I’m looking for a few good seafood recipes…..?
I love seafood but never cook it because I’m afraid of either under or over cooking it. I especially like scallops, shrimp and crap. Any recipes for appetizers or main dishes would be great. Tips for properly cooking it would be great as well.
Try the following
Seafood curry
pinch of ground ginger
handful of fresh coriander leaves
½ red chilli, de-seeded and chopped
1-2 garlic cloves, peeled and chopped
salt and freshly ground black pepper
splash of water
2 tbsp double cream
½ tsp sesame oil
110g/4oz mixed seafood
Method
1. Place the ginger, coriander, chilli, garlic, seasoning and water into a mini food processor and blend together to form a smooth paste.
2. Place the mixture into a pan and heat gently. Add the cream and sesame oil and heat for a further 3-4 minutes.
3. Stir in the seafood and heat through for a few minutes until cooked through. Serve at once.
Or Seafood and Coconut Laksa
24 raw tiger prawns
1 lb 2 oz (500 g) fresh mussels
4 oz (110 g) medium-thickness white rice noodles
14 fl oz (400 ml) tinned coconut milk
2 oz (50 g) shelled, unsalted macadamia nuts or peanuts
1 tablespoon groundnut or other flavourless oil
2 oz (50 g) piece of cucumber, peeled
4 oz (110 g) beansprouts
juice of 1 lime
a small bunch of fresh basil, stalks discarded and leaves roughly shredded
a small bunch of fresh mint, stalks discarded and leaves roughly shredded
sea salt
For the paste:
3 medium red chillies, deseeded and chopped
1 dessertspoon dried shrimp paste
4 shallots, peeled
2 stems of lemon grass, trimmed and outer layer removed, stems chopped
a small piece of fresh galangal or root ginger, peeled and roughly chopped
1 desssertspoon ground turmeric
First of all, you need to prepare the seafood. So, peel the prawns, then run the point of a small, sharp knife along the back of each one and remove any black threads that may be present. Now scrub the mussels under cold running water and remove any barnacles and pull off the little hairy ‘beards’. Discard any mussels that are broken or don’t close when given a sharp tap with a knife. Now place the rice noodles in a bowl and cover with boiling water, then leave to soak for 10 minutes – they won’t need any further cooking, just re-heating. Then drain the noodles in a colander when they are ready, rinse them in cold water and set aside.
Next, to make the paste, place all the paste ingredients, plus a tablespoon of water, into a blender or the bowl of a food processor and blend until smooth. Now place the macadamias or peanuts in a medium saucepan and dry-roast over a medium heat until golden brown, then remove to a plate. Add the oil to the same pan and, when warm, add the prepared paste and cook over a medium heat for 2 minutes. Add the coconut milk and stir, then leave to simmer gently for 10 minutes. Meanwhile, cut the cucumber into four slices lengthways, then cut each into four long strips. Next, roughly chop the toasted nuts. When the coconut-milk mixture is ready, add the noodles, cucumber, three-quarters of the beansprouts and the lime juice. Now season to salt, with taste, then bring back to a simmer, add the prawns and mussels and cook for 3-5 minutes – the prawns should turn a pretty pink colour and all the mussels should open. Discard any mussels that don’t open during cooking. Now add half the shredded herbs, then mix the remaining herbs with the chopped nuts. Finally, ladle the laksa into four deep bowls, then sprinkle over the remaining beansprouts and the herb mixture
Or Seafood chowder
1 tbsp olive or sunflower oil
110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice
175-225g/6-8oz onions, chopped
25g/1oz flour
850ml/1½ pints homemade fish stock or, if no fish stock, water
425ml/¾ pint milk
bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf
6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice.
salt and freshly ground pepper
pinch of mace
pinch of cayenne pepper
700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin
150ml/¼ pint single cream
450g/1lb mixed cooked shellfish – mussels, clams, scallops, shrimps or prawns and the cooking liquor.
