Category Archives: Seafood

Spicy Shrimp Penne Pasta

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Ingredients

  • 28 ounces tomato sauce
  • 1 lb raw shrimp, peeled, deveined and tails off
  • 12 ounces whole wheat penne pasta
  • 1/2 teaspoon italian seasoning
  • 3 tablespoons minced garlic
  • 1 teaspoon crushed red pepper
  • 2 tablespoons parsley
  • 1 tablespoon extra virgin olive oil
  • salt, to taste

Directions
Combine tomato sauce, italian seasoning, garlic, olive oil and crushed red pepper and simmer for 20 minutes. Meanwhile, cook pasta in salted water and drain. Cook shrimp in a little olive oil in the same pot that the pasta was in for about 3 minutes. Slowly add sauce and cook for 5 minutes. Put pasta back in and stir to coat the pasta with the sauce. Add parsley and salt.

Crab Crescent Squares

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Another easy recipe using crescent rolls. ūüôā
Cran Crescent Squares
Ingredients
  • 1 can (8 oz) Pillsbury¬ģ refrigerated crescent dinner rolls
  • 8 oz real crab meat, cut into small pieces
  • 1 teaspoon Old Bay Garlic and Herb seasoning (I really just sprinkled it on without measuring)
  • 1¬†1/2cups shredded Mexican cheese blend
  • 1teaspoon parsley flakes
Directions
Heat oven to 375¬įF.
Unroll dough onto ungreased cookie sheet. Press to form 12×8-inch rectangle; firmly press perforations to seal.
Top dough with crab meat and remaining ingredients in order listed.
Bake for 15 minutes or until crust is golden brown. Cut into squares.
Modified from: Pillsbury

Thai Shrimp and Cabbage Stir Fry

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Ingredients

Directions

  1. Heat 3 tsp of oil in a skillet or a stir fry pan.
  2. Add cabbage and stir fry cabbage for about 2 minutes or until tender.
  3. Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
  4. In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
  5. Add the shrimp, water and soy sauce; cook until shrimp turns pink.
  6. Sprinkle with cilantro and red pepper flakes, stir.
  7. Serve shrimp mixture over cabbage.

From: food.com

Lime Marinated Broiled Salmon

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Another salmon recipe! ūüôā This was really good with wild rice pilaf.

Lime Marinated Broiled Salmon

Ingredients

  • 1/3¬† cup¬† low-sodium soy sauce
  • 1/4¬† cup¬† fresh lime juice
  • 1¬† teaspoon¬† minced peeled fresh ginger
  • 1/2¬† teaspoon¬† chopped fresh thyme
  • 2¬† garlic cloves, chopped
  • 4¬† (6-ounce) skinless salmon fillets (about 1 inch thick)
  • Cooking spray
  • 4¬† lime wedges

Directions

Place first 5 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally.

Preheat broiler.

Remove salmon from bag, discarding marinade. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

From: Cooking Light

Asian Zing Salmon

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I haven’t made this sauce in a while and today I decided to¬†put it on¬†salmon.¬†It never gets old.¬†

Asian Zing Salmon

Ingredients

1/2 cup sweet chili sauce

1/8 cup low sodium soy sauce

1/2 teaspoon crushed ginger

1 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1 large salmon filet

Directions

Preheat broiler. Combine first five ingredients and mix well.  Brush half of the sauce over salmon and let it sit for about 10 minutes. Broil fish for 5 minutes.  Brush with remaining sauce. Continue broiling until desired doneness. Cut into desired portions.

Broiled Salmon with Lime and Cilantro

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Ingredients
1/2 c Cilantro leaves, finely chopped
1 Garlic clove, lg, fine chopped
2 tb Lime juice
1 tb Olive oil
1/2 ts Salt
4 Salmon steaks, 3/4″ thick

Directions
Combine cilantro, garlic, lime juice, oil and salt in bowl. Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand, covered, 10 minutes.

Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons marinade.

Broil 6″ from heat for 3-4 minutes. Turn steaks over. Brush with remaining tablespoon marinade. Broil 3 more minutes or until cooked through.

From: Epicurean

Shrimp Tacos

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DSCN0784I’ve been making chicken tacos a lot during my pregnancy.¬† I’ve definitely made tacos more during this pregnancy than I have in my entire life.¬† I’ve always liked them but never made them often.¬† I COULD have eaten them daily but resisted. ūüôā The plus is that they are really easy to make and a nice, fast meal on a weeknight- even making two batches of meat, chicken for me and ground beef for the boys. ¬†Originally, I instated “Taco Tuesdays” but sometimes I couldn’t wait and had them on Mondays, then Sundays. LOL. Anyway, I decided to try something new this week and picked up some shrimp to make shrimp tacos.¬† I’ve never made or had them before but today was a good day to try them for the first time!

There wasn’t much to these. I bought some small shrimp and seasoned them with chili powder, cumin, cilantro, garlic powder, salt and pepper. I sauteed them in a little olive oil and then added a few drops of taco sauce.¬† Top over greens in a soft taco shell and add your favorite toppings. I’m adding sauteed peppers and onions the next time I make these! ūüôā

Herb Crusted Salmon with Mixed Greens Salad

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This recipe is very healthy and yummy! It’s the kind of salad¬†I could eat every day and not get tired of.

Ingredients

  • Salmon:
  • 1/2¬† cup¬† dry breadcrumbs
  • 2¬† teaspoons¬† chopped fresh oregano
  • 2¬† teaspoons¬† chopped fresh rosemary
  • 2¬† teaspoons¬† chopped fresh flat-leaf parsley
  • 1 1/2¬† teaspoons¬† grated lemon rind
  • 1/2¬† teaspoon¬† black pepper
  • 2¬† garlic cloves, minced
  • 4¬† (6-ounce) salmon fillets (about 1 inch thick), skinned
  • Cooking spray
  • 1/4¬† teaspoon¬† kosher salt
  • Salad:
  • 1¬† tablespoon¬† fresh lemon juice
  • 1¬† tablespoon¬† extravirgin olive oil
  • 1¬† teaspoon¬† Dijon mustard
  • 1/4¬† teaspoon¬† kosher salt
  • 1/4¬† teaspoon¬† black pepper
  • 4¬† cups¬† mixed salad greens

Preparation

 

1. To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

3. To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.

From: Cooking Light

Grilled Salmon with Barbeque Spice Rub

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(sorry for the blurry pic- my camera died before I could take more!)

When Scott said he would grill this salmon for me, I was tempted to use a barbeque sauce but decided to try this dry rub instead.¬†¬†I am glad I did. It was so good!! It is a perfect combination of sweet and spicy. I added a little garlic powder to this but didn’t measure it.¬† I didn’t get a good picture of it but the recipe is very blogworthy!

Ingredients

  • 1 1/2¬† teaspoons¬† kosher salt
  • 1 1/2¬† teaspoons¬† dark brown sugar
  • 1¬† teaspoon¬† ground cumin
  • 1¬† teaspoon¬† dried thyme, crushed
  • 3/4¬† teaspoon¬† coarsely ground black pepper
  • 3/4¬† teaspoon¬† sweet paprika
  • 3/4¬† teaspoon¬† chili powder
  • 1/4¬† teaspoon¬† ground cinnamon
  • 1¬† (3-pound) center-cut salmon fillet, skinned

Preparation

1. Prepare grill to medium-high heat.

2. Combine salt and next 7 ingredients (through cinnamon); rub salt mixture over fish.

3. Grill fish for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

From: Cooking Light