This recipe came from a co-worker of my best friend. It's absolutely delicious and somewhat rich.
Please don't be put off by the ingredients. I promise you they are great if you like scallops and rich seafood.
Perfect when having guests.They will never guess how simple they are to make.
I have had lots of compliments on these and have given out the recipe to many. They in turn have shared.
Trust me these are wonderful!
I haven't tried it yet, but you could probably add other fish as well.
I would like to try haddock (I'm a Maine-iac) and lobster.
This recipe will coat about 2lbs filets. I am an avid angler and catch a lot of fish. I have been frying these fish for years. I have been adjusting this recipe forever. Finally think I got it perfect enough to make my first recipe post. So here goes enjoy!
Here's a scrumptious dish that is easy to make for weekday dinner...but perfect for entertaining too!! The shrimp and spinach look and taste wonderful together. Evaporated milk adds a creamy texture and taste. Serve over you favorite rice.
Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.
This recipe came from the "Sunday Night Football Cookbook", published in 2008. The book contains recipes from players, coaches, and restaurants in cities around the NFL. This was posted by Roy Williams, a wide receiver who at the time played for the Lions but now plays for the Cowboys.
I live in a beach town in CT and this recipe is from Flanders Fish Market, a local spot made famous on Food Network a couple of years ago. This place is the best seafood restaurant around.
*Note: You can use cod,haddock or any white fish of your choice
Getting the kids ready and out the door in time for the traditional Lutheran church's Christmas Eve Children's Worship Service is made MUCH easier with this recipe on hand. Get things ready ahead of time, make a loaf of garlicky French bread, and before the little whipper-snappers have time to realize what's happened, you've eaten a healthy AND festive supper, AND are STILL out-the-door in time for church to hear the story and sing the carols of the Birth of Our Savior! Those lovely ladies at Gooseberry Patch take the credit for coming up with this one.
Succulent shrimp are marinated then grilled on skewers with pineapple and peppers. Lovely to look at and even better to eat. I love it because it cooks on the grill in just minutes.
You can also use an indoor grill in cooler weather.
The recipe comes from http://www.cookingnook.com/shrimp-kabobs.html
I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat!