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Articles filed under Shell Fish

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  • Corn and Crab Salad Jul 17, 2012 4:28 PM
    Corn and Crab Salad

     
  • Mussels Steamed in Belgian Beer Jul 17, 2012 5:16 AM
    Mussels Steamed in Beer Michael Lalagos

     
  • Colossal Bbq Shrimp with Crabcake Stuffing Jun 27, 2012 5:24 AM
    Colassal BBQ Shrimp with Crab Cake Stuffing

     
  • Lemon-Rosemary Scallops Jun 6, 2012 3:56 PM
    Lemon-Rosemary Scallops

     
  • “Lobster” Mac and Cheese May 7, 2012 2:58 PM
    'Lobster' Mac and Cheese: Ursula Korus

     
  • Loaded Shrimp Wedge Salad Apr 27, 2012 11:27 AM
    1 pound medium raw shrimp, peeled (see note) 1 tablespoon Old Bay, or other seafood seasoning, optional (see note) 1 large head iceberg lettuce, well chilled 4 slices thick bacon, cooked and crumbled 1 cup sliced or chopped fresh tomatoes ½ cup sliced green onions ¼ cup crumbled feta cheese ¼ cup pitted and sliced kalamata olives Lemon vinaigrette to taste, recipe follows Boil or steam the shrimp with Old Bay, if desired. Set aside to drain and cool. Slice the lettuce into 4 wedges and place in the center of each serving plate. Top with the remaining ingredients. (Salads may be covered and refrigerated up to 4 hours.) Just before serving, drizzle with lemon vinaigrette. Serves four. Cook’s note: Cooked shrimp may also be purchased, if desired. Any type of seafood seasoning may be used to add flavor to the shrimp. If using cooked shrimp, toss ½-1 teaspoon seasoning with shrimp. Nutrition values per serving (without dressing): 192 calories, 7 g fat (3 g saturated), 3 g carbohydrates, 1 g fiber, 28 g protein, 232 mg cholesterol, 581 mg sodium.

     
  • Avocado and Crab Canapes Mar 20, 2012 6:00 AM
    Avocado and Crab Canapes

     
  • Shrimp with Broccoli and Olive Oil Feb 28, 2012 11:30 AM
    Shrimp with Broccoli and Olive Oil: Roberta Fahey

     
  • Creamy Crab and Rice Casserole Jan 31, 2012 3:27 PM
    Creamy Rice and Crab Casserole

     
  • Creamy Crab and Rice Casserole Jan 31, 2012 10:16 AM
    Creamy Rice and Crab Casserole

     
  • Aguachile Jan 24, 2012 6:00 AM
    Aguachile

     
  • Clam Chowder Jan 23, 2012 11:27 AM
    clam chowder

     
  • Garlic Shrimp and Pasta Jan 17, 2012 2:15 PM
    Garlic Shrimp and Pasta: Peter Doherty

     
  • Fabulously Rich and Easy Fettuccine Alfredo with Spicy Shrimp Dec 26, 2011 12:00 PM
    Alfredo with Spicy Shrimp: Cate Brusenbach

     
  • Seafood Risotto Nov 7, 2011 3:00 PM
    Seafood Risotto: Salvatore Cardone of Mambo italiano

     
  • Bauer’s Steamed Mussels Sep 26, 2011 11:36 AM
    Steamed Mussels: Jason Bauer

     
  • Shrimp Camaguey Aug 31, 2011 10:11 AM
    Shrimp camaguey

     
  • Shrimp Stew Aug 31, 2011 8:02 AM
    Shrimp Stew: TerrieAnn Jones

     
  • Venetian Midsummer Salad Aug 31, 2011 8:01 AM
    Venetian Salad: Antonio DePau

     
  • Salmon with Shiitake Hash Aug 23, 2011 2:11 PM
    2 tablespoons olive oil, divided 6 ounces shiitake mushrooms, stemmed and sliced 2 shallots, chopped 1 small red onion, chopped 2 small red potatoes, grated 2 tablespoons low-sodium soy sauce Ground black pepper, to taste Four 4-ounce salmon fillets 1 scallion, thinly sliced In a large saute pan over high, heat 1 tablespoon of the olive oil. Add the mushrooms and saute until well-browned, about 8-10 minutes. Lower the heat to medium-high, then add the shallots and onion. Saute for 6-8 minutes, or until the onion becomes soft. Add the potatoes and continue to cook until the potatoes are tender and beginning to brown. Season with the soy sauce and black pepper. In another large saute pan over medium-high, heat the remaining tablespoon of olive oil. Cook the salmon fillets for 4 to 5 minutes per side, or to desired doneness. Serve each piece of salmon with the shiitake hash. Top everything with a sprinkling of scallions. Serves four. @Recipe nutrition:Nutrition values per serving: 310 calories,14 g fat (2 g saturated), 20 g carbohydrates, 2 g fiber, 26 g protein, 60 mg cholesterol, 250 mg sodium.

     
Show 41-60 of 96 « previous next »
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