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Complete Seafood Recipes Book

How to Guide for Making Seafood

BY

Carla Hale

Copyright 2018 Carla Hale

- Kindle Edition –


License Notes No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book


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Table of Contents Introduction Honey Salmon with Oranges and Vegetables Roasted Shrimp with Romesco Sauce General Tso’s Shrimp and Broccoli Baked Snapper with Spring Vegetables Pan Seared Grouper with Brown Butter Sauce Classic Fish Po’boys Homemade Crab Cakes Homemade Clam Chowder Shrimp Alfredo Fettucine Tempura Shrimp Tacos Tuscan Butter Salmon Baked Swordfish Teriyaki Salmon Baked Garlic and Lemon Tilapia Tuna Salad with Aioli Lemon and Garlic Shrimp Salmon Piccata Barbecued Shrimp


Coconut Shrimp Shrimp and Okra Salad Roasted Lemon and Dill Salmon Coconut Shrimp Curry Beach Shrimp Shrimp and Pesto Pizza Pan Seared Trout with Salsa Conclusion Author's Afterthoughts About the Author


Introduction

Making seafood can seem like a daunting task to those who have never made seafood before. With the various types of seafood, you can prepare and different rules to follow, any beginner can be quickly overwhelmed. I’m here to tell you that making homemade seafood is not as complicated as you think it is. I promise you that once you learn the basics, making all of your favorite seafood dishes will be incredibly easy. So, if you have always wanted to make your own seafood dishes, then you have stumbled across the perfect book. Inside of this seafood cookbook, you will learn the basics of preparing different types of seafood to make meals that everybody will be envious of. By the end of this cookbook, I guarantee you will be a seafood chef in no time! So, let’s stop wasting time and get to cooking!


Honey Salmon with Oranges and Vegetables

This is a delicious seafood dinner that will barely take any effort to prepare. It is so easy to make, it can be made in less than 25 minutes. Makes: 4 servings Total Prep Time: 25 minutes Ingredients: 4 Tbsp. of honey 1 Tbsp. of soy sauce 1 Tbsp. of Dijon mustard 1 tsp. of seasoned rice wine vinegar Âź tsp. of crushed red pepper flakes 1 pound of asparagus 8 ounces of asparagus 1 orange, thinly sliced


1 Tbsp. of extra virgin olive oil 1 tsp. of salt Âź tsp. of black pepper 4, 6 ounce salmon fillets Toasted sesame seeds, for garnish Directions: 1. Preheat the oven to broil. 2. In a bowl, add in the honey, soy sauce, Dijon mustard, rice wine vinegar and crushed red pepper flakes. Whisk well until mixed. 3. remove the ends off of the asparagus. Transfer into a bowl. 4. In the bowl, add in the green beans, orange slices and olive oil. Season with a dash of salt and black pepper. Toss well until coated. 5. Place the salmon onto a baking sheet lined with a sheet of aluminum foil. Brush with 2 tablespoons of the honey mix. Spread the asparagus around the salmon. 6. Place the salmon into the oven to broil for 4 minutes. Brush again with 2 tablespoons of honey. Continue to broil for an additional 4 minutes. 7. Remove from the oven. Brush with the remaining honey mix. Place back into the oven and broil for another 2 minutes. 8. Remove and serve immediately.


Roasted Shrimp with Romesco Sauce

This is another delicious seafood dish that can be made with barely any effort, but with a great reward by the end. Makes: 4 to 6 servings Total Prep Time: 30 minutes Ingredients: 1 ½ pounds of peeled shrimp, deveined 1 Tbsp. of extra virgin olive oil 1 tsp. of salt ½ tsp. of black pepper 1, 12 ounce jar of roasted red peppers, drained ¼ cup of almonds, slivered and toasted 2 cloves of garlic 2 Tbsp. of extra virgin olive oil


1 ½ Tbsp. of red wine vinegar 1 Tbsp. of lemon juice Flat leaf parsley, for garnish Chives, thinly sliced and for garnish Directions: 1. Preheat the oven to 425 degrees. 2. In a bowl, add in the shrimp and olive oil. Season with a dash of salt and black pepper. Toss well to coat. 3. Place the shrimp onto a baking sheet lined with a sheet of parchment paper. 4. In a blender, add in the roasted red peppers, toasted almonds, cloves of garlic, olive oil, red wine vinegar and lemon juice. Blend on the highest setting until smooth in consistency. Pour ½ cup of the sauce over the shrimp and toss to coat. 5. Place into the oven to bake for 10 minutes or until the shrimp turns pink in color. 6. Remove. Garnish with the flat leaf parsley and sliced chives. Serve immediately with the remaining sauce.


