Fish & Other Seafood

Cajun Shrimp Alfredo

Shrimp Piccata

Shrimp Jambalaya

Ingredients: 1 pound of sausage 1 pound of ham, smoked and cubed 1 pound of shrimp, de-veined (about 20 to 24 shrimp) 6 cups of chicken stock 1 tablespoon of olive oil 1 red bell pepper 1 green bell pepper 1 jalapeno pepper 1/2 cup of scallions, diced 1 onion 3 garlic cloves 1 cup of celery, diced 3/4 cup of fresh parsley, chopped 1 cup of tomatoes, seeded and diced 3 bay leaves 1/4 cup of lemon juice 1 tablespoon of butter 2 tablespoons of tomato paste 2 teaspoons of salt 1 teaspoon of black pepper 2 teaspoons of oregano, dried 1 teaspoon of thyme, dried 3 cups of long grain rice Preparation: In a large, 12” cast iron skillet, heat the oil over medium heat on the stove. Slice the sausage, and place it in the oil. Cube the ham, and place in the skillet with the sausage. Sauté the meat until it is browned, about 8 to 10 minutes. Remove the meat, and set aside. Return the cast iron skillet to the stove. Add the butter, and allow it to melt. Wash and chop the celery. Wash, peel, and dice the onion. Add the celery and onion to the skillet. Wash, seed, and chop the red and green bell peppers. Add to the skillet. Cook the vegetables until the onion is tender, about 8 to 10 minutes. Wash, seed, and dice the tomatoes and jalapeno pepper. Add to the pan, along with the tomato paste, oregano and thyme. Mince the garlic, and stir into the mixture. Cook until all the vegetables are beginning to become tender, about 5 minutes. Pour in the chicken stock, and bring the ingredients to a boil. Rinse the rice, and place into the skillet. Fold in the sausage mixture. Mix until the ingredients are fully incorporated. Season with salt and pepper, and add the bay leaves. Bring to a boil before reducing the heat to low. Cover and simmer for about 20 minutes. When the time is done, add the shrimp to the mixture. Wash and chop the scallions and parsley. Add to the rice mixture, along with the lemon juice. Mix the ingredients until they are well blended. Cover the skillet again, and remove from heat. Let sit for 15 minutes. Serve warm.

Pecan Fried Catfish

Ingredients: 2 pounds of catfish fillets (3 to 4 fillets depending on size) 1 tablespoon of Cajun seasoning 2/3 cup of Parmesan cheese 1 cup of buttermilk 1 tablespoon of paprika 1 cup of ground pecans 2 eggs 2/3 cup of cornmeal 2 cups of vegetable oil Preparation: Cut the catfish into 1” wide strips. Place the catfish into a large freezer bag. Pour in the buttermilk. Close the bag and shake. Place in the fridge, and allow the catfish to marinate for about an hour. While the catfish is marinating, whisk together the ground pecans and cornmeal. Fold in the Cajun seasoning and the paprika. Remove the catfish from the fridge, and remove from the buttermilk. Discard the buttermilk. Whisk the eggs together in a separate bowl. Dip the catfish into the eggs so that they are completely coated. Toss them in the cornmeal mixture, and coat completely. Place on a baking sheet until you are ready to cook the fish. In a large, 12” cast iron skillet, pour in enough oil to fill the skillet about 1 ½ inches deep. Place on the stove, and set heat to medium-high. Bring the oil to a slow boil. Place the catfish into the cast iron skillet, and fry until it is golden brown, turning as needed. This usually takes between 3 to 6 minutes. You also want to make sure the fish flakes with a fork. You may need to cook in batches. Remove from oil and allow to drain. Serve warm.

