seafood seasoning Archives - Cooking Classy

Salmon Patties {Salmon Cakes}

Jaclyn — Thu, 13 Jun 2019 02:42:58 +0000

Salmon Patties - perfectly crisp on the outside and deliciously tender and flaky on the inside! Made with fresh salmon instead of canned and full of flavor. A hearty salmon dinner that's sure to impress!

The Best Salmon Patties - AKA Salmon Cakes

Who can resist a freshly pan-fried salmon patty? Perfectly golden brown and brimming with fresh flavor!

These aren't as easy as other salmon patties recipe versions you may find with canned salmon but I'm telling you it is well worth the extra step of chopping up and using fresh salmon! There's just no comparison.

These are perfectly seasoned with fresh herbs, lemon zest and dijon and they have just enough fat to keep them tender. And the panko breadcrumbs, mayonnaise, and large egg yolks help hold it all together.

Then that final breading adds a tempting crunch, and frying in a large skillet with olive oil adds more flavor (plus it's a healthier option).

If you love salmon be sure to try this recipe, it does not disappoint! It would make a fantastic appetizer or pair it with a salad or rice for a main dish.

Shrimp Boil Skillet

Jaclyn — Sat, 13 May 2017 16:16:35 +0000

Shrimp Boil made in a skillet is an exciting twist on the classic! All the great flavors of the traditional version yet here you get even more flavor thanks to the browning you get from a skillet. It's so easy to throw together and you'll love that it's ready in no time!

Shrimp Boil Cooked in a Skillet!

As we know the classic shrimp boils are always made in a pot, boiled in water but this version that's made in a skillet is so much better! Plus you'll love love the nutritious, colorful addition of spinach which you don't normally get in a traditional shrimp boil.

This is a perfectly hearty meal and it's sure to please all shrimp fans!

This shrimp recipe only takes about 20 minutes total cook time, plus you can save yourself time by cooking the potatoes in the microwave while the onions are cooking in the skillet.

Easy to make, not much clean up, packed with goodness and perfectly delicious! This is one for the recipe book!

Watch the Video (1 Min)!

[wprm-recipe-video]

Ingredients You'll Need for This Recipe

Veggies - baby yellow potatoes, corn, yellow onion, baby spinach, parsley and garlic
Olive oil and butter
Old Bay seasoning
Turkey or chicken smoked sausage
Shrimp
Dried thyme
Lemon

How to Make Shrimp Boil in a Skillet

Par-cook potatoes in microwave. Cut into halves.
Meanwhile saute onions 4 minutes. Add in potatoes and saute 3 minutes.
Add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. Add in garlic and saute 1 minute.
Add butter, shrimp and corn to skillet. Sprinkle in seafood seasoning and thyme and season with S&P. Cook 2 minutes.
Toss in spinach and cook until spinach has wilted and until the shrimp is cooked through.
Finish with lemon and parsley.

Tips for This Recipe

Use fresh corn in the summer or frozen corn when you can't get fresh in the winter.
Stick with turkey or chicken sausage for a healthier option than beef/pork.
Skip the spinach if it's just not your thing in shrimp boil.
If you don't like heat use a milder seafood seasoning and mild sausage.
Use frozen shrimp (then thawed shrimp) instead of the thawed kind from the meat counter. Or of course if you can get fresh caught that would be amazing.
Let ingredients brown a bit so you get more flavor! Don't stir too much.

More Shrimp Recipes You Need to Try!

Shrimp Boil Skillet

Shrimp Boil made in a skillet is an exciting twist on the classic! All the great flavors of a shrimp boil yet it this version has even more flavor thanks to the browning you get from a skillet. It's so easy to throw together and you'll love that it's ready in no time!

1 lb. baby yellow potatoes
2 Tbsp olive oil
1/2 large yellow onion, (chopped)
Salt and freshly ground black pepper
6 oz. turkey or chicken smoked sausage ((I used Johnsonville Cajun Chicken Sausage), sliced)
2 cloves garlic, (minced)
2 Tbsp butter, (diced into small cubes)
3/4 lb large peeled and deveined shrimp
1 1/4 cups fresh corn or frozen, (thawed corn)
2 tsp Old Bay seafood seasoning*
1/2 tsp dried thyme
4 oz baby spinach ((optional))
1 Tbsp fresh lemon juice
1 Tbsp minced fresh parsley ((optional))

Place potatoes on a large plate and microwave on high power for 2 minutes.
Turn potatoes then continue to microwave until just tender, about 2 minutes longer (if they aren't really small they'll take a little longer. Make sure they are tender at this point). Let cool slightly then cut in half.
Meanwhile, heat olive oil in a very large non-stick skillet (at least 12-inches and deep) over medium heat.
Add onions and saute until tender, about 4 minutes. Push onions over to the far side of pan, add in potatoes.**
Season with salt and pepper and cook turning occasionally, until lightly golden brown, about 3 minutes. Push potatoes to opposite side with onions.
Add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. Scoot sausage add in garlic and saute 1 minute, or until lightly golden.
Add butter, shrimp and corn to skillet. Sprinkle in seafood seasoning and thyme and season with salt and pepper to taste (don't overdue it with salt as the sausage is salty).
Cook tossing occasionally 2 minutes, then add spinach and cook until spinach has wilted and until the shrimp is cooked through (it should be opaque throughout).
Pour in lemon juice and toss. Serve warm garnished with parsley if desired.

