Seafood Recipes

SOLE WITH SHRIMP

2019-06-03T00:50:00.001-07:00

1 1/2 lbs. sole fillets
2 c. light cream
1/2 c. sherry
Salt and pepper
1/2 c. fresh or canned shrimp,
drained and cooked
1/2 c. buttered bread crumbs

Trim fillets and place in a shallow, greased, glass baking dish. Add the cream and sherry. Season with salt and pepper. Add shrimp. Bake in a hot 400 degree oven until cream and sherry have thickened and cooked down. Sprinkle with buttered bread crumbs over the surface. Place under broiler until sauce bubbles and browns in spots. Can add lemon slices or parsley for a garnish.

SHRIMP SCAMPI

2019-06-01T02:27:00.001-07:00

1/2 c. oleo
2 tbsp. parsley
2 tbsp. lemon juice
2 cloves garlic, minced
1 1/2 lbs. shrimp, cleaned and shelled

Saute garlic in melted oleo for 1 to 2 minutes in microwave. Add parsley and lemon juice. Add shrimp; toss to coat. Microwave on high for 3 to 5 1/2 minutes, stirring after 4 minutes. Serve with rice or pasta tossed with parsley and parmesan cheese.

EASY SHRIMP NEWBURG

2019-05-31T01:06:00.000-07:00

1 (10 3/4 oz.) can cream of shrimp soup
3/4 c. evaporated milk
1 1/2 c. shrimp, cooked
1 (4 oz.) can mushrooms, drained and
sliced
2 tbsp. dry sherry
2 egg yolks, beaten

Place all ingredients, except egg yolks, in crock pot. Stir thoroughly. Cover and cook on low for 4 to 6 hours. Add yolks during last hour. Serve over hot rice or in puff pastry shells. Serves 4. Lobster Newburg: 5 ounces frozen lobster, flaked, may be substituted for shrimp.

CAJUN SHRIMP

2019-05-30T01:52:00.002-07:00

1/2 c. olive oil
2 tbsp. cajun seasoning
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, uncooked, shelled and
deveined

Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooking through, stirring occasionally, about 10 minutes. I sometimes serve with fettucini alfredo and French bread.

ORANGE ROUGHY

2019-05-28T21:07:00.000-07:00

2 lbs. orange roughy fillets
1/2 c. sliced almonds
1/4 c. parsley, minced
1/4 c. margarine, melted
2 tsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper

Combine margarine and almonds. Saute almonds to a golden brown. Arrange fish, single layered, in a shallow baking pan. Sprinkle with lemon or lime juice. Spoon almond-margarine mixture over fish. Sprinkle with salt, pepper and parsley. Bake, covered, at 350 degrees for 10 minutes. Bake, uncovered, until fish flakes easily with fork, about 8 to 10 minutes. Serve with lemon or lime wedges.

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CRAB FETTUCINI

2016-02-05T15:08:00.002-08:00

6 oz. fettucini
4 tbsp. margarine
2 cloves garlic, minced
1 c. milk
1/2 lb. crab, flaked
1/4 c. parmesan cheese
Pepper to taste

Cook fettucini according to package. In skillet, saute garlic in margarine. Add milk, crab and pepper. Heat until bubbling, about 3 minutes. Add parmesan cheese and stir 1 minute. Toss with cooked fettucini. Serves 4.

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CRAB IMPERIAL C.'S

2016-02-05T15:07:00.003-08:00

1 lb. lump crab meat, picked over for
shell
1/2 c. minced green bell pepper
1/4 c. minced onion
3/4 c. mayonnaise
3 tbsp. butter, melted
1/2 c. fresh bread crumbs

Combine the crabmeat, peppers and onion and gently fold in the mayonnaise. Mold the mixture into a clean crab shell or heat proof serving dish and cover with melted butter and bread crumbs. Bake at 350 degrees for 12 minutes or until crumbs are golden brown. Serve at once. Serves 4.

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EASY IMPERIAL CRAB

2012-01-26T16:01:00.001-08:00

2 lb. crab meat, backfin
1/3 green pepper, cut fine
3/4 red pimiento, chopped
1 tsp. mustard
1/3 c. mayonnaise
1 egg
1/8 tsp. pepper
1 tsp. salt
Mayonnaise for topping

Mix all ingredients except crab meat. Add crab meat carefully in order not to break up lumps. Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 20 minutes.

CRAB IMPERIAL

2012-01-18T16:08:00.000-08:00

1/4 green pepper, diced
2 tbsp. diced pimiento
1 tbsp. dry mustard
1/2 tsp. salt
1/8 tsp. black pepper
2 eggs
1 lb. backfin crabmeat
1/2 c. mayonnaise
Dash of red pepper

Blend crabmeat and other ingredients. Heap lightly in four baking shells or crabshells. Top with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 15 minutes.

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SALMON AUGRATIN

2012-01-15T16:02:00.000-08:00

1 can red salmon
2 c. white sauce
1/2 lb. sharp cheese
1 c. Wheaties
Oleo or butter

Butter baking dish put small amount of white sauce on the bottom. Add salmon and remaining white sauce. Top with grated sharp cheese and Wheaties. *Dot with oleo or butter and bake 20 minutes at 325 to 350 degrees. Serves 4 to 6.

