Showing posts with label Seafood Recipes. Show all posts
Showing posts with label Seafood Recipes. Show all posts
18.12.17
Shrimp and Corn Soup - recipes
Shrimp and Corn Soup
Ingredients:
1/3 cup oil
3 Tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 Tablespoons parsley
Salt, black pepper and red pepper to taste
1 (1 pound) can whole peeled tomatoes, undrained
1 (1 pound) can whole kernel corn (drain off one-half of liquid)
1 cup water
Directions:
Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer for 5 to 10 minutes. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until desired consistency.
Serves: 6
.
11.12.17
ANGEL HAIR PASTA WITH SMOKED SALMON AND GOLDEN CAVIAR - Recipe
.
ANGEL HAIR PASTA WITH SMOKED SALMON AND GOLDEN CAVIAR Serves 4 as an appetizer, 2 as a main dish
Ingredients
Extra-virgin olive oil
1/2 cup heavy cream
Freshly ground white pepper
Salt
8 ounces fresh angel hair or other thin pasta strands, or dried angel hair or other thin pasta strands
3 ounces thinly sliced smoked salmon, cut into thin julienne strips
2 ounces golden caviar (American whitefish roe), salmon roe, or good-quality imported caviar
1 tablespoon minced fresh chives or dill, or whole baby chervil leaves
Directions
Fill a pasta pot with water. Add a drizzle of the olive oil. Put the pot over high heat and bring the water to a full boil.
Meanwhile, pour the heavy cream into a large skillet. Add a few grinds of white pepper to taste. Just before you cook the pasta, bring the cream to a boil over medium-high heat and then remove the skillet from the heat and set aside.
Add a light sprinkling of salt to the boiling water. Add the pasta, stir briefly to separate the strands, and cook until the pasta is al dente, tender but still slightly chewy, following the suggested cooking time on the package. (Note that fresh pasta will cook more quickly than dried.)
Drain the pasta. Immediately rinse it quickly under hot running water and then drain again.
Add the pasta, still slightly dripping, to the hot cream in the skillet. Scatter in the smoked salmon strips. Return the skillet to medium heat and cook briefly, tossing with tongs or a pair of forks, just until the ingredients are thoroughly combined and the mixture is heated through. Scatter in half of the caviar and toss quickly again to combine. Taste the sauce and, if necessary, adjust the seasonings with a little salt and white pepper.
Divide the pasta among 4 warm appetizer plates or between 2 larger pasta plates or bowls, transferring it with tongs or forks and then spooning the remaining sauce from the skillet evenly over the servings. Garnish each serving with a little of the remaining caviar and a light sprinkling of chives or chervil.
Serve immediately.
30.11.17
Cheesy Salmon Pasta Alfredo - recipes
Cheesy Salmon Pasta Alfredo
Ingredients
16 ounces Classico® Creamy Alfredo Sauce
1 pound salmon fillets
1 lemon, juiced
1 tablespoon vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 (16 ounce) package uncooked rotini pasta
1 (6 ounce) package shredded Parmesan cheese
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2. Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
3. Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
4. Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
5. Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.
13.11.17
Betty's Oyster Stew Recipe - recipes
Betty's Oyster Stew Recipe
Ingredients:
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce
Directions
Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.
Serves: 10 - 12
Ingredients:
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce
Directions
Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.
Serves: 10 - 12
31.10.17
SPICY STYLE SHIRIMP BAKE - recipes
SPICY STYLE SHIRIMP BAKE - recipes
Ingredients:
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs
Directions:
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2- inch baking dish. Pour butter mixture over shrimp.
Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices.
Garnish with fresh rosemary sprigs.
Yield: 6 SERVINGS
Categories: Shrimp, Seafood, Main Courses
Ingredients:
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs
Directions:
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2- inch baking dish. Pour butter mixture over shrimp.
Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices.
Garnish with fresh rosemary sprigs.
Yield: 6 SERVINGS
Categories: Shrimp, Seafood, Main Courses
18.10.17
SEAFOOD PIE FOR DUMMIES - Recipes
SEAFOOD PIE FOR DUMMIES - Recipes
Ingredients:
2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg
Directions:
Thaw, rinse well and drain the seafood. Heat oven to 400 degrees. Lightly grease 10-inch pie plate. Mix seafood, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 sec. in blender at high speed. Pour over ingredients in pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 minutes before cutting. (refrigerate any remaining pie).
