Seafood recipes!!!

Amanda - posted on 09/25/2010 ( 8 moms have responded )

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I am a huge seafood enthusiast and I was hoping some of you mommys who share the love of seafood wouldn't mind sharing some of your best recipes whether they are simple or time consuming. Anything from various fish to scallops, lobster, and crab!


Here is mine for crab stuffed mushrooms... I usually make during Holidays at family's or for a romantic dinner as a side to steak.
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
3/4 cup shredded Monterey Jack cheese (can also substitute for swiss)
1/4 cup dry white wine

Preheat oven to 400 degrees F. Prepare a baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned.

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Julie - posted on 09/26/2010

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Firecracker Shrimp
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
a few drops of Sriracha Hot Chili Sauce
DRY CORN STARCH FOR BATTER
Directions
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
a few drops of Sriracha Hot Chili Sauce
Mix the above to make the sauce.
1 pound of shelled and deveined shrimp
Dry cornstarch to coat the shrimp in
Deep fat fry the shrimp until lighty brown.
Drain on paper towel, put in a bowl and coat with
the sauce.
Serve in a lettuce lined bowl, top with
chopped scallions. Enjoy!!!!!

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Amanda - posted on 10/09/2010

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I used salt pepper garlic and Thai seasoning =) I added a little lemon juice to the mix too...My hubby was in love =)

Tonight I made fish chowder too...and it was ssssssssssoooooooooooooooooo good and hearty =)

Julie - posted on 10/09/2010

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glad you liked it! what did you season the cornstarch with?
sometimes we use creme fraiche with a little squeeze of lime instead of mayo - but since creme fraiche is not readily available I posted the mayo version

Amanda - posted on 10/08/2010

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Julie,
The firecracker shrimp was amazing!!!!!!!♥ The only thing I did differently is that I left out the hot sauce and seasoned my cornstarch =P

Claudia - posted on 09/26/2010

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"Chicken, Shrimp, And Sausage Gumbo Recipe"

Ingredients:

•2 cloves of garlic pressed
•About 1/3 cup of vegetable oil
•1/2 cup of flour
•1 celery stalk chopped up finely
•1 green pepper chopped up very finely
•1 onion chopped up
•2 cans of chicken broth
•1 can of beef broth
•1 lb. of chicken thighs without bones
•1 lb. of sausage chopped into pieces
•1/2 cup of parsley •1 teaspoon of salt
•1 teaspoon of black pepper
•1 lb. of shrimp without shells
Instructions:

•Heat the oil in a large gumbo pot over medium heat. Gradually mix the flour in and continuously stir it until the roux becomes a dark brown. This should take about 15 minutes or so.
•Slowly mix both of the broths in and stir. Blend these ingredients until it is consistent.
•In a seperate pan, cook all of the vegetables down with a teaspoon full of oil. The vegetables will be ready when they are all tender•Add all of the ingredients (including the cooked vegetables) to the roux and broth mixture, except for the shrimp..
•Add four cups of water to the mixture and heat it to the boiling point.
•Reduce the heat and allow it to simmer without the lid for about 45 minutes.
•Add the shrimp and allow it to cook for another 5 minutes.
•Pour over individual bowls of rice and season with Cajun seasonings to taste.

Claudia - posted on 09/26/2010

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"Crawfish Etouffee"

Ingredients:

•1/4 cup of vegetable oil
•2 lbs. of crawfish tails (fresh Louisiana crawfish if possible)
•1 teaspoon of salt
•1 teaspoon of black pepper
•1 teaspoon of cayenne pepper
•1 chopped white onion
•1 chopped bell pepper
•2 teaspoons of parsley
•3 tablespoons of minced garlic •1 cup of tomato sauce
•1 cup of water
•2 cups of white rice
Instructions:

•Heat the oil in a pot over a high heat.
•Add the crawfish, cayenne, pepper, and salt. Cook until the water is gone from the crawfish.
•In a seperate pot, cook some white rice as directed.
•To the crawfish mixture, add the onions, bell peppers, garlic, and parsley. Turn the heat down to medium and cook for about 7 minutes.
•Add the tomato sauce and cook for another 7 minutes.
•Add the water and cook for another 7 minutes.
•Serve over the rice.
•Enjoy your crawfish etouffee!

Kate - posted on 09/26/2010

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Wow at last seafood receipes.........will be cooking away, and tomorrow will post some Scottish ones, has any one got a receipe for clam chowder, keep hearing about it but would love to to try one that has been cooked in the country it came from!!!

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