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seafood "things"

Mama Mangia

Mama Mangia

Super Moderator
POPCORN SHRIMP

5 tb Miracle whip Free
2 tb Dijon mustard
1 tb Fresh parsley; chopped
1 tb Lemon juice
1/8 ts Tabasco sauce
½ c Bread crumbs
½ ts Dried tarragon
1 lb Shrimp; peeled and deveined


1. Preheat broiler. Line broiler pan with aluminum foil. Spray foil with vegetable cooking spray. 2. In a small bowl, combine mayonnaise, mustard, parsley, lemon juice and tabasco sauce. Mix well. One a sheet of waxed paper, combine bread crumbs and tarragon. Mix well. 3. Dip shrimp in mayonnaise mixture, turning to coat. Dredge shimp in bread crumb mixture, turning to coat and patting so crumbs adhere. 4. Place shrimp on prepared pan. Broil 4 inches fromheat, turning once, until golden brown, about 5 minutes.
 
Cajun Blackened Fish or Chicken



Fish fillets or chicken parts
Cajun spice mix (recipe follows)

Cajun Spice mix:

5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)

Mix spices very well, and store in an air-tight container.

Rinse fillets and pat mostly dry with paper towel. Leave slightly
damp, as this moisture is going to adhere the spice paste to the fish.
Coat fillets with spice paste. Coat skillet with small amount of canola
or other high-heat oil, or oil spray (can be omitted, with slight risk
of sticking depending on condition of skillet). Get the skillet good
and hot, oil should be starting to smoke. Arrange fillets in skillet.
Turn when half-done. Cooking time will depend on heat, and thickness of
fillets - a minute on each side would be enough for typical rockfish
("Pacific red snapper") fillets. You want the spice coating to be fully black - just darkened. Serve with lemon or lime wedges.
 
CORNMEAL-CRUSTED CATFISH
SERVES 4

¾ c. cornmeal mix
2 T. paprika
1 ½ t. seasoned salt
1 t. pepper
Catfish fillets

Dredge fillets in mixture. Coat lightly with vegetable cooking spray. Fry in skillet 2 to 3 minutes or until golden and browned on each side.
 
SOUTHWEST FRIED OYSTERS
SERVES 4 TO 6

2 pints fresh select oysters, drained
2 c. buttermilk
1 c. flour
½ c. yellow cornmeal
1 T. paprika
1 ½ t. garlic powder
1 ½ t. oregano
1 ½ t. chili powder
1 ½ t. ground red pepper
½ t. dried mustard
½ t. salt
½ t. pepper
Vegetable oil

Soak oysters in buttermilk, covered, for 2 hours. Drain well. Combine remaining ingredients and dredge oysters, shaking off excess. Heat 1-inch of oil in Dutch oven to 370* F. Fry 3minutes or until golden. Drain.

FRIED BUFFALO OYSTERS
Prepare as above but omit chili powder. Combine ½ c. melted butter, ½ c. hot sauce and 2 T. fresh lemon juice. Pour butter mixture evenly over hot fried oysters. Serve with ranch dressing and celery sticks on the side.

FRIED BUFFALO OYSTER PO?BOYS
Prepare Fried Buffalo Oysters. Split 4 French rolls. Spread with mayo, lettuce and prepared oysters.
 
RITZY HALIBUT
SERVES 4

4 halibut fillets (6 oz. each)
40 Ritz crackers, coarsely crumbled
2 T. butter, softened

Heat oven to 350* F. Line baking sheet with foil. Place fillets on sheet; top with salt and pepper. Mix crackers and butter; generously pat on top of fish. Bake 10 minutes per inch of thickness or until just opaque in center.
 
CRAB AND LOBSTER STUFFED SHRIMP

1 T. butter
3 green onions, finely chopped
¼ c. chopped green pepper
¼ c. chopped red pepper
¼ t. garlic powder
1 T. Dijon mustard
1 t. Old Bay seasoning
¼ c. heavy cream
¼ t. hot sauce
½ c. fresh bread crumbs
¼ c. mayonnaise
1 egg
½ lb. crab meat
½ lb. lobster meat
1 t. lemon juice
2 T. fresh chopped parsley
1 lb. Super-jumbo raw shrimp (about 12 to 15)
Sliced Monterey jack

Melt butter and cook onions and peppers with garlic until soft. Place in bowl. Add cram, mustard, hot sauce and seasoning; mix well. Add crumbs, mayo, egg, juice and parsley; fold in crab and lobster. Split each shrimp down back center from tail to head being careful not to cut through. Top each split with 2 T. filling shaped into small ball. Cove with cheese. Place on baking dish and bake at 350* F. until shrimp are pink, about 15 to 20 minutes.
 
BEER-BATTERED FRIED SHRIMP

Leave the tails on for a dramatic presentation and to give something to hold on to when dipping the shrimp in tartar or cocktail sauce.

2 lbs. unpeeled fresh large shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp. salt
1/2 cup beer
1/4 cup butter or margarine, melted
2 egg yolks
Vegetable oil

Peel shrimp, leaving tails intact; devein if desired. Combine flour, cornstarch, and salt. Add beer, butter, and egg yolks. Stir until smooth. Pour oil to a depth of 2" in a Dutch oven. Heat to 375 F. Dip shrimp into batter; fry, a few at a time, until golden. Drain. Serve immediately. Serves 6.
 
Pickled Herring

6 Herring fillets
2 Onions, sliced
1 Bay leaf
1 tb Vegetable oil
1 ts Sugar
1/2 To 3/4 cup vinegar
1 c Cold water
Salt and Pepper to taste

Soak herring for 3 or 4 hours in cold water. Wash in cold water and cut into cubes. Prepare a marinade with the remaining ingredients and marinate for 2 days. Drain and serve.
 
Potato and Parmesan Crusted Salmon

1/3 cup olive oil
1 tablespoon chopped fresh rosemary
3 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon chopped garlic
4 6-oz skinless 1-inch thick salmon fillets
2/3 pound Russet potatoes (about 2 medium)
2 cups shredded Parmesan cheese (about 5 ounces)

In a small bowl, combine oil, rosemary, lemon juice, lemon zest and garlic. Place salmon in a glass baking dish and pour marinade over. Refrigerate 1 to 2 hours, turning over once.

Peel potatoes and shred on the large holes of a grater. Heat a non-stick skillet and sprinkle 1/2 cup potatoes around the bottom of the pan to form a lacy circle, 8 inches in diameter. Sprinkle 1/2 cup cheese on top of the potatoes. Cook over medium heat until cheese melts and bottom is golden brown.

Remove skillet from heat and let cool for one minute. Remove salmon from marinade and wipe off excess. Place a piece of salmon on one side of the potato-cheese circle and fold the other side over. With a spatula, carefully transfer to a non-stick baking sheet. Repeat with remaining potatoes, cheese and salmon to make four portions. Refrigerate until needed, up to 6 hours.

Heat oven to 350 degrees F. Bake salmon until a knife inserted into the thickest part of the fish feels no resistance, about 20 to 25 minutes. Transfer each piece of salmon to a dinner plate.
 
OVEN BAKED SHRIMP STROGANOFF



1 (8 ounce) package medium egg noodles
1 (8 ounce) carton sour cream
1 (10 3/4 ounce) can cream of mushroom soup
2 teaspoons dried whole dillweed
1/4 cup sliced green onion
1/4 cup sliced ripe olives
1 cup shredded Cheddar cheese, divided
1 pound fresh shrimp, peeled and cleaned

Cook noodles; drain, and set aside.

Combine sour cream, soup and dillweed in large bowl, mix well. Add
onion, olives, half the cheese and all the shrimp; stir well. Add
noodles and stir. Spoon mixture into lightly greased 2-quart
casserole. Cover and bake at 350 degrees F for 30 minutes.

Uncover and sprinkle with remaining cheese. Bake an additional 5
minutes.

Serves 6 to 8.
 
OYSTER CRISP



1 pint shucked oysters, drained and juice reserved
1/8 teaspoon nutmeg
6 slices bacon, cooked and crumbled
1 cup Swiss cheese, grated
Heavy cream
1 1/2 cups oyster crackers, crushed
2 tablespoons butter
Salt and pepper to taste

Place oysters in a greased baking dish; sprinkle with nutmeg, salt
and pepper. Top with bacon and cheese. Mix oyster liquid and heavy
cream to make 1 cup; pour over evenly. Cover with oyster cracker
crumbs and dot with butter.

Bake at 400 degrees F for 20 minutes.
 
Poor Man's Lobster

1 pound fillet of frozen haddock or halibut ; thawed
1/2 teaspoon salt
1 teaspoon vinegar
Water


Break fish into large chunks. Place in pan with salt, vinegar and enough water to cover fish. Boil for fifteen (15) minutes or until fish is tender. Drain and serve with drawn butter and lemon wedges.
 
LEMON GARLIC SHRIMP


1 lb. large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 T. chopped fresh garlic
1/2 C. finely chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. olive oil
1 T. capers
Garnish: lemon zest, lemon slices, chopped fresh parsley

Clean shrimp, if necessary, and poach until pink. Cool in ice.
Drain shrimp from ice.

In mixing bowl, whisk together lemon zest, juice, garlic,
parsley, salt, pepper, olive oil and capers.

Add the shrimp, toss to mix well. Refrigerate at least 1 hour
before serving. Arrange shrimp in decorative design on platter.
Garnish with lemon zest and parsley.

Serves 4 to 6.
 
