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Crab Fritters With Spicy Mayo

Crab Fritters With Spicy Mayo

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 1/3 cups milk
  • 1 egg
  • Freshly ground black pepper
  • 1 quart canola oil (approximately, as needed for deep frying)

Method –

To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.

Heat oil to 375 degrees F in a deep-fryer.

Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into “cocktail size” balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.

Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/crab-fritters-with-spicy-mayo

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Tofu With Shrimp And Peas

  • 1 pack firm tofu (diced and fried)
  • A handful frozen peas and carrots
  • 1/4 lbs shrimp (shelled and cut half)
  • 1/2 pc green/red bell pepper (diced)
  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • water
  • corn starch
  • garlic
  • oil

Method –

Heat pan with oil, add garlic, shrimp stir till shrimp cooked. Add peas,carrots,bell pepper and water. Stir well, add oyster sauce, sugar, and cornstarch mixture. Add fried tofu and let it simmer. Ready to be serve.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/marykal77/recipes/tofu-with-shrimp-and-peas

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Indian Spiced Shrimp

  • 6 cloves of garlic, Chopped
  • 1 Jalapeno, Seeded and Chopped
  • 8 Green Onions, Chopped
  • 1/2 c Cliantro, Chopped
  • Juice and Zest of a Big Lime
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Ground Black Pepper
  • 1 Tsp Garam Masala
  • 1 Tsp Cumin
  • 1/2 Tsp Cayenne
  • 1 Tsp Dark Brown Sugar
  • 3/4 c Coconut Milk
  • 1 1/2 lbs Large Shrimp, Peeled

Method –

Preheat oven to 450F. Mix all of your spices together and set aside. Place the first 5 ingredients in your food processor.  Add spices, sugar, and coconut milk. Process until it is a slight chunky paste. Place 4 large square of aluminum foil (12×12) on the counter. Divide the shrimp and the spice paste between the four packets, and seal the edges to make a packet. Place packets on a baking sheet and place in the oven for about 10-15 mins or until the shrimp are pink.

Serve with steamed Basmati Rice with Green Peas.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/gtg236s/recipes/indian-spiced-shrimp

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Pasta With Shrimp And Cherry Tomato

  • 6 medium shrimp
  • 6 cherry tomatoes, halved
  • 1 clove garlic, sliced
  • peas (fresh is better but frozen will do)
  • white wine
  • paprika
  • pasta (spaghetti, linguini, etc)

Method –

Cook pasta, drain and set aside. Heat olive oil in pan and lightly brown garlic. Add shrimp, season lightly with paprika. Add cherry tomatoes. Add peas. Add splashes of white wine. Simmer for 20 seconds to allow flavours to blend. Stir in pasta and remove from heat

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/oiseauxbleu/recipes/pasta-with-shrimp-and-cherry-tomato

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Simple Shrimp And Rice Noodles

  • 1/2 package of rice noodles
  • Juice of 2 limes
  • 1 teaspoon of sugar
  • 50ml thai fish sauce
  • 1 bird chili finely chopped (wear gloves unless you’ve got a high tolerance to the heat)
  • 16 x jumbo shrimp (more if you’re especially generous)
  • 2 garlic cloves finely chopped
  • 4 lettuce leaves cut into thin strips
  • 12 or so thai basil leaves cut into thin strips
  • 4 or 5 spring onions (scallions) chopped

Method –

The Noodles In a large pot of cold water, gently heat noodles until soft. Don’t let them boil or you’ll wind up with rice paste. Not good. Once soft, drain them in a colander and rinse with cold water to stop them from cooking further. Cover and set aside.

The Sauce In a bowl combine the lime juice, thai fish sauce, sugar and chili. Set aside.

The Shrimp Add a couple of tablespoons of peanut or canola oil to a hot skillet, add the garlic and saute for 15 seconds before adding the shrimp. Cook shrimp for 3 or 4 minutes. Remove from heat.

Assemble the dish Place some noodles in a bowl and drizzle a few tablespoons of the sauce over them. Combine the strips of lettuce leaves, basil and chopped scallions and sprinkle over noodles. Top with shrimp.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/freychef/recipes/simple-shrimp-and-rice-noodles

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Ginger, Scallion & Garlic Shrimp

  • 16 shrimps, shelled & deveined, leaving tails intact
  • Fine sea salt and freshly cracked black pepper to taste
  • 4 garlic cloves, finely chopped
  • 1-inch piece of ginger, julienned
  • 2 bird’s eye chili peppers, sliced on bias
  • 6 scallions, julienned
  • 3 tbsp extra virgin olive oil
  • 1 tbsp soy sauce
  • 3 tbsp vermouth

Method –

Butterfly the shrimps and pat dry with paper towels. Toss shrimp in a bowl with salt, black pepper and a drizzle of oil. Put it in the fridge while you prep the other ingredients. Right before serving, heat up a heavy skillet over medium heat. Sear shrimps on both sides until pink. Transfer to platter.

Add oil to same skillet and swirl to evenly coat the bottom. Add the scallions, ginger and chili peppers and toss around until fragrant. Throw in the garlic and soy sauce and continue to toss around the ingredients so they don’t burn. Splash it with some vermouth and put the shrimps back into the mix. Toss around quickly and plate immediately.

Serve with some steamed white rice and a side of stir-fried zucchini with shallots, garlic and toasted sesame seeds.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Tia/recipes/ginger-scallion-garlic-shrimp

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Prawns, Scallops & Chilli Pasta In A Basil, Tomato, Spinach And Olive Oil Sauce

  • Extra virgin olive oil
  • 2 cloves garlic, mashed
  • 1 tomato, cubed
  • 1 long red chilli, chopped
  • 10 medium prawns
  • 10 scallops
  • Basil leaves, torn
  • Spinach leaves, torn
  • 2 lemon wedges
  • Pasta, cooked

Method –

Heat garlic in olive oil over medium heat.

Add tomatoes, chilli, prawns scallops. Cook through.

Add basil and spinach and toss.

Serve on hot pasta drizzled with extra virgin olive oil, lemon, salt/pepper.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/celia/recipes/prawns-scallops-chilli-pasta-in-a-basil-tomato-spinach-and-olive-oil-sauce

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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