Recipezaar: Seafood,Christmas recipes

Holiday Shrimp Dip

Thu, 23 Dec 2004 20:00:06 -0500

Good with vegetables, crackers or chips. -- posted by l0vetw0c00k

Crab Cakes Ala Rafa

Thu, 06 Jan 2005 20:00:34 -0500

This is my dad's specialty. He usually makes it for our family's Christmas eve dinner, so it has become a family favorite. Enjoy! -- posted by Babybuttons

Lidia's Linguini With Broccoli and Clam Sauce

Mon, 24 Jan 2005 20:02:47 -0500

I am posting this recipe by Lidia Matticchio Bastianich by request of one of the members of the Italian cooking forum. I have never had a chance to try it myself but it looks and sounds fabulous, just like everything Lidia prepares on her TV show. I am guessing about the preparation time so if anyone tries this recipe, please let me know how long it took to prepare! -- posted by Irmgard

Smoked Oyster Pate

Wed, 30 Mar 2005 15:04:27 -0500

There are a few recipes for smoked oyster pate or spread on this site, but none quite like this one. The inclusion of pecans makes this one delightfully nutty and sooooo good! -- posted by evelyn/athens

Salmon Poached in Champagne With Capers & Tarragon

Mon, 27 Jun 2005 17:13:43 -0400

Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish! -- posted by ~Rita~

Crabmeat Mornay

Tue, 12 Jul 2005 12:36:27 -0400

Very rich dish that I serve in a chafing dish with Ritz Crackers for special events such as Christmas or showers. This also can be served over patty shells or toast. -- posted by Melissa Spangler

Antipasto

Mon, 15 Aug 2005 19:32:56 -0400

This is an old recipe from my great Grandmother. She used to make it every year and give it out for Christmas. I used to make this with her in her restaurant in Vancouver when I was a small child, and when her daughter, my grandmother took over the restaurant, we made it together for over 15 years. The original recipe was my great grandmothers and my grandmother and I updated it about 20 years ago. It calls for tuna and anchovies, but you can omit both of these to make it vegan, just add 2 tsp. of sea salt to the ingredients instead. This is an all-day recipe and also a great one to get the kids involved with. I hope you enjoy it. NOTE - You can also chop up all the ingredients into small pieces and cook and process the same way. The style above is traditional Italian style which is served as a side dish. The American/Canadian style is to chop things up small and serve with crackers. -- posted by CgyVegan

Mr Gregg's Easy Étouffée

Tue, 30 Aug 2005 14:36:31 -0400

I have a crazy Cajun neighbor here in TX and this is his recipe. Man is it ever good. You can use either shrimp or crawfish tails. I know crawfish may be hard to find in places so I posted it with shrimp! He uses more butter than I do- probably why his is better- BUT mine is lower in fat! Posted for World Tour 2005 Enjoy! -- posted by mama's kitchen

Low Fat Creamy Baked Salmon

Tue, 06 Sep 2005 19:42:19 -0400

From What's Cooking America. Delicious way to easily prepare salmon. So yummy! This recipe not only appeals to North America- U.S. and Canada- also fits quite well in French, Scandinavian and Eastern European cultures and cuisines. -- posted by mama's kitchen

Singapore Chilli Prawns (Shrimp)

Thu, 22 Sep 2005 15:51:46 -0400

I found this and thought it sounded really good. I haven't tried it (intend to soon) but wanted to share it anyway. From a supermarket give away. -- posted by Jewelies

Curried Butternut-Shrimp Bisque

Sat, 12 Nov 2005 04:00:42 -0500

I love to make this for my family--they say the flavor is comfort food. This is a wonderful starter soup for a Thanksgiving meal. -- posted by southern chef in louisiana

Lobster Bisque With Armagnac

Sun, 13 Nov 2005 21:42:11 -0500

You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025. -- posted by NcMysteryShopper

Oven-Baked Fish Sticks With Easy Tartar Sauce (Kid-Friendly)

Wed, 30 Nov 2005 15:11:57 -0500

Although cod is stated in the ingredients this recipe will work good using tilapia or white fish fillets. This will serve about 3 people, but can be easily doubled. The already crushed cornflake crumbs that you purchase in a small box will not work as well for this recipe, the texture is too fine and the fish sticks will not be as crispy, try to use regular cornflakes cereal and grind them in your processor. You can double the tartar sauce recipe if you prefer more sauce, try to make the sauce even up to a day ahead to blend flavors. This is a great recipe for kids of all ages LOL! -- posted by KITTENCAL