Frozen and thawed shrimp is recommend instead of the shrimp at the meat counter. It may have been sitting there for a few days. Weight taken after shrimp is thawed.
*Note that this is spicy, if you don't like heat use another seafood seasoning and a milder sausage.
**Tip: put potatoes in cut side down so they'll brown nicely. Those rounded sides don't brown as well.
Also don't stir much during cooking so ingredients have a chance to brown a little.
Recipe source: inspired by my Shrimp Boil Packets and Woman's Day

Grilled Shrimp Boil Packets

Jaclyn — Sat, 18 Jun 2016 02:24:32 +0000

Let's just start out by stating the obvious, you need to add these to your summer dinner menu and make them ASAP! These Shrimp Foil Packets are one of the easiest summer dinners and you'll love that they are cooked on the grill so they'll keep all that heat outside.

Grilled Shrimp Foil Packets

I'll be honest, I didn't like shrimp all that much most of my life but in the last few years I have come to really love it and the unique flavor it has.

And I'm so glad my 5-year-old is right there along with me. She's always begging for me to make some kind of shrimp for dinner. It's such a versatile, lean protein — the possibilities of what you can create with it are endless!

One thing I really love about shrimp is how quickly it can cook, obviously meaning dinner can be ready in no time. Another great thing about shrimp is that it's a good source of nutrients like selenium, vitamin B12 and phosphorous.

If you'd like more information about shrimp you can check out The Shrimp Council's website.

You'll also be so happy with how easy these shrimp boil foil packets are to throw together, yet they are packed with delicious flavors. This is a dinner win for sure!

If you've been following my blog for long, you've probably noticed I really like my salmon in foil dinners. I have four salmon in foil recipes, but I realized it was high time I did a shrimp in foil.

I like the simplicity of a good southern shrimp boil. Who doesn't love an individual grill foil packet for dinner? There's just something so homey and comforting about them.

Maybe it has something to do with the fact that my mom made a lot of foil dinners growing up (you know the classic hamburger patty, potatoes, peas and some kind of condensed cream of something canned soup), so they remind me of home. Which is probably why I'm partial to them.

Shrimp Foil Packets Ingredients

For these shrimp boil foil packets, you'll need to following ingredients:

Baby red potatoes
Fresh corn
Cajun-style Andouille sausage links
Shrimp
Butter
Lemon juice
Fresh thyme and parsley
Garlic
Old Bay sesoning

How to Cook Shrimp on the Grill in Foil

Preheat grill to medium-high heat and prep foil packets.
Cook potatoes in the microwave for 2 minutes. Cut into slices once cool enough to handle.
Distribute sliced potatoes between the foil packets, followed by corn, sausage and shrimp.
Stir together melted butter, thyme, lemon juice and garlic.
Sprinkle the butter mixture over the shrimp foil packets.
Seal the foil packets and grill until potatoes are tender and shrimp is cooked.

How Long Do You Cook Shrimp on the Grill?

Because the shrimp is sealed inside grill foil packets with other veggies, it's able to be cooked for longer than if you had simply laid it directly onto the hot grill.

For these shrimp boil foil packets, I used large shrimp and wrapped everything in two layers of foil. In total, the foil packets were on the grill for 12 to 15 minutes, and the shrimp turned out perfectly!

Can I Bake Shrimp Foil Packets?

Yes! If you don't have a grill or don't want to turn it on, you can also bake these shrimp foil packets at 425 degrees F for 15 minutes.

Tips for the Best Shrimp Boil Packets

Be sure to double up on the foil when making the foil packets. One layer of foil isn't enough!
Feel free to add more or less Old Bay seasoning to suit your taste.
Cut the corn and potatoes into even-sized pieces so they cook at the same rate on the grill.

More Foil Pack Recipes You'll Love:

Now get out and get grilling, the sun is shining and these foil packs are calling your name!

Grilled Shrimp Boil Packets

These Shrimp Boil Packets are one of the easiest, tastiest summer dinners and you'll love that they are cooked on the grill so they'll keep all that heat outside. Tender shrimp, flavorful sausage, sweet corn cobs and baby potatoes are all brightly seasoned and cooked together, which gives great flavor and means easy clean up!

1 lb baby or small red potatoes
2 ears corn, (shucked and sliced into 1-inch thick disks)
2 (4 oz) chicken or turkey cajun style andouille sausage links, sliced into 1/4-inch thick slices
1 lb large raw shrimp, (peeled and deveined)
6 Tbsp butter, (diced into 1 Tbsp pieces)
2 Tbsp fresh lemon juice
2 tsp chopped fresh thyme leaves
2 cloves garlic, (minced)
2 tsp Old Bay seafood seasoning, (or more to taste)
2 Tbsp chopped fresh parsley leaves

Preheat a gas grill over medium-high heat to about 425 degrees*. Cut 8 sheets of 12 by 14-inch Reynolds Wrap Heavy Duty Aluminum Foil. Use two sheets of foil per packet.
Place potatoes on a plate and microwave on high power for 1 1/2 minutes, rotate and microwave 1 1/2 minutes longer. Once cool enough to handle cut into slices.
Divide potatoes among each of the four double lined foil sheets (layering ingredients in center), followed by corn, sausage and shrimp.
Melt butter in a microwave safe dish in microwave. Stir in lemon juice, thyme and garlic. Divide butter mixture among packets drizzling about 2 Tbsp evenly over each.
Sprinkle each with about 1/2 tsp of the seasoning. Wrap up sides of first sheet of foil, then place second sheet going opposite length and wrap while crimping edges to seal.
Grill sealed side up about 12 - 15 minutes or until potatoes are tender and shrimp have cooked through. Serve warm garnished with parsley.

These can also be cooked in the oven at 425 for about 15 minutes, or until shrimp has cooked through.

This post is sponsored by The Shrimp Council and Reynolds Wrap. All opinions are my own. Thanks for supporting the brands I love which help make this blog possible!