Recipes - Seafood
Recipe Name: Beurre Blanc
Yield: 1 cup Prep Time: 1 hr
Comments: Now here is a very basic and classic sauce, rich with butter and spices. It goes great with any white meat fish. Try a Beurre rouge, but use a good red wine, and use it with a red meat fish. Enjoy!
Ingredients:
½ c White wine (No apple cider vinegar)
½ c White vinegar
½ med Onion, whole piece
1 Garlic clove, peeled and whole
4 Cloves, whole
1 T Tarragon, fresh
¼# Butter, frozen
Stick the cloves in the onion. Place onion, tarragon and garlic in a cheese cloth. Put the wine, vinegar and the cheese cloth in a sauce pan and reduce to 3 - 4 Tablespoons. Remove the spices and squeeze out the liquid. Slowly, very slowly, add the frozen butter, small pieces at a time to the warm mixture. Do not boil. Stir each butter addition until blended in the wine. Let the mixture re-heat before the next butter addition.
When everything is combined and blended, place a teaspoon full on a warm platter, spreading out somewhat. Place a piece of white fish on the sauce and then put another teaspoon full of the sauce on top of the fish.
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Recipe Name: Halibut Beurre Blanc
Serves: Prep Time:1 hr
Oven Temp: 350ºF Oven Time: 20 min
Comments: A classic!
Ingredients:
Halibut steaks
½ c Lemon vinegar
1 sm Onion, diced fine
4 T Olive oil
Black pepper to taste
1 T Butter, melted
Blend together the vinegar, onion, olive oil, pepper and butter. Pour over the halibut steaks. Bake the steaks in a 375ºF oven or until a fork placed to the center of the steak comes out warm. Don´t over cook. Place a small amount of Beurre Blanc on a platter and lay the halibut on it. Place an additional amount of Beurre Blanc on top of the steak. Serve warm with wild rice.
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Recipe Name: Del-Mar-Va Clam Chowder
Serves: 6 Prep Time: 30 min
Comments: Traditional recipe
Ingredients:
12 lg Clams
¼# Bacon or slat pork
2 med Onions, sliced fine
4 med Potatoes, cubed
White pepper and salt to taste
2 T Corn meal or flour
1 c Light cream
Scrub clams and boil in enough water to cover. Reserve liquid. Remove clams from shell and chop fine. Strain the liquid the clams were boiled in and add enough water to make 6 cups. Cut bacon into small dices and fry until golden brown. Combine onions, potatoes, clams and the 6 cups of liquid. Simmer until potatoes are cooked, but not mushy. Season with salt and pepper. Mix corn meal or flour with a small amount of water, Add to clam liquid and stir into chowder. Add cream and stir. Chowder will thicken. Enjoy!
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Recipe Name: Tom´s Cove Clam Chowder
Serves: 4 Prep Time: 24 hrs
Comments: The best clam chowder I have ever had.
Ingredients:
4 Bacon slices, diced
3½ c Tomatoes, fresh and chopped
2 doz Clams, fresh and with juice
1½ t Thyme, dried
Parsley, chopped
1 c Onion, diced fine
5 c Hot water
3 c Potatoes, diced
Salt and pepper to taste
In a soup pot, fry bacon until crisp and golden. Sauté onion and 1 t thyme in bacon pot until onion is tender. Add potatoes, tomatoes, water and salt and pepper. Cover pot and simmer until potatoes are tender, but not mushy. Shuck and cut clams into pieces, reserving juices. Add to the pot with the juice. Add parsley and another ½ t Thyme. Simmer to taste. Cool and re-heat for a better chowder.
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Recipe Name: Shrimp Bisque
Serves: 6 Prep Time: 1 hr
Comments: You can modify this with crab or lobster.
Ingredients:
1# Shrimp, peeled
½ med Onion, diced
½ c Madeira
Roux
1 Stalk celery, diced
1 Carrot, diced
2 T Shrimp base
1 c Cream/person
Lightly steam the shrimp. Sauté the onion, carrot and celery adente. Add roux and mix. Add shrimp base to heated cream. Add roux to shrimp base. Add a small amount of Madeira. Mix all together and heat slowly. Place lightly steamed shrimp in a soup bowl. Pour the liquid over the shrimp.
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Recipe Name: Spicy Steamed Blue Crab
Serves: 4 Prep Time: 30 min
Ingredients:
¼ c Plus 2 T Old Bay Seasoning
¼ c Plus 2 T Coarse salt
3 T Red pepper
3 T Pickling spice
3 T Celery seed
1 T Crushed red pepper (Optional)
Vinegar
12 live Blue Crabs
Combine 1st 6 ingredients and set aside. Combine water and vinegar in equal parts to a depth of 1" in a very large pot with lid. Bring to a boil. Place a rack in pot over boiling water; arrange ½ the crabs on rack. Sprinkle with ½ the seasoning mixture. Top with rest of crabs and sprinkle remaining seasoning on top. Cover pot tightly and steam 20 - 25 minutes or until crabs turn bright red. Rinse and drain well. Serve hot or cold.
