Recipezaar: Seafood,Spicy recipes

Shrimp & Andouille Sausage Gumbo

Mon, 15 Jun 2009 18:25:04 -0400

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! -- posted by oklahomawildcat

Easy Surf 'n' Turf Fajitas

Tue, 16 Jun 2009 01:16:53 -0400

Chicken, shrimp, and steak.. how can you go wrong? This recipe is very easy. We had family in town visiting, and we wanted something that was quick, but tasty (they loved it!). Nothing super fancy, but it tastes like you worked on it for hours! -- posted by Ashley (Chef #1078204)

Spicy Shrimp Stuffed Shells Salad

Tue, 23 Jun 2009 02:29:31 -0400

Go ahead and say that 3 times fast! LOL! 0) Here you have have a spicy salad stuffed into jumbo pasta shells made easy for fun finger food. -- posted by ~Rita~

Joe's Coon/Ass Crawfish Etouffee

Tue, 23 Jun 2009 14:48:17 -0400

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it. -- posted by Chef Teer

Spicy Mango Halibut

Fri, 26 Jun 2009 02:46:40 -0400

This is an easy to make dish that will impress the guests. I invented it one night when just about all the ingredients were the only things left int he fridge - so I guess I can't take all the credit. -- posted by Boston Pape

Sichuan Braised Cod

Fri, 26 Jun 2009 12:27:34 -0400

Very simple, spicy, low cholesterol dish. Not authentically Sichuan, but close enough. -- posted by Gandalf The White

Dayak-Style Shrimp (Kalimantan)

Thu, 02 Jul 2009 12:25:54 -0400

Quick and simple Indonesian dish from Copeland Marks. -- posted by Sue L

Shrimp Cakes With Roasted Shrimp Sauce

Sun, 05 Jul 2009 12:29:01 -0400

Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :) -- posted by Manami

Macque Choux and Shrimp

Sun, 05 Jul 2009 12:31:01 -0400

This Cajun dish, similar to succotash, pairs well with rice & seafood or chicken. This version comes from the Commander's Palace in New Orleans. This was first published in Saveur Magazine, issue # 119. We were testing different dishes for our Cafe Ponce, here at the home, and I saw this and we tested it and it became an instant hit! (The only thing we didn't include was the jalapeno! - Too bad, they don't know what they missed!) We made four batches - two and two.;) -- posted by Manami

Spicy Grilled Tuna Un-Roll

Tue, 07 Jul 2009 02:43:28 -0400

No rolling here. This variation for tuna rolls is a great summer meal refreshingly light, made with fresh grated ginger, powdered wasabi, soy all flavors from Asia. Plated over avocado slices and served with additional soy and wasabi. -- posted by ~Rita~

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Pan-Seared 5-Spice Tilapia W/ Hot-Orange-Ginger Sauce

Tue, 07 Jul 2009 11:07:57 -0400

Spice rubs are the perfect way to jazz up mild-flavored fish and poultry. This rub - a blend of spices, herbs, salt, sugar and oil - transforms into a falvorful crust when cooked. Here we brushed the tilapia with a combination of Chinese Five-Spice Powder, salt, cayenne pepper, and oil. A purchased blend of Chinese Five-Spice Powder or one you have made is great - either one will work. CuisineAtHome.com: Issue 73 February 2009 edition. With the sauce - vary the amount of red pepper flakes to adjust the heat of the sauce to your liking. -- posted by Manami

Asian Shrimp and Avocado Salad

Tue, 07 Jul 2009 11:23:46 -0400

Crisp Napa Cabbage leaves are tossed with shrimp and cucumber, then, topped with wasabi-avocado dressing. Baked ramen noodles make a crispy topping.;) Recipe developed by McCromick by Southern Living Cookbook School. There is enough of this colorful salad for entertaining! -- posted by Manami

Steamed Clams With Cilantro and Red Pepper Sauce

Fri, 10 Jul 2009 12:19:18 -0400

I got this recipe idea from a co-worker and adjusted the ingredient amounts slightly per my personal taste. The recipe originally was indicated to serve six people, but this would not go over well in my household. DH and I usually buy a dozen clams, which we share. I have not tried it yet, but it sounds succulent. I would serve it as an appetizer or increase the recipe and serve as a main entre. -- posted by MarthaStewartWanabe

