Any, Recipes, Seafood
Ingredients4 tbsp. unsalted butter
1 tbsp. fresh or 1 tsp. dried tarragon
24 marble (rye & pumpernickel) cocktail rounds of bread
48 thin red radish slices
24 cooked lg. shrimps, halved lengthwise
24 tiny sprigs of fresh dill
Preparation:
Bring the butter to room temperature and mix well with the tarragon. Spread 1/2 teaspoons of butter mixture on one side of each cocktail round. Lay 2 radish slices on top of buttered bread. Cover with 2 shrimp halves, cut side down; garnish each with a dill sprig. Yield: 24 sandwiches.
Dinner, Recipes, Seafood
Ingredients2 tbsp. butter, melted
1 3/4 tbsp. flour
1 c. cream
3 tbsp. ketchup
3/4 tbsp. Worcestershire sauce
2 sm. cans shrimp
Salt, paprika, cayenne
2 tbsp. Sherry
Preparation:
Melt butter, stir in until blended 1 3/4 tablespoons flour, stir in slowly 1 cup cream. When sauce is thick stir in 3 tablespoons ketchup and 3/4 tablespoon Worcestershire sauce. Add 2 small cans of shrimp. Stir until well heated. Season with salt, paprika and cayenne. Immediately before serving add 2 tablespoons sherry. Serve over toast points.
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.
Dinner, Recipes, Seafood
Ingredients1 pkg. Wonton skins
1/2 lb. fresh ground pork
3/4 lb. fresh shrimp shelled, deveined, minced
4 dried mushrooms, soaked to soften and minced
8 water chestnuts, minced
2 scallions finely chopped
2 tbsp. soy sauce
1 lg. egg beaten
1 tbsp. sherry
1 tsp. sesame oil
1 tbsp. Cornstarch
Preparation:
Combine all ingredients and let set, 1 hour to blend all flavors. Place teaspoon of filling in center of Wonton skin, fold in “pocket form” seal with a small amount of water. Cover with a damp towel. Deep fry a few at a time until golden brown, about 2 1/2 minutes. Drain on paper towels. Wontons can be fried and frozen to reheat. Preheat oven to 350 degrees. Place on cookie sheet and heat.
Dinner, Recipes, Seafood
Ingredients1 1/2 lb. lg. shrimp (in shell)
2 cloves garlic
1 scallion
1 lemon
1 tbsp. butter
2 tbsp. olive oil
Salt
2 tbsp. chopped fresh parsley
Preparation:
Peel and devein shrimp. Mince the garlic and chop scallion. Squeeze 2 tablespoons juice from lemon. Heat butter and oil in a large frying pan over medium heat. Add the shrimp, garlic and 1 teaspoon salt. Saute, stirring until shrimp turns pink (3-4 minutes). Stir in lemon juice and scallions. Sprinkle with parsley and serve. 4 servings.
Dinner, Recipes, Seafood
Ingredients1/2 c. vegetable oil
1/4 c. soy sauce
1 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
1/4 c. fresh parsley
2 tbsp. each Worcestershire sauce and red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. ground red pepper
Preparation:
Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
