Enjoy these quick and easy seafood recipes — Perfect for Family and Gathering of Friends – 

salmon burgersSALMON  PATTIES –


 – 2 tbsp. oil

– 1 lg. can salmon or 2 cans Chicken of

   the Sea boneless and skinless


– 1/2 sm. onion, chopped finely

– 1 tsp. margarine

– Salt, pepper or Mrs. Dash

– 4 tbsp. water ground cornmeal

– 4 tbsp. flour –

 In a heavy saucepan, melt margarine and cook onions.  Mix together salmon, onion, Mrs. Dash, cornmeal and flour.  Make into patties.  Use 2 tablespoons of oil and fry patties.  

grilled swardf


–  2/3 c. soy sauce (med. salt)

– 1/2 c. med.-dry sherry

– 1 tbsp. sugar

– 1 garlic clove, crushed

– 2 tsp. ginger

– 2 lbs. swordfish or salmon –


In a saucepan, combine soy sauce, sherry, sugar, garlic, and ginger.  Bring to boil over moderate heat.  Place in a shallow glass pan.  Marinate fish for about 30 minutes, turning several times.  Cook on well-oiled grill, 10 minutes per inch of thickness and brush frequently with marinade.  Use marinade as a dipping sauce or pour over rice for good flavor.  – 


– Salmon steaks or fillets

– Oil or basting sauce


 Place salmon steaks or fillets on hot, well-oiled grill.  Grill, allowing 10 minutes per inch of thickness measured at its thickest part; turn once.  Thoroughly brush salmon with oil or basting sauce several times during grilling.  Grill until salmon flakes easily with a fork at its thickest part.  



– 1/2 lb. cod, haddock, pollock fillets,

   cut into pieces of the same size

– 3 sm. tomatoes, chopped

– 2 sm. green peppers, chopped

– 1 tsp. parsley

– 1/2 tsp. thyme

– 2 tsp. paprika

– 1 bay leaf

– 1/2 c. white wine

– 1/2 lb. pollock fillets, cut into

   pieces of the same size

– 1/2 c. chopped onion

– 1/2 c. chopped celery

– 1/2 tsp. black pepper

– 1/2 tsp. seafood seasoning

– 1/4 c. water

– 3 tbsp. margarine

– 2 1/2 tbsp. flour


 In a 4-quart casserole dish, melt margarine on medium high (80%) power for 45 seconds or until it melts.  Add flour, stir, cover and cook on medium high (80%) power for 1 minute.  Stir and reset for 30 seconds, stir and reset for 15 seconds.  Add onion, pepper, celery, spices, wine and water.  Mix together well, cover, cook at high power (100%) for 2 minutes.  Add tomatoes, stir.  Cook for 2 minutes at high power (100%).  Reduce to medium (70%) heat, cover and cook for 10 minutes.  Stir every 3 minutes.  Place pieces of fish on top, cover and cook at high power (100%) for 4 minutes.  Stir, serve with bread.  Serves 5.  


shrimp scampiSHRIMP  SCAMPI

–  6 cloves garlic

– 1 1/2 lb. lg. shrimp

– 1 tbsp. butter

– 3 tbsp. oil

– Salt & pepper

– 1 tbsp. lemon juice

– 2 tbsp. chopped fresh parsley

 Mince garlic.  

Shell and devein shrimp, leaving tails on.  In large frying pan, melt the butter in the oil over medium high heat.  Add shrimp and cook, stirring occasionally until just cooked through, about 5 minutes.  Stir in the garlic and cook about 30 seconds.  Remove from heat and add 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice and parsley.  Toss until shrimp are coated.  Serve immediately.  Note:  You may cut down on the amount of garlic used depending on your own like or dislike of a strong garlic flavor

Shrimp Kabobs with pineappleSHRIMP  KABOBS

 – 1 (8 oz.) pkg. frozen peeled &

   deveined shrimp

– 3 tbsp. soy sauce

– 2 tbsp. catsup

– 1/8 tsp. ground ginger

– Dash onion powder

– 1 (8 oz.) can pineapple chunks (juice

   pack), drained

– 1/4 c. cashews or peanuts, coarsely

   chopped (optional)

– Hot cooked rice

 1.  Place frozen shrimp in a colander.  Run cool water over shrimp just until thawed.  Pat dry with paper towels.  

2.  Meanwhile, stir together soy sauce, catsup, ginger and onion powder.  Set aside.  Alternately thread four 12 inch skewers with shrimp and pineapple chunks.  Place the skewers on the unheated rack of a broiler pan.  Brush with some of the soy mixture.  

3.  Broil 4 to 5 inches from heat for 2 minutes.  Turn kabobs.  Brush with more soy mixture.  Broil 1-3 minutes more or until shrimp turns pink.  Brush with remaining soy mixture.  Stir cashews or peanuts into hot cooked rice.  Serve kabobs with rice.  Garnish with celery leaves, if desired.  Makes 2 servings.  


Broccoli shrimp and bow tie pastaBOW  TIES  WITH  SHRIMP  AND  BROCCOLI

– 1 head fresh broccoli

– 1 lb. med. shrimp

– 1 can chicken broth

– 1 med. onion, finely sliced

– 1 lg. tomato, diced

– 1/3 c. olive oil

– 1 lb. bow tie macaroni, cooked

   according to pkg. directions

 Wash and cut up fresh broccoli.  Simmer broccoli in 1 can chicken broth until tender.  Heat oil in skillet.  Saute’ onion and shrimp until pink.  Add diced tomato and broccoli and broth.  Pour over cooked pasta.  Serve immediately.  Sprinkle with grated cheese.  

Kellie Strausser

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
https://imgsub.familiesonlinemagazine.com/uploads/2015/09/salmon_burgers.pnghttps://imgsub.familiesonlinemagazine.com/uploads/2015/09/salmon_burgers-150x150.pngKellie StrausserMain DishEnjoy these quick and easy seafood recipes -- Perfect for Family and Gathering of Friends -  SALMON  PATTIES -    - 2 tbsp. oil - 1 lg. can salmon or 2 cans Chicken of    the Sea boneless and skinless  ...Parenting Advice| Family Fun Activities for Kids