Category Archives: fish and seafood

Seafood Curry over Spaghetti Squash #BeeHealthy #CG


It’s the new year and with remembering to write 2015 on my checks also comes a wave of personal goals that I want to accomplish.   My family purchased a gym membership in December so we could all do more exercising.  My husband has requested that I serve more fish and seafood for dinner.  For my own personal health, I am stepping closer and closer to a grain-free lifestyle.  With an eye still on my food budget, I am adding meals of seafood without grain by using Bumble Bee® seafood products like their Fancy Lump Crab and Tiny Shrimp Seafood Curry with crab and shrimp over spaghetti squash #BeeHealthy #CG Continue reading

Crab Layered Dip

Layered Crab Dip

Welcome to Day #1 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.

 

Continue reading

Fresh from Florida Bacon Wrapped Shrimp Appetizers

Bacon Wrapped Shrimp

I live a short drive from Mayport, FL, one of the state’s best shrimping towns.  There is a fleet of fishing boats that brings in fresh shrimp every day.  I was not surprised when the guy behind the fish counter at my local Publix told me that the fresh shrimp I was buying came from there.  I sort of expected it.  The Florida waters abound in wonderful shrimp.

There are four kinds of shrimp harvested off the coasts of Florida,  brown, white, rock and pink.  This time of year, we are mostly eating white shrimp.  Brown shrimp is more plentiful in the summer.  Rock and pink shrimps are found in the deeper waters farther off the coasts.

I often make shrimp dishes for dinner.  There are so many great ideas for using Fresh from Florida shrimp for main dishes.  This time of year, though, as the holiday parties are in full swing, my thoughts turned toward appetizers.  With their handy little tails, shrimp make great finger food, whether they are plain with sauce or wrapped in something as wonderful as bacon.

Bacon Wrapped Shrimp

This is a simple dish that goes together with little effort.  Once your shrimp is clean, simply wrap it in par-baked bacon that has been brushed with honey and sprinkled with garlic powder.  Once it’s crispy, you are in for a wonderful treat.  Use thin cut bacon, not thick, as you don’t want to overpower the shrimp.

Bacon Wrapped Shrimp

 

Fresh from Florida Bacon Wrapped Shrimp Appetizers
Author: 
 
Ingredients
  • 1 pound fresh shrimp, deveined, peeled, leaving the tail whole
  • 12 oz thin cut bacon
  • ¼ cup honey
  • 2 tsp garlic powder
Instructions
  1. Par-bake bacon for 10 minutes at 400 degrees on a wire rack placed in a foil lined rimmed baking sheet.
  2. Remove bacon from the oven and cool enough to be able to handle it.
  3. Cut each strip of bacon in half crosswise.
  4. Brush them with the honey and sprinkle them liberally with garlic powder.
  5. Wrap each shrimp with a slice of bacon and secure it with a wooden toothpick.
  6. Place them back on the wire rack and bake for another 5 minutes.
  7. Switch on the broiler.
  8. Broil for up to 5 minutes or until bacon is crispy.

 

What are your favorite ways to prepare shrimp?  Do you buy it cooked or raw?  Fresh or frozen?

 

 

Pan Seared Grouper over Apple Slaw #FreshFromFlorida

This is a Sponsored post written by me on behalf of Fresh From Florida for SocialSpark. All opinions are 100% mine.Pan Seared Grouper on Apple Slaw

Locovore: the practice of eating foods grown locally.  Depending where you live, you may or may not find it easy to be a locovore.  Antarctica residents might be hard pressed to find anything but seal and penguin. However, living in Florida, I am surrounded by abundance year round.  I look for the little signs in the produce section that say the fruit and vegetables came from local growers.  Continue reading

Salmon and Fritos Corn Chip Burgers with Avocado Sauce

 

Fish and Chip BurgerThis month’s Improv Challenge theme is Fish and Chips.  I opened it up to all chips from potato to chocolate.  I also said that any product that is even shaped like a fish (i.e. crackers, pretzels, candy) was also allowed.  That being said, I was envisioning creating something really fun and kid friendly along the lines of a blue jell-o with white chocolate mousse waves filled with gummy fish.  It’s pretty obvious from the photo that my edible fishbowl did not happen. Continue reading

Paleo Glazed Salmon

Paleo Glazed SalmonSummer has officially started for our family.  Wednesday was the last day of school.  I now have kids in 11th, 9th, 8th and 2nd grade, as well as a college freshman.   Tropical Storm Andrea hit us yesterday, putting a little bit of a “damp”er on the first day of vacation.  When my son, The Comedian, came home from a day with friends and was told at 8:30pm that he could not do one more activity, he told us that we were ruining his summer vacation.  This doesn’t bode well for the remaining nine weeks. Continue reading

Ravioli with Shrimp and Artichokes

I rarCreamy Shrimp and Ravioliely pay full price for a magazine subscription.  In fact, if I have to pay more than $5, I have to really think about how much I want that magazine.  I have been known to stroll down the aisles at the grocery store looking for magazine offers on boxes of popcorn!  My favorite online source for magazines is Best Deal Magazines.  When I feel like pampering myself, I head over there and subscribe to a new magazine for $4.69.  I know, I really go all out when I splurge! Continue reading

Spicy Shrimp Sandwiches

Spicy Shrimp SandwichIt’s the 28th of the month, so it must be time to join in Kita’s Cookbook Challenge.  This month, we were given three recipes from Guy Fieri’s newest book.   We had the choice of a Cherry Cobbler Pizza, an Asian Fried Quinoa and Snake Bites.  I chose the last one, but as a dyed-in-the-wool snake phobic, there was no possible way that I was going to call my food Snake anything.  I think that the moniker came from the heat of the sandwich, which I lessened exponentially.  Therefore, I feel no remorse in renaming them Spicy Shrimp Sandwiches.  As it was, they were still on the edge of too spicy for my family.  When I make them again, there will be even less ‘bite’ to them and they will end up being simply Shrimp Po’ Boys.Shrimp Po' boysI never realized until this post that I am not much of a sandwich maker.  I can fling peanut butter and jelly on bread with the best of them, but as a family, we do not eat many sandwich meals.  My gluten free-ish-ness may have something to do with it (I served my Shrimp filling on top of a baked potato, thank you), but that doesn’t seem to be much of an excuse for the other 20+ years of not serving them to my family.  I will have to ponder on it and see what I can come up with.  You may see more sandwiches here in the future, but I am not promising anything.Spicy Shrimp Sandiwches

5.0 from 1 reviews
Spicy Shrimp Sandwiches
Author: 
 
Ingredients
  • 1 Tbsp bacon fat
  • 2 Tbsp precooked crumbled bacon
  • 4 Tbsp butter
  • 1 large onion, diced
  • 3 Tbsp minced garlic
  • ½ cup water
  • 2 14.5 oz cans petite diced tomatoes, undrained
  • 2 Tbsp Worcestershire sauce
  • ½ cup beef broth (or chicken)
  • ¼ tsp cayenne pepper (or more if you aren't spice wimps like us)
  • 1 Tbsp garlic powder
  • 1 Tbsp basil
  • 1 Tbsp oregano
  • 1 tsp white pepper
  • 1 Tbsp paprika
  • 1 Tbsp thyme
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ Tbsp cumin
  • 2 pounds shrimp, peeled, deveined shrimp
  • 1 tbsp olive oil
  • 1 cup evaporated milk
  • 8 hard rolls
  • 2 Tbsp dried cilantro
  • 3 tsp basil
  • Garlic Butter:
  • 1 stick butter, softened to room temperature
  • 1½ tsp garlic powder
  • 2 tsp Italian seasoning
  • 1 tsp parsley
  • 2 Tbsp Parmesan cheese (the sawdust kind)
Instructions
  1. Melt bacon fat and 1 Tbsp butter in a skillet.
  2. Add the onions and cook 5 minutes, until just starting to brown
  3. Add the garlic and cook a little while longer.
  4. Add the water, stirring to remove the fond on the bottom of the pan.
  5. Add the tomatoes, Worcestershire and broth.
  6. Simmer sauce for 20 minutes, uncovered, stirring occasionally to loosen the bottom.
  7. Add the cooked bacon.
  8. In a large bowl, combine the herbs and spices from cayenne to cumin.
  9. Remove ¼ cup of the mix and put it away for another day.
  10. Add the shrimp, stirring to coat with spices.
  11. In a new skillet, heat the olive oil and 2 Tbsp butter. Add the shrimp, keeping the spice mix in the bowl.
  12. Cook shrimp until just barely pink.
  13. Remove from pan and set aside.
  14. Raise the heat and add water to scrape up the fond.
  15. Add 1 Tbsp remaining spice mix and cook until the liquid is reduced to half.
  16. Add the evaporated milk, lower the heat and simmer gently until it reduces yet another third.
  17. Make the garlic butter by stirring together butter, garlic powder, herbs and cheese.
  18. Spread on rolls and toast on a griddle.
  19. Combine the shrimp, cilantro and remaining basil, tomato sauce and milk mixture into one skillet.
  20. Simmer to finish cooking the shrimp for not more than 4 more minutes.
  21. Stir in the remaining 1 Tbsp butter and remove from heat.
  22. Spoon a generous amount onto the grilled rolls.
  23. Serve hot.

 

 

Baked Dijon Tilapia Fillets

Parmesan Tilapia @frugalanticsI followed through with my promise.  Here is a super simple fish dish which came about because I had about 30 minutes to get some dinner into my family and an entire day had been unavoidably wasted.   My husband and a business partner own a few rental properties in Jacksonville.  We spent a few days getting some repairs done the last time he was in town.  I was supposed to drive him over and drop him off, but the stars didn’t align the right way and I ended up having to stay with him.  The bright side is that I got to spend time with him.  The dark side is that I had chores and errands that didn’t get done. (We have watched Star Wars too many times….is the other side of the bright side really the dark side?) Continue reading

Smoked Salmon Primavera

I have long looked at this blog as a place to record family history as well as recipes.  For a long time…over a year, I dedicated each Saturday to a story.  I have long since run out of old family lore, but daily there are funny things that my kids do.    If I don’t write them down here, I won’t write them anywhere and I would hate to have some gems lost to my posterity.  So, indulge me, if you will, while I tell you about my eldest’s experience with having his wisdom teeth removed.

Smoked Salmon Primavera

Continue reading

Tilapia with Citrus Ginger Sauce

Tilapia with Citrus Sauce

You all know what the week before a move means….Clean out the freezer and refrigerator!!!

Because ours will be a local move, if I don’t use the 25 pound turkey in my freezer, I won’t be too worried.  I can take ice chests from one site to the other without too much trouble.  I am, however, trying to use up the fish and seafood.  The bounty of the sea makes me a little nervous when not properly cold.  Our hot humid weather can melt things in minutes! Continue reading

Salmon with Mexi-Mayo Sauce

Salmon with Mexi-Mayo SauceHaving tile put into a house is harder than I thought.

Saturday, we rented a 5’X8′ trailer from U-haul.  My eldest son and my husband spent the day hauling 5,000lbs of tile, mortar and grout to our house.  It rained twice that day.  Not much else got done.

Monday, the tile installers showed up.  They made a few plumb lines and then went to work.  Tuesday morning, my husband called me from the house and told me that none of the lines were straight.  Continue reading

Cheddar Black Pepper Pie Crust Salmon Pie: Your Recipe, My Kitchen

Salmon Pie with Cheddar Black Pepper Crust
I wanted to make a pantry meal the other night.  Salmon pie sounded really good.  I found a few that had puffed pastry crusts, but that wasn’t an option.  Finally, I decided to punt and combine a crust from somewhere else and my own filling.  I found a great Cheddar Black Pepper pie dough on Coconut and Lime.  Originally, the author paired the crust with a fruit filling, which sounds fabulous, but it lent itself so well to a savory pie, that I couldn’t resist.  I think I would actually add a bit more black pepper next time. Continue reading

Shrimp Fajitas: Your Recipe, My Kitchen

These fajitas almost didn’t make it into this post.  I had been meaning to make them ever since I drooled over Jennifurla’s post  on her blog Indigo’s Sugar Spectrum back in April.  Then, when I finally did, it was a comedy of errors on my part.  First of all, I neglected to read the package of shrimp in full detail.  Yes, they were deveined.  No, they weren’t shelled.  That little bit of information would have saved me quite a bit of frustration a few hours later if I had paid attention.  So not only did I learn that I should read shrimp packages very, very carefully, I learned that marinating shrimp in the shell is a little like salting an unpeeled egg.  Yeah.  Doesn’t really work. Continue reading

Shrimp Bacon Carbonara

Have you ever made shrimp scampi and been left with just shrimp…no sauce (because everyone wanted more than their fair share of buttery yum on their pasta)?  Well, I had just such a case happen to me.  I had another unexpected leftover, too. Bacon.  When in the history of my family have we ever made too much bacon for breakfast???  So there I was; bacon and shrimp sitting forlornly in the fridge.  You can see where this is going, I am sure.  Yup.  The title gave it away. Bacon Shrimp Pasta Carbonara makes a great weeknight supper. Continue reading