Fish and Seafood Recipes

Seafood

  Shrimp Cocktail (Riddick)
2 oz. fresh or frozen shrimp, cooked and thawed
2 Tbs minced celery
1 tsp minced onion
1/2 tsp minced parsley
2 Tbs OP ketchup
1/4 tsp fresh horseradish, minced

Mix it all together and go!

Shrimp Scampi
1 large clove garlic -- pressed
1/2 pound large shrimp -- peeled and de-veined
1 tablespoon dry white wine
1 teaspoon lemon juice
1 teaspoon minced parsley
1 pinch oregano
pepper to taste

In a large skillet, medium high heat. Stir in the garlic and add shrimp sautéing until just pink, about 3 minutes. Add the wine, lemon juice, parsley, oregano, and pepper; simmering until just heated through

Makes 4 Servings
Contains Protein B

Tequila Shrimp (Adapted from a Keith Family recipe)
Prep Time: 15 minutes Cook Time: 10 minutes
Again, I pulled all salt and oil and subbed broth where needed.

2 tablespoons no salt aded Chicken broth
1 white onion, diced
3 cloves garlic, minced
10 shrimp, peeled, deveined, halved lengthwise
1/4 cup tequila
3 Roma tomatoes, diced
2 limes, juiced
1 tablespoon chopped cilantro
Salt and fresh ground black pepper

In a medium non-stick saute pan with the broth, saute the onions and garlic. When the onions are translucent, add the shrimp and continue to saute for 3 to 4 minutes. Then add the tequila and flame off the alcohol. Then add the tomatoes and saute for another 3 to 4 minutes. Then add the lime juice when the shrimp is cooked half way. When shrimp is fully cooked, fold in the cilantro. Season with pepper and serve.
Contains Protein B
Crock Pot Creole Shrimp
1-1/2 c. diced celery
1-1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can NSA tomato sauce
1 (28 oz.) can NSA whole tomatoes
1 clove garlic*
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled

1/4 teaspoon garlic powder may be substituted. Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken may be substituted for shrimp. Stove top version, if you don't have a crock pot. Sauté celery, onion and bell peppers in chicken broth until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.

Jamaican Shrimp Adapted from Better Homes and Gardens
• 2 lb. fresh or frozen large shrimp in shells
• 3 Tbsp. white wine vinegar
• 2 Tbsp. lime juice
• 1 jalapeno pepper, seeded and finely chopped
• 1 Tbsp. Splenda
• 2 tsp. Jamaican Jerk Seasoning*
• 1 medium mango, pitted, peeled, sliced, and halved crosswise
• 1 small lime, halved lengthwise and sliced
• 1 small red onion, quartered and thinly sliced

1. In a large saucepan cook fresh or frozen shrimp, uncovered, in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain immediately and cool. Peel shrimp, leaving tails intact; de-vein. Place shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours.
2. For marinade, in screw-top jar combine white wine vinegar, lime juice, jalapeno pepper, Splenda, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over shrimp in plastic bag. Cover and chill for 1 hour, turning bag occasionally.
3. To serve, drain shrimp, reserving marinade. In a large serving bowl, layer shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle reserved marinade on top. Makes 10 to 12 appetizer servings.

*Note: To make your own Jamaican Jerk Seasoning, combine 2 teaspoons onion powder, 1 teaspoon Splenda, 1 teaspoon ground thyme, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground red pepper.
Nutritional facts per serving: calories: 102, total fat: 3g, saturated fat: 1g, cholesterol: 105mg, sodium: 334mg, carbohydrate: 7g, fiber: 1g, protein: 11g, vitamin A: 12%, vitamin C: 18%, calcium: 2%, iron: 13%
Cherry Tomatoes Stuffed w/ Shrimp
list of Ingredients

6 medium size shrimp
2 tablespoons minced parsley
2 tablespoons minced fresh chives
1 tablespoon lemon juice
1 pint of cherry tomatoes

Recipe

Cook shrimp drain and cool then put in food processor for 1 minute. When done add in parsley chives lemon juice and pepper. cover and chill in fridge. To stuff tomatoes slice about 1/3 off the top of each one and with a small spoon scoop out and discard the seeds. Fill the tomatoes with the shrimp mixture.

Lemon Barbecued Shrimp
These tangy grilled shrimp are a great alternative to throwing a turkey burger or chicken on the barbecue. They're low in fat and loaded with flavor.Ingredients:

2½ pounds large fresh shrimp, peeled and deveined
½ cup fresh lemon juice
3/4 cup OP Barbecue Sauce
¼ cup water
3 tablespoons fresh parsley, minced
3 tablespoons onion, minced
1 clove garlic, crushed
½ teaspoon pepper, freshly ground

Directions:

Arrange shrimp in a large shallow dish. Combine lemon juice, BBQ sauce, water, parsley, onion, garlic, and pepper in a jar, then cover tightly. Shake jar vigorously. Pour mixture over shrimp, cover, and marinate for four hours.
Drain shrimp, reserving marinade. Thread shrimp onto skewers. Preheat broiler or grill.
Arrange skewers on broiler pan or grill and cook 5-6 inches from medium heat source for 3-4 minutes on each side, basting frequently with reserved marinade.

Fish:

Nina's Yummy Tilapia (from Mccormicks)
White Wine of choice - (maybe a Pinot Grigio or a Chablis)
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons Salt-Free Garlic & Herb Seasoning
1 teaspoon Onion Powder
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Basil or Oregano
1 pound tilapia fillets

Directions:
1. Pour wine, approx 1/2 to 1 cup. Add lemon juice, seasonings; mix together. Warm over low heat until alcohol evaporates
2. Brush mixture over fish. Broil 4 to 6 inches from the heat 10 to 12 minutes, or until fish flakes easily with a fork.

Alternate Directions:
1. Pour wine, lemon juice and seasons into large skillet.
Bring to low boil.
2. Add Tilapia and slowly steam fish until done.
I have done the skillet method and still loved the way the
fish came out!
Serve with your favorite carb and veggies!


Salmon and Rice salad
(for those of you who dont like salmon - or want to stay away from the fat of salmon, we also offer a tuna/halibut alternative)

2 oz (or what ever your serv size) of salmon - either your own leftover cooked or canned no salt added (or white meat fish tuna, halibut)
1/2c. rice (cold)
diced cucumber
sliced carrots
fresh spinach leaves, chopped
green onion, chopped
tomato, chopped
celery, chopped
balsamic (or other flavored vinegar) to taste

Mix all ingredients well and serve on a bed of lettuce. I love making this. It is really yummy and once you add all the veggies, it is a huge serving. Very satisfying!