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Cajun Seafood Lasagna Recipe

Here is a spicy seafood twist on a classic Italian dish. Provided to you with simple step by step instructions, this Cajun Seafood Lasagna Recipe is sure to be one you’ll love! This recipe uses both shrimp and crawfish to give you that great seafood taste in every bite! Make sure to come back and check for more updates and great seafood recipes!

Cajun Seafood Lasagna Recipe

 

Cajun Seafood Lasagna Recipe

 

 

Ingredients:

8 lasagna noodles (cooked)

1 pound of crawfish tails (peeled)

1 pound of small-medium shrimp (uncooked)

16 ounces of ricotta

2 cups of pepper jack (shredded)

2 cups of parmesan (shredded)

8 ounces of velveeta

1 large egg

1 large diced bell pepper

1 small diced onion

4 cloves of garlic cloves

1 small minced Jalapeno (remove the seeds)

Olive oil

1 small diced tomato

 

Cooking Instructions:

First you will need to preheat your oven to 350 degrees. Then, you will take a good sized skillet and saute your garlic, bell pepper, jalapeno and onion in some olive oil. Now, melt the Velveeta cheese and a half cup of the pepperjack. You will next add the tomatoes, shrimp, and crawfish and cook your shrimp until they are half way done, this prevents them over cooking when baking. Now, with an even coat of Tony’s and just a pinch of cayenne season your seafood. In a mixing bowl, fold together the ricotta, 1/2 cup of pepperjack, egg, parsley, 1 cup of parmesan, paprika, and basil. Using a 9×9 baking dish, spray it with some non stick spray like Pam. Then, spread a thin layer of the Seafood Mix across the bottom of the pan, it keeps your noodles from sticking. Add yourself a layer of noodles and spread about 1/2 of your ricotta mix onto the noodles. Then add 1/2 of  the seafood mix, making sure to spread the meat as evenly as possible. Top that with shredded pepper jack and parmesan. You will repeat those steps a second time and bake uncovered for 30min.

Resources:

FoodNetwork.com-Shrimp and Scallop Lasagna

Taste of Home- Seafood Lasagna Recipe

KraftRecipes.com-No-Fail Baked Seafood Lasagna

 

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Posted by Laura - July 15, 2014 at 11:16 pm

Categories: Cooking Seafood, Seafood Recipes   Tags: , , , , , , , , , , , , ,

Southern Style Crawfish Bread Recipe

 

Looking for that perfect seafood recipe to wow your family? Here is a Southern Style Crawfish Bread Recipe that you and your family are sure to love! It is a super simple recipe that takes a total time of only about thirty-five minutes. With all that extra time you could whip up dessert to go with it. Check out our Dessert Sides while you are here and keep checking back for more great seafood recipes.

 

 

 

Southern Style Crawfish Bread Recipe

 

 

Southern Style Crawfish Bread Recipe

Southern Style Crawfish Bread Recipe

 

Servings: 4 to 6

Prep Time: 15 min

Cook Time: 20 min

Difficulty: Easy

 

 

What You Will Need:

One pound of peeled and cleaned crawfish tail meat

A half stick of butter

One clove of minced garlic

Three-quarter cup of chopped and drained tomatoes

One Tablespoon of Cajun seasoning

Three-quarter cup of Monterey Jack Cheese

One-quarter cup of grated Parmesan

One half cup of mayonnaise

Three tablespoons of freshly chopped parsley

One loaf of French bread

 

 What To Do:

Preheat your oven to 350 degrees F.

First you will need to rinse out your crawfish. Then take a large sized skillet and melt your butter over a medium heat. Now add your minced garlic and cook it for a few minutes. Next you will need to add your tomatoes, crawfish, and your Cajun seasoning. Then saute it all for one minute and then remove it from the heat.

In a good sized bowl, mix together mayonnaise, parsley and all your cheeses. Next, add the crawfish and tomato mixture to the cheese and mayo mixture. Combine well.

