Salmon & Cheese Casserole
3 Tbsp. butter or margarine
2 Tbsp. cornstarch
3/4 tsp. dried basil, crushed
1/4 tsp. pepper
2 cups milk
1-1/2 cups loose-pack frozen mixed broccoli, carrots and cauliflowe4r
2 cups cooked brown rice
4-oz. can sliced mushrooms, drained
1/2 cup shredded American cheese (2 oz.
)
15-oz. can salmon
In large saucepan, melt butter or margarine. Stir in cornstarch, basil and pepper. Add milk all at once. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Stir in cheese. Cook and stir until cheese melts. Cut up any large frozen vegetables. Stir vegetables, rice and mushrooms into thickened mixture. Drain and flake salmon, discarding skin and bones. Gently stir into rice mixture. Spoon into greased 2-quart casserole. Seal, label and freeze.
To serve: Bake frozen casserole, covered, at 375ºF about 1-1/2 hours or until mixture is heated through, stirring occasionally. Serves 4.
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Salmon in Cider
recipe by John Owen, shared by Kate
1 small onion thinly sliced
2 salmon fillets
1 Tbsp. Dijon mustard
2 tablespoons cooking oil
1/4 cup chopped ham
3/4 cup fresh bread crumbs
1/2 cup sweet red pepper, chopped
3/4 cup apple cider
1/4 cup apple vinegar
Spread onion slices in oiled oven dish slightly larger than needed to lay out the fish. Top with the fillets, skin side down. Spread with the mustard. Heat the oil in a small skillet and sauté the ham and red pepper briefly. Stir in the bread crumbs. Distribute this mess over the salmon fillets. Mix the cider and vinegar and pour around the fillets. Shove the dish into a preheated 350ºF. degree oven, uncovered, for 30 to 40 minutes or until the salmon is no longer dark red inside. Serves 2
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Salmon with Herb-Shrimp Sauce
from "Simply the Best"
12 ounces salmon fillet
1/4 cup dry white wine
2 teaspoons reduced-calorie margarine
2 Tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 pound small shrimp, cooked and peeled
1 tablespoon fresh oregano, minced OR 1/2 teaspoon dried oregano
1 tablespoon fresh rosemary, minced OR 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
Fresh rosemary sprig, optional garnish
Preheat the oven to 350ºF. Spray an 8" square baking pan with nonstick cooking spray. Place the salmon in the pan; add the wine. Bake until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. In a medium nonstick saucepan, melt the margarine. Add the flour and cook, stirring constantly about 1 minutes. Gradually stir in the broth and lemon juice; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes. Add the shrimp, oregano, rosemary and pepper; cook, stirring as needed, until heated through, about 2 mintues. Place the salmon on a platter. Pour the juices from the baking pan into the sauce; cook, stirring as needed, until heated through, about 1 minute. Pour the sauce over the salmon and serve, garnished with the rosemary.
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Salmon with Sour Cream
from Sonia
4 salmon fillets
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup green onions, sliced
1 teaspoon lemon juice
1/4 teaspoon salt
dash red pepper flakes
1/4 cup cheddar cheese, shredded
Preheat oven to 450ºF. Place salmon fillets in baking dish and bake uncovered for 15 minutes until fish flakes when tested with fork. While baking, combine sour cream, mayo, green onion, lemon juice, salt and red pepper. Spoon over baked fish top with cheese. Bake 3-4 minutes.
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Salt-Baked Salmon
from "The Cooking Club Cookbook"
2-1/2 cups kosher salt
2 lb. salmon fillet, cut into 4 pieces
salt and white pepper to taste
about 10-12 sprigs fresh dill, plus additional for garnish, optional
1 lemon, cut into round slices, plus additional for garnish, optional
Pour kosher salt into large skillet. Heat over medium-high heat for 5 minutes. Rinse salmon fillets and pat dry. Season with salt and white pepper. Place salmon, flesh side up, on salt bed. Top with dill sprigs and lemon slices. Cover skillet and cook fish 12-15 minutes (depending on thickness), until center of the thickest part is opaque (use a sharp, thin knife to test). To serve, insert spatula between fish and skin. Garnish with additional fresh dill and lemon slices if desired. Serves 4.
