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Baked Shrimp with feta cheese
1 tsp olive oil
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp crushed red pepper
1 lb med. or large shrimp, peeled and deveined (frozen is fine, just make sure they are thawed and uncooked)
3 minced garlic cloves (I would go fresh here, not bottled)
Pam
1/2 cup dry white wine (you dont need expensive wine for these recipes, but it must be drinking wine...never cooking wine!)
3 c diced plum tomatoes (3/4 lb fresh only!)
3/4 cup (3oz) feta cheese, crumbled
4 cups hot cooked linguine or rice (optional)
1/4 cup chopped parsley (optional)
parmesan cheese (optional)
preheat oven to 350
heat oil in skillet over med-high heat and add oregano and next 4 ingredients (oregano through garlic).
Saute 3 min. and spoon shrimp mix into a shallow baking pan coated with cooking spray.
Add wine to skillet, cover and cook on low heat until reduce to about 1/4 cup (about 3 min.)
Stir in tomatoes and pour over shrimp. Sprinkle with feta and bake at 350 for 10 minutes. Serve over pasta or rice or eat alone...sprinkle parsley on top.
4 servings/ 1 cup shrimp, 1 cup cooked pasta
404 cal, 52g carb, 9g fat, 29g protein
Ginger, Chili and Soy Seared Scallops
6 scallops (large)
1 red chlli (with or without seeds is up to you)
1/4 tsp grated or minced ginger
1 minced garlic clove
1 tsp sesame oil
1 tbs low sodium soy sauce
2 tsp fresh chopped coriader or cilantro (optional)
wash scallops under cold water and dry on paper towel.
combine chilli, ginger, sesame oil, garlic, soy sauce and coriander
place scallops in hot skillet coated with pam (med-high heat), with 1 tsp of dressng. Brown both sides..do not over cook or they will get rubbery, (about 3 min per side).
When golden on each side, serve over salad or rice or chinese noodles and drizzle with remaining dressing.
If you are familiar with using a steamer (bamboo), you can very well use this option as well for steamed scallops.
C'mon! It's 11.27AM and it makes my mouth water!
Too bad Tuna's on the menu !!!
Will give it a try this evening. Can't wait!
never_2_big
02-13-07, 8:14 am
thanks girl, another scorcher to add to the collection... sounds great.
14oz uncooked shrimp (med)
14oz scallops
1 bunch asparagus (frozen will work)
1/3 cup chopped chives or scallions
2 1/2 cups baby spinach leaves/washed and drained
1 large red bell pepper, chopped or sliced
Ginger Dressing
2-inch piece fresh ginger, minced or 1 tsp bottled
1 tbs olive oil (extra virgin is fine)
2 tbs fresh lemon juice
1 tsp sugar or splenda or honey
Cook shrimp and scallops and asparagus in batches on heated skillet coated with pam until lightly borwned and cooked as desired. Shrimps should be pink and scallps lightly browned, or golden around edges.
Make ginger dressing will seafood cooks.
Place shrimp mixture, chives and peppers over spinach and toss with dressing.
Divide among 4 bowls.
6g carb, 6g fat, 180cal, 25g protein
Giant Killer
02-22-07, 4:36 pm
Toni do you know how much cold hard cash you would make if you made a cookbook for our forvm here? That shit would be like the AOM in every animals home. Not that its about the money, but helping the cause. You'd have to have a lot of time & startup capital too I guess. Just a thought.
I use old family recipes usually or I find recipes and change them around to make them my own..anyone can do it. You just have to know the basics. Thank you though..you never know. My parents used to own a restaurant. It was an Italian place, then the neighborhood started turning over to Jewish and they changed over to a kosher vegetarian; I learned alot there. I wish now I had taken over the place. They sold it when I joined the military.
Hey, if we swap'n recipes, heres mind. Its quick and easy coz i'am a lazy arse barstard in the kitchen.
