Category: Seafood

DIRECTIONS

Saute sliced carrots, onions, mushrooms, peppers and celery in margarine. Spread on bottom of shallow baking pan. Dip each filet in milk and then in cornflake crumbs. Layer on top of vegetables. Bake at 350 degrees for 30 minutes. Mix plain yogurt and ketchup (just enough to turn pink). Spread on fish and bake 10 minutes longer. Sprinkle with dill and serve.

INGREDIENTS

2 clusters frozen alaskan snow crab per person
1 lb jumbo fresh shrimp
3-4 red potatoes
2 yellow zucchinis
2 large yellow onions
1 beef polish kielbasa
Old Bay seasoning

DIRECTIONS

Wash and slice the zucchinis in 1/2 inch slices. Skin the onions and quarter. Slice the kielbasa into 1-2 inch pieces. Rinse the shrimp and put aside. Quarter the red potatoes. Fill a large steamer pot 1/4 with water. Add 3-4 tablespoons of Old Bay to the water set on burner on high and bring to boil. Add potatoes, onion, kielbasa. Let boil for 8 minutes. Add crab legs and more Old Bay to cover. Cover pot and boil 8 more minutes. Add zucchini and shrimp. Add a little more old bay, cover and boil 5 minutes. The shrimp should be pink throughout. Turn heat off. Remove the crab legs and shrimp and put in a large serving tray. Remove rest of ingredients with a slotted spoon or pour contents into a large strainer. Put the potatoes, onions, and kielbasa with the legs in the serving tray. You can also substitute fresh corn on the cob with the potatoes. Cut the cobs into 3rds and prepare as above.

INGREDIENTS

30 cherrystone clams
1/4 cup olive oil
2 cloves garlic
4 Tbsp chopped fresh parsley
1/4 cup dry vermouth
black pepper
2 Tbsp butter

DIRECTIONS

Wash and clean clams. Cover and steam open. Heat oil, brown garlic and discard. Add clams, wine, and some steaming liquid, parsley and pepper. Cook 2 minutes. Add butter. Cook and drain 1 lb pasta. Top with clam mixture and serve. Serves 3.

INGREDIENTS

1 lb shrimp
6 Tbsp butter
2 cloves garlic, finely minced
2 Tbsp finely chopped onion
1/2 cup finely chopped mushrooms
1/2 cup breadcrumbs
1/2 cup white wine
salt and pepper to taste
1 Tbsp chopped fresh parsley
2 tsp chopped fresh tarragon or 1 tsp dried
1 lemon quartered

DIRECTIONS

Steam shrimp just until done. Shell and arrange in shallow baking pan. Melt 1/2 the butter in a skillet and sauté the garlic and onion until soft. Add mushrooms and sauté over high heat for two minutes. Add remaining butter and heat. Stir in bread crumbs and enough wine to moisten the mixture. Blend in salt and pepper, parsley and tarragon. Spread mixture over the shrimp and bake 350 degrees until topping is brown, 10-15 minutes. Garnish with lemon.

INGREDIENTS

1 lb shrimp (20-25 count)
6 or 7 Chinese chili peppers. crushed
3 Tbsp oil
1/4 cup sherry
1 tsp sugar
1 Tbsp thin soy sauce
3 cloves garlic, crushed
6 green onions, (white part and 1″ green part cut into 1/8″ slices)
4 or 5 slices fresh ginger, cut in thin strips

DIRECTIONS

Remove the tail and feet from the shrimp and wash in three changes salt water. Drain and dry. Place crushed chili peppers in a cup and just cover with boiling water. Cover cup to keep water hot. Mix sherry with sugar and soy sauce. Heat oil in heavy skillet or wok until very hot. Add shrimp and cook stirring until shrimp begin to turn pink. Add the garlic, green onions and ginger and continue cooking and stirring until shrimp are red. Add peppers, liquid, and sherry mixture. Serve at room temperature or cold.

INGREDIENTS

1 can tomato soup
1 pkg unflavored gelatin
1 large pkg cream cheese
1 cup mayonnaise
1/2 cup each onion, celery, pepper chopped
2 cans small baby shrimp
2 dashes Tabasco

DIRECTIONS

Heat soup to boiling. Add dissolved gelatin. Combine cheese and mayonnaise and add to soup and beat to smooth. Cool and add vegetables and fish. Put into greased 6 cup mold and refrigerate. Un-mold just before serving.

INGREDIENTS

1/2 cup mayonnaise
2 Tbsp ketchup
1 tsp Worcestershire
1 tsp whole peppercorns
1 tsp dill weed
1/4 tsp Old Bay
2 tsp capers
2 tsp horseradish

DIRECTIONS

Mix all together several hours before serving.

INGREDIENTS

4 cups cooked rice
1 ripe avocado, peeled and cut into cubes
2 tomatoes, peeled, seeded and cut into cubes
1/4 lb snow peas
1/2 lb medium shrimp, peeled and cooked
1/2 lb cooked bay scallops

Vinaigrette:
1/4 cup soy sauce
1 tsp salt
1 Tbsp sugar
2 Tbsp sesame oil
3 Tbsp rice wine vinegar
1 Tbsp rice wine
1/2 cup chopped scallions (green part only)

DIRECTIONS

In a large bowl assemble rice, avocado, tomatoes, snow peas, shrimp and scallops. Toss to blend. Prepare the vinaigrette. Add to the rice mixture and top with chopped scallions. Serves 6-10.

INGREDIENTS

2 lbs raw shrimp
1/2 cup butter
1 tsp salt
6 cloves garlic
1/4 cup chopped parsley
2 tsp grated lemon peel
2 Tbsp lemon juice

DIRECTIONS

Preheat oven to 400 degrees. Remove shells from shrimp. De-vein, wash and drain. Melt butter in a 9×13 pan. Add minced garlic and 1 Tbsp parsley and salt. Arrange shrimp and bake 5 minutes. Turn shrimp and sprinkle with lemon peel, juice and the rest of the parsley. Bake 5-8 minutes more. Serve with rice or cooked spaghetti. Serves 6.

INGREDIENTS

1/2 cup butter, room temperature
1 cup thinly sliced mushrooms
3 Tbsp finely chopped shallots
1 Tbsp finely chopped garlic
1 lb Bay scallops
1/2 cup soft bread crumbs
1/2 cup finely chopped parsley
salt and pepper

DIRECTIONS

Preheat oven to 450 degrees. Melt 1/4 cup butter in skillet and add mushrooms. Cook and stir often until mushrooms are wilted. Add shallots and garlic. Spoon the mushroom mixture into mixing bowl. Let cool briefly and add the 2 Tbsp butter, scallops, bread crumbs, parsley, salt and pepper. Blend well. Use the mixture to fill 6 seafood shells. Arrange shells on cookie sheet. Melt rest of butter and pour over mixture in shells. Bake 10 minutes. Put into broiler 1 minute to brown.