Shrimp Étouffée

Ingredients 1 ½ pounds medium shrimp peeled and de-veined 1 tablespoon Cajun seasoning 1 tablespoon vegetable oil ⅓ cup butter ⅓ cup flour 1 small onion chopped ½ bell pepper chopped 2 ribs celery chopped ¼ teaspoon thyme 4 cloves garlic minced 3 cups shrimp stock or chicken broth 2 cups tomatoes fresh (not canned), diced 3 tablespoons Worcestershire sauce 2 bay leaves salt & pepper to taste ¼ cup green onion ¼ cup parsley ½ lemon juiced Instructions Toss shrimp with Cajun seasoning. Heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside. Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes. Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth. Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste. Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook. Serve over rice. Notes For more flavor, shell your own shrimp. Add shells (and heads), add to chicken broth and simmer on low 20 minutes. Strain and discard shells. Use this broth in place of chicken broth. Do not overcook shrimp, cook just until pink on each side in step 1. The shrimp will finish cooking through when reheating.

Creamy Garlic Shrimp

This recipe was poorly edited and this is my best guess as to what it should be: *Ingredients: °1 pound peeled and de-veined shrimp °4 cloves of finely chopped garlic °1 cup fresh spinach °1 cup heavy cream °1/2 cup fresh Parmesan cheese °1 tbsp butter °1/2 teaspoon paprika, divided °Salt and pepper *Method: Heat the oil in a large frying pan over medium-high heat. Season the shrimp with salt, pepper and half the paprika on both sides. Cook the shrimp for 30 seconds on each side and then remove from the skillet. Add more oil if necessary, and cook the garlic and half the paprika for 15 seconds. Add the fresh spinach, season with salt and pepper and cook for 1-2 minutes. Pour in the heavy cream and add the fresh Parmesan cheese. Season with salt and pepper if necessary. Cook for 6-7 minutes or until well thickened. Once the sauce has thickened, place the shrimp back in the pan, cover with a lid and cook for an additional 30 seconds over a low heat. Decorate with fresh parsley, if you wish

Ingredients: 1 (14.75 ounces) can of salmon 2 eggs 1/3 cup of cornmeal 1 tablespoon of flour 1 small onion, chopped or onion powder, to taste Salt, to taste Pepper, to taste Oil Directions: Transfer all the contents of the canned salmon to a bowl and try to remove all the fish bones, get a separate and large mixing bowl to transfer to fish meats on. Crack two eggs and add them into the bowl of salmon meat, then add in the finely chopped onion, a little bit of cornmeal, flour, salt, and pepper. Add a little bit of cornmeal at a time until you get the desired consistency. Mix all the ingredients together until incorporated. Place the pan on a stove over medium-high to high heat. Pour some oil into the pan, then once the oil is heated up, lower your heat to about a medium before frying. Scoop and grab a little ball from the mixture, roll it between your palm, then flatten it to desired thickness. Fry the salmon patties on the pan, and cook both sides until golden brown or for about 5 to 10 minutes.

Spanish Sardines in Tomato Sauce

Ingredients 2 cans sardines in olive oil 4 oz / 120 grams each 3 tbsp extra virgin olive oil 45 ml 1 onion 3 cloves garlic 5 tomatoes (or 1 c tomato sauce) 1/2 tsp sweet smoked Spanish paprika 1.15 grams pinch sea salt dash black pepper dash white sugar handful fresh parsley Instructions Roughly chop the onion, roughly chop the garlic and cut the tomatoes into big chunks Heat a fry pan with a medium heat and add in the olive oil After a couple minutes add in the onion and garlic, mix with the olive oil, after 4 to 5 minutes and the onion is translucent, add in the paprika, give it a quick mix, then add in the chopped tomatoes, sea salt, black pepper and sugar, mix together, after 5 minutes and the tomatoes are lightly sauteed, turn off the heat and let the mixture cool Meanwhile, drain the olive oil from the cans of sardines and then gently remove the sardines from the can Once the tomato mixture has slightly cooled, add into a food processor and pulse for 30 to 60 seconds or until you end up with a smooth texture Transfer the tomato sauce into a serving dish, add the sardines over the tomato sauce, making sure to give them a gentle flip so they´re coated in the tomato sauce, sprinkle with finely chopped fresh parsley.

