Bacon wrapped scallops

Ingredients 

3/4 cup maple syrup

1/4 cup low sodium soy sauce

1 T Dijon mustard

12 large scallops, halved

12 slices bacon, halved

24 toothpicks

2 T brown sugar

Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.

Preheat oven to 375 degrees. Line a rimmed baking sheet with a sheet of aluminum foil.

Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be soft and pliable, about 8 minutes. Remove bacon and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.

Wrap each scallop piece with bacon and secure with a toothpick. Place onto baking sheet. Sprinkle with brown sugar.

Bake in oven until scallops are opaque and the bacon is crisp. 10-15 minutes turning once.

Gourmet Shrimp Enchiladas

A great recipe found on Recipezaar by Jekase. Prep time was 45 minutes and cook time 15 minutes. I love Mexican food and seafood. These enchiladas combines both. I served these to Tim and Kristin and they were a big hit. Do not substitute the fontina cheese for something cheaper.....the taste of the fontina makes the meal.

This recipe serves 4.

Ingredients:

4 T soft cream cheese
1/4 C sour cream
1/2 lb cooked baby shrimp (I used large shrimp and cut them up)
1/2 C grated fontina cheese
3 T finely chopped white onions
3 T finely chopped red peppers
fresh ground pepper to taste
1/4 t. chilli powder
1/4 dill weed
1/3 fresh lemon juice

Asian Noodle Bowl

Found this recipe in a wheat belly diet book. Perfect recipe for the grain-free way of living.

Asian Noodle Bowl - 2 servings

Ingredients 

1 t. Sesame oil

2 garlic cloves crushed

1 t. Fresh ginger, grated

1/2 cup vegetable broth

1 T fresh cilantro chopped

12 medium cooked shrimp, peeled and deveined

1 T. Low sodium soy sauce

1 cup bok choy chopped into inch pieces

2 8 oz packages of shirttail ramen style noodles, rinsed and dried

1 t. Hoisin sauce

Sesame seeds to garnish

In a medium saucepan, heat sesame oil over medium heat. Add garlic, ginger, soy sauce, and bok choy, and cook, stirring frequently for 3 minutes.

Add noodles and stir well to coat. Cook, continuing to stir frequently for 2 more minutes.

Add broth, cilantro and shrimp and simmer for 3-4 minutes until shrimp is heated through. Stir in hoisin sauce.

To serve use tongs to divide noodles, shrimp, and bok choy into deep bowls and ladle the broth over each. Garnish with toasted sesame seeds if desired.

Mr. B's Crab Cakes

I found this recipe in the Milwaukee's Lifestyle Magazine, January 2011 edition. I"m a big fan of all the Bartolotta restaurants in the Milwaukee area. Each restaurant is on the top 30 best restaurants in the metro Milwaukee area. So when I saw this recipe, I knew it had to be good, and it was.

The Bartolotta crab cake recipe didn't include a recipe for a sauce to dip the crab cakes into so we had to do some research and experiment with some sauces. Tim and I made 5 different sauces. Out of those 5, two we thought complimented the crab cakes better than the others. We've included those recipes in this posting.

Crab cakes can be served as an appetizer or as a main meal. When we tried this recipe, we used it as a main meal. We served it with a coleslaw, spicy baked sweet potato fries and a bowl of clam chowder.



Mr. B’s Crab Cakes
1 pound lump crab meat
1 egg, beaten
1 teaspoon worcestershire sauce
1 teaspoon lemon juice
1 teaspoon chopped parsley
1 teaspoon old bay seasoning
1/4 teaspoon dry mustard
1 teaspoon white pepper
1 teaspoon dijon mustard
1 teaspoon mayonnaise
1/2 cup bread crumbs

Place crab meat in medium bowl (check for shells). Combine the rest of the ingredients, except bread crumbs, in a small bowl and whisk until smooth. Pour mixture over crab meat. Add bread crumbs by sprinkling over this mixture. Gently combine. Form into cakes. Dust with bread crumbs to help prevent sticking during cooking. Lightly sauté in olive oil or butter until golden brown and hot all the way through. Finish in the oven if necessary. Makes seven-to-eight 3-ounce cakes.

Mustard Sauce

1 tsp vegetable oil
1 tsp butter or margarine
1 minced shallot
2 tbsp dijon mustard
1 minced garlic clove
1/2 oz white wine
1/4 tsp kosher salt

In a sauce pan, heat oil over medium heat. Add shallots and garlic to the oil and fry till the shallots are tender. Add wine to the shallots and allow it to thicken for about 25-30 seconds. Add mustard and salt to the saucepan and bring to a boil for about 1/2 a minute. Take the pan off the heat and stir in the butter into the sauce. Serve with crab cakes.

