Planning a coastal christmas dinner? I searched and found some festive seafood recipes perfect for the holiday season. Use all of them and create your entire menu or just sprinkle in a few and create a new holiday meal tradition. All recipes are from www.Allrecipe.com
Merenges
A Puerto Rican recipe
Makes 50 cookies.
4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar
1 1/3 cups sugar
1/2 teaspoon grated lemon zest
Directions
1.Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2.In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
3.Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar
1 1/3 cups sugar
1/2 teaspoon grated lemon zest
Directions
1.Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
2.In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
3.Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
Healthier Marinated Grilled Shrimp
Makes 6 servings.
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
1.Stir garlic, olive oil, tomato sauce, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat and lightly oil the grate.
3.Thread shrimp onto skewers, piercing once near tail and once near head. Discard marinade.
4.Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side.
Appetizer
Makes 6 servings.3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
1.Stir garlic, olive oil, tomato sauce, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat and lightly oil the grate.
3.Thread shrimp onto skewers, piercing once near tail and once near head. Discard marinade.
4.Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side.
Grandma's Oyster Stew
Makes 4 servings.
2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
1/2 cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers
Directions
1.Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2.Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3.Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4.Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5.Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
Cook's Note:
If using canned oysters, drain the oysters over a bowl to collect the liquid. Use this liquid in place of oyster liquor.
A holiday tradition
Makes 4 servings.2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
1/2 cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers
Directions
1.Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2.Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3.Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4.Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5.Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
Cook's Note:
If using canned oysters, drain the oysters over a bowl to collect the liquid. Use this liquid in place of oyster liquor.
Grilled Salmon
Makes 6 servings.
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Directions
1.Season salmon fillets with lemon pepper, garlic powder, and salt.
2.In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.Preheat grill for medium heat.
4.Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Surf
Makes 6 servings.1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Directions
1.Season salmon fillets with lemon pepper, garlic powder, and salt.
2.In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.Preheat grill for medium heat.
4.Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Raisin Whiskey Steak
Makes 4 servings.
1/2 cup raisins
1/4 cup Canadian whiskey (such as Crown Royal®)
2 tablespoons brown sugar
2 (12 ounce) boneless beef sirloin steaks
1 teaspoon canola oil
Directions
1.Place raisins, whiskey, and brown sugar into a resealable plastic bag.
2.Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
3.Heat canola oil in a large skillet over medium high heat.
4.Transfer steaks and marinade to the hot skillet.
5.Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
6.Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
7.Serve the steaks with the raisins.
Turf
Makes 4 servings.1/2 cup raisins
1/4 cup Canadian whiskey (such as Crown Royal®)
2 tablespoons brown sugar
2 (12 ounce) boneless beef sirloin steaks
1 teaspoon canola oil
Directions
1.Place raisins, whiskey, and brown sugar into a resealable plastic bag.
2.Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
3.Heat canola oil in a large skillet over medium high heat.
4.Transfer steaks and marinade to the hot skillet.
5.Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
6.Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
7.Serve the steaks with the raisins.
Lobster Mashed Potatoes
Makes 4 servings
water
salt
1 (2 pound) lobster
1 teaspoon salt
2 pounds russet potatoes, peeled and cut into 2-inch pieces
1/4 cup butter
1/2 cup cream, or more as needed
1/4 teaspoon paprika
Directions
1.Preheat an oven to 200 degrees F (95 degrees C).
2.Combine the water with 2 tablespoons salt in a large pot; bring to a boil
3.Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
4.Remove the lobster from the water and set aside to cool.
5.When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
6.Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
7.Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
8.Add potatoes to the boiling water; top with intact lobster tail shell.
9.Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
10.Remove lobster shell and discard.
11.Drain the water from the saucepan.
12.Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
13.Add the butter to the potatoes and mash until no lumps remain.
14.Add cream until you get your preferred consistency
15.Fold in reserved chopped lobster meat.
16.Sprinkle with paprika to serve.
My personal favorite
Makes 4 servingswater
salt
1 (2 pound) lobster
1 teaspoon salt
2 pounds russet potatoes, peeled and cut into 2-inch pieces
1/4 cup butter
1/2 cup cream, or more as needed
1/4 teaspoon paprika
Directions
1.Preheat an oven to 200 degrees F (95 degrees C).
2.Combine the water with 2 tablespoons salt in a large pot; bring to a boil
3.Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
4.Remove the lobster from the water and set aside to cool.
5.When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat.
6.Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
7.Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
8.Add potatoes to the boiling water; top with intact lobster tail shell.
9.Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
10.Remove lobster shell and discard.
11.Drain the water from the saucepan.
12.Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes.
13.Add the butter to the potatoes and mash until no lumps remain.
14.Add cream until you get your preferred consistency
15.Fold in reserved chopped lobster meat.
16.Sprinkle with paprika to serve.
Green Beans with Almonds and Caramelized Shallots
Makes 6 servings.
1/4 cup blanched slivered almonds
3 tablespoons butter
5 small shallots, thinly sliced
1 red bell pepper, chopped
2 tablespoons white sugar
salt and pepper to taste
1 1/2 pounds fresh green beans, trimmed and snapped
Directions
1.Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
2.Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
3.Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.
Savory and sweet
Makes 6 servings.1/4 cup blanched slivered almonds
3 tablespoons butter
5 small shallots, thinly sliced
1 red bell pepper, chopped
2 tablespoons white sugar
salt and pepper to taste
1 1/2 pounds fresh green beans, trimmed and snapped
Directions
1.Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
2.Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
3.Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.
Pineapple Mango Pie
Makes 1 9" pie.
4 1/2 cups mangos, peeled and sliced
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups white sugar
1/4 cup packed light brown sugar
2 tablespoons apple juice
5 tablespoons instant tapioca
1 tablespoon butter, softened
1 recipe pastry for a 9 inch double crust pie
Directions
1.Preheat oven to 400 degrees F (205 degrees C).
2.Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
3.Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
4.Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.
Yummy!
Makes 1 9" pie.4 1/2 cups mangos, peeled and sliced
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups white sugar
1/4 cup packed light brown sugar
2 tablespoons apple juice
5 tablespoons instant tapioca
1 tablespoon butter, softened
1 recipe pastry for a 9 inch double crust pie
Directions
1.Preheat oven to 400 degrees F (205 degrees C).
2.Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
3.Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
4.Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.
Eggnog Extreme
Makes 20 servings.
12 egg yolks
2 cups white sugar
1 (750 milliliter) bottle white rum
1 quart half-and-half cream
1 quart heavy cream
12 egg whites
1 cup white sugar
1/4 teaspoon ground nutmeg
Directions
1.In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
2.Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
3.In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.
Very Rich!
Makes 20 servings.12 egg yolks
2 cups white sugar
1 (750 milliliter) bottle white rum
1 quart half-and-half cream
1 quart heavy cream
12 egg whites
1 cup white sugar
1/4 teaspoon ground nutmeg
Directions
1.In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
2.Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
3.In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.
Serve with a hand carved Hawaiian bowl.
Exotic Tableware
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