Recipes

Baked Shrimp Indienne

Servings: 4

Ingredients:

½ cub butter
1 clove garlic; minced
1 tablespoon onion; grated
1 teaspoon fresh parsley; chopped
1 teaspoon fresh chervil; chopped
1 teaspoon fresh tarragon; chopped
⅛ teaspoon turmeric
⅛ teaspoon ground mace
⅛ teaspoon coriander
1 teaspoon salt
½ cub sherry
1 ½ pound shrimp; cooked and peeled
1 ½ cub bread crumbs
¼ cub butter; melted

Preparation:

Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.

Recipe by: Elizabeth Powell

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Barbeque Shrimp!! *** Tkgm69a

Servings: 6

Ingredients:

1 pound Shrimp; prawns; large
½ cub Sesame seed oil
½ cub Peanut oil
2 tablespoon Chinese oil
1 large Lemon
2 Garlic; cloves
1 teaspoon Curry
2 Green onion
1 teaspoon Ginger

Preparation:

COMBINE OIL,CRUSHED GARLIC,LEMON JUICE AND GRATED PEEL,FINELY CHOPPED ONION GINGER AND CURRY POWDER.
MARINATE PEELED AND CLEANED PRAWNS FOR ONE HOUR.(or longer,time permitting) GRILL OVER MEDIUM HOT COALS BASTING CONSTANTLY. COMBINE 1 CUP PEANUT BUTTER, ½ CUP COCONUT MILK AND 1 TBL-SPOON CURRY POWDER FOR AN EXOTIC DIPPING SAUCE. ENJOY!!! FROM: DAVID HEINDEL (TKGM69A)

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Bar-B-Q Secret Thai Shrimp

Servings: 4

Ingredients:

2 ⅛ 6 pound Black Tiger Shrimp;shel
Spicy Thai Dressing

Preparation:

Commercial Thai Sauce preparations are available such as "President's Choice - Spicy Thai Dressing" (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted) for 1-½ to 2 hours in sufficient Thai sauce to cover. Do not marinate longer or shrimp will start to cook in the marinate and take on a rubbery texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side.
The shells keep the meat moist.
Serve immediately with a suitable dipping sauce.

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Bell Peppers Stuffed With Shrimp

Servings: 6

Ingredients:

6 small green bell pepper
2 cub cooked shrimp; peeled
1 cub bread crumbs
2 whole egg; beaten
½ cub milk
1 teaspoon salt
3 tablespoon butter
3 tablespoon celery; chopped
1 tablespoon green bell pepper; chopped
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce

Preparation:

Cut off tops of bell peppers and reserve. Remove seeds. Saute chopped celery and bell pepper in butter for three minutes. Meanwhile, coarsely chop shrimp and combine with eggs, bread crumbs, milk, salt, pepper, and Worcestershire sauce. Add sauteed ingredients. Stuff into bell peppers, replacing tops. Place in a deep casserole dish. Cover the dish and bake in a 350 degree F. oven for 50 minutes or until peppers are tender.

NOTES : A different type of stuffing for peppers that's incredibly tasty.

Recipe by: South Carolina Wildlife and Marine Resources Dept.

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Broken Shrimp Jambalaya

Servings: 6

Ingredients:

1 ½ pound Broken shrimp; (cooked)
1 cub Peanut oil
4 each Onions; chopped
5 each Cloves garlic
2 each Bunches shallots
1 each Bell pepper; chopped
2 teaspoon Paprika
Red; black, white pepper
Salt
¼ pound Smoked sausage
5 cub Water
3 cub rice

Preparation:

Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. Serves 6

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Butterfly Shrimp (Ssbw98a)

Servings: 6

Ingredients:

1 pound Shrimp; large shelled and
3 Egg yolks
1 teaspoon Cornstarch
1 teaspoon Salt
1 teaspoon Pepper
2 slice Bacon; cut into l l/2 x l
Vegetable; or peanut oil f

Preparation:

Cut deep slit down back of each shrimp. Flatten cut side slightly with fingers. Beat egg yolks, cornstarch, salt and pepper with fork in medium bowl.
Drip each shrimp into egg mixture. Place a bacon strip on cut side of each shrimp. Heat oil in wok over medium-high heat to 400F. Cook shrimp, a few at a time until golden, 2 to 3 minutes. Drain on paper towels.
FROM: JONI MORPHONIOS (SSBW98A)

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Cajun Catfish Gumbo

Servings: 50

Ingredients:

2 ½ quart Chopped Onions
2 ½ quart Green Onions; chopped *
1 ¼ quart Chopped Celery
⅝ quart Bell Pepper; chopped
30 cloves Garlic; chopped
30 7-Ounce Catfish Fillets; cutin 2-in cubes
15 7-Ounce Catfish Fillets; forstock
5 pound Crab Meat; (claw)
5 pound Shrimp; (peeled)
1 ⅞ quart Oil
1 ⅞ quart Flour
5 gallon Hot Water
Salt; to taste
Cayenne Pepper; to taste

Preparation:

* separate and reserve greens.

In separate pot, simmer 3 (7 oz.) catfish fillets in 1 quart of lightly salted water for 15 minutes. Strain through cheese cloth and reserve liquid. Chop catfish and reserve meat. In heavy bottom gumbo pot, add oil and flour. Cook over medium high heat stirring constantly until golden brown. Caution, do not scorch!

Add all seasonings except green onions tops. Saute for 5 minutes.
Add all fish stock and chopped catfish. Add hot water, one ladle at a time, until consistency of thick soup is achieved. Add claw crab meat, and half of shrimp. Reduce to simmer. Cook approximately 45 minutes, stirring occasionally. Add catfish, remaining shrimp and green onions tops. Cook 10-15 minutes.
Season to taste using salt and cayenne pepper. Add water if necessary to retain volume. Serve over white rice.

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Capellini With Shrimp And Herb Sauce

Servings: 4

Ingredients:

1 pound Capellini; (angel hair) pasta
3 tablespoon Olive oil
3 tablespoon Butter or oleo
1 pound Raw shrimp; peeled, cleaned
2 Cloves garlic; minced
1 teaspoon Lemon juice
1 tablespoon Fresh parsley; chopped
1 teaspoon Oregano
1 tablespoon Dill weed
2 can Chicken broth; (10 ½ oz)
Pepper to taste

Preparation:

In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl. Toss the capellini with a little olive oil to keep from sticking together.
Meanwhile, in lge. skillet, heat 3 tbs. olive oil and 3 tbs. butter over med heat; add shrimp and garlic and saute until the shrimp just turns pink.
Stir in lemon juice, basil, parsley, oregano, dillweed, and chicken broth; reduce the heat and simmer until heated through.
Pour the shrimp mixture over the capellini and toss gently until the capellini is lightly coated. Season with pepper and serve immediately.

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Ch'ao Ming Hsia P'ien B1

Servings: 6

Ingredients:

1 pound Prawns or large shrimp;uncooked
6 Dried chinese mushrooms
1 can (15-oz) baby sweet corn
1 cub Peanut or other salad oil;plus
1 tablespoon Peanut or other salad oil
1 Scallion; chopped
½ cub Sliced water chestnuts
¼ pound Snow peas; (chinese peas)

MARINADE:
1 tablespoon Cornstarch
1 teaspoon Salt
1 tablespoon Dry sherry
1 dash White pepper

SEASONING SAUCE:
¼ cub Chicken broth
¼ cub Mushroom juice; - (fromsoaked mushr
¾ teaspoon Salt
1 ¼ teaspoon Cornstarch
1 tablespoon Dry sherry

Preparation:

Shell & de-vein prawns. Wash & dry with paper towels.
Slice each prawn into halves lengthwise Add prawns to Marinade, tossing to coat. Cover, marinate at least ½ hr. in refrigerator. Soak mushrooms in hot water 20 minutes. Reserve juice for sauce, discard stems & cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on high heat. Add prawns;stir-fry 15 sec.
Remove, drain off oil.(Reserve oil for stir-frying other seafoods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms, water chestnuts, snow peas & baby sweet corn. Stir-fry 1 minutes. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns, mix well. Serve immediately.

Marinade: Combine ingredients in mixing bowl & mix well.

Seasoning Sauce: Combine ingredients in a small bowl.

