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Party Shrimp

Great appetizer idea that “kicks up” the standard Shrimp Cocktail….


1 tbsp Olive Oil

1-1/2 tsp Brown Sugar

1-1/2 tsp Lemon Juice

1 Garlic Clove, thinly sliced

1/2 tsp paprika

1/2 tsp Italian seasoning

1/2 tsp dried Basil

1/4 tsp Pepper

1 lb Large Raw Shrimp, clean


1.  In a large resealable plastic bag, combine the first 8 ingredients.  Add the Shrimp and turn to coat.  Refrigerate 2 hrs.  Drain and discard marinade.

2.  Place shrimp on an ungreased baking sheet.  Broil 4 inches from heat for 6-8 minutes or until shrimp turn pink, turning once

3.  Enjoy!


Shrimp and Pumpkin Pasta


2 cu uncooked bowtie pasta, we reccomend whole wheat or multigrain

1/2 -3/4 lb Large Raw Shrimp, clean

1/2 lb Fresh Mushrooms, sliced

1 medium Onion, chopped

4 Garlic Cloves, minced

1 cu reduced sodium Chicken Broth

1 cu Canned Pumpkin

1/2 cu White Wine OR an additional 1/2 cu chicken broth

1/2 tsp Rubbed Sage

1/4 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Pepper

1/4 cu Parmesan Cheese, grated

1 tbsp Dried Parsley Flakes


1.  Cook Pasta according to pkg instructions.

2.  Meanwhile, in a large skillet coated with cooking spray,  cook mushrooms, onion, garlic and shrimp over medium heat until shrimp turns pink. 

3.  Stir in broth, pumpkin, wine, sage, salt, pepper, and garlic powder.  Bring to a boil.  Reduce Heat;  simmer uncovered for 5-6 minutes or until thickened.

4.  Drain pasta; add to the skillet and heat through.

5.  Sprinkle wiith grated cheese and parsley

6.  Enjoy!


Sensational Spiced Salmon


2 tbsp Brown Sugar

4 tsp Chili Powder

2 tsp Grated Lemon Peel

3/4 tsp Ground Cumin

1/2 tsp Salt

1/4 tsp Ground Cinnamon

4 Serving size Fillets Salmon


1.  Preheat oven to 350*

2.  Combine first 6 ingredients; rub over Salmon.

3.  Place in an 11 X 7 inch baking dish coated with cooking spray.  Bake 15-20 minutes or until fish flakes easily with a fork.

4.  Enjoy!


Smoked Salmon Cucumber Canapes

Great appetizer idea…


2 medium Cucumbers

4oz Smoked Salmon, flaked

2 tbsp Lemon Juice

1 tbsp Finely Chopped Onion

1 tbsp Capers, drained

1 tbsp Fresh Parsley, minced

1/2 tsp Dijon Mustard

1/8 tsp Pepper


Cut cucumbers in half lengthwise; remove and discard seeds.  In a smaall bowl, combine the remaining ingredients.  Spoon into cucumber halves.  Wrap in plastic wrap.  Refrigerate 3-4 hours or until filling is firm.  Cut into 1/2 inch slices.



Rosemary Shrimp with Spaghetti


8oz uncooked Spaghetti-we suggest whole wheat

3/4-1lb Raw large Shrimp-cleaned

2 Garlic Cloves Minced

1-1/2 tsp fresh Rosemary OR 1/2 tsp dried Rosemary crushed

1 tbsp Olive Oil

2cu Fresh Baby Spinach

2 tbsp Lemon Juice

1/4 tsp Salt

1/4 tsp Pepper

1/4cu Feta Cheese Crumbled


1.  Cook Spaghetti according to pkg instructions

2.  Meanwhile, in large skillet, cook the shrimp, garlic, and rosemary in oil for 4-5 minutes or until shrimp turn pink.  Add spinach; cook and stir until spinach is wilted.

3.   Drain spaghetti; add to the pan.  Stir in the lemon juice, salt and pepper; heat through.  Sprinkle with feta cheese; remove from heat.  Cover and let stand for 3-5 minutes or until cheese is melted.

4.  Enjoy!!


Honey Mustard Pompano Fillet


2 (6 oz) Pompano Fillets

1tbsp Honey

1 tbsp Orange Juice

1 tbsp Orange Marmalade

1 tsp Soy Sauce

1 tbsp Dijon Mustard

pinch Black Pepper


1. Combine all ingredients, except fish, mix well

2. Brush glaze on the fillets

3. Broil 5-6 inches from heat source for 6-7 minutes

4. Turn fillets and brush with glaze, broil another 3-4 minutes

5. Enjoy!


Easy Grilled American Red Snapper


2 Red Snapper Fillets

1 small onion

1tbsp butter

1tbsp chopped garlic

1tbsp dijon mustard

Juice of 1 lime

salt and pepper


1. Melt butter in a sautee pan

2. Add onion and sautee until clear, add garlic, lime juice, mustard, salt and pepper

3. Place fillets on foil and put on preheated grill (medium heat)

4. Cover fillets with onion and spice mixture

5. Grill 10-15 minutes  **fish is done when innermost area is flaky and solid white**

6. Enjoy!


Parmesan Baked Turbot Fillet


1 lb Fresh Turbot Fillet

1/3 cu sour cream

1/4 cu grated parmesan cheese

1 tbsp chives

1/8 cu italian style bread crumbs

paprika, sea salt, and black pepper


1. Rinse and pat dry fillets

2. Place fillets in an oiled glass baking dish

3. Salt and pepper fillets as desired

4. Mix sour cream, chives, parmesan cheese and bread crumbs together

5. Spread mixture over  fillets and dust with paprika

6. Bake at 450* for 10 min

7. Enjoy!


Easy Grilled Barramundi

Barramundi is a very popular fish filet from Australia.  It a mild white fish with a slightly sweet flavor and a flakey flesh.  Often compared to Sea Bass.


2 (6oz) Barramundi fillets

1 tbsp Extra Virgin Olive Oil

2 Fresh lemon wedges

Dash of Roasted Garlic Pepper Seasoning*

Dash of Sea Salt

Fresh Parsley


1.  Preheat grill to HIGH

2. Coat fish with olive oil and season

3.  Brush grill rack with olive oil (lightly and CAREFULLY)

4. Place fish fillets on grill and close the lid.  Cook 3 minutes.  Turn  grill down to MEDIUM. Carefully turn fish over and cook for an additional  3-4 minutes.

5. Remove from grill and squeeze fresh lemon over each fillet and garnish with herbs

*Available at Sea-Lect Seafood