Are you looking for unique seafood recipes to try during Lent?

Check out this tasty collection of over 25 fish, shrimp, crab, and lobster recipes to enjoy if you are abstaining from meat for Lent- or if you just love seafood and want to try out something different!

1. Deli Style Seafood Crab Salad

Creamy Seafood Salad is one of my favorite deli items from my local grocery store. It is simple to make and the perfect flavorful salad to serve this summer.

2. Cajun Crawfish Fettuccine 

This Cajun Crawfish Fettuccine is a Duck Dynasty family recipe that has become a favorite of my family too! Packed full of Cajun flavors including fresh crawfish tails, Creole spices, and a creamy cheesy sauce, this meal is perfect for celebrating Mardi Gras this month! 

3. New Orleans Style Barbecue Shrimp 

In New Orleans, Barbecue Shrimp are sautéed jumbo peel and eat shrimp in a tangy Worcestershire butter sauce. They are tender and succulent and the flavorful broth will make you want to lick the bowl clean!

4. Cajun Crawfish Bread 

This hearty Cajun appetizer is inspired by a Louisiana restaurant favorite. Crusty French bread is topped with a delicious blend of crawfish, cheese, and spices and baked until melted and gooey!

5. Lump Crab Cakes with Remoulade 

This recipe always reminds me of my home state of Florida. My Uncle makes the best crab cakes around and today I am sharing how to make them!

6. Grilled Shrimp Dip 

This Grilled Shrimp Dip is deliciously easy and finger lickin’ good! Seasoned grilled shrimp are mixed with cream cheese, sour cream, and shredded cheese and then topped with buttery cornbread crisps before baked until ooey-gooey!

7. Creamy Crab Quiche 

This creamy, cheesy, and delicious Crab Quiche was devoured by my seafood loving family! Also try it with shrimp or lobster for a tasty twist!

8. Italian Steamed Mussels Marinara 

This version of Mussels Marinara was fresh and flavorful and only took a few minutes to make.  Whether you’re a seafood lover or not give this recipe a try.
I bet you’ll love mussels as much as me after just one bite!

9. Lobster and Potato Hash with Hollandaise Sauce 

 This homey meal is great for a hearty brunch or a delicious dinner. 

10. Tropical Shrimp Lettuce Wraps with Mango Avocado Salsa 

Lettuce wraps are a popular healthy dinner choice is our house lately. You can mix them up in so many ways and they are tasty, filling, and best of all good for you!

This salsa is a favorite of my husband’s and we use it on Grilled Chicken and Fish Tacos too.

11. Teriyaki Bacon Wrapped Scallops 

These Teriyaki Bacon Wrapped Scallops are gourmet and impressive served during the holidays as a appetizer. Even better, they are made with just 3 ingredients and easy to make at home!

12. Lobster Thermidor 

My easy version of the classic French seafood dish featuring baked lobster with creamy cheese sauce.

13. Spicy Salmon and Mango Fried Rice Bowl

Not only is this colorful dish beautiful to look at, this Spicy Salmon and Mango Fried Rice Bowl will make your taste buds sing with happiness {oh yes it’s that good!}.

14. Smoked Tuna Dip 

Be careful- this stuff is so good it’s dangerous! Smoked Tuna Dip is a flavor packed, crowd pleasing appetizer you can serve year round.

15. One Pot Shrimp Scampi Pasta 

This One Pot Pasta is made in just 10 minutes with SeaPak Shrimp & Seafood Co Shrimp Scampi, fresh veggies, and pasta.

16. Gulf Coast Oysters Rockefeller 

These Gulf Coast oysters are plump and juicy and by topping them with cream cheese, bacon, spinach, and Parmesan they are turned into a creamy, rich, and super delicious appetizer.

17. Sriracha Barbecue Salmon with Roasted Asparagus

I came up with this BBQ recipe the other night when I wanted to do something different than my usual Brown Sugar Salmon. This is my kind of meal: fast, simple, and full of flavor!

18. Dynamite Bang Bang Shrimp

These Dynamite Bang Bang Shrimp are named in honor of our EOD techs and because these little shrimp pack a punch! Check out this copycat Bonefish Grill recipe.

19. Cajun Shrimp Po-Boys with Sweet Slaw and Spicy Remoulade 

This loaded shrimp sandwich features Cajun spiced remoulade sauce and a semi homemade coleslaw just like Mama used to make!

20. Chunky New England Clam Chowder 

This chunky chowder, a recipe from Guy Fieri, is loaded with tasty ingredients and full of flavor..and guess what? It only takes 25 minutes to make!