Temperature(s): HOT Effort: AVERAGE Time: 01:15 Source: ANNA KAO'S Comments: PITTSBURGH, ASP[NWALL

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Chinese: Shrimp In Chinese Lobster Sauce

Servings: 6

Ingredients:

INGREDIENTS:
1 pound Jumbo shrimp (21-25 per;pound)
1 tablespoon Fermented black beans
2 Garlic cloves; minced
1 Quarter-sized slice fresh;ginger, peeled, minc
1 tablespoon Shao Hsing rice wine; or dry
2 tablespoon Peanut or corn oil
½ teaspoon Salt
6 ounce Ground pork butt
1 small Onion; cut into 1-inch cube
1 Bell pepper; cut into 1-inch
½ teaspoon Sugar
Big pinch white pepper
½ tablespoon Light soy sauce
¾ cub Chicken stock
2 teaspoon Cornstarch; blended with I
water
1 large Egg; lightly beaten
1 Green onion; chopped
1 teaspoon Asian sesame oil

Preparation:

Serves
SHRIMP IN CHINESE LOBSTER SAUCE
INSTRUCTIONS:

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water; let soak for 5 minutes. Drain.
Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil.
Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon of oil and the salt.
Add the black bean paste and saute a few seconds until it becomes aromatic.
Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM ! Origin:
G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)

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Cioppino *** (Expt46b)

Servings: 8

Ingredients:

24 Clams or mussels*
1 tablespoon Corn starch
3 small lobsters; or
3 Dungeness crabs; cracked
½ cub Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 teaspoon Chopped fresh thyme
1 Bay leaf
2 cub Chopped fresh tomatoes
1 can Plum tomatoes
2 cub Red or white wine
1 teaspoon Crushed fennel seed
Good sized pinch saffron
¼ cub Chopped parsley
Salt and pepper to taste
32 small cleaned shrimp
2 pound Red snapper; cut into pieces
1 Clove garlic
1 teaspoon Anchovy paste

Preparation:

* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew.
Cook 5 more minutes. Philip Schulz PRODIGY service Guest Chef FROM:
GUEST CHEF (EXPT46B)

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Cioppino 3

Servings: 8

Ingredients:

24 Clams or mussels*
1 tablespoon Corn starch
3 small lobsters; or
3 Dungeness crabs; cracked
½ cub Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 teaspoon Chopped fresh thyme
1 Bay leaf
2 cub Chopped fresh tomatoes
1 can Plum tomatoes
2 cub Red or white wine
1 teaspoon Crushed fennel seed
Good sized pinch saffron
¼ cub Chopped parsley
Salt and pepper to taste
32 small cleaned shrimp
2 pound Red snapper; cut into pieces
1 Clove garlic
1 teaspoon Anchovy paste

Preparation:

* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and stir into stew.
Cook 5 more minutes. Philip Schulz PRODIGY service Guest Chef FROM:
GUEST CHEF (EXPT46B)

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Crab-Topped Shrimp

Servings: 2

Ingredients:

12 each Large Shrimp *
2 tablespoon Sliced Green Onion
1 tablespoon Butter Or Margarine
1 teaspoon Lemon Juice
1 dash Bottled HotPepper Sauce
5 ½ ounce Canned Crab Meat **
2 tablespoon Fine Dry Bread Crumbs
Lemon Wedges

Preparation:

* Shrimp may either be fresh or frozen.
** Crab meat should be drained, flaked, and cartilage removed.

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Crustless Seafood Quiche

Servings: 8

Ingredients:

4 Eggs
1 cub Sour cream
1 cub Low fat cottage cheese
½ cub Parmesan cheese
4 tablespoon Flour
1 teaspoon Onion powder
¼ teaspoon Salt
4 ounce Canned mushrooms; drained
½ pound Monterey jack cheese;(shredded)

CHOICE OF FILLING:
8 ounce Salad shrimp
1 teaspoon Lemon rind
1 tablespoon Green onion tops; chopped
8 ounce Crab or surimi
1 teaspoon Lemon rind
¼ cub Sliced almonds
15 ½ ounce Canned red salmon; flaked
½ teaspoon Dill weed
1 cub Grated cheddar cheese;instead of half the
jack cheese

Preparation:

In a blender combine first 7 ingredients. Blend until smooth. Arrange cheese, seafood, mushrooms & seasoning in quiche dish. Pour blended ingredients over. Bake 350 degrees F. for 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
serves 8.

For variety make one half quiche filled with shrimp and other side salmon, then pour blended mixture over all. Excellent cold.

Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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David Hagedorn's Sea Scallops With Shrimp But

Servings: 6

Ingredients:

20 large Fresh sea scallops
¼ cub Flour
3 teaspoon Unsalted butter
¼ cub White wine
Shrimp butter ( recipe;follows )
20 Snow pea pods cutdiagonally; in half,lengthwise
1 Red pepper; julienned
1 Yellow pepper; julienned
1 Green pepper; julienned
1 Jicama; peeled and cut into
¼ cub Parsley; chopped
1 bunch Scallions

SHRIMP BUTTER:
6 medium Shrimp; cooked, peeled and
¼ teaspoon Old bay seasoning
¼ teaspoon Paprika
1 Clove garlic
1 Stick butter

Preparation:

Combine all Shrimp Butter ingredients and process until smooth.
Refrigerate until ready to use.

Flour the scallops lightly and saute in the butter until brown on both sides. Deglaze the pan with the wine and the shrimp butter. Toss the vegetables in the pan and cover to steam vegetables slightly. (they should be barely al dente.) Divide the scallops among dinner plates, piled loosely. place the vegetables free-form over the scallops. Cut the scallions on the bias into 3" strips and garnish the scallops with a sprinkling of parsley and scallions.

This is my son's recipe for sea scallops. He is executive chef at the East End Cafe in Washington, D.C.

Food & Wine RT [*] Category 3, Topic 6 Message 141 Sat Feb 15, 1992 C.NORBERG [kit] at 17:14 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Deviled Shrimp

Servings: 4

Ingredients:

2 tablespoon Chopped onion
2 tablespoon Chopped green peppers
½ cub Chopped celery
2 tablespoon Butter
2 tablespoon Flour
¼ teaspoon Dry mustard
½ teaspoon Salt
1 cub Milk
½ teaspoon Worcestershire sauce
¼ cub Diced pimentos
1 ½ pound Cooked shrimp peeled &
Deveined
¾ cub Chopped black olives
½ cub Buttered bread crumbs
1 Preheat the oven to 400 F.
2 In saucepan saute onions;green

Preparation:

in butter until vegetables are soft but not browned.
Stir in flour, mustard, salt, and milk; cook over medium heat, stirrring constantly, until sauce thickens.

3) Add worcestershire sauce, pimento, shrimp, and olives to saucepan; simmer until heated thoroughly.

4) Spoon shrimp mixture into 4 ramekins; top with bread crumbs. Bake for 15 minutes, or until browned and bubbly. Remove from oven, and serve hot.

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Easy Shrimp Etouffee

Servings: 4

Ingredients:

Sticks margarine
3 medium onions; chopped
1 Bell pepper; chopped
4 Ribs celery; chopped
1 cub Ro-tel tomatoes
Juice of ½ lemon
1 teaspoon Worcestershire sauce
¼ cub Parsley; chopped
Garlic cloves; minced
2 pound Shrimp; peeled
1 cub Cream of mushroom soup
¼ cub Green onion tops; chopped

Preparation:

aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice.

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Easy-On-Your-Heart Jambalaya

Servings: 8

Ingredients:

1 Onion; large, chopped (8 oz)
1 Green bell pepper; med.,stemmed, seeded and
chopped
¼ cub Celery; diced
1 teaspoon Garlic; minced or pressed
¼ pound Turkey sausage; thinly
sliced
2 Turkey bacon slices; diced
¼ pound Turkey ham; cut into ½"
1 Bay leaf
¼ teaspoon Cayenne
½ teaspoon Dried thyme leaves
½ teaspoon Dried basil
½ teaspoon Black pepper
¼ cub Chopped parsley
1 cub Long-grain white rice
1 pound Canned tomatoes; cut up
3 cub Chicken broth; regular
10 ounce Oyster; fresh, shucked,small Pacific
1 pound Shrimp; medium (44-50 ct.),shelled and deveined
to taste

Preparation:

In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery, garlic, and ½ cup water. Stir often until moisture evaporates and vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb.
water. Add turkey sausage, bacon, and ham and stir often until mixture begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil, pepper, parsely, rice, tomatoes and their liquid, broth, and juices drained from oysters. Bring to a boil over high heat, cover and simmer until rice is tender to bite, 30 to 40 minutes. Stir occasionally.
until shrimp turn pink, about 8 minutes; stir often.
Season to taste with salt. Makes 8 servings, each 240 calories (20% from fat), 21 g protein, 5.4 g fat (1.5 g sat), 28 g carbo, 502 mg sodium, 111 mg cholesterol.

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Fiery Shrimp Curry

Servings: 4

Ingredients:

2 Lemon grass stalks; -OR-
2 teaspoon -Lemon zest
2 Shallots; minced
3 Garlic cloves; minced
2 teaspoon Fresh ginger; grated
2 teaspoon Coriander seeds
6 Yellow or green chilies;(minced)
½ cub Fresh kaffir lime leaves;(minced), -OR-
1 teaspoon -Lime zest
1 teaspoon Honey
½ cub Unsweetened coconut milk
1 pound Shrimp; peeled
2 teaspoon Canola oil
½ cub Lime juice
¼ cub Mirin or white wine
½ teaspoon Salt

Preparation:

PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard.
Coarsely chop lemon grass.
2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.
3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp.
Continue cooking 3 to 4 minutes until shrimp are done.
Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber.

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Fish In A Fish

Servings: 10

Ingredients:

PASTRY:
5 cub All-purpose flour
½ teaspoon Salt
1 cub Butter flavored Crisco
¾ cub Ice cold water

FILLING:
2 tablespoon Margarine
1 medium Onion; chopped
¾ cub Converted rice
½ cub Chopped parsley
31 ounce Canned red salmon; drained
(reserve liquid)

SAUCE:
2 tablespoon Margarine
2 tablespoon Flour
Evaporated milk*; (mix withsalmon liq
make 1-½ cups total)
8 ounce Cooked small shrimp
½ teaspoon Dill weed
¼ teaspoon Johnny's season salt

ASSEMBLY:
1 Egg; beaten
Green olive slice; for eye
1 Lemon
Parsley

Preparation:

Pastry: Toss flour with spoon and lightly measure leveling off each cup.
Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half.
Filling: In 2 qt. saucepan, melt margarine and saute onion until clear.
Add rice, stirring to coat. Add 1½ cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove backbone and skin from canned salmon and break into large flakes.

Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool.

To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1" of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish.
Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge. Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1" apart along back toward tail. Brush with beaten egg. Bake at 425 for 15 minutes, then at 375 for 40-45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye. Serves 10-12.

Carol, Anchorage, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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Grilled Garlic Shrimp And Garlic Mashed Potatoes

Servings: 6

Ingredients:

1 ½ pound large shrimp; (approximately12)
salt and pepper
½ cub mixed herbs; (basil,tarragon, or
1 small garlic clove; minced
½ teaspoon shallot; minced
3 tablespoon extra virgin olive oil
3 pound Idaho potato; (sevenmedium-sized)
1 cub heavy cream
½ cub butter; (1 stick)
1 teaspoon garlic; minced fresh
salt and pepper; to taste

Preparation:

SHRIMP: Preheat oven to 350 degrees F. Peel shrimp and sprinkle with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp.
Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2 minutes or until pink on each side. Bake at 350 degrees F for 2 minutes until brown.
MASHED POTATOES:
Peel Idaho Potatoes, cut into ½-inch cubes and boil in salted water until soft. Drain all the water. Mash potatoes and put into mixing bowl.
Slowly whip with an electric mixer until smooth. In medium saucepan, heat cream and butter until slightly warm. Add cream and butter to the potatoes and mix for 2 minutes. Add garlic, salt and pepper and mix for 1 minute.

Recipe by: Idaho Potato Commission

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Grilled Shrimp With Lemon & Chive Pasta

Servings: 6

Ingredients:

6 ounce SEAFOOD MARINADE
2 tablespoon White wine
12 large Shrimp; peeled and, cleaned
1 large Red pepper; seeded
cut in ½
1 large Sweet Italian pepper; seeded& cut in ½
1 medium Sweet or Vidalia onion;peeled & ¼ed
7 ounce FETA CHEESE; crumbled
4 ounce BLACK OLIVES; pitted &
in ½
16 ounce LEMON & CHIVE PASTA; cookedal dente
1 tablespoon Lemon juice

Preparation:

Toss MARINADE, white wine, cut peppers and onion with shrimps and refrigerate for 6 hours or overnight.
Preheat grill or broiler and cook peppers and onions until done (about 15 minutes). Grill shrimps 2 minutes on each side, brushing with MARINADE.
Cut grilled peppers & onions in strips and grilled shrimps in quarters.
Toss shrimps, peppers and onion with FETA CHEESE, BLACK OLIVES, LEMON & CHIVE PASTA and lemon juice, adding some of the MARINADE. Serve warm or at room temperature.

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Kun Pao Shrimp B1

Servings: 6

Ingredients:

12 Jumbo shrimp
1 quart Corn oil; approx.
6 Dry red peppers
1 teaspoon Finely chopped garlic
2 tablespoon Chopped green onions
2 tablespoon Soy sauce
1 ½ tablespoon Vinegar
2 tablespoon (level) sugar
1 teaspoon Sesame oil

BATTER:
1 cub Flour
½ cub Cornstarch
1 Egg
½ teaspoon Baking powder

Preparation:

Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in. of oil about 3 minutes. Preheat wok or frying pan. Put in 1 tbs. corn oil and heat. Add peppers, garlic, onions, soy sauce, vinegar and sugar.
Stir. Add fried shrimp.
Baste with sauce. Pour on sesame oil. Serve at once.

Always preheat wok, then add oil. This prevents additional ingredients from sticking.

BATTER: Mix dry ingredients. Gradually add water until mixture is consistency of pancake batter.

When preparing the shrimp, use green part of onion as well as white. The green actually has more flavor.

Temperature(s): HOT Effort: AVERAGE Time: 00:30 Occasion: HOLIDAY Source:
YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: BEVERAGE: GREEN TEA

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Linguini With Seafood - Buon'appetito

Servings: 6

Ingredients:

2 tablespoon Olive oil
3 Shallots chopped; or greenonions
1 teaspoon Grated lemon rind
½ teaspoon Red chili pepper flakes
2 tablespoon Parsley; chopped
12 large Shrimp or prawns
12 Scallops
½ cub White wine
2 pound Mussels
28 ounce Tomatoes; canned
¼ cub Basil; fresh, shredded
1 pound Linquini

Preparation:

Serve pasta and sauce in a large bowl on the table and let people help themselves. Vary the seafood according to your tastes. If you prefer a vegetarian version, saute mushrooms and peppers instead of seafood and add into tomato sauce. Grated parmesan is traditionally not offered with seafood dishes.
1. In a large skillet, heat olive oil on medium-high heat. Add shallots and garlic. Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops. Saute together until shrimps just turn pink and scallops are translucent, about 1-2 minutes. Remove with a slotted spoon from skillet. Season with salt and pepper.
2. Add white wine to skillet, bring to boil and add mussels. Cover and steam mussels until they open, about 3 minutes. Remove mussels from skillet and reserve with shrimps and scallops. Discard any mussels that do not open.
Remove mussel meats from half the mussels, leaving remainder in their shells.
3. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice and chili flakes into skillet and bring to boil. Stir in 2TB basil and simmer for 10 minutes to combine flavours. Season with salt and pepper.
Sauce can be made ahead to this point.
4. When ready to serve: bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10-12 minutes. Drain well.
5. Return seafood to sauce, sprinkle with remaining basil then reheat.
Toss with pasta and serve.

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Louisiana Grilled Shrimp

Servings: 4

Ingredients:

1 pound large shrimp
½ cub olive oil
½ cub fresh lemon juice
1 teaspoon Cajun seasoning
1 tablespoon Worcestershire sauce
2 large bell peppers; cut into 2"pieces
¼ cub butter; melted
1 dash Tabasco sauce

Preparation:

Place unpeeled shrimp in 2 quart casserole. Mix together olive oil, lemon juice, Cajun seasoning, and Worcestershire sauce. Drizzle over shrimp and marinate for at least 4 hours. Remove from marinade and skewer with chunks of pepper between shrimp. Mix butter and Tabasco sauce and brush over shrimp. Grill over hot coals until browned.

Serving Ideas : Serve with warm French bread and tossed green salad.

Recipe by: Elizabeth Powell

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Louisiana Hot Pot

Servings: 12

Ingredients:

8 quart water
Your favorite crab boilseasoning
Zatarain's; Rex, GoldenDipt,
Old Bay
Chef Paul's; etc
or; make your own-(for
8 quart water
2 bay leaves
1 tablespoon cayenne pepper
1 teaspoon fennel seed
1 teaspoon mustard seed
1 tablespoon dried thyme
1 tablespoon peppercorns; end boilingred.
1 tablespoon salt
2 large chunks
3 ribs celery; in large chunks
24 whole new potatoes;(preferably red b's)
12 ears corn on the cob; cut inthirds
2 pound shrimp; 31-35, green

Preparation:

Put water in a pot large enough (12 qt) to hold the ingredients, add the seasoning mix and the onions and celery. Bring to a boil then reduce heat and simmer for 30 minutes to infuse the water with the seasonings.Bring to a boil again and add the potatoes. Bring to a boil again. Ten minutes later add the corn. Bring to a boil again. Ten minutes later add the shrimp, cook until just done,(about 5 min), do not over cook the shrimp.
The idea is to not over cook any of the main ingredients. Drain. Serve in a large bowl for all to serve themselves, or portion it if you like. Serve with soft butter in bowls for dipping. I also like to sprinkle Old Bay Seasoning on the finished product. You can make batches of this if you drain the cooking liquid into another container for re-use, rather than down the drain.

Recipe by: Jim Shaw <jshaw@nb.net>

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Marinated Shrimp In Avocado Halves

Servings: 4

Ingredients:

12 ounce Shrimp; *
2 tablespoon Vinegar
1 ½ teaspoon Lemon Juice
¼ teaspoon Salt
⅛ teaspoon Mustard; Dry
Pepper; Dash Of
¼ cub Onion; Thinly Sliced; 1small
1 Clove Garlic; Halved
3 tablespoon Vegetable Oil
1 Jalapeno Pepper; Pickled; **
2 Avocados; Halved & Seeded
½ cub Tomato; Chopped; 1 Medium

Preparation:

* Shrimp can be either fresh or frozen and should be shelled. ** Jalapeno Pepper should be rinsed, seeded and cut into strips. Thaw shrimp if frozen. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard. Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally. To Serve: Lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

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Mesquite Grilled Shrimp

Servings: 4

Ingredients:

1 pound jumbo shrimp; unpeeled
lemon pepper
3 cub cooked wild rice
lemon; cut in slices for ga
orange; cut in slices for ga
fresh parsley
½ cub honey mustard
¼ cub orange juice
1 tablespoon Worcestershire sauce

Preparation:

Leave shell on shrimp and cut lengthwise to tail through the shell between the legs. Clean out vein. Spread shell side on grill. Cook over low to medium coals on charcoal or mesquite grill until meat is white, about 3-5 minutes (7-9 minutes for larger shrimp). Sprinkle with a little lemon-pepper seasoning. Baste with orange-honey sauce while grilling, or serve sauce in cups and let everyone dip their own. Serve shrimp on platter around a mound of wild rice. Garnish with lemon and orange slices and parsley.
For orange-honey sauce: Blend mustard, orange juice and Worcestershire sauce well. Makes sauce for one pound of shrimp.

