Seafood Recipes

Florida Red Royal Shrimp Scampi with Linguini

This dish was prepared using Florida Red Royal shrimp from our local Farmer's Market. It uses fresh shrimp broth made from the shells and heads for an extra boost of flavor. Use the leftover shells to fertilize garden plants. They contain chitin, which activates plants' natural defense mechanisms and minimizes fungus growth. 

Florida Red Royal shrimp is very similar to rock shrimp. The meat's texture is comparable to lobster. It is considerably more salty than other types of shrimp, so be careful when adding salt. Additionally, it requires about half the cooking time of shrimp. 



Shrimp Broth:
1 Tablespoon coconut oil or butter
3 cups Water
Shells and heads from 2 pounds shrimp

Shrimp Scampi:
2 pound red royal Florida shrimp, peeled and deveined
1 Tablespoon coconut oil or butter
1/2 medium Onion, thinly sliced
2-3 cloves Garlic, minced
Juice of 1/2 Lemon
1/2 cup White Wine
1/2 cup Shrimp Stock
2 Tablespoons Butter
2 Tablespoons fresh flat leaf parsley, finely chopped
1/2 box Linguini
Salt and freshly ground pepper


1. Place shrimp in a colander and rinse with cold water. Cut off heads and remove shells. Using a paring knife, butterfly each shrimp and devein. Place peeled shrimp in a bowl and put in refrigerator until ready to cook.

2. In a 3-quart saucepan, melt coconut oil over medium-high heat. Add shrimp shells and heads and cook for 2-3 minutes; stirring frequently.

3. Add 3 cups water, stir gently, and reduce heat to simmer. Gently press shells to release flavor into the water and simmer for 5-7 minutes. Place a bowl under a colander. Strain shrimp shells and set stock aside.

4. In a 2-quart saucepan, fill 2/3rd with water and a pinch of salt. Over high heat, bring to a boil. Add linguini and cook for 10-12 minutes or until soft to the tooth.

5. While linguini is cooking, lightly season shrimp with salt and pepper.

6. In a large skillet, melt coconut oil over medium-high heat. Add shrimp and sauté for 2-3 minutes, or until they begin to turn pink. Remove from pan and set aside.

7. Reduce heat to medium and add onions. Sauté for 2-3 minutes, then add garlic and sauté for 30 seconds.

8. Add lemon juice, white wine, and shrimp stock. Bring to a boil and reduce stock by two-thirds; about 5 minutes. Reduce heat to low and add shrimp and butter.

9. Drain linguini and add to shrimp mixture. Gently stir until well incorporated and finish with parsley. Transfer to serving plates and enjoy!

NOTE: Store leftover shrimp stock in refrigerator for up to 1 week. Or, pour into ice cube trays and freeze, then transfer to a plastic bag. Add frozen cubes to soups and stews, or use for sautéing vegetables.





Baked Mahi Mahi Fish with Strawberry Mango Salsa

Mahi Mahi fish is one of my favorite white fish. It has a mild flavor that is comparable to Cobia or Cod. It's very versatile and can be baked, broiled, grilled, sautéed, pan fried, and even turned into fish tacos.

Baked mahi mahi fish pairs well with an assortment of side dishes. It can be served with vegetables, pasta, rice, potatoes, and fruit. One of my favorite side dishes is bacon and bleu cheese potato pockets.

I also like to serve the fish with a refreshing strawberry mango salsa that has a hint of spiciness from jalapeno pepper. Another option is a tomato-cucumber-red onion salsa that can be found here.

