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 Seafood
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Shrimp Spread
Ingredients:
• 8 ounces cream cheese – softened
• 1/8 cup cream
• 1/8 cup water
• 1 tablespoon minced onion
• 1 1/2 teaspoons celery salt
• 2 teaspoons Worcestershire sauce
• 1/2 cup mayonnaise – optional
• 8 ounces canned shrimp
Instructions:
Mix altogether and refrigerate for at least one hour. Great spread on lowcarb
bread "crackers", celery sticks, or Wasa crispbreads.
NOTE: For a thicker spread, don't use the mayonnaise.
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Seafood Stuffed Mushrooms
Ingredients:
• 30 large mushroom caps
• 1/2 cup cooked shrimp
• 1/2 cup crab meat
• 3/4 cup cream cheese
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/2 teaspoon chopped green onions
• 2 teaspoons Parmesan cheese
1/4 cup grated cheddar cheese
Instructions:
Separate stems from caps. Finely chop the stems & sauté in a bit of butter until softened; cool. Cream the cream cheese, add the cooled stems, then stir in all ingredients EXCEPT for the cheddar cheese. Spoon filling into mushroom caps & place on a cookie sheet. Top with the cheddar cheese; broil until golden brown.
1.4 carbs & 2.9 grams protein each
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Seafood Veggie Dip
Ingredients:
• 8 ounces cream cheese
• 8 ounces sour cream
• 8 ounces cooked shrimp
• 3 tablespoons onion soup mix
• 1 teaspoon ketchup
• 1/8-teaspoon Worcestershire sauce
Instructions:
Cream the softened cream cheese until it is smooth. Add the sour cream, onion soup mix, ketchup,& Worcestershire sauce; stir well to combine. Stir in the shrimp, mix well. Cover & chill at least 1 hour for flavors to blend. Serve with fresh, crisp veggies or crackers. Carb count will be a bit lower if using low carb ketchup.
Carb count for the whole recipe is 40.9 minus 4.7 gr. fiber = 36.2
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Smokey Salmon Ball
Ingredients:
• 1 pound canned salmon
• 8 ounces cream cheese, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated onions
• 1 teaspoon horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon liquid smoke flavoring
• 1/2 cup chopped pecans
• 3 tablespoons chopped fresh parsley
Instructions:
Drain and flake the salmon, removing any bones. Combine all but the last 2 ingredients and chill for 1 1/2 hours. Form into a ball and roll into parsley and nuts. Return to the refrigerator until ready to serve. Serve with veggies or low carb crackers.
20 servings @ 1.0 carbohydrate per serving
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Summertime Basil Bass
Ingredients:
• 2 ripe tomatoes, peeled, very thinly sliced and seeded
• Pinch of sugar
• Salt to taste
• 4 white-fleshed sea bass fillets (or true snapper, ling cod, mahi mahi), 5 ounces each, skinned and dark veining removed
• Freshly ground white pepper
• 4 tablespoons unsalted butter
• 4 tablespoons finely slivered fresh basil leaves
• 1 1/2 teaspoons Dijon mustard
• 2/3 cup dry white wine
• 3/8 teaspoon crumbled dried thyme
Instructions:
Preheat oven to 350 degrees. Sprinkle the tomatoes with sugar and salt to season well. Wipe the fish dry. Season with salt and pepper and arrange in a single layer in a well-buttered shallow frying pan. Dot with butter. Bake for 5 minutes.
Baste with the pan juices. Sprinkle with basil. Arrange the tomatoes, slightly overlapping, over the fish. Baste again and return to the oven. Bake until the fish is opaque almost to the center, about 8 minutes longer, depending upon fish and its thickness. Baste occasionally.
Transfer the fish to serving plates. Add the mustard, wine and thyme to the juices in the pan. Cook and stir over high heat until blended and reduced to a generous 1/3 cup. Spoon over the fish.
Serves 4
Per Serving: 320 calories, 34 g protein, 4 g carbohydrate, 15 g fat (8 g saturated), 106 mg cholesterol, 156 mg sodium, 1 g fiber.
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Crab and Salmon Cakes
Ingredients:
• 1 6oz skinless salmon fillet, cut into strips
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp ground white pepper
• 1 lb lump crab meat (picked over for shells)
• 1/4 cup finely diced seeded tomato
• 2 Tbs each, snipped fresh chives and chopped parsley
• 1 Tbsp olive oil
Instructions:
In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth (making a salmon mousse that binds the crab cakes together). Transfer to medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended. Shape into 8 (3" round) cakes, about 3/4" thick. In large nonstick skillet heat oil over medium-high heat. Add 4 cakes; fry 2-1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain. Serve with arugula and roasted-red-pepper salad
4 servings @ 2 grams carbs per serving
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Pistachio-Crusted Fish Fillets
Ingredients:
• 1/2 cup undyed shelled salted pistachios, finely chopped
• 1/3 cup crushed pork rinds (non-spicy)
• 1 tsp soy flour
• 1/4 cup minced parsley
• 1/2 tsp pepper
• 2 large eggs, beaten
• 4 skinned and boned fish fillets about 4 oz each
• 1/4 cup butter
• 1 green onion, thinly sliced
• 1 tbsp drained capers
• Lime or lemon wedges
• Salt
Instructions:
On a sheet of waxed paper, mix together the pistachios, pork rinds, and soy flour.
