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Seafood Recipes Archive
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Salmon with a Lemon & Dill
Sauce
From Chef Karobelle!
Ingredients:
1 Salmon Filet
2 tbs mayonaise
2 tbs sour cream
1 tbs dill leaves
1/2 lemon
Directions:
Grill Salmon Filet for about 8-10 minutes or until cooked.
Instead of using a grill, I use a skillet with ridges like a grill and coat the bottom on
the skillet with a little bit of olive oil.
To make the sauce -
In bowl place mayonaise and sour cream. Stir in juice of 1/2 lemon. Slowly stir in dill
leaves.
Cut the salmon into serving sizes of about 2-3 inches wide.
Place the salmon filet on a plate, place a few dabs of the lemon & dill sauce on top
of the salmon. Garnish with a lemon twist on top or a lemon wheel on the side.
Serve with steamed squash, zuchinni and broccoli.
Serves 2.
PIA-PIA
(Indonesian shrimp fritters)
From CindyKQ!
1 c. flour
1 egg, beaten
½ c. fresh bean sprouts
¼ c. chopped celery
¼ c. minced onion
1 clove garlic, pressed
½ t. salt
pepper
2 T. water
½ c. (diced) raw shrimp
Combine all ingredients. Heat vegetable oil in heavy skillet over medium
heat. Drop soup spoonful of mixture into hot oil, holding it down with a
spoon until it takes on a rounded shape. Turn and fry until golden. Several
may be fried at once. Serve with rice and a mixture of soy sauce and hot
peppers for dipping. |
Shrimp Creole
A Chef belladona40 Creation
1 can crushed tomatoes
1/2 lb. fried and crumbled bacon, plus drippings
1 tablespoon Worcestershire sauce
3 lbs. boiled shrimp
1 can tomato paste
1 Tablespoon shrimp Creaole seasoning (or use Chili powder)
1 chopped bell pepper
1 cup chopped celery
1 cup chopped onions
1 Tablespoon finely chopped parsley
Combine everything except the shrimp. Bring to a boil, then cover and simmer
on low heat for 20-25 minutes. Add the shrimp, simmer 5 more minutes. Serve
over hot rice. A quick and easy dinner in
half an hour!
Fried Rice with Asparagus and Shrimp
From Chef Kimtrax!
3 tablespoons corn oil
3/4 pound asparagus, cut diagonally into 1-inch lengths (1 1/2 cups)
1 cup sliced fresh shittake mushrooms
3 cups cooked rice
1 teaspoon finely grated fresh gingerroot
1/2 pound cooked & peeled shrimp, deveined
1/2 cup sliced canned water chestnuts, drained
3 tablespoons soy sauce
pepper to taste
Heat the oil in a wok over high heat. Add the asparagus and mushroom and
stir fry, 3-4 minutes.
Stir in the rice and gingerroot. Cook, stirring, until heated through, about
3 minutes.
Add the shrimp and stir-fry for 1 minute.
Add the water chestnuts and soy sauce and stir-fry 1 minute longer. Season
with pepper and serve. Serves 4.
Variation: Ingredients for fried rice are infinitely variable. Instead of shrimp. try
scallops or cubes of firm-fleshed fish. Replace water chestnuts with a crunchy vegetable,
such as snow peas. |
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