roux-based authentic seafood gumbo with okra

Ingredients

• Servings: 8
• roux:
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• vegetables:
• 1 tablespoon butter
• 1 cup chopped celery
• 1 cup chopped green onions
• 1 green bell pepper, chopped
• tomato sauce and spices:
• 6 cups water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons worcestershire sauce
• 2 cloves garlic, minced
• 2 teaspoons salt, or to taste
• 1 teaspoon hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon dried thyme
• seafood and okra:
• 1 pound frozen chopped okra
• 1 pound catfish, cut into 2-inch pieces
• 1 1/2 pounds peeled and deveined shrimp
• last addition:
• 1 tablespoon gumbo file powder, or to taste
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• put flour into a dutch oven or large heavy pot and add flour. turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. set aside to cool and thicken.
• melt butter in a skillet over medium heat. cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
• stir water, tomato sauce, worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
• stir okra into the vegetable mixture and cook until tender, about 15 minutes. add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. season with the file powder and salt; stir.

authentic paella

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/2 tomato, finely diced
• 1 pinch salt
• 1/2 tablespoon smoked paprika
• 6 fresh romano or green beans
• 1/2 cup canned butter beans, drained and rinsed
• 1/2 cup white rice
• 6 large shrimp
• 6 mussels
• 6 clams
• 1 cup white
• 2 cups seafood stock
• 1 pinch saffron threads
• 1 teaspoon finely chopped fresh rosemary
• 1 cup fresh peas
• 5 baby squid, cut into rings and tentacles
• 1 lemon, cut into wedges
• 1 tablespoon chopped fresh flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat olive oil in a large skillet or paella pan over high heat. cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• place shrimp, mussels, and clams over the top of the rice mixture. pour in white and seafood stock; sprinkle in saffron threads and rosemary. bring mixture to a simmer. turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. remove clams, mussels, and shrimp and set aside.
• stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. stir in squid, and return clams, mussels, and shrimp to the pan. cook until squid is opaque and cooked through, 2 to 3 more minutes. serve with lemon wedges and chopped parsley.

Bacon Wrapped Shrimp

Ingredients

• Servings: 2
• 20 large shrimp, peeled and deveined
• 10 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 4 mins Ready Time: 24 mins


• preheat grill for medium heat.
• wrap shrimp in bacon, and secure with toothpicks.
• lightly oil grate, and arrange shrimp on grill. cook for 3 to 4 minutes, turning once. the shrimp will be done when the bacon is fully cooked.

Thai Shrimp, Chicken, Grapefruit, And Coconut Salad

Ingredients

• Servings: 6
• 1/2 cup fresh lime juice
• 1 1/2 tablespoons fish sauce
• 2 teaspoons white sugar
• 2 cloves garlic, crushed
• 1 red grapefruit, peeled and sectioned
• 2 cups shelled cooked tiny shrimp, thawed if frozen
• 2 cups shredded precooked chicken breast meat
• 1 1/2 cups shredded coconut meat, unsweetened
• 6 shallots, thinly sliced
• 1 teaspoon chopped red chile pepper
• 1/2 cup fresh mint leaves
• 1 1/2 tablespoons finely chopped fresh cilantro
• 1 head iceberg lettuce, shredded

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• arrange the lettuce on a large platter. layer the grapefruit mixture on top of the lettuce.

Shrimp And Pasta Shell Salad

Ingredients

• Servings: 8
• dressing:
• 1 1/4 cups mayonnaise, or more if needed
• 2 teaspoons dijon mustard
• 2 teaspoons ketchup
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt, or to taste
• 1 pinch cayenne pepper, or to taste
• 1 lemon, juiced
• 1/3 cup chopped fresh dill
• salad:
• 1 (12 ounce) package small pasta shells
• 1 pound cooked, peeled, and deveined small shrimp - cut in half
• 1/2 cup finely diced red bell pepper
• 3/4 cup diced celery
• salt and ground black pepper to taste
• 1 pinch paprika, for garnish
• 3 sprigs fresh dill, or as desired

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 35 mins


• whisk 1 1/4 cup mayonnaise, dijon mustard, ketchup, worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. whisk until thoroughly combined. refrigerate.
• bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. drain and rinse with cold water to cool pasta slightly; drain again. transfer to a large bowl.
• toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. mix thoroughly to coat and fill shells with dressing. cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. if salad seems a little dry, mix in a little more mayonnaise. garnish with paprika and sprigs of dill.

