July 3, 2008
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Try this great Shrimp recipe tonight!
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Ingredients
- 86-inch wooden skewers
- 4 ounces pearl white or red onions (about 16), unpeeled
- 114- ounce can artichoke hearts, drained and quartered lengthwise
- 12 ounces medium-large shrimp, peeled and deveined
- 12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled
- Lemon Tarragon Vinaigrette (see recipe below)
- Radicchio or red Swiss chard leaves (optional)
- Freshly shredded Parmesan or Romano cheese (optional)
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Directions
Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hears, shrimp, and tortellini onto prepared skewer. Set on oiled vegetable grilling rack, if desired. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette and turning once. To serve, place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese, if desired. Makes 8 servings.
Lemon-Tarragon Vinaigrette: Stir together 2 tablespoons olive oil; 2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or dry vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; and 1/8 teaspoon pepper. Makes about 1/3 cup.
Source:Cali |
Recipes - Seafood Recipes - Shrimp Recipes | Comments Off
July 2, 2008
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Ingredients
- 3 cups cooked lobster meat
- 2 T. olive oil, divided
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 1/2 cup white wine
- 2 cups bottled clam juice
- 2 cups vegetable stock
- 2 T. fresh dill, plus more for garnishing
- 2 T. fresh thyme leaves
- 1/2cup soymilk powder
- 1/2 cup soy yogurt
- cup soymilk
- 6 oz can tomato paste
- 1 t. salt, plus more to taste
- 1/2 t. black pepper, plus more to taste
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Directions
In a large stockpot or saucepan over medium-high heat, heat 1 T. of the oil, adding the lobster meat once hot. Cook until the meat has begun to brown, about 6-10 minutes, place in a small bowl and set aside. In the same stockpot, heat the remaining 1 t. olive oil, adding the onion and celery once hot. Cook, stirring occasionally, until the onion is translucent, about 6 minutes. Stir in wine. Cook until the wine is completely absorbed. Stir in the claim juice, vegetable stock and fresh herbs and bring pot to a simmer. Cover and let simmer for about 45 minutes. In a small saucepan, combine the soymilk powder and a small amount of water, stirring to dissolve. Once dissolved, whisk in the soy yogurt and soymilk and set over medium-low heat, stirring until mixture is consistent and slightly thickened. Set aside. Working in batches, combine the soup and the soymilk mixture in a blender, blending until pureed. Return the soup to the stockpot and whisk in the tomato paste and salt and pepper. Cook until desired consistency and temperature, adding more water as needed. To serve, portion the lobster meat into individual serving bowls and pour the soup over top. Garnish with fresh dill and serve hot..
Source:Dairy Free |
Recipes - Lobster Recipes - Lobster Bisque Recipes - Seafood Soup | Comments Off
July 1, 2008
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Ingredients
- Four 10 oz boneless
rib-eye steaks
- 2 tablespoons vegetable oil, divided
- 2 garlic cloves, finely chopped
- 3/4 cup dry red wine
- 1/4 cup water
- 1 1/2 teaspoons soy sauce
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 tablespoon chopped flat-leaf parsley
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Directions
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil. Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.
Source:Drunk Steak |
Recipes - Steak Recipes - rib eye recipe | Comments Off
June 30, 2008
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Try something new!
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Ingredients
- 2 red grapefruits
- 1/2 teaspoon honey
- 1/4 teaspoon fresh lemon juice
- 1 piece (1/2 inch) peeled fresh ginger
- 3 tablespoons extra-virgin olive oil
- 1 pound sea scallops, tough muscles removed, scallops halved horizontally
- 1/4 teaspoon coarse salt
- 1 cup arugula sprouts
- Freshly ground pepper
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Directions
Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice. Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified. Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside. Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside. To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.
Source:Red |
Recipes - Scallop Recipes - Seafood Recipes | Comments Off
June 27, 2008
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Ingredients
- 3 frozen dungeness crabs
- Oil for deep frying
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 2 cloves garlic, very finely chopped
- 1 tablespoon salted soya beans, mashed
- 2 tablespoons dried prawns, roasted and ground
- 2 tablespoons black pepper, ground coarsely
- 1/2 cup curry leaves
- 10 red or green bird’s-eye chilies, chopped
- 2 tablespoons black soy sauce
- 3 tablespoons sugar
- 2 tablespoons oyster sauce
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Directions
Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.” Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside. Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies. Saute till fragrant, then add crab and the remaining ingredients. Cook for 5-10 minutes until the crab is done..
Source:Black Pepper |
Recipes - Crab Recipes - Seafood Recipes | Comments Off
June 26, 2008
Grilled Shrimp With
Papaya Salad
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Try this great Shrimp recipe tonight!
