Category:

Seafood

Unlike most fried rice recipes which are about the perfect balance of flavors crab fried rice is all about featuring the crab! This dish, originally from Thailand, is fried rice at it’s finest. Fast, delicious, and filled with crab it’s an easy winning weeknight meal.

 Crab a little pricey right now? Canned tuna would also work surprisingly well here!

Crab Fried Rice

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
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Ingredients:
 
  • 12 oz crab meat
  • 4 eggs
  • 6 cups day old cooked rice
  • 2 Tbsp avocado or vegetable oil
  • 2 Tbsp garlic (minced)
  • 2 Tbsp ginger (grated or minced)
  • 2 Tbsp GF soy sauce
  • 2 Tbsp fish sauce
  • 2 Tbsp garlic chili paste (sambal)
  • 1 Tbsp mirin or sake
  • 1 bunch green onions (greens and whites sliced)
  • 2 tsp white pepper
  • limes (for serving)
Instructions:
  • Prep your ingredients. In a small bowl or mug combine eggs, GF soy sauce, fish sauce, mirin, garlic chili paste, white pepper and scramble well.
  • In a wok or large nonstick skillet over med-high heat add 2 Tbsp oil and the garlic, green onion, and ginger. Saute for 3-4 minutes or just until the garlic begins to lightly brown, add the crab meat and saute 2 minutes longer.
  • Add the rice to the pan and try to break the rice into small clumps. Allow the rice to slightly warm through about 3 to 5 minutes. Cold rice is challenging to break up so don't sweat it too hard, adding the egg mixture will loosen everything up completely.
  • Turn your heat to high, and pour in the egg mixture working through until all rice is coated. Cook for 5 minutes moving constantly or until the egg is completely cooked (you won't see any clear egg whites). Stir well and enjoy with a squeeze of lime and more chili paste!

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Provencal is a style of food in France that showcases certain ingredients at their peak in season. Traditionally this style consists of tomato, peppers, olives, capers, and herbs of your choice. This simple dish is light on ingredients, but big on flavors. I’ve used cod here to stay true to the French style, but any firm white fish, shrimp, or even salmon would work.

I lined the bottom of my baking dish with asparagus for a full one dish meal, but feel free to use whatever vegetable you choose or to forgo the vegetables entirely. 

Cod Provencal

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: French
Servings: 2
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Ingredients:
 
  • 2 Cod fillets (6 oz each, thawed)
  • 1 bundle asparagus (trimmed)
  • ½ cup kalamata olives (halved)
  • 2 Tbsp capers
  • 1 orange (juice and zest)
  • 1 red or yellow bell pepper (sliced thinly or diced)
  • 2 shallots (sliced thin)
  • 4 cloves garlic (minced)
  • 1 cup cherry tomatoes (halved)
  • 1 ½ tsp salt (divided)
  • 1 ½ tsp pepper (divided)
  • 2 tsp herbes de provence
  • ½ cup white wine
  • 2 Tbsp olive oil
Instructions:
  • Preheat your oven to 400°F
  • Prep all ingredients. In a bowl combine bell pepper, olives, capers, shallots, cherry tomatoes, garlic, 1 tsp salt, 1 tsp pepper, orange juice and zest, 2 tsp herbes de provence, white wine, and olive oil. Mix well.
  • In a baking dish (I used a 9 x 9) lay asparagus or vegetables of your choice and place the cod fillets on top. Sprinkle the top of the fillets with remaining salt and pepper.
  • Pour the bowl of seasoned peppers, tomatoes etc. over top of your fish fillets and spread across the dish evenly. Cover your dish tightly with foil and bake for 40 minutes.
  • Fish should flake easily with a fork when done or if using a meat thermometer should reach 145°F. Enjoy alone or serve with a salad or starch of your choice. Enjoy!

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Scallops are a hit and miss food for me since I consider them one of the trickier seafood options to prepare. How a scallop is cooked changes EVERYTHING about them! Cook them too long and they’re tough and rubbery- under cook them and they’re a bizarre gooey texture. However, when a scallop is cooked just right they’re beautifully tender, perfectly crisp, and one of the best proteins around!

