Main Courses Page Two
Seafood

101 Main Courses
This page is dedicated to the seafood lover in you!...... CAUTION: Health alert these recipes contain several types of shellfish.

Shrimp Boil

For the seafood lover in you! This dish is jam packed with an abundance of flavor. The combination of the sausage, potatoes, corn and shrimp takes this recipe to an entirely different level of cooking.

Ingredients:
  • ¼ cup salt
  • 2 bay leaves
  • 2 lemons, cut into wedges
  • 2 lbs. large gulf shrimp, heads removed, shells on
  • 3 tbsp Zatarain’s Liquid Concentrated Shrimp & Crab Boil
  • 2 lbs. kielbasa, cut into 3” chunks (or Andouille sausage)
  • 3 packages Zatarain’s Craw fish, Shrimp & Crab Boil (in bag)
  • 4 ears of corn-on-the-cob, cut in half (or 8 frozen small ears)
INSTRUCTIONS:

Shrimp Boil
Fill pot ¾ full with water and bring to a boil. Add 2 Zatarain’s boiling bags (3rd bag gets torn open later), Zatarain’s liquid boil, lemons and onion and ¼ cup salt. Boil for 5 minutes. Add corn and boil for about 8 minutes. [If using frozen half ears of corn, add sausage first, and boil for 5 minutes. Then add frozen corn.] Add sausage and boil for 5 minutes. Then tear open the 3rd bag of Zatarain’s seasoning and add it all to the pot. Add shrimp and cook until pink, about another 3 minutes. Drain and pour directly onto newspaper spread across the table.

On the table: Cover a with plastic tablecloth and newspaper. If table is heat sensitive, line with cardboard boxes cut up. Place a few metal buckets for the shrimp peels, toasted Italian garlic bread, lots of butter, cocktail sauce, lemon wedges, Tabasco sauce, finger wipes, plastic bibs and salt and pepper. No plates or silverware allowed at this party.

This is finger food. When finished, roll up newspaper and discard the whole mess!

Serve and enjoy the party.


Enjoy


Crab Boil

For all crab lovers! This dish is stuffed with seafood goodness.

Ingredients:
  • 2 bay leaves
  • 3 sticks of butter
  • 1 tbsp Kosher salt
  • 4 garlic cloves (minced)
  • 2 lemons, cut into wedges
  • 2 onion (peeled, sliced in half)
  • 2 lbs. large gulf shrimp, heads removed, shells on
  • 3 lbs of red bliss potatoes
  • 2 stalks celery (cutup into 6 pieces)
  • 1/4-1/2 pound snow crab or king crab legs per person
  • 2 lbs. kielbasa, cut into 3” chunks (or Andouille sausage)
  • 3 tbsp Zatarain’s® Liquid Concentrated Shrimp & Crab Boil
  • 3 packages Zatarain’s® Craw-fish, Shrimp & Crab Boil (in bag)
  • 6 ears of corn-on-the-cob, cut in half (or 12 frozen small ears)
INSTRUCTIONS:

Crab Boil
Fill a very large pot ¾ full with water and bring to a boil. Add 2 Zatarain’s boiling bags (3rd bag gets torn open later), Zatarain’s liquid boil, lemons, onion, ¼ cup salt and potatoes. Boil for 5 minutes. Add corn and boil for about 8 minutes. [If using frozen half ears of corn, add sausage first, and boil for 5 minutes. Then add frozen corn.] Add sausage and boil for 5 minutes. Then tear open the 3rd bag of Zatarain’s seasoning and add it all to the pot. Add shrimp and crabs cook until pink and red, about another 3-5 minutes. Drain and pour directly onto newspaper spread across the table.

On the table: Cover with a plastic tablecloth and newspaper. If table is heat sensitive, line with cardboard boxes cut up. Place a few metal buckets for the shrimp peels and crab shells, 1 Double Jaw chrome-plated steel lobster cracker per person, 1 Sea-Sheller per person, French bread, lots of melted butter, cocktail sauce, lemon wedges, Tabasco sauce, 1 damp washcloth per person, extra plastic bibs and Kosher salt and pepper. No plates or silverware allowed at this party.