Remoulade dipping sauce

1/4 cub mayonnaise
1/4 hot pepper sauce (Franks)
1 tbsp dijon mustard

Combine all ingredients in a bowl. Whisk with a hand blender and serve with crab cakes. You can adjust the ingredients according to your own taste.

Crabmeat Spread

I love checking out old cookbooks for new recipes to try. I needed a new appetizer to try for an outdoor concert we were attending. I found this recipe in an old 1970's Las Vegas Cookbook and thought I'd try it. It was easy to make and got great reviews.

8 oz. cream cheese
1 T. mayo
1/4 t. garlic
1/2 t. chopped onion
1 bottle cocktail sauce
1 can flaked crabmeat
parsley

Mix first 4 ingredients well and spread on tray or plate. Pour cocktail sauce to cover. Drain crabmeat. Sprinkle crabmeat over sauce. Sprinkle parsley over top.

Shrimp dip

While living in Nevada, I came upon some old cookbooks from the 1970's. This recipe is from Theresa Hayes. This is a quick appetizer that taste really good.






2 (5oz) cans of baby shrimp
1/2 cup Mayo
1/2 cup sour cream
1/2 small onion, minced
salt and pepper to taste

Rinse shrimp under cold water in a colander. Press out extra water. Place shrimp in bowl and break up with fingers. Separately mix remaining ingredients and add to shrimp. Chill 4-6 hours.

Shrimp Panzanella

Found this recipe in Eating Well May/June 2010. The recipe is by Nancy Baggett.

We tried this recipe on Saturday night with a nice glass of wine. Colorful, healthy and taste great. This will be a great addition to my summer recipes. Great to make ahead and eat at a picnic.

This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You’ll need olives packed in flavorful brine to make the dressing.

4 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 clove garlic, peeled and halved
4 cups 1/2-inch crusty multigrain bread cubes, preferably day-old
1 pound coarsely chopped peeled cooked shrimp
4 large ripe but firm tomatoes, coarsely chopped
2 large green, red and/or yellow bell peppers, diced
3/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup sliced pitted Kalamata olives, plus 1/4 cup olive brine
3 tablespoons red-wine vinegar
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
Freshly ground pepper to taste
4 cups mixed salad greens

Preparation

Preheat oven to 350°F.
Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.

Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors. (I let it blend for 2 hours)
Toss the croutons with the shrimp mixture and serve the salad over greens.

Shrimp Tacos

I'm a big fan of southwest cooking. Having lived in Nevada for a couple of years I found this recipe in one of the local magazines.

The combination of spices in this recipe can make the shrimp a little spicy, however the coolness of the cilantro-lime sour cream balances out the flavor nicely. If you do want to tone it down a little bit, you can cut the amount of chili powder in half and omit the cayenne pepper. I served with a Mexican and rice sugar free Margaritas (both recipes on this site)

Serves 2

Ingredients:

20 medium peeled shrimp
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
4 flour tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe follows)

In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for one hour to give the flavors a chance to blend.

Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.

Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.

Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.


Cilantro-Lime Sour Cream

You will need:

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste

Stir all ingredients together in a bowl.

Avocado Shrimp Ceviche-Estillo Sarita

This recipe is from Cafe Luna Antigua. What makes this recipe interesting is that the shrimp is marinated in lime juice to cook, then mixed with tomato, cilantro, onion and a special sauce. You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp. We served this meal with fresh warm pita bread. Delicious summer time meal.

Servings: 4

Ingredients:

2 pounds large shrimp - peeled, deveined
and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro ( I love cilantro so used more)
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
2 (4 ounce) packets saltine crackers (I used fresh warm pita bread instead)

Directions:

1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for at least 3 hours or longer.

2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. You could leave out the hot sauce and put on the table and let people add their own when serving.

3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish.

Coconut curried Shrimp

From Kristin: I made the most fabulous dinner on Wednesday night....a recipe for Coconut Curried Shrimp from the Dec/Jan Rachel Ray magazine. So good. Loved the coconut milk/fish sauce reduction. Definitely one of my new favorites.

Jackie: Tried this for Valentine's day. Great meal. Next time I would use less peas. I'm not a big fan of peas.











