For this week’s link roundup I thought I’d keep an eye out for foods and recipes that involve fish and other seafood as I visited my favorite blogs and links.

Now, truth be told, I’m actually not a big fan of seafood. I didn’t grow up with it as a regular dish at home and never really seemed to develop a taste for it otherwise. I’m still experimenting and exploring, though, and haven’t written it off! What are your favorite seafood dishes?
~ Grilled Cuttlefish from Nyonya Food
~ Greek Salad with Char-Grilled Salmon at Living Tastefully
~ Lobster Salad at Rue le Sel
~ …read more

We are currently in the process of moving so boxes after boxes are every corner of this house. I’ve also packed most of my kitchen stuff except for a few items to use for our food for 2 days. We’re not into the take out yet but most probably on Thursday, we’ll be having pizza, . For now, I’ve planned simple dishes I could whip up in 30 minutes or so. Like this Buttered-Garlic Shrimp & Broccoli.
INGREDIENTS :
1 pack of shrimp, thawed and shelled
5 cloves of garlic, chopped finely
3 spoonfuls of butter
broccoli florets
salt and pepper
red pepper flakes (optional)
2 …read more

Here is a simple pasta dish for a busy day. A bag of frozen shrimp and a box of past could go a long way. It’s delicious and very filling no matter how simple it is to make.
INGREDIENTS:
angel hair pasta, cooked according to the box, al dente
2 sprigs of scallions, chopped finely
2 cloves of garlic, chopped finely
1 bag frozen shrimp, shelled
1 jar of Alfredo sauce
a few capers
3/4 cup of water
a fistful of shredded mozzarella cheese
olive oil for sautéing
Heat the olive oil in a pan. Sauté garlic and scallions. Add the capers. Let the whole flavors cook together for about …read more

Here’s a one-meal dish that’s cooked in one pot. Actually I cooked it in one wok. Fried Rice always has that quality if you’re creative enough to add a few more ingredients to make it into a 1 meal dish. That’s exactly what I did with this fried rice.
INGREDIENTS :
3-4 cups of cooked rice
1 bag of frozen shrimp
1 can of Spam, cubed
1/2 of medium onion, finely sliced
3 cloves garlic, chopped finely
1 green pepper, seeded and chopped
2 carrots, cubed
3-4 tbsp soy sauce
sprinkle of ground black pepper
sprinkle of saffron (optional)
oil for sautéing

One the best parts of summer is grilling. And grilling doesn’t just have to mean burgers and steaks. Seafood is fantastic on the grill too. Red Lobster Senior Executive Chef Michael LaDuke shares his tips for perfectly grilled shrimp and scallops, along with a signature recipe.
Grilling Tips

To grill shrimp, place them on a skewer, one on top of the other. Watch them closely, because they will cook quickly.
To grill scallops, place them on a skewer with the flat side up. This allows them to pick up more flavors from the grill.
If using wooden skewers, soak them overnight in water so …read more

I’ve always wanted to make my own jambalaya but never tried to because it just looked like such a HUGE dish for a family of 3. We are now family of 4 and with busy work during the day, I figured the leftovers will serve as a perfect lunch for maybe about 2 days.
INGREDIENTS :

1 green pepper, seeded and cubed
1 large onion, chopped
4 cloves of garlic, chopped finely
1 pack of smoked sausage (kielbasa)
1 pack of frozen cooked shrimp
smoked ham, cubed
1 small can of tomato paste
1 tsp saffron
3 bay leaves
1 tsp chili powder
3 cups long grain uncooked rice
5 or more cups …read more

The original recipe came from SIM Cooks. I just adapted it to suit our family of 6. The ingredients are listed, but do refer to her recipe for instructions. It is a multi-stepped recipe, but the shrimp stock can be prepared ahead of time. As you can see, mine didn’t crust as beautifully as Yich’s, but it was still delicious. I also chose to top the dish with a tablespoon or so of the dried-shrimp mixture, just for extra flavor and a bit of crunch.

Making the shrimp stock.
The dried shrimp flavoring:
1 tablespoon dried shrimp
3 tablespoons …read more

From Culinary Currents, a super-quick recipe (once you’ve got the components assembled and ready) from Chinatown Brasserie’s Executive chef Tyson Wong Ophaso.

I’d love to call this soup Malaysian, Indonesian, Thai, or Singaporean, but the fact of the matter is that each of these cuisines has *some* version of this soup, so I’ll simply call it “Southeast Asian”. The work comes mostly in chopping up the veggies, but you can always do that ahead of time.
4 cloves garlic, minced
8 large shallots, sliced thinly – divided usage
cooking oil for deep frying
1-inch piece ginger, peeled and crushed
3 tablespoons fish sauce, or to taste
1 teaspoon palm sugar
1 teaspoon turmeric
the meat from 4 chicken thighs, chopped roughly
1/2 lb. shrimp, peeled, halved if using large
1 13.5-oz …read more