Shrimp or Crab Louis

Mon, 05 Dec 2005 21:52:13 -0500

I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :) -- posted by KITTENCAL

Crab-Stuffed Chicken Breasts

Tue, 20 Dec 2005 11:13:40 -0500

Purchase the largest and thickest chicken breast you can find to make this recipe. Plan ahead the cream cheese mixture needs to chill for 2 hours before using or up to overnight. I added some Old Bay seasoning to the cream cheese mixture when I made these. This recipe can be cut in half to make 4 breasts. If desired you can sauté/cook the stuffed breasts completely in the frypan and omit the oven. Prep time includes the chilling time. -- posted by KITTENCAL

The Olson Family's Famous Crab Dip

Fri, 23 Dec 2005 15:20:59 -0500

This dip is an old family recipe. We make it every Christmas and it wouldn't feel like the holidays without it. It's super easy and there are so few ingredients. This dip is absolutely fabulous. It's definitely not low in fat, but hey, this dip is great to have on occasion. -- posted by Amanda the Great!

Kittencal's Salmon Pate

Sat, 24 Dec 2005 08:43:06 -0500

Plan ahead this needs to chill overnight, this also freezes very well --- adjust all amounts to suit taste -- posted by KITTENCAL

Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce

Wed, 28 Dec 2005 20:56:26 -0500

You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :) -- posted by KITTENCAL

Crawfish Dressing

Thu, 29 Dec 2005 08:25:28 -0500

I am not a dressing eater. BUT, I made this recipe several years ago (for everyone else), tried it and loved it! It is the only dressing I'll eat - from Southern Living. -- posted by LorenLou

Baked Squid With Garlic-Anchovy Pasta

Mon, 20 Feb 2006 15:13:24 -0500

I found this on another recipe site many years ago and it became a favorite back then. I recently came across the recipe again and thought I would share it here. Originally by Tracy Seaman in _An Italian Christmas Meal_; "Food and Wine", December 1994. -- posted by Skypoodle

Spicy Ale Shrimp

Mon, 27 Feb 2006 19:20:34 -0500

This is slowly becoming my new FAVORITE recipe for shrimp cocktail. I do love my Alton Brown brinning recipe for shrimp, but if you are a bit pressed for time, this is a somewhat faster version, that still gives the shrimp great flavor. The shrimp have been perfectly cooked EVERY time I've made this. I adapted this recipe from my "Irish Cooking" cookbook. Feel free to add any spice to the boiling liquid that suits your taste. -- posted by Kozmic Blues

Winter Night Creamy Clam Chowder

Tue, 28 Feb 2006 11:39:38 -0500

It's the dream soup here at the beach, for cold toes and noses. Husband and all family love it. Serve with crusty bread for sure, and salad if you want. When picky daughter gives me thumbs up, I believe! I've been eyeballing my clam chowder recipe for years, this time I wrote it down. I hope you enjoy! -- posted by Chef PotPie

Sheri's Molded Caviar and Egg Salad

Thu, 02 Mar 2006 17:45:18 -0500

I got this recipe from a woman I worked with. It is similar, yet different, from the other caviar-egg salads listed in Zaar so I thought I'd post it. *Note needs to harden in the refigerator so make a day before serving. Time listed does not include time to hard boil or the refrigeration time. -- posted by Oolala

Prawn (Shrimp) Cocktail

Mon, 15 May 2006 17:22:44 -0400

A fairly traditional Australian prawn cocktail recipe with the addition of some tomato and corn to garnish. It always tastes best if you use prawns just freshly cooked but then cooled in the fridge a while. -- posted by Peter J

BBQ Lemon Scallops

Tue, 23 May 2006 16:37:38 -0400

Another way to enjoy scallops in their shell on the barbecue. If you don't enjoy lemon enough to eat with the rind intact you could also just try sprinkling with lemon juice. -- posted by Peter J

Bacon and Egg Ranch-Salsa Breakfast Quesadillas

Wed, 31 May 2006 10:18:30 -0400

These are really good! you can adjust all amounts to taste. Prepare the ranch/salsa mixture well in advance and chill to blend the flavors. -- posted by KITTENCAL

