View Full Version : easy seafood recipes
07-31-2009, 09:31 AM
I am searching for easy delicious seafood dishes to put together at the beach. I don't want to have to take a lot of ingredients with me since there is limited space. Any suggestions? Thanks!
07-31-2009, 09:40 AM
Wow, I just posted a family favorite today on my blog, but it's a hot dish. When I started to think about it, I don't see why it wouldn't be good cold, if your family doesn't get grossed out by cold rice. Mine doesn't. You could probably make a smaller amount and mix it with greens when it's cold to make more of a salad.
Tangy Saffron Rice and Shrimp (http://realfoodfast.blogspot.com/2009/07/tangy-saffron-rice-and-shrimp.html)
Vidalia onion, chopped
2 cloves of garlic, diced
1/2 c cilantro
Lemon, grated peel and juice
Pinch of saffron threads (optional)
1 t salt
3 c chicken stock or water
1 c Bomba rice (or Arborio)
add for cold salad:
[Chopped red pepper
In a large heavy skillet with a cover, cook the onion and garlic in the olive oil on medium heat; do not brown them. Add the cilantro through the stock and bring to a boil while stirring. Stir in the rice, return to a boil, and then reduce the heat. Cook uncovered for 30 to 40 minutes. If you are going to serve with pre-cooked shrimp, place them over top the rice for the last 2-3 minutes.
07-31-2009, 09:48 AM
Do you mean putting together actually on the beach or at a home in a beach town?
07-31-2009, 10:28 AM
good question...we will be at a beach house so I will have access to a kitchen. sorry for the confusion!
07-31-2009, 12:50 PM
I think compound butters and fresh salsas (such as grilled corn) are an easy and tasty solution. And I always like a light pan-fry with a good squeeze of lemon. Basic but tasty, and can accommodate a wide range of sides.
07-31-2009, 02:03 PM
I always keep some of this seasoning mix in my cupboard. All that is required is to brush the fish with a little melted butter and sprinkle on to taste. You can use it to make blackened fish, but I just saute until done. It is one of our favorite ways to eat fish. I usually use Tilapia, but any kind of similar fish is fine.
Seasoning mix for Blackened Redfish
This is from Paul Prudhomme's Louisiana Kitchen Copyright 1984
1 Tbs sweet paprika
2-1/2 tsps salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper (preferably cayenne)
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
07-31-2009, 06:54 PM
We absolutely LOVE this recipe from Cooking Light. We usually have it with couscous of some sort but it's very versatile.
Spanish-Style Shrimp with Garlic
CL, March 2006
1 tablespoon extravirgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.
Yield: 4 servings
07-31-2009, 07:39 PM
This is one of our favorites (from Martha Stewart) - sooo easy and tasty! Definitely need good bread to sop up the yummy sauce. I love that you can make the packets up ahead and refrigerate, then throw on the grill when you're ready.
Grilled New England Seafood Bake (http://www.marthastewart.com/recipe/grilled-new-england-seafood-bake)
Prep: 25 minutes Total: 25 minutes
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce. Serves 4.
2 tablespoons butter, room temperature
2 tablespoons finely chopped fresh dill, plus more for garnish
1 small garlic clove, minced
Coarse salt and ground pepper
8 ounces red new potatoes, scrubbed and thinly sliced
1 pound skinless cod fillet, cut into four equal pieces
8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
2 ears corn, quartered
1 lemon, thinly sliced
2 hard rolls, halved
Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixtures and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.
08-01-2009, 12:43 PM
I posted a roasted salmon recipe on the recent thread about picky dinner guests. It's served with a cucumber herb sour cream that tastes very summery to me.
For lunch or a light dinner, I love the Barefoot Contessa's Shrimp Orzo
* Kosher salt
* Good olive oil
* 3/4 pound orzo pasta (rice-shaped pasta)
* 1/2 cup freshly squeezed lemon juice (3 lemons)
* Freshly ground black pepper
* 2 pounds (16 to 18 count) shrimp, peeled and deveined
* 1 cup minced scallions, white and green parts
* 1 cup chopped fresh dill
* 1 cup chopped fresh flat-leaf parsley
* 1 hothouse cucumber, unpeeled, seeded, and medium-diced
* 1/2 cup small-diced red onion
* 3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Something similar (but served hot) is Roasted Tomatoes with Shrimp and Feta from Real Simple magazine
* 5 large tomatoes, cut into eighths
* 3 tablespoons olive oil
* 2 tablespoons minced garlic
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
* 1 1/2 pounds medium shrimp, peeled and deveined
* 1/2 cup chopped fresh parsley
* 2 tablespoons lemon juice
* 1 cup Feta, crumbled
* Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes.
* Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
* Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread.
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