Main Dish Fish and Shellfish: Herbal Shrimp Delight with Beer Sauce

1 cup chopped fresh basil1 cup chopped fresh oregano1 cup chopped fresh parsley1 cup chopped fresh spinach1 cup chopped romaine lettuce5 tablespoons olive oil, divided1 teaspoon white wine2 tablespoons all-purpose flour1/4 cup cold water1 small onion, chopped1 green onion, chopped5 cloves garlic, peeled and minced1 tomato, diced1 cup Mexican beer1 tablespoon fresh lime juice1 pound jumbo shrimp, peeled and deveinedsalt and pepper to taste2 tablespoons freshly grated Parmesan cheesefreshly ground black pepper to tasteIn a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine. In a small bowl, blend the flour and water to a paste. Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp. Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque. Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper. Amount Per Serving  Calories: 248 | Total Fat: 13.6g | Cholesterol: 116mg Powered by ESHA Nutrient Database

Herbal Shrimp Delight with Beer Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 248

Total Fat: 13.6gCholesterol: 116mgSodium: 218mgTotal Carbs: 10.4g    Dietary Fiber: 1.5gProtein: 18.2g VIEW DETAILED NUTRITION
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Main Dish Fish and Shellfish: Barlow's Blackened Catfish | Submitted By: Jeff Barlow

2 teaspoons cayenne pepper2 teaspoons lemon pepper2 teaspoons garlic powder2 teaspoons salt2 teaspoons pepper1 pound catfish fillets2 tablespoons butter1 cup Italian-style salad dressingPreheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork. Amount Per Serving  Calories: 471 | Total Fat: 41.5g | Cholesterol: 72mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 471

Total Fat: 41.5gCholesterol: 72mgSodium: 1987mgTotal Carbs: 8.4g    Dietary Fiber: 0.7gProtein: 17.5g VIEW DETAILED NUTRITION
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Although good, I had to make some modifications to the dish (thank goodness I read the reviews first!). First, I used only half of the cayenne pepper called for and 1/4 tsp of salt (thought that was still almost too much considering other additions that I made). I added 1.5 tsp of Old Bay, 1 tsp paprika, 1/2 tsp of creole seasoning, 1 dash of seasoned salt, 1/2 tsp of Blackened Seasoning, and 2 tsp onion powder. I used olive oil to coat the fillets instead of butter and used just enough italian dressing to lightly coat the fillets (maybe a teaspoon for each fillet, it helps to keep the fish from drying out.) Make sure that you open the windows during the blackening process, as stated in earlier reviews! Even the dog left me in the kitchen when the smoke got thick! I served it on top of some old-fashioned dirty rice, and my boyfriend really enjoyed it. He had the rest for lunch and it was even hotter the next day! He claimed that he had to sit on a wet towel to cool off! Overall, the recipe is a great starting point for blackened catfish. Was this review helpful? [ YES ]
51 users found this review helpful Although good, I had to make some modifications to the dish (thank goodness I read the reviews... This was a fantastic recipe, but fairly spicy, and I even decreased the amount of cayenne pepper by 1/2 teaspoon. If you can't handle really spicy food, I'd suggest using about 3/4 teaspoon total cayenne pepper. After reading reviews, I also only used a dash of salt and black pepper instead of the full amount called for, and seared the fillets in olive oil instead of butter. NOTE: Make sure that when you do the blackening part, you do it in a well ventilated area. There is a lot of smoke and strong vapors from the pepper, so be careful. I served this with corn on the cob, hush puppies, and honey roasted red potatoes (recipe found on this site). Absolutely delicious, will definitely be making this one again. Thanks! Was this review helpful? [ YES ]
35 users found this review helpful This was a fantastic recipe, but fairly spicy, and I even decreased the amount of cayenne... This is one spicy dish, but we love spicy food, so that was fine. Well, at least I love it, and Jeanne puts up with it. First, I think for one pound of fish, you could cut the spices in half, one teaspoon of each should be plenty. I use two, and had a lot left over, and I really coated the fish. Second, as someone else mentioned, watch out for the fumes when frying. Open the windows, and turn on the exhust fan, you are going to need it. The secret to this recipe is of course the Italian dressing. It seems to take away some of the heat, but still leaves a nice bite and great flavor. I will be doing this one again, perhaps with a differant fish next time. Was this review helpful? [ YES ]
12 users found this review helpful This is one spicy dish, but we love spicy food, so that was fine. Well, at least I love it,...

