GRANDMA'S RECIPES SEAFOOD

Seafood Lasagna Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:37:00 +0000

An excellent variation of the original lasagna. If you love seafood, you'll love this lasagna!
Prep:30m Cook:40m Servings:8

Ingredients
1 green onion, finely chopped
2 tbsp vegetable oil
2 tbsp plus ½ cup butter, divided
½ cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and de-veined
1 package (8 ounces) imitation crabmeat, chopped
¼ tsp white pepper, divided
½ cup all purpose flour
1 ½ cups milk
½ tsp salt
1 cup whipping cream
½ cup grated parmesan cheese, divided
9 lasagna noodles, cooked and drained

Directions
In a large skillet, sauté onion in oil and 2 tbsp butter until tender.
Stir in broth and clam juice; bring to a boil.
Add the scallops, shrimp, crab and 1/8 tsp pepper; return to a boil
Reduce heat; simmer, uncovered, for 4 – 5 minutes or until shrimp turn pink and scallops are firm and opaque.
Drain, reserving cooking liquid; set aside seafood mixture.
In a saucepan, melt the remaining butter; stir in flour until smooth.
Combine milk and reserved cooking liquid; gradually add to the saucepan.
Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cream and ¼ cup parmesan cheese. Stir ¾ cup white sauce into the seafood mixture.
Spread ½ cup white sauce in a greased 13x9x2 inch baking dish. Top with 3 noodles; spread with half of the seafood mixture and 1 ¼ cups sauce.
Repeat layers.
Top with remaining noodles, sauce and parmesan.
Bake, uncovered, at 350 for 35 – 40 minutes or until golden brown.
Let stand for 15 minutes before cutting.

Seafood Fettuccine Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:36:00 +0000

This is a special treat, you can add your fave seafood, or make as below. We just love this at my house.
Prep:10m Cook:25m Servings:6

Ingredients
1 Box Fettuccine Pasta
2 Jars of Ragu Cheesy Parmesan and Mozzarella
1/2 Cups of Romano Cheese
1/2 Cups of Assago Cheese
1 Bag of Peeled and Tail off Jumbo Shrimp
1 Package of Lobster Chunks (immitation will work)
1 Package of Crab Chunks (immitation will work)
2 Tsp of Old Bay Seasoning
1 Tsp of Cavender's Greek Seasoning
1 Tsp Parsley
1 Tblsp of Extra Virgin Olive Oil

Directions
In a large skillet heat olive oil to medium high. Add shrimp and cook till bright pink. Add herbs, lobster and crab meat and heat well.
Bring pasta to boil for 12 minutes, drain.
Mix cheeses.
Pour both jars of sauce into skillet, continue to heat untill pasta is done.
In serving bowl add sauce mix and pasta. Top each serving with cheese.

Seafood Pasta Recipe

noreply@blogger.com (JOE) — Sat, 24 Nov 2007 02:34:00 +0000

We absolutely love seafood. This is our favourite.
Prep:20m Cook:20m Servings:6

Ingredients
White sauce:
250 g margarine
250 cake flour
2 litre milk
salt and pepper to taste
250 ml sour cream
500 g uncooked pasta of your choice
10 ml olive oil
salt to taste
12 prawns
500 g mussel meat
300 g mussel, halves
500 g crap sticks
250 g salmon
paprika

Directions
Melt margarine and add flour till crimb stage.
Slowly add heated milk while beating to prevent lumps.
Add salt pepper and sour cream.
Mix well.
Cook pasta in salt water with olive oil.
Mix mussels,salmon and crab with white sauce
Put the pasta into a casserole.
Pour mixture over.
Cover and bake for 20 minutes at 180 degrees.
Garnish with mussels, prawns, spring onion and paprika.

