Archive for the ‘SEAFOOD – ALL’ Category
Oyster Casserole
I bought a quart of fresh oyster meat on 3 Jun and decided to make this. This is easy and delicious. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 cups oyster meat, rinsed and drained well, (2 pints / 1 quart)
- ⅓ cup extra light olive oil
- 2 cloves garlic, smashed and finely minced
- ⅓ cup fresh parsley, chopped
- 2 cups Italian breadcrumbs, Shortcut
- ¼ cup lemon or lime juice
- 6 spring onions, sliced, white and green parts
- ⅓ cup Parmesan cheese, grated
Instructions
- Preheat your oven to 200° C (400° F). Grease a 9x13 baking dish with butter. This is the container that oyster meat comes in at Tesco, I will verify the amount of containers needed when I make this. I think there is 1 cup of oyster meat in a container, and these cost 49 Baht ($1.53) each.
- Here is the oyster meat, in brine, from local fishermen, and they deliver as well. Each bag has 2 cups (1 pint) of oyster meat, drained, these cost 50 Baht ($1.56) each. You can see the savings by buying from a local fisherman, and these are fresh as well.
- In a mixing bowl, add the olive oil, garlic, parsley, breadcrumbs, and lime or lemon juice, mix together.
- Add the oysters to the dish and spread out to an even layer.
- Spread the breadcrumb mixture evenly over the oysters.
- Sprinkle on the cheese.
- Sprinkle on the spring onion.
- Bake for 25-30 minutes or until the topping browned.
- Serve with a side or two of your choice. Enjoy.
Notes
I used a quart of oyster meat, drained, from a local fisherman, cost was 100 Baht. For 6 servings, this is about 52 cents per serving.
Shortcut: Italian Breadcrumbs.
Crab Cakes II
Sounds good, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Ingredients
- 1 kilo crab meat, I will verify when I use imitation, (2 lb)
- 2½ cups fine breadcrumbs
- ⅔ cup mayo
- 5 egg yolks
- 2 teaspoons lemon or lime juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ¼ teaspoon paprika
- ⅛ teaspoon Creole seasoning
- ⅛ teaspoon chili powder, just a pinch really
- all purpose flour, as needed for frying
- cooking oil, your preference, for frying
Instructions
- In a large mixing bowl, add everything, and time to get your hands dirty, reach in there and mix everything together well.
- Form into 4 oz (115 gram) patties. (shape into balls then flatten).
- Heat a non stick pan with about ½ to 1 inch of cooking oil in it. When hot, flip each patty in flour to coat, and place in the hot pan, cook, flipping once, until golden brown on each side, enjoy.
Notes
I will have to price imitation and fresh crab for this recipe, for now I will say Fair value.
Crab Rangoon Grilled Sandwich
No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious! Inspired by a conversation with the recipe author at Spend With Pennies.
Ingredients
- 125 grams Cream cheese, (4 oz)
- 140 grams crab meat, see Step 1, (5 oz)
- 1-2 spring onions, thinly sliced, white and green
- ¼ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- sliced bread, as needed
- mayo, or butter, as needed
Instructions
- For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy.
- Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going to spread this on bread. Heat a non stick pan on medium low or low heat.
- Spread some mayo or butter on two slices of bread, place one slice, mayo side down on parchment paper, spread some filling on that slice, be generous, then top with the second slice of bread, mayo side up. Place in the hot pan.
- When the bottom is golden brown, flip and cook the other side until golden brown.
- Remove from pan, cut in half from corner to corner, or best you can with homemade bread, serve.
- Repeat for additional sandwiches.
- Serve and enjoy.
Notes
The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.
Crab Rangoon
To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Ingredients
- 140 grams canned crab, drained (5 oz), see Step 1
- 125 grams Cream cheese, (4 oz)
- 1 spring onion, thinly sliced, white and green
- ¼ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 18-20 wonton wrappers
- cooking oil, for frying
Instructions
- For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into ¼ inch pieces and use your hands to break them apart, very easy.
- In a small bowl, add the Cream cheese, crab, spring onion, garlic powder, and Worcestershire sauce. Mix until combined.
- Lay out a wonton wrapper, place about 1 teaspoon of filling in the center. Base this on the size of your wontons. The wrappers I use are about 3 inches on each side.
- Wet your finger in a small bowl of water and run it across the 4 edges, need to dip your finger in water a few times doing this.
- Now, pull up two opposite corners and press them together to seal the top,
- Now bring up the other two corners and seal them at the top and press together the 4 seams to seal them as well. Place the wonton on a sheet of parchment.
- Repeat for the remaining wontons.
To Deep Fry
- Heat about 1 to 1½ inches of cooking oil in a large deep pan or a heavy pot. You want the oil hot but not smoking.
- Carefully place the wontons in the hot oil and cook for 2 to 3 minutes, do not overload the pan, until nice and golden brown. Remove wontons to paper towels to drain. Repeat with remaining wontons. My wife is cooking the wontons on the left, I am cooking some fish on the right.
To Bake
- Preheat your oven to 220° C (425° F)
- Line a baking sheet with parchment paper. and arrange wontons in an orderly fashion. Spray with cooking oil, a oil mister would be perfect for this, for folks in the US, feel free to use a cooking spray of your choice.
- Another option is to lightly, and I mean lightly, brush each wonton with oil. Bake 12 to 14 minutes or until golden brown. Keep in mind baked will not be as crispy as the deep fried, but just as good in flavor.
- Serve with dipping sauces of your choice.
- I served these as a side with some fish and long beans I cooked.
Notes
The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 6 servings (3 each 6 people for appetizers), this is about 54 cents per serving.
