Submitted by JoDee Leahy
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Showing posts with label Main Course: Seafood. Show all posts
Showing posts with label Main Course: Seafood. Show all posts
Saturday, February 21, 2009
Quick and Easy Coconut Shrimp
Submitted by Heather Sheehan
2-3 lbs. Lg. Cooked shrimp
2 c. Sweetened Flake coconut
3 whisked eggs
salt and pepper
2 c. flour
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut)
1 frozen Pina Colada mix (optional)
Coat each shrimp with egg. Lightly season with salt and pepper. Generously coat with flaked coconut and pat on well. Coat lightly with flour to help coconut cling during frying process. Fry at 350 degrees until golden brown. Best served immediately. The Pina Colada mix serves as a fabulous dipping sauce. Scoop out 1/3 of frozen mix and warm in microwave. Add 2/3 c. water and ice to remainder, blend, and enjoy a refreshing treat!
New England Clam Chowder
Submitted by Sarah Terry
Serves 4
4 slices bacon, diced
2 green onions, tops included, chopped
4 medium potatoes, peeled, diced
3 Tablespoon all-purpose flour
2 cups bottled clam juice and/ or milk
2 cans (6 1/2 ounces each) minced clams, included liquid
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup whipped cream
Chopped parsley, for garnish
Fresh basil leaves, for garnish
Preparation:
In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour.
Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering. Do not boil or clams will be tough.
Sprinkle with parsley or basil leaves. Serve immediately.
Spicy Shrimp Ceviche Cups (Pampered Chef)
Submitted by Patricia Schroeder
Tortilla Cups
6 (11 inch) flour tortillas
2 Tbsp vegetable oil
Sour Cream Filling and Ceviche
1/2 cup sour cream
2 Tbsp finely chopped fresh cilantro
Zest of 1 lime
1 garlic clove, pressed
1/4 tsp salt, divided
8 oz cooked large shrimp, peeled and deveined, tails removed
1/2 medium red bell pepper, finely chopped
1 serrano pepper, seeded and finely chopped
1/3 cup finely chopped seedless cucumber
1/4 cup finely chopped red onion
2 Tbsp lime juice
Preheat oven to 350 degrees F. For tortilla cups, trim tortillas to form six 6 inch squares. Cut each square into quarters for twenty-four 3 inch squares. Make a 1 inch cut from each corner toward the center of each square. Brush both sides of squares with oil. Press squares into bottom of mini-muffin pan. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
For filling, combine sour cream, cilantro, lime zest, garlic, and half of the salt in small bowl; mix well and set aside.
For ceviche, coarsely chop shrimp and pat dry with paper towels. In medium bowl, combine shrimp, peppers, cucumber, onion, lime juice, and remaining salt; mix well.
Spoon sour cream filling into resealable plastic bag; trim corner. Pipe filling into cups; spoon ceviche over filling, draining any excess liquid from the ceviche mixture against the side of the bowl. Yeild: 24 servings
Tortilla Cups
6 (11 inch) flour tortillas
2 Tbsp vegetable oil
Sour Cream Filling and Ceviche
1/2 cup sour cream
2 Tbsp finely chopped fresh cilantro
Zest of 1 lime
1 garlic clove, pressed
1/4 tsp salt, divided
8 oz cooked large shrimp, peeled and deveined, tails removed
1/2 medium red bell pepper, finely chopped
1 serrano pepper, seeded and finely chopped
1/3 cup finely chopped seedless cucumber
1/4 cup finely chopped red onion
2 Tbsp lime juice
Preheat oven to 350 degrees F. For tortilla cups, trim tortillas to form six 6 inch squares. Cut each square into quarters for twenty-four 3 inch squares. Make a 1 inch cut from each corner toward the center of each square. Brush both sides of squares with oil. Press squares into bottom of mini-muffin pan. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
For filling, combine sour cream, cilantro, lime zest, garlic, and half of the salt in small bowl; mix well and set aside.
For ceviche, coarsely chop shrimp and pat dry with paper towels. In medium bowl, combine shrimp, peppers, cucumber, onion, lime juice, and remaining salt; mix well.
Spoon sour cream filling into resealable plastic bag; trim corner. Pipe filling into cups; spoon ceviche over filling, draining any excess liquid from the ceviche mixture against the side of the bowl. Yeild: 24 servings
Sunday, January 25, 2009
Moroccan Shrimp
Submitted by Karla Kelsch
I got this recipe from the magazine Real Simple (actually from their website that has tons of great, simple, easy recipes). I did use shrimp in this recipe but I'm sure chicken will taste just as good. Couscous is a Middle Eastern pasta. It's "grains" are smaller than rice and it only takes about 5 minutes to make.
1 10 oz box of couscous (can buy in the rice aisle or can get it bulk from Vitamin Cottage)
1 tbsp olive oil
1 large yellow onion, diced
1/2 tsp kosher salt (regular salt also works)
1/4 tsp black pepper
1 red bell pepper, diced (can leave this out)
3/4 C golden raisins
1 28 oz can whole tomatoes, drained and roughly chopped (I used a can of petite diced tomatoes)
1 pound shrimp, peeled and deveined (I used the precooked, frozen shrimp), can also use a pound of chicken cut into bit sized pieces
2 tsp ground cumin
1 tsp ground cinnamon
1 lemon, halved (I used the bottled lemon juice...it's about 1 tbsp equivalent to 1 lemon)
Prepare the couscous according to the package directions; set aside.
In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 tsp of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
Meanwhiles, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes (chicken will take longer depending on how small you cut up the pieces). Fluff the couscous with a fork, serve the shrimp over the couscous.
Tip: Add flavor and color by stirring about 3 tbsp of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.
Serves 4.
I got this recipe from the magazine Real Simple (actually from their website that has tons of great, simple, easy recipes). I did use shrimp in this recipe but I'm sure chicken will taste just as good. Couscous is a Middle Eastern pasta. It's "grains" are smaller than rice and it only takes about 5 minutes to make.
1 10 oz box of couscous (can buy in the rice aisle or can get it bulk from Vitamin Cottage)
1 tbsp olive oil
1 large yellow onion, diced
1/2 tsp kosher salt (regular salt also works)
1/4 tsp black pepper
1 red bell pepper, diced (can leave this out)
3/4 C golden raisins
1 28 oz can whole tomatoes, drained and roughly chopped (I used a can of petite diced tomatoes)
1 pound shrimp, peeled and deveined (I used the precooked, frozen shrimp), can also use a pound of chicken cut into bit sized pieces
2 tsp ground cumin
1 tsp ground cinnamon
1 lemon, halved (I used the bottled lemon juice...it's about 1 tbsp equivalent to 1 lemon)
Prepare the couscous according to the package directions; set aside.
In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 tsp of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
Meanwhiles, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes (chicken will take longer depending on how small you cut up the pieces). Fluff the couscous with a fork, serve the shrimp over the couscous.
Tip: Add flavor and color by stirring about 3 tbsp of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.
Serves 4.
Crab Salad Recipe
Submitted by Kristeen Teeples
This is a recipe from my grandma. Even my kids like it. It can be made with real or imitation crabmeat. Enjoy-
1 lb. Crab meat (I use imitation crab)
4 green onions, diced
1/2 c. celery, diced small
1 t. lemon pepper
1/4 c. diced black olives (optional)
1/2 c. low fat mayonnaise (more or less to desired creaminess)
Mix together and chill for several hours before serving. If using real crabmeat, just fold it in at the end-as to not break it up too much. Serve with crackers, or spread onto tortillas and roll up and cut into 1 inch pinwheels. Secure with toothpicks.
This is a recipe from my grandma. Even my kids like it. It can be made with real or imitation crabmeat. Enjoy-
1 lb. Crab meat (I use imitation crab)
4 green onions, diced
1/2 c. celery, diced small
1 t. lemon pepper
1/4 c. diced black olives (optional)
1/2 c. low fat mayonnaise (more or less to desired creaminess)
Mix together and chill for several hours before serving. If using real crabmeat, just fold it in at the end-as to not break it up too much. Serve with crackers, or spread onto tortillas and roll up and cut into 1 inch pinwheels. Secure with toothpicks.
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