Category Archives: seafood recipes

Scallops in Sage Cream Sauce


Ingredients

  • 3/4 pound sea scallops
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped shallot
  • 1/3 cup heavy whipping cream
  • 3 fresh sage, thinly sliced
  • Hot cooked pasta, optional

Directions

  • Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
  • In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.
  • Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired. 


  • Yield: 2 servings.  Doubles or triples easily to serve more peeps!

Penne with Shrimp and Herbed Cream Sauce


Ingredients

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine or chicken broth
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Batter Fried Chicken or Fish


 

1 1/2 lbs chicken tenders or a mild, white fish (such as cod)
Salt to taste
Flour for dusting

For the Batter:
1 c all-purpose flour
1 1/2 TBSP cornstarch
1 TBSP corn flour (not corn meal)
1 1/2 tsp table salt
1/2 tsp Accent (MSG), optional
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
1 c water plus more as needed
1 tsp vinegar

Oil for frying

Dry the chicken tenders (or fish) well. Salt the chicken tenders (or fish) and set aside. For the batter, whisk all of the dry ingredients together in a medium bowl. Add 1 cup of water and vinegar and whisk smooth. Set aside.

Add about 3″ of oil to a medium pot over medium-high heat. The pot needs to be deep enough to hold the oil plus leave plenty of room for the oil to expand when frying. Heat the oil to 350F. While the oil is heating, preheat the oven to 200F.

When the oil is approaching 350F, whisk the batter again. If it has thickened too much, add another tablespoon of water and whisk. Toss 2 to 3 pieces of chicken (or fish) in some flour (dredge the number of pieces that will fit in your pot without crowding it). Shake off all excess flour. Dip a piece of chicken (or fish) in the batter, allow most of the excess to drip off, then slowly add to the hot oil. Repeat with the remaining piece(s). Fry until deep brown. Transfer the chicken to a wire rack inserted into a sheet pan and place the sheet pan in the oven to keep warm until all of the chicken has been fried. Allow the oil to return to 350F before adding more pieces.

Seafood Pasta Salad


   
 

1/3 c. olive or salad oil
1/3 c. lemon juice
1/3 c. wine vinegar
1/2 tsp. salt
Dash of white pepper
1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. sugar
1/4 tsp. garlic powder

 

Combine ingredients in jar with tight lid. Shake well. Let stand 30 minutes or more for flavors to blend. Shake well just before using.

 

SALAD:

 

2 1/2 c. mixed, cooked or canned seafood
4 c. cooked pasta shells
3 green onions with tops, sliced
3 parsley sprigs, chopped
1/3 c. coarsely snipped fresh dill or 1 teaspoon dried dill weed
1/2 c. finely chopped celery
Salad greens

 

Pour half the dressing over seafood and let marinate at least 30 minutes. Rinse pasta well with cold water; drain thoroughly. Add onions, parsley, dill, celery, and remaining dressing; mix well. Add seafood with dressing; toss lightly. Cover and refrigerate. When ready to serve, stir pasta salad and place in serving bowl. Add salad greens. If desired, garnish with fresh dill sprigs and black olives or cherry tomato halves. 6 to 8 servings.

 

Crab Soup


1 pound white crab meat
1 pint milk
1 pint cream
1/2 stick of butter
2 teaspoons sherry
4 blades whole mace
2 pieces lemon peel
1/4 cup cracker crumbs
Salt and pepper, to taste
Put milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Then add crab, butter and cream and cook for 15 minutes. Thicken with cracker crumbs; season with salt and pepper and allow to stand on back of stove for a few minutes to bring out the flavor. Just before serving, add sherry. This same soup can be made with shrimp, which should be ground.

Red Lobster’s Parrot Bay Shrimp


1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Fakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
peanut oil for deep frying

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

Crab Meat Au Gratin


I actually used this as a hot dip to serve with other appetizers. Good stuff!

2 tablespoons butter
1 cup half and half
1 2 pound crab meat
1/4 cup grated cheese
1/8 cup buttered bread crumbs
2 tablespoons flour
Salt and pepper to taste

Over low heat, blend butter and flour in saucepan. Slowly add one-cup half-and-half; cook over medium heat; stir until smooth and thickened. Season with salt and pepper; add crabmeat. Using shallow baking dish, add crab mixture. Mix crumbs with grated cheese; sprinkle on top. Bake at 350 degrees until golden brown.

Crab Salad


2 pounds cooked crabmeat
2 1/2 cups diced celery
8 tablespoons mayonnaise
2 teaspoons celery seed
Dash paprika
2 1/2 tablespoons white sugar
1/2 tablespoons ground black pepper
1-teaspoons seafood seasoning
2 teaspoons dried parsley

In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Fried Fish Fillets with Tartar Sauce


For fish fillets:
1 1/2-pound fillet of sole
3 eggs, lightly beaten
1-cup all-purpose flour seasoned with 1-teaspoon salt and 1/4-teaspoon black pepper
1-cup freshly made breadcrumbs
Vegetable oil for frying

For tartar sauce:
1-cup mayonnaise
2-tablespoon white wine vinegar
1-teaspoon dijon mustard
1/4-cup cornichons or sweet pickles, finely chopped
1-tablespoon shallot, finely chopped
1-teaspoon capers
2-tablespoon flat leaf parsley, finely chopped

How to prepare the fillets: Cut the fish into diagonal 1/2-inch strips crosswise. Roll them in the seasoned flour. Tapping off excess flour, dip them into the beaten eggs, then coat them in the breadcrumbs. Heat the oil in a large pot or deep fryer to 360 degrees f. Fry the strips a few at a time until lightly golden brown, about three minutes. Drain on paper towels and serve with tartar sauce. How to prepare the tartar sauce: Combine all ingredients in a medium bowl. Let set at least one hour in the refrigerator before serving.

Deviled Crab


1 pound louisiana crabmeat
3 cans crabmeat, 6.5 ounces, each
2 tablespoon onion, chopped
3 tablespoon butter or margarine, melted
2 tablespoon flour, all purpose
3/4 cup milk
1 tablespoon lemon juice
1 teaspoon mustard, powdered
1 teaspoon worcestershire sauce
1 /2 teaspoon salt
3 drops tabasco sauce
1 pinch black pepper
1 pinch cayenne pepper
1 egg, beaten
1 tablespoon parsley, chopped
1/4 cup bread crumbs, dry

Thaw frozen crabmeat or drain canned crabmeat; pick over. Cook onion in butter until soft, then blend in flour. Add milk gradually and cook until thick, stirring constantly. Stir in lemon juice and seasonings. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly. Add parsley and crabmeat; blend well. Divide among six well greased individual shells or 5 ounce custard cups. Combine1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell. Bake in 350 degree f oven 20 to 25 minutes or until tops are brown.