World Wide Seafood Recipes

Barbecued Shrimp

Recipe Cuisine: Creole
Recipe Category: seafood
Recipe Serves: 4

Recipes Ingredients:
1 POUND YIELD
1 lb. medium size, fresh, raw shrimp (in the shells)
2 tsp. cayenne pepper
2 oz. margarine

Recipe Instructions:
Preheat Oven to 350 degrees. In an 11- x 7- x 2-inch Baking pan, Spread shrimp to cover the bottom in 1 layer. Sprinkle evenly with cayenne pepper. Add more pepper for hotter shrimp. Dot shrimp with margarine. Bake for 5 minutes. Stir shrimp thoroughly to coat with margarine. Bake 5 more minutes, then stir again. Bake 5 more minutes and remove from oven. Serve hot, immediately. Do not overcook or else shrimp will become mushy. Serve as is, peeling them at the table.

Basic Soup Stock

Recipe Cuisine: Japanese
Recipe Category: seafood
Recipe Serves: 6

Recipes Ingredients:
2-1/2 qts. cold water
1 (3-inch) square kombu (dried kelp) washed in cold water
1 cup katsuobushi (dried bonito fish), flaked

Recipe Instructions:
Bring water to a boil. Add kombu. Return to boil and then remove kombu with tongs. Stir in the Katsuobushi and turn off heat. Let the katsuobushi settle to the bottom for 2 minutes. Skim off surface scum with a large spoon. Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl. Pour the stock through and let it drain undisturbed



Chesapeake Bay Crab Ravioli

Recipe Cuisine: American
Recipe Category: seafood
Recipe Serves: 6

Recipes Ingredients:
Crabmeat Filling
Plain and Tomato Pastas
Asparagus Soubric
Dill Mustard Sauce
Recipe Instructions:
TO SERVE Sauce plates; center soubrics in sauce. Brush crab ravioli with small amount of butter; arrange three around soubric. Can be garnished with blanched Asparagus tossed in butter.
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Chilled Curried Seafood Soup

Recipe Category: seafood
Recipe Serves: 6

Recipes Ingredients:
1 cup chopped Potato (about 1 medium)
3/4 cup chopped onions (about 1-1/2 medium)
2 cups Chicken broth
1-1/2 teaspoons curry powder
1 clove garlic, finely chopped
1 (14-1/2 ounce) can whole tomatoes, undrained
4-1/2 cups 1-inch pieces catfish or whitefish fillets (about 1-1/2 pounds)
1 cup plain nonfat yogurt
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice

Recipe Instructions:
Heat potatoes, onion, broth, curry powder, Garlic and tomatoes to boiling in 2-quart saucepan, stirring frequently and breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Place Soup in blender. Cover and blend about 30 seconds or until smooth. Return Soup to saucepan; heat to boiling. Stir in fish; reduce heat. Simmer about 5 minutes longer or until Fish flakes easily with fork; remove from heat. Cover and refrigerate about 4 hours or until chilled. Stir in remaining ingredients. 6 servings



Chilled Squid with Crispy Tentacles

Recipe Cuisine: Asian
Recipe Category: seafood
Recipe Serves: 6

Recipes Ingredients:
6 won ton dough sheets oil as needed
6 oz. bay shrimp mousse
basil, chopped, to taste
6 squid bodies, cooked
6 oz. cucumber-scallion dressing
6 cucumber fans
1-1/2 tsp. scallions, bias cut
12 Roma tomato wedges, marinated
1 oz. daikon sprouts
12 frissee leaves
6 squid tentacles, cooked, chilled

Recipe Instructions:
Roll each won ton sheet into cylinder; cut strips out of circle so dough resembles tentacles. Deep-fry in oil until crisp. Drain; reserve. Combine mousse and basil; pipe into squid bodies; refrigerate until chilled. Toss all Vegetables in dressing. TO SERVE Place won ton tentacles on plate; fill with 1/8 oz. daikon sprouts and 2 frissee leaves. Split filled squid body in half; arrange with squid tentacles next to won ton. Garnish with 2 tomato wedges and 1 cucumber fan. NOTES Season: Year round Food cost: Moderate
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Clam Cakes

Recipe Cuisine: American
Recipe Category: seafood
Recipe Serves: 6

Recipes Ingredients:
4 quahogs
4 oz. scallops, well chilled
1 egg
1/2 tsp. chives, chopped
1/2 tsp. dill, chopped
1 tsp. Dijon-style mustard
2 oz. canola oil

Recipe Instructions:
Shuck quahogs; reserve juices. Coarsely chop clams. Drain; refrigerate until chilled. Place scallops, eggs, herbs and mustard in Blender or food processor; process until smooth. Combine with chilled clams; mix well. Refrigerate. Heat oil in medium non-stick saute pan; spoon silver-dollar size portions of clam mixture into pan. Cook until bottom edges of cakes are golden. Turn; cook for 1 minute more. Remove from pan; drain on paper toweling. Repeat for remaining mixture.
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Creamy Scallops and Pasta

Recipe Cuisine: Italian
Recipe Category: seafood
Recipe Serves: 6

Recipes Ingredients:
1/4 cup chopped shallots (about 2 large)
1-1/2 cups Chicken broth
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
2-1/3 cups low-fat milk
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound bay scallops
6 cups Hot cooked medium Pasta shells
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Recipe Instructions:
Set Oven control to broil. Spray 2-quart Casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick Skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer. Mix parsley and lemon peel; sprinkle over scallop mixture. 6 servings



Dill, Lemon and Caper Sauce

Recipe Cuisine: American
Recipe Category: seafood
Recipe Serves: 6

Recipes Ingredients:
1 oz. butter
1 oz. shallots, pared, minced
2 oz. capers, chopped
2 oz. dry sherry
3 oz. clam juice
1 oz. lemon juice
6 oz. heavy cream
2 oz. butter, chilled
1 tbsp. dill weed, chopped
salt and pepper, to taste

Recipe Instructions:
Heat Butter in stainless Sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam Juice and heavy cream; reduce by half. Reduce heat to low; shave in Butter until Sauce is rich and shiny. Add dill; season with salt and pepper.

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