General Tso’s Shrimp and Broccoli

One bite of this delicious dish and I guarantee you will never want to order from your local Chinese restaurant ever again. Makes: 4 servings Total Prep Time: 20 minutes Ingredients: 1 clove of garlic, grated 3 Tbsp. of soy sauce 2 Tbsp. of white vinegar 2 Tbsp. of white sugar 1/3 cup of ketchup ½ tsp. of dried mustard 1 head of broccoli, cut into florets 1 pound of shrimp, peeled and tails removed Dash of salt and black pepper ½ cup of cornstarch


Vegetable oil, for frying 1 Tbsp. of toasted sesame seeds Directions: 1. In a skillet set over low to medium heat, add in the grated garlic, soy sauce, white vinegar, white sugar, ketchup and dried mustard. Stir well to mix. Allow to come to a boil. 2. Turn off the heat of the stove. 3. In a separate pot fitted with a steamer, steam the broccoli until soft. 4. In a bowl, add in the shrimp. Season with a dash of salt and black pepper. Dredge the shrimp in the cornstarch. 5. In a separate skillet set over medium to high heat, add in ½ inch of vegetable oil. Add in the coated shrimp. Cook for 2 to 3 minutes or until cooked through. 6. Pour the sauce over the shrimp. Cook for 2 minutes or until caramelized. 7. Remove from heat. 8. Serve the shrimp with the steamed broccoli and a garnish of the toasted sesame seeds.


Baked Snapper with Spring Vegetables

This is a simple seafood dish you can make whenever you are looking for something simple to put together. Made with a concentration of flavors, this is a seafood dish I know you will want to make as often as possible. Makes: 4 servings Total Prep Time: 35 minutes Ingredients: ½ pound of asparagus, ends removed 8 sweet miniature peppers 1 sweet onion, thinly sliced 4 okra pods, cut into halves lengthwise 8 ounces of Yukon gold potatoes, thinly sliced 1 Tbsp. of flat leaf parsley, chopped ½ tsp. of dill, chopped 2 Tbsp. + ½ tsp. of extra virgin olive oil 1 ½ tsp. of salt


½ tsp. of black pepper 4, 6 to 8 ounce snapper fillets, skin on 1 lemon, cut into quarters 4 Tbsp. of butter Directions: 1. Preheat the oven to 400 degrees. 2. In a bowl, add in the asparagus, 1 tablespoon of olive oil, miniature sweet peppers, sliced sweet onion, okra pods, sliced potatoes, parsley and dill. Season with a dash of salt and black pepper. Toss well to mix. 3. Cut a sheet of parchment paper into 4 squares that are 17 inches in size. On each piece of parchment paper, divide the asparagus mix onto it. Top off each square with a snapper fillet. 4. Season with a dash of salt and black pepper. Drizzle the remaining olive oil over the top. 5. Squeeze the lemon juice over the snapper fillets. Top off with 1 tablespoon of butter. 6. Fold the parchment paper over the snapper fillet. Twist the ends to seal. Transfer the packets onto a baking sheet. 7. Place into the oven to bake for 15 to 20 minutes or until cooked through. 8. Transfer onto serve plates and carefully open the packet. Serve.


Pan Seared Grouper with Brown Butter Sauce

This is the perfect seafood dish for you to make whenever you want to show off your cooking skills to your significant other. Makes: 4 servings Total Prep Time: 30 minutes Ingredients: 4, 4 to 6 ounce grouper fillets 1 tsp. of salt Âź tsp. of black pepper 2 Tbsp. of extra virgin olive oil 4 Tbsp. of butter 1 Tbsp. of balsamic vinegar


1 tsp. of shallot, minced 1 tsp. of lemon juice Directions: 1. Preheat the oven to 425 degrees. 2. Pat the grouper fillets with a few paper towels. Season with a dash of salt and black pepper. 3. In a skillet set over medium to high heat, add in the extra virgin olive oil. Add in the grouper fillets with the top side facing down. Cook for 4 to 5 minutes or until the edges are browned. Transfer the skillet into the oven. 4. Bake the fillets for 5 minutes or until the fillets are opaque. Remove and set onto a plate with the seared side facing up. 5. Clean the skillet and set back over medium heat. Add in the butter. Cook for 3 minutes or until the butter begins to turn golden. Pour into a bowl. 6. In the bowl, add in the balsamic vinegar, minced shallot and lemon juice. Season with a dash of salt and black pepper. Whisk to mix. 7. Serve the fillets with the sauce.


