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July 13, 2009

Seafood in the backyard

I am a BIG Seafood fan. But the boys in this family don't care for it. I think seafood is REALLY good grilled. Here are some ideas I want to try. Maybe the boys will like it this way! Watch out, there are a lot of ideas!

Shrimp on a Stick from Family Fun

A simple skewer recipe for some extra goodies on your hot grill.

1 pound uncooked medium shrimp
1/4 cup olive oil
2 garlic cloves, chopped
1/2 cup seasoned breadcrumbs
1/2 lemon
salt and pepper to taste

Step 1 Peel, devein, and rinse the shrimp, then place them in a bowl with the olive oil and garlic. Add the breadcrumbs and toss until the shrimp are evenly coated.

Step 2 Thread the shrimp onto skewers, then grill them over medium heat for about 2 minutes per side, or until they are opaque in the center and the crumb coating begins to brown.
Step 3 Transfer them to a platter and remove the skewers. Squeeze on some lemon juice and salt and pepper to taste. Serve plain or with dipping sauce.

For you fishermen/ fisher women, or makers of the fresh catch- here's one to try. Careful the conversions aren't all there. And I didn't even try, eyeball it. You can't go wrong!
250 gram king fish -- cut into pieces


20 grams green pepper
2 teaspoons ginger paste
2 teaspoons lemon juice
1 teaspoon chopped celery
salt and pepper to taste

100 gram rice
parboiled butter
1 teaspoon garlic -- chopped
1/4 teaspoon oregano
10 grams scallion
chopped fine salt to taste

MIX all the marinade ingredients and marinate the fish in this mixture for a few minutes. Grill the fish till tender.

To prepare the herb rice : Heat butter in a pan. Saute garlic, oregano and scallion for one minute. Add rice and salt to taste and saute till done. Place the fish on a bed of ragout of grilled vegetables and herb rice. Converted by MC_Buster.

Prep Time: 10 min Total Time: 25 min
Makes: 4 servings

1/4 cup lemon juice
1/4 cup vegetable oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
1. Heat coals or gas grill for direct heat.
2. Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
3. Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
4. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 2 g); Cholesterol 50 mg; Sodium 310 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 12 %; Calcium 6 %; Iron 14 % Exchanges: 1 Vegetable; 2 Lean Meat; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

My favorite seafood is Halibut. I LOVE this funky deep sea fish. But we don't eat it very often. I'd even say it's been about 6 years since we have prepared this in our kitchen. And about a year since I've eaten it at a restaurant. Not a cheap fish, unless you catch it yourself. And even then, I can guarantee the adventure came at a price too!

Grilled Halibut With Lemon Sauce

3/4 cup low sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon cornstarch
1 tablespoon fresh parsley -- minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary -- crushed
8 halibut fillets -- 6 oz each
vegetable cooking spray

Combine first 3 ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Stir in parsley, salt, oregano, and rosemary; set sauce aside, and keep warm.

Prepare grill. Place fillets on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the warm sauce. Recipe By: Cooking Light-9/95

Contributed by John

Prep Time: 5 min Total Time: 17 min
Makes: 4 servings

1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.)

HEAT greased grill to medium-high heat.
MIX first 3 ingredients until well blended.
GRILL fish 4 min. on each side; brush generously with barbecue sauce mixture. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce mixture.

Links for MORE grilled seafood recipes:

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