Category Archives: Seafood

Low Country Boil

1/4 cup seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage ( or similar), cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
4 pounds fresh shrimp *Optional….peeled and deveined
1 Beer (optional)

Heat a large pot of water (+beer if using) over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Shrimp Creole

3 lbs shrimp
1 cup butter
2 clove garlic, minced
3 cup chopped celery
1 small onions, chopped
10 tablespoons flour
1 cup chopped green peppers
4 (15 ounce) cans tomato sauce
1 (15 ounce) canned tomatoes, chopped
4 cups water
4 tablespoons chopped parsley
6 teaspoons salt
1/2 teaspoon red peppers
1 teaspoon black pepper
1 teaspoon Accent seasoning
2 bay leaves
2 dashes Worcestershire sauce
2 teaspoon Kitchen Bouquet

Sauté butter, garlic, onion, green peppers and celery in large pan.
To make the roux add flour to the pan and cook over medium heat bringing to a boil.
Stir constantly until golden brown, about two more minutes, taking care not to burn.
Add tomato sauce, tomatoes, water and remaining seasonings, except parsley.
Bring mixture to a boil.
Reduce heat and simmer 1 hour.
Add shrimp and cook 15 minutes.
Serve over fluffy bed of rice.
Add parsley just before serving.
For a more highly seasoned sauce add a dash of Tabasco.


Marinated Grilled Shrimp

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

via Marinated Grilled Shrimp Recipe –

Crispy Tilapia Fillets with Fennel-Mint Tzatziki

yield: Makes 4 servings
active time: 35 minutes
total time: 45 minutes

1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
3/4 cup whole-milk greek-style yogurt
1 1/2 tablespoons chopped fresh mint
1 teaspoon white balsamic vinegar
4 tablespoons extra-virgin olive oil, divided
4 large tilapia fillets
1 teaspoon fennel seeds, finely ground
1 large egg white, beaten until frothy
2 cups (about) panko (japanese breadcrumbs) or fresh breadcrumbs


Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.

Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.

via Crispy Tilapia Fillets with Fennel-Mint Tzatziki Recipe at

Classic Tuna Noodle Casserole


serves 4 (about 1 1/4 cups each), active time 20 minutes, total time 45 minutes

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 tablespoons chopped pimientos
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted


Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.

Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.

Bake for 5 minutes or until the bread crumb mixture is golden brown.

Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.

Ingredient Note: To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds.

via Classic Tuna Noodle Casserole | Serious Eats : Recipes.