Lemon Seafood Risotto Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 20:14:00 +0000

What a great contrast to the everyday risotto. Wonderfully creamy, and full of taste. A lovelyt spring or summer dish for all to enjoy.
Servings:6

Ingredients
1/2 pound medium shrimp, peeled and veins removed
1/2 pound bay scallops
1 cup Arborio rice
1 large leek, washed and sliced thin
1 cup fresh snow peas, trimmed and cut in half, crosswise
1 medium red bell pepper, finely chopped
2 cups chicken broth (low sodium), separated
3 tbsp Parmesan cheese, grated
2 garlic cloves, finely diced
2 tsp dried basil
2 tbsp olive oil
2 tbsp lemon juice
ground black pepper (to taste)

Directions
Over medium-low heat, in a large, heavy-bottomed saucepan, heat olive oil and cook the leek and garlic until softened, around 5 minutes. Add in the rice, and cook for an additional 5 minutes, stirring often.
Over high heat, stir in 1 1/2 cups of the chicken broth, and bring to a boil, stirring occasionally. Lower the heat to medium-low, and cook uncovered for 5 minutes, continuing to stir. Stir in the remaining broth and wine, then increase your heat to medium, and cook for another 5 minutes, stirring continuously.
Add in the scallops, shrimp, peas, and red pepper and cook, stirring constantly, until the left over liquid is nearly absorbed, and the seafood has cooked, (this will take about 5 minutes). When the rice has just become tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

Seafood Ceviche Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 20:13:00 +0000

My fiance is from Mexico and absolutely loves ceviche. One day I decided to tackle it on my own and came up with a great recipe for it. Not bad for never having made it before in my life.
Prep:15m Cook:120m Servings:6

Ingredients
1 16 oz. bag of a seafood medley, thawed if frozen
1 medium tomato, diced
1 medium onion, diced
1/4 cup chopped cilantro (more or less to your liking)
4 medium limes
2 tbsp lemon juice
1 tsp. salt
1/2 tbsp. chili powder (or to your liking)
fresh ground black pepper

Directions
In a large glass bowl, mix in seafood, tomato, onion and cilantro.
Cut limes in half and squeeze the juice into the mixture. Add any pulp as well.
Mix in the lemon juice, chili powder and salt.
Add black pepper to your liking. I ground about a teaspoon or so.
Stir well.
Cover with plastic wrap and refridgerate for at least 2 hours. Sometimes I let it sit overnight.
Serve with tortilla chips or on a tostada. I use whole wheat tortilla. It is a nice flavor with the ceviche.

Lemon Seafood Risotto Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:28:00 +0000

Seafood Casserole Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:27:00 +0000

So easy but so delicious.
Prep:15m Cook:45m Servings:8

Ingredients
1 lb. crabmeat
2 lbs. boiled, shelled, and peeled shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup mayonaise
1 1/2 tsp. Worcestershire
Speck of salt and pepper
1 cup soft, fresh bread crumbs
4 tbsp. melted butter

Directions
Mix all except last two ingredients and place in a buttered 2 quart casserole dish. Combine bread crumbs and butter, put on top of casserole, and bake 45 minuts at 350 degrees.

Layered Seafood Dip Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:41:00 +0000

HERE IS A LAYERED DIP THAT WILL KNOCK YOUR SOCKS OFF! DRAIN AS MUCH LIQUID FROM THE COCKTAIL SAUCE AS POSSIBLE.
Prep:30m Servings:12

Ingredients
8 oz CREAM CHEESE
2 ts HORSERADISH
1/2 ts WORCESTERSHIRE SAUCE
4 ts MAYONNAISE
2 ts LEMON JUICE
12 oz BOTTLE CHILI SAUCE
1 lg BUNCH ONION, MINCED W TOPS
2/3 c CHOPPED CUCUMBER, NO SEEDS
1 lb SHRIMP
1/4 c GRATED CHEDDAR
1/4 c SLICED JALAPINO

Directions
1ST LAYER MIX TOGETHER CREAM CHEESE, HORSERADISH, WORCHESTERSHIRE, MAYO AND LEMMON JUICE. SPREAD ON DISH ABOUT 8" CIRCLE. 2nd LAYER SPREAD COCKTAIL SAUCE EVENLY ON CREAM CHEESE. (TRY AND DRAIN OFF LIQUID) 3rd LAYER SPRINKLE ONIONS AND DRAINED CUCUMBERS OVER 2nd LAYER. 4th LAYER DICED COOKED SHRIMP, DRAINED ON PAPER TOWELS AND SPRINKLED ON 3rd LAYER. TOP, 5th LAYER SPRINKLE CHEDDAR AROUND EDGES, PUT JALAPINOS IN A CIRCLE IN THE CENTRE. TRY TO REMOVE AS MUCH MOISTURE FROM THE COCTAIL SAUCE, CUCUMBERS AND SHRIMP AS POSSIBLE. COVER AND REFRIGERATE.
SERVE WITH RITZ.