Ingredients:
1 1/2 cup white rice
3 tbsp. vegetable oil
1 pound peeled and deveined large shrimp
1 tbsp. green curry paste
1 8-ounce package cremini mushrooms, quartered (Substitutes: white mushroom OR portobello (larger and more flavorful) OR shiitake )
1 onion, sliced
1 red bell pepper, chopped
1 13.5-ounce can unsweetened coconut milk
1 tbsp. fish sauce
1 cup frozen baby peas, thawed

Directions:
1. In a small, heavy saucepan, bring the rice and *2 cups water to a boil. Cover, lower the heat and simmer for 18 minutes. Fluff the rice with a fork; cover to keep warm. *Follow the cooking directions on the back of your rice package. Some directions might use different amounts of water.

2. Meanwhile, heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil, then the shrimp and curry paste and stir-fry until the shrimp are just cooked through, 2 minutes. Transfer with a slotted spoon to a large bowl. Add the remaining 2 tablespoons oil and the mushrooms to the wok and stir-fry for 2 minutes.

3. Add the onion and bell pepper and cook for 3 minutes. Add the vegetables to the shrimp. Add the coconut milk and fish sauce to the wok and boil until reduced by half, about 5 minutes. Return the shrimp and vegetables to the wok, add the peas and heat through. Serve the curried shrimp with the rice.

Red Lobster Parrott Bay Coconut Shrimp

Great tasting coconut shrimp. Now you don't need to go to Red Lobster to get this tasty dish. The best part of this dish is the Pina Colada sauce that goes with it.

1/2 lb. Large Shrimp (butterfly the shrimp)
1 C. Sweetened Coconut Fakes
1 C. Plain Bread Crumbs
1/4 C. Corn Starch (mix with coconut and bread crumbs)
1/2 C. Pina Colada Mix
3 Tbs. Captain Morgan Spiced Rum
1 Tbs. Powder Sugar
1/2 C. Corn Starch
Vegetable for deep frying

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine Pina Colada mix, powder sugar and Rum in a small mixing bowl and set aside.

Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees.

Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

Red Lobster Pina Colada Dipping Sauce

Notes:
This goes perfectly with the Red Lobster Parrot Bay Shrimp.

1 C. Pina Colada Mix (Major Peters mix was used)
1/4 C. Water
2 Tbs. Crush Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water

Mix Pina Colada, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.

Cod au Gratin

Flaked cod is layered with white sauce, and sprinkled with Cheddar cheese before being baked in this simple casserole. You can add other shrimp and scallops to make a nice seafood casserole.

INGREDIENTS:

2 pounds cod fillets

3 tablespoons margarine

6 tablespoons all-purpose flour

2 cups milk

salt and ground black pepper to

taste

1 1/2 cups shredded Cheddar

cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.

2. Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.

3. Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.

4. Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

Clam chowder

Serving Size: 4-6

2 C. Russet Potatoes (peeled and cubed 1/2" X 1/2" pieces)
1 Stick Butter
2 Tbsp. Diced Green Onion (bulb only)
1/4 C. Flour
2 Cans Minced Clams (6.5 oz, with juice)
1 tsp. Salt (or to taste)
16 oz Half and Half
1/2 C. Whole Milk
1/3 C. Clam Juice
Fresh Parsley minced for garnish

Preparation:
Place potatoes in saucepan and cover with water, cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to thicken. Add half and half a little at a time while stirring briskly. Mixture will be creamy and will look like thick cream. Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture. On medium low temperature bring chowder to a slow boil. Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.

Angel Hair Pasta with Pesto, Shrimp, Vegetables

Angel's Hair Pasta With Pesto, Shrimp & Vegetables
Serves: 5


1 medium red pepper
1 medium yellow pepper
1 medium zucchini
3/4 16 - oz pkg angel hair pasta
or thin spaghetti
olive oil
salt
3/4 pound shelled & devined large shrimp
1 7-oz container refrigerated pesto with basil
1 10-oz pkg frozen peas


1. Slice red and yellow peppers into julienne strips. Cut zucchini crosswise in half; cut each half lengthwise into thin slices. Cut each slice into julienne strips.
2. In saucepot, prepare angel's hair pasta as label directs, but do not use salt in water.
3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook red and yellow peppers until lightly browned; add zucchini and frozen peas and cook until peas are heated and zucchini is tender-crisp. Remove vegetables to large bowl.
4. In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook shrimp, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Add shrimp to vegetables in bowl.
5. Drain pasta and add to bowl with vegetable mixture. Add pesto and toss to mix well.
Each serving: About 620 calories, 26 g fat, 111 mg cholesterol, 845 mg sodium.