Crab-Stuffed Fish Fillets

Crab-Stuffed Cod Fillet

     Special enough to serve when having guests, easy enough to make on weeknights.  We love this, and found that buying them at a market is quite expensive.  It’s so simple to make at home, using any White Fish Fillets.  I’ve even stuffed Chicken Breasts with the same Stuffing mix.  Serve with your favorite Vegetable, French Fries, and of course homemade Tartar Sauce.


1 ½ lbs Cod, Flounder, Tilapia or Haddock Fillets

Juice of 1/2 Lemon

½ lb crab meat, drained

1 mini sweet pepper, minced

2 TBSP celery, minced

2 TBSP onion, minced

2/3 cup Ritz or Saltines, crushed

1 egg, beaten

3 TBSP mayo

Seasonings:  Parsley, Salt, Pepper, Garlic Powder, and Paprika

4 TSP Butter, melted


     Make sure Fish Fillets and Crab Meat have no excess water or your stuffing will be wet. I always pat the Fish with paper toweling before seasoning and stuffing. 

     Butterfly each Fillet.  If you feel a lot of moisture inside, pat dry again.  Lightly Salt and Pepper the inside.  Place a good amount of the Stuffing mixture inside and press closed.  Don’t press too hard or the Stuffing will leak out. 

     Squirt Lemon Juice and melted Butter over the Fillets.  Season Generously.

     Bake at 400 ° F for 25 – 30 minutes or until Fillets are golden brown and flake with a fork.

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By Tika for CHEW WANNA EAT? © 2020

Louisiana Shrimp Etouffee

     If you’ve visited Louisiana, hopefully you tasted Etouffee.  In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) literally means “smothered” or “suffocated”, from the verb “étouffer“.[1] 

     Étouffée is similar to Gumbo, but it is more a stew than a soup, and is typically cooked with Cajun seasonings, and served over rice.  History has it that Crawfish Etouffee was a staple of the Cajuns in the bayous of Louisiana, and didn’t become popular in restaurants until the 1980s.  The traditional way is to make it with Crawfish, but Shrimp is also delicious.  We always serve it with a big crusty loaf of French Bread. 

     You can be sure that there are a lot of variations to making the perfect Etouffee.  Here is Bob’s recipe:


Two –12 Oz packages shrimp peeled and deveined (60-80 count)

1 cup oil

1 cup flour

1 large onion finely chopped

2 large stalks celery finely chopped

1 medium green pepper finely chopped

1 medium red pepper finely chopped

3-4 Tbsp minced garlic

1/4 cup butter

6 ounce tomato paste

*1 –  2 teaspoons fish sauce – Optional

Two 15 ounce cans chicken broth

1 cup plain water

2 chicken flavored bouillon cubes

* 1 teaspoon salt (eliminate if using fish sauce)

1 teaspoon black pepper

1 teaspoon paprika (smoked if available)

1 Tbsp Creole Seasoning


In a dutch oven make a ROUX stirring the oil and flour together and brown to the color of peanut butter. Do not brown too dark in color as you would with gumbo. 

Add onions, celery, garlic and green pepper, sauté until tender.

Mix melted butter and add tomato paste, blend until smooth.  Add to the ROUX. Stir until completely incorporated.

Pour in water with melted bouillon cubes, add chicken broth, and all seasonings. Add fish sauce.

Cook for 30 minutes.

Add shrimp and cook for 5 minutes before serving.

Serve over rice with a loaf of crusty French Bread on the side.

Serves 6-8.

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By Tika for CHEW WANNA EAT? © 2020

Crab Alfredo over Pasta


Creamy, Cheesy, and on the table in about 15 minutes.