Seafood Fondeaux Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:39:00 +0000

This is a spin on Pappadeaux Restaurant's recipe that I found in the Dallas Morning News many years ago. My husband and I LOVE it and it's definitely a hit with a crowd.
Prep:30m Cook:30m Servings:4

Ingredients
4 shrimp, peeled and deveined
4 oysters, blackened seasoning, to taste
Melted butter, as needed
1 cup chopped spinach (I like to use fresh blanched, but frozen is fine)
4 mushrooms, sliced
2 oz. lump crabmeat
2 tablespoons chpped green onion
5 oz. Monterey Jack cheese, grated
Garlic breac
Sauce:
2 tablespoons butter
2 tablesppons flour
1/4 onion, chopped
1 cump shrimp stock or water
1/2 cup white wine
pinch of cayenne
1 teaspoon salt
1 cup whipping cream

Directions
You can use any variation of seafood that you prefer. Don't like oysters? Use twice the crab meat. or shrimp.
Make sauce and set aside.
Season shrimp and oysters with blackened seasonings (available in supermarket).
Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side.
Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften.
Fold in sauce and bring to a simmer.
Pour into heatproof dish and top with grated cheese (I use extra).
Place under broiler until cheese melts.
Use garlic bread as dippers.
Sauce:
Melt butter in a saucepan
Whisk in flour and chopped onion.
Cook over medicum heat until onion is tender.
Slowly stir in stock and wine and whisk until smooth.
Add cayenne and salt and simmer 10 minutes.
Add cream and simmer 5 minutes.
Remove from heat and set aside.
Shrimp stock:
Boil down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.

Seafood Alfrado Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 19:38:00 +0000

you have to like to try new things in order to eat this
Prep:5m Cook:25m Servings:4

Ingredients
1 bag of zitti noodles
2 cans alfrado sauce
1 lb of fresh seafood mix, from the seafood dept.
it has shrimp, scallops, lobster, squd, oysters all mixed up
1 loaf of fresh garlic bread

Directions
put garlic bread in oven according to directions on package
in noodle pot bring zitti noodles to a boil
in the mean time while that is boiling you want to get a skillet and put theseafood mix in with some evoo( extra virgen olive oil) a little salt and pepper to season on medium heat about 5-7 mins
drian pasta
add seafood mix
pour alfrado sauce on top
mix all together
add salt and pepper to taste
cut up garlic bread and serve along side the pasta

Seafood Paella Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:56:00 +0000

Authentic Seafood Paella. Great for the single guys/gals trying to impress a date! :)
Prep:45m Cook:60m Servings:6

Ingredients
• 1/3 lb. shrimp, peeled (reserve the shells for broth or use chicken broth)
• Pinch of saffron threads
• Salt to taste
• 1/4 cup extra-virgin olive oil
• 1/3 lb. scallops (or calamari, cut in rings)
• 1/2 onion, grated on the largest holes of a box grater
• 3-6 garlic cloves, peeled
• peas (as many as you like)
• 1-2 ripe tomatoes, halved and grated on the largest holes of a box grater (discard the skin)
• 2-1 1/2 cups medium grain rice
• Andouille sausage
• Paprika
• 8 small mussels or clams (1/2 lb.), scrubbed
• 1 lemon, cut in wedges for garnish

Directions
This paella is good when served with lemon wedges, but it's even better when spread with a bit of alioli, a garlic mayonnaise that is the Spanish version of the French aioli. To make alioli, add a few cloves of chopped garlic and a large pinch of salt to a mini-food processor (or a mortar), process (or pound with a pestle) until very fine, and then slowly drizzle in olive oil to make a thick, mayonnaise-like consistency. Add lemon juice to taste, and process again.
In a medium saucepan, boil 3 1/2 cups of salted water. Add the shrimp shells and simmer, covered, for about 10 min. Strain the broth, and return it to the saucepan. Toast the saffron gently (in a dry skillet or toaster oven), crush the threads with the back of a spoon, and add to the shrimp shell broth. Taste for salt; the broth should be well-seasoned.
In a 14-inch paella pan or wide skillet, heat the oil on high. Meanwhile, pat dry the shrimp and scallops (or calamari). When the oil is hot, sauté the shrimp and scallops until almost cooked through, about 2 min. Transfer to a plate and set aside. Add the sausage links and brown. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan. Pour out all but 1 Tbs. of oil from the pan. Reduce the heat to medium and sauté the onion and garlic until the onion softens, about 5 min. Add the tomato, season with salt, and sauté until the mixture, called the sofrito, has darkened (caramelizes) and is a thick purée, 10 to 15 min. Season with salt, black pepper, and paprika.
Meanwhile, bring the shrimp shell broth back to a simmer. When the tomato-onion sofrito is ready, add the rice to the pan. Sauté until the rice loses its opaqueness, about 1 min. Increase the heat to medium-high. Pour in 3 cups of the simmering broth (reserving the remaining 1/2 cup) and stir or shake the pan to evenly distribute the rice in the pan. As the liquid comes to a boil, arrange the mussels or clams in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice.
Cook the paella on medium-high, rotating and moving the pan over one or two burners to distribute the heat. When the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain of rice just below the top layer; it should be al dente. (If the rice is not done but all the liquid has been absorbed, sprinkle a bit of hot broth to the pan and cook a few minutes more.) Arrange the shrimp and scallops (or calamari) in the pan. Add the shellfish and the sausage. Simmer, without stirring, until the rice is al dente and the mussels/clams have opened. (Do not eat any mussels/clams that do not open.) Scatter the peas on top and continue to cook until the liquid is absorbed.
Cover the pan with aluminum foil and cook gently for another 2 min. to help ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The ideal paella has a toasted rice bottom called socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately.
Let the paella rest off the heat, still covered, for 5 min.
Bring the pan to the table for presentation and enjoy!
This recipe is a compilation of various recipes that I have tried and it tastes good. It also works well with chicken and rabbit.

Seafood Linguine Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:55:00 +0000

Spicy seafood lingiune with chorizo, peppers and rocket
Prep:15m Cook:10m Servings:4

Ingredients
16 Raw large prawns, deviened and sliced in two
red and yellow peppers sliced
2 cloves of garlic, sliced
200g chorizo, chopped into long slithers
1 Red Chilli pepper, sliced and deseeded
100g Sundried tomatoes, sliced length ways
Enough Linguine for 4 people
Bag of fresh rocket
Olive oil

Directions
Prep all the ingredients and put a pan of water on for the linguine, add a drop of olive oil to the water
Add the linguine to the water after its come to the boil
Using a large wok or piella pan, put the pan on a medium heat, add some olive oil. Fry the garlic and chillis for a minute and then fry off the prawns for 2-3 mins. remove onto a plate
Add a little more oil, add chirizo and peppers, fry for four mins ensuring they dont burn
Turn heat a little lower and add the sundried tomatoes, cook for a further 2-3 mins
Check the linguine is a to your taste i.e. not to soft. Drian and toss with a little olive oil. Return the prawns to the pan along with the galic and chillies, get back upto heat. Then Add the linguine and mix together.
Take the pan off the heat and add the rocket and mix well untill the rocket wilts
Serve and enjoy

Seafood Casserole Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:54:00 +0000

If you love seafood, you will love this.
Prep:20m Cook:45m Servings:4

Ingredients
1 lb crabmeat
2 lbs boiled, shelled, and peeled shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup mayonaise
1 1/2 tsp Worcestershire
Speck of salt and pepper
1 cup soft, fresh bread crumbs
4 tablespoons melted butter

Directions
Mix all except last two ingredients and place in a buttered 2 quart casserole dish. Combine bread crumbs and butter, put on top of casserole, and bake 45 minutes at 350 degrees.