One-Pan Garlic Butter Salmon

Ingredients for 4 servings 6 oz salmon fillet, 4 fillets ½ cup butter, melted 3 cloves garlic ½ lemon, juiced salt, to taste pepper, to taste 4 cups broccoli florets olive oil ¼ cup Parmesan cheese fresh parsley, to garnish Preparation Preheat oven to 375°F (190°C). In a bowl, mix butter, garlic, lemon juice, salt, and pepper. Lay salmon fillets on a pan, and evenly distribute the marinade. Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and Parmesan. Bake 18 minutes. Serve and garnish with parsley.

Air Fryer Salmon Bites with Garlic Cream Sauce

Ingredients Salmon 2 salmon fillets (6 ounces each), skin removed 1 tablespoon olive oil 1 tablespoon fresh lime juice, 1-2 limes, squeezed ½ teaspoon garlic, minced ½ teaspoon paprika ¼ teaspoon kosher salt ¼ teaspoon black pepper Garlic Cream Sauce 4 tablespoons (½ stick) unsalted butter ¼ cup (59.5g) heavy cream 2 tablespoons garlic, minced 1 tablespoon fresh parsley, minced ¼ teaspoon kosher salt ¼ teaspoon black pepper Instructions Preheat the air fryer to 390°F. Spray the basket of the air fryer with nonstick cooking spray. Use a paper towel to pat the salmon fillets dry. Use a sharp knife to cut each filet into 1-inch squares. In a medium bowl combine olive oil, lime juice, garlic, paprika, salt, and pepper. Pour the mixture over the salmon bites and gently toss to coat. Working in batches, place the salmon bites in an even layer in the basket of your air fryer. (Do not overcrowd.) Air fry for 4-5 minutes. Flip and repeat on the opposite side, or until the salmon reaches an internal temperature of 140-145°F. Place the cooked salmon in a bowl. While salmon is cooking, prepare the garlic sauce. In a medium saucepan over medium heat, add butter, heavy cream, garlic, parsley, salt, and pepper. Stir together until the butter is melted and the mixture is fully combined and heated through (4-5 minutes). Pour the garlic cream sauce over salmon bites and serve over mashed potatoes or rice.

Crab & Shrimp Seafood Bisque

Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood Instructions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot.

Red Lobster Shrimp Scampi

Ingredients 1 lb medium shrimp, peeled and de-veined 1 tablespoon extra virgin olive oil 2 tablespoons garlic, finely chopped… 1 1/2 cups white wine, I use chardonnay 1/2 fresh lemon, Juice only 1 teaspoon Italian seasoning 1/2 cup softened butter 1 tablespoon parsley 1/2 cup grated Parmesan cheese Directions 1. Heat cast iron skillet and add olive oil. 2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside. 3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter. 4. Add white wine, and lemon juice. 5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. 6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. 7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. 8. Sprinkle with grated Parmesan Cheese

Salmon Patties

Ingredients: 2 cans (14.75 oz) pink salmon, bones and skin removed; juice reserved 1 bag 10 oz Louisiana seasoned crispy fish fry mix 6 Tbsp mayonnaise 2 tsp Old Bay seasoning 2 lg eggs 2 tsp onion powder salt and pepper to taste juice from 1 lemon lard or vegetable oil for frying. Directions: 1. Drain Salmon, reserving the juice, and add to a large bowl. Remove skin and bones and lightly flake apart. 2. Starting with 8 oz of the Fish Fry Mix, add together with all other ingredients, into the bowl with salmon. 3. Mix together thoroughly. If mixture is too wet, add more Fish Fry mix. If mixture seems too dry, add some of the reserved juice from the salmon. 4. In a large, cast iron preferred, skillet over Med-High heat, add lard, or vegetable oil. Bring up to temperature and add patties to skillet. 5. Cook until edges begin browning and you have a nice golden brown color on bottom side, about 4-5 minutes. Flip patties, carefully, and cook another 4-5 minutes or until crispy golden. Serve Warm.

