Seafood Recipes

Twice Baked Shrimp

 14oz package frozen, cooked, peeled, deveined small shrimp

½ cup grated parmesan cheese

12 oz package frozen edamame, shelled

Optional: ¼ cup shredded parmesan cheese

1 cup quinoa, cooked

Preheat oven to 350. Rinse frozen edamame in a colander to gently thaw, set aside. Rinse popcorn shrimp under faucet to remove most of the ice. To thaw the rest of the way, let shrimp so in water for about 5 minutes more. Rinse thoroughly.

In a zip close bag, pour ½ cup grated parmesan cheese. Toss shrimp and edamame in parmesan to coat. Place shrimp on greased cookie sheet.

Bake at 350, stirring every 5 minutes for 10-15 minutes. Don’t be alarmed if the cheese melts.

Cook quinoa in the meantime.

Spoon prepared quinoa into small oven friendly custard dishes (if you don’t have these a regular casserole dish is fine). Spread edamame and shrimp over the quinoa. Sprinkle with parmesan cheese (grated and shredded if you are using it). Bake an additional 8-10 minutes

Krab Kroquette Kasserole

12-14oz imitation crab meat (krab)

¼ stick of margarine

¼ cup ground flax seeds

¼ cup milk

½ cup edamame

3 egg whites

½ cup parmesan cheese

1 cup shredded cheese

Thaw edamame in a colander by running warm water over it. Mix all ingredients together except for the krab. Blend well. Arrange the chunk of krab in a baking pan and pour mixture over top of it. Bake at 375 for 30 minutes or until edges are golden.

CAROLYN'S POOR MAN'S LOBSTER 

4 ounce fresh or frozen haddock fillet
Water 
1/2 teaspoon white vinegar 
1 1/2 teaspoons salt 
2 teaspoons granular Splenda or equivalent liquid Splenda 
1 tablespoon butter, melted 
Garlic or garlic powder, to taste

Place the fish in a deep-sided skillet. Add just enough water to cover the fish. Add the remaining ingredients and bring to a boil. Use this much vinegar, salt and Splenda per fillet. Boil 5-8 minutes or until the fish turns white and feels firm but isn't flaking. Remove the fish from the water with a slotted spoon. Place on a broiler pan and broil 2 minutes per side to dry out the fish. Combine the melted butter and garlic powder; serve the fish dipped in the garlic butter.

Baked Tilapia

2 (4-oz) tilapia filets
1 egg white
1 teaspoon Old Bay Seasoning
2 tablespoons ground flax seeds, divided

2 TB parmesan cheese, divided
2 Laughing Cow cheese Wheels, sliced
cooking spray

Preheat oven to 375 degrees (F). Rinse fish and pat dry. Beat the egg white with the Old Bay Seasoning. Coat the filet in the seasoned egg. Sprinkle half a tablespoon of flax meal and parmesan on one side of the filet. Lay the filet, crumb side down, on a baking sheet that has been lined with foil and coated with cooking spray. Place the slices from one wheel of cheese on top of the filet and sprinkle the remaining half-tablespoon of flax meal and parmesan on top of the fish. Repeat with the other filet. Spray the tops of the fish with more cooking spray, but be careful not to blast the breading all over with the gust of air! Bake for 20 minutes.

Piña Colada Shrimp Curry (w/ Chicken)

½ can unsweetened lite coconut milk

12 jumbo peeled, deveined raw shrimp

2 chicken breasts

½ can pineapple chunks (save juice)

½ cup unsweetened coconut flakes

Olive oil (consider coconut oil?)

Red Curry Paste

Chop raw chicken into chunk and marinate with shrimp in coconut milk, 1.2 cup pineapple juice and about 1-2 TB red curry paste.

Heat Oil in sauce pan, use a slotted spoon to remove chicken and shrimp from marinade and toss in coconut flakes. Sautee coated meat in the preheated pan. Cook until done.

If you want your food crispier, consider broiling for a few minutes, either way, remove from pan.

Add left over marinafe and 1 cup pineapple chunks to the skillet. Sautee for 5-10 minutes. Add xanthan gum for a thicker sauce.

Serve over quinoa or TVP for best results.