It's time for Fish Friday Foodies' August 2021 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month.
This month, we are looking at seafood appetizers with Swathi of Zesty South Indian Kitchen leading the discussion. "Share your Favorite Seafood Appetizer," she wrote. Here's the line-up for the event...
- Air Fryer Crab Rangoon from Karen's Kitchen Stories
- Crumbed Fresh Herbed Fried Fish from Sneha's Recipe
- Peel-N- Eat Shrimp from Culinary Adventures with Camilla
- Piri Piri Shrimp from Palatable Pastime
- Spiced Salmon Bites from Zesty South Indian Kitchen
- Sweet and Spicy Shrimp from A Day in the Life on the Farm
- Vietnamese-Style Summer Rolls with Smoked Trout Pate and Smoked Salmon from of Goats and Greens
One of our favorite appetizers is peel-n-eat shrimp. Here's what Seafood Watch has to say about shrimp and making good choices for the sustainability of the food and the oceans: click here. I decided that I wanted to do a quick pan-fry version. It was tasty!
- 1 pound shrimp
- 2 Tablespoons butter (or butter alternative) + more for melting and serving
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons Old Bay Seasoning
- 1/4 cup chopped fresh parsley
- lemon wedges for serving
Melt butter in a large, flat-bottom pan. Lay the shrimp flat on the bottom so that they are in a single layer. Do this in batches if your pan isn't big enough. Cook till you begin to see them turn opaque on the bottom. Flip over and cook till completely opaque.
To serve, toss with freshly squeezed lemon juice, Old Bay, and parsley. Serve with melted butter and lemon wedges on the side...and lots of napkins!
That's a wrap for our #FishFridayFoodies seafood appetizers event. We'll be back next month with oven-baked recipes. Stay tuned.