Seafood Recipes

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Boiled Shrimp

  • Boiled Shrimp
    A truly versatile dish! Quick-cooking shrimp can be boiled, deveined and served with cocktail sauce as an appetizer, added to stir-fries or made into refreshing salads.
    ***Easy Cocktail Sauce, if desired (See Below)
    4 cups water
    1 pound uncooked medium shrimp in shells

  • 1.   Make Cocktail Sauce.
    2.   Heat water to boiling in 3-quart saucepan. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain. 
    3.   Peel shrimp, leaving tails on. Follow directions for How to Devein Shrimp. Serve shrimp with Cocktail Sauce. 
     ***Cocktail Sauce
    1 cup ketchup
    4 teaspoons prepared horseradish
    1 teaspoon Worcestershire sauce
    2 drops red pepper sauce or 3 drops red pepper sauce

  • 1.   Mix all ingredients. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
    ***Did You Know...
    Shrimp can be cooked either fresh or frozen.


 

Spicy Garlic Shrimp

  • Spicy Garlic Shrimp
    This recipe kicks! The flavor is just as daring as you are, heady from the generous use of garlic and a touch of red pepper.
    Prep: 15 min
    Start To Finish: 20 min
    Makes 8 servings
    1/4 cup vegetable oil
    6 large garlic cloves, finely chopped
    2 pounds uncooked medium shrimp, peeled and deveined
    2 large carrots, cut into julienne strips (2 cups)
    1/2 teaspoon crushed red pepper (flakes), if desired
    1/4 cup chopped fresh cilantro
    Hot cooked rice, if desired
    1.   Heat large skillet or wok over medium-high heat. Add oil; rotate skillet to coat side. 
    2.   Add garlic; stir-fry 1 minute. Add shrimp; stir-fry 1 minute. Add carrots and red pepper flakes; stir-fry about 3 minutes or until shrimp are pink and firm and carrots are crisp-tender. Stir in cilantro. 
    3.   Serve over rice.
    ***Substitution
    Parsley makes a good stand-in for the cilantro.

     
     


Shrimp, Sweet Corn and New Potato Boil

  • Shrimp, Sweet Corn and New Potato Boil
    Both family and friends will enjoy this special one-pot meal!
    Prep: 15 min
    Start To Finish: 40 min
    Makes 4 servings
    6 cups water
    1 teaspoon salt
    1 package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
    1 pound small red potato
    4 medium ears sweet corn, cut in half
    1 pound uncooked peeled deveined medium shrimp, thawed if frozen
    3 tablespoons butter or margarine, melted
    1 lemon, cut in to wedges
     Fresh ground pepper, if desired
     Chopped fresh parsley, if desired
     Cocktail sauce, if desired
    1.   Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling. Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
    2.   Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
    3.   Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter. Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.
    ***Success tip:
    If crab boil package contains two bags, use both bags.


     
Sweet and Spicy Shrimp

  • Tender shrimp, colorful veggies and steaming rice are served Asian style!
    1/4 cup soy sauce
    1/2 teaspoon sesame oil
    2 teaspoons sugar
    1/2 teaspoon crushed red pepper
    2 teaspoons cornstarch
    1 tablespoon vegetable oil
    1 small onion, cut into 1-inch pieces
    1/2 medium green bell pepper, cut into 1-inch pieces
    1 medium carrot, thinly sliced (1/2 cup)
    3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
    Hot cooked rice, if desired
    ***Variation
    Add countless twists to this already-flavorful dish when you top with shredded coconut, chopped fresh cilantro, Thai basil leaves or peanuts.


Hot Crab Dip

  • Hot Crab Dip
    A mixture of creamy cheeses, sweet crabmeat, pungent spices and toasted almonds, this crab dip can’t be beat.
    1 package (8 ounces) cream cheese, softened
    1/4 cup grated Parmesan cheese
    4 medium green onions, thinly sliced (1/4 cup)
    1/4 cup mayonnaise or salad dressing
    1/4 cup dry white wine or apple juice
    2 teaspoons sugar
    1 teaspoon ground mustard
    1 garlic clove, finely chopped
    1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
    1/3 cup sliced almonds, toasted, if desired
     
    1.   Heat oven to 350. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat. 
    2.   Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
    3.   Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers. 
     ***Do-Ahead Tip
    Prepare this favorite from the ‘50s, and spread it in a casserole dish up to 4 hours ahead. Cover and refrigerate; bake as directed.


Shrimp Hoagie

  • Shrimp Hoagie1 pound peeled raw shrimp (50-60 count)
    1/4 cup olive oil
    1/4 cup butter
    2 tablespoons minced garlic
    1 tablespoon crushed hot red pepper
    Salt and pepper, to taste
    4 tablespoons butter
    1 medium onion, sliced
    1 small sweet green pepper, sliced
    1 small sweet red pepper, sliced
    2 hoagie buns
  • In large cast iron frying pan, melt the 1/4 cup butter with olive oil. Add garlic and hot red pepper. On low heat cook about 10 minutes, so as to blend flavors. Add shrimp and cook until they are a deep pink.In small frying pan melt the 4 tablespoons butter. Add onion with red and green pepper slices. Cook until soft, not browned.Place in small serving dish. Divide shrimp mixture into the two buns, and drizzle with the drippings. Top with onion/pepper mixture.Makes 2 large sandwiches.

Crab Melt Sandwiches

  • Crab Melt Sandwiches1 pound fresh lump crab meat, picked over
    2 tablespoons fresh lime juice, or to taste
    1/2 cup mayonnaise
    2 teaspoons coarse-grained mustard
    4 (1-inch thick) slices Italian bread, with crust removed
    4 teaspoons freshly grated Parmesan
    Unsalted butter, softened, if desiredPreheat broiler.Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat.Season crab mixture with salt and pepper and chill, covered, for 30 minutes.Lightly toast bread. Lightly butter toast. Spoon one fourth crab mixture into 1/2 cup measure. Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet.Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.Serves 4.
Shrimp Boats

  • Shrimp Boats
  • 8 ounces (2 cups) grated sharp Cheddar cheese
        (at room temperature)
    4 to 6 scallions, thinly sliced (including some green
        tops), or 1/4 cup minced peeled onion
    1/2 cup mayonnaise
    1/4 cup lemon juice
    1 to 2 teaspoons Old Bay Seafood Seasoning
    1 pound peeled, deveined (tails removed) cooked
        shrimp, cut into bite-size pieces
    4 French or club rolls or hot dog buns, each split in halfIn a medium bowl, combine the first 5 ingredients, mixing well. Stir in shrimp; set aside.Scoop out the soft part of each roll half. Fill each roll half with shrimp mixture, dividing evenly. Arrange filled rolls on a baking sheet lined with aluminum foil; broil about 6 inches from heat source for about 5 minutes or until hot and bubbly and lightly browned.Garnish as desired and serve immediately.

Shrimp Melts

  • Shrimp Melts
  • 1 (14-inch) loaf Italian bread
    3/4 pound cleaned diced shrimp
    3/4 cup bottles salsa
    2 avocados, sliced
    6 ounces shredded Monterey jack cheese
  • Split bread loaf in half lengthwise.Saute shrimp in medium-size skillet with salsa for about 4 minutes. Layer avocados on bread halves, dividing evenly. Spoon shrimp on avocado. Top with cheese. Broil 2 to 3 minutes or until cheese melts. Cut each half in half.
  • Makes 4 servings.
Crab Burgers

  • Crab Burgers
  • 1 cup fresh or canned crab meat
    1/2 cup diced celery
    2 tablespoons chopped onion
    1/2 cup shredded Cheddar cheese
    1/2 cup mayonnaise
  • Mix all ingredients. Spread on toasted English muffins and broil a few seconds.Serve hot.
     

Oyster Loaf (La Mediatrice)

  • Oyster Loaf (La Mediatrice)
  • This was popular throughout America in the 19th century. In the Vieux Carre of New Orleans it was known as "the mediator." It was the one thing a man felt might effectively stand between his enraged wife and himself when he came home after spending an evening carousing in the saloons of the French Quarter. He would buy the oyster loaf for pennies, just before going home, in the French market.Cut the tops off small French rolls and scoop out most of the center. Brush the cut side of the tops and the hollowed-out center with melted butter. Place both tops and rolls in a 425 degree F oven until toasted to a very light brown.Meanwhile, saute the oysters in hot butter until they plump up and the edges curl. Add salt, pepper, 2 or 3 drops Tabasco Sauce and a little hot cream, if desired. Fill the hot rolls and cover with crusty tops. Use about 3 oysters to one roll. Serve hot.
Shrimp Melt

Shrimp Melt

  • 1/4 cup butter
    1 tablespoon chopped green onion
    1 pound fresh shrimp, peeled and deveined
    2 tablespoons all-purpose flour
    2 tablespoons Old Bay Seasoning
    2 cups milk
    1 tablespoon celery, chopped
    1 large tomato, sliced
    8 slices Provolone cheese
    4 English muffins, split and toasted
  • In a medium saucepan, melt butter and saute onions and shrimp over medium heat until shrimp are pink.Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow to thicken. Stir in celery and cook until celery is soft. Preheat oven on broiler setting.Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.Makes 4 servings.

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