ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

I've tried these...

Misc.

Hi Beth! I've tried packaged cooked frozen shrimp, a brand called Harvest of the Sea. I haven't tried the big shrimp yet but plan to sometime. The little shrimp I've tried is great for tossing in fried rice, salads, pasta or lo mein. Hubby and I were surprised and pleased how inexpensive and bouncy it was. I think it was like $1.50 for 5 ounces? It can't beat fresh shrimp of course but I would certainly recommend it for the things I mentioned above.

I've also tried Gortons Baked Fillets. It's really not bad in terms of taste and texture. The Italian flavor is pretty good with pasta and marinara sauce. I only buy this when it's on sale and I have coupons. Often there are coupons or special offers printed on the package itself, and their website usually has some promotion going on. So you can literally end up trying it for free! So keep a look out for specials if you're interested.

I grew up with fresh seafood and I doubt frozen seafood can ever compare. But I live in KS now, so seafood is expensive and it's not always fresh! So sometimes you just have to make do.

Rell :)



MsgID: 25327
Shared by: Rell
In reply to: ISO: Do you use frozen seafood?
Board: Gab About Groceries at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Do you use frozen seafood?
  Beth Sherman
2 No, I don't... Fresh seafood for me(n/t
  eggy/oz
3 I've tried these...
  Rell
4 re: Frozen seafood
  Lynne in Mich
ADVERTISEMENT
Random Recipes
  • Russian Dressing (low fat)
  • RUSSIAN DRESSING 1 cup fat free mayonnaise 1 tablespoon chili sauce (like Heinz) 1 teaspoon dried green pepper flakes (or 3 teaspoons finely chopped bell pepper) 1 teaspoon celery seeds, crushed Pinch of sugar Pinch o...
  • Sauteed Chicken with Olives
  • SAUTEED CHICKEN WITH OLIVES 4 chicken breast halves, skin and bones intact salt and pepper, to taste 2 tablespoons vegetable oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 1/2 cup dry white wine 1 cup c...
  • Tamale Pizza (with polenta crust)
  • TAMALE PIZZA "This pizza borrows the best from the cuisines of Italy and Mexico. The melt-in-your-mouth crust is similar to a Mexican tamale or an Italian polenta while the filling is a spicy blend of both cuisines." ...
  • Mocha-Walnut Marbled Bundt Cake
  • MOCHA-WALNUT MARBLED BUNDT CAKE 2 1/4 cups all-purpose flour 1/2 cup walnuts, finely ground 1 teaspoon baking powder 1 teaspoon salt 9 ounces unsalted butter, room temperature, divided use 3 ounces bittersweet chocola...
ADVERTISEMENT
  • Microwave Roasted Garlic (Microwave Gourmet, 1980's)
  • ROASTED GARLIC 4 heads garlic tips cut (illustration looks like the head of garlic is cut down about 1/4 to reveal the cut cloves) 1/3 cup chicken broth 3 tablespoons olive oil Place all ingredients in a 4 cup glass ...
  • Raspberry Plum Barbecue Sauce
  • I just added 1/2 pint of raspberries to his recipe. I think it would work. PLUM BARBECUE SAUCE 6 fresh plums, seeds removed 1/2 pint raspberries (added by TomS) 1/2 onion, chopped 1/2 cup sugar 1/4 cup rice wine ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • I've tried these...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!