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Shrimp - include New Orleans delicious shrimp recipe, Szechauan shrimp, with Garlic sauce and much more

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Recipes with Haddock - Fish and Fillet, Smoked haddock and potatoes

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Recipes with Sea bass | Catfish| Shark


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For cooking lobster - bouillon and recipes, with Toasted sesame, chilli and coriander, Traditional Boiled & Broiled.


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Filleted fish and buying and After buying tips.

Restaurants - Some of the world's best fish restaurants around the world


Note: Shrimp are almost always frozen at sea or at the farm and defrosted before sale. If you can buy them still frozen, usually in five-pound blocks, you can get a better price and more control over how they are defrosted.

When you're buying any shrimp, look for a full shell and firm meat. Except for black tiger shrimp, reject those with rings or black spots , or a dark area around the abdomen. The meat should not be dead white, which indicates freezer bum, or pink, which means it has been defrosted at high a temperature.

Shrimp Recipes, tips and reviews

Easy and Quick Fish and Seafood Recipes include Salmon, Tuna, Sea bass , lobster and much more...,Cooking Tips for Seafood and techniques

 Clean Blue Eating - a deltcious sense of seafoods

T

asty and fast, Shrimp recipes

New Orleans - the most delicious shrimp

t's Mardi Gras that magical time of year that transforms New Orleans into a
two-week carnival packed full of colorful parades, costume balls, and some of the most delicious culinary delights anywhere.
Mardi Gras at its mouth-watering best means Cajun food: a rich blend of French,
Spanish, African, and Caribbean cooking, a rice-based dish piced up with sausage, ham, and seafood. So join the shrimp recipe.

  • 1/2 lb. large shrimp
  • 1/2 lb. link pork sausages (not the
  • heat-and-serve kind)
  • 1/2 lb. smoked ham, cut in 1-inch cubes
  • 2 onions, chopped
  • 1 cup chopped celery
  • 1 medium green pepper, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dry mustard
  • 1 teaspoon thyme
  • 1 1/2 cups converted rice
  • 1 can (16 oz.) whole peeled tomatoes
  • 2 cups chicken broth

Instructions:
Remove shells from shrimp. Using the point of a sharp knife, cut a slit along the outer curve of the shrimp deep enough to expose the black vein. Pull out the vein, and rinse shrimp under cold miming water. Next, set shrimp aside.

Preheat oven to 350 F. In a large oven-proof casserole, cook sausage over high heal until golden. Lower to medium heat. Add ham, onions, green pepper, celery, and garlic. Saute until vegetables are soft. Add bay leaf, salt, peppers, dry mustard, and thyme.


Stir in rice. Cook about 5 minutes, while stilling and scraping the bottom of the pan. Add tomatoes, chicken broth, and shrimp. Bring mixture to a boil. Tightly cover casserole with foil, and bake in preheated oven 25 minutes.
Remove dish from oven, and let stand for 5 to 7 minutes before uncovering and serving. Serves six.

SPICY SHRIMPs WITH GARLIC SAUCE

  • 1 pound large shrimp
  • 4 tablespoons distilled vinegar
  • 3 tablespoons light soy sauce
  • 2 tablespoons cooking sherry
  • 5 teaspoons sugar
  • 8 cloves garlic, finely minced
  • 5 tablespoons chopped scallion (white part)
  • 2 tablespoons vegetable oil
  • 1 small red pepper, cored, seeded,and cut into 1/2-inch chunks

Makes four servings.

Shell, devein, and rinse shrimp. Pat with paper towel; set aside. In a small bowl, combine vinegar, soy sauce, sherry,and sugar. In another small bowl, combine
garlic and scallion; set aside. In a wok or large skillet, heat oil over medium-high
heat. Add garlic-and-scallion mixture, stirring for about 1 minute, then add shrimp
and pepper. Stir-fry for 1 minute. Turn heat to high, and add vinegar mixture.
Cook until sauce is reduced and shrimp are well coated.