Seafood Quiche Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 21:32:00 +0000

Another Quiche- This one is probably my favorite. You can find the Katsuo Mirin Furi Kake (seasoned dried Bonito & Sesame seed mix at your local oriental store. It really makes the difference.
Prep:15m Cook:45m Servings:6

Ingredients
10 oz bag organic baby spinach
8 oz baby shrimp
8 oz picked through crab meat
1 cup Rice milk
4 eggs
1 1/2 cup white cheese like swiss
2 tbsp Katsuo Mirin Furi Kake which is just seasoned Dried Bonito& Sesame seed mix in a bottle.
Olive Oil
5-6 fresh basil leaves
1 pie crust

Directions
Cook baby shrimp along with spinach in Olive oil, you can add chopped minced garlic if you like along with it.
Drain shrimp and spinach, place into a bowl adding your crab meat. Mix your 2 tbsp Dried Bonito and Sesame Seed mixture gently. Add your cheese, either shredded or cubed.
Place into your pie pan
Using same bowl (rinsed) place your eggs, whisk a bit and now add your Rice Milk stir until smooth.
Place your pie pan onto a cooking sheet and then pour your rice milk and egg mixture on top of your pie mixture.
Roll up your basil leaves in one rolled piece and using scissors just snip across making thin strips. place on top.
Place in a preheated oven at 375 for 45 minutes or until golden brown.

I Did It-seafood Gumbo Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:09:00 +0000

I've been trying and trying to duplicate my favorite seafood gumbo. It is knock-your socks off good, spicy and rich, deep in flavor and absolutely worth the effort. I finally did it! Yahoo!
Prep:25m Cook:45m Servings:4

Ingredients
1 poblano chile, diced
1 anaheim chile, diced
1 green pepper, diced
1 yellow onion, diced
1 leek, diced
1 red onion, diced
4 stalks of celery diced leaves included
2 tbsp. of oil
1 tbsp. of butter
******Divided use for the items above**********
2 tbsp. of flour
1 teaspoon of adobe seasoning
1/2 teaspoon of oregano
1/4 teaspoon of marjarom
1/2 teaspoon of cumin
1/4 teaspoon of red pepper flakes
1/4 teaspoon of chipotle pepper ground
3 dashes of worchestershire
3 dashes of pepper vinegar (Texas Pete table sauce)
2 generous teaspoons of lobster base
1/4 cup of white vermouth
1 bay leaf
3 cups of stock- I used chicken and because of the lobster base it was fine
1 14 oz can of Ro-Tel (mild) tomatoes with chiles
4 oz. of water if necessary
6 ounces of peeled deveined raw shrimp 35 ct and up
2 pieces of white fish, cut in one inch chunks
1 can of refrigerated claw meat crab or special crab-forget the lump
1 can of clams. juice included

Directions
Chop all the veggies, in medium dice. Throw in a bowl and toss to mix. Reserve half of veggie mixture and bag for the jambalaya tomorrow.
Heat scant oil and butter to covkier the bottom of a six quart saucepot.
Add the mix of veggies, sweat until soft and tender.
Add a little more oil if it get too dry.
Add flour and cook until the flour is slightly darkened and kind of looking like a darker than ale, not quite stout roux. Veggies are still in the pot and they are darkening. BUT NOT BURNT
Add seasonings and stir.
Add vermouth, bay leaf, tomatoes and jarred lobster stock base. Stir well and cook til very thick.
Add stock and cook for 20 minutes, Stirring occasionally.
Add raw and canned seafood, cook for 10 minutes more.
Add water if too thick, we aren't looking for porridge consistency but a thick cream chowder like consistency.
Garnish with chopped parsley and a wedge of lime.

Seafood Chipotle Recipe

noreply@blogger.com (JOE) — Thu, 04 Oct 2007 05:08:00 +0000

This is a saucy mixture of lobster, scallops and shrimp, cooked in a chipotle cream sauce, then served over a bed of rice.
Prep:20m Cook:15m Servings:4

Ingredients
8 Jumbo shrimp, about 1/2 pound
8 Large scallops, about 3/4 pound
8 cloves Garlic, divided
2 tsp Salt, divided
3 tbsp Oil, divided
2 Chipotle peppers, packed in adobo sauce
1/2 Small onion, chopped
Juice of 1/2 lime
1 pound Uncooked lobster meat
1/4 cup Dry white wine
1/2 cup Whipping cream

Directions
1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
2. Use a fork to mash together 4 cloves of garlic and 1 tsp of salt in a bowl. Add to the shrimp along with 2 tbsp of oil; mix well. Cover and refrigerate overnight.
3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
4. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.
Note You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets.

Seafood Strudel Recipe

noreply@blogger.com (JOE) — Thu, 27 Sep 2007 03:35:00 +0000

A lovely dish, superbly flavourful, to serve on a special occasion. Served with rice and steamed asparagus, it's sure to impress!
Prep:40m Cook:30m Servings:6

Ingredients
5 large sea scallops, muscle removed
1 cup whipping cream
6.5 oz can crabmeat, or equivalent fresh
1/4 lb small fresh shrimp
2 Tbsp chopped fresh dill
Salt, white pepper and fresh lemon juice to taste
6 x 5 oz salmon fillets
1/4 cup melted butter
5 sheets Filo pastry, thawed if frozen (keep covered in a damp towel to prevent brittleness)
1 cup white wine (use the good stuff for this one!)

Directions
Pour the wine into a skillet and bring to a boil. Add the scallops and cook 1 to 2 minutes on each side until just cooked through. Remove scallops and cool to room temperature.
Continue boiling the wine until almost evaporated. Reduce to a simmer and add the whipping cream and simmer until thickened, about 7 minutes. Remove from heat and reserve.
Slice the scallops into thin strips and add them along with the crab, shrimp, dill, salt, pepper and lemon juice to the cream, mixing to coat.
Lay one sheet of filo on a parchment-lined baking tray and brush lightly with butter. Layer with another sheet of filo and brush again. Repeat until all filo is layered.
Preheat oven to 375F.
Arrange salmon fillets in a long narrow strip in the middle of the bottom third of the pastry. Season with salt and white pepper, then spread the seafood and cream mixture over the top.
Fold the sides of the pastry over the top and then carefully roll into a log shape, encasing the salmon and seafood mixture in a parcel.
Brush the top and sides of the pastry roll with butter. Using a sharp, serrated knife, make shallow cuts into just the pastry about 2" apart; this makes it easier to cut into serving pieces after baking.
Bake in the middle of the oven for 25 to 30 minutes, until puffed and golden. Let rest 10 minutes before cutting into serving portions.

Seafood Linguine Recipe

noreply@blogger.com (JOE) — Thu, 27 Sep 2007 03:34:00 +0000

This is a great recipe with alot of versitility. I've switched out the seafood according to what I have on hand. Serve with a fresh salad, crusty Italian bread and a nice glass of wine. But don't serve with grated cheese.
Prep:10m Cook:15m Servings:4

Ingredients
1 lb. linguine pasta
1/2 c. extra virgin olive oil
1/2 c. unsalted butter
4 cloves garlic, minced (or more to taste)
1 lb. bay scallops
1 lb. shrimp, peeled and deveined
8 oz. clam juice
1/3 c. sundried tomatoes
1/2 jar of artichoke hearts
1/4 c. chopped fresh parsley
2 1/2 tsp. lemon zest
1/4 tsp. salt
1/4 tsp. dried red pepper flakes

Directions
In a large pot of boiling water cook pasta 8-10 minutes until al dente, drain.
In a large skillet add olive oil and butter. Heat until butter is melted.
Add garlic and saute until garlic is just tender.
Add scallops and shrimp. Cook until shrimp are pink, about 10 minutes, taking care not to burn garlic. Add clam juice, salt and red pepper flakes. Cook 3 minutes more.
To the cooked pasta add; tomatoes, artichoke hearts, parsley and lemon zest. Pour seafood mixture over linguine and serve.

Seafood Enchiladas

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 01:00:00 +0000

I came up with this after having some that were made in a deli at a grocery store. They were yummy and I figured I could reproduce them and I have. My family and friend request these often.
Prep:30m Cook:45m Servings:8

Ingredients
Filling:
4-8oz pkgs cream cheese, room temperature
1 pound small cooked shrimp (salad shrimp)
1 pound imitation crab, chopped
2 bunches of green onions, sliced
1 cup (approx) sliced black olives
Other ingredients:
16 burrito size flour tortillas
4 cans of enchilada sauce (about 11 oz cans, any variety, many to choose from)
4 cups (approx) shredded cheese (I use a combination of Medium Cheddar and Pepper Jack)
Additional sliced green onions and black olives

Directions
1-.Combine filling ingredients.
2-.In a 9X13 glass or ceramic pan pour a thin layer of enchilada sauce.
3-.Place about a half cup of filling in a tortilla. Roll up. Place seam side down into pan. Repeat. You can fit about 8 per pan. Makes 2 pans.
4-.Cover enchiladas with sauce, making sure to completely cover all surfaces. Sprinkle with cheese, green onions, and black olives.
5-.Bake at 350 for about 45 minutes, it will be slightly brown on top when done and be bubbly.

