1 lb. shrimp, use at least medium size
1/2 C. margarine
4 tsp cayenne pepper
3 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp cumin
2 1/4 tsp dry mustard
1 tsp dried thyme
1 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder

Preheat your oven to 400 degrees.  Place the margarine in  a 13 x 9 baking pan, and then place the pan in the oven.  While the pan is in the oven wash and peel shrimp.  Devien the shrimp.  By the time you have finished prepping the shrimp, the margarine should be melted in the pan.  In a small bowl mix together the spices and blend well.  Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.  Mix the shrimp, margarine, and spices until the shrimp is coated well with margarine and shrimp.  Bake for approximately 15 minutes, remove shrimp, and check for doneness.  The shrimp should be pink when done.

So, our recipe uses margarine, as most restaurants use margarine because it is less expensive than butter.  If you really want to try to ramp up this recipe use butter instead of margarine.  Be sure to serve the shrimp with fresh lemon wedges.

6 oz. can tiny shrimp (drained, reserve liquid)

6 oz. can crab meat (drained, reserve liquid)

2 ounces cream cheese, (room temperature and cubed)

2 tablespoons olive oil

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon crushed garlic

1 teaspoon prepared horseradish

1/3 cup asiago cheese, grated

2 tablespoons parmesan cheese, grated

1/2-3/4 cup half and half

5 1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid

1/4 cup fresh parmesan cheese, finely shredded for topping

In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab, stir well.  To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.  Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.  Let sauce simmer for 12 – 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 – 15 minutes, until heated through. Dip should not brown on top.

1/2 cup finely diced onion
1/2 cup finely diced celery
10 tablespoons butter
8 scant tablespoons flour
6 cups fish stock
pinch mace
1 teaspoon Kosher or sea salt
1 teaspoon white pepper
1 teaspoon tomato paste
2 cups cream
2 tablespoons dry sherry
1 1/2 tablespoons brandy
10 oz. white crabmeat
1 teaspoon crab roe

Sauté onion & celery in butter until tender. Add flour, fish stock, mace, salt & pepper. Simmer for 15-20 minutes. Add cream, sherry, brandy & simmer for 2 minutes. Add crabmeat & roe. Optional: add tomato paste for color. Serve in preheated soup cups & a dollop of whipped cream with an additional sprinkle of crab roe on top.

I’ve heard that if you’re unable to find crab roe in the store (it seems to be a regional thing) you can substitute finely chopped or crumbled hard-cooked egg. I was also told an equal amount of chicken stock plus a can of clam juice can be substituted for the fish stock. I haven’t tried these, so who knows?

Thanks to Manzanita for sharing this recipe.

1. Roast 5 bulbs garlic.

2. While garlic is being roasted, rinse shrimps in fresh water then cut along the back to the tail.

3. Devein shrimps leaving shells and tails intact.

4. Rinse shrimps again with fresh water and pat dry with paper towels. Place shrimps aside until ready to use.

5. Remove skins from roasted garlic and place garlic into a blender. Add oil and salt.

6. Puree garlic, oil, and salt until the mixture looks like wet sand.

7. Place shrimps into a bowl and pour garlic mixture over shrimps. Coat all the shrimps with the garlic mixture.

8. Cover bowl and place in refrigerator. Allow shrimps to marinade from 6 hours to overnight.

9. When ready to cook, remove shrimps from bowl and pour garlic mixture into a deep frying pan.

10. Heat garlic mixture on medium/high heat until puree garlic starts to brown.

11. Add shrimps. Shrimps will cook fast; approx. 3 minutes.

12. Once cooked, remove shrimps and place on a serving dish. Spoon out puree garlic onto shrimps using a slotted spoon.

You can also put roasted garlic into a bowl and puree using a stick blender.
Canola oil is used because it does not coagulate in the refrigerator thus allowing the flavors to soak into the shrimps.
When puree garlic starts to brown, you can add fresh minced garlic into pan.
Serve over rice.

Thanks to EMT for this recipe.

1 cup vinegar
2 cups Soya sauce
1 Whole ginger chopped fine
4 pound fresh traveli, barramundi,queen fish or king fish.
3 large onions chopped fine
salt and pepper
1 and half cup of hot oil
2 lemons
10 red chilies

Chop fish in stripes add vinegar Soya sauce ginger chilies.  Mix thoroughly.  Add hot oil juice of lemon salt and pepper.  Mix thoroughly and leave to marinate for 15 minutes.

Thank you to artdude for sharing this recipe.

1 stick butter
1 Tb. oregano
2 Tb. chopped garlic
1 Tb. Crushed cheyene pepper
24 pieces large peeled shrimp

Put all ingredient into large skillet except shrimp. Cook on med heat till butter is melted and hot. Drop in shrimp.
Stir occasionally.  Toast 2 slices sour dough or other good bread.  Cook till shrimp are pink and just done maybe 5 minutes.

Thanks to Kachurr50 for sharing this shrimp recipe.

6 (3-ounce) veal pieces (pounded thin)
For crabmeat filling:
6 ounces ground veal
6 ounces ground pork
2 ounces heavy cream
1 egg
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
8 ounces backfin crabmeat, picked well
Salt and pepper to season

Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through.

4 Tilapia filets
2 apples
2 teaspoons Calvados wine
2 shallots, sliced
2 cups heavy cream
1 teaspoon white wine
1 teaspoon frying oil
1 teaspoon butter
Salt and pepper, to taste

Sautee the apples with butter until caramelized and put them aside. Season the fish on both sides and sauté them in the oil. In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream. Reduce the sauce to a creamy consistency. Add seasoning. Drain the sauce.
To serve: Pour the sauce onto the dish. Add the fish and top with the apple mixture.

2 lbs.  sea scallops
salt and pepper to taste
1 Tbsp. fresh thyme leaves minced
½ C. buttermilk
20 Ritz¨ crackers — hand crushed
1/4 C. butter melted
1 lemon

Heat oven to 400 degrees. In a bowl, season the scallops with salt and pepper. Add thyme and buttermilk and toss to coat the scallops. Evenly place the scallops in an oven-proof casserole and cover with hand-crushed Ritz crackers. Top with melted butter and bake for 20 minutes. Squeeze juice of lemon over the scallops and serve immediately.

1 lb. lump crabmeat
1/3 C. mayonnaise
2 tsp. Old Bay Seafood seasoning — or crab boil seasoning
1 Tbsp. chopped parsley
1 Tbsp.  Dijon mustard
1 Tbsp.  water
4 Saltine crackers

Pick the crabmeat over to remove excess shells and cartilage.

Combine the mayonnaise, crab boil, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat.

With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown.

4 stalks celery, coarsely chopped
4 green onions, chopped
1 small onion, chopped
3/4 cup Italian flat leaf parsley
1/2 C. red wine vinegar
1/2 C. ketchup
1/2 C. tomato puree
1/2 C. Creole mustard
1 tsp. Worcestershire sauce
1 1/8 C. vegetable oil
2 tsp. paprika
2 pounds large cooked shrimp, peeled and deveined
12 lettuce leaves

In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.

When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Thanks to cynthiat for sharing this recipe.

3 6oz. Cans of Chopped Clams
(or 1/2 lb. fresh clams)
1 Tbsp. Good Olive Oil (Extra Virgin)
1 Tsp. minced garlic
1 jar of your favorite red sauce (I use homemade but a good quality store made is good also)
Salt
Pepper

Drain cans of clams or clean the fresh clams.

Heat olive oil in heavy bottom pot and add garlic throw in clams if using fresh lower hear and add lid and wait until all clams are open. Discard unopened clams. Dump in sauce and simmer 10 minutes. Add salt and pepper or any other seasoning you like. Serve over pasta with your favorite bread.

Thanks to cdalberto for this recipe.

6 ounces grouper, diced
2 tablespoons butter
1/2 bunch green onion, sliced thinly
1 large egg
1 teaspoon salt, or more to taste
1 tablespoon Dijon mustard
5 dashes Tabasco sauce
5 dashes Worcestershire sauce
1 cup heavy cream
1 pound jumbo lump crab meat, cleaned
    of all shell and cartilage

Place grouper and blade and bowl of food processor, in the freezer to chill for 20 minutes.

Meanwhile, in a small skillet, melt butter over medium heat and cook the green onions until just wilted. Set aside to cool to room temperature.

Remove grouper and food processor pieces from freezer. Place grouper in the processor bowl and puree on high about 1 minute. Scrape down the bowl with a rubber spatula. Add egg and process the mixture until smooth and shiny. Scrape down the bowl again and add salt, Dijon mustard, Tabasco and Worcestershire. Process until incorporated. With the machine running, add heavy cream in a slow, steady stream until incorporated. The mixture should be light and fluffy.

Preheat oven to 425 degrees F.

Fold crab and green onions into the fish mousse. Place four 3-inch metal ring molds on a lightly oiled nonstick ovenproof pan and fill with the crab mixture. Sauté cakes over medium heat until lightly browned on each side, about 3 minutes per

4 oz. dry Linguine Pasta
3/4 Tbsp. Olive Oil
4 oz. fresh Calamari, cleaned, and bodies sliced into rings
1/2 C. small Shrimp, cooked, peeled, and cut into 1/2 inch pieces
1-2 cloves Garlic, minced
4 Roma tomatoes, peeled, seeded, and diced (1 1/2 Cups)
1 Tbsp. chopped Basil
Salt and Pepper to Taste

Cook Linguine pasta according to instructions on back or side of the box. Strain pasta reserving the hot water to reheat the pasta later. Cool pasta under cold running water. Toss cooked pasta with 1/4 Tbsp. olive oil, and reserve to the side.
Heat the remaining 3/4 Tbsp. of olive oil in pan over medium-high heat. When the oil is hot, add the calamari and shrimp and sauté for 1 minute or until the calamari is almost cooked. Add garlic, and sauté an additional 20 to 30 seconds. Add tomatoes and basil and season with salt and pepper. Cook until all ingredients are cooked through.
Reheat Pasta in reserved hot water. Strain pasta and water through a colander and replace the pasta into an empty pot. Pour 1 to 1 tbsp. of juice from the seafood over the pasta and toss. Spoon pasta into bowl and then top with seafood mix. Serve immediately.

6 oz. dry Vermicelli, cooked
6 Green Onions, thinly chopped
4 tsp. Pickapeppa Sauce
1 lb. Cooked Bay Shrimp
3 Hard Cooked Eggs, chopped (optional)
1 C. Light Mayonnaise
Salt and Pepper to taste

Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24 hours before serving.