Sesame Noodles with Shrimp and Peppers
Posted on October 27, 2007
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
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Crab Souffle
Posted on October 27, 2007
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
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Louisiana Stuffed Crabs
Posted on October 27, 2007
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.
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Steamed Baby Clams
Posted on October 27, 2007
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
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Baked Fish
Posted on October 27, 2007
4 Catfish (or fish of choice) filets
Greek Seasoning
Garlic Powder
Liquid Smoke
Paprika
Lemon Juice
Lemon Pepper, optional
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Cod Fish Cakes
Posted on October 27, 2007
1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
grapeseed oil for frying
Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs. Form the mixture into cakes and fry them on medium high heat in a saute pan with oil.Makes 12 fish cakes.
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Lobster Newburg
Posted on October 27, 2007
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
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Hawaiian Shrimp
Posted on October 27, 2007
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
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Shrimp Scampi
Posted on October 27, 2007
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
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Shrimp Etouffée
Posted on October 27, 2007
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
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