Now cut your loaf of French bread in half and then cut it again lengthwise. Spoon your mixture on to the bread and bake everything for ten to fifteen minutes. Then take it and broil for three to five minutes more, making sure it doesn’t burn. Lastly, cut your bread into individual portions, serve and enjoy!

 

 

 

FoodNetwork.com-Crawfish Bread

Emerils.com-Crawfish Bread

SuperGlueMom.com-New Orleans Jazz Fest Crawfish Bread Recipe

 

 

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Posted by Laura -  at 10:24 pm

Categories: Crawfish, Seafood Recipes   Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Shrimp Spaghetti Recipe

If you’re looking for a quick and simple seafood dish to serve your family tonight then this recipe is for you. Your family is sure to love this easy Shrimp Spaghetti Recipe. Try pairing it with our Easy Garlic Parmesan Pull Apart Bread. Make sure to keep checking back for more great seafood recipes.

 

Shrimp Spaghetti Recipe

 

Shrimp Spaghetti Recipe-Big Daddy Seafood Market

Shrimp Spaghetti Recipe-Big Daddy Seafood Market

 

 

What You Will Need:

One and a half cups of butter
One cup of chopped onions
One Tbsp of dried parsley flakes
One Tbsp of Worcestershire sauce
One tsp of salt
One tsp of ground black pepper
Half a tsp of dried basil
Half a tsp of dried thyme
Quarter tsp of garlic powder
Three lbs of peeled and deveined fresh shrimp
One- Twelve ounce pack of cooked and drained thin spaghetti
One- Eight ounce pack of cut processed cheese (1/2-inch pieces)

 

What You Will Need To Do:

First you will need to go ahead and preheat your oven to 350? F. Then, take a large sized skillet and melt the butter over a medium-high heat. Now add your onion and let them cook for about five minutes until they are tender. Next, stir in your parsley, salt, pepper Worcestershire sauce, thyme, garlic powder and your basil. Then you will pour your mixture into a thirteen by nine inch baking dish. Now add the shrimp and toss them gently to coat them. Bake everything for about twenty five minutes, making sure to stir it every so often. Take it out of the oven and stir in your cooked spaghetti and cut cheese. Put it all back in your oven, and let it bake again for about five more minutes. Make sure your cheese is melted, then stir it all to combine it. Serve and enjoy!

 

 

 

 

Food.com-Garlic Shrimp Pasta

FoodNetwork.com-Spicy Shrimp and Spaghetti Aglio Olio 

KraftRecipes.com-Spaghetti With Garlic-Shrimp And Broccoli

 

 

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Posted by Laura - July 13, 2014 at 8:59 pm

Categories: Seafood Recipes, Shrimp Recipes   Tags: , , , , , , , , , , , , , , , , , , , ,

Best seafood appetizer recipes?


Spicy Seafood Shell Appetizers

"These shells stuffed with a spicy, cheesy seafood mixture are extremely fast, easy and very tasty."

INGREDIENTS:
1 1/2 cups mayonnaise
2/3 cup grated Parmesan cheese
2/3 cup shredded Swiss cheese
1/3 cup chopped onion
2 teaspoons Worcestershire sauce
10 drops hot pepper sauce
1 (4 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
2 (2.1 ounce) packages mini phyllo tart shells
paprika

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.

In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce.

Gently stir in shrimp and crabmeat.

Form phyllo dough into shells. Fill shells with the mixture.

Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with
paprika before serving.

Crabmeat Rollups

"These are a very rich and easy appetizer to make…a real crowd pleasure!"

INGREDIENTS:
2 (6 ounce) cans crab meat, drained
1/2 pound processed cheese, shredded
1 pound butter, softened
20 slices white sandwich bread
2 cups sesame seeds

DIRECTIONS:
Melt cheese and 8 ounces butter or margarine in a double boiler. Cool and stir in crabmeat. Stir until spreadable. (Butter and cheese will separate, but will blend after stirring).

Cut crusts off of the bread slices and roll each piece of bread flat with rolling pin. Spread crab mixture onto each flattened bread slice. Roll the bread up around the crab spread.

