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351-Making Shrimp burgers

July 25, 2016 by keith snow Leave a Comment

351-Making Shrimp burgers
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Today’s episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make….

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Filed Under: 30 Minute Meals, Budget Friendly, Entree, Podcast, Radio Recipes, Seafood Recipes, Summer, Vegetarian Tagged With: burgers, seafood burger, shrimp burger

Seafood In Coconut Sauce

July 19, 2015 by keith snow Leave a Comment

Seafood In Coconut Sauce

This is a simple recipe, one that uses a basic fish stock and some aromatics, coconut milk and fresh cilantro. It works with any good firm-fleshed fish or even shrimp or scallops. It’s simple for home cooks and does not require complicated sauce making techniques….

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Filed Under: 30 Minute Meals, Budget Friendly, Entree, Ethnic Recipes, Gluten Free Recipes, Radio Recipes, Sauces & Stocks, Seafood Recipes, Summer, Vegetarian Tagged With: coconut, coconut recipes, coconut sauce, Seafood Recipes

Sesame Seared Tuna w Wasabi Vinaigrette-VIDEO !

June 30, 2015 by keith snow Leave a Comment

Sesame Seared Tuna w Wasabi Vinaigrette-VIDEO !

A light, flavorful salad of Ahi tuna, organic field greens and wasabi vinaigrette. Coated in sesame seeds the texture is amazing and the vinaigrette really is bold and delicious. This is a great dish for summertime. Simple ingredients and techniques make for a very delicious dish….

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Filed Under: 30 Minute Meals, Entree, Ethnic Recipes, Low Carb, Seafood Recipes, Summer, Vegetarian, Vinaigrettes Tagged With: seared tuna, sushi, tuna recipes, wasabi, wasabi vinaigrette

295-Making Shrimp n Grits with Cheddar Chive Grits and Shrimp Reduction Sauce

June 24, 2015 by keith snow Leave a Comment

295-Making Shrimp n Grits with Cheddar Chive Grits and Shrimp Reduction Sauce
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On Today’s show I discuss how I make shrimp n grits, The grits have cheddar cheese and garden fresh chives along with some roasted red peppers. …

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Filed Under: By Season, Entree, Fall, Gluten Free Recipes, Podcast, Sauces & Stocks, Seafood Recipes, Summer Tagged With: grilled shrimp, making grilled shrimo, sherry reductions sauce, shrimp n grits, Shrimp Recipe, Shrimp Recipes

Crabmeat Stuffed Tomatoes

March 9, 2010 by keith snow Leave a Comment

Crabmeat Stuffed Tomatoes

Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese….

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Filed Under: 30 Minute Meals, Appetizers, Ethnic Recipes, Low Carb, Seafood Recipes, Side dishes, Summer Tagged With: basil, beefsteak tomato, daisy cream, gruyere cheese, jumbo crab meat, mayo, oregano, parmigiano reggiano cheese, parsley, tabasco, tarragon, thyme, video

White Fish with Summer Squash

February 11, 2010 by keith snow Leave a Comment

White Fish with Summer Squash

Easy recipe to use summer squash with any white fish such as mahi-mahi, bass, flounder, halibut etc. Creates a terrific and simple dish and can be used with just about any fresh white fish….

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Filed Under: 30 Minute Meals, Budget Friendly, Entree, Fall, Gluten Free Recipes, Low Carb, Seafood Recipes, Summer, Vegetarian Tagged With: basil, garlic, lemon, onion, red wine vinegar, squash, striped bass, zucchini

Olive Caper Halibut

February 3, 2010 by keith snow Leave a Comment

This is a delicious halibut with olives and capers. This tangy sauce is the perfect foil to the meaty Halibut. This olive sauce is rather exotic and you will find it to be delicious….

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Filed Under: Entree, Ethnic Recipes, Gluten Free Recipes, Low Carb, Sauces & Stocks, Seafood Recipes, Spring, Vegetarian, Winter Tagged With: capers, ginger, green olives, halibut filet, olive oil, orange juice, video

Cold Shrimp & Pasta Salad

January 22, 2010 by keith snow 1 Comment

Created By: Chef Keith Snow

Description:

Light and tasty shrimp pasta salad with pine nuts, garlic, herbs and roasted peppers.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

6 tablespoons olive oil
2 garlic cloves, minced
2 ounces pignoli nuts (pine nuts)
1 pound elbow or shell pasta
3 cups boiled shrimp, peeled and deveined
1 cup roasted red pepper, cut into thin strips
6 black olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
Salt and fresh ground black pepper

Directions:

1. Heat the olive oil in a skillet; add the garlic, pignoli nuts and cook, stirring, over low heat until the garlic turns translucent and pine nuts golden, about five minutes. Transfer to a large bowl and cool.
2. Cook the pasta in a large pot of lightly salted boiling water rapidly until al dente (firm to the bite), 8 to 10 minutes. Drain and add to the bowl with the garlic and nuts. Toss gently to coat.
3. Add the boiled shrimp, pimiento strips, black olives, parsley and red wine vinegar. Turn with two large spoons to blend. Season with salt and plenty of freshly ground pepper. Cover and chill in refrigerator for at least two hours before serving.

Chef’s Note: This recipe can be made the night before and actually tastes better because the flavors blend together quite well.
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Filed Under: Appetizers, Budget Friendly, Entree, Ethnic Recipes, Low Carb, Pasta Recipes, Salad, Seafood Recipes, Soup, Spring, Summer Tagged With: boiled shrimp, garlic, olives, parsley, pine-nuts, red pepper, red wine vinegar, shell pasta

Greek Shrimp With, Feta, Olives, Tomatoes and Spinach

January 22, 2010 by keith snow Leave a Comment

A very easy and tasty shrimp recipe. The addition of healthy spinach and olives makes this recipe even better….

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Filed Under: 30 Minute Meals, Budget Friendly, Entree, Ethnic Recipes, Pasta Recipes, Seafood Recipes, Spring, Summer Tagged With: chicken broth, feta cheese, garlic, lemon juice, olives, oregano, parsley, pasta, shrimp, spinach, Tomatoes

Twice Baked Potatoes

January 22, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

Simple twice baked potatoes with Comte or Gruyere cheese, jumbo lump crab and Greek yogurt. Simple to make and it presents very well at the table.

Ingredients:

[private Monthly Premium Member|Annual Premium Member|Lifetime]

4 whole russet potatoes
1 pounds jumbo lump crab meat
3/4 cups Gruyère or Comte cheese
4 tablespoons chives (minced)
3/4 cups Greek yogurt
5 tablespoons organic butter (melted)
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

1. Baked potatoes for 40 minutes.
2. Remove flesh from potatoes being careful not to break them. Add to large work bowl.
3. Add in all ingredients except crab and mix well. Taste for seasoning to make sure it is well seasoned.
4. Gently fold in crab and stuff in potato shells (after seasoning potato shells with salt and pepper).
5. Place in preheated 325 degree oven until they begin to brown.
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Filed Under: Budget Friendly, Holiday Recipes, Seafood Recipes, Side dishes Tagged With: chives, comte cheese, crab meat, greek yogurt, gruyere, organic butter, russet potatoes

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