Archive for the ‘SEAFOOD – ALL’ Category
Steamed Lobster Tails
December 17, 2024 Lee
Leave a comment

Steamed Lobster Tails

Simple Seafood Recipes
This recipe originally stated using lobster tails weighing from 6 to 8 ounces (170 to 226 g) each, and I can only source 4 ounce (113 g) lobster tails, but the steaming time will be similar, the most important check is the internal temp regardless of the size of the tail you are using, which is 60° C (140° F).
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Course
Cuisine American
Servings 2 lobster tails per serving

Equipment

  • Rice Cooker with Steamer Tray or a large saucepan with a steamer tray
  • Kitchen scissors
  • Instant Read Thermometer

Ingredients
  

  • 2 lobster tails, 4, 6, or 8 oz (113, 170, or 226 g) each
  • salt and pepper, as desired
  • Old Bay seasoning, as desired
  • melted butter, for serving

Instructions
 

  • Add about 2 inches of water to your rice cooker and place the steamer tray on top then cover with the lid, set to cook to bring the water to a boil. (Feel free to use a large saucepan with a steamer tray if that is what you have, then place on high heat to bring the water to a boil.)
  • While the water is heating, prepare the lobster tails. Butterfly the tails by cutting along the top of the shell with a pair of kitchen scissors to just before the tail fin.
  • Turn the tail over and press down in the center to crack the ribs.
  • Turn the tail back over and gently open the shell and gently lift the tail meat out, leaving it attached to the tail fin, and rest it on top of the shell.
  • Run a knife down along the back, just deep enough to remove the dark vein.
  • Season with salt, pepper, and Old Bay seasoning as desired.
  • When the water is boiling, remove the lid and place the tails on the steamer tray, shell side down, and cover with the lid.
  • Steam for 6 to 8 minutes, the tell tale signs of the lobster is done is when the shells turn bright red and the meat turns solid white and is firm when pressed, and most importantly, use a meat thermometer and check the thickest part of the tail, the ideal temperature is 60° C (140° F).
  • Move the lobster tails to a serving plate and let rest, and if preparing more, add them to the steamer when the first batch comes out.
  • Serve with melted butter and sides of your choice.

Notes

High cost per serving as lobster tails in Makro are imported from Canada.
* High Cost $1.51+ per Serving,5 Ingredients or Less,SEAFOOD - ALL,Seafood - Lobster
Shrimp & Corn Soup
February 2, 2022 Lee
Leave a comment

Shrimp & Corn Soup

Just a Pinch Recipe Club, Iris Bonanno, United States.
This is excellent soup, common ingredients and it goes together quickly. I made this on 10 Feb 2022 and the family absolutely loved this. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams shrimp, peeled, deveined, tails removed, (1½ lb)
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 stalks import celery, diced
  • ¼ cup butter
  • 1 tablespoons olive oil
  • 2 cans whole kernel corn, drained, (410 g/15 oz each)
  • 1 can creamed corn, (565 g/20 oz)
  • 113 grams cream cheese, cubed, (4 oz)
  • 1 cup whipping cream
  • 1½ cups milk
  • 2 tablespoons Cajun seasoning, Shortcut
  • ½ teaspoon salt, or to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • Prep the vegetables.
  • Prep the shrimp.
  • Heat the butter and oil in the a large saucepan, when hot, add the onion, celery, and bell pepper. Sauté until tender.
  • To the pan, add the shrimp, stir into the vegetables.
  • Cook the shrimp until just pink.
  • Add the corn, cream, milk, and Cajun seasoning. Stir together.
  • Cook on low heat until the cream cheese is melted and mixed in.
  • Ladle into serving bowls, sprinkle with parley as desired. Serve and enjoy.

Notes

Fair cost per serving based on the cost of the shrimp, really depends where you can source good fresh shrimp.
Shortcut: Cajun Seasoning Mix.
Updated on 10 February 2022.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SOUPS, STEWS, CHILI
Shrimp Curry in a Hurry
September 17, 2021 Lee
Leave a comment

Shrimp Curry in a Hurry

Adapted from a recipe in the Casserole Cook Book, page 88.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup sour cream, Shortcut
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon salt
  • dash black pepper
  • 1 cup cooked shrimp, tails removed
  • 1 recipe Saffron Rice, or hot cooked rice, Link in Notes

Instructions
 

  • Melt the butter in a medium saucepan. Add the onion, bell pepper, and garlic. Cook until tender but not browned.
  • Stir in the sour cream, curry powder, salt, and pepper.
  • Add the shrimp and stir in. cook until heated through, stirring often.
  • Serve over Saffron Rice or just hot cooked rice. Enjoy.

Notes

Low cost per serving, but depends on where you source the shrimp.
Additional recipe: Saffron Rice.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Curried Shrimp
September 10, 2021 Lee
Leave a comment

Curried Shrimp

Adapted from a recipe in the Casserole Cook Book, page 88.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 5 servings

Ingredients
  

  • 2 tablespoons butter
  • 1½ cups tart apple, peeled, finely diced
  • 2 tablespoons all-purpose flour
  • 2-2½ teaspoons yellow curry powder
  • 2 cups milk
  • 1 teaspoon salt
  • 2-3 cups cooked shrimp, peeled, deveined, tails removed
  • 1 recipe Saffron Rice, Link in Notes

Instructions
 

  • In a medium saucepan, melt the butter. Add the apples and cook 5 minutes.
  • In a bowl, add the flour and curry powder. Stir mixture into the apples.
  • Slowly stir in the milk, cook, stirring continuously, until thickened.
  • Add the salt and shrimp, heat through.
  • Serve with Saffron Rice, enjoy.

