SEAFOOD ALFREDO WITH Lobster, Crab & Shrimp

Seafood Alfredo (5)

   I love seafood, specifically shellfish.  It is my absolute favorite thing to eat in the whole world.  I might even love seafood more than I love my sweets.  Consequently, I cook it a lot.  Sometimes I even get treated to a dinner out.  If I have leftovers, I might create something at home and share.  Then again, I usually scarf them down without sharing.  OK, part of the seafood in the following recipe was dinner out and the rest was in the freezer.  Either way, I shared!  That was good, right?

INGREDIENTS: YIELDS 6 servings
1 lb shrimp, peeled and deveined
3 large King Crab Legs, meat removed from shells
4 TBSP butter
2 TBSP olive oil
6 cloves garlic, chopped (1 ½ TBSP)
1/3 cup Chardonnay or dry Sherry
1 cup chicken broth
3 TBSP flour
3 ½ cups half and half
½ tsp white pepper
1 tsp Parsley
¾ cup Italian blend grated cheese
½ cup fresh grated Parmesan
½ cup fresh grated Romano
Extra cheese for garnish
Pasta: Linguine, Fettuccini, Angel hair, Penne

PREPARATION:

Preheat a large pan of salted water and cook your pasta while preparing the seafood.
Place 1 TBSP butter in bottom of a large skillet which has been preheated on low/medium heat. Add cut up lobster and shrimp (or cook them separately). Sautee until lobster is opaque and shrimp is pink. It won’t take any more than 3-4 minutes. Using a slotted spoon, remove cooked seafood. Place in a small bowl. Set aside.

Place olive oil and remaining butter in the bottom of the same skillet. Sauté garlic on low heat for 1 minute. Add Chardonnay, chicken broth, and flour, stirring continuously until flour is well incorporated and sauce begins to thicken a bit. You want the mixture to be at a slow simmer.

Add white pepper, Parsley, and slowly add the half and half. When mixture comes to a very slow simmer begin adding the grated cheeses a little at a time, stirring until cheese is melted. (Do not let it come to a full boil or the cheese may curdle.) Let it continue cooking for a few minutes.

Add crab meat, lobster, and shrimp. Stir well and wait until mixture returns to a simmer. (No need to cook the crab, it is always pre-cooked. You only need to warm it). Plate and sprinkle with a little extra grated cheese for garnish.

NOTE: Top secret tip. We’ve all done this, so beware. Adding the cheese to a very hot mixture will most likely cause it to curdle. Slowly adding the cheese while whisking will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to serve. All you need to do is warm it and plate. Never reheat seafood in the microwave. Use a saucepan or skillet.

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By Tika for CHEW WANNA EAT? © 2017

Seafood Alfredo

Seafood Alfredo (2)

Seafood Alfredo (3)

Seafood Alfredo (4)

Seafood Alfredo (5)

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SHRIMP COCKTAIL

Shrimp Cocktail

  There’s almost nothing easier than making a shrimp cocktail, and what a perfect appetizer to serve while the main meal is being cooked. Shrimp needs only 3 minutes in boiling water, and the homemade cocktail sauce is a breeze.

COCKTAIL SAUCE INGREDIENTS:

1 cup ketchup
horseradish to taste (start with 1 tsp and taste it)
fresh lemon juice (I like a lot, but again, taste it)

Mix it up and put it in a serving dish. That’s it!

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By Tika for CHEW WANNA EAT? 2017

BAKED SHRIMP SCAMPI

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     Shrimp scampi is easy, trust me.  And the best part is that it is restaurant quality delicious.  In fact, this recipe is better than many restaurants.  It’s a wonderful dinner for special occasions, too.  It tastes so labor intensive, but it isn’t.  Instead of stovetop, this recipe is baked.  Easier yet!

INGREDIENTS:

12 – 16 OZ raw shrimp, peeled and deveined

4 TBSP butter

4 small or 2 large cloves garlic, minced

½ cup chardonnay wine

Parsley and Paprika

Salt and Pepper

Serve with lemon wedges

PREPARATION:

In the microwave, melt butter.  Add garlic, wine, seasonings.  Pour over the shrimp.  Squirt with half a lemon.  Stick it in the oven at 400 ° F for about 15 -20 minutes, stirring once or twice.  The shrimp is done when pink.

Yes, it’s that simple, really!  Serve with lemon wedges.

