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Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Seafood Lasagna Recipe

Ingredients

  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped fine
  • 1 cup dry white wine
  • 1 pound solid white fish, uncooked (cut fish into bite size pieces)
  • 10 large prawns, cut into small pieces
  • 1 cup crabmeat, cut up
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper

Herb Sauce:

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup onion, finely minced
  • 1 small fennel bulb, chopped fine (approximately 1/2 cup)
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 2 tsp fresh basil
  • 2 tsp fresh thyme
  • 2 tsp fresh dill
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper
  • 1 1/4 cup grated parmesan cheese
  • 3 fresh pasta sheets

Directions

  1. Heat first amount of oil until hot. Add garlic and onion and sauté for 3-4 minutes. (do not allow to brown at all)
  2. Add wine and bring to a boil. Turn down and cook until wine is reduced to 1/2 cup. 
  3. Add seafood and cook only until prawns turn slightly pink. This will only take 4-5 minutes over medium heat. Salt and pepper.
  4. Place in a glass bowl, cover and place in refrigerator to cool. 
  5. To make herb sauce, heat oil until hot. Add garlic, onion and fennel. 
  6. Cook over medium heat for 4-5 minutes. (do not allow to brown)
  7. Add white wine and cook until it’s reduced by half.
  8. Add cream and cook, stirring occasionally until reduced by half.
  9. Add the spices half way through the reducing time of the cream. Salt and pepper to taste.
  10. Allow mixture to cool.
  11. To assemble grease a baking pan. Spoon enough herb sauce into bottom of pan to barely coat.
  12. Top with a sheet of pasta.
  13. Top with seafood mixture, then a layer of herb sauce and then a sprinkle of parmesan cheese. 
  14. Continue to layer ingredients. End with a topping of herb sauce and parmesan cheese. 
  15. Bake uncovered in oven preheated to 350º for 45-60 minutes.

NOTE: You can make both the seafood and the herb sauce mixtures ahead of time. You can assemble the whole lasagna earlier in the day. Cover well and refrigerate.

Cooked broccoli or roasted asparagus, and crusty bread go well with this lasagna.

Lobster Grilled Cheese Sandwich Recipe

Ingredients

  • 4-6 tablespoons (1/2 to ¾ stick) butter, room temperature
  • 1 teaspoon chili paste
  • ½ cup (4 ounces) Wisconsin Mascarpone Cheese, softened
  • 2 scallions, thinly sliced (white and green parts)
  • ¼ cup tomatoes, small dice
  • 4 slices country-style white bread
  • 4 thin slices Wisconsin Provolone Cheese
  • ½ cup arugula
  • 1 cup cooked lobster, coarsely copped

Directions

  1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
  2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
  3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

Lobster Panzanella Salad Recipe

Ingredients

Honey Dijon Vinaigrette

  • 3 tbsp (45 mL) olive oil
  • 4 tsp (20 mL) white wine vinegar
  • 1 tbsp (15 mL) honey Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp (10 mL) salt

Salad

  • 20 cherry tomatoes
  • 4 wooden skewers, soaked
  • 4 thick slices (1-in./2.5-cm) sourdough bread
  • 2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
  • 1 cup (250 mL) thinly sliced English cucumber
  • 2 tbsp (30 ml) finely chopped parsley

Lobster Panzanella Salad Recipe

Directions

  1. Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley. 
  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.

Mexican Shrimp Salad Recipe

Ingredients

  • 1/2 cup Creamy Tomatillo Salsa
  • 1/4 cup Mayonnaise
  • 2 packages (198g package) Sweet Butter Lettuce Blend
  • 3/4 pound cooked tiny bay shrimp
  • 11/2 cups Grape Tomatoes, halved
  • 1 firm-ripe avocado, peeled, pitted, and chopped

Mexican Shrimp Salad Recipe

Directions

  1. In a small bowl, whisk together salsa and mayonnaise until well blended.
  2. Place lettuce in a large bowl. Rinse shrimp under cold water and drain well. Pat shrimp dry between paper towels.
  3. Add shrimp to lettuce along with tomatoes and avocado.
  4. Add salsa mixture and gently toss until evenly blended. Divide salad among plates or bowls and serve immediately.

Healthier Alternative: Use Light Mayonnaise instead of regular to lower the fat content significantly.

