Marinated Shrimp

Marinated Shrimp (smallbutfeisty)
(Cooking Light)
Another hit at our "tapas" night.

1/4 cup dry vermouth
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
36 large shrimp, peeled and deveined (about 1 3/4 pounds)
4 garlic cloves, minced
1 jalapeño pepper, finely chopped
2 tablespoons olive oil, divided

Preparation
Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.

Joe's Crab Shack Crab Dip

Joe's Crab Shack Crab Dip (smallbutfeisty)
(copykat.com)

1 Tbsp. Butter (softened)
4 tsp. Finely Diced Green Pepper
1/4 C. Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 C. Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained)
Fresh Diced Green Onion (garnish)
Fresh Chopped Parsley (garnish)

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes. Serve dip with unsalted or very lightly salted corn chips.

Baked Crab Rangoon

Baked Crab Rangoon (smallbutfeisty)
(Kraft Foods)
This was a big hit at our "tapas" night get together.

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Directions:
HEAT oven to 350°F. Mix first 4 ingredients.
SPRAY 12 muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until won tons are golden brown and filling is heated through.

Mexican Fish Bake

Mexican Fish Bake (Mrs.LB705)

1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Cilantro Chipotle Tilapia with Mexican Pineapple Salad

Cilantro Chipotle Tilapia w/ Mexican Pineapple Salad (Alliekatt33)
From Gourmet Magazine - February 2009
Active time:15 min Start to finish:30 min Serves 4
**Notes - I don't measure so I winged most of this. I scaled it to 2 filets instead of 4. I probably used too much chipotle in adobo, so it was really spicy, but I love things hot so it was fine for just me.

Mild tilapia takes beautifully to a robust, smoky cilantro-chipotle sauce.

1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoons chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-oz) tilapia fillets
Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 tsp salt, and 1/2 tsp pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Fried Calamari

Fried Calamari (biochemgirl)
(Courtesy of Giada DiLaurentis)

***We like to do this in the deep fryer to hold the temperature of the oil. This is the BEST, BEST, BEST calamari.

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Kosher salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt and juice lemon over them when still warm. Serve with the marinara sauce.

Creamy Shrimp and Grits

Creamy Shrimp and Grits (biochemgirl)

For the grits:
4 ¼ cups chicken stock
¾ cup whipping (heavy) cream
6 tablespoons butter
1 garlic clove, minced
1 cup corn grits (aka polenta. Can be replaced with cornmeal)

Bring chicken stock, whipping cream, butter and garlic to a boil in a large saucepan. Gradually whisk in grits. Return to a boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, about 10-15 minutes. Whisk often.

For the shrimp:
¼ cup butter
1/3 cup finely chopped shallots
1 large garlic clove, minced
2 pounds uncooked large shrimp
½ cup dry white wine (chardonnay)
1 14 ½ ounce can diced tomatoes in juice, drained with the juice reserved
4 ounces prosciutto, cut into thin strips
¼ cup fresh parsley, chopped
¼ cup fresh chives

Melt the butter in a skillet over medium-high heat. Add the shallots and garlic and sauté until tender, about 4 minutes. Add the shrimp and sauté 2 minutes. Using a slotted spoon, transfer the shrimp to a second bowl. Add wine to the skillet and boil until reduced, about 5 minutes. Add the tomatoes and half of the prosciutto and simmer until thickened, about 2 minutes. Add the parsley, chives, and shrimp and simmer for a few minutes until the shrimp are warmed through. Mix in the remaining prosciutto and season with salt and pepper. If need be, thin shrimp mixture with the reserved diced tomato juice.

Spoon grits onto plates and top with the shrimp mixture.

Hints:
Serve with warm, crusty bread to sop up all the sauce. Makes 4 servings.

Creamy Shrimp and Asparagus Risotto

Creamy Shrimp and Asparagus Risotto (wedding905)

Ingredients
1 jar (16 oz) Bertolli Alfredo Sauce
4 cups chicken broth
1 pound uncooked medium shrimp, peeled and deveined
2 TBS olive oil
1 small shallot or onion, chopped
3 TBS sun dried tomatoes packed in oil. drained and chopped
1 cup arborio rice
8 ounces asparagus, cut into 1 inch pieces
2 TBS lemon juice
1/2 tsp grated lemon peel

In a saucepan, bring Sauce and broth to a boil, keep warm.

Season shrimp with salt and pepper. In a 12 inch nonstick skillet, heat 1 TBS Olive Oil and cook shrimp 2 minutes or until shrimp are almost pink. Remove shrimp.

In same skillet, heat remaining Olive Oil and cook shallot and tomatoes, stirring frequently, until vegetables are softened. Add rice and cook. stirring occasionally, 2 minutes. Slowly add sauce mixture 1/2 cup at a time, stirring constantly, 2 minutes or until liquid is absorbed. Continue adding sauce mixture 1/2 cup at a time, stirring frequently, reserving 1 1/2 cups. Add asparagus, then remaining sauce mixture, 1/2 cup at a time, until liquid is absorbed and rice is tender. Stir in shrimp. lemon juice and lemon peel, cook until shrimp turn pink. Serves 4.

Crab Cakes

Crab Cakes (biochemgirl)
Easy and yummy!

1 cup lump or backfin crabmeat
1 cup special crabmeat (small pieces white crabmeat)
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced
1 1/2 cups panko bread crumbs
Vegetable oil, for frying

If using a deep fryer, heat vegetable oil to 375 degrees F.

In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat.

Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

Coconut Shrimp with Peanut Dipping Sauce

Coconut Shrimp with Peanut Dipping Sauce (wedinfeb05)

1 1/2 pounds jumbo shrimp
1/2 c corn starch
salt & pepper
1/4 t cayenne pepper
4 egg whites
2 1/2 c shredded coconut (for baking - sweetened)
oil (for frying)

Peel and devein shrimp and pat dry. Combine cornstarch, salt, pepper and cayenne in a bowl. Whisk the egg whites in another bowl and place the coconut in a third bowl. Coat the shrimp lightly with the cornstarch mixture, dip in the egg whites, and coat with coconut.

Meanwhile, heat the oil in a skillet (about 1/4 inch of oil will do). Place the shrimp in the hot oil, frying one side for about three minutes or until golden. Flip them over and fry on the other side, about 2 minutes. When both sides are golden place the shrimp to drain on paper towels. Serve with peanut sauce or orange marmalade thinned with a bit of warm water and heated to make a sauce.

PEANUT SAUCE
1/4 c chicken stock
3 oz coconut milk (unsweetened)
1 oz lime juice
1 oz soy sauce
1 t fish sauce (optional)
1 t Tabasco sauce
2 t garlic, minced
1 T ginger, minced
1 1/2 c creamy peanut butter (use Skippy or Jif, NOT natural or unsweetened)
1/4 c chopped cilantro

Mix all ingredients to blend.
Note: I make this a lot, and pretty often I really cut back on the ingredients in the sauce. Mostly I use chicken broth, coconut milk, garlic, ginger, and peanut butter - in whatever proportions I feel like. I don't always have all those other things and it doesn't matter too much.

Coconut Shrimp

Coconut Shrimp (Luvin*Livvy)
(I modified this from allrecipes.com)
Servings 6

** You may need to alter how much oil, flour, coconut, you will use. Add a little more here and there.

1 1/2 lbs. large shrimp (peeled and deveined)
½ cup flour
1 TBSP salt
2 cups shredded coconut
Oil (for frying)
2 eggs

Heat pan with oil for frying.
Mix together flour, coconut and salt, in a bowl.
Beat eggs in another bowl.

Dip shrimp in egg, and then into coconut/flour mixture.
Then put in hot oil…cook about 3 minutes on each side or until shrimp turn pink. Also, keep them in the oil until they turn golden brown. Remove from heat and drain oil on paper towels. Continue until all shrimp are cooked. ***I use a large frying pan and can usually do 6 or 7 shrimp at a time or more.

DIPPING SAUCE
½ cup orange marmalade
¼ cup Dijon-style mustard
¼ cup honey
¼ tsp hot pepper sauce (I use Franks)

Mix together and enjoy!!!

Broiled Flounder with Butter and Chives

Broiled Flounder with Butter and Chives (Hokie)

2 lbs fresh flounder fillets
Fresh chives
Butter
Salt and pepper

Sprinkle the fillets with salt and pepper to taste. Place seasoned fillets on a cookie sheet and put a pat of butter in the center of each fillet. Using kitchen scissors cut the chives and sprinkle over the fish. Broil for 4 to 6 minutes until white and flaky.

Broiled Crab Meltaways

Broiled Crab Meltaways (SLbride2003)

6 English Muffins
1/2 cup margarine
2 tbs. mayonnaise
1/4 tsp. garlic salt
1 can (6 1/2 - 7 oz.) crabmeat
1 jar (5 oz.) Old English Sharp Cheddar

Slice English muffin halves into quarters. Arrange on cookie sheet. Mix remaining ingredients and spread on muffin pieces. Place under broiler until bubbly, puffy, and slightly golden brown. Can be frozen and stored for future use before broiling.

Balsamic Glazed Salmon

Balsamic Glazed Salmon (Cathy&John)
Serves 4

1 tbsp. olive oil
4 salmon fillets, 3/4" thick (about 1 1/2 lb.)
Lemon pepper seasoning
1 can (14 oz.) chicken broth (I use Swanson with Italian Herbs)
3 tbsp. balsamic vinegar
1 1/2 tbsp. cornstarch
Hot cooked rice (cooked without salt)

Heat oil in fry pan. Add salmon, skin side up, and cook until browned, about 5 min. Turn salmon and season with lemon pepper. Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm. Mix remaining broth, vinegar and cornstarch. Add to pan; cook and stir until mixture boils and thickens.

Place rice in bowls and top with salmon. Spoon sauce over all.

Baked Tilapia in Garlic and Olive Oil

Baked Tilapia in Garlic and Olive Oil (melbride2005)

4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper

Directions:
Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.

Preheat the oven to 350 degrees F (175 degrees C).

If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.

Bake at 350 degrees F (175 degrees F) for 30 minutes

Atlanta Fish Market Crab Cakes

Atlanta Fish Market Crab Cakes (Lishie0729)
*My husband loves this!

1 teaspoon cayenne pepper
2 teaspoons white pepper
4 teaspoons kosher salt
2 teaspoons dry mustard
4 teaspoon Worcestershire sauce
4 teaspoons lemon juice
2 teaspoons seafood seasoning (recommended: Old Bay)
1 1/3 cups mayonnaise
2 cups soft, white bread crumbs
4 eggs
4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook's Note
2 tablespoons olive oil
4 lemon wedges, for serving
Tartar sauce, for serving, optional

Preheat the oven to 350 degrees F.

Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes.

Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired.

*Cook's Note: If removing fresh cooked crabmeat from shells, be careful not to break large crabmeat

15 Minute Broiled Tilapia Parmesan

15 Minute Broiled Tilapia Parmesan (Mrs.Carlybella)
So good and so fast!

Ingredients: (I usually half this for just Eric & I)
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for another 2 or 3 minutes (decide based on the thickness of your fish- but it should cook up fine). Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.