Classic Fish Po’boys

This is a classic southern dish you can make whenever you want to impress your friends and family with your cooking skills. Makes: 4 servings Total Prep Time: 20 minutes Ingredients: 2, 11 ounce packs of fish fillets, breaded 2, 12 inch French bread loaves 1 cup of light mayonnaise 3 Tbsp. of lemon juice 1 Tbsp. of Creole mustard 1 Tbsp. of sweet pickle relish


1 tsp. of parsley, chopped Ÿ tsp. of dried tarragon ½ tsp. of hot sauce 4 lettuce leaves Directions: 1. Prepare the breaded fish fillets according to the directions on the package. Set aside and cover. 2. Slice the bread loaves in half crosswise. Split open and toast. 3. In a bowl, add in the light mayonnaise, lemon juice, Creole mustard, sweet pickle relish, chopped parsley and dried tarragon. Whisk well to mix. Spread over the cut side of the bread loaves. 4. Top off the bread with the lettuce and breaded fish. Place the remaining bread halves over the top. 5. Serve immediately.


Homemade Crab Cakes

Make these delicious crab cakes whenever you are craving homemade seafood. Serve with a spinach salad for the tastiest results. Makes: 8 servings Total Prep Time: 25 minutes Ingredients: 1, 16 ounce pack of lumpy crabmeat 4 lemons, evenly divided 1, 4 ounce jar of pimento, chopped 2 green onions, chopped 1 egg, beaten 2 Tbsp. of mayonnaise 1 tsp. of Old Bay seasoning


2 tsp. of Dijon mustard 1 panko breadcrumbs, evenly divided ¼ cup of canola oil Directions: 1. In a bowl, add in the zest from 2 lemons and ¼ cup of the fresh lemon juice. Add in the chopped pimento, chopped green onions, beaten egg, mayonnaise, Old Bay seasoning and Dijon mustard. Stir well to mix. 2. Add in the lumpy crabmeat and ½ cup of panko breadcrumbs. Stir well to incorporate. 3. Shape the mix into 8 patties. 4. Place the remaining panko breadcrumbs into a bowl. Dredge the patties in the crumbs. 5. In a skillet set over medium heat, add in 2 tablespoons of canola oil. Add in the patties. Cook for 2 minutes on each side or until golden. Transfer onto a plate. 6. Slice the remaining 2 lemons into wedges. 7. Serve the crab cakes with the lemon wedges.


Homemade Clam Chowder

This is a delicious and tasty seafood dish you can make whenever you are feeling a bit under the weather. It is a summer classic I know will help you feel better in no time. Makes: 4 servings Total Prep Time: 30 minutes Ingredients: 4 slices of bacon, cut into small pieces 2 Tbsp. of butter 1 onion, chopped 2 stalks of celery, chopped 3 cloves of garlic, minced


Âź cup of all-purpose flour 2 russet potatoes 1, 8 ounce bottle of clam juice 1 cup of half and half 1 cup of vegetable broth 1 bay leaf 2, 6.5 ounce cans of clams, chopped 3 Tbsp. of chives, chopped Oyster crackers, for serving Directions: 1. In a pot set over medium heat, add in the bacon. Cook for 3 to 5 minutes or until crispy. Transfer the bacon onto a plate lined with paper towels. Reserve the bacon fat in the pot. 2. Add in the butter into the pot. Add in the chopped onion and chopped celery. Cook for 5 minutes or until soft. 3. Add in the minced garlic and all-purpose flour. Cook for 1 minute or until golden. 4. Add in the clam juice, vegetable broth and half and half. Whisk well to mix. Add in the potatoes and allow to come to a boil. Lower the heat to low and cook for 10 minutes or until the potatoes are soft. 5. Add in the chopped clams and continue to cook for 2 minutes or until heated through. 6. Season with a dash of salt and black pepper. 7. Remove from heat. 8. Serve with a garnish of the bacon, chives and oyster crackers.


Shrimp Alfredo Fettucine

Once you get a taste of this classic Italian dish for yourself, you’ll never want to visit your local Italian restaurant ever again. Makes: 4 servings Total Prep Time: 25 minutes Ingredients: 1 pound of fettucine 2 Tbsp. of butter, evenly divided 1 pound of shrimp, peeled and tails removed Dash of salt and black pepper 2 cloves of garlic, minced 1 egg yolk


1 cup of heavy whipping cream ½ cup of whole milk 1 cup of grated Parmesan cheese, extra for garnish 1 Tbsp. of parsley, chopped and for garnish Directions: 1. Prepare the fettucine according to the directions on the package. Drain and set the cooked fettucine aside. Reserve 1 cup of the pasta water for thickening. 2. In a skillet set over medium heat, add in 1 tablespoon of butter. Once melted, add in the shrimp. Season with a dash of salt and black pepper. Cook for 6 to 7 minutes or until the shrimp is pink. Remove and set the shrimp aside. 3. Set the skillet set over medium heat. Add in 1 tablespoon of butter and minced garlic. Cook for 1 minute or until fragrant. 4. Add in the egg yolk, heavy whipping cream and whole milk. Whisk well until lightly beaten. Allow to come to a simmer. 5. Add in the grated Parmesan cheese, cooked fettuccine and shrimp. Toss gently to mix. Season with a dash of salt and black pepper. 6. Remove from heat. Serve with a garnish of chopped parsley.


