Easy Seafood Recipes

Easy Cook Recipes offers Easy Seafood Recipes. Our easy seafood recipes include Italian Seafood Recipes and Paella Seafood Recipes.  Our seafood recipes are  quick, easy, natural, and homemade. Find easy recipes for cooking seafood, and easy seafood recipe cooking tips. We hope you enjoy your food with our seafood recipes and have fun at home!

This page offers a summery of easy seafood recipes we offer.

The page menu on the right provides additional seafood recipes.

Easy Seafood Salad Recipes

1/2 lb scallops, washed
1/3 cup dry white wine
1/3 cup water
1 sprig parsley
1/2 bay leaf
1/4 teaspoon dried thyme leaves
2 peppercorns
1/2 lb cooked shrimp
1 large red apple, skin, core, dice
1/2 small sweet red onion, thinly sliced
2 large kiwi fruits, peel and slice
1/2 cup walnut halves
1 bunch spinach, wash and trim
-Vinaigrette Dressing-
3 tablespoon olive oil
1 tablespoon lemon juice
pinch of salt to taste
pinch of pepper to taste
Place scallops in saucepan with wine and water. Put parsley, bay leaf, thyme and peppercorns in cheesecloth and tie together. Add to scallops in saucepan. Poach scallops gently over low heat for 6
minutes. Remove scallops. Allow to cool. Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing ingredients in a screw top jar. Shake to mix. Pour salad dressing over salad. Toss well. Serve over a bed of spinach. Serve with fresh French bread.

Seafood Appetizer Recipes

6 oz fillet
12 large sea scallops
12 whole jumbo shrimp
1/3 cup white wine
2 tablespoon seasoned bread crumbs
2 tablespoon fresh parsley – chopped
2 tablespoon butter
Cut fillet into four slices and place a slice in each of four buttered scallop shells. Place in baking pan. Arrange shrimp and scallops around sole, pour wine over fish. Sprinkle top with bread crumbs and chopped parsley, and sprinkle with butter. Bake 400 degrees for 15 minutes or until fish is flaky.

Paella Seafood Recipes

4 lb chicken-serving size pieces
1/4 cup sake plus 2t
2 tablespoon soy sauce
5 3/4 cup chicken stock
16 clams little neck in shell
1 tablespoon ginger root, minced, fresh
1 cup green onions, chopped
3 cup rice short grain uncooked
1/4 cup cilantro leaves chopped
1 tablespoon chili sauce
1 lb shrimp whole, raw
1/2 teaspoon saffron threads crushed
1 1/2 lb mussels in shell
1/4 cup oil, olive plus 2t
1 1/2 tablespoon garlic minced
1/4 lb sausage
1 cup snow peas julienne
Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2T of the sake in a bowl-set aside. Combine shrimp, 1T of the soy sauce and 1T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside until all are browned. Pour off fat from skillet then add remaining 2T olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread.

Seafood Italian Lasagna Recipes

1/2 cup butter
1/2 cup flour
2 cup crushed garlic
2 cup milk
2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil
2 cup shredded mozzarella cheese
1/2 cup chopped green onions
15 uncooked lasagna noodles
1 cup cottage cheese
2/3 cup cooked shrimp cut bite size
2/3 cup cooked bay scallops bite size
2/3 cup crab meat cut bite size
1/3 cup dry white wine
Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese, onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an un-greased 9X13 pan. Top with 5 uncooked lasagna noodles, overlapping as needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350 degrees for about 40 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.

Grilled Seafood Kabobs Recipes

1 lb large shrimp – cleaned
1 lb large mushrooms
1 lb fresh sea scallops
17 oz bottled barbecue sauce
4 tablespoon stone ground dijon mustard
1/3 cup honey
8 each wooden skewers
2 lb fresh fruit
Combine the barbecue sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrimp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set over night in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turning frequently to prevent burning. Baste with marinade and use a covered grill to insure smokey flavor. Garnish with fresh fruit.

 

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Seafood Recipes