Spicy Tuna Salad Sushi Roll

Sun, 12 Jul 2009 09:37:32 -0400

This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com. -- posted by OwlMonkey

Sake-Steamed Halibut With Ginger & Cabbage

Sun, 12 Jul 2009 09:48:45 -0400

Grace Parisi does it again! :) She steams delicate halibut with cabbage that has been sauteed with ginger and leeks until soft & buttery and a bit spicy. F&W Magazine, March 2009 edition. Healthy and delicious! It is suggested that with an earthy, fragrant dishes like this one are lovely with sake - two good choices are the Otokoyama Mans Mountain and the Tamanohikari Brilliant Jade. One serving: 327 cal, -- posted by Manami

Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad)

Tue, 14 Jul 2009 01:23:01 -0400

Recipe posted in response to a request in the Asian Forum. -- posted by Celticevergreen

Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

Tue, 14 Jul 2009 02:23:10 -0400

Originally found in Coastal Living... adapted to fit our tastes. Plan ahead -- need to marinate at least 1 hour! -- posted by kittycatmom

Rigatoni With White Anchovies & Ricotta

Tue, 14 Jul 2009 10:54:38 -0400

David Pasternak, "The Young Man & The Sea", chef at the seafood-centric Italian restaurant Esca in NYC, c-oowned with Chefs Mario Batali and Jpseph Bastianich, doesn't just cook fish: He catches it, cleans it, fillets it, and debones it. An obsessed fisherman, Pasternak has a deep knowledge of seafood that comes through clearly in his recipes..This full-flavored pasta is perfect for anchovy lovers -the rich, tangy flavor of the fish dominates. White anchovies marinated in oil and vinegar, a Spanish tapa called boquerones, have a brighter taste and more tender texture than salt cured anchovies preserved in oil. Boqueneros are available at some specialty stores, good deli counter and tienda.com -- posted by Manami

Shrimp Scampi

Sun, 19 Jul 2009 12:48:57 -0400

I personally don't eat fish or shell fish of any kind, but my hubby loved this version of Shrimp Scampi. He told me it was even better than Red Lobster's! Prep time will depend on the shrimp used. I used cooked shrimp, defrosted in refrigerated & dipped in hot water. -- posted by Robin Lynn

Curried Rice With Chicken and Shrimp: Delicious & Fragrant!

Mon, 20 Jul 2009 02:15:41 -0400

Surprisingly simple to prepare; yet full of flavor and a spicy- zing! -- posted by Feast Your Eyes!

The Realtor's Seafood Fra Diavolo

Tue, 04 Aug 2009 12:51:29 -0400

Here's the spicy, tangy, classic Italian seafood dish done my way. You can make it as hot as you like by increasing the red pepper flakes or adding hot sauce. You can use any pasta you like for this. I use thin spaghetti. If your family are big eaters like us, this will only serve 4 people. If they are normal eaters, it will serve up to 8 people. -- posted by Realtor by day, Chef by night

Spicy Three Pepper Shrimp

Thu, 06 Aug 2009 11:46:06 -0400

This is an easy weeknight recipe for 2 or 3 that has loads of flavor. As written, it's pretty spicy for the grown-ups, but can be toned down to suit your spice tolerance. I serve it over saffron rice. -- posted by PanNan

Grilled Tuna Rolls

Fri, 07 Aug 2009 10:50:04 -0400

This is an Ina Garten Recipe - it has her stamp all over it! Once the tuna has been cooked there is a 20 minute cooling period. -- posted by Manami

Jerk-Spiced Shrimp

Sun, 09 Aug 2009 20:54:29 -0400

Hot & tasty! Wonderful! Cooking Light Magazine, August 2009 edition. -- posted by Manami

Kim's Shrimp and Corn Soup

Sun, 09 Aug 2009 21:00:48 -0400

Shrimp and Corn Crock pot Soup or Chowder whatever you want to call it it's wonderful and delicious and hard to stop eating. We had this on vacation with our friends this summer at our Condo. Kim was our head cook and this was enjoyed by everyone..even our picky 6 year old! So delicious with a loaf of crusty french bread to sop up all the juice! and so very easy to make...Hope everyone enjoys! I put the recipe here so I won't lose it! Not at all low in calories but super!! -- posted by Loves_2cook