Honey-Garlic Shrimp

Ingredients: 2 tsp Olive Oil ⅓ cup honey ¼ cup Soy Sauce 1 tbsp minced garlic 1 pound Medium sized shrimp, peeled and de-veined ½ to 1 tsp ground ginger, (optional) Garnish with Chopped Green Onion Instructions: In a medium bowl add in the honey, soy sauce and garlic. Half of this will be used to cook the shrimp in and half of it to marinate the shrimp Place the shrimp into a large Ziploc bag and pour in half of the marinade. Push out as much air as you can and seal the bag. Refrigerate for a minimum 15 minutes or up to 10 hours. When ready, in a large skillet, add the Olive Oil. Place the shrimp into the skillet, cook for 45 seconds on one side. Flip the shrimp over and add the remaining marinade and cook for one or two minutes. Serve over a scoop of brown rice and top with a garnish of chopped green onion.

Long John Silver’s Batter

Ingredients: 3/4 cup flour 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup water Directions: Sift dry ingredients. Add water and mix well. Use to coat fish or chicken filets. Cover the fish completely. Deep fry until a nice golden brown.

Baked Dijon Salmon

Ingredients: 1/4 cup butter, melted 3 tablespoons Dijon mustard 1 ½ tablespoons honey ¼ cup dry bread crumbs ¼ cup finely chopped pecans 4 teaspoons chopped fresh parsley 4 (4 ounce) fillets salmon salt and pepper to taste 1 lemon, for garnish Directions: Step 1: Preheat oven to 400°F. Step 2: In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Step 3: Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Step 4: Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Canned Salmon Patties

Ingredients 1 can(s) salmon, 14.75 oz 1/3 c bread crumbs 2 green onions, chopped 1/4 c chopped celery 1/4 c mayonnaise 1 egg, beaten 4 Tbsp butter, for frying lemon and dill, for garnish Directions 1. Drain salmon. Remove bones and skin. 2. In a large bowl combine salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg. 3. Mix. 4. Shape into 4 even-sized patties. Two for dinner. And two the next day for a salmon burger. Condiments of your choice. 5. In a large saute pan, melt butter on low. 6. Add salmon patties. 7. Cook on medium until golden brown on each side and cooked through.