INGREDIENTS: Yields 3 servings

Drizzle Olive Oil

6 TBSP Butter

6 Garlic Cloves, chopped or minced

2 oz Cream Cheese

1 cup Half and Half

One 8 oz bottle Clam Juice

1/3 cup White Wine

2 TBSP AP Flour

½ -3/4 cup Parmesan Cheese, freshly grated

Dash each of Nutmeg, Chipotle Chili Powder or Red Pepper, White Pepper, Basil

One 1 lb can of Crab Meat

One 6 oz can of Crab Meat

Optional: Broccoli, Peas, Asparagus, Mushrooms

Drizzle a bit of Olive Oil in a large skillet. Add the Butter. Once the Butter is melted, add the Garlic and cook for 2 minutes being careful not to burn it.

Add Cream Cheese. Break it up and allow it to melt. Add Half and Half, Clam Juice, White Wine, and Flour. Bring to a simmer and stir until slightly thickened.

Slowly add the Parmesan Cheese while stirring constantly. Add Seasonings and taste. If it isn’t thick enough, add a little more Cheese.

Add Crab Meat last and heat through.

Serve over your favorite Pasta and garnish with additional grated Parmesan.

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By Tika for CHEW WANNA EAT? © 2019

Scalloped Oysters

     Scalloped Oysters, a dish fit for a king.  IF you can find Scalloped Oysters in a restaurant, it will cost you a fortune for a very small portion.  In our opinion, homemade tastes much better and costs a fraction of what you can buy.  You can serve as an appetizer or side dish.  It’s quite rich, so it isn’t often eaten as a main course.  I always make this for Bob for Christmas because he just loves it.  To make this man truly happy, a dish of Scalloped Oysters works every time!

INGREDIENTS:  4 Servings

1 pint (16 oz) oysters

½ cup Butter, divided

¼ cup Celery, finely chopped

1/8 tsp ground Pepper

¾ – 1 tsp Worcestershire Sauce

¼ cup Oyster Liquor

½ cup Half and Half or Milk



     Drain Oysters over a bowl using a strainer.  Reserve liquor. 

     While Oysters are draining, crush enough Buttery Crackers or Saltines (or a mixture) to equal 2 cups of crumbs.  Set aside. 

     Cook Celery in 1 TBSP of the butter for 2 minutes or until soft.  Remove from heat.  Add Worcestershire, Pepper, ¼ cup Oyster Liquor, and Milk. Stir to blend.  Pour over Crushed Crackers and Stir until combined. 

    In 8” or 9” casserole, grease with butter. I like to cut the drained Oysters in half to ensure a good flavorful bite every time.  Spread one third of Cracker Mixture in the bottom.  Add half the Oysters on top.  Add another third of Cracker mixture on top of Oysters.  Add the last half of Oysters next.  Add the last third of Cracker mixture as the final layer. Melt the remaining Butter and pour over the top.  Sprinkle with Parsley.

     Bake covered anywhere between 325° F – 350° F for 35 – 45 min.  If it needs it, remove the cover for the last ten minutes to brown the top.

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By Tika for CHEW WANNA EAT? © 2018

Japanese Steak, Shrimp and Fried Rice with Vegetables

     I love Japanese food.  I have my favorites and cook just those dishes often.  Below you are going to find authentic Japanese recipes (created by me, a faux Japanese chef).  I will caution ahead of time that this meal is not for the faint of heart.  There is quite a bit of prep work, and once you actually begin cooking the meal you will have three large frying pans going at once. So, either have some help or try one dish at a time until you get the hang of it.  None of it is difficult, but there is a lot of organizing to do when preparing all three dishes for the same meal.  Please read through the recipes a couple of times to make sure you have all the ingredients, as well as how to get everything coordinated.

     Know that the Vegetables are NOT etched in stone.  Dig through your refrigerator and use whatever you like.  If it’s frozen, that’s fine, just thaw first.  The only Veggies that are crutial are the Garlic, Onions, and of course the Ginger Root.

     I always start cooking the rice first because it will take the longest, temperature is not as critical, and as long as you don’t burn it, you can’t hurt it.

     Before you turn on the heat, one word of caution when cooking a Japanese meal.  Have every single food item, cooking utensil, and seasoning right next to you.  Even the Eggs can be ready to go. You won’t have the time to be running back and forth between the stove, refrigerator, and pantry.