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Saucy Seafood Pizza
8 oz. refrigerated crescent rolls
8 oz. cream cheese, softened
1 tsp. dill mix
1 tsp. lemon zest
1/2 cup cocktail sauce
1/2 medium cucumber, seeded
4 oz. flake- or leg-style imitation crab meat
1 Tbsp. fresh parsley, snipped
Preheat oven to 350ºF. Unroll crescent roll dough and divide into triangles. Arrange triangles in circle on 13" round baking stone. Press or roll dough into 12" circle, sealing seams. Bake 12-15 minutes or until light golden brown. Cool. Combine cream cheese and dill mix. Add lemon; mix well. Spread cream cheese onto crust. Spread cocktail sauce over. Coarsely chop cucumber, pepper and crab meat. Sprinkle over sauce. Sprinkle parsley over all. Cut and serve.
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Savannah Seafood Parmesan
from Jennifer
1-1/2 to 2 pounds unpeeled, large fresh shrimp
1 cup water
1/2 cup butter
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups half-and-half (I used FF half and half)
1/2 cup dry white wine or chicken broth
1 cup chicken broth
2 Tbsp. cocktail sauce
3/4 tsp. Old Bay seasoning
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups freshly grated Parmesan cheese, divided
1 pound fresh lump crabmeat, drained
4 oz. jar diced pimiento, undrained
2 tsp. chopped fresh or 1/2 tsp. dried thyme
16 oz. bow tie pasta, cooked
Peel shrimp, reserving shells; devein shrimp, if desired. Chill. Bring reserved shrimp shells and 1 cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells. Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes. Whisk in flour until smooth. cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half and half until smooth. Add wine, broth, and next 4 ingredients. cook, whisking constantly, 5 minutes or until thickened and bubbly. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients. Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13x9" baking dish, and sprinkle with remaining 3/4 cup cheese. Bake at 350ºF. for 25 to 30 minutes or until bubbly. Serves 8-10.
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Scallop Saute
2 lbs. bay or sea scallops
flour
1 Tbsp. olive oil
3/4 cup butter
2 bunches green onions, chopped
1 white onion, chopped
2 lbs. mushrooms, sliced
2 Tbsp. minced shallots
2 cloves minced garlic
1 Tbsp. salt
2 tsp. white pepper
1 tsp. black pepper
juice of 1 lemon
2 cups dry white wine
Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in four separate batches and cook until lightly browned. In same skillet, melt butter. Add onions and cook until soft. Stir in mushrooms, shallots, garlic, salt and pepper. Cook until mushrooms are tender. Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Serves 6.
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Scalloped Crab
from Nan
1 lb fresh crabmeat or two 7-1/2 oz. cans crabmeat
1/2 cup dry sherry
1/4 cup butter or margarine
2 Tbsp. finely chopped onion
1/4 cup unsifted all purpose flour
1/2 milk
1 cup light cream
1 Tbsp. Worcestershire sauce
1 tsp. salt
Dash of pepper
2 egg yolks
2 Tbsp. butter or margarine melted
1/2 cup dry bread crumbs
Preheat oven to 350ºF. Lightly grease 6 or 8 scallop shells or a 1 quart casserole. Drain crabmeat, removing any cartilage. Sprinkle crabmeat with 1/4 cup of sherry, toss to mix well. In 1/4 cup hot butter in medium saucepan, sauté onion until tender about 5 minutes. Remove from heat. Stir in flour. Gradually stir in milk and cream; bring to boiling, stirring, reduce heat, and simmer until quite thick - 8 to 10 minutes. Remove from heat; add Worcestershire, salt, pepper; and rest of sherry. Stir a little of sauce into egg yolks; return to rest of sauce in saucepan; mix well. Stir in crabmeat mixture. Turn into shells or casserole. Toss 2 Tbsp. butter with crumbs to mix well. Sprinkle crumbs evenly over. Place shells on cookie sheet, bake 20 minutes, or until mixture is bubbly and crumbs are lightly browned. (Bake casserole 25 minutes) Makes 6-8 servings.
