Category Archives: Another Fresh Seafood Idea

Shrimp Curry

another fresh seafood idea

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When shopping for shrimp, look for those that are firm and not slippery. Beware shrimp_curry of shrimp that are bright pink or red. They have a “cooked” appearance due to not being properly iced.

  • 1 1/2 pounds cooked small shrimp, peeled
  • 4 tablespoons margarine or butter
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons pressed garlic
  • 7 tablespoons flour
  • 3 tablespoons curry powder (or more to taste)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 14 1/2-ounce can chicken broth
  • 1 cup light cream
  • 2 tablespoons fresh lemon juice
  • cooked rice

Prepare rice according to package directions.

In large saucepan, melt margarine over medium heat. Sauté onion and garlic until tender. Stir in flour, curry powder, ginger and salt. Add chicken broth and blend. Stir in cream and cook until thickened, stirring constantly. Add shrimp and lemon juice. Continue cooking until shrimp are heated. Do not allow to boil. Serve over hot rice. Service 6.

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

Contributed by Joyce Taylor

Baked Scallops

another fresh seafood idea

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In Greek mythology, the love goddess Aphrodite rose from the sea and was borne across the water on a scallop shell. The Roman goddess Venus was born from abaked_scallops scallop shell. Since that time, artists and poets have paid tribute to the scallop.

The apostle St. James wore the scallop shell as his emblem. And pilgrims who visited what was believed to be his tomb received a scallop shell. The graceful shell is still known to the French as “coquille St. Jacques,” or “St. James shell.”

Three species of scallops are commercially important to the Mid-Atlantic and South Atlantic. The bay scallop shell grows up to four inches wide and is found in bays and estuaries from New England through North Carolina. The edible meat is the adductor muscle, which is about one-half to three-fourths of an inch in size.

Growing twice as large, the sea scallop comes from the deep waters of the North and Mid-Atlantic. Its meat is one to two inches wide. The plentiful calico scallop, much smaller than the bay, is caught primarily off the Florida coast.

  • 1 pound bay scallops (or sea scallops, quartered)
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup heavy cream
  • 1/2 cup fresh bread crumbs mixed with 2 tablespoons melted margarine or butter

Mix wine, lemon juice, salt and pepper in medium bowl. Stir in scallops. Add cream and stir.

Place in a shallow, medium, greased baking dish. Sprinkle with crumb mixture. Bake at 400 F until scallops are done, mixture is bubbly and crumbs are browned, about 15 to 20 minutes. Serves 4.

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

Contributed by Joyce Taylor