21. Orange Habanero Grilled Salmon Kabobs 

Delicious fresh fish is glazed in a sweet and spicy sauce and skewered with crunchy veggies for a tasty grilled meal!

22. Spice Rubbed Cedar Plank Grilled Salmon and Veggie Kabobs 

This flavorful and healthy grilled dinner is perfect for Dad’s Day {or any day}!

23. Stuffed Deviled Crabs 

These crabs are devilishly delicious! You can convert even the pickiest eaters with these crunchy, sweet stuffed crabs!

24. Lobster and Avocado Salad 

This beautiful meal, Lobster and Avocado Salad, is simple and fresh and perfect for a summertime picnic or cookout!

25. Lobster Mac and Cheese 

This Lobster Mac and Cheese is extra cheesy, rich, and decadent! The perfect gourmet side dish to serve with a special meal.

26. Poor Man’s Lobster | Butter Baked Cod 

Believe it or not this butter baked cod really does taste like lobster! Even if you are not a fan of fish, give this easy recipe a try and I promise you will think you are eating a fancy broiled lobster tail instead of an affordable -and kid friendly- filet of fish!

27. Lemon Chive Salmon with Dill Potatoes 

A family-friendly dish packed with flavor and nutrients. Salmon fillets are slathered in Greek yogurt mixed with chives and lemon. Also gluten free!

The post 25+ Seafood Recipes To Try During Lent appeared first on For the Love of Food.

 Oven baked, extra cheesy seafood dip has long been this Florida girl’s fave appetizer! So today I am sharing this deliciously easy and finger lickin’ good Grilled Shrimp Dip recipe. Seasoned grilled shrimp are mixed with cream cheese, sour cream, and shredded cheese and then topped with buttery cornbread crisps before baked until ooey-gooey! You are going to love this creamy appetizer that screams comfort food !

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Grilled Shrimp Dip

Ingredients

• 2 tbsp butter
• 1 lb shrimp peeled and deveined
• 1 tbsp plus 1/2 tsp Spice House Back of the Yards seasoning blend divided
• 1/2 cup sour cream
• 8 oz cream cheese softened
• 1/2 cup mayo
• 1/4 cup white cheddar cheese shredded
• 1/4 cup green onions diced
• 1 cup Farmer's Pantry Cornbread Crisps
• 1 tbsp butter melted
• 1/2 tsp paprika
• 2 oz bag Farmer's Pantry Cornbread Crisps for dipping

Instructions

• Preheat oven to 350 degrees.
• Heat a grill pan or indoor grill over medium high heat and add butter.
• Pat shrimp dry and season all over with 1 tbsp Back of the Yards spice mix.
• Add shrimp to the hot skillet and cook until shrimp is pink, about 2 minutes.
• Remove to a plate to cool slightly then chop up.
• In a bowl, add the cream cheese, sour cream, mayo, cheese, and green onions.Stir well.
• Add in chopped shrimp and mix gently.
• Pour into a greased loaf pan or baking dish.
• For the topping: add 1 cup Farmer's Pantry Cornbread Crisps to a food processor and grind until crushed.
• Add to a bowl with the melted butter and 1/2 tsp Back of the Yards seasoning. Stir well.
• Press onto the top of the dip in the pan, covering completely.
• Sprinkle paprika on top.
• Bake for 30 minutes until golden and bubbly.
• Serve warm with Cornbread Crisps on the side for dipping.

Notes

*If you like spice try adding 1/2 tsp-1 tsp of Cajun seasoning to the dip before baking. 

Enter the #SummerGrilling Giveaway!

• iGrill Mini Grilling Thermometer from BBQGuys
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• $100 via PayPal

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Italian Shrimp Skillet Bake

Makes 4 servings

Ingredients

• 1 tbsp Healthy Solutions Shrimp Scampi Spice Blend
• 1 lb large shrimp {about 20} peeled but tails on
• 1/2 large yellow onion diced
• 3 cloves garlic pressed
• 1/4 cup white wine
• 1 28 oz can crushed tomatoes
• 4 ounces feta cheese crumbled {or use cubed mozzarella}
• 2 tbsp olive oil
• zest from 1/2 lemon
• 1/2 cup seasoned panko breadcrumbs
• 1 tbsp parsley chopped for garnish
• crusty sliced bread for dipping

Instructions

• Preheat oven to 400 degrees.
• In a large over proof skillet {I like cast iron} over medium heat, add a swirl of olive oil {about 1 tbsp} and saute onions until softened.
• Add garlic and stir and cook another minute.
• Add wine and bring to a boil, stirring until liquid has reduced by half.
• Stir in tomatoes and Healthy Solutions Shrimp Scampi Seasoning Blend.
• Turn heat down to med low and bring to a simmer.
• Arrange shrimp in a circle in the skillet on top of the sauce, with the tails up.
• Sprinkle feta cheese over the top of the shrimp and sauce.
• In a small bowl, mix together breadcrumbs, lemon zest and 1 tbsp of olive oil.
• Sprinkle evenly over shrimp and cheese.
• Bake for 15 minutes until shrimp are cooked and topping is golden.
• Garnish with chopped parsley sprinkled on top.
• Scoop onto plates and serve with sliced French bread for dipping.

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One Pot Shrimp Scampi Pasta

Makes 4-6 servings

Ingredients

• 12 oz pkg Seapak Shrimp Scampi
• 1 lb pasta {I used angel hair}
• 8 oz white mushrooms sliced
• 2 cups spinach
• 2 cloves garlic pressed
• 1/2 Vidalia {or large yellow} onion thinly sliced
• 32 oz container chicken broth
• 1/3 cup shredded Parmesan cheese
• salt and cracked black pepper to taste
• parsley chopped for garnish

Instructions

• Add chicken broth to a double boiler or large pot over medium high heat.
• Bring to a boil then add pasta, mushrooms, spinach, garlic, and onion.
• Mix until all ingredients are combined and submerged in the broth.
• Turn down to medium heat and add frozen shrimp scampi and salt and pepper.
• Cook at a simmer for 5-7 minutes or until shrimp is pink and most of the liquid is absorbed.
• Take off the heat and stir in 1/3 cup shredded Parmesan cheese.
• Add the hot pasta to plates and garnish with chopped parsley before serving.

Just add to your boiling pasta and the sauce and shrimp cook right in.

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Shrimp and Potato Soup

Serves 6

Ingredients

• 1/4 cup 1/2 stick butter
• 1 small yellow onion diced
• 2 medium carrots diced
• 2 tbsp flour
• 8 medium russet potatoes peeled and cubed
• 4 cups milk
• 2 chicken bouillon cubes dissolved in 1/2 cup hot milk
• 1 cup half and half
• salt and black pepper to taste
• 1 lb medium shrimp peeled
• Bacon crumbled for garnish
• Cheddar cheese shredded for garnish
• French bread sliced and toasted

Instructions

• In a 4 quart saucepan, melt the butter and saute the onions and carrots until both are slightly tender, about 5 minutes.
• Whisk in the flour and cook for one minute.
• Add the potatoes, milk, and dissolved bouillon cubes.
• Cook over medium heat for 15 minutes, until the potatoes are very soft.
• Add the half and half, salt, and pepper.
• In a small saucepan, bring 2 cups slightly salted water to a boil.
• Add the shrimp all at once and stir well. As soon as they turn pink remove from the heat and drain.
• Or you can use precooked shrimp and simply rinse and defrost, pat dry, and add to the soup.
• Add to the soup then pour into bowls.
• Garnish with shredded cheese and diced bacon and serve with toasted bread on the side.

Notes

Adapted from Paula Deen's recipe for Potato Soup with Shrimp.

Serve with a piece of crusty French bread for dipping and enjoy!

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Paula Deen's Twice Baked Shrimp Stuffed Potatoes

Ingredients

• 6 large Idaho potatoes or I used smaller yukon gold potatoes but they don't hold up as well
• Vegetable oil for coating
• 1 stick 1/2 cup butter, at room temperature
• 1 cup sour cream
• 1 lb shrimp sauteed and peeled
• 8 ounces grated Cheddar plus more for sprinkling
• 1/4 cup green onion diced
• salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees.
• Cover a baking sheet with aluminum foil.
• Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides.
• Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.
• Remove the potatoes from the oven and slice the top third off of each potato.
• Gently scoop out the potato and place in a large bowl.
• Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and green onions and salt and pepper to taste.
• Reserve six whole shrimp and chop the remaining shrimp into large pieces. Fold in the chopped shrimp and cheese into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells.
• Top each potato with a whole shrimp and sprinkle each potato with more cheese.
• Bake in the oven until browned on top, 20 to 25 minutes.

Notes

Recipe adapted from Paula Deen on foodnetwork.com

Lunch was a selection of sausage, crackers, cranberry goat cheese, and dip.

I also served my favorite appetizer: Bacon Wrapped Stuffed Dates.

Mr Troublemaker aka my husband

Nothing is more magical than a sparkling Christmas tree surrounded by presents for your loved ones. What a wonderful Christmas!