Sweet Chili Oysters

Thu, 01 Jun 2006 22:03:04 -0400

A tasty and simple way to grill oysters. -- posted by Peter J

Coastal Living Crab Dip

Wed, 05 Jul 2006 09:18:28 -0400

An excellent dip from Coastal Living magazine. -- posted by Lvs2Cook

Virginia Shrimp Spread

Tue, 18 Jul 2006 10:46:54 -0400

Great for any get-together! Light cream cheese can be used instead of full-fat cream cheese. The spread can be made earlier in the day for a nighttime get-together. Recipe comes from Very Virginia. -- posted by Lvs2Cook

Shrimp and Smoked Sausage Cornbread Casserole

Mon, 31 Jul 2006 23:17:26 -0400

To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :) -- posted by KITTENCAL

Christmas Recipe for Salmon

Mon, 14 Aug 2006 21:03:52 -0400

Something different for the holiday season. This looks really interesting! From Church suppers. -- posted by Recipe Junkie

Salmon Cream Cheese Nut Hors D'oeuvres Roll

Fri, 25 Aug 2006 22:11:32 -0400

Plan ahead the salmon mixture needs to chill for 3 hours to blend and firm up. You can make the roll up to 24 hours in advance, or freeze the logs, then thaw in the refrigerator until ready to serve. This is the most delicious salmon roll, it tastes like smoked salmon (lox) but at a fraction of the price lol! make this for your next get together, everyone will rave! Adjust all amount to taste if desired. Serve with crackers or crostini. -- posted by KITTENCAL

Sausage and Shrimp Cornbread Stuffing Casserole

Wed, 06 Sep 2006 20:00:18 -0400

To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread. -- posted by KITTENCAL

Mini Tuna Empanaditas

Wed, 13 Sep 2006 20:20:54 -0400

It is important not to use water-packed tuna for this, it will not work for the filling, purchase tuna packed in olive oil ONLY! This should give you between 50-60 small empanaditas, you can prepare (not bake) them up to 1 week ahead and freeze, place them on a baking sheet in one layer when frozen transfer to a ziploc freezer bag/s, these are perfect to serve at a get together or to have handy in your freezer for a late-nite snack! You will need a 2-1/4-inch round cookie or biscuit cutter for this. These are really good! -- posted by KITTENCAL

Svella Culla (Pickled Fish)

Fri, 29 Sep 2006 17:16:50 -0400

This recipe came to me from my Dad who nabbed it from my Great Aunt Lil. We catch so many sockeye salmon every year and have done just about everything you can think of with them; drying (St'wan), baked and then canned, raw pack canned, smoked, barbequed and now pickled. I have a few more recipes at my blog; http://kansasa.blogspot.com -- posted by Kansas A

Easy Baked Crab Dip

Wed, 04 Oct 2006 21:05:34 -0400

You can also make this using cooked shrimp in place of crab and also imitation crab can be use for this, but the real crab is of coarse much better! This dip is best served with Ritz crackers. Your guests will rave when they taste this dip! -- posted by KITTENCAL

Black Bass With Pine Nuts

Thu, 05 Oct 2006 20:22:03 -0400

One of two Runner-Up recipes for 1999 in the San Francisco Chronicle, from Chad Callahan. -- posted by evelyn/athens

Delectable Mussel Winter Warmer

Sat, 14 Oct 2006 21:57:23 -0400

Is it a chowder? Is it a saucy stew? I don't know, but it's really yummy! And it's a really quick dish to make. You could use ANY other seafood. Substitutions for the other ingredients are not recommended, except for the spices/curry: you might have to use what you have at hand. Recipe has been tried, tested and enjoyed many times in this house. Please note that although it's metric, I give the Imperial measures in brackets. -- posted by Zurie

Tuna (Or Sardine) and Olive Paste

Mon, 06 Nov 2006 17:47:08 -0500

By Patricia Wells and from the Provence Cookbook. -- posted by evelyn/athens

Mock Chopped Herring (Sardine Spread)

Sun, 12 Nov 2006 15:37:07 -0500

This recipe is courtesy of a wonderful friend Norene Gilletz (Gourmania.com) who now resides in Toronto, Canada, she has written many very successful cookbooks over the years and still going strong!...this recipe is taken from one of her first cookbooks that goes back many years, it's called "The Pleasures of your Processor!" which is now out of print and featured in "Food Processor Bible" by Norene Gilletz. I think I have made all of the recipes in this book and from many of her other books also, the pages are yellow and I have string holding it together lol!...thanks for so many wonderful recipes Norene! ....You will LOVE this spread on crackers, I suggest to double this recipe you won't be able to keep your spoon out of it, I do suggest chilling it for a couple of hours before using as the flavors intensify. This does not freeze well. -- posted by KITTENCAL

