Running out of dinner ideas? Check out these seafood recipes!
Chipotle Shrimp Tacos- Courtesy of allrecipes.com
Ingredients
1 (12 ounce) package bacon, cut into little pieces 12 corn tortillas
1/2 onion, diced 1 cup chopped fresh cilantro
2 lbs large cooked shrimp, peeled and deveined & cut in half 1 lime, juiced
3 chipotle peppers, in abodo sauce, minced
Directions:
1 (12 ounce) package bacon, cut into little pieces 12 corn tortillas
1/2 onion, diced 1 cup chopped fresh cilantro
2 lbs large cooked shrimp, peeled and deveined & cut in half 1 lime, juiced
3 chipotle peppers, in abodo sauce, minced
Directions:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Marinated Grilled Shrimp-Courtesy of allrecipes.com
Ingredients
3 cloves garlic, minced 1/3 cup olive oil
1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
3 cloves garlic, minced 1/3 cup olive oil
1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Crab Stuffed Flounder- Courtesy of allrecipes.com
Ingredients
1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white
and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle
with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this
mixture over the stuffing; sprinkle with paprika and parsley.
6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.
Ingredients
- 1 1/2 pounds flounder fillets
- 1 cup crabmeat - drained, flaked and cartilage removed 1 tablespoon finely chopped green bell pepper
- 1/4 teaspoon ground dry mustard 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon salt ground white pepper, to taste
- 3 crushed saltine crackers 1 egg white
- 1 tablespoon mayonnaise 1/4 cup butter, melted
- 1 egg yolk 5 tablespoons mayonnaise
- 1/2 teaspoon paprika 1 tablespoon dried parsley
1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white
and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle
with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this
mixture over the stuffing; sprinkle with paprika and parsley.
6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.