Category Archives: Another Fresh Seafood Idea

Savory Shrimp in Parchment

another fresh seafood idea

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shrimp_parch_187Note: We used  rectangular-shaped parchment for this recipe. See Flounder with Fresh Mushrooms in Parchment for instructions on how to cut the parchment and wrap the fish.

Using parchment is a good way to interest children in cooking seafood. And it’s also a helpful way to get them to try new foods. They’re fascinated by this different way of eating.

At one time, people used brown paper bags for cooking. And children have sometimes been taught how to cook an individual meal in a lunch bag.

  • 1 pound medium or large shrimp, peeled and deveined
  • vegetable oil for parchment
  • 3 tablespoons vegetable oil
  • 1 tablespoon finely chopped green onion, including tops
  • ½ teaspoon pressed garlic
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon savory
  • 1 ½ teaspoons fresh lemon juice
  • ½ cup dry bread crumbs
  • 3 or 4 tablespoons freshly grated Parmesan cheese
  • 3 or 4 tablespoons dry white wine

Prepare 3 or 4 pieces of parchment. Lightly oil each. Place on baking sheet.

In small saucepan, heat 3 tablespoons oil over medium heat. Sauté onion and garlic until tender. Remove from heat and add parsley, savory, lemon juice, crumbs and Parmesan.

Divide shrimp evenly on parchment. Sprinkle with crumb mixture. Pour 1 tablespoon wine over each. Close parchment. Bake at 400 F until shrimp are done, about 10 to 12 minutes. Place on serving plates. Serves 3 to 4.

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

Contributed by Joyce Taylor

Parmesan Snapper in Parchment

another fresh seafood idea

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parm_snapper_187Note: For this recipe, we use aluminum foil. Foil can be used the same way as parchment paper, but it doesn’t create the same visual effect. See Flounder with Fresh Mushrooms in Parchment for instructions on how to cut the foil and wrap the fish.

Long before pots and pans were invented, people wrapped meat in leaves to protect it from the fire. Today we use other wrappers, such as crepe wraps or won tons, to do the same thing.

Steam fills and inflates the packages as they cook. The flavors mingle and the natural juices are held in. Each packet is an individual serving. Because parchment is cooked in the oven, directions for it will say “bake.” But you are really steaming the food.

  • 3 medium snapper fillets
  • ½ cup vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon pressed garlic
  • Vegetable oil for parchment
  • 1 cup freshly grated Parmesan cheese
  • 1 cup toasted fresh bread crumbs

In long glass baking dish, combine oil, salt and garlic. Cut fish into 6 portions. Place in mixture and marinate for 10 minutes. Turn and marinate 10 minutes longer.

While fish is marinating, prepare 6 pieces of parchment. Lightly oil each. Place on baking sheet.

Remove fish from marinade. Roll in cheese, then in crumbs. Place each on a piece of parchment. Close parchment. Bake at 400 F until puffy and lightly browned, about 15 minutes. Place on individual plates. Serves 6.

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

Contributed by Joyce Taylor

 

Steamed Flounder with Ginger

another fresh seafood idea

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Fish and shellfish can be cooked over water or other liquid enhanced withflounder_95 flavorings such as wine and herbs, which impart a subtle taste. Seasoning the seafood itself produces a more distinct flavor. Steamed seafood needs little or no fat for cooking.

  • 1 1/2 pounds flounder fillets
  • 1/4 cup dry sherry
  • 3 tablespoons vegetable oil
  • 9 tablespoons thinly sliced green onion, including tops
  • 1 1/2 tablespoons finely chopped fresh ginger
  • 3 tablespoons soy sauce
  • 1/4 teaspoon freshly ground white pepper

Cut fillets into serving-size pieces. Place on rack, drizzle with sherry and salt lightly. Place on rack over boiling water. Cover and steam until done, about 8 to 10 minutes. Remove fish to warm platter. Serves 4 to 6.

While fish is cooking, heat oil in small skillet. Add onion and ginger and stir-fry until tender, about 2 minutes. Add soy sauce and pepper. Mix well. Remove from heat. Pour over hot fish.

Deluxe Deviled Crab

another fresh seafood idea

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Note: If you don’t care for cayenne pepper, cut measurement in half to reduce the spiciness of this dish.

These days, only a few seafood cookbooks list casseroles as a category. This may be because casseroles have become the “poor child” of food preparations, dlx_dev_crab_143something to be prepared by those with few talents and little culinary taste. Not so! We know seafood casseroles to be an exciting way to prepare seafood. By combining fresh fish or shellfish with cheeses, pungent herbs and fresh vegetables, we find the flavors always to be elegant and the meal — delicious.

  • 1 pound backfin crabmeat
  • 1 cup fresh cracker crumbs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup minced onion
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1/4 cup chopped fresh parsley
  • 1/3 cup margarine or butter, melted
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cracker crumbs
  • 2 tablespoons margarine or butter, melted

Remove any shell or cartilage from crabmeat. In large bowl, mix 1 cup cracker crumbs, lemon juice, Worcestershire, onion, Tabasco, cayenne, mustard, parsley, margarine, milk, salt and pepper. Gently mix in crabmeat. Place in lightly greased 1-quart casserole. Combine crumbs and 2 tablespoons melted margarine. Spread over top of crab mixture. Bake at 375 F for 20 to 25 minutes or until lightly browned and bubbly. Serves 6.

Individual Shrimp Casseroles

another fresh seafood idea

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Use smaller shrimp for casseroles, salads, sandwiches and in spreads and dips. Medium shrimp make good additions in soups and some entrees such as shrimpshrimp-individual creole. They also can be steamed or grilled. Use large shrimp for grilling, steaming and other entrees where size matters.

Fresh shrimp smell like sea water. There should be no off-odors, mustiness or chemical smells. Occasionally shrimp will smell and taste like iodine. This is not related to spoilage and is not harmful, but makes them unacceptable for eating. Certain organisms on which shrimp sometimes feed can cause this iodine effect.  If you buy shrimp that smell this way, return them to your market for a refund or replacement.

  • 1 pound cooked small shrimp, peeled
  • 1/4 cup margarine or butter
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/16 teaspoon cayenne pepper
  • 3/4 cup milk
  • 1/2 cup freshly grated Parmesan cheese
  • paprika

Cook shrimp in salted or seasoned water.

Melt margarine in medium saucepan over medium heat. Sauté mushrooms until tender. Blend in flour, salt, mustard and cayenne. Add milk gradually and cook until thick, stirring constantly. Stir in shrimp. Place in 4 greased individual shells or ramekins. Sprinkle with Parmesan and paprika. Bake at 400 F for 10 minutes, or until cheese is lightly browned. Serves 3 to 4.

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

Contributed by Joyce Taylor

Clam Dip

another fresh seafood idea

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We’ve found that some of the simplest appetizers taste best. Simplicity also shortens preparation time. And many of the recipes, such as cold spreads and clam_dipdips, can be prepared ahead of time. In fact, they often taste better when made a day before serving.

  • 1 cup cooked clams, minced, liquid reserved
  • 6 ounces cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1 teaspoon minced fresh parsley

Blend together cream cheese, lemon juice, onion, Worcestershire, Tabasco, salt and parsley. Add clams and mix well. Add reserved liquid until desired consistency is reached. Chill thoroughly. Serve with assorted crackers and chips. Makes about 2 cups.

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

Contributed by Joyce Taylor

Boiled Hard Crabs

another fresh seafood idea

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If you are going to boiled_crabsserve boiled or steamed hard crabs, a coastal favorite, you can dress them before or after cooking. It’s a matter of personal preference.

To learn how to dress hard crabs, visit: marinersmenu.org/2012/06/12/transporting-and-dressing-live-crabs.

  • 3 dozen live blue crabs
  • 6 quarts water
  • Old Bay Seafood Seasoning (or other)
  • salt

Season and salt water according to seasoning package directions. Bring to rolling boil. Place crabs in water. Cover and boil until crabs reach an internal temperature of 158 F and remain there for at least 1 minute, about 15 minutes. Serves 3 to 4.

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

Contributed by Joyce Taylor