Kids will love this finger food dinner with a yummy dipping sauce! This Halloween serve your hungry little ghosts and goblins this easy cocktail-style shrimp with "Monster Mash" tartar dipping sauce. Number of Servings: 4Ingredients: Tarantula Legs1 pound cooked medium or large shrimp, peeled. Monster Mash Dipping Sauce1 cup reduced-fat mayonnaise3 tablespoons skim milk3 tablespoons chopped onions1 tablespoon fresh lemon juice1/4 cup sweet pickle relish1/4 cup chopped pimento3 Tablespoons chopped parsley1 tablespoon dry mustardNutrition Information: Tarantula Legs
Calories: 84
Protein: 18g
Carbohydrates: 0g
Total Fat: 0.9g
Sodium: 191mg
Fiber: 0g
Cholesterol: 166mg
Monster Mash Dipping Sauce
Calories: 34
Protein: 0g
Carbohydrates: 7g
Total Fat: 0
Sodium: 298mg;
Calories from fat: 7%
Fiber: 1g
Cholesterol: 0mg
Instructions: Monster Mash Dipping Sauce
In a small bowl, combine all the ingredients and mix well. Chill and serve.
Serving size: 1/4 cup
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Equipment note: To steam skate, use a rack or steamer basket that fits in a wok or wide pan. If the utensil doesn't have a fitted lid, cover with foil.Number of Servings: 4Ingredients: 1 1/2 Pounds pan-ready skate fillets (4, 6 oz. portions)1 Stalk lemongrass*3 Cups orange juice1/2 Cup lime juice2 teaspoons thinly sliced fresh gingerFresh chives or scallion tops for garnishLime slices for garnish*If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest.Instructions: Discard tough leaves and woody base of lemongrass. Thinly slice the tender portion of the lemongrass stem. In the base of the steamer, combine lemongrass, juices and ginger; bring to boil. Arrange skate on steamer rack of basket, fit into pan, cover tightly. Reduce heat; steam for 5 minutes or just until skate "flakes" easily when tested with a fork. If rack will not hold all of the skate at one time, steam in two batches.
Using a wide slotted spatula, carefully transfer skate from steamer rack to heatproof platter or individual serving plates; keep warm. Turn heat to high, cook juices, uncovered, for 10-15 minutes or until sauce is reduced by one-half.(Should have consistency of syrup.) Strain sauce over fish. Garnish with lime slices and chive stems. (Note: Narrow strands of lemon grass can be substituted for chives, but may be too fibrous to be edible.
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Number of Servings: 4Ingredients: 1 pound medium or large shrimp, peeled1/2 teaspoon dried tarragon1/2 teaspoon salt1/2 teaspoon celery seed1/8 teaspoon cayenne pepper1 can beerSoy-Ginger Sauce1/4 cup vegetable oil4 tablespoons soy sauce1/2 cup finely chopped green onion, tops included1 tablespoon finely shredded ginger rootInstructions: Mix tarragon, salt, celery seed and cayenne in small bowl. Place shrimp in single layer on oiled steamer rack. Sprinkle with seasonings. Place in refrigerator for 30 minutes. Bring beer to boil in bottom of steamer. Place rack in steamer and cover. Steam until shrimp are done, about 5 minutes. Serve with sauce for dipping.
Soy-Ginger Sauce
In small bowl, combine oil, soy sauce, onion and ginger. Marinate at least 30 minutes before using.
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Alternative species: Hard or soft shell clams, well scrubbed oysters, or scallops shellsNumber of Servings: 4Ingredients: 30-40 Good-size mussels, cleaned and debearded1/2 Cup dry white wine1 Tablespoon olive oil1 Clove garlic, minced1 Tablespoon fresh lemon juiceInstructions: Place the mussels in large pot with the wine and the olive oil. Steam over medium-high heat, shaking occasionally, just until the mussels are open, about 10 minutes. Remove from the heat and take the mussels from the pot. While they cool slightly, strain the liquid using a strainer, lined with cheesecloth, and return it to the pot; add the garlic and cook, stirring, over medium-high heat until there are only 2 tablespoons of liquid left.
Remove the mussels from their shells and add them to the sauce with the lemon juice, reheating gently. Serve hot at room temperature, with toothpicks.
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Seafood Alternatives: tilapia, catfish, trout, pollock, codNumber of Servings: 6Ingredients: 6 medium flounder (or other) fillets1 cup chopped fresh parsleysaltfreshly ground black pepperwhite wine sauce (see below)White Wine Sauce6 tablespoons margarine1 1/2 cups sliced mushrooms1/2 cup thinly sliced shallots1 cup dry white wine2 1/2 cups fish or chicken broth1/2 teaspoon salt1/4 teaspoon freshly ground white pepper4 tablespoons all-purpose flour2 cups heavy cream1 tablespoon fresh lemon juiceInstructions: Sprinkle fillets with parsley, salt and pepper. Place, in single layer on oiled steamer rack above boiling water. Steam for 6 to 8 minutes, or until fish just begins to flake easily with a fork. Serve with white wine sauce.