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Scallops & Tomatoes Over Crusty Bread
8 slices bacon, cut into 1/2" pieces
1 Tbsp. flour
1/2 tsp. dried thyme leaves
1/2 tsp. coarsely ground pepper
1 tsp. chopped fresh garlic
3 Tbsp. tomato paste
1 lb. bay scallops, rinsed, drained
3 medium ripe tomatoes, cut into 1" pieces
1/2 cup pitted ripe olives, halved
1/4 cup chopped fresh parsley
2 Tbsp. dry red wine, optional
6 diagonally cut slices crusty French bread
In 10" skillet, cook bacon over medium high heat, stirring occasionally, until bacon is crisp, 5-7 minutes. Stir in flour, thyme, pepper and garlic. Reduce heat to medium. Cook, stirring constantly, until smooth and bubbly, 30 seconds. Stir in tomato paste and all remaining ingredients except parsley, wine and bread. Continue cooking, stirring occasionally, until scallops are white, 4-5 minutes. Stir in parsley and wine. Toast bread in broiler or oven. Serve scallop mixture over toasted bread. Serves 6.
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Scallops au Gratin
2 to 2-1/2 lbs. fresh or frozen raw scallops
2 cups fine bread crumbs, divided
4 Tbsp. melted butter, divided
3/4 cup diced green pepper
3/4 cup diced celery
salt and pepper
1/2 cup grated cheddar cheese
1-1/2 cups light cream or half-and-half
Barely cover scallops with cold water in saucepan and slowly bring to the boiling point. Remove from heat; drain. Preheat oven to 350ºF. Mix 1-1/2 cups of the bread crumbs with 2 Tbsp. of the melted butter. Divide mixture into thirds and spread 1/3 in a thin layer in a buttered freezer-to-oven casserole. If the scallops are large, cut into smaller pieces. Build up alternating layers of bread crumbs, scallops and green peppers combined with celery, seasoning lightly as you go. Create top layer from remaining bread crumbs mixed with remaining butter and the grated cheese. Slowly pour in cream, distributing evenly. Bake 25-30 minutes. Serves 6.
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Scallops with Herb Sauce
1/2 cup fresh flat-leaf parsley leaves
1/2 cup packed fresh basil leaves
3 Tbsp. low-sodium chicken broth
2 Tbsp. fresh thyme leaves
1 Tbsp. fresh lemon juice
1 Tbsp. vegetable oil
1/2 garlic clove, minced
1/4 tsp. salt
1/4 tsp. black pepper
15 oz. sea scallops
In food processor or blender, combine parsley, basil, broth, thyme, lemon juice, oil, garlic, salt and pepper; puree until smooth. Set aside. Spray large nonstick skillet with Pam; place over medium heat. Add scallops; cook, turning once, 2-3 minutes on each side, until golden brown and heated through. Remove from heat; transfer scallops to medium bowl. Let skillet cool slightly. Pour reserved herb mixture into cooled skillet; cook over medium heat, stirring constantly, 1-2 minutes, until heated. Pour over scallops; toss to combine. Serves 4.