Yield: 6-8 servings
Ingredients:
2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg
Directions:
Thaw, rinse well and drain the seafood. Heat oven to 400 degrees. Lightly grease 10-inch pie plate. Mix seafood, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 sec. in blender at high speed. Pour over ingredients in pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 minutes before cutting. (refrigerate any remaining pie).
Yield: 6-8 servings
6.10.17
Baked Sole Recipe
Baked Sole Recipe
A lemon splash to go with the seafood
Ingredients:
4 small Sole
2 Tablespoons butter
1 Tablespoon onion, chopped
3 Tablespoons parsley, chopped
Salt
Freshly ground pepper
1/2 cup dry white wine
1/4 pound small mushroom caps
Bread crumbs
Lemon slices
Directions:
Prepare the Sole by removing the black skin only. Put butter in large shallow oven-proof platter. Place the Sole on platter and spread with onions and parsley. Sprinkle with salt and pepper. Moisten Sole with wine and mushroom caps (which have been thoroughly cleaned). Cover with bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes. Serve with lemon slices. (Frozen fillet of Flounder, Haddock or Cod may be substituted for the Sole.)
Serves: 4
A lemon splash to go with the seafood
Ingredients:
4 small Sole
2 Tablespoons butter
1 Tablespoon onion, chopped
3 Tablespoons parsley, chopped
Salt
Freshly ground pepper
1/2 cup dry white wine
1/4 pound small mushroom caps
Bread crumbs
Lemon slices
Directions:
Prepare the Sole by removing the black skin only. Put butter in large shallow oven-proof platter. Place the Sole on platter and spread with onions and parsley. Sprinkle with salt and pepper. Moisten Sole with wine and mushroom caps (which have been thoroughly cleaned). Cover with bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes. Serve with lemon slices. (Frozen fillet of Flounder, Haddock or Cod may be substituted for the Sole.)
Serves: 4
2.10.17
Shrimp Scampi - Seafood recipes
Shrimp Scampi - Seafood recipes
Ingredients
1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
Nutritional Information
Amount Per Serving Calories: 606 | Total Fat: 30.8g | Cholesterol: 247mg
Ingredients
1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
Nutritional Information
Amount Per Serving Calories: 606 | Total Fat: 30.8g | Cholesterol: 247mg
29.9.17
Lemon Thyme Swordfish
Lemon Thyme Swordfish
Ingredients:
6 (6-ounce) swordfish steaks, 1/2-inch thick, skin removed
Juice of 2 lemons
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse mustard
1/4 cup olive oil
3 or 4 sprigs of fresh thyme, minced
Freshly ground pepper
Directions:
Place the swordfish in a shallow bowl. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl. Season with the pepper. Pour over the swordfish. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.
Fire up the grill. Brush the grill rack with oil. Arrange the swordfish on the rack. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.
Servings: 6
Ingredients:
6 (6-ounce) swordfish steaks, 1/2-inch thick, skin removed
Juice of 2 lemons
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse mustard
1/4 cup olive oil
3 or 4 sprigs of fresh thyme, minced
Freshly ground pepper
Directions:
Place the swordfish in a shallow bowl. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl. Season with the pepper. Pour over the swordfish. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.
Fire up the grill. Brush the grill rack with oil. Arrange the swordfish on the rack. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.
Servings: 6
10.8.17
Seafood Pie Recipe - Recipes
Seafood Pie Recipe
Ingredients:
1 (9-inch) pie shell
2 Tablespoons butter or margarine
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 (3 ounce) can mushrooms
1/2 pound lump crabmeat
1/2 pound shrimp, boiled and peeled
1 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
1 Tablespoon lemon juice
1/8 teaspoon Tabasco sauce
1 egg, beaten
1/4 cup mayonnaise
1/4 cup slivered almonds
Directions:
Bake pie shell partially at 400 degrees for 5 to 7 minutes. Melt butter in large skillet and saute green pepper, green onions, celery and mushrooms. Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, Tabasco sauce, egg and mayonnaise. Stir well to combine. This mixture should be moist but not "runny," so drain off excess liquid. Spoon into pie shell. Bake at 350 degrees for about 20 minutes. Add almonds and remaining 1/4 cup Cheddar cheese. Bake 10 minutes longer. Baking time can be shortened slightly by heating combined filling ingredients before spooning into pie shell. If fresh seafood is not available, canned seafood can be effectively substituted.
