Sea Food,does any body know good recipes?

i likek sea food. but i don't eat much of ti. since it is really expensive. and some are bad for health too. it will raise up your cholesterol to much. that is the advantage not havingm oney. you won't eat much high cholesterol food. that''s why i buy vegetables because of the price and not really of the health benefits. since i can't buy vegetable for $1. and that will be for two days supply already. but it already depends on the kind of vegetables and on the season. some seasons it's much cheaper. but it's just the right price. i will wait for the cheap price when the season comes for low prices.

Well I can tell you how I make mine.I got the back, called old bay, you usually find it where the seafood is.It is back with spices and you put it to the boiled water and let cook for at least five ten minutes.Then you put there shrimps and crab legs, turkey sausage, corn, 2 gloves of garlic and cook for five minutes.I think that much need the shrimps and legs.I really love it like this and it is easy too.That seasoning would just give it right taste.Hope you will like it.

Hi there. I love seafood too. I prefer to cook them in simple recipes which can be preared and cooked in just 15 to 20 minutes. Try this one.

BBQ Atlantic Salmon With Rosemary And Lemon

Atlantic salmon fillets
sea salt and ground black pepper
2 tablespoons frsh rosemary, picked off stem
virgin olive oil
1 lemon, cut into wedges

-Use a sharp knife to score the skin of the fillets making 3-4 cuts about 4mm deep, this will prevent the skin curling and allow the oils under the skin to create a crust.
-Sprinkle the fillets liberally on both sides with sea salt and pepper. Sprinkle the rosemary on the top of the fillets.

Note: May use dried rosemary

BBQ or pan fry
-Grease hot plte or grill on BBQ or
-Add olive oil to fry pan
-Cook fillets, skin side down for 8-10 minutes on one side and 3-5 minutes on other side.

You may serve this with vegetables: 2 bunches asparagus, 3 medium potatoes peeled and sliced thickly. Wash the asparagus and trim the ends. Brush asparagus and potatoes with olive oil and sprinkle rosemary. BBQ on greased hot plate/grill or cook in pan. Place the asparagus & potatoes on serving plates, top with barbecued salmon. Drizzle with a little extra virgin olive oil and serve with lemon wedges.

You can also use baking method of cooking her at 180 degrees and cook for ten minutes. Other recommended fish are tuna, swordfish, marlin, blue eye cod, snapper, bream. Bon apetit!

This simple dish can be ready in about 35 minutes.
You will need
2 1/2 cups water,3 cubes chicken bouillon
3 pounds shrimp, peeled and deveined
1/3 cup chopped green onion,1/4 cup soy sauce
salt to taste,1/4 cup cornstarch,1/4 cup cold water,12 ounces trimmed snow peas,4 small ripe tomatoes, diced

In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.

Hi nyumix! You didn't mention what particular seafood you like, so I'm sharing this mixed seafood Indian-style curry. Here's how to do it:

Heat the oil in a large pan over medium-high heat. Cook ginger, garlic, and onion until the onion softens, about 2 to 3 minutes. Stir in curry paste, lime juice, brown sugar, and coconut milk; simmer for 5 minutes. Stir in shrimp, scallops, asparagus, cilantro, and salt; cook until the seafood is opaque, 4 to 5 minutes.

Enjoy!!!

Sorry for not being able to help here, since I am not a good cook, though I like eating some seafood quite a lot.
Andy

try these recipes from allrecipes.com

Seafood Linguine

INGREDIENTS

* 1 (16 ounce) package linguine pasta
* 1/2 cup thinly sliced red onion
* 3 teaspoons garlic powder
* 1/4 cup olive oil
* 3 cups milk
* 2 teaspoons chopped fresh parsley
* 1/2 cup chopped green bell pepper
* 1/2 cup red bell pepper, chopped
* 1/2 cup broccoli florets
* 1/2 cup thinly sliced carrots
* 1 cup sliced fresh mushrooms
* 1 cup canned shrimp
* 1 cup crab meat, drained
* 1 pound scallops
* 2 tablespoons all-purpose flour
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
2. Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
3. Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
4. Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
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Seafood Lasagna I