Tempura Shrimp Tacos

This is another Asian inspired seafood dish even the pickiest of eaters won’t be able to turn down. Feel free to prepare this dish 24 hours ahead of time to save yourself some time. Makes: 6 servings Total Prep Time: 35 minutes Ingredients: 1 pound of shrimp, unpeeled 1 cup of tempura batter mix ž cup of light beer 2 tsp. of fajita mix Vegetable oil, as needed 12, 6 inch flour tortillas, warm Chopped tomatoes, for topping


Chopped avocados, for topping Cilantro, chopped and for serving Ingredients for the coleslaw: 2 Tbsp. of cilantro, chopped 3 Tbsp. of mayonnaise 1 Tbsp. of lime juice ½ tsp. of fajita seasoning ½, 16 ounce pack of coleslaw mix, shredded Dash of salt Directions: 1. In a bowl, add in the tempura batter mix, light beer and 2 teaspoon of fajita mix. Stir well to mix. Set aside to rest for 5 minutes. 2. In a Dutch oven set over medium heat, pour in 2 inches of vegetable oil. Heat the oil until it reaches 325 degrees. 3. Dip the shrimp in the tempura mix. Add into the hot oil. Fry for 2 minutes on each side or until gold. Transfer onto a wire rack to drain. 4. Prepare the coleslaw. In a bowl, add in the mayonnaise, lime juice, fajita seasoning and chopped cilantro. Stir well to mix. Add in the shredded coleslaw mix. Season with a dash of salt. Cover and set into the fridge to chill for 30 minutes. 5. Serve the shrimp on the tortillas. Top with the coleslaw mix. 6. Serve with a topping of chopped tomatoes, chopped avocados and chopped cilantro.


Tuscan Butter Salmon

Once you get a taste of this salmon for yourself, I guarantee it will become your favorite seafood dish of all time. Makes: 4 servings Total Prep Time: 45 minutes Ingredients: 2 Tbsp. of extra virgin olive oil 4, 6 ounce salmon fillets Dash of salt and black pepper 3 Tbsp. of butter 3 cloves of garlic, minced 1 ½ cup of cherry tomatoes, cut into halves 2 cups of baby spinach ½ cup of heavy whipping cream


Âź cup of grated Parmesan cheese Âź cup of parsley, chopped and extra for garnish Lemon wedges, for serving Directions: 1. In a skillet set over medium to high heat, add in the olive oil. 2. Season the salmon fillets with a dash of salt and black pepper. Add into the skillet with the skin side facing up. Cook for 6 minutes or until golden. Flip the fillets and continue to cook for an additional 2 minutes. Transfer onto a plate and set aside. 3. Lower the heat to medium. Add in the butter. Add in the garlic. Cook for 1 minute or until fragrant. 4. Add in the cherry tomato halves. Season with a dash of salt and black pepper. Cook for 2 to 3 minutes or until the tomatoes begin to burst. Add in the spinach. Cook for 1 minute or until the spinach begins to wilt. 5. Add in the heavy whipping cream, grated Parmesan cheese and chopped parsley. Stir well to mix and allow to come to a simmer. Lower the heat to low. Cook for 3 minutes or until the sauce reduces slightly. 6. Add the salmon fillets back into the skillet. Spoon the sauce over the fillets. Cook for 3 minutes or until the salmon is cooked through. 7. Remove from heat. 8. Serve with a garnish of chopped parsley and lemon wedges.


Baked Swordfish

This is the perfect seafood dish to make whenever you are craving something new to try. It is perfect to make during the weekend when you have time. Makes: 4 servings Total Prep Time: 20 minutes Ingredients: 3 Tbsp. of extra virgin olive oil, evenly divided 3 swordfish steaks Dash of salt and black pepper 2 pints of cherry tomatoes, cut into halves Âź cup of red onion, chopped 3 Tbsp. of basil, thinly sliced


½ of a lemon, juice only Directions: 1. Preheat the oven to 400 degrees. 2. In a skillet set over high heat, add in 2 tablespoons of olive oil. Add in the swordfish steaks. Season with a dash of salt and black pepper. Cook for 5 minutes or until the steaks are browned. Flip and continue to cook for an additional 3 minutes. Season again with a dash of salt and black pepper. 3. Transfer the skillet into the oven. Bake for 10 minutes or until the swordfish is cooked through. 4. In a bowl, add in the cherry tomato halves, chopped red onion and sliced basil. Add in the remaining tablespoon of olive oil and lemon juice. Season with a dash of salt and black pepper. Toss well to mix. 5. Spoon the salad over the swordfish steaks. Stir.