SHRIMP CREOLE

2012-01-11T16:06:00.001-08:00

Cooked rice
1/2 c. diced celery
1/4 c. minced onion
1/4 c. diced green pepper
3 tbsp. butter or margarine
1 tbsp. flour
1 tsp. salt
1 tsp. sugar
Dash of pepper
16 oz. can tomatoes
1 bay leaf
1 sprig parsley
3/4 lb. shrimp

Saute celery, onion and green pepper in butter in sauce pan until tender but not brown. Blend in flour, salt, sugar and pepper. Stir in tomatoes, add bay leaf and parsley. Simmer for 30 minutes. Remove bay leaf. Add shrimp, heat thoroughly and serve over hot rice.

SHRIMP CREOLE

2012-01-09T16:01:00.000-08:00

1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter

Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.

SHRIMP, VEGETABLE MELODY

2012-01-04T16:14:00.000-08:00

1 to 3 lbs. shrimp, cleaned
Broccoli
Summer squash
Zucchini
Mushrooms
Cherry tomatoes
2 tbsp. butter
Throwaway lasagna pan

Cut vegetables into bite-size pieces. Put shrimp, vegetables, butter, a dash of salt and pepper into pans. Cover with tinfoil double. Put on low grill with cover down. Cook about 35 minutes. Serves 6 to 8.

DILL SHRIMP WITH RICE

2012-01-03T16:07:00.001-08:00

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice. Serves 2 to 4.

SCALLOPED OYSTERS & SCALLOPS

2012-01-01T16:07:00.001-08:00

1 qt. oysters
1 pt. scallops
1 c. sour cream
2 c. bread crumbs
1/2 c. melted butter (not oleo)

Mix melted butter and bread crumbs together and put a thin layer in the bottom of a buttered baking dish. Cover with oysters and seasonings, add some cream. Add layer of scallops, seasonings and layer of crumbs. Repeat. Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes.

SEASONED OYSTERS

2012-01-01T16:06:00.002-08:00

2 lb. box oyster crackers or 2 sm. bags
1 c. oil
2-3 tbsp. dill weed
Garlic powder to taste
1 env. dry Ranch dressing

Combine above ingredients in bowl and enjoy!

SEAFOOD CHOWDER

2012-01-01T16:06:00.000-08:00

Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon

Add and cook over low heat until yellow: 4 tbsp. minced onion

Add: Liquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water

Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.)
cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper

Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.

SCOTCH STYLE PICKLED SALMON

2011-12-30T07:04:00.001-08:00

Cooked salmon, boned and skinned
(leftover salmon may be used - HA!)
1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds

Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.

PICKLED SALMON

2011-12-30T07:03:00.000-08:00

1-2 lbs. salmon, tail filet
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper

Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (boned).

SHRIMP DELIGHT

2011-12-28T16:06:00.001-08:00

1 can tomato soup
1 (8 oz.) pkg. cream cheese, softened
1 c. Real mayonnaise
1 pkg. Knox unflavored gelatin
1/4 c. water
1 c. celery, very finely chopped
1/8 c. green onion, very finely
chopped
2 cans tiny, whole shrimp (drained &
deveined)

Heat soup and cheese, stirring constantly, until both are mixed well. Cool. Stir in mayonnaise. Dissolve gelatin in water, then add to soup mixture. Stir in remaining ingredients. Pour in mold or clear serving dish. Chill until set. Serve cold with Wheat Thin crackers. This is a favorite of our family!

CRAB CROSTINI

2011-12-28T16:05:00.001-08:00

8 oz. crabmeat
1/2 c. diced red bell pepper
2 tbsp. + 2 tsp. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1 tbsp. Dijon mustard
2 tsp. grated Parmesan cheese
4-5 drops hot pepper sauce
4 oz. Italian bread, cut into 16
slices

Preheat broiler. Line a broiler pan with foil. Blend all ingredients except bread. Spread 1 tbsp. of the mixture on each bread slice. Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.

LEMON PEPPER SHRIMP AND ZUCCHINI

2011-12-28T16:04:00.001-08:00

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through.

SHRIMP MOUSSE

2011-12-27T16:23:00.000-08:00

1 can cream of shrimp soup
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1 (10 oz.) box cooked shrimp, thawed
1 c. mayonnaise
1/4 c. finely chopped onion
1/2 c. finely chopped celery

Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hours.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

2011-12-27T16:22:00.000-08:00

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight. --CUCUMBER VINAIGRETTE:--

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce.

SMOKED SALMON ECLAIRS

2011-12-21T01:37:00.001-08:00

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill

--FILLING:--

1/2 lb. cream cheese, softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat. Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth. Put dough in pastry bag with #3 star tip. On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 minutes until puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg. Sprinkle on combined garlic powder and dill. Reduce oven to 200 degrees. Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving, spoon filling onto bottom half of eclair and top with top half. Makes about 16. Serves 8.