seafood recipes?

My favorite shrimp recipe is this: Peel and devein the shrimp leaving the tail on. Cut up thin strips of jalapeno and place where the vein was. Wrap in a small strip of bacon and bake, grill or fry. I use my George Foreman grill. I also season them with a little Can't Believe It's Not Butter and seafood seasoning.

Liz

Here's one that I find is quite tasty;

Lobster Omelet


Ingredients:
¼ cup Lobster Meat, chopped (or smoked salmon)
1½ Tbsp sour cream
1 tsp coarse grained Dijon mustard
2 large eggs
1 Tbsp water
1 Tbsp scallion, finely chopped
1 Tbsp fresh tarragon, minced (or ½ tsp dried)
1 tsp butter
salt and pepper to taste

Directions:
1. In a small bowl, mix sour cream and mustard.
Set aside.
2. In a medium bowl, mix eggs, water, scallions and tarragon. Add salt and pepper.
3. Melt butter in skillet. Add egg mixture and cook until eggs are set.
4. Spread sour cream mixture and Lobster meat over half of omelet.
5. Fold unfilled portion of omelet over filling. Serve.

Notes:
substitue 1 oz of Smoked Salmon for Lobster Meat. Hint; for fluffier omelets, add just a dash of baking powder to the egg batter.(1/8-1/4 tsp for every 2 eggs)


You can also do it as a simple scrambled egg and lobster (or crab or pollock), and roll it in a tortilla shell or have it in a large biscuit.(add a little lemon and some mozza if you like).

Hope you like it.

rushelle

How about scallop stuffed mushrooms?
I make them different every time, but basically I use the big scallops and cut them in half so they are still round, but half as thick. Take the stems out of a batch of big mushrooms and scoop out a little more of the ‘shroom with a melon baller to give room for the goodies. One of my favorite ways to do the stuffing is to put 2 or 3 baby spinach leaves in each mushroom. Add a tsp of fresh parmesan cheese to each mushroom. Take your scallop halves and dredge them in Progresso Italian seasoned bread crumbs. Plop one in each mushroom and then top with more parm cheese. Put in an oiled baking dish and Bake in a hot oven (400 degrees) until the scallops are done,,,just 10 minutes or so. I have used different types of cheese including ricotta, and I have done them with bacon bits. They are always different, but always luscious!
Have fun
Deb C

Mexican Seafood Cocktail
serves 4 to 6
1 1/2 Cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled
clam juice.
1/4 cup ketchup
1/4 cup fresh lime juice
1/2 cup finely chopped celery
1 t.salt or to taste
1T. hot sause such as Tabasco
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe avocado cut into small chunks
1/2 lb fresh lump crabmeat (1 cup) *Trader Joes black can in refrigerator
section)
1/4 cup cooked baby shrimp
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, stir in
avocado, crabmeat and shrimp. Spoon into 6 or 8oz glasses or cups.

Here is something easy to do with any fish filet and chicken is great too.

Take filet and put it in a ziploc bag with some margarita mix (minus the tequila). Let it sit and marinate for at least 30 minutes. Spray foil-lined pan lightly with Pam.
Dust filets lightly on top with bread crumbs and spray lightly with Pam too. This cuts down on the fat from butter. Bake until done depending on the size of the filets. Make a great tossed salad and voila!

How about wahoo chowder?
I concocted this yesterday and my husband and I agreed it was pretty darn good.

Stock:
2 stalks of celery, cut into 1" pieces
1 medium onion coursely chopped
a pinch or two of salt
Skin and red meat from approx. one pound of wahoo, cut into large pieces
1 tablespoon of butter
1 cup Sauvignon Blanc
2 cans of chicken stock

Soup:
Water
Frozen corn (8 oz?)
Fingerling potatoes, cut into 1/2" pieces (Put in as many as you like.)
Approx. one pound of wahoo, cut into bite size pieces
Flour
Salt
Pepper
Three to four tablespoons of butter
Approx 1 1/2 cups 1 percent milk


Melt butter. Saute celery and onion until softened. (Add the salt to help it sweat.) Add the wahoo skin, cook approx. 5 more minutes, sturring occasionally. Deglaze the pan with the wine, add the chicken stock and simmer approx. 2 hours.

(I did this in the morning before I went to work and stuck it in the fridge for about 9 hours.)

Strain the stock. Press out all the moisture.
Add approx. 11/2 cups of water
Add corn and potatoes. Simmer.

While soup is simmering place your cut pieces of wahoo in flour flavored with salt and pepper to taste. Fry wahoo in approx. 2 tablespoons of butter. When almost cooked, add to soup.

Melt remaining butter. Add approximately two tablespoons of flour. Cook approx. 2 minutes. Slowly add milk, stirring continuously to avoid lumps. When all the milk is incorporated, add approximately 1/2 cup of broth slowly. Then pour the milk mixture into the soup. Cook approximately five more minutes. Serve.

http://en.wikipedia.org/wiki/Wahoo

take some catfish. Dunk it in buttermilk. Dunk it in cornmeal. Fry in a small amount of your favorite oil. Use paper towel to pick up any excess oil.

YUM.

I've never been a fish lover but dh and I are trying to eat seafood more often for health reasons.

Current easy weeknight choices include:

Broiled Tilapia Parmesan (use half the butter):
http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Detail.aspx

Rosemary Roasted Salmon (have the skin removed at the store):
http://www.epicurious.com/recipes/recipe_views/views/102988

Baked Halibut Provencal (works well with cod, easier than it looks and worth the effort):
http://tinyurl.com/22qtdc

Fitchik - What is rotel??? the recipe sounds good!!! thanks - deb