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    You are in: Home / Cookbooks / Let's Do Seafood
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    364 recipes in

    Let's Do Seafood

    Baked Shrimp with Lemon Garlic Crumbs By Marie Photo By KC_Cooker
    « Previous 1 2 3 4 5 6 . . . 17 18 19 Next »
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    This recipe came from a really old copy of Southern Living magazine. I haven't tried it, but it sounds great. I plan on trying it as soon as I find some fresh shrimp! The mix of bacon, tomatoes, garlic, and bell peppers sounds great! Serve over hot, cooked rice or grits. The original recipe didn't call for any seasoning, but I like to add a shake or two of recipe #187842, or something similar. Also, have hot sauce on hand for those that like it hot!

    Recipe #328467

    These scrumptuous shrimp look and taste as if they have been deep-fried! Recipe makes eight servings, but they are so wonderful four people can easily devour them. They make an unusual grilled appetizer!

    Recipe #54638

    Recipe #112889

    I found this on another site. It sounds really good. I love citrus and seafood! Posting for Zaar World Tour 5.

    Recipe #372620

    I saw this on Sara's Secrets and couldn't wait to try it! The sauce brings out the sweetness in the fish. Enjoy!

    Recipe #118010

    I love fish tacos. I love this recipe for fish tacos. From Williams Sonoma Mexican

    Recipe #362490

    228 Reviews |  By Tish

    We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

    Recipe #26516

    I got this recipe many years ago from a local restaurant in New Jersey. The restaurant is still there, so I know this is a good one ! When I tell people how easy it is, they are always surprised. You can serve this over rice as a main course (yellow or white rice), or just serve it in the casserole dish with plenty of delicious Portuguese bread.

    Recipe #479338

    I LOVE fried fish.. always have. When dining out, nine times out of ten, I will order fish n'chips. It's getting to be very hard to find a restaurant that serves good fish n'chips anymore..So I just had to learn to make them myself.

    Recipe #104409

    Great baked cod recipe.

    Recipe #135272

    This recipe is from Dr. Andrew Weil’s book, 8 Weeks to Optimum Health. When I made this I used too small a pan to take all the vegetables and the salmon, so the tops of my salmon were not covered in liquid; this worked for us because DH is a sashimi connoisseur so he went for the least done piece. I also was surprised to discard the vegetables! I nibbled on the delicious carrot slices, though! And yes, this is an easy dish and the salmon came out just great! :)

    Recipe #478625

    From our local television station

    Recipe #475724

    Recipe #475713

    Recipe #3051

    A great way to get the benefits of salmon that are quick, easy and delicious; even for those that are not fish fans. My girlfriend, best friend, and kitchen partner taught me the basics of this. I always thought I hated salmon, until I learned the difference between baking salmon and poaching it. Baking salmon allows the fat to cook-in, add flavor, and lose the fish flavor. As usual a preheated oven is key. Play with flavors you like, but you can't go wrong with this basic recipe.

    Recipe #473841

    This comes from Woman's World magazine.

    Recipe #472991

    An updated version of a classic, tasty and healthy French salad. Great quality ingredients are important in this colourful protein-rich and nutrient-rich salad. Serve on a large flat platter for four people, accompanied by fresh bread, for a perfect summer lunch.

    Recipe #472964

    Recipe #470930

    DH loves to fish, and when he brings home a "catch", this is the first recipe we go to, of coarse I have to quick grab the 1/2 cup of beer before he gets to it. You can add or delete the seasonings as your taste sees fit,Soaking in buttermilk, is the key to kicking the "fishy" taste, but this is an optional step. The original recipe comes from Ryan Newman. Prep time does not include chill time.

    Recipe #368319

    This recipe was given to me by my good friend Cec many years ago and it is one that I make in the winter months. It is wonderful and could be costly if you are not in a 'fresh seafood' part of the country. I change it up depending on what is available at the time I'm making it. It is not necessary to use all of the different shellfish, use your imagination! I substitute small lobster tails for the fish and make sure to have one for each serving, people will fight for them!! Be sure to have plenty of good bread for dipping, the sauce is yummy!! Don't be discouraged by the long list of ingredients, this takes one pot and you only need to do two steps for a wonderful meal!

    Recipe #327449

    « Previous 1 2 3 4 5 6 . . . 17 18 19 Next »
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