2 portions salmon filet (no skin) 1/4 cup light soy sauce 1/4 lime juice (or to your liking) Pinch honey 1 teaspoon crushed chili flakes 1 tablespoon chopped cilantro 1 tablespoon chopped fresh ginger and garlic Pour over filets, let sit about 5 minutes then grill to your liking. Serve with brown rice - yum!
That sounds yummy! This may be my cheat meal on sunday..thank you!
no shit toni, you make a book and ill buy it. i just tried your shrimp and feta recipe and its amazing. thanks for all the great recipes, i cant tell you how tired i am of opening a can of chicken and going to town every single night
I figure that if you have the time to prepare a decent meal..than you should. If I can help you guys to do this..than I will. I like that others are chipping in with recipes, I think this is awesome for everyone to pitch in and try new things. This is what its all about...working together, sharing the same interests and making new friends. Food is comforting for most people and if sharing some of my favorite recipes makes you feel a bit more comfortable and relaxed...and full..than you have also made my day as well.
Bon Appetit!
3 cups water or chicken broth (canned, fat free/sodium free)
1 lb peeled, med. shrimp (fresh is best here)
1/2 med. red onion
1 small yellow squash or zucchini
1 med size bell pepper of your choice
3(14oz) cans no-salt added diced tomatoes
1/2 tsp dried thyme
1/2 tsp dried tarragon
3 tbs picante sauce
Bring water/broth to boil
Chop onion, squash, pepper and place in bowl.
Add shrimp to water/broth and cook 3-5min or until shrimp turn pink. Drain and rinse under cold water.
Add cooked shrimp, tom's, herbs and picante sauce to veggie mix. Stir well. Cover and chill.
makes 4 servings (1 3/4cup)
229 cal, 2g fat, 27g protein, 26g carbs
see if the fellow watchmen and universal reps will allow you to create a few pages in the AOM for recipes, cause that'd be helpful and fuggin sweet.
the bible.....Animal Owners Manual. haha
no..thats for the sexy Animals...one being my favorite..but I am not telling which one he is...LOL
Just see if they'll let you have a cookbook, i know i'd sure as hell buy it, cause you probably have a shit load more recipes than you have up on the FORVM and you can have bulking and cutting sections, seafood, poultry all that other good stuff. i'm sure it'd be selling as good as PAK....
your really too nice. Well, you never know what could happen. For now, I will share with you here, but thank you!
8oz angel hair pasta, uncooked
1 tsp olive oil
1 1/2 tsp minced garlic (prefer fresh here)
3 (6-oz cans) minced clams
shredded parmesan cheese (2 tbs?)...I like the real deal here but you can use the reduced fat version in that plastic canister.
red pepper flakes
1/2 cup white wine
10 oz asparagus (frozen, thawed..fresh is always best, but more expensive and optional ingredient here)
Fresh basil (optional)
Cook pasta in salted water.
While pasta cooks, heat oil in large nonstick pan over med-high heat. Add garlic, saute 2 minutes then add wine and let boil for 2 minutes or until slightly reduced. Drain clams, reserving liquid. Add clam liquid to skillet and simmer 5 minutes. Add clams and asparagus and simmer 5 more minutes.
Combine drained pasta and clam mixture, toss gently and sprinkle shredded parmesan on top with torn basil leaves. Serve immediately
4 servings w/out asparagus
approx:
310 cal, 4g fat, 20g prot, 47g carbs.
My mom used to make this for me as a kid and I was just in my glory. I would eat it straight out of the pan, jumbo shrimp dripping with olive oil and butter and garlic and basil..just amazing. I will change it up to make it lighter for you:
Butter flavored pam
1 1/2 lbs jumbo shrimp (I would prefer you bought fresh, but frozen is fine..make sure its properly defrosted first).
1/2 cup dry breadcrumbs (you can buy plain and add your own seasoning to it. I always add fresh minced garlic, chopped parsley and basil to it..taste much better than the prepared breadcrumbs).
3 tbs fresh chopped parsely (flat-leaf is best)
1 tsp grated lemon rind (dont stress if you dont have a grater..but you should get one!)
salt and pepper
3 large minced garlic cloves
2 tbs fresh lemon juice
2-4 tsp olive oil (the more you add, the more moisture you give to the breadcrumbs..your choice though how much you want).
Preheat oven to 400 degrees.
Coat a baking pan with pam. Combine breadcrumbs, parsley, lemon rind, salt and pepper and minced garlic together in a bowl. Stir in lemon juice and olive oil and sprinkle over shrimp. Bake at 400 for 15 min. or until shrimp are done and breadcrumbs have browned some. Top with shredded parmesan cheese and chopped basil...oh my God..I want this now!
Enjoy this one for me and my childhood days of stuffing my face with this!
3 tbs worchestershire sauce
2 tbs fresh lemon juice
1 tbs melted butter (optional)
2 tsp chopped fresh rosemary (you can use dried, just use less)
2 tsp chopped garlic (can use bottled)
1/2 tsp dried thyme
1/2 tsp hot pepper sauce (tobasco)
1/4 tsp pepper
1/4 tsp red pepper flakes
2lbs large shrimp, unpeeled
2 lemons sliced thin
4 tsp butter, divided, optional
Combine first 11 ingredients in large bowl and toss. Cover and marinate for 30min.
preheat oven to 425.
Get some heavy aluminum foil and evenly distribute small portions of shrimp onto the foil (about 2 cups)..about 3-4 long sheets of foil...reserve the liquid. Top each serving with a pat of butter (1 tsp) and some of the reserved liquid from the marinade. Fold the foil over the shrimp into sealed envelopes, tightly. Sealing the edges so nothing leaks out.
Place in a pan so if anything does leak out, it leaks into a pan and not the oven. Bake at 425 for 20 min. Let stand 10 min before opening the foil. Serve immediately.
I just got done eating, but this makes me want to eat more. I'm a seafood lush, so anything seafood I'm all about. Hey while we're on the seafood thing does anyone have a recipe for grilled, cedar plank salmon? My mom made it once, but I didnt pay attention as to how she did it, but it was so good I couldnt get enough of it. As for recipes I'm simple.
1. Biggest pot you can find, fill it 3/4 full of water, bring to boil.
2. Add some Ole Bay seasoning and shell fish of your choice. Shrimp, lobster and Crab being my favorites.
3. Boil for 5-8 minutes and drain and let cool.
Put a table cloth or plastic sheet on the table and dump contents of pot onto table. Great for family get together's. Just peel and eat!! You can add other spices for desired taste.
3 cups cooked rice
1/4cup plus 2 tbs eggbeaters
2 cups fat free shredded mozz cheese
1 cup pasta sauce of your choice
1 1/2 cups shrimp, cooked and diced
1/4 cup reduced fat parmesan cheese
Preheat oven to 450. Spray either a 12-in pizza pan or two 9-inch pie plates with pam. In a medium bowl, combine rice, eggbeaters and 1 cup mozz cheese and mix until ingredients are blended together. Press mixture into pans and bake 15-20min. Spread pasta sauce over rice crust and top with shrimp. Sprinkle with remaining mozz cheese and parmesan. Bake an additional 10-15min, until cheese is melted and lightly browned.
serves 8
about 203 cal, 20g carbs, 25g protein
3 tbs worchestershire sauce
2 tbs fresh lemon juice
1 tbs melted butter (optional)
2 tsp chopped fresh rosemary (you can use dried, just use less)
2 tsp chopped garlic (can use bottled)
1/2 tsp dried thyme
1/2 tsp hot pepper sauce (tobasco)
1/4 tsp pepper
1/4 tsp red pepper flakes
2lbs large shrimp, unpeeled
2 lemons sliced thin
4 tsp butter, divided, optional
Combine first 11 ingredients in large bowl and toss. Cover and marinate for 30min.
preheat oven to 425.
Get some heavy aluminum foil and evenly distribute small portions of shrimp onto the foil (about 2 cups)..about 3-4 long sheets of foil...reserve the liquid. Top each serving with a pat of butter (1 tsp) and some of the reserved liquid from the marinade. Fold the foil over the shrimp into sealed envelopes, tightly. Sealing the edges so nothing leaks out.
Place in a pan so if anything does leak out, it leaks into a pan and not the oven. Bake at 425 for 20 min. Let stand 10 min before opening the foil. Serve immediately.
wow, toni you hit the jackpot on this one. I made this as my Easter lunch and I just added a few extra shakes of the Worchestershire sauce and doubled the hot sauce needed. I HAD to save some for a lunch tomorrow to put on top of rice. But hey, any of Toni's recipes try 'em. They will not disappoint.
Again 'top shelf' recipe there Toni, keep 'em commin!
-J Hack
4 cups water
salt and pepper
1 cup grits (you can do the instant if you want)
1-2 tbs butter (optional)
2 cups shredded lowfat/fat free or real deal sharp cheddar
1lb shrimp, peeled and deveined
6 slices lean or low-sodium bacon, chopped
4 tsp fresh lemon juice
2 tbs fresh chopped parsley
1 cup thin sliced scallions or chopped chives
1 garlic clove, minced
Bring water to boil, add salt and pepper and add grits and cook until all water is absorbed...about 20-25min. Remove from heat and add butter and cheese.
Rinse shrimp and pat dry. Fry bacon until browned, drain well. Add shrimp to same pan and cook until they turn pink. Add lemon juice, bacon, parsley, onions and garlic and saute 3min.
Spoon grits into a bowl and add shrimp mix on top. Eat immediately!
Makes 4 servings.
This is really easy and you can serve with rice. I know your all probably sick of rice..just putting it out there. Whole wheat pasta is fine here too.
8oz fettuccine, uncooked
olive oil flavored cooking spray
2 tsp olive oil
2 tsp. blackening seasoning (spicy/zesty..you will find in the spice sections at grocery)
3/4 lb (or more if you want), large shrimp. Now fresh is always best, but frozen is fine. You can use the pre-cooked type but that means you have to be careful not to over cook the shrimp. Defrost the frozen shrimp by running under cold water first before preparing this meal.
2 tbs. fresh lemon juice
1 (14.5oz can) diced tomates with roasted garlic, drained (you can buy the zesty flavored one too if you want).
salt and pepper
red pepper flakes, (optional)
parmesan cheese (optional)
Cook pasta. While pasta cooks, coat a large nonstick pan with cooking spray and oil. Place over med-high heat until hot. Sprinkle blankening seasoning on shrimp..add to taste, so more or less if you like..dont overdo it though.
Add shrimp to skillet and cook 2 minutes or until shrimp turn pink (if they are not pre-cooked). Stir in lemon juice. Add tomotoes, salt and pepper and cook until heated through.
Do not overcook your shrimp..they will become rubbery!
Spoon over pasta and serve with reduced fat parmesan cheese and chopped fresh basil.
4 normal servings
344 cal, 5g fat, 25g protein, 48g carbs
4 corn tortillas
Pam
1 1/2 tsp chilli powder or you can use emerils spice rub blends...or if your really into stuff...harbanero spices...found in specialty shops usually.
salt and pepper to taste
1lb medium shrimp, peeled and deveined
1/3 cup fat free or reduced fat mayo
2 tbs fresh lime juice
2 tbs grated parmesan, plus extra
4 anchovy fillets, rinsed and minced
mixed salad leaves (1 1/2lbs)
Preheat oven to 375. Place tortillas on a baking sheet coated with pam, then spray tortillas on top side with pam. Sprinkle 1/2 tsp chili powder, salt and pepper and bake until golden brown and crisp, turning once, 8-10min. Let cool then break into pieces.
In a large bowl, toss shrimp with remaining chilli powder, salt and pepper. Lay shrimp flat on a broiler pan coated with pam and broil in oven until browned and opaque, turning once..about 4min.
In a small bowl, whisk the mayo, lime juice, parmesan, anchovies and up to 2tbs water, with salt and pepper to taste.
Toss lettuce onto plates, top with shrimp and broken tortillas and drizzle dressing on top.
brandona
05-12-07, 9:48 pm
That sounds great T....and if you are not familar with the harbanero spices...They are much, much hotter than red chili powder, but oh so tasty....