Seafood Scampi

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 00:57:00 +0000

Made this and everyone requested the recipe. If you do not live where seafood is plentiful this may get expensive but worth it
Prep:45m Cook:20m Servings:8

Ingredients
1 lb jumbo shrimp
1 lb large scallops
1 lb lobster meat
1 lb crab meat
1-2 sticks butter
2 tbsp olive oil
5 cloves of garlic sliced (more if you like)
1 bunch of scallions or 1 small onion chopped
3-4 plum tomatoes chopped

Directions
1-.Cut up all seafood as follows:
2-.shrimp, 3 pcs per shrimp
3-.scallops, in quaters
4-.lobster and crab into 1" pieces
5-.In frying pan melt butter with olive oil
6-.Add garlic and onion and saute till tender
7-.Add plum tomatoes and cook 3 minutes
8-.Season with:
9-.pepper, parsley, paprika and 1 tbsp Parmesean cheese
10-.Put seafood in 9 x 13 pan
11-.Pour pan mixture over seafood
12-.Top with bread crumbs
13-.Bake about 20 minutes
14-.Just before taking out of oven (5 minutes before), stir bread crumbs into butter/seafood mixture and then top again with more bread crumbs and bake another 5 minutes or till golden
15-.Serve over pasta or rice

Seafood Au Gratin

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 00:56:00 +0000

This will get your cholesterol on the rise, but what a way to splurge! For company, serve in small individual casseroles…it’s so rich, it’s best as a side dish rather than a main dish. It goes great with steak or pork tenderloin (you needed more cholesterol, right?)... More
Prep:30m Cook:20m Servings:6

Ingredients
8 ounces sliced fresh mushrooms
1 onion, diced finely
1 cup finely chopped celery
1 can water-chestnuts, diced
1 tablespoon butter
½ pound best quality crab meat
½ pound fresh cooked medium shrimp, coarsely chopped
¾ cup mayonnaise (do not substitute)
¼ cup half-and-half
½ cup fresh grated parmesan
½ teaspoon seafood seasoning (such as Old Bay)
½ teaspoon garlic salt or powder
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
Topping
1 cup crushed garlic croutons
2 tablespoons melted butter

Directions
1-.Sauté mushrooms, onions, celery and water chestnuts in 1 tablespoon butter.
2-.Remove pan from heat; add crab and shrimp.
3-.Blend together mayonnaise, half-and-half, parmesan and seasonings; stir into seafood mixture.
4-.Spoon the mixture into a well buttered medium casserole dish, or individual casserole dishes.
5-.Sprinkle top with crushed croutons, and drizzle melted butter over the crumbs.
6-.Bake at 350 degrees for about 20 minutes, until top is just golden and edges bubbly.

Seafood Saute

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 00:54:00 +0000

An easy sauté for company - prep can all be done in advance and cooking time is about 10 minutes
Prep:20m Cook:10m Servings:6

Ingredients
3 Tbsp butter
3 Tbsp olive oil
5 cloves garlic
1 pound fresh mushrooms, sliced
1/3 cup chili sauce
1/4 cup dry, white wine
1/4 lemon juice
1 cup chopped green onions (including tops)
1 pound raw shrimp, peeled an deveined
1 pound sea scallops
salt
Cajun spice to taste
1/3 cup chopped fresh parsley

Directions
1-.Heat butter and oil in a large skillet. Add the garlic and mushrooms and sauté until the mushrooms let off most of their liquid. Add chili sauce, wine and lemon juice. Bring to a boil.
2-.Add the green onions, shrimp, and cook 2 minutes. Cut the scallops in half and add (you can substitute uncut bay scallops).
3-.Cook just until the shrimp turn red and the scallops are cooked through (but not overcooked). Add salt and sprinkle with either Cajun spices or pepper to taste. Scatter fresh parsley over the top and serve with rice.