To garnish
freshly chopped parsley and chives
To serve
Crusty bread and butter
Method
1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
2. Add the onion, cover and sweat for a few minutes over a low heat.
3. Stir in the flour and cook for 1-2 minutes.
4. Add the fish stock or water gradually.
5. Add the milk, bouquet garni and potatoes.
6. Season well with salt, pepper, mace and cayenne.
7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
8. The chowder may be prepared ahead to this point.
9. Cut the fish into 2.5cm /1in cubes.
10. Add to the pot as soon as the tip of a knife will go through a potato.
11. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish.
12. Add any liquor obtained from opening the mussels or clams.
13. When boiling, remove from the heat.
14. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
15. Serve in a deep dish with plenty of bread and butter.
Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.
Or Fresh seafood pasta
1 tbsp olive oil
15g/½oz butter
2 spring onions, chopped
2 garlic cloves, chopped
150g/5½oz mixed fresh seafood
pinch saffron, soaked in 1 tbsp water
150g/5½oz fresh pasta, such as linguine, cooked according to packet instructions
1 tbsp freshly grated parmesan
Method
1. Heat the olive oil and butter in a pan, add the spring onions and cook gently for 2-3 minutes.
2. Add the garlic and fry for another minute. Add the seafood and saffron, along with its soaking liquid, and cook for 2-3 minutes. Stir in the hot cooked pasta and mix well to coat.
3. To serve, place the seafood pasta into serving dishes and sprinkle over the grated parmesan.
Or Grilled seafood
2 x 500g/1lb cooked lobsters
24 Dublin Bay prawns
4 x 125g/4oz monkfish steaks
4 x 75g/3oz grey mullet steaks
lemon wedges
For the marinade:
50ml/2fl oz olive oil
1 tsp fennel, chopped
3 bay leaves, cut into pieces
salt and black pepper, freshly ground
juice of ¼ lemon
For the fennel dressing:
150ml/5fl oz olive oil
25ml/1fl oz red wine vinegar
2.5g/½ tsp salt
black pepper, freshly ground
1 tbsp fennel, chopped
½ small onion, finely chopped
Method
1. Mix all the dressing ingredients together.
2. At least 1 hour before cooking, put all the marinade ingredients in a shallow dish and add the fish steaks. Turn over in the marinade two or three times during the hour.
3. Prepare and light your charcoal grill at least 40 minutes before cooking.
4. Cut the lobsters in half lengthways and crack their claws.
5. Cook the fish steaks for about 3 minutes on each side.
6. The lobsters and prawns, being cooked already, do not need to go on the grill for very long: they should just be warmed through. This slightly chars the shells, giving the grillade a spectacular aroma which is one of the best attractions of the dish.
7. Brush the shells with some of the marinade that you used for the fish and put the lobsters on the grill for about 2 minutes per side, prawns for about 1 minute.
8. Serve everything on one large serving dish. Add any of the marinade left to the dressing and pour over the cooked fish.
9. Serve with lemon wedges and plenty of French bread to mop up the dressing
or Seafood pie
575g/1¼lbs white fish fillets, skinned and cubed
55g/2oz mussel meats
55g/2oz peeled prawns
30g/1oz butter or margarine
30g/1oz flour
125ml/4fl oz fish stock or dry white wine
150ml/5fl oz milk
1 tbsp fresh parsley, chopped
salt and freshly ground black pepper
225g/8oz puff pastry
1 egg, beaten, to glaze
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Place butter or margarine in a large saucepan with flour, stock and milk.
3. Stir or whisk over a gentle heat until sauce is thick and smooth.
4. Cook, stirring, for a further 2 minutes on a low heat.
5. Remove from the heat and stir in the herbs, seasoning and prepared fish and shellfish.
6. Spoon into a large pie dish (approximately 1 litre/2 pint in capacity).
7. Roll out the pastry to a large rectangle and use to cover the fish mixture, trim and seal edges, brush with beaten egg.
