Garlic Parmesan Baked Shrimp

 Ingredients

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

¼ cup grated Parmesan cheese

2-4 tablespoons butter, melted

1 tablespoon lemon juice

½ teaspoon paprika

½ teaspoon Italian seasoning

Salt and pepper, to taste

¼ cup seasoned breadcrumbs or panko

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions:

Preheat your oven to 400-425°F (200-220°C). Lightly grease a baking dish with cooking spray or parchment paper.

Mix garlic, Parmesan cheese, melted butter, lemon juice, paprika, and Italian seasoning in a bowl.

Add the shrimp to the bowl and toss until they're evenly coated with the garlic-Parmesan mixture.

Arrange the shrimp in a single layer in the prepared baking dish.

Sprinkle breadcrumbs or panko over the shrimp.

Bake for 10-18 minutes, depending on the oven temperature and shrimp size, until the shrimp are pink and the topping is golden brown.

Garnish with chopped parsley and serve with lemon wedges

Old Fashioned Salmon Patties Recipe

1 can pink salmon (14.75 oz )

1 large egg

⅓ cup onion, finely chopped

Lemon Juice- freshly squeezed

Garlic Salt: about 1 tsp (optional)

Black Pepper: about 1/4 tsp

Worcestershire Sauce: about 1 tsp (optional)

Mayonnaise: about 2 tbsp (optional)

Parsley: finely minced, about 1/4 cup

1/2 cup panko

1½ teaspoons salt

1½ teaspoons baking powder

1½ cups vegetable oil 

Directions:

Heat oil in a large heavy-bottomed skillet (such as a cast iron pan) over medium heat. It should be 350°F–375°F Don’t fill the skillet more than half full with oil.

Drain the can of salmon and reserve 2 tablespoons of the juice in a small bowl. Pick out any bones.

Whisk the egg in a large bowl. Add the salmon, ⅓ cup onion, ½ cup panko, and 1½ teaspoons salt.

Whisk 1½ teaspoons baking powder into the reserved salmon juice. Pour that into the salmon and flour mixture, and mix gently until combined.

Shape the mixture into patties, roughly 2 inches in diameter. Pack firmly but not too tightly. This helps them not to become crumbly.

*Fry in 1½ cups hot oil for 2–3 minutes, or until golden brown on the bottom. Flip and continue cooking until golden brown on the other side, another 2 minutes.

Drain on a paper towel lined plate.

Since I'm a disaster at frying I popped them in the air fryer! SO EASY!

Baked Stuffed Shrimp Casserole

 

  1 pound large or jumbo shrimp, peeled and deveined (tails on, if preferred)

1 cup panko breadcrumbs

1/4 cup butter, melted

2 cloves garlic, minced

1/4 cup onion

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper, to taste

1/4 cup white wine or seafood stock (optional)

1/2 tsp paprika

Additional melted butter, for drizzling on top

Directions:

Preheat oven to 375°F (190°C).

Prepare the shrimp: Peel and devein the shrimp, leaving the tails on if desired. Butterfly each shrimp by slicing down the back without cutting all the way through.

Make the stuffing: In a skillet over medium heat, melt butter and sauté garlic and shallots (or onion) until soft. Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten.

Assemble the casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of stuffing on the bottom. Arrange the shrimp on top, cut-side down, and spoon the remaining stuffing over the shrimp.

Add finishing touches: Drizzle the casserole with melted butter and sprinkle paprika on top.

Bake: Place the casserole in the oven and bake for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.

 

Optional broil: For a crispier top, broil for an additional 1–2 minutes at the end of baking.

Shrimp has been on sale quite a bit lately and I love the room sale so I have plenty in the freezer. 

This is one of the many recipes I want to make.

Flounder Stuffed with Crabmeat

 

Ingredients:

For the fish:

1 tbsp dried parsley

1/2 tsp paprika

1.5 lb flounder fillets

1/4 cup melted butter

For the stuffing:

1/4 tsp Worcestershire sauce

1 tbsp mayonnaise

1 cup crabmeat (drained well, lump crabmeat preferred)

3 saltine crackers, crushed

1/4 tsp dry mustard powder

1/4 tsp salt

1 egg white

 Topping:

1 egg yolk

5 tbsp mayonnaise

Directions:

Preheat your oven to 400 degrees F .

Take the flounder fillets, rinse them under cold water, and pat them dry gently using paper towels. Lightly grease a shallow baking dish to prevent the fish from sticking.

In a medium-sized bowl, combine the crabmeat, crushed saltines,  mustard, Worcestershire sauce, and salt.

In a separate small bowl, mix together the egg white and 1 tablespoon of mayonnaise until smooth.

Add the egg and mayonnaise mixture to the crabmeat mixture and stir thoroughly to combine all the ingredients.

Dip each flounder fillet in melted butter and place them in the greased baking dish.

Spoon the prepared crabmeat mixture evenly over each of the fillets.

If you have any remaining melted butter, drizzle it over the crabmeat-topped fillets.

Place the baking dish in the preheated oven and bake for 15 minutes.

Stir in 5 tablespoons of mayonnaise until the mixture is smooth and uniform.

This topping will add a creamy layer to your dish.

After 15 minutes of baking, remove the flounder from the oven.

Carefully spread the egg yolk and mayonnaise mixture over the crabmeat stuffing on each fillet.

Sprinkle with parsley and paprika for added flavor and color.

Increase the oven temperature to 450 degrees F (230 degrees C) and return the dish to the oven.

Bake until the topping turns golden and bubbly, which should take about 5 to 6 minutes.

Once done, remove from the oven and serve the richly flavored flounder dish warm.

Made this for New Years Eve. VERY VERY GOOD! Easy to put together.

Neptune Pie

 Directions:

 1 can (7 ounce) salmon 

1 cup thawed frozen peas 

2 green onions sliced 

3/4 cup muenster cheese

 2 eggs

 1 cup low fat milk

 2/3 cup basic baking mix *

1/4 cup dill sprigs 

1/4 teaspoon salt and pepper

Directions:

Grease pie plate, 10 x 1 1/2 inches. Mix salmon, cheese and onions. Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. Serve with sliced tomatoes. 6 to 8 servings.

Bake at 400 .

I don't buy Bisquick and used this Basic Baking Mix

1 1/2 cups flour

1 tablespoons Baking Powder

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/4 cup butter

Mix flour, baking powder, sugar, and salt.

Cut in cold butter with pastry cutter or fork, until mixture is crumbly.

Store in fridge up for up to 5-6 months. It can be stored in the freezer for longer storage.

Came out good and found another way to use up can salmon 

Kokanee Pie

1 pie crust (bake for 3 minutes first)

1 1/2 c. milk

1 can salmon

1 tbsp. lemon juice

3 eggs

1/2 tsp. salt

1/2 tsp. paprika

1 c. shredded Cheddar cheese

Scald the 1 1/2 cups milk, cool slightly. Remove bones and skin from salmon. Arrange salmon evenly over the bottom of pie crust. Drizzle lemon juice over salmon

Combine eggs, salt, paprika and beat. Add egg mixture to milk, beat slightly. Pour over fish. Sprinkle top with cheese. Bake at 450 degrees for 15 minutes, then 350 degrees for 15-20 minutes until set.

This is really good. Picked up a can of salmon in Ollies,   didn't want to make salmon patties. Found this recipe on Reddit. 

I didn't use cheddar cheese, used a Italian Blend of cheeses.

Still using the eggs Laurie picked up for me. Kroger had them on sale 18 for 3.99.

Note: My crust was sort of burnt but it was still good.

BUTTERY HONEY GARLIC SHRIMP

 

Ingredients

1/4 cup unsalted butter

1/4 cup honey

4 large cloves garlic, minced

1-2 tablespoons fresh lemon juice

1 tablespoon olive oil, divided

21 ounces shrimp , tails on or off

Salt and pepper, to season

Lemon slices (to serve)

1 tablespoon fresh chopped parsley

Directions:

Melt butter in a non stick pan or skillet over medium-high heat. Add the honey, lemon juice and garlic; stir well to combine all of the flavors together and cook for 30 seconds until the garlic is fragrant. Remove from heat.

Pour out just over half of the honey garlic butter from the pan, leaving 2 tablespoons in the pan; reserve the rest for later.

Add 2 teaspoons of the oil into the same pan and sear half of the shrimp for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside. Wipe pan over with paper towel and repeat with remaining oil and shrimp.