In an 8-9" wide pan, beat egg to blend. Dip fillets one at a time in egg to coat. Drain and press each side of fish into the nut mixture to coat well. Lay fillets well apart in a greased 10X15 inch pan. Melt butter in a frying pan over med. heat. Add onions and capers and stir just until onions are brighter green. Holding onion and capers back with a spoon, pour butter evenly over fish. Bake in a 450 degree oven until fish is opaque in center of thickest part, about 10 minutes. With a wide spatula, transfer fillets to 4 dinner plates and top equally with onion and caper mixture. Offer lime wedges to squeeze over the fish. Add salt to taste.
4 servings
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Poached Sea Bass with Gremolata
Ingredients:
• 1/4 cup dry white wine (preferably Chardonnay)
• 2 cups water
• 3 tablespoons fresh lemon juice
• 1 fennel bulb, trimmed and thinly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 1 fresh thyme sprig
• 4 six-ounce sea bass fillets
• Salt and freshly ground pepper
• Kalamata olives for garnish
The Gremolata:
• 2 tablespoons finely chopped lemon zest
• 1/4 cup finely chopped Italian parsley
• 2 garlic cloves, minced
Combine wine, water, lemon juice, fennel, onion, sliced garlic, bay leaf and thyme sprig in a large skillet over medium-high heat. Bring to a boil. Reduce heat and simmer 15 minutes. Strain. Return cooking liquid to skillet.
Gremolata
Combine lemon zest, parsley and chopped garlic in a small bowl. Set aside.
Bring cooking liquid in skillet to a low simmer. Season fish on both sides with salt and pepper. Add to skillet. Cover and simmer until fish is just cooked through, about 3 to 4 minutes. Using tongs, transfer fish to serving bowls. Season broth with salt and pepper, then spoon broth around fish. Spoon gremolata over fish and garnish with olives. Serves 4.
PER SERVING: 215 calories, 40 g protein, 1 g carbohydrate, 4 g fat (1 g saturated), 90 mg cholesterol, 150 mg sodium, 0 fiber.
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Halibut and Fennel with Vannila-Cognac Sauce
Ingredients:
• 2 pounds halibut fillet, boned and skinned
• 2 cups fennel, cored and sliced (2 bulbs; reserve stalks and leaves for other use)
• 2 cups onions, sliced
• 1 ½ tsp. fennel seed, crushed
• 1 tsp. crushed red pepper
• Salt and pepper
• 6 Tbsp. olive oil
• 1 cup clam juice (or fish stock)
• 1 cup vermouth (or dry white wine)
• ½ tsp. pure vanilla extract
• 1 ½-2 Tbsp. cognac
Instructions:
Wash halibut, pat dry, cut into 8 equal pieces, and salt and pepper lightly on both sides. Heat 3 Tbsp olive oil in each of two frying pans. Add half of fennel, onions, fennel seeds, and crushed red pepper to each pan, salt and pepper each to taste, and cook over medium high heat until fennel is just starting to get tender and onions are just starting to brown (7-10 minutes). Add half of clam juice or fish stock, vermouth, and vanilla to each pan, and boil until liquid is reduced by half. Lay 4 pieces of halibut on top of vegetables in each pan, and cook until done, turning halfway through cooking period (5-6 minutes). Be careful not to overcook halibut. Remove halibut from pan, put on tray, and cover with foil. Combine liquid and vegetables in one pan, add cognac, and cook for 1 minute more. Correct seasoning with additional salt or pepper, if necessary. Pour any cooking juices from tray into sauce. Put halibut on plates, cover with vegetables, pour sauce over, and serve.
Serves 4
Note: Cook this in two pans to give the halibut room to cook evenly.
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Halibut in Two Pepper Sauce
Ingredients:
• 2 halibut fillets
• 2 tablespoons butter
• 3 cloves garlic – minced
• 1 small tomato – diced
• Lemon pepper
• Cracked pepper
• Dill weed
• Splash white wine or a dash of wine vinegar
• 1/3 cup cream or ½
Instructions:
Sprinkle both sides of halibut fillets with lemon pepper, cracked pepper and a pinch of dill weed. Fry in butter and garlic. Remove from pan and turn heat to high. Toss in a splash of wine and the tomatoes and cook on high until liquid is reduced and tomatoes just start to soften. Serve over fillets.
6 gr. carbs, 23 gr. protein
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