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Main Dish Fish and Shellfish: Grilled Shrimp and Apple Skewers | Submitted By: MOONROZE

3 tablespoons honey3 tablespoons olive oil1 tablespoon chopped fresh basil1 tablespoon strawberry jam1/4 teaspoon crushed red pepper flakes1 clove garlic, minced2 tablespoons red wine vinegar1 tablespoon lemon juice2 teaspoons white sugar2 Gala apples, cored and cut into eighths16 jumbo shrimp, peeled and deveinedWhisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes. Preheat an outdoor grill for medium-high heat. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side. Amount Per Serving  Calories: 307 | Total Fat: 11.5g | Cholesterol: 213mg Powered by ESHA Nutrient Database

Grilled Shrimp and Apple Skewers

Servings Per Recipe: 4

Amount Per Serving

Calories: 307

Total Fat: 11.5gCholesterol: 213mgSodium: 247mgTotal Carbs: 29.1g    Dietary Fiber: 1.8gProtein: 23.2g VIEW DETAILED NUTRITION
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These shrimp were so tasty! I don't like hot fruit, so I did not use the apples on the skewers, but didn't want to lose out on the apple flavor, so I added 1.5 T. of applesauce to the marinade (apple juice works, too), and used brown sugar instead of white. Let the shrimp marinate 2 hours, threaded them onto skewers, boiled the marinade 3 minutes to use for basting, and they were out of this world! I served them with garlic butter rice and sauteed zucchini.... delicious, delicious dinner! Was this review helpful? [ YES ]
23 users found this review helpful These shrimp were so tasty! I don't like hot fruit, so I did not use the apples on the... I didn't change anything about this recipe except to use hubby's homemade, roasted pepper hot sauce instead of red pepper flakes & to double the marinade, reserving half. I plated the spears, after grilling, on a bed of grilled asparagus spears & drizzled the skewers & the asparagus w/ the reserved marinade. You're going to need extra sauce to drizzle on the skewers (they weren't nearly as flavorful w/out it) so you might as well grill up some asparagus, because it's wonderful on it as well. I started the meal off w/ grilled, prosciutto-wrapped figs w/ a balsamic reduction, Sweet Seductions (a drink recipe from allrecipes), the shrimp & apple skewers & asparagus & grilled corn (kept it very simple...just added butter & salt after grilling. The buttery/salty flavor was a great complement to the sweet/tangy flavor of the shrimp & apples). Homemade spritz cookies for dessert. We were still raving about dinner over coffee this morning! Thansk for an outstanding recipe, MOONROZE! Was this review helpful? [ YES ]
13 users found this review helpful I didn't change anything about this recipe except to use hubby's homemade, roasted pepper hot... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Main Dish Fish and Shellfish: Szechwan Shrimp | Submitted By: FOODGU1

4 tablespoons water2 tablespoons ketchup1 tablespoon soy sauce2 teaspoons cornstarch1 teaspoon honey1/2 teaspoon crushed red pepper1/4 teaspoon ground ginger1 tablespoon vegetable oil1/4 cup sliced green onions4 cloves garlic, minced12 ounces cooked shrimp, tails removedIn a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened. Amount Per Serving  Calories: 142 | Total Fat: 4.4g | Cholesterol: 164mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 142

Total Fat: 4.4gCholesterol: 164mgSodium: 500mgTotal Carbs: 6.7g    Dietary Fiber: 0.4gProtein: 18.3g VIEW DETAILED NUTRITION
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Main Dish Fish and Shellfish: Fra Diavolo Sauce With Pasta | Submitted By: MARBALET

4 tablespoons olive oil, divided6 cloves garlic, crushed3 cups whole peeled tomatoes with liquid, chopped1 1/2 teaspoons salt1 teaspoon crushed red pepper flakes1 (16 ounce) package linguine pasta8 ounces small shrimp, peeled and deveined8 ounces bay scallops1 tablespoon chopped fresh parsleyIn a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta. Amount Per Serving  Calories: 335 | Total Fat: 8.9g | Cholesterol: 52mg

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