Category Archives: Another Fresh Seafood Idea

Individual Shrimp Casseroles

another fresh seafood idea

(printer-friendly version)

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

(printer-friendly version)

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

(printer-friendly version)

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

 

Marinated Grilled Shrimp

another fresh seafood idea

(printer-friendly version)

Marinades are flavored liquids that enhance or add flavor to foods. They usuallygrilled-shrimp-171 contain an acidic liquid such as citrus juice, vinegar or soy sauce, along with seasonings. Marinades add variety to seafood. Although the distinctive flavors of fish and shellfish are always delicious when prepared simply, occasionally we like to vary them. However, marinades should be used to enhance the true flavor, not to mask or overcome it. Any seafood can be marinated, but fish, shrimp and scallops are the most popular choice.

  • 1 pound large shrimp, peeled
  • 1/4 cup pineapple juice
  • 1/2 teaspoon fresh lemon juice
  • 1 1/2 teaspoon soy sauce
  • 1/4 teaspoon pressed garlic
  • 1/8 teaspoon freshly ground black pepper

In medium, nonreactive bowl, combine pineapple juice, lemon juice, soy sauce, garlic and pepper. Reserve 2 tablespoons marinade. Add shrimp. Marinate in refrigerator for 20 minutes, stirring occasionally. Remove from marinade.

Thread shrimp on skewers. Grill or broil about 4 inches from heat until golden on one side, about 4 to 5 minutes. Brush with remaining marinade. Turn and repeat on other side. Serves 3 to 4.

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

Contributed by Joyce Taylor

 

Grilled Tuna with Lemon Mayonnaise

another fresh seafood idea

(printer-friendly version)

Seafood tastes great when cooked on a grill, whether charcoal or gas. Gas is more convenient, and the fire will always be about the same temperature as the grilled_tuna_lemon_mayosetting. But gas grills don’t sear or brown as well as charcoal. Charcoal has the advantage of adding smoke and wood flavor, too, even though you have to light the fire and keep it going.

You can baste seafood with oil or melted butter or margarine when grilling. Some people use a favorite salad dressing or mayonnaise. Remember that oily fish such as salmon and mackerel retain moisture and need little or no basting.

  • 4 tuna steaks, about 1 inch thick
  • 1/4 cup vegetable oil
  • salt
  • freshly ground black pepper

Prepare Lemon Mayonnaise and set aside.

Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on other side. Spread with Lemon Mayonnaise. Serves 4.

Lemon Mayonnaise

  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 3 tablespoons lemon zest

In small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend. Serve over cooked steaks.

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

Contributed by Joyce Taylor

Grilled Soft-Shell Crabs

another fresh seafood idea

(printer-friendly version)

Our soft-crab g_soft_crabrecipes are simple and easy to prepare. Cooking times are for average-size crabs. Adjust time for smaller or larger crabs.

The soft-shell crab is low in calories, fat and cholesterol.

  • 12 soft-shell crabs
  • ½ cup vegetable oil
  • ½ cup chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon nutmeg
  • 3 tablespoons soy sauce
  • ¼ teaspoon Tabasco sauce

In small bowl, combine oil, parsley, lemon juice, nutmeg, soy sauce and Tabasco. Brush both sides of crabs with sauce. Place upside down on grill about 4 inches over moderately hot coals. Cook until lightly browned, about 5 to 6 minutes. Turn and repeat on other side. Serves 6.

 

Crab Soup Deluxe

another fresh seafood idea

(printer-friendly version)

crab-soup-deluxeSeafood soups — such as stews, chowders and bisques — offer a variety of delicious meals. They can look elegant, too, as many recipes call for ingredients such as clams in the shell, soft or hard crabs, or shrimp in the shell.

  • 1 pound lump crabmeat
  • 3 tablespoons margarine or butter
  • 2 1/2 cups chopped onion
  • 1/2 teaspoon pressed garlic
  • 3 14 1/2 ounce cans chopped tomatoes, undrained
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon Tabasco sauce
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon fresh lemon juice
  • zest of 1 lemon
  • 1 tablespoon finely chopped fresh parsley

Remove any shell or cartilage from crabmeat.

Melt margarine in large saucepan over medium heat. Sauté onion and garlic until tender but not brown. Add tomatoes, salt, pepper, Tabasco, marjoram, thyme, lemon juice, and lemon zest. Bring to boil. Reduce heat and simmer 30 minutes until flavors are mingled and tomato liquid is reduced. Add parsley and crabmeat. Heat thoroughly, but do not overcook crabmeat. Serve immediately. Serves 8 to 10.

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

Contributed by Joyce Taylor