Appetizer, Other, Recipes
Ingredients1 c. chopped carrots
1 c. chopped onions
1/2 c. chopped celery
1 qt. clam juice
1 tsp. salt
1/4 tsp. marjoram
1/4 tsp. tarragon
3/4 tsp. thyme
2 bay leaves
1 tbsp. garlic
1/2 c. white wine (Taylor Chardonnay)
1 lb. can tomato paste
Cayenne pepper
Preparation:
Saute carrots, onion and celery together in butter (or olive oil, preferred). Add flour and saute to cook roux, stirring constantly. Add clam juice, herbs, garlic and wine. Simmer about 15 to 20 minutes. Add tomato paste to thicken. Serve with shrimp, scallops, etc.
Appetizer, Recipes, Seafood
Ingredients1 (8 oz.) pkg. cream cheese, softened
2 (4.5 oz.) cans shrimp, well drained
2 tbsp. minced onions
1 tbsp. lemon juice
1 tbsp. horseradish
1/2 tsp. salt
1 tbsp. minced parsley
1/2 c. chopped nuts (opt.)
Preparation:
Mix all ingredients and form into a ball. Refrigerate until firm. Mix ketchup and horseradish together to taste. Make a well in the center of the shrimp ball and fill with ketchup mixture, spreading the mix over the entire shrimp ball. Serve with crackers or toast. Parent
Dinner, Recipes, Seafood
Ingredients1/2 to 1 lb. shrimp
Lg. lime or lemon
4 cloves garlic, crushed and chopped
1 tbsp. ground coriander seed
1/4 tsp. salt and pepper
1 tbsp. Oil
Preparation:
Shell the shrimp. Squeeze all the juice of the lemon into a cup and mix with salt, garlic and ground coriander. Add pepper to taste, more if no coriander. Pour this over the shrimp and allow to stand at least an hour (can be overnight in the refrigerator). Heat a pan or wok with oil to smoking heat. Throw in shrimp and juice and keep moving until shrimp is cooked pink. Remove immediately. If remaining sauce is thin, heat it longer to thicken and pour over shrimp. Don’t let shrimp overcook. Serve with rice.
Any, Recipes, Salad
Ingredients1 sm. avocado, peeled & seeded
1/2 c. buttermilk
3 oz. cream cheese
1 tbsp. lemon juice
1 sm. garlic clove
1/4 tsp. hot pepper sauce
6 c. torn romaine lettuce
1 lb. shrimp
18 cherry tomatoes, halved
4 oz. Swiss cheese, cut in strips
Preparation:
Cube avocado. Place in blender with buttermilk, cream cheese, lemon juice, garlic and hot pepper sauce. Arrange lettuce in a bowl. Arrange shrimp, tomatoes and Swiss cheese on to of Romaine. Sprinkle lightly with salt and pepper. Toss with avocado dressing.
Appetizer, Recipes, Seafood
Ingredients10 ready to cook canned biscuits
Cocktail sauce
Jumbo shrimp (frozen)
Preparation:
Roll to pancake flatness each of the canned biscuits. Spread each with cocktail sauce, wrap around one frozen cooked jumbo shrimp and pin with a cocktail stick. Place in a 450 degree oven for about 8 minutes or until biscuit browns.
Any, Recipes, Seafood
Ingredients26 – 30 peeled, cooked & deveined shrimp–MARINADE:–1/4 c. salad oil
2 tbsp. dry wine
6 tbsp. fresh lemon juice
1 tsp. dill
Few grains garlic powder
1 drop Tabasco
1/4 tsp. salt
1 1/2 tsp. chopped chives
Preparation:
Cook shrimp. Combine marinade. Add shrimp and marinate for 8 hours. Drain and serve.
