Appetizer, Recipes, Seafood
Ingredients1 c. water
1 c. flour
1/2 c. butter
4 eggs3 cans broken shrimp
2 stalks, chopped celery
Grated onion, to taste
3 hard boiled eggs
Pepper, to taste
Lemon juice (sprinkle shrimp)
Preparation:
Heat oven to 400 degrees. Heat water and butter to rolling boil in a large sauce pan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Drop dough by slightly rounded small teaspoonfuls onto ungreased cookie sheets. Bake about 25 minutes or until puffed golden brown and dry. Remove puffs to wire rack, cool slowly away from draft. Cut and fill with shrimp filling. Mix all ingredients with Miracle Whip.
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.
Dinner, Recipes, Seafood
Ingredients6 c. water
2 tbsp. salt
2 tbsp. vinegar
2 bay leaves
1 tsp. mixed pickling spices
2 stalks of celery
2 lbs. fresh or frozen shrimp in shells
COCKTAIL SAUCE:
3/4 c. chili sauce
2 to 4 tbsp. lemon juice
2 to 3 tbsp. horseradish
2 tsp. Worcestershire sauce
1 tsp. grated onion
Few drops Tabasco sauce
Preparation:
Combine water, salt, vinegar, bay leaves, spices and celery; bring to boiling. Add shrimp (in shells, or peeled and cleaned). Cover; heat to boiling, then lower heat and simmer gently until shrimp turn pink, about 5 minutes. Drain. If cooked in shell, peel shrimp; remove vein that runs down back. For appetizer, chill; pass Cocktail Sauce. Makes 4 or 5 servings. Combine ingredients; add salt to taste. Chill. Serve with shrimp. Makes 1 cup.
Dinner, Recipes, Seafood
Ingredients1 (16 oz.) pkg. frozen fish fillets
2 (10 oz.) pkg. frozen broccoli spears
1 tsp. salt
1/2 tsp. pepper
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. milk
1 (3 oz.) can French fried onions
Preparation:
Cut frozen fish crosswise into 5 equal parts. Let stand at room temperature for 10 minutes before cutting. Rinse frozen broccoli and separate and drain. (If stems are more than 1/2 inch round, cut lengthwise. Place fish in center of ungreased 9 x 13 x 2 baking dish. Arrange broccoli around fish. Sprinkle with salt and pepper. Mix soup and milk. Pour over top. Bake uncovered in 350 degree oven about 30 minutes or until fish flakes easily. Sprinkle with onions and bake for 5 minutes longer.
Appetizer, Recipes, Seafood
Ingredients1 egg, well beaten
1 tbsp. Worcestershire sauce
2 tbsp. parsley, chopped
1 tbsp. mayonnaise
1 tbsp. baking powder
2 tsp. creole seasoning
3 slices homestyle bread crust,
removed & crumbled
1/2 lb. cooked & cleaned crawfish,
roughly chopped
1 lb. cooked & picked crabmeat (lump
or backfin)
1 c. dry bread crumbs, unseasoned
1/2 c. butter–CREOLE SAUCE:–2 tbsp. green onion, chopped
1 tbsp. butter
1/4 c. seafood stock (or bottled clam
juice)
1/4 c. dry white wine
2 tbsp. creole mustard
1 c. heavy whipping cream
Salt to taste
Dash cayenne pepper
Preparation:
In a large bowl, beat the egg. Add Worcestershire sauce, parsley, mayonnaise, baking powder, creole seasoning and homestyle bread crumbs. Mix well; then add crawfish and crabmeat. Using hands, mold 8 patties. Dip patties into dry bread crumbs. In skillet, melt butter and fry crabmeat patties about 5-7 minutes on each side until golden brown. Use low heat so butter will not burn. In small frying pan, melt butter and saute onions until they soften. Add seafood stock and wine; rapidly boil to reduce to about 2 tablespoons. Stir in Creole mustard. Blend in the heavy cream and bring to simmer. Simmer for 3 minutes. Add cayenne and salt to taste. Keep warm until ready to serve. Place 2 tablespoons sauce on each plate, then 2 crab cakes. Top with grilled shrimp (if desired) and garnish with lemon and parsley. (My favorite.) Serves 4.
Appetizer, Recipes, Seafood
Ingredients2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Preparation:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
