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    You are in: Home / Cookbooks / Heeere Fishy Fishy Fishy!
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    65 recipes in

    Heeere Fishy Fishy Fishy!

    Stuff from the water.
    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    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.

    Recipe #107997

    This is one of the best shrimp dishes I've ever had. It was inspired by a similar dish I had at Bobby Flay's restaurant Bolo a while back. This is fantastic with a good crusty Italian bread to spread the garlic on and soak up the sauce, but you might also try it served over pasta, maybe with a splash of lemon juice.

    Recipe #30756

    We eat a lot of tilapia. This is one of out favorite ways to eat it.

    Recipe #131270

    Good with rice pilaf and a salad

    Recipe #3989

    I have posted many shrimp recipes that I thought were great. I found this one on the internet and tried it tonight for dinner and this is the best one I have ever had. The shrimp are dusted with flour, dipped in egg, then dredged in Parmesan cheese, fried to a golden brown and drizzled with a lemon butter sauce. These are absolutely awesome!

    Recipe #130467

    9 Reviews |  By Tish

    This dip is excellent...it can be made ahead or eaten right away. Great to pull out and take on the journey to relatives or friends. Serve with potato chips. Cook time is freezer time

    Recipe #110002

    These are VERY good. Could be used as appetizers or dinner course. Goes great with rice pilaf.

    Recipe #17658

    This was a success at a wine and cheese party..everyone brought something...this was my contribution..with a good California Wine!! **update** I did change the recipe to read 4 tbls instead of 1/4 cup Old Bay Seasoning It was easier to dig out of the can with a measuring spoon then to dump it into a measuring cup. Sorry if it caused any confusion. 4 TBLS = 1/4 CUP

    Recipe #117027

    These little egg dishes puff up similar to individual little souffles. They are not quite as light as a souffle, but definitely easier. LOL I have used marinated artichoke hearts, but plain would also work, if that is to your taste. This is from World Wide Recipes.

    Recipe #108696

    you can prepare these ahead and freeze just remove from freezer without defrosting and bake until crisp, great to have handy in your freezer for unexpected guests

    Recipe #84763

    Don't let the name throw you off, this is a great appetizer spread. This recipe is from a customer who brings one every year for our holiday open house. Delicious.

    Recipe #13927

    2 Reviews |  By LAURIE

    A Thai influenced appetizer that DD#1 (the chef) rates highly. I dont like fish so personally have not tried it but she had fixed it many time and it always gets rave reviews.

    Recipe #137141

    123 Reviews |  By Rita~

    Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.

    Recipe #47391

    These are too good!

    Recipe #63674

    2 Reviews |  By Tebo

    Mustard and shrimp are really good together. A little Tabasco works also if you like the heat.

    Recipe #31899

    3 Reviews |  By CarolO

    If you like a light, crispy coating on your fried shrimp, so you taste shrimp, not batter, this is the recipe for you. My Mom always fried shrimp like this. It's so easy and tastes wonderful.

    Recipe #87073

    1 Reviews |  By E.A.

    This is a simple recipe. You can have it on rice, pasta, or with a nice loaf of bread to soak up the juices. All you need is a salad and you'll have a great dinner!!

    Recipe #107245

    This is an easy appetizer you can literally whip up in 5 minutes - it's best if you prepare at least 6 hours ahead of serving to allow for chilling and having the flavors 'blend' together. Makes all the difference in the world.

    Recipe #70188

    3 Reviews |  By Kzim4

    My DH came up with this recipe, so ingredient amounts are approximate (he does it by taste). This is really good served warm in bread bowls. Spiciness can be adjusted by using more or less garlic and Worcestershire sauce.

    Recipe #86497

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