Shrimp and Vegetable Kabobs
6 Servings
1 1/2 pounds medium peeled shrimp
1 8 ounce bottle Italian dressing
1/4 cup grated Parmesan cheese
1/4 cup water
1/2 teaspoon crushed red pepper
8 boiling onions
16 small mushrooms
2 zucchini, cut into 1 inch pieces
Combine salad dressing and next 3 ingredients into a shallow baking dish; Add shrimp and stir. Marinate in refrigerator for 3 hours. Par boil onions, set aside. Drain shrimp reserving marinade. Bring marinade to a boil, set aside.Alternate shrimp and vegetables on skewers. Grill on medium heat for 4 to 6 minuets turning several times. Baste with marinade after turning.
Amount Per Serving:
Calories 462
Calories from Fat 320
Percent Total Calories From:
Fat 50%; Protein 26%, Carbohydrates 24%
Vitamin A 9%; Vitamin C 43%; Calcium 0%; Iron 27%
Bouillabaisse
Jakes Seafood Cookbook
4 Servings
8 cups fish stock, or bouillon cubes
1 small diced onion
1 small diced green bell pepper
3 small diced celery stalks
2 tablespoons minced garlic
1 tablespoon olive oil
1 1/2 teaspoons cumin
4 teaspoons olive oil
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons sage
1 bay leaf
1 1/2 teaspoons coriander
4 teaspoons basil
1/4 teaspoons cayenne
1/2 cup white wine
2 cups crushed tomoatoes in puree
***Seafood***
1 cooked Dungeness crab
8 large prawns
16 steamer clams
16 mussels
1 pound cod, halibut, or mild white fish
8 cooked crayfish
Sauté onion, pepper, celery and garlic in olive oil over medium heat until they begin to soften. Add herbs and spices to the pan and continue cooking for another 2 minuets. Add white wine and tomato and simmer for 5 minuets. Combine stock and vegetable mixture in a large saucepan or stock pot with at least 1 gallon capacity. Simmer for 1 hour. Meanwhile, prepare the seafood. Discard top shell and break crab into 4 pieces. Peel and devein the prawns. Scrub clams and mussels. Cut fish into 2″ cubes. Rinse crayfish. Bring broth to a brisk simmer, but not a full boil. Put crab and crayfish in broth for 2 minuets. Add remaining items and simmer. If some ingredients are cooked before the rest, remove them. Remove to individual bowls or serve directly from the pot. Serve with crusty french or sour dough bread.
NOTE: Call ahead and we will gladly cook and clean crabs, peel and devein prawns, and scrub the mussels.
Amount Per Serving:
Calories 444
Calories from Fat 71
Percent Total Calories From:
Fat 16%; Protein 51%, Carbohydrates 29%
Stuffed Salmon
6 Servings
1/2 pound cream cheese, softened
1/4 pound Dungeness crab, or bay shrimp
2 tablespoons seasoned bread crumbs
1/2 tablespoon dried onion flakes
2 ounces shredded Monterey Jack cheese
1/2 dill weed
6 6 ounces salmon fillets (subsitute halibut or sole)
Skin and bone salmon fillets. The thicker the salmon the better. Make a cut length wise down the middle of the fillet. ( Any good fish monger will gladly do this for you for free.) Set aside in refrigerator. Mix remaining ingredients together with a fork. Stuff the salmon fillets. Sprinkle the top with paprika. Pre-heat oven to 450°. Place stuffed salmon fillets on a cookie sheet or baking pan. Bake for 10 to 15 minuets. Rule of thumb: cook fish 10 minuets an inch at 450°.Measure fish at thickest part.