Luckily for us, scallops are nearly impossible to undercook since they cook up so quickly. If you can sear a scallop well once you can do it again and again and again! I believe in you! My favorite way to serve this is by sauteing spinach in the leftover sauce.  

Seared Scallops Poblano

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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 pound sea scallops (thawed, room temp)
  • 1 bunch cilantro (leaves and stems, roughly chopped)
  • 1 tsp salt
  • ¼ cup water
  • 1 lemon (juiced)
  • 2 poblano peppers (seeds and tops removed)
  • 2 Tbsp butter (melted)
  • 1 Tbsp olive oil
Instructions:
  • Pat the sea scallops dry. Using ¼ tsp salt lightly season both sides of the scallops and set aside.
  • In a large dry skillet over high heat, char all sides of both prepped poblano peppers and do not peel the skin. This should be quick. roughly 2-3 minutes.
  • In a food processor or blender combine all remaining ingredients with the charred peppers except the olive oil and scallops, and blend until smooth.
  • Set the skillet you charred the peppers in over med-high heat and allow to heat up, add the Tbsp of olive oil.
  • To the hot pan and oil quickly add the scallops. If it doesn't sizzle immediately your pan is not hot enough. Cook the scallops for 2 minutes per side. When you flip the scallop over it should have a golden brown crust.
  • That crust means you did it right you seafood cookin' rockstar! Yass!! If it's not golden brown cook for a minute longer over high heat.
  • Remove the cooked scallops from the pan and pour in the poblano sauce. Allow to heat through, this should only take a minute or two.
  • Plate your scallops and spoon a little sauce over top of them. If you want, leave some of the sauce in the pan and saute your favorite vegetable in it to serve with the scallops. It's delicious! Enjoy!

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This Brazilian fish stew- pronounced moo-KAY-kah (thanks Luana) is a delicious summer stew packed with seafood and a slight tingle from the variety of chiles used. The coconut milk and citrus take this dish to the next level making this an easy, but special feeling, dish to share with friends and family. To bump up the presentation value add whole mussels or clams in the shell -I just couldn’t find any. Serve with rice or farofa to round out the meal!

Moqueca (Brazilian Fish Stew)

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Brazilian
Servings: 4
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Ingredients:
 
  • 1 Tbsp coconut oil
  • 1 Tbsp olive oil
  • 1 medium yellow onion (chopped, bite size)
  • 1 bunch green onion (roughly chopped)
  • 1 red bell pepper (chopped, bite size)
  • 6 cloves garlic (minced)
  • 1 Serrano chile (sliced thinly)
  • 1 tsp chile en adobo (minced)
  • 1 tsp chili powder
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp paprika
  • 1 Tbsp sugar
  • 1 bay leaf
  • 1 cup white wine
  • 15 oz coconut milk (full fat)
  • 2 cups chicken broth
  • 1.5 cups cherry tomatoes (halved)
  • 1 bunch cilantro (chopped, leaves only)
  • 1 lemon (juice and zest)
  • 1 lime (juice and zest)
  • 16 oz raw shrimp (peeled and veins removed)
  • 12 oz raw halibut (bones and skins removed)
  • 16 oz mussels or clams (*optional)
  • 2 tsp salt
  • 2 tsp black pepper
Instructions:
  • In a large soup pot over medium-high heat add the coconut oil and olive oil. Add the yellow onion, green onion, red bell pepper, Serrano, garlic, chile en adobo, cilantro, 1 tsp black pepper, and 1 tsp salt. Saute until onions and peppers are soft. About 3-5 minutes.
  • To the sauteed veggies add the crushed red pepper flakes, chili powder, paprika, sugar, lemon and lime zest and juice, bay leaf, and remaining black pepper. Saute for 2-3 minutes longer.
  • Add the coconut milk to the pot and saute for 2 minutes or until the coconut milk is bubbling and hot and the spices and coconut milk have become one. Add the tomato halves and stir.
  • Add the cup of wine, remaining salt, and the shrimp to the pot allowing the shrimp to cook slightly, roughly 2 minutes. Just some time to really absorb the flavors before everything else goes in.
  • Cut your halibut into bite sized pieces and add the chicken broth, halibut, and mussels or clams if using to the pot and bring to a boil. Reduce to a simmer and allow to cook for 10-12 minutes covered or until fish flakes easily with a fork and the mussels and/or clam shells have opened. Enjoy with a squeeze of lemon or lime and a fresh sprinkle of cilantro!