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Recipe Name: Crab Bisque Soup
Serves: 6 Prep Time: 30 min
Ingredients:
2 T Butter
1 t Onion, chopped
1 T Parsley, chopped
1½ c Crab meat
2 T Flour
2 c Chicken stock
2 c Light cream
Salt and pepper to taste
In a saucepan sauté onion in butter; add parsley and crab meat. Cook over low heat for 5 minutes stirring often. Add flour and stir to blend; cook 3 minutes. Stir in the chicken broth and simmer for 20 minutes. Add the cream and salt and pepper. Serve hot.
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Recipe Name: Catfish Poor-Boy
Serves: 4 Prep Time: 15 min
Ingredients:
2 Red bell peppers
1 Jalapeno pepper (Optional)
1 Garlic clove
1 T Olive oil
½ c Onion, chopped
2 T Tomato paste
2 T Basil, fresh and divided, chopped
1 T Lime juice
½ c Water
4 Catfish fillets, 7 oz each
4 Poor-Boy rolls, split lengthwise
Scoop out the doughy parts of the rolls and set aside. Remove seeds from bell pepper and chop into ¼" pieces. (Remove seeds from Jalapeno and mince) Crush the garlic. Heat the oil in a hot oven-proof pan; sauté the onion, peppers and garlic. Add tomato paste, 1 T Basil leaves and lime juice. Add water and reduce the heat. Cook 2 minutes over low heat. Arrange the fish fillets on the sauce and brush tops. Place under broiler and cook 8 minutes until done. Slip the fillets into the rolls, spoon sauce on top and sprinkle each with remaining basil.
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Recipe Name: Crab and Cheese Sandwich
Serves: 5 Prep Time: 20 min
Comments: The top of the recipe says, "One of the most-ordered luncheon dishes at the hotel." The hotel name was not listed.
Ingredients:
10 Slices toast, crust on
5 T Tartar sauce
Paprika
10 Slices American cheese
Crab Mixture:
1# Backfin crab meat
Tabasco to taste
1 t Worcestershire sauce
1 t Lemon juice
¼ c Mayonnaise
Pick the crab meat for shell. Blend crab, mayonnaise, lemon juice, Worcestershire sauce and a dash of Tabasco. Cut 5 of the toasts into triangles. Spread each with tartar sauce. Arrange each serving with one whole slice of toast flanked by 2 triangles. Spread the crab mixture so it covers the toast. Top with cheese slice. Sprinkle the top with paprika, then broil until bubbly and just lightly browned.
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Recipe Name: Crab Soufflé
Serves: 8 Prep Time: 3 hrs
Oven Temp: 250°F Oven Time: 45 min
Comments: I can not ever remember this one, but just writing this recipe out makes my mouth water. I can smell and taste the crab mixture. What a delight.
Ingredients:
6 Slices of bread
½ c Butter
1¼ c Grated onion
1¼ Cheddar cheese
1 T Instant onion
1# Crab meat
3 Eggs, beaten
2½ c Whole milk
Salt to taste
1 t Dried mustard
8 T Sherry
Tabasco
Combine beaten eggs with milk. Add the salt, dried mustard, Tabasco, instant onion and sherry. Mix well and set aside. Mix the grated onion and cheddar cheese in a bowl. Set aside. Butter the bread and cut into quarters. In a casserole baking dish, layer bread and cheese/onion mixture. Place the picked crab meat on top. Pour milk mixture over and let stand for several hours. Bake at 375 °F for 15 minutes. Reduce heat to 350 °F and bake for 30 minutes. Sprinkle top with Parmesan cheese and put under broiler until brown.
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Recipe Name: Crab Soufflé #2
Serve: 8 Prep Time: 12 hrs
Oven Temp: 325°F Oven Time: 1 hr
Comments: Here is a second Crab Soufflé. Try them both - they sound great! This one is slightly different. Mom´s card says, "Crab Soufflé - Serves 8 with some seconds". Enjoy!
Ingredients:
8 Slices of bread, dice 4 slices
2 c Crab meat
1 c Celery, chopped
1 Onion, chopped
2 c Mayonnaise
Salt to taste ( "I use Crazy Mixed Up Salt" )
1 2 c Cheddar cheese, grated
1 can Mushroom soup, undiluted
1 Green pepper, chopped
4 Eggs
3 c Whole milk
Spread 4 slices of bread in buttered casserole. Combine crab, onion, celery, green pepper, salt and mayonnaise. Spread over the bread. Sprinkle diced bread on top.
Beat eggs and milk and pour over the mixture and refrigerate over night. Before baking bring to room temperature. Pre-heat the oven to 325 °F. Bake uncovered casserole for 15 minutes. Spread undiluted mushroom soup over casserole and top with grated cheese. Bake 1 hour at 325 °F uncovered. Goot essen!
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Gotta make a comment. These crab recipes are made using Blue crabs, Backfin meat, found along the East coast. I don´t know how the Pacific crabs would taste in these soufflés, but, worth a try.