Throw the cooked shrimp back into the pan and pour in the remaining honey garlic butter sauce, stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.

This a make again!!! VERY GOOD

Mei's Fried Shrimp Recipe

 

This is the easiest recipe!

Going to write out what she told me.

Thaw and devein shrimp.

Rinse and place on a paper towel

Add some flour to a bowl ( she also adds some cornmeal mixed with flour- she said it adds additional crunch, I used just flour)

Lay shrimp on plate and season with salt and pepper and Mei's secret ingredient- sugar.

I didn't add much sugar- just a sprinkle 

Heat oil to 375 degrees

Place shrimp slowly in oil- careful not to splatter

Fry for 2-3 minutes.

Remove Shrimp and place in paper towel to drain excess oil

enjoy

This is what Mei makes for Gabe on his birthday. One year she forgot the date and he celebrated early THEN when she found out he was celebrating on the actual date she made more shrimp!

When her kids visit it's the first thing they request she make for them. Her grandson is at a Marine Boot Camp and he told her when he gets leave he wants her to make him shrimp.

Easy Shrimp

 

Ingredients:

2 pounds large raw shrimp, peeled and deveined

1 package italian dressing mix

3 tablespoon olive or vegetable oil

1 tablespoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Directions:

Drain shrimp. In a large bowl with a snap cover empty the italian dressing mix package. Add oil to the dressing mix along with the smoked paprika, garlic powder and cayenne pepper. Combine all the ingredients then add the shrimp. Toss the shrimp a few times then add to fridge for about four hours.

Line baking sheet with aluminum foil and give it a quick spray with come cooking oil.

Drain the shrimp from the marinate and line them on the baking sheet in a single layer. Make sure the shrimp so not touch each other. 

Broil on the top rack of the oven for about 5-7 minutes until pink

Valentine dinner ❤

California Roll in a Bowl

 

Ingredients

1 1/2 tsp. seasoned rice vinegar, or more to taste

1 cup riced cauliflower

2 oz. roughly chopped imitation crabmeat

1 oz. (about 1/4 cup) sliced avocado

1/3 cup seedless cucumber cut into matchstick-sized strips

1/4 tsp. black sesame seeds ( didn't have)

1/4 tsp. white sesame seeds

Optional topping: soy sauce

Optional : pickled ginger

Directions:

If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces.

Place riced cauliflower in a medium microwave-safe bowl. Cover and microwave for 2 minutes, or until hot and soft.

Stir in rice vinegar. Let cool for 15 minutes.

Top with remaining ingredients.

Source

Crustless Salmon Quiche

 Ingredients:

1 (12 ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese ( I used a Mexican blend)

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon black powder

1/4 teaspoon garlic powder

1 ( 14.75 ounce) can pink salmon, drained flaked and bones removed

Directions:

Preheat oven to 350 degrees.

Spray 9 inch pie plate or quiche dish with cooking spray

Puree evaporated milk, eggs, 2 cups cheese, onion, garlic and salt and pepper in blender until smooth

Spread salmon evenly over the bottom of the prepared pan.

Sprinkle with 1/4 cup cheese.

Pour the mixture on top

Top with remaining 1/4 cup cheese

Bake quiche until it has puffed up and a toothpick inserted into the center comes out clean. Should take about 35-40 minutes

Cool for 5-10 minutes before cutting into it.

This is from 2016 Allrecipe magazine. Finally got to make it.

We liked it. Easy and low carb since is doesn't have a crust.

Salmon Loaf

  

Ingredients:

1/2 cup crushed crackers (about 13 to 14 saltines) or oatmeal or breadcrumbs

1/4 cup milk

3 large eggs, separated

1 can (14-3/4 ounces) salmon, drained, bones and skin removed if desired

1/2 small red onion, finely minced

3 tablespoons butter, melted

2 teaspoons lemon juice

1 teaspoons minced fresh parsley

1/2 teaspoon salt

1/8 teaspoon pepper

Directions:

Preheat oven to 350 degrees F.

In a small bowl, add the crackers, milk and three egg yolks, mix together and set aside to soak as you prepare the rest of the ingredients.

In a larger bowl, add the salmon and with clean hands or a fork mash and mush to break down the larger pieces. No need to mash to a paste but be thorough. Add and gently mix in onions, butter, lemon juice, parsley, salt and pepper, and the reserved cracker/milk/yolk mixture.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Mix 1/3rd of the egg whites into the salmon mixture to lighten, then gently fold in the remaining egg whites .