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This one skillet meal is indulgent, fast, and delicious! Serve it over roasted potatoes, your favorite pasta, zoodles, or enjoy it all on it’s own for a easy weeknight dinner the whole family will love.

The secret to getting those beautiful picture perfect fillets is a super simple cooking method. Most people plop their salmon in the pan skin side down first. STOP! SWERVE! HALT! You’re doing it backwards! By placing the salmon in the pan rounded side (or presentation side) down first you can stop cooking the fillets when they’re perfectly golden brown. This is how restaurants get you that beautiful golden photogenic salmon every time. You can finishing cooking the fillets completely on the side the skin would usually be (the side no one looks at) without sacrificing the pic for the ‘gram. Now get in there chef, you got this!

Creamy Salmon Pesto Skillet

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 4 portions of salmon (I used 6 oz fillets, skin removed)
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp Italian herbs blend
  • 1 tsp olive oil
  • 16 oz baby spinach
  • 3 Tbsp pesto
  • 6 cloves garlic (minced)
  • 1 large shallot (sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 cup Parmesan cheese (shredded)
  • 1/2 cup heavy cream
  • 1 cup white wine (I used pinot grigio)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
Instructions:
  • In a small bowl mix together: 2 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 2 tsp Italian herbs blend.
  • Rub your salmon fillets with 1 tsp olive oil and the coat with spice blend on both sides. Set aside.
  • In a large skillet over medium-high heat pour in 1 Tbsp olive oil.
  • When oil is ready place the fillets into the pan presentation side down (the side you want to see while eating).
  • Cook for 4-5 minutes or until the salmon releases from the pan on it's own.
  • When salmon is golden brown on one side reduce the heat to medium and place the second Tbsp of olive oil into the pan. Cook on the other side for 7-10 minutes. Or until your salmon flakes easily with a fork (145 degrees Fahrenheit).
  • When your salmon is fully cooked remove the fillets from the pan and set the aside.
  • Raise the heat to medium-high and add the sliced shallots.
  • Cook until soft, about 2 minutes, and then add the garlic.
  • Cook the garlic until fragrant or roughly one minute. If you want to snap a great pic reserve a few cherry tomato halves for garnishing.
  • Add the cherry tomatoes to the pan, and cook until soft, about 2 minutes.
  • Add the white wine to the hot pan and deglaze your pan scraping up all those delicious browned bits. Reduce your heat to medium.
  • When pan has been deglazed add the spinach to your pan in manageable amounts wilting completely each time before adding more.
  • When all spinach has been wilted add one tsp salt and stir well.
  • Next add the Parmesan cheese to the pan with the spinach and tomatoes and stir to melt. After the Parmesan has melted, stir in all of the heavy cream and pesto. Mix well.
  • Place the salmon fillets back into the pan and reduce the heat to medium-low.
  • Sprinkle 1 tsp pepper evenly over the top. Cover your skillet and simmer gently for 2-3 minutes more. Serve and enjoy!

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This creamy shrimp salad is bright, fresh, cool, and perfect for beating the heat! Try it served over a bed of chopped crunchy greens, rolled up in lettuce wraps, shrimp taco style, on a roll, or even over crackers. No matter how you serve it you’re sure to love it!