Randy Horton's Shrimp and Grits

Posted on Facebook 2020-12-15

Crispy Tuna Fish Cakes with Chipotle Aioli

These tuna fish cakes are crispy, crunchy and spicy! This new spin on simple tuna from a can will be your next appetizer go to! Full of bright colors and plenty of flavor these little tuna fish cakes are the best thing to have ever happened to canned tuna! Ingredients • 1 can of Wild Selections tuna in water • 1 cup of leftover rice • 1 serrano pepper finely diced (or less depending on how spicy you prefer it) • 1/4 cup red pepper (finely diced) • 1 stalk green onion (finely chopped) • 3 tbsp of cilantro (finely chopped) • 1/4 cup of sour cream • 1 each egg • 1/4 cup Panko bread crumbs • 1 lime juiced and zested • salt and pepper to taste • Panko bread crumbs for breading • coconut oil or vegetable oil for frying • Chipotle Mayo • 1 cup of mayonnaise (you can use vegan mayo with the same result) • 2 tablespoons of sundried tomatoes • 2 chipotle peppers with adobe sauce • 1 tablespoon of lime juice • water ________________________________________ Instructions 1. Combine Wild Selections Tuna in a bowl with rice, serrano, red pepper, green onion, cilantro, sour cream, egg, 1/2 cup Panko bread crumbs, lime zest, and salt and pepper. Mix everything well with your hands until a smooth mass. Taste for seasoning and adjust as necessary. 2. In a shallow container, add about 1 cup of bread crumbs. Season with salt and pepper. 3. Cover a sheet pan or plate with foil or parchment paper, set aside. 4. Form the fish mixture into individual little patties using your hands. Dip into Panko breadcrumbs gently so they do not fall apart.* 5. Place onto sheet pan. Continue with remaining mixture. 6. Place into the freezer for 45 minutes. 7. Prepare a platter covered in two layers of paper towels. 8. Add oil to a pan over high heat. You will want about 1/4 inch of oil in the pan, they should come up halfway on the fish cakes. 9. Drop a few breadcrumbs into the oil and if it starts bubbling we are ready to pan fry. 10. Pan fry them on each side for about 3-4 minutes or until tender on the inside and golden brown on the outside. Place on the plate with paper towels for a few minutes to allow the oil to be absorbed. 11. Serve warm with a side of chipotle mayo 12. Chipotle Mayo 13. Combine all the ingredients in a blender or food processor. Pulse until smooth. Add extra water to smooth out the mixture. Notes 1. You can freeze the fish cakes right after you bread them in the Panko breadcrumbs or after they have been fried off. If you choose to fry them off first, and then freeze, they will reheat beautifully in a 350 degree oven. 2.If the fish cakes start falling apart when breading them, make sure there is enough moisture in them, adjust by adding more sour cream a bit at a time. If there is too much moisture and they seem too wet, just add in more bread crumbs to serve as the “glue”

Tuna Cakes

Stop searching - This is the best and yummiest Tuna Cakes recipe you’ll ever find. Only 8 ingredients and 30 minutes needed. Ingredients 3 cans Tuna 2 Sweet Potatoes (Approximately 2 Cups Chopped) 1 Red Pepper (Finely Diced) 1 Yellow Onion (Finely Diced) 1 Garlic Clove (Minced) 1/4 cup Chopped Fresh Chives 1/2 Lime (Juice) 1 Egg 1/2 tbsp Salt (I used course salt, so use less if you're using fine table salt) 1/2 tsp Ground Black Pepper 1 tsp Paprika Instructions Dice the sweet potato into smallish cubes and boil for 10 minutes in salted water. They should be fork tender. While the sweet potato boils, sauté the diced red pepper and onion in a little bit of oil until the onion is soft. Now mix everything together in a mixing bowl until well combined. I use a wooden spoon to smash the potato as I mix, leaving slightly chunky. Form the mixture into fish cakes. I used 1/4 cup per cake and this yielded 12 cakes. Heat up oil in skillet over a medium high heat. Once the pan is hot - carefully place the fish cakes in the pan and allow them to get a good sear on each side. Let them sit for at least 3 minutes per side. Notes Tips and Tricks: 1. I used 6oz water packed tuna cans. I drained the water. Although, it is not an exact science. Slightly smaller, or oil packed cans will work fine. 2. When draining the tuna, be sure to drain the tuna cans WELL, or the mixture might be too runny. 3. Mash the potato with the spoon while combining the ingredients. This help bind the ingredients together in order to form the cakes. 4. To help keep the Tuna Cakes from falling apart, prepare the patties well ahead and refrigerate until ready to cook. When the cakes are cold throughout before cooking, they tend to keep their shape better.

Easy Canned Tuna Tacos with Scallion Crema

Ingredients 1/4 cup avocado oil mayonnaise 1 teaspoon lemon (or lime juice, preferably fresh-squeezed) 1/4 cup chopped scallion 1 teaspoon avocado oil 1 can (8 ounces) of tuna (well drained) 4 tortillas of choice (see above for what I use) Instructions Mix together the mayonnaise, scallion and lemon or lime juice and set the scallion crema aside. Heat oil in a small pan and sautee the tuna, stirring often, until tuna is heated through and very slightly browned, then take pan off the heat. Heat a griddle over high heat and place the tortillas on it, heat the tortillas, turning once or twice in the process, until they are warmed up. Place ¼ of the tuna mixture onto each tortilla, then top each with greens, scallion crema and avocado!

