Tag: seafood

Seafood Baked Ziti

This was originally going to be a seafood lasagna but I had worked all day and was ready to be off my feet, so I just quickly threw this together as a casserole. It was amazing! Loved it so much that Seafood Baked Ziti is going to be a frequent flier in my dinner recipe rotation.

Seafood Baked Ziti

8 oz. ziti, cooked al dente’
15 oz. jar Alfredo Sauce
8 oz. pkg imitation crab (surimi), chopped – or real crab meat
1/2 pound peeled, deveined cooked shrimp, chopped
2 teaspoons minced garlic
1/2 cup fat free half & half
1/4 Parmesan cheese, shredded
2 tablespoons Kraft Italian cheese blend
2 slices Swiss cheese, diced
2 Tbs siced red bell pepper & sliced scallions with additional for garnish

In a large bowl, stir together all the ingredients except for the garnish. Pour into a 2 quart casserole and bake in preheated 350º F oven for 15 – 20 minutes. (Just until heated through and cheeses melt)

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Seafood Baked Ziti

Sharon Springfield

Tags Alfredo, casserole, crab, seafood, shrimp

Appetizers Cajun Main Dish Seafood Shrimp

New Orleans Style BBQ Shrimp

Post author By Sharon
Post date April 28, 2014
No Comments on New Orleans Style BBQ Shrimp

Ruth’s Chris New Orleans-Style BBQ Shrimp

Ingredients:

20 large (16/20) shrimp, peeled and de-veined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.

Place shrimp on four plates and enjoy.

Sharon Springfield

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New Orleans Style BBQ Shrimp Recipe

Tags Appetizer, copycat, main dish, seafood, shrimp

Fish Main Dish Pesto Seafood

Pesto Parmesan Panko Fish

Post author By Sharon
Post date April 25, 2014
No Comments on Pesto Parmesan Panko Fish

Delicious fish prepared with a pesto-Parmesan topping, sprinkled with panko bread crumbs and baked until the top is crispy and the fish underneath is tender and flaky.

Ingredients:

Fish fillets (tilapia is shown above)
mayonnaise
pesto
Parmesan cheese
panko bread crumbs
lemon juice

Lightly sprinkle the bottom of your baking dish with lemon juice and lay the fish fillets in the baking dish.

Mix together the next 2 ingredients. How much depends on how much fish you are cooking. Per fish fillet, use 1 tablespoon mayonnaise and 1 teaspoon pesto. Spread about a tablespoon of this sauce on top of each fish fillet. Lightly sprinkle Parmesan cheese over each fish fillet and then sprinkle Panko bread crumbs on top.

Bake in a preheated 350ºF oven for approximately 15 minutes. Test the fish to make sure it’s cooked through. It should flake easily.

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Sharon Springfield

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Pesto Parmesan Panko Fish

Tags fish, main dish, pesto, seafood

Breakfast Fish Main Dish Quiche

Seafood Quiche

This Seafood Quiche recipe is very easy and can be made ahead and refrigerated until ready to bake. Make it the night before a holiday and pop it into the oven in the morning while you get ready for the day.

You can use a pre-made pie crust if you don’t want to fuss with homemade.

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.

Pin It! http://www.pinterest.com/pin/280278776784027000/

Seafood Quiche

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Seafood Quiche

Tags egg, fish, pie, quiche, seafood

Casseroles Main Dish Potatoes Seafood

Potato Surimi Casserole

1 package au gratin potatoes
1/2 cup milk
2 tablespoons unsalted butter
6 eggs, large
1 8 oz. can corn, creamed
1/2 pound Surimi seafood, chopped
2 tablespoons all-purpose flour
2 scallion tops, chopped
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Heat oven to 450. Prepare potatoes in 8x8x2″ baking dish. follow package directions for milk and butter. Bake for only 15 minutes. Let stand for 5 minutes.
Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne. Pour over potatoes.
Reduce oven temperature to 350. Bake until set, 45 minutes. Let stand 10 minutes. Cut into 6 squares.

6 Servings

Tags casserole, corn, potatoes, seafood, surimi

Main Dish Salmon Seafood Spinach

Poached Salmon with Spinach

Post author By Sharon
Post date May 26, 2009
No Comments on Poached Salmon with Spinach

1 pound salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.
Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.
Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.
Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.

Serves 4

Tags Cheese, main dish, salmon, seafood, spinach

Dressings Salads Seafood Shrimp

Grilled Shrimp Salad with Tomato Vinaigrette

Post author By Sharon
Post date May 25, 2009
No Comments on Grilled Shrimp Salad with Tomato Vinaigrette

4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon canned chipotle chile in adobo sauce
1 tablespoon water
2 teaspoons ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 pounds)

Cooking spray

9-1/2 cups torn romaine lettuce
3/4 cup cubed peeled avocado
1/2 cup sliced red onion

Preheat oven to 350 degrees.
Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 12 minutes or until toasted. Set aside.
Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place to-mato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

6 servings (serving size: 2-1/2 cups)

Tags avocado, prawns, salads, seafood, shrimp, tomatoes, vinaigrette

Casseroles Crabmeat Ethnic - Regional Mexican Seafood Shrimp Tortillas

Seafood Enchilada

6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortilla, old mission restaurant style

paprika

Directions

FOR THE SAUCE:

Melt butter in a 2 quart saucepan over medium heat.

Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.

Stir in 2 tbsp lobster base and cook for an additional minute.

Add milk & wine. Add 2 oz. of the cheese, continue to cook until thickened.

FOR THE CRAB MIX:

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl.

Add 1.5 cups of cold sauce. Mix well.

FOR THE ENCHILADAS:

Lay out the tortillas on a flat surface.

Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish

Ladle warm sauce over the enchiladas.

Top with remaining Monterey jack cheese.

Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

Watch and do not allow to burn (brown spots).

Sprinkle with paprika.

Tags casserole, Cheese, enchilada, Mexican, seafood, seafood enchilada, tortillas