Notes

Fair cost per serving based on where you source the shrimp.
Additional recipe: Saffron Rice.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Creamed Oysters on Toast
August 27, 2021 Lee
Leave a comment

Creamed Oysters on Toast

Adapted from a recipe in the Casserole Cook Book, page 107.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pint oyster meat, (2 cups)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup half and half cream
  • 4 egg yolks, beaten
  • 2 teaspoon lemon juice
  • 2 tablespoons fresh parsley, minced
  • 6 Toast Rings, Link in Notes

Instructions
 

  • To a saucepan, add the oysters and liquid they came in until the edges curl, about 7-10 minutes. Drain.
  • In a saucepan, melt the butter. Stir in the flour until smooth. Slowly stir in the broth, stir continuously until thickened to make the sauce.
  • Stir in the cream.
  • Add a little of the sauce to the egg yolks and stir together, now add the egg yolks to the sauce, stir constantly until thickened.
  • Add the drained oysters and stir in and heat through.
  • Stir in the lemon juice and parsley.
  • Serve over Toast Rings, enjoy.

Notes

Low cost per serving.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters
Crabmeat Newburg
August 26, 2021 Lee
Leave a comment

Crabmeat Newburg

Adapted from a recipe in the Casserole Cook Book, page 107.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 recipe Popovers, Link in Notes
  • 1½ tablespoons butter
  • 1½ tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, lightly beaten
  • 226 grams crabmeat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
  • 2 tablespoons dry white wine
  • 1½ teaspoons lemon juice
  • ¼ teaspoon salt
  • paprika, as desired, for garnish

Instructions
 

  • Prepare the Popovers following that recipe.
  • In a saucepan, melt the butter, stir in the flour until smooth. Slowly stir in the cream, stirring until sauce thickens.
  • Stir small amount of sauce into the egg yolks, then add all the yolks to the sauce and stir until thickened.
  • Add crabmeat, wine, lemon juice, and salt. Stir together and heat through.
  • Split popovers, spoon on sauce, sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Lobster Supreme
August 25, 2021 Lee
Leave a comment

Lobster Supreme

Adapted from a recipe in the Casserole Cook Book, page 106.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 package frozen artichoke hearts, (10 oz / 283 g)
  • 1 bay leaf
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup half and half cream
  • 2 tablespoons dry white wine
  • ½ cup sharp Cheddar cheese, shredded
  • 1 tablespoon onion, diced
  • dash garlic salt
  • 1 cup cooked lobster meat, cubed
  • 4 recipe Pastry Petal Cups, for serving, Link in Notes

Instructions
 

  • Cook the artichoke hearts as directed on the package, add the bay leaf to the water. Drain, remove and discard bay leaf.
  • Prepare the pastry petal cups.
  • In a medium saucepan on medium low heat, add the soup, cream, and wine. Stir together until smooth.
  • Add the cheese, onion, and garlic salt, cook and stir until the cheese is melted in.
  • Add the artichoke hearts and lobster meat, heat through.
  • Serve over the Pastry Petal Cups or hot cooked rice. Enjoy.

Notes

High cost per serving based on the artichoke hearts needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Pastry Petal Cups.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Lobster
Lobster Newburg
August 24, 2021 Lee
Leave a comment

Lobster Newburg

Adapted from a recipe in the Casserole Cook Book, page 106.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup butter
  • 2 tablespoons all-purpose flour
  • 1½ cups half and half cream
  • 3 egg yolks, beaten
  • 1 cup cooked lobster meat, cubed
  • 3-4 tablespoons dry white wine
  • 2 teaspoons lemon juice
  • salt, as desired
  • paprika, for garnish
  • 4 Toast Rings, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in cream, stir until sauce is thickened.
  • Beat the egg yolks, scoop a little of the sauce and mix into the egg yolks, then pour all the yolks into the sauce. Stir continuously until mixed in and thickened.
  • Add the lobster and stir in, then stir in the wine and lemon juice. Heat through.
  • Taste, season with salt as needed. Sprinkle with paprika as desired, for garnish, and serve right from the pan.
  • Spoon over Toast Rings, enjoy.

Notes

Low cost per serving as only 1 cup of lobster is needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Lobster
Easy Shrimp Sauté
August 24, 2021 Lee
Leave a comment

Easy Shrimp Sauté

Adapted from a recipe in the Casserole Cook Book, page 105.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup butter
  • 1 clove garlic, minced
  • 750 grams raw shrimp, peeled, deveined, tails removed, (1½ lb)
  • ⅓ cup dry white wine
  • 2 tablespoons parsley, chopped
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the garlic and cook for just 30 seconds. Add the shrimp and cook until opaque and orangish/pink.
  • Stir shrimp around with the spatula to make sure all are cooked.
  • Stir in the white wine, cook for 1 minute, slowly stirring.
  • Sprinkle with the parsley. Serve right from the pan.
  • Serve with hot cooked white rice, enjoy.

Notes

Fair cost per serving depending on where the shrimp is sourced.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp in Cheese Sauce
August 24, 2021 Lee
Leave a comment

Shrimp in Cheese Sauce

Adapted from a recipe in the Casserole Cook Book, page 105.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ¼ cup salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • ½ cup sharp Cheddar cheese, shredded
  • 2 cups cooked shrimp, peeled, deveined, tails removed
  • 1 cup frozen peas, cooked, drained
  • 1 teaspoon lemon juice
  • 6 Toast Cups, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the milk, stir constantly and cook until thickened.
  • Stir in the salt, black pepper, and Worcestershire sauce. Add cheese and stir until fully melted in.
  • Add the shrimp, peas, and lemon juice. Stir, heat through.
  • Spoon into Toast Cups, serve and enjoy.

Notes

Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn