Archive for the ‘SEAFOOD – ALL’ Category
Brown Rice Supper
June 26, 2021 Lee
Leave a comment

Brown Rice Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 77.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • Meat Option
  • ½ cup Vegetable Option
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup dry brown rice
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can stewed tomatoes, undrained, (14½ oz / 411 g)
  • ½ cup water
  • 1 teaspoon Herb Option

OPTIONS

Meat - Use 1 Item

  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 4 pork chops, ½ inch thick
  • 4 smoked pork chops, ½ inch thick
  • 500 grams shrimp, peeled, deveined, tails removed

Vegetable - Use 1 Item

  • green bell pepper, diced
  • mushrooms, sliced
  • celery, diced
  • zucchini, sliced

Soup - Use 1 Item

  • condensed chicken broth
  • condensed beef broth
  • condensed chicken gumbo
  • condensed chicken with rice soup

Herb - Use 1 Item

  • dried basil
  • dried thyme
  • dried marjoram
  • dried tarragon

Instructions
 

  • Heat the oil in a large 6 quart pot on medium heat, when hot, add the Meat Option and brown on all sides. Do not cook the shrimp. Remove the meat from the pot.
  • To the dripping in the pot, add the Vegetable Option, onion, and garlic. Cook until the vegetables are tender. Stir often.
  • Add the rice, stirring constantly and cook for 1 minute.
  • Stir in the Soup and Herb Options, tomatoes with their juice, and water.
  • Arrange the chicken or pork on top of the rice, do not add the shrimp. Bring to a boil then reduce to low. Cover and simmer for 1 hour or until the rice is tender. Stir occasionally, if mixture appears dry, add more water during cooking. If using the shrimp, add during the last 10 minutes of cooking.
  • When the rice is tender, remove from heat and remove the cover, let pot sit 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving is using the chicken or pork, and may be Fair cost per serving if using shrimp. 
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,PORK,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Seared Scallops with Garlic Butter
February 13, 2021 Lee
Leave a comment

Seared Scallops with Garlic Butter

Holly - Spend with Pennies
This was my first time tasting scallops and I was surprised at how good they are, tender and juicy cooked this way. I made these on 13 Feb 2021 while in the US using a package of store brand sea scallops. Although not a low cost dish to prepare, this would normally be lower cost than scallops at a restaurant.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 454 grams sea scallops, fresh or frozen, (1 lb)
  • salt and pepper, as desired
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ⅓ cup dry white wine
  • lemon wedges, as desired for serving
  • fresh parsley, chopped, for garnish, as desired

Instructions
 

  • If using frozen scallops, thaw according to package instructions. When fully thawed, or if using fresh scallops, pat dry with paper towels. Lightly season both sides with salt and pepper as desired.
  • Heat the oil in a non stick pan on high heat. The pan will be at the right temperature when the oil starts to smoke. Pat the scallops dry one more time then add to the pan, do not touch them, just let them cook 2-3 minutes, based on size, or until golden brown on the bottoms.
  • Turn the scallops over and cook without moving them, for another 1-2 minutes or until browned and just firm.
  • Quickly remove from the pan to a plate to let them rest. Wipe out the pan with paper towels and place back on medium heat.
  • Add the butter and garlic to the pan, cook for 30 seconds.
  • Add the white wine and whisk, cooking to reduce the liquid by half, about 2-3 minutes.
  • Return the scallops back to the pan and spoon sauce over the top of the scallops.
  • Transfer scallops to a serving plate.
  • Serve with lemon wedges if desired and garnish with parsley as desired. Enjoy.

Notes

I have see sea scallops on half shell in Tesco's for about 85 Baht/150 grams, this would be a high cost per serving. 
#1 Go-To Recipes,* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Scallops
Green Goddess Salad with Crab Meat
January 13, 2021 Lee
Leave a comment

Green Goddess Salad with Crab Meat

Adapted from a recipe in the Salad Lover's Cookbook, page 34.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This 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 10 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • salad greens, such as lettuce, curly endive, or escarole
  • 2 cans crab meat, drained, (about 184 g / 6.5 oz each or 2⅔ cups)
  • 2½ cups Green Goddess Salad Dressing, Shortcut

Instructions
 

  • Rinse, drain, and pat dry the salad greens. Tear into bite size pieces, about 8 cups or as much or as little as you want. Add to a large mixing bowl.
  • Drain crab meat, picking out any shell. (I will research using imitation crab sticks as well for this recipe.)
  • Add the crab to the salad greens, toss, and place in a large plastic bag or vegetable freshener, place in the fridge for at least an hour to chill.
  • When ready to serve, Place the salad greens and crab into a large chilled salad bowl.
  • Add Green Goddess Salad Dressing, gently toss to coat the greens and crab.
  • Serve and enjoy.

Notes

For now I will say this is Fair cost per serving, there is canned crab in high end stores, I am just not sure of the cost. I will also research using imitation crab sticks for this recipe, and that would reduce the cost as well.
Shortcut: Green Goddess Salad Dressing.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Salads - Main Dish,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Steamed Maryland Crabs
December 17, 2020 Lee
Leave a comment

Steamed Maryland Crabs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups beer
  • 2 cups cider vinegar, or white vinegar
  • 24 live blue crabs
  • 1 cup seafood seasoning, such as Old Bay, Shortcut

Instructions
 

  • In a large pot with a lid, pour in the beer and vinegar and stir together then place a steamer rack in the bottom.
  • Add 12 crabs on top of the rack, sprinkle with ½ the seafood seasoning.
  • Add the other 12 crabs, sprinkle with remaining ½ cup seasoning.
  • Cover and place on high heat until liquid begins to steam.
  • Steam for 25 minutes or until crabs turn bright red.
  • Remove crabs to a platter with tongs as they will be very hot.
  • Serve and enjoy.

Notes

I am not sure how much blue crabs cost in the states, in Thailand, this would be a Fair cost per serving meal, and that would depend on getting the crabs from the store or direct from a fisherman.
Shortcut: Substitute Old Bay Seasoning. 
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SEAFOOD - ALL,Seafood - Crab
Grilled Beer-glazed Shrimp
November 25, 2020 Lee
Leave a comment

Grilled Beer-glazed Shrimp

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager
  • ¼ cup dark brown sugar, packed
  • ¼ cup apricot preserves
  • 3 tablespoons light soy sauce
  • 1 teaspoon Sriracha Chili Garlic sauce
  • 1 kilo raw jumbo shrimp, peeled, deveined, tail on, (2 lbs)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • In a medium size mixing bowl, add the lager, sugar, preserves, soy sauce, and Sriracha. Mix together.
  • Remove 1 cup of mixture to a small saucepan. Add the shrimp to the mixing bowl, toss to coat, and place in the fridge for 30 minutes to marinate.
  • While the shrimp are marinating, place the small saucepan on medium high heat, bring mixture to a boil the reduce to medium, stirring constantly. Simmer for 10-11 minutes or until the mixture is slightly syrupy and reduced, then remove from heat and set aside.
  • Prepare your grill for direct cooking on medium high heat.
  • Remove the shrimp from the marinade and discard the marinade. Lightly oil the grill.
  • Place shrimp on the grill, cook for 2 minutes per side or until the shrimp are opaque, pink, and cooked through.
  • Remove shrimp to a large bowl and drizzle on the reduced mixture, toss to mix together.
  • Serve with sides of your choice. Enjoy.

Notes

Fair to High cost per serving.
* Fair Value $1.01 to $1.50 per Serving,GRILLED / BBQ / SMOKER,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Slow Cooker Seafood Bouillabaisse
October 29, 2020 Lee
Leave a comment

Slow Cooker Seafood Bouillabaisse

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker
  • Steamer Basket

Ingredients
  

  • 1/2 bulb fennel, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 bottles beer, divided, (12 oz / 330 ml each)
  • 1 can tomato puree, (28 oz / 794 g)
  • 1 bottle clam juice, (8 oz / 240 ml)
  • 1 bay leaf
  • salt and pepper, as desired, to taste
  • 2 cups water
  • 250 grams red snapper, deboned, cut into 1 inch pieces, (½ lb)
  • 8 mussels, scrubbed, debearded
  • 8 cherrystone clams, scrubbed
  • 8 large raw shrimp, unpeeled and tails on
  • 4 lemon wedges
  • fresh parsley sprigs, for garnish, as desired

