Archive for the ‘Seafood’ Category
Sesame Noodles with Shrimp and Peppers
1 lb. Vermicelli or Thin Spaghetti or other long pasta shape
3 tbsp. oil
4 cloves garlic, minced
30 large shrimp, shelled and deveined
2 medium bell peppers (1 red and 1 yellow), cut into strips
salt and freshly ground pepper
Crab Souffle
2 T Minced shallots or scallions
3 T Butter
3 T Flour
1 c Scalded milk
1/2 t Salt
1/8 t Ground white pepper
4 Egg yolks
1/2 c Grated Swiss cheese
3/4 c Flaked fresh crab meat
5 Egg whites
Pinch of cream tartar
1/8 t Salt
Grated Parmesan cheese
Louisiana Stuffed Crabs
1/2 cup margarine
1 onion, finely chopped
1 rib celery, chopped
1/2 bell pepper, chopped
1 pound crab meat
3 Tablespoons minced green onion, bulbs only
2 Tablespoons minced parsley
Salt and pepper to taste
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 egg beaten with 1/4 cup milk
3/4 cup plain bread crumbs
Buttered bread crumbs
Preheat oven to 400 degrees F. Melt margarine in skillet over low fire. Add onions, celery, and bell pepper and cook slowly until tender. Add crab meat, green onions, and parsley, and simmer about 10 minutes. Add salt, pepper, lemon juice, Worcestershire sauce, Tabasco and egg-milk mixture. Set aside to cool slightly. Add approximately 3/4 cup bread crumbs to obtain stuffing consistency. Stuff crab shells and top with buttered bread crumbs. Bake 15 minutes, or until lightly browned.
Steamed Baby Clams
6 tablespoons olive oil
2 tablespoons chopped garlic
1 medium onion, peeled and sliced thin
4 cups clam juice or shrimp stock
2 cups white wine
6 tablespoons fresh lemon juice
2 cups parsley leaves
2 tablespoons honey
salt and pepper
32 baby clams
Crabmeat Salad
11 ounces cooked crabmeat or imitation crabmeat
2/3 cup celery, chopped
1/4 cup low fat mayonnaise
8 Romaine lettuce leaves
salt and pepper, to taste
Lobster Newburg
3 Lobsters, about 1-1/2 lb. each
1/4 cup Unsalted butter
7 ts Medium dry sherry
10 ts Brandy
1 1/2 cup Heavy cream
1/4 ts Nutmeg
Cayenne pepper
4 lg Egg yolks, well beaten
Toast points as an accompanient
Shrimp Creole
2/3 cup vegetable oil
3/4 cup all-purpose flour
2 cups finely chopped onion
6 cloves garlic, diced
1 cup finely chopped celery
1 cup finely chopped green bell pepper
2 bay leaves
1 lemon, juiced
1 (6 ounce) can tomato paste
1 (10 ounce) can diced tomatoes with green chile peppers
3 pounds shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
ground black pepper to taste
salt to taste
chili powder to taste
hot sauce to taste
Hawaiian Shrimp
2 pounds medium shrimp, peeled and deveined
2 (20 ounce) cans pineapple chunks, juice reserved
1/2 pound bacon slices, cut into 2 inch pieces
2 large red bell peppers, chopped
1/2 pound fresh mushrooms, stems removed
2 cups cherry tomatoes
1 cup sweet and sour sauce
Shrimp Scampi
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Shrimp Etouffée
1 stick butter, unsalted
2 medium onions, chopped
1 celery rib, finely chopped
3 garlic cloves, minced
1 1/2 teaspoons jalapeño pepper, minced
2 tablespoons all-purpose flour
1 14 ounce can Italian chopped tomatoes (juices reserved)
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
2 pounds medium shrimp, shelled and deveined
4 scallions, chopped
1/2 cup parsley, chopped
3 cups white rice, cooked