INGREDIENTS:       Yields 4 servings

1 LB Beef, sliced thin (I used sirloin tips)

1 TBSP Sugar

2 TBSP low sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 clove Garlic, crushed

1 tsp Ginger Root, grated

Optional:  Sliced Green Onions, 1 TBSP Sesame Seeds

Ingredients to add when cooking:

2 Sweet Mini Peppers, sliced

½ medium Onion, sliced

Handful of Snow Peas

Handful of fresh Mushrooms, sliced


     Slice the Steak into thin strips.  Mix Marinade and pour it over the Beef.  Stir until well combined.  Let marinate for at least a few hours in the refrigerator, stirring once in a while.

     When you’re ready to prepare the Beef dish, cook the Vegetables first.  Then push them to the sides of the pan, drizzle more Olive Oil and a Pat of Butter in the center and Add your Steak.  It shouldn’t take more than a few minutes to cook.  Then mix the Vegetables back in.  Taste.

FRIED RICE WITH VEGETABLES   Yields 4 – 5 Servings


2 ½ cups water

2 Dashes of Salt

1 cup Brown Rice

Stir fry whatever Vegetables you like or have on hand.  I used:

1 Carrot, grated, Julienned, or sliced

4 fresh Mushrooms, sliced

½ large Onion, sliced

3 cloves Garlic, chopped

½ of  large Zucchini

8 spears of Asparagus, cut in 2” pieces

2 Large Eggs


     In a small sauce pan, cook 2 ½ cups of Water, 2 dashes of Salt and 1 cup of Brown Rice for about 40 minutes.  Remove from heat and let water absorb.  If it isn’t 100% cooked, that’s ok.  It will continue cooking later. Put in refrigerator. I often cook the rice in the morning and have this part out of the way.  That includes cooking the Vegetables ahead of time. 

     Preheat a large skillet and add a drizzle of Olive Oil.  Stir fry the Vegetables until they are crisp-tender.  Remove from pan and set aside.  Save the pan for later.

     When you’re read to begin cooking, preheat the skillet.  Drizzle Olive Oil, and add the chilled rice.  I usually let it cook for about ten minutes on medium heat before I add the Eggs. Make a well in the center of the pan, add a pat of Butter, crack the eggs in and just stir them around until mostly cooked.  (Or beat them with a fork if you prefer).  Then stir them into the rice where they will finish cooking.  You can start seasoning the Rice any time now.  I like to add some Low Sodium Soy and Black Pepper.  Keep on eye on the bottom of the pan.  You cannot let the rice dry out or it will stick.  Another quick drizzle of Olive Oil and a few pats of Butter will take care of this.  Keep tasting, because the Soy Sauce amount depends on your tastes.  When the rice tastes right, add the Vegetables and give them a couple of minutes to warm through.  Reduce heat to very low and take care of whatever else needs your attention.


One 12 oz bag Shrimp (you can use any size shrimp)

2 TBSP low sodium Soy Sauce

2 TBSP Onion, rough chopped

2 or 3 cloves Garlic, chopped

1 tsp fresh Ginger Root, rough chopped

2 TBSP Honey

¼ cup Canola Oil

2 TBSP Cider Vinegar

SHRIMP PREPARATION:  This will be the last thing you cook.  Once pan is hot, 3 minutes is all you need. Shrimp cooks quickly.

     Peel and rinse shrimp.  Drain well, and put in a medium bowl.  Pour Marinade ingredients over the Shrimp.  Stir well.  Cover and refrigerate for only about 2 hours.

     Drain the shrimp well in a colander.  You can either pat dry with paper toweling or just press down lightly on the shrimp to release excess liquid.  The reason is if you start with wet shrimp it will steam them instead of stir frying.  Remove the chunks of Ginger Root.

     Heat a medium to large skillet.  Add a drizzle of Olive Oil.  When hot, quickly add the Shrimp, stirring continuously until pink.  If your pan is hot, it should take only 3 minutes.

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By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

Crab and Shrimp Chimichanga with Cheese Sauce

My Chimichanga is cut in half so you can see inside.

