|Creamy Seafood Lasagna|
|Crockpot Shrimp Creole|
|Shrimp Salad Bowl|
|Shrimp and Scallops with Tomato and Feta|
|Seven Seas Casserole|
|Spicy Shrimp with Garlic, Basil & Rosemary|
4 Tbsp butter
12 oz heavy cream
1/2 cup grated Parmesan cheese
1/2 grated Romano cheese
8 oz Jumbo Lump or Backfin Crab Meat
1 cup snow peas, trimmed and blanched
8 oz fettucci, cooked according to package directions and rinsed with cold water
Fresh basil, cut into slivers
Heat large saute pan and add butter. Stir in cream and bring
to a boil. Reduce heat and simmer approximately 5 minutes until cream begins
to turn a pale yellow and is slightly thickened, stirring occasionally. Stir
in sun-dried tomatoes and cheeses. Stir well until sauce is smooth. Add crab
meat, stirring gently in order not to break up any large lumps, then add snow
peas and fettuccini. Stir until well combined and heated through. Garnish with
Hints. Make fettuccini before starting this recipe. If you want to save some time, substitute a pre-made Alfredo sauce for the butter and cream.
9 uncooked lasagna
1/4 cup margarine
1 medium onion, finely chopped (1/2 cup)
2 clovees garlic, finely chopped
1/4 cup all purpose flour
2 cups half & half
1 cup chicken (vegetable ok) broth
1/3 cup dry sherry or chicken broth
1/2 teasponn salt
1/4 teaspoon pepper
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 container (15 oz) ricotta cheese
1/4 cup chopped parsley
2 packages (8-oz each) frozen salad-style imitation crabmeat, thawed, drained, and chopped (real crabmeat can be used, too)
2 packages (4 oz each) frozen cooked salad shrimp, thawed, drained
3 cups shredded mozzarella cheese (12 oz)
1 tablespoon chopped fresh parsley, if desired
Heat oven to 350 degrees. Cook noodles as directed on package. Meanwhile, in 3 quart saucepan, melt margarine over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half and half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
In a medium bowl, mix egg, Parmesan cheese, ricotta cheese, and 1/4 caup parsley; set aside. Drain noodles. In ungreased 13X9 inch (3 quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shirmp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles' spread with 3/4 cup of sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp,and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
Bake 40 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley. 8 servings.
2 lbs large raw
2 tablespoon butter or margarine
1/3 cup chopped onion
1-1/2 teaspoon curry powder
2-1/2 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3/4 cup shrimp liquid
1 teaspoon lemon juice
Wash and pressure cook shrimp; reserve 3/4 cup shrimp liquid. Cool shrimp amd remove shells.
Make curry sauce: Melt the butter. Add onion and curry powder and fry one minute. Then stir in the flour and seasonings. Gradually add the milk and shrimp liquid. Add the lemon juice and shrimp and heat.
Serve over rice.
Condiments: raisins, coconut, peanuts, scallions, chutney, bacon, egg white, egg yolk, pineapple, sweet pickles, carrots.
1-1/2 c diced celery
1 c chopped onion
3/4 c chopped bell pepper
1 can (8 oz) tomato sauce
1 large can (28 oz) whole tomatoes
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
4-6 drops Tabasco sauce or dash or two of ground cayenne
1 to 1-1/2 pounds medium shrimp, deveined and shelled
Combine all ingredients in slow cooker except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over rice.
1 lbs skinned haddock
Boil the fish in 2 cups boiling water, salt, and as much butter as you can afford for 30 minutes. Remove fish to dish in which it is to be served and remove bones. Make a gravy of the water in which it was boiled, using milk to moisten the flour. Pour gravy over fish and serve. We usually have the fish and gravy over boiled potatoes.
1 can salmon, minced fine
1 cup cracker crumbs
2 onions, chopped fine
3-1/2 cups milk
2 eggs, beaten
Mix salmon, cracker crumbs, onions, and spices; set aside. Heat milk and stir the 2 beaten eggs into it. Pour over salmon mixture. Bake 30 minutes at 350 degrees.
of the Sea
12 oz albacore tuna, drained and flaked
6 oz white crabmeat, drained
4 oz tiny shrimp, drained
6.5 oz chopped clams, drained
1/2 cup refried beans
1/4 cup chopped black olives, drained
1/4 cup chopped green chiles, drained (jalapenos work fine,too, but use fewer)
1 cup cooked long grain rice
1/4 cup hot salsa
2 Tablespoons chopped fresh cilantro leaves
8 flour tortillas
Canola oil for frying
2 cups shredded lettuce
Sour cream and picante sauce
Mix together filling ingredients until well blended. Divide filling evenly among tortillas. Roll up tortilla burrito style, being careful to tuck in ends and securing with toothpicks. Heat one inch of oil in a large frying pan and fry for 3 minutes. Turn tortilla rolls over and fry for 3 more minutes. Continue turning and frying, if needed, until tortillas are crispy brown. Drain chimichangas on paper towels. Serve on a bed of shredded lettuce along with condiments.
Note: watch the frying it may not take 3 minutes per side. also use soft malleable tortillas, they are easier to wrap. These can be finger foods.
1 9-oz package refrigerator
spinach or cheese ravioli
1/3 cup prepared basil pesto
1/3 cup sour cream
1/3 cup whipping cream
1/8 tsp fresh lemon zest
1-21 oz pouch or 2-3 oz pouches of Chicken of the Sea Premium Albacore, Salmon, or Light Tuna
2 Roma tomatoes, cut into one inch pieces
1-1/2 tbsp toasted pine nuts
Shaved or grated fresh parmesan cheese
Fresh basil leaves for garnish
Cook ravioli according to package directions; drain. Meanwhile, in saucepan whisk together pesto, sour cream, whipping cream, and lemon zest. Heat slowly on low heat until heated through; stir constantly. Add tomatoes and gently flake the seafood; heat. Salt and pepper to taste. Fold ravioli into creamy seafood sauce. Top with pine nuts and parmesan cheese. Garnish with basil leaves. Makes 2 servings.
Crumbled crisp bacon or
veggie bacon bits
Canned or fresh cooked shrimp (large work best)
Boiled white onions (canned)
French dressing, Catalina dressing, or recipe below
1/2 tsp salt, 1/4 tsp sugar, 1/8 tsp pepper, 1/8 tsp paprika, 1/3 c vegetable oil, 2 Tbsp vinegar. Makes 1/2 cup.
2 tsp salt, 1 tsp sugar, 1/2 tsp pepper, 1/2 tsp paprika, 1-1/2 c vegetable oil, and 1/2 c vinegar. Makes 2 cups.
Combine and shake well in covered jar.
Mix all ingredients together shortly before eating. Serve with croissants or other light rolls.
Leaves from 6 to 8 stems oregano
3 cloves garlic(I used minced garlic from a jar)
3 Tbsp Olive Oil, plus more as needed
3-1/2 c canned, no-salt added, fire roasted diced tomatoes, plus any collected juices
1/2 c bottled clam juice
3/4 c sparkling apple cider (may substitute white wine
1 tsp suger, preferably superfine
Freshly ground black pepper
8 ounces peeled and deveined raw shrimp (26-30 count)
8 ounces large, dry-packed scallops
3-ounce block feta cheese
Cut the white and light green parts of the scallions on the diagonal into thin slices. Mince the oregano to yield 2 tbsp. Thinly slice the garlic.
Using a vegetable peeler or knife to cut three wide strips of lemon peel(without pith).
Heat the oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the garlic and cook for 1 minute, stirring to keep the garlic from burning. Add the tomatoes, clam juice, cider, sugar, oregano, and strips of lemon zest. Season lightly with salt and pepper. Cook for about 20 minutes, stirring once or twice; the mixture should thicken. Taste and adjust the seasonings as needed. Discard the lemon zest.
Preheat the oven to 475 degrees. Have a baking dish at hand that's large enough to hold the skillet mixture.
Add the shrimp and scallops to the skillet; stir and cook for a minute or two, then transfer the mixture to the baking dish. Break off chunks of feta and sink them into the liquid of the mixture. Scatter the scallions on top. Roast for 3 to 5 minutes or until the seafood is just cooked through.
