Steak and Shrimp Pasta

Soo good!  Serve 4-6 people

1 large steak or 2 smaller steaks

Butter

Salt and pepper

1 bag shrimp, raw

Olive oil

Salt

Paprika

3/4 lb Fettuccine 

1 small onion, diced

2 cloves garlic, minced

1 T paprika

2 t dried parsley

1.5 t garlic powder

3/4 t Italian seasoning

1/2-3/4 t red pepper flakes

1 c cream

1 c milk

1 T flour

Cook pasta.

Cook the steak in butter after tenderizing and seasoning with salt and pepper.

Pat shrimp dry, then seasoning with salt and paprika.  Cook on high heat.  Once cooked, sear in the pan you cooked the steak in.

In the shrimp pan, add oil, onion and garlic.  Caramelized.  Add seasonings.  Then add cream and milk.  Whisk on high heat.  Sprinkle in flour when about half thickened.  Keep whisking.  Once thickened, toss in noodles.  Plate up shrimp and steak, sliced into strips, on top of pasta.  Enjoy!

Tilapia with Crawfish Sauce

4-6 tilapia filets

Lemon juice 

Blackened seasoning (options)

Sauce:

1/2-3/4 lb crawfish tail meat

1 tbs butter

1/4-1/2 onion, minced small

2 cloves garlic, minced

1 1/2 tsp Italian seasoning

1 celery stalk, minced small

1/2 green pepper, minced small

1-2 tsp paprika

Salt and pepper

1 pint cream

2 tsp corn starch

Marinate tilapia in lemonnjuice and seasoning (optional).  Pan fry until done.

Melt butter in a pot.  Add veggies, seasoning, and crawfish.  Cook about 5 mins.  Slowly add almost all of the cream.  In another bowl make a cornstarch slurry.  Cook sauce on medium/high.  After a few minutes, add slurry.  Cook until thickened as desired, stirring well.  Cook while fish cooks.

Serve fish with a generous amount of sauce.

Seafood Po Boys

Super yummy and works well with a couple different kinds of seafood.

1/4 lb seafood - diced shrimp, real or imitation lobster, real or imitation lump crab
1-2 t mayo
1-3 t spicy mayo
1/2 celery stock (optional)
1 chive
salt
pepper
dash dry mustard

Mix all ingredients together in a bowl, adjusting mayo and spicy mayo to your preference.  Serve on a toasted bun.

Crab Stuffed Salmon

Super yummy!!

5 salmon filets (1.25 lbs)
dash garlic salt
dash Italian seasoning
dash salt

1 6 oz can crabmeat
1/4-1/3 c mayo
1 1/2 T breadcrumbs
4 T Parmesan cheese
1/3 c shredded cheese (colby jack is good)
salt & pepper

2 T butter, melted

Spray a large baking pan and set aside.  Put salmon into the pan and cut them down the middle half-way through the filet.  Sprinkle garlic salt, Italian seasoning, and salt over the filets.  In a small bowl, mix remaining ingredients except for butter.  Spoon and press the crab mixture into the cuts in the salmon, piling it on top as well.  Cover dish with foil.  Bake at 365 for 15 mintues while covered.  Remove cover and cook another 10-15 minutes (don't overcook the salmon).  Then broil for a few minutes to get a nice light browning of the crabmeat.  Remove from the oven and pour melted butter over the top.  Serve.

Honey Dijon Salmon

Super yummy dish!

4 salmon filets (1 lb)
3 T honey
1 1/2 T Dijon mustard
1 t minced garlic
1/2 c Italian bread crumbs
1-2 T oil
Zest from 1 medium lemon (ALL of it)

In a bowl, mix honey, mustard and garlic well.  In another bowl, mix breadcrumbs and lemon zest.  Then add oil and mix well with a fork until crumbly.  Brush honey mixture onto one side of a filet, then press into breadcrumb mixture.  Repeat on the other side, then set on a greased rack on a tray.  Repeat for all filets.  Bake at 425 for about 10-13 minutes, then broil for about a minute to crisp the coating.

Teriyaki Salmon

1/2 c brown sugar

1/2 c soy sauce
1 t ginger
1/2 t garlic salt
4 T honey
4 salmon fillets (1 lb)

Combine all other ingredients except for the salmon.  Place salmon into a baking dish and pour sauce over.  Let sit for 1 hour to overnight.  Bake at 400 for about 20 mins, until fish is flaky.  Serve over white rice with srirachi mayo drizzled over it.

Seafood Soup

Pretty good soup with a little kick.  Kind of a creole type of flavor.

