Lent Seafood Recipes

Catholics are often looking for great seafood recipes for days during Lent when they cannot eat meat. There are many great seafood recipes for Lent out there. Here is one great seafood idea for you to try next Lent season.

To prepare this Lent seafood recipe you will need:

• Pound of de-veined, shelled uncooked shrimp
• Bowtie pasta
• Basil Pesto - comes in jars in the pasta section of your grocery store
• Two tomatoes
• One red onion
• Olive oil
• Garlic

1. Cut up the tomatoes. You want to cut out all the seeds and leave just the skins and the good stuff inside the skins. Cut the skins into little pieces, about the size of peas.
2. Dice the onion. Yep, the whole thing. Cut it into small, tasty bites for your Lent Seafood dish.
3. Boil the bowtie pasta. Follow the boiling directions on the box for how long to cook the bowtie pasta. Once it's boiled, set it aside.
4. Cook the shrimp for your Lent seafood dish. You can buy your shrimp frozen, but make sure to thaw it before cooking. If you buy frozen shrimp, run it under cold water until it is soft. If you buy fresh from the seafood section of your grocery store, make sure it is de-veined. It usually is. Peel the shells off and dispose of them. Pour some olive oil into a saucepan. Put the heat on medium. Add the shrimp. Saute the shrimp for about six or seven minutes. They will turn from gray to pink. Do not undercook or overcook the shrimp. You can test it by pulling out a piece and cutting into it. If the center is white and fluffy, then your shrimp is finished. About half-way through cooking your shrimp, add the red onion and a clove of garlic to the mix and continue to saute.
5. Put the shrimp aside once it is cooked. Next you will be mixing up all the good stuff to make your seafood Lent basil pesto dish.
6. In a large pot, add the cooked bowtie pasta, the shrimp, onion and garlic mix. Put the burner under the pot on medium-low heat. Stir in the whole jar of basil pesto into the pot. Stir gently. Once everything is mixed and warm, add the tomatoes.
7. Serve warm with bread of your choice. Enjoy this delicious seafood Lent feast with up to six servings.