The other comment is that the first recipe for Beurre Blanc is one that Robin and I use and was not Mother´s. Just thought I´d add it.
Recipe Name: Flounder Stuffed with Crab Meat
Serves: 6 Prep Time: 30 min
Oven Temp: 375°F Oven Time: 20 min
Ingredients:
6 - ½# Flounder fillets
½# Crab meat
1 Egg
½ Green pepper, chopped
½ t Dry mustard
½ t Worcestershire sauce
2 T Mayonnaise
Oregano to taste
Preheat oven to 375°F. Pick through the crab meat to remove shell. Mix crab meat gently with green pepper, egg, mustard, Worcestershire sauce and 1 T mayonnaise. Wash and dry the flounder fillets. Put equal amounts of crab stuffing on half of the fillets. Put remaining fillets on top and secure with toothpicks. Place in a greased baking dish or pan. Spread thin coat of remaining mayonnaise on each fillet. Sprinkle with oregano. Bake for 20 minutes.
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Recipe Name: Fish Fillet Casserole
Serves: 6 Prep Time: 30 min
Oven Temp: 375°F Oven Time: 25 min
Ingredients:
6 Fish fillets
2/3 c Celery soup, undiluted
2/3 c Sour cream
¾ c Cheddar cheese, shredded
Combine soup, cream and ½ c cheese in a saucepan. Heat over low until cheese is melted. Place fillets in a casserole dish and spread soup mixture over fillets. Bake 20 - 25 minutes at 375°F. Sprinkle with ¼ c cheese and set under broiler to melt cheese. Serve immediately.
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Recipe Name: Fish Cakes
Serves: 8 Prep Time: 30 min
Ingredients:
2# Fish, any kind
2 Celery stalks, diced fine
2 Bermuda onions, chopped fine
1 lg Green pepper, diced fine
2 T Old Bay Seasoning
3 c Bread crumbs
1 T Worcestershire sauce
4 Eggs
Poach the fish and let cool. Remove the skin and/or bones. Place in a mixing bowl and add celery, green peppers, onion, 1½ c Bread crumbs, eggs and Worcestershire sauce. Mix well and shape into patties and roll in remaining Bread crumbs. Fry until golden brown. Serve with tartar sauce or as a sandwich.
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Recipe Name: Maryland Deviled Crabs
Serves: 8 Prep Time: 20 min
Oven Temp: 425°F Oven Time: 10 min
Comments: Here is a traditional Eastern Shore recipe. The card that Mom has is faded and "well used". Enjoy!
Ingredients:
1# Crabmeat
¼ c Butter
1 sm Onion, diced fine
2 T Green pepper, diced fine
½ t Worcestershire sauce
1 t Chives, chopped
Dash Cayenne pepper
1 T Lemon juice
1/3 c Mayonnaise
1½ c White sauce
2 Egg yolks
1 t Mustard, prepared
½ c Bread crumbs
Pre-heat the oven to 425°F. Melt butter in pan. Sauté onions and green pepper. Add remaining seasoning and white sauce. Cook about 3 minutes. Add crabmeat. Cook another 3 minutes. Lightly beat the egg yolks and add to pan. In a separate bowl combine mayonnaise and mustard. Place crab mixture in a casserole and spread the mayonnaise mixture over the top. Sprinkle the Bread crumbs on top and bake in a 425°F oven for 10 minutes.
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Recipe Name: Crab Imperial
Serves: 4 Prep Time: 1 hr
Oven Temp: 325°F Oven Time: 40 min
Comments: There is a note that says, "Best crab imperial in the state!" Notice that butter is used and not margarine.
Ingredients:
7 T Butter
¼ c Flour
¼ c Milk
¼ c Sherry
¾ T Worcestershire sauce
½ t Tabasco
Salt and pepper to taste
1½# Crabmeat (Backfin)
Bread crumbs
½# Swiss cheese, shredded
In a medium bowl, combine ½ c butter and flour. Add the milk, sherry, Worcestershire sauce, Tabasco and salt and pepper. Mix thoroughly. Add the picked crabmeat, mixture will be stiff. Place in either 4 individual dishes or 1 large casserole. Bake at 325°F for 40 minutes. Remove from oven and sprinkle with Bread crumbs. Place remaining butter over the dish and spread the Swiss cheese over the top. Place under a broiler for 1 to 2 minutes to melt cheese.
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Looks like we´re into the "real" stuff. Enjoy these Epicurean treats. Backfin crabmeat, butter and whole milk are the tricks. Be sure to pick through the crabmeat for shell.
Recipe Name: Scalloped Oysters
Serves: 6 Prep Time: 45 min
Oven Temp: 350°F Oven Time: 30 min
Ingredients:
2 c Oyster crackers, broken into small pieces, but not crushed
½ t Salt
1/8 t Pepper
½ c Butter, melted
1 pt Oysters, drained and liquid reserved
¼ t Worcestershire sauce
½ c Reserved liquid (add milk to make the 2 cup)
Paprika to taste
Combine crackers, salt, pepper and butter. Sprinkle 1/3 of the mixture in a buttered 1-quart casserole and cover with ½ of the oysters. Repeat layers. Add Worcestershire sauce to reserved liquid and pour over first two layers. Sprinkle remaining 1/3 of the cracker crumbs over the top. Garnish with paprika. Bake at 350°F for 30 minutes until top is browned and contents are thoroughly heated.
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Recipe Name: Shrimp Newburg
Serves: 6 Prep Time: 20 min
Comments: You can also use lobster pieces for this dish.
Ingredients:
1# Shrimp, peeled and deveined
2 T Butter
1¾ T Flour
1 c Cream
3 T Shrimp (or lobster) base
¾ T Worcestershire sauce
½ t Mustard, dry
Salt, pepper and cayenne to taste
3 T Sherry
Steam the shrimp until just pink. Melt the butter and stir in the flour and mix until blended. Slowly add the cream and heat until thick. Mix in the shrimp base, Worcestershire sauce and mustard. Add shrimp and stir until well heated. Season with salt, pepper and cayenne. Stir in Sherry just before serving. Serve over a white good rice.
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Recipe Name: Shrimp Divan Libby
Serves: 10 Prep Time: 1½ hr
Oven Temp: 400°F Oven Time: 20 min
Ingredients:
1 pkg Puff pastry sheets
½# Swiss cheese, sliced and divided
1 Bunch scallions, finely diced
1½# Shrimp, peeled, deveined and cooked
While cold, roll out the pastry sheets on a floured pastry board. Place ½ the Swiss cheese on 1 sheet. Toss the shrimp and scallions together. Place a thin layer on top of the cheese. Layer the remaining cheese and top with a second sheet of pastry. Crimp the edges tightly to seal. Freeze for 1 hour on a baking sheet. Remove from freezer and immediately bake at 400°F for 20 minutes. To serve, cut into squares and serve immediately to keep crisp and puffy.
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Here come some wonderful lobster recipes. Lobster is probably one of my favorite dishes, even though they have been described as "... buuugs!". And "just plain" (there is no "just plain" lobster) lobster with drawn and browned butter is a treat I miss here in the Gem State. There are a variety of different lobsters available, but the ones we are using here are the Maine lobsters, unless otherwise specified. Enjoy these recipes.
Recipe Name: Lobster African
Serves: 6 Prep Time: 1 hr
Oven Temp: Broil Oven Time: 5 min
Comments: Oh my! You have to like lobster for this one.
Ingredients:
6 South African lobster tails
4 T Butter
¼ c Onions, chopped
¼ c Mushrooms, fresh and chopped
4 T Flour
1½ c Milk
Ahead of Time
1 t Salt
¼ t Pepper, fresh ground
½ c Sherry, dry
½ c Bread crumbs
2 T Butter, melted
Par-boil the lobster 5 minutes in salted water. Do not over cook. Drain and with a sharp knife, cut the under side of the shell and remove the meat. Cut into chunks; set aside. Wrap and refrigerate the shells.
When ready
Melt 4 T butter in a large saucepan. Add onions and mushrooms and sauté until onions are soft. Stir in the flour, milk, salt, pepper and in that order. Continue to stir until sauce is thick and smooth. Remove from heat and stir in lobster meat. Cover and Refrigerate.
Serving
Remove shells from freezer and un-wrap. ½ hour before serving, remove lobster mixture from refrigerator and place over very low heat stirring constantly. When warmed, fill reserved shells with hot mixture. Combine bread crumbs with 2 T melted butter and sprinkle over filled shells. Brown lightly under broiler, about 3 minutes.
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Recipe Name: Helen´s Lobster Dish
Serves: 4 Prep Time: 30 min
Comments: The note says, " This is best over Chinese noodles and not pasta or egg noodles. The Chinese noodles give it a crunch."
Ingredients:
2 lg Lobster tails
1 2 T Butter
1 2 T Flour
1 c Light cream
3 T Lobster base
¾ T Worcestershire sauce
2 t Mustard, dry
3 T Sherry, dry
Salt and pepper to taste
Dash cayenne pepper
Cook the lobster tails lightly. Do not over cook. Remove the meat from the tails and cut into chunks. Set aside. In a double boiler, melt the butter. Add the flour and cook roux a few minutes. Slowly add the cream and all other ingredients. Cook over low heat, stirring, until sauce is thickened and smooth. Add the lobster pieces and keep hot in the double boiler. When ready to serve, place a bed of Chinese noodles in the center of the plate. Spoon mixture over noodles. Decorate with thinly sliced scallion tops so they spread out.
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Probably the most offensive thing a cook can do is over cook sea food. Lobster, clams, scallops, crab and shrimp turn tough and rubbery. Fillets turn dry and pasty. Shrimp should be just pink, not deep pink. Lobster shells should be red, not deep red. Fish fillets - probe with a fork away from bones and touch to upper lip. The fork should be hot. If so the fillets will be flaky and moist. Try it.
