Awesome Seafood Recipes Wanted

I am not a seafood lover but I do make salmon occasionally for my family. They LOVE this recipe and it is easy.

Salmon Baked in Foil

I do not have the "set" measurements here, I do a little of this and that to our taste so adjust to your taste...

1 piece of salmon (I use about 1lb for our family of 3)
1 can diced tomatoes, driained
2 shallots chopped
2 cloves garlic, minced (I use more)
Italian Seasonings
1 tbs lemon juice

Lay out a large piece of foil. Spread about 1 teaspoon of olive oil on the foil, rub olive oil on the salmon, salt and pepper to taste.

In separate bowl, combine drained tomatoes, garlic, shallots, Italian seasonings, and lemon juice. Mix well.

Cover the salmon with the tomato mixture.

Seal the foil, like a big baking pocket. The salmon basically steams in there. I also put the foil pocket on a cookie sheet to bake just in case it leaks. Cook about 45 minutes on 400 in oven, or until done.

All steps can be done ahead of time and kept cold up to 6 hours and ready to put in the oven.

I serve this with rice or noodles and broccoli. The flavors are great. Even I will eat this dish.

Enjoy and a big THANK YOU to your husband.

http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Det...

Broiled Tilapia Parmesan - We love the sauce and like to make extra. I lightly blacken one side of the fish for an extra kick. I sprinkle the sauce with seasoned breadcrumbs before returning the fish to the broiler.

http://allrecipes.com/Recipe/Cajun-Seafood-Pasta/Detail.aspx

Cajun Pasta - We love this recipe with the following modifications.

Increase heavy whipping cream to 3 C.
Decrease salt and black pepper to 1 t each.
Increase red pepper flakes to 3/4 t
Omit white pepper
Increase Swiss and Parmesan to 3/4 C each.

If you're serving this to anyone who doesn't like seafood, simply sauté the scallops and shrimp in a pan, grill a chicken breast or two and serve the pasta topped with seafood or chicken.

Shrimp Pesto Pasta

1 lb. raw de-veined large shrimp, peeled and rinsed
1 quart or more of cherry tomatoes, halved
1 lemon, halved
1 jar Classico pesto sauce (or favorite)
Angel Hair pasta cooked to directions
3 cloves garlic, minced (or pressed)
1 Tbsp. olive oil
Parmesan cheese, to taste.

In large deep skillet, brown garlic on medium high heat.
Lower heat to medium.
Add shrimp, squeeze 1/2 of lemon over shrimp and cook 1-2 minutes.
Flip shrimp, squeeze remaining half lemon and cook additional 1-2 minutes.
Add tomatoes and cook until skins are beginning to burst.
Add pesto and combine all ingredients.
Cook until hot.
Toss with angel hair.
Top with Parmesan.
Enjoy!

Hi KD,

So happy to hear your husband is coming home soon!

I have to tell you, there is no better recipe than a good old-fashioned Paula Deen seafood recipe. I have one that my family just loves! It is SO simple to make! I don't make it too spicy, but you can season to taste. It is made with love for sure! This recipe is from her brother Bubba who has an amazing seafood restaurant.

(note: you can make this without the vodka, but it is really good with it as well!)

"Bubba's Creamy, Spicy Seafood Pasta"

2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup vodka
One 14-ounce can crushed tomatoes (I like to use the ones with garlic and onion already in from Hunts)
1/2 cup heavy cream
1/2 teaspoon red pepper flakes (to taste)
salt and pepper
1/2 pound scallops
1/2 pound large shrimp, peeled and deveine and cut crosswise into thirds
1 pound uncooked linquine

1. Heat the oil in a large skillet over medium heat. Add garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes, until thickened. Add the seafood and cook for about 3 minutes, until it is just opaque.

2. Meanwhile, cook the pasta in a large pot of boiling salt water according to the package directions. Drain and transfer the pasta to a large bowl, pour the sauce over it and toss to combine. Serve immediately.

Paula says: Make sure you have yourself some good bread with this meal to soak up every bit of that good spicy sauce!

Have fun with your homecoming!
M. S.