Creamy Shrimp Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4

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Ingredients:

 

  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp cayenne
  • 1 Tbsp olive oil
  • 2 lbs raw or cooked shrimp (thawed, peeled, veins and tails removed)
  • 1/2 cup mayo
  • 2 Tbsp sour cream
  • 1 lemon (juiced)
  • 1 lime (juiced)
  • 1 avocado (diced or sliced)
  • 1 jalapeno (seeds removed and minced)
  • 1 medium carrot (peeled and minced)
  • 1 large shallot (minced)
  • 1 large rib celery (minced)
  • 1/4 cup cilantro (minced)
Instructions:

  • Preheat your oven to 400 degrees Fahrenheit.
  • On a baking tray toss shrimp, olive oil, salt, pepper, and cayenne. Mix together, and spread into an even layer.
  • Roast 20 minutes.
  • While shrimp are roasting, mix together all sauce ingredients except avocado, and stir well. Taste for seasoning, and adjust as desired.
  • If you want a warm shrimp salad feel free to toss the shrimp and avocado directly into the sauce and serve. If you want a cooler salad allow the shrimp to cool slightly before stirring in the shrimp and avocado.
  • This salad can totes be made the day before and kept in the fridge for a well-chilled option.

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Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

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Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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Ingredients:
 
  • 3 qts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

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Chris’ Lemon Garlic Salmon

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Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Course: Main Course
Cuisine: American
Servings: 2
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Ingredients:
 
  • 1 lb salmon (skin on, boneless fillet)
  • 1 Tbsp lemon juice
  • 2 Tbsp melted butter
  • 2 cloves garlic (minced)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
Instructions:
  • Set grill or frying pan to high heat, around 450 degrees Fahrenheit.
  • In a small bowl combine lemon juice, melted butter, and minced garlic. Reserve 1 Tbsp of mixture in separate bowl.
  • Coat both sides of the salmon fillet with butter mixture.
  • When grill is ready place your salmon fillet skin side down for 7 to 8 minutes.
  • If using a pan put a tsp of oil into your hot pan before placing the fillet.
  • When salmon gives no resistance upon moving it is ready to flip.
  • Flip salmon and coat with reserved mixture. Cook for another 5 minutes or until salmon reaches an internal temperature of 145 degrees Fahrenheit. Enjoy!

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Don’t be afraid to get creative! Add whatever floats your boat. Spicy or sweet sausages, clams, lobsters, calamari etc. Make it completely your own. That’s the fun of a boil, it can be as easy and laid back or as extravagant as you want it. I like to serve this on newspaper for easy cleanup, but you do you!

For a party full of adults pick your favorite seafoods and try portioning this way per person:

  • 1 1/2 pounds crab legs (10 minutes)
  • 1 whole crab (20 minutes)
  • 1/4 pound shrimp (7 minutes)
  • 1 pound mussels (7 minutes)
  • 1 pound crawfish (7 minutes)
  • 1 pound clams (7 minutes)
  • 1/4 pound calamari (5 minutes)
  • 1 pound lobster tails (10 minutes)
  • 1/4 pound sausage (5 minutes)
  • 3 potatoes (20 minutes)
  • 1 cob of corn (5 minutes)

Low Country Boil

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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Cajun
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Ingredients:
 
  • 6 bottles gluten free beer/beer of your choice OR 1 bottle dry white wine
  • 4 heads garlic (halved)
  • 4 lemons (halved)
  • 1 orange (halved)
  • 4 onions (large, quartered)
  • ½ cup onion powder
  • ¼ cup dill seed
  • ¼ cup celery seed
  • 1 cup hot sauce
  • 4 sticks butter (divided)
  • 1 cup old bay
  • ½ cup chili powder
  • ½ cup paprika
  • ½ cup brown sugar
  • 8 bay leaves
  • ¼ cup coriander seeds
  • cup mustard seeds
  • 1 tsp whole cloves
  • 1 tsp allspice
  • 12 Qts water
  • 10 lemons (for serving)
  • 1 container old bay (for serving)
Instructions:
  • In a large pot ( I use a 24 Quart stock pot) add all ingredients except seafood and reserve two sticks of butter for dipping.
  • Fill the pot half way to three quarters full depending upon the amount of seafood you intend to boil.
  • Bring to a boil, and allow to stay at a roiling boil for about 20 minutes. If you're using as large a pot as I do this will take quite a bit of time, around 30 minutes.
  • Once the pot has boiled and the seasonings have melded together add your ingredients according to their cook times.

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