NOTES : Grilled shrimp are made even better with the tasty sauce.

Recipe by: The Texas Department of Agriculture

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Neptune's Surprise

Servings: 6

Ingredients:

½ pound Shrimp; steamed & SWhelled
½ pound Scallops; steamed & shelled
½ pound Crabmeat
½ pound Oysters; steamed & shelled
¼ cub Pimientos; chopped
¼ cub Green olives; chopped
1 each Garlic clove; minced
½ cub Onion; chopped
1 cub Mayonaise
1 tablespoon Dill; chopped
1 tablespoon Lemon or lime juice; fresh
½ cub Green Bell pepper; chopped
1 cub Potato chips; crushed

Preparation:

Mix all ingredients except the potato chips. Put into a greased casserole.
Cover and bake for 10 minutes at 350 degrees F. Add potato chips and return to oven for 20 minutes more.

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Pad Thai - Midsummer Thai Dinner

Servings: 4

Ingredients:

8 ounce Broad rice noodles
2 tablespoon Fish sauce
3 tablespoon Lime juice
2 tablespoon Sugar
1 tablespoon Tomato ketchup
½ teaspoon Red chili flakes
¼ cub Vegetable oil
1 tablespoon Garlic; chopped
8 medium Shrimp; peeled/deveined
8 ounce Boneless chicken breast;diced
2 Eggs; beaten
2 cub Bean sprouts
3 Green onions; slivered
2 tablespoon Toasted peanuts

GARNISH:
Coriander sprigs
1 Lime; in 8 wedges
½ cub Bean sprouts
Fresh chilies; (optl)

Preparation:

A national noodle dish of Thailand. It is now served in many trendy restaurants. It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to ¼ cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

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Paella #2

Servings: 4

Ingredients:

2 cub Basmati rice
3 cub Water or chicken stock
Butter
1 medium Carrot; diced
1 Stalk celery; diced
1 large Onion
8 ounce Shrimp; shelled and
1 ounce can baby clams
2 small Fillet turbot; sole, red
or trout cut; into 1-inchchunks
2 Boneless; trimmed, skinned
breasts; cut into
chunks
½ Chorizo sausage; cut into
chunks
1 ounce can artichoke;hearts, drained, rin
quartered
1 medium Red pepper; cut in ½-inch
4 Cloves garlic; minced
¼ cub Lemon juice
2 tablespoon Saffron
2 ounce Madeira wine or sweet sherry
32 Mussels
2 Tomatoes; diced
16 Black olives pitted and;halfed
Salt and pepper; to taste
Chopped parsley
1 large Lemon; cut in 8 wedges

Preparation:

In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed.
In a saut=82 pan, melt the butter and saut=02 the diced carrot, celery and onion until the vegetables are soft and the onions are translucent.
Remove from the heat and set aside.
Remove the rice pan from the oven. Mix in the saut=82ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan.
Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy.
Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges.

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Paella *** Guy --

Servings: 6

Ingredients:

1 ½ Shrimp; prawns - raw
1 ½ Clams; live
3 pound Chicken; - cut frying up and
1/3 cub Olive oil
2 large Onion; - chopped
4 cub Garlic; mashed to a paste
¼ teaspoon Saffron; spanish
2 teaspoon Salt
2 cub Rice; uncooked
6 cub Hot water
1 cub Sweet red pimientos

Preparation:

OPTIONAL INGREDIENTS. ½ lb chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan. Drain ¾ lbs pork shoulder--cubed and well browned in separate pan. Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside.
Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells.
Pour ½ of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked.
The latter is why it is important to carefully plan your cooking vessel.
Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen.
GUY FROM:
GUY ATTWOOD (NFWF89A)

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Paella-Stuffed Snapper

Servings: 10

Ingredients:

Fish *
Lime Juice
¼ cub Margarine Or Butter; Melted
2 tablespoon Lime Juice
Lime Wedges

PAELLA STUFFING:
½ pound Chorizo SausageLinks;Chopped
1 cub Onion; Chopped; 1 Large
2 Cloves Garlic; FinelyChopped
2 Serrano Chiles; **
2 tablespoon Margarine Or Butter
2 cub Rice; Cooked
½ cub Almonds; Slivered; Toasted
¼ cub Fresh Cilantro; Snipped
¼ cub Tomato Sauce
¼ teaspoon Saffron; Ground
6 ounce Frozen Medium Shrimp; Cooke

Preparation:

* Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress the fish. ** The Serrano Chiles should be seeded and chopped. Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the fish with lime juice and fill with the Paella Stuffing.
Close opening with skewers and lace with string. Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1 ½ hours. Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish.

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Pancit Bijon Guisado (Sauteed Rice Sticks)

Servings: 10

Ingredients:

1 pound Skinless chicken breasts
1 pound Lean pork; fat trimmed
¼ cub Vegetable oil
3 Cloves garlic; minced
1 medium Onion; thinly sliced
½ pound Medium shrimp; shelled;deveined
3 tablespoon Soy sauce
1 ½ tablespoon Fish sauce
4 cub Chinese cabbage; shredded
3 Carrots; julienned-2" long
1 ½ cub Celery; thinly sliced
½ teaspoon Salt
⅛ teaspoon Pepper
1 ½ cub Broth; from boiling chicken
1 pound Rice sticks; soaked in hot
about 15 min; til
then drained
1 bunch Scallions; finely chopped
1 bunch Cilantro; leaves chopped
Hard cooked eggs; garnish
6 Limes; cut in wedges

Preparation:

Bring chicken and pork to boiling in 1 ½ cups water. Reduce heat and simmer 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth.
Heat oil in a very large, wide saute pan. Saute onion and garlic until onion is transparent. Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.
Reduce heat to lowand add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes.
If the mixture seems dry, add more broth. Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce.

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Quick Jambalaya

Servings: 2

Ingredients:

10 ounce Green Giant Rice Medley
3 slice bacon; cooked crisp,
crumbled; reserving 1tbspdrippings
¼ cub chopped celery
¼ cub chopped green pepper
¼ cub chopped onion
1 cub cooked shrimp
¼ teaspoon chili powder; (¼ to ½)
2 tablespoon catsup
¼ teaspoon worcestershire sauce

Preparation:

Cook rice as directed. Cook bacon in shallow dish 4min on high. In medium glass bowl, combine celery, green pepper, onion & bacon drippings.
Micro 2-3min on high or til celery is crisp-tender. Add bacon, shrimp, chili
powder, catsup, worcestershire and rice; micro 4-5min on high or til heated.
2 servings.
Posted in KitMail by TrinaMaria@aol.com.

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Rice With Crab

Servings: 4

Ingredients:

¾ cub Long Grain Rice
¼ cub Onion; Finely Chopped; 1 sm.
1 Clove Garlic; Minced
2 tablespoon Cooking Oil
1 ¼ cub Water
8 ounce Tomatoes; Cut up; 1 can
1 ½ teaspoon Instant Chicken Bouillon
¼ teaspoon Salt
Hot Pepper Sauce; To Taste
½ cub Frozen Peas
7 ½ ounce Crab Meat; 1 can; *, OR
7 ½ ounce Frozen Shrimp; **
2 tablespoon Sherry; Dry

Preparation:

* Crab meat should be drained, broken into chunks,and the cartilage removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce.
Cover and simmer about 15 minutes or till most of the liquid is absorbed.
Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve.

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Risotto

Servings: 4

Ingredients:

1 cub green onion; thinly sliced
1 large garlic clove; minced
1 tablespoon olive oil
1 cub rice
2 cub chicken broth; hot
1/3 cub dry white wine
6 tablespoon Parmesan cheese; finelygrated
¾ cub pitted black olive; pitted,wedged
¾ pound cooked shrimp; shelled
¼ cub fresh parsley; minced

Preparation:

Use Italian arborio or California medium grain rice.
Use a large shallow pan or skillet that has a tight-fitting lid. Gently saute onion and garlic in olive oil until soft. Add rice. Cook and stir over medium heat 1 minute. Stir in chicken broth and wine. Cover and cook over low heat about 20 to 25 minutes or until tender but still 'puddly.'
(It should be moister than regular rice.) Remove pan from heat. Stir in Parmesan, olives, shrimp and parsley. Cover and let stand 5 minutes. Add a touch more wine if you like it moister.

NOTES : Risotto comes in many guises. Shrimp and olives make this one especially delicious.