Amount Per Serving:
Calories 460
Calories from Fat 273
Percent Total Calories From:
Fat 59%; Protein 38%, Carbohydrates 3%
Vitamin A 18%; Vitamin C 2%; Calcium 0%; Iron 8
Halibut Royale
4 Servings
1 cup dry white wine
2 teaspoons salt
1 pound halibut steaks, or fillets skinned
1/4 cup bread crumbs
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced green onions
Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in bread crumbs. Place halibut in shallow baking dish. Combine sour cream, mayo, and onions; spread over halibut.Sprinkle with paprika. Bake at 450° 10 minuets per inch of thickness, measured at the thickest part, or until halibut flakes easily with a fork
Amount Per Serving:
Calories 451
Calories from Fat 282
Percent Total Calories From:
Fat 62%; Protein 23%, Carbohydrates 6%
Vitamin A 8%; Vitamin C 2%; Calcium 0%; Iron 9%
Dungeness Crab Sandwiches
4 Servings
3/4 pound Dungeness Crab meat
1 cup shredded cheddar cheese
1/2 cup finely chopped celery
2/3 cup chopped parsely
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco pepper sauce
4 each English muffins *
Mix crabmeat, cheese, celery, and parsley. Combine mayonnaise, lemon, mustard, and Tabasco. Toss crabmeat mixture with dressing. Split in half English muffins, spread mixture on muffins. Broil about 4 inches from heat for 4-5 minuets or until heated through. For appetizers, quarter muffins.
*sliced sourdough bread can be substitued for English muffins.
Amount Per Serving:
Calories 540
Calories from Fat 307
Percent Total Calories From:
Fat 57%; Protein 21%, Carbohydrates 22%
Servings
1/3 cup olive oil
2 tablespoons minced garlic
1 small diced onion
1/2 pound sliced mushrooms
1 small diced green pepper
3 tomatoes, peeled, seeded, and diced
2 cups crushed tomatoes in puree
1 cup chicken stock, or fish stock
2 cups red wine
2 tablespoons oregano
1 tablespoon black pepper
1 tablespoon salt
3/4 pound prawns, peeled and deveined
3/4 pound clams, scrubbed and cleaned
1 whole crab, broken into 4 pieces (top shell remoced)
3/4 pound fish fillets (snapper, bass, cod or halibut)
Combine olive oil, garlic, onion, mushrooms and green pepper in a large saucepan or stock pot over medium heat. Saute vegetables until they begin to soften. Add the fresh tomatoes, canned tomatoes in puree, stock, wine and seasonings. Simmer on low heat for 30 minuets. Add the seafood to the pot and simmer for 5 to 10 minuets, or until all items are done.
NOTE: Call ahead and we will gladly cook and clean crabs, and peel and devein prawns.
Amount Per Serving:
Calories 868
Calories from Fat 267
Percent Total Calories From:
Fat 31%; Protein 41%, Carbohydrates 20%
Parmesan Halibut
4 Servings
2 pounds halibut fillets, skinless and boneless
2 tablespoons mayonnaise (smartbeat or light mayo)
2 tablespoons grated Parmesan cheese
dash seasoning of choice (lemon pepper, Lawerys,etc.
1/2 teaspoon Dijon mustard
Combine mayo and mustard, set aside.
Preheat oven to 450°. Line baking pan with foil. Season fish fillets on both sides (with seasoning of your choice).Put a thin layer of mayonnaise on top of one side of the halibut. Sprinkle cheese over fillets. You can use a simple rule of thumb for baking and broiling your fish. Bake it at 450° for 10 minuets an inch, measuring the fish at its thickest point.
Amount Per Serving:
Calories 309
Calories from Fat 107
Percent Total Calories From:
Fat 35%; Protein 65%, Carbohydrates 1%
Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 12%
Steamed Clams
Jakes Seafood Cookbook
2 Servings
2 pounds steamer clams
4 tablespoons cooking sherry
4 tablespoons dry white wine
1/2 teaspoon minced shallots
1/2 teaspoons minced garlic
1/2 teaspoons lemon juice
6 tablespoons drawn butter
Choose the right size saucepan or stock pot for the amount of clams you are preparing. You will need about 1 quart of capacity per pound of clams. The rest is easy. Combine all ingredients (except butter) in the pot over high heat. Cover and allow the clams to steam until they open. Depending on type, size, and age of the clams, this will take 3 to 8 minuets. Remove the clams to serving bowl and return the broth to the pot. Simmer to reduce 1 to 2 minuets. Serve broth and butter in separate ramekins. Pass around crusty french bread and enjoy!
Amount Per Serving:
Calories 1001
Calories from Fat 391
Percent Total Calories From:
Fat 39%; Protein 46%, Carbohydrates 10%
Vitamin A 80%; Vitamin C 169%; Calcium 0%; Iron 707%
Ginger-Soy Ahi Tuna
4 Servings
1 1/2 pounds Ahi Tuna (steaks)
2 tablespoons olive oil
3 tablespoons soy sauce
1/8 teaspoon ground ginger
Add olive oil, soy sauce, and ginger in a large skillet. Turn heat to medium. Dredge steaks in mixture on both sides and arrange in skillet. Set timer to 3 minuets, turn steaks, set timer again for three minutes.
Amount Per Serving:
Calories 208
Calories from Fat 81
Percent Total Calories From:
Fat 39%; Protein 59%, Carbohydrates 2%
Spicy Shrimp Dip
16 Servings
16 ounces cream cheese, room temperature
2 ounces chili sauce
3 tablespoons sour cream or mayonnaise
1 teaspoon prepared horseradish
1/4 cup finely minced onions
1/2 teaspoons liquid hot pepper sauce
1 cup cooked bay shrimp
1/4 teaspoon salt
1/2 teaspoon white pepper
Soften cream cheese in a mixer. Add chili sauce and mayonnaise or sour cream-mix well. Add horseradish, onions, and hot pepper sauce-mix well. Fold in shrimp, by hand, just until mixed. Season with salt and white pepper. Cover and chill. Serve slightly chilled or at room temperature.
Amount Per Serving:
Calories 130
Calories from Fat 109
Percent Total Calories From:
Fat 84%; Protein 12%, Carbohydrates 4%
Vitamin A 15%; Vitamin C 2%; Calcium 0%; Iron 3%
Salmon Marinade
4 Servings
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1/2 tablespoon fresh grated ginger
2 pounds salmon fillets, or steaks
Combine all ingredients and pour over steaks or fillets. . Marinate for 30 minutes; turn fish and marinate another 30 minutes. Cooking time: Measure fish at thickest part. Use fish mongers rule of thumb: ten minutes an inch.
Amount Per Serving:
Calories 540
Calories from Fat 308
Percent Total Calories From:
Fat 61%; Protein 37%, Carbohydrates 2%
Breaded Razor Clams
3 Servings
1 pound razor clams
1 cup seasoned bread crumbs
2 eggs
olive oil
butter
salt and pepper to taste
Place a piece of wax paper on the counter. Whip the eggs in a medium bowl. Pour breadcrumbs in a pile on the corner of the wax paper. Individually dip the razor clams in the egg then hand pat both sides with breadcrumbs. Place on wax paper. Repeat until all the clams are coated. Use more breadcrumbs if needed. Let the clams sit at room temperature for 15 minuets. This allows the egg to bond with the breadcrumbs. Pan fry in equal amounts of olive and butter for 60 seconds a side. Drain on a paper towel and serve with any or all of the following: Lemon wedges, tartar sauce or cocktail sauce. Hint: To tenderize clams, soak in milk for a couple of hours in the refrigerator.
Amount Per Serving:
Calories 464
Calories from Fat 145
Percent Total Calories From:
Fat 31%; Protein 41%, Carbohydrates 28%
Linguini with Crab
Recipes collected by: Fitts Seafoods
1555 12th Street SE
Salem, Oregon 97302
503-364-6724
8 ounce bottled clam juice
1/4 t. saffron
3 T. unsalted butter
1/2 pound sliced fresh shiitake mushrooms
1 cup minced scallions
1 T. tomato paste
1/2 pound fresh picked crabmeat
2 t. fresh minced tarragon
1/2 pound linguini
Combine clam juice and saffron in a small bowl-mix well. Heat butter in a skillet, over a medium flame. Add mushrooms, heat and stir for 3 minutes. Add tomato paste and half of the scallions-mix well. Add the saffron mixture. Bring just to a boil, reduce heat, and simmer for 2 minutes add crab and tarragon. Simmer until heated through. Meanwhile, cook linguini in boiling salted water. Drain, rinse in hot water, and drain well. Return to pot. Add crab mixture-toss gently to mix well. Transfer to a serving platter. Garnish with the remaining scallions. Serve hot.