Pok Tak Seafood Soup

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 00:53:00 +0000

This soup made almost like Tum Yum Soup, but doen't have coconut milk..this dish can be find in any Thai resteruant...and if you like seafood..Shrimp, scallop, squid, mushrooms and basil leaves in hot and sour spicy broth w/ lemon grass seasoning, if you do you'll love this dish. ... More
Prep:20m Cook:30m Servings:4

Ingredients
All types of seafood can be use / clean and dry
1 long lemong grass cut into long sliced
4 leaves of lemon leaves
6 glove of garlic crushed
1/2 of red onion sliced
3 tablespoon fish sauce
2 tablespoon lemon juice
4 cans of chicken stock
1/4 cup of cilento steam only (if have root it may be use)
choped remaining cilento leaves for ganish
1/4 cup on green onion choped into small cubes (chives can be use)
1/2 cup of clean spinach leaves (optional)
1 or 2 dried red chilli pepper crushed for topping

Directions
1-.In a pan, add stock, lemon grass, lemon leaves, garlic, red onion and cilento steam cook for at least 15 minutes or until fagrances.
2-.When done, add your seafood in a boiling stock( seafood should only take a few minutes, you don't want to over cook it) cook it about 5 minutes add fish sauce (be careful with your fish sauce, the stock might be already salty), lemon juice, green onion and spinach leaves. Pour into your serving bowl and garnish with choped cilento and dried red chilli pepper.

Seafood Languedoc

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 00:51:00 +0000

This is wonderful served on your favorite rice. It basically is your favorite seafood in a very tasty creamy seafood gravy. Lots o' flavor!
Prep:15m Cook:30m Servings:8

Ingredients
6 tablespoons butter
4 cloves of garlic, diced
1 medium onion, diced
3 tablespoons flour
3/4 teaspoon white pepper
1 teaspoon Old Bay, or seasoned salt
3/4 cup dry white wine
1 cup fish stock or constituted bouillon
1/2 cup milk
2 – 6ounce fish fillets (a firm fish like tilapia)
1 cup scallops
1 ½ cups shrimp

Directions
1-.Sauté the garlic and onion in butter until beginning to caramelize
2-.Stir in flour, white pepper, and Old Bay seasoning and make a roux (the flour will be slightly browning).
3-.Slowly add wine, fish stock, and milk.
4-.When it’s beginning to thicken, add fish fillets, scallops, and shrimp.
5-.Cook on low for 20 -30 minutes. The seafood will cook in the sauce.
6-.Serve this on a brown or wild rice for best effect.

Seafood Delight

noreply@blogger.com (JOE) — Thu, 06 Sep 2007 00:49:00 +0000

A seafood delight served over Angel Hair Pasta. A dish that could make a date end well, or one the whole family will enjoy.
Prep:15m Cook:30m Servings:4

Ingredients
1 package Angel Hair Pasta
2 4-5oz Lobster Tails
6-8 Large Scallops
1 lbs medium shrimps
1 1/2 cups White wine
1 pad Butter
2 Tsp Granulated garlic
1 chopped Garlic clove
1 Tsp Salt
1 Tsp Pepper

Directions
1-.Use one large sauté pan; add your butter and garlic. Once the garlic has turned golden brown add your shrimp & lobster, cook shortly as not to finish. At this point, pull your shrimp out of the pan and set aside. Now, sear your scallops. Once the scallops are close to being cooked, add your shrimp, then the wine. Let this mixture reduce until it coats the back of your spoon.
2-.Now you can start your Angel Hair pasta. Do not over cook. When pasta complete pull and cool under cold water quickly to keep from further cooking, drain the water.
3-.You can now finish the sauce, add your salt, pepper, and garlic. Taste and adjust as needed. If your sauce is not thick, enough then add a slurry water "corn starch and water".
4-.Plate up your pasta, and then pour the sauce over each plate being sure to give out enough seafood per.
5-.This dish goes very well with a chardonnay
6-.Another thing you can do is pull your seafood out of the sauce and set aside. You can then take your sauce and pasta and mix it up in a bowl then add your seafood to the top for presentation, Or you can mix it all up together and sprinkle the top with fresh parsley.