Seafood Recipes

Simple Thai Curry Basil Shrimp

Posted on April 4, 2008. Filed under: Asian Recipes, Seafood Recipes | Tags: , , , , , |

Serving Size: 1

6 medium cooked shrimp (if using frozen shrimp, thaw under cold running water)

1/4 tsp Thai red curry paste

1/2 can unsweetened coconut milk

1/2 tsp lime juice

1/2 tsp brown sugar

4 thinly slivered fresh basil leaves, plus a few extra leaves for serving

chopped unsalted peanuts

dash fish sauce (if unavailable, substitute soy sauce)

lime wedges (optional)

Pour a thin layer of coconut milk into each GT Xpress well and reserve rest for cooking.  Heat for 3 minutes.  Stir a dab of red curry paste into each well; stir until dissolved.  Mix together reserved coconut milk, fish sauce, lime juice and brown sugar.  Divide between wells and cook 2 minutes until sauce thickens.  Add shrimp, basil and peanuts and cook another 2 minutes until shrimp are heated through.  Serve over rice and garnish with fresh basil and lime wedges.

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Flounder Stuffed with Broccoli and Cheese

Posted on February 16, 2008. Filed under: Low Carb Recipes, Seafood Recipes | Tags: , , , , , , |

Serving Size: 2

1/3 cup chopped broccoli

1/4 cup shredded cheddar cheese

4 tsp mayonnaise

1 tsp prepared mustard

2  4 to 6oz. flounder fillets

2 tbsp seasoned bread crumbs

Combine broccoli, cheese, mayonnaise and mustard.  Place half of mixture in center of each fillet and roll up jelly-roll style.  Spray fish with cooking spray and coat with crumbs.  Place 1 roll in each well.   Cook 10 minutes or until crumbs are lightly browned and fish flakes easily with fork.  Serve with lemon wedges and horseradish mayonnaise, if desired.

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Steamed Clams

Posted on February 14, 2008. Filed under: Seafood Recipes | Tags: , , , , , |

Serving Size: 2

1/4 cup white wine

1/4 cup water

1 clove garlic

1 tbsp freshly chopped parsley

1 tbsp lemon juice

1 dozen cherrystone clams

Combine all ingredients except clams.  Place 3 clams in each well.  Add 2 tablespoons mixture into each well.  Cook 5 minutes.  Remove from wells and repeat cooking process with remaining clams.  Spoon liquid from wells over clams.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

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