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Archive for the ‘Seafood’ Category

Shrimp stir fry

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I made this tonight. It got the recipe from my current Real Simple magazine.

Who’s the Domestic Goddess NOW?

INGREDIENTS:

1 pound frozen peeled and deveined large shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450° F.

On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes.

Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice.

Serve with the shrimp.

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I got the following email from my friend Judy. I haven’t tried it yet, but I plan to!
Angella

The secret is to get FRESH Mahi Mahi . Add a see-zore salad (or greek) and it is a perfect summer dinner!

Salsa:

1 ripe avocado, cut into 1/2 inch chunks
2 plum tomatoes, cut into 1/2 inch chunks
1 cup minced red onion
1 jalapeno pepper, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 tsp. salt

Combine all ingredients in a glass (or stainless steel or glazed ceramic) dish, and mix gently. Set aside. (Can be made hours ahead, if desired, and stored, covered, in refrig.)

Mahi Mahi:

1-1/2 lb. mahi mahi, cut into 4 pcs.
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1/2 tsp. salt
1/2 tsp. black pepper

In a deep glass dish marinate the fish with the other ingredients for 20-30 minutes before grilling. Grill over coals or under a broiler for 6-8 min. per side. Serve fish with the salsa on top.

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Hot Crab Dip

I made this last night, but served it with tortillas chips instead of bread. I think that any means of getting it into your mouth is a good one!

INGREDIENTS:

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

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Yummy crab dip

This is a super easy appy.
k

12 oz (1 1/2 blocks) cream cheese
2 T worschestershire sauce
2 T lemon juice
2 T finely chopped onion

Mix above ingredients well, and spread on a dish.

Top with Heinz chili sauce, or seafood cocktail sauce.

On top of that, sprinkle 1/4 – 1/2 pound (or can) of crab or shrimp.

Sprinkle with lemon juice and parsley.

Serve with crackers.

Try not to eat all at once.

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