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Serves: 2
Prep Time: 30 minutes
Bake Time: 20 minutes


1 pound Mahi Mahi fish filet, skin removed
1 Lemon, sliced into rounds
1 teaspoon Everglades Seasoning (This stuff is great on all kinds of food!)
1 teaspoon Beau Monde Seasoning (I use this in almost everything I cook)
Salt and Pepper, to taste


1 medium ripe Mango, skin removed, diced
8 medium Strawberries, diced
1 small Jalapeno pepper, seeds removed, diced
1/4 small Red Onion, diced
2 Tablespoons fresh Cilantro, finely chopped
1/8 cup Extra Virgin Olive Oil
1-1/2 teaspoons Mandarano Balsamic Sauce (substitute with 3/4-teaspoon Balsamic Vinegar)


1. Preheat oven to 325 degrees Fahrenheit.
2. Prepare salsa and refrigerate for 30 minutes.
3. In a 9"x12" glass baking dish, arrange lemon slices in two rows.
4. Add seasonings to both sides of mahi fillets and place on top of lemon slices.

5. Cover with foil and bake for 18-20 minutes or until meat is fork-tender and flakey.
6. Carefully remove foil and transfer to serving plates. Top with salsa and serve immediately.


Do Fish Cooking Techniques Really Matter? Research Advises This Way

Eating fish full of omega-3 essential fatty acids have been associated with a reduced risk of stroke. A new paper suggests it’s not merely how much fish you take in that matters, but exactly how it’s prepared.

Dr. Fadi Nahab of Emory University led a team that studied the role of race and geography in stroke incidence, with a particular increased exposure of the "Stroke Belt" inside southeastern United states of America, where stroke death rates are higher than the remaining country.

For the study, a lot more than 21,000 people answered a telephone survey about their fish consumption. African-Americans ate more fish each week than Caucasians. However, African-Americans were also 3-1/2 times more prone to eat at least two servings of fried fish a week. Fried fish consumption was 30-percent higher inside Stroke Belt compared to the remaining country.

Consuming fried fish may lower health benefits in two ways, the study said. First, lean fishes, including cod or haddock, are more likely to be deep-fried than Omega-3-rich salmon, herring, or mackerel.

Second, frying fish is thought to reduce natural omega-3s and replace all of them with cooking oils. Finally, the research claimed that consuming more fried fish could possibly be in connection with higher incidence of stroke.

CAUTIONS: The food surveys were a snapshot, so they really didn't take into account dietary changes with time that could be crucial in stroke risk. More studies are required to establish whether those who eat fried fish are actually prone to have strokes. How do you normally prepare fish? Here's is a healthy way to prepare fish to maximize Omega-3 consumption.


Serves: 6 portions

Prep Time: 10 minutes

Cook Time: 20 minutes


1-1/2 pounds firm White Fish fillets, such halibut, striped bass or orange roughy

1 Tablespoon Extra Virgin Olive Oil

1/2 cup Onion, finely chopped

1 can (14-1/2 ounces) diced Tomatoes, drained

1/2 mug pitted Kalamata, green or black olives, cut in half lengthwise

2 Tablespoons White Wine

1 teaspoon Basil

1/2 teaspoon Garlic Powder

1/4 teaspoon Thyme

Salt and Pepper


1. Preheat oven to 375 degree Fahrenheit. Lightly coat baking dish with nonstick cooking spray. Position fish in single layer in baking dish. Delicately salt and pepper the fish. Bake 12 minutes. Increase cooking time to 15 minutes if fish is over 1-inch thick.

2. Meanwhile, heat oil in medium saucepan over medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.

3. Remove fish from oven. Spoon sauce over fish. Return fish to oven; bake 5 minutes longer or until fish flakes easily using a fork. Serve immediately.

Dietary Information per serving size:

Calories: 201 Fat: 9g, Carbohydrates: 5g, Cholesterol: 37mg, Sodium: 477mg, Fiber: 1g, Protein: 25g

Pamela Robinette writes for the Mediterranean Diet Recipes website, her personal hobby blog devoted to suggestions to help people eat healthy following a Mediterranean style diet.

Sinfully Delicious Baked Salmon Recipe

The following Sinfully Delicious Baked Salmon recipe is packed with heart-healthy essential fatty acids and offers a light flavor that pairs well with the Green with Envy Tossed Salad and a side dish of potatoes. Feel free to grill the salmon, if desired. Just be certain to use a grill basket to avoid sticking or wrap in aluminum foil before placing on a hot grill.


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Serves 2
Preparation time: 15 minutes
Cooking time: 45 minutes
Ready in: 60 minutes


2 cloves Garlic, minced
6 tablespoons Extra Virgin Olive Oil
1 teaspoon Basil, dried
1 teaspoon Sea salt
1 teaspoon Black pepper
1 tablespoon Lemon juice
1 tablespoon Parsley, freshly chopped
2 Salmon fillets (6 ounces each)


1. In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
3. Preheat oven to 375 degrees Fahrenheit.
4. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Tired of the same ole' potato recipes? Check out Cooking with Potatoes 101 for exciting new ideas!



The Diva Diet The Diva Diet, by Kathy Browning

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Baked Mahi Mahi Dinner for Two for Less Than $12

Baked Mahi Mahi is one of my favorite fish. I could eat mahi every day and never get tired of it. There are hundreds of ways to prepare it – baked, broiled, grilled, blackened, pan fried. Mahi mahi is also great for making fish tacos. I always pick up extra so I can have leftovers for mahi mahi tacos.

Baked mahi mahi is a great holiday meal. I plan to serve a mahi dinner for friends later next week and wanted to develop a festive salsa. While mahi tastes great on its own, fruit or veggie salsas compliment and accentuate the flavor.

The experimental dinner turned out so well that I had to share it with readers of The Cheap Gourmet blog. The salsa was a huge hit with my husband. Considering he is primarily a meat-and-potato kind of guy, it's not always easy to get overly creative in the kitchen. If he loves something, I know it is really, really good.

Living in Florida gives me year-round access to mahi mahi. If you are unable to find Mahi Mahi in your area, substitute with Wahoo, Tilapia, Amberjack or Chilean Sea Bass. The recommended serving of fish is 4 to 6 ounces. One pound will serve four people.

The following recipes will provide a baked mahi mahi dinner for two for less than $12. As much as I hate to admit it, I cheated and used canned green beans. Although I prefer fresh green beans, the selection at the store was pretty sad looking and I opted for the canned variety.


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Serves: 2
Prep Time: 15 minutes
Marinade Time: 30 minutes


½ Cucumber, finely diced
1 medium Tomato, seeds removed and finely diced
1/8 cup Red Onion, finely diced
2 cloves Garlic, finely diced
½ small Jalapeno Pepper, seeds removed and finely diced
5-6 sprigs fresh Cilantro, stems removed and loosely chopped
Juice of 1 Lime
1 Tablespoon Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste


Combine all ingredients in a small bowl, mix well, cover and place in refrigerator to marinate for 30 minutes.


Serves 2
Prep Time: 10 minutes
Bake Time: 30 minutes


2 medium white Potatoes, sliced
¼ White Onion, sliced
2 cloves Garlic, sliced
2 Tablespoons Extra Virgin Olive Oil
Mrs. Dash Seasoning, to taste


These potatoes are baked in a foil pocket. Prepare two 18-inch sheets of foil and place ingredients on top of one another. Pull sides together and create a flap that can be sealed by folding excess foil. Fold ends to create a seal.

1. Preheat oven to 450 degrees Fahrenheit.
2. Wash potatoes and dry. Slice into ¼-inch slices. Place potato slices in the center of each foil.
3. Thinly slice onions and garlic and place on top of potatoes.
4. Drizzle 1 tablespoon of olive oil over each mound of potatoes, onions and garlic.
5. Sprinkle with Mrs. Dash seasoning.
6. Wrap foil and place in oven. Bake for 30 minutes.
7. Remove from oven and carefully unwrap. Potato pockets will be steamy when opened, so keep fingers away from direct heat.
8. Transfer potatoes to serving bowl or place on individual plates.
Potato pockets



Serves 2
Prep Time: 20 minutes
Bake Time: 10-12 minutes


2 4 to 6-ounce Mahi Mahi fish fillets
¼ cup Dale's Seasoning Reduced Sodium


1. Wash mahi fillets under cold water and pat dry with paper towel.
2. Add Dale's Seasoning to baking dish.
3. Place mahi mahi fillets, meat side down into baking dish and let marinate for 20 minutes. If the skin has been removed, flip mahi fillets after 10 minutes so each side soaks up marinade.
4. Place mahi mahi fillets in oven (skin side down) during the last 10 to 12 minutes of baking potato pockets.
5. Mahi fillets are ready when the meat is flakey and internal temperature is 145 degrees. Fish should not be cooked beyond 160 degrees, as it will become dry and chewy.
6. Remove mahi fillets from oven and transfer to individual plates.
7. Serve with festive holiday salsa on the side or placed on top of the mahi fillet.


Getting the Timing Right

The reason I am sharing this is because I did NOT get the timing right and was scrambling to make the salsa at the last minute. The festive holiday salsa can be made a day ahead if desired. The longer ingredients have to marinate, the more flavor you will achieve. At minimum, the salsa should marinate for 30 minutes.

1. Prepare festive holiday salsa.
2. Prepare mahi mahi fillets and let marinate in refrigerator for at least 20 minutes, but no longer than one hour.
3. Prepare potato pockets.
4. Prepare green beans. If using fresh green beans, allow ample time to clean, snap and cook. Fresh green beans can be steamed or grilled. Steaming takes between 15 and 18 minutes, while grilling takes about 8 to 10 minutes. Canned green beans only require 5 minutes to cook.
Other Mahi Mahi Recipes You Might Like

Gourmet Spicy Mahi Mahi Fish Tacos

Baked Mahi Mahi Fish Recipe

Legal Sea Foods

Gourmet Spicy Mahi Mahi Fish Tacos Recipe

The first time someone mentioned mahi mahi fish tacos to me, I turned up my nose and thought they had lost their mind. Seriously, fish tacos? Yuck! But, was I ever wrong and I'm certainly glad I was "brave" enough to give them a try.

My first experience with Spicy Mahi Mahi Fish Tacos was at the Ale House over in Daytona Beach, Florida. I was about 3 weeks into recovery from having extensive dental work done and my diet was still limited to soft foods. The only thing that concerned me about the dish was it was served with a red cabbage slaw, but I figured I could scrape if off if my healing gums weren't ready for that much chomping.

It was in love at first bite. I vividly remember the experience because I consumed the entire meal. It was the first "real" food I had eaten in 21 days. I savored every bite and attempted to figure out what spices the Ale House used to create this masterpiece of a taco.

Although the following recipe isn't exactly the same, it has a fabulous kick from marinade which is offset by the mildness of the Iceberg lettuce. My husband doesn't like red cabbage, so we opted for green lettuce instead. Feel free to use either because they both taste great!


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Yield: 8 tacos
Prep Time: 15 minutes
Marinate Time: 1 hour
Cook Time: 8 to 10 minutes


1/2 cup fresh Cilantro, chopped
3 Tablespoons Frank's Red Hot Sauce or Tabasco Sauce
1 teaspoon Kosher salt (or 1-2 teaspoons table salt)
1 Lime, juice only
1/4 wedge Iceberg Lettuce or Red Cabbage, shredded
1 medium Tomato, diced
1 cup Cheddar Cheese, shredded (optional)
1 Tablespoon Olive Oil
1 pound skinless Mahi Mahi fillet, cut into two 8-ounce fillets
8 small Flour Tortillas (or 4 large if you prefer to make these into burritos)


1. For marinade, combine cilantro, hot sauce, salt and lime juice in a medium bowl.
2. Add mahi mahi fillets to marinade and gently toss to cover.
3. Cover bowl  with lid or plastic wrap and place in refrigerator for one hour.
4. After fish has marinated, preheat oven to 300-degrees Fahrenheit.
5. Wrap tortillas in foil and place in oven.
6. Add oil to 12-inch skillet and heat on medium setting until oil begins to slightly ripple.
7. Carefully add mahi mahi fillets and cook 4 to 5 minutes per side. 
8. Transfer mahi mahi to a plate and separate fillets into bite-size pieces using a fork.