In a medium size sauce pan, melt the remaining 8 ounces butter or margarine. Dip rolls in it and then roll in sesame seeds. Place seam sides down in a shallow baking dish or cookie sheet and freeze. After rolls are frozen, cover with foil.

When ready to serve, partially thaw the roll ups, and cut each roll into fourths. Broil the roll ups until browned, about 3 to 5 minutes.

Shrimp Spread

"This is a wonderful hot shrimp spread for crackers. It’s quick and easy, and it goes quickly whenever it’s served."

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
2 cups shredded Cheddar cheese
2 (4.5 ounce) cans shrimp, rinsed and drained
4 tablespoons mayonnaise
2 tablespoons minced onion
1 teaspoon prepared horseradish
1/2 teaspoon dried dill weed
1 dash vinegar-based hot pepper sauce
1 teaspoon lemon pepper
1/2 teaspoon paprika

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

In a medium-size mixing bowl, combine cream cheese, Cheddar cheese, shrimp, mayonnaise, onion, horseradish, dill, and hot pepper sauce. Pour mixture into an 8×8 inch baking dish. Sprinkle with lemon pepper seasoning and paprika.

Bake at 350 degrees F (175 degrees C) for 25 minutes; or until the mixture is bubbly.

Shrimp Artichoke Dip

"People never get enough of this wonderful cheese, artichoke and crabmeat dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips."

INGREDIENTS:
1 cup shredded Cheddar cheese
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
1/2 cup chopped green onions
1/2 teaspoon garlic salt
1/2 cup mayonnaise
1 cup cooked and peeled shrimp
paprika, for garnish

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.

Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Salmon Cheese Ball

INGREDIENTS:
1 (7 ounce) can salmon, drained and flaked
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
3 tablespoons finely chopped green onions
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/2 cup chopped walnuts
1/4 cup chopped fresh parsley

DIRECTIONS:
In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.

On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated.

Chill in the refrigerator until serving.

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Posted by admin -  at 2:46 pm

Categories: Seafood Recipes   Tags:

Healthy Vegan Tempeh Salad with Peanut Sauce Recipe Video

Recipe: http://www.HealthyVeganRecipes.net/video/tempeh-salad-with-peanut-sauce
Tempeh is made from soybeans, but unlike tofu it is fermented. This makes the nutrients in the soy bean more available to us in digestion. It also causes less difficulty in the digestive system. Try it in this delicious vegetable salad, which is one of those healthy vegan recipes you wouldn't guess is so simple!

Duration : 5 min 25 sec

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Posted by admin -  at 8:19 am

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Easy Mardi Gras King Cake Knots Recipe

Here is an article putting a spotlight towards the ongoing Mardi Gras season. Here you will find an Easy Mardi Gras King Cake Knots Recipe to help you celebrate. This is a great dessert to pair with any seafood dish, try pairing it with our Cooking Crawfish For The First Time to give your whole meal that good old Louisiana flavor that everyone loves. Make sure to keep checking back for great dessert and other recipes.

 

Easy Mardi Gras King Cake Knots Recipe-Big Daddy’s Seafood Market

 

Easy Mardi Gras King Cake Knots Recipe-Big Daddy's Seafood Market

Easy Mardi Gras King Cake Knots Recipe-Big Daddy’s Seafood Market

 

 

What You Will Need:

One loaf of refrigerated french bread dough

Three tablespoons of softened butter

One quarter cup of sugar

One tablespoon of cinnamon

One cup of some powdered sugar

Four teaspoons of milk*

Half teaspoon of vanilla

Colored sugar**

 

How To Bake It:

First you will need to preheat your oven to 350 degrees F. Next, unroll your french bread dough into the shape of a large rectangle. It should come out to be about about sixteen by twelve inches. Brush over the dough lightly with some softened butter. Then mix together the cinnamon and sugar. Take your cinnamon and sugar mixture and  sprinkle it over butter.  Now cut your dough in half (lengthwise) and then cut it crosswise into some strips that should be about one and a quarter inches wide. Twist two of the stips together. You will need to tie each strip loosely into a nice knot, stretching it gently if you need to, and then place it on a baking sheet. Make sure to space them about two inches apart. Then, bake them for about twenty-five to twenty-eight minutes. Let cool. While they cool,  mix together your vanilla, powdered sugar, and milk. Now dip each knot into the icing mixture and then sprinkle on your colored sugar. Then simply serve and enjoy!