-B
Toni do you know how much cold hard cash you would make if you made a cookbook for our forvm here? That shit would be like the AOM in every animals home. Not that its about the money, but helping the cause. You'd have to have a lot of time & startup capital too I guess. Just a thought.
Seriously bro, you're like the most knowledgeble person I've seen when it comes to food! You really should conisider writing something!
YOU CAN DO THIS WITH CHICKEN TOO...I DONT MEASURE REALLY FOR THIS SO IM GUESSING HERE BY MY OWN EYE. YOUR GONNA HAVE TO LEARN THIS ONE THROUGH TRIAL AND ERROR..ITS REALLY TOO EASY TO MESS UP. JUST DONT OVERCOOK YOUR SHRIMP!
for a paste:
6-10 RED chillies, roughly chopped and seeded (if you want the seeds out)
2 lemon grass stalks, roughly chopped (optional) Lemongrass is not hard to find and most big grocers carry it..it adds a really nice zing and loads of flavor to asian/indian cuisines.
4 small red shallots, sliced or 1 med sized onion
4 cloves garlic, minced or crushed
1 tbsp coriander seeds or 1 tsp ground coriander
1/4 tsp ground cumin
1 tsp shrimp paste (optional)
1 tsp salt
1 tbsp groundnut oil or peanut oil would work too
For the paste: using a hand-held blender, combine all the ingredients to create a smooth paste. Try to get it pretty fine and smooth.
For the curry:
about 1/2 tbsp groundnut or peanut oil
3-4 tbsp curry paste (asian section at grocer)
1 can light or regular (your choice), coconut milk
1/2 LB LARGE SHRIMP, they can be shelled and deveined
chicken stock (1 can)
1 tbsp Fish Sauce
2 tsp sugar
sliced bamboo shoots (I prefer fresh or frozen)
For the curry: heat 1/2 tbs oil in a large frying pan. Add the curry paste and cook for 30 seconds to allow the aromas and flavors to release.
Skim the coconut cream from the top of the can of milk and boil it until it splits. If the can of milk is well mixed, simply pour a third of it into the pan and boil for 2 minutes.
Add the remaining coconut milk, 1 can stock, fish sauce, sugar and bamboo shoots. Bring to the boil, turn down to a simmer and continue to cook for approximately 10 minutes. Add the shrimp and cook for another 5-6 minutes.
To garnish (optional)
handful basil leaves or coriander leaves
1 red chilli, seeds removed and sliced
serve over steamed rice or noodles
3 tbs fresh lime juice
2 tbs grapeseed or canola or safflower oil
1 tbs sugar or substitute
2 large firm-ripe mangos (2 lbs)
2 medium firm-ripe avocados (1 lb)
2/3 cup each thinly sliced green onion and chopped cilantro
1 tbs minced fresh hot red or green chile (or 1/2 tsp dried red chile flakes)
1lb peeled cooked shrimp
1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.
Makes 6 servings
CALORIES 300; FAT 14g; CARBOHYDRATE 26g; PROTEIN 18g; FIBER 2.5g
Im not talking imitation crab crap either..that shit is just that...its shit! Im talking real crab now. You can find in this black can (forget the name..some other varities too).
Dressing:
1/2 tsp grated lime rind
3 tbs fresh lime juice
1 1/2 tbs extravirgin olive oil
1 tsp sugar or substitute
1 tsp Thai fish sauce (asian section at grocer)
salt and pepper to taste
whisk altogether in a bowl and set aside.
Salad:
3/4 cup finely chopped celery
2/3 cup finely chopped red bell pepper
1/3 cup thinly sliced green onions or chives, red onion works nice too.
3 tbs chopped fresh mint
1lb lump crabmeat, shell pieces removed
lettuce leaves and anything else you wanna throw into this salad.
To prepare salad, place celery and next 4 ingredients (through crabmeat) in a medium bowl; toss gently to combine. Drizzle dressing over salad; toss gently to coat. \