FISH
& SEAFOOD
Coconut Shrimp Curry
from: joyceww at: 07.29.2005 20:22
subject: Coconut Shrimp Curry
Contributed by Verbena and yummy. Don't have much time
to cook? This delicious Asian-inspired dish can be created
in less than 30 minutes. Enjoy in Phase 2 of The South Beach
Diet™.
Serves 2
Ingredients
1 cup unsweetened light coconut milk, divided
1 teaspoon red Thai curry paste
1/2 large red pepper, thinly sliced
1/2 small onion, thinly sliced
2 teaspoons Splenda or sugar substitute
1 teaspoon fish sauce
10 - 12 oz extra-large shrimp
1 tablespoon fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish
Instructions
In medium saucepan over medium heat, bring 1/4 cup of the
coconut milk and the curry paste to simmer. Add peppers
and onions; cook 4 minutes, stirring often. Stir in remaining
3/4 cup coconut milk, Splenda, and fish sauce. Bring to
a simmer; let cook 1 minute.
Add shrimp; cook 3 minutes, until shrimp is cooked through,
stirring once to flip shrimp. Remove from heat; stir in
limejuice. Serve over rice, garnished with basil and additional
lime.
When making a curry, toast or warm the curry paste in liquid
first, before adding other ingredients, to bring out the
fragrant, complicated flavors. Opt for red curry paste as
opposed to green, which is much spicier, and make sure you
use unsweetened coconut milk, not the thick sweetened kind.
We like to serve this over brown rice - the curry cooks
so quickly, it will be done before the rice is finished
cooking.
Tip: Since there's no oil in the pot, you must keep stirring
the peppers and onions as they cook.
Nutritional Information:
399 calories
19 total fat (13 g sat)
235 mg cholesterol
19 g carbohydrate
37 g protein
2 g fiber
520 mg sodium
Crabmeat Casserole
from: Ms. Lillian at: 06.19.2004 15:41
Crabmeat Casserole
Serves 4-6
1 tbs. vegetable oil
1/2 lb. fresh crimini mushrooms, quartered, stems on
14 oz. can artichoke hearts in water, drained
1 lb. lump crabmeat
4 tbs. (1/2 stick) butter
2 1/2 tbs. flour
1 cup table cream
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 cup medium-dry sherry
Paprika, cayenne pepper and black pepper to taste
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees.
In a medium skillet over medium-high heat, heat the oil.
Add the mushrooms
and sauté about 5 minutes, or until the mushrooms
look glossy. Set aside.
Spread artichokes evenly over the bottom of a 1 1/2 quart
rectangular glass baking dish (or an 8" square baking
dish or 9" round cake pan). Next, layer on the crabmeat.
Then, using a slotted spoon, layer on the sautéed
mushrooms.
In a medium saucepan on low-medium heat, melt the butter.
Stirring constantly with a fork or spoon, slowly sprinkle
the flour over the top and stir until a paste forms. Still
stirring constantly, slowly add the cream until a smooth
sauce forms. Add all the remaining ingredients except the
cheese, stirring well after each addition. (You may encounter
lumps during this process, but that's okay; just keep stirring
and they should smooth
out.)
Pour the sauce over the casserole layers and sprinkle the
cheese on top.
Bake, uncovered, for 20 minutes. Cool briefly.
JAPANESE-STYLE SALMON PARCELS
from: RobbieB at: 01.17.2002 23:56
subject: re:Wanted: Tasty, Healthy, Low/No Cholesterol Recipes
JAPANESE-STYLE SALMON PARCELS
2 Tsp. sesame seeds
4 x 5 oz salmon cutlets or steaks
1 inch piece ginger
2 celery sticks
4 spring onions
1/4 teaspoon dashi granules (Chicken stock powder can be
used instead)
3 tablespoons mirin (Japanese rice wine - substitute 1 tbs.
dry sherry & 1/2 tsp. sugar)
2 tablespoons tamari (soy sauce)
Cut baking paper into four squares large enough to enclose
the salmon steaks. Preheat oven to very hot (450 F). Lightly
toast the sesame seeds.
Wash the salmon and dry with paper towels. Place a piece
of salmon in the center of each paper square.
Cut the ginger into paper thin slices. Slice the celery
& spring onions into short lengths, then lengthwise
into fine strips. Arrange a bundle of the prepared strips
and several slices of ginger on each salmon steak.
