Posts tagged "Big Daddys Seafood Market"

Shrimp Scampi

For the recipe of a classic Italian dish look no further! This recipe for shrimp scampi pasta is just what you’re looking for.

I am most definitely a lover of food and all of it’s magnificence! Nothing beats the smell of a freshly prepared dish on your stove or in your oven. I adore a good seafood recipe so of course I just HAD to share with you this remarkable recipe for shrimp scampi that I got from the Food Network! This shrimp scampi recipe is a BLAST of wonderful flavor that the whole family can enjoy!

Shrimp Scampi

Ingredients:

2lbs of shrimp still in it’s shell
3Tbsp olive oil
2Tbsp of dry white wine
Salt & black pepper
1 1/2 sticks (about 12Tbsp) of butter
4tsp garlic (minced)
1/4cup of shallots (minced)
3Tbsp parsley leaves (minced)
1tsp rosemary leaves (minced)
1/4tsp crushed red pepper flakes
1tsp lemon zest
2Tbsp lemon juice
1 XL egg yolk
2/3cup of panko (Japanese dried bread flakes)
Lemon wedges used for serving

Directions:

Preheat your oven to 425 (F)

Peel, devein, and butterfly your shrimp (make sure to leave the tails on). Place shrimp in mixing bowl and toss them gently with your olive oil, 2tsp salt & 1tsp pepper and wine. Set aside on countertop while you make your butter and garlic mix.

Take a sm bowl, and mash your butter with the parsley, rosemary, garlic, red pepper flakes, shallots, lemon juice and zest, panko, egg yolk 1/2tsp salt, and 1/4tsp pepper until well blended.

Start from the outer edge of your 14in oval shaped gratin dish and arrange the shrimp cut side down so that they all touch the bottom of the dish with their tails curling up and towards the middle of the gratin dish. Pour the marinade over the shrimp. Spreading the butter mixture evenly atop the shrimp. Place in the oven and bake for about 10-12min (until it is hot and bubbly). If you would like to brown the top, place it under the broiler for about 1min. Serve it with your lemon wedges and enjoy!

Resources:

The Food Network

Seafood Gumbo

Who doesn’t love a big ol’ bowl of seafood gumbo? Here is a great video and how to on a classic crab, shrimp and okra gumbo! The ingredients you’ll need are as follows:

1/4cup of canola oil
8cups of “Cajun Trinity” (diced sweet onion, bell pepper & celery)
2Tbsp of garlic
28oz can of Rotel
8cups of chicken stock
1Tbsp of salt
1Tbsp of Tony Chachere
3lbs of cut okra
2qt Water
5 bay leaves
2 sticks of butter
1cup of flour
2lbs of crab meat
3lbs of Lg shrimp (peeled)

http://www.CajunCookingTV.com/ -

Seafood Gumbo from the Cajun Recipes collection at Cajun Cooking TV.

Duration : 7 min 52 sec

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Shrimp Fried Rice

This article features a simple and delicious recipe fro shrimp fried rice. If you are looking for a quick dish that you can make right in the comfort of your own home then this is the recipe for you!

One of my favorite take out dishes is Shrimp Fried Rice. That’s why I just HAD to pin this recipe when I saw it a while back. One night I had some leftover rice and I needed to figure out something quick for supper. I just knew this would be PREFECT!

Shrimp Fried Rice

Ingredients:

1lb of peeled and deveined shrimp (raw)
1tsp of salt
Black pepper
1tsp of cornstarch
2Tbsp of vegetable oil (divide into 2 1Tbsp amounts)
3 beaten eggs

2 stalks of minced green onions
4cups leftover rice (make sure not to use fresh rice!)
3/4cup of frozen peas and carrots (make sure to defrost)
1Tbsp of soy sauce
Sesame oil

Directions:

Take a med sized mixing bowl and combine your shrimp, pepper, salt and cornstarch. Toss well to  get a good coat for your shrimp. Let it sit at room temperature for about 10min. Heat a large wok or skillet over on high. If a drop of water sizzles and evaporates, then your pan is hot enough. Next you need to add 1Tbsp of the oil. Swirl your oil to evenly coat the pan.

Add shrimp to a hot pan and spread the shrimp out so that they are all touching the pan’s surface. (Two batches made need to be done to ensure that they are all cooked evenly.) Let the shrimp cook untouched for 30sec.

Next, flip your shrimp over and let them cook for another 30sec so the shrimp are about 80% cooked. Take the shrimp out and set aside on a plate.

