Cashew Shrimp and the Weekly Menu

Welcome to February!!!  Tons of celebrations this month to ward off the winter doldrums, starting with Lunar New Year.  

This delicious and healthy Cashew Shrimp is perfect for a Fish Friday or a wonderful way to celebrate Chinese New Year. 

Crispy Bacon and Brussels Sprouts Salad with Seared Scallops #FishFridayFoodies

This elegant dish is perfect as a starter for your holiday meal or even as the meal itself if you serve full size portions.  Crisp bacon, sauteed with shredded brussels sprouts until tender and then topped with lovely seared scallops.

We are serving up Fish for Thanksgiving this month with our Fish Friday Foodies Group......

Seared Scallops and Spaghetti Squash and the Weekly Menu #SundayFunday

Beautifully seared Scallops atop a wonderful heap of Spaghetti Squash makes for a delicious, healthy and carb free comfort meal.

We are celebrating Squash today with our Sunday Funday Group......

Creamy Clam Dip with a Sauvion Vouvray #FishFridayFoodies #Winophiles

This creamy clam dip is a nice change for your next holiday party when you want some seafood on the appetizer buffet.  It can be served with crackers, bread or fresh vegetables. Crudites as they are called in France, especially if you decide to serve it up with this delicious, buttery and bright Sauvion Vouvray wine.

Join me as Fish Friday Foodies greets the French Winophiles for the Christmas Season.....

Shrimp Tacos with Apple Pomegranate Salsa #NationalTacoDay

Plump juicy shrimp tossed in Caribbean spices and sauteed up in butter, topped with a delicious apple pomegranate salsa and wrapped in a warm flour tortilla.

It's National Taco Day..........

BBQ Oysters with Garlic Herb Sauce #FishFridayFoodies

These oysters are so easy to prepare, just scrub and put onto the grill.  After 5 minutes, remove from grill and they will open up easily with just a butter knife.  Add a dollop of Herb Compound Butter and you have a delicious appetizer to serve while the rest of the meal is put onto the grill.

It's time for another Fish Friday Foodies gathering.................

Lobster Thermidor #FishFridayFoodies

Tender, sweet chunks of lobster tossed in a rich, creamy sauce, placed back into the tail, covered with a delicious, crisp, panko and parmesan crust and broiled to a gorgeous golden brown.  Your Valentine will be thrilled.....

This recipe and others we are sharing today on Fish Friday Foodie are "Quite the Catch" and perfect for a romantic dinner with your Valentine.

Albarino and Seafood Stew: the Perfect Pairing #WinePW

A delicious and beautiful seafood stew that tastes and looks like you spent hours is on the table and ready to eat in half an hour.

Paired with a wonderful Alabarino Wine from Spain this is a wonderful meal to share with those you love......

Gingered Shrimp and Veggie Bowl #FishFridayFoodies #BacktoSchoolRecipes

Happy Fish Friday everyone. Sue of Palatable Pasttime has invited us all to share "Buddha Bowls" this month.   Sue describes Buddha Bowls as healthy one bowl meals with protein, grains and vegetables.  Of course, since this is Fish Friday Foodies, our protein will include Fish and or Seafood today.

Fish and seafood does not have to be deep fried or drenched in butter to be delicious.  One bowl meals are perfect for showcasing a colorful and appetizing meal.

This recipe takes shrimp which is low in fat and calories and high in protein and serves it up with tons of colorful, crisp vegetables and whole grain brown rice.

Seasoned with ginger which is a health powerhouse aiding in digestion, keeping blood sugar and blood pressure in check and protecting the brain among other things.

Cooked in sesame oil and sprinkled with sesame seeds this dish also helps prevent diabetes and cancer.

All of these things are amazing in and of themselves but then add in the fact that it is mouth wateringly delicious and you are completely awe struck by this dish that is quick enough for a weeknight and fancy enough for company.

The fact that it is so quick and easy makes this a perfect Back to School recipe and on the off chance that there are leftovers they will be perfect in a lunchbox.  A quick zap in the microwave and you have a nutritious, healthy, warm lunch to see you through the rest of the day.

Today is the last day we are sharing our favorite recipes for healthy breakfasts, great lunches, sweet treats and delightful dinners to get us all through the busy weeks coming up when the kids are back to the old grind.

This party was hosted by Cindy of Feeding Big and there have been marvelous recipes being shared.  Find them all by following #BacktoSchoolRecipes on your favorite social media platform.  You will find today's entries below my recipe.

Don't forget to stop by the other Recipe Makeover Posts for more great healthy and nutritious recipes.

Gingered Shrimp and Veggie Stir Fry

adapted from The Fast Metabolism Diet Cookbook

2 T. sesame oil

1 lb. shrimp, cleaned and deveined

1 yellow squash, halved lengthwise and cut into half moons

8 oz, asst. wild mushrooms

1 small head bok choy, chopped

5 stalks asparagus, woody ends snapped off , cut into 1" pieces

1/2 c. chopped tomatoes

2 T. coconut aminos

1 T. minced ginger

1/4 c. toasted sesame seeds

2 t. sea salt herb mix

pinch of red pepper flakes

2 c. cooked brown rice

Heat 1 T. of the oil in a wok over med high heat.  Add the shrimp and cook, stirring for about 4-5 minutes, until pink.  Remove to a plate and set aside.

Stir together the coconut aminos, ginger, sea salt and red pepper in a small bowl.  Set aside.

Add another tablespoon of oil to the wok.  When heated, add the squash, mushrooms, bok choy and asparagus.  Cook and stir for 5 or 6 minutes, until vegetables are slightly tender.

Add the tomatoes and the reserved aminos mixture.  Cook and stir for a few minutes.  Return the shrimp to the wok along with the sesame seeds.  Cook and stir until heated through.

Place 1/2 c. of brown rice in one side of 4 shallow bowls.  Place 1/4 of the Gingered Shrimp Stir Fry alongside the rice in each bowl and serve.  Print Recipe

More Buddha Bowls

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More Back to School Recipes

• Banh Mi by Culinary Adventures with Camilla 
• Cinnamon Pecan Bars by Family Around the Table 
• Gingered Shrimp and Veggie Bowl by A Day In The Life on The Farm 
• Ham and Cheese Rolls by Cooking With Carlee 
• Whole Wheat Olive Oil Crackers by Caroline's Cooking

Shrimp Fried Rice #FishFridayFoodies

Welcome to Fish Friday Foodies.  This fun group gets together on the third Friday of each month to share a fish/seafood recipe based on a theme chosen by one of our members.  This month, our friend, Karen of Karen's Kitchen Stories asked us all to share One Pan Dinners, saying "Fish Friday for April is One Pan Dinners. Sheet pans, Dutch ovens, skillets, or casserole dishes. Make a meal with fish that can be prepared in just one pan, and perfect for the busy cook."
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If you would like to join Fish Friday Foodies just leave a comment below with your blog name and email address.  Next month Cam of Culinary Adventures with Camilla is hosting "Marinated and Raw".

Who doesn't love One Pan Dinners?  They are easy to throw together, delightfully delicious and clean up is a snap.  Perfect for a Friday night.....Let the weekend begin!!

One of my favorite ways to create One Pan Meals is in my wok.  I love making stir fry.  They are quick, easy and great way to use up whatever ingredients are on hand.  You can use any vegetables, any meat and serve it with rice or noodles or just as is with some sweet dinner rolls.

Today, I am using up some rice that was leftover from a meal earlier in the week.  When making fried rice, you want to start with rice that is at least a day old.  I wanted to make this meal even simpler so I used a package of frozen mixed vegetables instead of chopping up a mixture of fresh.  I had dinner on the table in less than half an hour.  Now that is the way to start a weekend!

Shrimp Fried Rice

12 oz. large raw shrimp, peeled and deveined

2 T. peanut oil

4 scallions, white and light green, sliced

1 1/2 t. garlic paste

1 t. ginger paste

2 c. leftover rice, chilled

3 T. low sodium soy sauce

2 eggs, beaten

1 (4 serving) package frozen mixed vegetables

Place 1 T. of oil in the bottom of a wok placed over med high heat.  When oil shimmers, add the shrimp.  Cook and stir until the shrimp turn pink.  Remove to a plate and set aside.

Add the remaining oil to the wok with the scallions, garlic and ginger.  Cook and stir until fragrant about 30 seconds. Add the rice and stir to coat.  Cook for a minute or two until rice starts to crisp. Stir in the soy sauce and cook, stirring until absorbed.  Push the rice to the side and add the eggs to the wok.  Scramble the eggs, incorporating the rice into the mixture, until eggs are set.  Add the frozen vegetables and reserved shrimp.  Cook and stir until warmed throughout.  Print Recipe

More Amazing One Pan Dinners

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Frutti Di Mare for #SundaySupper

Claire of Sprinkles and Sprouts invited us all to join her this week to share our Best Sunday Supper Seafood recipes.

So I decided to share with you one of my favorite meals.  How can you improve on a mixture of mussels, clams, calamari, and shrimp?   Toss them with pasta!  This delicious dish, translated to Fruits of the Sea, is elegant enough to serve to guests, comforting enough to serve to family and quick enough to serve during the week.

