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Category Archives: Seafood

Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)

What could be better than herb and cheese stuffed shrimp? Oh, that’s right, wrapping it in bacon! You’ll never order stuffed shrimp at a restaurant again!

Want to impress your friends, family, or co-workers with a tasty and impressive looking dish? Look no further!

You can assemble these ahead of time. Just pop them in the oven for 15 minutes whenever you’re ready and voila!

Ingredients

  • 1/4 cup parmesan, shredded
  • 8 oz cream cheese, reduced fat, room temperature
  • 2 tbsp fresh thyme, minced
  • 2 tbsp fresh rosemary, minced
  • 1/2 lbs bacon
  • 12 – 16 oz medium raw shrimp, peeled, deveined, tails on
  • Toothpicks
1. Preheat oven to 375. Butterfly the shrimp: Hold a shrimp like a backwards C. Using a paring knife, insert the knife point just below the tail and slice an opening down the shrimp. Be careful not to slice all the way through. Gently open the shrimp. It should look kind of like a scorpion. Place on cutting board and repeat with the rest of the shrimp.

2. In a small mixing bowl, combine the cream cheese, parmesan, thyme, and rosemary. Stir until the herbs are thoroughly incorporated.

3. Slice the bacon in half both ways, creating fourths. Lay down 1/4 of a bacon slice. Place a shrimp on the bacon about 1 inch from one end. Scoop one heaping teaspoon of stuffing mixture on top of each shrimp.

4. Fold the short end of the bacon over the stuffing then wrap the rest of the bacon over and under the shrimp. Insert a toothpick to hold the bacon and filing in place. Repeat with the remaining bacon, shrimp, and stuffing.

4. Place the shrimp on a parchment lined cookie sheet and bake for 15 minutes, turning the sheet halfway. The bacon should be crisp and the shrimp should be slightly pink and opaque.

Remove the toothpicks and enjoy!

Bacon Wrapped Herb and Cheese Stuffed Shrimp

Bacon Wrapped Herb and Cheese Stuffed Shrimp

Bacon Wrapped Herb and Cheese Stuffed Shrimp

Recipe created by Me! : D

 
3 Comments

Posted by on January 20, 2014 in Appetizer, Gluten Free, Seafood

 

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Rosemary and Herb Crusted Salmon (Medifast & GF)

Rosemary and herb Crusted Salmon

Rosemary and herb Crusted Salmon

Ingredients

  • 5 salmon filets
  • 1 tsp olive oil
  • 1 cup parsley
  • 2 tbsp fresh rosemary leaves
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh oregano leaves
  • 2 cloves of garlic
  • Dijon mustard

1. Preheat oven to 450. In a food processor, pulse the rosemary, thyme, and oregano until fine. The rosemary will take the longest since it’s so firm. Don’t worry if it’s not completely broken down. Add the garlic and parsley and pulse until fine. Add the olive oil and pulse until combined.

2. Line a cookie sheet with parchment paper. Place the salmon on the cookie sheet. Squirt 1 tsp of Dijon mustard on each filet and use the back of a spoon to spread the Dijon. Sprinkle 1 tbsp of the Rosemary mixture on each filet. Gently press the herb mixture onto the filet. Continue to add more herbs until each filet is covered and you have used all of the rosemary mixture.

3. Cook for 10 – 12 minutes.

Rosemary and herb Crusted Salmon

Recipe created by Me! : D

 
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Posted by on November 24, 2013 in Gluten Free, Medifast, Seafood

 

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Shrimp and Avocado Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce (Gluten Free)

Ever wanted to make spring rolls but never knew how? No problem! I’ve included step-by-step instructions below on how to roll your own. Never purchase premade spring rolls again!

WARNING: While the spring rolls are gluten free, the hoisin and peanut dipping sauce is not gluten free. I have yet to find a gluten free hoisin sauce or substitute for hoisin sauce. It’s on my to do list though. If you find one, please let me know.

Ingredients

  • 8oz small shrimp, cooked, deveined, tails removed
  • 1 large avocado
  • 1 large carrot
  • 1 small cucumber
  • 2 celery stalks
  • Bunch of cilantro
  • 1 head of butter lettuce
  • Rice paper spring roll wrappers (Aisan isle at Krogers)
  • 1/4 cup hoisin sauce
  • 1 tbsp peanut butter
  • 1 tsp rice vinegar
  • 1 tsp – 1 tbsp water
  • Large, flat bowl of warm water
  • Lime juice

1. In a small bowl, combine the hoisin sauce, peanut butter, and rice vinegar. The sauce will be very thick. Add water 1 tsp at a time until the sauce reaches your desired thickness. I decided to keep mine thick.