Teriyaki Salmon

Once you get a taste of this seafood dish, you will never want to go back to chicken after. It is sweet in flavor and perfect when made with a fresh side salad. Makes: 4 servings Total Prep Time: 20 minutes Ingredients: 4, 6 ounce salmon fillets 1 pound of green beans, ends trimmed 1 Tbsp. of extra virgin olive oil Dash of salt and black pepper 8 Tbsp. of teriyaki sauce, extra for serving


Directions: 1. Preheat the oven to 425 degrees. Place a sheet of parchment paper onto a baking sheet. 2. Place the salmon fillets onto the baking sheet. Add the green beans around the salmon. 3. Drizzle the olive oil over the green beans. Season with a dash of salt and black pepper. 4. Spread 2 tablespoons of the teriyaki sauce over the salmon. 5. Place into the oven to bake for 15 minutes or until it begins to flake. 6. Remove and spread the remaining teriyaki sauce over the fillets. 7. Serve immediately.


Baked Garlic and Lemon Tilapia

This is a delicious and garlic flavor tilapia dish I know you will love to make. Make this during your next summer barbecue to impress your friends and family. Makes: 4 servings Total Prep Time: 20 minutes Ingredients: 4 tilapia fillets Dash of salt and black pepper 5 Tbsp. of butter, melted 2 cloves of garlic, minced Ÿ tsp. of crushed red pepper flakes ½ of a lemon, juice and zest only 1 lemon, sliced into rounds Directions:


1. Preheat the oven to 400 degrees. 2. Season the tilapia fillets with a dash of salt and black pepper. Transfer the fillets onto a baking sheet. 3. In a bowl, add in the melted butter, minced garlic, crushed red pepper flakes, fresh lemon juice and fresh lemon zest. Whisk well to mix. Pour over the tilapia fillets. 4. Top the fillets off with the lemon rounds. 5. Place into the oven to bake for 10 to 12 minutes or until the fillets are soft. 6. Remove and serve immediately.


Tuna Salad with Aioli

This is a delicious seafood dish you can make whenever you are craving something both light and healthy. Makes: 8 servings Total Prep Time: 2 hours and 10 minutes Ingredients for the salad: 3, 12 ounce cans of white tuna, drained and flaked ½ of an English cucumber, thinly sliced 1 Granny Smith apple, chopped ¼ cup of red onion, minced Ingredients for the aioli: ½ cup of mayonnaise 2 Tbsp. of parsley, chopped 2 tsp. of lemon zest


2 Tbsp. of lemon juice 1 clove of garlic, pressed ½ tsp. of black pepper Directions: 1. Prepare the salad. In a bowl, add in the cans of tuna, sliced cucumber, chopped apple and minced red onion. Toss well to mix. 2. Cover the salad and place into the fridge to chill for 2 hours. 3. Prepare the aioli. Whisk well to mix. 4. Pour the aioli over the salad. Toss well to coat. 5. Serve.


Lemon and Garlic Shrimp

If you have never made shrimp before, then this is one dish you need to make for yourself. It is a simple dish you can make whenever you need to get your seafood fix. Makes: 4 servings Total Prep Time: 15 minutes Ingredients: 2 Tbsp. of butter, evenly divided 1 Tbsp. of extra virgin olive oil 1 pound of shrimp, peeled and deveined 3 cloves of garlic, minced 1 tsp. of crushed red pepper flakes


1 lemon, juice only 2 Tbsp. of dried white wine Parsley, chopped and for garnish Directions: 1. In a skillet set over medium heat, add in 1 tablespoon of butter and the extra virgin olive oil. Add in the shrimp, minced garlic and crushed red pepper flakes. Stir gently to mix. Cook for 3 minutes or until the shrimp is bright pink in color. 2. Remove from heat. 3. Add in the remaining butter, fresh lemon juice, dried white wine and chopped parsley into the skillet. Stir well to mix. 4. Serve.