9. Remove tortilla shells from oven and unwrap.


10. Fill center of tortilla with mahi and top with lettuce, tomato and cheese.



11. Fold into a taco or wrap into a burrito and serve immediately.



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You might also like The Cheap Gourmet's Baked Mahi Mahi Fish Recipe.

Rock Shrimp Stuffed with Asiago Cheese and Jalapenos

Rock shrimp stuffed with asiago cheese and jalapenos is the perfect summertime food. This delightful seafood dish can be cooked on the grill, under the broiler, on a flat top griddle or in a skillet. Talk about versatile!

Rock shrimp stuffed with asiago cheese and jalapenos makes a great appetizer and is perfect for entertaining. It also makes a great entree and can be paired with red potatoes, corn on the cob, baked beans, potato salad, green beans, seasoned rice or anything else you enjoy combining with shrimp.

Rock shrimp are deep water crustaceans, harvested in 120 to 240 feet of water. They have a hard exoskelton and taste similar to lobster. When preparing this recipe, you will need to remove the shell by using a pair of sharp kitchen scissors to snip the back of the shell away from the body and tail. Rock shrimp have a sand vein which can be removed by rinsing under cold running water.

NOTE: Prior to preparing the rock shrimp recipe, place 12 toothpicks in a small container filled with water. Soaking the toothpicks prevents them from burning and makes them easier to remove when the shrimp is cooked.You can also use wooden or metal skewers if desired. Place 3 to 4 shrimp per skewer and cook as directed below.


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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 8 minutes

24 Rock Shrimp, peeled and deveined
8 ounces Asiago Cheese, shredded
1 medium Jalapeno Pepper, seeds removed and minced
12 slices Bacon


1. Place 12 toothpicks or wooden skewers in a container filled halfway with water.
2. Wash shrimp in cold running water. Remove shell and butterfly shrimp by cutting lengthwise along the back, leaving tail section intact. Be careful not to cut all the way through. Pat dry with paper towel.
3. Finely grate asiago cheese.
4. Mince jalapeno pepper and mix with cheese.


5. Cut bacon slices in half.
6. Stuff each shrimp with 1 teaspoon of cheese mixture.


7. Wrap each shrimp with 1/2 slice of bacon and secure with toothpick or place on skewer.


8. Place shrimp on a broiler pan or grill and cook until bacon begins to crisp; about 4 minutes.
9. Turn shrimp and cook until bacon is done; about 4 minutes.
10. Transfer to plate and serve immediately.


All-Purpose Meat Marinade Recipe

Here's a recipe for an easy-to-prepare all-purpose meat marinade. You can use this marinade for white fish, chicken, turkey, red meat (it's awesome for London Broil), ribs, hamburgers, meatloaf and more. If you try it, stop back and let me know how you used it and how you like it!

All-purpose-meat-marinade-the-cheap-gourmetALL-PURPOSE MEAT MARINADE
Makes 1 cup


1/3-cup Soy Sauce (reduced sodium is a healthier choice)
1/3 cup Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
1/2 teaspoon Adobo Seasoning
1/2 teaspoon Kosher Salt
1 teaspoon Black Pepper, freshly ground


  1. Using a small wire whisk, combine all ingredients together.
  2. Place your choice of meat in a glass baking dish and pour marinade over meat. Flip meat and coat the other side.
  3. Place meat in refrigerator for 30 minutes and no longer than 2 hours.
  4. Transfer meat to oven or grill and cook until done.

Note: If using the marinade to season hamburgers or meatloaf, use just enough to moisten the meat. Otherwise, you'll end up with a liquidy mess that won't be pretty or edible.

Tip: You can double or triple the recipe and store in a shaker bottle. Store in the refrigerator and use to season rice, vegetables, potatoes, or whatever strikes your fancy.


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Gourmet Crab Legs Recipe

Gourmet Crab Legs Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

2 pounds frozen King Crab Legs (you can use Snow Crab if desired)
1 whole Onion, chopped (yellow or white onion)
6 whole Garlic cloves, chopped
1 cup Dales Seasoning or Soy Sauce
1 cup Water

This recipe is best prepared using an electric roaster. If you don't have one, these can be prepared in a large stock pot. We start with frozen crab legs, so if using fresh you'll need to reduce your cooking time by about 10 minutes.


  1. Preheat roaster to 425 degrees Fahrenheit.
  2. Rinse crab legs in warm water to remove ice crystals.
  3. Arrange crab in a single layer and place on roasting rack in the roaster.
  4. Cut onion in half, than cut each half into thirds.
  5. Place onion chunks around the crab legs.
  6. Chop garlic and distribute evenly on top of crab legs.
  7. Mix Dales Seasoning or Soy sauce and water together. Whisk to combine. Pour over crab legs.
  8. Place lid on roaster and cook for 30 minutes.
  9. Remove from roaster. Transfer to serving plate and serve immediately.

The onion is included for flavoring purposes only. However, if you want to eat them, feel free to do so. They have an amazing flavor!



Visit Mission Restaurant Supply for great deals on Roaster Ovens, kitchen supplies, cookware, food storage and more!

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Baked Mahi-Mahi Fish Recipe

Baked-mahi-mahiMahi-Mahi is also known as dolphin fish or dorado. It is a white fish that is mild in flavor and can be grilled, baked, broiled, poached, steamed, baked or fried.

When purchasing Mahi-Mahi, look for firm fillets, with red bloodlines. The meat ranges in color from white to dark brown. If you prefer fish that doesn't taste "fishy," choose fillets that are pink to light beige. The darker the meat color, the stronger the taste.

Mahi-Mahi tastes best when purchased fresh. It should be stored in the refrigerator at 32-38 degrees Fahrenheit and used within two days. Mahi-Mahi can be frozen for up to four months. When freezing Mahi-Mahi, double wrap fillets and store at 0 degrees Fahrenheit. To thaw fillets, place in refrigerator for 3-4 hours or run cold water over fillets for 2-3 minutes.

Here is one of my favorite recipes using this delicious fish. Enjoy!

Serves 2
Prep Time: 10 minutes
Bake Time: 25 minutes


2 6-ounce Mahi-Mahi fillets
1/4 cup Dale's Seasoning
1/4 cup Scallion, sliced
1/4 cup Tomato, chopped
2 cloves Garlic, minced
2 Lemon wedges, optional


1. Preheat oven to 375 degrees Fahrenheit.

2. Place Mahi-Mahi fillets in a glass baking dish. Pour Dale's Seasoning over Mahi-Mahi fillets and place in refrigerator for 10 minutes.

3. Rinse and dry scallion and tomato. Slice Scallion into thin slices. Chop tomato and mince garlic.

4. Remove Mahi-Mahi fillets from the fridge and top with Scallion, Tomato and Garlic.

5. Place in preheated oven and bake for 20-25 minutes.

6. Fillets are done when the meat easily pulls away with a fork.

7. Remove from baking dish, transfer to serving plate and serve immediately.

8. Squeeze fresh lemon juice over each fillet, if desired.


(Baked Mahi with Strawberry-Mango Salsa and scalloped potatoes.)


Stonewall Kitchen, LLC

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