Recipe by: The California Olive Industry

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Sauteed Shrimp With Honey-Cream Sauce And Spinach Pasta

Servings: 4

Ingredients:

1 pound medium-size shrimp; peeled,deveined
2 tablespoon shallot; chopped
1 ounce olive oil
4 ounce dry white wine
12 ounce heavy cream
2 tablespoon honey
4 ounce plum tomato; seeded, peeledand d
fresh basil; chopped
salt and pepper; to taste
fettucine; spinach
fresh basil sprigs

Preparation:

Cook and drain fettucine; set aside. Lightly toss shrimp and shallots in hot olive oil. Remove shrimp and hold warm. Deglaze pan with white wine and reduce. Add cream and continue cooking until slightly thickened. Add honey, tomatoes and chopped basil; mix to blend. Return shrimp to sauce and season to taste with pepper and salt. Arrange equal portions of fettucine and saut[ed shrimp with honey-cream sauce on warm serving plates. Garnish with fresh basil sprigs.

Recipe by: National Honey Board

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Scampi Rockafeller

Servings: 2

Ingredients:

½ pound large uncooked shrimp;shelled, deveined
1 tablespoon olive oil
6 large garlic cloves; chopped
1 bunch green onions; chopped
½ 10 ounce pkg fresh spinachleaves; stemmed if desired
1 bunch basil leaves; coarselychopped
2 tablespoon grated Romano cheese
½ teaspoon hot pepper sauce; (such assTabasco)
½ teaspoon white wine vinegar; or more
3 tablespoon Pernod or otheranise-flavored liqueur

Preparation:

Preheat oven to 450?F. Lightly oil 9-inch glass pie plate. Arrange shrimp in
prepared plate. Season shrimp lightly with salt and pepper.

Heat oil in heavy medium skillet over medium-high heat. Add garlic and green
onions and saut? until softened, about 2 minutes. Add spinach to skillet.
Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar.
Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp.
Bake until shrimp are just cooked through, approximately 8 minutes.

NOTES : This classic topping is famous for being rich like its namesake.
But here only the flavor is extravagant, not the calories.

Recipe by: JL Mason <masonj@tesser.com>

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Seafood Lasagna

Servings: 8

Ingredients:

½ cub Butter
½ cub Flour
½ teaspoon Salt
2 cub Garlic; crushed
2 cub Milk
2 cub Chicken broth
¼ teaspoon Pepper
1 teaspoon Basil
2 cub Mozzarella cheese; shredded
½ cub Green onion; sliced
15 each Lasagna noodles; uncooked
1 cub Cottage cheese; small curd
2/3 cub Cooked shrimp \cut into bite
2/3 cub Cooked bay scallops / siz
2/3 cub Crabmeat /
1/3 cub Dry white wine

Preparation:

This was originally posted 5/5 by Patti Anderson.
I've just made it once, but we loved it and it will probably be a family favorite. Heat butter in a large saucepan over low heat until melted. Add garlic.
Stir in flour and salt. Cook, stirring constantly until bubbly.
Remove from heat. Stir in milk, broth and white wine. Return to stove and heat until boiling, stirring constantly. Boil for one minute. Stir in mozzarella, onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 ½ cups of the sauce in an ungreased 9X13 pan. Top with uncooked lasagna noodles, overlapping as needed. Spread cottage cheese over the noodles. Spread with another 1 ½ cups of sauce, and then with another 5 noodles. Top with seafood and another round of sauce. Add last 5 noodles and top with all remaining sauce. If desired top with ½ cup grated parmesan cheese. Bake, uncovered, at 350 deg. for 35-40 minutes or until the noodles are tender.
Let stand for 15 minutes before cutting. When I made this, I just used 1 cup each of shrimp and faux crab meat, and skipped the scallops.
The "crab" was just fine. I mashed the cottage cheese, since I don't like the texture of curds. Next time I'll use ricotta. Make sure when you measure the last sauce that you leave at least 1 ½ cups for the top, so you don't have crispy noodle tips exposed.
Also, we didn't want to overlap the noodles so much, so we just broke them to make a complete layer.

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Seafood Risotto

Servings: 4

Ingredients:

1 tablespoon olive oil
½ cub onion; finely chopped
1 clove garlic clove; minced
1 cub long grain rice; uncooked
2 cub chicken broth; divided
½ cub zucchini; diced
½ pound medium-size shrimp; peeled,deveined, ha
½ pound scallops; quartered if large
½ cub frozen peas; thawed
¼ cub dried parsley; minced
3 tablespoon Parmesan cheese; grated,plus additio

Preparation:

Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to a boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, 10 minutes stirring once. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rice is tender and seafood is opaque throughout. Stir in Parmesan cheese.

NOTES : A one pot dish that requires just a tossed salad, a steamed vegetable and fruit for dessert for a complete meal.

Recipe by: The National Fisheries Institute

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Seafood Tetrazzini

Servings: 4

Ingredients:

3 tablespoon Finely chopped onion
2 tablespoon Butter or margarine
10 ½ ounce Cream of mushroom soup
Condensed; undiluted
½ cub Water
1 cub Elbow macaroni; cooked anddrained
¼ cub Grated Parmesan cheese
1 cub Tuna; shrimp or crabmeat,flaked & drained
1/3 cub Sliced ripe olives
2 teaspoon Lemon juice
⅛ teaspoon Dried thyme leaves
⅛ teaspoon Dried marjoram leaves
¼ cub Grated Parmesan cheese

Preparation:

1. In a shallow, 1 ½-quart, heat-resistant, non-metallic baking dish, place 2 tablespoons butter.
2. Heat, uncovered, in Microwave Oven 30 seconds.
3. Add minced onion to melted butter and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender.
4. Add soup, water and cooked macaroni to onions. Blend well.
5. Add remaining ingredients, except the second ¼ cup Parmesan cheese to macaroni mixture. Combine well. Sprinkle remaining Parmesan cheese on top.
6. Heat, uncovered, in Microwave Oven 10 minutes.
7. lf desired, top can be browned by placing under conventional broiler 3 minutes.

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Shrimp & Vegetable Pasta (Gtkg62a)

Servings: 6

Ingredients:

2 pound Lg shrimp; peeled & deveined
2 Yellow peppers; ¼" dice
2 Red peppers; ¼" dice
6 Plum tomatoes; ½" dice
½ cub Fresh dill; chopped
2 teaspoon Dried tarragon
2 tablespoon Chopped shallots
½ teaspoon Dried red pepper flakes
1 teaspoon Coarsely ground black pepper
1 teaspoon Salt
½ cub Fresh lemon juice
1 cub Olive oil
1 tablespoon Olive oil
¼ teaspoon Hot chile oil
1 Head broccoli; cut small
1 ½ cub Cooked peas
1 pound Linguine

Preparation:

At least 2 hours ahead, bring a large pot of water to a boil.
Carefully drop in the shrimp and cook until just tender, 1 minute.
Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1 c olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate.
When you are ready to serve, bring a large pan of water to a boil. Drop in the broccoli and cook 1 minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp and vegetables, set aside. Bring a large pot of water to a boil. Add the remaining 1 T olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegatable sauce. Serve at once. From: The New Basics Cookbook

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Shrimp & Wine-Sauced Spaghetti

Servings: 2

Ingredients:

2 each Green onions; chopped
1 cub Garlic; minced (or more)
16 ounce Tomatoes; cut up
2 tablespoon White wine
1 teaspoon Sugar
1 teaspoon Basil
¼ teaspoon Oregano
1 dash Pepper
8 ounce Shrimp; peeled and cleaned
1 tablespoon Cornstarch
4 ounce Spaghetti; hot
1 tablespoon Cheese; grated romano chees

Preparation:

I probably post this recipe at least once a month....maybe even more...but I think it is wonderful. It was originally posted by Ann Miller. Cook onion and garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover, simmer 25 min. Add shrimp, return to simmer and cook about 5 min. To tender. Blend cornstarch in 1 T.
cold water, stir into shrimp mixture. Cook to bubbly. Serve over the hot spaghetti and sprinkle with cheese. This is also excellent made with scallops and/or chicken.

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Shrimp /Garlic Sauce

Servings: 4

Ingredients:

½ cub Olive oil
4 cub Garlic; thinly sliced
1 each Red bell pepper; seeded an
1 ¼ pound Shrimp; med
3 tablespoon Lemon juice
3 tablespoon Dry sherry
¼ teaspoon Red pepper flakes
3 tablespoon Parsley; finely chopped fr

Preparation:

Fat grams per serving: Approx. Cook Time:
:05 Heat the oil in a large skillet over medium-high heat. Add the garlic, pepper and shrimp. Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink. Increase the heat to high. Add the lemon juice, sherry, hot red pepper, and salt to taste and bring to a boil.
Serve immediately, sprinkled with parsley. The total cooking time shouldn't be more than 5 minutes. Serve over rice with a salad for a delicious, quick meal.

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Shrimp And Broccoli Risotto

Servings: 1

Ingredients:

1 cub Risotto
1 small onion; diced fine
1 pound Shrimp; choped fine,(reserve shells)
2 Cloves garlic
2 Itialian plum tomatoes;diced fine
½ cub White wine
1 tablespoon Parsley; chopped fine
½ cub Parmesan Reggiano
1 each Broccoli top; diced into,small pieces
¼ cub Olive oil; extra virgin
2 teaspoon unsalted butter
Salt and freshly groundpepper; to taste

Preparation:

Make a shrimp stock by adding the shrimp shells to 1 quart of water and bring
to a boil. Heat the olive oil in a pan and add the garlic and onion.
Saute
for a couple of minutes. Add the tomatoes, parsley and wine and cook for a
few minutes. The heat on your stove top should be set to med-high. Add the
rice and stir to coat with all the ingredients until the liquid is absorbed
or evaporated. Next, add a soup ladel full of the shrimp stock and stir again until the liquid is absorbed or evaporated. Continue this process for
the next twenty minutes. Add in the broccoli tops, another ladel full of stock and stir until the liquid is absorbed as before. Taste the Risotto and
add some salt, and cracked pepper (not too much because Parmesan will be added in later). Continue the general cooking process, continue to stir, and
check the firmness of the Risotto. When almost done, add the shrimp and another ladel full of stock. Continue to cook for a couple of minutes.
Approx 25-30 min after you have begun the Risotto, it should be done. I like
mine firm to the bite, but not so firm that the rice is white and chalky inside. The last thing I did was to wisk in the Parmesan "Reggiano" cheese
and two tsp. of butter. Taste once more and add additional salt if needed.
I served mine in a nice china bowl.

NOTES : Here is a Risotto I made last night which I liked very much.Serves 2-3 with Wine, French bread and a nice crisp green salad

Recipe by: MsSailor

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Shrimp And Penne Pasta

Servings: 8

Ingredients:

1 pound Penne pasta
¾ cub Olive oil
1 ½ pound Shrimp; grilled, peeled and
1 pound Ripe plum tomatoes; peeled,seeded, and diced
½ pound Mozarella cheese; diced
½ cub Chopped fresh Italian;parsley
¼ cub Chopped fresh basil
Salt to taste
Pepper to taste

Preparation:

Cook penne in rapidly boiling, salted water as directed on package until al dente. When cooked, remove from heat and drain well. Place penne in a bowl and stir in oil. Coat well. Stir in remaining ingredients. Allow to sit for 15 minutes and then serve immediately.

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Shrimp And Rice

Servings: 6

Ingredients:

1 ½ pound Shrimp; med cooked and cut
Pam
2 cub Mushrooms; sliced fresh
½ cub Onion; chopped
½ cub Green onions; sliced and s
3 cub Garlic; crushed
3 cub Rice; long grain - cooked
¾ cub Sour cream; low-fat try the
2 tablespoon Mayonnaise; reduced cal or
2 teaspoon Mustard
1 cub Cheese; shredded 4% less-fa
2 tablespoon Parsley; fresh chopped

Preparation:

Coat a large non-stick skillet with pam;place over med-high heat till hot.Add mushrooms,onion,green onion and garlic;--> saute till tender.Set aside.Place the rice in a 2-qt.casserole coated with pam;place shrimp over rice.Combine sour cream,mayo,and mustard,spoon over shrimp.Top with mushroom mixture.Sprinkle the cheddar over the top.Cover and bake in 350 oven for 30 min or til heated through.Top with the parsley and serve.

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Shrimp And Tofu Stir-Fry

Servings: 6

Ingredients:

Cooking Sauce; directionsfollow
4 tablespoon salad oil
1 clove garlic; minced orpressed
½ teaspoon ginger root; grated, freshOR
¼ teaspoon dried ginger
1 pound medium shrimp; shelled anddeveined
1 medium onion; in ¼" slices
1 pound tofu; firm, drained, in 1"cubes
1 10 ounce pkg frozen peas;thawed

Preparation:

Prepare cooking sauce and set aside: Stir together 1 T. cornstarch, ½ tps. salt, and ⅛ tsp. pepper. Blend in 2 Tbsps. each soy sauce and dry sherry and 1/3 cup regular-strength chicken broth. Place wok over High heat. When wok is hot, add 2 Tbsps. of the oil. When oil is hot, add garlic, ginger, shrimp and onion. Stir-fry until shrimp are pink, about 3 minutes. Remove shrimp mixture from wok and set aside. Add the remaining 2 Tbsps. oil to wok. When oil is hot, add tofu and peas. Stir-fry gently for about 2 minutes or until tofu is heated through. Return shrimp to wok, add cooking sauce, and stir-fry gently until sauce boils and thickens, about 1 minute.

NOTES : Very Tasty. Serve with hot cooked Basmati rice. Per serving: 312 calories, 17.2 g. fat, 48.2% CFF, 48.2 mg. cholesterol.
Easily cut in half.
Posted on Kitmailbx@aol.com

Recipe by: Sunset Wok Cookbook/Bob b1744@aol.com

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Shrimp Exotica *** (Xfvf35a)

Servings: 8

Ingredients:

8 ounce Cream Cheese
8 ounce seafood cocktail sauce
4 ounce shrimp; shelled cooked

Preparation:

Place cream cheese in serving dish ,Pour cocktail sauce over cheese sprinkle with shrimp and serve with crackers for dipping. Yummy! Claudia \\ Fla FROM: CLAUDIA KAIN (XFVF35A)

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Shrimp Fried Rice, Shanghai

Servings: 3

Ingredients:

¼ pound Shrimp; shelled and deveined
5 tablespoon Oil
3 Eggs; beaten
¼ teaspoon Salt
3 ½ cub Rice; cold cooked
½ teaspoon Salt
2 Scallions; finely chopped

COATING:
¼ teaspoon Salt
1 teaspoon Cornstarch
2 teaspoon Water

Preparation:

1. If shrimp is large, cut crosswise into ½ " pieces. Dissolve cornstarch in water and add salt to make coating. Mix with shrimp and set aside. 2. Heat wok over high heat until hot. Add 2 T oil, coat and heat for a few seconds. Reduce heat to medium, add shrimp, and stir-fry briskly for 1-2 minutes until shrimp are pink and firm. Pour into dish and set aside. 3. Clean wok and heat over high heat. Beat eggs with ¼ t salt.
Add 3 T oil to pan, coat, and heat until very hot. Pour in eggs and as they puff around edges, push the mass with spatula to far end of pan.
tilting pan toward you so that the runny eggs slide onto the hot surface.
Continue this process until the eggs are soft and fluffy. Give one big whirl and scrape into a dish. Set pan over medium heat (don't add oil).
Add rice and stir-fry about 1 minute. Add salt to taste. Add scallions and stir in briefly. Add shrimp and eggs and stir rapidly, turning and folding, for about 1 minute. The eggs should be in small pieces and well mingled with the rice and shrimp. Pour into a hot serving dish.

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Shrimp Fried With Batter

Servings: 3

Ingredients:

12 each Shrimp
1 cub Garlic
½ teaspoon Salt
1 tablespoon Ginger root
1 cub Flour
4 ½ teaspoon Baking soda
2 tablespoon Cornstarch
6 tablespoon Oil
1 cub Water; or beer ( approx.)
Oil; for deep frying
Gren onion; cut lengthwise

Preparation:

Shell shrimp but leave the tail segment of the shell, butterfly shrimp and devein. Crush garlic with salt to a >> paste and rub into shrimp, sprinkle with a little ginger root Blend flour, baking powder, cornstacrh; add oil gradually while stirring. Stir until mixture forms a ball. Add water, a little at a time, while srirring until the mixture has the consistancy of pancake batter. Heat oil, dip each shrimp into the batter and fry, two or three at a time until golden brown. drain before >> serving. Garnish with scallions strips this serves about 3 if all you want is the batter, still give this one a try.

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Shrimp Fritters

Servings: 6

Ingredients:

½ cub Onion; Finely Chopped; 1 Md
1 Clove Garlic; Minced
2 tablespoon Cooking Oil
8 ounce Tomatoes; Cut Up; 1 cn
4 ounce Green Chile Peppers; 1 cn; *
¾ teaspoon Salt
1 dash Pepper
3 Eggs; Large; Separated
2 tablespoon Flour; Unbleached
4 ½ ounce Shrimp; Drained;Chopped, 1cn
Vegetable Oil For Frying

Preparation:

* Green Chile Peppers should be rinsed seeded and chopped. In a saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, ½ Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm.
Meanwhile, beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks and remaining ¼ tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F. Spoon the shrimp mixture into the hot oil using 2 Tbls for small fritters or ¼ cup for large fritters.
Fry about 2 minutes on each side or until golden brown. Drain on paper toweling. Serve hot with the tomato sauce.