This is finger food. When finished, roll up newspaper and discard the whole mess!

Serve and enjoy the party.>


Enjoy


Down Home Dirty Crab Boil

SEAFOOD LOVERS ALERT!
Lock your doors, bib up and bring your stretchy pants for this dish! If you thought the Crab Boil was something, then you haven't eaten yet. This meal is filled with seafood goodness. If you like shellfish and have no allergies to them, then this recipe will take you out to sea. A wise man once said, "Arm your family with fly swatters and plenty of newspaper, your gonna need them!" The aromas coming from your kitchen will give even the grumpiest of neighbors a reason to knock on your door.

Ingredients:
  • 4 bay leaves
  • 2 lbs craw-fish
  • 4 sticks of butter
  • 2 tbsp Kosher salt
  • 2 doz fresh Mussels
  • 2 doz fresh Cherry-stone clams
  • 1 doz fresh Maryland Blue Claw Crabs
  • 2 onion (peeled, sliced in half)
  • 2 lbs. large gulf shrimp, heads removed, shells on
  • 9 garlic cloves
  • 4 lemons, cut into wedges
  • 4 lbs of red bliss potatoes
  • 3 stalks celery (cutup into 6 pieces)
  • 1/2 pound snow crab or king crab legs per person
  • 2 lbs. kielbasa, cut into 3” chunks (or Andouille sausage)
  • 3 tbsp Zatarain’s® Liquid Concentrated Shrimp & Crab Boil
  • 3 packages Zatarain’s® Craw-fish, Shrimp & Crab Boil (in bag)
  • 8 ears of corn-on-the-cob, cut in half (or 16 frozen small ears)
INSTRUCTIONS:

Down Home Dirty Crab Boil
Fill a very large pot ¾ full with water and bring to a boil. Add 2 Zatarain’s boiling bags (3rd bag gets torn open later), Zatarain’s liquid boil, lemons, onion, ¼ cup salt and potatoes. Boil for 5 minutes. Add corn and boil for about 8 minutes. [If using frozen half ears of corn, add sausage first, and boil for 5 minutes. Then add frozen corn.] Add sausage and boil for 5 minutes. Then tear open the 3rd bag of Zatarain’s seasoning and add it all to the pot. Add shrimp, clams, craw-fish, mussels and crabs. Cook until shrimp is pink, crabs are red and all mussels are open about another 5-8 minutes. Drain and pour directly onto newspaper spread across the table.

On the table: Cover with a plastic tablecloth and newspaper. If table is heat sensitive, line with cardboard boxes cut up. Place a few metal buckets for the shrimp peels, crab, mussel and clam shells, 1 Double Jaw chrome-plated steel lobster cracker per person, 1 Sea-Sheller per person, French bread, lots of melted butter mines, cocktail sauce, lemon wedges, Tabasco sauce, 1 damp washcloth per person, extra plastic bibs and Kosher salt and pepper. No plates or silverware allowed at this party.

This is finger food. When finished, roll up newspaper and discard the whole mess!
Serve with cold beverages and enjoy the party.


Enjoy


Steamed Monk fish with Garlic Ginger Sauce

What is Monk fish? Often referred to as poor man's lobster. It has the texture and taste of a lobster, however it's a little sweeter. This fragrant Asian inspired seafood dish is made with delicately steamed monk fish, added ginger, pure sesame oil and soy sauce.

Ingredients:

    Steamed Monk fish with Garlic Ginger Sauce

  • 1 tbsp ginger (minced)
  • 1-2 lbs of monk fish fillet
  • 2 cloves garlic (sliced thin)
  • 1 tsp pure sesame oil (Kikkoman®)
  • 1 tbsp dark soy sauce (Kikkoman®)
  • 2 radishes (thinly sliced, for garnish)
  • ½ tbsp very finely shredded fresh root ginger
  • 3 stems of scallions (sliced on the diagonal 2-3" lengths)

    Garlic Ginger Sauce (Optional)

  • pinch of sugar
  • ⅓ cup of soy sauce
  • 2 tablespoons vinegar
  • 1-2 crushed garlic cloves
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • pinch of finely sliced green onion
  • pinch of crushed red pepper (optional)
INSTRUCTIONS:

Steamed Monkfish with Garlic Ginger Sauce
Monk Fish: 1. Lightly season the monk fish fillet with salt and then cut it across into thin slices. Arrange the slices in a single layer over a heatproof serving plate and scatter over the ginger.

2. Put some sort of trivet in a wide, shallow pan, add 1cm (1/2in) of water and bring to boil. Rest the plate on the trivet, cover the pan with a tight-fitting lid and steam for 2–3 minutes, until the fish is almost cooked.

3. Scatter wild garlic, garlic chives or shredded fresh garlic over the fish and steam, covered, for a another minute. Meanwhile, put the sesame oil and soy sauce into a small pan and heat briefly.

4.Remove the fish from the steamer and pour away about half the cooking liquor. Scatter over the spring onions, pour over the hot sesame oil and soy mixture and serve with some steamed rice.

Garlic Ginger Sauce(Optional): 1. Measure out all the ingredients into a bowl, mix well.    2. Taste.    3. Adjust as needed to suit your tastes.


Enjoy


Monk fish with Bok Choy

Monk fish with Chinese Greens also known as Chinese Cabbage. There's no other way to describe this awesome dish "WOW!"

Ingredients:

    For the Fish:

  • 2 tbsp olive oil
  • 1 tsp Kosher salt
  • 2 tsp sweet chilli sauce
  • fresh chives for garnish
  • Coriander leaves, for garnish
  • 1 tbsp black peppercorns, roughly crushed
  • 4 7oz of monk fish fillets, each cut into 3 medallions
  • 1 tbsp butter, at room temperature 2 pak choi, diagonally cut into 1½" pieces

    For the Sauce:

  • 4fl oz double cream
  • 4 oz good beef stock
  • 1 tbsp dark soy sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp runny or set honey
  • Salt and ground black pepper
  • 1 tsp freshly grated root ginger
  • 1 tsp tomato puree 1 tsp coriander seeds, crushed
INSTRUCTIONS:

Monkfish with Bok Choy
Combine the peppercorns and salt and rub into the monk fish 1. To make the sauce, place the soy sauce in a small saucepan with the honey, vinegar, tomato puree, coriander seeds, grated ginger and cream. Stir until well combined then bring to the boil. Turn down the heat and cook for 5-6 minutes until syrupy, add the stock then stir and reduce for 3-4 minutes. Season then pass through a sieve into a clean saucepan.

2. Meanwhile, heat a frying pan over a low to medium heat and add half the olive oil and a small knob of the butter. Add the fish and cook for about 2-3 minutes on each side until just cooked through and tender, increasing the heat for the last 30 seconds to brown the sides. Leave in the pan to keep warm. Heat a wok or sauté pan until very hot. Add the remaining olive oil, butter and the pak choi (Bok Choy). Season to taste and stir-fry for 3-4 minutes until wilted.

3. To serve, arrange the pak choi in the center of 4 warmed plates. Drizzle with chilli sauce and spoon the ginger sauce around the edge. Place 3 monk fish medallions on each plate and garnish with chives and coriander.

Enjoy your monk fish!


Enjoy


Broiled Monk fish Marinara

Tender and Delicious! Try this tasty recipe. You won't be sorry you did!

Ingredients:
  • 1 tsp salt
  • 1 black pepper
  • 1½ tbsp parsley
  • 2 tbsp white wine
  • ½ tsp black pepper
  • 1 dash of Lemon juice
  • 4½ tbsp of minced garlic
  • 2 tbsp extra virgin olive oil
  • 12 plum tomatoes (cored & diced)
  • 2 Monk fish fillets
  • 1½ tbsp of coriander
  • 2½ tbsp of tomato paste
  • 2 tbsp of unsalted butter
  • 2 stalks of scallions (diced)
  • 4 tbsp of fresh ginger (minced)
  • 1 small red bell pepper (diced)
  • 1 small green bell pepper (diced)
  • 2 banana shallots (peeled & diced)
INSTRUCTIONS:Preheat oven at 325°

Broiled Monkfish Marinara
1. In a 2-4 quart pot add 1 tbsp olive oil, tomatoes, red and green bell peppers, saute on medium heat for 6-8 minutes.

2. Add shallots, ginger, scallions, tomato paste and lemon juice, thoroughly stir in these ingredients, reduce heat to a simmer for 15 more minutes.

3. Rinse off fish fillets, make sure all the excess fat is removed.

4. Roll fish in 2 tbsp of white wine, lightly season fish with salt and pepper, coriander and drizzle 1 tbsp of olive oil over fish and rub into the fish.

5. Place on rimmed baking pan lined with foil, set oven to low broil, place fish 1 row down from top.

6. Cook until golden brown, about 8-10 minutes.

7. Remove from oven, immediately top with 1 tsp of butter each, place in center of plate, surround with sauce and garnish with parsley.

Season to taste with salt and pepper. Enjoy your meal.


Enjoy


Seafood Paella

Calling all meat and potato lovers! We're baaaack! An all new steak & potato recipe. Tender to the touch, put away your steak knife. You can cut these steaks with a SPOON!. We've all had twice baked potatoes before but not like this. These make you want to go smack somebody else's grandmother. Tasty creamy trouble in a potato skin. A real “yummy tummy” pleaser! Hope you enjoy it!


Ingredients:
  • 1 tbsp of sugar
  • 2 pints of water
  • 1 tsp smoked paprika
  • 1 chicken stock cube
  • Himalayan pink salt
  • 2 garlic cloves (crushed)
  • 4 tablespoons vegetable oil
  • 1 tbsp chopped fresh parsley
  • 1 large onion, finely chopped
  • 1 red pepper, seeded and sliced
  • 1 (14oz) can of chopped tomatoes
  • 1 green pepper- seeded and sliced
  • 1 lb of prawns, peeled and deviened
  • 1½ cups of parboiled long-grain rice
  • 10 oz of white fish fillets, such as hake, cubed
  • 6 oz of chorizo sausage, cut into 1" thick slices
  • 2 boneless skinless chicken thigh fillets, cut into chunks
  • 12 large mussels in shells, scrubbed and beards removed
INSTRUCTIONS: Preheat oven at 375°

Seafood Paella
1. Heat the oil in the casserole on the hob over low to medium heat. Add the onion and sauté until it turns translucent. Add the garlic and cook until fragrant.

2. Add the chicken, chorizo, peppers and paprika.

3. Season and brown for 2 to 3 minutes.

4. Add the tomatoes and sugar. Bring to the boil and then simmer uncovered until almost all the liquid has evaporated.

5. Add the water and stock and bring to the boil.

6. Add the rice; reduce heat to medium low and cook covered for 10 to 15 minutes.

7. Add the cubed fish and the mussels and cook for 2 minutes.

8. Add the prawns and continue to cook for 5 minutes or until the fish and prawns are cooked and the mussels have opened. Discard any unopened mussels.

9. Season to taste, stir gently to mix, add the chopped parsley and serve.


Enjoy


Pacific Cod Fish Casserole

This is a smooth succulent meal for your main course. it's also a new addition for your Quick & Easy 101 Recipe library. Keep building your library and we'll keep adding quick easy recipes.

Ingredients:
  • ¼ tsp kosher salt
  • ½ cup dry white wine
  • 8 ounces cod cut into 2 pieces
  • 1 medium onion, very thinly sliced
  • 4 tsp extra-virgin olive oil, divided
  • 1 tsp chopped fresh thyme or ¼ teaspoon dried
  • fresh parsley
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp freshly ground pepper
  • ½ cup finely shredded Gruyère or Swiss cheese
  • ¾ cup finely chopped whole-wheat country bread, (about 1 slice)
INSTRUCTIONS: Preheat oven to 400°F

Broiled Monkfish Marinara
1. Heat 2 teaspoons oil in a medium oven proof skillet over medium-high heat. Add onion and cook, stirring often, until just starting to soften, 4 to 6 minutes.

2. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

3. Place fish on top of the onion and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

4. Toss the bread with the remaining 2 teaspoons oil, paprika and garlic powder in a small bowl. Uncover the fish; top with the bread mixture and cheese. Bake, uncovered, until the fish is just cooked through, 8 to 10 minutes.

Serve and garnish with parsley



Enjoy


Monk fish with Chorizo & Mussels

Get your sip-pie cup! If you love monk fish and mussels then you're going to adore this tasty broth.

Ingredients:
  • 1 bay leaf
  • Baby Potatoes
  • 5 oz of butter
  • 2 tbsp olive oil
  • 150 ml White Wines
  • 0.5 lbs of Mussels
  • 1 tbsp Lemon Juice
  • ½lb Monk fish Tails
  • 1/4 cup of light cream
  • 4 clove of garlic (crushed)
INSTRUCTIONS: Preheat oven at 375°

Monkfish with Chorizo
Angel Hair:1. Heat a large oven proof pan over a high heat. Add the olive oil, then carefully add the monk fish, chorizo and garlic. Cook for 3 to 4 minutes per side, then add 50g of butter to the pan. Transfer the pan to the oven for 8 to 10 minutes.

2. In the meantime, preheat another pan until it’s smoking hot. Add the mussels and pour in the white wine. Cover with a tight-fitting lid and cook for 2 to 3 minutes, until the mussels are open. Discard any unopened mussels. Use a slotted spoon to remove the mussels from the liquid and reserve 100ml of the mussel stock.

3. Remove the monk fish from the oven and place it on a cutting board. Cover with tin foil to keep it warm.

4. Add the mussel stock and cream to the pan and simmer over a medium heat. Remove from the heat and add the remaining butter, stirring until fully smooth. Add the mussels back to the sauce and serve with the monk fish and chorizo in shallow bowls.

5. Season with salt and pepper and some lemon juice, if desired. Serve with mashed or boiled potatoes.


Enjoy


Pan Seared Scallops Over Mexican Corn

This will make you dance. Can you smellellell what Bob and Reny's cooking?! Woo!! I'll be rolled in butter and dipped in hot sauce! These scallops will get you hooked line and sinker. The smell is contagious, so don't forget to add this Quick & Easy 101 Recipe to your library.

Ingredients:
  • Kosher salt
  • 1 tbsp butter
  • ½ tsp of cumin
  • ¼ cup of scallions
  • 1 tsp of chili powder
  • ¼ tsp of garlic powder
  • ¼ cup of onions (diced)
  • ½ pint of grape tomatoes (split)
  • ½ cup of red bell pepper (diced)
  • 1¼ lbs of fresh dry sea scallops
  • ½ cup of green bell pepper (diced)
  • 1 16oz bag of frozen whole kernel corn
  • fresh dill or parsley for (garnish only)
  • 1 tablespoon vegetable, canola, or grape seed oil
INSTRUCTIONS:

Pan Seared Scallops Over Mexican Corn
1. In a medium saucepan over medium heat combine all ingredients(EXCEPT OIL & SCALLOPS) for 5 minutes and reduce heat to a simmer for 10 minutes more, remove from heat.

2. Place scallops on a layer of paper towels and season with salt on all sides. Top with more towels and thoroughly pat dry. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.

3. Cook scallops without moving them until well browned on first side, about 1 minute. Carefully flip scallops and cook until second side is browned, about 1 minute longer. Transfer scallops to a paper towel–lined plate to drain. Serve immediately.

Serve scallops over corn and garnish with dill or parsley

Enjoy


Bob D.
Writer/Chef



Comment (37)
SoulSister's Delightful Food
2 months ago

“Woow.. This looks yummmy.”

Foodholic Faraah
3 months ago

“Great recipe.”

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