Recipe Name: Mushroom and Shrimp Delight
Serves: 4 Prep Time: 30 min
Oven Temp: 350°F Oven Time: 25 min
Ingredients:
1 1/3 c Rice
1# Shrimp, peeled and deveined
8 oz Mushrooms, sliced and fresh
4¾ oz Apricots, drained and cut up
¼ c Sour cream
Salt and pepper to taste
Pre-heat oven to 350°F. Prepare rice. Place the prepared rice in a buttered casserole. Add shrimp, mushrooms, apricots, sour cream, butter, salt and pepper. Toss gently. Cover and bake for 20 to 25 minutes or until bubbly hot.
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Recipe Name: Oysters Johnny Reb
Serves: 12 Prep Time: 45 min
Oven Temp: 375°F Oven Time: 30 min
Ingredients:
2 qts Oysters, drained
Salt and pepper to taste
½ c Parsley, chopped
¼ c Onion, chopped fine
1 T Worcestershire sauce
2 T Lemon juice
½ c Butter, melted
2 c Cracker crumbs
Paprika
¾ c Half and Half
Layer ½ of the oysters in a lightly greased casserole. Season to taste with salt, pepper and hot sauce. In a bowl, combine the next 6 ingredients. Sprinkle with ½ of the cracker mixture. Repeat layers and lightly sprinkle with paprika. Make evenly spaced indentations in the casserole and fill each with Half and Half, being careful not to moisten all of the crackers. Bake at 375°F for about 30 minutes.
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Recipe Name: Oyster Spinach Florentine
Serves: 4 Prep Time: 30 min
Oven Temp: 450°F Oven Time: 7 min
Ingredients:
10 oz Spinach, chopped
½ pt Oysters, drained
¼ c Parmesan cheese, grated
½ t Garlic powder
Pepper to taste
4 Slices bacon, cooked and crumbled
2 T Butter
1 T Lemon juice
Cook spinach and drain well. Place spinach in a lightly greased 1-quart casserole; arrange oysters over spinach. Sprinkle with cheese, garlic powder and pepper; top with crumbled bacon. Combine melted butter and lemon juice and pour over the oyster mixture. Bake at 450°F for 5 to 7 minutes.
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Recipe Name: Coconut Shrimp
Serves: 4 Prep Time: 30 min
Comments: This recipe comes from the Camelback Inn.
Ingredients:
16 Shrimp, peeled (Tails left on) and deveined
4 T Flour
4 Eggs, beaten
1 c Coconut, shredded
Honey Mustard Sauce
1 T Mustard, dry Coleman´s
2 c Honey
½ c Horseradish
Dredge shrimp in flour, then dip in egg and roll in coconut. Deep fry at 350°F until golden brown. Serve with Honey Mustard Sauce.
Honey Mustard
Mix all ingredients together until smooth.
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Recipe Name: Shrimp Fettuccini with Roasted Garlic Sauce
Serves: 4 Prep Time: 1½ hr
Oven Temp: 350°F Oven Time: 1 hr
Ingredients:
1 Garlic bulk, un-peeled
1# Shrimp, large, peeled and deveined
3 c Half and Half
1 c Chicken broth
1 T Cornstarch
6 c Fettuccini, cooked
6 T Olive oil
Pre-heat oven to 350°F. Place whole garlic bulb in a small roasting pan. Just cover with water. Bake about 1 hour or until about 2 the water evaporates and the garlic is soft. It should turn slightly brown. Set aside. Cook the pasta. Sprinkle with 3 T olive oil and toss gently. (Prevents clumping or sticking.) Set aside. Put the Half and Half in a large saucepan. Add the chicken broth and bring to a slow simmer over low heat. Mix together the cornstarch and 1 T cold water. Whisk into the sauce. Gently squeeze the garlic from its skin and whisk into the sauce. Simmer for 10 minutes. In a large skillet, heat 3 T olive oil and add the shrimp and cook until just pink. Add the sauce and the cooked pasta. Heat throughout. Place in bowls and garnish with parsley.
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Recipe Name: Shrimp Creole
Serves: 6 Prep Time: 45 min
>Oven Temp: 350°F Oven Time: 30 min
Comments: Mom didn´t do much Cajun cooking. I don´t think she or Pop particularly liked spicy foods. There are 3 things that a young Cajun man will ask a prospective wife: 1) Is your Mama Cajun? (2) Can she cook? (3) Can she make a roux? Miss one question and he was off to search for another, or so the rumor goes.
Ingredients:
1 c Rice, uncooked
1# Shrimp, peeled and deveined
1 c Cream, or Half and Half
4 T Butter
8 oz Tomato sauce
¼ t Salt
½ t Celery salt
¾ t Garlic powder
Tabasco to taste
Cook the rice. Set aside. Melt the butter in a saucepan and add the shrimp. Sauté for about 3 minutes. Add the cooked rice, cream, tomato sauce and seasonings. Heat thoroughly and place in a casserole dish. Bake 30 minutes at 350°F. Serve piping hot.
