Recipes

Crab-Stuffed Potatoes

Crab-Stuffed Potatoes

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Ingredients

Makes 4 servings

Prep: 1 hr., 15 min.; Bake: 15 min.

Instructions

  • Cut a 1-inch-wide strip lengthwise from the top of each baked potato.
  • Carefully scoop out the pulp, leaving shells intact.
  • Mash pulp with butter and whipping cream; stir in crabmeat and next 3 ingredients.
  • Spoon evenly into shells, and place on a baking sheet.
  • Sprinkle with paprika.
  • Bake stuffed potatoes at 425° for 15 minutes.
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Course; Fish / Side Dish

Crab Cakes With Sweet White Corn-and-Tomato Relish

Crab Cakes With Sweet White Corn-and-Tomato Relish

These crab cakes caught our attention with the colorful relish. Seasonal fresh corn and tomatoes make this accompaniment irresistible.
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Ingredients

Makes 8 servings

Prep: 20 min., Cook: 8 min. per batch

Instructions

  • Melt 2 tablespoons butter in a large skillet over medium heat; add onion and garlic, and sauté until tender.
  • Remove from heat; stir in crabmeat, 2 cups breadcrumbs, and next 9 ingredients.
  • Shape mixture into 8 patties; dredge in remaining 1 cup breadcrumbs.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat; cook 4 crab cakes 3 to 4 minutes on each side or until golden.
  • Drain on paper towels.
  • Repeat procedure with remaining 2 tablespoons butter and crab cakes.
  • Serve immediately with Sweet White Corn-and-Tomato Relish, or cover and chill up to 4 hours.
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Course; Cake / Fish

Sweet White Corn-and-Tomato Relish

Sweet White Corn-and-Tomato Relish

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Ingredients

Makes 3 cups

Prep: 15 min., Cook: 1 min., Chill: 3 hrs.

Instructions

  • Cook corn in boiling water to cover 1 minute; drain and cool.
  • Cut kernels from cobs.
  • Stir together corn, tomatoes, and remaining ingredients; cover and chill 3 hours

Notes & Wine Advice

For sweet white corn, we used Silver Queen.
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Course; Sauce / Side Dish / Tapas

Creamy Shrimp-and-Scallops Casserole

Creamy Shrimp-and-Scallops Casserole

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Ingredients

Makes 8 servings

Prep: 25 min., Bake: 19 min., Cook: 15 min., Stand: 10 min.

Instructions

  • Cut phyllo sheets into 13- x 9-inch rectangles; reserve half, keeping covered with a damp towel to prevent drying out.
  • Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with cooking spray.
  • Bake on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
  • Peel shrimp, and devein, if desired.
  • Drain spinach well, pressing between paper towels.
  • Melt 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
  • Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
  • Stir in cream cheese and next 4 ingredients until blended; remove from heat.
  • Stir in spinach.
  • Melt remaining ¼ cup butter in a large saucepan over medium heat.
  • Add flour, whisking constantly; cook, whisking constantly, 1 minute.
  • Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
  • Stir flour mixture into shrimp mixture.
  • Spoon into prepared baking dish.
  • Stack reserved phyllo sheets, coating each with cooking spray.
  • Roll up, jelly-roll fashion, starting at long end, and cut into ¼-inch slices.
  • Unroll each piece, and twist; arrange twists in a diamond pattern over casserole.
  • Bake casserole at 400° for 14 minutes or until golden.
  • Let stand 10 minutes.
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Course; Casserole / Fish

Orange-Pecan Shrimp Stir-fry

Orange-Pecan Shrimp Stir-fry

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Ingredients

Makes 6 servings

Prep: 30 min., Cook: 9 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Set aside.
  • Cut white ends from green onions; cut into 1-inch pieces, and set aside.
  • Cut green onion tops into 1-inch pieces, and set aside.
  • Stir together 1 cup water and next 5 ingredients; set aside.
  • Heat oil in a large skillet or wok over medium-high heat 2 minutes.
  • Add shrimp, and stir-fry 3 minutes.
  • Remove shrimp.
  • Add bell pepper and white ends of onions; stir-fry 2 minutes.
  • Add green onion tops; stir-fry 1 minute.
  • Add shrimp and soy sauce mixture; bring to a boil, and cook, stirring constantly, 1 minute or until thickened.
  • Stir in pecans and sesame oil.

