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

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

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

Looking for a delicious twist for party sandwiches? This article has three great recipes if you’re looking to go beyond those same old boring ham and cheese or chicken salad sandwiches.

Smoked salmon

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.

Smoked salmon is the ideal sandwich for a brunch because it is tasty, but still connected with bagels and lox. This recipe takes a spin on the traditional smoked salmon bagel.

Ingredients:

- 1 pack of smoked salmon
- 1 loaf of thinly chopped pumpernickel bread
- 1 tub of cream cheese
- 1 cucumber thinly cut, skin removed
- 2 stalks green onion, diced tiny

Take your loaf of bread and cut it into fourths from corner to corner to make tiny triangles. In a little bowl, mix together your cream cheese and sliced green onion. Take 2 pieces of bread, spread the cream cheese blend thinly on each side, and add 1 layer of cucumber and 1 layer of smoked salmon. Stick a toothpick through the sandwich to secure if you don’t use enough cream cheese to make the sandwich stick together. Finish until your ingredients are all used up.

Gourmand Griddled Cheese

This sandwich is popular with grown ups and kids alike. If you do not like spice, leave out the sriracha hot sauce, but it’s a dazzling hot sandwich perfect for a buffet line.

Ingredients:

- 1 loaf of thinly cut sourdough bread
- 3 avocados, seeded, peeled and thinly chopped
- 1 block sharpened cheddar, thinly chopped
- Mayonnaise to cover the bread
- Sriracha, for flavour
- Salt and pepper

Take your sourdough bread loaf and cut off the crust. Take two pieces of bread: on one spread a slim layer of mayonnaise, on the other drizzle some sriracha (depending on how spicy you like it). Layer with cheese and avocado, speckle with pepper and salt, and assemble the sandwich together. Roast on a grill, pan, or a George Foreman griddle until crispy and the cheese is softened. Cut in 4ths and serve.

Chocolate Banana Dessert Paninis

Here’s a great dessert sandwich which will please your visitors. It’s always great to have something sweet to compliment your savory sandwiches.

Ingredients:

- 1 loaf brioche, thinly chopped
- 4 bananas, thinly cut
- Nutella

Like the grilled cheese recipe above, take two pieces of brioche and spread nutella on each cut. Layer with bananas and throw on the griddle until the bread is a little brown. Cut into triangles by cutting from corner to corner. Serve warm.

Amy Turman wrote this recipe for Experts123.

Resources:

Cooks.com

Epicurious.com

Reenie’s Recipes

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

Looking for a tasty seafood recipe? Well this recipe for Emeril Lagasse’s “Crawfish Monica” will definitely be a treat!

Down in the South, we LOVE good food and music! One of the best places to get both is at Jazz Fest in New Orleans, LA. The music at Jazz Fest is great, but for some, the food – specifically the Crawfish Monica – is what really hits the spot. If you think eating a hot, creamy bowl of crawfish pasta in the sun is insane, well sha you can call us crazy! In NOLA, we live for the stuff under any weather condition. Grab a fork and find a spot to properly devour this delicousness. No matter if you’ll be in NOLA to try this divine creation at Jazz Fest, you can now have it whenever it would please your heart and stomach! With this recipe from New Orleans’ very own super chef Emeril Legasse. Oh, and you’re welcome!

Crawfish Monica

Crawfish Monica

Ingredients:

1lb of linguine or fettucine
2Tbsp of olive oil
6Tbsp of unsalted butter
1cup of yellow onions (chopped)
2Tbsp of minced garlic
2tsp of Essence**
1/2tsp of  salt
1/4tsp of cayenne
1/4cup of dry white wine
2cups of heavy cream
1Tbsp of fresh lemon juice
1lb of crawfish tails*
1/2cup of green onions (chopped)
1/2cup of fresh chopped parsley leaves
1cup of grated Parmesan
Preparation:

Cook your pasta in a large pot with boiling salted water until al dente (for about 8mins). Drain, and reserve 1/4cup of your cooking liquid. Return the pasta to the pot and toss with olive oil and the reserved cooking liquid. Cover it to keep warm.

Get a large saute pan or a skillet, and in it, melt the butter over medium-high heat. Add your onions and cook, stirring, until they’re soft ( for about 5mins). Add the garlic, salt, Essence and cayenne. Then cook, stirring, for about 1 minute. Next add the white wine and cook it over a high heat until nearly all evaporated. Then, add the lemon juice and cream. Cook that while stirring occasionally, until it is slightly reduced. Add your crawfish tails and cook them, stirring, till warmed through. Add the onions and your parsley and cook that for about 1 minute. Add your cooked pasta and toss it to coat with the sauce. Then, cook until your pasta is warmed through (for about 1 minute). Remove from heat and add 1/2cup of the cheese.

Put it into a serving bowl and top with the remaining 1/2cup of cheese and serve.

*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.

**Emeril’s ESSENCE Creole Seasoning (a.k.a Bayou Blast):

2 1/2Tbsp paprika
2Tbsp salt
2Tbsp garlic powder
1Tbsp black pepper
1Tbsp onion powder
1Tbsp cayenne pepper
1Tbsp dried oregano
1Tbsp dried thyme
Combine all ingredients thoroughly.

Yields: 2/3 cup

Recipe courtesy of Emeril Lagasse on Food Network.

Resources:

Emeril Lagasse

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

—

Duration : 0:6:3

Expert: Chef Donn Ovshak
Bio: Chef Donn Ovshak is a member of the elite Executive Chefs of the World. He is currently working at the world famous Ice House in Pasadena.
Filmmaker: Nili Nathan

Duration : 0:2:31

Duration : 0:3:16