Favorite Seafood recipies

[Moe Ghoul]

shrimp gumbo

 

[GrilledSteezeSandwich]

Shrimp Toast

 

[Dr Skimeister]

The shrimp that's Mike Myers' sidekick in the Austin Powers movies and in the new Love Guru movie.

 

[drjeff]

shrimp gumbo

come on Moe that was posted about a page ago! Stop being such a post whore!

 

[GrilledSteezeSandwich]

THe word is out..Moe is a postwhore..

 

[Moe Ghoul]

come on Moe that was posted about a page ago! Stop being such a post whore!

You guys are posting rapidfire, lol

Shrimp Creole

 

[hardline]

butterfly shrimp

 

[drjeff]

Shrimp lo mein

 

[Dr Skimeister]

Moo shoo shrimp

 

[drjeff]

Steamed shrimp and vegetables

 

[drjeff]

Butterflied shrimp

 

[drjeff]

shrimp and corn chowder

 

[snoseek]

I definately get more creative with seafood than meat. Some stuff I would make at home when there was good fish, unlike out here.


Chilean Sea Bass ($$$ only a few times per year) rubbed with harissa paste and roasted over pearl cous cous, fresh artichoke, lemon and spinach. I dig harissa with other things too like shrimp and cod. You can buy it at whole foods or make it yourself.

mussels-so many ways:

Fra diavlo
rendered bacon, leeks, bleu cheese
garlic herb, wine, butter
tomato saffron broth with fennel
beer
spicy coconut broth
they are so versatile the options are limitless.

Oyster stew
fried oysters with coctail sauce
angels on horseback
raw sometimes


fresh sardines in winter marinated in evoo,meyer lemon, garlic over the grill are good.

Brothy fish stews with calamari, clams, mild fish, shrimp, scallops with tomato, fennel saffron. Kind of like boullibase without the roulli-i don't like that

Big fat, fresh, dry packed scallops are good seared in a bitchin hot cast iron pan. In a restaurant I would usually make some form of butter sauce, maybe with mandarins but at home they are good with just lemon. I've also coated them in dried porcini dust before searing and served with slow cooked buttery leeks-popular but heavy.Scallops are pretty versatile so there are lot's of differnt ways to cook them.

haddock with ritz, butter and lemon-i miss this sooo much.

I have no particular way I cook salmon, just always with strong flavors that can stand up to the strong taste. Lemon, horseradish, lime ect all cut the fattiness well.

black cod marinated with miso is kinda good.

fresh vanilla bean goes really well with lobster-this is almost always overdone-just a little with a bisque or stew does wonders.

I really like striped bass roasted with fresh tomatoes in the garden and garlic.

fried calamari with chopped antipasto salad is good

that's it for now. I miss good seafood so much.

 

[hardline]

shrimp marinara

 

[hardline]

thank god i can start fishing again i am really in the mood for some rainbow trout

 

[snoseek]

I like trout for breakfast.

 

[andyzee]

Creamy Shrimp Tagliatelle

4 tablespoons unsalted butter
3 tablespoons flour
2 cups fish or vegetable broth
1 pound medum shrimp, shelled
salt
1 pound egg tagliatelle (any pasta will do, we us linguine)
2 tablespoons chives, snipped


Melt all but I tablespoon of the butter in a saucepan until it begins to foam lightly. Add the flour, stirring all the while, and cook for 5 minutes over medium heat; the butter and flour mixture should not take on any color or it will darken the sauce.
In another pan, heat the fish or vegetable broth just to the boiling point.
Add the broth to the butter and flour in the pan, whisking all the while; bring to a gentle boil, lower the heat, and cook over medium heat
for 10 minutes, or until the sauce is thick and glossy.
Saute' the shrimp in the remaining butter in a wide skillet until they just turn pink, about 2 minutes; season with salt. Fold into the sauce.
Meanwhile, cook the tagliatelle with a little salt in a large pot of boiling water until al dente; drain (remember that fresh tagliatelle will cook faster). Place the tagliatelle on a warm platter, pour the shrimp sauce over them, and garnish with the chives. Serve hot. SERVES 4

 

[andyzee]

Shrimp Scampi

3 tablespoons Margarine
2 tablespoons salad oil
1 tablespoon scallion, sliced
1 whole Garlic, Minced
2 teaspoons lemon juice
1/4 teaspoon salt
3/4 pound shrimp
1/4 teaspoon lemon peel, grated
2 tablespoons parsley, minced
3 tablespoons hot sauce (minimum)


Place Wok over medium-high heat. When wok is hot, add butter and oil. When butter has melted, add onion, garlic, lemon juice, and salt; stir-fry until onion is limp (about 30 seconds). Turn heat to high,, add shrimp, and stir-fry until shrimp turn pink (about 2 minutes). Stir in lemon peel, parsley, and hot pepper seasoning. Garnish with lemon wedges to squeese over each serving.

 

[andyzee]

Tangy Skewered Shrimp

1/4 cup Lime Fresh Juice (2 Limes)
1/4 cup Fresh cilantro, Chopped
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground pepper
1 pound medium shrimp

1. Preheat grill to medium high. In shallow dish, soak eight 10-inch bamboo skewers in water for 20 minutes.
2. In medium bowl, combine lime juice, cilantro, mustard, oil, chili powder, salt, cayenne and black pepper; stir until well blended. Add shrimp, tossing gently to coat. Transfer to shallow glass or plastic dish or zippered plastic bag. Close bag securely or cover dish and refrigerate at least 15 minutes,
3. Skewer shrimp;grill about 3 minutes per side.

 

[snoseek]

Creamy seafood recipes over toast like shrimp and peas or lobster newburg are super heavy but unreal.