     I’m sure you are aware that going out for a seafood dinner costs a fortune.  With a 1 lb can of crab meat at the cost of $18.00 you will be able to make 8 large Chimichangas.  Many restaurants use fake crab and lobster in this kind of a recipe.  The pure delicious taste of real seafood in this dish is SO delicious!  I kept the seasonings on the low side because I wanted to taste seafood, not seasonings.  Mama mia!  My mouth is watering thinking about the leftovers.

     This dish is not labor intensives, although it does take some time.  Feel free to make the Cheese Sauce the day before or the morning of.  You can also chop and sauté the vegetables ahead of time.  The chimichangas are big, but I still ate two of them.  I’m not huge on leftovers, but I’ll tell you what.  I can’t wait for dinner tonight.  Leftovers it is!  


Marinade Ingredients:

2 TBSP olive oil

1 TBSP lime juice

1 minced clove of garlic

1 sliced green onion

1 tsp Sriracha sauce

2 tsp cider vinegar


Filling Ingredients:

12 oz peeled, deveined shrimp

16 oz can of crab meat

1 small stalk celery

½ cup red onion, chopped

2 scallions, sliced

¼ of a red bell pepper

Juice of ½ lime

2 T of canned chilies

1 large tomato

4 cloves garlic

(Optional, a few jalapeno peppers to taste)

Seasonings:  Dash cumin, coriander, parsley, pepper, Siracha sauce


Cheese sauce:

1 can chicken broth

3 T flour

2 T chilies

¼ – ½ tsp Siracha sauce

½ tsp Garlic Powder

Dash or two of cumin, coriander, parsley, pepper

8 oz package of shredded Mexican cheese blend


Pico de Gallo (Not cooked salsa) Also called salsa fresca, or fresh salsa.

2 tomatoes, chunked and seeded/juice removed again

¼ of a large red onion

3 scallions


3-4 cloves garlic

Bit of salt, pepper

Other half of lime juice

Pulse until it’s the consistency you want.  Leave it somewhat chunky.  Place in bowl and chill.


Marinade Preparation:

Rinse shrimp and drain in a colander.  Place in a shallow dish.  Mix marinade and pour over shrimp.  Cover and refrigerate for one hour (No more.  Shrimp is porous and will take on marinade flavors quickly).  Stir once or twice while being refrigerated.


Filling Preparation:

Wash and quarter the tomato, put in microwave for 1 min.  Let cool and the skin will peel right off.  Voila!  I always use my thumbs and scoop the juice and seeds out.  Seeds look unprofessional; juice is just useless extra liquid.

Scoop the shrimp from the marinade using a slotted spoon, or place in a colander.  Discard marinade.

In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very warm, but NOT smoking. Place the red pepper skin side down and cook until it’s black.   Let cool and scrape skin off.

Put another drizzle of oil in pan and leave it on the heat to bring the oil to temperature again.  While coming to temperature, either chop the vegetables or add them to food processor: celery, onion, scallions, roasted red pepper, juice of half of lime, garlic, and the chilies (if you use the jalapenos, add them also.)  Pulse until veggies are the size you want them.  Add the tomato and pulse until tomato is well chopped, but not mangled.  Set aside.


Drain shrimp and pat dry with paper toweling.  In preheated frying pan, add vegetables, cumin, coriander, parsley, pepper, and Siracha sauce.  Cook until vegetables are tender.  Remove to a small bowl.


Cheese Sauce Preparation:

Meanwhile, in a medium saucepan, pour in one can of chicken broth and 3 T flour.  Reduce to about half.  Add dash cumin, coriander, parsley, chili powder, salt, pepper and cayenne (same as you did for seafood).  I like to throw in a bit of the roasted red pepper and about 2 T of chopped fresh tomato for a hint of color. Add 2 T chilies and start adding cheese.  Start with an 8 oz package of shredded Mexican cheese blend.  If you want it thicker, add some sharp, Colby, Muenster, or whatever you have on hand.  Taste and add anything else you want. Turn off heat. Sauce will thicken more as it cools.