Quick and Easy Shrimp Salad Recipe

Ingredients

  • 1/3 cup Mayonnaise
  • 1/4 cup Chili Sauce
  • 3 tablespoons Lemon Juice
  • 1 package (5 oz.) Spring Mix
  • 1 package (16 oz.) Cooked Shrimp, 71/110 count, peeled, deveined, thawed and blotted dry
  • 1 avocado, peeled and coarsely chopped
  • 11/2 cups grape tomatoes
  • salt and pepper to taste

Quick and Easy Shrimp Salad Recipe

Directions

  1. To make dressing, stir together mayonnaise, chili sauce and lemon juice in a small bowl.
  2. Put greens, shrimp, avocado and tomatoes in a salad bowl.
  3. Add as much dressing as desired and toss well. Season with salt and pepper. Divide among plates.

Serve the salad with ciabatta breads.

Shrimp Salad Rice Wrapper Rolls Recipe

Ingredients

  • 1/2 pkg vermicelli rice noodles
  • 2 tbsp hoisin sauce
  • 1 pkg frozen cooked shrimp (340g), thawed, tails removed
  • 12 8-in. (20-cm) rice wrapper rounds
  • 1 carrot, coarsely grated
  • 1/2 English cucumber, sliced into thin 2-in. (5-cm) sticks
  • 1 mango, peeled, sliced into long thin wedges
  • 1 cup loosely packed fresh mint leaves 250 mL

Shrimp Salad Rice Wrapper Rolls Recipe

Directions

  1. In a large bowl, soak vermicelli rice noodles in cold water for 15 min. Drain well and mix in hoisin sauce. Set aside. Pat shrimp dry with paper towel. Slice shrimp in half lengthwise and set aside.
  2. Immerse 1 rice wrapper at a time in large bowl of cold water and let stand until soft, about 2 min. Smooth out softened rice paper round on work surface.
  3. Lay 4 pieces of shrimp in a row in centre of rice wrapper, leaving about 1 1/2 in. (4 cm) space at both ends. Top shrimp with 1/2 cup (125 mL) noodles, 1 tbsp (15 mL) carrot, 2 or 3 cucumber sticks, 2 mango wedges and a few mint leaves.
  4. Fold edge of rice wrapper nearest to you over filling, tucking in filling as tightly as possible. Fold in both “ends” of the wrapper to seal in filling, continue to roll tightly. Repeat with remaining wrappers and filling.

Seafood Creole Recipe

Ingredients

  • 1/4 c  Vegetable oil
  • 1/4 c  Flour,all-purpose
  • 1 c  Water,hot
  • 1 lb Shrimp,shelled/deveined
  • 1 lb Fish fillets,fresh,1″ cubes
  • 1 cn Tomato sauce (8oz)
  • 1/2 c  Parsley,chopped
  • 1/4 c  Green bell pepper,chopped
  • 4 Garlic cloves,finely chopped
  • 2 Bay leaves
  • 1 1/2 ts Salt
  • 1/2 ts Thyme
  • 1 pn Cayenne pepper
  • 1 Lemon slice,seeded
  • 3 c  Rice,hot cooked

Directions

  1. Heat oil over medium heat in large skillet; blend in flour, stirring constantly, until brown (be careful not to scorch).
  2. Add water gradually and cook until thick and smooth.
  3. Add remaining ingredients except rice; cover and simmer 12 minutes.
  4. Remove bay leaves and lemon slice.
  5. Serve spooned over hot cooked rice.

Farfalle Tuna Casserole Recipe

Alfredo sauce, Italian seasoning and sun-dried tomatoes give an old classic an update with Italian flair.  Buttered bread crumbs on top add the perfect crunch to contrast with this creamy bake.

Ingredients

  • 1/3 cup seasoned dry bread crumbs
  • 1 tablespoon butter, melted
  • 4 cups hot cooked farfalle (bow tie) pasta (from about 8 ounces dry)
  • 1 can (5 ounces) tuna in oil , drained
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 teaspoon Italian seasoning, crushed
  • 1 jar (14.5 ounces) Roasted Garlic Parmesan Alfredo Sauce or Artisan Three Cheese Alfredo Sauce

Farfalle Tuna Casserole Recipe

Directions

  1. Set the oven to 350°F.  Stir the bread crumbs and butter in a small bowl.
  2. Stir the farfalle, tuna, peas, tomatoes, Italian seasoning and sauce in a 2-quart round casserole.  Sprinkle with the bread crumb mixture.
  3. Bake for 30 minutes or until the tuna mixture is hot and bubbling and the bread crumb mixture is golden brown.

Tuna & Noodle Casserole Recipe

Ingredients

  • 1 can Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2tablespoons plain dry bread crumbs
  • 1tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown