Famous Seafood Recipes
Seafood Recipes - Seafood Recipe
WINTER PESTO PASTA WITH SHRIMP
12 oz Fettuccine, uncooked
1 c Chopped fresh kale
-- stems removed
1/2 c Fresh basil leaves
2 Garlic cloves; halved
1/4 c Grated Parmesan cheese
1/8 ts Salt
1 c Plain, non-fat yogurt
1 ts Vegetable oil
1 lb Medium shrimp
-- peeled and deveined
1 md Red bell pepper
- cut into bite-size pieces
Prepare pasta according to package directions. While pasta is
cooking, puree kale, basil, garlic, Parmesan cheese and salt in
a food processor or blender until smooth. Stir in yogurt.
Place oil in large skillet. Saute the shrimp and red bell pepper in
the skillet over medium-low heat for 4 minutes or until shrimp is
bright pink and cooked through.
When pasta is done, drain well and transfer it to a serving bowl.
Add the kale mixture and toss well. Add shrimp and bell pepper,
tossing gently. Serve immediately.
15 1/2 oz Salmon ; drained and flaked
2 Egg; beaten
1 c Bread crumbs;dry divided
1/4 c Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c Vegetable oil
In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4" thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat
oil over med. heat. Add patties and cook 5 min. per side until
browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce.
Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30
min. before using. Makes 1 cup
Seafood Salad Recipes
1 cup dry white wine
1 cup water
1 pound sea scallops
1 pound shrimp, peeled and deveined
1 pound crab meat, picked over
1 cucumber, peeled, seeded, and chopped
1/4 cup mayonnaise
1/4 cup dairy sour cream
1 teaspoon McCormick Parsley Flakes
1/2 teaspoon lemon juice
1/2 teaspoon McCormick Bon Appétit
1/2 teaspoon McCormick Freeze-Dried Chives
1/8 teaspoon McCormick Ground Black Pepper
1/8 teaspoon McCormick Tarragon Leaves
Combine wine and water in 4-quart saucepan. Heat to boil and
reduce heat to low.
Add scallops and shrimp. Stir gently and simmer just until
cooked through, about 4 minutes. Drain and cool slightly.
Place scallops, shrimp, crab meat, and cucumber in large bowl
and toss gently.
Place remaining ingredients except avocados in small bowl and
mix well. Spoon over seafood and toss lightly. Cover and
refrigerate to chill.
When ready to serve, cut avocados in half lengthwise and
remove pits. Spoon seafood salad into each avocado half.
Makes 8 servings, 1/2 filled avocado each
Seafood Salad Sandwiches Recipe
Your choice of chopped seafood gives you options for some
surfin' fun on a bun!
Prep: 10 min
1 1/2 cups chopped cooked seafood, (crabmeat, shrimp or lobster)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
4 hot dog buns, split
1. Mix all ingredients except buns.
2. Fill buns with seafood mixture.
Makes 4 servings
Tuna Salad Filling:
Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir
in 1 teaspoon lemon juice.
Chicken Salad Filling:
Substitute 1 1/2 cups chopped cooked chicken or turkey for the
Nutritional Info Per 1 Serving: Calories 375 (Calories from Fat 225);
Fat 25g (Saturated 4g); Cholesterol 80mg; Sodium 710mg; Potassium
Carbohydrate 24g (Dietary Fiber 2g); Protein 15g
Diet Exchanges: 1 1/2 Starch; 1 1/2 Lean Meat; 4 Fat
Grilled Seafood Kabobs
ingredients for 4 servings:
1 lb Large shrimp (deveined)
1 lb Large mushrooms
1/4 c Honey
8 ea Wooden skewers
17 oz Bottled bar-b-q sauce
4 tb Stone ground dijion mustard
2 lb Fresh fruit (as garnish)
Preparation: Combine the bar-b-q sauce, honey and mustard in a bowl
and mix well. Place alternating groups of shrinp, sea scallops and
mushrooms on the skewers. Place completed kabobs in a baking pan.
Spoon the marinade over the kabobs and allow to set for 12 hours (or
over- night) in the refrigerator. Grill over direct heat for 7 to 8
minutes or until the shrimp have turned pink, turing frequently to
prevent buring. Baste with marinade and use a covered grill to insure
snokey flavor. Garnish with fresh fruit.
SEAFOOD RISOTTO Recipe
1 lb. Alborio rice
1 lb. Calamari chopped
1 lb. shelled medium shrimp each cut in 3 slices (chop enough to
fill ¼ cup and set aside)
3 dozen small clams (separate the clams from their juice and
set juice aside)
1 lb. small bay scallops
½ bottle clam juice
1 small white onion chopped
3 cloves of garlic chopped
3 medium ripe tomatoes, seeded and chopped
¼ tsp. red pepper flakes
½ cup white wine
3 Tbs. olive oil
½ tsp. lemon peel chopped very fine
salt and pepper
In a large pot, add 1 Tbs. of olive oil and sauté onions until
Add chopped garlic and sauté 2 minutes. Add chopped calamari and
cook for 5
minutes on a low flame. Add tomatoes, cover pot and cook for 45 minutes
low flame. Add rice and let it absorb all the liquid in the pot. Then
lemon peel and ¼ cup chopped shrimp until all the liquid is absorbed.
Add ½ bottle of clam juice and the drained clam juice to the mixture.
Let rice absorb all the liquid. Continue cooking on low flame 10 to 15
adding one ladle of boiling water as needed. Then add the rest of the
red pepper flakes, and salt and pepper to taste. Let cook for 5 minutes
on a low flame until rice is al dente (medium soft to touch). Remove from
and add the remaining olive oil and mix well. Serve hot. Makes 6 servings.