Seafood

Shrimp Kabobs

1/3 cup lemon juice
1/3 cup white wine
2 tablespoons chopped onions
2 tablespoons chopped parsley
1 tsp salt
30 shrimp

Place a bag on The Bag Holder and add all ingredients. Seal and save 3 hours to overnight. Then assemble kabobs as follows with 2-3 shrimp, 1 lemon slice, 2 mushroom caps and pepper and zucchini in between. Reserve marinade for basting.

To make kabobs add on a skewer:
30 shrimp deveined and peeled tails on
24 mushroom caps
12 lemon slices
1 red bell pepper cut into 1 inch pieces
2 small zucchini cut into 1/2 chunks

Broil or Grill using marinade in the bag on The Bag Holder

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Savory Salmon Marinade

Place a bag on The Bag Holder and add:

3 pounds Salmon skin on one side;
3 tablespoons Balsamic vinegar
1/4 cup Vegetable oil
2 tablespoons Brown sugar
1 tablespoon Honey
2 1/2 tablespoons Soy sauce

Seal and save for up to 24 hours and cook as desired.

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Mahi Mahi Marinade

Place a bag on The Bag Holder and add

1 1/2 pounds mahi mahi
1 teaspoon butter
1 garlic
1 teaspoon teriyaki sauce
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon sesame seeds

Seal and fridge for up to 24 hours. Grill until white and flaky.

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The Best Marinated Shrimp

3 pounds Fresh shrimp, cooked and cleaned (farm raised from big box stores are not good to use)
1 large sweet onion sliced
1 green pepper sliced in strips
1 red bell pepper sliced in strips
1 can pitted black olives1medium jar “Queen” green olives
1 cup vegetable oil
2 cups ketchup
1 cup cider vinegar
Juice of 2 lemons
1/4 cup sugar
2 Tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon pepper
several dashes hot sauce
1/4 teaspoon garlic powder
2/3 chopped fresh parsley
She gets RAVE reviews

Place a bag on the bag holder and all ingredients. Marinate 8 hours or overnight. Serve in a pretty bowl with toothpicks. Sprinkle more fresh parsley on top for decoration. Serves 12 or more as an appetizer.

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Fix it in 5 Shrimp Gumbo

Place a bag on The Bag Holder
Add 2 18.8 oz can Campbell’s Chunky Chicken Sausage Gumbo Soup
1 14.5oz can Margaret Homes Tomatoes and Okra
1 pouch boil in a bag rice-any brand
1lb Cooked Shrimp

Remove the rice from the pouch and add all ingredients in a bag on The Bag Holder. Seal and blend well. Heat in the microwave for 3-5 minutes or heat on stove in medium pan until hot. Enjoy with Caesar Salad and Crusty Bread.

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Sante Fe Salmon

1 1/2 pounds salmon fillets (ask for skin to be removed)
1/4 teaspoon salt
1/8 teaspoon pepper
1 (10-ounce) can diced tomatoes with lime juice/cilantro (well drained)
1/2 cup light mayonnaise

Cut salmon into 4 servings; season with salt and pepper. Wash hands. Preheat large sauté pan on medium-high 2–3 minutes. Combine tomatoes and mayonnaise in The Bag Holder. The add salmon and be sure both sides are coated. Using tongs, place in sauté pan. Add remaining tomato mixture to pan. Cover and cook 3–5 minutes on each side or until fish is opaque and separates easily with a fork. Cook time will vary depending on the thickness of the fillets. Serve.

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Lemon Dijon Tilapia

Spray 9×13 inch pan with non-stick coating.

Place a bag on The Bag Holder and add
1/8 cup Dijon mustard
1/8 cup mayonnaise
1/4 teaspoon lemon pepper
1/4 teaspoon kosher salt (optional)
4 pieces of Tilapia
Seal and blend well to coat each piece of fish and place back on The Bag Holder.

Add 1 cup panko crumbs to bag and remove seal and shake. Place in baking dish. Bake at 375 for 10-12 minutes or until fish is flaky

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Easy Whitefish and Lemon Pasta

White Fish Fillets-3-4 fillets

Place bag on The Bag Holder and add:
3-4 fillets Tilapia or Cod
2 tablespoons olive oil
1 tablespoon dried rosemary
½ teaspoon minced garlic

Seal and save until ready to use. Blend well to coat fish. In large skillet heat on medium for 2-3 minutes. Add fish and cook for 3-4 minutes each side. Serve with lemon pasta curry rice.

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Lemon Pasta

3 cups uncooked pasta (any style small) and 1 tablespoon chicken base
Cook as directed on package and then add:

2 teaspoons lemon pepper
1 teaspoon dried tarragon
¼ cup cream cheese
Serve hot with fish

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Creole Shrimp, Cajun Beans with Rice

Creole Shrimp
1 1/2 pounds large shrimp (thawed, if needed)-PEELED
1/4 cup pre-diced red onions
3 tablespoons garlic butter
1 1/2 teaspoons Creole seasoning
1/4 cup pre-diced fresh tomatoes
1 lemon (for juice, rinsed)
1/2 cup white wine

Place a bag on The Bag Holder and add shirmp then creole seasoning, toss well to coat. Replace bag on The Bag Holder and add remaining ingredients. Freeze or fridge. When ready to cook preheat large sauté pan on medium 2-3 minutes. Add bag or shrim and stirring occasionally, or until hot. Cook 4-6 minutes or until shrimp is opaque. Serve over rice below or Serve in a Baguette as a tasty PO BOY.

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Cajun Beans and Rice

1 tablespoon garlic butter
1/2 cup pre-diced red onions
1 teaspoon Creole seasoning
1 (16-ounce) can light red kidney beans (undrained)
1 (8.8-ounce) package pre-cooked white rice

Place bag on The Bag Holder and add all ingredients, Freeze or fridge. Then when ready to heat, add contents of bag and cook covered on medium for 3-4 minutes and reduce heat to low. Simmer.

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Grilled Fish Sandwiches

4 cod fillets
1 tablespoon lime juice
1/2 teaspoon lemon pepper seasoning
1/4 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon honey
4 hamburger buns

Place bag on The Bag Holder. Add all ingredients except bread and fish. Remove from The Bag Holder and seal. Mix until all ingredients look well blended. Place back on The Bag Holder and add fish. When ready to serve Grill over medium heat for 5-6 minutes on each side or until flakes. Bake for 10 minutes at 375 for inside cooking.

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Tilapia With Lemon Garlic Butter Sauce

4 teaspoons flour
1 teaspoon seasoned salt
5-6 sprigs fresh Italian parsley
juice of 1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1 tablespoon chopped garlic
1/4 cup white wine

Place a bag on The Bag Holder. Place 3 teaspoons flour and seasoned salt in bag; shake to mix and set aside. Chop parsley leaves only and measure (2 tablespoons). Slice lemon in half. Set both aside. Preheat large sauté pan on medium-high 2-3 minutes. Add fish to bag on The Bag Holder; seal tightly and shake to coat. Place 1 tablespoon butter in pan and swirl to coat. Add fish and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates. Place all items is pan. 1 tablespoon butter and 1 teaspoon flour, wine, garlic and juice from lemon in sauté pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish. Wash hands often.

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Santa Fe Tilapia

Place bag on The Bag Holder and add:

4 pieces of Tilapia
1/4 tsp salt
1 (10 ounce) can of tomatoes with lime and cilantro(drained)
1/2 cup light Mayo

In a 9×13 pan place tilapia laying flat. Squeeze all marinade on top of fish. Bake at 350 for 18-22 minutes

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Mimi’s Seafood Salad

I box small sized shell pasta
2 pounds shrimp ( cooked and cleaned)
I pound artificial crab meat chopped
I pound fresh crabmeat
4 stalks celery chopped
1 medium onion chopped fine
1 16 oz. pack of tiny frozen green peas
2/3 cup sliced almonds (toasted)
3 cups good mayonnaise (not low calorie)
3 tablespoons fresh lemon juice
11/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoons hot sauce
1/3 cup sliced green olive (optional)
I tomato chopped
Paprika to sprinkle on top

PLACE A BAG ON THE BAG HOLDER AND ADD INGREDIENTS. STORE FOR 2 DAYS IN THE BAG. Cook pasta and drain well. Combine with all other ingredients except almonds and tomato. Remove from The Bag Holder and Refrigerate,best made a day ahead head. The place back on The Bag Holder when ready and add and blend mayo if needed since it may need more mayonaise after a day. Pour into large bowl, sprinkle with chopped tomato, almonds and a little paprika. Serves about 15.

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Jambalaya

PLACE BAG IN BAG HOLDER AND ADD:
Place empty bag on bag holder and add:

1 cup tomato sauce
¾ cup diced onions
½ cup diced green bell peppers
½ cup diced celery
¼ cup water
¼ cup brown gravy
½ tablespoon Worcestershire sauce
1 teaspoon minced garlic
½ teaspoon paprika
½ teaspoon lemon juice
½ teaspoon Creole seasoning
3 cups cooked white or brown rice
3/4 of medium peeled shrimp-uncooked

Seal and Save for 2 days in the fridge or up to 30 days in the freezer. Defrost when ready and on medium heat on stove top cook covered until heated through and shrimp is opaque.

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Crispy Tilapia

4 pieces of Tilapia-SET ASIDE

Place bag on The Bag Holder and add:

½ cup panko crumbs
1 cup fried onions
1 teaspoon garlic powder
1 teaspoon basil leaves
½ teaspoon salt
½ teaspoon lemon pepper
¼ teaspoon cayenne, optional

Then add a piece of Tilapia and shake in bag. Place back on holder and put Tilapia in greased 9×13 baking dish…Repeat with remaining pieces. Discard bag. Bake at 375 for 14-16 minutes or until flaky.

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Salmon Patties

2 – 7 oz cans of canned salmon-drained
1 green pepper, finely chopped
1 small onion chopped
1/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
pinch red cayenne pepper, to taste
1 large egg, lightly beaten
1/2 cup bread crumbs or crushed Ritz
1/2 teaspoon paprika
1/3 teaspoon garlic powder
4 tablespoons butter

Place a bag on The Bag Holder and add salmon, green pepper, onion, mayonnaise, lemon juice and cayenne. Add the lightly beaten egg, parsley, paprika, garlic powder and 1/2 of the bread crumbs. Seal and blend all ingredients until well mixed. Form patties into balls on dish. Pour remaining bread crumbs back in empty bag and roll balls in crumbs, then remove and flatten into cakes 1/2″ to 3/4″ thick. Fry cakes until golden brown in a skillet with 1-2 tablespoons light olive oil or peanut oil with 1-2 tablespoons butter melted in.

In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides.

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