Now, use any kind of tortilla you want, corn, flour, wheat, whatever shape you like.  Place about 3/4 cup of the seafood filling on one end.  Drizzle a few tablespoons of the cheese sauce over the filling. Start rolling, tucking in the ends as you go.  In a glass 10” x 14” baking dish, smear bottom and sides with a little olive oil.  Place Chimichangas seam side down. Brush with Tortillas with olive oil.  Bake at 375* for 18 – 20 min.  Watch carefully.  You want them golden brown and slightly crisp, but NOT too dark.

Get a beverage, turn your stereo on and play La Pajarera.  Put your feet up, close your eyes and feel the ocean breeze on your face.  Don’t fall asleep and burn the Chimichangas!

 Plate your Chimichangas, and spoon cheese sauce on top.  Garnish with sour cream, guacamole, and/or salsa.  You can garnish with a quick dash of paprika. cayenne pepper, sliced green onions and/or chilies.

Serve Pico de Gallo, refried beans, Spanish rice, and/or corn bread. They’re all excellent with Chimichangas.

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By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

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Authentic Japanese Teriyaki Glazed Shrimp

Glazed Teriyaki Shrimp (2)

     This Glazed Teriyaki Shrimp is so good, and so easy.  Once your Rice is cooked, the Shrimp takes about 5 minutes to prepare, start to finish.  If you’ve never made an Authentic Japanese Teriyaki Glaze, I’m going to show you how easy it is to do.  You’ll never buy the bottled stuff again.   Know that this is not a Marinade.  It is a Glaze meant to be applied as a finishing touch.  It is excellent on almost everything, from Chicken, Pork, Fish, Beef, and Shell Fish.


One 12 oz bag raw Shrimp

3-4 Cloves Garlic, Minced

Salt and Pepper to taste

Optional: 1 slice Fresh Ginger Root or ¼ tsp Ginger Powder

Olive Oil



2 TBSP Low Sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 TBSP Sugar (I like a little less)



Rinse Shrimp well, and drain.  Lay on paper toweling to remove excess water.  You can sprinkle with a bit of Salt and Pepper if you want.

Drizzle a bit of Olive Oil in a preheated skillet.  Add the Shrimp and cook for about 3 minutes.  Flip over and add Garlic (and Ginger).  Cook for another 2 minutes.

While the Shrimp is cooking, quickly mix the Teriyaki Glaze Ingredients in a small bowl.

Pour the Teriyaki Glaze Ingredients over the Shrimp and cook until the Glaze has reduced and is coating the Shrimp.  Remove the Ginger Root if you used it.


Serve over Rice.

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By Tika for CHEW WANNA EAT? © 2018


Glazed Teriyaki Shrimp

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Shrimp Lumpia, a Filipino Treat

Shrimp Lumpia (17)

What is Lumpia? Lumpia (Loom-p-i-a) is the Filipino version of an Egg Roll, and quickly gaining in popularity. You’ll see them all over California being sold as street food. Traditionally made with Ground Pork or Beef and Vegetables, and fried in Oil, they are a wonderful and portable finger food. You could also try Chicken or even make a Vegetarian variety. My dear friend Me’ven, who hails from the Philippines recommended that I give them a try and I love trying new International foods. Me, being me, I used Shrimp. I brushed with Olive Oil and air fried them, but they could just as easily be cooked in the oven or fried in the same skillet you use to cook the filling. They were so delicious. The recipe makes 15 Lumpias. Over the course of the day, Bob and I ate them all.

     Lumpias are wrapped in Lumpia Skins, but Spring Roll Wrappers or Egg Roll Wrappers work just as well. Make sure you have some Sweet Chili Sauce for dipping! I imagine Sweet and Sour Sauce, Soy Sauce, Hot Mustard, Teriyaki Sauce or anything along those lines would also be delicious. Me’ven assures me that many people make them in large batches and freeze or later. I didn’t have the opportunity to do that since we ate every single one.


