Seafood Recipes
Grilled Lemon Garlic Shrimp Skewers.
Ingredients:
1 pound large shrimp, peeled and deveined
3 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon paprika
Salt and black pepper to taste
Wooden skewers soaked in water
Instructions:
In a bowl, mix together garlic, lemon juice, olive oil, paprika, salt, and black pepper.
Add the shrimp to the bowl and toss until well-coated. Allow it to marinate for 15-20 minutes.
Preheat the grill to medium-high heat.
Thread the shrimp onto the soaked skewers.
Grill the shrimp skewers for about 2-3 minutes per side until they turn pink and opaque.
Serve hot with your favorite dipping sauce or as a side dish with grilled vegetables.
Baked Salmon with Dill Sauce.
Ingredients:
4 salmon fillets
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup Greek yogurt
Instructions:
Preheat the oven to 400°F (200°C).
Season the salmon fillets with salt and black pepper.
In a small bowl, whisk together olive oil, dill, mustard, lemon juice, and Greek yogurt to make the sauce.
Place the salmon fillets on a baking sheet lined with parchment paper.
Spread the dill sauce evenly over the salmon.
Bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve the baked salmon hot with steamed vegetables or a side salad.
Spicy Thai Coconut Shrimp Curry.
Ingredients:
1 pound shrimp, peeled and deveined
1 can (14 ounces) of coconut milk
2 tablespoons Thai red curry paste
1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Cooked rice or noodles (for serving)
Instructions:
In a large skillet or wok, heat a tablespoon of oil over medium heat.
Add the red curry paste and cook for 1 minute until fragrant.
Add the coconut milk to the skillet and stir until well combined with the curry paste.
Stir in the fish sauce and brown sugar.
Add the bell pepper, zucchini, and broccoli to the skillet and cook for 5 minutes until the vegetables are tender-crisp.
Add the shrimp and cook for an additional 3-4 minutes until the shrimp are cooked through.
Stir in the lime juice.
Serve the spicy Thai coconut shrimp curry over rice or noodles garnished with fresh cilantro.
Garlic Butter Baked Scallops.
Ingredients:
1 pound scallops
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the oven to 375°F (190°C).
Rinse the scallops and pat them dry with a paper towel.
In a small bowl, mix together melted butter, minced garlic, chopped parsley, salt, and black pepper.
Place the scallops in a baking dish and pour the garlic butter mixture over them.
Bake for about 12-15 minutes until the scallops are opaque and cooked through.
Serve the garlic butter baked scallops with lemon wedges for squeezing over the top.
Fish Tacos with Lime Crema.
Ingredients:
1 pound white fish fillets (such as cod or tilapia)
1/2 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and black pepper to taste
Vegetable oil (for frying)
8 small flour tortillas
Shredded lettuce
Diced tomatoes
Sliced avocado
Lime crema (1/2 cup sour cream mixed with the juice of 1 lime)
Instructions:
In a shallow dish, whisk together flour, chili powder, cumin, salt, and black pepper.
Coat the fish fillets with the flour mixture, shaking off any excess.
Heat vegetable oil in a large skillet over medium heat.
Fry the fish fillets for about 3-4 minutes per side until golden brown and crispy.
Remove the fish from the skillet and drain on paper towels.
Warm the flour tortillas in a dry skillet or in the oven.
Assemble the tacos by placing a fish fillet on each tortilla and topping it with shredded lettuce, diced tomatoes, sliced avocado, and a drizzle of lime crema.
Serve the fish tacos immediately.
Cajun Shrimp Pasta.
Ingredients:
8 ounces linguine or fettuccine pasta
1 pound shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
4 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a bowl, toss the shrimp with Cajun seasoning until coated.
Heat olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add garlic and sliced bell peppers. Sauté for 2-3 minutes until the peppers are slightly softened.
Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 2 minutes.
Stir in the cooked pasta, cooked shrimp, and grated Parmesan cheese. Cook for an additional 2 minutes until the sauce thickens slightly and coats the pasta.
Garnish with fresh parsley and serve the Cajun shrimp pasta hot.
Grilled Teriyaki Salmon.
Ingredients:
4 salmon fillets
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Sesame seeds (for garnish)
Sliced green onions (for garnish)
Instructions:
In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki marinade.
Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 30 minutes.
Preheat the grill to medium heat.
