Seafood Thanksgiving....what are some ideas?

Wow, I love your idea and wish my family would do the same thing! You could start with a hot crab dip with baked Sourdough bread, or shrimp bruschetta's, lobster shooters (lobster in shot glassed with clarified butter), oven roasted Clams, a nice light Lobster Bisque is a fabulous idea, maybe some Diver Scallops on Belgium Endive with a lemon reduction. For the main entree, may I suggest Grilled Lobster Tails, sauteed shrimp and scallops with tomato, spinach, lemon, garlic, salt, pepper, white wine and scallions. Grilled/Baked Asparagus, Steamed Broccoli with a Roasted Red Pepper Coulis, Oven Roasted Red Skins or better yet, a nice seafood stuffing. Well, for the shrimp boil (added question) the food network has about 20 recipes (although their site is SO slow and full of BS now) So, that's what I have for right now, but I want to share a wonderful website that one of our fellow Yahoo!Answers members shared with me and I constantly reference it, it's weloveseafood.com, it's full of great recipes for seafood. So, enjoy your new seafood tradition on Thanksgiving and have a great time cooking it all, I envy you, I truly do!

seafood rice casserole

add to shopping list Ingredients

3 cups sliced fresh mushrooms

1 tablespoon cooking oil

2-1/2 cups cooked rice

1 8-ounce can sliced water chestnuts, drained

1 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

1 cup mayonnaise or salad dressing

1 cup tomato juice

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

1 12-ounce package frozen peeled, cooked shrimp, thawed

1 6- or 8-ounce package flake-style imitation crabmeat

1/2 cup sliced almonds, toasted

1/2 cup shredded cheddar cheese (2 ounces)

Directions

1. In a large skillet cook mushrooms in hot oil over medium heat about 5 minutes or until tender. In a very large bowl, stir together cooked mushrooms, cooked rice, water chestnuts, celery, onion, and green pepper. Stir in mayonnaise, tomato juice, salt, black pepper, and paprika; mix well. Stir in shrimp and imitation crabmeat.

2. Spoon seafood mixture into a greased 3-quart rectangular baking dish. Sprinkle almonds and cheddar cheese over. Bake in a 350 degree F oven for 30 to 35 minutes or until bubbly and the cheese is melted. Makes 8 servings.

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LOW COUNTRY SHRIMP BOIL

* 1/2 lb. Keilbasa (or other spicy, smoked sausage) per person

* 1/2 pound Raw shrimp in shell per person

* 3 Red bliss potatoes per person

* 1 Ear of corn per person

* 2 Lemons

* Cayenne pepper

* Cloves

* Garlic

* Bay leaves

* Old Bay Seasoning

* Black pepper

* Tabasco

Optional:

* 2 Small onions per person

* 1 Carrot cut into 4ths per person

* 1-2 crabs per person

Boil water in a large kettle on stove or outdoor cooker. Season water with salt and your choice of above flavorings along with the juice of two lemons or 2 tablespoons of vinegar. Add potatoes and cook for 10 minutes. Add carrots, sausage and onions. Bring back to a boil. When potatoes and carrots are almost tender, add corn and crabs. Bring to a boil, then add shrimp. Cook a few minutes until shrimp are just done - they will be pink in color. Drain and pour into a basket or onto platters. Have cocktail sauce and Dijon mustard at hand.

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Boy, do I ever wish I wasn't allergic to sea food!!!

Can I come to you house??? :0)

This is what I make for an appetizer though you can also make it part of your dinner as well. I fry up some bacon but not crisp. Then wrap a piece of bacon all around a large scallop. You don't need those huge scallops but don't frustrate yourself with the little teeny ones either.

Secure the bacon around the scallop with a toothpick. Put them in the oven or under the brooiler til the scallops on done but don't over cook them. Yum.

You should have Maine Lobster. The market is taking a real hit here in Maine and the fishermen are getting such a low price that many cannot afford to go. You could have a wonderful meal and really help out the small fishing communities along our coast.

Clam Chowder Soup

2 TB butter

1 cup diced onion

1/2 cup diced celery

1/2 cup diced leeks

1/4 tsp. chopped garlic

2 TB flour

1 quart milk

1 cup clams in juice

1 cup peeled, diced potatoes

1 TB salt

1/4 tsp. white pepper

1 tsp. dry thyme

1/2 cup heavy cream

In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.

Remove from heat and add flour, mixing well.

Add milk and whisk vigorously.

Drain clams and add juice to soup.

Slowly bring to a boil, mixing often. Reduce heat to a simmer.

Add potatoes and seasonings, simmer 10 minutes.

Add clams and simmer 5 to 8 minutes.

Finish with heavy cream. Serve.

1

SEAFOOD LASAGNE

1/2 cup margarine or butter

2 cloves garlic, crushed

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups milk

2 cups chicken broth

2 cups shredded mozzarella cheese (8 ounces)

1/2 cup sliced green onions (with tops)

1 teaspoon dried basil leaves

1/4 teaspoon pepper

8 ounces uncooked lasagna noodles (9 or 10 noodles)

*1 cup creamed cottage cheese

1 can (7-1/2 ounces) crabmeat, drained and cartilage removed

1 can (4-1/2 ounces) tiny shrimp, drained

1/2 cup grated Parmesan cheese

Heat margarine in 3-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and brother. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, basil and pepper. Cook over low heat, stirring constantly, until cheese it melted.

Spread 1/4 of the cheese sauce (about 1-1/2 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread cottage cheese over noodles in dish. Repeat with 1/4 of the cheese sauce and 3 or 4 noodles. Top with crabmeat, shrimp, 1/4 of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese. Bake uncovered in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes before cutting. 12 servings; 295 calories per serving.

* If I am out of cottage cheese, I substitute with the same amount of ricotta cheese and one egg mixed together to give it a creamy texture.

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sounds yummy, i love seafood!

you could shrimp cocktail and mini crab cakes as appetizers,

crab legs, lobster tails, clams and oysters as main courses. or even seafood alfredo or scallops with linguini.

happy eating!