Category Archives: Seafood

Shrimp

Shrimp Burgers

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1 pound medium shrimp, peeled, deveined, cooked and chopped
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup chopped bell pepper
1 teaspoon Creole seasoning, or to taste
2 eggs, beaten
1/2 cup bread crumbs
1/4 cup Hellmann’s Real Mayonnaise
Olive oil, for frying
4 to 6 soft rolls

Shredded lettuce, chopped tomatoes and tartar sauce
In a large bowl, stir shrimp, celery, onion, bell pepper, seasoning, eggs, bread crumbs and mayonnaise together. Refrigerate at least 1 hour. Drain off any liquid. Form into 6 to 8 patties. Heat 2 to 3 tablespoons oil in a skillet until hot. Fry patties, about 3 minutes each side, until browned, turning only once. Serve each patty on a roll with shredded lettuce, chopped tomatoes and tartar sauce.

Makes 4 to 6 servings.

Asian, Pasta, Seafood, Shrimp

Shrimp and Sesame Pasta

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1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds.

Makes 4 to 6 servings.

Asian, Pasta, Shrimp

Sesame Shrimp and Pasta Salad

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1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds. Makes 4 to 6 servings.

Cheese, Pasta, Seafood

Seafood Lasagna

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1 package lasagna noodles
2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked
2 6 1/2 oz. can crab meat, 1 1/2 cups fresh
2 tablespoons butter or margarine
2 tablespoons flour
2 cups half and half
salt and pepper, to taste
1/2 cup feta cheese, with sun dried tomatoes and basil
1/4 cup Parmesan cheese
1 teaspoon garlic, minced
1/2 cup mozzarella cheese, shredded
1 slice bread, crumbled into crumbs

Cook lasagna noodles for 5 minutes, drain.
In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat.
In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.

8 Servings

Crabmeat, Salmon, Seafood, Shrimp

Seafood Balls

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Paula Deen’s Recipe

1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crab meat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumb
peanut oil, for frying
emon wedge, for serving

Directions

Pulse the shrimp in a food processor until finely chopped.
Transfer the shrimp into a large mixing bowl.
Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
Deep-fry in 350 degree F oil until golden brown.
Drain on paper towels.
Serve with lemon wedges and more tartar or remoulade sauce for dipping.

4 Servings