Notes & Wine Advice

Serve over hot cooked rice.
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Course; Fish

Poblano-Shrimp Enchiladas

Poblano-Shrimp Enchiladas

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Ingredients

Makes 4 servings

Prep: 35 min., Cook: 5 min., Cool: 5 min., Bake: 25 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Coarsely chop shrimp, and set aside.
  • Brush an 11- x 7-inch baking dish with 2 tablespoons olive oil.
  • Set aside.
  • Sauté pepper in remaining oil in a skillet over medium-high heat until skin looks blistered.
  • Remove from skillet, and chop.
  • Return chopped pepper to skillet.
  • Add onion and next 5 ingredients; sauté 4 minutes.
  • Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
  • Stir in sour cream.
  • Heat tortillas according to package directions.
  • Spoon shrimp mixture evenly down center of each tortilla, and roll up.
  • Arrange, seam sides down, in prepared pan.
  • Top with sauce; sprinkle with cheese.
  • Cover and chill up to 1 day ahead.
  • Bake at 350° for 25 minutes or until thoroughly heated.
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Course; Fish
Cuisine; Mexican

Grilled Shrimp With Citrus Salsa

Grilled Shrimp With Citrus Salsa

Impress your guests with this zesty recipe.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Prep: 20 min., Chill: 30 min., Grill: 10 min.

Instructions

  • Grate rind from oranges, reserving rind; peel, section, and coarsely chop oranges.
  • Peel and chop peaches.
  • Stir together 2 tablespoons orange rind, chopped orange, peach, jalapeño pepper, and next 4 ingredients; cover and chill.
  • Peel shrimp, and devein, if desired.
  • Combine remaining orange rind, orange juice, and next 4 ingredients in a shallow dish or large zip-top freezer bag; add shrimp.
  • Cover or seal; chill, turning occasionally, 30 minutes.
  • Remove shrimp from marinade, reserving marinade.
  • Pour marinade into a small saucepan.
  • Bring marinade to a boil; boil 1 minute.
  • Grill shrimp in a grill basket coated with cooking spray, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side, basting with reserved marinade.
  • Serve with citrus salsa.
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Course; Fish

Ragin’ Cajun Casserole

Ragin’ Cajun Casserole

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Ingredients

Makes 4 servings

Prep: 15 min., Cook: 32 min.

  • 8 ounces low-fat smoked sausage cut into ¼-inch slices
  • 1 small onion diced
  • 1 celery rib diced
  • 1 large green bell pepper cut into thin strips
  • 2 garlic cloves minced
  • 1 14½-ounce can diced tomatoes with garlic, basil, and oregano
  • 1 14-ounce can fat-free chicken broth
  • 1¾ teaspoons Creole seasoning
  • â…› to ½ teaspoon ground red pepper
  • ¾ cup uncooked long-grain rice
  • 1 pound cooked medium shrimp peeled and deveined

Instructions

  • Sauté smoked sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned.
  • Add onion and next 3 ingredients; sauté 2 to 3 minutes.
  • Add tomatoes and next 3 ingredients.
  • Bring to a boil, and stir in rice; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed.
  • Stir in shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.
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Course; Casserole / Fish

Shrimp-Herb Fettuccine

Shrimp-Herb Fettuccine

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Ingredients

Makes 4 to 6 servings

Prep: 15 min., Cook: 20 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Melt 3 tablespoons butter in a large skillet over medium-high heat; add shrimp, and sauté 3 to 4 minutes.
  • Remove shrimp with a slotted spoon.
  • Melt remaining 5 tablespoons butter in skillet over medium-high heat; add garlic, and sauté 1 minute.
  • Add wine, and cook 4 minutes or until mixture is reduced by half.
  • Stir in whipping cream, and cook, stirring occasionally, 4 to 5 minutes or until slightly thickened.
  • Add shrimp, cheese, and herbs; cook, stirring occasionally, just until cheese melts.
  • Serve over fettuccine.
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Course; Fish / Pasta

Shrimp Fettuccine With Dried Tomato Pesto

Shrimp Fettuccine With Dried Tomato Pesto

Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Prep: 30 min., Cook: 8 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Coat a large nonstick skillet with vegetable cooking spray, and add olive oil.
  • Place over medium heat until hot.
  • Add minced garlic, and cook, stirring constantly, until tender.
  • Add shrimp; cook, stirring constantly, 1 minute.
  • Add wine; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink.
  • Stir in Dried Tomato Pesto; cook until mixture is thoroughly heated, stirring often.

Notes & Wine Advice

 

To serve,

place 1 cup pasta on each individual serving plate; top evenly with shrimp mixture. Sprinkle each serving with 1 tablespoon Parmesan cheese.
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Course; Fish