Festive Fish Fillets

Sat, 18 Nov 2006 22:40:52 -0500

I saw beautiful tomatoes in November at the Mexican/Arabic/Polish market and had to use them with the fish I was planning for dinner. I remembered a recipe I had seen while at the dentist's ". This recipe is festive in its appearance and its flavors. I hope you enjoy it as much as we did. -- posted by duonyte

Winter Night Pick Me up Pasta

Sun, 19 Nov 2006 17:51:23 -0500

When it's cold and you're craving something yummy, nutritious, and comforting, try this recipe. It's satisfying and is easily changeable to fit your taste and amount of servings. I thought of this one cold night when I was home alone. It sure did satisfy my carb craving. -- posted by nikki ciciretto

Croatian Fish brodet

Wed, 22 Nov 2006 21:14:01 -0500

Recipe from Croatian island Hvar. There are many ways of making "brodet", this comes from village Vrboska on Hvar. It is better if you use several kinds of fish. -- posted by nitko

Ukrainian Three Onion Marinated Herring (Zakusky Z Oseledtsia)

Thu, 07 Dec 2006 15:49:29 -0500

Look for salted herring at fishmongers or specialty delicatessens. Transform these beautiful silver blue fish into piquant appetizers and serve with buttered dark rye bread as part of a Christmas Eve buffet or after a holiday outing. -- posted by Olha

BBQ Morton Bay Bugs or Lobster Tails

Mon, 18 Dec 2006 17:48:40 -0500

Adaptation of a BBC recipe I found. Morton Bay bugs are probably only available in Australia but small lobster tails would also be suitable (or one large lobster tail). -- posted by Peter J

Christmas Cheer (Or Any Time of Yr) Cheese & Shrimp Spread

Tue, 19 Dec 2006 17:07:31 -0500

This is another recipe from the Tasty Holiday Gifts cookbook SusieQusie spied for me on the bargain table at Half Price Bookstore in Dallas last month. It was on sale for $1 & we had a 15% off coupon, so it was an $.85 wonder! I modified their recipe to include shrimp + green & red peppers & then also added chili sauce for its flavor & color, but you can leave the latter out if you prefer. It was pictured in a molded star shape, but I do not have one & have suggested alternatives below. I hope you enjoy this during the holidays, but it would be just as good during the rest of the year. -- posted by twissis

Shrimp Antipasto

Wed, 20 Dec 2006 22:05:39 -0500

This is a nice addition to a Christmas Eve fish dinner. Recipe from Bin 36 in Chicago. Prep time does not include marinading time. -- posted by Hey Jude

Snowman Salmon Spread

Wed, 27 Dec 2006 16:54:04 -0500

Cute make-ahead cheese ball for the holidays from Betty Crocker Holidays. -- posted by lazyme

Shrimp Pinwheels

Mon, 15 Jan 2007 18:06:23 -0500

$200 Winner for the party appetizers category November 2005. From BHG. Time is an estimate. -- posted by cookiedog

Marinated Shrimp With Champagne Beurre Blanc

Thu, 01 Feb 2007 23:09:32 -0500

The classic and amazingly easy French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment. -- posted by Annacia

Catfish Cakes

Wed, 21 Feb 2007 17:02:53 -0500

This recipe will give you 8 catfish cakes but can be easily doubled and cod fish may be used in place of the catfish or use a mixture of each. You can bake the fish fillets up to a day in advance and refrigerate until ready to use for this recipe, also you can prepare and shape the catfish cakes (omitting the flour) cover and chill up to a day in advance, coat in flour before frying. Prep time does not include cooking the fish firstly. These are just as delicious cold! -- posted by KITTENCAL

Shrimp in Lemon Garlic Sauce

Mon, 23 Apr 2007 20:37:00 -0400

The lemon garlic sauce is an emerald green, spicy, flavourful dip for the shrimps. From the LCBO magazine. -- posted by evelyn/athens

Christmas Eve Oyster Stew

Wed, 16 May 2007 21:19:49 -0400

This recipe has been passed down the generations in our family. We usually have it every year on Christmas Eve. Since it's so rich we only serve it with ice water to drink and a simple salad. Delicious and very satisfying. -- posted by Woowoose

