I love Summer food! The reason I love it is because it seems so light so you can eat throughout the day rather than three large meals. And... it always seems easier to make and healthier to eat. I'm sure it's really not healthier, but I tell myself that often so I can have seconds! I pretty much live on seafood during the summertime. No, I don't actually live by the sea, but I do have a pool and like to pretend that I do!
Here are my Favorite Summer Recipes, Seafood Style:
#1 Paula Deen's Shore is Good Seafood Dip:
Ingredients:
1 6-ounce can crabmeat, picked free of any broken shells, drained
1/2 lb freshly grated Parmesan
1 cup mayonnaise
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
2 stalks celery, diced
1 medium onion diced
1 medium green bell pepper, diced
2 tablespoons butter
6 ounce shrimp, fresh or canned, drained
1/2 teaspoons white pepper
Directions
Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.
Recipe Courtesy of Paula Deen
Servings: 4 cups
Prep Time: 20 min
Cook Time: 35 min
Difficulty: Easy
#2: Seafood Enchiladas
Ingredients:
* 1 onion, chopped
* 1 tablespoon butter
* 1/2 pound fresh crabmeat
* 1/4 pound shrimp - peeled, deveined and coarsely chopped
* 8 ounces Colby cheese
* 6 (10 inch) flour tortillas
* 1 cup half-and-half cream
* 1/2 cup sour cream
* 1/4 cup butter, melted
* 1 1/2 teaspoons dried parsley
* 1/2 teaspoon garlic salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes.
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