Salmon Piccata

If you love the flavor of traditional chicken piccata, then this is one dish I know you will love. It is great to serve whenever you are entertaining guests. Makes: 4 servings Total Prep Time: 35 minutes Ingredients: 4, 8 ounce salmon fillets Dash of salt and black pepper ½ cup + 2 Tbsp. of all-purpose flour, evenly divided 2 Tbsp. of extra virgin olive oil 2 Tbsp. of butter 2 cloves of garlic, minced Ÿ cup of dried white wine 1 cup of chicken stock


1 lemon, juice only ½ of a lemon, thinly sliced Ÿ cup of capers 2 Tbsp. of sundried tomatoes, chopped 2 Tbsp. of parsley, chopped and for garnish Directions: 1. Season the salmon with a dash of salt and black pepper. Dredge the fillets in the all-purpose flour. 2. In a skillet set over medium to high heat, add in the olive oil. Add in the coated salmon. Cook for 5 minutes on each side. Transfer onto a plate and cover with foil to keep warm. 3. In the same skillet, add in the butter. Add in the minced garlic. Cook for 1 minute or until fragrant. Add in the all-purpose flour. Cook for 1 to 2 minutes or until golden. 4. Add in the dried white wine and deglaze the bottom of the skillet. Add in the chicken stock. Allow to come to a simmer. Cook for 5 minutes or until thick in consistency. 5. Add in the lemon juice, lemon slices, capers and chopped sundried tomatoes. Season with a dash of salt and black pepper. 6. Place the salmon fillets into the skillet. Spoon the sauce over the fillets. Continue to cook for an additional 4 minutes. 7. Remove from heat. Serve with a garnish of chopped parsley.


Barbecued Shrimp

Just as the name implies, this is the perfect dish to make during your next summer barbecue. Make this dish whenever you are craving something on the spicy side. Makes: 5 servings Total Prep Time: 15 minutes Ingredients: ½ cup of fat free Caesar dressing 1/3 cup of Worcestershire sauce 2 Tbsp. of butter 1 Tbsp. of dried oregano 1 Tbsp. of smoked paprika 1 Tbsp. of dried rosemary 1 Tbsp. of dried thyme


1 ½ tsp. of black pepper 1 tsp. of hot sauce 5 bay leaves 3 cloves of garlic, minced 2 pounds of shrimp 1/3 cup of dried white wine 10, 1 ounce slices of French bread 10 lemon wedges Directions: 1. In a skillet set over medium to high heat, add in the Caesar dressing, Worcestershire sauce, butter, dried oregano, smoked paprika, dried rosemary, dried thyme, black pepper, hot sauce, bay leaves and minced garlic. Stir well to mix. 2. Allow to come to a boil. 3. Add in the shrimp. Cook for 8 minutes or until the shrimp turns pink. 4. Add in the dried white wine. Cook for an additional minute or until the shrimp is cooked through. 5. Remove from heat. Serve with the French bread slices and lemon wedges.


Coconut Shrimp

If you love the taste of shrimp, then this is one dish I know you won’t be able to say no to. It is packed full of flavor that will hook you in after one bite. Makes: 4 servings Total Prep Time: 35 minutes Ingredients: 1 ½ pounds of shrimp, unpeeled 2 egg whites ¼ cup of cornstarch 1 Tbsp. of Caribbean jerk seasoning 1 cup of sweetened coconut, flaked 1 cup of Japanese breadcrumbs 1 tsp. of smoked paprika


Directions: 1. Preheat the oven to 425 degrees. Place a wire rack into a jelly roll pan. Grease with cooking spray. 2. In a bowl, add in the egg whites. Whisk until foamy in consistency. In a separate bowl, add in the cornstarch and Caribbean jerk seasoning. In a separate shallow dish, add the flaked coconut, Japanese breadcrumbs and smoked paprika. Stir well to mix. 3. Dredge the shrimp in the cornstarch mix. Dip into the egg whites. Then dredge in the coconut mix. Grease the shrimp on both sides with the cooking spray. Transfer onto the wire rack over the jellyroll pan. 4. Place into the oven to bake for 10 to 15 minutes or until the shrimp turns pink. 5. Remove and serve immediately.


Shrimp and Okra Salad

This is the perfect dish to make whenever you are craving something on the lighter side. Best of all, this is one dish you don’t have to feel guilty about enjoying. Makes: 6 servings Total Prep Time: 40 minutes Ingredients: 1,3 ounce pack of shrimp and crab boil 1 ½ pounds of shrimp, peeled and deveined ½ cup of pickled okra, sweet and hot 1, 4 ounce jar of pimiento, chopped 1/3 cup of mayonnaise 3 Tbsp. of red onion, minced ½ tsp. of lime zest 3 Tbsp. of lime juice


Âź tsp. of black pepper 1/8 tsp. of salt 3 avocados, thinly sliced Directions: 1. In a saucepan set over medium to high heat, add in 8 cups of water. Allow to come to a boil. Add in the shrimp and crab boil. Cook for 5 minutes. Remove from heat and set aside to rest for 10 minutes or until the shrimp is bright pink. Drain and set aside to cool for 10 minutes. 2. In a bowl, add in the pickled okra, chopped pimiento, mayonnaise, minced red onion, lime juice and lime zest. Stir well to mix. 3. Season with a dash of salt and black pepper. Stir well to mix. 4. Serve the shrimp with the okra mix and sliced avocado.


