Appetizer, Recipes, Seafood
Ingredients1 lg. green cabbage, hollowed
2 tbsp. peanut oil
1 lb. raw shrimp
1 c. sherry vinigrette
1/2 lb. snow peas
VINIGERETTE:
1 tbsp. Dijon mustard
1/4 c. sherry wine vinegar
1 c. olive oil
1 tsp. dill weed
Freshly ground black pepper
Preparation:
Place oil in skillet and saute shrimp until they turn pink, approximately 5 minutes. Remove shrimp from skillet to bowl or ziplock bag. Add vinegrette and marinate one hour or longer. Meanwhile, trim snow peas and boil in salted water for 2 minutes. Drain and immediately plunge into bowl of ice water for brilliant green color. After shrimp have marinated, remove from vinegrette. Wrap a snow pea around each shrimp, securing with cocktail pick. Fill inside of hollowed cabbage and arrange over outside of cabbage as well.
Dinner, Recipes, Seafood
Ingredients5 lbs. shrimp (in shell)
1 lb. melted oleo
4 tbsp. chili sauce
10 pods garlic
Salt
Red pepper
Oregano
Lemon slices
1 beer
Preparation:
Wash shrimp thoroughly and put in a long baking dish, place them in about 2 deep. Sprinkle liberally with salt, red pepper and oregano. Pour on melted oleo to which you have added the chili sauce. Mix well. Pour 1 can beer over top and mix all together. Stick garlic pods hit and miss through the mixture, sticking down into the shrimp. Then lay lemon slices on top. Let shrimp marinate 2-3 hours before baking. Bake at 350 degrees for 30 minutes and serve in bowls with the juice, using French bread to dunk into the juice.
Appetizer, Recipes, Seafood
Ingredients1 1/2 envelopes Knox gelatin
1/4 c. cold water
1 can undiluted tomato soup
3 sm. pkgs. Philadelphia cream cheese
1 c. mayonnaise
3/4 c. celery, chopped fine
2/3 c. green bell pepper, chopped fine
1/3 c. onion tops, chopped fine
1 tbsp. lemon juice
1 tbsp. hot sauce
1 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
Preparation:
Heat soup and cream cheese, stirring until the cheese is melted. Remove from heat. Dissolve gelatin in the cold water and add to the soup/cheese mixture. Add the remaining ingredients and stir well. Pour the mixture into a greased gelatin mold and chill at least three hours. Serve with your favorite cracker. If available crawfish can be substituted for the shrimp.
Any, Poultry, Recipes
Ingredients3 chicken breasts, skinned, boned
1 1/2 tsp. salt
1 tsp. Accent
1 tsp. pepper
3 tbsp. corn oil
3 tbsp. cornstarch
2 egg whites, unbeaten
1 tbsp. paprika
3 tbsp. Margarine
Preparation:
Cut chicken into small strips. Place strips in a medium bowl. Then you add salt, Accent, pepper and let it set for 15 minutes after mixing. Add oil, cornstarch next, mix well. Let this set for 15 minutes. Stir in egg the egg whites and paprika. Let set for 15 minutes. Heat the margarine and quick fry 5 to 10 minutes until it has lost translucent appearance. Separate while frying. Serve with cocktail or barbeque sauce.
Dinner, Recipes, Seafood
Ingredients1 1/2 lbs. med. or lg. shrimp
3 cloves garlic, minced
1/2 tsp. dried oregano
4-5 tbsp. fresh bread crumbs
1/2 c. olive oil
2 tbsp. chopped fresh parsley
1/2 tsp. dried red pepper flakes
Salt and pepper to taste
Preparation:
Preheat broiler. Shell and devein shrimp. Combine rest of ingredients in a large bowl. Add the shrimp and toss to coat. Arrange shrimp in single layer in a flat pan with a rim. Position 4-inches from heat and broil about 5 minutes, until shrimp turn pink and brown around edges. Baste with sauce in pan and serve.
