoned tomato juice until the outside has formed, then pour out all the remaining liquid, and refreeze. At serving time, place the hollow ice cups in center of the cocktail... MORE»

Recipe #292035

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Chicken Oyster Gumbo

Posted by Molly53  

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #291641

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Shrimp Chowder

Posted by Molly53  

This chowder is fragrant, full-flavored, and delicately creamy. Serve with a lovely, warm baguette and a nice glass of white wine. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.... MORE»

Recipe #291278

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