Roasted Lemon and Dill Salmon

This is another simple dish you can make whenever you are craving something quick and easy to slap together after a long day at work. Makes: 4 servings Total Prep Time: 30 minutes Ingredients: 4, 6 ounce salmon fillets ½ tsp. of salt Ÿ tsp. of black pepper 8 sprigs of dill 4 lemon slices, cut into halves


Directions: 1. Preheat the oven to 425 degrees. 2. Place the salmon fillets onto a baking sheet lined with a sheet of aluminum foil. Season the fillets with a dash of salt and black pepper. 3. Place 2 sprigs of dill and 2 lemon halves onto each salmon fillet. 4. Place into the oven to bake for 15 to 20 minutes or until cooked through. 5. Remove and serve immediately.


Coconut Shrimp Curry

This is a mildly flavorful homemade curry that you will want to have more than you order takeout from your favorite restaurant. Makes: 4 servings Total Prep Time: 25 minutes Ingredients: 2 Tbsp. of coconut oil, evenly divided 1 pound of shrimp, peeled and deveined ½ of an onion, chopped 4 cloves of garlic, minced 2 tsp. of garam masala 1 tsp. of salt 1 Ÿ tsp. of powdered curry 1 tsp. of powdered chili


1, 14 ounce can of coconut milk 1, 6 ounce can of tomato paste 1, 15 ounce can of chickpeas, drained 1 Tbsp. of cornstarch 1 Tbsp. of warm water 1/3 cup of cilantro, chopped 2 cups of cooked white rice, for serving Directions: 1. In a skillet set over medium heat, add in 1 tablespoon of coconut oil. Add in the shrimp. Cook for 2 minutes on each side or until pink in color. Remove and transfer the shrimp onto a plate. 2. Add in 1 tablespoon of coconut oil, chopped onion and minced garlic. Cook for 5 minutes or until the onion is soft. 3. Add in the garam masala, dash of salt, powdered curry, powdered chili, coconut milk, tomato paste and can of chickpeas. Stir well to mix. Allow to come to a simmer. 4. In a bowl, add in the cornstarch and water. Whisk well until a slurry begins to form. Pour into the skillet. Cook for 5 minutes or until thick in consistency. 5. Add in the cooked shrimp and cook for 2 minutes. 6. Add in the chopped cilantro. 7. Remove from heat and serve with the cooked white rice.


Beach Shrimp

One bite of this shrimp and you will swear you are at the beach. Be sure to serve this delicious shrimp dish with bread to soak up the sauce. Makes: 6 to 8 servings Total Prep Time: 35 minutes Ingredients: 3 pounds of shrimp, unpeeled 1, 16 ounce bottle of Italian dressing 1 ½ Tbsp. of black pepper 2 cloves of garlic, pressed 2 lemons, cut into halves Ÿ cup of parsley, chopped


½ cup of butter, cut into small pieces Directions: 1. In a baking dish, add in the unpeeled shrimp, bottle of Italian dressing, black pepper and press garlic. Stir well to mix. 2. Squeeze the lemons over the shrimp and toss well to coat. Add in the lemon halves. 3. Sprinkle the chopped parsley over the top. 4. Dot with butter. 5. Place into the oven to bake for 25 minutes at 375 degrees. Stir after 15 minutes of cooking. 6. Remove and serve immediately.


Shrimp and Pesto Pizza

Make these delicious pizza dish for your next pizza night. It is perfect to make whenever you have to please a large crowd. Makes: 6 servings Total Prep Time: 40 minutes Ingredients: 1 pound of shrimp, unpeeled 1 yellow onion, chopped 1 red bell pepper, chopped ¼ tsp. of salt ¼ tsp. of black pepper 1 ½ tsp. of extra virgin olive oil 1 ½ pounds of bakery pizza dough All-purpose flour, for dusting


