Help me with seafood! Simplest but yummiest dishes to cook?

[38carrots]

A friend who's staying with us for a couple of weeks said he likes seafood, specifying shrimp, scallops and crab.

 

We'll be taking him out, but is this also something that I can learn to cook?

 

I hear scallops are hard to cook right. I don't eat / cook seafood other than salmon fillet and haddock fillet. Which I primitively bake / broil in the oven with olive oil and some herbs on top.

 

What simple seafood dishes I can cook for a seafood lover to enjoy?

 

 

 

 

[zoobie]

Scallops are finicky and easy to overcook if you mean the large whole ones. I like them seasoned and seared in a cast iron skillet. Making them for more than 2 people is tricky because they should be eaten immediately and don't hold well, so you'll be standing at the stove and everyone will be eating taking turns or eating cold food.

 

I have made this with tiny, cheap scallops and cheaper, small shrimp: http://www.rachaelray.com/recipes/mac-and-seafood-au-gratin

 

Shrimp is much easier for me to make at home.  

http://damndelicious.net/2015/10/09/baked-shrimp-scampi/

http://www.myrecipes.com/recipe/baked-shrimp-with-feta-cheese 

http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe.html

 

Shrimp and grits is delicious. I make some similar to this except with tomatoes: http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html

 

A low country boil is a fun thing to make for a crowd: http://allrecipes.com/recipe/44033/daves-low-country-boil/ 

 

I don't tend to cook crab at home much. Whole crabs make a mess, and I spend the whole time trying to pick them for the kids even at restaurants. I have made crab cakes at home with pre-packaged crab meat. Costco usually carries some nice lump meat. 

[38carrots]

Scallops are finicky and easy to overcook if you mean the large whole ones. I like them seasoned and seared in a cast iron skillet. Making them for more than 2 people is tricky because they should be eaten immediately and don't hold well, so you'll be standing at the stove and everyone will be eating taking turns or eating cold food.

 

I have made this with tiny, cheap scallops and cheaper, small shrimp: http://www.rachaelray.com/recipes/mac-and-seafood-au-gratin

 

Shrimp is much easier for me to make at home.  

http://damndelicious.net/2015/10/09/baked-shrimp-scampi/

http://www.myrecipes.com/recipe/baked-shrimp-with-feta-cheese 

http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe.html

 

Shrimp and grits is delicious. I make some similar to this except with tomatoes: http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html

 

A low country boil is a fun thing to make for a crowd: http://allrecipes.com/recipe/44033/daves-low-country-boil/ 

 

I don't tend to cook crab at home much. Whole crabs make a mess, and I spend the whole time trying to pick them for the kids even at restaurants. I have made crab cakes at home with pre-packaged crab meat. Costco usually carries some nice lump meat. 

 

Thank you, this is helpful. I'll be cooking scallops (If I decide to ) for only that one person. But maybe not worth it. I should buy fresh scallops for this?

 

I feel more comfortable with shrimps. I like the recipees. Thank you so much.

 

 

[Arcadia]

Shrimps, scallops and crabs can all be steamed and eaten just like that. I usually add a dash of garlic and ginger.

After steaming, you could always stir fry them Chinese or Italian style or anyway you want.

 

If you get fresh de-shelled scallops, you could also make scallop alfredo pasta if your guest likes pasta.

[38carrots]

The feta link didn't open, but I like the sound of it. I'll google for something similar.

[zoobie]

Thank you, this is helpful. I'll be cooking scallops (If I decide to ) for only that one person. But maybe not worth it. I should buy fresh scallops for this?

 

I feel more comfortable with shrimps. I like the recipees. Thank you so much.

 

 

 

I vote not worth it for only one person. You're sweet to go to so much effort. I'm sure s/he'll appreciate it! :)

[marbel]

Here is the link for Baked Shrimp with Feta.

 

I usually sautee shrimp scampi-style, as in this from Simply Recipes.

 

My family likes me to add some red pepper flakes and pesto.  We serve it over pasta, usually.   

 

I wouldn't make scallops for one person.  Bit of a hassle, plus, I don't know, as a guest I would feel so awkward if someone cooked a food just for me to eat while they ate something else.

Edited August 25, 2016 by marbel

[Annie G]

Shrimp scampi is super easy and really good. But if you'e not going to eat it with your guest, then I'd skip it. I would feel weird eating a food cooked just for me. Especially an expensive dish like shellfish. 

[*Jessica*]

This shrimp is delicious served over pasta or spaghetti squash. http://allrecipes.com/recipe/220597/simple-garlic-shrimp/ I leave out the caper brine, because I'm not a fancy cook and never have capers on hand.

[ScoutTN]

Paula Deen's recipe for scallops Charleston is yummy. 

 

Shrimp scampi gets my vote for easiest dish. I could eat that every week and not get tired of it!

Shrimp is good in stir-fry too.

[Laurie4b]

I think scallops are super easy.  You do have to watch them carefully (do not leave the stove) so that they do not overcook. 

 

Make sure the scallops are fresh. (Don't bother with frozen ones. They are almost always tough.) When you go to the seafood counter, ask when they got them in. It should be within a day or maybe two of when you're going to cook them. Ask to smell a couple. They should smell very fresh, like a sea breeze. 

 

I saute in a mixture of half olive oil and half butter. When they are almost done (I cheat and cut one open. I  like them just barely opaque), I add minced garlic and a sprinkle of tarragon.  I add juice of a fresh lemon and some nice white wine to taste. Because I use cast iron in the kitchen, I tpour the juice into a stainless steel pan. . But if you don't use cast iron, you can add the acids while the scallops are in the pan. 

 

I like to thicken the sauce by making a roux and then stirring in the scallop juices, lemon juice, and wine. 

 

Serve over pasta. It's divine.  Sorry that I don't have a specific recipe, but I do things by taste. I don't use more than a whole lemon and I usually cook about 3 pounds. Just a couple splashes of white wine (serve the rest at dinner) make a huge difference. 

 

Fresh fish is good cooked in parchment paper. You add things like lemon, dill, and onions, seal the parchment paper by rolling it, and bake. There are lots of recipes online. Choose something simple. 

 

Fish tacos are delicious. This I have more of a recipe for. I adopted it from a couple online. I use cod pieces from Trader Joe's. They're about 3.99/lb. 

 

Marinade for 3 pounds fish

•  
• 1/4 cup olive oil
• 1 T 1 ½ t ancho chile powder or regular chili powder
• 1 T 1 ½ t teaspoons dried oregano
• 1 ½  teaspoon ground cumin
• 2 medium limes
• 3 medium to large garlic clove, finely chopped

 

Pour the olive oil into a small bowl and add the  chile powder, oregano, & cumin, (You can add cilantro if you and your guest like it. We have the cilantro tastes like soap gene in our family!) Also, if people like it hot, add a bit of cayenne. Add lime juice and garlic. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

 

Bake at 350 until fish is done. 

 

Serve with: jalapenos (for those who like it hot), sour cream, guacamole, salsa in corn or flour soft tortillas or tacos. I also make "cole slaw" from finely sliced red cabbage squirted with lime juice (about 1 lime per half head of cabbage). It's good with just a touch of sliced sweet onions added. 

 

We serve with rice as a side. It's SOoooo good!

 

 

And as a seafood lover, I would totally love the fish the way you cook it. Fish doesn't have to be fancy to taste great!

Edited August 25, 2016 by Laurie4b

[38carrots]

I think scallops are super easy.  You do have to watch them carefully (do not leave the stove) so that they do not overcook. 

 

Make sure the scallops are fresh. (Don't bother with frozen ones. They are almost always tough.) When you go to the seafood counter, ask when they got them in. It should be within a day or maybe two of when you're going to cook them. Ask to smell a couple. They should smell very fresh, like a sea breeze. 

 

I saute in a mixture of half olive oil and half butter. When they are almost done (I cheat and cut one open. I  like them just barely opaque), I add minced garlic and a sprinkle of tarragon.  I add juice of a fresh lemon and some nice white wine to taste. Because I use cast iron in the kitchen, I tpour the juice into a stainless steel pan. . But if you don't use cast iron, you can add the acids while the scallops are in the pan. 

 

I like to thicken the sauce by making a roux and then stirring in the scallop juices, lemon juice, and wine. 

 

Serve over pasta. It's divine.  Sorry that I don't have a specific recipe, but I do things by taste. I don't use more than a whole lemon and I usually cook about 3 pounds. Just a couple splashes of white wine (serve the rest at dinner) make a huge difference. 

 

Fresh fish is good cooked in parchment paper. You add things like lemon, dill, and onions, seal the parchment paper by rolling it, and bake. There are lots of recipes online. Choose something simple. 

 

Fish tacos are delicious. This I have more of a recipe for. I adopted it from a couple online. I use cod pieces from Trader Joe's. They're about 3.99/lb. 

 

Marinade for 3 pounds fish

•  
• 1/4 cup olive oil
• 1 T 1 ½ t ancho chile powder or regular chili powder
• 1 T 1 ½ t teaspoons dried oregano
• 1 ½  teaspoon ground cumin
• 2 medium limes
• 3 medium to large garlic clove, finely chopped

 

Pour the olive oil into a small bowl and add the  chile powder, oregano, & cumin, (You can add cilantro if you and your guest like it. We have the cilantro tastes like soap gene in our family!) Also, if people like it hot, add a bit of cayenne. Add lime juice and garlic. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

 

Bake at 350 until fish is done. 

 

Serve with: jalapenos (for those who like it hot), sour cream, guacamole, salsa in corn or flour soft tortillas or tacos. I also make "cole slaw" from finely sliced red cabbage squirted with lime juice (about 1 lime per half head of cabbage). It's good with just a touch of sliced sweet onions added. 

 

We serve with rice as a side. It's SOoooo good!

 

 

And as a seafood lover, I would totally love the fish the way you cook it. Fish doesn't have to be fancy to taste great!

 

Thank you! I really appreciate this, going to print it out! I also cook by feel without recipees, so this makes total sense.

 

[Pegasus]

For one person?  Buy cooked seafood at the butcher counter and serve with melted butter (add a little garlic) and/or jarred seafood sauce.