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	<title>eGourmet Recipes &#187; Seafood</title>
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	<link>http://www.egourmetrecipes.com</link>
	<description>Recipes from The Sell Gourmet Network</description>
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		<title></title>
		<link>http://www.egourmetrecipes.com/2010/05/01/smoked-salmon-tier/</link>
		<comments>http://www.egourmetrecipes.com/2010/05/01/smoked-salmon-tier/#comments</comments>
		<pubDate>Sun, 02 May 2010 04:18:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=345</guid>
		<description><![CDATA[
Ingredients
1 8oz. Pkg. smoked salmon, diced
Kosher salt and freshly ground pepper
Champagne Pear Vinaigrette 
3 ripe avocados, diced
1/2 lemon, juiced
Fresh chives, cut into small pieces, for garnish
Place a 3-inch ring mold on a plate.
Layer a spoonful of salmon in the mold.
Sprinkle salt and pepper over salmon.
Sprinkle a little Champagne Pear Vinaigrette over the salmon.
Layer a spoonful [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2010/05/01/smoked-salmon-tier/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Sauteed Sea Scallops</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 14:58:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[scallops]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=305</guid>
		<description><![CDATA[
1 1/2 lbs large sea scallops
RUSSELL&#8217;S FAMOUS All Purpose Seasoning
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedges
Place scallops in a bowl and liberally season with RUSSELL&#8217;S FAMOUS All Purpose Seasoning.  Toss scallops to coat all sides with seasoning (more or less to taste).  Dip in flour, both sides, and saute in butter to [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/sauteed-sea-scallops/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flounder Fillets En Papillote</title>
		<link>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/</link>
		<comments>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 14:54:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[en papillote]]></category>
		<category><![CDATA[flounder]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=302</guid>
		<description><![CDATA[4 flounder fillets skinless &#38; boneless                 about 4 oz. each
1 small yellow squash thinly sliced
1 small zucchini squash thinly sliced
16 cherry tomatoes cut in half
3 large mushrooms brushed and sliced (crimini, shiitake, portabela)
1/4 cup dry vermouth or good dry white [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/07/11/flounder-fillets-en-papillote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shrimp &amp; Linguine in Wine Sauce</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/shrimp-linguine-in-wine-sauce/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/shrimp-linguine-in-wine-sauce/#comments</comments>
		<pubDate>Thu, 28 May 2009 03:39:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Attraction]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=186</guid>
		<description><![CDATA[

1/2 lb medium shrimp, peeled &#38; deveined
1 cup milk
1 teaspoon Mitch&#8217;s Oh Yeah! Original Spice Blend
1 tablespoon butter or olive oil
1 small shallot, chopped
3 cloves of garlic, crushed
1/4 roasted red bell pepper, chopped
1/4-1/2 teaspoon red pepper flakes
1 plum tomato, peeled &#38; chopped
1/4 cup white wine
Splash of half &#38; half or heavy cream
Linguine, cooked according to [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/shrimp-linguine-in-wine-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spice Rubbed Salmon</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/spice-rubbed-salmon/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/spice-rubbed-salmon/#comments</comments>
		<pubDate>Thu, 28 May 2009 00:36:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[grilled foods]]></category>
		<category><![CDATA[healthy eating]]></category>
		<category><![CDATA[pecan oil]]></category>
		<category><![CDATA[salmon]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=148</guid>
		<description><![CDATA[

Toasting the spices in a dry frying pan          before grinding them intensifies their flavor.  Keep a close eye on them          and stir constantly so they don’t burn.
  
 Ingredients:
 1 `tsb. coriander seeds
 1 tsp. cumin [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kinloch Plantation Sizzling Seared Shrimp in Pecan Oil</title>
		<link>http://www.egourmetrecipes.com/2009/05/27/kinloch-plantation-sizzling-seared-shrimp-in-pecan-oil/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/27/kinloch-plantation-sizzling-seared-shrimp-in-pecan-oil/#comments</comments>
		<pubDate>Wed, 27 May 2009 21:57:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Cajun/Creole]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[party ideas]]></category>
		<category><![CDATA[pecan oil]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=139</guid>
		<description><![CDATA[


1 Lb medium shrimp –          peeled and deveined
Seasonings to taste
Kinloch Plantation          Pecan Oil
Fresh lemon or lime
 

Combine shrimp with          seasonings.  Add 2 Tbs of Kinloch Plantation Pecan Oil [...]]]></description>
		<wfw:commentRss>http://www.egourmetrecipes.com/2009/05/27/kinloch-plantation-sizzling-seared-shrimp-in-pecan-oil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pan-Seared Salmon on Wilted Spinach with Wine-Shallot Sauce</title>
		<link>http://www.egourmetrecipes.com/2009/05/08/pan-seared-salmon-on-wilted-spinach-with-wine-shallot-sauce/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/08/pan-seared-salmon-on-wilted-spinach-with-wine-shallot-sauce/#comments</comments>
		<pubDate>Fri, 08 May 2009 15:31:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[wine sauce]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=52</guid>
		<description><![CDATA[Serves 6



Wine-Shallot Sauce:


2 T
Olive  oil


2 T
Butter


2 Large
Sliced shallots


8 oz 
 Sliced  mushrooms


2 T
Minced  tarragon


1 Cup 
Champagne or dry white wine


¾ Cup
Whipping cream



Salt and pepper  to taste 





Salmon:


6 (4-oz) 
Salmon fillets



 Salt  and pepper


2 T
Olive  oil


1 T
Butter





Wilted Spinach:



 Olive oil  if needed


2 Large
Sliced shallots


2 T 
Minced  tarragon


1½-2 lb
Baby [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Baked Oysters with Caramelized Onions</title>
		<link>http://www.egourmetrecipes.com/2009/05/04/spicy-baked-oysters-with-caramelized-onions/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/04/spicy-baked-oysters-with-caramelized-onions/#comments</comments>
		<pubDate>Tue, 05 May 2009 04:40:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[caramelized onions]]></category>
		<category><![CDATA[oysters]]></category>

		<guid isPermaLink="false">http://www.egourmetrecipes.com/?p=11</guid>
		<description><![CDATA[Serves 4



1 Tbsp
Olive Oil


1 Tbsp
Unsalted Butter


2 Large
Onions, thinly sliced



Salt and Pepper to taste



Rock salt, for cooking and serving


24
Oysters, shucked and left on the bottom shells


8 Tbsp
Unsalted Butter



Cayenne Pepper, to taste


6 slices
Thin sliced bacon, each cut into 4 pieces


1 cup
Fresh Breadcrumbs



Flat Leaf Parsley for Garnish



Preheat oven (or grill) to 450°.  Caramelize onions in the oil and [...]]]></description>
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		<slash:comments>0</slash:comments>
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