8. Bake for 25-30 minutes until pastry is well risen and golden brown.
Or Spanish-style seafood stew with steamed jasmine rice
For the stock
200ml/7fl oz water
4 tiger prawn shells
For the stew
1 tbsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
½ tsp ground turmeric
½ tsp paprika
½ tsp chilli flakes
1 bay leaf
2 tbsp tomato purée
¼ red pepper, seeds removed, chopped
4 raw tiger prawns, shells removed (see above)
splash white wine
To serve
1 tbsp pancetta lardons, fried until crisp
handful fresh parsley, chopped
150g/5½oz jasmine rice, cooked according to packet instructions
Method
1. For the stock, place the water into a large pan and bring to the boil. Add the prawn shells and boil for ten minutes. Strain through a sieve, discard the shells and reserve the cooking liquor.
2. For the stew, heat the olive oil in a pan, add the onion and fry gently for 4-5 minutes, or until softened.
3. Add the garlic, turmeric, paprika and chilli flakes and fry for one minute.
4. Add the bay leaf, the reserved prawn stock, the tomato purée, red pepper, prawns and white wine and simmer gently for 4-5 minutes, or until the prawns are completely cooked through (they will turn pink).
5. To serve, pour the prawn stew into large serving bowls, sprinkle with the crisp pancetta and chopped parsley and serve with steamed jasmine rice.
How long will cooked crawfish stay fresh?
I have a big bag of boiled, peeled crawfish. It was boiled 1 week ago and has been stored in the fridge since. Is it still good to cook tonight?
It has not been in the freezer. The crawfish was boiled, and then peeled. The cooked meat was then stored in a ziploc bag in the fridge. It’s been in the fridge about 6 days.
Your nose knows. Open that bag & take a whiff. If it smells like crawfish use ‘em. If you get a "head jerk" reaction get rid of them. 6 days is a long time for any seafood unless your fridge is really cold!
Anybody knows of a good Crawfish recipe?
Ok, my husband has asked me to cook for his birthday Crawfish with potatoes and corn.
I have NO idea how to make it or where to find a good recipe.
Also, what kind of wine will go good with it?
Thanks!
Love to do these boils.
I learned this boil from a friend that was his birthday dinner every year. He was born and raised in Louisiana. You MUST use live crawdads.
3lbs minimum crawdads per person. Some will easily eat 5. Modify recipe as you see fit for the number of people.
Suck the head. It’s not guts or brains but butter/nutty tasting fat. There is a ring at the top of the tail where it connects to the head. It’s a trick but twist that ring and separate the head from head from the tail and suck the stuff out.
Crawdad Boil
2 lemons, halved, plus more for serving
3 bay leaves
2 teaspoons salt
1/4 cup Old bay seasoning or Zatarains shrimp boil
4 medium onions, quartered
1 head garlic, halved
3 pounds red new potatoes, medium to large
4 ears sweet corn, halved
2 pounds smoked sausage, such as andouille or kielbasa
5 – 6 pounds live crawfish
Hot pepper sauce, for serving
French Bread for serving
Newspaper to cover your dining table
Optional
Shrimp, clams of any kind.
Purge Crawdads
Purge your live crawdads by putting them into very cold ice water. Rinse your mud bugs well after purging.
Directions
Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don’t fill the pot up more than 1/2 way.
Squeeze the lemon juice into the water, tossing in the halves too.
Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don’t be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.
Add the potatoes to the pot to give them a head start and simmer for 10 minutes.
Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid.
Toss in the crawfish and shut off the heat.
Cover the pot and let the crawfish steep in the flavor for 15 minutes.
Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that’s covered with newspaper.
Serve with lemons, hot sauce, French bread.
Note: Traditionally, each person gets a small bowl of the crawdad stock to dip their French bread in.
Wine: Your pick. It’s usually a party. Mostly beer drinkers 
What is your favorite crawfish recipe?