Yellow cornmeal, for dusting ¾ cup of grated parmesan cheese Ingredients for the pesto: ¼ cup of pine nuts ¼ cup of pecans, chopped 2 ½ cups of basil leaves, chopped ½ cup of parsley, chopped 2 cloves of garlic, chopped 1/3 cup of extra virgin olive oil ¾ cup of Parmesan cheese, shredded 1/3 cup of extra virgin olive oil Directions: 1. Prepare the pesto. Heat the oven to 350 degrees. Place the pecans and pine nuts onto a baking sheet. Place into the oven to bake for 8 minutes or until toasted. Remove and set aside to cool for 5 minutes. 2. In a food processor, add in the basil leaves, chopped parsley, chopped garlic and 1/3 cup of extra virgin olive oil. Pulse on the highest setting until paste like in consistency. Add in the toasted nuts and parmesan cheese. Pulse again until mixed. While the food processor is running, add in 1/3 cup of olive oil. Continue to pulse until smooth in consistency. 3. Cover and place into the fridge to chill until ready for use. 4. Grease the grate of an outdoor grill with cooking spray. Preheat to 350 degrees. 5. In a skillet set over medium heat, add in the chopped onion, chopped red bell pepper, dash of salt, black pepper and ½ tsp. of olive oil. Cook for 5 minutes or until soft. Transfer into a bowl. 6. In the skillet, add in 1 teaspoon of olive oil. Add in the shrimp. Cook for 3


minutes or until the shrimp turns pink. Transfer into the bowl with the onion mix. Toss well until mixed. 7. Divide the pizza dough into 6 pieces. Dust lightly with flour onto a flat surface. Roll the dough pieces into 6 inch rounds. Transfer onto a baking sheet with yellow cornmeal. 8. Spread the garden pesto over the pizza rounds. Top off with the shrimp mix. Sprinkle 2 tablespoons of grated parmesan cheese over the top of the pizza. 9. Place onto the grill. Cover and cook for 5 minutes. Rotate the pizzas Âź of the way. Continue to grill for 5 to 6 minutes or until the crusts are cooked through. 10. Remove and serve immediately.


Pan Seared Trout with Salsa

This is a delicious dish you can serve during your next Latin night. It is great to make whenever you need to spice things up in the kitchen. Makes: 6 servings Total Prep Time: 10 minutes Ingredients: 6, 6 ounce trout fillets ¾ tsp. of salt ½ tsp. of black pepper 4 Tbsp. of extra virgin olive oil Lemon wedges, for serving Ingredients for the salsa: 4 plum tomatoes, chopped ½ of a red onion, chopped


12 kalamata olives, pitted and chopped 2 cloves of garlic, minced 2 Tbsp. of parsley, chopped 1 Tbsp. of balsamic vinegar 1 Tbsp. of extra virgin olive oil 2 tsp. of capers, drained ¼ tsp. of salt ¼ tsp. of black pepper ¼ cup of feta cheese, crumbled Directions: 1. Season the trout fillets with a dash of salt and black pepper. 2. In a skillet set over medium to high heat, add in 2 tablespoons of olive oil. Add in the trout fillets. Cook for 2 minutes on each side. Transfer onto a plate. Set aside. 3. Prepare the salsa. In a bowl, add in all of the ingredients for the salsa. Toss well until mixed. 4. Serve the trout fillets with the salsa and a garnish of lemon wedges.


Conclusion Well, there you have it! Hopefully by the end of this cookbook, you have found plenty of homemade seafood recipes you can make with ease from the comfort of your own home. By the end of this book, not only do I hope you have found seafood recipes to make for practically any occasion, but have gained the confidence to prepare homemade seafood. So, what is next for you? The next step for you to take is to begin making all of the seafood recipes you have found inside of this book. Once you have done that, it will be time for you to try making even more seafood recipes by looking for more online. Good luck!


Author's Afterthoughts

Thanks Ever So Much to Each of My Cherished Readers for Investing the Time to Read This Book! I know you could have picked from many other books but you chose this one. So, big thanks for buying this book and reading all the way to the end. If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon. Your support does make a difference and helps to benefit other people. Thank you! Carla Hale


About the Author

Carla Hale I think of myself as a foodie. I like to eat, yes. I like to cook even more. I like to prepare meals for my family and friends, I feel like that’s what I was born to do‌ My name is Carla Hale and as may have suspected already, I am originally from Scotland. I am first and foremost a mother, a wife, but simultaneously over the years I became a proclaimed cook. I have shared my recipes with many and will continue to do so, as long as I can. I like different. I dress different, I love different, I speak different and I cook different. I like to think that I am different because I am more animated about what I do than most; I feel more and care more. It served me right when cooking to sprinkle some tenderness, love, passion, in every dish I prepare. It does not matter if I am preparing a meal for strangers


passing by my cooking booth at the flea market or if I am making my mother’s favorite recipe. Each and every meal I prepare from scratch will contain a little bite of my life story and little part of my heart in it. People feel it, taste it and ask for more! Thank you for taking the time to get to know me and hopefully through my recipes you can learn a lot more about my influences and preferences. Who knows you might just find your own favorite within my repertoire! Enjoy!

Profile for Halls of Knowledge

Complete Seafood Recipes Book  

Complete Seafood Recipes Book  

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