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I never knew Mom to make a lot of Chinese dishes, even though she liked Chinese food. The next several recipes are Chinese in nature. It might be good to remember that Chinese and Japanese cuisine’s are both extremely representative of traditions and lifestyle and stories. Both cooking styles are ethnographic in nature. Enjoy these recipes. Oriental cooking is fun to do and, after the prep, it is fast.
Recipe Name: Dragon Lake in Spring
Serves: 6 Prep Time: 1½ hr
Comments: This recipe came from the Hong Kong Tourist Association. The shrimp represent dragons and the scallions represent willow trees ringing the dragons to the lake.
Ingredients:
24 med Shrimp, deveined and peeled, except for the tails
3 Scallion stalks, cut into 3" long shreds
1 T Garlic, chopped
1 T Ginger, fresh and diced fine
2 c Peanut oil
Sauce
1 c Chicken broth
1 T Ketchup
1 t Chili sauce
½ t Salt
1 T Cornstarch
Marinade
1 Egg white
½ t salt
1 t Cornstarch
Combine marinade ingredients and add the shrimp and let stand for 1 hour in the refrigerator.
Combine the sauce ingredients. Set aside.
Heat a wok and add peanut oil and heat until smoking. Add shrimp and stir fry 1 minute. Remove. Pour off all but 1 T of oil in wok. Reheat and add garlic and ginger. Return shrimp to wok and add the prepared sauce. Stir the mixture well and cook for 2 minutes. Transfer to a large serving plate. Arrange shrimp in center with tails pointing inward. Garnish the outside edge with the shredded scallions.
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Recipe Name: Shrimp and Scallops Stir Fry
Serves: 6 Prep Time: 30 min
Comments: This one is not as involved as the last recipe, but just as good. Play around with the presentation.
Ingredients:
2# Shrimp, peeled and deveined
2# Scallops
1 t Salt
1 c Water
1 c Snow peas, blanched
2 T Peanut oil
2 Red sweet pepper, julienned
2 Green scallions, sliced lengthwise thin
3 T Sherry, dry
2 T Cornstarch
3 T Water
Slice the red pepper lengthwise and julienne very thin. Combine the shrimp, scallops, salt and water in a bowl. Let stand for 15 minutes. Pat dry and set aside. Blanch the snow peas and rinse in cold water. Do not over cook. Add oil to wok and heat until smoking. Add the shrimp and scallops and toss until shrimp is just pink. Remove. Add the scallion and red pepper to the wok and toss 1 minute. Add the shrimp and scallop mixture. Toss. Add sherry, cornstarch and water. Toss until slightly thick. Serve immediately with steamed rice.
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Recipe Name: Sautéed Scallops with Garlic and Tomatoes
Serves: 6 Prep Time: 30 min
Ingredients:
1½# Scallops, quartered if sea scallops
3 Garlic cloves, minced
Flour
3 T Butter
3 T Oil
Salt and fresh ground pepper to taste
1 lg Tomato, cut into chunks
½ c Parsley, minced
Roll scallops in flour. Heat oil and butter in skillet and add scallops; cook 3 - 5 minutes on moderate heat, tossing. Add garlic and mix; add salt and pepper. Add tomato chunks and cook briefly. Then add parsley and toss to coat scallops. Serve with lemon wedges.
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Recipe Name: Scallops Morney
Serves: 6 Prep Time: 1 hr
>Oven Temp: Broiler Oven Time:
Comments: This is a real classic dish. Enjoy it.
Ingredients:
1# Bay scallops (if possible)
1 c White wine, dry
1 Bay leaf
3 T Parsley, coarse cut
Salt and fresh ground pepper to taste
1 sm Onion, chopped coarse
Morney Sauce (See below)
2 c Mushrooms, sliced and sautéed
Buttered Bread crumbs
Grated Parmesan cheese
Place scallops, wine, bay leaf, parsley and onion in saucepan. Bring to a slow boil and poach for 4 - 5 minutes. Remove from heat and drain. Reserve liquid. Sauté mushrooms and mix with scallops, removing the parsley and bay leaf; season with salt and pepper. Place in a heat proof serving dish, cover with Morney Sauce, sprinkle with Bread crumbs and grated cheese. Place under broiler until brown. Serve hot.
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Recipe Name: Morney Sauce
Serves: Prep Time: 15 min
Comments: Here is the classic sauce that goes quite well with the Scallops Morney above.
Ingredients:
2 T Butter
3 T Flour
Reserved liquid from scallops (or other sea food)
Salt and freshly ground peppercorns to taste
1 T Lemon juice
Dash Tabasco
½ c Parmesan cheese, grated
Melt butter in skillet over medium heat. Add flour and stir until smooth, continuing to cook until well cooked, about 2 - 3 minutes, but do not brown. Add liquid and stir constantly until thickened. Add seasonings and cheese. Stir until cheese is bubbly. Taste and adjust seasoning as necessary. Pour over dish and continue with recipe.
