Recipezaar: Shellfish recipes

Quick & Easy Shrimp and Pea Risotto

Mon, 19 Oct 2009 15:22:47 -0400

A really simple risotto recipe, full of flavour but a healthy alternative without any cream so can be enjoyed even on a low fat diet. My whole family love this and we make it regularly, it was just a recipe that came together after experimenting a few times. This serves about 3 with decent portions but is easy to double up for larger groups. -- posted by .x. Lauren .x.

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

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Scallops With Cream & Basil

Mon, 19 Oct 2009 21:19:10 -0400

It's from Mark Bittman from the New York Times circa 1990's. Twenty minutes, tops. From Lizzy to me! She used dried basil- it's all she had. -- posted by Oolala

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

Shrimp Butter

Wed, 21 Oct 2009 12:39:51 -0400

Wonderful appetizer spread on crackers... I generally add a little bit more shrimp! -- posted by Mercy's Mommie

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Gulf-Style Citrus Shrimp

Wed, 21 Oct 2009 20:50:48 -0400

The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine. -- posted by diner524

Baked Shrimp and Potatoes

Wed, 21 Oct 2009 20:54:54 -0400

A great and easy Louisiana-style dish. -- posted by Espresso Life

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Clams and Mussels in Thai Curry Sauce

Thu, 22 Oct 2009 12:40:11 -0400

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter. -- posted by IngridH

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Crabmeat or Salmon Patties

Fri, 23 Oct 2009 16:47:38 -0400

These are from the Sunset Seafood cookbook (1985). The recipe is written for crab, but we've been subbing canned salmon in them for years. We like them with Vegan Fried Celery & Cabbage (Recipe #21095) on the side. -- posted by OliveLover

Seafood Scampi

Sat, 24 Oct 2009 02:57:32 -0400

I found this recipe from Good Housekeeping. It is perfect served with warm french bread for dipping in the delicious sauce! -- posted by Chef #1423567

Ww Creamy Seafood Spread (1/4 Cup = 2 Pt.)

Sat, 24 Oct 2009 03:16:22 -0400

Can be used as a dip or a spread. -- posted by fluffystew

Coconut Shrimp

Sun, 25 Oct 2009 20:48:09 -0400

A crispy beer and coconut battered shrimp. -- posted by gailanng

Seafood Gumbo Pie

Mon, 26 Oct 2009 12:31:11 -0400

Beatrice Ojakangas -- posted by ratherbeswimmin'

Clifton Country Inn Crab and Corn Chowder

Mon, 26 Oct 2009 13:39:23 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law of Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Prawn Potato Cakes

Mon, 26 Oct 2009 13:46:38 -0400

Have tried this recipe many times in various forms. This is the first one that has worked out. If you don't like seafood, you can replace it with some ground chicken or pork, throw in different veggies etc. I will continue to play with variations of this. This is SO fast and easy for a quick dinner -- posted by Kitchen Klutz

"baby" Scallop Po'boy

Mon, 26 Oct 2009 16:18:45 -0400

I call this "Baby" Scallop Po'Boy because I used to think that Bay Scallops were really called Baby scallops....is it appropriate to LOL at myself? -- posted by Melanie B.

Old Bay Shrimp Salad

Mon, 26 Oct 2009 17:09:21 -0400

A recipe from Old Bay - This salad - creamy in texture with crunchy bits of celery and plump shrimp - is very tasty! It can be served up on crackers, in a croissant or rolled in lettuce bowls. Tomato-lovers, try it stuffed in a fresh tomato. Think quick lunch or light supper. Enjoy! -- posted by Nif

Basque Chicken and Shrimp in Wine

Mon, 26 Oct 2009 18:18:52 -0400

This is from Paul Prudhomme's Seasoned America. I never use the ham in this recipe. I have also occasionally left out the shrimp, although I do like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread--something to sop up the delicious sauce. I've given instructions for finishing in the oven or on top of the stove. -- posted by Chocolatl

