Fish and Seafood recipes are a favorite of Baker’s Man, so we have several of them in our recipe rotation. Since it’s the middle of Lent, I thought that I should share them here in case any of my readers are looking for something new to try on those “meatless” days of Lent. I apologize for not getting this posted sooner, but I’ve been a bit obsessed with trying to learn as much as I can about vegan cooking to prepare for my upcoming 30 days of Vegan challenge which starts, co-incidentally on April 1, which is also Easter Sunday. Finding the right Vegan meal to keep my family happy on a holiday will definitely be a challenge, but I digress.
I’ve collected twenty of our favorite Fish and Seafood Recipes here for your consideration. They are listed in order of their publication on Patty Cake’s Pantry.
Tuna Stuffed Jalapenos are a variation from my usual stuffed jalapenos which contain, or are wrapped with, bacon. This version is so good. The creamy filling helps to tame the heat from the jalapenos, and Baker’s Man and I both thought that it reminded us of a Tuna Melt without the bread.
Shrimp Dip was something that I learned to make from a friend, Valerie, who worked with me years ago. I fell in love with this dip when she made it for a pot luck. The first time I made it for Baker’s Man, he loved it, too. I still make this for him whenever we’re going to be serving appetizers. This dip is delicious served with corn chips made for scooping.
Four Layer Shrimp Dip is like an old school shrimp cocktail on top of a bed of cream cheese. Old school shrimp cocktails were a base of chopped celery topped with a mixture of shrimp and cocktail sauce. This dip is very easy to make and is the perfect snack or starter for a group. It pairs well with buttery crackers, and is sure to become a family favorite.
Hot Shrimp and Artichoke Dip is a great starter. Similar to spinach and artichoke dip, this dip is delicious served warm with tortilla chips as dippers and a side of salsa. This is one of my favorites, and I’m pretty sure it could be prepared in the slow cooker by following the same techniques that I used for the spinach and artichoke dip.
Calm Chowder from Food Storage Items is one of the simplest recipes for Clam Chowder that I have ever prepared. It only requires minutes of hands on time, and the final result is nearly as good as clam chowder made from scratch. It’s definitely better than the canned stuff.
Homemade Clam Chowder that I can make from things I almost always have on hand in my home is a wonderful thing. This version used chicken broth because that’s what I had on hand, but if you need to make it “meatless” for Lent, substitute either an equal amount of vegetable broth or clam juice without sacrificing flavor.
This Shrimp Caesar Salad is a very simple recipe which only contains two ingredients. Bay, or salad, shrimp are combined with a bag of prepared Caesar Salad to make the perfect starter or a great accompaniment to a bowl of clam chowder.
Technically, this recipe for crab salad doesn’t contain crab. I made it with surimi (fake crab) that’s sold in the meat department of most grocery stores in my area. This salad can be modified to include other types of seafood. It’s good when the meat is a mixture of shrimp and fake crab, but it’s also good when prepared with real crab. It just costs more. This isn’t a salad in a traditional sense because it’s not served on a bed of greens, but it could be added to your salad. It’s also great on crackers and even on a bun for lunch.
We love Louie, or Louis, Salads in our house. This recipe for Shrimp Louie is an entrée salad that’s simple to prepare and very filling. You can eat the entire salad for yourself, or you can do what Baker’s Man and I do. We divide the salad into two servings, and have it alongside a bowl of clam chowder. We also have a recipe for Crab Louie on our site.
When I made this Shrimp and Vegetable Quiche, I was using up leftover shrimp succotash that I had in the refrigerator, and quiche is a great way to use up leftovers and turn them into something different, but this recipe is so good that I frequently make it with all fresh ingredients.
This recipe for Shrimp Florentine was one of many pasta dishes that were created from what was on hand in our fridge and pantry. I can add almost any vegetable to a pasta dish and my children will eat it. This is garlicky, shrimpy goodness on a plate, and it only takes a little over 20 minutes to prepare.
Sake it To Me Garlic Shrimp was inspired by a trip to Hot and Juicy Crawfish in Las Vegas. This recipe is easy to prepare, but it’s messy to eat because you have to peel the shrimp. It’s completely worth the messy hands. Just we sure to keep a stack of napkins or paper towels nearby.
The first time I made Linguine with White Calm Sauce, it was with this recipe. What I didn’t realize at the time was that this recipe is a lower calorie version of the original recipe. This is made from pantry staples. Usually, the only thing I have to buy when I make this is some plain yogurt. It’s creamy and delicious, and it’s one of our favorite quick meals.
Casserole Dishes are great on those cold nights, and this recipe for Baked Shrimp and Shells is a good meal for a cold night. This casserole also contains spinach, so you won’t feel guilty if it’s the only thing you serve for dinner one night.
Salmon pairs well with both sweet sauces and more spicy sauces. This recipe for Maple Dijon Glazed Salmon doesn’t disappoint, and the recipe is made from only four ingredients. Your guests will never guess how easy this was to prepare. We love to serve this with tomato rice and a green vegetable like broccoli.
I love Shrimp Boil, but sometimes, it’s too much work. This recipe for Shrimp Boil Foil Packet, captures all of the flavor of a shrimp boil in a foil pouch that you can throw onto the grill and have on the table in about 30 minutes. My family loves these, and I love how easy they are to make, and that there’s very little clean up.
Camarones al Mojo de Ajo, or shrimp in garlic sauce, is the recipe on this list that makes the most frequent appearances on our dinner table. It’s a family favorite that’s served with flour tortillas for dipping in the buttery garlic sauce, and paired with rice pilaf and whatever vegetable we happen to have on hand at the time.
Baker’s Man and I both grew up in households where salmon patties were served on a regular basis as a dinner entrée. It was years before I made them for him because I thought he wouldn’t like them. I was surprised to learn that this city boy had eaten the same thing growing up as his country wife. Both of our parents served salmon patties as a dinner entrée. We love to put them on rolls and eat them as burgers. However you serve these, this 6 ingredient recipe is sure to please.
This may be hard to believe, but I didn’t taste tuna until I was in high school. I didn’t taste a tuna casserole until I made this recipe which was given to me by an octogenarian friend named Alberta, who is also known as Berta. Berta’s Tuna Casserole can be made completely from shelf stable items, so it’s a good recipe to have in your food storage arsenal. It’s also approved by Food Critic and Sue Chef.
I suppose this recipe for Shrimp Pasta Primavera could be turned into a vegetarian meal by omitting the shrimp, but I really love shrimp. This pasta dish is creamy, delicious, and loaded with vegetables. All you need to complete this meal is some bread for sopping up the extra sauce.
That concludes our collection of fish and seafood recipes. We love all of these. It’s probably also apparent that we love, and eat a lot of, shrimp. Twelve of these recipes are made with shrimp, and I recommended adding shrimp to at least one other. I can’t help myself, though. Baker’s Man is a huge fan of shrimp and other shell fish. I believe that it’s my job to make sure that he’s happy. “A happy man will stick with the (budget) plan.” Yes, shrimp is more expensive than other things, but I don’t want my man to feel deprived. A delicious shrimp entrée serves that purpose.
Give one, or all, of these fish and seafood recipes a try, and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.