I really havent been into eating meat lately.I have been eating more seafood can yall help me with some recipes for seafood.
I really havent been into eating meat lately.I have been eating more seafood can yall help me with some recipes for seafood.
MMM. I love shrimp. I have a good, easy recipie for yummy shrimp goodness....
In frying pan, on medium-high heat.....
1/2 pound raw shrimp, de-shelled and de-veined
warm 4 tbsp olive oil
one clove garlic, chopped
pinch of salt
large pinch pepper
Sautee for 15 minutes or until shrimp is cooked (white, not grey at all).
Drain excess oil, unless richer taste is desired. Serve over pasta (however you like to make it. I serve it with pasta and red sauce, or angel hair and butter sauce).
I forgot I also have a kick ass tuna salad recipie that doesn't even involve cooking!!
2 cups tuna, drained.
1/2 cup mayo (I like to use the light mayo, personally)
1/8 cup brown mustard
1/2 cup grapes, sliced in half
1/2 cup walnuts
1/2 cup chopped celery
1/4 cup honey
Mix all ingredients well in large bowl. Feel free to salt and pepper to taste. Serve one of three ways:
1. over leafy green salad of your choice
2: Over toasted bread/ bun
3 (my favorite) Place mixed ingredients on bread or bun of choice. Top with slice of swiss cheese. Place on cookie tray. Bake in oven that has been preheated to 350 degrees for five minutes.



I make the same sauteed shrimp as VP BUT to add more yummy goodness....I combine evoo AND butter. Mmmmmm. I got that from Rachel Ray's recipe for garlic bread. I also add crushed red pepper.
"I Can Sell Raid To A Bug. i'm A Hustler I Can Sell Salt To A Slug" -Cassidy



You can bake fish and it's soooo delish.
Flounder filets on a baking sheet covered in foil. Squirt the filets with a bit of lemon juice, brush with melted butter, add salt, pepper and a pinch of garlic powder. It's sooo good.
Salmon. Pull out a large piece of foil. (enough to make a closed pouch.) put the filet in there and you can add whatever you want. I put in red onions/ fresh garlic/freshly ground pepper/salt/lemon juice/butter/capers.....yummy. But you can do a lot with that, my mom puts strawberries, my cousin puts adobo. As long as you add flavors you like you can't go wrong. And just fold the foil up in a pouch around the fish and bake on a baking sheet until the fish is flakey.
"I Can Sell Raid To A Bug. i'm A Hustler I Can Sell Salt To A Slug" -Cassidy
8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped
Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
Serve the scallops over all of the cellophane noodles and top with scallions.
If you think school is hard, try being stupid.



^^^Mmmmm, scallops are yummy!
"I Can Sell Raid To A Bug. i'm A Hustler I Can Sell Salt To A Slug" -Cassidy





Try foodnetwork.com they have loads of stuff 4 everything.
xoxo
I do salmon or tilapia on my george forman. I have breaded the salmon in bread crumbs (corn actually with a hint of lime - i'm gluten free) and then seasoned with a citrus blend of herbs. Just coat the salmon in seasoning/olive oil and then with the bread crumbs of your choice. I put the salmon on the grill then grind some pepper on top... 6 minutes later, beautiful fish![]()
Tilapia only takes about 2 minutes on the grill. I usually coat with olive oil, lemon juice and pepper. I also tried breading the tilapia today with rice flour... so good! I served it with a nice herb tomato sauce.
I love fish![]()
Cajun seasoned Catfish
Catfish filet
Butter, melted
1 clove garlic crushed
Cajun seasoning
serve/ tartar sauce
Crush or chop one garlic clove place in small sauce pan on med-low heat with butter.
Place catfish fillet on broiler pan covered in tinfoil. Brush garlic butter mixture on fillet. Sprinkle w/ cajun seasoning. Less or more cajun seasoning for spicyness. This is the one I use:
http://www.mccormick.com/assets/225_6369_cajun.gif
Broil in oven for 5-7 minutes or until fish flakes easily. Don't over cook or fish could become rubbery.
A great side dish is classic red beans w/ rice or dirty rice. Yummy!
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I don't like to cover up the taste of seafood if it's really nice and fresh.
If you like scallops, get some that have never been frozen (I recommend whole foods) and just sautee some up in a nice hot pan with ghee (clarified butter) on both sides until each side is lightly seared. Sprinkle with a touch of sea salt, a kiss of pepper and you're DONE. Sautee some baby bok choi in the pan that the scallops cooked in for a side dish, and splash them with a little soy sauce. Fool proof. And fresh scallops are sweeeeeeeeeeeeet. Ask for a few females - they're a light orange color and are even sweeter!