 

NOTE:

* You may choose to use more milk to get the desired consistency.

** Purple, Yellow and Green are the typical colors for the sugar used on a Mardi Gras king cake, but you may used whatever colors you prefer.

 

 

 

 

 

JustAPinch.com-Easy Mardi Gras Knots

WithSprinklesOnTop.net-King Cake Knots

SouthernPlate.com-Super Easy King Cake

 

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Posted by admin -  at 2:05 am

Categories: Big Daddy, Dessert Sides   Tags: , , , , , , , , , , , , , ,

Grilling Seafood

To view the next video in this series click: http://www.monkeysee.com/play/1618

Duration : 0:6:6

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Posted by admin - July 12, 2014 at 7:54 pm

Categories: Seafood   Tags: , , , , , , , , , , , , , , , , , , , , , ,

Looking For Some Real Good Seafood Recipes To Do Outside On My BBQ Pit.?

This post is a response to “Looking for some real good seafood recipes to do outside on my BBQ pit.?”. Here are a few helpful recipes for those wanting to cook outdoors. Make sure to check back for more great grilling recipes.

 

I’ve already checked out the food networks but still haven’t found a really good one yet. I only just heard about grilling on a plank & I’d like to try that. Live in Louisiana where things are pretty spicy so please keep that in mind.

Spicy Grilled Tuna

Spicy Grilled Tuna-Big Daddy Seafood Market

Spicy Grilled Tuna-Big Daddy Seafood Market

1/3 C. Olive oil
1 t. Salt
2 t. Cayenne pepper
1/3 C. Lemon juice – fresh
3 lg Cloves garlic, minced
3 lg Shallots, minced
2 t. Ground cumin
1 bunch Cilantro, leaves only, finely chopped
6 Pieces (6 ounces each) of tuna fillet
Vegetable oil, for greasing the grill
Lemon wedges, for garnish

In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).

Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.

Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

 

Firecracker Grilled Alaska Salmon

Firecracker Grilled Alaska Salmon-Big Daddy Seafood Market

Firecracker Grilled Alaska Salmon-Big Daddy Seafood Market

8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

 

FRESH GULF BBQ SHRIMP

FRESH GULF BBQ SHRIMP-Big Daddy Seafood Market

FRESH GULF BBQ SHRIMP-Big Daddy Seafood Market

4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
1/2 pound prepared BBQ butter
1 bottle Abita Amber beer
1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
Tabasco sauce
Butter
Extra Virgin Olive Oil
Chopped parsley

Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large non-stick skillet, sauté the seasoned shrimp in about a tablespoon of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about a half a bottle of beer and reduce to 3 ounces. Lower the heat and stir in several cold 1″ chunks of BBQ butter. Continue adding the balance of the butter, stirring constantly to make the sauce a creamy consistency. Add Tabasco sauce and chopped parsley. Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.

 

FoodNetwork.com-BBQ Garlic Crab

BBQ Garlic Crab-Big Daddy Seafood Market

BBQ Garlic Crab-Big Daddy Seafood Market


 

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Posted by admin -  at 1:03 pm

Categories: Cooking Seafood, Seafood Recipes   Tags: , , , , , , , , , , , , , , , , , , , , ,

What Is The Best Way To Sample Various Fresh Seafood In Hawaii?

This post “What is the best way to sample various fresh seafood in Hawaii?” is in answer to a question from a reader. Below are some recipes for Hawaiian dishes. Hope you enjoy them as i did. Make sure to keep checking back for more seafood recipes.

 

Big Daddys Seafood Market - What is the best way to sample various fresh seafood in Hawaii

Big Daddys Seafood Market – What is the best way to sample various fresh seafood in Hawaii

 

I will visit Hawaii for the first time (Kauai, Maui) and being from Texas, I am ready to taste some real fresh seafood. But they say food there are so expensive and I only got several days to try their food, so what is the best way to try different fish and seafood the islands have to offer?

