In this video, Betty demonstrates how to make a lovely and useful seafood cocktail sauce. A combination of scrumptious flavors, the sauce adds that extra zing to fish and seafood, as well as a variety of deep-fried delights.
½ cup chili sauce
½ cup ketchup
2 tablespoons lemon juice
1 ½ tablespoons prepared horseradish
a few drops of hot sauce
salt, to taste
In a small mixing bowl, combine ½ cup chili sauce, ½ cup ketchup, 2 tablespoons lemon juice, 1 ½ tablespoons prepared horseradish, a few drops of hot sauce and salt, to taste. Stir well, until thoroughly combined. Pour into a small dish for serving. Use this seafood cocktail sauce with fish, seafood, and deep-fried vegetables. It makes the difference between a good meal and a great meal!
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Delicious and delectable, Silver Shell Gourmet Seafood 8 Lobster Tails – 32 oz. Total brings wild caught Maine lobster directly to your door. Because these lobster tails are specially processed,…
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I was walking around campus at my college and I saw a flyer for a "study abroad" program where students can go to Japan and study there. I’d really like to do that, it sounds pretty cool. However, there’s only one problem: I’m allergic to seafood.
This is a problem because I hear that the Japanese mostly survive off of seafood and there isn’t much food over there that doesn’t use seafood. Even the vegetarian food is prepared with fish stock.
But then again, this is just what I’ve heard so I don’t know how true it is. I’m hoping there’d still be a chance that I could go there someday.
Is there still somehow any way that it’s possible for me to survive there, even with my seafood allergy? Do they really eat nothing but seafood there?
I am not a vegetarian, btw. I was just giving an example of what I’ve heard about Japan.
I’m not really satisfied with the answers I have so far. No offense, but I would perfer someone with actual experience to answer my question.
If you’ve lived in Japan or visited there for some time, please feel free to answer.
Again, no offense to the others but aksing someone who hasn’t been there is simply getting an answer from someone who has only read about Japan much like myself.
Also, I doubt there will be KFC in the areas they send students (in study abroad programs) to. I’ve read that most of the time, people end up in small traditional towns away from the city.
(but then again, I don’t really know so I could be wrong)
I’m Japanese American. Was born in Japan and lived there for about 12 yrs. (AFTER I became an adult)
So trust me when I say this there is American food.
They have pizza, they have burgers, they have corn flakes, they have pancakes, they have scrambled eggs, they have sausage, they have fried chicken and they have pasta and lots more.
Never seen corn dog over there but I can be wrong.
Of course depending on where you live the availability of the above food will vary but trust me you’ll survive. There’s always a McDonald’s or/and a Starbucks close by.
And the convenience stores in japan (Which can be found even in the most rural areas) will surely have something without seafood in it.
Just try not to eat anything in soup because as Joriental has said, the Japanese tend to make broth using one or the other type of fish . And usually Miso soup will have some sort of seafood in it (clams, seaweed etc) so stay away from those.
Other than that I can’t think of anything you should be careful of.
Well, besides the fish you can actually see and smell that is.
So what happens to you when you eat seafood?
6 comments - What do you think?
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at 4:47 am
Here at Catalina Offshore Products we recently visited Bay Park Fish Co. in San Diego and brought by some of our famous fresh seafood for the sushi chef to prepare. This video is intended to be used as a informational source to our buyers.
Thinking about a dish that is different and light. Here is an option that you might not have thought of, seafood crepes. This article “Any One Have A Favourite Recipes For Seafood Crepes?” offers an easy recipe for seafood crepes. There are additional links below for other seafood crepes recipes.
Big Daddys Seafood Market – Seafood Crepes
I have all the seafood & crepes are made. Just checking as I have never made them before .Merry HO!HO!
curried seafood crepes
For the filling
1/2 pound sea scallops, cut into 1/2-inch pieces
1/2 pound scrod fillet, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 carrots, halved lengthwise and cut crosswise into 1/4-inch slices
1/4 teaspoon salt
a pinch of sugar
2 tablespoons all-purpose flour
2 teaspoons curry powder
1 cup milk
2 tablespoons bottled Major Grey’s chutney, minced
fresh lemon juice to taste
1 cup frozen peas, thawed
1 tablespoon minced fresh parsley leaves if desired
For curry crêpe batter:
1 cup all-purpose flour
1 tablespoon curry powder
1/4 teaspoon salt
1 cup chicken broth
2 large eggs
1 tablespoon unsalted butter, melted and cooled
parsley sprigs for garnish
lemon slices for garnish
Make the filling:
In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes. Remove the lid, cook the carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisk in the flour, and cook the roux over moderately low heat, whisking, for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking, until it is smooth. Simmer the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice. Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency. The filling may be made 1 day in advance and kept covered and chilled.
Make 12 crêpes (procedure follows) with the curry crêpe batter. Working with one crêpe at a time, put 2 tablespoons of the filling on one quadrant of each crêpe, fold the crêpe in half over the filling, and fold it in half again to form a triangle. Arrange the crêpes on a buttered baking sheet and bake them in a preheated 400°F. oven for 10 minutes, or until they are heated through. Transfer the crêpes to serving plates and garnish them with the parsley sprigs and the lemon slices.
To make curry crêpe batter:
In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 15 crêpes.
To make crêpes:
Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
Cooking for yourself or family members if you happen to be diabetic does not have to involve cardboard. This article “Diabetic Friendly Recipes – Shrimp Pasta With Lemon And Dill” offers a tasty alternative to the “traditional” diabetic dishes. There are additional links to resources for diabetic friendly recipes below.
Big Daddys Seafood Market – Diabetic Friendly Recipes – Shrimp Pasta With Lemon And Dill
Diabetic Friendly Recipes – Shrimp Pasta With Lemon And Dill
I am a big fan of Italian dishes and of shrimp. This dish offers both and is great and easy to make in less than 30 minutes.
Diabetic Friendly Recipes – Shrimp Pasta With Lemon And Dill – How Much Time?
Total Time: Twenty Five Minutes
Diabetic Friendly Recipes – Shrimp Pasta With Lemon And Dill – Ingredients Needed?
Ingredients needed for a serving size of 4:
Medium Shrimp Twelve oz of shrimp that are peeled and the veins removed. Thaw first.
One medium sized lemon
Eight oz of dried fettuccine
Two tbsp of olive oil
Three to four cloves of garlic. Slice them thinly
Six cups of baby spinach
One half tsp of Italian seasonings crushed finely
Salt and pepper to taste
Diabetic Friendly Recipes – Shrimp Pasta With Lemon And Dill – Preparation directions
1. First rinse the shrimp well and then pat dry using a paper towel. Shred one tsp of lemon peel and set aside. Juice the lemon and then set the juice aside. Cook you pasta per the directions on the package.
2. Next use a twelve inch skillet to heat the olive oil over a medium heat. Cook the garlic in hot oil for about one minute. Next add the shrimp and allow to cook for another three to four minutes. make sure and turn the shrimp on a frequent basis until the shrimp are opaque. Then add your spinach and drained pasta. Toss the mixture until the spinach starts to wilt. Add in your Italian seasonings with the shredded lemon peels and the two tsp of lemon juice. Top off with the fresh dill and then salt and pepper to taste. Serve right away.
Diabetic Friendly Recipes – Shrimp Pasta With Lemon And Dill – Nutritional Information
Serving Size: 1 = 211 grams
Servings Per Recipe: 4
Amount Per Serving of % Daily Values
Calories from Fat 93 26%
Total Fat 10.3 g 15%
Saturated Fat 1.7 g 8%
Cholesterol 155.8 mg 51%
Sodium 533.4 mg 22%
Total Carbohydrate 45.1 g 15%
Dietary Fiber 3.3 g 13%
Sugars 1.6 g 6%
Protein 21.3 g 42%