Boiled Cuttlefish
This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Ingredients
- 1 kilo fresh cuttlefish, (2 lb)
- 5-6 shallots, peeled and smashed
- salt, as desired
Instructions
- Rinse the cuttlefish. Fill a pot about half full of water, add the shallots and bring to a boil.
- When the water is boiling, add the cuttlefish. After about 5 minutes the cuttle bones come out (those are the white objects floating at the back of the pot, there is one in each cuttlefish) reduce heat to a simmer and cook for another 5 minutes or until tender. Taste the broth (it is black) and adjust taste with salt as desired.
- Typically served over rice with some broth.
Notes
The cuttlefish cost me 80 Baht/kilo. For 4 servings, this is about 60 cents per serving.
C. W. Steamed Shrimp
This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Ingredients
- 330 ml cold beer, (12-24 oz)
- 2 tablespoons Old Bay seasoning, and more as needed
- 1/2 cup cider vinegar
- 1 cup water
- 1 teaspoon black pepper, and more as needed
- 1 1/2 to 2 kilo fresh or frozen medium shrimp, peeled, deveined, (3 to 5 lbs)
Instructions
- In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
- Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
- Cover the steamer pot and bring to a boil.
For Frozen Shrimp
- Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.
For Fresh Shrimp
- Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.
When the Shrimp are Done
- Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!
Notes
I will price this when I get shrimp again. I will say fair cost for now.
Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.
United States.
Shrimp Spaghetti Carbonara
I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Ingredients
- 500 grams dry spaghetti, (1 lb)
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 1½ cups Parmesan cheese rind, grated. plus more for garnish
- coarsely ground black pepper, as needed
- 250 grams bacon, cut into ½ inch slices, (8 oz)
- 500 grams fresh shrimp, peeled, deveined, tails removed, (1 lb)
- ¼ cup fresh parsley, chopped, plus more for garnish
Instructions
- Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
- While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up cooking spaghetti.
- Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add ¼ cup of the pasta water you reserved.
- Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
- Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
- Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, use two sets of tongs if needed, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in. (If the eggs scramble, the taste will still be excellent, just not very photogenic.)
- Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.
Notes
Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.
Shrimp & Grits with Tasso Cream Sauce
This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Ingredients
For the Grits
- 2 servings grits
- water
- milk
- Cheddar cheese, shredded
- salt and black pepper, to taste
For the Rest
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup Tasso ham, diced, or Andouille sausage or smoked bacon
- 2 tablespoons onion, diced
- 2 tablespoons bell pepper, diced, any or all colors is fine
- 1 clove garlic, smashed and minced
- 20 medium shrimp, peeled, deveined, tails removed
- 1/4 cup white wine
- 1/2 cup whipping cream
- salt and pepper, to taste
- spring onion, green part only, chopped
- Cajun seasoning, optional if using sausage or bacon
Instructions
- Follow the package instructions to prepare the grits but for what ever amount of water it calls for, cut that in half and use milk for the other half.
- Get your grits going, season with salt and pepper to taste, and stir often to make nice and creamy grits. When the grits are done, add in Cheddar to your liking and stir in, set aside but keep warm.
- Get everything else prepped, measured, and set out and ready to go, this will come together quickly.
- In a large non stick pan on medium high heat, heat the oil and butter. When hot, add the ham and saute until crispy. Add the onion and bell pepper and saute until the onion is translucent then add the garlic and cook for 1 minute.
- Add the shrimp and saute for 1 to 2 minutes or until all the shrimp are pink. Pink shrimp are tender, over cooked shrimp are tough. Remove the shrimp when pink and set aside.
- Stir in the white wine and let it reduce. When it has reduced, slowly stir in the cream, season with salt and pepper, and if you used sausage or bacon, season to taste with Cajun seasoning. Let sauce reduce to thicken.
- Divide the grits between two plates, divide the shrimp onto the grits, pour sauce equally over each plate, top each plate with chopped spring onion greens. Serve.
Notes
I will say low cost for now but will price this when I get the shrimp again, I will be using large shrimp for this.
This recipe for Shrimp & Grits with Tasso Cream Sauce is from Menu Musings of a Modern American Mom.
Easy Fish Pie
Sounds wonderful, on my to cook list! This is very rewritten to make this user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Equipment
- Pie Dish (9 inch) , or 7 x 11 inch baking pan.
- Oven
Ingredients
- 400 grams whitefish fillets, boneless, skinless, (14 oz)
- 400 grams salmon fillets, boneless, skinless, 14 oz)
- 200 grams shrimp, peeled, deveined, tails removed, (7 oz)
- 4 hard boiled eggs, peeled and quartered
- 2½ cups milk
- 1 small onion, quartered
- 4 cloves, not the garlic
- 2 bay leaves
- 1 bunch fresh parsley, chopped
- ½ cup butter
- ½ cup all purpose flour, pinch less
- pinch ground nutmeg, small pinch
- 1 kilo mashed potatoes, (2 lb)
- 1 cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F). Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
- To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
- Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
- Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
- To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
- Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
- Bake for 30 minutes then let rest for 5 minutes, serve.
Notes
Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.
Baked Coconut Shrimp
Sounds good, and the dipping sauce sounds wonderful as well.
Ingredients
For the Sriracha Dipping Sauce
- 1/4 cup mayo
- 2 tablespoons Sriracha Chili Garlic sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon honey
For the Shrimp
- 500 grams large shrimp, peeled, deveined
- 1/4 cup corn starch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg
- 1 cup shredded coconut
- 1 teaspoon sea salt
Instructions
- Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
- Preheat your oven to 200 C, line a baking sheet with parchment paper.
- Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
- Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
- Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
- Serve with the dipping sauce.
Notes
I will price this when I get some good sized shrimp, for now I will say Fair priced.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
United States.
