Shrimp Pasta Recipes - It's Your Kitchen

When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.

Another technique to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep in the moisture and marinate the fish in its own juices. Adding herbs and spices inside the foil along with the fish enhances the cooking process and the flavor of the fish.

There are so many benefits to eating fish on a weekly basis. Have a look a the link below to see some of my favorite recipes and how to prepare healthy meals for your family.

Click Here to discover how fun and easy it is to cook fish for your guests like a pro!

I hope that you enjoy the recipes as much as I have.

Stuffed shrimp

* 8 Jumbo shrimp
* 2 tbs Chopped Parsley
* 1 cup Bread Crumbs
* 6 tbs Butter
* 1/4 cup Flaked Crab
* 1/4 cup Sherry
* 1/4 cup Chopped Almond

Remove shell up to tail.

Cut shrimp down to the back leaving in butterfly fashion.

Remove large vein.

Place in baking dish.

Melt butter.

Combine remaining ingredients.

Place stuffing in each shrimp cavity.

Bake in preheated 350°F oven for 20 minutes or till tails curl up and shrimp meat is bright white.

Serve with drawn butter and lemon wedge.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.




* Cook it as soon as possible to minimize the loss of juices.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.


* You may want to try other herbs and spices with the batter for a more delicious fish.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.