Recipezaar: Stir-fry,Seafood recipes

Fettuccine Caprese

Thu, 16 Nov 2006 17:38:48 -0500

I was on a short trip to Montreal and while there visited this lovely Italian Bistro. This is the dish I ordered and it was so delicious and bursting with flavour, I dreamt about it for 2 weeks. I felt the need to call the chef to tell him how much I enjoyed it and when I told him I was from Toronto, he asked me if I wanted the recipe! -- posted by Chef #384827

Authentic Pad Thai

Sat, 18 Nov 2006 22:33:04 -0500

The real deal. Straight from the streets of Bangok. -- posted by xenon

Angel Shrimp

Mon, 04 Dec 2006 18:03:17 -0500

Fantastically different dish. Delightful in summer but yummy anytime! This is excellent jazzed up with a splash of your favorite flavored liqueur (try pernod, annisette, amaretto, hazlenut or go fruity with chambord, grand marnier etc..) or even a splash of some good white wine! -- posted by mama's kitchen

Shrimp Scampi With Snap Peas

Fri, 05 Jan 2007 14:48:27 -0500

From Shape November 2003. -- posted by Vino Girl

Asian Style Salmon on a Bed of French String Beans

Tue, 16 Jan 2007 22:46:40 -0500

Beautifully seasoned salmon on a bed of veggies which I also served on a bed of Shirataki (Pronounced SHE-RAH-TAH-KEE)fettuccine noodles that LOW CARB FOOD!: containing 3g of carbohydrate per serving. LOW CALORIE: 20 cal / 4 oz. NO CHOLESTEROL, NO SUGAR, GLUTEN-FREE, DAIRY-FREE, CONTAINS 10% CALCIUM. The only added oil in this recipe is the teaspoon of sesame oil keeping it low in fat. Yes salmon is high in fat but it's a great fat so do eat and enjoy this healthy meal! This is a quick moving recipe so have all ingredients prepared as called for. -- posted by ~Rita~

Dave's Crispy Fish With Noodles

Sun, 28 Jan 2007 16:34:49 -0500

This is based on a recipe by Beck D but with all Dave's alterations I felt it needed to be posted as a new recipe. -- posted by Jewelies

Lemon Shrimp Oriental Stir-Fry

Tue, 06 Feb 2007 20:59:41 -0500

Low fat, low sodium yummy stir fry. Great for folks on LAWL. -- posted by Wendelina

Kung Pao Prawns (Shrimp)

Sun, 11 Feb 2007 17:38:18 -0500

From Firehouse Food. If you don't like spicy food, you can reduce the amount of chilis and chili oil. -- posted by cookiedog

Salt and Pepper Squid or Calamari With Cucumber Salad

Mon, 12 Feb 2007 22:58:06 -0500

This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book. -- posted by Chef floWer

Variable Stir-Fry

Tue, 13 Feb 2007 14:33:56 -0500

Chicken, beef, pork or shrimp or mix of all with Yoshida'a Original Recipe Sauce, varied veggies. Can be made with vegetables only. Quick fix for I-don't-want-to-cook nights. -- posted by Chef #421385

Shrimp Stir Fried Rice

Tue, 27 Feb 2007 23:28:45 -0500

I love fried rice, and have experimented with how to make it for years until finally I came up with my own "secret" recipe that I'm now sharing with you. One secret to good fried rice is that the cooked rice has to be cold. It's best to prepare it the day before and refrigerate, but I've even gone so far as to chill it down in the freezer in a pinch. -- posted by BrendaMarie

Shrimp With Tofu Stir-Fry

Fri, 02 Mar 2007 23:00:26 -0500

This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes). -- posted by JMigs;0)

Sweet and Sour Halibut With Vegetable Noodle Stir-Fry

Wed, 14 Mar 2007 22:41:33 -0400

Source: Canadian Living -- posted by Atomic Girl Cooks!

Fish With Tomato Sauce

Thu, 15 Mar 2007 13:15:50 -0400

Picked up a cookbook by a celebrity Chinese chef 'Pei Mei'. All of the recipes I have cooked from it so far are great, this is one of them from Southern China and my first post. -- posted by sharene

Tempura Fish Stir-Fry With Assorted Peppers

Thu, 22 Mar 2007 20:11:07 -0400

A delicious, refreshing alternative to the traditionally dipped Japanese Tempuras. This is Chinese cooking with a twist, incorporating the best of Chinese and Japanese cuisine! Best of all, it's relatively simple to make, and tastes absolutely great as a one pot meal served with jasmine rice, or on it's own, as a low-carb meal! -- posted by ~Deux Petits Chefs!

Ginger Spiced Shrimp

Fri, 06 Apr 2007 14:32:03 -0400

I use this recipe a lot it is easy to make and very moorish. -- posted by mc 53

Peppered Crab

Fri, 06 Apr 2007 15:07:14 -0400

I'm rarely crabby but I DO love crabs! - and this is an easy way of fixing them. Works with prawns too! -- posted by Kikai's Kitchen

Simple Prawn Bhuna

Sun, 08 Apr 2007 20:41:03 -0400

Bhuna is I think my favorite type of Indian curry. It has quiet a mellow delicate flavor to it. Great with rice and Naan bread. You can play with the spices a little bit to adjust it accordingly to suit your taste. Preparation time includes marinating time. -- posted by Kikai's Kitchen

Sesame Shrimp and Broccoli Stir-Fry

Mon, 16 Apr 2007 22:25:35 -0400

Plan ahead the shrimp needs to marinade for 2 hours, you might also want to give this a try using chicken strips ;-) This complete recipe may be doubled, prep time includes marinating time, cooking time is only estimated, adjust the cayenne pepper to suit heat level. -- posted by KITTENCAL

Salmon Yakitori

Wed, 25 Apr 2007 14:50:58 -0400

A light yet substantial dish where the sauce and marinade cuts through the rich salmon. -- posted by English_Rose

Chinese Shrimp Omelette

Tue, 08 May 2007 14:12:20 -0400

YUM !! I finally got this down to as good as any omlette I have had in a Chinese restaurant. A great addition to your other chinese dish. -- posted by Captain_67

Pork (Chicken, or Shrimp) Fried Rice

Fri, 18 May 2007 14:44:26 -0400

I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268. -- posted by Tee Lee

Cha Traop Dot (Cambodian Eggplant/Pork Stir-Fry)

Fri, 18 May 2007 23:32:16 -0400

This comes from "The Elephant Walk Cookbook," published by my all-time favorite restaurant, The Elephant Walk. If you're ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area -- you'll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good! -- posted by KLHquilts

Moo Shu Shrimp

Wed, 23 May 2007 10:19:00 -0400

This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking. -- posted by Kim127

5 Minute Shrimp

Mon, 04 Jun 2007 21:57:28 -0400

5 minutes and it's done! I LOVE fish, but my husband would rather starve, so when I make some wonderful fish dish for myself, I whip this up for him. It's so fast and easy that it doesn't add to my meal prep time at all! Great for scallops too! -- posted by Mims & Squims

Salt-And-Pepper Shrimp

Mon, 04 Jun 2007 22:16:30 -0400

This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp. -- posted by cookiedog

Sweet and Sour Stir-Fried Shrimp

Tue, 12 Jun 2007 18:42:23 -0400

Another one from Diabetes Forecast. Serving size 1 cup; Carbohydrate Exchanges 2; Very Lean Meat Exchanges 2; Fat Exchanges 0.5 -- posted by TXOLDHAM

Salmon and Snow Pea Stir Fry

Wed, 13 Jun 2007 17:34:50 -0400

You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too! -- posted by ~Jen~

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Szechuan Shrimp Stir-Fry

Thu, 14 Jun 2007 15:36:43 -0400

Collected at some time. -- posted by Barb in WNY

Shrimp With Bacon and Cheese

Tue, 19 Jun 2007 22:20:25 -0400

Delicious combination of flavors. My madre-in-law made this at a party. I made this a romantic meal for the hubby since it can also go well with beer or wine beverages. It is super simple gourmet! -- posted by real riff raff

Old Hanoi Rice With Shrimp, Royal Style

Wed, 20 Jun 2007 16:48:27 -0400

This is an impressive-looking rice dish with great flavors. Got this recipe when I went on a cooking course in Hanoi and this was one of four dishes I made. Some of the ingredients are a bit out-of-the-ordinary but I promise you, its worth it ! -- posted by NOOBchef

Japanese-Style Salmon

Thu, 21 Jun 2007 11:21:55 -0400

Serve with white or brown rice. -- posted by ratherbeswimmin'

Prawn and Bacon Fried Rice

Tue, 26 Jun 2007 22:42:30 -0400

An Australian Weight Watchers recipe. Core plan, or 5.5 points per serve. Note that Australian points are not quite equal to US ones. -- posted by Gingernut

Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)

Fri, 29 Jun 2007 22:05:39 -0400

After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net -- posted by Sharon Anne

Ww Hunan Shrimp - 5 Points

Mon, 02 Jul 2007 21:45:07 -0400

This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas. -- posted by TeresaS

Shrimp Flambe

Fri, 06 Jul 2007 17:09:05 -0400

Quick, easy, impressive and romantic dinner for two (but can be doubled). For a slightly less fattening dish, omit the cream. -- posted by echo echo

Honey Lime Cajun Shrimp Stir Fry

Tue, 10 Jul 2007 21:35:21 -0400

This is a recipe I developed myself. The first stir fry that 2 out of 3 of my kids will eat! I took the basic marinade from Recipe #231870 and made up my own stir fry. The vegetables are what I had on hand, so feel free to adjust the veggies to what you like to use. Time includes only 1 hour of marinading. -- posted by WI Cheesehead

Garlic & Chili Prawns

Wed, 01 Aug 2007 19:34:00 -0400

I've always love crustacean dishes...especially prawns. In my hometown in Davao City, Philippines, there's one famous seafood resto that offers the best garlic prawns. I improved the dish by making it more spicy by adding...red and green chili peppers for that "kick". -- posted by gilbz

Bombay Duck Curry

Fri, 03 Aug 2007 16:15:39 -0400

This is a simple recipe which I learnt from Dad. Bombay Duck is a delicate fish which is popularly deep fried. This recipe is a Bengali version of the Bombay Duck curry, lightly spiced and easy to cook. Tastes great with piping hot rice. -- posted by Chef Mahua

Stir Fry Shrimps

Mon, 06 Aug 2007 17:04:51 -0400

A simple recipe for beginners. -- posted by Chef Mahua

Stir-Fry Prawns / Shrimps With Vegetables and Fresh Thai Noodles

Mon, 20 Aug 2007 22:38:46 -0400

This recipe started off as a chicken salad but I wanted something warmer and I had raw green prawns at home so it ended off as a stir-fry. For the noodles I used Fresh Thai Noodles which are yellow in colour and flat, I purchase them in the fridge section of the supermarket. I ate the stir-fry the next day for lunch and the flavours really enhanced. Enjoy -- posted by Chef floWer

Tofu and Bean Sprouts

Wed, 29 Aug 2007 20:01:40 -0400

I first had a taste of this dish when my husband's aunt shared this with us. I thought it was quite okay though I am not sure if it was Vietnamese or Filipino recipe. My husband didn't like it. I appreciate it, anyway. But, I guess, a dish is a dish as long as we enjoy it. -- posted by thesecretchef

Fast and Easy Scallop Stir Fry for One

Thu, 30 Aug 2007 21:13:27 -0400

My favortie stir fry with seafood -- posted by Anme

Xihongshi Jiang - Stir-Fried Shrimp in Tomato Sauce

Wed, 05 Sep 2007 20:55:34 -0400

This recipe from Deh-Ta Hsiung serves 4-6 as an appetizer or two for a main dish. -- posted by ~Jen~

Fish Potato Yellow Curry (Gaeng Leuang Pla)

Mon, 08 Oct 2007 23:58:37 -0400

Don't be afraid..Try this one...All your taste buds will awaken. -- posted by fairy chef

Spicy Shrimp in Chile Sauce

Fri, 12 Oct 2007 18:52:10 -0400

Recipe by Eric Banh and Sophie Banh, featured in Food & Wine Magazine, October 2007 from their cookbook Simple, Tasty Vietnamese Cooking. The Chefs Eric and Sophie use fresh coconut juice in their sweet-spicy stir fry; we combined canned coconut milk and water. -- posted by Manami

Thai King Prawns

Wed, 24 Oct 2007 23:45:56 -0400

Recipe from a local Thai restaurant in my hometown. -- posted by Celticevergreen

Scallop and Shiitake Stir-Fry

Thu, 25 Oct 2007 00:07:03 -0400

From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach. -- posted by AmandaInOz

Wild Caught Sea Scallops With Spaghetti Squash

Thu, 25 Oct 2007 01:01:23 -0400

The idea of al dente perfectly seasoned roasted squash together with plump Sea Scallops topped with a tomato basil sauce will have you forgetting there is not a starch in the recipe. -- posted by Chef #625570

Thai Shrimp and Fresh Vegetable Rice

Fri, 26 Oct 2007 19:54:59 -0400

This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition. -- posted by Manami

Chicken Fried Rice With Anchovies and Peas

Tue, 27 Nov 2007 19:36:20 -0500

Really flavorful rice. -- posted by littleturtle

Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp)

Sat, 01 Dec 2007 18:54:16 -0500

French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and sauté them in garlic butter.....then add a generous slug of Scotch whisky - set them alight - flambé them for a minute or so...........serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices - maybe with a salad of mixed baby leaves! Sublime...........divine decadence on a platter! I like these - can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating - so provide plenty of napkins or finger bowls! -- posted by French Tart

Spicy Striped Bass

Mon, 03 Dec 2007 00:53:59 -0500

This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds! -- posted by CPA Chef

Spicy Beef With Shrimp and Bok Choy

Mon, 21 Jan 2008 21:29:03 -0500

In my search for recipes using bok choy, I ran across this recipe on Yahoo.com I am trying to introduce my family to new ingedients and they have never eaten bok choy. This sounds like a delish recipe and preparation should be simple. Cook and prep times noted are estimates as I have not yet prepared this stir fry. This would be good served over rice noodles or brown basmati rice. If you try it before I do, please share your thoughts in the review process. NOTE: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute. -- posted by Happy Hippie

Chongqing Numbing and Spicy Fish

Tue, 22 Jan 2008 18:28:41 -0500

Hurts so good! Ooh baby, it hurts so good! -- posted by Spicy Little Sister

Velveted Fish

Tue, 22 Jan 2008 23:53:33 -0500

This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook. -- posted by ~Jen~

Stir-Fried Salmon With Peas

Mon, 28 Jan 2008 01:13:59 -0500

From "Light Bites" Note: Prep time includes 20 minutes for salmon to be left standing -- see first direction. -- posted by SolightlyUK

Velvet Shrimp With Caramelized Nuts

Sat, 09 Feb 2008 02:54:59 -0500

East meets West in this recipe from Martin Yan's Invitation to Chinese Cooking. -- posted by cookiedog

Kung Pao Shrimp

Sun, 10 Feb 2008 19:12:38 -0500

Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire! -- posted by cookiedog

Crabbage

Thu, 14 Feb 2008 03:17:43 -0500

A quick and simple stir fry using cabbage and imitation crab meat. -- posted by TajLV

Zone Friendly Shrimp Saute With Chickpeas / Garbanzo Beans, 3 Bl

Tue, 19 Feb 2008 00:28:35 -0500

This comes from Kristy Walker's cookbook "Zone Perfect Cookbook" This is a 3 block meal. -- posted by Chef #164674

Dublin Lawyer - Lobster Dublin Style With Whiskey and Cream

Mon, 25 Feb 2008 18:23:28 -0500

A decadant classic Irish recipe which is thought to be at least two centuries old; fresh lobster baked with cream and Irish whiskey - delectable! Though no one's absolutely sure where Dublin Lawyer got its name, locals still insist that it's probably because Dublin lawyers had a reputation for being rich and having a lot of whiskey in them! The dish remains simple, quick and easy to make, but delivers on the luxury and romantic meal front! Try this out for St Patrick's Day as a seafood alternative to the usual corned beef and cabbage stew. -- posted by French Tart

Shrimp in Cajun Beer Broth

Tue, 04 Mar 2008 01:06:50 -0500

Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes! -- posted by c.walsh

Flavorful Pepper Shrimp

Wed, 05 Mar 2008 01:26:56 -0500

I came up with this while trying to find a quick, flavorful meal that wouldn't blow my WW points for the day. This is only 3 points per serving. We really enjoyed it, I think others might also. Seasonings can be easily adjusted to personal preferences. We had it with a caesar salad on the side. I think it would go nicely with brown rice or over pasta. -- posted by Alskann

Shrimp and Vegetable Stir-Fry

Sat, 22 Mar 2008 16:29:12 -0400

From Good Food Magazine March 1988. Serve with Saffron-Parmesan Rice and a nice Pinot Grigio. -- posted by JackieOhNo!

Think Pink! Florida Stir Fry

Thu, 03 Apr 2008 01:15:49 -0400

A colorful, unexpected combination of ingredients in a tasty, tangy citrus sauce. You can substitute chicken, scallops or shrimp for the crab. -- posted by ~Jen~

Stir-Fried Shrimp With Lemon Sauce & Scallion Noodles

Fri, 04 Apr 2008 16:33:19 -0400

From Good Food Magazine October 1988. On the table in 30 minutes or less. -- posted by JackieOhNo!

Ham and Shrimp Fried Rice

Wed, 16 Apr 2008 19:35:57 -0400

The rice can be cooked in chicken stock the day before and stored in the refrigerator. Use two cups of stock for every one cup of uncooked rice. -- posted by Denny C.

Island Tuna and Pineapple

Mon, 21 Apr 2008 01:08:14 -0400

This is best with a good-quality, preferably albacore, solid pack tuna. -- posted by Catwhispers

Ginger Squid Japanese Style (Ika Shoga Yaki)

Fri, 02 May 2008 21:58:53 -0400

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons) -- posted by Chef floWer

Pasta With Shrimp Primavera

Sun, 08 Jun 2008 03:07:22 -0400

This is very similar to my favorite primavera at a local restaurant. I favor primavera without the cream sauce - just some lemon juice, olive oil and a little white wine. Oh yeah, a lot of garlic. Times are just a guess. -- posted by TXOLDHAM

Shrimp With Black Bean Sauce

Sun, 13 Jul 2008 03:11:41 -0400

This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions." -- posted by ~Jen~

Szechuan Shrimp

Fri, 08 Aug 2008 02:11:42 -0400

Adapted from a recipe by FOODGU1 at allrecipes.com. Adjust the heat to your liking (as written, it's fairly mild). Serve with steamed or fried rice. -- posted by DrGaellon

Honey Sesame Prawns

Mon, 25 Aug 2008 23:09:04 -0400

I just adapted this from many recipes and it's never made with exact amounts as you can add more or l less depending on your individual taste. -- posted by Ozzie Zest

Ginger Onion Crab

Fri, 05 Sep 2008 16:14:27 -0400

I love eating this in our local Chinese restaurant, stir fried crabs with lots of leeks.. sweet, gingery, garlicky, simply great! -- posted by shygirl

Szechuan Shrimp Stir-Fry

Tue, 14 Oct 2008 23:28:49 -0400

For this recipe, I used House of Tsang brand stir-fry sauce. If you're cooking this for people who don't like spicy food, you can use any other stir-fry sauce you like. Also, if you don't like shrimp, you can substitute it for chicken. Enjoy! -- posted by twelve-year-old chef

Easy Tuna-Orange Stir-Fry

Sat, 08 Nov 2008 16:18:14 -0500

Entered for safe-keeping. From Janet M King, Colton, South Dakota, as submitted to BH&G. A dressed-up can of tuna with an oriental flair. -- posted by KateL

Spicy Garlic Shrimp With Asparagus

Tue, 02 Dec 2008 00:45:15 -0500

All you garlic-lovers take heed! A quick stir-fry with a little bit of a kick! :)Serve over Jasmine rice with a garnish of chopped cilantro.This was found on a Thai website. -- posted by Manami

Shrimp in Orange Sauce

Sun, 18 Jan 2009 02:19:35 -0500

I created this when I had oranges that were too sour to eat, and not much in the fridge. I've made it again with ripe oranges and ended up adding 1tsp lemon juice. Serve over white rice. -- posted by in the garden

Noble House Stir-Fried Shrimp

Mon, 26 Jan 2009 00:37:27 -0500

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. -- posted by Celticevergreen

Thai Clam Pot Variation

Tue, 10 Feb 2009 14:20:07 -0500

NOTE: Select a heavy pot or wok large enough to hold the clams -- posted by Mitakola

Pasta With Sun-Dried Tomatoes

Sat, 14 Feb 2009 11:11:10 -0500

A simple sauce tossed with your favorite pasta for a quick yet healthy dish. Sun-dried tomatoes and mushrooms provide a nice meaty texture for those who choose not use meat. Personally, I add a pound of jumbo shrimp at the end and substitute clam juice or seafood broth for chicken broth. This meal is served with a caesar salad and Texas toast After the sauce has cooked to desired thickness, just toss the pasta and you are ready for a treat. My idea, my version. Takes less than an hour minutes to prepare. -- posted by Chef #1168101

Prawns Masala

Tue, 10 Mar 2009 14:43:51 -0400

Prawns cooked in onion and Indian spices, with coconut masala paste to give it a sweetish taste -- posted by P.Rani

Croatian Squid With Rice

Mon, 06 Apr 2009 21:32:16 -0400

Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid. -- posted by Chef #1228626

Honey-Lemon Prawn Stir-Fry (21 Day Wonder Diet: Day 21)

Sat, 18 Apr 2009 16:56:00 -0400

This is Day 21: Dinner, on the 21 Day Wonder Diet. We personally felt that it was a little lacking in something, and will add a small amount of soy sauce next time we have it. -- posted by Sara 76

Pork/Shrimp Egg Rolls

Sun, 10 May 2009 20:07:51 -0400

Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well. -- posted by Chef #1264121

Vietnamese Stir-Fried Crab

Tue, 26 May 2009 01:48:11 -0400

Always on the lookout for great things to do with our wonderful blue crabs. This recipe calls for blue crab but notes that 2 live 3# Dungeness crabs may be substituted. This recipe makes good use of our garden's bounty. Will be adding fresh Thai basil too. Summer alfresco dining with lots of napkins to be served al fresco. Plan to skip the wok & use the deep fat fryer outside on the deck. Thank you Tierso Mar on gourmet-recipes-from-around-the-world! -- posted by Buster's friend

Shrimp Pad Thai

Mon, 08 Jun 2009 16:13:26 -0400

Pad Thai sauce is not always available, especially in Mexico, so I'm posting this recipe because it includes homemade sauce. Pad Thai sauce has a special quality, it's salty, sour, sweet and spicy. The recipe comes from The Gourmet Cookbook however I've made a few revisions. -- posted by Galley Wench

Shrimp and Vegetable Stir Fry

Sat, 20 Jun 2009 01:30:51 -0400

An uncomplicated stir fry. Add a spicey pepper for kick. -- posted by gailanng

Sichuan Braised Cod

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

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

Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad)

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

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

Spicy Squid With Carrots

Tue, 28 Jul 2009 02:27:00 -0400

This is another recipe that was an experiment, but turned out beautifully. It also reheats well in a microwave for leftovers the day after - just don't reheat it at work - your coworkers will hate you. -- posted by Obsidian468

Stir Fry of Lime and Garlic Prawns (Shrimp) With Sugar Snap Peas

Tue, 28 Jul 2009 02:42:14 -0400

This great stir-fry comes from 'The Complete Stir-Fry Cookbook' published by Bay Books. Simple ingredients come together. Serve with rice. -- posted by Rhiannon&Matt.gauci

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

Sweet and Sour Shrimp (Flat Belly Diet)

Wed, 16 Sep 2009 16:55:57 -0400

This is a very fast and tasty dish. It is great just as written, although I also like to add a little Thai Chili Sauce to it for zing! Also, I use a mix of stir fry vegetables, but the original recipe calls for frozen bell peppers. If you wanted to cut the peppers, this would probably be good with fresh peppers. This recipe is doubled from the original. -- posted by Scrivener1

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!

Baja Tuna Steaks

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

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

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

Sesame Shrimp Fried Rice With Cabbage

Wed, 06 Jan 2010 18:01:29 -0500

I found this site while catching up on some cooking episodes at Hulu. I can't wait to try it. It was from Healthy Appetite.with Ellie Krieger. -- posted by enestvmel