 

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By Tika for CHEW WANNA EAT? © 2017

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SHRIMP NACHOS

Shrimp Nacho Platter (3)

CHEW WANNA EAT? Delicious shrimp nachos?  Ohhhhhhhh, I’ll bet you do!  They are out of this worth addictive.  And nothing is more simple to make.  Ideal for hot summer evenings, get-togethers with friends or family, and they’re even fast enough to make for a snack.

INGREDIENTS:    2 – 3 Servings

12 – 16 oz raw Shrimp, peeled and deveined

 

1 TBSP garlic, minced

½ tsp chipotle chili powder

1 TBSP fresh lime juice

¼ tsp cumin

½ can black beans, drained

1 cup corn

 

PREPARATION:

Drizzle a little olive oil in hot 10” skillet.  Over low/medium heat, sauté Shrimp, onion, garlic.  Sprinkle chipotle chili powder, lime juice, and cumin while stirring. When shrimp is pink, add beans and corn.  Stir and heat through.

THAT’S IT!  REALLY!

Serve over chips of your choice.

Offer grated cheese (I serve Monterey Jack and Colby), diced tomato, sliced black olives, sliced scallions, shredded lettuce, sliced jalapenos, avocado, sour cream, and salsa.

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By Tika for CHEW WANNA EAT? © 2016

Shrimp Nacho PlatterShrimp Nacho Platter (3)Shrimp Nacho Platter (2)

 

 

 

SCALLOPS SCAMPI

scallop scampi

We all love shrimp scampi, but have you ever had scallops in that delicious scampi sauce?  I think this is one of Bob’s very favorite things.  He doesn’t like them seared too much, so these are paler than a typical pan seared scallop.  I’m not a huge fan of scallops, so I made Shrimp Scampi for myself.  There is one extra step involved because most of the scallops we buy are water infused.  It’s best to buy “dry scallops” also called “dry pack scallops”, but they are a bit pricier.  

     Many scallops are soaked in a solution called sodium tripolyphosphate (STP) to keep them fresher.  This allows the scallops to soak up a lot of water.  If not treated properly, you’ll end up steaming, rather than pan searing them.   An added benefit to purchasing the dry scallops is that you aren’t paying for water. 

     If you press your scallops between sheets of paper toweling much of the water will be extracted.  Some chefs will lightly sprinkle granulated sugar on them after pulling out the water, which enables them to form a nice caramelized crust when pan frying.  Another popular technique is to lay sheets of paper toweling on a paper plate.  Salt the scallops and let them sit there for about fifteen minutes.  Just like salting eggplant, it draws the water out. 

     Know that you must start out with a very hot pan.  Almost smokin’ hot.  Add a smidge of olive oil and a dab of butter and sauté.  Or, try a popular restaurant approach which is to cook one side in oil, flip them, and then add butter.  When the butter begins to foam use a spoon to baste the scallops.  Adding the butter after flipping the scallops will aid in not burning the butter.  Okay, after you have removed as much water as possible, here is the scampi sauce recipe: 

     If you’re making both shrimp and scallops, I think it would be best to make the sauce in a separate pan because you need to cook it down for a few minutes and you don’t want your seafood to overcook.  Then divide it and pour it over your nearly cooked seafood about a minute or two before serving.

INGREDIENTS:

12 – 16 OZ raw shrimp, peeled and deveined or 1 lb scallops

Drizzle of olive oil

4 TBSP butter

4 cloves garlic, minced

1/3 – ½ cup chardonnay wine

Parsley

A few dashes of pepper

A few dashes of paprika

lemon wedges

PREPARATION:

In a large skillet over medium heat, drizzle olive oil and melt butter.

When it’s come up to a nice strong simmer, add garlic and cook for one minute.  Add the seasonings and wine. Bring back to a simmer and cook down for a few minutes.

Add shrimp and flip them continually so they absorb the flavors of the butter and garlic.  When they are pink (3-4 minutes), squeeze some lemon over the tops and it’s time to eat!

Yes, it’s that simple, really!  Serve with lemon wedges.

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By Tika for CHEW WANNA EAT? © 2016

IMG_0897 (2)IMG_0892

TERIYAKI SHRIMP

Teriyaki Shrimp (4)_crop

I have had this marinade recipe for over 45 years.  It has NEVER let me down.  It works great on just about anything, but my very favorite way to use is marinating shrimp and then skewering them.  They cook on the grill in no time at all.  Please do try this marinade on beef, chicken, fish or pork.

 

INGREDIENTS:

¾ cup canola oil

¼ cup low sodium soy sauce

¼ cup local raw honey

2 TBSP cider vinegar

3 TBSP onion, chopped

2-4 cloves garlic, minced

About an inch of fresh ginger root, peeled and chopped (You can use 1 ½ tsp of ginger powder, but fresh root is best).

½ tsp Crushed red pepper flakes (optional)

PREPARATION:

Mix all ingredients in the bowl you will marinate your food in.  Add the food, turn it over, cover and chill.  Shrimp will marinate in a matter of hours.  If you’re doing a roast, it will need at least two days to adequately marinate.

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By Tika for CHEW WANNA EAT? © 2016

Teriyaki Shrimp

Teriyaki Shrimp (2)

Teriyaki Shrimp (3)

Teriyaki Shrimp (4)_crop

SEAFOOD STUFFED SHELLS WITH ALFREDO

Seafood Stuffed Shells with Alfredo (5)

     An outstanding seafood and pasta dish that you can prepare ahead of time.  YIELDS 4 – 5 servings

INGREDIENTS:

12 oz bag of shrimp, peeled and deveined

1 can crabmeat, drained

20 Jumbo shells

2 TBSP butter

Drizzle of olive oil

2 sweet mini peppers, chopped

4 cloves garlic, chopped (1 TBSP)

1/3 cup Chardonnay

3 ½ cups half and half

½ tsp white pepper

1 ½ cups Italian blend grated cheese

½ cup fresh grated Parmesan

½ cup fresh grated Romano

Extra cheese for sprinkling during baking

 

PREPARATION:

Drizzle a bit of olive oil in the bottom of a 3 quart saucepan.  Add butter.  Melt.  Sauté garlic and mini peppers until soft.  Slowly add half and half and wine.  Bring to a very slow simmer.  Cook for 15 – 20 minutes.  Remove from heat and let cool for 15-20 minutes.  Slowly add grated cheeses, stirring continuously.

Return to heat and let cook at a slow simmer for about 15 minutes, or until slightly thickened.  Stir frequently.  It will thicken more later, so no worries.

In a 4 quart pan, bring salted water to a boil and add the shells.  Stir.  When water returns to a boil, cook for 10 minutes.  Drain.  In the same pan, again fill about half way with salted water.  When it comes to a boil, cook the shrimp for 3 minutes.  Drain them and place in a small bowl.

Cut some of the cooked shrimp in half.  Each shell will hold 1 ½ shrimp.  Mix the crabmeat with the shrimp and add a bit of parsley for more color. Fill each shell and place in a baking dish open side up.  Pour Alfredo sauce over the top, cover with foil and bake at 350° F until sauce is bubbly.  The time will vary, depending on whether you’ve chilled the sauce and shrimp before baking.  If so, allow approximately 25 minutes.

Remove foil, sprinkle additional grated cheese on top and return to oven for approximately 10 minutes.

NOTE:  Top secret tip.  We’ve all done this, so beware.  Adding the cheese to a very hot mixture will most likely cause it to curdle.  Letting the mixture cool before slowly adding the cheese while stirring will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to assemble and bake.  Know that if it’s been chilled for a long time, it will take a little longer to bake.

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Seafood Stuffed Shells with Alfredo (2)

Seafood Stuffed Shells with Alfredo

Seafood Stuffed Shells with Alfredo (3)

Seafood Stuffed Shells with Alfredo (4)

Seafood Stuffed Shelld with Alfredo

 

SHRIMP MARINARA, BY BOB

Shrimp Marinara (2)

     Love marinara? We do too.  Here’s a quick and very tasty Shrimp Marinara created by Bob, for Chew Wanna Eat?  He served it over angel hair pasta, but choose your favorite!

 Ingredients:

4 tablespoons olive oil

4 cloves garlic, minced (~3 tablespoons)

1 medium onion, chopped

1 (28 ounce) can diced tomatoes (or diced whole tomatoes)

1 (28 ounce) can crushed tomatoes

3 teaspoons dried basil leaves

1/2 teaspoon dried oregano

1 teaspoon white sugar

½ cup Red Wine

salt and pepper to taste

Directions:

  1. In a large saucepan, sauté garlic and onion in the olive oil; about 10 minutes on medium heat.
  2. Add diced tomatoes and crushed tomatoes to the pan along with the Wine, basil, sugar. (salt and pepper to taste if desired) Cover and simmer 40 minutes, stir occasionally.
  3. Add raw shrimp and cook for 3-5 minutes until shrimp is no longer pink..

Shrimp MarinaraShrimp Marinara (2)

SHRIMP SCAMPI

SHRIMP SCAMPI
SHRIMP SCAMPI

     Shrimp scampi is easy, trust me.  And the best part is that it is restaurant quality delicious.  In fact, this recipe is better than many restaurants.  It’s a wonderful dinner for special occasions, too.  It tastes so labor intensive, but it isn’t.  The actual cooking time is less than five minutes. Yep, less than five minutes.

INGREDIENTS:

12 – 16 oz raw shrimp, peeled and deveined

Drizzle of olive oil

4 TBSP butter

4 cloves garlic, minced

½ cup chardonnay wine

Parsley

Salt and pepper

Serve with lemon wedges

PREPARATION:

In a large skillet over medium heat, drizzle olive oil and melt butter.

When it’s come up to a nice strong simmer, add garlic and cook for one minute.  Add the seasonings and wine. Bring back to a simmer.

Add shrimp and flip them continually so they absorb the flavors of the butter and garlic. When they are pink (3-4 minutes), it’s time to eat!

Yes, it’s that simple, really!  Serve with lemon wedges.

Shrimp Scampi (2)

SHRIMP SCAMPI
SHRIMP SCAMPI

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By Tika for CHEW WANNA EAT? © 2015

AUTHENTIC SHRIMP LO MEIN

SHRIMP LO MEIN
SHRIMP LO MEIN

I have to say that I am very excited about the way this dish turned out.  Typical of Chinese food, it is light handed with the spices, allowing the true flavors of the food to come shining through.  It was easy, as well as delicious, and I plan on making it again soon!  If your family doesn’t care for seafood, or if you have leftover chicken or pork, use that instead of shrimp!

I served it with egg rolls and my Asian chicken.  The chicken recipe is posted.

INGREDIENTS:

2 egg whites

4 TBSP corn starch, divided

12 oz shrimp, peeled and deveined

1 ½ cups snow peas or ½ cup frozen peas, thawed

2 stalks celery, cut diagonally (about 1 cup)

1 cup shredded carrot

1 medium onion, sliced from top to bottom

1 cup sliced mushrooms

SAUCE:

1/4 cup rice vinegar

3 cloves garlic, minced

2 tsp grated fresh ginger root

1 chicken bullion

4 TBSP low sodium soy sauce

3 TBSP honey or sugar

2 tsp sriracha sauce

12 oz canton or noodles of your choice

PREPARATION:

In a medium bowl, beat 2 egg whites with 2 TBSP corn starch using a whisk. Set aside.

Heat 1/3 cup canola oil in a medium skillet over medium/high heat.  (Make sure your shrimp is dry.  If not, pat dry with paper toweling)  Place shrimp in a medium bowl and sprinkle with 2 TBSP corn starch.  Stir to evenly coat.  Place 5 or 6 shrimp in egg white/corn starch mixture and flip to coat.  With tongs or slotted spoon, let excess batter run off. Fry until lightly brown and crispy, flip and cook other side.  Remove to a paper towel-lined plate. Keep warm. Continue until all shrimp is cooked.

Cook noodles and drain.

In a large skillet over medium/high heat, add a few TBSP canola oil.  Add carrots, mushrooms, and celery.  Cook for 2 min. Add onion, cooking 2 minutes more. Pour the sauce in and stir.  Add cooked noodles and stir to coat with the sauce.  Allow a few minutes to reheat.

Plate the noodles and vegetables.  Place shrimp on top.  Serve.

VEGETABLES FOR LO MEIN. BROCCOLI WOULD BE A GREAT SUBSTITUTION FOR THE PEAS!
VEGETABLES FOR LO MEIN. BROCCOLI WOULD BE A GREAT SUBSTITUTION FOR THE PEAS!
SHRIMP LO MEIN
SHRIMP LO MEIN
SHRIMP LO MEIN, ASIAN CHICKEN AND EGG ROLLS
SHRIMP LO MEIN, ASIAN CHICKEN AND EGG ROLLS

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By Tika for CHEW WANNA EAT? © 2015