Archive for the ‘Shellfish’ Category

Corn and Crab Quesadillas

corn-and-crab-quesadillas
Recipe & picture courtesy of Betty Crocker

Makes 6 servings

  • 1 package (8 oz) cream cheese, softened
  • 1 can (11 oz) whole kernel corn, drained
  • 1/2 cup chopped fresh cilantro or parsley
  • 1/3 cup sliced green onions (5 medium)
  • 1 jar (2 oz) diced pimientos, drained
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
  • 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
  • 1 tablespoon butter or margarine, melted
  • Sour cream and chopped fresh cilantro, if desired
  1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.
  2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

**Personal Review: This turned out great – we loved it and will make it again!**

Garlicky Peppers & Shrimp

garlicky-peppers-shrimp
Recipe & picture courtesy of Better Homes & Gardens

Makes: 4 servings
Start to Finish: 20 minutes

  • 1 9-oz. pkg. refrigerated spinach fettuccine
  • 4 Tbsp. extra-virgin olive oil
  • 3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
  • 2 medium onions, cut in thin wedges
  • 4 cloves garlic, thinly sliced
  • 1 lb. peeled and deveined medium shrimp
  • 1/8 tsp. cayenne pepper
  1. Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm.
  2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta.

**Personal Review: No Review Yet**

Seared Scallops and Tenderloin Steaks in Manhattan Sauce

seared-scallops-and-tenderloin-steaks-in-manhattan-sauce
Recipe & picture courtesy of Rachael Ray

Makes 2 servings

  • 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
  • Four 1-inch-thick beef tenderloin steaks (about 4 to 6 ounces each)
  • Salt and freshly ground pepper
  • 8 large diver sea scallops, trimmed
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup sweet vermouth
  • 2 tablespoons unsalted butter
  • 1 pound asparagus, trimmed
  • Juice of 1/2 lemon
  • 2 tablespoons chopped or snipped chives
  1. Drizzle some EVOO over the steaks and season with salt and pepper. Get a large nonstick skillet screaming hot and add the meat. Cook the meat over high heat for 3 minutes on each side for medium rare, 4 for medium to medium-well. Remove the meat from the skillet and pull the pan off the heat to cool.
  2. Drizzle some EVOO over the scallops and season them with salt and pepper. Get another large skillet screaming hot and cook the scallops over high heat for 2 to 3 minutes on each side, until caramelized.
  3. Bring 2 inches of water to a boil in a medium skillet.
  4. Return the meat pan to medium heat and add the EVOO, 1 turn of the pan. Add the shallot and garlic and cook for 2 minutes. Add the vermouth and reduce by half, about 30 seconds. Add the butter to the pan to finish the Manhattan sauce.
  5. Add the asparagus to the boiling water and cook for 2 to 3 minutes. Remove the asparagus and dress with the lemon juice and a drizzle of EVOO; season with salt and pepper.
  6. Place 2 steaks on each plate and drizzle with the Manhattan sauce. Place 2 scallops on top of each of the steaks and garnish with the chives. Serve the asparagus alongside.

**Personal Review: This came out amazing and I was really surprised by how easy this recipe really is. The end result is mouth watering, the steaks were so tender. I loved the idea of lemon juice on the asparagus, I usually just add butter. Jason was thrilled with this dinner as well, it will continue to be a “special occasion” dinner.**

Spanish Fideos with Shrimp

spanish-fideos-with-shrimp
Recipe & picture courtesy of Rachael Ray

Makes 4 servings

  • Salt
  • 1 pound thin egg noodles (fideos), broken into 2-inch pieces
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 large red bell pepper, finely chopped
  • 1 bunch scallions, chopped
  • 4 large cloves garlic, grated or finely chopped
  • 1 pound medium shrimp-peeled,deveined and chopped
  • 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
  • 1/3 cup dry sherry
  • 1/4 cup soy sauce
  • Hot pepper sauce
  • 1/4 cup slivered almonds, toasted
  1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
  2. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.
  3. Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.

**Personal Review: YUM! This was sooo easy to make and it tasted wonderful! I used angel hair pasta instead of the fideos – I could find them. It was gobbled up quickly!**

Pesto Shrimp Mac & Cheese

pesto-shrimp-mac-cheese
Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 40 minutes

  • 1 lb. fresh or frozen medium shrimp in shells
  • 8 oz. dried elbow macaroni (2 cups)
  • 2 eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 cup half-and-half
  • 1-1/4 cups shredded fontina cheese (5 oz.)
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 Tbsp. pine nuts, toasted
  • 1-1/2 cups lightly packed fresh basil leaves, chopped
  • Fresh basil leaves
  1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
  2. Cook macaroni according to package directions. Drain and keep warm.
  3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
  4. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.

**Personal Review: No Review Yet**

Shrimp Enchiladas


Recipe & picture courtesy of Family Circle

Makes: 10 enchiladas
Bake: at 375 degrees F for 20 minutes
Prep: 10 minutes
Cook: 12 minutes

  • 3 Tbs. unsalted butter
  • 1 small onion, chopped
  • 2 poblano or 1 green pepper, cored and cut into 1-inch strips
  • 2 cloves garlic, finely chopped
  • 1 package (1 pound) fully cooked frozen shrimp, thawed and coarsely chopped
  • 2 Tbs. flour
  • 1 cup fat-free half-and-half
  • 1 can (10 ounces) enchilada sauce
  • 4 ounces reduced-calorie cheddar cheese, shredded (about 1 cup)
  • 1 package (17.5 ounces) fajita-size flour tortillas
  1. Heat oven to 375 degrees F. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add onion, peppers and garlic and cook 7 minutes, until softened. Stir in shrimp; remove from heat and let cool slightly.
  2. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Sprinkle with flour and whisk until smooth. Whisk in fat-free half-and-half and continue to cook over medium-high heat until thickened, about 5 minutes. Stir in enchilada sauce, whisking continuously until blended.
    Remove sauce from heat, and stir 3/4 cup of the sauce and 1/4 cup of the shredded cheese into the shrimp mixture.
  3. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spoon 1/3 cup shrimp mixture down center of one tortilla. Roll tightly to enclose filling, then transfer to prepared dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas, spreading to edges, then top with remaining 3/4 cup shredded cheese.
  4. Bake at 375 degrees F for 20 minutes, until cheese is melted and sauce is bubbly. Cool slightly before serving.

**Personal Review: In a simple review – YUM!  On a scale from easy to hard on difficulty making this dish – I would give it a medium-easy.  It was full of flavor and every last bite was gobbled up!**

Baked Crab Rangoon


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings, one won ton cup each

  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
  • 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
  • 1 can (6 oz.) white crabmeat, drained, flaked
  • 2 green onions, thinly sliced
  • 12 won ton wrappers
  1. Preheat oven to 350°F. Mix Neufchatel cheese, mayo, crabmeat and onions.
  2. Spray 12 (2-1/2-inch) muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
  3. Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm.

**Personal Review: No Review Yet**