4,409 posts tagged seafood
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Baked Lemon Shrimp With Garlic
http://purplecoloredglasses.wordpress.com/ 2008/ 05/ 13/ baked-lemon-shrimp-with…BAKED LEMON SHRIMP WITH GARLIC Serves 6. Ingredients 2 pounds large shrimp (about 30), peeled 1/4 stick unsalted butter 1 1/2 teaspoons salt, or to taste 1 tablespoon mined garlic, or to taste 1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine 2 tablespoons fresh lemon juice, or to taste Preheat oven to 450°F.
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Baked Tilapia
http://purplecoloredglasses.wordpress.com/ 2008/ 05/ 13/ baked-tilapia/Baked Tilapia Go easy on the capers, they can over power the fish if you use too many. 4 tilapia fillets (6 ounces each) 3 tablespoons butter, melted 3 tablespoons lemon juice 1-1/2 teaspoons garlic powder 1/8 teaspoon salt 2 tablespoons capers, drained 1/2 teaspoon dried oregano 1/8 teaspoon paprika Place tilapia in an ungreased 13-in.
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Half Shell
http://www.shelbsandcheese.com/ 2008/ 03/ half-shell.htmlFinals are back - with a vengeance (ah, the joys of the quarter system) - and I'm in the midst of them, so I can’t stick around for long today, but I wanted to tell you about a nice little meal I had a couple of weeks ago at Half Shell.
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Cha Cha Moon (Chinese) - London, England (7/10)
http://worldfoodieguide.wordpress.com/ 2008/ 05/ 13/ cha-cha-moon-chinese-london…Alan Yau’s long-awaited Chinese noodle bar Cha Cha Moon finally opened off Carnaby Street a few days ago. The restaurateur behind Wagamama and Busaba Eathai (as well as Hakkasan, Yauatcha and Sake no Hana of course) has returned to low-budget communal dining.
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Garlic Shrimp & Fresh Mushroom Linguine
http://simplycook.net/ 2008/ 05/ garlic-shrimp-fresh-mushroom-linguine/Garlic Shrimp & Fresh Mushroom Linguine May 13, 2008 By: Kathleen Category: Main Dish, Pasta, Seafood Linguine topped with a shrimp, and garlic-herb mushroom sauce. Garlic Shrimp & Mushroom Linguine Ingredients 8 ounces uncooked linguine 1/2 cup chicken broth 2 teaspoons cornstarch 1
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Agave Terrace - Winner of Best of St Thomas 2008 Award
http://www.stthomasblog.com/ ?p=570We first introduced you to the Agave Terrace in this post. It’s no secret that it’s one of our favorite restaurants on the island; our booking them for our wedding dinner last year should be your first clue! Today I’m writing about them again as they are a winner of our Best of St.
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High Liner and Keith's...????...
http://pandemicthoughtconsulting.blogspot.com/ 2005/ 12/ high-liner-and-keiths.h…High Liner Foods Inc. and Alexander Keith's announce partnership HALIFAX, Nov. 17 /CNW/ - Two of Nova Scotia's longest standing homegrown companies have joined forces to develop superior quality beer battered seafood products.
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New England Style Clam Chowder
http://thelemonplum.com/ ?p=21Clams must be alive prior to cooking them for this recipe. Servings: 8 servings, or two cups per person 20 cherrystone clams, washed 1qt water 4oz salt pork, minced to a paste 4oz onion, minced 4oz celery, fine dice 3 1/2oz all purpose flour 3/4lb potato’s, medium dice 1qt milk, scalded
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Oyster Bisque
http://thelemonplum.com/ ?p=20When making oyster bisque be sure to use oysters that are alive. This classic recipe for oyster bisque uses classic ingredients such as the long grain rice. Servings: 8 servings, or two cups per person 60 oysters.
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Spicy Stir-Fried Shrimp
http://thairecipes.org/ spicy-stir-fried-shrimp/Ingredients: 1 pound tiger prawns ¼ cup holy basil tips 1 teaspoon sugar 2 tablespoons nam pla 3 tablespoons cooking oil 6 yellow spur chilies 5 shallots 10 garlic cloves ½ teaspoon shrimp paste Methods: Pound the spice mixture ingredients together just enough to mix them together.
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