Easy Shrimp & Crab Pasta

Thu, 23 Aug 2007 12:31:46 -0400

I couldn't quite find a recipe with what I had in mind, so after looking at a few different ones, I tried this. I was surprised at how much I enjoyed this. It is rich, but such a treat! -- posted by ladywisconsin

Linda's Shrimp Stuffed Mushroom Caps

Tue, 28 Aug 2007 15:52:56 -0400

These mushrooms are great served with just about anything... They have a little kick, with LOTS of FLAVOR! I hope you will enjoy them as much as I do! -- posted by Linda's Busy Kitchen

Baccala Soup

Wed, 12 Sep 2007 18:43:03 -0400

Baccala is salted dried codfish. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. The flavor is distinct. This recipe was my mothers, it was and still is served every Christmas Eve in our home:) -- posted by Antifreesz

Christmas Prawn/Shrimp Salad

Sun, 30 Sep 2007 21:11:59 -0400

For a healthy starter, try this prawn salad from the CSIRO Total Wellbeing Diet. Great for our warm Australian Christmas. Serves 8 as an entree. The prep time does not include marinating. -- posted by An_Net

Artichoke Crab Dip

Sat, 06 Oct 2007 19:43:10 -0400

My friend in Elementary School's mother made up this recipe. She served it with Tabasco Sauce to put on yourself. She served it with Crackers and French bread. Thank You Lindy! This Recipe is from USA -- posted by The Happy Cook

Mussels and Shrimp Marinara

Thu, 01 Nov 2007 01:15:40 -0400

This is a slight variation on a seafood marinara from the Williams-Sonoma recipe vault. Friends rave over this dish which is not only hearty and healthy, but FULL of flavor. Perfect for serving to a crowd! -- posted by Coco can cook

Boiled Shrimp With Caper Tartar Sauce

Wed, 07 Nov 2007 19:02:11 -0500

This recipe is a nice, basic recipe that is great for new cooks as well as seasoned cooks. I like my boiled shrimp cold so I always make them early in the day. -- posted by Lvs2Cook

Croatian Dalmatian Black Risotto (Crni Rizot)

Fri, 16 Nov 2007 17:53:52 -0500

This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh. -- posted by nitko

Oyster Dressing - Duke Diet Fitness Center

Wed, 21 Nov 2007 19:37:55 -0500

I had this dressing while I was attending Duke Diet Fitness Center for Thanksgiving, and it was really good. If your watching the weight the recipes from Duke are the way to go! I lost 75 lbs. while attending there :) Makes 24 1/2 cup servings Nutritional Analysis per Serving: Calories per serving: 115 Fat: 3.5 g Carbohydrate: 14 g Protein: 6 g 1S, 0.5P, 0.5F -- posted by Linda's Busy Kitchen

Hot Crab Dip

Sun, 02 Dec 2007 23:55:07 -0500

Thought this one looked tasty! -- posted by Cookinggina

Ukrainian Christmas Eve Stuffed Fish

Mon, 03 Dec 2007 02:24:22 -0500

Fish, grains, legumes, vegetables and dried or preserved fruitsfoods that are always available in Ukraine in winterare used extensively in the meatless Christmas Eve dinner. -- posted by Olha

Smoked Salmon Pate With Parsley Butter

Mon, 10 Dec 2007 19:06:00 -0500

I served this at a Christmas dinner that I co-catered. It went down amazingly well, even the children liked it. We served it with parsley butter (fresh parsley blended in butter) and melba toast and french bread. I can't recommend it highly enough. Cooking time is setting time. Let me know what you think... -- posted by Luschka

Thousand-Year-Old Deviled Eggs and Crab

Tue, 11 Dec 2007 16:48:48 -0500

The recipes in Steeped in Tradition are from Eat Tea: Savory and Sweet Dishes Flavored with the Worlds Most Versatile Ingredient, by Joanna Pruess with John Harney. Many years ago, I made eggs like this steeped in tea but I never deviled them. This recipe is a little too spicy for me but the others enjoyed them thoroughly! From Country Home Magazine, Dec. 07/Jan. 08. -- posted by Manami

Caesar Salad With Grilled Shrimp

Tue, 11 Dec 2007 17:17:58 -0500

This is a Caesar Salad I pieced together from all over the place. Enjoy! -- posted by Chef #682349

