Category Archives: Seafood

Tikki Masala Soup

Tikka Masala Soup


Tikka Masala Soup

(Soup Addict’s recipe)

Ingredients (shrimp):

  • 3 tablespoons canola or sunflower oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • a few grinds of black pepper

Ingredients (soup):

  • 1 small onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 28 ounces crushed tomatoes
  • 1/3 cup coconut milk
  • 1 tablespoon cilantro, chopped, for garnish
  • additional salt and pepper, to taste


  • Heat 1 tablespoon oil in a 4 or 5 qt. stock pot or dutch oven over medium. Season shrimp with the first five spices in the ingredients. Add to the pot when the oil shimmers in a single layer. Cook for 3 to 4 minutes, or until the first side is pink. Flip each shrimp and continue cooking until opaque (another 2 to 3 minutes). Remove to a plate and set aside.
  • Add the remaining oil to the pot (heat still on medium). Add the onions and cook until soft and golden, scraping up any fond left behind by the shrimp. Add the garlic and ginger. Cook until fragrant (just a minute or two).
  • Sprinkle in the curry powder, garam masala, smoked paprika, salt and flour, stirring to coat the vegetables until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth and the tomatoes. Turn heat to high, bring to a boil, then return heat to medium how. Allow the soup to simmer for 15 minutes.
  • Turn heat to low and add the coconut milk and reserved shrimp. Taste, and adjust for salt and pepper. Stir in the cilantro and ladle into serving bowls.

Shrimp Risotto with Tomatoes and Broccoli

Shrimp Risotto with Tomatoes and Broccoli


Shrimp Risotto with Tomatoes and Broccoli


  • 8oz cooked shrimp (I used Garlic & Herb Shrimp from Stop&Shop that were in a steam-fresh bag for $4 – it was the perfect size!)
  • 1 cup uncooked risotto
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • Salt
  • 1/2 onion, diced
  • 1 carton grape tomatoes, diced
  • 1 cup broccoli florets (I used frozen and microwaved them until thawed)


  • Pour the risotto in a saucepan with 1 cup of vegetable broth. Cook on medium until boiling. Stir the rice and lower heat until broth is absorbed. Add salt and 1 more cup of vegetable broth.
  • Sauté vegetables with olive oil and salt for about 5 minutes until tender. Let vegetables drain in a colander.
  • When rice has absorbed the broth, add the last cup, stirring until absorbed. Add shrimp and vegetables to the risotto.

Restaurant-Style Shrimp Pad Thai

Restaurant-Style Shrimp Pad Thai


Restuarant-Style Shrimp Pad Thai

(adapted from Thai Table’s recipe)


  • 2 eggs
  • 2 teaspoons fish sauce
  • 6 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • Black pepper
  • 1/2 lime
  • 1/2 onion, minced
  • 2 tbsp sugar
  • 2 tbsp tamarind paste
  • 1/2 package Thai rice noodles
  • 1 cup mushrooms, chopped
  • 2 tbsp olive oil
  • 2 cups cooked shrimp, chopped
  • 1 cup bean sprouts
  • 2 tbsp peanuts


You really should go to Thai Table’s website for the instructions, because they do a way better job of explaining it than I could. My advice would be to make sure to have all your ingredients chopped and ready ahead of time so that you’re not scrambling to chop things while you’re trying to stir the noodles in the wok.


Shrimp and Orzo

Shrimp and Orzo


Shrimp and Orzo

  • 1  cup  uncooked orzo (rice-shaped pasta)
  • 2  tablespoons  olive oil, divided
  • 3/4  teaspoon  salt, divided
  • 1/4  teaspoon  black pepper, divided
  • 1  pound  medium shrimp, peeled and deveined
  • 1  cup  chopped Vidalia or other sweet onion
  • 1  tablespoon  bottled minced garlic
  • 1/4  teaspoon  crushed red pepper
  • 2  cups  cherry tomatoes, halved
  • 1/3  cup  (about 1 1/2 ounces) grated fresh pecorino Romano cheese
  • 1/3  cup  chopped fresh basil
  • Cook the pasta according to package directions, omitting salt and fat.
  • While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until done. Remove from pan.
  • Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta and shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.

Panko-Crusted Salmon with Dijon Mustard

Panko-Crusted Salmon with Dijon Mustard


Panko-Crusted Salmon with Dijon Mustard

(original recipe)


Ingredients (serves two):

3/4lb salmon

3 tbsp Panko breadcrumbs

2-3 tbsp Dijon Mustard

Salt and pepper



Preheat oven to 400˚F.

Cut salmon into two equally-sized fillets (if not already cut).

Generously season with salt and pepper.

Spread Dijon mustard over each salmon fillet evenly.

Sprinkle Panko crumbs on top of both pieces.

Line a baking sheet with foil and grease with cooking spray.

Place fillets side-by-side on the sheet.

Cook until the fish is light pink and flakes with a fork (about 15 minutes, depending on thickness).


Grandma’s Tuna Salad

Grandma's Tuna Salad

Grandma’s Tuna Salad

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (makes ~4 sandwiches):

4 (5 oz) cans of canned tuna in water

1 1/2 cups of red grapes

1 stalk of celery

1/4 of a Granny Smith apple

6 tbsp of mayonnaise (use more or less depending on your preferred texture) + some for the bread

1 tbsp of minced red onion

salt and pepper

1/4 tsp celery salt

1 tomato

Romaine lettuce

8 pieces of 100% whole wheat bread or sandwich rolls



Open all four cans of tuna; drain and put into a medium-sized bowl.

Mince the grapes, celery, and apple; add to the bowl.

Add the mayonnaise, onion, salt, pepper, and celery salt to the bowl.

Mix together thoroughly, using a fork, until the tuna salad is smooth. Add more salt if needed.

Spread mayonnaise onto one side of all eight slices of bread.

Place about 1/2 cup of tuna onto four pieces of bread.

Cut the tomato into slices, and put on top of the tuna.

Add a leaf of romaine to each sandwich.

Put the bread together, cut diagonally, and enjoy!



Cracker-Crusted Baked Tillapia

Cracker-Crusted Baked Tillapia


Cracker-Crusted Baked Tilapia

(original recipe!)

Ingredients (serves two):

3/4lb tilapia, cut into two fillets

Salt and pepper

Cooking spray

2 tbsp unsalted butter, melted

10 whole-wheat saltines


Preheat the oven to 350˚F.

Line a baking tray with foil and grease with cooking spray.

Generously season fillets with salt and pepper.

Place fish on baking tray.

Pour melted butter into a bowl. Crush saltines into fine crumbs and mix with butter.

Using your fingers, spread saltine mixture over fish until both fillets are covered.

Bake for 20 minutes.


(Total calories in 1 fillet = 325)