Seafood Gumbo (crock Pot)

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 1 small onion, finely chopped
• 2 stalks celery, peeled and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1/2 teaspoon dry mustard
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon worcestershire sauce
• 1 (28 ounce) can tomatoes with juice, coarsely chopped (796 ml)
• 1 cup vegetable stock (or 1/2 cup clam juice, diluted with 1/2 cup water) or 1 cup chicken stock (or 1/2 cup clam juice, diluted with 1/2 cup water) or 1 cup fish stock (or 1/2 cup clam juice, diluted with 1/2 cup water)
• 2 cups okra, cut into 1/4-inch slices (see tip)
• 1 green bell pepper, cut into 1/4-inch dice
• 1 -2 chili pepper (serrano or finger)
• 8 ounces crabmeat, cooked
• 12 large shrimp, cooked, deveined and shells removed, cut in thirds
• 2 cups whipping cream

Recipe

• 1 in slow cooker stoneware, combine onions, celery, garlic, thyme, dry mustard, bay leaf, salt, pepper, worcestershire sauce, tomatoes and stock. cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until vegetables are tender.
• 2 add okra, green pepper, chili pepper, crabmeat, shrimp and cream. cover and cook on high for 30 minutes, or until okra and peppers are tender. spoon into individual bowls and serve piping hot. serves 6 to 8.
• 3 tip: large cans of tomatoes come in 28 oz. (796 ml) and 35 oz (980 ml). in this recipe use the 28 oz. (796 ml) size. if you are using the 35 oz. (980 ml) size, drain off 1 cup liquid before adding to recipe.
• 4 okra, a tropical vegetable, is a great thickener for broths and sauces, but becomes unpleasantly sticky when overcooked. choose young okra pods, 2 to 4 inches long, that don’t feel sticky to the touch, which means they’re too ripe. gently scrub the pods, cut off the top and tail and slice, if desired.
• 5 look for serrano chilies in asian grocery stores or well stocked supermarkets. they are long and thin, usually green, but sometimes red, and about the size of a baby finger. (the green variety has been described as a “skinny jalepeno.â€?).
• 6 make ahead: this dish can be partially assembled the night before it is cooked. combine ingredients in step 1 and refrigerate overnight. the next day, continue with step 1 as directed. for added convenience, prepare the okra, green pepper and chili peppers. combine in a bowl, cover and refrigerate overnight. cook, devein and cut the shrimp and refrigerate, covered, in a separate bowl, until ready to use.
• 7 the 150 best slow cooker recipes judith finlayson.

Seafood Gumbo

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups flour
• 2 cups vegetable oil
• 1 cup diced onion
• 1/2 cup diced celery
• 1 cup diced green bell pepper
• 4 garlic cloves, minced
• 2 tablespoons peanut oil
• 6 plum tomatoes, peeled, seeded and diced
• 3 bay leaves
• 1 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon crushed dried thyme
• 1 teaspoon paprika
• 1 teaspoon celery seed
• 1 lb andouille sausage
• 2 quarts chicken stock
• 2 dozen raw shrimp, shells off, tails on
• 2 dozen cooked crayfish tails, 6 crawfish reserved, for garnish
• 1/2 lb lump crabmeat
• 2 dozen oysters, shucked
• salt and black pepper, to taste
• hot pepper sauce and file powder, to taste for individual servings

Recipe

• 1 in a heavy saucepan over medium heat combine flour with vegetable oil to make roux.
• 2 stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved.
• 3 in heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes.
• 4 add tomatoes, spices, sausage and chicken stock. slowly add 2/3 to 1 cup of roux 1 tablespoon at a time.
• 5 when proper thickness, add shrimp and cook until opaque. lower heat and simmer.
• 6 next add crawfish, crabmeat and oysters. let simmer for another half hour.
• 7 serve over rice.

Mexican Filled Shrimp

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 36 jumbo shrimp, deveined, and open (like a butterfly)
• 3 cups manchego cheese, grated
• 300 g bacon
• 1 1/2 cups sour cream
• 1/2 cup mayonnaise
• 3 chipotle chiles
• 2 garlic cloves, minced
• 1/2 cup butter, melted
• 1/2 cup olive oil
• fresh parsley leaves, to decorate
• salt and pepper

Recipe

• 1 place the open shrimp over a flat surface and season with salt and pepper to taste.
• 2 fill each shrimp on the open back part with 1 tablespoons manchego cheese.
• 3 close the shrimp and secure them by rolling around them a slice of bacon. secure with toothpicks and take them to the fridge 2-3 hours.
• 4 note: you can cut thin strips of the cheese instead of grating it and that way you can skip the refrigeration time.
• 5 for the sauce: in the food processor (or in a blender) put the sour cream with the mayo, the chipotle chiles, the minced garlic and salt & pepper of your taste). put it in the fridge until used to serve.
• 6 in a large skillet, heat the butter and olive oil. place 4-5 shrimp at the time and fry them until the bacon is thoroughly cooked (10 minutos approximately for each shrimp).
• 7 take the shrimp out and place them over a papel towel to absorb excess oil.
• 8 serve with the chipotle sauce prepared and decorate with some parsley leaves.

Gg's Shrimp Dijon

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups heavy cream
• 2 tablespoons dijon mustard
• 2 tablespoons parsley, chopped
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon lemon juice
• 2 tablespoons butter
• 1 lb shrimp
• 1 tablespoon cognac or 1 tablespoon brandy

Recipe

• 1 combine first 5 ingredients in a saucepan over medium high heat. add lots of pepper, to taste.
• 2 simmer 4 to 5 minutes until reduced to about 1 cup.
• 3 melt butter in a heavy notstick skillet over medium high heat.
• 4 when butter begins to bubble add shrimp and saute 3 to 4 minutes, until pink.
• 5 do not overcook.
• 6 stir cognac or brandy into sauce just before serving and pour sauce over shrimp.

Seafood Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 medium onions, coarsely chopped
• 2 long green chili peppers, finely chopped
• 2 tablespoons butter
• 3/4 cup sour cream
• 1 lb crabmeat
• 1/2 lb shrimp
• 1/4 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 lb monterey jack cheese
• 2 cups half-and-half
• 1 cup sour cream
• 1/2 cup melted butter
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon garlic salt
• 8 -10 flour tortillas

Recipe

• 1 saute onions and green peppers in butter until transparent.
• 2 add oregano, salt and pepper.
• 3 remove from heat.
• 4 add crab and shrimp.
• 5 gently fold in 3/4cup sour cream and 1 cup jack cheese.
• 6 roll crab mixture in tortillas adding a little extra cheese in each.
• 7 place in 13x9 backing dish.
• 8 in a sauce pan, combine half&half, 1 cup sour cream and melted butter, parsley and garlic salt.
• 9 cook over medium heat until warm and blended.
• 10 do not boil.
• 11 pour over enchiladas and sprinkle with remaining jack cheese.
• 12 at this point you may refrigerate over night if desired.
• 13 remove 1/2 hour before baking. bake uncovered at 350°f for 30 minutes.
• 14 enjoy!

Shrimp Scampi With Spinach

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup long grain rice
• 2 tablespoons butter
• 2 garlic cloves, sliced4
• 1 cup dry wine, such as sauvingnon blanc
• 1 (28 ounce) can diced tomatoes, drained
• kosher salt and pepper
• 1 lb medium shrimp, peeled and deveined
• 1 (5 ounce) package baby spinach
• 1 tablespoon fresh tarragon, chopped

Recipe

• 1 cook the rice according to the package directions.
• 2 melt the butter in a large saucepan over medium high heat. add the garlic and cook for 1 minute. add the wine, tomatoes 1/4 teaspoon salt, and 1/4 teaspoon pepper. simmer for 3 minutes, until the sauce has thickened slightly.
• 3 stir in the shrimp and simmer until cooked through, about 4 minutes.
• 4 add the spinach and stir until wilted.
• 5 spoon the rice into a serving dish or divide among individual plates. top with the scampi and sprinkle with the tarragon.

Seafood Dip

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 (5 ounce) cans albacore tuna in water
• 1 (8 ounce) package imitation crabmeat
• 10 -15 medium shrimp
• 3 hard-boiled eggs
• 2 tablespoons mayonnaise
• 2 teaspoons relish
• old bay seasoning
• cajun seasoning (your choice)
• garlic powder
• 4 celery ribs
• 2 garlic cloves
• 2 tablespoons olive oil

Recipe

• 1 drain tuna and place in separate bowl. dice crab meat, shrimp, celery, and garlic and mix in another bowl. season to taste with old bay, cajun seasoning, and garlic powder. saute crab, shrimp, celery and garlic in olive oil for 3-5 minutes then place in bowl with the tuna. add in the boiled eggs, two tablespoons of mayo, and two teaspoons of relish. add a little more seasoning if preferred. serve with crackers or eat alone!

Shrimp Skewers With Ginger, Cilantro, And Lime Butter

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1 bunch cilantro, washed and dried
• 1/2 cup butter, softened (1 stick)
• 1 tablespoon grated fresh ginger
• 1 lime, zest of
• 1 lime, juice of
• salt and pepper, to taste
• 2 lbs large shrimp, peeled and deveined
• skewer

Recipe

• 1 pick three cups of cilantro, reserve the rest for garnish.
• 2 combine butter, the 3 cups cilantro, ginger,lime zest and juice, salt and pepper in the bowl of a food processor; process until well blended.
• 3 melt 4 t. of the butter mixture in a large saute pan. over medium heat until bubbling.
• 4 add shrimp and cook until no longer opaque, 3 to 5 minutes.
• 5 with a slotted spoon, remove shrimp from pan to a plate.
• 6 leave butter and juices in the pan with no heat.
• 7 when shrimp are cool enough to handle, put 3 or 4 on each skewer.
• 8 place some cilantro and a few skewers on each serving plate.
• 9 carefully reheat the butter and juices in the pan and pour over the shrimp.

Seafood Gumbo

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/4 cup oil
• 3 -4 tablespoons flour
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 (1 lb) bag frozen chopped okra
• 1 quart chicken broth
• 1 (16 ounce) can whole tomatoes, w/liquid
• 4 -5 cloves garlic, crushed
• 2 bay leaves
• 2 -3 tablespoons crab boil, tied in cheesecloth
• salt & pepper
• hot pepper sauce
• 2 lbs raw shrimp, peeled
• 1 lb crabmeat or 2 cans crabmeat
• 1 pint oyster (optional)
• 1 lb firm fish fillet (halibut, fish, cod)
• 1 tablespoon gumbo file powder

Recipe

• 1 to make a roux, heat oil, add flour and cook over medium heat until very dark but not scorched, stirring constantly. if using butter, be very careful because it burns easily. set aside.
• 2 in large dutch oven, saute onion, celery, and okra until limp.
• 3 add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (note: if you can't find crab boil at your grocery, please refer to crab boil spices by candie yoder or # 34801 by miller)
• 4 simmer for 2 hours.
• 5 10 minutes before serving, add all raw fish and seafood and the file powder.
• 6 simmer until done, but do not boil.
• 7 serve over bowls of rice.

Shrimp With Linguine

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb linguine
• 1 lb shrimp
• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 1 large shallot, chopped
• 3 garlic cloves, minced
• 1/4 cup wine
• 28 ounces pureed tomato sauce
• red pepper flakes
• salt and pepper
• 1/4 cup chopped fresh parsley
• 1 -2 tablespoon flour

Recipe

• 1 boil a pot of water for the pasta.
• 2 add the pasta and cook according to package.
• 3 while the pasta is cooking, add butter and the extra virgin olive oil in a sauce pan.
• 4 add the shallots and garlic and sauté for about 3-4 minutes.
• 5 season the shrimp with salt, pepper and red pepper flakes. add the shrimp to the sauce pan and cook them for about 2-3 minutes or until pink.
• 6 add the wine and bring to a boil.
• 7 add the tomato puree and lower the heat to medium to low heat for about about 10 minutes. if the sauce gets too thin, add 1-2 tablespoons of flour to thicken it up.
• 8 place the pasta on a plate, pour the sauce on top of the pasta and sprinkle the chopped parsley. serve immediately.

Shrimp With Honey Mustard And Dipping Sauce (zip And Steam)

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 lb medium shrimp, raw peeled
• 1/4 cup honey mustard dressing
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup honey mustard dressing
• 2 tablespoons fresh lemon juice
• lemon wedge, for garnishing

Recipe

• 1 combine shrimp, salad dressing, salt and garlic powder in medium or large ziploc® brand zip 'n steamâ„¢ bag.
• 2 seal bag and shake to mix ingredients.
• 3 pat ingredients into an even, single layer. place bag in microwave.
• 4 cook on full power 2 - 3 minutes, until shrimp are pink and cooked throughout (cooking times may vary depending on size of shrimp). if needed, continue microwaving for 30-second intervals until done.
• 5 allow bag to stand 1 minute before opening.
• 6 salt to taste. serve with dipping sauce and garnish with lemon wedges.
• 7 for dipping sauce, combine all of ingredints in a bowl and serve with shrimp.

Shrimp Scorpio

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 large onions, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup parsley, finely chopped
• 1 tablespoon dill, finely chopped
• 1/8 teaspoon dry mustard
• 1/4 teaspoon sugar
• 2 (14 1/2 ounce) cans diced tomatoes
• 1/2 cup tomato sauce
• 1 lb shrimp, peeled
• 1 cup feta cheese, crumbled

Recipe

• 1 preheat oven to 425 degrees.
• 2 heat oil in pan and add onion.
• 3 cook until well browned.
• 4 add garlic, parsley and dill.
• 5 stir in mustard and sugar.
• 6 add tomatoes and tomato sauce.
• 7 simmer for 30 minutes.
• 8 add shrimp to the sauce and cook for 3 minutes.
• 9 pour mixture into a baking dish and sprinkle with cheese.
• 10 bake for 15 minutes or until cheese melts.
• 11 serve with rice.

Seafood Gumbo

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup lard
• 1/2 cup flour
• 2 -3 cloves garlic, minced
• 1 -2 large onion, chopped
• 1 -2 green bell pepper, seeded and chopped
• 3 quarts water or 3 quarts broth
• 8 ounces claw crabmeat, picked over for shell and catilage pieces (fresh or frozen)
• 3 -4 whole crabs, cleaned and halved
• 1 -2 lb shrimp, peeled and deveined if desired (or left in shell, head-on, for more flavor)
• 1 pint oyster, drained with liquid reserved
• 1/2 cup chopped fresh parsley
• salt & freshly ground black pepper
• cayenne pepper
• hot cooked rice, as accompaniment
• file powder, for passing (optional)

Recipe

• 1 make roux of melted lard and flour in heavy iron pot over medium-low heat.
• 2 cook slowly, stirring often, until peanut-butter brown.
• 3 be careful not to let it burn; if it does, throw it out and start over.
• 4 add onion, garlic, and green pepper, and stir in to cool the roux.
• 5 slowly stir in water or broth, and add salt, pepper and cayenne generously to taste (season well).
• 6 add fresh claw crabmeat and cleaned whole crabs, and cook for about 1 hour.
• 7 add shrimp and liquid from oysters, and cook about 5 minutes.
• 8 add parsley, green onions, and oysters about 15 minutes before serving, and continue to cook over low heat stirring occasionally.
• 9 serve over rice, with file on the side.
• 10 can be frozen before adding oysters.
• 11 thaw, heat, and add oysters 15 minutes before serving.

Seafood Hors D'oeuvres

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 6 english muffins (12 halves)
• 1/2-1 cup butter
• 1 jar kraft old english cheese spread
• 1 can baby shrimp or 1 can crabmeat
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lawry's seasoned salt

Recipe

• 1 cream butter and cheese together.
• 2 add the rest of the ingredients.
• 3 drain shrimp or crabmeat.
• 4 add to mixture.
• 5 spread on muffins and broil until brown.
• 6 watch out, they can burn!

Gg's Spicy Mustard Shrimp

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 tablespoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 1/2 lbs large shrimp
• 3/4 cup dry vermouth
• 1 1/2 tablespoons sweet-hot mustard (mendocino)

Recipe

• 1 shell and devein shrimp.
• 2 combine 1 tbsp butter with the next 5 ingredients.
• 3 melt mixture over medium heat and add shrimp, stirring constantly 1 or 2 minutes.
• 4 add vermouth.
• 5 heat and ignite it carefully, shaking gently until flames go out.
• 6 cover skillet and cook shrimp 30 seconds more and transfer to platter.
• 7 whisk remaining butter and mustard into sauce. spoon over shrimp.

Seafood Gumbo

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup fresh slice mushroom
• 3 garlic cloves
• 2 tablespoons butter (or margarine)
• 1 (28 ounce) can whole tomatoes (undrained)
• 2 cups chicken broth
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon thyme (fresh is better)
• 1/2 teaspoon basil (fresh is better)
• 1/2 lb hot and spicy sausage (i use polska kielbsa )
• 1/2 teaspoon gumbo file
• 1 (10 ounce) package frozen okra, thawed (or 1 lb. fresh)
• 1/2 lb fish meat, cut into 1-inch pieces (1/2 lb. scallops can be substituted or added to)
• 1/2 lb peeled deveined medium-sized shrimp
• 3 cups hot cooked rice

Recipe

• 1 cook onion, green pepper, mushrooms, and garlic in butter, in large deep saucepan, or dutch oven over med-high heat until tender. stir in tomatoes.
• 2 add juice, broth, red pepper, thyme, basil, and gumbo filé seasoning you can also use old bay seasoning if you can't find gumbo filé.
• 3 bring to a boil. reduce heat; simmer, uncovered, 10 to 15 minutes.
• 4 stir in okra, fish, and shrimp; simmer until fish flakes with fork, 5 to 8 minutes.
• 5 serve over rice. makes 6-8 servings.

Shrimp With Lemon And Dill

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 lbs large shrimp, shelled and deveined, tails left on
• salt & freshly ground black pepper
• 1 cup extra virgin olive oil
• 1/2 cup fresh lemon juice
• 1/4 cup coarsely chopped dill
• 3/4 cup water
• warm pita bread, for serving

Recipe

• 1 season the shrimp with salt and pepper and cook in 3 batches: for each batch, heat 1/3 cup of the olive oil in a large deep skillet.
• 2 add one-third of the shrimp and cook over high heat, turning once, until golden, about 3 minutes.
• 3 add 2 tablespoons of the lemon juice and 1 tablespoon of the dill and toss to coat, then transfer the shrimp as it's cooked to a large deep serving platter.
• 4 add 1/4 cup of the water to the skillet and boil over high heat, scraping up any browned bits from the bottom of the skillet, until the juices are reduced to 2 tablespoons; add to the cooked shrimp.
• 5 add the remaining 2 tablespoons of lemon juice and 1 tablespoon of dill to the shrimp and season with salt and pepper.
• 6 toss well. serve the shrimp warm or at room temperature, with the warm pita bread.

Rekesuppe Norwegian Shrimp Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 cups fish stock
• 1 carrot, finely diced
• 1 tomato, diced
• 2 potatoes, peeled, diced
• 4 green onions, chopped
• 1/2 lb shrimp, peeled, diced
• 1/2 lb salmon
• 8 mussels
• 1/2 cup cream
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 cup parsley

Recipe

• 1 add veggies and salmon to stock dicing salmon.
• 2 cook until carrots are tender
• 3 mix butter and flour together.
• 4 add to soup.
• 5 add cream as i said i used canned milk
• 6 add shrimp and mussels dont boil just cook until mussels open and shrimp is pink.

Seafood Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup sour cream
• 1 cup miracle whip or 1 cup mayonnaise
• 1 package knorr vegetable soup mix (small pkg, usually found in with the lipton soup mix)
• 1 (6 1/2 ounce) can water chestnuts, drained and chopped
• 6 -8 ounces crabmeat (or canned)
• 1 (4 ounce) can shrimp (drained)

Recipe

• 1 mix together.
• 2 chill overnight
• 3 serve with crackers or vegetables.
• 4 prep time does not include chilling time.

Seafood Enchiladas

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 lb lump crabmeat or 1 lb chopped imitation crabmeat
• 1 1/2 cups defrosted baby shrimp or 2 (4 ounce) cans baby shrimp
• 2 minced garlic cloves
• 2/3 cup sliced green onion
• 2/3 cup green enchilada sauce
• 1/3 cup loosely packed chopped cilantro
• 1 1/2-2 cups green enchilada sauce
• 1 cup sour cream
• 1 1/2 cups mexican blend cheese or 1 1/2 cups monterey jack cheese
• 1 (10 count) package flour tortillas

Recipe

• 1 combine first 6 ingredients, mix well.
• 2 place about 1/2-2/3 c filling on tortilla and roll up.
• 3 place seam side down in 9 by 13 pan.
• 4 combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
• 5 spoon sauce over enchiladas, and sprinkle with cheese.
• 6 bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
• 7 garnish with sliced avocados.

Shrimp Sebastian

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup heavy cream
• 1 tablespoon garlic, minced
• 2 1/2 cups well-chilled unsalted butter, cut into tablespoons (5 sticks)
• 1/2 cup dry wine (or more)
• 32 large shrimp, uncooked, peeled and deveined
• 8 fresh artichoke hearts or 8 frozen artichoke hearts, cooked until tender and quartered
• 2 cups mushrooms, very thinly sliced
• 1 cup green onion top, very thinly sliced
• salt
• fresh ground pepper
• 8 slices french bread

Recipe

• 1 boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
• 2 remove from heat and whisk in 2 tablespoons butter.
• 3 set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. (if sauce breaks down at any time, remove from heat and whisk in 2 tablespoons butter.).
• 4 keep sauce warm until ready to use;do not boil.
• 5 bring 1/2 cup wine to boil in heavy large skillet.
• 6 add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
• 7 pour off all but 1 tablespoon wine. (if all wine is absorbed, add 1 tablespoon of wine.).
• 8 add butter sauce,mushrooms, and onion tops and bring to a boil.
• 9 season to taste with salt and pepper.
• 10 ladle into shallow bowls and arrange 2 slices of bread atop each and serve.

Shrimp Shooters

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2/3 cup olive oil
• 1/2 cup balsamic vinegar
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons grated lemon rind
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon hot sauce
• 1 1/2 lbs peeled large cooked shrimp
• romaine lettuce hearts, leaves

Recipe

• 1 to make vinaigrette:.
• 2 whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
• 3 for shrimp:.
• 4 place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
• 5 seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
• 6 arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
• 7 spoon shrimp mixture evenly into glasses.
• 8 note: vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

Shrimp Scampi With Pasta Alfredo

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb raw shrimp, shelled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 tablespoon dried parsley flakes
• 1 tablespoon italian dressing
• 1 teaspoon salt
• 1 dash crushed red pepper flakes
• 1 dash ground black pepper
• 1 lb dry pasta (angel hair, spaghetti or fettuccine work great)
• 1 cup half-and-half (or heavy cream)
• 2 tablespoons butter
• 1 cup parmesan cheese

Recipe

• 1 marinate the shrimp in the other ingredients until you are ready for them.
• 2 thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes i nuke it in the microwave for a minute or two).
• 3 put a large skillet over high (or medium high) heat to get it really hot.
• 4 when the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet.
• 5 toss the shrimp around as they cook.
• 6 once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat.
• 7 drain the pasta and dump it into the serving bowl with the half-and-half and butter.
• 8 add the parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together).
• 9 pour the shrimp and sauce over the top and serve immediately.

Shrimp Scampi With Spaghetti And Zucchini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon green onion, finely chopped including green top
• 1/2 tablespoon extra virgin olive oil
• 5 cloves garlic, pressed
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 tablespoons fresh parsley, finely chopped
• 1/4 teaspoon lemon, zest of, grated
• 1 drop tabasco sauce
• 8 ounces zucchini, shredded (approx. 2 cups)
• 8 ounces spaghetti, cooked
• lemon wedge, to garnish (to garnish)
• 1 1/2 lbs shrimp, cleaned

Recipe

• 1 clean shrimp and pat them dry.
• 2 set aside.
• 3 melt the margarine in a skillet over medium heat.
• 4 stir in the green onion, olive oil, garlic, lemon juice, and salt, and cook until bubbly.
• 5 add the shrimp and cook, stirring constantly, until the shrimp turn pink, about 2 minutes.
• 6 stir in the parsley, lemon zest and tabasco.
• 7 remove the shrimp with a slotted spoon to a bowl.
• 8 add the zucchini and stir fry over heat until tender, about 2 minutes.
• 9 serve about 1/2 cup of zucchini, 1/2 cup of shrimp over the spaghetti.
• 10 garnish with lemon wedges if desired.
• 11 serve.

Shrimp Scampi With Tomato

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 1/4 lbs large shrimp, peel and deveined
• 3 garlic cloves, minced
• 1/2 cup halved cherry tomatoes (or 2 tbs slivered sun dried tomatoes)
• 1/2 cup dry vermouth or 1/2 cup dry wine
• 1 tablespoon butter
• salt and pepper

Recipe

• 1 heat the olive oil in a large skillet over medium high heat add shrimp and brown for 1-2 minutes. add garlic and tomatoes stir a few seconds then add vermouth. cool until liquid is reduced and shrimp are cooked through 2-3 minutes longer.
• 2 add butter and salt and pepper to taste, swirling pan to melt butter.

Seafood Curry (malu Curry)

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb crabmeat or 1 lb peeled and cooked shrimp
• 3 fresh red chilies
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons medium-hot curry powder
• 1 ounce fresh gingerroot, grated
• coconut milk, 2 cans (7-3/4 oz. ea)
• 1/2 leek, cut into 1/2-inch slices
• 1 lb cod fish fillet, cut into pieces
• lemongrass, to taste, inner root section, if desired
• 2 medium tomatoes, peeled & cut into wedges
• 1 limes, juice of or 1 lemon
• water, as needed
• cooked rice or couscous

Recipe

• 1 break crabmeat or shrimp into pieces; set aside.
• 2 to handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. cut chilies open lengthwise; remove seeds and pith. chop chilies.
• 3 heat oil in a large skillet. add onion and garlic; sautè until golden. stir in chopped chilies, curry powder and gingerroot. stirring constantly, cook 2 to 3 minutes. stir in coconut milk and leek. simmer 10 minutes. add crabmeat or shrimp, cod and lemon grass, if desired. cook 10 minutes over low heat, shaking pan occasionally to prevent burning. add tomatoes; cook 5 minutes longer. season with lime or lemon juice; add enough water to moisten ingredients, if necessary. serve with rice or couscous.

Shrimp With Lemon, Tarragon, And Fennel

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 lb medium shrimp (about 32)
• 4 tablespoons fresh lemon juice
• 2 teaspoons fennel seeds, crushed
• 1/8 teaspoon red pepper flakes
• 6 tablespoons olive oil
• 3 large garlic cloves, crushed
• 1/2 lemon, sliced thin
• 1 tablespoon fresh tarragon leaves, finely chopped

Recipe

• 1 in a large saucepan of salted boiling water,.
• 2 cook shrimp 1 minute, or until just cooked through.in a colander drain shrimp and rinse under cold water until cool. shell, and if desired, devein shrimp.
• 3 in a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. stir in chopped tarragon.

Lime-cilantro-glazed Shrimp

Total Time: 29 mins Preparation Time: 25 mins Cook Time: 4 mins

Ingredients

• 2 cups fresh limes
• 1 cup red wine vinegar
• 2 cups sugar
• 1 cup packed cilantro, leaves- plus extra as a garnish
• salt
• fresh ground pepper
• 16 medium shrimp, peeled and deveined
• 6 inches wooden skewers, soaked in water for 30 minutes
• olive oil

Recipe

• 1 1. combine the lime juice, vinegar, and sugar in a medium saucepan (not aluminum or cast-iron) and bring it to a boil. boil until reduced to one cup. let cool slightly, transfer to a blender, add cilantro, and blend until smooth. season to taste with salt and pepper. ( the glaze can be made a few days in advance, covered, and kept in the refrigerated. bring to room temperature before serving.).
• 2 2. heat the grill to high. set aside a few teaspoons of the glaze to use after cooking.
• 3 3. spear one shrimp onto each skewer, pushing the skewer through booth ends of the shrimp to help it lie flat on the grill. brush the shrimp with oil and season with salt and pepper.
• 4 4. grill the shrimp, brushing often with the glaze, until pink, opaque, and just cooked through, 1 1/2 to 2 minutes on each side. remove the shrimp to a platter and brush with the reserved glaze. sprinkle with cilantro and serve immediately.

Shrimp With Green Beans In Thai Chili Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 tablespoons peanut oil
• 2 tablespoons red curry paste
• 2 fresh lime leaves, cut in quarters (or sub. 1 t. lime juice)
• 1 cup water, divided in half
• 10 ounces medium raw shrimp, without shells
• 1/2 onion, slivered
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon sugar
• 1/2 red bell pepper, cut in strips
• fresh cilantro leaves

Recipe

• 1 heat oil in work, add red curry paste and stir to dissolve (about 30 seconds). add 1/2 cup water and lime leaves or juice. stir cook about 1 more minute.
• 2 add shrimp, green beans,onion, and sugar, cook 1 minute on high, stirring. reduce heat to medium and add the rest of the water. continue cooking until shrimp and done and beans are hot-crisp, about 3 minutes.
• 3 transfer to serving dish and garnish with red pepper and cilantro.

Shrimp With Green Chili Pesto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 cup parmesan cheese, grated
• 2 garlic cloves
• 6 mild green chilies, stem and seeds removed (or 2 4 oz cans of mild chilies, drained)
• 1/2 cup pine nuts
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 3 tablespoons olive oil
• 1 1/2 lbs shrimp, shelled and deveined (26 to 30 per pound)

Recipe

• 1 mix cheese and garlic in food processor till blended.
• 2 add the chilies, pine nuts, parsley, cilantro and 2 or 3 tablespoons oil and process until a smooth paste.
• 3 this pesto can be made and refrigerated for several weeks before using.
• 4 toss the shrimp in a bowl with pesto and refrigerate, covered for at least an hour.
• 5 place shrimp on a foil covered sheet pan and bake at 350 degrees, uncovered for 15 to 20 minutes or until done.
• 6 serve warm or at room temperature.

Shrimp With Green Garlic Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 3/4 cup butter
• 3 cloves garlic, chopped
• 1/2 medium onion, chopped
• 1/4 cup fresh parsley
• 1/4 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 ounce cognac
• 1 ounce sweet sherry
• 1 1/2 lbs large shrimp, shelled
• 1/4 cup parmesan cheese, freshly grated
• french bread

Recipe

• 1 in a food processor, blend all ingredients except shrimp, cheese and bread.
• 2 melt butter mixture in a skillet, add shrimp and saute until shrimp are pink outside and opaque in the center.
• 3 top with cheese and serve atop french bread slices.

Shrimp Scorpio

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons capers, drained
• 1/2 cup black olives, pitted and halved
• 1 (28 ounce) can tomato puree
• 1/4 cup finely chopped parsley
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• pepper
• 1 lb medium shrimp, peeled and deveined
• 2 cups crumbled feta cheese

Recipe

• 1 add oil to an oven-proof skillet over medium heat.
• 2 add in the onions; cook, stirring frequently, for 4 minutes or until onions are soft and tranparent.
• 3 add in the garlic, pepper flakes, capers, and olives.
• 4 cook, stirring constantly, for 1 minute.
• 5 add in the tomato puree, parsley, and dill; stir to combine and bring mixture to a simmer.
• 6 lower the heat to low setting and cook, uncovered, for 15 minutes or until the mixture is the consistency of spaghetti sauce.
• 7 add in the salt and pepper; stir to combine.
• 8 take the skillet off the stove burner; add in the shrimp and stir to mix well.
• 9 sprinkle feta cheese over the top.
• 10 place the skillet in a 350 degree oven for 20 minutes or until the shrimp are cooked through and the cheese is bubbly.
• 11 serve hot.

Mad Dog’s Thai Golden Bags

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 8 ounces shrimp (peeled, deveined and minced)
• 2 1/2 ounces water chestnuts (chopped course)
• 4 green onions ( parts only, chopped)
• 2 lemongrass, centers ( parts only, chopped) (optional)
• 2 garlic cloves (chopped fine)
• 1 tablespoon soy sauce
• 1 tablespoon thai fish sauce
• 4 ounces shiitake mushrooms, chopped
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon red pepper paste
• 1/4 lime
• 24 wonton wrappers
• 2 cups oil (for frying)
• 2 tablespoons cornstarch

Recipe

• 1 combine first nine ingredients.
• 2 squeeze lime into other ingredients and combine.
• 3 dust baking sheet with corn starch.
• 4 place ¾ tsp mixture in the center or a wonton wrapper and fold sides of squares upward to make little bags and crimp together at the top. place on corn starched pan. repeat for the remaining wrappers.
• 5 heat oil in pan to 365ºf and fry “bagsâ€? in batches until golden and crispy.
• 6 drain golden bags immediately on paper towels and serve hot with thai dipping sauce for spring rolls.

Seafood Creole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sweet basil leaves
• 1/4 cup butter
• 1 cup tomato, peeled chopped
• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 3/4 cup green bell pepper, chopped
• 1 1/2 teaspoons garlic, minced
• 1 1/4 cups chicken stock
• 1 cup canned tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon hot pepper sauce (such as tabascoム)
• 2 bay leaves
• 1 lb rock shrimp, peeled and deveined (thawed if frozen)
• 1 lb bay scallop (thawed if frozen)
• 1 lb haddock fillet, cut into bite-size pieces (thawed if frozen)

Recipe

• 1 1.mix together oregano, salt, pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• 2 2.melt butter in a large dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. cook and stir until the onion is translucent, about 5 minutes.
• 3 3.stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. reduce heat to low and bring sauce to a simmer. stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• 4 4.gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. remove bay leaves to serve.

Seafood Etouffee

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces peeled shrimp
• 1/2 cup butter
• 1/2 cup flour
• 1 (10 ounce) can tomatoes and green chilies
• 1 3/4 cups water
• 2 medium carrots, peeled and sliced into 1/4 inch pieces
• 1 stalk celery, sliced into 1/2 inch pieces
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 6 ounces crabmeat, drained
• 3 cups hot cooked rice

Recipe

• 1 in large, heavy pan melt the butter. stir in the flour and cook over medium-low heat, stirring constantly for 20 to 25 minutes or until a dark reddish-brown roux is formed.
• 2 stir in the undrained tomatoes and chilies, water, sliced carrot and celery, chopped onion and green peppers, basil, salt, minimum amount of cayenne (can always be adjusted up later), and black pepper. bring the mixture to a boil, stirring frequently. reduce heat and simmer about 25 minutes until vegetables are tender. adjust the hotness with additional cayenne if desired. (can be prepared to this point with the vegetables undercooked, then refrigerated to be reheated and completed right before serving).
• 3 with the stew simmering, add the shrimp and crabmeat and simmer uncovered for 3 to 5 minutes, until the shrimp are pink and cooked through.
• 4 serve in bowls with stew on the bottom and a mound of rice atop. serve with a crusty french bread.

Shrimp With Peppers And Shallots

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 16 ounces peeled de-veined shrimp
• 1 bell pepper
• 1/4 cup diced onion (about 1 small onion)
• 1/2 cup thinly sliced shallot
• 2 garlic cloves, diced
• 2 teaspoons paprika
• salt & pepper
• 2 teaspoons butter
• 2 teaspoons olive oil

Recipe

• 1 rinse your shrimp, then add salt, pepper and paprika. mix to coat the shrimp evenly.
• 2 saute onions in butter and olive oil. allow them to become lightly carmelized.
• 3 once the onions are carmelized, add the shallots and garlic, and saute until the shallots are soft.
• 4 add the bell pepper, and once again cook until it is soft.
• 5 add the shrimp to the pan, and cook until done - about 4-5 minutes. i like to let it fully cook on one side, then flip all the pieces over and let them fully cook on the other side.
• 6 serve over rice.

Seafood Combination

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• fried chinese noodles (directions included)
• 8 ounces fresh shrimp or 8 ounces thawed frozen shrimp
• 8 ounces fresh fish fillets or 8 ounces thawed frozen fish fillets
• 8 ounces fresh sea scallops or 8 ounces thawed frozen sea scallops, cut into quarters
• 2 teaspoons cornstarch
• 1/2 cup water
• 1 tablespoon soy sauce
• 2 teaspoons dry sherry
• 1 teaspoon instant chicken bouillon granules
• 8 green onions with tops
• 4 tablespoons vegetable oil, divided
• 3 stalks celery, diagonally cut into thin slices
• 1 (8 ounce) can water chestnuts, drained and cut into halves
• 1 (8 ounce) can sliced bamboo shoots, drained
• 8 ounces chinese-style thin egg noodles
• salt
• vegetable oil (for frying)

Recipe

• 1 prepare fried noodles:.
• 2 cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. rinse under cold running water; drain again.
• 3 place several layers of paper towels over jelly roll pan or cookie sheet. spread noodles over paper towels; let dry 2-3 hours.
• 4 heat oil in skillet over medium high heat to 375°f using slotted spoon or tongs, lower a small portion of noodles into hot oil. cook noodles until golden brown, about 30 seconds.
• 5 drain noodles on paper towels. repeat with remaining noodles.
• 6 .peel shells from shrimp; discard shells. remove veins from shrimp, set shrimp aside.
• 7 remove skin from fish fillets; discard skin.
• 8 cut fillets into 1 1/2 inch pieces; set aside.
• 9 combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. set aside.
• 10 diagonally cut green onions into thin slices.
• 11 heat 2 tb oil in large skillet over high heat. add green onions, celery, water chestnuts and bamboo shoots; stir fry until crisp-tender, about 2 minutes. remove from skillet; set aside.
• 12 heat remaining 2 tb oil in skillet over high heat. add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
• 13 stir cornstarch mixture; add to skillet. cook and stir until sauce boils and thickens. return vegetables to skillet; cook and stir 2 minutes. serve over fried noodles.

Cavatelli & Broccoli With Shrimp

Seafood Corn Spread

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped scallion
• 2 cups celery, diced
• 2 cups corn kernels (fresh or frozen)
• 2 teaspoons old bay seasoning
• 1 teaspoon worcestershire sauce
• ground black pepper, to taste
• 1 teaspoon fresh thyme, optional
• 1 cup low-fat cream cheese
• 20 shrimp, peeled,de-veined and chopped (i like the pre-cooked shrimp for this)
• 8 ounces lump crabmeat, picked over for shells
• fresh lemon juice, to taste

Recipe

• 1 in a pan, melt the butter and saute the scallions and celery over medium low heat for about 5 minutes, careful not to let vegetable get too brown.
• 2 add corn, old bay, worcestershire sauce, pepper and thyme, if using.
• 3 cover and cook for another 5 minutes.
• 4 add the cream cheese, and stir until melted.
• 5 gently fold in the crabmeat, and the cooked shrimp.
• 6 add lemon juice and salt to taste.
• 7 can be served warm or at room temperature, or it can be made ahead and served chilled as well.

Seafood Fettuccini Alfredo

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 ounces fettuccine, uncooked
• 1/4 lb medium raw shrimp, peeled and deveined
• 1/4 lb sea scallops, halved
• 2 tablespoons olive oil, divided
• 1 small shallot, chopped
• 1 garlic clove, minced
• 1/4 cup chicken broth
• 1/4 cup wine or 1/4 cup additional chicken broth
• 1 cup heavy whipping cream or 1 cup half-and-half cream
• 1/2 cup parmesan cheese, grated
• 1 roma tomato, diced
• 2 tablespoons fresh parsley, minced

Recipe

• 1 cook the fettuccine according to package directions.
• 2 meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. remove and keep warm.
• 3 in the same skillet, saute shallot in remaining oil until tender. add.
• 4 garlic; cook 1 minute longer. stir in broth and wine. bring to a.
• 5 boil. reduce heat; simmer, uncovered, for 6-8 minutes or until most.
• 6 of the liquid has evaporated. stir in cream; cook, uncovered, over.
• 7 medium heat for 5 minutes or until thickened.
• 8 drain fettuccine; stir into cream sauce. add shrimp, scallops and.
• 9 cheese; toss to coat. sprinkle with tomato and parsley.

Shrimp With Ravioli And Spinach

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated cheese ravioli
• 1/4 cup kraft roasted red pepper italian parmesan dressing
• 2 garlic cloves, chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (8 ounce) jar roasted red peppers, drained
• 3/4 lb large shrimp, peeled and deveined
• 1 (6 ounce) bag baby spinach leaves
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 cook ravioli in large (4-qt.) saucepan as directed on package. drain in colander; set aside.
• 2 heat dressing in same pan on medium-high heat. add garlic; cook 1 minute add roasted red peppers, tomatoes and shrimp; mix well. bring just to boil. stir in spinach; cover. simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
• 3 stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
• 4 serve topped with the pine nuts and cheese.

Shrimp With Corn Butter

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 4 ears corn, kernels cut off and reserved, cobs reserved
• 1/2 onion, quartered
• 1 garlic clove, crushed
• 6 cups water
• 1/2 cup heavy cream
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon water
• 3/4 cup butter buds, plus
• 2 tablespoons butter buds
• kosher salt
• fresh ground pepper
• 1 cup rice flour
• 1 large egg
• 1/2 cup whole milk
• 1 lb shelled and deveined small shrimp
• vegetable oil, for frying
• snipped chives, for serving
• lime wedge, for serving

Recipe

• 1 in a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil.
• 2 simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes.
• 3 strain the broth into a heatproof bowl, discarding the solids.
• 4 return the broth to the saucepan and bring to a boil.
• 5 simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes.
• 6 add the corn kernels and heavy cream and bring just to a boil, then stir in the cornstarch mixture and simmer over moderate heat until thickened, about 3 minutes.
• 7 transfer the mixture to a blender and puree until smooth.
• 8 strain the puree through a medium sieve set over a bowl.
• 9 stir in the butter buds and season the sauce with salt and pepper; keep warm.
• 10 set a rack over a baking sheet. put the rice flour in a pie plate.
• 11 in another pie plate, beat the egg with the milk.
• 12 season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess.
• 13 dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.
• 14 in a large saucepan, heat 1 1/2 inches of vegetable oil to 350°.
• 15 add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes.
• 16 using a slotted spoon, transfer the shrimp to a paper towel–lined baking sheet and season lightly with salt and pepper.
• 17 repeat with the remaining shrimp.
• 18 transfer the shrimp to a platter and garnish with chives and lime wedges.
• 19 spoon the sauce into a bowl and serve right away.
• 20 make ahead the sauce can be refrigerated overnight. reheat gently before serving.

Shrimp With Mint Orzo

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups orzo pasta
• 1 pinch salt
• 1 bay leaf
• 2 tablespoons olive oil
• 1 lb medium shrimp, prepared and cut into 3 pieces
• 1 large roma tomato, chopped
• 1 medium red onion, chopped very fine
• 3/4 cup feta cheese
• 1/2 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon juice
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1/8 teaspoon cayenne

Recipe

• 1 cook orzo with bay leaf.
• 2 drain and remove leaf.
• 3 sautee shrimp in 1 tbsp olive oil.
• 4 toss all ingredients and serve at any temperature. we especially like this served warm.

Shrimp With Lobster Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb shrimp
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 3 tablespoons oil, for stir-frying
• 2 teaspoons minced ginger
• 1 green onion, chopped

Recipe

• 1 make the chinese lobster sauce first, and keep it warm.
• 2 run the shrimp under warm running water until thawed. pat dry with paper towels. shell and devein if necessary.
• 3 marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes.
• 4 heat the wok over medium-high to high heat. add the oil. when the oil is hot, add the ginger and green onion. stir-fry until aromatic (about 30 seconds). add the shrimp and stir-fry until they turn pink.
• 5 push the shrimp up to the sides of the pan and add the prepared chinese lobster sauce in the middle. bring to a boil and then mix in with the shrimp. serve hot.

Seafood Etouffee Shanachie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 tablespoons blended vegetable oil
• 1 large red onion, 1-inch dice
• 1 large red pepper, 1-inch dice
• 1 large green pepper, 1-inch dice
• 2 stalks celery, coarsely diced
• 5 tomatoes, coarsely diced (use jersey, heirloom, other flavorful tomatoes!)
• 1 tablespoon garlic, minced
• 3 tablespoons shallots, minced
• 1 lb large crawfish, steamed
• 1 lb mussels, cleaned
• 1/2 lb large shrimp, peeled and deveined
• 1/4 lb bay scallop
• 1 lb andouille sausage
• 2 cups dry wine
• 2 tablespoons hot chili sauce or 2 tablespoons cajun seasoning
• 2 teaspoons kosher salt (to taste)
• 2 teaspoons fresh ground black pepper (to taste)

Recipe

• 1 heat the oil in a large saute pan over medium-high heat.
• 2 then add the onion, peppers, celery, and tomatoes. saute until they begin to sweat, about 2 to 3 minutes.
• 3 add the garlic and shallots, then all of the seafood and sausage, and stir.
• 4 add the wine and bring to a boil.
• 5 add the chili sauce -- stir and season to taste with salt and pepper.
• 6 stir to make sure all ingredients are evenly combined.
• 7 serve "family style" in a large bowl.

Shrimp With Roasted Peppers And Feta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (12 ounce) jar roasted red peppers
• 1 bunch scallion
• 1 head garlic
• 1 1/2 lbs large shrimp, peeled and deveined
• olive oil
• kosher salt and pepper
• 8 ounces feta

Recipe

• 1 freeze it: in a large bowl, combine the shrimp, peppers, scallions, garlic, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• 2 divide the mixture among 4 resealable plastic freezer bags, top with the feta and freeze, for up to 3 months, until ready to cook.
• 3 cook it: heat oven to 400°f remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the feta is on top.
• 4 bake until the shrimp are cooked through and the feta begins to brown, about 20 minutes.

Shrimp With Garlic And Herbs

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 lbs large shrimp, peeled and deveined
• 1/3 cup olive oil
• 5 cloves garlic, finely minced
• 3/4 cup dry wine
• 1 1/2 tablespoons fresh lemon juice
• 3/4 cup butter, cut into â½ inch pieces
• 2 tablespoons chopped parsley
• 1 tablespoon snipped fresh chives
• 1/2 teaspoon crumbled dried tarragon

Recipe

• 1 pat shrimp dry.
• 2 heat oil in large skillet over medium-high heat.
• 3 add shrimp and saute just until opaque, about 3 minutes.
• 4 remove with slotted spoon and drain on paper towels.
• 5 remove all but 1 tblsp oil from skillet.
• 6 place over medium-low heat, add garlic and stir 30 seconds.
• 7 pour in wine, increase heat and reduce mixture by 1/3.
• 8 add lemon juice and return to boil.
• 9 remove from heat.
• 10 swirl in butter, 1 piece at a time, blending until creamy.
• 11 stir in parsley, chives and tarragon.
• 12 season with pepper.
• 13 taste and season with salt and additional lemon juice, if desired.
• 14 arrange shrimp on individual plates, spoon sauce over and serve with crusty bread.

Seafood Lasagna

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 lasagna noodles (i use the no-boil or ready to bake version)
• 2 tablespoons butter
• 1 cup onion, chopped
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups cottage cheese, creamed
• 1 egg, beaten
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup dry wine
• 1 (6 ounce) can crabmeat
• 1 lb shrimp (cooked baby shrimp or salad shrimp)
• 1/4 cup parmesan cheese, grated
• 1/2 cup sharp cheddar cheese, shredded
• 2 cups sliced mushrooms (i use fresh mushrooms only)

Recipe

• 1 melt butter in a small sauce pan over medium heat. add onion; cook and stir until tender. add cream cheese, cottage cheese, egg, basil, and salt and pepper.
• 2 in a medium bowl, combine soup, milk, and wine. stir in crab, shrimp, and mushrooms.
• 3 place 4 noodles in the bottom of a well oiled 9x13 inch pan. spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. repeat layers.
• 4 bake, uncovered, at 350 degrees for 45 minutes. top with cheddar & parmesan cheese. brown lasagna under broiler. remove from oven, and let stand 15 minutes before serving.

Seafood Lasagna

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 8 ounces lasagna noodles
• 1 lb ricotta cheese
• 3/4 cup chopped parsley
• salt and pepper
• 1 dash tabasco sauce
• 1 pinch nutmeg
• 2 garlic cloves, minced
• 4 eggs
• 4 tablespoons flour
• 4 tablespoons butter
• 1 cup hot milk
• 2 cups half-and-half
• 1/3 cup grated parmesan cheese
• 3/4 lb mozzarella cheese, grated
• 1 lb shrimp, peeled, deveined and chopped
• 10 ounces shucked oysters or 10 ounces clams
• 8 ounces crabmeat

Recipe

• 1 cook lasagna according to package directions; drain and place in ice water, set aside.
• 2 mix ricotta cheese, parsley, salt, pepper, tabasco and eggs; set aside.
• 3 in a medium saucepan, make a light-colored roux with the flour and butter.
• 4 add hot milk and half and half.
• 5 cook over low heat for 5 minutes, stirring constantly.
• 6 grease a 9x13-inch casserole dish.
• 7 pat lasagna noodles with paper towels to remove excess moisture.
• 8 cover the bottom of the casserole dish with a layer of the lasagna noodles, overlapping noodles and spread with 1/3 of ricotta mixture.
• 9 add 1/3 of the grated parmesan and mozzarella.
• 10 sprinkle 1/3 of shrimp, oysters and crab on top of that.
• 11 cover with 1/3 of sauce.
• 12 repeat process, ending with a layer of noodles, sauce, seafood and cheeses.
• 13 cover with foil and bake at 350° for 40 minutes, or until bubbly hot.
• 14 remove foil for the last 10 minutes to lightly brown the top layer of cheese.

Seafood Crepes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 medium mushrooms, chopped
• 3 tablespoons green onions, sliced
• 3 tablespoons butter
• 3 1/2 cups cooked lobsters, crab, scallops shrimp, chopped into bite sized pieces
• 8 ounces cream cheese, cut into cubes
• 1/3 cup half-and-half
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons sherry wine (optional)
• 1 cup swiss cheese, shredded
• 1/4 cup chopped green onion
• 16 crepes
• crepe
• 2 1/4 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 cups milk
• 3 eggs
• 2 tablespoons butter, melted

Recipe

• 1 for crepes;.
• 2 whisk dry ingredients together. mix in eggs, milk and butter. with a hand beater mix until smooth.
• 3 in an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. cook until top is dry and bottom is light brown. flip and cook the other side. stack on top of each other and keep warm. * tip*you can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
• 4 saute the mushrooms and green onion in butter until tender. put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. pour in sherry.
• 5 in each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. top each pan with the swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

Shrimp With Garlic And Tomatoes

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 3
• 2 tablespoons butter or 2 tablespoons oil
• 1/2 onion, finely chopped
• 1/2 lb small shrimp, deveined and cooked
• 4 medium tomatoes, peeled and finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 1/2 teaspoon mace
• salt and pepper

Recipe

• 1 place butter and onion in large bowl.
• 2 cover and cook on high for 2 minutes.
• 3 add shrimp, tomatoes, garlic, paste, mace, s& p.
• 4 cover and cook 5 minutes, stir halfway through.

Shrimp With Garlic

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package uncooked barilla linguine
• 1/2 cup olive oil
• 1 cup diced red bell pepper
• 2 teaspoons minced garlic
• 1 lb medium shrimp, peeled and deveined
• 1/2 cup lemon juice
• 1 teaspoon crushed red pepper flakes
• salt and black pepper
• 2 tablespoons chopped parsley

Recipe

• 1 prepare linguine according to package directions; drain.
• 2 heat oil in large skillet over medium neat.
• 3 add bell pepper and garlic; cook 6 minutes or just until tender.
• 4 add shrimp, lemon juice, crushed red pepper, salt and black pepper; cook 10 minutes or until shrimp is pink and opaque.
• 5 sprinkle with parsley.
• 6 add shrimp mixture to cooked linguine in large bowl and toss well.
• 7 serve immediately.

Shrimp With Chipotle Sauce

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 3/4 lb shrimp, 12/15 count shrimp, tails on
• 1 -2 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon lemon pepper or 1 teaspoon dried lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons olive oil
• 1 whole chipotle chile in adobo, chopped finely
• 2 teaspoons adobo sauce
• 1 cup lightly packed cilantro, leaves only, stems discarded before measuring
• 3 tablespoons freshly squeezed lime juice
• 1/2 cup sour cream

Recipe

• 1 chipotle dry rub:.
• 2 shell, clean, and devein shrimp. leave the tails on.
• 3 pat dry with a paper towel.
• 4 in a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
• 5 toss shrimp thoroughly with mixed spices. keep refrigerated until ready for cooking.
• 6 heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
• 7 place about ten shrimp in pan so that each one has enough room to lie on its side.
• 8 cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. do not overcook.
• 9 serve hot, or at room temperature, with cilantro dipping sauce.
• 10 to prepare cilantro dipping sauce:.
• 11 blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
• 12 refrigerate until ready for use.

Shrimp With Roasted Red Pepper-horseradish Dip

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 large red bell peppers (about 2 pounds or you can use bottled roasted red bell peppers)
• 3 tablespoons low-fat sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, chopped
• 2 lbs large shrimp

Recipe

• 1 preheat broiler if using fresh red bell peppers. cut peppers in half lengthwise; discard seeds and membranes. place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. broil 15 minutes or until blackened. place in a zip-top plastic bag; seal. let stand 15 minutes. peel peppers. place bell peppers, sour cream and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. place bell pepper mixture in a small bowl. cover and chill.
• 2 bring 6 cups of water to a boil in a dutch oven. add shrimp; cook 3 minutes or until done. drain and rinse with cold water; peel and devein. cover and chill shrimp. serve shrimp with sauce.

Seafood Jambalaya

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb shrimp or 1 lb crawfish
• 1 3/4 cups uncooked rice
• 1/2 cup margarine
• 1 (10 ounce) can ro-tel tomatoes (or tony's etouffe sauce)
• 1 (14 ounce) can vegetable broth
• 1 (5 ounce) can mushrooms, drained (optional)
• 1 (12 ounce) bag frozen seasoning, blend (or 1 1/2 cup onion, bell pepper and celery)
• salt and pepper or tony's seasoning, to taste

Recipe

• 1 put all these ingredients into an electric rice cooker.
• 2 let cook. you can stir once the pot chimes. cover and let it steam.
• 3 these ingredients can also be cooked on the stove, using low heat. combine, lower heat and cover pot.
• 4 stir after about 30 minutes. cover and let it steam, using low heat.

Seafood Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces crab
• 1 cup cooked shrimp
• 2 cups colby-monterey jack cheese
• 2 (10 ounce) cans cream of chicken soup
• 1/2 cup milk
• 1 small onion, chopped
• 1 (10 ounce) can tomatoes and green chilies (i use rotel)
• 48 inches flour tortillas

Recipe

• 1 in a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.
• 2 place mixture in tortilla and roll up, place seam down in greased 9x13 pan.
• 3 in another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas.
• 4 sprinkle remaining cheese.
• 5 bake at 350°f for 30-35 minutes.
• 6 let stand for 10 minutes.
• 7 enjoy.

Shrimp With Ginger-herb Butter

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 6 tablespoons butter, room temperature
• 1/4 cup fresh cilantro, chopped and packed
• 3 garlic cloves, minced
• 2 tablespoons fresh chives, chopped
• 2 teaspoons fresh ginger, peeled and minced
• 2 teaspoons sesame oil
• 24 uncooked large shrimp, peeled and deveined
• lime wedge

Recipe

• 1 preheat broiler. mix first 6 ingredients in small bowl until well blended; season to taste with salt and pepper.
• 2 brush 13x9x2 inch metal pan with some of the seasoned butter.
• 3 arrange shrimp in a single layer in prepared pan; sprinkle lightly with salt and pepper.
• 4 spread all of butter mixture over shrimp, dividing equally.
• 5 broil shrimp just until opaque in center, about 2 minutes.
• 6 transfer shrimp to plates. spoon butter from pan over shrimp. serve with lime wedges.