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Category: Dinner (Page 20 of 38)

Cajun Shrimp Recipe

Ingredients:
4 bamboo skewers, 8 to 10 inches long,
24 medium shrimp, peeled and deveined (leave tails intact)
12 slices bacon, cut in half crosswise
Blackened Cajun spices
Vegetable oil

Instructions:

Wrap each shrimp in a half slice of bacon and secure with a wooden pick.

Soak bamboo skewers in cold water for 15 minutes

Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.

Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.


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Cajun Swordfish Recipe

Ingredients:
1 teaspoon paprika
4 swordfish steaks, 3/4″ to 1″ thick
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/8 teaspoon ground red pepper
1/4 cup lemon juice

Instructions:

Thaw fish, if frozen. Rinse and pat dry with paper towels.

For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl.

Dip steaks in juice, then coat lightly with seasoning mixture.

Preheat broiler. Spray unheated rack of pan with nonstick spray.

Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2″ thickness). Turn once during broiling time.


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Chinese Fish Recipe

Ingredients:
Fish chunks or whole fish.
Garlic
green onions
Oil
Soy Sauce

Instructions:

Cut shallow slices into fish and insert garlic slices.

Place in top of steamer or on lettuce leaves in top of steamer. (I’ve also used a wok: place wooden chopsticks across bottom of wok and a heat-proof dish on chopsticks. Water in wok underneath chopsticks.) Put the fish on a plate and cover.

Place sliced green onions over fish and any other seasoning wanted.

Cover.

When fish is tender/soft/flaking remove and quickly pour sauce over.

Add fresh sliced green onions to serve.

Sauce:

While fish is steaming warm 1/2 cup oil and 1/2 cup soy sauce together, add chopped/sliced/mashed garlic.


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Citrus Fish Recipe

Ingredients:
1 1/2 lb. fish fillets
Salt and pepper to taste
1 med. onion, chopped
5 tablespoon chopped parsley
4 teaspoon oil
2 teaspoon grated lemon rind
Orange and lemon slices

Instructions:

Butter slow cooker.

Put salt and pepper on fish to taste. Place fish in pot. Put onion, parsley and grated rind and oil over fish.

Cover and cook on low for 1 1/2 hours.

Serve garnished with lemon slices.


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Creamy Seafood Casserole Recipe

Ingredients:
1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Instructions:

Heat cream in a saucepan. Do not boil. Add all other ingredients, except for fish and shrimp. Melt thoroughly.

Put fish in a 9×13-inch baking dish and then put in the shrimp.

Pour sauce over top and bake at 350°F for 30 minutes, or until done.


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Dutch Stewed Fish Recipe

Ingredients:
1 large fish
1 onion
2 stalks celery
2 tablespoons butter
2 chopped pickles
1/2 cup vinegar
2 boiled eggs
1 raw egg
Salt
Pepper
Juice and rind of a lemon
Parsley
Teaspoon mustard

Instructions:

Cook a large fish with onion, celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter.

Add pickles, lemon, vinegar. Mash the yolks of the boiled eggs with 1 raw egg, mustard and a tablespoonful of butter.

Add to sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve.


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Green Bean and Cucumber Salad Recipe

Ingredients:
1/4 pound trimmed green beans
1 teaspoon Dijon mustard
1 teaspoon lemon juice
3 tablespoons olive oil
1/4 teaspoon kosher salt
Zest of 1 lemon
1 cucumber

Instructions:

Bring a small pot of water to a boil and cook green beans for about 3 minutes. Drain and rinse with cold water.

In a large bowl, whisk together Dijon mustard, lemon juice, olive oil, salt, and zest. Halve and seed cucumber length-wise, then slice. Add the cucumber and green beans to the bowl; toss.

Serves 4


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Mediterranean Chopped Salad Recipe

Ingredients:
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Instructions:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.


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Oyster Salad Recipe

Ingredients:
Pint oysters
Two eggs
1/4 cup cream
1/4 cup vinegar
Half teaspoon of mustard
Celery seed
Salt
1/10 teaspoon cayenne
Tablespoon butter

Instructions:

Beat two eggs well and add to them cream and vinegar, celery seed, salt, and cayenne, and a tablespoonful of butter.

Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire.

Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly.

Set away in cold place until needed.

Serves four.


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Pancetta, Goat Cheese and Spinach Salad Recipe

Ingredients:
1 oz. thinly sliced pancetta, chopped
1/2 of a small red onion, thinly sliced (about 1/2 cup)
2 tablespoons white wine vinegar
8 cups packaged fresh baby spinach
1 ounce semi soft goat cheese(chevre), crumbled

Instructions:

Cook pancetta and red onion in a large skillet over medium heat for about 8 minutes or until pancetta is crisp and onion is just tender, stirring occasionally. Remove pancetta and onion from skillet using a slotted spoon.

Stir vinegar into drippings in skillet. Add spinach. Cook and toss for 30-60 seconds or until spinach is just wilted. Divide spinach mixture among four salad plates. Top with pancetta mixture and goat cheese.

Serve immediately.

Carbs: 5 g per serving. Servings: 4.


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