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Ingredients
- 1-1/2 pounds frozen large shrimp in shells
- 1 tablespoon butter or margarine, melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground red pepper
- 1 fresh serrano pepper
- 1 small papaya and/or mango, peeled, seeded, and coarsely chopped (about 1-1/3 cups)
- 1/3 cup chopped, peeled jicama
- 2 tablespoons pineapple juice or orange juice
- 1 tablespoon snipped fresh cilantro or parsley
- Nonstick spray coating
- 1/3 cup chopped red sweet pepper
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Directions
Thaw shrimp, if frozen. Peel and devein, leaving tails intact, if desired. Stir together melted butter or margarine, salt, cumin, white pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat. For salsa, wear plastic gloves to halve serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together serrano pepper, papaya or mango, sweet pepper, jicama, pineapple or orange juice, and cilantro or parsley. Set aside. Spray a grill basket with nonstick coating. Arrange shrimp in basket. Close basket. Or, thread shrimp on 8 metal skewers, leaving 1/4 inch between pieces. Place basket or skewers on rack of uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from basket. Serve shrimp with salsa. Makes 6 servings.
Source:Papaya |
Recipes - Seafood Recipes - Shrimp Recipes | Comments Off
June 25, 2008
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Ingredients
- 4 to 6 lamb chops, about 1 1/2 to 2 pounds
- 1/2 cup coarsely chopped pecans
- 1/4 cup flat-leaf parsley leaves
- 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
- 2 medium cloves garlic, chopped
- 1/4 cup bread crumbs, fine, dry, plain or seasoned
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 2 to 3 tablespoons Brown Mustard or a Dijon mustardd
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Directions
Trim excess fat from the lamb chops. In a food processor or chopper, combine pecans, parsley, rosemary, garlic, bread crumbs, salt, and pepper. Process until very finely chopped. Transfer to a plate. Meanwhile, add 1 tablespoon olive oil to a baking pan or roasting pan which will hold the chops in one layer. Set oven to 350° and place pan in oven to preheat. Rub each chop with mustard then place on pecan mixture, turning to coat all sides. Place in preheated pan in oven and roast for about 20 minutes for medium to medium-rare, turning once about halfway through.
Source:Pecan |
Recipes - lamb recipe | Comments Off
June 24, 2008
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Ingredients
- 1 cup crushed Ritz crackers
- 3 tbs. melted butter
- 16 oz. softened cream cheese
- 3 eggs
- 1/4 cup sour cream
- 1 tsp. fresh lemon juice
- 2 tsp. grated onion
- 1/4 tsp. Old Bay or chowder seasoning
- 2 drops Tabasco sauce
- 1/8 tsp. fresh ground pepper
- 1 cup Jonah lump crabmeat
- 1/2 cup sour cream
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Directions
Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9-inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer, beat together cream cheese, eggs, and 1/4 cup sour cream until fluffy. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream.
Source:Cheesecake |
Recipes - Crab Recipes - Seafood Recipes | Comments Off
June 23, 2008
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Ingredients
- 2 5-6 oz Maine Lobster Tails, Cooked, chilled, and finely chopped
- 1 teaspoon chopped chives, plus 4 whole chives for garnish
- Coarse salt and freshly ground pepper
- 2 large Idaho potatoes
- 3/4 cup Clarified Butter
- 4 teaspoons creme fraiche
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Directions
Preheat oven to 350 degrees. In a medium bowl, mix together lobster and chopped chives; season with salt and pepper and set aside. Place two 8-inch ovenproof skillets over medium heat. Peel and thinly slice potatoes crosswise on a mandoline; pat dry. Add 1/4 cup clarified butter to each skillet. Increase heat slightly. Place potatoes in the bottom of each skillet in an even layer; season with salt and pepper. Repeat process with a second layer of potatoes. Divide lobster mixture evenly between the two skillets and spread over the second layer of potatoes. Add 2 more layers of potatoes to each skillet, seasoning with salt and pepper between each layer. Drizzle final layers with 2 tablespoons clarified butter each. Increase heat to high. When the bottoms begin to crisp, flip, and transfer to oven. Bake 20 minutes. Transfer galettes to plates and cut into wedges. Serve immediately garnished with creme fraiche and whole chives.
Source:Galette |
Recipes - Lobster Recipes - Seafood Recipes | Comments Off
June 20, 2008
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Try this great Shrimp recipe tonight!
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Ingredients
- 10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces
- 2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)
- 1 1/4 cups finely grated peeled fresh coconut
- 1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)
- 1 tablespoon plus 1/2 cup fresh lime juice
- 6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided
- 4 1/2 teaspoons sugar, divided
- 3 teaspoons minced seeded red or green serrano chiles, divided
- 2 tablespoons finely chopped green onion
- 2 teaspoons chopped fresh mint leaves
- 15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)
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Directions
Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in large bowl. Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling.
Source:Rolls |
Recipes - Seafood Recipes - Shrimp Recipes | Comments Off
