Dinner, Recipes, Seafood
Ingredients1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin’s
Butter
Preparation:
Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrin’s. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used. With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.
Dinner, Recipes, Seafood
Ingredients1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter
Preparation:
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.
Dinner, Recipes, Seafood
Ingredients6 oz. fettucini
4 tbsp. margarine
2 cloves garlic, minced
1 c. milk
1/2 lb. crab, flaked
1/4 c. parmesan cheese
Pepper to taste
Preparation:
Cook fettucini according to package. In skillet, saute garlic in margarine. Add milk, crab and pepper. Heat until bubbling, about 3 minutes. Add parmesan cheese and stir 1 minute. Toss with cooked fettucini. Serves 4.
Dinner, Recipes, Seafood
Ingredients1/2 c. olive oil
2 tbsp. cajun seasoning
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, uncooked, shelled and deveined
Preparation:
Combine first seven ingredients in a 9″ x 13″ baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooking through, stirring occasionally, about 10 minutes. I sometimes serve with fettucini alfredo and French bread.
Dinner, Recipes, Seafood
Ingredients1 or more sticks butter or margarine
8 tbsp. flour
1 c. chopped parsley
1 doz. green onions, chopped
1 green pepper, chopped
8-9 cloves garlic, chopped
4 lb. or more shrimp
1/2 stalk celery, chopped
2 med. onions, chopped
6 c. water
3 cans tomato paste
1 tsp. sugar
2 tbsp. salt
Preparation:
Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. Serve over hot rice. (I add more shrimp than is called for.)
Dinner, Recipes, Seafood
Ingredients1 lb. med. shrimp
1 lb. scallops
1/2 c. olive oil
1/3 c. parsley, chopped
3 garlic cloves, finely chopped
1/2 c. dry unflavored bread crumbs
Salt & freshly ground pepper to taste
Lemon wedges
Preparation:
Shell and devein shrimp, wash shrimp and scallops under cold running water. Pat dry with paper towels in a large bowl. Combine oil, parsley, garlic,bread crumbs and salt and pepper. Add shrimp and scallops to mixture. Mix until well coated. Let stand 1 hour. Preheat broiler. Remove shrimp and scallops from marinade. Gently press some extra bread crumb mixture onto shrimp and scallops. Place alternately on 4 to 6 metal skewers. Put skewers under hot broiler. Broil 2 minutes or until golden. Turn skewers over and broil on the other side 2 minutes or until golden. Serve immediately with lemon wedges. Makes 4 to 6 servings.