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Scrod with Lemon-Garlic Bread Crumbs
from "The All New Good Housekeeping Cookbook"
2 Tbsp. butter
1 garlic clove, finely chopped
1 cup fresh bread crumbs (2 slices)
four 6-oz. pieces scrod or cod fillets
2 Tbsp. fresh lemon juice
1/2 tsp. salt
1 Tbsp. chopped fresh parsley
lemon wedges
Preheat oven to 450ºF. In 10" skillet, melt butter over medium heat. Add garlic; cook until golden. Add bread crumbs and cook, stirring frequently, until lightly toasted. Remove skillet from heat. With tweezers, remove any bones from scrod. In 9x13" baking dish, arrange fillets; sprinkle with lemon juice and salt. Press bread crumb mixture onto fillets. Bake until fish is just opaque throughout, 10-15 minutes. To serve, sprinkle scrod with parsley and serve with lemon wedges. Serves 4.
Each serving: 231 calories, 32g protein, 8g carbohydrate, 7g total fat (4g saturated), 89mg cholesterol, 517mg sodium
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Seafood Casserole
from "Casseroles," by Christie Katona and Thomas Katona
1-1/2 cups uncooked shell macaroni
8 oz. cream cheese, softened
1/2 cup sour cream
1/2 cup cottage cheese
1/4 cup thinly sliced green onions
1 clove garlic, minced
1/4 tsp. salt
1/2 lb. bay shrimp
1/2 lb. fresh crabmeat
1 cup sliced fresh mushrooms
1 large tomato, sliced
2 cups shredded cheddar cheese
Heat oven to 350ºF. Spray 1-1/2 quart casserole with nonstick cooking spray. Cook macaroni according to package directions. Drain and layer 1/2 of the macaroni in casserole. Mix cream cheese, sour cream, cottage cheese, onions, garlic and salt. Spread 1/2 of the cheese mixture on top of macaroni. Top with shrimp, crabmeat and mushrooms. Add remaining macaroni, remaining cheese mixture and sliced tomato. Top with shredded cheddar cheese. Bake 30 minutes or until bubbly. Serves 4.
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Seafood Cocktail Sauce
from "Recipe Hall of Fame Quick and Easy Cookbook"
2/3 cup ketchup
3 Tbsp. chili sauce
2 Tbsp. horseradish
3 Tbsp. fresh lemon juice
hot pepper sauce to taste
Mix all ingredients well. Refrigerate under ready to serve.
NOTE: Minced onion may be added.
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Seafood Fettuccine
from Cooking Light magazine
1-1/2 Tbsp. butter
1 cup chopped green onions
4 garlic cloves, minced
1 lb. sea scallops
1 lb. medium shrimp, peeled
2 cup half and half
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. lump crabmeat, shell removed
3/4 cup fresh grated Parmesan cheese, divided
8 cup cooked fettuccine (1 lb uncooked)
1/4 cup fresh parsley, chopped
Melt butter in a 12" non-stick skillet over medium heat. Add onions and garlic and sauté 1 minute or until tender. Add shrimp and scallops, sauté 3 minutes or until done. Reduce heat to medium low. Add half and half, salt, pepper and crabmeat and cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture in a large bowl. Top each serving with 1 1/2 tsp. cheese and 1-1/2 tsp. parsley. Makes 8 servings of 1-1/2 cups each.
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Seafood Salad
from Nan
1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
1/2 cup small black olives
2 ripe tomatoes, chopped
1/2 cup celery, chopped
1/2 pound small shells pasta, cooked and cooled
1/2 cup mayonnaise
1/2 cup plain yogurt
1 cup chili sauce
Combine first 6 ingredients in a large bowl and toss. Chill until ready to serve. Combine last 3 ingredients and whisk together. Just before serving, place salad on individual serving plates and scoop a desired amount of dressing on top of salad. Toss and serve cold.
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Shrimp & Scallop Pilaf
from Joyce
2 Tbsp. butter
1/4 tsp. saffron or turmeric
1 cup uncooked rice
1 medium onion, chopped
1 clove garlic, minced
2-1/2 cups chicken broth
8 oz. sea scallops (halved if large)
8 oz. peeled, deveined shrimp
10 oz. pkg. peas, partially thawed
1/2 tsp. salt
Pepper to taste
In large skillet, melt butter over medium heat, stir in saffron. Add rice, onion, and garlic. Cook, about 3 minutes, until onion is translucent, stirring often. Pour in broth; bring to a boil. Reduce heat; cover, and simmer 15 minutes. Add scallops, shrimp, and peas. Simmer covered 5 minutes longer or until scallops are opaque, shrimp turn pink, and peas are heated. Taste and season. 4 servings.
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Shrimp & Scallops with Wine & Vegetables
1 pound uncooked medium shrimp in shells
2 Tbsp. olive or vegetable oil
1 clove garlic, finely chopped
2 medium green onions, sliced (2 Tbsp.)
2 medium carrots, thinly sliced (1 cup)
1 Tbsp. chopped fresh parsley or 1 tsp. parsley flakes
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth
1 Tbsp. lemon juice
1/4 to 1/2 tsp. crushed red pepper
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate. Heat oil in 2" nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender. Stir in shrimp and remaining ingredients. Cook 4-5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
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Shrimp & Tortellini
from Cheryl
1 lb. shrimp, peeled and deveined
2 Tbsp. butter
1/2 cup parmesan cheese
white wine
milk
garlic to taste
28 oz. cheese tortellini cooked (keep warm)
Melt butter and sauté garlic a minute or two. Add shrimp, cook until done, remove shrimp (keep warm), add a very generous splash of white wine and the grated parmesan cheese to the butter. Add milk or more wine until you have a sauce the consistency you like (I didn't have a lot of sauce). Toss pasta and shrimp in with sauce and cook until heated through.
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Shrimp Creole
2 pounds uncooked medium shrimp in shells
1/4 cup butter or stick margarine
3 medium onions, chopped (1-1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 tsp. chopped fresh parsley
1-1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
2 bay leaves
15-oz. can tomato sauce
6 cups hot cooked rice
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate. Melt butter in 3-quart saucepan over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes. Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.
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Shrimp Marinara
from Quick Cooking magazine
14-1/2 oz can Italian diced tomatoes, undrained
6 oz can tomato paste
3/4 cup water
2 garlic cloves, minced
2 Tbsp. minced fresh parsley
1 tsp. salt, optional
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
1 pound fresh or frozen cooked shrimp, peeled and deveined
1 pound spaghetti, cooked and drained
In a slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. Stir in shrimp. Cover and cook 20 minutes longer or just until shrimp are heated through. Serve over spaghetti. Garnish with parmesan cheese.
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Shrimp on Wheels
from "The Last Suppers," by Diane Mott Davidson
5 ounces pasta (wagon wheel shape)
salt, to taste
1 Tablespoon crab and shrimp seasoning, ("crab boil")
1/4 lemon
3/4 pound shrimp, large easy peel, deveined
2 Tablespoons unsalted butter
2 Tablespoons shallot, minced
2 Tablespoons flour
1 Tablespoon chicken bouillon granules, in 1/4 cup boiling water
1 cup milk
1/2 cup dry white wine, pref. vermouth
2 Tablespoons mayonnaise, best quality, pref. homemade
1 tsp. Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup baby peas, frozen
Preheat oven to 350ºF. Butter a 2-quart casserole dish with a lid; set aside. Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes or until al dente. Set aside. In a large frying pan, bring the quart of water to a boil and add the lemon and the crab-and-shrimp seasoning. Add the shrimp, cook until JUST pink (about one minute), and immediately transfer with a slotted spoon (leaving the seasonings behind) to a colander to drain. Do not overcook. Drain, peel, and set aside. In another large frying pan, melt the butter over low heat and sauté the shallot in it for several minutes, until limp but not browned. Sprinkle the flour over the shallot and cook over low hear for 1 or 2 minutes, until the mixture bubbles. Stirring constantly, slowly add the chicken bouillon, milk, and wine, stirring until thickened. Combine the mayonnaise and mustard in a small bowl. Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add that mixture to the sauce. Stir until heated through. Add the cheese, stirring until melted. Add the pasta, shrimp, and peas and stir until well combined. Transfer the mixture to the buttered dish and bake, covered, for about 15 to 25 minutes or until heated through. Makes 4 servings.
