Author Archives: Vanda Lewis

Seafood Sightings: June 25, 2015

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Take time to review the seafood recipes roundup for this week. Enjoy!

Shrimp Salad with Dill

another fresh seafood idea

Shrimp Salad with Dill. Photo by Vanda Lewis

Shrimp Salad with Dill. Photo by Vanda Lewis

Serve your fresh salad on a bed of greenery. Vary the lettuce bed for variety. Instead of the usual iceberg, try the delicate, buttery flavor of Boston or Bibb lettuce. Or use red leaf lettuce for some added color.

  • 1 1/2 pounds small shrimp
  • 1 1/2 cups water
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • 1/4 teaspoon freshly ground white pepper
  • 4 teaspoons chopped fresh dill weed
  • lettuce leaves

Bring water, garlic, celery seeds and cayenne to boil in medium saucepan. Reduce heat and simmer for 10 minutes. Bring back to boil and add shrimp. When liquid returns to boil, stir and cook until shrimp are pink, about 3 to 4 minutes. Drain in a colander.

Place shrimp in medium bowl. Add celery, mayonnaise, pepper and dill and mix thoroughly. Chill well. Serve on lettuce leaves. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: June 18, 2015

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trout-aDuring this summer heat wave, shorten your time in the kitchen with seafood salads. Enjoy!

  • Johnson & Wales University has a great tuna salad.

Seafood Sightings: June 11, 2015

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A variety of fresh seafood is coming on shore and we have recipes to inspire you!

Crab Salad Deluxe

another fresh seafood idea

Crab Salad Deluxe. Photo by Vanda Lewis

You’ll be surprised how simply seafood salads come together. If you don’t believe it, try one of our recipes such as Crab Salad Deluxe. Or create your own.

  • 1 pound lump or backfin crabmeat
  • 1 1 /2 cups chopped celery
  • 1/4 cup chopped red onion
  • 2 tablespoons finely chopped green pepper
  • 1/3 cup finely chopped fresh parsley
  • 1/2 cup mayonnaise
  • 4 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • lettuce leaves

Carefully remove any shell or cartilage from crabmeat. In medium bowl, combine celery, onion, green pepper and parsley. Add crabmeat. Combine mayonnaise, lemon juice, salt and pepper. Add to crabmeat mixture. Mix gently but well. Avoid breaking up crabmeat. Chill for several hours. Serve on lettuce leaves or in a wrap. Serves 6 to 8.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: June 4, 2015

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Get creative this week. Check out recipes for shrimp, tuna and crabmeat, all prepared many ways. Enjoy!

Seafood Sightings: May 28, 2015

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Hope you have time to pick up soft-shelled crabs while season is in full swing. Enjoy!