Spicy-Warm Shrimp Cocktail

Sun, 09 Aug 2009 21:25:04 -0400

A different & luscious take on an old favorite! Make sauce first - it will make things easier. -- posted by Manami

Spicy Chipotle Shrimp Stew

Mon, 10 Aug 2009 14:48:06 -0400

This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas. -- posted by Tiny_Toodles

Blackened Catfish - Claire Robinson

Wed, 12 Aug 2009 10:31:06 -0400

This is a Claire Robinson recipe from "5 Ingredient Fix" on Food TV. I've used it on tilapia and plan to use it on redfish as soon as we catch some. I leave out the salt, there's enough in the creole seasoning. And I sometimes have trouble finding fresh chives, so use green onions instead. Good served with wild rice or rice pilaf. -- posted by jaynine

Peperonata: Spicy Shrimp

Mon, 17 Aug 2009 02:30:21 -0400

This was made using a few different recipes and with what we had in the refrigerator - it was on a Sunday evening and I felt the need to do something, so we decided to test cook a few recipes. We made a Peperonata- an Italian condiment made of sauteed peppers (all colors) tomatoes, onions and garlic, and we spiced it up with a Scotch Bonnet pepper (cooked whole) & a thinly sliced Poblano. This we served Mexican-Style with warm tortillas with slices of avocado and dollops of sour cream. It was very delicious and we enjoyed it immensely! This would also be fabulous served Italian-Style over polenta à la Lidia Batianich!. -- posted by Manami

Spicy Pan-Seared Salmon

Mon, 17 Aug 2009 13:08:21 -0400

I made this salmon to accompany "Zataran's Black Beans and Rice". It was a quick and easy fix for a busy workday dinner. The salmon turns out juicy on the inside, crispy and brown on the outside and spicy from the combination of seasonings. If you desire to tone it down a notch, cut the amount of cayenne pepper in half. I served each filet atop one serving of "Black Beans and Rice". -- posted by MarthaStewartWanabe

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Mexican Tuna Dip

Tue, 25 Aug 2009 02:07:43 -0400

I just came back from a fabulous trip to Los Cabos and ate at this restaurant that served this delicious dip that they called "Tuna Dip." They just told me it had canned tuna in it and wouldn't tell me anything else. So I came home and experimented and the result is almost exactly the same! -- posted by Grace Lynn

Roasted Peach and Shrimp Salad

Wed, 26 Aug 2009 18:09:53 -0400

A dish that we found extremely tasty and interesting! Real Simple Magazine, July 2005 edition. -- posted by Manami

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Fish and Tomato Curry

Thu, 27 Aug 2009 02:49:20 -0400

From the book Hot and Spicy that belongs to a friend -- posted by JustJanS

Mexican Seafood Cocktail (Campechana)

Tue, 01 Sep 2009 12:07:43 -0400

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;) -- posted by Manami

Baked Salmon With Horseradish (Ww)

Tue, 01 Sep 2009 13:06:17 -0400

My dh loved this fish and it is only 6 pts/serving! Recipe source: Hit the Spot (WW cookbook) -- posted by ellie_

Potato Flaked Prawns on Bed of Asparagus

Tue, 08 Sep 2009 13:24:41 -0400

What can I say about this dish? We made it and with a few changes we had a lovely Sunday luncheon! We made this to see how many residents would take the apsparagus and leave it on their plates untouched and those who at least tried them. It is so difficult to make changes to the menu if the residents aren't going to eat them. -- posted by Manami

Lobster Salad With Curried Mango Dressing

Tue, 08 Sep 2009 13:25:23 -0400

When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;) -- posted by Manami

Edamame Succotash With Shrimp

Mon, 14 Sep 2009 15:22:33 -0400

Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;) -- posted by Manami

Spiced Pan-Seared Tuna Salad

Tue, 15 Sep 2009 11:38:53 -0400

Sizzling pan-seared tuna spices up this super-satisfying main dish summer salad. CuisineAtHome eRECIPES, August 20, 2009 edition.For the Cajun seasoning spices, you can use recipe #114562 by Pets "R" us, or Mrs Dash's Extra Spicy Seasoning Blend (I like this because it has no salt but it tends to be HOT) just don't use as much. ;) -- posted by Manami

Japanese Salmon and Avocado Rice

Thu, 17 Sep 2009 10:40:25 -0400

This dish contains the goodness of sushi without the painstaking rolling and shaping. The salmon is marinated in lemon juice and soy which 'cooks' and flavors the fish. Sushi rice is available in most stores, but if you can't find it use basmati rice instead. -- posted by English_Rose

Hot and Sour Shrimp Noodle Soup

Mon, 21 Sep 2009 10:53:48 -0400

A spicy warming noodle soup with exciting flavors that is quick to make too! -- posted by English_Rose

Thai Shrimp Salad

Mon, 21 Sep 2009 13:27:23 -0400

This lively dressing takes shrimp salad to a new level. You could add a little fresh crab meat, mussels or cooked squid to the salad too. -- posted by English_Rose

Arrabbiata Shrimp

Tue, 22 Sep 2009 13:03:13 -0400

These hot and spicy shrimp make a great baked potato topping. -- posted by English_Rose

Shrimp & Tomatoes in Spicy Broth

Wed, 23 Sep 2009 01:49:09 -0400

SPICYYYYYYYYYY!!! Serve with good dipping bread, over rice or pasta! -- posted by ~la petite chef~

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Wed, 23 Sep 2009 02:11:05 -0400

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;) -- posted by Manami

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

Wed, 23 Sep 2009 13:41:38 -0400

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;) -- posted by Manami

Mussels in Sweet and Sour Chili Sauce

Wed, 30 Sep 2009 15:15:19 -0400

Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chili sauce. -- posted by English_Rose

Tuna & Cherry Pepper Sandwiches

Sun, 04 Oct 2009 01:43:18 -0400

Found this recipe in Cowgirl Cuisine by Paula Disbrowe. In the book she says "her life sounds like a fantasy." After working as food editor at a magazine in NYC - Paula Disbrowe moved to Rio Frio, Texas, to be the chef at Hart & Hind Fitness Ranch. Not long after in 2005, she and her husband bought a 100 acre working ranch in Texas's Nueces Canyon. She shares recipes that exemplify ranch eating but with a lighter approach, like her chili made with turkey, white beans and sage, and tostadas topped with shredded chicken and crunchy citru slaw. This recipe is considered the best of the best exclusive! Have tweaked it slightly because of personal preference! :) -- posted by Manami

Crustless Crab Quiche

Mon, 05 Oct 2009 16:40:51 -0400

Here is an EatingWell's take on a favorite seafood-brunch dish that's usually dripping with saturated fat. This version gets its richness from cottage cheese and yogurt, with a small amount of real Parmesan and Cheddar.They use a little of a great-tasting cheese goes a long way in creating a full flavor. -- posted by Manami

Spicy-Sweet Shrimp & Flavorful Vegetables

Mon, 12 Oct 2009 16:53:24 -0400

Tender shrimp and colorful vegetables with a tangy-sweet taste, and just a hint of heat make for a fast and delicious dinner any night of the week. Serve over Asian noodles or steaming rice. -- posted by Feast Your Eyes!

Tuna Tacos

Sun, 18 Oct 2009 09:59:32 -0400

I found this recipe on Epicurious. I made some changes, so this is the modified version. I really liked how these turned out, great for anyone who doesn't like the taste of fish but has to eat it anyway! For the cream cheese dip, I used Philadelphia Onion Flavour dips, but I suppose any flavour or even plain cream cheese would work. The original recipe called for cilantro, but I replaced it with parsley since I find cilantro has a bit too strong a flavour for my family. -- posted by CoCaShe

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ

Shrimp Salad Sandwich With Red Chilli Mayonnaise

Wed, 21 Oct 2009 12:23:12 -0400

Created by Bobby Flay - try this shrimp salad sandwich with a kick of spice! -- posted by Manami

Individual Nacho Pouches

Fri, 23 Oct 2009 01:18:37 -0400

Do you hate eating nachos and getting to the bottom and there is no cheese or no sauce left. Or how about hating that someone smeared sour cream all over all the chips because they like it - but you don't. How about olives that you like but your friends don't and pushed them all off to the side. Well this is a great way to make nachos for a party so everyone is happy. Individual pouches or small packets of nachos for each person. You get your own chips, lots of cheese, a creamy sauce and served with the traditional toppings. Now for me ... traditional toppings include shredded lettuce, black olives, jalapenos, salsa or tomatoes, sour cream and guacamole. Now since this is a NO MESS easy clean up meal. I line a pie plate with parchment paper and put all the toppings right in that. That way at the end of the meal ... toss the parchment paper out and NO clean up. And with all those toppings they can make the nachos exactly to their liking.. Each parchment packet has chips, cheese and either the seafood topping or the traditional beef and bean topping, all hot and ready to garnish. And the best part ... individual packets so once again, no clean up or mess. This is just a great party food. So whether you decide on the seafood or the beef, you will have 8 great packets of nachos to enjoy during my favorite ... Sunday football !! -- posted by SarasotaCook

Fire Engine Shrimp With a Cilantro Yogurt Dipping Sauce

Sat, 31 Oct 2009 14:07:45 -0400

I tried making this Shrimp recipe with various dipping sauces to cool the flames, but this one seems to be the favorite. -- posted by Melanie B.

A1 Ultimate Jambalaya

Sun, 01 Nov 2009 10:05:01 -0500

I could live on this! Everybody loves this one, and agrees that its better than any Jambalaya they've ever ordered in a restaurant. Give it a try, you won't be disappointed I promise. The secret is the roasted red peppers and the butter. Don't be put off that the dish is finished in the microwave, it just ensures that there are no burnt pans to deal with later! The only other veg that work in this I find are sweetcorn or butternut squash/pumpkin cut into chunks and added just before it all goes in the microwave. Even my friends from Louisiana find it hard to accept that its perhaps even better (If not a little different) than they make. Enjoy! -- posted by robd16

Sarasota's Sweet and Spicy Grilled Shrimp

Mon, 02 Nov 2009 15:26:41 -0500

This is so quick and easy, and makes a great family style dinner. For a dipping sauce, I don't think one is needed, but a few of my friends like it when I serve it with a garlic orange butter sauce. I simply melt some butter (1/2 cup), minced garlic (1 teaspoon), and some fresh orange juice (1 tablespoon). For my sides - a fresh creamy coleslaw and some chili fries. A few potatoes cut in wedges and mixed with some oil and seasoning makes for great healthy fries compared to fried or even store bought ones. -- posted by SarasotaCook

Emeril Lagasse's Shrimp & Pasta

Wed, 04 Nov 2009 14:55:56 -0500

From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites! -- posted by Hadice

Easy Peasy Red Thai Salmon Curry

Sun, 08 Nov 2009 09:00:05 -0500

Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat! -- posted by Snowbunny Andorra

Stir-Fried Shrimp With Xo Sauce

Mon, 09 Nov 2009 16:15:14 -0500

A homemade seafood sauce gives a perky kick to this shrimp and vegetable stir-fry. -- posted by English_Rose

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Cajun Shrimp and Sausage Gravy over Biscuits

Fri, 20 Nov 2009 08:11:30 -0500

A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish. -- posted by SarasotaCook

Baja Tuna Steaks

Mon, 23 Nov 2009 18:52:54 -0500

Spicy Baja Tuna steaks topped with your favorite guacamole. The recipe #400754 has chili's that are quite spicy and the guacamole is a perfect accomodante. My chili powder is very hot and fresh. If need be do double yours accordingly. -- posted by ~Rita~

Ginger-Garlic Shrimp With Tangy Tomato Sauce by Kerry Simon

Thu, 03 Dec 2009 09:42:10 -0500

"The marinade for these shrimp is a piquant mix of lemon juice, garlic, ginger, basil and parsely - which would taste just as wonderful with chicken or pork. The dipping sauce is almost chutney-like with chunks of whole tomatoes, lemongrass and lime juice add tang." Chef Kerry Simon is the creator of this dish - F&W Newsletter - October, 2009. When we made these for a small group - we served it with herbed angel hair pasta with Parmesan and a green leafy salad.It takes 2 hours to marinate - we prepared it early in the day and served it about 3 o'clock - absolutely wonderful! ;) -- posted by Manami