2. If the shrimp is frozen, empty the bag into a colander and run cold water over the shrimp while moving the shrimp around. You must use cold water, do NOT use warm or hot water. Continue moving the shrimp under the running water until all of the shrimp have thawed. This step should only take about 5 minutes. Pat dry with paper towels and set aside.

3. Wash and peel the carrot, cucumber, and celery. Cut the vegetables into small strips about 2 inches long and 1/8 inch wide. Set them aside. Wash the bunch of cilantro and tear off the leaves. Set aside. Remove the butter lettuce leaves from the head and gently wash them. Tear the leaves in half and set aside. Cut the avocado in half, remove the pit, remove the peel, and cut into small slices about 1/4 inch thick. Sprinkle with lime juice.

4. Pour warm water into a large, flat bowl. Larger bowls will make your life easier. Ideally, you want the bowl to be big enough to submerge the entire wrapper, but it’s okay if you don’t have a bowl that big – I didn’t. You will also need a plate a little smaller than the wrapper.

How to Roll a Vietnamese Spring Roll

Place the plate next to the bowl and complete the following steps in order:

1. Using your hands lower the wrapper into the bowl. Move the wrapper around in a clockwise motion to make sure every part is wet.

2. Place the now wet – but still firm – wrapper onto the plate, make sure the wrapper overlaps the plate by at least 1/2 inch.

3. Place the lettuce leaves and cilantro in the middle of the wrapper. Be sure to leave at least 1 inch at each end and do not make the filling wider than 2 inches.

4. Add the carrot, celery, cucumber, and avocado slices. Top with the shrimp.

5. The wrap will be a little sticky. Gently peel one of the ends off of the plate and fold over the wrap. Repeat with the other end. Then, fold one of the sides over to the other side, securing it to the end pieces.

6. Roll tightly towards the other side to finish the roll. It may take a few attempts to get used to the motions.

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Recipe created by Me! : D

 
 

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Herb Crusted Salmon (Medifast & GF)

Herb Crusted Salmon

Herb Crusted Salmon

Herb Crusted Salmon

Ingredients

  • 5 salmon filets
  • 1 tsp olive oil
  • 1/2 tsp Italian seasoning
  • 1 cup parsley
  • 2 cloves of garlic
  • Dijon mustard
  • 1/4 tsp pepper

1. Preheat oven to 450. In a food processor, pulse the parsley until fine. Add the garlic and pulse until fine. Add the olive oil, Italian seasoning, and pepper and pulse until combined.

2. Line a cookie sheet with parchment paper. Place the salmon on the cookie sheet. Squirt 1 tsp of Dijon mustard on each filet. Use the back of a spoon to spread the Dijon. Sprinkle 1 tbsp of the herb mixture on each filet. Gently press the herb mixture onto the filet. Continue to add more herbs until each filet is covered.

3. Cook for 10 – 12 minutes.

Based off of the recipe found on Martha Stewart

 
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Posted by on October 12, 2013 in Gluten Free, Medifast, Seafood

 

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Steak, Shrimp, and Veggie Kabobs (Medifast)

Makes about 20 skewers

Ingredients

  • 2 small packages (12 oz each) of medium-large shrimp, cooked, deveined, and detailed, thawed
  • 1-2 lbs petite sirloin steak, at least 1 inch thick
  • 1 small container of cherry tomatoes
  • 2 containers of whole button mushrooms (the ones I bought were in glass jars)
  • 1 large onion
  • 1 small zucchini
  • 1 small squash
  • Webers Roasted Garlic and Herb seasoning
  • Meat tenderizer
  • Worcestershire sauce
  • Garlic powder
  • Salt
  • Wooden skewers

1. Place the steak on a cutting board and sprinkle both sides with meat tenderizer. Rub in the tenderizer. Use a fork to prick both sides of the steak. Lightly sprinkle Worcestershire sauce on both sides of the steak. Cut the steak into cubes no larger than 1 x 1. Place the steak cubes into a medium bowl and sprinkle with Webers seasoning. Toss the steak to coat evenly with Weber seasoning.

