Seafood Recipes Please!

I love seafood. I toss unpeeled shrimp with olive oil, a little salt and a little honey roast them under the broiler. Then I peel them to serve them. Quick and tasty.

Now that it's summer, I cook fish on the grill on a little piece heavy foil to keep it in piece. I top it with fresh salsa.

My neighbor/friend is a fisherman and always bringing over lobster. I use it in sandwiches chilled with the mayo, a little salt, pepper and onion. Soups and salads are my favorite way to go with seafood.

Both of these are so good!

Thai shrimp cakes
http://www.cookinglight.com/food/top-rated-recipes/shrimp-five-star-00400000046726/page25.html

Shrimp and Grits
http://www.myrecipes.com/recipe/shrimp-grits-50400000126261/

My Scampi/Alfredo with shrimp:

A bunch of shrimp (however many you want, just make sure they still have the shells)
1/4 cup Coconut Oil
Lemon (zested and juiced)
1 tsp Dijon Mustard
2 minched Garlic Cloves
Pinch Red Pepper Flakes
Pinch of Tarragon (fresh or dried)
Salt and Pepper
1/2 cup plain Greek Yogurt
1/2 box Whole Grain Spaghetti

Shell the shrimp and put the shells in a pot. Cover with water and bring to a boil. Remove the shells and cook your whole grain pasta in your homemade shrimp stock for added flavor.

To make the marinade, mix the coconut oil, lemon juice and zest, dijon mustard, garlic, herbs, salt and pepper in a bowl and toss with the shrimp. Put in the fridge and let it sit for 20-40 minutes. Brown both sides of the shrimp in a pan on high heat (slightly undercook them, so about a a minute on each side if they're large) and set aside. Pour the remaining marinade in the pan and heat through. Turn off the heat and add the cooked pasta, shrimp, yogurt, and a ladle full of the shrimpy pasta water. Cover and let it blend together on medium low heat for about 1 minute. Serve up! This is enough for about 4-6 people depending on how much they want.

I just make garlic scampi with olive oil, oregano, garlic and lemon and angel hair low carb pasta.
Awesome, quick and delicious

Crab Stuffed Portobello Mushrooms
This recipe is for 2 portobello mushroom caps, but depending on their size it could be more or less, I doubled the recipe and filled 8 caps.

Ingredients-
1 cup crab meat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons parmesan
2 portobello mushroom caps
1/2 cup breadcrumbs
Cooking spray

Directions-
1. Preheat oven to 375F.
2. Combine crabmeat, cream cheese, parsley, onions and parmesan. Season with salt and pepper to taste.
3. Stuff mushrooms with mixture and top with breadcrumbs. Spray tops with cooking spray to help them brown.
4. Bake for 20 minuntes or until filling is hot and melted.


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I just had some grilled shrimp, that I sprayed with Pam(olive oil) sprinkled garlic powder and old bay. I put them on a salad and it was delish!! yum yum yum. I got my seafood fix and a healthy salad. Perfect!

Make Shrimp Ceviche. I do the same with a bag of tilapia fish. Just boil for a few minutes, drain, and rinse with cold water. Add one small diced white onion, one diced tomatoe, one cup finally chopped cilantro, two diced jalapenos, 4-5 limes juiced, salt, pepper, and garlic salt. Put over tostadas or lettuce wraps. I also add an avocado tomatillo salsa that is easy to make. One large can of tomatillos drained, 10 to 12 toasted chile de arbol (toast in a little olive oil then drain), one large avocado, garlic salt and blend. I like my food spicy, the tex mex in me.