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PENNE PASTA WITH SHRIMP

Written by 888 on Wednesday, January 18th, 2012 in Pasta, Seafood.

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PENNE PASTA WITH SHRIMP

Ingredients

1 pound penne pasta
3/4 cup olive oil
1 1/2 pounds medium-large shrimp, grilled, peeled and deveined
1 pound ripe plum tomatoes, peeled, diced and seeded
1/2 pound mozarella cheese, cubed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 cloves minced garlic
Salt to taste pepper to taste

Directions

Cook penne in rapidly boiling, salted water as directed on package until al dente. When cooked, remove from heat and drain well. Place penne in a bowl and stir in oil. Coat well. Stir in remaining ingredients. Allow to sit for 15 minutes and then serve immediately.

Yield: 8 servings

Herbalife Products – United States

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Linguine with White Clam Sauce

Written by free recipes on Sunday, December 4th, 2011 in Pasta, Seafood.

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Linguine with White Clam Sauce

Ingredients

8 ounce Linguine
2 tablespoons butter
1 tablespoon flour
1 clove garlic crushed
1 8-oz. bottle clam juice
1 tablespoon dried parsley
1/2 teaspoon thyme
2 6.5-oz. cans minced clams
1 pinch ground white pepper

Directions

Prepare pasta according to package directions, drain. Melt the butter in a small saucepan, add flour and mix. Add all the clam juice and stir until smooth. Add the parsley, thyme and cook over low heat for 5 minutes. Add the clams, whit pepper and crushed garlic to the mixture and cook 5 minutes more. Serve over linguine.

Serves 4

Tips & Tricks

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Brazilian Fish Stew

Written by free recipes on Thursday, October 20th, 2011 in Seafood.

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Brazilian Fish Stew

Ingredients

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks

2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)

Directions

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Nutritional Information

Amount Per Serving  Calories: 359 | Total Fat: 21.8g | Cholesterol: 42mg

Health tips

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South Louisiana Spinach-Oyster Dip

Written by free recipes on Tuesday, September 13th, 2011 in Appetizers & Snacks, Seafood.

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South Louisiana Spinach-Oyster Dip

Ingredients:

2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds

Directions:

Cook and drain spinach, reserving one-half cup spinach juice.  Melt butter.  Add flour to butter and blend.  Cut cheese into chunks and oysters into small pieces with scisors.  Add all ingredients to butter and flour mixture and mix together.  Pour into chafing dish and serve with melba rounds.

Servings:  20
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Piments Doux Farcis (Creole Stuffed Peppers)

Written by free recipes on Tuesday, August 30th, 2011 in Seafood.

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Piments Doux Farcis (Creole Stuffed Peppers)

Ingredients:

1 egg beaten
2 pounds fresh shrimp (peeled and chopped)
Salt and pepper to taste
1/4 cup oil
6 bell peppers, finely chopped
1/2 large onion, finely chopped
1/2 to 3/4 cup finely chopped celery
1 cup homemade bread crumbs
8 to 10 bell pepper halves
Buttered, seasoned Italian bread crumbs

Directions:

Add egg to chopped shrimp.  Salt and pepper well and mix thoroughly.  Saute shrimp mixture in oil until cooked.  Add more oil and chopped peppers, onions and celery.  Cook until soft and mushy.  Add plain bread crumbs and season, if necessary.  Scald bell pepper halves and stuff with the shrimp mixture.  Top with seasoned bread crumbs.  Cook in greased pan in a 350 degree oven about 45 minutes.

Serves:  4 – 6
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Spinach and Crab Dip

Written by free recipes on Tuesday, July 5th, 2011 in Appetizers & Snacks, Seafood.

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Spinach and Crab Dip

Ingredients

2 (10 oz.) packages of frozen, chopped spinach
1 cup non-fat sour cream
1 cup non-fat mayonnaise
¼ cup onion, minced
4 ounces imitation crabmeat
2 cups assorted colorful raw vegetables for dipping

Directions

Thaw spinach, and pat dry.

Combine spinach with remaining ingredients, and stir.

Cover and refrigerate for at least an hour before serving with colorful raw vegetables.

Serves 8

Each serving equals 1/2 cup of fruit or vegetables

Oyster Casserole Recipe

Written by free recipes on Saturday, February 19th, 2011 in Casseroles, Seafood.

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Oyster Casserole Recipe

Ingredients:

1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese

Directions:

Mix first three ingredients.  In a separate bowl, mix parsley and onions.  Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.  Put a layer of oysters.  Put 1 drop Tabasco sauce on each oyster.  Put a little salt and a dot of butter on each oyster.  Repeat procedure.  Crumb mixture should be last.  When the dish is full, gently pour wine, then cream, over the mixture.  Sprinkle cheese over the top.  Bake at 400 degrees for 20 minutes.

Serves: 6  – 8

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Italian Recipes

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Corn Bread Shrimp Supreme

Written by free recipes on Monday, November 29th, 2010 in Breads, Seafood.

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Corn Bread Shrimp Supreme

Ingredients:

3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Directions:

Cook the bacon in a 10-inch cast-iron skillet until crisp.  Remove the bacon to paper towels to drain.  Crumble the bacon.  Drain the skillet, reserving 1 Tablespoon bacon drippings.  Wipe the skillet clean with a paper towel.  Return the reserved bacon drippings to the skillet.  Place the skillet in a 375-degree oven.

Beat the eggs in a large bowl.  Add the milk, butter, corn bread mix and hot sauce and mix well.  Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.  Pour into the hot skillet.  Sprinkle with the remaining 1/2 cup cheese.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Sprinkle with the crumbled bacon.  Garnish with chopped fresh parsley.

Serves: 8

Graphic Humor

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Shrimp Casserole

Written by free recipes on Tuesday, September 21st, 2010 in Casseroles, Seafood.

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Shrimp Casserole

Ingredients:

2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 Tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

Directions:

Preheat oven to 375 degrees. Mix all ingredients except bread crumbs in a 2-quart buttered casserole. Sprinkle with bread crumbs and bake for 30 minutes.

Temperature:  375 degrees

Time: 30 minutes

Serves: 6

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Shrimp in Dijon Vinaigrette

Written by free recipes on Sunday, August 22nd, 2010 in Seafood.

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Shrimp in Dijon Vinaigrette

Ingredients:

3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice

Directions:

Cook shrimp in boiling salted water until pink.  Drain and transfer to a large bowl.  Combine remaining ingredients and pour over warm shrimp.  Toss well so that every shrimp is coated.  Cover and refrigerate for at least 8 to 10 hours (overnight is best).  Drain excess sauce from shrimp before serving.  Serve in a large bowl lined with lettuce and kale.

Serves: 8 – 10

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