Serves: 6
Ingredients:
1 (9-inch) pie shell
2 Tablespoons butter or margarine
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 (3 ounce) can mushrooms
1/2 pound lump crabmeat
1/2 pound shrimp, boiled and peeled
1 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
1 Tablespoon lemon juice
1/8 teaspoon Tabasco sauce
1 egg, beaten
1/4 cup mayonnaise
1/4 cup slivered almonds
Directions:
Bake pie shell partially at 400 degrees for 5 to 7 minutes. Melt butter in large skillet and saute green pepper, green onions, celery and mushrooms. Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, Tabasco sauce, egg and mayonnaise. Stir well to combine. This mixture should be moist but not "runny," so drain off excess liquid. Spoon into pie shell. Bake at 350 degrees for about 20 minutes. Add almonds and remaining 1/4 cup Cheddar cheese. Bake 10 minutes longer. Baking time can be shortened slightly by heating combined filling ingredients before spooning into pie shell. If fresh seafood is not available, canned seafood can be effectively substituted.
Serves: 6
18.7.17
Crab Dip - Seafood recipes
Crab Dip
Ingredients:
1 package (8 ounce) softened cream cheese
1 package (6 ounce) frozen crab meat, thawed, or 1 package (6 ounce) frozen shrimp, cooked
1/4 cup mayonnaise
1/4 cup Miracle Whip Salad Dressing
1 small onion, finely grated
1 Tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 Tablespoons parsley flakes
Directions:
Mix all ingredients thoroughly and chill for at least one hour. Serve with buttered crackers.
Yield: 1 -1/2 cups
Ingredients:
1 package (8 ounce) softened cream cheese
1 package (6 ounce) frozen crab meat, thawed, or 1 package (6 ounce) frozen shrimp, cooked
1/4 cup mayonnaise
1/4 cup Miracle Whip Salad Dressing
1 small onion, finely grated
1 Tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 Tablespoons parsley flakes
Directions:
Mix all ingredients thoroughly and chill for at least one hour. Serve with buttered crackers.
Yield: 1 -1/2 cups
11.7.17
Fire Roasted Tomato and Feta Pasta with Shrimp - Recipes
Fire Roasted Tomato and Feta Pasta with Shrimp - Recipes
Ingredients
1/2 pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
1/2 cup crumbled feta cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutritional Information
Amount Per Serving Calories: 702 | Total Fat: 23.4g | Cholesterol: 111mg
Ingredients
1/2 pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
1/2 cup crumbled feta cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutritional Information
Amount Per Serving Calories: 702 | Total Fat: 23.4g | Cholesterol: 111mg
29.5.17
SPICY FISH DISH - recipe
SPICY FISH DISH
INGREDIENTS:
2 pounds boneless fish fillets
1 cup onion, finely chopped
2 cups sour cream
1 cup mayonnaise
2 jalapeno peppers, finely chopped
2 banana peppers, finely chopped
2 cups dried bread crumbs
2 tablespoons paprika
DIRECTIONS:
Preheat oven to 425 degrees. Slice fillets into 2-inch wide portions. Spray a 9x13 inch casserole dish with cooking spray. Roll fish in the bread crumbs and arrange pieces to form one complete layer of portions over the bottom of pan.
Leave a small space between portions (fold thinner portions in half if needed or stack 2 thinner ones to create one even
layer.) Mix sour cream, mayo, onion and pepper. Spread mixture over fish, filling in spaces between the fish pieces. Sprinkle with bread crumbs and paprika. Bake for approx. 25 minutes.
Can be make ahead of time and stored in the fridge.
Yield: 6 Servings
INGREDIENTS:
2 pounds boneless fish fillets
1 cup onion, finely chopped
2 cups sour cream
1 cup mayonnaise
2 jalapeno peppers, finely chopped
2 banana peppers, finely chopped
2 cups dried bread crumbs
2 tablespoons paprika
DIRECTIONS:
Preheat oven to 425 degrees. Slice fillets into 2-inch wide portions. Spray a 9x13 inch casserole dish with cooking spray. Roll fish in the bread crumbs and arrange pieces to form one complete layer of portions over the bottom of pan.
Leave a small space between portions (fold thinner portions in half if needed or stack 2 thinner ones to create one even
layer.) Mix sour cream, mayo, onion and pepper. Spread mixture over fish, filling in spaces between the fish pieces. Sprinkle with bread crumbs and paprika. Bake for approx. 25 minutes.
Can be make ahead of time and stored in the fridge.