To make life even easier, the last time I was at my fishmonger I found this package of seafood mix in the freezer department.  It was only $3.99.  That means I made this dish for about $5 and it was ready in the time it takes to boil the pasta.  I order this in restaurants all the time normally at a price tag of around $20.

This package was the perfect size for 1 large serving or two small servings.  Perfect if you are cooking for just one or two as I so often find myself doing these days.  I got to eat this entire thing because my husband is not a seafood fan.  When I made this for my dinner it was easy to make extra pasta and a quick alfredo sauce for him.

Frutti Di Mare

2-4 oz. fettuccine noodles, cooked per package directions

1 pkg. frozen seafood mix or assorted seafood of your choosing

1 T. olive oil

2 cloves garlic, smashed

1/2 c. dry white wine

pinch of crushed red pepper

Heat olive oil and garlic together in a large skillet over med high heat. Add the frozen seafood mix and white wine.  Cook and stir for 5 or 6 minutes, until shellfish open and seafood is heated through and liquid is slightly reduced.  Add the pasta to the pan and toss until warmed through.  Plate and serve.

More Super Seafood for Sunday Supper

25+ Best Sunday Supper Seafood Recipes

Appetizers

• Chili-Lime Scallops by Girl Abroad
• Cilantro Lime Shrimp by Simple and Savory
• Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
• Crab Cake Bites by A Kitchen Hoor’s Adventures
• Crab Cakes with Tartar Sauce by Palatable Pastime
• Easy Salmon Sliders by Sunday Supper Movement
• Grilled Baby Octopus by Food Lust People Love
• Manhattan Clam Chowder by Cindy’s Recipes and Writings
• Mediterranean Shrimp Bruschetta by The Weekend Gourmet
• Salmon Tartare by Caroline’s Cooking
• Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
• Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks

Main Dishes

• Cioppino by Monica’s Table
• Easy Tilapia Pomodoro Dinner by My Life Cookbook
• Frutti Di Mare by A Day in the Life on the Farm
• Lemony Salmon and Asparagus Foil Packets by Our Good Life
• New Orleans Style Barbecue Shrimp by Flour On My Face
• No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
• One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
• Pecan Crusted Cod by From the Bookshelf
• Salmon Honey-Lemon Teriyaki by Asian In America
• Saucy Cod Fillets Florentine by Turnips 2 Tangerines
• Scallops with Orange Butter Sauce by My savory spoon
• Seafood Fettuccine Alfredo by The Freshman Cook
• Seafood Laksa by Brunch-n-Bites
• Sheet Pan Salmon by Bottom Left of the Mitten
• Shrimp Salad Sandwich by Soulfully Made
• Shrimp Scampi Pasta by Crazed Mom
• Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
• Sweet and Sour Salmon by Cricket’s Confections
• Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Baked Crab Dip #FishFridayFoodies

My friend, Sue of A Palatable Pastime, volunteered to host us this month and chose a theme of "Fish in a Dish".  Sue requested that we all offer up a recipe that goes into a dish and then into the oven to help warm us on these cold winter days.

My first thought was my Seafood Lasagna but I had already shared that with you long before I ever thought of starting FFF.  So I started planning my Christmas entertaining and the dishes I would serve, knowing that somewhere in those many parties, get togethers and potlucks, a baked fish or seafood dish would be the perfect addition.

When planning our Santa Party last weekend I decided that I wasn't going to cook but rather order up pizzas and salads to be delivered after Santa's visit.  I wanted to have lots of snacks and appetizers to hold people over as we waited for Santa to arrive and while the kids were busy telling him what was on their wish list this year.

I decided to make one of those appetizers a baked crab dip and I am so glad that I did.  It was rich, creamy and a delightful addition to the table.  And it gave me an excuse to use this adorable Rudolph baking dish.

Baked Crab Dip

1 (6 oz) can premium lump crab meat
1/2 c. Miracle Whip
4 oz. cream cheese
juice from 1/4 of a lemon
4-5 chives
handful of flat leaf Parsley
Dash of hot sauce
Italian Bread Crumbs
French Baguette, cut into slices

Place crab, Miracle Whip, cream cheese, lemon juice, chives, parsley and hot sauce into the bowl of a food processor.  Pulse 4-5 times until well combined.   Spoon into an oven safe serving dish and sprinkle with bread crumbs.  Place in a preheated hot oven, 425*, for 15 minutes or until the top is browned and the mixture is hot and bubbly around the edges.  Serve with slices of a good, crusty baguette.   Print Recipe

More Fish in a Dish 

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