Remove the salmon from the marinade, reserving the marinade for basting.
Grill the salmon fillets for about 4-5 minutes per side, brushing with the reserved marinade occasionally, until cooked to your desired doneness.
Remove the salmon from the grill and garnish with sesame seeds and sliced green onions.
Serve the grilled teriyaki salmon with steamed rice and vegetables.
Lobster Bisque.
Ingredients:
2 lobster tails
4 tablespoons unsalted butter
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood or vegetable broth
1 cup heavy cream
1/4 cup tomato paste
1 tablespoon brandy (optional)
Salt and black pepper to taste
Chopped fresh chives (for garnish)
Instructions:
Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes until the shells turn bright red and the meat is cooked. Remove the lobster tails and let them cool. Once cooled, remove the meat from the shells and chop it into small pieces.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for about 5-7 minutes until the vegetables are softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually add the seafood or vegetable broth, whisking continuously to avoid any lumps. Bring the mixture to a simmer and cook for about 10 minutes until the soup thickens slightly.
Add the chopped lobster meat, heavy cream, tomato paste, and brandy (if using). Season with salt and black pepper to taste. Cook for an additional 5 minutes until heated through.
Ladle the lobster bisque into bowls and garnish with chopped fresh chives.
Serve the lobster bisque hot with crusty bread on the side.
Coconut Curry Shrimp.
Ingredients:
1 pound shrimp, peeled and deveined
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 can (14 ounces) of coconut milk
1 red bell pepper, sliced
1 cup snap peas
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Cooked rice (for serving)
Instructions:
Heat vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute.
Add the shrimp to the skillet and cook for 2-3 minutes until they start to turn pink.
Pour in the coconut milk and stir to combine with the curry paste.
Add the sliced red bell pepper and snap peas to the skillet. Cook for 5 minutes until the vegetables are tender-crisp.
Stir in the fish sauce, brown sugar, and lime juice. Cook for an additional 2 minutes.
Serve the coconut curry shrimp over cooked rice garnished with fresh cilantro.
Crispy Fried Calamari.
Ingredients:
1 pound calamari rings and tentacles
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
Vegetable oil (for frying)
Lemon wedges (for serving)
Marinara sauce or aioli (for dipping)
Instructions:
Rinse the calamari rings and tentacles and pat them dry with a paper towel.
In a shallow dish, combine flour, paprika, and salt.
Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 375°F (190°C).
Dredge the calamari rings and tentacles in the flour mixture, shaking off any excess.
Working in batches, carefully place the calamari in the hot oil and fry for about 2-3 minutes until golden brown and crispy.
Use a slotted spoon or tongs to remove the fried calamari from the oil and drain on paper towels.
Repeat the process with the remaining calamari.
Serve the crispy fried calamari hot with lemon wedges and your choice of marinara sauce or aioli for dipping.
Tuna Poke Bowl.
Ingredients:
1 pound sushi-grade tuna, cubed
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
2 green onions, thinly sliced
1 avocado, sliced
1 cucumber, sliced
Cooked sushi rice or brown rice
Sesame seeds (for garnish)
Nori strips (for garnish)
Pickled ginger and wasabi (optional)
Instructions:
In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, and grated ginger to make the marinade.
Add the cubed tuna to the marinade and toss to coat. Let it marinate in the refrigerator for at least 30 minutes.
Prepare the sushi rice or brown rice according to the package instructions.
Assemble the poke bowl by placing a scoop of cooked rice in the bowl.
Top the rice with marinated tuna, sliced avocado, sliced cucumber, and green onions.
Sprinkle sesame seeds and nori strips over the bowl.
Serve the tuna poke bowl with pickled ginger and wasabi on the side, if desired.
Garlic Butter Lobster Tails.
Ingredients:
2 lobster tails
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the oven to 425°F (220°C).
Using kitchen shears, cut through the top shell of each lobster tail lengthwise, stopping at the tail fins.
Gently pull apart the shell, exposing the meat, but leave the tail end intact.
In a small bowl, mix together melted butter, minced garlic, chopped parsley, salt, and black pepper.
Brush the garlic butter mixture over the exposed meat of the lobster tails.
Place the lobster tails on a baking sheet, shell side down.
Bake for about 12-15 minutes until the lobster meat is opaque and cooked through.
Serve the garlic butter lobster tails with lemon wedges for squeezing over the top.