Yield: 6 Servings
1.5.17
Betty's Oyster Stew Recipe - Seafood recipes
Betty's Oyster Stew Recipe - Seafood recipes
Ingredients:
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce
Directions
Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.
Serves: 10 - 12
Ingredients:
1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce
Directions
Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Saute until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes.
Serves: 10 - 12
28.4.17
Crab Superior Recipe [28-4-17]
Crab Superior Recipe
Ingredients:
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
3 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash Tabasco
1 teaspoon lemon juice
1/2 teaspoon tarragon vinegar
1 pound crabmeat
Buttered bread crumbs
Directions:
Saute onion and green pepper in butter. Stir in flour. Add milk gradually; cook over low heat, stirring constantly until mixture thickens into a sauce. Remove from heat. Combine salt, pepper, Tabasco, lemon juice, vinegar and crabmeat; mix with sauce. Pour mixture into casserole, cover with buttered bread crumbs, and bake at 375 degrees for 25 minutes.
Serves: 4
Ingredients:
2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
3 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash Tabasco
1 teaspoon lemon juice
1/2 teaspoon tarragon vinegar
1 pound crabmeat
Buttered bread crumbs
Directions:
Saute onion and green pepper in butter. Stir in flour. Add milk gradually; cook over low heat, stirring constantly until mixture thickens into a sauce. Remove from heat. Combine salt, pepper, Tabasco, lemon juice, vinegar and crabmeat; mix with sauce. Pour mixture into casserole, cover with buttered bread crumbs, and bake at 375 degrees for 25 minutes.
Serves: 4
26.4.17
Shrimp Rockefeller Recipe
Shrimp Rockefeller Recipe
Ingredients:
2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Directions:
Melt 1/2 cup butter and blend in seasonings. Add green onions, parsley, garlic, and spinach and saute 10 minutes. Pour water over bread and break up. Add to vegetable mixture and stir. Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture. Combine melted butter, crumbs, and cheese. Sprinkle mixture over top and bake at 400 degrees for 15 minutes. May be refrigerated overnight before baking.
Serves: 6 (10 - 12 as an appetizer)
Ingredients:
2 pounds shrimp, cooked and cleaned
1/2 cup butter
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic, minced
2 packages frozen chopped spinach, thawed and drained
3 slices white bread, without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Directions:
Melt 1/2 cup butter and blend in seasonings. Add green onions, parsley, garlic, and spinach and saute 10 minutes. Pour water over bread and break up. Add to vegetable mixture and stir. Arrange shrimp either in bottom of casserole or in individual dishes and cover with vegetable-bread mixture. Combine melted butter, crumbs, and cheese. Sprinkle mixture over top and bake at 400 degrees for 15 minutes. May be refrigerated overnight before baking.
Serves: 6 (10 - 12 as an appetizer)
4.4.17
Scrambled Eggs with Shrimp and Sherry - Recipes
Scrambled Eggs with Shrimp and Sherry - Recipes
Ingredients
1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced
Directions
Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and saute 1 minute. Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately.
Serves 4 to 6.
Ingredients
1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced
Directions
Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and saute 1 minute. Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately.
Serves 4 to 6.
21.3.17
Tarragon Mustard Salmon Steaks Recipe [21-3-17]
Tarragon Mustard Salmon Steaks Recipe
Ingredients:
4 salmon steaks
Fresh lemon juice
2-3 tablespoons olive oil
Sauce:
1 tablespoon Dijon mustard
1 teaspoon sugar
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/4 cup olive oil
Directions:
For sauce: In a small bowl, combine mustard, sugar, vinegar, parsley and tarragon. Blend well. Slowly add olive oil, blending well. Set aside.
Brush salmon with lemon juice and olive oil. Place under a preheated broiler for about 5 minutes. Turn and broil for 5 minutes more or until translucent. Spoon sauce over steaks and serve immediately.
Note: This piquant sauce is also wonderful served with tuna. It may be made ahead of time and refrigerated before using.
Serves: 4
Ingredients:
4 salmon steaks
Fresh lemon juice
2-3 tablespoons olive oil
Sauce:
1 tablespoon Dijon mustard
1 teaspoon sugar
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/4 cup olive oil
Directions:
For sauce: In a small bowl, combine mustard, sugar, vinegar, parsley and tarragon. Blend well. Slowly add olive oil, blending well. Set aside.
Brush salmon with lemon juice and olive oil. Place under a preheated broiler for about 5 minutes. Turn and broil for 5 minutes more or until translucent. Spoon sauce over steaks and serve immediately.
Note: This piquant sauce is also wonderful served with tuna. It may be made ahead of time and refrigerated before using.
Serves: 4
14.3.17
Redfish Supreme Recipe [14-3-17]
Redfish Supreme Recipe
Ingredients:
1 4- to 5-pound red fish
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1/2 cup salad oil
1-1/4 sticks butter
8 tablespoons flour
2 tablespoons chopped green onions
2 Birdseye red peppers, chopped, or 1/2 teaspoon crushed dried red peppers
1 cup chopped celery
1/2 cup chopped parsley
1 pound shrimp, cooked
2 dozen oysters, drained dry
1 medium can mushrooms, sauteed
1/2 stick butter
1/2 cup grated American cheese
1/2 cup bread crumbs
Salt to taste
Pepper to taste
Directions:
Dress red fish by rubbing inside and out with salt and pepper and oil. Place on rack in roaster and add water. (Do not let fish touch water.) Cover and cook at 400 degrees about 40 minutes. Save drippings.
To make sauce, melt butter in large saucepan, add flour, stir constantly until golden brown. Add finely chopped onion, celery, parsley and red peppers. Cook about 5 minutes. Add drippings from roaster, water from mushrooms and enough plain water to make a thick smooth sauce. Saute mushrooms in butter in separate pan. Place fish in a large flat baking dish about 3 or 4 inches deep. Cover with sauce. Add sauteed mushrooms, oysters and shrimp. Sprinkle grated cheese over and then sprinkle bread crumbs on top. Bake at 400 degrees until well browned and bubbly, about 15 minutes.
Serves: 8
Ingredients:
1 4- to 5-pound red fish
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1/2 cup salad oil
1-1/4 sticks butter
8 tablespoons flour
2 tablespoons chopped green onions
2 Birdseye red peppers, chopped, or 1/2 teaspoon crushed dried red peppers
1 cup chopped celery
1/2 cup chopped parsley
1 pound shrimp, cooked
2 dozen oysters, drained dry
1 medium can mushrooms, sauteed
1/2 stick butter
1/2 cup grated American cheese
1/2 cup bread crumbs
Salt to taste
Pepper to taste
Directions:
Dress red fish by rubbing inside and out with salt and pepper and oil. Place on rack in roaster and add water. (Do not let fish touch water.) Cover and cook at 400 degrees about 40 minutes. Save drippings.
To make sauce, melt butter in large saucepan, add flour, stir constantly until golden brown. Add finely chopped onion, celery, parsley and red peppers. Cook about 5 minutes. Add drippings from roaster, water from mushrooms and enough plain water to make a thick smooth sauce. Saute mushrooms in butter in separate pan. Place fish in a large flat baking dish about 3 or 4 inches deep. Cover with sauce. Add sauteed mushrooms, oysters and shrimp. Sprinkle grated cheese over and then sprinkle bread crumbs on top. Bake at 400 degrees until well browned and bubbly, about 15 minutes.
Serves: 8
24.2.17
Tuna Casserole Recipe
Tuna Casserole Recipe
Ingredients:
1 (9-1/4 ounce) can tuna, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped green pepper
2 eggs, boiled and chopped
4 ounces sharp Cheddar cheese, cut in pieces
1 (10-1/2 ounce) can mushroom soup
1-1/2 cups cooked rice
Black pepper to taste
Directions:
Mix all ingredients together in 1-1/2 quart casserole. Bake in 400 degree oven for 20 to 30 minutes or until cheese is melted and casserole is bubbling. This is good as a casserole, or hot dip in chafing dish, or cold as a spread on crackers, but always after being cooked. Can be made a day ahead.
Serves: 6
Ingredients:
1 (9-1/4 ounce) can tuna, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped green pepper
2 eggs, boiled and chopped
4 ounces sharp Cheddar cheese, cut in pieces
1 (10-1/2 ounce) can mushroom soup
1-1/2 cups cooked rice
Black pepper to taste
Directions:
Mix all ingredients together in 1-1/2 quart casserole. Bake in 400 degree oven for 20 to 30 minutes or until cheese is melted and casserole is bubbling. This is good as a casserole, or hot dip in chafing dish, or cold as a spread on crackers, but always after being cooked. Can be made a day ahead.
Serves: 6
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