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Shrimp Pasta Salad
recipe by Julee
8 ounces fusilli, (or corkscrew pasta)
3 Tbsp. olive oil
3 cups zucchini, thinly sliced
1 cup green beans, fresh, cut in 1" pieces
1 pound cooked shrimp, peeled and deveined
2 cloves minced garlic
1/2 tsp. salt
1 tsp. Italian seasoning
1 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
Dressing:
4 Tbsp. Penzey's Italian Dressing Base
4 Tbsp. water
1 cup sour cream
1 cup mayonnaise
5 Tbsp. red wine vinegar
Cook pasta according to directions on package. Rinse pasta with cold water and set aside. While your pasta is cooking, bring a small pot of water to a oil, add the green beans and cook approximately 5 minutes to partially cook the beans. Drain and rinse. At this point you can cook the shrimp, by boiling for 2-3 minutes, if your shrimp is not already cooked. Heat olive oil in a large frying pan. Over medium high heat, add zucchini. Sauté slices until lightly browned. Remove to a large bowl. Add beans to frying pan. Cover and cook until the beans are just heated through, about 3-5 minutes. Add beans to the bowl of zucchini, then add cooked pasta, shrimp, garlic, salt, Italian seasoning, onion and cherry tomatoes. Toss all ingredients together lightly to combine. In a separate bowl, mix Italian dressing base with water, let stand 5 minutes, then whisk with sour cream and mayonnaise. Add the red wine vinegar and whisk again. Pour blended salad dressing over the pasta salad and mix gently and thoroughly. Serve right away, or cover and refrigerate until ready to eat.
Julee's Notes: I adapted this slightly from an original recipe in Penzey's Summer 2002 catalog. The original recipe calls for 2 cups sliced mushrooms, to be cooked with the beans. I omitted those and substituted an extra cup of zucchini instead. Will probably cut the red wine vinegar back to 1/4 cup next time. Delicious!!!
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Shrimp Rockefeller
from "Casseroles," by Christie Katona and Thomas Katona
10 oz. pkg. frozen chopped spinach, cooked and well-drained
1 cup sour cream
1 tsp. horseradish
1/2 cup ketchup
1/2 tsp. onion powder
1 tsp. parsley flakes
1 tsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1-1/2 lb. cooked fresh shrimp
1 cup breadcrumbs
2 Tbsp. butter, melted
Heat oven to 450ºF. Spray 1-1/2 quart casserole with nonstick cooking spray. Combine well-drained spinach with sour cream and seasonings. Mix well. Gently fold in shrimp. Pour into prepared casserole. Top with crumbs and drizzle with butter. Bake 15-20 minutes or until bubbly and top is browned. Serves 4.
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Shrimp Scampi
1-1/2 pounds uncooked medium shrimp in shells
2 Tbsp. olive or vegetable oil
1 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
1/4 tsp. salt
2 medium green onions, thinly sliced (2 Tbsp.)
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
Peel shrimp, removing tails. Make a shallow cut lengthwise down back of each shrimp; wash out vein Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2-3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese.
Shrimp Scampi with Fettuccine: Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettucine; sprinkle with cheese.
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Shrimp with Garlic
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Cheryl Bierley, Gooseberry Patch
1 cup butter, melted
2 cloves garlic, minced
1/3 cup parsley, chopped
1/2 tsp. paprika
dash cayenne pepper
1/2 cup cooking sherry or white wine
2 cups soft bread crumbs
5-6 cups shrimp, cleaned and cooked
chopped parsley for garnish
To melted butter, add garlic, parsley, paprika, cayenne pepper and cooking sherry. Mix thoroughly. Add bread crumbs and toss. Place shrimp in 11x7x1-1/2" baking dish. Spoon butter mixture over shrimp. Bake at 325ºF. for 25 minutes or until crumbs brown. Sprinkle additional chopped parsley over top before serving.