Steak

2. Place the shrimp into a medium bowl, sprinkle with Weber seasoning, and toss.

Shrimp

3. Cut the zucchini and squash into slices no thicker than 1/2 inch. Place the zucchini and squash into a medium bowl. Cut both ends off the onion and cut in half lengthwise. Cut each half into 1 inch strips then cut the strips into 1 inch squares. Add the onions to the veggie bowl. Drain the mushrooms and add them to the veggie bowl. Add the cherry tomatoes to the veggie bowl. Sprinkle the veggies with salt and garlic powder. Toss. Sprinkle and toss again to ensure everything is seasoned evenly.

Veggies

4. Arrange the meat and veggies on the skewers. I tried to fit 2 pieces of each meat and veggie on the skewer. If it doesn’t fit, don’t worry about it. I tried to put onions before and after each piece of steak to hold in the steak juices. Skewer the zucchini and squash from top to bottom instead of through the middle.

Raw Kabobs

5. Instead of a grill or a grooved grill plate, I used a flat grill plate over the stove covering 2 burners. I noticed that it takes longer for the steak to cook on grooved grill plates vs. flat grill plates. Use whatever you have. Cook over medium heat. I was able to cook 6 skewers at a time. Check the skewers periodically and turn them when the steak starts to brown. Before you remove them from the stove, be sure that all sides of the steak have browned and that no red is showing.

Cooked Kabobs

Recipe based off of the recipe found atSlimKicker

 

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Cajun Catfish (Medifast)

Cajun Catfish

Ingredients

  • 1 pound of catfish filets
  • 1 tsp ground thyme
  • 2 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley flakes

1.Combine seasonings in a small bowl. Sprinkle the seasoning on one side of the catfish, rub in with fingers. Flip the catfish, sprinkle the seasoning on, and then rub in with fingers.

2. Place the catfish filets into a medium skillet, 2 at a time, over medium-high heat. Cook for 5-7 minutes then flip the filets over and cook for another 5-7 minutes. The catfish should be a nice golden color, not burned, and should not be falling apart.

3.Remove the catfish from the skillet and sprinkle lightly with lemon juice and fresh parsley if desired.

Recipe based on the recipe posted by Sandy

 
 

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Salmon Patty Cakes (Medifast)

This recipe makes 5 servings for 4 patties each. For those on Medifast, each patty weights about an ounce and 5 oz of salmon is 1 lean.

I usually serve the Salmon Patty Cakes with a side salad of iceberg lettuce, spinach, raw white mushrooms, and green onions. These patties also go well with corn, green beans, and zucchini or squash!

Salmon Patty Cakes
Salmon Patty Cakes

Ingredients

  • 2 14.75 oz cans of salmon* (I use Honey Boy brand pink salmon)
  • 1/4 cup egg beaters
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 cup parsley, finely chopped
  • 2 green onions (stems included), finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2 teaspoons Cajun seasoning or seafood seasoning

* Note: Check for bones and remove any skin or hard parts.

1. In a large mixing bowl, combine the Dijon mustard, lemon juice, and Cajun/seafood seasoning. Stir in the parsley, green onions, and garlic. Add the salmon and stir until the spices are evenly distributed through the mixture. Stir in the egg beaters. If you prefer your mixture to be more moist, add more egg beaters, a tablespoon at a time until you have the desired consistency. I advise adding only 2-3 more tablespoons.

2. PAM a large skillet and place over medium heat. Shape the salmon mixture into patties about 1 inch thick and 2 inches in diameter. The patties do not shrink as they cook. Place 6 – 8 patties in the skillet, you want at least an inch of space left between each each patty. See the photo above for how I arranged them.

3. Cook the patties about 10 minuets then flip. DO NOT squish them while the cook. The flatter they are, the dryer they become. You do not want to squish the delicious juices out of them. To test if they are ready to be flipped, try to place a spatula under a patty. If the patty tries to squish up, it is not ready; if the spatula easily slides under the patty and the patty maintains its shape, it is ready to be flipped. Once flipped, cook for another 5 -10 minutes, or until it passes the spatula test again. Both sides should be a nice brown color.

4. Repeat step 3 until all of the mixture is gone. You do not need to re-PAM the skillet when you add new patties.

Recipe created by Me : D

 
6 Comments

Posted by on March 3, 2013 in Gluten Free, Medifast, Seafood

 

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