Cut the lemon in half and squeeze juice (to taste) over the top of the dish. Divide between individual wide shallow bowls. Drizzle each portion with a little oil. Serve right away. 710 calories. FYI, this could serve 4 or 5 over rice.
1 10-1/2 ox can
condensed cream of celery soup
1-1/3 cups water
1/4 teaspoon salt
1/4 cup finely chopped onion
1-1/3 cups minute rice
1-1/2 cups cooked peas
1 - 7oz can tuna, drained and flaked
1/2 cup grated Cheddar chees
In saucepan, combine soup, water,salt, onion, and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1-1/2 quart casserole. Make 3 layers in casserole, using Minute Rice (right from box), peas, and tuna. Add remaining soup. Sprinkle with grated cheese. Bake, covered, at 375 degrees for 20-to 25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving. Makes 4 servings.
1 pound penne pasta Bring a large pot of water to a rapid boil;add salt. Add pasta and cook according
to package directions until al dente. Drain and return pasta to the pot with
1 Tablespoon olive oil and 1 clove garlic put through a garlic press. Stir to
combine. Keep warm. In a large skillet, heat remaining 4 tablespoons olive oil
until hot but not smoking. Add garlic matchsticks and cook until golden, stirring
constantly. Add rosemary and cook for 1 minute. Remove garlic and rosemary from
the skillet; set aside. Add onion and cook, stirring until golden. Add shrimp
and jalapenos to the infused oil and cook, stirring until the shrimp are just
done. Add peppers, basil, salt and pepper and cook until the peppers are cooked,
yet still crisp. Make a well in the center of the skillet and add tamari, Worchestershire
sauce, sherry, and sugar. Stir to dissolve the sugar. Return the garlic and
rosemary to the skillet. Add olives and sliced basil and cook until heated through,
1 to 2 minutes, stirring occasionally. Serve the shrimp and peppers over warm
penne. Garnish with sprigs of basil. Serve immediately. Hint: start the penne and the shrimp at the same time, otherwise the penne
5 Tablespoons extra-virgin olive oil
8 cloves garlic, cut into matchsticks, plus 1 more for pressing
1 Tablespoon finely snipped fresh rosemary leaves
1 large onion, thinly sliced
1 pound large shrimp, peeled
2 jalapeno peppers, seeded and finely diced
1/2 medium red pepper, seeded and cut into strips
1 medium yellow pepper, seeded and cut into strips
Salt and pepper
1 Tablespoon tamari sauce (you can substitute soy sauce)
2 Teaspoons Worchestershire sauce
2 Tablespoons medium dry sherry
2 Teaspoons sugar
1/3 cup pitted and halved black olives
1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
Bring a large pot of water to a rapid boil;add salt. Add pasta and cook according to package directions until al dente. Drain and return pasta to the pot with 1 Tablespoon olive oil and 1 clove garlic put through a garlic press. Stir to combine. Keep warm. In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks and cook until golden, stirring constantly. Add rosemary and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion and cook, stirring until golden. Add shrimp and jalapenos to the infused oil and cook, stirring until the shrimp are just done. Add peppers, basil, salt and pepper and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet and add tamari, Worchestershire sauce, sherry, and sugar. Stir to dissolve the sugar. Return the garlic and rosemary to the skillet. Add olives and sliced basil and cook until heated through, 1 to 2 minutes, stirring occasionally. Serve the shrimp and peppers over warm penne. Garnish with sprigs of basil. Serve immediately.
Hint: start the penne and the shrimp at the same time, otherwise the penne gets cold.
2 lbs large uncooked shirimp,
shelled and deveined
1/2 cup butter
1 teaspoon salt
6 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Leave shell on tail section, if desired. Preheat oven to 400 degrees. Melt butter in a 13x9x2 baking pan in oven. To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well. Arrange shrimp in baking pan in a single layer. Bake uncovered for 5 minutes. Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley. Bake shirmp for 8 to 10 minutes or until just done. Arrange shrimp scampi on hot serving platter. Pour garlic butter from pan over the shrimp and garnish with several lemon wedges. Serves 4-6.
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