Appetizer, Recipes, Seafood
Ingredients1 can (8 oz.) Dole Crushed Pineapple, drained
1 can (4 1/4 oz.) Pacific shrimp, drained
1/4 c. reduced calorie mayonnaise
1 tbsp. minced green onion
2 tsp. Dijon-style mustard
1/2 tsp. dill weed
2 cucumbers
Preparation:
Low Cholesterol. Makes 30 appetizers. Combine all ingredients except cucumbers. Cut cucumbers in 1/8 to 1/4 inch thick slices. Spoon heaping teaspoon of pineapple mixture on top of each slice. Garnish with dill or minced green onion if desired. Variation: Omit mustard and dill weed. Add 2 teaspoons minced cilantro and dash of cayenne pepper.
Appetizer, Recipes, Seafood
Ingredients6 med. shrimp (about 1/4 lb.) shelled and deveined
2 tbsp. minced parsley
2 tbsp. minced fresh chives
1 tbsp. lemon juice
1 tbsp. olive oil
Pinch black pepper
Salt to taste
1 pt. cherry tomatoes
Preparation:
In a medium sized heavy saucepan bring 2 cups unsalted water to a boil over moderate high heat. Add shrimp and cook uncovered for 3 minutes or until they turn pink. Whirl the shrimp in a food processor for 1 minute. Transfer to a small bowl and mix in the parsley, chives, lemon juice, olive oil, pepper and salt; cover and chill in the refrigerator. Slice about 1/3 off the top of each tomato. Scoop and discard seeds. Fill tomatoes with shrimp mixture. Makes 16-20.
Dinner, Recipes, Seafood
Ingredients2 lbs. lg. or extra lg. raw shrimp in
shells
Salt
Garlic powder
Paprika
Black pepper
1/2 lb. butter or oleo
Preparation:
Wash shrimp well and drain. Place shrimp flat in oven proof dish or pan. Season with salt, garlic powder, paprika and cover with plenty of black pepper. Dab shrimp with 1/2 pound butter or oleo. Place in heated oven, 400 degrees for 15 minutes. Turn shrimp and re-season. DO NOT add oleo or butter. Leave in oven 15 additional minutes. Serve with French bread to dip into butter mixture. Serves 2 to 6.
Dinner, Recipes, Seafood
Ingredients1 lb. shrimp (lg. in shell)
1 stick butter
1 tbsp. sesame seed
1/4 c. soy sauce
2 tbsp. sherry
1 clove garlic
Preparation:
Melt butter in large frying pan. Add all other ingredients. Cook until shrimp is pink.
Dinner, Recipes, Seafood
Ingredients12″ metal skewers or wooden skewers, soaked
Large shrimp
Bacon
SAUCE:
1 (16 oz.) jar Cattleman’s or Bulls
Eye BBQ Sauce
6 tbsp. Worcestershire sauce
6 tbsp. Horseradish
Preparation:
Combine sauce ingredients. Wrap shrimp in bacon starting at tail. Thread on skewer, about 5 per skewer. Grill over medium flame, brushing with sauce and turning often. Cook until shrimp are bright pink and bacon is crisp.
Dinner, Recipes, Seafood
Ingredients2 tbsp. butter
1 bunch green onion tops, chopped
2 tbsp. flour
1/2 c. whipping cream
1/4 c. white wine
1 tsp. salt
1 tsp. cayenne pepper
1/4 tsp. Tabasco sauce
1/4 tsp. garlic powder
6 oz. Cheddar cheese, grated
3 oz. Swiss cheese, grated
2 lb. raw shrimp
Preparation:
Boil shrimp; in large pot add brine water, Zatarain’s crab boil, lemon (quartered), onion, garlic, top of celery; bring to rolling boil, add shrimp, return to boil and cook for 3 minutes. Remove from stove and let shrimp sit in water for 20 to 30 minutes. Saute onions and butter in a 2 quart casserole on high 3 minutes in your microwave. Add flour, cream, wine, salt, pepper, Tabasco and garlic. Cook on high 1 1/2 to 2 minutes. Stir cheese into hot mixture until it is melted. Add peeled shrimp that have been cut in half. Cover with wax paper and cook on high 6 minutes. Stir halfway through cooking time.
