Tag Archives: shrimp

Seafood Crepes


These seafood crepes are great for brunch too. Pair with a green salad and a crisp white wine.



¾ c. milk

¾ c. water

3 egg yolks

1 ½ c. flour

5 T. melted butter


2 T. butter

2 T. scallions, minced

½ c. sliced mushrooms

3 c. diced lobster, shrimp, crab, or scallops


3 T. butter

¼ c. flour

¾ c. milk

¾ c. chicken stock

1/3 c. sherry

Topping (Optional)

1 c. Swiss cheese



For crepes – Combine all ingredients for crepes in bowl and beat until smooth. Cover and refrigerate for one hour to allow flour particles to expand an soften. Spray an 8 inch skillet with nonstick coating and heat over medium high heat. Measure about ¼ c. of the batter into the skillet and tilt the skillet to spread the batter evenly in a thin film. Cook one minute or until golden. Turn and cook about 30 seconds. Remove from skillet and stack between wax paper or parchment paper.

For filling – Sauté scallions and mushrooms in butter. Gently stir in seafood and set aside.

For sauce – Melt butter in sauce pan and blend in flour. Whisk in milk, chicken stock and sherry. Cook and stir until mixture bubbles and thickens.

To assemble, blend half the sauce into seafood. Place ¼ c. seafood mixture onto each crepe and roll up. Arrange in buttered baking dish. Spoon the remaining sauce over crepes. Sprinkle with cheese and sprinkle with paprika. Refrigerate until ready to bake. Preheat oven to 425oF. Bake for 20 minutes or until bubbling hot. Serves 6-8.

Shrimp Tacos

shrimp tacos


¼ c. olive oil

1 clove garlic, minced

2 T. red onion, diced

1 jalapeno pepper, seeded and diced

1 lb. shrimp, peeled and deveined

¼ c. cilantro, diced

1 ripe mango, peeled, seeded and cut in small cubes

¼ head of cabbage, shredded

8 flour tortillas


Wrap tortillas in aluminum foil and place in oven preheated to 300 degrees F. In a large skillet, add oil and heat until it just begins to simmer (do not overheat!) Sauté garlic until tender and translucent, about 1-2 minutes. Add shrimp and toss with wooden spoon until opaque. Remove from heat and toss with cilantro, onions and jalapeno peppers.. To assemble, place cabbage on each tortilla, top with a large tablespoon of shrimp, add mango cubes and serve. Optional garnishes: guacamole, sour cream or plain, non-fat Greek yogurt, Sriracha.  Serves 4.



4 lobster tails or 3 whole lobsters, steamed

2 dozen cherrystone clams in shells

1 dozen mussels in shells

1 pound white fish fillet (cod, haddock or halibut)

2 pounds jumbo shrimp, peeled and deveined

1 ½ pounds large sea scallops

½ cup olive oil

1 cup onion, diced

½ cup celery, diced

3 cloves garlic, minced

2 -1 lb 12 oz cans of diced tomatoes with juice

1 bay leaf

¼ t. saffron threads

1 ½ t salt

1 t pepper

2 quarts of store-bought fish or chicken stock


Prepare seafood. Remove cooked lobster meat from shells and cut into 2-inch pieces and set aside.  Scrub shells of clams and mussels to remove any dirt. Cut fish fillet into 2-inch pieces and set aside. Peel and devein shrimp.  Rinse scallops. Sauté the onion, celery and garlic in olive oil in a large stock pot over medium high heat.  Add tomatoes, bay leaf, saffron and salt and pepper.  Add stock and bring to a boil.  Reduce heat and simmer, uncovered for 20 minutes or until some of the liquid is reduced to concentrate the flavor.  Add seafood, cover and simmer for 5-10 minutes until fish and scallops are opaque, shrimp is pink, and the mussels and clams are opened wide. Serve with crusty garlic toast, Caesar salad and a crisp white wine, like Sauvignon Blanc or Chardonnay. Serves 6.

Shrimp and Artichoke Hearts



3 T. butter

3 T. flour

½ t. cayenne

1 pint half & half

3 T. catsup

2 T. Worcestershire

5 T. lemon juice

5 T. sherry

3 jars marinated artichoke hearts, well drained

½ lb. Fresh mushrooms, sliced

2 ½ lbs. Jumbo shrimp, cooked, peeled & deveined

2 c. grated cheddar


Preheat oven to 400o. Melt butter over low heat in a medium saucepan.  Add flour & cayenne pepper.  Mix well.  Whisk in half & half and cook over low heat until thick and well blended.  Add catsup, Worchester, lemon juice & sherry.  Blend well.  In baking dish, combine artichoke hearts, shrimp & mushrooms.  Pour sauce over and top with cheese.  Bake about 30 minutes in 400o oven.  This is best served with a crisp green salad, rice and a crunchy loaf of bread. Serves 6-8.

Hawaiian Coconut Shrimp with Rum Sauce



Coconut shrimpIngredients:


2 c chicken stock

¼ c. soy sauce

2 T. dark rum

4 t. sugar


2 pounds large shrimp, uncooked

1 ½ c flour

1 T. baking powder

1 t. salt


12 oz. shredded coconut

Oil for frying


For the sauce, combine all ingredients in a sauce pan and bring to boil over medium heat.  Stir to dissolve sugar.  Remove from heat and let cool to room temperature.  While sauce is cooling, prepare shrimp. Peel shells from shrimp, leaving tail shell on.  With a sharp knife, make a shallow incision lengthwise along the center back.  Rinse under cold water, drain and lay flat on paper towels. In a medium bowl, combine flour, baking powder and salt.  Gradually add water and stir until smooth.  Batter will be thick.  Place coconut in a shallow pan. Holding each shrimp by the tail, dip in batter, then lightly in coconut.  With tongs, place in hot oil and cook a few at a time until golden, about 2-3 minutes. Keep warm in oven until ready to serve. Serves 8.

Tortellini with Lobster, Shrimp and Scallops


½ lb. sea scallops

2 lobster tails

½ lb. jumbo shrimp

1 T. olive oil

1-16 oz. jar marinara sauce

½ c. vodka

1 c. heavy cream

½ t. cayenne

1 c. grated fresh Parmesan cheese

1lb. package of fresh tortellini


Cut lobster tails into 1-inch pieces.  Peel and devein shrimp. Saute scallops, lobster and shrimp in skillet over medium heat with olive oil until opaque.  Remove from heat and set aside. In sauce pan over medium heat, bring marinara sauce to boil and gradually stir in vodka and cayenne. Reduce heat and simmer for 15 minutes.  Gradually whisk in cream and heat through.  Add seafood to sauce.  Prepare pasta according to directions.  Drain and add to seafood mixture.  Serve with freshly grated parmesan cheese. Serves 4.

Curried Seafood Salad



4 hearts of romaine, torn (about 8 cups)

½ lb. cooked shrimp

½ lb. cooked sea scallops

½ lb. cooked lobster

½ lb. lump crab meat



½ c. mayonnaise

¼ c. milk

2 T. golden raisins

1 T. sugar

1 t. curry powder

1 lemon juice

1 t. red wine vinegar

1 t. cocktail sauce



In a small bowl, combine mayonnaise, milk, raisins, sugar, curry powder, lemon juice, vinegar, and cocktail sauce and blend well.  Chill.  Peel or shell seafood and steam.  Cut lobster into bite-sized pieces.  When ready to serve, toss dressing with romaine and seafood.

Hint:  Giant scallop shells are ideal serving bowls for this salad!