1 Package of Spring Roll Wrappers

12 oz Raw Shrimp

1 ½ cups Cabbage, shredded

1 cup Carrots, shredded

1 cup Onion, chopped

1 Mini Sweet Pepper, chopped

2-3 cloves Garlic, minced

1 tsp Ginger Root, minced (or ½ tsp powder)

2-3 TBSP Low Sodium Soy Sauce

Cilantro, fresh or dried

Olive Oil for brushing

NOTE: An optional Ingredient in Pork or Ground Beef Lumpias are Raisins, Bean Sprouts, and Water Chestnuts

TIME SAVER: Use 1 ½ cups of Cole Slaw mix instead of buying a whole head of Cabbage. Then add your own Carrots


Peel and devein your Shrimp. Rinse well, drain, and lay on paper toweling to remove as much water as possible. You want the Shrimp to sizzle in the pan, not steam from excess water. When you get a minute, cut the Shrimp into halves or thirds. (I used Extra Large Shrimp, and thirds would have been better).

While the Shrimp is drying, get a large skillet and drizzle Olive Oil in the bottom. At medium heat, cook the Cabbage, Carrots, Onion, Pepper, Ginger, and Garlic until Cabbage and Carrots are crisp-tender. Place mixture in a bowl.

Drizzle a little Olive Oil in the same pan and preheat it. Add the Shrimp, a little Pepper, 1 TBSP of the Soy Sauce and ½ tsp dried Cilantro. Stir constantly until they turn pink.

Add the Vegetable Mixture to the Shrimp along with Pepper, 1 TBSP Soy Sauce, ½ tsp Cilantro and stir until well mixed. Add all Ingredients to the same bowl you used before.

In the same skillet, add a few inches of very warm water. Bring the pan to a work area and set on a pot holder. Take one Spring Roll Wrapper and let it soak in the water until it is very soft. It only takes about 10 seconds. After a few seconds they will begin to curl. I found that flipping them over does the trick.

Add about ¼ cup of the filling to each Wrapper and roll up, tucking the sides in as you go. I did not find it necessary to seal with egg because I air fried and they were not going to be handled much. If you prefer to fry, you will need to keep about 1” of hot oil in the skillet at all times. Fry in batches so you don’t over crowd them, and drain well on paper toweling.

For air frying, I brushed top, bottom, and sides with Olive Oil and cooked for about 5 minutes, flipped them over and cooked the other side. Since all the filling is cooked, simply get them to the golden color you desire. Drain on paper toweling.

By Tika for Chew Wanna Eat 8/15/2018

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By Tika for CHEW WANNA EAT? © 2018

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Orange Shrimp and Pork Fried Rice


     Orange Shrimp is one of my favorites.  I had leftover Pork, so I decided that Chinese was in order.  The Shrimp with it’s creamy Orange Sauce was out of this world.  I have a habit of not measuring when I cook, so all Ingredients are guestimated.  Adjust as necessary to your liking.  The Shrimp can be spicy or mild, it’s up to you.  I will say that it was an outstanding dinner.

SHRIMP INGREDIENTS:    Yields 2 Servings

12 OZ Bag Jumbo Shrimp

1 orange

2 cloves garlic, minced

Dash Chinese 5 spice powder, Dash of Ginger Powder


Olive Oil

2 tsp Corn Starch

1 TBSP Low Sodium Soy Sauce

Optional:  1 TBSP Siracha Sauce

Parsley, Pepper

Optional Sesame Seeds


Marinade Ingredients: 

2 TBSP Orange Zest

3-4 TBSP Fresh Squeezed Orange Juice

1 TBSP Fresh Squeezed Lemon Juice

2 TBSP Low Sodium Soy Sauce

2 TBSP Honey

1 TBSP Rice Vinegar

2 TBSP Canola Oil

½ of an onion cut into strips top to bottom

1” piece of ginger root, peeled and cut in chunks

2 cloves garlic, minced

Optional Dash of Crushed Red Pepper Flakes



Remove tails and rinse shrimp well.  Drain well.  Place into a small bowl.  Pour mixed marinade over shrimp, stir, and refrigerate for about 2 hours.

While Rice is in the skillet, drain the Shrimp and discard the liquid, Onion, and Ginger root.  In a second skillet, add the remainder of the juice from the Orange, Corn Starch, Siracha Sauce, Garlic, 5 Spice Powder, and Ginger Powder.  Optionally you can add a few quarters of Orange.  (See photo).  Bring to a simmer and cook until thickened.  Remove to the bowl that your rice chilled in.  Set aside.

In the same pan, add a drizzle of Olive Oil.  When pan is hot, add the drained Shrimp.  You can optionally add a dash of Crushed Red Pepper Flakes now.  Cook about 3 minutes over medium heat until Shrimp is pink.  Return the Orange Sauce to the pan.  As soon as it begins to simmer, it’s ready to serve.  You may garnish with Sesame Seeds if you’d like to.


FRIED RICE INGREDIENTS:  Yields 4 – 5 Servings

1 ½ – 2 cups leftover Pork or Chicken cut into chunks or strips

Veggies I used:  Snow Pea Pods, Onion, Garlic, Asparagus, Mushrooms, 1 Carrot diced

4 Servings of Rice cooked and chilled

2 TBSP Hoisin Sauce

3-4 TBSP Low Sodium Soy Sauce

1-2 cloves Garlic, minced

Pepper, Parsley

1 TBSP Butter

1 or 2 Eggs



Preheat a large skillet and drizzle Olive Oil in the bottom.  Add the cold rice and give it a stir.  Let it cook for about 5 minutes. (Reserve the bowl the rice was in.)

Add the Soy Sauce and Hoisin Sauce, stirring well.  Let it cook for another 5 minutes.

Add the Veggies that take the longest to cook first (Carrots) and let them cook for 5 minutes.  Add the remainder of Veggies.

When Veggies are tender, add the diced Pork.  Stir.  Make a well in the center.  Add a pat of Butter.  When melted, add the Egg and let sit until mostly cooked.  Break up and stir throughout rice.  Taste and adjust anything you care to.

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By Tika for CHEW WANNA EAT? © 2018










Orange Shrimp Marinade

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Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (3)

    One pan Lobster, Crab and Shrimp Alfredo

     Alfredo is one of those things that I love, especially if it’s loaded with seafood.  You can use any leftover seafood, chicken, mushrooms, asparagus, or other vegetables, ham, etc.    I probably make it different every time I make it because I don’t use a recipe.  I wrote this one down for you though!  This particular recipe uses Half and half instead of Heavy Cream. – And, NO flour as a thickener.  Cream cheese works great, as well as adding an additional layer of flavor.


2 oz cream cheese

3 TBSP Butter

3-4 cloves Garlic

¾ cup fresh grated Parmesan cheese + extra for garnish

1/8 – ¼ tsp Cayenne Pepper

½ tsp Salt

A couple dashes each of Celery Salt and Paprika

1 TBSP fresh Parsley

2 ¼ cups half and half

Juice of half a lemon

12 oz Large Shrimp, peeled and deveined

12 oz Lobster meat, cooked

8-10 oz crab meat

Optional Garnish:  Mozzarella cheese


In a large skillet over low heat, melt cream cheese and butter, stirring with whisk.  Add Garlic and cook for a minute or two.  Slowly pour in half and half and lemon juice.  Slowly add Parmesan cheese, continue stirring with whisk.  Add raw shrimp and cook until pink (about 3 minutes).  Add Lobster meat and Crab meat until heated through.

Serve over your choice of Pasta.  Garnish with additional Parmesan cheese (and Optional Mozzarella) once plated.

NOTE:  I cut the shrimp into thirds because I want a piece of seafood in every bite.

Save the lobster shells for bisque!  I toss them in a baggie and then freeze.

All crab meat is precooked, so just heat it through; no need to cook it.

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By Tika for CHEW WANNA EAT? © 2018

Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (2)


Lobster, Crab, and Shrimp Alfredo (3)