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Chinese Buffet Crab Casserole Recipe

Chinese Buffet Crab Casserole
Chances are if you go to the Chinese buffet you have probably seen the crab casserole. I am sure most Chinese restaurants make this casserole different but the one here consists of imitation crab, onion and celery that is topped with cheese. You can easily make this casserole at home just by combining the ingredients in a bowl, spreading the mixture into a casserole dish, topping with cheese and the baking in the oven. If you have had this at the Chinese buffet before, you will know that it is very rich, I would recommend serving it as a side dish. Enjoy.

Chinese Buffet Crab Casserole

Chinese Buffet Crab Casserole

Yield: 4 Servings

Ingredients:

  • 16 ounces imitation crab meat
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 pinch garlic salt
  • 1 ¼ cups mozzarella cheese (or cheddar)
  • 1 (8 ounce) package cream cheese (softened)
  • 2 tablespoons mayonnaise
  • 1 ¼ teaspoons Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon milk

Directions:

  1. Preheat the oven to 325 degrees F.
  2. In a large bowl combine sour cream, lemon juice, garlic salt, ½ cup mozzarella cheese, cream cheese, mayonnaise, Worcestershire sauce, sugar and milk. Mix well to combine and stir in the imitation crab meat. You can also add in any vegetables you may want, I added a little bit of sliced celery and onion.  
  3. Spoon into a greased casserole dish, top with the remaining cheese.
  4. Place into the oven and Bake for 30 minutes or until the cheese is golden brown and the casserole is bubbly. 

 

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Creole Fried Shrimp Recipe

Creole Fried Shrimp
These creole fried shrimp are delicious to serve for dinner any night of the week. The shrimp are coated with an egg and spice mixture and then rolled in a combination of flour, cornmeal and various seasonings. The shrimp are fried in hot oil after being breaded. For the best results, I would recommend using a deep-fryer but you can fry the shrimp in a deep pot as well. Once the shrimp are fried they are served with a sriracha dipping sauce. If you can get shrimp that are already peeled and deveined that would be a lot easier because they will be ready for breading with minimal effort. Some good options for sides would be rice or fries. Enjoy.

Creole Fried Shrimp
Creole Fried Shrimp

Creole Fried Shrimp

Yield: 2-4

Ingredients:

  • 20 jumbo shrimp (peeled and deveined)
  • 1 egg (beaten)
  • 1 tablespoon hot sauce
  • 1 tablespoon mustard
  • 2 teaspoons creole seasoning
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • pinch of cayenne pepper
  • cooking oil (for frying)

lemon
Corn Flour Batter-

  • 1 cup cornmeal
  • 1 cup flour
  • 2 teaspoons creole seasoning
  • 1 teaspoon ground black pepper

Dipping sauce-

  • 1 cup mayonnaise
  • 3 tablespoons Sriracha
  • 1 tablespoon soy sauce
  •  1 teaspoon ground black pepper

Directions:

  1. To prepare the dipping sauce—in a medium bowl combine mayonnaise, sriracha, soy sauce and 1 teaspoon ground black pepper. Chill until ready to use.
  2. In a large bowl combine egg, hot sauce, mustard, 2 teaspoons creole seasoning, 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, and a pinch of cayenne. Add the shrimp and mix well to coat.
  3. In a freezer bag combine cornmeal, flour, 2 teaspoons creole seasoning, and black pepper.
  4. Heat oil in a deep-fryer or a large pot to 350 degrees F.  Dip shrimp into the corn flour and coat well. Place shrimp into the hot oil, being sure not to overcrowd the pan (you will need to do this in about 2-3 batches). Cook the shrimp in hot oil for 3-4 minutes or until golden brown and fully cooked. Drain on a plate lined with paper towels.
  5. Squeeze lemon juice over hot shrimp if desired. Serve with the dipping sauce. 

 

Adapted from Creole Contessa

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Shrimp Tacos with Cilantro-Lime Slaw Recipe

Shrimp Tacos
If you are looking for a delicious shrimp taco recipe for Lent, look no further. These shrimp tacos are delicious and loaded with seasoned shrimp, cilantro-lime slaw, and queso fresco cheese. The shrimp are cooked in the pan with various seasonings such as chili powder, cumin, salt and cayenne pepper. A fresh squeeze of lime juice really adds a little flavor to the tacos as well. The best part about this recipe is the slaw. The cilantro-lime slaw gets a lot of its flavor from garlic, cilantro, lime juice and sour cream. I like to use corn tortillas for these tacos but you could use flour tortillas as well. I like queso freso but you could use many different types of cheese for this recipe such as cojita, Monterey jack or a Mexican cheese blend. Enjoy.

Shrimp Tacos

Shrimp Tacos
Shrimp Tacos

Shrimp Tacos with Cilantro-Lime Slaw

Yield: 4 Servings

Ingredients:

Cilantro-Lime Sauce-

  • ¼ cup olive oil
  • ¼ cup water
  • ½ cup chopped green onions
  • ½ cup cilantro leaves
  • 2-3 garlic cloves
  • ½ teaspoon salt
  • juice of 2 limes
  • ½ cup sour cream

Shrimp Tacos-

  • 1lb medium shrimp (peeled and deveined, tails removed)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • 2-3 cups shredded green cabbage
  • 8 small corn tortillas
  • queso fresco cheese (crumbled)
  • 1-2 avocados (peeled, pitted and mashed)
  • lime wedges (for serving)

Directions:

  1. In a food processor or blender add olive oil, water, green onions, cilantro, garlic, salt and lime juice. Pulse until mostly smooth. Add in sour cream and pulse until combined.
  2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally until the shrimp are cooked through.
  3. Toss some of the sauce with the cabbage until it is coated to your liking. The final product should resemble coleslaw. Use the remaining dressing to go on top of the tacos. 
  4. Warm the corn tortillas according to package directions. Spread a spoonful of the avocados on the tortillas, top with a few pieces of shrimp, some coleslaw, and cheese. Serve with lime wedges. 

 

Adapted from Pinch of Yum

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Seafood Bake Recipe

Seafood Bake
This seafood bake is a great recipe for Lent. This recipe uses an alfredo sauce that is mixed with pasta, shrimp and crab. The shrimp are sautéed in a garlic, wine and butter sauce and then finished off with a squeeze of fresh lemon juice for even more flavor. The alfredo sauce is just a simple combination of heavy cream, butter and parmesan cheese. This recipe calls for penne pasta but several other types of pasta will work as well. Everything is mixed together and then placed into a casserole dish and topped with cheese. The cheese is browned using the broiler and it is ready to serve. I like to serve this recipe with garlic bread on the side. Enjoy.

Seafood Bake
Seafood Bake

Seafood Bake

Yield: 4 Servings

Ingredients:

  • 12 ounces uncooked shrimp (peeled, deveined and tails removed)
  • 6 ounces lump crab meat (drained)
  • ½ lemon
  • 2 tablespoons butter
  • 1 shallot (minced)
  • ¼ cup white wine
  • ¼ cup Italian parsley (chopped)
  • Olive oil
  • 2 garlic cloves (minced)
  • 1lb penne pasta
  • 1 ½ cups shredded mozzarella cheese

Alfredo Sauce-

  • 2 cups heavy cream
  • ½ cup butter
  • 2 garlic cloves (minced)
  • 5 ounces shredded parmesan cheese

Directions:

  1. Cook the pasta according to package directions. Drain and set aside. 
  2. Meanwhile melt the butter in a large skillet and drizzle in a little bit of olive oil. Add the minced shallot and cook until tender. Deglaze the pan with white wine and cook for a couple of minutes to reduce. Add in the shrimp, crabmeat, parsley and garlic. Cook until the shrimp is pink and cooked through (about 3-4 minutes). Season with salt and pepper. Squeeze the lemon just over the seafood and remove from the heat.
  3. To prepare the alfredo sauce—melt butter in a saucepan. Add in the cream and garlic and bring to a boil while whisking. Remove from the heat and whisk in the parmesan cheese, a little at a time, until melted and the sauce has thickened.
  4. Preheat the broiler on an oven. Mix the seafood with the sauce and pasta. Spread the mixture into a casserole dish and sprinkle mozzarella cheese over the top. Broil for a couple of minutes to melt and brown the cheese.
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