Welcome to Week 5 of Seafood Frenzy Friday where I select seafood recipes around ‘foodie land’ to showcase. Simply click on the name under the picture and it will take you to the original recipe. If you were one of the featured bloggers, feel free to come back and grab the “I was featured on Seafood Frenzy Friday” button on the right hand side of the page. Today I have ten new recipes for you to try. Enjoy!
First, I have a correction to make. The recipe I posted last week from Six in the Suburbs was their recipe however, the photo was from Life’s Ambrosia for a completely different recipe. Though it did state that under the picture which I got directly from the web link, I didn’t realize the image had an entirely different recipe attached to it. It was brought to my attention by another blogger, one of which I am happy to call friend, who informed me of some bad practices amongst other bloggers. We all work hard to put our best foot forward each day, whether it be in a recipe, a blog post, or a picture. We take pride in our work. So I have just two simple rules:
1. Please don’t use my picture on one of your own recipes unless I have given you permission to do so. It’s just not polite or proper etiquette.
2. If you want to share my recipe/picture, I would love that! Just make sure you give proper credit where credit is due with a link back to my original post (not the main page where I have to go on a wild goose chase to find it). And, even a heads up would be nice so I can check it out. I LOVE when someone else shares or makes one of my recipes. To me it’s the best compliment in the world.
You see, for those of you who don’t know me well, I’m as honest as they come. I don’t care if I’ve known you my entire life, just met you recently or have never spoken to you at all, I would stand beside you if I felt you have been slighted and I know the friends I choose would do the same for me.
So my first post for this week is for the REAL recipe that went with that gorgeous picture.
Pecan Encrusted Sea Scallops
Tuscan Tuna Wrap
Bobbi’s Kozy Kitchen
Running with the Devil(ed) Eggs
Crab Stuffed Salmon Pinwheels
Diva Eats Italia
Coconut & Lime
Shrimp, Radish & Hearts of Palm Salad
Greens and Chocolate
Fettuccine with Shrimp, Goat Cheese and Sun Dried Tomatoes