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I can see Mom now, preparing some of these dishes for her special gatherings. And the fun and excitement she had doing so. I think she really liked to entertain folks.
Recipe Name: Poached Salmon
Serves: 4 Prep Time: 30 min
Ingredients:
1 T Butter
3 T Shallots, chopped (or 1 shallot to 2 garlic cloves)
4 - 1" Salmon steaks
Fresh ground pepper
½ c White wine, dry
1 Bay leaf
2 Sprigs parsley
¼ c Dill, fresh and chopped
1 T Lemon juice
¾ c Heavy cream
Dash cayenne pepper
Melt butter in large skillet and lightly sauté shallots (or mixture). Place salmon steaks in skillet so they are not crowded. Sprinkle with pepper. Add wine, bay leaf, parsley, dill and lemon juice. Cover and cook over medium heat for about 10 minutes. Remove steaks from pan and gently scrape off herbs loosely clinging to steaks, returning herbs to pan. Keep steaks warm in low oven. Over high heat reduce pan juices by ½ . Lower heat to medium. Slowly add cream, stir and reduce to desired consistency. Remove from heat and strain. Return salmon steaks to pan; pour sauce over fish; heat through and then sprinkle with cayenne and serve. Enjoy this classic version of Lemon-Dill Salmon.
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Recipe Name: Seafood Casserole
Serves: 6 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 45 min
Ingredients:
1 can Water chestnuts, quartered and drained
¼ c Butter, melted
½# Shrimp, peeled and deveined
2/3 c Milk
½ c Cheddar cheese, shredded
½ c Mayonnaise
1 can Onion rings, French fried for topping
2 c Mushrooms, fresh and sliced thin
¾ c Noodles, thin and broken
Sauté mushrooms in butter. Add all ingredients and slowly heat through. Place in low casserole and bake at 325°F for 45 minutes. Last 10 minutes top with cheese and then onion rings. Serve hot.
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Recipe Name: Barbequed Shrimp
Serves: 6 Prep Time: 24 hrs
Comments: This recipe is meant for grilling. Try a good quality mesquite for charcoal.
Ingredients:
1 c Italian salad dressing
2 T Ketchup
Juice of lemon
1 T Worcestershire sauce
1 T Sugar
½ t Soy sauce
½ t Italian seasoning
1½# large Shrimp, peeled (tails on) and deveined
In a large bowl, mix all marinade ingredients together. Add the shrimp and refrigerate for 24 hours.
Skewer and grill for 3 - 4 minutes on each side. Shrimp should be pinkish/brown, but not burned. Serve immediately. Great as Kabobs.
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Recipe Name: Shrimp Stroganoff
Serves: 10 Prep Time: 45 min
Oven Temp: 350°F Oven Time: 30 min
Comments: This stroganoff can be made ahead if refrigerated until use. Do not cook if to be used at a future date.
Ingredients:
¾# Shrimp, peeled and deveined
2 c Celery, thinly sliced
1 c Green pepper, diced
1 c Onion, sliced thin
¼ c Butter
¼ c Pimento, chopped
1 pt Sour cream
1 c Half and Half
2 T Lemon juice
2 T Worcestershire sauce
½ t Salt
Pepper to taste
4 c Rice, cooked
1 c Mushrooms, sliced thin
½ c Bread crumbs, dried
2 T Butter, melted
Cook shrimp and set aside.
Simmer celery, onion and green pepper in ¼ c Butter until partly cooked. Add shrimp and pimento. In a separate bowl, mix sour cream, Half and Half, lemon juice and other seasonings. Mix rice and mushrooms into ¾ c of the cream mix. Spread into a 1x13x2-inch casserole. Combine shrimp mixture with the remaining cream and pour over rice. Mix Bread crumbs with 2 T melted butter and sprinkle on top. Bake at 350°F for 30 minutes.
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Recipe Name: Baked Stuffed Shrimp
Serves: 4 Prep Time: 45 min
Oven Temp: 350°F Oven Time: 35 min
Comments: The original recipe for this comes from Pappy´s Restaurant in Newark, Delaware.
Ingredients:
8 Slices of bacon
8 Jumbo shrimp, peeled and tails on
½# Crabmeat, Backfin and picked
1 Egg
½ T Mayonnaise, heaping
½ t Mustard, heaping
1/8 t Pepper
¼ t Season All (Seasoned salt)
3 Crackers, crumbled
Lemon juice
Lightly pre-cook bacon, but do not cook until crisp. The bacon must flex. Drain. Cut shrimp lengthwise down the middle, up to ¼" from the tail. Spread open. Mix remaining ingredients in a separate bowl. Place a spoonful of the crab mixture in the opened shrimp. Close up the sides as much as possible and fold tail over. Wrap each stuffed shrimp completely with 1 slice of bacon. Place the wrapped shrimp (sides not touching) in a 13x9 baking dish. Squeeze a couple of drops of lemon juice on each shrimp. Bake at 350°F for 25 - 35 minutes. Shrimp should be pink and the bacon browned.
