Seafood Recipes
Shrimp Pasta
Tilapia 01
Tilapia 02
Tilapia 03
Oyster Pie
2 tilapia fillets
1/2 teaspoon Paul Prudhomme Meat Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam
Spray skillet with Pam and heat over medium-high heat. Sprinkle seasonings over fillets and spray with Pam. Cook about 2 minutes on each side.
2 tilapia fillets
1/2 teaspoon Paul Prudhomme Blackened Red Fish Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam
1/2 lemon
Spray skillet with Pam and heat over high heat. Sprinkle seasonings over fillets and spray with Pam. Cook about 2 minutes on each side. Squeeze juice from lemon evenly over fish.
2 tilapia fillets
1/2 teaspoon Paul Prudhomme Seafood Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam
1/2 lemon
Sprinkle fish with seasonings. Spray the skillet/grill and the fish generously with olive oil Pam. Lightly sear, or grill, until just barely done. (Will not take but just a couple minutes.)
1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 tablespoon chopped fresh parsley
1 tomato, diced
salt and pepper to taste
1 (8 ounce) package cream cheese
1 pound shrimp, shelled and deveined
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside.
In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes. Stir in cream cheese until melted. Add shrimp and heat through, toss with cooked pasta and serve.
4 cups oysters, drained – strain and save the oyster “liquor”
4 cups oysterettes
1/2 cup heavy cream
1 stick sweet (unsalted) butter = 8 tblsp.
1/2 teaspoon Accent
salt and pepper to taste
Preheat the oven to 400 degrees
Crumble the oyster crackers and layer the bottom of the pie pan with 1. Add 1 cup of the oysters in a layer. Sprinkle with salt and pepper. Repeat with 3 more layers each of oyster crackers and oysters, Accent, salt and pepper. Pour the oyster liquor into a glass measuring cup and add enough cream to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie rest ten minutes
Bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Do not overcook the oysters or they’ll be rubbery.