Lower the heat for pan to med. Add your eggs to the pan and scramble. When the eggs are almost cooked through. Then remove them from the pan to the same plate you have the shrimp on.

Wipe the pan clean and return to a high heat. Add your remaining 1Tbsp of oil, swirling to coat once more. Once your oil is very hot, add green onions to the pan and cook until you can smell them (about 15sec). Add rice to the pan and mix well with the green onions. Spread the rice out evenly in the pan and let it cook without stirring until you hear the rice sizzle (about 1-2mins). Toss the rice a little with your spatula, and again spread it out again in the pan.

Take the soy sauce and drizzle over the rice, and toss the rice again. Add your peas and carrots, the shrimp and eggs (cooked), and the sesame oil to your pan. Toss all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.

Resources:

Simply Recipes

Chinese Food About .Com

Recipe for Easy and Simple Sweet Potato Pie

Sweet potato pie features a milder taste than pumpkin pie, along with the consistency is a bit diverse. It is actually commonly a southern dessert, however it is a good alternative to pumpkin pie or pecan pie anywhere. This recipe is derived from the owner of a bakery in the South Hamptons. This version doesn't demand baking the sweet potatoes initially. This whole recipe could be put together in the time it takes to pre-heat your oven, also in our busy lives, which is a welcome relief.

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Crawfish Ravioli Seafood Recipe

This recipe is a great Cajun classic! If you love Italian food with a Cajun flare then THIS is what you are looking for!

This seafood recipe is one of my favorites! It is a flavorful dish that marries my two most favorite cuisines, Cajun and Italian. Living here in Louisiana, the crawfish are plentiful and always anticipated during fishing season. It is our favorite time of year when we get to whip up these crawfish seafood recipes in all sorts of variety! This is definitely one that will have you wishing crawfish were in season all year round!

Crawfish Ravioli

Prep Time: 15 min.
Cook Time: 30 min.
Total Time: 45 min.

Ingredients:
1/4cup margarine or 1/2 a stick of butter
1cup to 1 1/2cups of heavy whipping cream
1 sm yellow onion
1/2 of a large bell pepper
3 cloves of minced garlic
1 green onion chopped coarsely
Season to taste
Dash of nutmeg
1lb of cleaned crawfish tails
1 box breaded cheese ravioli (usually in the frozen food section) or 1 pack of fresh cheese ravioli
Parmesan cheese for garnish

Directions:
Begin by preheat oven to the temperature marked on the breaded ravioli package. -OR- If you’re using fresh ravioli, bring salted water to a boil in a pot.
In a heavy bottom saucepan, melt your butter or margarine over a med heat. Add your bell pepper, onion, and garlic. Saute’ until the onions are clear in color. Add the crawfish tails and stir. Saute’ for approx 3-5min until tails begin to curl. Add your heavy whipping cream, seasoning and the nutmeg. Stir. Allow mixture to simmer for 10min over low to medium heat. While that simmers, boil fresh ravioli, or bake your breaded ravioli according to package directions.

If sauce seems to be too thin, you can use flour, or as a last resort, corn starch to thicken it up. The sauce should be thick in consistency similar to an Alfredo sauce.
Once the ravioli is ready to plate, check for consistency and seasoning one last time. (Remember not to exceed 15min crawfish cooking time. This may cause it to become tough.) Plate your ravioli in stacked circular pattern, ladeling crawfish cream sauce over ravioli. Garnish with chopped the green onion and parmesean cheese.

Sides recommended are garlic bread or maybe some homemade rolls. You may also try serving a green salad with a sweet onion dressing or vinegrette.

Resources:

Real Cajun Recipes

New Orleans Restaurants

Party Sandwich Recipes

Sandwiches are the ideal small dish to make for an important day with a large amount of guests. Hand held and bite-sized you can make them for brunch, tea parties, and even for dinner. Here are three great sandwich recipes for your special occasion.

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Filleting A Fresh Fish

Fresh fish is the best fish. This video discusses filleting a fish.

Here are some things to think about when cleaning a fresh fish:

Be careful because fish fins are sharp and if you are not careful can cause a serious puncture wound

Some fish, puffer fish as an example, can be toxic

Just because you caught a fish does not mean it is edible. Some fish are too bony or have too strong a taste to eat.

Many fish have extremely sharp and cutting teeth. Hold the head carefully when cleaning.

Take the time to know the area where the fish was caught. Some areas are polluted and you should not eat any fish caught in the area.

Streams, ponds and lakes are the best place to catch fish.

How to fillet a fresh fish, with David Horsfield, chef instructor at Kirkwood Community College in Cedar Rapids, Iowa.

Resources:

USDA: Handling Seafood With Safety

Duration : 0:7:20

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Healthy Eating Lemon Garlic Shrimp And Vegetables

Eating healthy is something that we all want to do. When we eat healthy we do not have to give up tastes especially when we eat seafood. This article give the recipe for a shrimp dish that tastes good and is good for you. There are additional resources at the end of the article.

Big Daddys Seafood Market Healthy Eating Lemon Garlic Shrimp And Vegetables

Healthy Eating Recipe: Lemon-Garlic Shrimp & Vegetables

One of my favorite dishes is shrimp scampi. This is a healthy variation of this dish. Eating healthy does not have to taste bad. When you eliminate the butter and substitute vegetables and seasonings you can have a meal that is easy to create, tastes good and is healthy for you. You can serve over linguine, whole wheat couscous or quinoa.

Serving amount: 4

Prep time 35 minutes

List of Ingredients

4 full teaspoons of extra virgin olive oil, split up

2 Nice large bell peppers, I prefer red, diced

2 lbs of asparagus. Cut into 1 inch lengths

2 teaspoons of freshly grated lemon

One half a teaspoon of salt, divided

5 whole cloves of garlic minced up

1 lb of uncooked shrimp count of 26 – 30 per lb. Devein and peeled

1 cup reduced-sodium chicken broth

1 teaspoon cornstarch

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

Directions:

1. Heat the 2 teaspoons of oil inside a large sized non-stick skillet or pan using medium to high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Nutrition Facts
Calories 226, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 174 mg, Sodium 514 mg, Carbohydrate 14 g, Fiber 4 g, Protein 28 g, Potassium 670 mg. Daily Values: Vitamin A 80%, Vitamin C 210%, Iron 25%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Resources:

American Heart Association

About.com: Longevity – The Best Type Of Fish

Roasted, Pan-Seared & Grilled Swordfish Recipes : How to Saute Swordfish with Tomato Compote & Spinach

This is an example of a quick and easy way to cook fish.

Big Daddys Seafood Market How To Cook Swordfish

This is a recipe to sear a nice piece of fish, in this case swordfish.

Heat the pan

Add a tablespoon of butter and allow to melt

Cook fish for 20 sec per side for a 1 inch thickness piece of fish

Take the fish out and place it on a pan in the oven at 350 Deg for 15 to 20 minutes

Add Tomato Compote Spinach Garlic and Onions to the remaining butter and allow them to brown

Add them bake to the cooked fish and enjoy.

Resources:

About.com Fish And Seafood Cooking: How To Cook Swordfish

Learn how to saute fish for pan seared swordfish with tomato compote and spinach in this free cooking video.

Duration : 0:2:46

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Seafood recipes for a seafood hater?

As people look for healthier food choices, seafood and fish are becoming more popular. Sometimes certain fish will have a strong taste and for some people the taste of seafood is hard to take. This post discusses ideas to overcome that problem.

Big Daddys Seafood Market Tips For Eliminating Fish Taste From Seafood

My boyfriend hates seafood but I love it, what are some recipes that I can have him try that have mild fish taste?

Tilapia is a mild fish with a sweet taste to it and liked by many tat do not like other’s that have that fishy smell.

Using strong herbs, fruits and  or vegetables will help. Examples are:

Fresh or minced garlic

Fresh cut up onions

Chopped leeks

Rosemary

Juniper berries

Thyme

Fresh mint leaves

Fresh parsley sprigs

Salt

Red Pepper

Fresh slices of or juice and even rinds from lemons, oranges or limes

The method you cook can make a difference. Baking or grilling will have a better effect versus frying. When cooking thin pieces you have to be careful on a grill so that the piece does not fall apart and into the fire. One method is to use a piece of tin foil

If you decide to bake set the oven at 350 degrees and bake for only 15 – 20 minutes

Should you choose to fry if you use a sauce made of egg, mustard and hot sauce you will be pleased. Cook for about 2 minutes per side.

Cooking seafood and fish can be a tasty way to improve your diet towards the healthy side. Take the time to look through the recipes on this site for tips and ideas. Feel free to submit any of your own. Who knows we might publish them!

Resources:

Alaska Seafood: A Food Service Guide To Seafood Quality