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Some of these recipes really sound fun to do and delicious to eat. Can you imagine the Baked Stuffed Shrimp with a good Mexican lime squeezed over it and then baked? I can and the flavors marry so well. Let´s try it!
Recipe Name: Spaghetti and Shrimp European Style
Serves: 6 Prep Time: 30 min
Comments: Here is a switch from the conventional spaghetti.
Ingredients:
6 c Tomatoes, canned
2# med Shrimp, peeled and deveined
2 T Garlic, minced
½ c Clam juice
½ c Olive oil
2 T Oregano, dried crushed
½ t Red pepper flakes
¼# Mushrooms, sliced thin
6 T Butter
½# Feta cheese
½ c Black olives, sliced
Cook tomatoes until reduced by ½ , about 4 cups. In separate pan, heat oil and add garlic and mushrooms and stir constantly. Add tomatoes, clam juice, oregano, pepper flakes, salt and pepper to taste. Cook on low for about 10 minutes. In a separate pan, heat butter and cook shrimp until they turn pink. Mix shrimp into tomato sauce and heat together for about 5 minutes. Mix with the cooked spaghetti and toss with Feta cheese and sliced olives. Serve immediately.
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Recipe Name: Crab and Broccoli Casserole
Serves: 4 Prep Time: 30 min
Oven Temp: 375°F Oven Time: 20 min
Ingredients:
¾# Crabmeat
2 T Butter
2 T Flour
¼ c Green onion, sliced thin
½ t Salt
1 c Half and Half
1 T Pimento, chopped coarse
2 T Almonds, slivered and toasted
10 oz Broccoli spears
Melt butter in saucepan and stir in flour and salt. Blend in Half and Half and cook over moderate heat until thickened. Fold in crabmeat, onion and pimento. Place broccoli along edge of a casserole dish placing some in the center. Spoon in the crabmeat mixture and top with the toasted almonds. Bake at 375°F for 20 minutes or until hot and bubbly.
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Recipe Name: Del-Mar-Va Crab Cakes
Serves: 12 Prep Time: 30 min
Comments: Crab cakes - Eastern Shore style!
Ingredients:
1# Crabmeat, Backfin and picked
2 T Lemon juice
3 Eggs
2 T Mayonnaise
1 c Bread crumbs
1 t Salt
Cream Sauce
1 T Butter
1 T Flour
½ c Milk
1/8 t Pepper
1 t Mustard, dry
2 t Worcestershire sauce
¾ c Milk, divided
¼ c All-Purpose flour
1 t Paprika
Sprinkle lemon juice over crabmeat.
Cream Sauce - Melt butter in saucepan over medium heat. Stir in flour. Mix. Stir in milk until thick. Cool.
Crab Cakes - Beat 2 eggs and add the cooled cream sauce, mayonnaise, ¼ c bread crumbs, salt, pepper, dry mustard, Worcestershire sauce and stir well. Gently combine crabmeat and egg mixture and cool until ready to use. Make 12 three inch patties. Beat 1 egg and ¼ c milk together. Bread cakes lightly by dipping into flour, beaten egg mixture and bread crumbs mixed with paprika, Fry in ¼" shortening. Turn only once.
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Recipe Name: Sole Bon Femme
Serves: 4 Prep Time: 1 hr
Comments: This is an excellent flounder dish with a Blonde Sauce.
Ingredients:
4 Sole or flounder fillets
2 Shallots, diced
Lemon vinegar to taste
1 T Clam base
¼ c Whipping cream
½# Mushrooms, quartered
¼ c White wine, dry
Madeira or Cognac to taste
Sauté the shallots and mushrooms in butter. Add wine and lemon vinegar. Stir to blend. Lay fillets on top of sauté mixture and poach until meat turns white. Remove. Place in a warming oven. Reserve sauté liquid.
Blonde Sauce - Add clam base, Madeira and cream to sauté liquid. Stir constantly. Remove fillets from warm oven and place on a serving plate. Spoon some of the Blonde Sauce over each fillet. Goes great with asparagus.
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Recipe Name: Shrimp Caribbean
Serves: 8 Prep Time: 1 hr Oven Temp: 350°F Oven Time: 30 min
Comments: This can also be done over a mesquite grill.
Ingredients:
1# Shrimp, peeled (tails on) and deveined
Bacon or ham
1 c Olive oil
1/8 c Lemon vinegar
1 Lime, sliced thin
Parmesan cheese
4 Garlic cloves, diced
½ t Tarragon
Make a marinade from the olive oil, garlic, lemon vinegar and tarragon. Place shrimp in marinade for 1 hour or more. Boil off bacon to remove grease. Make skewers - Bacon-Shrimp-Lime slice. Bake in a 350°F oven or over a mesquite grill. Separate all items. Sprinkle with butter when about half done. When done, sprinkle with cheese and garlic butter.
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