Combine the dashi granules, mirin and tamari in a small
saucepan. Heat gently until the granules dissolve. Drizzle
over each parcel, sprinkle with sesame seeds and carefully
wrap the salmon, folding the sides to seal in all the juices.
Arrange the parcels on a baking tray and cook for about
12 min. or until tender. (The paper will puff up when the
fish is cooked)
Serve immediately.
Fat 14 g. per serve
Cholesterol 85 mg.
Lemon Crusted Shrimp with Mint and Olive Oil Glaze
from: Ms. Lillian at: 08.14.2004 06:56
This recipe calls for brining the shrimp first. Shrimp are
grilled in their shells to retain their flavor and juices.
1 qt. water
1/2 cup salt
1/2 cup dark brown sugar 2 lbs. Jumbo shrimp (10 shrimp
to a lb.)
2 lemons - juiced
1 bunch mint - chopped
1/2 cup virgin olive oil
1/4 cup chardonnay
2 cloves garlic minced
2 tbs. chopped parsley
1 tsp. chopped cilantro
2 limes, juiced and zest reserved
2 tsp. chopped capers
1/2 stick lightly salted butter
salt and pepper to taste red pepper flakes (optional)
For the brine, combine first six ingredients and whisk thoroughly.
Add raw shrimp and refrigerate for 4 hours. Remove from
fridge and drain shrimp.
Using kitchen scissors, cut shrimp shells down back all
the way to the tail.
Remove vein and pull out legs.
In bowl, whisk remaining ingredients well. Add shrimp and
put in refrigerator for 30 minutes.
Turn grill on and preheat on high for 10 minutes. Once grill
is hot, place shrimp flesh side down until pink approximately
2 minutes per side. In separate sauté pan, heat remaining
marinade. Once marinade comes to a boil and reduces by half,
whisk in butter. Remove shrimp from grill and place on warm
platter. Pour heated marinade over shrimp and ENJOY.
Salmon Boursin
from: Daisy(NY6) at: 11.16.2004 12:46
Good and easy.
Salmon
Boursin cheese
Soy sauce (or fish sauce, but use less)
First get yourself a salmon fillet. Preheat the oven to
375 or so. Douse or sprinkle the fillet with soy sauce (depending
on how much you like soy sauce and how much you have to
watch your sodium intake) and bake until it flakes with
a fork. Be careful not to overcook, about 10 min. should
do it.
Put the salmon on the plates or platter. Top it with Boursin
cheese (herbed, garlicky goat cheese). It doesn't spread
easily so just slice/crumble it as you see fit. It will
soften admirably by the time you get it to the table (all
of 3 minutes, with silverware). Just about any vegetable
goes with this.
This really makes a gourmet treat and couldn't be easier.
Salmon Kyoto
from: judi z. at: 01.15.2002 18:04
subject: Salmon Kyoto
Our all-time favorite salmon recipe!
1/3 cup soy sauce
1/4 cup frozen orange juice concentrate
2 TB vegetable oil (canola or peanut)
2 TB tomato sauce
1 tsp. lemon juice
1/2 tsp. prepared mustard
1 TB green onion (scallion) sliced--use green and white
parts
1 clove garlic, minced
1/2 tsp. fresh minced ginger root
4 salmon filets (2 pounds)
(We use the same amount of marinade for 1 lb. of salmon)
Combine all ingredients except salmon, pour over salmon
in a shallow glass baking dish. Refrigerate, covered, for
30-60 minutes. Drain salmon, reserve marinade.
Grill until fish is tender and flakes with a fork (10-20
minutes, depending on thickness). Turn once, and brush with
reserved marinade halfway through cooking time.
Scallop Kabobs
from: Judy/GA* at: 02.17.2002 09:01
subject: re: Wanted: Tasty, Healthy, Low/No Cholesterol
Recipes
Scallop Kabobs
1 pound fresh sea scallops
2 large green peppers, cut into 1 inch squares
1 pint cherry tomatoes
1 bottle fat-free Italian salad dressing
Combine all ingredients in shallow dish. Cover and marinate
at least 3 hours, stirring occasionally. On skewers, alternate
scallops, peppers and tomatoes. Place on broiler rack and
brush with remaining dressing. Broil 4 inches from heat
5 minutes, turn once and baste with dressing. 4 servings
total fat 1.21g
sat fat 0.14g
cholesterol 37.42mg
Seafood Casserole
from: RobbieB at: 01.17.2002 23:56
subject: re: Wanted: Tasty, Healthy, Low/No Cholesterol
Recipes
Seafood Casserole
2 1/2 pints fish stock
few threads of saffron
1 lb. potatoes, diced
1 red & 1 green capsicum seeded and diced
26 oz can tomatoes (no added salt)
10 oz broccoli, broken into small pieces
1 lb. boneless fish fillets, cut into 1" cubes
8 oz mussels, scrubbed and "beard" removed
8 oz green prawns, peeled
One-half cup chopped parsley
One-cup chopped fresh basil
One-half cup chopped fresh coriander
2 Tbs. lemon juice
freshly ground pepper
Heat stock and add saffron & potatoes. Simmer, covered,
for 10 min.
Add capsicum, tomatoes, broccoli, fish and mussels and cook
for 3 to 5 min. (Mussels should open in this time and fish
should be cooked; discard any mussels that do not open.)
Add prawns and cook only until they turn pink (2-3 min).
Add parsley, basil, coriander, lemon juice and pepper.
Place a slice of toasted bread in bowl and fill with fix
mixture.
Serves 6.
Fat Content per serve: 5.6 grams.
Shrimp and Scallop Teriyaki BBQ
Serves 4
12 Sea Scallops
12 large shrimp pealed, deveined and butterflied with the
tail on
Teriyaki Sauce
1 cup soy sauce
1 cup Lager Beer
1/2 cup brown sugar
1 tsp. granulated garlic
1 tsp. grated ginger
1 tsp. Hot Sauce
1 tsp. sesame seed oil
2 tbs. toasted sesame seeds
In a bowl, combine the teriyaki sauce ingredients. Cover
tightly and place
in refrigerator. The teriyaki sauce can be made a day in
advance.
Place the shrimp and scallops in plastic containers with
airtight lids or in zip lock plastic bags.
Pour ½ cup of the marinade into a separate container
to use for basting.
Pour the remaining marinade over the shrimp and scallops
and marinate no
longer then 30 minutes. Reserve some of the marinade for
basting
because you never baste with used marinade.
Make sure the grates on your barbecue grill are clean and
preheat the barbecue grill to medium.
Remove the shrimp and scallops from the marinade and place
on the grill.
Cook for 2 minutes and flip the scallops and shrimp, baste
with the reserved
marinade. Cook for 2 more minutes and baste again. Shrimp
are done when
fully pink and firm to the touch. Scallops are done when
firm to the touch, but with a little spring. NOTE: Do not
overcook the seafood or it will
become dry and tough.
Remove from the grill and serve with your favorite side
dishes. Enjoy!
Shrimp Remoulade
from: jackie-tn at: 12.28.2001 20:06
subject: Shrimp Remoulade
Shrimp Remoulade
A luncheon main course or appetizer at dinner.
Serves: 8
Work Time: 15 minutes
Total Time: 4 hours 30 minutes
2 pounds shrimp cooked, shelled and de-veined
1 cup green onions, chopped
1 cup celery chopped fine
2 tablespoons prepared horseradish
6 tablespoons Dijon mustard
3/4 cup tarragon wine vinegar
2 tablespoons paprika
1/4 cup tomato catsup
1 large clove garlic
1/2 teaspoon cayenne pepper (or more)
1-3/4 cups salad oil
salt and pepper, to taste
lettuce leaves
4 avocados (if serving as main course)
Place horseradish, mustard, vinegar, catsup, paprika, cayenne,
garlic and salad oil in food processor or blender and process
until well blended. Check seasoning and salt and pepper
to taste. Combine in bowl with shrimp, green onion and celery.
Refrigerate for at least 4 hours.
Arrange lettuce leaves on eight individual plates. If serving
as a luncheon main course, top lettuce with half an avocado
peeled and sprinkled with lemon juice. Place shrimp mixture
on top of lettuce or avocado.
Spanish Fish
from: Judy/GA* at: 02.17.2002 09:01
subject: re: Wanted: Tasty, Healthy, Low/No Cholesterol
Recipes
Spanish Fish
1 pound red snapper
1 bell pepper
1 red onion
1 (14 1/2 oz) can seasoned tomatoes
Line shallow pan with foil leaving ample amount hanging
over the edges. Pour 1/3 of the tomatoes onto the foil.
Place fish over the tomatoes. Sprinkle the bell pepper and
onion over the fish. Pour remaining tomatoes over fish and
loosely close up foil. Bake at 350 for 20 minutes per pound
or until fish is flaky. 4 servings
total fat 1.65g
sat fat 0.34g
cholesterol 41.96mg
