Easy Seafood Recipes

Easy Seafood Recipes

Cajun Baked Fish
Lobster Ravioli with Vodka Sauce
Best Pan-fried Salmon Patties
Garlic Shrimp with Buttered and Herbs Fettuccine
Delicious Lemon Pepper Cod

Creamy Shrimp Creole Soup

Do you want to serve something unforgettable to your family? This “Creamy Shrimp Creole Soup” recipe is especially easy to prepare and wonderfully delicious. 

Ingredients

  
2 to 3 lbs. raw shrimp, peeled, deveined, and washed
1 1/2 cups celery, diced

1 1/4 cup yellow onions, diced

2/3 cup green bell pepper

3/4 cup yellow bell pepper

1 (8 ounce) can tomato sauce

3 tomatoes’ seeds removed and diced

1 32 oz. Pacific organic chicken broth

3 cloves garlic, minced

1 Tablespoon Old Bay Seasoning

4-6 drops Louisiana Hot Sauce

2 Tablespoons lemon juice

1/4 teaspoon cayenne

2 Tablespoons olive oil

1/4 cup dry white wine (optional)

1 teaspoon Worcestershire sauce

3 large chives, chopped

1 cup heavy cream

Sea salt to taste

Black pepper, freshly ground to taste

Directions

In a large skillet heat oil.

Add garlic and stir into the hot oil and let cook for 1 to 2 minutes.

Now add celery, onion, tomato, bell peppers, cayenne and Old Bay.

Saute the mixture of vegetables for 6-10 minutes.

Pour mixture into the crock pot.

Add chicken broth and mix well.

Stir in the Louisiana Hot Sauce, lemon juice, wine, heavy cream and Worcestershire sauce.

Then add the shrimp and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve topped with chives.

Jamaican Curried Shrimp

This “Jamaican Curried Shrimp” recipe is simply delicious. To spice it up add a little serrano peppers to the recipe.

 Ingredients 

• 1 medium onion, diced 2 to 3 lbs. raw shrimp, peeled, deveined, and washed
• 1 teaspoon curry powder
• 1 cup sour cream
• White or Brown Rice 
• 3 cloves garlic, minced
• 1 tomato, seeds removed and diced
• 2 cups Pacific organic chicken broth
• Sea Salt and White Pepper to taste
• ¼ teaspoon thyme
• 1 small yellow bell pepper, diced
• 2 Tablespoons olive oil

Directions

In a large skillet heat oil.

Add curry powder and stir into the hot oil and let cook for 1 to 2 minutes.

Now add onion, tomato, thyme, bell pepper and garlic.

Saute the mixture of vegetables for 6-10 minutes.

Pour mixture into the crock pot.

Add soup and chicken broth and mix well.

Stir in the sour cream and heat through.

Then add the shrimp and salt and pepper to taste.

Cook for 6-8 hours on low heat or 2-4 hours on high heat.

Serve over rice.

Bloody Brain Appetizer

Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.

INGREDIENTS

3 pounds large shrimp, peeled, deveined, and cooked
1 1/4 tablespoon powdered gelatin
1 teaspoon finely grated fresh horseradish
1 1/4 teaspoon sea salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 ketchup

DIRECTIONS

Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.

Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes. 

In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved. 

Whisk in lemon juice, horseradish, sea salt, Old Bay, and cayenne pepper until well combined.

Pour gelatin mixture over shrimp in mold. 

Cover with plastic wrap, pressing down on the surface. 

Fit a plate into mold and weight with cans. 

Refrigerate until set, about 5 hours.

Invert mold onto a serving platter; serve with cocktail sauce.

Prepared cocktail sauce, for serving

Spicy Sausage Jambalaya

Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet saute onion, green pepper and garlic using the oil set aside from the sausage until tender.

Add sausage, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice and shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

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Guisado de Pollo (Chicken and Potato Stew)
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Chicken Enchilada Soup

Spicy Chicken and Kielbasa Couscous

Chicken and Sausage Gumbo

Chicken and Corn Chowder

Creamy Tarragon White Wine Chicken