I would suggest testing some recipes before you go. Here are a couple of good ones.
Big Daddy’s Seafood Market – Grilled Shrimp with Lemon Aioli Things you will need:

This recipe will make six servings

Two lbs of medium size shrimp. Peel first and then devein

Two twenty oz cans of pineapple chunks. Same the juice

One half lb of bacon slices. Cut the bacon into pieces of two inches

Two large to medium red or other colored bell peppers. Chop them into small pieces

One half lb of fresh mushrooms make sure and remove the stems

Two cups of fresh cherry tomatoes

One cup of sweet and sour sauce

skewers
Big Daddy’s Seafood Market – Grilled Shrimp with Lemon Aioli – How To Make:

First preheat the grill to a high heat.
Nest thread the shrimp along with the pineapple, cherry tomatoes bacon, mushroom caps red bell peppers, and  on skewers. Make sure and alternate the ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.

Disclaimer

 

About.com – Hawaiian Shrimp Poke Recipe

Allrecipes.com – Hawaiian Shrimp

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Posted by admin -  at 6:31 am

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I looking for 2 recipes (1) Seafood Pancakes (2) Creamy Mushroom & Garlic Sauce?


Creamy mushroom sauce

Ingredients
1 tbsp olive oil
15g/½oz butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
225g/8oz button mushrooms, wiped and sliced
150ml/5fl oz dry white wine
150ml/5fl oz crème fraîche
1 tbsp freshly chopped parsley
salt and freshly ground black pepper

Method
1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
2. Add the garlic and the mushrooms and cook for 3-4 minutes until the mushrooms are soft but have not released their juices.
3. Add the wine and reduce by half.
4. Stir in the crème fraîche and parsley and heat through.
5. Season to taste.

SEAFOOD PANCAKES
1 c Flour
1 Pinch salt
1 Egg, lightly beaten
4 ts Oil
1 1/2 c Milk plus 1 Tbsp
1/2 lb Monkfish
6 Scallops
3/4 c Milk
2 Garlic cloves, chopped
1/2 lb Shrimp, shelled
2 tb Butter
3 tb Flour
1/4 c Light cream
1 c Gruyere Cheese
2 tb Parsley, fresh, chopped
1 Salt and pepper
1 1/2 tb Oil for frying

Servings: 10

Make pancake batter by mixing flour and salt in mixing
bowl. Make well in center and pour in the egg, 4 tsp
oil and 1 cup milk. Whisk to smooth batter then add
remaining milk.

Remove any skin from monkfish, rinse and cut into
bite-size pieces. Pat dry. Rinse and pat dry
scallops, cut in half. Pour 3/4 cup milk into
saucepan, add garlic and bring to simmer. Add all
fish except shrimp. Simmer for 5-6 minutes then add
shrimp. When shrimp turn pink remove all fish to a
bowl and set aside. Strain fish milk and reserve for
sauce. Place butter in saucepan and melt, add flour
and stir for 2 minutes, then pour in reserved milk and
the cream. Continue to stir and simmer for a few
minutes until you have a smooth sauce. Turn heat to
low, add cheese and parsley and season to taste with
salt and pepper. Add fish, mix well.

Preheat oven to 350 degrees F.

Place small frying pan or omelet pan over high heat.
Lightly grease it with a little oil. Beat pancake
batter, then pour 3 Tbsp into pan. Turn pan so bottom
is covered evenly with batter and cook for 40-60
seconds, turn and cook 30-40 seconds longer. Transfer
to large plate. Continue with remaining batter. (There
should be enough filling for 10 pancakes.) Place an
equal amount of filling (about 3 Tbsp) in center of
each pancake, fold the sides over filling and arrange
in ovenproof dish just large enough to hold pancakes.
Place in oven for 20 minutes, or until the pancakes
are hot through. Serve immediately.

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Posted by admin - July 11, 2014 at 11:41 pm

Categories: Seafood Recipes   Tags:

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