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This year was the 45th Annual Explosive Ordnance Disposal Memorial

EOD Ball 2014

Donate to the EODWF here.

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Dynamite Bang Bang Shrimp

Serves 4 as a meal Makes 40-60 shrimp

Ingredients

• 12 oz-16oz 40/60 count shrimp  peeled, deveined, and tailed removed
• 2 cups buttermilk
• 1 cup panko breadcrumbs
• 1 cup rice flour for a lighter, crispier texture-you can sub. all purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and white pepper to taste
• vegetable oil for frying
• green onions diced for garnish

Bang Bang Sauce:

• 1 cup mayo I love Duke's
• 2 tbsp Sriracha
• 1 tbsp sweet chili sauce
• 1 tsp rice wine vinegar

Instructions

• Heat oil in a deep saucepan over medium heat.
• Mix all ingredients for Bang Bang Sauce in a small bowl. Chill until ready to serve.
• Add peeled shrimp to a large bowl and cover with buttermilk.
• Make a breading station filling one bowl with panko breadcrumbs. In the other bowl add rice flour, garlic powder, onion powder, and salt and pepper.
• Dip the buttermilk soaked shrimp in seasoned flour then back into buttermilk then into panko coating shrimp all over.
• Bread all shrimp and lay on a plate.
• Add 5-6 shrimp at a time to the oil and cook for 2 minutes, until golden brown.
• Remove to a paper towel lined plate and repeat with remaining shrimp.
• Remove cool Bang Bang Sauce from the fridge, add to a large bowl, and add warm shrimp to the bowl. Toss with tongs until well coated.
• Serve garnished with diced green onions with a side of rice or noodles and cucumber salad.

Ashton looking handsome in his dress uniform {and enjoying a drink or two}.

The group from our unit, 705th EOD

The man I married can boogie! Hahaha!

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Ingredients: 

• 12-16oz large or extra large shrimp, peeled
• 1/2 yellow onion, sliced
• 1/2 red bell pepper, sliced
• 1 cup peas
• 1 cup baby carrot peels (see pic below)
• 1/4 cup green onions, chopped
• 2 cups Jasmine rice, cooked
• 9oz pkg Campbell’s Skillet Sauce in Thai Curry flavor
• 1/2 cup shredded coconut, toasted
• 1 tbsp oil, for saute

Directions:

1.  Add oil to a skillet over medium and add shrimp. (I used olive oil, canola/vegetable would work too).
2. Cook, tossing until pink and cooked through, just a few minutes.
3. Add Thai Curry Sauce, onions, peppers, carrots, and peas. Stir to combine. Turn down heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, in a small dry skillet toast shredded coconut until golden. Reserve in a bowl for topping. 
5. To plate: Add a heaping serving of the shrimp and curry sauce and top with a few scoops of rice. Sprinkle a good amount of toasted coconut over everything and then add some green onions to garnish.

 

 

Serve warm and try not to lick the plate! This is seriously restaurant quality folks! Yum!

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Tropical Shrimp Lettuce Wraps with Mango Avocado Salsa

Makes 2 entrée portions or 4 appetizers.

Ingredients

• One package Gorton's Classic Grilled Shrimp
• 1-2 tbsp canola oil
• 6-8 large Butter lettuce leaves

Mango Avocado Salsa:

• 1/2 medium mango peeled and chopped
• 2 tablespoons diced red onion my husband, who is an onion fanatic, adds a third of an onion!
• 2 tablespoons diced sweet red and orange peppers
• 1/2 avocado diced
• 1 tablespoon seeded chopped jalapeno pepper more or less depending on the heat level you like
• 2 tablespoons lime juice

Instructions

• Mix first 5 ingredients for mango avocado salsa together in a bowl.
• Top with lime juice and stir.
• Place in fridge until ready to serve.
• Meanwhile heat oil in a skillet over medium heat.
• Add frozen seasoned shrimp and cook according the package instructions.
• Once cooked remove to a plate, let cool for a couple minutes and remove tails.
• To serve place 3-4 lettuce leaves on a plate with a heaping side of mango avocado salsa. Arrange shrimp with pan juices spooned on top next to the lettuce and you are ready to eat! Also delicious served with sliced chicken as we did below!

Notes

I used Gorton's Grilled Shrimp because it is an quick item I like to keep in my freezer. The resealable package is the perfect size for a dinner for two and the Classic Grilled Flavor is delicious, reminding me of seasoned New Orleans BBQ Shrimp. Of course you can use regular shrimp or chicken and spice it up to your liking too!

 

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