Instructions
 

  • Heat a large non stick pan on medium heat, when hot, add the fennel, onion, and garlic. Stir often, and cook 4-6 minutes or until the onion is soft. Place mixture into your slow cooker.
  • To the slow cooker, add 1 bottle of beer, tomato puree, clam juice, bay leaf, salt and pepper as desired. Cover and set to Low setting for 6-8 hours or High setting 3 to 4 hours.
  • During the last 30 minutes of cooking, place the last bottle of beer and water in a large saucepan, place a steamer basket in the saucepan but keep the basket about the liquid level. Bring to a boil.
  • To the steamer basket, add the fish, mussels, clams, and shrimp. Cover and steam for 4 to 8 minutes. Discard any mussels or clams that did not open.
  • Remove the bay leaf from the broth and ladle into serving bowls, place fish, mussels, clams, and shrimp in each bowl. Squeeze lemon juice over the top.
  • Garnish with parsley, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Soups, Stews, Chili - Slow Cooker
Sauteed Shrimp
September 10, 2019 Lee
Leave a comment

Sauteed Shrimp

Shrimp is a versatile ingredient in pastas, soups, stir fry's, etc, and is easily overcooked resulting in a rubbery texture. Often times people will cook shrimp, normally by boiling them, then unintentionally 'cooking' them again in the final dish. Minimal is best when preparing shrimp, when they are pink, they are done, then just need to be heated in the final dish. No quantities are provided here, this is a make what you want guide.
Print Recipe Pin Recipe
Cook Time 4 minutes
Total Time 4 minutes
Servings 0

Ingredients
  

  • shrimp
  • extra light olive oil
  • salt and pepper

Instructions
 

  • Peel, remove tails, and devein the shrimp. I cleaned 4 pounds of Gulf shrimp for this.
  • Heat a tablespoon of the oil in a large non stick pan on medium high heat. When hot, add shrimp in a single layer. Season lightly with salt and pepper. Cook for about 2 minutes or until the bottom is pink, the bottom of the sides no longer translucent. The shrimp, on average, will be just beginning to curl when they are ready to be turned.
  • Turn the shrimp over and cook for about 2 more minutes or until the bottom is pink and there is no more translucent flesh visible. On average, the shrimp will be curled up now.
  • Remove to a plate while you finish the remaining shrimp. When using in a recipe, such as a soup or pasta, you want to add the shrimp at the end as it is already cooked and you simply want to reheat it. Enjoy.

Notes

No pricing as that can vary widely based on the type, size, and amount of shrimp you are using.
Been preparing shrimp like this for use in other recipes for many years. Lee Thayer.
United States.
#1 Go-To Recipes,5 Ingredients or Less,INGREDIENTS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp & Crab Salad
May 24, 2019 Lee
Leave a comment

Shrimp & Crab Salad

Lee
This is a basic salad I put together on a whim and it is delicious. I use imitation crab because I like it and it is economical.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 2 hours
Total Time 2 hours 25 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams imitation crab, aka crab sticks, (8 oz)
  • 250 grams medium shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 onion, diced
  • ½ teaspoon lemon pepper
  • ½ cup Kewpie mayo, or mayo of your choice, and as needed
  • handful fresh dill, chopped
  • lettuce, for serving

Instructions
 

  • First thing to do is cook the shrimp, you can boil them or saute them, either way, when they are pink they are done, don't overcook the shrimp. I sauteed them, simply heat a non stick pan with a tablespoon or two of extra light olive oil, when hot, add all the shrimp at one time, stir fry, the shrimp release water as well, stir fry until all the shrimp are pink then dump them in a strainer to remove the water and any oil, run under cold water to cool them, and allow them to drain while you continue.
  • For the crab, feel free to use lump crab meat if you prefer. To prepare the imitation crab, simply remove the wrappers and slice into ½ inch pieces and place in a mixing bowl.
  • To the bowl, add the shrimp, onion, lemon pepper, mayo, and most of the dill, keep some for garnish when serving.
  • Mix everything together, if the salad is too dry, mix in a few more tablespoons of mayo until you get the consistency you like. Cover and place in the fridge 2-3 hours before serving.
  • To serve, tear up some lettuce leaves, scoop some salad on top of the leaves, garnish with some dill. Serve as a main dish or as a side. Enjoy.

Notes

The package of imitation crab was 52 Baht, the shrimp cost me 140 Baht. For 6 servings, this is about $1 per serving.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Shrimp/Prawn,Sides - Salads
Creamy Seafood Pasta
May 18, 2019 Lee
Leave a comment

Creamy Seafood Pasta

Adapted from an internet recipe.
This sounds tasty but there is some prep work involved to get all the seafood ready. This can be tailored to suit your taste.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Seafood

  • 1 cup shrimp, peeled, deveined, tails removed
  • 1 cup squid, cut into rings
  • 1 cup mussel meat, grass removed, fresh preferred, frozen will work
  • 1 cup crab meat, or imitation crab (crab sticks), chopped
  • butter, or olive oil, as needed
  • salt and pepper, as desired

For the Pasta

  • 500 grams dry pasta, bite size or spaghetti, (1 lb)
  • 3 cloves garlic, smashed and minced
  • 1 handful fresh mushrooms, sliced
  • 1 stalk celery, chopped
  • ½ onion, diced
  • 1 leek, sliced
  • ¾ cup whipping cream, and as needed
  • ¼ teaspoon dried oregano

Instructions
 

To Prepare the Seafood

  • Shrimp can be fresh, frozen raw, or frozen cooked. For fresh shrimp, peel, devein, and remove the tails, heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook until pink, remove from the pan. For frozen raw, thaw them and saute them as you would fresh. For frozen cooked, thaw them and check for any shell still attached. Now the shrimp is ready.
  • Squid will normally be fresh, pull off the head end, remove the skin, the clear bone (called a pen), and insides. you can turn them inside out to facilitate cleaning the inside. Slice the body into ½ inch rings. Cut the tentacles off past the beak, discard the head. Heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook for about 2-3 minutes, season with salt and pepper as desired. Remove from the pan. Now the squid is cooked.
  • Mussels can be frozen cooked, or fresh raw. For frozen, simply thaw, check for and remove any beards. For fresh, clean the shells, remove visible beards outside of the shell, and discard any open or cracked shells, steam the mussels until the shells open, about 6-8 minutes, allow to cool to handle, discard any shells that did not open, remove the mussel meat from each shell, and again, check for and remove any beards. Now the mussels are read.
  • Crab can be canned, frozen, or imitation. For canned crab meat, just drain and check for any shell fragments. For frozen, thaw and check for any shell fragments. For imitation, simply unwrap the crab sticks and slice at an angle, about ¼ inch slices. Now the crab is ready.

To Prepare the Pasta

  • Heat a pot of salted water to boiling, then add the pasta and cook until just tender. Drain.
  • While the water is heating, heat a large non stick pan on medium heat with 1-2 tablespoons of butter or olive oil, when hot, add the garlic, mushrooms, celery, onion, and leek.
  • Saute until the onion and leak are tender, season with salt and pepper as desired.
  • Lower the heat to low and pour in the whipping cream, feel free to add another tablespoon or two, and mix with well.
  • The pasta should be done now, drain it well, then add the pasta to the pan and mix together.
  • Add the seafood to the pan and toss with the pasta, simmer for just a minute or two to heat the seafood through.
  • Serve and enjoy.

Notes

I will price this after I source all the seafood. For now, I will say High cost per serving.
Variants: 1. Replace or reduce an item of seafood and add some poached whitefish or salmon. 2. Replace a seafood item with an equal amount of a favored item. 3. Reduce a seafood item and add cooked oyster meat.
* High Cost $1.51+ per Serving,PASTA,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Mussels,Seafood - Oysters,Seafood - Shrimp/Prawn,Seafood - Squid
Kani Salad
May 15, 2019 Lee
Leave a comment

Kani Salad

Adapted from an internet recipe.
Kani in Japanese is crab, and this salad is an American take on a salad and uses the Japanese word for crab to make it sound, you know, Japanese. This is the lighter version of the American 'Seafood' salad which is primarily imitation crab and mayo. I will clarify some of the measurements to cups after I prepare this.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 100 grams cucumber, (3½ oz)
  • 20 grams dried glass noodles, aka bean thread noodles, (¾ oz)
  • 145 grams imitation crab, or lump crab meat, (5 oz)
  • 3 tablespoons Kewpie mayo
  • ½ lime, zest only
  • white pepper powder, as desired, to taste
  • lettuce, chopped, as desired, optional for serving

Instructions
 

  • Heat a saucepan with water to a boil, when boiling, add the glass noodles and cook according to the directions, it takes just a few minutes. Drain the noodles and run under cold running water to cool them.
  • Place the noodles on a cutting board in a pile, cut the pile in half one way, then in half crosswise to the first cut. Place the noodles in a mixing bowl and gently toss them.
  • Peel and cut the cucumber into larger than normal matchsticks, and to the mixing bowl and gently toss with the noodles.
  • Unwrap the crab sticks and pull them apart into thin strips, add to the mixing bowl and gently toss.
  • Add the Kewpie mayo and zest, gently toss with the other ingredients. Taste and season as desired with white pepper.
  • Refrigerate until ready to serve. If desired, serve over a bed of lettuce as a side salad with any main dish.
SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Sides - Salads