INGREDIENTS

* 1 onion, chopped
* 2 tablespoons butter
* 12 ounces cottage cheese
* 1 (8 ounce) package cream cheese
* 2 teaspoons dried basil
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 egg
* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1/3 cup milk
* 1 clove garlic, minced
* 1/2 cup white wine
* 1/2 pound scallops
* 1/2 pound flounder fillets
* 1/2 shrimp, peeled and deveined
* 1 (16 ounce) package lasagna noodles
* 2 ounces shredded mozzarella cheese
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain.
2. Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside.
3. Combine the mushroom soup, milk, and garlic. Stir in the white wine, bay scallops, flounder fillets, and shrimp. Set aside.
4. Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top.
5. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.
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Seafood Mocequa

SUBMITTED BY: BRENTBUNTIN
"Traditional Brazilian seafood dish based on coconut milk and fish broth, served over rice or with farofa (cooked manioc meal). You may use a variety of white fish as long as they are firm. There is an oil called dende that is used in Brazil, but hard to find outside the country. Try looking in a Brazilian or Latino store."

INGREDIENTS

* 2 pounds firm white fish, such as monkfish, cut into 2-inch pieces
* 1/2 pound medium shrimp, peeled and deveined
* salt and pepper to taste
* 3 tablespoons dende oil (red palm oil), or canola
* 1 onion, cut into 1/2-inch pieces
* 1 tablespoon minced garlic
* 2 tomatoes, seeded and diced
* 1 red bell pepper, chopped
* 2 long, hot peppers, seeded and chopped
* 1/2 cup fish stock
* 1/4 cup chopped fresh cilantro
* 1 bunch green onions, diced
* 2 bay leaves
* 1 1/2 teaspoons hot pepper sauce (e.g. Tabasco™), or to taste
* 1/2 cup coconut milk

DIRECTIONS

1. Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
2. Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
3. Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately
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Mixed Seafood Curry

INGREDIENTS

* 2 tablespoons vegetable oil
* 1 tablespoon minced fresh ginger root
* 1 tablespoon minced garlic
* 1 medium onion, halved and sliced
* 1 tablespoon curry paste, to taste
* 3 tablespoons lime juice
* 1 tablespoon brown sugar
* 1 (14 ounce) can light coconut milk
* 12 medium shrimp, peeled (tails left on) and deveined
* 12 sea scallops, halved
* 6 ounces asparagus, cut into 2-inch pieces
* 2 tablespoons chopped cilantro
* salt to taste

DIRECTIONS

1. Heat the oil in a large pan over medium-high heat. Cook the ginger, garlic, and onion until the onion softens, about 2 to 3 minutes. Stir in the curry paste, lime juice, brown sugar, and coconut milk; simmer for 5 minutes. Stir in the shrimp, scallops, asparagus, cilantro, and salt; cook until the seafood is opaque, 4 to 5 minutes.

What about this one:

SEAFOOD CASSEROLE

1 stick butter
1/2 c. water
2 eggs
1 can mushroom pieces, drained
1/2 lb small shrimp, shelled & deveined
1/2 lb scallops
1/2 pkg artificial crabmeat(optional)
1/2 small bag Pepperidge Farms herb stuffing mix, coarsely crushed
1 lb cod, haddock or any mild white fish
thick white sauce
1 7 oz can chopped clams (do not drain)

Melt butter in 3 qt saucepan, remove from heat and cool add water, eggs, seasonings (salt pepper and garlic powder to taste). Add shrimp, scallops, crab and coarsley crushed stuffing mix. Combine well to form a fairly moist stuffing (add more water if necessary).
Place fish in 8x11 baking dish, top with stuffing mix, and cook in a 350 degree oven until fish flakes nicely and shrimp and scallops are done (about 20-25 minutes).

Meanwhile, prepare a very thick white sauce with 2 cups milk, flour and butter. Cool slightly and add canned clams with their liquid. Stir until smooth.

Serve casserole topped with the clam sauce.