There are times when a simple fish sandwich is just what you want, but other times when you are feeling really hungry and want something a little more filling. This recipe is made with tilapia, a homemade tomato and shrimp sauce, bread, and your favorite side dishes, so it is perfect for a hearty lunch or for a comfort food dinner.
The tilapia and shrimp may be fresh or frozen, but if you plan to use thawed seafood ensure it is fully thawed and pat it dry with paper towels, since seafood holds on to a lot of water when frozen. The tilapia is flavored simply with salt and black pepper, although many people like to add chili powder and/or paprika for a bit of a kick. It is pan-fried in olive oil until perfectly cooked. Make the sauce while the fish is cooking.
For the sauce you need tomatoes, green onion, garlic, lemon juice and clam juice. The sauce goes on the bread and then it is topped with the tilapia. You can then put the other piece of bread on to make a closed sandwich, or present it as an open sandwich instead, like in the photo. Toasting the bread before adding the sauce means the sauce should not soak through the bread right away and make it soggy, although you might want to eat this with a knife and fork since it can be messy! This unusual dish teams tilapia with shrimp – both economically priced seafood options, especially if purchased frozen. Continue reading
The next time you are thinking of ordering Chinese takeout, wait! Did you know you can make your own special fried rice quickly and easily? You will need rice which has been cooked a day (or more) in advance. Using freshly cooked rice means you will end up with a mushy mess rather than the perfect shrimp fried rice recipe.
You will also need shrimp (or swap that for cooked shredded chicken or even chopped ham if you prefer) plus vegetables, sesame oil, soy sauce and eggs. Consider adding a pinch of 5-spice powder if you have some, or even a minced garlic clove when you add the vegetables, else just make the recipe as it is. You can rustle up this Chinese dish in about 20 minutes, or less, and this recipe makes enough for 6 people (or 4 very hungry ones!)
If you do want to switch up the protein, consider slow-cooking some chicken or pork in hoisin or teriyaki sauce, then shredding it, and using that instead of the shrimp. A lot of special fried rice recipes feature more than one protein, so if you want to use pork or ham along with the shrimp, go ahead. This dish originated as a way of using up leftover rice, meat and veggies, so feel free to throw anything in there. Some people prefer to add peas instead of green beans, for example, or you can throw in some chopped leftover vegetables from your dinner the night before. Continue reading
This is a very simple recipe. We are combining shrimp with olive oil, cayenne pepper, salt and chili powder, then grilling them until pink, juicy and ready to eat with the fingers! This is a nice appetizer. Consider serving some kind of creamy dipping sauce with the shrimp to contrast nicely with their spicy flavor – perhaps ranch or a blue cheese dip.
We like to use peeled shrimp with their tails still on, but you can use fully peeled ones if you would rather, either medium or large ones. As for the spices, what we are recommending might sound like a lot to you, so you can reduce the amount of cayenne and/or chili powder if you want, to get the perfect result for your palate. Some people love to throw in plenty of spice and enjoy a super-spicy dish, while others prefer to use less.
Consider stir-frying the shrimp or broiling them, rather than cooking them on the grill, unless the weather is good enough. Also, you might not want to heat up the grill just to make these. They cook just as well on the stove or broiler. You might like to thread them on to skewers so they do not fall through the grill grate, especially if you are using smaller shrimp. You do not want to lose any down there! If you are stir-frying them, consider adding dried red chilies to the pan instead of, or as well as, the chili powder. This recipe is sure to be a hit for anyone who likes bold, vibrant flavors in their seafood. Continue reading
Seafood is endlessly versatile. Serve it as an appetizer, entrée or snack. Enjoy it in a Mediterranean, Asian or another style. Try adding it to pasta or risotto, or try the following recipe if you want a crunchy taste of Italy. We are using shrimp, mussels and squid here, along with other ingredients to make this exquisite seafood pizza.
You will need a pizza crust for this, or you can use your own dough. A whole wheat pizza crust would be good here, or else you could just use a regular one. Along with the seafood, we are using tomato sauce, dill weed, garlic, goat’s cheese and olives to top this pizza. You can use any kind of tomato sauce, and omit the olives if you want. Also, feel free to swap the goat’s cheese for mozzarella, or leave off the garlic.
The pizza is first topped with the tomato sauce, then baked in the oven. Meanwhile you can prepare the selection of toppings. Then add all the other ingredients and bake it in the oven again. You will be able to tell when the pizza is done because the crust will be golden brown and the seafood will be warm. You do not have to get the seafood hot (and in fact that might dry it out) but get it nice and warm, and allow the cheese to melt, then the pizza is ready to serve. Either make one large pizza or 3 or 4 individual pizzas if you prefer to have individual ones. Continue reading
Not every lobster recipe has to be complex and actually you can make a really good lobster salad in minutes. Add a few shrimp too to increase the amount of protein on the plate. We are using thawed lobster tails here, paired with shrimp, avocado, salad greens and any other salad ingredients you want to use, such as tomato, red onion or some cucumber slices.
The dressing is made with mango and citrus juices, along with shallot for some bite, honey for sweetness and a little oil. You will be able to taste the extra-virgin olive oil in the finished dressing so if you would prefer a softer, more neutral finish, opt for something like avocado oil instead. This dressing is really good with the seafood, and it offers a tangy, fruity flavor which is nice with the lobster, shrimp and the rest of the salad.
If you prefer to serve seafood dressing or something more traditional that is also fine, or else you could offer both and see which people prefer. This is filling enough to be a main dish, but if you omit the shrimp and serve less salad you can also get away with serving it as an appetizer. This recipe makes enough for four servings. If you have fresh lobster, use that, but frozen lobster tends to thaw well overnight in the refrigerator and you can simmer it to perfection in just a few minutes, although the exact cooking time depends on the weight and size of the lobster tail. Continue reading
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81387 Views)
- Authentic British Fish and Chips Recipe (33526 Views)
- Handy Guide to Grilling Lobster Tails (26758 Views)
- Chili Soy Sauce Steamed Fish (22371 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21121 Views)
- Fish and Chips (20284 Views)
- Sensational Salmon with Cucumber Dill Sauce (17590 Views)
- Simple Cold Crab Salad (17549 Views)