Shrimp and Grits Dressing

from Southern Living Magazine 1 pound peeled, medium-size raw shrimp 3 cups chicken broth 1/2 tsp. salt 1/4 tsp. ground red pepper 1 cup uncooked regular grits 1/2 cup butter 3 large eggs, lightly beaten 1 red bell pepper, diced 1 cup fine, dry breadcrumbs 1 cup chopped green onions 1/2 cup grated Parmesan cheese Preheat oven to 325 degrees. Devein shrimp, if desired. Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat. Stir together eggs and next four ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until well blended. Pour grits mixture into a lightly greased 11-x 7-inch baking dish. Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.

Dutch Oven Fish Fry

Salmonettes (Taste of Home)

Crab and Shrimp Seafood Bisque

Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry win Directions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Cajun Spiced Baked Catfish

Ingredients 2 tablespoons yellow cornmeal 2 teaspoons Cajun or blackened seasoning 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/4 teaspoon lemon-pepper seasoning 2 catfish or tilapia fillets (6 ounces each) 1/4 teaspoon paprika Directions 1. Preheat oven to 400°. In a shallow bowl, mix the first six ingredients. 2. Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. 3. Bake 20-25 minutes or until fish just begins to flake easily with a fork. Yield: 2 servings.

Cheesy Garlic Shrimp Alfredo

Ingredients: 2 cups 2% milk 4 ounces cream cheese 2 Tbs flour ½ tsp salt 3 Tbs butter 3 Tbs minced garlic 1 cup grated Mozzarella cheese or 3 cheese blend ⅓ cup parmesan cheese (optional) Pepper to taste 1 lb peeled and deveined shrimp Parsley to garnish Instructions: Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside In a saucepan, melt butter and add garlic. Satue garlic for about a minute, then add in peeled and deveined shrimp Cook 3-5 minutes, until pink, and just barely cooked through Remove shrimp from pan, leave garlic and butter drippings in saucepan Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until it starts to thicken. Remove from heat, add grated cheese and Parmesan Cover, let stand for about 5 minutes. Add shrimp into sauce and let stand another 5 minutes Serve over noodles of choice, I chose fettuccine. (1 lb package is sufficient) Garnish with some dried parsley

"Best" Baked Shrimp

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter Put down shelled and deveined shrimp Sprinkle one pack dry Italian seasoning Bake at 350°F for 15 minutes.

Broiled Scallops

Ingredients 1 1/2 pounds bay scallops 1 tablespoon garlic salt 2 tablespoons butter, melted 2 tablespoons lemon juice Directions Turn broiler on. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Red Lobster Shrimp Scampi

Red Lobster Shrimp Scampi Ingredients: 1 lb medium shrimp, peeled and deveined 1 tablespoon pure olive oil 2 tablespoons garlic, finely chopped… 1 1/2 cups white wine, I use chardonnay 1/2 fresh lemon juice 1 teaspoon Italian seasoning 1/2 cup softened butter 1 tablespoon parsley 1/2 cup grated Parmesan cheese How to make it : Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside. Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese

20 Minute Honey Garlic Shrimp

20 Minute Honey Garlic Shrimp Ingredients: 1/3 cup honey 1/4 cup soy sauce (I use reduced sodium) 1 Tablespoon minced garlic optional: 1 teaspoon minced fresh ginger 1 lb medium uncooked shrimp, peeled & deveined 2 teaspoons olive oil optional: chopped green onion for garnish Directions: 1) Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.) Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade) 2.) Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Old Fashioned Salmon Patties

Ingredients : 6 oz. can skinless/boneless pink salmon, drained 2 T. diced onion good pinch each of salt and pepper 1 large egg 1 T. buttermilk 2 T. cornmeal 4 T. all purpose flour Veg. oil for frying Directions : In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4″ oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties