Menus and Party Planning
Menus and Party Planning
Daily Delight
Daily Delight
Interviews
Interviews

Tag Results for fish-seafood

(Photo by: www.thespicedlife.blogspot.com)

 

SERVES: 3

 

INGREDIENTS:

2 tablespoons olive oil

2 teaspoons garlic powder

1/2 teaspoon salt or to taste

2 teaspoons onion powder

2 cups of chicken stock or broth

1 cup extra-long-grain white rice

1/2 cup green peas

1/2 teaspoon cilantro

1 pound cooked shrimp

 

SERVES: 4

 

INGREDIENTS:

1 box (16 ounces) pasta

6 tablespoons butter

2 tablespoons garlic powder

16 ounces sliced mushrooms

2 pounds bay scallops, cleaned

1 pound medium shrimp, peeled and cleaned

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup light cream

1/2 cup grated parmesan cheese

Posted by: / August 26, 2010 / No Comments

 

SERVES: 3

 

INGREDIENTS:

6 poached eggs

Hollandaise Sauce

6 thin slices of smoked salmon, at room temperature

6 bottom slices of English muffins

2 tablespoons of butter, softened

Posted by: / August 25, 2010 / No Comments

 

Earlier this week I posted a recipe for crab cakes and salmon cakes. You know how they say good things come in threes? This recipe is for tuna cakes. Does anyone have a favorite? Mine personally are the crab cakes.

 

Although I love salmon, I really prefer my salmon grilled.

 

Let me know your thoughts below!

 

SERVES: 4

 

INGREDIENTS:

2 eggs

1/3 cup mayonnaise

1/3 cup chopped celery

1/4 teaspoon pepper

1/2 teaspoon salt

2 teaspoons Dijon type of mustard

1 teaspoon Worcestershire sauce

1 3/4 pounds tuna meat (canned or cooked)

2 cups of bread crumbs

4 tablespoons of butter for frying

Posted by: / July 28, 2010 / No Comments

(Photo by:www.inspiredtocook.com)

 

This dish can also be served with crab cakes as an appetizer.

 

You could also make salmon cakes as a meal – served with a side of white or yellow rice. Delicious!

 

Since fish is usually served in warmer months, you can also make a pitcher of lemonade to quench your throat. Enjoy!

 

SERVES: 4

 

INGREDIENTS:

2 eggs

1/3 cup mayonnaise

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1/4 teaspoon pepper

1/2 teaspoon salt

2 teaspoons Dijon type of mustard

1 teaspoon Worcestershire sauce

1 3/4 pounds salmon meat (canned or cooked)

2 cups of bread crumbs

4 tablespoons of butter for frying

Posted by: / July 27, 2010 / No Comments

(Photo by: www.closetcooking.blogspot.com)

 

I absolutely love crab cakes! I am not sure if you are seeing a trend of my love for seafood throughout the site – tuna salad sandwich and cajun shrimp – but seafood is one of my favorite type of foods.

 

Although some serve this dish as an appetizer, I personally prefer this dish as my meal served with a side of yellow rice.

 

SERVES: 4

 

INGREDIENTS:

2 eggs

1/3 cup mayonnaise

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1/4 teaspoon pepper

1/2 teaspoon salt

2 teaspoons Dijon type of mustard

1 teaspoon Worcestershire sauce

1 3/4 pounds Dungeness crab meat (or other type of lump crab meat)

2 cups of bread crumbs

4 tablespoons of butter for frying

Posted by: / July 26, 2010 / No Comments

(Photo by: www.spamwise.wordpress.com)

 

SERVINGS: 4 to 6 

 

INGREDIENTS:

1/3 cup flour

1/3 cup beer

1 egg white, beaten

1/2 teaspoon salt

3/4 cup bread crumbs

1/4 cup finely chopped pecans

1/4 teaspoon pepper

1 lb. Shrimp (cleaned and ready for cooking)

 

INSTRUCTIONS:

 

In a bowl whisk together the flour, beer, egg white and half the salt.

 

In a second bowl, mix crumbs, pecans, pepper and rest of salt.

Posted by: / July 23, 2010 / No Comments

 

SERVINGS: 4 to 6

 

INGREDIENTS:

8 ounces fettuccine

2 tablespoons butter

¾ cup half-and-half

1 teaspoon grated lemon zest

Juice from 1 large lemon

1 lb. Shrimp (cleaned and ready for cooking)

¼ teaspoon pepper

½ teaspoon salt

½ grated Parmesan cheese

 

INSTRUCTIONS:

 

Bring large pan of salted water to a boil. Add fettuccine and cook until al dente.

 

Meanwhile, combine butter and half-and-half in skillet. Bring to a boil. Boil about 3 minutes, stirring constantly. Reduce heat. Stir in lemon zest, lemon juice and shrimp. Simmer until shrimp are opaque, 3 to 5 minutes. Drain the pasta and place in large bowl. Pour hot shrimp sauce over top.

Posted by: / July 23, 2010 / No Comments

INGREDIENTS:

1 ½ cup white wine

½ cup clam juice

1 bay leaf

1 lb. Scallops (cleaned and ready for cooking)

1 lb. Shrimp (cleaned and ready for cooking)

¼ cup chopped onion

3 tablespoons butter

¼ cup flour

½ teaspoon salt

1 cup milk or light cream

 

INSTRUCTIONS:

 

Combine wine, clam juice and bay leaf in large sauce pan. Bring to boil. Add shrimp and scallops. Bring to boil and simmer for 3 minutes. Remove from heat. Drain and reserve the liquid.

Posted by: / July 22, 2010 / No Comments
Talk to UsFacebookTwitterYouTubeYouTube

Have a recipe you would love to share with the Shake and Cook community?


We'd love to hear from you!

recipes@shakeandcook.com

Archives
Categories

Twitter Updates

Sign up for our weekly newsletter on the latest
recipes, menus & restaurants.