Shrimp Piccata

Tue, 27 Oct 2009 01:51:58 -0400

From Family Circle...Oct 2009 -- posted by Little Suzy Homemaker

Cajun Chicken and Shrimp

Tue, 27 Oct 2009 11:52:46 -0400

I have not tried this recipe, but am posting here for safe keeping and in the hopes someone on Zaar will try it and enjoy it. This was in a recent issue of Woman's Day magazine. My plan is to use red bell pepper and maybe add some red pepper flakes for some kick. I listed the chicken parts separately, but ideally the chicken should just equal 1 1/4 lb. If you try it, I hope you enjoy it! -- posted by Bobtail

Mmmm Good Hot Clam or Crab Dip

Tue, 27 Oct 2009 17:09:25 -0400

Take the basics & heat them up and whala. Perfection. Simple & delicious. Just throw together & bake until bubbly. Serve with your favorite crackers or scoops. I already doubled the recipe for you. -- posted by shadowgirl...

Crawfish Pie

Wed, 28 Oct 2009 17:22:12 -0400

I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless. -- posted by larchie

Cannibal Cajun Brain

Wed, 28 Oct 2009 17:34:43 -0400

I got this recipe from http://www.divinedinnerparty.com and is based off of one by Better Homes and Gardens. -- posted by Michelle Shaver

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

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

Lemon Pepper Shrimp Scampi

Thu, 29 Oct 2009 17:11:18 -0400

I cut this out of a Cooking Light Magazine March 2009. It looks scrumptious and easy! -- posted by CIndytc

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.

Roasted Corn, Lime and Cilantro Succotash, and Scallops

Sun, 01 Nov 2009 10:08:41 -0500

Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!! Serve as a main dish with the anticipation that your guests will ask for seconds - -- posted by Chef mariajane

Grandmother's Deviled Crab

Sun, 01 Nov 2009 10:09:39 -0500

Another of my grandma's recipes adapted from a 1956 NC How to Cook Crab recipe book. Another reason I rarely order crab off of any menu - these can't be beat. Sadly - these don't freeze well. These were stuffed into glass crabshells or cleaned crabshells. -- posted by For JT's Grandma

Clam Chowder

Sun, 01 Nov 2009 10:15:58 -0500

This recipe originally came from the Milk calendar. It's very good, especially with the garnish. -- posted by Sweet PQ?

Grandaddy's Crab Cakes

Sun, 01 Nov 2009 10:17:49 -0500

My grandaddy loved to cook and seafood was one of his favorites. This is his adaption from a Crab Cake recipe out of a 1956 North Carolina How to Cook Crabs Cookbook. I've made them his way and the cook book way, I like his best. This is the reason I won't even order crabcakes off of any menu - they just don't compare. -- posted by For JT's Grandma

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Shrimp and Cheese Grits

Mon, 02 Nov 2009 11:58:22 -0500

The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon. -- posted by Chef shewmake

Shrimp With Orange Pineapple Sauce

Mon, 02 Nov 2009 15:09:01 -0500

This is yet another recipe from TOH Healthy Cooking magazine. The contributer is Radelle Knappenberger. This looks like a really quick and easy appetizer. I am storing it here to make for New Year's Eve. -- posted by *Z*

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

Crabmeat Artichoke Casserole

Mon, 02 Nov 2009 17:03:28 -0500

Recipe from my beloved grandmother. Very easy & quick. Can use 3 cans crabmeat in place of fresh. -- posted by SB6

Lobster a La King

Mon, 02 Nov 2009 22:12:45 -0500

This comes from ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Crawfish Cardinale

Mon, 02 Nov 2009 22:14:29 -0500

OMG, yummy, yummy crawfish dip, perfect for parties....serve with crusty french bread! -- posted by larchie

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. -- posted by Molly53

Mushrooms and Oysters

Tue, 03 Nov 2009 08:22:14 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them on here so I can find them easier. -- posted by CJAY

Lobster Newburg

Tue, 03 Nov 2009 08:22:18 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Hot Lobster Canapes

Wed, 04 Nov 2009 10:49:26 -0500

Scallop Rumaki

Wed, 04 Nov 2009 14:04:36 -0500

Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks! -- posted by Chocolatl

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

Crunchy Coconut Shrimp With Sweet Orange Marmalade Sauce

Wed, 04 Nov 2009 14:57:46 -0500

Dazzle your party guests with homemade coconut shrimp - succulent tail-on shrimp are wrapped in a crunchy coconut and shredded wheat coating, fried until golden brown and served with a tangy Key West-inspired orange and lime sauce. Irrestible, so be sure to make lots!! -- posted by Chef mariajane

Ocean King Prawns Spanish Style

Thu, 05 Nov 2009 01:48:56 -0500

From a local newspaper in Souther Queensland (Great Barrier Reef)... -- posted by Wendys Kitchen

Felix's Seafood Gumbo

Thu, 05 Nov 2009 01:56:58 -0500

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls. -- posted by Felix4067

The Realtor's Shrimp Scampi W/Spaghetti

Thu, 05 Nov 2009 02:01:13 -0500

This will blow you away. The first time you serve this, you'll be ok because they don't know how great it's going to be. The second time you serve this, you better put it on the table and get out of the way FAST cause they are going to knock you down trying to get to it. It's a recipe that I have developed through years of making it over and over and over. This is the best version I have been able to create. NOTE: This recipe is to be used with 1/2 pound of spaghetti. If you are using 1lb of spaghetti, double the recipe because there won't be enough sauce for a full pound. If you are doubling it, don't double the lemon juice or it'll be too tart, just bump it up to 3 Tbsp. and only bump the lemon pepper up to 3/4 tsp or it will be too salty for some people. MANGIA! -- posted by Realtor by day, Chef by night

Lobster Salad

Thu, 05 Nov 2009 02:04:07 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Carolina Shrimp With Creamy Grits

Thu, 05 Nov 2009 02:11:42 -0500

This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC. -- posted by Ice Cool Kitty

Big Apple Clam Chowder

Thu, 05 Nov 2009 02:12:53 -0500

Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines. -- posted by Ice Cool Kitty

Crabby Jacks

Thu, 05 Nov 2009 11:33:02 -0500

Crabby, cheesy, hot and delicious. This is an easy and yummy appetizer we use at holiday time, but I'm not sure why we only have them then. Great recipe you can throw together with pantry items, although fresh crab is so much better. -- posted by Yia Yia

Crawfish & Shrimp Bisque

Fri, 06 Nov 2009 12:22:33 -0500

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days. -- posted by Chef #1438194

Corn and Oysters

Fri, 06 Nov 2009 21:46:21 -0500

Angie's Shrimp Canapes

Sat, 07 Nov 2009 11:35:26 -0500

My little girl loves shrimp. This is one of her favorite shrimp recipes. I make sure it's always on the table for special occasions. -- posted by Realtor by day, Chef by night

Barbecued Shrimp BLT Sandwich With Lemon Butter Sauce

Sat, 07 Nov 2009 12:39:37 -0500

This is a Wolfgang Puck recipe and it is delicious! I found it again when I was surfing the net - as always, looking for something else, and voila I found it! I had eaten this a long time ago when a friend prepared it for us, my friend left for somewhere in Cuba -- never to be heard of again, more than likely she is very busy trying to build a house for her folks wheeling and dealing, so as to get what she needs -- she doesn't have time to write and then find someone that she trusts to deliver the letter to me! Anyway -- the recipe is truly wonderful! :) Wine pairing: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or the most popular Samuel Adams. -- posted by Manami

Shrimp and Crab Dip

Sat, 07 Nov 2009 13:09:14 -0500

"This is a quick and simple dip that is always a hit." -- posted by Rochelle79

Shrimp With Veggies

Sun, 08 Nov 2009 08:43:06 -0500

I love eating shrimp and so is my husband and daughter, so from time to time I always cook them this recipe and they all like it. -- posted by Chef #1439428

Crab Pierogies

Sun, 08 Nov 2009 09:25:13 -0500

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's recipe #48587 Potato Pierogi -- posted by Sammit

Healthy Steamed Lobster Tails for One

Sun, 08 Nov 2009 10:46:11 -0500

I modified a recipe I found to come up with this for a new diet I'm on. Sounds like a healthier alternative to all the buttered lobster tail recipes I found. -- posted by Seamor

Nif's Linguine With Scallops

Sun, 08 Nov 2009 10:47:41 -0500

I wanted to whip up some pasta for dinner tonight and this is what I came up with! I kept it low calorie and low fat but feel free to add some white wine or saute the veggies in butter or oil. If I wasn't watching what I am eating, I would probably do both! :) I used cream cheese to thicken up the sauce a bit and I really like the taste. FYI - it counts as 8 WW points. Enjoy! -- posted by Nif

Crab and Pesto Crescents

Sun, 08 Nov 2009 19:04:59 -0500

I received this recipe from Pillsbury and have not tried it yet, but it sounds simple and delicious. Many variations here - shrimp, chicken, etc. -- posted by Denise!

Baja California Coconut and Garlic Sopa

Sun, 08 Nov 2009 19:49:21 -0500

This recipe, by Michael Cohen, was a winner at the 2009 Gilroy Garlic Recipe Contest. -- posted by SweetJezebel

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

Crab-Stuffed Deep-Fried Shells

Mon, 09 Nov 2009 16:45:34 -0500

Recipe is from the Sun Sentinel. -- posted by SweetJezebel

Stir-Fried Shrimp With Garlic

Tue, 10 Nov 2009 05:19:59 -0500

From my collection of handwritten recipes. -- posted by CJAY

Tiger Recipe Mussels With Spicy Tomato / Tigres

Tue, 10 Nov 2009 15:54:50 -0500

Basque spicy mussels... Hoooot!!! -- posted by Holmes Basque

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

Nif's Whole Shrimp Wonton Soup

Thu, 12 Nov 2009 00:08:44 -0500

I love shrimp and I love wonton soup so this is what I came up with! This counts as 5 WW points. Enjoy! -- posted by Nif

Gazpacho Shrimp Salad

Thu, 12 Nov 2009 01:03:22 -0500

This is great to serve anytime! Makes a great lunch and a fine dinner if you toss a little wine and a loaf of crusty bread in the deal! You can use whatever vinegar you like, and can add, after tasting, more. Nakano makes several seasoned vinegars that are scrumptious! Smoked paprika is one of the best seasonings I've ever used; you can't believe how fragrant it is nd the taste is amazing. However, having said that, it is very pricey. I cannot advise you excpept to tell you that without it, the recipe won't taste the same. -- posted by FLUFFSTER

Shrimp Jambalaya

Thu, 12 Nov 2009 02:49:11 -0500

From my collection of handwritten recipes. -- posted by CJAY

Oysters Gourmet

Fri, 13 Nov 2009 17:03:12 -0500

From my collection of handwritten recipes. -- posted by CJAY

Tea Smoked Shrimp

Mon, 16 Nov 2009 00:39:06 -0500

Prep time doe not include marinating time. -- posted by SB6

Seafood & Vegetables Chowder

Tue, 17 Nov 2009 01:21:50 -0500

Vegetable oil can be used instead of butter. -- posted by Chef #1443525

Shrimp & Garlic W/ White Wine

Tue, 17 Nov 2009 12:23:17 -0500

From my collection of handwritten recipes. -- posted by CJAY

Mini Crab BLT Sandwiches With Roasted Tomatoes & Avocado

Tue, 17 Nov 2009 21:31:25 -0500

These are simple little sandwiches which you can make all ahead of time and then just put together right before serving. A nice twist on BLT. A simple BLT spread with crab, roasted tomatoes and avocado make this great. I cut the small baguettes on a angle, secure each half with a tooth pick for a nice small bite size sandwich. Great for appetizers. Now, really hungry ... make this on some toasted Ciabatta bread for a decadent full size sandwich with a bowl of soup one night for a great dinner. -- posted by SarasotaCook

Shrimp Newburg (Rachael Ray)

Wed, 18 Nov 2009 01:08:39 -0500

From Everyday with Rachael Ray. -- posted by Lakerdog2

New England Clam Chowder

Wed, 18 Nov 2009 02:40:31 -0500

From my collection of handwritten recipes. -- posted by CJAY

Steamed Mussels

Wed, 18 Nov 2009 11:59:39 -0500

What a fantastic appetizer!! For anyone who has a love for seafood, this is top of the list - -- posted by Chef mariajane

Lemon Glazed Jumbo Shrimp Salad

Wed, 18 Nov 2009 12:04:44 -0500

Quick and easy salad that eats like a meal. -- posted by AZPARZYCH

Seared Nova Scotia Scallops

Wed, 18 Nov 2009 12:13:22 -0500

These are served on a bed of Caramelized Wild Blueberry Onion Chutney - so delicious!! For better results on the scallops, remove the beard of the scallop. When cooking scallops, it is important to do them at the last minute prior to serving to avoid cooking. -- posted by Chef mariajane

Shrimp and Rice Casserole

Wed, 18 Nov 2009 14:31:40 -0500

I haven't made this yet but it sounds yummy to me. Recipe comes from The old Farmer's Almanac. It was submitted by Mrs. Henrietta McClellan. I'm thinking that cream of shrimp soup might be a good substitute for the cream of mushroom soup. At the holiday season this would be pretty made with red and green bell pepper. This casserole is also good topped with grated asiago or longhorn cheese. -- posted by Lorraine of AZ

Jamaican Chilli Coconut Fish and Prawn (Shrimp) Stew

Fri, 20 Nov 2009 01:35:21 -0500

When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful! -- posted by robd16

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

Mirliton, Andouille, & Gulf Shrimp Dressing

Fri, 20 Nov 2009 15:21:12 -0500

My "tweaked" version of a Commander's Palace recipe. This has quickly become an instant Thanksgiving favorite. Really, a taste of New Orleans! If mirliton (or chayote squash) is unavailable, you can substitute eggplant. Important: Boil the mirlitons BEFORE peeling them, as peeling raw mirliton is murder on your hands! -- posted by spaghetti_soprano

Lemony Shrimp With White Beans and Couscous

Fri, 20 Nov 2009 15:50:37 -0500

Health Magazine December 2009. Haven't tried yet but sounds good! -- posted by Yoga Booty

Mikes Maine Crab Cakes

Fri, 20 Nov 2009 16:02:52 -0500

Based on a recipe from Guy Fieris book, Diners, Drive-ins and Dives: an All-American Road TripWith Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down. I havent tried this yet, although I am planning a trip up the road to Gardiner soon! :) -- posted by mersaydees

Shrimp & Broccoli Stir-Fry W/ Peppers

Sat, 21 Nov 2009 01:08:24 -0500

From my collection of handwritten recipes. -- posted by CJAY

Savory Pasta Shells W/ Creamy Crab Filling

Sun, 22 Nov 2009 01:13:11 -0500

From my collection of handwritten recipes. Note: Make the sauce first or while baking pasta. -- posted by CJAY

Basque Country-Style Spaghetti

Sun, 22 Nov 2009 02:02:49 -0500

From my collection of handwritten recipes. -- posted by CJAY

Shrimp With Pearls

Mon, 23 Nov 2009 18:12:17 -0500

Sauteed shrimp with with pearl couscous. The smple tomato and white-wine sauce adds spark. -- posted by Sparkmonkey

Crab Casserole

Mon, 23 Nov 2009 18:18:31 -0500

This is a favorite. Try it and post a review! -- posted by Chef's Ivy

Traditional Clambake

Mon, 23 Nov 2009 18:22:32 -0500

I picked up this recipe at a Ralphs grocery store. I'm not a big fan of clams so I haven't actually made it yet but I don't want to lose it. -- posted by kimemeki

Shrimp Fritters

Mon, 23 Nov 2009 23:05:59 -0500

This a co workers recepie! She says they are fantastic and always an appetizer at here holiday functions! Posted for safe keeping! -- posted by Mandy ny