Anyone have a good shrimp scampi recipe? The ones on the recipe sites are so different I don't know which to try.
Women of color:
Shake your ass and preserve your heritage.
Bang those fucking drums.
Do it for the present and future generations.
Have fun and stick it to the man at the same time. (bad-dominicana)
ooh, this sounds so yummmy! Any good crab recipies, (Im biting on P.V.)



Shrimp Scampi is really easy and delicious! If you eat it a lot, you don't even need to measure, you can eyeball it to your desired taste.
This is how I make it:
warm a bit of evoo in a frying pan (like 2 or 3 tbsp)
then melt some butter into the evoo
toss in some diced onion (I like shallot for seafood because it's a bit sweet and mild) let it cook until tender (1-2 mins CONSTANT stirring and u must use low heat)
I squirt in a bit of fresh lemon juice. Just a small amount (I want that citrus freshness without the sour coming through)
Then I shake a bit of crushed red pepper (just my preference, not necessary)
Toss in shrimp and cook 1-2 mins over medium heat.
Then I put in a splash of white wine (like 1/4c) (wine is optional)
And cook until shrimp is done.
I like to make pasta to serve it over but my little brother likes it without the pasta. (I also make him a seperate batch without the white wine)
"I Can Sell Raid To A Bug. i'm A Hustler I Can Sell Salt To A Slug" -Cassidy
This is what I was going to post! I put fresh herbs from my garden in there, a spritz of olive oil and a little shake of cajun seasoning or Old Bay. You're right when you say that you can totally put whatever you want in there though. Slices of citrus fruits are especially tasty.



I do a really good soft shell crab sandwich. It's fried in beer-batter. Mmmmm.
Hard shell crabs I just steam with crab seasoning and I make a garlic-infused butter to go with it....Crab is my life. LOL
"I Can Sell Raid To A Bug. i'm A Hustler I Can Sell Salt To A Slug" -Cassidy



Also, if anyone is into bitter greens and strong flavored cheese. I found that this salad is AWSOME with seafood. I got it like 3 years ago from Giada Delorentis on the Food Network.
7 ounces Gorgonzola
1 large egg, beaten to blend
3/4 cup dried Italian bread crumbs
3 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1/3 cup olive oil, plus more for deep-frying
Salt and freshly ground black pepper
12 cups coarsely torn arugula (about 10 ounces)
Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.
"I Can Sell Raid To A Bug. i'm A Hustler I Can Sell Salt To A Slug" -Cassidy
Venetian Shrimp and Scallops
1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Lightly coat the sea scallops in flour seasoned with salt and pepper. Toss out the remaining flour, you won't need it.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan. Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Serve with crusty bread to sop up the juice/broth.
Spicy Southwest Penn Cove Mussels
2 tablespoons chopped garlic
1/4 cup olive oil
1 cup dry white wine or beer
1/2 lime, juiced
4 pounds mussels
1/2 cup chopped scallions
1/4 cup chopped parsley
1 tablespoon red chile flakes
1/2 cup chopped plum tomatoes
2 tablespoons chopped fresh cilantro
Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.
Seafood Fra Diavolo With Pasta
4 tablespoons olive oil, divided
8 garlic cloves, minced
2 shallots, minced
3 cups tomatoes, diced (canned is fine if you don't have fresh)
8 ounces tomato sauce
1 teaspoon crushed red pepper flakes (I tend to use more)
1/2 teaspoon salt
3/4 cup dry red wine (Cab, Zin or Syrah)
3 ounces tomato paste, half can
1 lb spaghetti (or linguine)
1lb bay scallops
2lb mussles or 1 dozen little neck clams
1lb shrimp (peeled and tails removed)
1 tablespoon fresh parsley (chopped, to taste)
1 tablespoon fresh basil (chopped, to taste)
pepper, to taste
In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
Season with salt and red pepper.
Bring to a boil.
Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil.
Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
Add the shrimp, calamari and scallops.
Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
Add seafood to the tomato mixture, and stir in the parsley.
Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
Serve sauce over pasta.
//
Thanks ladies now how can I print this thread off.





I have a really good simple shrimp recipe too.
1)Boil the shrimp. After boiling it, squeeze lemon over it. Set that aside.
2)On a pan heat the olive oil with a bit of butter(if you're dieting then, you don't have to throw in the butter. it'll taste just as good). Then throw in chopped green and red peppers, onions, and minced garlic. Cook it until it turns into a reddish color.
3)Then throw in the shrimp. Salt it a bit(if you're on a low sodium diet, it'll taste just as good w/o the salt...but I love salt). Take a teaspoon of coconut milk and throw it in there. It's going to give it a hint of coconut but not much. Carribean style.![]()
4)Chop up some parsley and chives and throw it in there, it's going to be the last thing you're going to cook.
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