I have only had crawfish once before but I loved it! I saw some in the supermarket the other day and bought it on impulse. Does anyone have some good recipes? Most of the ones I have seen online are with a cream sauce and pasta. How else have you seen crawfish served?
CRAWFISH ETOUFFEE
INGREDIENTS
1 lb. cleaned crawfish tails, commercial kind
crawfish fat and water to make 3/4 cup 1 heaping tablespoon tomato paste
1 stick margarine or butter 1 medium onion, chopped fine
1 heaping teaspoon all purpose flour 1 tablespoon parsley
1 teaspoon salt 2 very thin slices lemon
1/4 teaspoon cayenne pepper 1 tablespoon green onion
INSTRUCTIONS
Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crawfish tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic. Cook slowly, about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add green onion and parsley, cook 2 minutes longer.
Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish etouffee.
COOKING TIP: Commercial crawfish are pasteurized and practically cooked.
When tails and fat from live crawfish are added to cooked mixture, it should be cooked 10 or 15 minutes longer.
If you buy the frozen pack at Walmart, the crawfish fat is the liquid part when the crawfish are thawed out.
What are some good seafood pasta recipes?
my momma be lovin that seafood pasta ya dig? so im tryna make a dish for her cause she keeps bugging me. anyone know some seafood pasta recipes that will make emeril look like Martha Stewart?
Macaroni Shrimp Salad
1 pound short macaroni — salad type
1 cup sweet pickle relish — well drained
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can chopped pimiento — drained (2 oz.)
1 can sliced mushrooms — drained (4 oz.)
1/2 pound tiny salad shrimp — cooked (about 1
– cup)
1 1/2 cups salad dressing of your choice — up to 2
Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water.
Combine with remaining ingredients.
Add dressing and stir to blend.
Chill well before serving.
Seafood Pasta Salad
2 cups pasta — tri-colored spiral
1 cup shrimp — cooked
1/3 cup green pepper — diced
1/4 cup carrots — sliced
1/2 cup zucchini — sliced
1/3 cup white wine worcestershire
1/3 cup mayonnaise
salt and pepper to taste
* cook pasta according to package directions
* 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
** Lea & Perrins White Wine Worcestershire Sauce.
In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving
Crabmeat Pasta Salad
12 oz Spiral pasta
2 Green onions, chopped fine
1 Celery, chopped fine
1/4 cup Bell pepper, chopped fine
2 or 3 oz Pimento, drained and diced
1 lb Lump crabmeat
1 tsp Worcestershire Sauce
dash Tabasco
1/4 cup Parmesan cheese
Salad dressing as needed
Zatarain’s Creole Seasoning to taste
Prepare pasta according to instructions and set aside until cool. Add next eight ingredients to cooled pasta and toss. Add salad dressing of choice (Caesar, Golden Caesar, Italian, etc.) and Zatarain’s Creole Seasoning as desired.
Note: Mushroom, artichoke hearts, red onion, etc. can be added as desired. Shrimp maybe substituted for or used along with crabmeat.
Seafood recipes for a beginner?
Please help!
I’m a terrible, very very bad cook (seriously, I’m not joking!). I can do basic things, but definitely not complicated things.
Does anyone have an easy seafood recipes for me to cook for my boyfriend tonight? He loves shrimp!
Please, even if you have easy-medium difficult recipes! Would be appreciated greatly thanks!
Ok, Try this and impress the hell out of him.
Buy shrimp. Red pepper (hot). Garlic and Linguini (tagliatelle) and a can of lobster soup.
Boil the pasta untill it is done.
Put oil in the pan. Heat it, chop some red pepper slices (not the seeds) in the pan, add sliced garlic. Before the garlic browns, add shrimp and stir fry.
Heat the can of soup (open and discard the can before he gets there) Put the pasta on large plates. Top it with the shrimp. Use the soup as a sauce.
Have some bread ready to dip. And make a small salad.
