Recipezaar: Shellfish,Served Hot recipes

Cream Cheese Bacon Wrapped Jalapenos

Thu, 04 Jun 2009 10:12:39 -0400

Yummy! Great for cookouts! -- posted by Chef #853965

Karen's Smooth French Milk Mussels

Sun, 07 Jun 2009 22:30:48 -0400

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;) -- posted by ~Rita~

Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Tue, 09 Jun 2009 10:30:03 -0400

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site -- posted by Manami

New Orleans Style Paella

Fri, 12 Jun 2009 01:55:27 -0400

My version and not hardly an original Paella recipe, but pretty darn good. Can be frozen after cooking. -- posted by gailanng

Crawfish Monica

Fri, 12 Jun 2009 02:00:26 -0400

This is a Jazzfest favorite and a favorite in my house. Even my picky eater loves this one. Thanks to my dad and his cajun roots for teaching me how to make this one and many other cajun dishes. It is a great easy dish to make for the family or if your having guest over. We always double the recipe so we are sure to have plenty of left overs to snack on :) -- posted by 1022973

Li Hung's Chop Suey

Tue, 23 Jun 2009 11:33:00 -0400

It turns out that chop suey is not the American creation it was once thought to be. Li Hung was a statesman of the Imperial Ching dynasty and the one that discovered this dish in the Kuang Tung district of China and brought it to light. Serve with steamed rice. From an old newspaper clipping. -- posted by Molly53

Shrimp and Pasta With Basil and Tomatoes

Tue, 30 Jun 2009 00:44:28 -0400

This is a spinoff of a recipe I saw Chef Nick Stellino making. Quite yummy and pretty easy! -- posted by SandwichQueen

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

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

White Bean & Spinach Souffles With Shrimp Cardinale

Tue, 07 Jul 2009 11:07:45 -0400

I have seen a lot of recipes for White Bean & Spinach Soups & Stews but nothing like these! You don't have to worry about over-filling or overflowing the souffle cups. The spinach and white bean base makes them quite stable. These are WOW :) dishes and don't need too much with them! Perhaps a nice bottle of wine, a mixed greens salad and bread sticks & some fresh fruit as a dessert. CuisineAtHome.com, April 2009 issue. -- posted by Manami

Creamy Shrimp and Spinach Pasta

Wed, 08 Jul 2009 02:25:25 -0400

This is from Southern Livings Editors Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years. -- posted by breezermom

Mussels in Cider With Onions and Bacon

Thu, 16 Jul 2009 15:44:25 -0400

Looks impressive, but is actually quick and easy. Serve as an appetizer course or as a main dish, just don't forget the crusty bread for dipping! -- posted by Ice Cool Kitty

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

Maryland Crab Dip by Keith

Sun, 19 Jul 2009 12:51:36 -0400

I really like this dip spooned and served inside a hollowed out loaf of bread or with slices of French bread. -- posted by kds1398

Lobster Stuffed Idaho® Potato

Fri, 31 Jul 2009 12:34:33 -0400

Chef Todd English serves this at the St Regis Resort in Aspen, Co. as a big side or a rich main course.created for idahopotato.com/fspro. Rich succulent lobster, heavy cream and mild cheddar are twice baked into a roasted Idaho Potato to create a "big" Todd English dish that practically explodes with flavor!!! This is served on a carved-out lobster tail!!! Haven't allowed for cooling time as the time varies. -- 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

Seafood Pot Pie

Sun, 09 Aug 2009 20:55:25 -0400

Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience! -- 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

Lobster Eggs Benedict

Sun, 09 Aug 2009 21:43:32 -0400

Sheer luxury on an English muffin, and sounds more complicated than it actually is.... From Booty Food by Jacqui Malouf... SHORT CUT: If you don't want to steam the lobster yourself, you can have the fishmonger steam it for you so its nice and fresh. Or.... you can have them in the freezer and stick em in the fridge during the night if you know you're making a fancy breakfast. -- posted by College Girl

Spaghetti Squash Sauteed With Shrimp

Sun, 09 Aug 2009 21:52:11 -0400

Yummy, healthier version of spaghetti! Shrimp and colorful peppers and onions add a summer feel to this dish my mother and I created one night. Quick with microwave, but if you prefer an oven, bake the squash halves at 350 for about an hour or until soft. Capers would make a good addition to this! Spaghetti sauce has great basic taste so it could be a healthier base to any pasta dish. Serves four for a delicious dinner or a side could serve 8-10. -- posted by jfresh444

Killer Grilled Shrimp

Wed, 12 Aug 2009 10:31:27 -0400

Accidentally made some ridiculously good grilled shrimp cleaning out the refrigerator. Love it when a plan comes together. -- posted by Kyle Newton

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

Baked Spring Rolls

Tue, 18 Aug 2009 03:28:36 -0400

From Food Network Magazine August/September 2009 -- posted by Vino Girl

Warren Leruth's Crabmeat St. Francis

Wed, 19 Aug 2009 01:27:30 -0400

"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.) -- posted by BecR

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

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Ginger Shrimp Pasta

Thu, 03 Sep 2009 12:06:52 -0400

Tempting Thai flavours with a pasta twist - delicious! Time does not include 30 mins marinating. Use frozen spinach instead of fresh if you wish. -- posted by English_Rose

Dalmatian Spaghetti With Prawns

Tue, 08 Sep 2009 11:06:00 -0400

The basic of this recipe is buzara, or way of preparing crabs or shells. This is very simple recipe and you can buy frozen already cleaned prawns. -- posted by nitko

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

Festival of Crab on Angel Hair Pasta

Tue, 08 Sep 2009 13:26:53 -0400

We use angel hair pasts very often here at the home, so I am always searching for recipes that the residents might enjoy -- of course, with all the changes made by the dieticians.I don't know where on the internet I found this recipe. I have tweaked a bit here and there. -- posted by Manami

Crab and Cheddar Fondue

Thu, 10 Sep 2009 01:43:37 -0400

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy! -- posted by College Girl

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

Spanish Rice and Shrimp One Pot

Thu, 17 Sep 2009 11:43:54 -0400

A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins. -- 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

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

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

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

Mussels With White Wine and Pasta

Wed, 30 Sep 2009 15:15:56 -0400

A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used. -- posted by English_Rose

Cold Southwestern Corn and Shrimp Soup

Sun, 04 Oct 2009 01:41:16 -0400

No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . . -- posted by Manami

Angelina's Restaurant Crab Cakes - Maryland

Mon, 05 Oct 2009 13:54:24 -0400

This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is. -- posted by Andi of Longmeadow Farm

Woodstock Inn New England Clam Chowder

Mon, 05 Oct 2009 13:55:53 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. -- posted by Molly53

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

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Lighter Creamy Pesto Shrimp

Mon, 05 Oct 2009 17:02:01 -0400

An adaptation of recipe #14355 to make it a little lighter and boost the basil flavor. -- posted by DrGaellon

Italian Shrimp Scampi Pizza

Fri, 09 Oct 2009 17:09:13 -0400

Bored with the same old cardboard pizza? Imagine lemony-garlic shrimp on a freshly-baked pizza, and loaded with mozarella and parmesan cheese. Delicious - Simple - Easy! -- posted by Feast Your Eyes!

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

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!

Baked Shrimp Scampi

Wed, 14 Oct 2009 02:26:06 -0400

This is a new take on a classic that is so flavorful everyone who tastes it will beg you for the recipe. the most time consuming part of this dish is the shelling and deveining. serve this with pasta and fresh sourdough bread. -- posted by ScottySauce

Seared Scallops With Basil, Anchovy & Sweet Corn Pudding

Mon, 19 Oct 2009 13:12:28 -0400

The quality of the fresh seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. If you can't get the "just-caught" make sure they are of a coral-color instead of a milky-white. Chef Alice Bloomfield - From Pairing of the Day: July 2008, Published 2007. Wine Chardonnays from Californias Carneros region are known for their lemon cream and fruit notes, a nice echo for these scallops. Two good Carneros bottlings are the melon-tinged 2005 St. Clement and the tropical-fruited 2005 Rombauer. -- posted by Manami

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.

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

Coconut Shrimp

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

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

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

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

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

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

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

Crab Meatballs

Mon, 30 Nov 2009 01:52:27 -0500

If you like the stuffing in crab stuffed mushrooms, you've got to try this appetizer. I made my crab meatballs really small and served them with toothpicks as an appetizer. They are great plain, but I'm guessing that they would also be tasty served with seafood cocktail sauce. I haven't made this in ages, so I have no idea how much it yields. -- posted by Karen67

Oysters Gabie

Thu, 03 Dec 2009 00:26:22 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Greg Sonnier of Gabrielle, featured in The Louisiana New Garde television series. -- posted by Molly53

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

Crab & Polenta Bruschetta

Thu, 03 Dec 2009 09:49:50 -0500

As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling. -- posted by Manami

Shrimp De Jonghe (Derek's Way)

Fri, 11 Dec 2009 17:39:38 -0500

I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe. -- posted by DerekAmerican

My Favorite Fajitas from Home

Fri, 11 Dec 2009 17:46:05 -0500

i like this recipe because it requires no grilling and i have gotten great responses from all kinds of people so i know this one's a winner. This recipe is actually lower in fat because you will only use about half the cold avocado mix. -- posted by nubeechef

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

Pressure Cooker Jambalaya (With Peppers & Celery)

Tue, 15 Dec 2009 11:36:03 -0500

I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly. -- posted by Mustang Sally 54269

Sea Scallops With Roasted Red Pepper Sauce

Wed, 16 Dec 2009 20:47:58 -0500

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

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

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

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

Crostini With Mussels

Wed, 23 Dec 2009 15:16:40 -0500

Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. http://bit.ly/5EmTAx -- posted by DrGaellon

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

Jon's Spicy Citrus Shrimp

Tue, 29 Dec 2009 14:21:18 -0500

These shrimp are delicious and easy to prepare, look and taste very impressive. They have a nice background heat (that won't make you feel like your tongue is on fire), and the citrus flavour from tangerine, lemon and lime ties nicely with garlic and ginger. This recipe was created by my fiancee, Jon, hence the name. We serve it with toasted white rice (recipe #87090 will do the trick!) and a simple salad with balsamic vinaigrette. This recipe is broiled in the oven (due to a surplus of snow) but would also be delicious grilled. *** Prep time is mostly marinating time!*** -- posted by Megohm

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 Imonelli - Low Carb & Low Fat

Tue, 05 Jan 2010 10:50:18 -0500

This is a reduction on calories and carbs for this superb recipe - it is challenging to find one that fits both mine and my husbands needs, however, this I believe fits the bill quite nicely! For it to be low carb, serve over grilled or baked portabello mushrooms. To keep low fat as is, serve over pasta. Bon Appetito! -- posted by Chef #1496457

Shrimp in Lobster Cream Pot Pie

Tue, 05 Jan 2010 12:16:50 -0500

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool! -- posted by Brazilianflavor in Atlanta, GA

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

Jumbo Shrimp With Tarragon Sauce

Sat, 09 Jan 2010 10:18:16 -0500

Shrimp simmered with white wine, garlic and parsley, served with a tarragon sauce. -- posted by English_Rose

Mushroom-Crab-Asparagus Tart

Sun, 10 Jan 2010 19:47:46 -0500

Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;) -- posted by Manami

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

Seafood Marinara

Fri, 22 Jan 2010 13:48:16 -0500

This recipe is perfect for lazy evenings when you want something light and tasty. -- posted by English_Rose

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

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

Spanish-Style Clams

Wed, 27 Jan 2010 09:13:28 -0500

This recipe combines paprika, white wine and onion in this tapas dish, perfect with crusty bread. -- 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

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

Bahama Breeze Fire-Roasted Jerk Shrimp

Mon, 08 Feb 2010 12:21:29 -0500

Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking. -- posted by Chef #1545920

Chumley's Shrimp Skewers

Tue, 09 Feb 2010 15:20:28 -0500

I came up with this recipe the other night when my wife and girls wanted Alyssa's Favorite Fish, recipe# 361646. I didn't feel like fish so I tried this, I think you will enjoy it. I used whole wheat spaghetti for the pasta, and regular olive oil, you could use what you like. I was hoping to have some of this left over for the next day but I ate it all that night. I put down 2-4 servings but I ate it in one. Sorry!! Be careful not to overcook the shrimp. -- posted by Chumleyathome