Transfer to a greased 8×4-inch loaf pan or equivalent sized small casserole. Bake for 30 to 40 minutes (the loaf pan will generally take longer) or until the top is a golden brown and a knife inserted in the center comes out with just a bit of moisture but otherwise clean. Let stand for a few minutes before slicing.

Lemony Salmon Patties

 Ingredients:

1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed

3/4 cup whole milk

1 cup soft bread crumbs

1 large egg, lightly beaten

1 tablespoon minced fresh parsley

1 teaspoon finely chopped onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

LEMON SAUCE:

2 tablespoons butter

4 teaspoons all-purpose flour

3/4 cup whole milk

2 tablespoons lemon juice

1/4 teaspoon salt

1/8 to 1/4 teaspoon cayenne pepper

Directions:

Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned.

Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties.

Note: I know salmon patties are one of Myra's favorites. This is for us girlfriend- you are having a virtual  dinner with me <3 Anyone else like salmon? If so, join us!

Baked Salmon

We love salmon and when it's on sale I always pick up some. This
recipe is a favorite of ours.

I remove the salmon from the  fridge and let it come to room temp for about half an hour.  I  use a paper towel to remove any moisture from the salmon and place it on aluminum foil ( skin side down) on a baking tray.

Brush salmon with oil and add seasoning of your  choice.

Place in oven that was preheated to 450 degrees. The internal temp of the salmon should be  140 degrees

I usually test it with a fork to see if it's done. Open up a piece and it should be flaky.

  

Not Your Average Tuna Salad

Heading home soon and wanted to start using up what I have in the house. Looking for something different to do with tuna fish and I had grapes in the house and there is always Greek yogurt and cream cheese in the fridge.

Tossed in the rest of the pecans leftover from another recipe and my grandmother would always add sweet pickle relish to tuna salad.

The pecans gave it a nice little crunch and the yogurt and the cream cheese made this a scrumptious lunch .

Hope you enjoy it!

Ingredients:

2 (5 oz) cans white albacore tuna in water, drained
1/2  red apple, chopped
¾ or 1 cup of red and green grapes, halved
½ cup of pecans, chopped
½ cup of celery, chopped
¼ cup of sweet pickle relish
1 (5.3 oz) container  Plain Greek Yogurt
2 ounces cream cheese, softened


Directions:

Place drained tuna in a medium size bowl and set aside.

In another bowl add the cream cheese, yogurt and the sweet pickle relish and mix until well combined.

Add the cream cheese mixture to the tuna fish and combine.

Fold in the grapes, apple,pecans and celery.

Chill in the refrigerator for an hour before serving.

Featured on Ducks 'n a Row May 12th, 2015

Featured on Tales Of A Kansas Farm Mom June 1st 2015

Salmon Patties

Today is Myra's birthday- Happy Birthday Girlfriend!

I know she likes salmon patties so this is my virtual birthday dinner for her. I didn't add any cooked vegetables to the plate but I know how much you enjoyed Carols warm potato, green bean and red onion salad so we can add that to the dinner and how about Cyndy's Frozen Lemon Dessert Cups for dessert.

I wish you the best birthday and a healthy year ahead. Here's to 12 months of happiness, 52 weeks of fun, 365 days of laughter, 8760 hours of good health, 525600 minutes of joy and 31536000 seconds of love.


I tossed this together- I've been cooking and baking for over 50 years so no source for this, everything into the bowl and then in the frying pan.

Myra- Max said to thank you and you should have a birthday everyday. He loved  the salmon. When he really likes something he "talks" to us. He sort of grunts and he was grunting quite a while!

Ingredients:

1 14.75  ounce can boneless salmon - drained
1/2 cup lemon pepper panko
1 egg - beaten
2 tablespoons plain Greek yogurt ( if you like mayo- add that instead of the yogurt)

Directions:

In a medium size bowl add the drained salmon, panko,beaten egg and yogurt.

Mix well and form into patties.

In a large skillet add 1 teaspoon of olive oil. Heat oil in the pan over medium heat and cook patties for about 5 minutes until browned and cooked through, turning once.

Remove from skillet and place on serving dish.