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    You are in: Home / Cookbooks / Seafood Tried
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    26 recipes in

    Seafood Tried

    Seafood dishes I could eat again and again and again.
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    3 Reviews |  By Lorac

    I made this last night and it was delightful. It is also very quick easy to make! I served it with Italian Potatoes and Spinach #81302.

    Recipe #84916

    From Good Housekeeping with adaptations.

    Recipe #415243

    This is a delicious dish that has evolved over the years since I have been making it. I use angel hair pasta and the finished product I am aiming for is a 'dry' pasta dish. That is, the pasta should be coated and flavoured by the sauce, but not swimming in it. It is a very economical dish that produces a luxurious tasting result!

    Recipe #304708

    for zwt 9 cajun it said crawfish but im using shrimp

    Recipe #502953

    This is a super quick version of a Norwegian salmon pie that is made with canned salmon. Red salmon gives a better color, but it is a bit pricier than pink. Posted for ZWT 6.

    Recipe #426502

    From According to the recipe description, use powdered saffron or crumble dried saffron threads between your fingers or in a mortar and pestle before adding to the soup.

    Recipe #504596

    from h bauers via sally grosserode this a little different uses bread eggs milk cheesse and tuna seems like andeasy cheap filling dinner

    Recipe #415440

    I found this on the terrific site Seasalt with food, adapted from the book Pleasures Of The Vietnamese Table by Mai Pham

    Recipe #385698

    Scallops don't need sauces or breading to be perfect. This method is fast, easy, healthy, and most of all, delicious! I love these scallops with some couscous or a simple pasta with olive oil, Parmesan, and basil/oregano. Enjoy!

    Recipe #272698


    Recipe #455432

    Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!

    Recipe #79606

    Bay Scallops are smaller than Sea Scallops and tend to be sweeter. Adapted from All Recipes. If you like a kick of spicy goodness in your food, add a 1/4 tsp. cayenne pepper to the bread crumbs.

    Recipe #352145

    From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5.

    Recipe #369624

    7 Reviews |  By LisaAD

    Crispy tender fried perch.

    Recipe #187819

    This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine.

    Recipe #295671

    I love this dish. So creamy and delicious. I can't remember where I got this recipe from. It is the one I turn to all the time. I have the ceramic scallop shells for this dish. You can also add a dash of cayenne pepper to the sauce

    Recipe #372864

    2 Reviews |  By acerast

    This fish has a light, oriental flavor that is added by marination. Grilling makes this an easy meal for weeknights or summer when we don't want to heat up the kitchen. We like it with grilled vegetables. Preparation time includes marination time. This is from Joe Famularo's "The Joy of Grilling". (Submitted to ZWT3 Pacific Northwest where salmon and asian flavors abound).

    Recipe #222710

    3 Reviews |  By Nif

    This recipe is straight from Puerto Rico! Creamy and delicious, you'll love this over rice. Enjoy!

    Recipe #372856

    This recipe was taken from Cooking Light. It met my low calorie needs and my husband liked it too. Very filling and good comfort food.

    Recipe #136201

    From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. I like to serve this with recipe #272832.

    Recipe #273015

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