Recipes Seafood
Pink Cocktail Sauce
Mix ingredients and chill.
Makes about 2 cups sauce.
(by user) Red Carpet Cocktail Sauce
Mix all ingredients and chill.
Yields about 1 1/2 cups.
(by user) Tartar Sauce
Mix all ingredients. Cover and refrigerate.
(by user) Vicksburg Dipping Sauce for Boiled Shrimp
Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco� sauce to taste and blend well. Chill and serve with boiled shrimp.
Yields about 5 cups.
(by user) Marinated Crawfish
Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
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TAG: venison, ,
TAG: batter, ,
TAG: degrees, fillet, onion, place, ,
TAG: seafood, ,
TAG: salmon, medium, ,
TAG: degrees, stuffing, fillets, ,
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Crab-Stuffed Shrimp
Saute the mushrooms in 2 Tablespoons butter in a skillet until the liquid evaporates. Stir in the crab meat. Add the sherry, egg, scallions, parsley, oregano, salt, pepper and bread crumbs.
Steam, covered, for 2 minutes. Remove from heat. Stir in just enough whipping cream to bind the mixt
(by user) Pecan-Crusted Catfish with Honey Glaze
Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended.
(by user) OYSTER CRACKERS
Place all ingredients in large container, stir well. Seal in airtight container. Best after 24 hours.
(by user) VENISON JERKY
Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 degree oven. Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several.
(by user) TAG: venison, ,
BEER BATTER FOR FISH
Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry.
(by user) TAG: batter, ,
Bahamian Mahi Mahi
Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
Preheat oven to 325 degrees F (165 degrees C).
Remove fish from the refrigerator and pour off ab
(by user) TAG: degrees, fillet, onion, place, ,
NEW ENGLAND CHOWDER
Cut seafood into 1 inch pieces. Fry salt pork until crisp. Add onions and cook until tender. Add potatoes and water. Cover and cook for 15 minutes. Add seafood and continue cooking 5 to 10 minutes or until seafood and potatoes are tender. Stir in milk. Add salt to taste. Heat. Add parsley
(by user) TAG: seafood, ,
Asian Salmon
Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refri
(by user) TAG: salmon, medium, ,
Baked Bluefish
Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of al
(by user) TAG: degrees, stuffing, fillets, ,
Baked Butterfish Saratoga
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, cream together the butter, chopped parsley, and chives.
Arrange the butterfish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with abo
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Cajun Compromise Catfish
Soak the fish pieces in milk for at least 30 minutes.
In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mi
(by user) Cajun Blackened Redfish
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
Dip the filets into the melted butter, t
(by user) Cajun Crabmeat Au Gratin
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, a
(by user) Cajun Catfish Supreme
Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 in
(by user) Cajun Pecan Catfish
Preheat oven to 425 degrees F. Coat a shallow baking pan with nonstick cooking spray; place fish in pan.
Combine oil, Cajun seasoning, lemon juice and thyme in a small bowl. Spoon or brush half the mixture over fish.
Add pecans, Parmesan cheese, breadcrumbs and parsley to remaining o
(by user) Cajun Ponchartrain Sauce
In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powde
(by user) Cajun Oyster Pie
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook un
(by user) Cajun Red Snapper
On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the r
(by user) Calamari
Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
Place squid in oil for 2 to 3 minutes or until light b
(by user) Capers and Halibut
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir
(by user) Candied Salmon
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
(by user) Caribbean-Marinated Shrimp and Scallops
Heat vegetable oil in a large skillet over high heat; add scallops to hot pan and sear 1 1/2 to 2 minutes per side. Transfer scallops to medium bowl and chill. Saute shrimp in same pan 4 minutes or until shrimp turn pink. Transfer shrimp to another bowl and chill.
Combine marinade ingredie
(by user) Fantastic Crab Dip
In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use.
To serve warm, heat in microwave for 3 to 4 minutes.
(by user) Caribbean Pasta with Shrimp
In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
Bring a large pot of lig
(by user) Fantastic Lemon Butter Fillet
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
Arrange cod fillets in a single layer on a medium baki
(by user) Caribbean Crab Souffle
Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
Toast coconut in a non-stick skillet over low heat.
In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Sti
(by user) Fiesta Conch
Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the
(by user) Fennel Crusted Grouper
Toast fennel seeds over medium heat 1-2 minutes or until aromatic in a small skillet. Remove from skillet. Finely crush toasted seeds using a mortar and pestle, a spice mill, a clean coffee grinder or a rolling pin. Blend with dill, thyme, salt and pepper.
Rub spice mixture evenly on both
(by user) Fish and Chips
In a large heavy skillet, heat oil to 375 degrees F (190 degrees C).
Dip fillets into beaten egg and dredge in bread crumbs.
Gently slide fish into hot oil and fry until golden brown. Drain briefly on paper towels. Serve hot.
(by user) Fish Chowder
In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Season to taste with Old Bay seasoning, salt and pepper. M
(by user) Fish in a Red Sauce
In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish w
(by user) Fish in Foil
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish.
(by user) Fish In A Vegetable Patch
In a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.
Spoon vegetable mixture into a shallow 1 1/2 quart baking dish. Place fish filets over vegetabl
(by user) Chef richard`s seafood pasta supreme
Chef Richard`s Seafood Pasta SupremeShared with Recipe Goldmine by Chef Richard ThaxtonThis recipe makes enough for a small crowd or several meals. You may divide it to make smaller amounts if necessary. It is soooo good!1 pound fresh cooked Dungeness crabmeat (shelled) 1 pound
(by user) Shrimp Dipping Sauce
Shrimp Dipping SauceI don`t know where this came from, but the dipping sauce is great and the shrimp are good.1 pound shrimp in shells 1/2 pound butter 4 tablespoons each chopped onion, green pepper and celery 1/2 teaspoon each cayenne pepper, salt and pepper 1/4 teaspoon e
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