Alaskan Cod And Shrimp With Fresh Tomato

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 5 large tomatoes, chopped
• 1 teaspoon dried oregano
• 1 pound alaskan cod
• 1/2 pound large shrimp, peeled and deveined
• salt to taste
• 1 tablespoon dried oregano, or to taste

Recipe

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


• heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. add the tomatoes and mix well until they release their juices. stir in 1 teaspoon oregano.
• place the cod and shrimp on the tomato mixture; season with salt. cover skillet and simmer 3 minutes. flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

twice-cooked coconut shrimp

Ingredients

• Servings: 6
• 1 1/2 pounds large shrimp - peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1/2 tablespoon ground white pepper
• 2 tablespoons vegetable oil
• 1 cup ice water
• 2 cups shredded coconut
• 1 quart vegetable oil for frying
• 1/2 cup orange marmalade
• 1/4 cup dijon-style prepared mustard
• 1/4 cup honey
• 1/4 teaspoon hot pepper sauce

Recipe

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


• peel, devein and wash shrimp. dry well on paper towels.
• mix together flour, cornstarch, salt and white pepper. add 2 tablespoons of vegetable oil and the ice water. stir to blend.
• pour the coconut into a shallow pan. dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. once coated, place each shrimp into a frying pan of oil heated to 350 degrees f (175 degrees c). fry the shrimp in the hot oil until lightly browned; about 4 minutes.
• bake the fried shrimp in a preheated 300 degrees f (150 degrees c) oven for 5 minutes.
• make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. mix well. serve the shrimp and dipping sauce side by side.

Seafood Melange

Ingredients

• Servings: 2
• 4 sole, patted dry
• 10 bay scallops, raw
• 3/4 cup crabmeat
• 3/4 cup cooked shrimp
• 1/2 cup shredded monterey jack cheese
• 1/2 cup butter
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon mustard powder
• 1/8 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• butter two 2-cup au gratin dishes. place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
• preheat oven to 450 degrees f (230 degrees c).
• melt butter. in a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. pour sauce over fillets.
• bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. serve.

Dinengdeng

Ingredients

• Servings: 6
• 2 (8 ounce) fillets milkfish (bangus)
• 1 tomato, quartered
• 1 onion, chopped
• 2 tablespoons shrimp paste (bagoong)
• 1 cup water
• salt and pepper to taste
• 1/2 pound long beans, cut into bite-size pieces
• 1/2 pound zucchini, cut into bite-size pieces
• 1/2 pound fresh okra

Recipe

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


• preheat an outdoor grill for medium heat and lightly oil the grate.
• grill the milkfish fillets until the flesh flakes easily with a fork, 2 to 3 minutes per side.
• combine the grilled fillets, tomato, onion, shrimp paste, and water to the pot; bring to a boil for 5 minutes. season with salt and pepper. add the long beans and zucchini; stir. cover the pot and cook over medium heat for 5 minutes. stir the okra into the mixture and cook another 5 minutes. serve hot.

Lemon Pepper Pasta Seafood

Ingredients

• Servings: 4
• 1 (8 ounce) package lemon pepper linguine
• 4 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1 tablespoon lemon pepper
• 1 pound medium shrimp - peeled and deveined
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. drain, and return pasta to the pot.
• heat olive oil in a skillet over medium heat. cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
• toss pasta with shrimp and parmesan cheese.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

New Orleans Barbequed Shrimp

Ingredients

• Servings: 2
• 1 pound shrimp, heads off and unpeeled
• 1/2 cup butter
• 1/2 cup zesty italian dressing
• 1 tablespoon lemon juice
• 2 teaspoons ground black pepper
• 1/8 teaspoon garlic powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• wash shrimp and drain well.
• melt margarine/butter in a one quart casserole dish. add salad dressing, lemon juice, black pepper and garlic powder.
• add shrimp to the casserole dish. stir gently to cover the shrimp with the mixture. cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
• serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!

Ponchartrain Sauce

Ingredients

• Servings: 2
• 1/4 cup butter
• 8 fresh mushrooms, sliced
• 8 medium shrimp - peeled and deveined
• 1/4 cup whipping cream
• garlic powder to taste
• black pepper to taste
• 2 teaspoons

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• in a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. stir in shrimp, and cook until pink. transfer to a bowl.
• in the same saucepan, melt the remaining 2 teaspoons butter. slowly mix in cream. stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. simmer over very low heat until thick. just before serving, stir in .

thai curry soup

Ingredients

• Servings: 4
• 2 ounces rice noodles (pad thai noodles)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 tablespoons minced lemon grass
• 1 teaspoon ground ginger
• 2 teaspoons red curry paste
• 1 (32 ounce) carton chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon white sugar
• 1 (13.5 ounce) can reduced-fat coconut milk
• 1/2 cup peeled and deveined medium shrimp
• 1/2 cup sliced mushrooms
• 1 (10 ounce) bag baby spinach leaves
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add rice noodles and cook until al dente, about 3 minutes. drain and rinse well with cold water to stop the cooking; set aside.
• heat oil in a large saucepan over medium heat. stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. add the curry paste, and cook 30 seconds more. pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
• stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
• to serve, place some rice noodles into each serving bowl and ladle soup on top of them. garnish each bowl with a sprinkle of sliced green onion.

shrimp tempura

Ingredients

• Servings: 8
• 1/2 cup rice
• 1/4 teaspoon salt
• 1/2 pound fresh shrimp, peeled and deveined
• 2 quarts oil for deep frying
• 1/4 cup all-purpose flour
• 1/3 cup ice water
• 1/4 cup cornstarch
• 1 egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon white sugar
• 1 teaspoon shortening
• 1/2 teaspoon baking powder

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• in a medium bowl, mix rice and salt. place shrimp into the mixture. cover and marinate in the refrigerator at least 20 minutes.
• heat oil in deep-fryer or large wok to 375 degrees f (190 degrees c).
• in a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
• one at a time, dip shrimp into the flour mixture to coat. carefully place a few shrimp at a time in the hot oil. deep fry until golden brown on all sides, about 1 1/2 minutes. use a slotted spoon to remove from oil. drain on paper towels. serve warm.

philly shrimp cocktail dip

Ingredients

• Servings: 3
• 1 (8 ounce) package philadelphia cream cheese, softened
• 3/4 pound cooked, cleaned shrimp, chopped
• 3/4 cup kraft cocktail sauce
• 1/4 cup kraft shredded parmesan cheese
• 2 green onions, sliced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread cream cheese bottom of shallow bowl.
• toss shrimp with cocktail sauce; spoon over cream cheese.
• top with remaining ingredients. serve with wheat thins original snacks.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

shrimp scampi with linguini

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine
• 1/4 cup olive oil
• 1/4 cup butter
• 6 cloves garlic, minced
• 1 pound peeled and deveined medium shrimp
• 3/4 cup white
• 1/2 cup lemon juice
• 1/4 teaspoon crushed red pepper
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• 1/2 pint grape tomatoes, halved
• 2 tablespoons grated pecorino romano cheese
• 1 tablespoon chopped fresh parsley

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink. transfer the linguine to a large mixing bowl.
• heat the olive oil and butter together in large skillet over medium heat until the butter is melted. cook and stir the garlic in the butter and oil for 2 to 3 minutes. add shrimp and cook for 4 to 5 minutes, stirring frequently. stir in the , lemon juice, red pepper, basil, and salt and cook another 1 minute. mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. sprinkle the pecorino romano cheese and parsley over the pasta and sauce; toss until well mixed.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

louisiana shrimp ii

Ingredients

• Servings: 5
• 1/2 cup finely diced onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 1 (14.5 ounce) can stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon chili powder
• 1 dash hot pepper sauce
• 1 pound medium shrimp - peeled and deveined

Recipe

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


• in a 2 quart saucepan, melt butter or margarine over medium heat. add onion, green pepper, celery, and garlic; cook until tender.
• mix in cornstarch. stir in stewed tomatoes, tomato sauce, worcestershire sauce, chili powder, and red pepper sauce. bring to a boil, stirring frequently. stir in shrimp, and cook for 5 minutes.

Shrimp Soup

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 small onion, chopped
• 1/2 bunch green onions, chopped
• 3 stalks celery, chopped
• 1 small orange bell pepper, chopped
• 1 (10.75 ounce) can reduced sodium cream of mushroom soup
• 1 (10.75 ounce) can reduced sodium cream of celery soup
• 10 3/4 fluid ounces water
• 1 (14.75 ounce) can creamed corn
• 1 (10 ounce) package frozen corn
• 2 pounds peeled and deveined medium shrimp
• 1 pint half-and-half cream
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon liquid shrimp and crab boil seasoning
• 1/4 teaspoon seasoning, or to taste
• salt and black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• melt the butter in a large pot over medium heat. mix in onion, green onions, celery, and bell pepper. cook and stir until tender.
• pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. cook 20 minutes, stirring occasionally, until heated through.
• mix in shrimp, and cook until opaque. stir in half and half and parsley. reduce heat to low; continue to cook and stir 15 minutes. mix in liquid shrimp and crab boil seasoning and seasoning; season to taste with salt and pepper.

city ceviche

Ingredients

• Servings: 12
• 1/2 pound sea scallops
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 1 tablespoon grated orange zest
• 1/2 cup halved, thinly sliced red onion
• 1 finely chopped red bell pepper
• 1 finely chopped yellow bell pepper
• 1 cup diced seeded tomato
• 1 small serrano chile pepper, seeded and minced
• 1/2 cup coarsely chopped fresh cilantro
• kosher salt to taste
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (optional)
• 1 avocado, diced
• 1 tablespoon olive oil

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 1 hr 35 mins


• remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
• fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. add scallops and reduce heat to a bare simmer. poach scallops until just cooked through, about 1 minute. use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
• return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
• drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. cover and refrigerate for 30 minutes.
• pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. refrigerate an additional 30 minutes. just before serving, gently mix in avocado and drizzle the ceviche with olive oil. serve in glasses or stemmed glasses.

chinese shrimp and tofu soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 (1/2 inch) piece fresh ginger root, minced
• 6 ounces raw small shrimp, shelled and deveined
• 1 quart chicken stock
• 8 ounces tofu, diced small
• 1/3 cup frozen peas, thawed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 8 mins Ready Time: 38 mins


• heat the oil in a large saucepan or wok over high heat. cook the garlic and ginger until fragrant and lightly browned. stir in the shrimp, and stir fry until cooked, then remove and set aside. pour in the chicken stock and bring to a boil. reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. mix the cornstarch with a little water to form a thin paste. stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. stir the shrimp back into the soup and serve.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

shrimp with penne and squash

Ingredients

• Servings: 5
• 1/2 pound dried penne pasta
• 2 tablespoons olive oil
• 4 cups thinly sliced yellow squash
• 3 cups thinly sliced zucchini
• 1 pound medium shrimp - peeled and deveined
• 1/4 cup fresh lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup minced fresh chives or green onions
• 1/4 cup freshly grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and pour into a large bowl.
• meanwhile, warm oil in a large skillet over medium heat. stir in squash and zucchini, and cook 10 minutes. stir in shrimp, and cook 3 minutes. stir in lemon juice, basil, oregano, salt, pepper, and garlic. cook 2 minutes more.
• pour shrimp and sauce into large bowl with pasta. sprinkle with chives and parmesan, and stir to combine.

Bouillabaisse

Ingredients

• Servings: 12
• 3/4 cup olive oil
• 2 onions, thinly sliced
• 2 leeks, sliced
• 3 tomatoes - peeled, seeded and chopped
• 4 cloves garlic, minced
• 1 sprig fennel leaf
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon orange zest
• 3/4 pound mussels, cleaned and debearded
• 9 cups boiling water
• salt and pepper to taste
• 5 pounds sea bass
• 1 pinch saffron threads
• 3/4 pound fresh shrimp, peeled and deveined

Recipe

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


• heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. cook and stir over a low heat for a few minutes until all vegetables are soft.
• stir in the fennel, thyme, bay leaf, and orange zest. add shellfish and boiling water; stir to combine. season to taste with salt and black pepper. turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• add fish, and reduce the heat to medium. continue cooking for 12 to 15 minutes, or until fish is cooked. the fish should be opaque and tender, but still firm. fish should not be falling apart.
• taste the bouillabaisse and adjust the seasoning. stir in saffron, and then pour soup into a warmed tureen or soup dishes. serve immediately.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

remoulade sauce a la new orleans

Ingredients

• Servings: 6
• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon louisiana-style hot sauce, or to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon worcestershire sauce
• 4 medium scallions, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green olives
• 2 tablespoons minced celery
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon capers, chopped (optional)

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and worcestershire sauce. stir in scallions, parsley, olives, celery, capers, and garlic. season with chili powder, and salt and pepper. cover, and refrigerate.

dave's low country boil

Ingredients

• Servings: 15
• 1 tablespoon seafood seasoning (such as old bay®), or to taste
• 5 pounds new potatoes
• 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
• 8 ears fresh corn, husks and silks removed
• 5 pounds whole crab, broken into pieces
• 4 pounds fresh shrimp, peeled and deveined

Recipe

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


• heat a large pot of water over an outdoor cooker, or medium-high heat indoors. add old bay seasoning to taste, and bring to a boil. add potatoes, and sausage, and cook for about 10 minutes. add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
• drain off the water and pour the contents out a picnic table covered with newspaper. grab a paper plate and a and enjoy!

Mexican-inspired Seafood Gazpacho

Ingredients

• Servings: 4
• 1 (64 ounce) bottle tomato and clam juice cocktail
• 1/4 cup ketchup
• lemons, juiced
• 1 tablespoon chopped fresh cilantro
• 1 large cucumber, seeded and diced
• 1/2 pound cooked small shrimp
• 4 ounces imitation crabmeat, chopped
• 1 green bell pepper, chopped (optional)
• 1 avocado - peeled, pitted, and diced
• 1 tomato, diced

Recipe

Preparation Time: 30 mins Ready Time: 8 hrs 30 mins


• mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.

Amazing Crab Shells

Ingredients

• Servings: 3
• 36 jumbo pasta shells
• 2 (8 ounce) packages neufchatel cheese
• 1 pound imitation crabmeat
• 6 ounces cooked tiny shrimp
• 1 onion, minced
• 2 stalks celery, chopped
• 1/3 cup mayonnaise
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon lemon juice

Recipe

Preparation Time: 40 mins Ready Time: 2 hrs 40 mins


• bring a large pot of salted water to boil, and add pasta shells; boil until al dente. drain well.
• in a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
• stuff cream cheese mixture into the jumbo pasta shells. chill for at least 2 hours before serving.

lemon pepper shrimp with mustard

Ingredients

• Servings: 8
• 1/2 cup butter
• 3 cloves garlic, minced
• 1/4 cup white
• 1 teaspoon lemon pepper
• 2 tablespoons prepared yellow mustard
• 1/4 teaspoon red pepper flakes
• 2 pounds fresh shrimp, peeled and deveined
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a large skillet over medium heat. saute garlic in butter until tender, 1 to 2 minutes. pour in the . season with lemon pepper, mustard, and red pepper flakes. stir in shrimp, and cook 5 minutes, or until shrimp is done. sprinkle with chopped parsley.

chicken and shrimp

Ingredients

• Servings: 6
• 5 tablespoons olive oil, divided
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 pound large shrimp, peeled and deveined
• 1 1/4 teaspoons salt, divided
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 3 tablespoons all-purpose flour, divided
• 1/4 cup dry white
• 1 1/4 cups water
• ground black pepper to taste

Recipe

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


• heat 1 tablespoon oil in a large skillet over medium high heat. saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
• add another 2 tablespoons oil to skillet. saute onion, garlic and shrimp until opaque. remove from skillet and add to mushrooms.
• in a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. dredge chicken in flour to coat. add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. add chicken to mushroom/shrimp mixture.
• heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. cook about 30 seconds, stirring constantly, until brown. stir in , 1/2 teaspoon salt and water. boil for 1 minute.
• reduce heat to medium low and return shrimp and chicken mixture to skillet. simmer for about 10 minutes, season with pepper and serve.

Spanish Cod

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh garlic
• 1 cup tomato sauce
• 15 cherry tomatoes, halved
• 1/2 cup chopped green olives
• 1/4 cup deli marinated italian vegetable salad, drained and coarsely chopped
• 1 dash black pepper
• 1 dash cayenne pepper
• 1 dash paprika
• 6 (4 ounce) fillets cod fillets

Recipe

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


• heat butter and olive oil in a large skillet over medium heat. cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. add tomato sauce and cherry tomatoes, and bring to a simmer. stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. serve immediately.

Shrimp Dip

Ingredients

• Servings: 3
• 2 (8 ounce) packages cream cheese, softened
• 4 tablespoons ketchup
• 2 tablespoons prepared horseradish
• 1 pound cooked and peeled shrimp

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• in a medium bowl, mix the cream cheese, ketchup and prepared horseradish. gently fold in the shrimp. cover and chill in the refrigerator at least 1 hour before serving.

Japanese Shrimp Sauce I

Ingredients

• Servings: 1
• 1 cup mayonnaise
• 3 tablespoons white sugar
• 3 tablespoons rice vinegar
• 2 tablespoons melted butter
• 3/4 teaspoon paprika
• 3/8 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. mix well, cover and refrigerate.

easy breaded shrimp

Ingredients

• Servings: 8
• 1 quart vegetable oil for frying
• 4 cups shrimp, peeled and deveined
• 1 egg, beaten
• 2 cups dry bread crumbs

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat oil in a large skillet. dip the shrimp in the egg, then coat the shrimp with bread crumbs. fry the shrimp in the hot oil.

Chef John's Duck, Sausage, And Shrimp Gumbo

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil, or more as needed
• 2 duck legs
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 pound andouille sausage, thickly sliced
• 1 large onion, chopped
• 1 cup diced peppers
• 1 cup chopped celery
• 4 green onions, chopped
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 1 cup diced fresh tomatoes
• 1 smoked ham hock
• 2 cups water, or as needed
• 1 cup pickled okra, rinsed and sliced
• 1 pound gulf shrimp
• 1 pound crawfish tail meat
• 1 tablespoon chopped green onion (optional)

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs 55 mins

Ready Time: 6 hrs 25 mins


• heat vegetable oil in a skillet over medium heat. cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. flip and cook 3 to 4 minutes on the meat side. remove duck legs from skillet, leaving rendered duck fat in the skillet.
• whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. remove roux mixture from heat.
• brown andouille sausage in a large dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. stir to combine.
• place smoked ham hock into the center of the sausage and vegetables. pour roux mixture over ham hock along with enough water to cover. place duck legs into mixture. bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. skim as much fat as possible off the top as it simmers.
• remove duck and ham hock to a bowl and let cool. stir pickled okra into gumbo. pick meat from duck legs and lamb hock and return meat to the gumbo. simmer gumbo for 45 more minutes.
• turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. cook until shrimp and crawfish tails are bright pink, about 3 minutes. stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

seafood lasagna i

Ingredients

• Servings: 6
• 1 onion, chopped
• 2 tablespoons butter
• 12 ounces cottage cheese
• 1 (8 ounce) package cream cheese
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup milk
• 1 clove garlic, minced
• 1/2 cup white
• 1/2 pound scallops
• 1/2 pound flounder fillets
• 1/2 shrimp, peeled and deveined
• 1 (16 ounce) package lasagna noodles
• 2 ounces shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

Recipe

• cook the lasagna noodles in a large pot of boiling salted water until al dente. drain.
• saute onion in the butter or margarine. combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. set aside.
• combine the mushroom soup, milk, and garlic. stir in the white , bay scallops, flounder fillets, and shrimp. set aside.
• assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. place mozzarella cheese and parmesan on the top.
• bake at 350 degrees f (175 degrees c) for 45 to 60 minutes. remove from oven, and allow to stand for 10 minutes.

stuffed mirlitons (chayote squash) casserole

Ingredients

• Servings: 10
• 10 mirlitons (chayote)
• 1 pound small shrimp, peeled and deveined
• 3 onions, chopped
• 1 large green bell pepper, chopped
• 3 large stalks celery, chopped
• 2 cloves garlic, chopped
• 2 (6 ounce) cans crabmeat
• 1 cup bread crumbs
• 1 teaspoon paprika
• salt and ground black pepper to taste

Recipe

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

Ready Time: 2 hrs


• place mirlitons into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 45 minutes. drain and cool slightly.
• preheat oven to 325 degrees f (165 degrees c).
• slice the tops off the mirlitons and scoop the flesh out, discarding the seed. reserve the mirliton shells.
• heat a large skillet over medium heat; cook and stir mirliton flesh with shrimp, onions, bell pepper, celery, and garlic until vegetables are very tender, 15 to 20 minutes. stir in crabmeat, bread crumbs, and paprika. season with salt and pepper.
• arrange mirliton shells on a large baking sheet. spoon shrimp and crab mixture into each shell.
• bake in preheated oven until browned, about 30 minutes.

Always A Winner Potato Salad

Ingredients

• Servings: 12
• 10 large baking potatoes, scrubbed
• 12 eggs
• 3 bunches green onions, chopped
• 6 dill pickles, chopped
• 1 (4 ounce) can shrimp
• 1 (4 ounce) can small shrimp, drained
• 2 cups low-fat mayonnaise
• salt and pepper to taste
• 2 tablespoons celery salt
• 2 tablespoons paprika

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 2 hrs 55 mins


• place potatoes in a large pot, and cover with water. boil until soft. remove from water; set aside to cool. peel, and then chop into bite size chunks.
• place eggs in a saucepan, and cover completely with cold water. bring water to a boil for one minute. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and cool. peel, and chop.
• in a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. mix in mayonnaise, celery salt, and paprika. season to taste with salt an ground black pepper. chill for 2 hours, and serve.

grilled marinated shrimp

Ingredients

• Servings: 6
• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• in a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. reserve a small amount for basting later. pour remaining marinade into a large resealable plastic bag with shrimp. seal, and marinate in the refrigerator for 2 hours.
• preheat grill for medium-low heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Honey Walnut Shrimp

Ingredients

• Servings: 4
• 1 cup water
• 2/3 cup white sugar
• 1/2 cup walnuts
• 4 egg whites
• 2/3 cup mochiko (glutinous rice flour)
• 1/4 cup mayonnaise
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup vegetable oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• stir together the water and sugar in a small saucepan. bring to a boil and add the walnuts. boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
• whip egg whites in a medium bowl until foamy. stir in the mochiko until it has a pasty consistency. heat the oil in a heavy deep skillet over medium-high heat. dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. remove with a slotted spoon and drain on paper towels.
• in a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. add shrimp and toss to coat with the sauce. sprinkle the candied walnuts on top and serve.

chinese new year turnip cake

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 8 ounces chinese dried mushrooms, soaked overnight in water
• 1/3 cup dried shrimp, soaked in water overnight and drained
• 1 pound lamb sausage, sliced
• 1 tablespoon vegetable oil
• 2 slices fresh ginger root
• 3 turnips, shredded
• 1 1/2 teaspoons chinese five-spice powder
• 2 teaspoons salt
• 1/2 teaspoon chicken bouillon granules
• 1 tablespoon ground white pepper
• 2/3 pound white rice flour

Recipe

• heat 2 tablespoons oil in a wok or large skillet over high heat. add mushrooms, shrimp and sausages and saute for 1/2 minute. remove from skillet and set aside. heat 1 more tablespoon oil in wok/skillet. add ginger and saute a bit. add shredded turnips and stir fry for about 3 minutes (do not remove turnip water). add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. extract ginger slices from mixture.
• turn off heat. top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. add reserved sausage mixture and toss to mix in. remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.
• clean wok/skillet, fill with water and bring to a boil. place cake pan on a round wire rack over boiling water. reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (note: you can also use a large bamboo steamer if you have one). when 'cake' is steamed through, slice into pieces and serve hot or cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

Easy Shrimp And Asparagus Quiche

Ingredients

• Servings: 1
• 4 egg whites
• 2 eggs
• 1 cup low-fat cottage cheese
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 white onion, chopped
• 2 teaspoons olive oil
• 1 pound peeled and deveined shrimp
• salt and ground black pepper to taste
• 1 (9 inch) unbaked deep-dish pie crust (such as marie callender's®)
• 1 (8 ounce) package shredded monterey jack cheese
• 3 green onions, chopped

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
• heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
• heat 2 teaspoons olive oil in the same skillet over medium heat. season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
• fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. pour cottage cheese mixture over vegetables and shrimp. spread monterey jack cheese over the top of the quiche. sprinkle green onions over cheese.
• bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

seafood quiche

Ingredients

• Servings: 6
• 1/2 pound bacon
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter, melted
• 4 eggs
• 2 cups half-and-half cream
• 1 teaspoon salt
• 1 pinch white sugar
• 1 pinch ground nutmeg
• 1 pinch ground cayenne pepper
• 1 pinch ground black pepper
• 1/4 pound shredded swiss cheese
• 1 (6 ounce) can crabmeat, shredded
• 1 (4 ounce) can canned shrimp, drain
• 1/2 cup sliced fresh mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. preheat oven to 450 degrees f (230 degrees c).
• line a large pie pan or quiche pan with the pie shell. brush shell with melted butter. sprinkle bacon in bottom of pie pan.
• beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. pour the egg mixture over everything and arrange the mushroom slices over the egg mixture.
• bake in preheated oven for 10 minutes, reduce heat to 350 degrees f (175 degrees c) and continue baking until set, about 25 to 30 minutes. let cool for 10 minutes before serving.

Very Easy Shrimp Dip

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese
• 1 (4 ounce) can small shrimp, drained
• 1/2 (12 ounce) bottle cocktail sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread the cream cheese on the bottom of a 8 inch square serving dish. layer the shrimp over the cream cheese. pour the cocktail sauce over the top.

garlic shrimp and cheesy grits

Ingredients

• Servings: 6
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon minced garlic
• 1 cup quick-cooking grits
• 6 ounces shredded cheddar cheese
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 pound uncooked shrimp, peeled and deveined
• 1 dash hot pepper sauce, or to taste

Recipe

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


• bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
• remove from heat and thoroughly mix in cheddar cheese; season with salt and black pepper. set grits aside and keep warm.
• heat butter and olive oil in a skillet over medium heat. cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
• stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. stir in hot pepper sauce.
• serve grits in a large serving bowl topped with shrimp mixture.

indian style shrimp fry

Ingredients

• Servings: 4
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 teaspoons ground turmeric
• 1/2 teaspoon salt
• 1/2 onion, minced
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seed
• 1 tablespoon garlic paste
• 3/4 teaspoon ginger paste
• 1 tablespoon water
• 1 tomato, diced
• 1 large green bell pepper, cut into 1-inch squares
• 1/2 teaspoon ground black pepper (optional)
• 1 teaspoon lemon juice (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• mix paprika, cumin, turmeric, and salt in a small bowl. spread 3/4 the spice mixture over the shrimp in a bowl; set aside for about 10 minutes.
• crush onion slightly with a mortar and pestle. a few hard jabs is good; onion should be moist but not watery.
• heat oil in a frying pan over high heat; add mustard seeds and cook until crackling subsides, 1 to 2 minutes. reduce heat to medium-high. cook and stir onion, garlic paste, and ginger paste into the mustard seeds until onion is browned, 10 to 15 minutes.
• stir water into remaining spice mixture; pour into pan. cook and stir tomatoes in onion mixture until softened, about 5 minutes. add green peppers and cook for 1 to 2 minutes.
• reduce heat to medium; add shrimp and cook until no longer pink, 3 to 5 minutes. increase heat to medium-high and stir until all liquid evaporates. remove from heat. sprinkle with black pepper and lemon juice.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

szechwan shrimp

Ingredients

• Servings: 4
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. set aside.
• heat oil in a large skillet over medium-high heat. stir in green onions and garlic; cook 30 seconds. stir in shrimp, and toss to coat with oil. stir in sauce. cook and stir until sauce is bubbly and thickened.

stuffed fish in puff pastry

Ingredients

• Servings: 8
• 1/4 cup butter
• 1 cup finely chopped onion
• 1 cup minced celery
• 1 tablespoon chopped fresh parsley
• 8 ounces crabmeat
• 8 ounces shrimp, peeled, deveined and minced
• 1/4 cup dry
• salt to taste
• ground black pepper to taste
• 1/4 teaspoon hot pepper sauce
• 1/2 cup bread crumbs
• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 2 pounds flounder fillets
• 2 egg yolks, beaten

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 1 hr 35 mins


• to make the stuffing: melt butter or margarine in a large saucepan over a medium-low heat. saute onion, celery, and parsley until all of the vegetables are just tender. mix in crabmeat, shrimp, and . season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking (it will be pink). mix in bread crumbs, a little at a time. when the mixture holds together well, stop adding bread crumbs. taste and add more seasoning (salt, pepper, and hot pepper sauce) if necessary. set this mixture aside to let it cool.
• spray a baking sheet with non-stick cooking spray.
• roll 1 sheet of puff pastry a flat surface. the puff pastry, once rolled should be about 1/3 to 1/4 inch thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides. lay one of the fish fillets on top of the puff pastry. spread the stuffing mixture evenly over the fish fillet. place the remaining fillet over the stuffing. trim the pastry around the filets in roughly the shape of a fish. save the trimmings.
• roll second sheet of puff pastry out to about 1/3 to 1/4 inch thick. drape second sheet over stuffed fillets, making sure that there is enough of the top sheet to tuck under the bottom sheet of puff pastry. trim the top sheet of pastry about 1/2 inch larger than the bottom sheet. brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package. place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.
• while packet is chilling, roll out pastry scraps. from the scraps cut out fins, an eye and 'lips'. attach cut-outs to chilled package with a little water. use an inverted teaspoon to make indentations in puff pastry to resemble fish scales but do not puncture pastry. chill entire package.
• while the package is chilling, preheat the oven to 425 degrees f (220 degrees c).
• remove the fish from the refrigerator and brush the package with the egg yolks. measure the thickness of the package at its thickest part. bake for 15 minutes, then reduce the temperature to 350 degrees f (175 degrees c) and bake the fish for 10 extra minutes per inch of measured thickness. test for doneness by inserting a thermometer into the package, when the temperature reaches 140 degrees f (70 degrees c) the fish is finished cooking.

good new orleans gumbo

Ingredients

• Servings: 20
• 1 cup all-purpose flour
• 3/4 cup bacon drippings
• 1 cup coarsely chopped celery
• 1 large onion, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 2 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 3 quarts water
• 6 cubes beef bouillon
• 1 tablespoon white sugar
• salt to taste
• 2 tablespoons hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon seasoning blend (such as tony chachere's®), or to taste
• 4 bay leaves
• 1/2 teaspoon dried thyme leaves
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato sauce
• 2 teaspoons gumbo file powder
• 2 tablespoons bacon drippings
• 2 (10 ounce) packages frozen cut okra, thawed
• 2 tablespoons distilled white vinegar
• 1 pound lump crabmeat
• 3 pounds uncooked medium shrimp, peeled and deveined
• 2 tablespoons worcestershire sauce
• 2 teaspoons gumbo file powder

Recipe

Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs 40 mins


• make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. cook the roux, whisking constantly, until it turns a rich mahogany brown color. this can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. remove from heat; continue whisking until mixture stops cooking.
• place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. stir the vegetables into the roux, and mix in the sausage. bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. remove from heat, and set aside.
• bring the water and beef bouillon cubes to a boil in a large dutch oven or soup pot. stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. mix in crabmeat, shrimp, and worcestershire sauce, and simmer until flavors have blended, 45 more minutes. just before serving, stir in 2 more teaspoons of file gumbo powder.

cerveza and lime marinade for shrimp and fish

Ingredients

• Servings: 1
• 2 cups minced onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup seeded, minced jalapeno pepper
• 1/4 cup minced garlic
• 1 cup oil
• 3/4 cup fresh lime juice
• 1/2 cup mexican
• 2 tablespoons tequila
• 1 tablespoon ground black pepper
• 1/2 tablespoon ground cumin

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, , tequila, black pepper, and cumin in a blender; blend until smooth. marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

Shrimp Wrapped With Prosciutto

Ingredients

• Servings: 6
• 2 cups water
• 1 tablespoon butter
• salt and pepper to taste
• 1/2 cup polenta
• 6 ounces mascarpone cheese
• 2 tablespoons olive oil
• 6 large shrimp - peeled and deveined
• 1 1/2 cups finely chopped toasted hazelnuts
• 6 (1/2 ounce) slices prosciutto
• 2 fluid ounces hazelnut liqueur
• 2/3 cup heavy cream
• 4 green onions, with tops flared

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a medium-size pot bring water to a boil. add butter, salt, and pepper. mix in dry polenta and let cook until thickened, approximately 8 minutes.
• when the polenta has thickened, gently blend mascarpone cheese into it. remove the pan from heat. spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. when cool, cut a disk using a drinking glass as a cutter. saute polenta disks in olive oil, in a non-stick skillet. set aside. (can be prepared in advance).
• coat shrimp with hazelnuts and wrap each with a slice of ham. in a skillet, saute shrimp carefully in remaining olive oil. remove shrimp from the pan and keep them warm.
• pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). when hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). be careful and stand back when cooking with open flame! when flames die down, add cream and remaining hazelnuts. lower heat and continue cooking until mixture thickens.
• to assemble, place a polenta disk in the center of a serving dish. arrange shrimp around the plate. drizzle sauce mixture on top. garnish with green onions.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

grilled marinated shrimp

Ingredients

• Servings: 6
• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• in a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. reserve a small amount for basting later. pour remaining marinade into a large resealable plastic bag with shrimp. seal, and marinate in the refrigerator for 2 hours.
• preheat grill for medium-low heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

marinated grilled shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 55 mins


• in a large bowl, stir together the garlic, olive oil, tomato sauce, and red vinegar. season with basil, salt, and cayenne pepper. add shrimp to the bowl, and stir until evenly coated. cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• preheat grill for medium heat. thread shrimp skewers, piercing once near the tail and once near the head. discard marinade.
• lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Sea-purb Seafood Pasta

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 pound asparagus (the thinner the better), trimmed
• 1 pound sliced fresh mushrooms
• 2 large tomatoes, chopped
• 1 lemon, juiced
• 1/2 cup butter
• 1 pound uncooked shrimp, peeled and deveined
• 1 pound sea scallops
• 1 lemon, juiced
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/2 lemon, juiced
• 1 (16 ounce) package angel hair pasta
• 2 (8 ounce) packages shredded italian cheese blend with asiago cheese (such as sargento®)

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat; cook and stir asparagus until tender and browned, about 10 minutes.
• stir mushrooms into the skillet and cook and stir until they have given off their liquid, about 5 more minutes. stir in tomatoes and cook until softened, 2 to 3 minutes; mix in juice of 1 lemon. set the vegetables aside.
• melt 1/2 cup butter in a separate large skillet over medium heat and cook and stir shrimp and scallops in butter until shrimp are bright pink and the seafood is slightly opaque, 3 to 5 minutes. mix juice of 1 lemon into seafood, turn heat to low, and continue to cook seafood until fully opaque, 3 more minutes. drain excess liquid if necessary, leaving 2 tablespoons of liquid in skillet.
• bring a large pot of water to a boil and stir in 2 tablespoons butter, salt, and juice of half a lemon. stir angel hair pasta into the boiling water and cook until pasta is tender but still slightly firm, about 5 minutes. stir occasionally during cooking; drain well and transfer to a large bowl.
• drain liquid from asparagus mixture if needed, and stir vegetables into the pasta.
• lightly toss vegetables and angel hair pasta with 1 package of italian cheese blend; mix in the cooked shrimp and scallops.
• mix remaining package of italian cheese blend into pasta mixture and allow to stand until cheese melts, about 3 minutes; toss again and serve.