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Shrimp In Champagne Sauce With Pasta

Servings: 4

Ingredients:

1 cub Sliced mushrooms
1 tablespoon Olive oil
1 pound Medium shrimp; shelled
1 ½ cub Champagne
¼ teaspoon Salt
2 tablespoon Minced shallots or scallions
2 Plum tomatoes; diced
1 cub Heavy cream
1 pound Dried angel hair pasta
3 tablespoon Chopped parsley

Preparation:

Saute mushrooms in medium saucepan in hot olive oil over medium-high heat.
Cook just long enough to release mushroom juices and let them evaporate.
Remove mushrooms and set aside. In same saucepan, combine shrimp, Champagne and salt. Over high heat, heat to simmer. When liquid JUST boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about ½ cup, approximately 8 minutes. When liquid is reduced, add ¾ cup heavy cream and boil 1 to 2 minutes, til slightly thickened and reduced.
Add shrimp and mushrooms to sauce; heat through. Taste and add more salt and pepper if needed. Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining ¼ cup cream and parsley. To serve, divide pasta among four plates.
Spoon shrimp and sauce over pasta. Makes 4 servings.
Source: Donna Hartman HDDW83B

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Shrimp In Lobster Sauce *** Bgnj11a

Servings: 6

Ingredients:

48 large size; unshell
¼ cub Oil; for stir fry

LOBSTER SAUCE:
2 tablespoon Black beans; fermented
3 cub Garlic; minced
6 Green onons; chopped
3 large Egg; beaten
3 tablespoon Water
1 ½ pound Pork; ground or beef
1 ½ cub Chicken stock
1 ½ tablespoon Soy sauce; thin
1 tablespoon Sugar
Cornstarch paste; do not u

Preparation:

Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut through the back about ¾ of the way. Do not cut all the way through, remove black vein. set aside. Heat wok till smoking, add oil, put all shrimp in at once, stir fry, keeping them in motion continuously so they cook evenly. When they begin to curl, remove and set aside. Soak black beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir till aroma is strong, add meat in small pieces, stir fry until cooked, about 4 minutes. Add broth, soy and sugar, stirring until it comes to a boil. Thicken mixture with cornstarch paste, a little at a time, do not let it get too thick, should be like a cream sauce. Slowly stir in beaten eggs. Cook one minute, then add shrimp. Mix well and serve. *note* Fermented black beans have a flavor that is very unique. Do not substitute with any other black bean mixture as it will change the taste quite a bit.
If you do, lotsa luck.... FBB are small, black, dry and very salty.
Oriental groceries, and sometimes supermarkets.. KEEP ON STIR FRYIN, MARTY FROM:
MARTY FEINS (BGNJ11A)

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Shrimp Paesano

Servings: 4

Ingredients:

1 pound Shrimp; deveined
2 pint Half & half
2 tablespoon Oil
2 cub Flour.

SAUCE:
1 each Egg yolk
1 each Butter
1 each Garlic; minced pods
½ cub Parsley; chopped
Chives
½ each Lemon juice

Preparation:

Never made this dish, but the rumor in San Antonio is that Joe Paesano's wife stole this prior to their divorce, she then proceeded to give it to anyone who would take it. Don't know if that is true or not, but here is the recipe. Pre-heat oven to 400. Soak shrimp in ½ & ½ for at least 30 minutes. Drain and roll shrimp in flour and saute in oil over medium heat for 5 minutes. Do not turn shrimp. Re- move and place shrimp in baking dish, sauted side down in pre-heated oven. Turn oven to broil and broil for 5 minutes. For sauce: Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat. Add garlic and rest of butter and stir briskly until butter melts and sauce thickens.
(Add small amount of ½ & ½ to thicken). Add chives and parsley.

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Shrimp Pasta *** (Dcjr89a)

Servings: 6

Ingredients:

12 ounce twist pasta; small
1 pound cooked shrimp; shelled & dev
½ cub chopped parsley
½ cub olive oil; divided
4 tablespoon lemon juice
1 teaspoon tarragon; crushed
¼ teaspoon rosemary; crushed
½ teaspoon salt; to taste
Tabasco sauce

Preparation:

Thedressing Try this one from THE PASTA SALAD BOOK by Nina Graybill & Maxine Rapoport. Have not tried it myself but it looks great! Cook pasta until al dente, drain well & toss with 2 tble. oil. Set aside to cool.
Cut some of the shrimp into smaller pieces if desired Throughly mix remaining oil, lemon juice, herbs, salt & Tabasco sauce. Taste & adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing & parsley. Cover & let flavors blend about ½ hour. (Refrigerate if salad won't be served for more than ½ hour.) Just before serving, toss again.
FROM: JANA SWANSON (DCJR89A)

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Shrimp Provencal

Servings: 4

Ingredients:

1 ¼ pound tomato
1 tablespoon butter
1 pound frozen shrimp; peeled,deveined
¾ teaspoon fresh garlic clove; crushed
¼ cub fresh basil; chopped
1 teaspoon orange peel; grated
¾ teaspoon salt
½ teaspoon fennel; crushed
⅛ teaspoon black pepper; ground
¼ cub green onion; sliced

Preparation:

Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 3 cups); set aside. In a large skillet melt butter; add shrimp and garlic; cook and stir until shrimp turn opaque, 3 to 4 minutes. Using a slotted spoon remove to a plate. To skillet add reserved tomatoes, basil (if fresh is unavailable use 1 tablespoon crushed dried basil leaves), orange peel, salt, fennel and black pepper; cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and shrimp; cook only until hot, about 1 minute.

NOTES : Fennel and orange peel give this dish a definite Provencal flavor.
Serve with cooked rice.

Recipe by: The Florida Tomato Committee

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Shrimp Scampi Primavera

Servings: 4

Ingredients:

1 pound Spaghetti
½ cub Olive oil
½ teaspoon Lemon peel; (finely choppe
1 ½ pound Shrimp ; med; cleaned
2 tablespoon Lemon juice
¾ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Basil

Preparation:

Cook and drain spaghetti as directed on package.
Meanwhile, heat oil in large skillet and saute garlic and lemon peel about 30 sec- onds. Add vegetables and shrimp; cook and stir over medium heat until shrimp turns pink (5 to 7 min).Sprinkle with lemon juice, salt and pepper. Stir in basil & parsley. Spoonover pasta and toss well.

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Shrimp Scampi/Ritz Crackers.

Servings: 6

Ingredients:

1 each Lg Shrimp; (called u10) o
Ritz crackers
Butter
Garlic

Preparation:

lobster >>>next tail. That is split them on the rounded part of the shell. DO NOT REMOVE shell. After they have been split pull them so that the meat isseperated from the shell and then lay them back in the shell.
ONLY pull till you reach the tail. REMEMBER you do not want to remove from shell. >>>>>>NEXT Lay all of the opened shrimp on a baking pan and brush with a mixture of FRESH GARLIC AND BUTTER. Take a tube of ritz crackers and squeeze them like an accordian until they are crushed. Sprinkle the crackers on the buttered shrimp and then POUR GAR- LIC AND BUTTER over them again >>>>>NEXT This may be frozen at this point or placed in the fridge.
Place the pan in a 400 degree (f) oven and bake until the crumbs start to brown. Take from oven and enjoy. PLEASE remind your guests that the shrimp are As many of the old fashioned ways have been listed, I would like to offer one which has been a favorite in our restau- rant in Orlando. still laying in their shells and they should just lift them out.
Lobster Tails with GREAT results.

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Shrimp Singapore

Servings: 7

Ingredients:

1 cub orange juice; fresh
1 cub dry white wine
½ cub honey
2 ½ tablespoon fresh ginger root; grated,divided
3 tablespoon butter or margarine
3 tablespoon peanut oil
8 cloves garlic; crushed
2 pound medium-size shrimp; shelled,deveined, u
1 cub almonds; slivered
rice; steamed

Preparation:

Combine orange juice, wine, honey and 1-½ tablespoons ginger in small bowl. Set aside. Heat butter and oil in wok or large skillet until bubbly. Add crushed garlic, shrimp and almonds and continue cooking until almonds are golden and shrimp are cooked (5-7 minutes). With slotted spoon, remove shrimp mixture to heated platter. Pour off excess butter from wok and return to heat. Add orange-honey mixture and bring to boil.
Reduce heat and simmer 1 minute. Add shrimp mixture and heat thoroughly.
Serve immediately over rice.
Tip: Dice or grate fresh ginger root and store, tightly covered, in freezer or cover with dry sherry and use for salad dressings, marinades or stir-fry dishes.

Recipe by: National Honey Board

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Shrimp St. Jacques

Servings: 4

Ingredients:

1 ½ pound shrimp; peeled and deveined
¼ cub butter
½ pound mushrooms; sliced
1 ½ cub sour cream
1 tablespoon chives; chopped
½ tablespoon fresh parsley; chopped
½ teaspoon paprika
salt
black pepper
¼ cub Parmesan cheese; grated

Preparation:

Saute shrimp in butter for 3 minutes, add the mushrooms and saute until tender. Blend in sour cream, parsley, and chives. Season with salt, pepper, and paprika to taste. Cook 5 minutes, stirring continuously.
Spoon into 4 scallop shells, sprinkle tops with Parmesan cheese and broil for 3-5 minutes, until tops are golden.

Recipe by: Elizabeth Powell

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Shrimp Tempura

Servings: 4

Ingredients:

2 pound fresh shrimp
1 cub flour
½ teaspoon salt
1 egg; beaten
1 cub milk
6 cub peanut oil

Preparation:

Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly down the back and spread open to form a butterfly shape. Pat dry with paper towels.

Stir together flour and salt. Beat eggs and milk together and beat into flour. Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into batter, shaking off excess, and fry in hot oil, turning once, until brown, about 3 to 5 minutes.

Serving Ideas : Serve with grated fresh ginger and soy sauce.

Recipe by: Elizabeth Powell

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Shrimp Wit Pumpkin Seed Sauce

Servings: 4

Ingredients:

1 pound Shrimp; *
½ cub Onion; Finely Chopped; 1 Md
1 Clove Garlic; Minced
2 tablespoon Vegetable Oil
2 tablespoon Flour; Unbleached
8 ounce Tomatoes; Cut Up; 1 cn
1 Pickled Jalapeno Pepper; **
1 ½ teaspoon Coriander Seed; Ground
1 teaspoon Salt
½ teaspoon Instant Chicken Bouillon
½ teaspoon Sugar
½ cub Pumpkin Seeds; Toasted, ***
2 tablespoon Lime Juice

GARNISH:
Rice; Hot; Cooked

Preparation:

* Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped.
*** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice.

