Duration : 3 min 58 sec

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

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.

Sweet Potato Pie Ingredients

1 9-inch unbaked refrigerated pie crust, 1 16 ounce can of sweet potatoes, drained and mashed, 1/2 cup salted butter, softened to room temperature, 3/4 cup sugar, 1 5-ounce can evaporated milk, 2 large eggs, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon vanilla

Directions

The very first thing you’ll wish to do is pre-heat the oven to 350 degrees. In the time it is going to take you to mix all the ingredients together, the oven might be preheated and ready to go.

This is just about a “dump and go” recipe as you fundamentally mix all the ingredients together without worrying regarding the approach. Nevertheless, before you dump everything together, stir together the sweet potatoes and butter until smooth. When that mixture is smooth, go ahead and dump in the remaining ingredients: the sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.

It is vital to mix all ingredients until smooth to prevent lumps and to evenly distribute the spices. You may do this by hand in case you should, but for those who have a mixer, feel free to utilize it. It is going to be considerably faster and your arm will not tire.

When the consistency of the filling is smooth, pour it in to the prepared pie crust.

The tough part is performed, and you are able to sit back and take pleasure in the sweet aroma while it bakes.

Bake the pie for 1 hour or till the filling feels firm when lightly pressed with fingertips. For best baking outcomes, keep away from opening the oven to check your pie.

To present this dessert, use whipped topping from a can and create flowers around the edge of the pie. Tuck them up by the crust, leaving no space between the crust and the whipped cream flowers. The flowers make a guide for cutting wedges. Each slice can consist of a single or two flowers based on the desired size.

The author adores sweet potato pies and has a site devoted to it. You can find there details and recipes like easy sweet potato pie recipe. For more of sweet potato pies, take a look at recipe for sweet potato pie.

Resources:

The Food Network

Southern Food

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

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

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

A classic Indian fish and seafood dish

We all like to have a great meal once in a while when the time and resources allow. There are some of those seafood dishes that we admire on the magazine and cookery lessons on the TV shows. Opportunity to samples such delicacies are few and far in between especially with the hard economic times but when they arise we definitely take them whole heartedly. The Indian food Providence is one place that people from different cultural backgrounds come to refresh their taste buds.

Rhodes island is famed for its tourism sector. This is one place you will find people from all walks of lives. The witty business men have managed to capitalize on this cultural diversity by providing for the needs of almost every visitor who passes by.

The Asian traditional seafood dishes are just a sample of how the qualified chefs here have managed to give new meaning to our cooking methods. The number of eating joints here is just as varied as the different cultures that you are likely to find here. Rhodes island is a popular tourist destination. It accommodates so many people hence it is easy to understand why the catering industry here is so effervescent.

The lovers of adventurous seafood eating would find the place extremely exhilarating. This is one place you will most likely find some new kind of dish that you have not come across before. The best of seafood American dishes Italian or French foods will be availed to you at the shortest time possible.

The price of the delicacies served here you would expect to be exuberant. This is not the case however as the level of competition here cannot allow the exploitation of clients. There are a lot of options for disgruntled clients.

The ability to satisfy the demands of a wide variety of consumers is what has made the indian food Providence to flourish. There is a lot that people with an interest in the catering industry can learn from here. Like some new skill in both food preparation and customer care.

Stop by our site to find out more indian food Providence

 

Resources:

Indian Food Site

Steamy Kitchen

Garlic Shrimp Pasta A Healthy Seafood Recipe

Here is a great (and healthier) twist on an old favorite! With just a few simple substitutions you can cut 68% less saturated fat, have 31% fewer calories and 70% more vitamin A than the original recipe normally used. This restaurant inspired favorite tastes as rich and flavorful as the original does, but won’t tax your health conscious mind!

Ingredients:
8oz of uncooked multi-grain angel hair pasta or spaghetti
4cups of fresh baby spinach leaves
1 1/2 cups of halved cherry tomatoes
3tsp of virgin olive oil
1 finely chopped med onion (about 1/2 cup)
1 1/2lbs of fresh peeled med shrimp, deveined and remove tail shells
3 cloves of finely chopped garlic
1/4tsp of crushed red pepper flakes
1/2cup of a dry white wine
1/4cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4tsp of salt
1/8tsp of pepper
3Tbs of chopped fresh parsley
2Tbs of butter

Directions:

First, in 5-quart saucepan or Dutch oven, cook the pasta as directed on the package.
Then, drain and return to saucepan.
Stir in your spinach, tomatoes and the 2tsp of the oil. Cover it to keep warm.
While the pasta is cooking, heat the remaining 1 teaspoon oil over medium-high heat in a 12-inch nonstick skillet.
Add onion; cook and stir for 1min. Then add your shrimp, garlic and the pepper flakes; cook and stir for 2mins.
Stir in the wine, broth, salt and pepper. Then cook 2mins or until the shrimp are a lovely pink color and are firm.
Remove from heat, then stir in the parsley and butter until the butter melts.
Add your shrimp mixture to the pasta mixture in your saucepan. Toss it to mix.
Let cool, serve and enjoy!

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

—

Duration : 0:6:3