1 T oil
1/2 onion, chopped small
1/2 green bell pepper, chopped
2 carrots, sliced
1 cloves garlic, minced
1 can petite diced tomatoes, undrained
1 c tomato sauce
3/4 c broth, beef or chicken
1 t salt
3/4 t pepper
Dash basil
Dash Italian seasoning
Dash bay leaf
1 t chili powder
Dash red pepper flakes
Dash hot sauce
1/4 lb shrimp
3/4 lb salmon, cut into bite sized squares
1T parsley

Heat oil in soup pot.  Add onion and bell pepper.  Cook until tender.  Add carrots and garlic.  Cook 2-3 minutes.  Add tomatoes, sauce, broth, seasonings.  Boil, then simmer and cover about 20 mins.  Dice salmon, and sprinkle with salt.  Let sit until the 20 mins is up.  Add shrimp and salmon.  Cook about 7 minutes, until fish is flakey.  Add parsley and cook another minute.  Let sit, off heat, for five minutes covered.  Serve.

Bang Bang Shrimp

Found this one online and decided to try it.  It was fantastic!  Not only did the breading stick, but the sauce was fantastic.  A little spicy though.

12 oz shrimp (medium or large)
1 c  milk
1 egg
1/2 c flour
1/2 c bread crumbs
1 t salt
1/2 t pepper
1/4 t onion powder
1/4 t garlic salt
1/4 t basil
oil

In one bowl combine milk and egg (scramble).  In another bowl, combine all dry ingredients.  To bread the shrimp, place shrimp in the dry ingredient bowl, coating.  Then plop into milk bowl (making sure it gets covered) and return to the dry bowl.  Coat the shrimp a second time, making sure it's coated but don't over-handle.  Place on a plate.  Do this a few shrimp at a time until all are coated.  Place plate in the refrigerator for 1-3 hours.

To fry, use a wok and put enough oil in it to cover the bottom about 1/8-1/4 inch deep and heat to medium high.  Too cold and the batter will absorb too much oil, too hot and you will burn the breading before it has time to heat and cook it all.  Place several shrimp in the wok and cook about 2-5 minutes on each site, until golden brown, flipping as little as possible.  Repeat until all shrimp is cooked.

**You could try baking it as well, but I haven't tried it so I don't know how it would turn out.

Sauce:

1/2 c mayonaise (real stuff, not miracle whip.  Japanese mayo would be great if you can find it)
3-4 t chili garlic sauce (this stuff is spicy, so adjust as needed)
2 t sugar
1 t white vinegar (rice vinegar is good too, just cut the sugar in half)

In a bowl, mix all ingredients well.  Refrigerate for at least 30 minutes.

Lightly coat the shrimp with sauce, or serve on the side for dipping.

**This sauce would be great for homemade sushi too!

Shrimp Linguini

I made this one up myself.  It turned out really good - nice and light for a summer meal.

3-4 oz whole wheat linguini
1 c shrimp (or more as preferred)
1/4 green bell pepper
4-5 mushrooms
1/2 c frozen peas
salt
1-2 T lime juice (adjust with amount of shrimp)
1 c light alfredo sauce

Set water to boil the pasta, adding some oil and salt if desired.  Thinly slice bell pepper, cutting into pieces about 1 inch by 1/8 inch.  Dice mushrooms into about 1/2 inch squares.  Defrost peas.  Add pasta to boiling water, making sure to keep an eye on it so it doesn't stick together and cooks right.  Cook about 8-10 minutes.  In a small frying pan add salt and heat to medium high.  Add peppers and dry saute until almost tender.  Add some cooking spray oil and peas.  Cook off oil and add mushrooms.  Pour vegetables into a bowl.  Add some more cooking spray to the pan and return to heat.  Add in shrimp, dash of salt and lime juice.  Cook until shrimp is done.  Set aside with the vegetables.  Heat alfredo sauce in a pan, adding salt and pepper.  When pasta is done, drain, then toss with shrimp and veggies.  Add alfredo sauce.

Golden Tilapia

Golden Tilapia

4 T brown sugar

3 T soy sauce

3 T water

2 T lemon juice

1 t cloves

2 t ginger

2 t garlic salt

3-4 tilapia filets

Simmer in saucepan over medium heat the sugar, soy sauce, water and lemon juice. Add cloves, ginger and garlic and cook until sauce is reduced by half. Allow sauce to cool, then marinate the fillets in ¾ of sauce for 30 minutes in the fridge. Remove filets fro marinade. Add salt and pepper if desired. Preheat oven to 375’. Heat skillet to medium high and sauté filets for about 2 minutes on each side, until golden brown. Reheat remaining sauce. Pour remaining sauce over the fish. Place filets in baking dish and finish in oven for 5-7 minutes.

Tangy Pan Fried Tilapia

Tangy Pan Fried Tilapia

1 lb tilapia filets

1 ½ c bread crumbs

3 T Dijon mustard

¼ c olive oil (or less)

salt and pepper

Coat tilapia with Dijon mustard. Then dip in bread crumbs to coat. Place on a lightly greased broiling pan - or an cookie cooling rack on a jellyroll pan. Place in 350 degree oven for 10 minutes, turning once - or until done.