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Shrimp With Snow Peas

Servings: 4

Ingredients:

1 pound frozen shrimp; peeled anddeveined
¼ cub low sodium soy sauce
3 tablespoon dry white wine
½ cub chicken broth
2 teaspoon fresh ginger root; minced
2 tablespoon cornstarch
1 cub water
3 tablespoon vegetable oil
½ pound snow peas
3 whole green onion; cut in1-inch pieces
½ 8 oz. can water chestnuts;sliced
3 cub cooked rice

Preparation:

If shrimp are large, split in half lengthways. Combine soy, wine, chicken broth, ginger, cornstarch, and water. Set aside. Heat oil to a high temperature in a wok set over moderately high heat. Cook the shrimp, snow peas, onions and water chestnuts one ingredient at a time, stirring occasionally for 3-4 minutes, or until tender yet crisp. As each ingredient is cooked, remove it from the pan and add another. When all are cooked, return them to the wok, stir and add the soy sauce mixture, stirring until the sauce thickens slightly, about 2-3 minutes. Serve over hot rice.

Recipe by: South Carolina Wildlife and Marine Resources Dept.

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Shrimp, Chicken And Bacon In A Pot

Servings: 6

Ingredients:

¼ pound Bacon; cut in ¼-in dice
1 cub Dry white wine
1 ½ pound Chicken breast meat; cutinto 1-in strips
12 Raw jumbo shrimp; peeled anddeveined
5 cub Fish stock or chicken broth
1 tablespoon Finely minced garlic
2 teaspoon Finely minced onion
1 teaspoon Celery seed
1 teaspoon Aniseed or fennel seed
3 Sprigs fresh tarragon;leaves only, chopped
1 tablespoon -Dried tarragon leaves
2 cub Broccoli florets
¾ cub Milk
Salt; to taste
Freshly ground pepper; totaste
2 tablespoon Unsalted butter

Preparation:

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter.
Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

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Shrimp-And-Chicken Curry

Servings: 6

Ingredients:

1 cub Chicken stock; OR low-sodiumchicke
1 cub Clam juice
1 tablespoon Vegetable oil
3 Italian sausages; cut into1-in slices
1 medium Onion; finely diced
1 ½ cub Uncooked long grain rice
2 Jalapeno peppers; seeded andfinely mi
4 tablespoon Curry powder
½ teaspoon Thread saffron
½ teaspoon Ground coriander
¼ teaspoon Fennel seeds
¼ teaspoon Ground cumin
2 tablespoon Chopped fresh dill; -=OR=-
1 tablespoon -Dried dill
2 pound Chicken breast meat; cutinto 6 pieces
1 cub Unsweetened coconut milk;Canned or Fresh
(if unavailable; use
all stock)
12 Jumbo shrimp; peeled anddeveined
12 Clams
12 Mussels

CONDIMENTS:
Lemon pickle; optional
Garlic pickle; optional
Mustard Seeds; optional
Papaya Chutney; optional
RECIPE)

Preparation:

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

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Shrimp-And-Leek Pizza

Servings: 2

Ingredients:

3 tablespoon Olive oil
1 cub Chopped leeks; (white andgreen pa
Salt & freshly ground pepper
4 ounce Goat cheese
1 Garlic clove; minced
1 ½ tablespoon Assorted minced fresh herbs;(parsley, chives, th oregano; basil, etc.)

DOUGH FOR:
2 :9-in pizzas
2 Ripe plum tomatoes
Thinly sliced and seeded
¼ pound Fresh med-sized shrimp;peeled and deveined

Preparation:

PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese, garlic and 1 tablespoon of the herbs together with a fork. Brush the rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks over the dough. Sprinkle with the goat cheese and top with a layer of tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and continue baking the final 7-to-8 minutes. To serve: dribble with remaining olive oil.

Makes 2 9-Inch Pizzas
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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Shrimp-Scallop Kebabs

Servings: 4

Ingredients:

2 cub orange juice
½ cub red wine vinegar
¼ cub molasses
1 lime; juiced
½ teaspoon cayenne pepper
1 tablespoon curry powder
1 pound sea scallops
1 pound frozen shrimp; peeled,deveined
vegetable oil; for brushing
salt; to taste
fresh ground black pepper;to taste

Preparation:

Combine first 6 ingredients for the glaze. Bring to a boil, reduce heat slightly, and boil until volume is reduced by half, about 5 minutes.
Rinse shrimp and scallops under cold water and pat dry. Thread shrimp and scallops alternately onto skewers, sprinkle with salt and pepper to taste and grill over medium-hot fire, about 2 minutes per side. Brush with oil if necessary, to prevent sticking. During the last minute of grilling brush orange-curry glaze evenly onto shrimp and scallops. When shrimp and scallops are just opaque throughout, remove from grill, brush with remaining glaze, and serve.

NOTES : Serve with rice and colorful vegetables like red peppers, yellow squash and zucchini.

Recipe by: The National Fish & Seafood Promotional Council

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Skillet Paella

Servings: 4

Ingredients:

½ pound Shrimp; cleaned
2 tablespoon Butter
1 ½ cub Water
1 - 10 ounce pkg. green peas
1 package French's Spice Your Rice;Chicken and Herb Fla
1 ½ cub Rice
4 ounce Cooked ham; cut into thin
½ cub Sliced ripe olives
2 tablespoon Lemon juice
1 cub Halved cherry tomatoes

Preparation:

Saute shrimp in melted butter,2 to 4 minutes or until shrimp turn pink.Add water,peas and seasoning mix.Bring to a full boil. Stir in rice and remaining ingredients.Cover,remove from heat. Let stand 5 minutes.Fluff with fork.Makes 4 servings.

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Soy Barbecued Shrimp

Servings: 4

Ingredients:

2 pound large shrimp; raw, headlessor fro
2 garlic clove
½ teaspoon salt
½ cub soy sauce
½ cub lemon juice
3 tablespoon fresh parsley; finelychopped
2 teaspoon dehydrated onion flakes
½ teaspoon fresh ground black pepper

Preparation:

Thaw shrimp if frozen. Shell and devein shrimp, leaving tails on.
Arrange
shrimp in shallow 1 ½ quart dish. In small bowl, mash garlic with salt.
Stir in remaining ingredients. Pour marinade over shrimp and thread shrimp on skewers. Grill 3 minutes, basting with marinade. Turn. Grill 5 minutes more, basting several times.

NOTES : A tasty barbecued dish that is best served with lots of vegetables and rice to keep the sodium content at a reasonable level.

Recipe by: South Carolina Wildlife and Marine Resources Dept.

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Stuffed Maine Lobster/1h29

Servings: 6

Ingredients:

6 Lobsters-maine; (1 ¼ lb.)
1 cub Celery-diced
1 cub Onion-diced
1 cub Scallops-cubed
1 cub Bay shrimp-diced
½ cub Crab meat
4 tablespoon Butter
Salt & ground black pepper
¼ teaspoon Msg
¼ cub Sherry
1 ¼ cub Mayonnaise
6 teaspoon Cracker meal

Preparation:

Preheat oven to 350. Immerse lobsters in boil- ing salted water for 5-7 mins. & let cool in the same water. While they're cooling, saute celery, onion, scallops, shrimp & crab meat in butter. Season to taste w/ salt & pepper. Add MSG & sherry. Strain mixture to release excess liquid. While this mixture is draining, if lob- sters have cooled sufficiently, place them belly side up on a cutting board. Cut them down the middle w/ a sharp knife & open them flat, leaving the meat intact. Remove the stuffing mixture from the strainer to a bowl. Add the mayonnaise & stir gently until well mixed. Mound filling on each lobster shell. Sprinkle cracker meal over the tops. Bake 5-7 minutes in preheated oven until golden brown.

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Tuna Shrimp Delight

Servings: 6

Ingredients:

10 ¾ ounce Can cream of mushroom soup
8 ounce Frozen shrimp
8 ounce Can pitted black olives;drained and sliced i
9 ¼ ounce Can chunk tuna; drained
¼ cub Cooking sherry
2 slice White bread; conventionallytoast
10 ½ ounce Frozen asparagus spears;defrosted

Preparation:

1. Place first 4 ingredients in a shallow, 1 ½-quart, heat- resistant, non-metallic casserole. Pour sherry over ingredients and mix gently.
2. Arrange asparagus spears over mixture and heat in Microwave Oven 8 minutes or until mixture bubbles.
3. Cut conventionally toasted bread into 9 squares per slice. Arrange toast squares on top of casserole filling during last 30 seconds of cooking time.

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West Indian Shrimp

Servings: 6

Ingredients:

1 ½ pound shrimp; cooked, drained andpeeled
2 tablespoon olive oil
1 tablespoon Angostura bitters
1 teaspoon dried chervil
½ teaspoon marjoram
½ teaspoon thyme
½ teaspoon cumin seed
¼ teaspoon saffron
½ cub grated Parmesan cheese

Preparation:

In an oven-safe skillet, heat olive oil until it smokes. Quickly saute shrimp. Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil until lightly browned.

Serving Ideas : Serve with rice.

Recipe by: Elizabeth Powell

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