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Tuna Mounds with Curry Mushroom Sauce

January 12, 2010 by Firehouse Chef  
Filed under Appetizer, Baked, Buffet, Easy, Easy Seafood Recipes, Lunch, New Seafood Recipe, Starter

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tunaa Tuna Mounds with Curry Mushroom Sauce - This tasty tuna mounds with curry sauce recipe is as versatile as it is delicious. Made with convenient, economical, canned tuna, we shaped them mounds or cakes, smothered them in a homemade curry mushroom sauce, then oven baked them to a golden brown you are going  to absolutely love this seafood recipe.

Prep Time: 10 mins
Cook Time: 45 mins
Main Ingredient: Tuna
Difficulty Level: 1

Ingredients to make Tuna Mounds with Curry Mushroom Sauce

1 sm Onion, minced
1/4 c Butter, melted or margarine
1/2 c Milk
2 7 oz cans Tuna flakes
3 c Bread crumbs, soft
2 Eggs, slightly beaten
1/4 ts Poultry seasoning
1/4 c Parsley flakes
1/2 ts Salt
1/4 ts Pepper
1 cn Mushroom soup, 10 oz
1/2 ts Curry powder
3 Olives, stuffed and sliced

Directions to make Tuna Mounds with Curry Mushroom Sauce

Step 1:Saute onion in shortening until golden brown.
Step 2:Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish.
Step 3:Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F.

Image Source: T o n y

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How to Bake Salmon

September 23, 2009 by admin  
Filed under Baked, Tips and Tricks

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How to bake salmon - Season salmon, then brush with butter or substitute. Place in a greased baking pan and cook in a preheated oven at 350 degrees for approximately 10 minutes per inch of thickness. Measure at the thickest point. Salmon should flake when done.

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Bacon Wrapped Shrimp and Cheese

April 24, 2009 by Firehouse Chef  
Filed under Baked, Easy Seafood Recipes, Main Course, Quick, Shrimp, Snack, Starter

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  Bacon Wrapped Shrimp and Cheese - A perfect blend of shrimp, bacon, and cheese, in this simple seafood recipe, that is baked in the oven. These divine shrimp are always a hit, especially when bacon wrapped, and very quick to disappear! Let us know how they go over at your house.

Prep Time: 20 mins
Cook Time: 10 mins
Servings: 8
Main Ingredient: Shrimp
Difficulty Level: 3

Ingredients to make Bacon Wrapped Shrimp and Cheese

1 (8 ounce) package Monterey Jack cheese, cut into strips
40 large shrimp - peeled, deveined and butterflied
20 slices bacon, cut in half

Directions to make Bacon Wrapped Shrimp and Cheese

Step 1:Preheat the oven to 450 degrees F (220 degrees C).
Step 2:Place a small piece of cheese into the butterflied opening of each shrimp. Wrap half of a slice of bacon around each one to conceal the cheese, securing with toothpicks. Place on a cookie sheet.
Step 3:Bake for 10 to 15 minutes in the preheated oven, until bacon is browned.

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Warm Shrimp and Cheese Sandwich

April 24, 2009 by Firehouse Chef  
Filed under Baked, Easy, Easy Seafood Recipes, Quick, Sandwich, Snack

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  Warm Shrimp and Cheese Sandwich - These melt in your mouth little morsels must be serverd hot. The cheese and shrimp topping becomes puffy while baking. This seafood recipe can easily be doubled and/or frozen.Prep Time: 15 mins
Cook Time: 10 mins
Servings: 12
Main Ingredient: Shrimp
Difficulty Level: 1

Ingredients to make Warm Shrimp and Cheese Sandwich

1 (12 ounce) package English muffins
1 (4.5 ounce) can small shrimp, drained
1/2 cup butter, softened
1 (5 ounce) jar processed cheese spread
1 1/2 teaspoons mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt

Directions to make Warm Shrimp and Cheese Sandwich

Step 1:Preheat oven to 450 degrees F (230 degrees C).
Step 2:Split the English muffins in half and set aside.
Step 3:In a mixing bowl, combine the shrimp, softened butter, cheese spread, mayonnaise, garlic powder and seasoned salt. Spread the mixture onto the English muffin halves. Slice each half into 6 or 8 triangles. Place the triangles on a cookie sheet. Bake for 10 minutes, until the mixture begins to melt. Serve immediately.

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Manicotti Stuffed withCrab

April 24, 2009 by Firehouse Chef  
Filed under Easy, Easy Seafood Recipes, Main Course, Pasta

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  Manicotti Stuffed withCrab - These manicotti shells are stuffed with crab meat and covered with creamy Alfredo sauce. Make a great meal for family.

Prep Time: 20 mins
Cook Time: 35 mins
Servings: 4
Main Ingredient: Crab
Difficulty Level: 2

Ingredients to make Manicotti Stuffed withCrab

8 manicotti shells
1 1/2 cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
1 teaspoon white sugar
1/2 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme

Directions to make Manicotti Stuffed withCrab

Step 1:Preheat the oven to 375 degrees F (190 degrees C).
Step 2:Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
Step 3:In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11×7 inch baking dish.
Step 4:In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
Step 5:Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

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Scallops - Baby Shrimp Provenale

April 23, 2009 by Firehouse Chef  
Filed under Baked, Easy, Easy Seafood Recipes, Main Course, Scallops, Shrimp, light

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  Scallops - Baby Shrimp Provenale - Fresh tomatoes, herbs, and wine make a light and distinctive sauce for sauteed scallops with tiny shrimp. A quick-to-prepare, seafood main dish that is also light.

