Monthly Recipe Topic/Contest: Seafood Recipes

[foggierbard9]

With the Lent/Easter Holiday coming up I thought it would be nice to have some new seafood/fish recipes for people to try out.

So lets dig through our cookbooks and recipe files to see what wonderful recipe ideas we have to share this month!

Now for the contest part!!!! For every recipe you submit that fits the Seafood/Fish topic you will be entered to win a prize. This month the winner will be able to choose between 2 different prizes.

Choice 1: Rachael Ray Nylon 2 Piece Turner Set

Choice 2: Oxo Good Grips Fish Turner

We know some people prefer non-stick cookware while others prefer stainless steel and wanted to offer options to the winner.

Details:
You may enter as many times as you like.

You should post your recipe here for all to enjoy.

Winner will be chosen by random number generator on March 31, 2011

[chitownmelli]

My current obsession is Tilapia - here's a copy of my post from the recipe of the week a couple of weeks ago, it's my favorite way to prepare it right now.

Melli's Simple Baked Tilapia
This serves two with sides


Ingredients:
2 Tilapia fillets
melted butter
salt and pepper
california pepper blend (penzy's) this is a few kind of cracked pepper, as well as tiny dehydrated red and green bell peppers. I'm sure any spice company would be fine if anyone else offers this.

Directions:
Preheat oven to 400
brush fish with melted butter
sprinkle seasonings on fish - I would say that I went with a medium coating of spices, knowing that the fish was so mild, this was a good choice.

Bake for 15-20 minutes - it is ready when the fish flakes easily with a fork and has become opaque.


RESULTS
This fish was flaky, moist, sweet and delicious. The pepper gave it just a little bit of bite and extra flavor to keep it interesting. I am actually craving more of this as we speak lol!

We have another thread about Tilapia HERE where someone had been asking for ideas of how to cook it, for anyone who would like more ideas. Can't wait to see what everyone else does with this delicious fish!!!

[foggierbard9]

Parmesan-Crusted Tilapia

Ingredients:
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges

Directions:
Preheat the oven to 400°.

In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper.

Drizzle the fish with olive oil and dredge in the cheese mixture.

Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes.

Serve the fish with the lemon wedges.

[foggierbard9]

Shrimp Chowder (from Taste of Home magazine)

Ingredients
1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (11 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds cooked small shrimp, peeled and deveined
1 package (3 ounces) cream cheese, cubed

Directions
In a small skillet, saute onion in butter until tender.

In a 5-qt. slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder.

Cover and cook on low for 3 hours.

Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted.

Stir to blend.

Yield: 12 servings (3 quarts).

Note:
When I made this, I did ½ a batch and halved everything but the cream cheese amounts.

[chitownmelli]

After much discussion, I will be trying foggies parmesan fishies and adding panko as well. CRUNCH!!!

[XUfan]

Oh goodie!!!! I can get some new recipes...and share some too!!
Yes, I know, I said I'd post something last month and didn't...but it was a crazy month!!

I really will post some seafood recipes this month, though. It takes me awhile, because I have to type them out. I don't have anything saved on my computer. It's all in a big notebook in my pantry. I did have tons of recipes saved on my old computer...but they're gone now...along with lots of other important things!!

Anyway...I'll be back! Not today...but soon!

[chitownmelli]

I've been looking forward to your seafood recipes, XU!

[XUfan]

I've been looking forward to your seafood recipes, XU!

LOL!! I figured you were!! I just hate having to type them out!!! I wish I could copy and paste, like everyone else. But, after you lose it all in a big crash...it changes things! And yes...I know all about those little drive thingys. But I'm not even sure Old Sparky has a port for them!

Besides...I'm just hanging out here for a few minutes while hubby takes a shower. Then we're off on my big Birthday Adventure! (which will be lunch and running errands, probably! LOL!)

[TiggerToo]

Citrus Shrimp over Rice



One night we had what my father calls a "pastish" night, when you pretty much clean out the refrigerator and use whatever you can to make your dinner. So that is what we did! Dave and I went through and grabbed what veggies were looking a little worse for the wear and I came up with this citrus dish for our shrimp. It turned out very good!! As I have said more than once, Dave loves sauce, so you can adjust the broth as you see fit. This could have been a dry dish or a soupy dish..we ended up making it a soupy dish.

1/2 lb to 1 lb shrimp
6 oz pkg crimini mushrooms, chopped
1 leek, chopped
5 cloves garlic, minced
3 ribs celery, chopped
3 clementine oranges, juiced (I used the cuties)
1 lemon, juiced
1/4 cup grand marnier liquer
1/2 cup to 1 cup chicken stock (depending on how much broth you want)
1 tsp sea salt
1 tsp crushed red peppers
1 tbsp chili paste
3 dried chilis, de-seeded
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

In a very hot pan, spray some pam and sear the shrimp till they are almost done. Remove the shrimp from the heat and place on a dish. You will be adding them back into the sauce prior to serving so you will be able to complete the cooking process and heat them through.


Chop the leeks and place in a bowl of water to make sure the dirt and grit have been removed. Chop the mushrooms and the celery and garlic. It is important to make sure all veggies are prepared prior to beginning the cooking process.


In the same frying pan you had the shrimp, add about 2 tbsp of extra virgin olive oil. Add the leeks and the celery, and saute for about 7 minutes. You want to make sure the leeks and the celery are almost cooked prior to adding the rest of the veggies. Add the mushrooms and the garlic and saute for about 7 more minutes until the mushrooms have reduced in size and are almost cooked through.

While the veggies are sauteeing, juice the lemon and the clementines and add to the pan to deglaze the bottom of the pan. Add the liquer and the chicken stock, thyme, rosemary, chili paste, chilis and the crushed red peppers. Bring to a simmer for about 5 - 7 minutes. Add the shrimp back in and finish cooking. Serve over rice.

[TiggerToo]

Shrimp Scampi with Artichokes



Well, I am trying to get Dave to eat a bit better so I started looking for recipes that are on the lighter fare when it comes to fat and sodium. I found this recipe and tried it. It was very yummy. Hope you all enjoy.

2 tbsp olive oil
5 large cloves garlic, minced
2 medium shallots, thinly sliced
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tbsp fresh lemon juice
2 tbsp chopped fresh flat-leaf parsley, plus more for garnish
1/2 tsp salt
1/4 tsp freshly ground black pepper



Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Serve over brown rice.