4 Seafood Dinners Too Easy

AVOCADO TUNA SALAD



Ingredients
  • 10 oz. tuna , drained (two 5oz. cans)
  • 1/4 cup mayonnaise (or more depending on how creamy you want it to be)
  • 1 large celery stalk , diced
  • 2 Tablespoons diced red onion
  • 2 teaspoons mustard
  • 2 teaspoons minced parsley
  • salt to taste
  • fresh cracked black pepper to taste
  • 1/2 teaspoon hot sauce or Sriracha sauce (optional)
  • freshly squeezed lemon juice , to taste (optional)
  • 1 large avocado ,cut into bite sized pieces (or more avocado if your heart desires!)
Directions
  1. Add drained tuna to bowl and gently break up large chunks.
  2. Add mayonnaise, celery, red onion, mustard, parsley, salt, pepper and/or optional hot sauce, lemon juice
  3. Gently fold in the avocado. Smash the avocados to your desired texture. Make it more to make it smooth, or gently stir to keep it chunky!
  4. Serve in a sandwich, with crackers or on a salad. Enjoy!

20 MINUTE HONEY GARLIC SHRIMP



Ingredients
  • 1 pound (455g)  shrimp, peeled deveined
  • 1/4 cup (60ml) honey
  • 2 Tablespoons (30ml) rice vinegar
  • 2 Tablespoons (30ml) soy sauce
  • 1 teaspoon (5ml) corn starch
  • 2 Tablespoons (30ml) vegetable oil
  • 4-5 cloves garlic
  • kosher salt , to taste
  • fresh cracked black pepper , to taste
  • green onions or cilantro , chopped for garnish
  • (optional) lemon wedges
  • Serve with rice , pasta, couscous or quinoa.


Directions
  1. Make the sauce: In small bowl whisk together the honey, rice vinegar, soy sauce and corn starch until smooth. Set aside.
  2. Heat pan on medium-high heat. Add oil, then garlic. Cook until garlic is fragrant and translucent, about 1 minute. Add shrimp and cook until pink and cooked through.
  3. Stir sauce one more time to make sure corn starch dissolves and then add the sauce to the pan. Cook until the sauce thickens, about 1-2 minutes.
  4. Season with additional salt and pepper if needed, to taste.
  5. Garnish with green onions or cilantro. Squeeze fresh lemon juice over right before serving.
  6. Serve with rice, pasta, couscous or quinoa.





Ingredients
  • 1 pound raw shrimp , peeled de-veined,
  • Vegetable oil or spray , to coat shrimp
  • 1/4 teaspoon garlic powder
  • Salt , to taste
  • Black pepper , to taste
  • lemon wedges
  • minced parsley and/or chili flakes (optional)
Directions
  1. n a bowl, toss the shrimp with the oil. Add garlic powder, salt and pepper and toss to evenly coat the shrimp.
  2. Add shrimp to air fryer basket in a single layer.
  3. Air fry at 400°F for about 10-14 minutes, gently shaking and flipping halfway, depending on size of shrimp (about 4 minutes for smaller shrimp, 6 minutes for larger shrimp).
  4. Transfer shrimp to bowl, squeeze lemon juice on top. Sprinkle parsley and/or chili flakes and serve hot.

SEAFOOD CHOWDER




INGREDIENTS:

  • 3 tablespoons Butter
  • 3 tablespoons Olive Oil
  • 2 whole Leeks, Thinly Sliced Until The Light Green Part
  • 4 stalks Celery, Chopped
  • 2/3 cups All-Purpose Flour
  • 7 cups Seafood Stock
  • 6 whole Medium Sized Potatoes, Peeled and Diced
  • 2 teaspoons Fresh Thyme, Stems Removed
  • 1 pound Cod Or Other Firm White Fish, Cut Into Bite-Size Chunks
  • 1 pound Shrimp, Peeled and Deveined
  • 3/4 pound Scallops
  • 1 pound Clams, Washed and Scrubbed
  • 1 pound Lump Crab Meat
  • 2 cups Sweet Corn
  • 2 cups Heavy Cream or Half and Half
  • Chives, Chopped For Serving

INSTRUCTIONS:

  1. In a large soup pot heat butter and olive oil over medium-high heat. Add leeks and celery. Cook until leeks start to lightly brown, and soften.
  2. Sprinkle flour over the top, and cook until well combined. Slowly stir in seafood stock, to prevent lumps. Add potatoes, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes, or until potatoes are tender.
  3. Stir in all of the seafood and corn. Make sure clams are covered in soup. Return to simmer, and cook 8-10 minutes, or until clams open. Discard any unopened clams after 15 minutes.
  4. Remove from heat, and stir in heavy cream, or half and half.
  5. Serve garnished with chives if desired.