Clams Kokkinisto

Thu, 03 Dec 2009 15:15:02 -0500

I want to make sure the credit for this recipe goes to ICYREDD at allrecipes.com, because it is one of our all-time favorites!!! Of course I've modified it throughout the years, but I NEVER would have come up with something like this on my own. We literally make this about once a week (my boyfriend would probably be OK with it if we had it more than that). It's so quick and easy (we don't simmer for the full hour when we're short on time, but it's best when you can), totally different than our other "usuals," and it's healthy. Note that this recipe calls for two cans of clams...one drained, one un-drained. It's too liquidy with both cans of juice (even if you drain the tomatoes and add a full can of tomato paste). -- posted by Robyn's Cookin'

Seafood Gumbo

Fri, 04 Dec 2009 16:12:38 -0500

This was wonderful and easy too! The best we've ever had -- but not cheap by any means! Recipe source: local newspaper which adapted the recipe from Room in the Bowl -- posted by ellie_

Hot and Sour Soup (Nigella Lawson)

Fri, 11 Dec 2009 17:20:17 -0500

This is a wonderful full flavored soup. I could not find kaffir or lemongrass where I live but it was still yummy. I found the Tom Yam at my local oriental store. I also added a block of firm tofu (Chopped). -- posted by aronsinvest

Albondigas De Camarones

Mon, 14 Dec 2009 01:18:41 -0500

Recipe source: Coyote Cafe -- posted by ellie_

The Best New Orleans BBQ Shrimp. Ever.

Tue, 15 Dec 2009 11:28:11 -0500

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun! -- posted by CptShane

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Commander's Seafood Sausage

Mon, 21 Dec 2009 21:37:49 -0500

Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse. -- posted by Molly53

Tequila-Spiked Fettuccine With Shrimp and California Avocado

Tue, 22 Dec 2009 06:59:05 -0500

This recipe was created by the "Too Hot Tamales", Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Without a lot of effort, you can add that creamy texture and delicious flavor we love so much to a variety of foods, including burgers, salads and sandwiches. ;) -- posted by Manami

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Zesty Chili and Garlic Jumbo Shrimp Stir Fry

Mon, 04 Jan 2010 14:06:32 -0500

This stir fry is full of flavor and can be served up in a matter of minutes. Make sure you buy raw shrimp beacuse cooked ones will becaome chewy when re-cooked in this dish. -- posted by English_Rose

Shrimp Enchilada (Casserole)

Tue, 05 Jan 2010 11:49:38 -0500

A favorite in my house, plates are licked clean! its best with my homemade enchilada sauce, by far! but can be made with 2 cans enchilada sauce with 1/8 tsp cinnamon, 2 tbs cilantro, and 1 tsp onion powder, added. -- posted by PiP389

Pasta With Tuna, Spinach, and Red Pepper Flakes

Tue, 05 Jan 2010 13:03:52 -0500

The original recipe came from the San Francisco Chronicle. The original recipe calls for arugula (which I love) but it's hard to find sometimes, so I switched to fresh spinach. If you can find an Italian tonno in olive oil (Bumble Bee has one in the gold can which I can easily find), then it's worth the extra money to use. However, I have used tuna in water when it was all I had in the pantry. Just drain the water and add a little olive oil to the can, since this tuna is a bit drier than the Italian version. Let it marinate for about an hour, then drain it and use. Canned tuna has never tasted so good!!! I love this recipe for a quick dinner that I can throw together out of the pantry in less than 30 minutes, and DH was surprised how good it was when he first tasted it. This is a good base recipe to add extra goodies (sun dried tomatoes, mushrooms, artichokes, black olives, capers, etc.). I look forward to reading your comments with your add ins :) -- posted by CharlieGal

Broiled Salmon With Chili Glaze

Wed, 06 Jan 2010 10:21:42 -0500

This is delicious served with green beans, rice or salad. -- posted by English_Rose

Spicy Prawn Soup

Wed, 06 Jan 2010 21:00:43 -0500

Right now, the temperature is 49 degrees & I live in South Florida. The compressor for the heat on the first floor of the nursing home is broken, can you imagine? We don't even have clothes for this weather -- I think I'll spend some more time in my room in my flannel granny gowns - that my daughter insisted I have! So I found this recipe this morning, we made it and it's great! ;) A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes. Good Food Magazine, November 2007 edition.:) If you can't find a can of coconut milk, use a block of creamed coconut or a carton of coconut cream, diluted as instructed. -- posted by Manami

Jumbo Shrimp With Coconut and Chili

Thu, 07 Jan 2010 13:05:02 -0500

The sweet, sour and spicy flavors of Thai food give the tastebuds an Oriental treat in this pretty appetizer. The amount of chili can be varied according to taste. -- posted by English_Rose

Shrimp Tacos

Sat, 09 Jan 2010 10:08:19 -0500

Crispy and hot: taco shells with a spicy filling of shrimp, cilantro, tomatoes, onion, garlic, green pepper and paprika. -- posted by English_Rose

Thai Chili Salmon

Sat, 09 Jan 2010 10:32:19 -0500

Serve with rice or rice noodles for an easy main meal. Time includes marinating. -- posted by English_Rose

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

Fri, 15 Jan 2010 07:31:37 -0500

I have been looking for something different to do with smoked salmon and this is what I found! This recipe was found while I was surfing the net and now I can't remember where. :) -- posted by Manami

Sopes

Mon, 25 Jan 2010 16:17:44 -0500

Sopes are very traditional in mexican households. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form the sopes you will need either a tortilla press orflat plate or the bottom of a skillet. Also, you will need plastic wrap or a small ziploc bag cut into two pieces and the zipper cut off. -- posted by Tiny_Toodles

Chili and Lemon Shrimp Skewers

Tue, 26 Jan 2010 13:37:18 -0500

This chili and lemon marinade goes equally well with chicken. Time does not include marinating. These can also be done on the grill instead of broiled. -- posted by English_Rose

Shrimp and Andouille Gumbo

Tue, 26 Jan 2010 15:54:36 -0500

Found on the internet, cannot give credit to the author. This is wonderful, we have made this several times. This makes a small batch, a good size for two people. Will need to double for more than two. The white wine really makes this gumbo. -- posted by Denise!

Chili Shrimp

Wed, 27 Jan 2010 09:05:02 -0500

This Goan dish can also be made with a combination of seafood, shredded chicken or beef. Time does not include marinating. -- posted by English_Rose

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Thai Spiced Marinade

Wed, 27 Jan 2010 11:25:26 -0500

If you like Thai flavors, this is a great marinade for any meat, poultry or fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Shrimp Dhansak

Wed, 27 Jan 2010 13:13:12 -0500

A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose

Mussels Steamed in Coconut Milk, Lime and Cilantro

Tue, 02 Feb 2010 13:32:12 -0500

Serve these Thai-inspired mussels with garlic bread for dunking. -- posted by English_Rose

Shrimp Tikka Masala

Wed, 03 Feb 2010 00:36:05 -0500

Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK -- posted by DrGaellon

Thai Crab Risotto

Wed, 03 Feb 2010 13:33:21 -0500

Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto. -- posted by English_Rose

Tuna Steak With Garlic & Chili

Fri, 05 Feb 2010 07:10:25 -0500

Griddled or broiled tuna steak cooked with a hint of garlic & chili. -- posted by English_Rose

Zesty Crab Cakes With Tarragon Tartar Sauce

Fri, 05 Feb 2010 08:46:18 -0500

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it! -- posted by Brazilianflavor in Atlanta, GA

Chili Shrimp Salad

Mon, 08 Feb 2010 12:11:04 -0500

This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. -- posted by English_Rose

Kristen's Kickin' Quinoa Salad

Tue, 09 Feb 2010 16:02:29 -0500

I was recently sold on quinoa and how awesome it is! Gluten free, an almost perfect protein, easy to prepare, the list goes on! This is a combination of two recipes, one of which I altered. The first is from this site, (#16399, Quinoa-Toasted). The second is from Allrecipes.com (Caron's Kickin' Quinoa Salad), to which I made some changes. We thought it tasted a bit like sushi and loved it! Feel free to add more heat, but this had enough for our family as we've got wee ones. A large portion of the cooking time is cooling time. -- posted by SandwichQueen