Prep Time: 35 mins
Cook Time: 50 mins
Servings: 8
Main Ingredient: Scallops, Baby Shrimp
Difficulty Level: 2

Ingredients to make Scallops - Baby Shrimp Provenale

2 tablespoons butter
1 pound sea scallops, rinsed and drained
1 small onion, finely chopped
1/2 pound mushrooms, thinly sliced
1 clove garlic, minced
2 medium tomatoes, peeled and chopped
1/4 cup dry white wine (optional)
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon chopped dried tarragon
1/4 teaspoon dried rosemary
1 pinch white pepper
1/4 pound frozen, small, cooked shrimp
2 teaspoons white wine vinegar
chopped fresh parsley, for garnish

Directions to make Scallops - Baby Shrimp Provenale

Step 1:Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells.
Step 2:Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar.
Step 3:Preheat oven to 400 degrees F (200 degrees C).
Step 4:Spoon sauce evenly over scallops.
Step 5:Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.

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The Best Baked Sea Scallops

April 23, 2009 by Firehouse Chef  
Filed under Baked, Easy, Easy Seafood Recipes, Main Course, Quick

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  The Best Baked Sea Scallops - This best seafood recipe features large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Try it for yourself we know you will agree its  one of our best recipes.

Prep Time: 10 mins
Cook Time: 14 mins
Servings: 4
Main Ingredient: Scallops
Difficulty Level: 2

Ingredients to make The Best Baked Sea Scallops

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley

Directions to make The Best Baked Sea Scallops

Step 1:Preheat oven to 425 degrees F (220 degrees C).
Step 2:Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
Step 3:In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Step 4:Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

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Weeknight Salmon Puff

April 23, 2009 by Firehouse Chef  
Filed under Baked, Dinner, Easy, Easy Seafood Recipes, Main Course, Quick

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  Weeknight Salmon Puff - Easy weeknight dinner? Here’s a delicious easy seafood recipe to keep handy,and only one pot.

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6
Main Ingredient: Salmon
Difficulty Level: 2

Ingredients to make Weeknight Salmon Puff

1 cup Biscuit Baking mix
1 cup milk
1/2 cup sour cream
1 teaspoon dried dill weed
4 eggs
2 cans (6 oz each) boneless skinless salmon, drained, flaked
1 cup shredded Havarti or Swiss cheese (4 oz)

Directions to make Weeknight Salmon Puff

Step 1:Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir biscuit baking mix, milk, sour cream, dill weed and eggs with wire whisk until blended. Gently stir in salmon and cheese. Pour into pie plate.
Step 2:Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

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Easy Grilled Salmon with Nectarine Salsa

April 23, 2009 by Firehouse Chef  
Filed under Easy Seafood Recipes

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  Easy Grilled Salmon with Nectarine Salsa -
So quick, so easy and slightly unique, we now this easy seafood meal will become a regular at your house! A fresh perky salsa adds color and flavor to a 30-minute dinner.

Prep Time: 30 mins
Servings: 6
Main Ingredient: Salmon
Difficulty Level: 2

Ingredients to make Easy Grilled Salmon with Nectarine Salsa

2 lb salmon fillets
1/2 cup lemon juice
4 medium nectarines, chopped
1/2 cup chopped fresh cilantro
2 teaspoons chopped jalapeño chiles

Directions to make Easy Grilled Salmon with Nectarine Salsa

Step 1:Heat gas or charcoal grill. In ungreased 11×7-inch (2-quart) glass baking dish, place salmon, skin sides down. Drizzle with 1/4 cup of the lemon juice.
Step 2:Remove salmon from baking dish; place skin sides down on grill over medium heat. Cover grill; cook 10 to 20 minutes or until salmon flakes easily with fork.
Step 3:In medium glass or plastic bowl, mix remaining 1/4 cup lemon juice and remaining ingredients. Serve nectarine salsa over salmon.

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Broccoli Salmon Bake

April 22, 2009 by Firehouse Chef  
Filed under Baked, Dinner, Easy, Easy Seafood Recipes, Lunch, Quick

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  This quick and easy seafood recipe uses canned salmon, wild rice and frozen broccoli. So quick, so easy, so delicious.

Prep Time: 10 mins
Cook Time: 35 mins
Servings: 4
Main Ingredient: Salmon
Difficulty Level: 1

Ingredients to make

1 cup chopped onion
1 tablespoon butter or margarine
1 1/2 cups cooked wild rice
1 (7 ounce) can salmon, drained, flaked and bones removed
1 egg
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 (10 ounce) package frozen cut broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese, divided

Directions to make

Step 1:In a skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture.
Step 2:Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan and broccoli.
Step 3:Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted.
Step 6:*Note* Light or fat-free mayonnaise may not be substituted for regular mayonnaise

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