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Shrimp with Vegetables & Farfalle
1 Tbsp. oil
2 onions, chopped
3 garlic cloves, minced
1 lb. shrimp, peeled and deveined
3 medium zucchini, sliced
1 cup chicken broth
1 Tbsp. dried oregano
1/2 tsp. pepper
4 cups hot cooked farfalle
2 tomatoes, cut in wedges
2 Tbsp. grated Parmesan cheese
In large nonstick skillet, heat oil. Add onions and garlic. Cook until softened, about 5 minutes. Add shrimp, zucchini, broth, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until shrimp turn pink, 3-5 minutes. Stir in farfalle and tomatoes. Cook until heated through, 2-3 minutes. Sprinkle with cheese before serving. Serves 4.
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Simple Lemon Sole
1 lb. sole fillets
1 Tbsp. lemon juice
1/4 cup grated Parmesan cheese
2 Tbsp. butter, melted
4 Tbsp. mayonnaise
4 tsp. finely chopped onion, optional
snipped parsley, optional
lemon slices, optional
Grease rack of unheated broiler pan. Place fillets on rack. Brush with lemon juice; let stand 10 minutes> Broil 4" from heat for 4-6 minutes per 1/2" thickness. Meanwhile, in small bowl, stir together Parmesan, melted butter and mayonnaise. Add onion, if desired. When fillets are almost done, spread some of the mayonnaise mixture on top of each fillet. Broil 2-3 minutes more or until topping is golden brown. If desired, sprinkle fish with parsley and garnish with lemon slices.
NOTE: You can substitute fresh flounder or pike fillets for the sole.
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Simple Salmon
from Amanda
Our favorite salmon is just a filet, placed in a greased roasting pan. I drizzle with a bit of olive oil (2 tsp.) then add to taste, Lemon pepper, Mrs. Dash, Garlic Powder and Fresh Ground pepper. I bake it about 25 minutes at 400ºF., or until it flakes easily at the thickest part.
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Smoked Salmon
2 limes, thinly sliced
1 lemon, thinly sliced
3 lbs. salmon steaks, 1" thick
1/2 cup butter, melted
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
Light charcoal grill; you need hot coals for this recipe! Soak 3 cups wood chips in water about 30 minutes. Form an 18" square pan from a double layer of heavy-duty foil. Arrange lime and lemon slices in pan; place fish on slices. Mix butter and curry powder; pour over fish. Sprinkle with salt and pepper. Arrange hot coals around edge of firebox. Drain chips; add to hot coals. Place foil pan on grill about 4" from coals; cover and grill until fish flakes easily with fork, 40-50 minutes. Serves 6.
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Southern-Fried Catfish
vegetable oil
1-1/4 cup cornmeal
1 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. pepper
6 small catfish (about 1/2 lb. each), skinned and pan dressed
1/2 cup flour
2 eggs, slightly beaten
Heat oven to 275ºF. Heat 1/2" oil in 12" skillet oven medium-heat heat until hot. Mix cornmeal, salt, red pepper and pepper; reserve. Coat catfish with flour; dip into eggs. Coat with cornmeal mixture. Fry catfish, two at a time, until golden brown, about 6 minutes on each side. Keep warm in oven while frying remaining fish. Garnish with lemon wedges if desired. Serves 6.
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Tangy Grilled Fish
four 4-oz. whitefish, haddock or orange roughy fillets
Sauce:
3 Tbsp. vegetable oil
3 Tbsp. Dijon mustard
1 Tbsp. sour cream
1 Tbsp. prepared horseradish
1 tsp. dried Italian seasoning
Heat grill. In small bowl, combine all sauce ingredients; blend well. When ready to grill, carefully oil grill rack (see note). Place fish fillets on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Brush with sauce. Cook 6-10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with sauce. Bring any remaining sauce to a boil; serve with fish.
To broil fish: Place on oiled broiler pan. Broil 4-6" from heat using times above as a guide and brushing occasionally with sauce.
NOTE: If you don't have a grill rack, you can make one using two wire cooling racks. Brush the bottoms of both cooling racks with oil or spray with Pam. Place fillets on oiled surface of one rack, then place the other rack on top of the fillets, oiled side down. If desired, the racks can be wired together on two sides to form a basket. Two fire-resistant heavy-duty oven mitts or two sets of long-handled tongs work well for turning the grill basket over.
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Tilapia
How do you cook tilapia??
from Gail
I cook it like any other white, mild flavored fish. We especially like it soaked in buttermilk and then dredged in a flour, cornmeal mixture seasoned with Old Bay. I then spray it lightly with oil (Pam would be fine, I use one of those pump spritzer) and bake until done.
from Dee
I spray a pan with a little Pam. Lay the fish in the pan tucking the thin ends under. Sprinkle with a little lemon pepper and a tiny bit of butter. Bake at 350ºF. for 20 minutes or until cooked through.
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Tilapia Lemon Parmesan
from Nancy
2-1/2 pounds Rain Forest Tilapia fillets
2 tsp. butter or margarine (2 to 4 teaspoons), softened
2 tsp. fresh lemon juice
Lemon-Parmesan Sauce:
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/2 cup grated Parmesan cheese
1 clove garlic, minced (**I added this to the original recipe)
Garnishes:
2 lemons, sliced
Fresh parsley
Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice (**I also sprinkled with salt and pepper.). Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2 Tbsp. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley.
Per Serving (excluding unknown items): 310 Calories; 34g Fat (92.4% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 348mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 3 Fat.
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Trout Amandine
two 1/2-lb. whole trout, cleaned
2 Tbsp. lemon juice
1 tsp. butter
1/2 tsp. paprika
2 Tbsp. minced flat-leaf parsley
1 Tbsp. sliced unblanched almonds, toasted
2 lemon wedges
Preheat oven to 350ºF. Spray 13x9" baking pan with Pam. Place trout, skin-side down, in pan. Sprinkle with lemon juice; dot with butter and sprinkle with paprika. Bake, covered, about 5 minutes. Uncover and bake until fish is opaque, about 5 minutes longer. Sprinkle with parsley and almonds; garnish with lemon. Serves 2.
To toast almonds: Place a small nonstick skillet over medium heat. Add almonds and cook, stirring constantly, until lightly browned, 2-3 minutes.
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Vince's Crab Cakes
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 Tbsp. chopped onion
2 Tbsp. cooking oil
1 lb. claw crab meat
1 egg, beaten
1/2 tsp. mustard
salt and pepper to taste
1/2 cup seasoned bread crumbs
Sauté onion in oil under tender. Combine all ingredients except bread crumbs. Shape into 6-8 cakes, then roll in crumbs. Fry at moderate heat (350ºF.) until golden brown on both sides, 5-7 minutes. Drain on absorbent paper. Serves 3-4.
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Zesty Flounder
2 Tbsp. minced cilantro
2 Tbsp. Dijon mustard
1/4 cup + 2 Tbsp. plain dried bread crumbs
two 8-oz. flounder or sole fillets
3 Tbsp. salsa
2 Tbsp. grated Parmesan cheese
Preheat oven to 350ºF. Spray 12x8" baking pan with Pam. On dinner plate, combine cilantro, mustard and 2 Tbsp. water. Place bread crumbs on second plate. Dip each fillet in mustard mixture, then in bread crumbs, coating both sides. Place fillets in pan. Top each with salsa; sprinkle with cheese. Bake until fish is opaque, about 20 minutes. Serves 2.
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