Frutti Di Mare in Tomato Sauce

Wed, 12 Dec 2007 00:23:11 -0500

You can leave the mussels and clams in the shell if you like; it makes for a very pretty dish. You can also add a few chopped anchovies to the oil before the garlic, but make sure you are careful adding salt. -- posted by Chef #682349

Baccala Fritto " Fried Salt Cod"

Fri, 14 Dec 2007 18:13:54 -0500

If your familiar to Baccala, this is a simple and tasty way to serve it! If your not familiar with Baccala it is salted cod and needs to be soaked in water for two days to remove the salt and to reconstitute the fish. With this recipe I have estimated the oil for frying,flour for dredging and the serving size which depends on the size of the fish how big the pieces are cut . -- posted by Antifreesz

Christmas Salmon Party Roll

Thu, 20 Dec 2007 16:19:24 -0500

This appetizer can be used any time of year, but the parsley makes it especially attractive at Christmas. -- posted by WV Mermaid

Deep-Fried Coconut Shrimp

Sun, 23 Dec 2007 18:07:46 -0500

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp! -- posted by KITTENCAL

Whole Baked Fish Cuban-Style

Wed, 02 Jan 2008 00:31:04 -0500

Courtesy Emeril Lagasse, 2007 - Emeril Live. Episode: Cookin Up Cuban. We served this the other day & the residents enjoyed it immensely. We also added pimento stuffed olives to the tomato sauce - that made it taste just right! -- posted by Manami

Oyster Dressing Divine

Sun, 13 Jan 2008 01:37:59 -0500

Very Old South and wonderful -- posted by KathyP53

Oyster Tartlets

Fri, 01 Feb 2008 00:56:46 -0500

Oysters are prominent part of the Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. These oysters are in spinach mini tratlet shells, then they are topped with a creamy horseradish sauce and crispy panko, bread crumbs. This recipe has been tweaked a bit! F&W Magazine, 12/2007. -- posted by Manami

Smoked Salmon Torta

Sat, 31 May 2008 00:17:23 -0400

Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.) -- posted by JackieOhNo!

Seafood Casserole for Christmas Eve from the Farmhouse

Thu, 14 Aug 2008 17:12:15 -0400

Getting the kids ready and out the door in time for the traditional Lutheran church's Christmas Eve Children's Worship Service is made MUCH easier with this recipe on hand. Get things ready ahead of time, make a loaf of garlicky French bread, and before the little whipper-snappers have time to realize what's happened, you've eaten a healthy AND festive supper, AND are STILL out-the-door in time for church to hear the story and sing the carols of the Birth of Our Savior! Those lovely ladies at Gooseberry Patch take the credit for coming up with this one. -- posted by Debber

Crab Balls With Lemon-Caper Sauce

Sat, 23 Aug 2008 23:55:19 -0400

A wonderful appetizer perfect at your next cocktail party or holiday open house. -- posted by JackieOhNo!

Bacon-Wrapped Shrimp

Sat, 11 Oct 2008 01:32:12 -0400

This is a wonderful appetizer. Recipe is from Family Circle. -- posted by Lainey6605

Clams a La Campbell

Thu, 13 Nov 2008 18:17:04 -0500

I honestly don't know where this recipe gets its name, but I do know that it is one of my absolute favorite hot appetizer dips. My Aunt Antoinette brought this to holiday gatherings when I was a kid, and I always looked forward to it. I finally was able to pry the recipe out of her (she does not give them up easily), and have been able to share this with friends and family myself. -- posted by JackieOhNo!

Sublime Clam Chowder

Tue, 18 Nov 2008 01:09:01 -0500

I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one bowl. I usually pair it with an earthy, hearty salad -- posted by Spicy Little Sister

Party Shrimp

Mon, 22 Dec 2008 18:00:07 -0500

This is a great appetizer for a cocktail party or small get together. -- posted by GotBoxer?

Jumbo Baked Diver Scallops

Thu, 25 Dec 2008 01:03:14 -0500

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer. -- posted by BecR

Stuffed Prunes for the Holidays

Tue, 30 Dec 2008 21:59:50 -0500

Found at Splendid Table as they adapted it from Secrets of the Tsil Cafe: A Novel with Recipes by Thomas Fox Averil. -- posted by evelyn/athens

Old English Crabmeat Appetizers (Very Easy)

Tue, 13 Jan 2009 20:37:39 -0500

I got this recipe from an older lady one day at my local grocery store. She was grabbing for a jar of this Kraft "Old English" spread so I asked her what she used it for since I never heard of it... So, she told me this recipe & I went immediately to find the ingredients, went home, made it & WOW, it was great! It's served on English Muffin Toast Points & would make a great appetizer for gameday, dinner parties, cocktail parties, etc. -- posted by BlondieItaliana

Dalmatian Cooked Stockfish (Bakalar Na Lesho)

Fri, 16 Jan 2009 01:24:50 -0500

This is meal we in Croatia usually eat on Christmas Eve. It is nice winter meal, very similar to gregada recipe. You can also serve it as a soup but than use less stockfish and more water. -- posted by nitko

Chef's Choice Shellfish Bisque

Thu, 19 Feb 2009 15:11:38 -0500

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress. -- posted by JackieOhNo!

Haddock Provencal

Thu, 12 Mar 2009 16:43:36 -0400

Another quick, weeknight recipe, but good enough for company (I make it for Christmas eve dinner every year). I can usually have the fish, rice pilaf, and steamed vegetable on the table in 30 minutes. This is also good using scallops (or any white fish). My family (even the kids) love this. -- posted by WorkingMom2three

Oyster Pan Roast With Pepper Croutons

Mon, 31 Aug 2009 02:28:04 -0400

This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an airtight container. -- posted by Chef Regina V. Smith

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Oysters With Sesame Dressing

Tue, 24 Nov 2009 20:42:03 -0500

This recipe uses tamarind for the tart component in this oyster dressing. Tamarind pulp can be found at Asian grocers. If not you can make your own using tamarind pulp soaked in boiling water, cool and then mash the pulp up. Push through a fine sieve. -- posted by Coasty

Walnut Encrusted Prawns With Ponzu Glaze

Sat, 28 Nov 2009 15:27:03 -0500

A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce. This recipe was in the Life section of my local newspaper but comes courtesy of California Walnuts. -- posted by Chef Regina V. Smith

Cured Salmon

Sun, 29 Nov 2009 03:10:45 -0500

This fish can be used in the similar manner as smoked salmon. The fish must be extremely fresh. Ocean trout can be substituted. You need to plan ahead - 3 days of curing is needed. This is always part of my families Christmas lunch which I usually serve with cucumber salad and sour cream. Also goes well with scrambled eggs for a decadent breakfast. -- posted by Coasty

Christmas Eve Baccala (Salt Cod With Potatoes & Tomatoes)

Thu, 17 Dec 2009 12:26:00 -0500

Traditionally, Italians dine on seven different fish and seafood dishes (symbolizing the seven sacraments) on Christmas Eve. (By the way, you don't have to wait for Christmas to make this wonderful dish.) This recipe is typical of the Calabrian region of Italy. Have plenty of crusty Italian bread available to scoop up the sauce. And, remember to buy your dried, salted cod (baccala) three days before cooking, so you can prepare it. Buono Natale!! -- posted by Alan in SW Florida

Curried Coconut Shrimp Balls on Bamboo Spoons

Mon, 21 Dec 2009 10:42:19 -0500

These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami

Scallops With Potato Pancakes With Caviar Sauce

Mon, 21 Dec 2009 10:46:38 -0500

Recipe by Vinny Dotolo and Jon Shook. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes F&W Magazine, Januaey 2010 edition. From: Dinner Party for a New Decade.:) Lovely! Wine Pairing: Just as Champagne pairs well with caviar, so does sparkling Vouvray, which is a bit richer and fruitier. Two to try with these scallops in caviar sauce are the bright NV François Pinon Vouvray Brut and the lightly herbal NV Champalou Vouvray Pétillant Brut. -- posted by Manami

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Italian Blue Crab Sauce

Tue, 29 Dec 2009 14:14:36 -0500

This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA! -- posted by ChicagoRN

Moms Italian Baccala christmas Salad (Saltcod)

Mon, 04 Jan 2010 17:25:50 -0500

My mom makes this at Christmas time. Im not a big fan of it but everyone else in the family loves it. Its a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours. -- posted by Phil Smith

Spaghetti With Tuna and Swiss Chard

Tue, 05 Jan 2010 11:01:56 -0500

This recipe for Spaghetti con Tonno e Bietolini is from the December 1993 issue of Gourmet Magazine. It is one dish that is served on a menu for an Italian Christmas Eve Buffet. -- posted by Chef Regina V. Smith

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami