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.