HALIBUT BAKED WITH HERBS


2 pounds halibut fillets (6 fillets)
3 tablespoons butter or margarine, cut up
3 tablespoons lemon juice

HERB MIX NO. 1
1 teaspoon onion flakes, dried and rehydrated, drained
1 teaspoon dry mustard
1/2 teaspoon oregano leaves
1/4 teaspoon marjoram leaves
1 teaspoon paprika
Dash pepper

HERB MIX NO. 2
1/2 cup Rice Chex, crushed finely
1/2 cup instant potato flakes
1/3 cup freshly grated Parmesan cheese
1 teaspoon sweet basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon parsley flakes

1. Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown.

2. Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish. Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F for 20 minutes or until fish flakes easily with a fork.

3. Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350ºF for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs.
 
Grilled Tuna with Herbs

(4 servings)

4 (1-inch-thick) tuna steaks
salt and freshly ground pepper to taste
1/4 cup olive oil
1 tbsp minced garlic
1 tsp chopped thyme, or 1/2 tsp dried
1 tsp finely grated lemon rind
1/4 tsp hot red pepper flakes
2 tbsp butter
2 tbsp lemon juice

Preheat outdoor grill or oven broiler to high.

Sprinkle tuna pieces on all sides with salt and pepper.

Combine oil, garlic, thyme, lemon rind and red pepper flakes. Blend well and brush fish all over with mixture.

Scrape remaining oil mixture into a small saucepan and add butter and lemon juice.

If the fish is to be cooked on an outdoor grill, place pieces directly on the grill. Cook, turning often, 5 to 6 minutes.

If fish is to be cooked under the broiler, place it in a dish about 2 inches from the source of heat. Leave broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2 to 3 minutes.

Put steaks on individual plates or on a platter. Heat the oil and butter mixture and pour it over the fish.
 
Grilled Tuna Teriyaki

Tuna is really good when grilled, and this tasty marinade enhances the flavor even more. Soy sauce, fresh ginger, rice wine, garlic and oil are poured over fresh tuna steaks and left to marinate briefly in the fridge.


2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil


1. In a shallow dish, combine soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.

2. Preheat grill for medium-high heat, and lightly oil grate.

3. Discard the marinade, and pat tuna steaks dry with paper towels. Brush both sides with oil.

4. Place tuna steaks on the grill. Cook for approximately 3 minutes on each side, or to your desired doneness.
 
EXTRA CRUNCHY FISH AND CHIPS
SERVES 4

4 to 6 medium potatoes
Oil for deep frying
1 lb. fresh or frozen fish fillets (haddock, cod or halibut)
1 egg
Flour
1/2 t. salt
2 T. water
1 T. melted shortening

CHIPS: Cut peeled potatoes into steak fry shape (about 3/8- x 7/8- x 3-1/2-inch strips); rinse in cold water. Heat oil to 365* F. Fry potatoes. Drain. Keep warm in oven.

FISH: Cut partially thawed or fresh fish into portions about 3-1/2 x 4 inches and 1/2 inch thick. Separate egg. Beat egg white until stiff; set aside. Set up 2 medium bowls with 1/4 c. flour in each. Dip fish in first bowl, spreading flour on all sides. In second bowl, combine salt with flour. Make well in center; add egg yolk, water, and 1 tablespoon melted shortening. Stir until batter is smooth. Fold in beaten egg white. Dip fish in batter. Fry fish until golden brown, about 6 to 8 minutes. Drain on paper toweling. Sprinkle with salt and malt vinegar, if desired.
 
EXCELLENT DEEP FRIED SHRIMP BALLS

1 lb. shrimp, peeled & deveined
1 1/2 cups flour
2 c. water
3 lg. brown eggs
3 scallions, chopped
2 carrots, grated
1/2 cup. celery, chopped
1 tsp. garlic, finely chopped
1 tsp. coriander
1/8 tsp. cumin
1 tbsp. salt
1/8 tsp. pepper


Mix flour, water and eggs. Add everything else to batter. Heat 4 cups oil. Drop large spoons of mix in oil to deep fry. Drain and blot excess oil with paper towels
 
Wharf Rat Crab Cakes

1 pound jumbo lump crab meat
1 to 2 cups bread crumbs
2 cups mayonnaise
1 egg
2 tablespoons Dijon mustard
2 tablespoons Old Bay Seasoning
1 tablespoon Worcestershire Sauce
1 tablespoon horseradish
1 lemon, juiced

Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat.
In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet.
Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entrees). Thoroughly heat crab cakes for 10 to 15 minutes at 375 degrees F and finish under the broiler to brown the top. Crab cakes can also be pan-fried.
 
Red Lobster Batter-Fried Shrimp


1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying

Preheat oil to 350F. Combine 1/2 cup oil and egg; beat well. Add
remaining ingredients except oil for frying and stir until well
blended.

Dip shrimp into batter to coat. Drop shrimp into hot oil and fry
for 30-60 seconds or until golden brown. Remove with slotted spoon;
drain on paper towel.
 
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