SZECHUAN SHRIMPS AND CHICKEN

  • 1 whole chicken breast, skinned and boned
  • 1/2 lb. medium shrimp
  • 2 bunches scallions
  • 1/2 bunch broccoli
  • 3 tbsp. chicken broth
  • 1 tbsp. cornstarch
  • 1/2 cup soy sauce
  • 1 tbsp. catsup
  • 3 tbsp. chili sauce
  • 1 tbsp. sugar
  • 1/4 to 1/2 tsp. hot red pepper flakes
  • 3 tbsp. vegetable.
  • oil, divided
  • 2 tbsp. minced garlic, divided
  • 2 tbsp. minced fresh gingerrootor 1 tsp. ground ginger

Makes four to six servings.

Using a sharp knife, cut chicken into 3/4 inch cubes. Shell and devein shrimp, cut in
half lengthwise. Cut white part of seaHidns into 1-inch diagonal slices and use green tops to garnish rice, if desired. Cut broccoli into flowerets;discard tough green stems. Set all ingredients aside.


In a small bowl, combine chicken broth and cornstarch. Mix until well blended. Stir in soy-sauce,-catsup, chili sauce, sugar, and hot red pepper flakes, mixing well. Set aside. Heat a~wok or large skillet until hot. Add 2 tablespoons of the oil, and heat. Fry 1 tablespoon ot the garlic with the ginger for 30 seconds; stir constantly.

Add chicken cubes and shrimp pieces.-Stir-fry 3 to 6 minutes, until chicken turns white and shrimp turns pink. Remove to a plate.

Add remaining oil and garlic to wok. Nowadd broccoli, and stir-fry for 1 minute, then add scallion and stir-fry for another minute.


Mix in chicken and shrimp. Pour in sauce mixture, and cook" about one minute, until slightly thickened. Serve immediately.

Shrimp and Rice Salad

  • 1 lb cooked peeled Shrimp, fresh or defrosted
  • 6 oz long grain rice, cooked and chilled
  • 8 oz can pineapple pieces, in natural juice
  • Half cucumber, diced
  • 2 oz walnut pieces or mixed nuts, roughly chopped
  • 2 tablespoons (30ml) French dressing
  • A few whole prawns, to garnish


Drain the pineapple reserving two tablespoons of juice(30ml).

In a large bowl, mix together the peeled Shrimp, rice, pineapple, cucumber and nuts.

Mix the reserved pineapple juice into the dressing and stir into the salad.

Garnish with whole Shrimp and serve with crusty bread and a green

Ethnic soup with Shrimp

  • 1/4 tsp Ginger Root, sliced
  • 1 oz Shiitake Mushrooms, sliced
  • 2 1/2 oz sauteed Raw Peeled & Deveined Shrimp
  • 1/2 c Bean Sprouts
  • Snow Peas, sliced in half
  • 1 Tbsp Green Onion, diced
  • 1 Tbsp Red Pepper, diced
  • 1/2 tsp Cilantro, chopped
  • 1 un Lime, cut into wedges
  • 1/2 chopped Thai Basil

Preparation Instructions:

Prepare the Mai Pham Pho broth per package instructions. Place in a soup pot and add a slice of fresh ginger. Simmer the broth for 5-10 minutes to infuse with flavour, Remove ginger before serving. In a 32 oz serving bowl, place the mushrooms, shrimp, bean sprouts, snow peas, red pepper, and green onion.


Ladle 2 cups of hot broth over the top of the mixture in the bowl. Garnish with cilantro and Thai basil. Serve with fresh lime wedges.

Chreole Shrimp

Makes 6 servings

  • 3/4 cup sticks Darigold butter
  • 4 cloves garlic, minced
  • 1 tablespoon cajun seasoning
  • 1 teaspoon paprika
  • 1 tablespoon - The Original "Worcestershire Sauce"
  • 1/2 teaspoon each dried oregano. thyme and ground black pepper
  • 1 8-ounce can tomato sauce
  • salt to taste
  • 1 1/2 pounds uncooked. shell-on large shrimp
  • 3 tablespoons chopped parsley

In a large skillet, melt the butter over medium-high heat. Stir in the garlic, Cajun seasoning, Worcestershire,oregano, paprika, , thyme and pepper, saute for 2- 3 minutes. Then add the tomato sauce and bring to a simmer.


Cook for about 5 minutes, stirring frequently, and season with salt. Stir in the shrimp and cook just until pink, about 3 to 4 minutes and stir in the parsley and serve with sliced baguette.