White Wine Sauce
Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and shallots and cook, stirring, for 1 minute. Add wine, 1/2 cup broth, salt and pepper. Simmer until liquid is reduced by half.
Melt 3 tablespoons margarine in small saucepan over medium heat. Add flour, stirring with a wire whisk. Mix well, then add remaining broth. Blend well, bring to boil and simmer for 10 minutes. Add to mushroom mixture, stir and simmer for 10 minutes. Add cream and simmer for 15 minutes, stirring frequently. Add lemon juice and remaining margarine. Serve over steamed fish.
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Number of Servings: 4Ingredients: 4 pounds cherrystone or little neck clams, scrubbed6 tablespoons margarine, melted3/4 cup dry white wine3/4 cup water1 1/2 tablespoons chopped fresh parsley1/4 teaspoon tabasco sauceInstructions: Bring margarine, wine, water, parsley and tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open. Divide clams into 3 or 4 serving bowls. Ladle broth over them.
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Number of Servings: 40Ingredients: 1 Pound raw medium-size shrimp in the shell2 Teaspoons oil1 Tablespoon prepared seafood seasoning or recipe belowSeafood seasoning1 1/2 teaspoons celery salt3/4 teaspoons paprika3/4 teaspoon dry ground mustard1/8 teaspoon ground hot pepper (cayenne)Nutrition Information: Calories: 147
Cholesterol: 173mg
Sodium: 733mg
Instructions: Coat shrimp with oil, toss with seafood seasoning. Place shrimp on a steamer rack over boiling water. Reduce heat and steam, covered , about 2-3 minutes or until bright pink and opaque throughout. Serve warm with your favorite spicy cocktail sauce.
Seafood seasoning
Combine all ingredients.
Makes about 1 tablespoon.
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Shrimp & Slaw Lettuce WrapsNumber of Servings: 4Ingredients: 2 tablespoons hoisin sauce2 tablespoons lite soy sauce2 tablespoons brown sugar1 tablespoon toasted sesame oil1 tablespoon cornstarch1/2 teaspoon garlic powder1/2 teaspoon ground gingerOne 16-ounce bag broccoli slaw1 pound small cooked shrimp, fresh or frozen, thawed1/2 cup water8 Boston Bibb or iceberg lettuce leaves, washed and dried1/3 cup unsalted dry roasted peanuts, coarsely choppedNutrition Information: 310 calories;
11g fat (1.5g saturated)
720mg sodium
23g carbohydrates
6g fiber
30g protein
110% vitamin A
150% vitamin C
25% iron
Instructions: Whisk together the hoisin sauce, soy sauce, brown sugar, sesame oil, cornstarch, garlic powder and ginger until well blended. Set aside. Place a nonstick skillet over medium-high heat. Add the broccoli slaw and water and cook, stirring frequently until tender, about 6 minutes. Add the shrimp and the sauce (rewhisk if necessary) and stir constantly until heated through and thickened, 2 to 3 minutes. Divide the shrimp mixture evenly among the lettuce leaves, top with peanuts, roll up, and serve.
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Number of Servings: 4Ingredients: 1 bag mussels (2 lbs.)1/2 cup white onion, chopped1/2 cup prosciutto, chopped2 cloves garlic, chopped2 cups light cream2 tsp. tarragon2 Tbs olive oilDash of nutmegSalt and pepper, to tasteInstructions: Steam mussels in 1 inch of water, 2 Tbs olive oil, 1 tsp chopped garlic, and 1 tsp tarragon until opened. Drain and remove mussels fro shells.
Cover immediately so mussels will remain moist.
In saute pan, cook onions in olive oil until soft. Add 1 Tbs chopped garlic and 1/2 cup chopped prosciutto; stir. Add 2 cups light cream, 1 tsp tarragon, dash of nutmeg, and salt and pepper to taste. Heat on high until it reaches a boil, stirring constantly. Remove from heat and stir in mussels.
Serve immediately over linguine or your favorite cooked pasta.
Source: Recipe Courtesy of Rosemary Conners of Bangor, Maine; First Place Winner in the GEM Recipe Contest; and The Great Eastern Mussel Farms, Inc.
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Catch the wave this entire month and start the healthy habit of eating seafood at least twice a week. This mussel dish is light, quick and delicious! Serve with a tossed salad and a hearty loaf of bread for a satisfying seafood dinner.Number of Servings: 2Ingredients: 1 onion, chopped2 garlic cloves, minced1 bay leaf2 teaspoon basil1/4 cup celery, choppedolive oil8 ounces dry white wine1 pound musselsparsleyInstructions: Cover celery with olive oil. Saute onions, garlic, bay leaf, basil and celery together. Add the wine and mussels. Cover and steam for 4-6 minutes. Garnish with chopped parsley and serve.
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