* Exported from MasterCook * Basil Shrimp and Rice Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Main Course Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 1/2 pounds large shrimp -- peeled and deveined 1/4 cup finely chopped garlic (about 12 cloves) 2 medium-size red bell peppers -- julienned 3/4 pound zucchini -- cut in half lengthwi 1 large onion -- chopped 6 cups cooked rice 1/3 cup chopped fresh basil OR 2 teaspoons dried basil leaves 1/4 cup lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Fresh grated Parmesan cheese Fresh basil leaves Heat butter in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 2 to 3 minutes or just until shrimp turns pink; remove from skillet, set aside. Add peppers, zucchini and onion to skillet. Cook and stir 4 to 5 minutes or until vegetables are tender. Stir in rice, shrimp, basil, lemon juice, salt and pepper. Sprinkle with Parmesan cheese, garnish with basil. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * 1-2-3 Crab Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Blue Crab -- fresh or frozen 1/2 Cup Butter -- melted 1 Tablespoon Tarragon Vinegar Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage. Place crab meat in a shallow 1-quart casserole. Combine butter and vinegar. Pour over crab meat. Mix lightly. Broil about 4" from source of heat for 12 to 15 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Stuffed Soft Shell Crabs Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large soft shell crabs 1 egg -- beaten and pepper 1/2 cup bread crumbs 12 wedges cheese 1 8 ounces can tomato sauce Clean and dry crabs. Season w/s & p. Lift up back on each end of crab and place 2 wedges of cheese inside. Dip into beaten egg, then into bread crumbs. Place crabs in a greased baking dish, pour tom. sauce over them and bake in 350 deg oven for 40 mins. Makes 6 servings. Serve with tartar sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chinese Butterfly Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo shrimp * 3 tablespoons flour 1/2 tablespoon cornstarch 1 tablespoon white cornmeal 1/4 teaspoon baking powder 3/4 teaspoon salt 1 cup milk -----barbecue sauce----- 1/2 cup soy sauce 2 tablespoons honey 2 tablespoons dry sherry 1/2 teaspoon pepper 1 garlic clove -- minced * peeled, deveined and butterflied with tail intact. Mix dry ingredients together; add milk to make a thin batter; dip each shrimp in batter and deep fry at 375~F 2 to 3 minutes, without crowding, or until golden brown; serve with barbecue sauce. Barbecue sauce: Heat soy sauce; add remaining ingredients and simmer 5 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chunky Clam Rarebit Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1/2 cup chopped green bell pepper 1/2 cup chopped mushrooms 3 tablespoons flour 1 can (28 oz) italian peeled -- tomatoes; crushed, w 1 cup milk 2 cups shredded cheddar cheese -- (about 8 ozs.) 1 tablespoon dijon mustard 1 teaspoon worcestershire sauce 2 cans (6-1/2 oz.) minced clams 1. In a large saucepan, melt butter over medium heat. Stir in green pepper and mushrooms and cook until softened but not browned, about 5 minutes. 2. Stir in flour. Cook, stirring, 1 minute. Gradually add tomatoes and their liquid, stirring constantly. Add milk, cheese, mustard, Worcestershire, and clams with liquid and cook, stirring, until heated through and cheese has melted, about 5 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Clam Dig Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 4 teaspoons clam nectar -- (omit if can clams -- are used) 3 tablespoons chopped chives or minced green onion 3 tablespoons crumbled blue cheese 2/3 cup minced steamed clams -- fresh or canned, -- drained 1/4 teaspoon salt -- (omit if canned -- clams are used) 1 dash white pepper 12 slices rye or whole wheat bread Butter or margarine -- softened 6 Lettuce leaves Mix sour cream and clam nectar. Add chives or onion, blue cheese, clams, salt and pepper and mix well. Flavor improves if mixture stands a few hours. Butter bread lightly. Spread clam mixture liberally on 6 slices. Cover with lettuce leaves. Close sandwiches with remaining bread. Makes 6 sandwiches. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Citrus-Buttered Lobster Tails Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces (2) frozen lobster tails 1/2 cup water 1/4 cup butter or margarine 1 tablespoon lemon juice 1/2 teaspoon finely shredded orange peel 1/8 teaspoon salt 1 dash ground ginger 1 dash paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undershells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fried Sliced Shrimp Peking Style Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small egg 6 tablespoons cornstarch 12 ounces large shrimp; shelled 2 cups cooking oil 1 tablespoon minced scallion 1 tablespoon minced garlic 2 1/2 tablespoons sherry 2 tablespoons sugar 1 tablespoon salt 1/2 tablespoon hot pepper 1. Combine the egg and cornstarch to make a batter. Dip the shrimp into the batter. Heat the oil and add shrimp one by one; cook until they are golden brown. Drain. 2. Meanwhile add the remaining ingredients to a saute pan. Add shrimp and swirl in pan until hot. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * French-Fried Scallops Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh or thawed scallops 1/2 cup oil-free italian dressing 1/3 cup fine dry whole-wheat crumbs 1/3 cup grated parmesan cheese 1/2 teaspoon paprika lemon wedges parsley sprigs Rinse scallops; pat very dry with paper towels. Pour dressing into a shallow bowl. In a pie plate, combine bread crumbs, cheese and paprika. Dip scallops in dressing; roll in crumb mixture to coat well. Arrange scallops, in a circle, on a microwave-safe plate. Microwave on 100% power (HIGH) 2 minutes. Rearrange, moving outside pieces to center of dish. Microwave on 100% power (HIGH) 1 to 2 minutes more or JUST until scallops are firm (test with knife). Garnish with lemon wedges and parsley sprigs. YIELD: 4 servings (152 calories per serving) Carb 9.7 g/ Protein 19 g/ Fat 3.5 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Elegant Southern Seafood Cake Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornbread crumbs 1/2 onions -- red 1/2 bell peppers 1/2 bell peppers -- red 2 garlic cloves -- crushed 1 tablespoon olive oil 1/2 pound crabmeat 1/4 pound shrimp 1/4 pound flounder fillets 1/8 pound scallops 1/4 cup mayonnaise 1 tablespoon lime juice 2 dashes cayenne pepper 3 tablespoons butter -- clarified Cut onion into 1/2" chunks; saute in 10" frying pan in hot olive oil until soft, about 4 minutes. Cut peppers into 1/2" chunks; add peppers and garlic, then continue cooking until peppers are almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, scallops and flounder. Remove onion/pepper mixture from heat and add seafood, mayonnaise and lime juice. Stir gently to prevent breaking up crab. Season to taste with salt and white pepper. Shape into patties and coat both sides with cornbread crumbs. (May now be placed on a plate and refrigerated for up to an hour) When ready to serve, heat 2 tb clarified butter in frying pan over moderately high heat. Saute 3 cakes at a time until golden on both sides, about 2 minutes. Add more butter as necessary. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Austere Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant 1 pint fresh raw oysters 1/2 medium white onion -- chopped 1/4 pound fresh mushrooms -- sliced 1 jar pimientos -- (2 oz.) 2 Eggs Salt 1/4 pound butter 1 Rib celery -- chopped 2 slices whole wheat bread 1 Handful fresh parsley First: slice top off eggplant length-wise (that means laying it on its side - not the stem). Scoop out pulp from large piece and set pulp aside for use later. Sprinkle inside of eggplant with salt, replace its hat and refrigerate in a Pyrex baking dish until time to stuff, Second: preheat oven to 300 degrees. Place two slices of whole wheat bread in oven to dry out while it is heating. Third: melt butter in heavy skillet over medium heat. Braise with the lid on the following chopped items until soft: cubed eggplant pulp, sliced fresh mushrooms, chopped celery, and onion. You know already to wash it all well in cold water to avoid grit in the food. Fourth: add drained oysters, pimientos, dried-out bread which you have pulled into small pieces, and parsley to the above. Have you discovered how mush easier it is to cut parsley with kitchen shears than with a knife? Stir. Fifth: beat eggs until lemon-colored and add to the above. Turn fire to low and continue cooking for 5 minutes by the clock, stirring constantly. Remove from fire and salt to taste. Sixth: stuff eggplant. At this point, you can put the whole business in the refrigerator, covered of course, and wait until an hour before serving time to take it out. Seventh: pour 1/4 inch water into the bottom of the baking dish. Make a foil tent which will seal the eggplant in the dish but not mash on the top of it. Place in preheated 300 degree oven and bake 45 minutes. Don't overcook this one. The eggplant will collapse. I learned this through bitter experience. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Egg Foo Yung - Shig Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/4 pound shrimp -- chopped 1 onion -- medium 1 celery rib 2 cups bean sprouts 1/2 can water chestnuts -- sliced 1/4 cup oil for frying 2 tablespoons menmi 8 tablespoons water 1 teaspoon sugar 1/2 teaspoon soy sauce 1 tablespoon cornstarch Halve the onions and slice lengthwise into 1/4 inch slices. Slice the celery 1/8-inch thick on the bias. Rinse and drain the bean sprouts. If sliced waterchestnuts are too large, halve them. In a heavy skillet, saute onions and celery in a small amount of oil. Place in a large bowl. Add eggs, shrimp, bean sprouts, water chestnuts and mix well. Rinse and dry the skillet and preheat 1/4 cup of oil in it. Using a 1/4 cup measure, dip cup into the mixture and pour into skillet. Continue until you have about four patties formed in the skillet. Fry at medium heat until browned. Turn and fry other side until browned. Remove and drain on paper towels. Place on a heated serving platter and keep warm until all patties have been cooked. Prepare the sauce: Mix the Menmi, 6 Tbsp. water, 1 tsp. sugar, 1/2 tsp. soy sauce in a small sauce pan. Cook at medium heat until it comes to a boil. Turn the heat down to simmer. Mix 1 Tbsp. cornstarch with 2 Tbsp. water. Add to the sauce and stir to thicken. Pour sauce over the prepared egg foo yung patties and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dill-Sauced Shrimp Dish Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Uncooked rice -- for 8 servings 1/3 cup butter 1/3 cup all-purpose flour 2 1/4 teaspoons salt 1 1/4 teaspoons dill weed 4 cups milk 2 1/2 pounds cooked shrimp -- shelled & deveined, -- (frozen or fresh) Prepare favorite rice for 8 servings as directed by rice directions. Meanwhile, in 3 or 4 quart saucepan over medium heat, into hot butter, stir flour, salt and dill until blended. Gradually stir in milk and cook, stirring, until thickened; add shrimp. Serve over hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deviled Crab Croquettes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crabmeat 1 cup mashed potatoes 2 eggs, hard boiled -- chopped 1 sm. green pepper -- chopped 1 egg -- beaten 1/2 teaspoon salt old bay seasoning 1 dash onion powder 1 tablespoon parsley -- chopped cracker meal Saute chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crunchy Crab Nuggets Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 lb loaf french bread 1/2 cup butter or margarine 1/2 pound crab meat 2/3 cup processed cheese spread 1 egg 1 teaspoon worcestershire sauce 1/4 teaspoon lemon & pepper seasoning 1/8 teaspoon dry mustard 3 dashes garlic powder paprika Cut bread into 1-inch slices; remove crusts. Cut trimmed slices into 1-1/2 inch cubes. Hollow out each cube with sharp knife, leaving a shell about 1/8-inch thick. Brush sides and tops with melted butter. Place on cookie sheet. Bake at 400 degrees for 10 min. or until nuggets are lightly browned and crisp. Remove from oven and cool. Remove all cartilage from crabmeat. In a bowl, blend cheese and egg. Add worcestershire sauce, lemon and pepper seasoning, mustard and garlic powder; gently mix in crabmeat. Fill nuggets with crabmeat mixture, sprinkle paprika over tops. Put on cookie sheet and bake at 400 degrees until hot and bubbly, 5-10 min - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hawaiian Crab Cakes Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 1/2 cups onion -- finely chopped 2 garlic cloves -- minced 3/4 cup tomatoes -- chopped 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 pound crab meat 1/4 cup flaked coconut 1 egg yolk -- beaten 1/4 pound butter Heat oil in skillet. Saute onions and garlic 5 minutes. Add the tomatoes, salt and pepper and cook over low heat 5 mins. Cool 10 minutes. Mix crab coconut, and egg yolk. Shape into 12 patties for a meal or into smaller cakes or balls for appetizers. Saute in butter until lightly browned on both sides. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Seafood Kabobs Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound large shrimp (deveined) 1 pound large mushrooms 1/4 cup honey 8 wooden skewers 1 pound fresh sea scallops 17 ounces bottled bar-b-q sauce 4 tablespoons stone ground Dijon mustard 2 pounds fresh fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrimp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turning frequently to prevent burning. Baste with marinade and use a covered grill to insure smoky flavor. Garnish with fresh fruit. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Golden Crab Puff Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 slices white bread 6 eggs 2 tablespoons minced parsley 1/2 teaspoon salt 1 pound backfin crabmeat 3 cups milk 3/4 teaspoon dry mustard 8 ounces shredded sharp am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ginger-Garlic Shrimp, China Royal Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 jumbo shrimp, with shell 1/4 cup vegetable oil 1 piece ginger * 3 cloves garlic peeled/crushed 2 green onions/scallions ** salt & pepper to taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gently Persuasive Prawns Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw prawns or shrimp 4 tablespoons sweet butter 2 tablespoons minced shallots 1 cl garlic -- minced 1/3 cup brut champagne 2 teaspoons fresh lemon juice 1 tablespoon calvert's cedar street dill mustard Shell and devein prawns. Melt butter in saute pan over medium high heat. Add shallots and garlic and saute 1 minute. Add prawns and saute quickly until just pink. Stir in champagne, lemon juice and mustard, and simmer 3 minutes. Serve over a bed of hot rice or pasta. Garnish with fresh chopped parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garlic & Beer Marinated Shrimp Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh or frozen shrimp -- medium size, in shell 3/4 cup beer 1 tablespoon vegetable oil 2 teaspoons fresh chives -- chopped 1/2 teaspoon red pepper sauce 1/4 teaspoon salt 2 garlic cloves -- crushed butter -- melted lemon wedges Peel shrimp. Devein. Mix remaining ingredients in shallow glass pan. Stir in shrimp. Cover and refrigerate at least 1 hour. Set oven control to broil. Remove shrimp from marinade. Place shrimp on rack in broiler pan. Broil shrimp about 4" from heat about 5 minutes, turning once and brushing with marinade, until shrimp are pink. Serve with melted margarine or butter and lemon wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gambas al Ajillo (Shrimp with Garlic) Recipe By : MS Access Serving Size : 4 Preparation Time : 0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Shrimp 2 tablespoons tomato paste 1 tablespoon Paprika 1 teaspoon cayenne pepper 5 cloves garlic 1/2 cup Olive oil 4 tablespoons Dry sherry 1 teaspoon Hot sauce In a small container, mix paprika, hot sauce, tomato paste, salt, cayenne pepper, and dry sherry. In a skillet, heat the garlic with olive oil for 1 minute. Add shrimp and mixture and cook until shrimp is pink. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crabmeat Filling Crepes Recipe By : Mrs. A. Corbett Alexander, Swannanoa, North Carolina Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped green peppers 2 tablespoons butter 4 tablespoons all-purpose flour 1 cup half and half 1 Egg yolk -- beaten 1 pound crabmeat 1 cup sour cream 2 tablespoons grated Romano cheese Salt and pepper to taste Hollandaise Sauce -- optional Basic Crepes -- see recipe in Breakfast category Saute green peppers in butter. Add flour and half and half, stirring constantly, cooking until thick. Add a little of the hot mixture to the egg yolk; then stir back into the mixture in the saucepan. When quick thick, add crabmeat, sour cream and cheese. Season to taste and heat to serving temperature. Spoon over crepes and roll up. Top rolled crepes with hollandaise sauce, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crabmeat Au Gratin Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons butter -- melted 4 teaspoons flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups milk 2 cups crabmeat 1 1/2 teaspoons lemon juice 1 1/2 teaspoons onion -- grated 8 ounces cheddar cheese -- grated x Dash Worcestershire sauce x Paprika Combine butter, flour, salt and pepper over low heat. Stir until well blended. Remove from heat. Gradually stir in milk. Cook, stirring constantly, until thick and smooth. Combine crabmeat and white sauce. Add lemon juice, onion, cheese and Worcestershire sauce. Place in a 2 qt. buttered casserole. Sprinkle with paprika. Bake 25 minutes at 375. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab-Biscuit Shortcakes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1 tablespoon flour 1 can chicken-noodle soup 3 hard-cooked eggs 3/4 pound crab meat salt and pepper baking-powder biscuits Melt butter in top of double boiler; add flour and blend. Add soup and cook, stirring constantly, until thickened. Slice eggs, add to soup with the crab meat. Cook over hot water until thoroughly heated. Add salt and pepper to taste, and serve over thin, crusty baking-powder biscuits that have been split and lightly buttered. Makes 4 generous servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Stuffed Potatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes 4 tablespoons margarine or butter 1/2 cup sour cream -- (i use non-fat) 4 teaspoons onion -- grated 1 teaspoon salt 1/2 pound crabmeat or imitation crab paprika -- to taste Bake 4 large baking potatoes. Scoop out insides and set aside. Mix together with elec.hand mixer on low speed for one minute: diet margarine, sour cream substitute, grated onion, and salt. Fold in crabmeat gently with a fork Fill potatoes with mixture and sprinkle liberally with paprika. Reheat in 450 degree oven about 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Stuffed Chicken Breasts Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breasts 1/2 cup onion -- chopped 1/2 cup celery -- chopped 3 tablespoons butter 3 tablespoons white wine -- dry 7 1/2 ounces crabmeat -- flaked 1/2 cup herb stuffing mix 2 tablespoons all-purpose flour 1/2 teaspoon paprika 1 package hollandaise sauce mix 3/4 cup milk 2 tablespoons white wine -- dry 1/2 cup swiss cheese -- shredded salt pepper Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Stroganoff Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can mushroom caps 1/2 teaspoon salt 2 tablespoons diet margarine 2 tablespoons flour 1 dash white pepper -- to taste 1 cup onion -- finely chopped 1/2 pound fresh crabmeat 1/2 cup celery -- finely sliced 1/4 cup sherry 8 ounces non-fat sour cream sub. 8 ounces spinach noodles Cook and drain spinach noodles while doing the following: Drain mushrooms, but RESERVE LIQUID; set aside. Melt diet margarine in small saucepan. Add onion and celery; saute over low heat 3 minutes. Add mushrooms and flour and stir until flour is well blended. Add crabmeat and sherry; cook over low heat 5 mins. Combine sour cream substitute and reserved mushroom liquid, stirring well. Add sour cream sub. mixture, s & p to crab mixture, stirring well. Add 2 T. diet margarine to the cooked, drained spinach noodles and arrange noodles on a serving platter. Spoon crabmeat mixture over noodles. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Rangoon Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package wonton wrappers 1 8 ounces pkg cream cheese 8 ounces crab meat -- carefully picked 4 green onion* * finely chopped tops and all 1. Combine cream cheese; crab and onion mix well 2. Place a mound of filling in the center of a wonton skin; dampen edges with water and fold in half to make a triangular shape 3. Fry in hot oil until crispy and golden brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Fritters Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 1/2 cups warm water 2 tablespoons vegetable oil 2 teaspoons baking powder 1/8 teaspoon salt 1 pound crabmeat 3/4 cup fresh white breadcrumbs 4 large egg whites -- divided 3 tablespoons chopped fresh parsley salt and pepper -- to taste all-purpose flour -- for dredging vegetable oil -- for deep frying -----curry sauce----- 1 1/2 tablespoons olive oil 1 small garlic clove -- minced 1 teaspoon curry powder 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons orange juice 1 tablespoon sugar 1 tablespoon fresh lemon juice 1 tablespoon chutney Mix the first five ingredients in a medium bowl to blend. Let the batter stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoon to transfer the fritters to paper towels and drain. Serve with Curry Sauce. Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crabmeat 1 1/2 cups white sauce 1/2 teaspoon tabasco 2 eggs -- separated & beaten parsley or green pepper salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Cakes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound backfin crabmeat 2 tablespoons mayonnaise 1/4 cup cracker meal 1 pinch cayenne pepper 1 teaspoon worcestershire sauce 1 egg -- beaten garlic to taste Combine all ingredients and form into small cakes. Saute in butter. Serve hot with tarragon sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab And Shrimp Pavarotti Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup italian bread crumbs 16 ounces evaporated milk 1 small onion -- chopped 1 teaspoon parsley hard boiled eggs 1 cup mayonnaise 1 teaspoon garlic powder 2 teaspoons salt 8 ounces canned mushrooms -- drained &- sliced 2 teaspoons lemon juice 2 teaspoons worcestershire sauce 1 pound lump crabmeat 1 pound shrimp,cooked,peeled -- chopped paprika Combine first 12 ingredients. Fold in crab and shrimp. Pour into a greased, shallow casserole. Bake at 350 for 20 minutes. Sprinkle with paprika. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coquilles St. Jacques Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup white wine 1 pinch thyme 4 tablespoons butter 1/2 small onion 1/2 bay leaf 1 parsley sprig 3/4 pound bay scallops 1/4 pound fresh mushrooms -- chopped 1 tablespoon lemon juice 1 1/2 tablespoons flour 1/2 cup heavy cream 2 egg yolks 1 Parmesan 2 slices dried bread/crumbs Melt a small quantity of butter and stir with buttered bread crumbs. Drain and set aside. In medium saucepan, add 1/4 cup water, wine, thyme, 1 tblsp butter, onion, bay leaf and parsley sprig. Add scallops and simmer 2-3 minutes. Strain broth and save, setting aside the scallops. In small fry pan, saute the mushrooms in 1 tblsp butter, lemon juice, salt and pepper. After 5 minutes, remove mushrooms and strain butter mixture into reserved broth. Set aside the mushrooms. Heat water for Double Boiler to simmer. In Double Boiler, blend flour and 1 1/2 tblsp. butter. Add reserved broth. Add slowly egg yolks which have been beaten with the heavy cream. Blend well. Add scallops. Cook until thickened and smooth. Add mushrooms. Pile into oven bowls, top with buttered bread crumbs and good dash of Parmesan. Broil until browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coquilles Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons (1/4 stick) unsalted butter 1 large shallot -- chopped 1 cup brut champagne or dry white wine salt and freshly ground white pepper 1 1/2 pounds fresh scallops 2 tablespoons calvert's cedar street chive mustard 3 cups whipping cream 1/4 cup (1/2 stick) unsalted butter -- cut into pieces Heat 2 tbs. butter in large skillet over medium heat. Add shallot and saute lightly. Add champagne or wine until reduced by half. Season with salt and white pepper. Add scallops, top with piece of buttered parchment or waxed paper and simmer gently until just cooked through, about 2 to 3 minutes. Remove scallops with slotted spoon and keep warm. Increase heat and reduce juices to a glaze. Blend in Calvert's Cedar Street Chive Mustard and cream and simmer until thickened and mixture lightly coats spoon, about 20 minutes. Whisk in remaining butter. Taste and adjust seasoning. Divide sauce among warmed dinner plates. Arrange scallops over sauce and top each with slice of kiwi. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Conch Fritters Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds conch -- finely chopped 1 cup lime juice 1/4 cup olive oil 1 green bell pepper -- chop fine 1 red bell pepper -- chop fine 1 large onion -- chopped fine 4 eggs -- beaten 2 cups flour 1 teaspoon salt 1 teaspoon cajun seasoning -- can use 2 tsp for spicier 6 dashes tabasco sauce 3 teaspoons baking powder 5 tablespoons margarine -- melted vegetable oil for frying Have fish market put conch through tenderizer. Marinate conch in 1 cup lime juice and 1/4 cup olive oil for at least 30 minutes; drain. Mix all ingredients together. Fry by tbls in HOT vegetable oil until golden, about 3-5 minutes. Serve with red cocktail sauce ort tartar sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Maryland-Style Crab Cakes Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crab meat 1/4 cup mayonnaise -- (preferably homemade 2 tablespoons minced parsley 1/2 teaspoon salt 1/2 cup soft bread crumbs 2 large eggs -- beaten 8 tablespoons butter GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mahalia Jackson's Okra Gumbo Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 blue crabs -- lg oil 1 pound cooked ham -- cut in 1" cubes 1/2 pound chicken gizzards -- sliced 2 cans whole tomatoes (1-lb 12 oz) 2 onions, lg -- diced 5 celery stalks -- diced 2 pounds chicken wings and backs 1/4 cup sugar salt -- pepper hot pepper sauce (optional) 4 pounds shrimp 1 1/2 pounds beef stew meat -- in 1" cubes 1 pound link sausage -- sliced 1 pound salt pork -- cut in 1/2" cubes 4 bay leaves -- crumbled 2 gn bell peppers, lg -- diced 4 cloves garlic -- crushed 1 1/2 pounds okra -- fresh 1/4 cup parsley flakes -- dried hot cooked rice crackers (optional) Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic. Saute until lightly browned, stirring now and then. Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to taste with salt and pepper. Serve at once or refrigerate and reheat later. Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Macaroni Shrimp Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound short macaroni -- salad type 1 cup sweet pickle relish -- well drained 3/4 cup finely chopped green pepper 1/4 cup finely chopped onion 1 can chopped pimiento -- drained (2 oz.) 1 can sliced mushrooms -- drained (4 oz.) 1/2 pound tiny salad shrimp -- cooked (about 1 -- cup) 1 1/2 cups salad dressing of your choice -- up to 2 Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water. Combine with remaining ingredients. Add dressing and stir to blend. Chill well before serving. Good with Sour Cream Dressing. (see recipe) Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Luscious Lime Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons lime juice 1 green onion.chopped 2 tablespoons cilantro -- chopped 1 teaspoon jalapeno chili -- minced 1 teaspoon olive oil 1/2 teaspoon garlic -- minced 1/8 teaspoon salt 20 large shrimp -- peeled and deveined. 1 tablespoon red pepper -- minced Whisk together all ingredients except shrimp. Toss 2 tablespoons dressing with shrimp. Chill 30 minutes. Preheat broiler. Broil shrimp 1 1/2 minute per side, until opaque. Toss with remaining dressing and 1 T minced red pepper. Cool. Serve with cucumber slices. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Lo Mein With Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 ounce th egg noodles 2 teaspoons sesame oil 1 1/2 tablespoons oyster sauce 1 1/2 tablespoons soy sauce 1/2 teaspoon sugar 1/4 teaspoon salt white pepper 2 tablespoons vegetable -- or peanut oil 1 teaspoon fresh ginger -- minced 1 clove garlic -- minced 8 ounces med shrimp 1 tablespoon dry sherry 1/2 cup chinese chives 2 green onions 8 ounces fresh bean sprouts Cook noodles according to pkg directions until tender but still firm; 2-3 minutes. Drain, rinse under cold running water and drain again. Toss noodles with sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes 4 servings - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jambalaya Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped green onion 1/2 cup chopped white onion 1 large green pepper -- cut in strips 1/2 cup chopped celery -- with a few leaves 1 teaspoon minced garlic 1/3 cup butter 1/2 pound raw shrimp -- peeled and cleaned, -- up to 1 2 Doz raw oysters -- or 1 cup cooked ham -- cubed 1 pound can tomatoes 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon cayenne 1 cup raw rice In a large pan saute onion, green pepper, celery and garlic in the butter until tender but not browned. Add shrimp and oysters and cook 5 minutes. (IF ham is used instead of oysters add the ham when rice is added.) Add the tomatoes, chicken broth, salt, cayenne and rice (and ham if used), stir and cover. Cook 25 to 30 minutes over low heat or until rice is done. If mixture becomes too dry, add tomato juice. Taste for seasoning. Serves 4 to 6 Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Seafood Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen crabmeat or shrimp -- thawed and drained 1 cup American cheese -- shredded 3 ounces cream cheese -- cubed 1/4 cup green onions -- sliced 1 jar pimientos -- chopped, drained 2 cups milk 1 cup Bisquick. baking mix 4 eggs 3/4 teaspoon salt 1 dash nutmeg Heat oven to 400 degrees. Grease 10" pie plate. Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edges comes out clean, 35 to 40 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - NOTES : Can use 1 can tuna instead of crabmeat or shrimp. Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Creole Pie Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces crabmeat 1 package okra -- frozen (10-oz) 1 can whole tomatoes -- (16-oz) 1/2 cup green pepper -- chopped 1/3 cup green onions -- sliced 1/2 teaspoon chili powder 1/8 teaspoon red pepper sauce -- to 1/4 teaspoon 1 cup milk 2/3 cup Bisquick. baking mix 2 eggs 1 teaspoon salt 1/2 teaspoon pepper Heat oven to 400 degrees. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Wild Rice Seafood Casserole Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups wild rice -- cooked 1 green pepper -- diced 1 cup celery -- diced 1 bermuda onion -- diced 1 pound fresh mushrooms -- sliced 1 pound lobster meat -- cooked 1/2 pound lump crab meat -- cooked 1/2 pound shrimp -- cleaned 1 teaspoon curry powder 1 1/2 cups mayonnaise salt & pepper -- to taste bread crumbs; buttered -- opt. Mix all ingredients lightly in a greased casserole. Bake 45 minutes at 350 deg. Buttered bread crumbs may be sprinkled over top. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Venezuelan Peppers With Shrimp Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds shrimp (16-20/lb) 3 cups olive oil 4 large red bell peppers 8 cloves garlic 1 chili pepper seeded/minced 1 loaf french bread 1" slices feta cheese (optional) Bell peppers should be seeded and cut into thin julienne strips. Garlic cloves should be peeled and cut into 1/4-inch chunks. Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Thai Stuffed Crab Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups crab meat 1/2 cup ground pork 1 cup chopped shrimps 2/3 tablespoon chopped garlic 1 teaspoon ground white pepper 1/2 tablespoon chpd cilantro roots (subst. -- 2 tsp chopped stems) 3 tablespoons golden mount or maggi sauce 1 jumbo egg 8 cleaned and dried crab shells 1/4 cup chopped cilantro leaves 2 tablespoons red chilies -- slivered oil for frying *Poo Jah DIRECTIONS: Combine crab meat, pork, shrimps, garlic, pepper, cilantro roots, and Golden Mount sauce well. Stuff in each crab shell and pack tightly. Sprinkle cilantro leaves and red chilies. Smooth the surface and press down securely. Bring a lot of water to a rapid boil in a steamer. Arrange in the stuffed crab shells. Place several layers of paper towels on top of the steamer, NOT the food and replace the cover. Steam for 20 minutes and remove from heat. Cool. Beat the egg in a small bowl. In a large wok, heat lots of oil over medium-high heat. Dip the stuffed crab in the egg and fry meat side down until golden brown. Remove from oil and drain well. Cool slightly and serve immediately. Serve with Thai Sriracha chili sauce as an appetizer. Makes 4 servings. NOTE: Do not fry the crab too long as the stuffing will shrink and fall out of the shell. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tempura Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- prepared w/tails 1 cup asparagus -- 1" pieces 1 cup carrots -- 1/4" slices 1 cup celery -- 1/4" slices 1 cup cauliflower -- flowerettes 1 cup zucchini -- 1/2x2" sticks 1 cup green beans -- 2" pieces 1 cup green onions -- 2" pieces 1 bell pepper -- cut into rings 1 onion; medium -- cut into ring 1 parsley -- bunch 1 cup snow peas 1 sweet potato -- 1/8" slices vegetable oil 1 tempura batter recipe 1 tempura sauce recipe Make several crosswise slits on the underside of shrimp to prevent curling. Parboil green beans. Pat shrimp and vegetables dry; arrange on platter; cover and refrigerate until serving time. Prepare batter and sauce recipes. Do not make batter recipe too far ahead of time. Heat oil in a wok to 360 degrees. Dip shrimp and vegetables into batter with tongs; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once (cooking time approximately 2-3 minutes). This is best prepared close to or at the table. It is great fun to have a "tempura party" with guests cooking their own. Serve with sauce and rice. (you may need more batter mix depending on the amounts of seafood and vegetables you prepare). Does not keep well once cooked. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tartar Sauce Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mayonnaise 1 tablespoon onion -- very finely chopped 3 tablespoons kosher dill pickle -- very diced 1 stalk celery -- very diced 1 small clove garlic -- minced 1 tablespoon capers -- finely chopped 2 teaspoons fresh chives -- finely 1 anchovy -- minced 1 teaspoon worcestershire sauce 1 teaspoon lemon juice 1. Combine all ingredients in the order given. Blend well. 2. Cover and refrigerate. Sauce will last for up to 2 weeks - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sushi With Shrimp Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound short-grain rice 2 tablespoons mirin (sweet sake) 1/4 cup rice vinegar 2 tablespoons sugar 2 teaspoons salt 24 large shrimp -- cooked 2 teaspoons wasabi powder 1 sheet nori Wash rice; drain 30 minutes; cook. Heat mirin, vinegar, sugar, salt, until boiling. Cool. Remove rice from heat and leave 10 minutes. Turn into large shallow dish; pour vinegar dressing over. Mix gently until rice is at room temp. Shape sushi into neat ovals. Peel shrimp leaving tails. Split down the underside-not all the way through-and flatten. Mix wasabi. Dab small amount onto rice ovals; top with shrimp. Wrap a thin strip of nori around each sushi. Makes 24. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Maine Lobster Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lobsters-maine (1 1/4 lb.) 1 cup celery-diced 1 cup onion-diced 1 cup scallops-cubed 1 cup bay shrimp-diced 1/2 cup crab meat 4 tablespoons butter salt & ground black pepper 1/4 teaspoon msg 1/4 cup sherry 1 1/4 cups mayonnaise 6 teaspoons cracker meal 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stir-Fried Scallops With Pasta Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bay scallops 4 ounces capellini or linguine 1/4 cup dry white wine 2 tablespoons water 1/2 teaspoon instant chicken bouillon -- * 2 cloves garlic -- minced 1 tablespoon margarine or butter -- ** 1 1/2 cups fresh mushrooms -- sliced 1/2 cup green onions -- sliced 1/2 cup carrot -- shredded 1 tablespoon parsley -- snipped 4 lemon wedges * Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stir-Fried Peppers With Scallops Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon light soy sauce 2 teaspoons yellow bean sauce 2 tablespoons rice wine or dry sherry 1 teaspoon sugar 1 teaspoon toasted sesame oil 1 pound fresh scallops 1/2 pound red bell peppers -- chopped 1/4 pound green bell peppers -- chopped 1 1/2 tablespoons garlic -- chopped 2 teaspoons ginger -- chopped Combine the sauce ingredients and set aside. Wash the scallops, pat them dry with paper towels and set aside. Core and seed the peppers and cut them into 1" squares. Heat wok. Add oil, green onions, garlic, and ginger and stir-fry for 10 seconds. Then add the peppers and stir fry for 2 minutes. Stir in the scallops and the sauce ingredients. Continue to cook for another 4 minutes. Serve at once. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Steamed Mussels With Caramelized Onions Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 2 medium yellow onions -- peeled 2 pounds Penn cove mussels 2 tablespoons olive oil 2 garlic cloves ;peeled -- chopped salt pepper 1/3 cup dry white wine 1 1/2 tablespoons balsamic vinegar 1/3 cup heavy cream parsley -- chopped Heat a large frying pan and add the butter and onion. Saute over medium heat for 5 minutes. Cover and "sweat" the onion down over low heat. Cook until the onion becomes golden brown and caramelized, about 20 minutes. Be sure to stir th onion often. Set aside. Trim the fuzzy beards off the mussels and wash and drain. Heat a 6 to 8 quart pot and add the oil, garlic, and black pepper to taste. Saute for 15 seconds and add the drained mussels and wine and bring to a boil. Stir the mussels cover, and reduce the heat to a simmer. Steam the mussels open, stirring once, about 5 to 7 minutes. Drain the mussels into a colander, reserving the broth or "nectar". Heat the frying pan with the onion again and strain in the reserved nectar. Add the balsamic vinegar and cream , and simmer a few minutes to reduce and thicken slightly. Add the opened mussels in their shells and toss until all is hot and coated with the onion sauce. Serve immediately with parsley - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Cajun Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo shrimp -- finely chopped 1/4 cup flour 1/2 cup butter 1 cup onion -- chopped 1/2 cup green pepper -- chopped 1/2 cup celery -- chopped 1 large clove garlic -- minced 1/4 teaspoon cayenne pepper 1 tablespoon lemon juice 1 cup water Combine flour and butter 8in a large saucepan. Cook over medium heat, stirring, until it turns golden, about 15 to 20 minutes. Add the onion, green pepper, celery and garlic and saute for 20 minutes. Add the shrimp and remaining ingredients. Bring to boil and then simmer for 3 to 5 minutes, or until shrimp are tender. Season. Serve over a bed of rice. Serves 4 - 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Soy Barbecued Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh shrimp 2 cloves garlic 1/2 teaspoon salt 1/2 cup soy sauce 1/2 cup lemon juice 2 tablespoons finely chopped parsley 2 teaspoons dehydrated onion flakes 1/2 teaspoon pepper Shell and devein shrimp, saving tails on. Arrange shrimp in shallow 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 several times. Turn. Frill 5 minutes more, basting several times. Use any remaining marinade as dip. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Southern Curried Shrimp Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds shrimp -- fresh or frozen 1 Egg -- beaten 1 tablespoon water 1 cup dry bread crumbs -- toasted 1/2 teaspoon salt 1 dash pepper 2 teaspoons curry powder 1/4 cup melted fat -- or oil Hot Marmalade Soy dip -- see recipe Thaw frozen shrimp; peel. Remove sand veins; wash. Combine egg and water. Combine crumbs, curry powder, salt and pepper. Dip shrimp in egg; roll in crumbs. Place on well greased cookie sheet, 15x12 inches. Drizzle fat over shrimp. Bake at 500 degrees for 10 minutes or until golden brown. Serve with Hot Marmalade Soy Dip. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Snow Crab Hot Pot Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds snow crab clusters 2 cups broccoli flowerettes 2 cups carrots -- cut in diagonal -- slices 8 Green onions -- cut into brushes, -- if desired 2 cans regular-strength chicken broth -- (14 1/2 oz. each) 2 cups water Creamy sauce -- see recipe Thaw crab if frozen. Cut into serving-size pieces; crack. Arrange crab and vegetables on large platter or serving bowl. Transfer broth to chafing dish; keep warm. Provide diners with long handled fondue forks or chop-sticks. Let each cook crab and vegetables in broth until crab is heated through and vegetables are cooked crisp-tender. Serve with Creamy Sauce and crusty French bread or rice. Cooking broth may be ladled into cups and served as a soup after crab and vegetables are cooked. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Slipper Lobster Tails In Leek Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large leeks -- white part only 1 stick sweet butter 1/2 cup dry white wine -- salt and pepper to t 2 cups lobster stock 1 cup creme fraiche(*recipe next) 1 cup heavy cream -- reduced by half 3 pounds slipper lobster tails beurre manie (**recipe next) Wash leeks very well under cold, running water. Cut into bite-size strips, about 1/4" wide. Heat large skillet, add 4 Tblsp butter, when melted add leeks and wine. Cover and cook on low heat for about 6 minutes, or until leeks are almost tender. Uncover and finish cooking and there is no liquid left in the skillet. Remove from heat & set aside. Reduce the lobster stock or clam juice by half, on high heat. Whisk in the Creme Fraiche and return the mixture to heat and reduce to about 1 cup--about 15 minutes, whisking constantly. Whisk in the reduced heavy cream and reduce the entire mixture until it is very thick. If the sauce isn't thick enough to your taste, add the Beurre Maine, 1 Tblsp at a time until a satisfactory consistency is reached. Add the leeks to the sauce, but don't wash the skillet. Stir to combine well and set aside. Heat the skilled and when hot, add 4 Tblsp butter. When melted add lobster tails. Mix frequently for about 5 or 6 minutes so the lobster is just about cooked. Don't overcook the lobster or it will be tough and horrible. Return the leek sauce to the skillet. Stir well and heat through over medium heat. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Skewered Shrimp Recipe By : Julia Child Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 Raw large shrimp 1/3 cup olive oil Salt Pepper 1 drop hot pepper sauce 1 drop soy sauce 1/2 teaspoon thyme -- dill or tarragon 30 Wooden skewers -- pointed (7-8 inches -- long) 15 Strips bacon 2 quarts water Fold shrimp gently in a mixing bowl with olive oil, a sprinkle of salt and pepper, with drops of hot pepper sauce and soy sauce and, if you wish one of the spices (thyme, dill or tarragon). Let steep 20 minutes. Meanwhile, soak pointed wooden skewers in cold water (to keep then from burning). Cut bacon in half crosswise; drop then in water and blanch (boil slowly) for 5 minutes, then drain, rinse and dry them. Skewing. Push the sharp end of a skewer through one end of a piece of bacon, then the large end of a shrimp, the middle part of a bacon strip, the tail of the shrimp and bacon end. Keep in plastic on ice until cooking. Barbecuing or broiling. Barbecue bacon-side down first, then bacon-side up a minute or so on each side. Or Broil bacon-side up first, then bacon-side down - a minute or so on each side close under the hot broiler element. Serve at once. MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp With Snow Peas Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 pound fresh shrimp 1 1/2 teaspoons rice wine -- or dry sherry 1/2 teaspoon salt 1/2 teaspoon fresh ginger -- minced 1 1/2 teaspoons cornstarch 1 teaspoon sesame oil 1 tablespoon chicken broth 3 tablespoons water 1/2 tablespoon cornstarch 3 tablespoons oyster sauce 1/2 cup vegetable oil 1 garlic clove -- crushed 1/4 teaspoon salt 1/2 pound fresh snow peas Shell & devein shrimp. Rinse & pat dry with paper towel. Combine marinade ingredients in medium bowl. Add shrimp; mix well. Let stand 30 minutes. Pat dry with paper towel. Combine ingredients for seasoning sauce in small bowl; mix well. Heat oil in wok for 30 seconds over high heat. Stir-fry garlic until golden; about 30 seconds. Add shrimp & stir-fry for about 30 seconds until shrimp are pink. Remove from wok with slotted spoon, draining well. Add salt & snow peas to oil in wok. Stir-fry over high heat about 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens slightly. Add cooked shrimp. Stir-fry to coat shrimp with sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp With Lemon Rice Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked rice 2 teaspoons ground turmeric 1 teaspoon mustard seeds 1/2 cup butter 2 1/2 pounds raw shrimp -- peeled deveined 1 7 ounces jar pimentos -- drained diced 1 teaspoon salt 1 cup dry white wine 2 tablespoons lemon juice Cook rice, following package directions. IN large skillet heat turmeric and mustard seeds in butter for 2 to 3 minutes. Stir in shrimp; saute 5 minutes. reserving drippings, remove shrimp with a slotted spoon. Place in 10 cup baking dish. Stir rice into drippings in pan; heat >>> slowly, stirring constantly until golden brown. Stir in pimentos and salt; spoon into baking dish. Mix wine and lemon juice in a cup; stir into rice mixture. Cover and bake at 350 for 1 1/4 hours. Just before serving, fluff with a fork. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp With Feta In Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon (juice of) 2 pounds large shrimp -- shelled and 16 green onions -- finely chopped 1 large garlic clove -- minced* 1 celery stalk -- finely chopped 2 tablespoons fresh parsley -- finely chopped 1 pound tomatoes; peeled -- seeded chopped 1/2 cup olive oil 1 cup clam juice salt to taste -- optional black pepper -- freshly ground 4 tablespoons butter or margarine 1 large tomato -- peel and center 1 teaspoon dried oregano -- crumbled 1/2 cup white wine 1 pound feta cheese -- crumbled *Use 2-3 cloves if you like the flavor or garlic. Pour lemon juice over cleaned shrimp in bowl and set aside. In a skillet saute onions, garlic, celery, parsley and chopped tomatoes in olive oil until onions and celery are tender. Reduce heat and simmer for about 20 minutes. Add clam juice, cook for another 5 minutes and remove from heat. Adjust seasoning with salt and pepper. In another pan saute shrimp in butter until they are pink. Pour tomato mixture into bottom of a casserole. Place whole peeled tomato in center and surround with shrimp. Sprinkle entire casserole with oregano. Pour white wine around shrimp and sprinkle feta cheese over them and into tomato center. Bake in an oven preheated to 400 degrees for 15 minutes or until feta melts. To serve, remove shrimp carefully with spatula so that melted feta stays intact. Quarter tomato and serve as a garnish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Talk Recipe By : Julia Child Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** By Julia Child Shrimp are exceptionally perishable, and because of this, many packers use a chemical called tripolyphosphate to keep them firm and white. But when they use too much, the shrimp take on an unpleasant cleaning-fluid odor and taste. Read the package label! When buying frozen shrimp, you will have the best luck, I think, if you choose them raw in the shell. If your market has thawed the shrimp, give your purchase a serious sniff before leaving the premises; keep them on ice, and use them at once. Top-quality frozen shrimp (and we've had some that were excellent) should not only smell sweet and fresh, they should also be beautifully tender to eat, especially when broiled with bacon. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Stroganoff Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion, medium -- minced 1 garlic clove -- minced 1/4 cup green pepper -- minced 1 cup mushrooms -- thinly sliced 2 tablespoons parsley -- minced 1/4 cup butter -- melted 1/4 cup flour 1 cup beef bouillon 1 teaspoon salt 1/2 teaspoon pepper 5 drops hot sauce 2 cups shrimp -- peeled & deveined 1/2 cup sour cream hot cooked noodles Saute onion, garlic, green pepper, mushrooms, and parsley until tender; blend in flour, and cook 1 minute. Gradually add bouillon; cook over medium eat, stirring constantly, until thickened. Stir in salt, pepper, and hot sauce, mixing well. Add shrimp and simmer 10 minutes, stirring occasionally. Stir in sour cream until thoroughly heated. Serve over hot noodles. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Provencal Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium to large fresh shrimp shelled and deveined 1 small onion -- chopped 2 tablespoons olive oil 4 cans (16-oz. size) ready-cut tomatoes -- drained 1 6 oz can tomato paste 1 teaspoon black pepper 1 teaspoon dried basil -- crushed 1 teaspoon dried oregano -- crushed 1 teaspoon salt 1 teaspoon garlic powder 2 1/4 cups water butter or margarine 1/2 cup dry white wine In a large heavy skillet, saute onion in oil over medium-high heat until tender but not browned. Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder. Bring to a boil, reduce heat and simmer 1 and 1/2 hours. Just before needed, saute the shrimp in only as much butter as needed until barely tender. Add wine and cook over high heat until wine is almost evaporated. To serve, place cooked thin pasta on platter or pasta plate. Pour a little of the shrimp cooking liquid over and toss. (You can also do this on individual plates) Top with some of the sauce and then some of the shrimp. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Pilaf Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 1/2 cup finely chopped celery 2 tablespoons chopped bell pepper 2 cups medium whole shrimp 1 tablespoon worcestershire sauce 1 teaspoon ground cayenne pepper 1 tablespoon flour salt -- pepper 3 cups cooked white rice -- hot 4 slices fried crisp bacon Melt the butter and add celery and bell pepper. Cook until soft. Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne and flour together. Stir shrimp in the flour and add to the butter mixture. Stir and simmer until the shrimp are cooked, about 5 minutes. Season with salt and pepper. Combine with the hot cooked rice and bacon, crumbled with its drippings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Oriental Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chicken broth 1 tablespoon cornstarch 1/4 cup soy sauce 2 tablespoons peanut oil 1 clove garlic -- minced 1 teaspoon gingerroot -- grated 1 cup cauliflower -- thinly sliced 2 medium carrots -- thinly sliced 2 cups cabbage -- shredded 6 ounces frozen pea pods 1 cup mushrooms -- sliced 1 cup fresh bean sprouts 1 tablespoon peanut oil 1 tablespoon sesame oil 1 pound jumbo shrimp -- cut in two Blend broth into cornstarch; stir in soy sauce and set aside. Add the 2 Tbsp. of peanut oil to wok and preheat over high heat. Stir-fry garlic and gingerroot in oil for 30 seconds. Add cauliflower and carrots; stir-fry 3 minutes. Add cabbage, pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes only. Remove vegetables to bowl. Add the 1 Tbsp. peanut oil and sesame oil to wok and heat. Add shrimp; stir-fry 7 - 8 minutes or until shrimp are done. Remove shrimp. Stir broth mixture and add to wok. Cook and stir until thickened and bubbly. Stir in shrimp and vegetables; cover and cook 1 minute only. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Oleans Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 medium onion -- thinly sliced 1 clove garlic -- crushed 1 can cream of mushroom soup -- (10 3/4 oz.) 1 cup sour cream 1/4 cup catsup 1 can broiled -- sliced mushrooms, -- drained (4 oz.) 2 cups cooked -- peeled shrimp Cooked rice Melt butter in chafing dish or skillet. Add onion and garlic, cooking until tender but not brown. Combine soup, sour cream, and catsup and stir into onions. Add mushrooms and shrimp. Cook over low heat only until mixture is thoroughly heated. Serve over fluffy hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Newburg Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 pounds raw shrimp 2 pimentos and 1 can liquid 1 egg 1/2 cup cream 1 small onion 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lea & perrins sauce 2 beef bouillon cubes 1/2 teaspoon dry mustard onion tops tabasco sauce 1/4 cup hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & Perrins sauce and beef bouillon cubes dissolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Hurry Curry Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds raw -- peeled, cleaned -- shrimp, fresh or -- frozen 1 can frozen cream of shrimp soup -- (10 oz.) 2 tablespoons butter or margarine 1 can condensed cream of mushroom soup -- (10 1/2 oz.) 3/4 cup sour cream 1 1/2 teaspoons curry powder 2 tablespoons chopped parsley Rice -- toast points or -- patty shells Thaw frozen shrimp and soup. Melt butter in a 10" fry pan. Add shrimp and cook over low heat for 3 to 5 minutes, stirring frequently. Add the soups and stir until thoroughly blended. Stir in cream, curry powder and parsley. Heat. Serve over hot, fluffy rice; toast points, or in patty shells. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Floridan En Papilate Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 48 fresh shrimp (2 lbs) 8 ounces cream cheese 8 ounces blue cheese 8 ounces sour cream 2 tablespoons garlic -- finely chopped 4 tablespoons parsley -- finely chopped 1/2 cup sauterne wine 6 lemon wedges 6 alum foil pieces 12/12" Cook, peel & clean shrimp & let cool. Blend together the cheeses & sour cream, being careful to get a smooth and even mixture. Cheese sauce will be thin. Add the chopped garlic & parsley & mix well. Add the wine. (A bit more or less wine may be required to get the desired thickness of the mixture.) Place about 4 oz. of the mixture on a piece of the foil; add 8 shrimp (or more if you want) and top with a piece of lemon. Fold over 2 sides of foil, then ends, so a tight package is formed to prevent leaking. (You could use ramekins in place of foil) Bake in oven at 350 degrees for about 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Diane Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds shrimp (medium) w/heads and -- shells 6 tablespoons basic shrimp stock 3/8 pound (1-1/2 sticks) unsalted butt -- er 1/4 cup very finely chopped green on -- ions 3/4 teaspoon salt 1/2 teaspoon minced garlic 1/2 teaspoon ground red pepper (cayenne) 1/4 teaspoon white pepper 1/4 teaspoon black pepper 1/4 teaspoon dried sweet basil leaves 1/4 teaspoon dried thyme leaves 1/8 teaspoon dried oregano leaves 1/2 pound mushrooms cut into 1/4 inch -- thick slices 3 tablespoons very finely chopped fresh pa -- rsley Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make the shrimp stock. In a large skillet melt 1 stick butter over high heat. When almost melted, add the green onions, salt, garlic, ground peppers, basil, thyme and oregano; stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion. Add the mushrooms and 1/4 cup stock; add the remaining 4 Tbsp butter in chunks and continue cooking, continuing to shake the pan. Before the butter chunks are completely melted, add the parsley then the remaining 2 Tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream. Serve immediately in a bowl with lots of French bread on this side, or serve over pasta or rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Creole #3 Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw -- peeled and cleaned -- shrimp, fresh or -- frozen 1/4 cup flour 1/3 cup melted fat or oil 1 cup hot water 1 can tomato sauce -- (8 oz.) 1/2 cup chopped green onions and tops 1/2 cup chopped parsley 1/4 cup chopped green pepper 4 small clove garlic -- finely chopped 1 1/2 teaspoons salt 1/2 teaspoon crushed whole thyme 1 dash cayenne pepper 2 whole bay leaves 1 Lemon slice 2 cups rice Thaw frozen shrimp. Cut large shrimp in half. Blend flour into fat and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Creole #2 Recipe By : Diane Andrews of Plano, TX Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup salad oil 1 cup chopped onion 1/2 cup chopped bell pepper 1 cup chopped celery -- optional 2 cloves garlic 3 pounds raw deveined shrimp 1 large can tomatoes 2 small cans tomato paste 3 teaspoons salt 1/4 teaspoon cayenne pepper -- or to taste 2 tablespoons chopped parsley 2 tablespoons chopped green onion tops Brown flour and oil together over low flame, stirring constantly. When mixture is medium to dark brown color add onions, celery, bell peppers and garlic; cook until soft. Add tomatoes and tomato paste; mix well and cook about 5 minutes then add 6 cups water. Let simmer about 1 hour. Meanwhile, arrange shrimp on waxed paper and sprinkle with cayenne pepper. Add shrimp to tomato mixture; cook 15 minutes. Add parsley and onion tops 5 minutes before serving. Serve over hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Creole #1 Recipe By : Mrs. Van Felber, Plano, TX Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- cleaned and -- deveined 2 Onions -- finely chopped 2 Bell peppers -- finely chopped 6 cloves garlic -- pressed 4 stalks celery -- finely chopped 2 tablespoons cooking oil 1 can tomato sauce 1 teaspoon chili powder 1 tablespoon red hot sauce 1 tablespoon Worcestershire sauce Salt Red & black pepper -- to taste Heat oil in large skillet. Add finely chopped onions, bell peppers, celery and pressed garlic. Wilt ingredients and cook until clear. Add tomato sauce and seasoning. Let simmer 30 minutes. Add shrimp and cover with tight-fitting lid. Cook on low heat about 30 or 40 minutes or until shrimp are done. Serve over hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Cakes-Ha Behng Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound medium shrimp 1/3 cup jicama -- finely 1 green onion 1/3 cup barbecued pork or 1 cup cooked ham -- finely 1/2 teaspoon salt 1 teaspoon sugar 1 teaspoon soy sauce 2 teaspoons oyster sauce 1 small egg 2 tablespoons cornstarch Shell, devein, wash and drain prawns. Place prawns, jicama, green onion, and bbq pork or ham on chopping board and chop with cleaver until minced and well blended. Place in a bowl and blend in seasoning ingredients. Flatten mixture into patties about 2" in diameter and 1/4" thick. Appropriately 20 patties. Heat a frying pan, add 3 tbsp oil and fry 7 or 8 at a time for approximately. 2 minutes. Remove and keep warm. Serve with chili sauce or sweet and sour sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp And Rice Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Jumbo shrimp -- cooked and diced 3 cups rice -- cooked 2/3 cup celery -- finely chopped 1/4 cup green peppers -- finely chopped 8 ounces Sliced water chestnuts -- cut into halves 10 ounces Frozen small green peas 1 cup mayonnaise 4 teaspoons soy sauce 1/2 teaspoon curry powder -- optional Prepare first five ingredients. Combine with water chestnuts and thawed peas. Mix mayonnaise, soy sauce and curry powder. Stir into other mixture. Chill. Serve on green leafy lettuce. Serves 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp And Rice Casserole Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds cooked shrimp 1 pint light cream 8 tablespoons catsup 1/4 teaspoon tabasco sauce 2 cups cooked rice 1 teaspoon butter 3 tablespoons worcestershire sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Ala Vip Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons butter 4 1/2 teaspoons flour 3/4 cup milk 3/4 cup heavy cream salt and pepper to taste 1/4 cup dry sherry 1 teaspoon worcestershire sauce 1 pound shrimp,cook,peeled -- deveined 10 ounces frozen artichoke or broccoli cooked 1/4 pound fresh mushrooms -- sliced 4 teaspoons butter -- melted parmesan cheese -- grated paprika Combine first 4 ingredients in a saucepan. Cook over low heat, stirring until thickened. Season with salt and pepper. Add sherry and Worcestershire sauce. Arrange shrimp and artichoke hearts or broccoli in a 8x8" buttered baking dish. Saute mushrooms in butter and spread over artichoke hearts. Pour cream sauce over ingredients in a baking dish. Sprinkle liberally with Parmesan cheese and lightly with paprika. Bake 20 to 30 minutes at 375. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp A La Creole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 Green pepper -- finely chopped 4 tablespoons salad or olive oil 2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon oregano 1/4 teaspoon garlic salt -- optional 1 can solid-pack tomatoes -- cut up (14 1/2 oz.) 1 can tomato sauce -- (8 oz.) 1 cup raw regular rice 1 package frozen -- deveined medium -- shrimp, uncooked (7 -- oz.) Saute onion and green pepper in oil until tender. Sprinkle with flour, stir until blended. Add seasonings, tomatoes and tomato sauce. Cook over low heat about 30 minutes, stirring occasionally. Meanwhile. Cook rice and shrimp according to directions on packages. Reserve 8 of the cooked shrimp. Chop remainder. Add to sauce. Arrange hot cooked rice on one side of serving dish. Fill other half with shrimp sauce. Garnish with remaining whole shrimp. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp & Scallop Kabobs Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound large raw shrimp 1 pound sea scallops -- cut in half 1/2 cup vegetable oil 1/4 cup lemon juice 1/4 cup soy sauce 2 cloves garlic -- chopped 1 1/2 teaspoons ground ginger 1 teaspoon onion powder 16 ounces (1 cn) pineapple chunks 2 small zucchini -- sliced Peel and devein shrimp. Drain pineapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Seafood Cocktail Sauce Recipe By : Serving Size : 46 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tomato juice 1 teaspoon horseradish 1/2 teaspoon each: Worcestershire -- vinag 1/2 teaspoon lemon juice 1 parsley spring -- chopped Mix thoroughly, chill. Good on all seafood. Makes about 1/2 cup. 20 calories approximately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Seafood Chilaquiles Casserole* Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 10 flour or corn tortillas -- * 1/2 cup green onions w/tops -- sliced 1/4 cup margarine or butter 1/4 cup unbleached flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups half & half light cream 1 chipotle chile -- ** 1 pound bay scallops 1 pound raw shrimp; medium -- shelled 4 bacon slices -- *** * Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch strips. ** Chipotle Chile should be a canned one in adobo sauce and be finely chopped. *** Bacon should be crisply cooked and crumbled. Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat, stir in half & half (light cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute, then reduce the heat. Stir in remaining ingredients except the bacon. Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes. Heat the oven to 350 degrees F. Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture; top with the bacon. Bake until hot, 15 to 20 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Seafood Au Gratin With Artichoke Hearts Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 2 teaspoons dijon mustard 4 tablespoons flour 1 cup white wine 1 cup milk 1 can artichoke hearts 16 ounces (2 lg pk) cream cheese 1/2 pound swiss cheese -- grated 1 pound raw shrimp -- cleaned white pepper -- to taste 1 pound crabmeat In a large saucepan, melt butter and add flour. Stir constantly for 1 minute over low heat. Add milk gradually and stir until mixture thickens. Add cream cheese, a little at a time, stirring with a whisk. Add remaining ingredients. Cook no more and 10 minutes over low heat, stirring constantly. Serve over rice or toast points. Serves 6 to 8. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Seafood A La Mediterranean Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 large shrimp 18 cherrystone clams 18 mussels 6 (4-oz.) lobster tails 3/4 cup light olive oil 2 onions -- finely chopped 3 cl garlic -- finely minced 2 cups white wine 3 cups plum tomatoes -- drained 2 bay leaves 1/2 teaspoon dried oregano 2 tablespoons chopped italian parsley salt and freshly ground pepper 2 tablespoons chopped curly parsley May serve over rice pilaf. 1. To prepare shellfish, de-vein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tailfins from lobster tails and leave meat in shell. Cut into 1-inch pieces. 2. Heat the olive oil in a large skillet. Add chopped onion and cook over low heat for 2 minutes. Add garlic and continue to cook for another minute. Do not brown. 3. Add lobster tails and shrimp. Cook for 2 minutes. Add the wine, tomatoes, bay leaves, oregano, Italian parsley, salt and pepper. Increase heat and cook briskly for 6 more minutes. Add the clams and mussels, cover, and continue to cook briskly for 12-15 minutes, or until the clams and mussels are open. Discard any unopened clams or mussels. 4. Remove bay leaves. Transfer stew to a heated serving dish. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sea Scallops With Sugar Snap Peas Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound snap sugar peas -- salt to taste 2 tablespoons olive oil 1 large sweet red pepper; cored 1 1/4 pounds sea scallops -- if too ground pepper 4 tablespoons shallots or scallions 1 teaspoon garlic -- finely chopped 3 tablespoons vodka 2 tablespoons fresh lemon juice 1/4 cup heavy cream 4 tablespoons fresh coriander Pluck off the ends of the peas and discard. Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside. In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red pepper and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for 1 minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scallops With Mushrooms In Wine Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups wine; dry -- white 3 shallots -- sliced 1 celery stalk -- sliced 3 cilantro sprigs 1 bay leaf -- crumbled 15 peppercorns 2 pounds scallops 1 pound mushrooms 1 teaspoon chicken base -----sauce----- 4 tablespoons butter 5 tablespoons flour 3/4 cup milk 2 egg yolks 1/2 cup cream -- heavy lemon juice -----topping----- 1 1/4 cups bread crumbs -- white 1/3 cup gruyere -- grated 1/4 cup butter -- melted In large saucepan bring stock, wine, shallots, celery, cilantro, bay leaf, and peppercorns to a boil. Simmer uncovered for 30 minutes. Strain, return liquid to saucepan and add scallops and mushrooms. If you're using sea rather than bay scallops, slice in half. Mushrooms may be sliced or cut in half. Simmer covered four 5 minutes. Strain scallops and mushrooms well and place in large bowl. Quickly boil down poaching liquid to about 1 cup. Melt butter in saucepan over moderate heat. When foaming subsides reduce heat and stir in flour. Don't brown. Remove from heat and slowly pour in reduced poaching liquid and milk while stirring vigorously. Return to heat and bring to boil with continuous stirring. Cook for 1 minute. Whisk cream and eggs together in bowl. Add two tbs hot sauce to mixture with stirring then add 2 more. Slowly add egg mixture to sauce with stirring, bring to boil for 30 seconds. Remove from heat add one or two tsp lemon juice, ground pepper and 1 tsp chicken base. Remove excess liquid from bowl containing scallops. Stir in a little over 1/2 of the sauce and mix gently. Butter 6 shallow 4 inch baking dishes. Spoon in scallops and cover with remaining sauce. Heat in 375 deg oven for about 10 minutes. Mix topping ingredients together, sprinkle over scal lops and place under broiler until topping is slightly brown. Use 8 inch casserole if you don't have individual baking dishes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scallops A La Smaller Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bacon -- cut in 2 pounds small sea scallops 1/2 cup olive oil 1/2 cup dry vermouth 2 tablespoons parsley -- chopped 1 teaspoon garlic powder 1 teaspoon black pepper 1/2 teaspoon onion powder 1 dash oregano salad greens Wrap 1 bacon piece around each scallop; if necessary, secure with wooden toothpick. Place wrapped scallops in baking dish. Combine olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano in small bowl. Pour over scallops. Cover and refrigerate at least 4 hours. Remove scallops from marinade. Arrange on broiler pan. Broil, 4 inches from heat, 7 to 10 minutes or until bacon is brown. Turn over and brown other side for about 5 minutes. Remove wooden toothpicks. Arrange on platter lined with greens. Garnish as desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scallops & Mussels, Vinaigrette Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 bay scallops 1 cup lemon juice -- or more if need 36 mussels -- cleaned and de-bearded 36 asparagus 1 boston lettuce 1 teaspoon parsley-chopped dijon mustard vinaigrette: 1 egg yolk 4 tablespoons dijon mustard 1 egg-hard boiled -- chopped 1/2 teaspoon pepper 1/2 teaspoon salt sugar-pinch of 1 tablespoon onion-minced 1 garlic clove-minced 2 teaspoons shallots-minced 2 teaspoons oregano 1 teaspoon basil 2 teaspoons parsley-chopped 1 cup olive oil 3 tablespoons white wine 3 tablespoons white vinegar Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar.. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scallops Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound scallops -- rinsed/ drained) 1 tablespoon cornstarch 1 tablespoon soy sauce sesame oil -- drops 6 tablespoons cooking oil 1/2 teaspoon garlic -- fresh minced 5 ginger -- slices 1/2 pound snow peas -- fresh 1 carrot -- thinly sliced 1/4 teaspoon salt 1/4 cup water 2 green onions -- 2" pieces 1. Combine cornstarch; soy and sesame oil, stir well and set aside 2. Heat wok with 1/2 the oil when the smoke begins to rise, add garlic and ginger stir fry 30 sec,add snow peas, car- rots salt and water, stir fry for 3 min remove to a platter 3. Heat remaining oil, stir fry green onion for 30 sec then add scallops stir fry constantly for 4 min 4. Return snow pea mixture and sauce, Bring to a boil Serve at once - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scallop Seviche Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh bay scallops (2 c.) 1/3 cup chopped onion 2/3 cup fresh lime juice 1/4 cup tomato juice 1 tomato -- skinned/chopped 1/4 cup olive oil 1/3 cup green pepper* 1/8 teaspoon tabasco sauce -- or to taste 1 garlic clove -- fine chopped 1 tablespoon parsley -- fine chopped 1/2 teaspoon dried thyme 1 dash salt and ground pepper *Seed and finely dice the green pepper. Rinse scallops and pat dry. Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator several hours or overnight. The lime juice does all the "cooking" that is necessary. Serve in scallop shells. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scallop Boats Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sea scallops -- fresh or frozen 5 large baking potatoes -- up to 6 4 tablespoons butter or margarine 2 teaspoons minced onion Salt to taste 1 teaspoon dry mustard 1/8 teaspoon Worcestershire sauce 1/4 cup milk 1/4 cup scallop broth 1 package frozen green peas -- cooked (10 oz.) Defrost scallops, if frozen. Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth. Rub potatoes with a little butter; bake at 450 degrees for 50 to 60 minutes. Cut in halves lengthwise; remove pulp, leaving just enough to keep shells firm. Puree pulp with blender or put through a food mill or sieve. Add butter or margarine, onion, salt, mustard, Worcestershire sauce, and enough milk and scallop broth to form a fairly stiff mixture. Stir in scallops and peas. Heap into potato shells. Heat at 350 degrees to serving temperature. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sauteed Soft-Shelled Crab Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 soft shelled crabs 5 tablespoons butter 1 tablespoon oil 2 tablespoons pecans Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * San Francisco Seafood Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mussels or 18 clams 1/2 pound medium shrimp 1 pound cod or flounder fillets 2 tablespoons salad oil 1 medium onion -- diced 1 large clove garlic -- minced 1 28 ounce ca tomatoes 1 8 ounce bot clam juice 1 6 ounces can tomato paste 3/4 cup white wine 3/4 teaspoon salt 1/2 teaspoon basil 1/4 teaspoon pepper Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks. Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling. Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender. Sprinkle with parsley - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rock Lobster Parmigiana Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 rock lobster tails(2-10oz pk 3 tablespoons olive oil 1 garlic clove -- finely minced 1 can tomatoes(16oz) 1/2 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon oregano 2 tablespoons parmesan cheese -- grated 6 mozzarella cheese -- thin slice 1. Drop frozen rock lobster tails into boiling salted water; when water reboil, cook 2 minutes. 2. Drain immediately and drench with cold water. 3. Cut away thin underside membrane; remove meat in one pieces from the shell. 4. Slice tails in half lengthwise; set aside. 5. Heat oil and garlic in saucepan; remove from heat and add tomatoes slowly. 6. Add salt, pepper and oregano; simmer, uncovered, stirring occasionally, until sauce is thick, 30 to 45 minutes. 7. Spoon a layer of sauce in a shallow baking dish; add a layer of rock lobster slices; sprinkle with grated cheese. 8. Repeat layers; cover top with slices of mozzarella. 9. Bake in preheated 400F. oven 20 to 25 minutes, or until cheese is melted and lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rainbow Stir-Fry Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound scallops, crabmeat 2 red bell peppers 10 milliliters garlic -- minced 2 bn watercress or 1 pound fresh spinach 2 tablespoons vegetable or olive oil 1 tablespoon lemon juice salt 1/8 teaspoon dried red pepper flakes Prepare seafood and vegetables. Heat oil in large skillet over medium heat. Add peppers, reduce the heat, and cook until somewhat tender, 3-4 minutes. Add garlic, seafood and lemon juice to the peppers and saute over medium heat, stirring on occasion, just until seafood is cooked through, about 5 minutes. Add watercress or spinach and saute until wilted. Season to taste with salt and red pepper, and serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Crab Cakes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- crackers -- soda 2 tablespoons mayonnaise 2 teaspoons old bay seasoning * 1 pound crabmeat -- lump eggs 1 teaspoon worcestershire sauce 1/4 teaspoon pepper, red -- crushed * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~---- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Prawns With Lobster Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound prawns 1 1/2 tablespoons fermented black beans 1 clove garlic; minced 1 slice ginger root 1 slice fresh ginger 1 teaspoon sugar 3 tablespoons oil 1/2 pound ground pork -- (not sausage!) 2 teaspoons hot bean paste 2 tablespoons oyster sauce 1/4 teaspoon salt 2/3 cup water 1 egg 1 scallion -- chopped Shell, devein and rinse prawns. slice in half lengthwise (butterfly them). Mash bl. bean sauce with garlic, ginger and sugar. Set aside. Add 3 T. oil to wok. Cook pork 2 min. til not pink. Add bl. bean mix. Add prawns and cook 1/2 min on HOT. If you like add pinch of HOT BEAN PASTE (option al); Ad oyster sauce, salt and water. Bring to a boil , cover wok and cook for ONE MINUTE. Stir in one raw egg, add scallions. Mix a little cornstarch with water. Add to wok. Stir til gets somewhat thick. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Prawns In Ginger Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rice wine or dry sherry 1 tablespoon light soy sauce 1 tablespoon water 1/2 teaspoon salt 1 teaspoon sugar 2 tablespoons cilantro -- chopped fine 2 teaspoons toasted sesame oil 1 pound raw prawns 1 teaspoon salt 1 teaspoon cornstarch 1 teaspoon toasted sesame oil 1 1/2 tablespoons peanut oil 3 tablespoons ginger -- chopped Mix together the sauce ingredients and set aside. Peel the prawns and discard the shells. Combine them with salt, cornstarch, and 1 tsp toasted sesame oil. Heat a wok or large skillet, then add the peanut oil, prawns, and ginger. Stir-fry the mixture for 30 seconds. Then add the sauce ingredients and continue to cook for 2 minutes. Serve at once. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Parmesan Prawns Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 medium prawns -- uncooked 1 tablespoon salt 1 1/2 tablespoons worcestershire sauce 1 1/2 tablespoons lemon juice 2 cups fine bread crumbs 1 cup parmesan cheese dipping batter 2 tablespoons flour 1 tablespoon cornstarch 1 teaspoon oil 1/2 cup water 1 egg 1 pinch salt 1. Shell the prawns and butterfly them. Season with salt, Worcestershire sauce and lemon juice. 2. In a separate bowl, mix the breadcrumbs and Parmesan cheese. 3. Dip the seasoned prawns into the DIPPING BATTER and roll them in the breadcrumb/cheese mix. 4. Deep fat fry them at 350 degrees for approximately 2 minutes until golden brown. DIPPING BATTER: Mix all ingredients together. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pan-Fried Scallops Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sea scallops -- fresh or thawed -- frozen 1/3 cup dried bread crumbs 1/8 teaspoon salt 1 dash pepper 1 dash paprika Butter or cooking oil 2 tablespoons lemon or lime juice 1 tablespoon chopped parsley On waxed paper, combine bread crumbs with salt, pepper and paprika; roll scallops in mixture until coated. In 10" skillet over medium-high heat, in 3 tablespoons hot butter or cooking oil, fry scallops, turning occasionally, about 6 to 10 minutes (until golden on all sides). Drain on paper towel. Serve scallops over rice or a main dish with vegetables. Serves 3 - 4. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oysters Trufant Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart heavy cream 5 dozen freshly shucked -- oysters, all liquor 1 teaspoon creole seafood seasoning -- (recipe follows) 1 in a saucepan gently -- simmer cream and res oyster liquor until reduced -- to 1.1/2 cups. this 2 hours. -- (2 to 3) 2. Add 2 dozen of the oysters and cook for 5 minutes. Strain out oysters, leaving the sauce. 3. Put remaining oysters in a hot skillet with seasoning (no oil!) and toss gently to warm them. Do not overcook. Drain on towel, put on serving dish and cover with sauce. Garnish with green onion or caviar. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oysters Rockefeller Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 oysters 2 pounds fresh spinach* 1 cup finely chopped scallions 1/2 cup finely chopped celery 1/2 cup finely chopped parsley 1 garlic clove -- finely minced 1 2 ounces can anchovies -- drained 8 tablespoons butter 2 tablespoons flour 1/2 cup heavy cream 1 dash tabasco sauce to taste 2 tablespoons Pernod or Ricard** 1/3 cup grated parmesan cheese *2 (10 oz.) packages of fresh spinach can be substituted. **Other anise-flavored liqueur can be substituted. Preheat the oven to 450 degrees. Open the oysters, leaving them on the half shell and reserving the oyster liquid. Pick over the spinach and remove any tough stems and blemished leaves. Rinse well and put in a saucepan. Cover and cook, stirring, until spinach is wilted. Cook briefly and drain well. Squeeze to remove excess moisture. Blend or put through a food grinder. There should be about 2 cups. Put the scallions, celery and parsley into the container of a food processor or an electric blender and blend. There should be about a cup finely blended. Chop the garlic and anchovies together finely. Heat 4 Tbsp. butter in a skillet and add the scallion and celery mixture. Stir about 1 minute and add the anchovy mixture. Cook, stirring, for about 1 minute and add the spinach. Stir to blend. Heat the remaining 4 Tbsp. butter in a saucepan and add the flour. Blend, stirring with a wire whisk, and add the oyster liquid, stirring vigorously with the whisk. Stir in the cream. Season with Tabasco. Do not add salt. Add the spinach mixture and Pernod. Let cool. Spoon equal amounts of the mixture on top of the oysters and smooth over the tops. Sprinkle with Parmesan cheese. Bake for about 25 minutes, or until piping hot. NOTE: The same spinach topping is equally good (some think it is better) with clams on the half shell - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oysters And Artichoke Casserole Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen artichoke hearts 1 quart large oysters 1 bunch green onions -- minced 1/2 cup browned flour 2 tablespoons lemon juice 1 pinch thyme, salt -- pepper 1/2 pound mushrooms -- sauteed in butter 1/4 pound butter 1/2 cup fresh parsley -- minced dry white wine 1 thinly sliced unpeeled lemon paprika -- cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and saute onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oysters A La Bookbinder Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oysters 1 mushroom-large -- finely chopped 1 teaspoon onion-minced 3 tablespoons butter 1 teaspoon flour 1/2 cup milk-warm 1/4 cup oatmeal-cooked salt & pepper 1 tablespoon parsley-minced 3 tablespoons parmesan cheese-grated Wash & shuck oysters,putting them on the half shell. Saute the mushroom & onion in 1 tbs. butter until soft but not browned. Add flour & stir to blend. Add milk & stir until thickened. Add oatmeal & stir well. Season to taste w/ salt & pepper. Stir in parsley. Place oysters under broiler for 4 min. Remove & cover each oyster w/ some sauce. Sprinkle w/ Parmesan cheese. Melt 2 tbs. butter & drizzle a few drops over oysters. Return to broiler & cook for 5 min. or until browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oyster Special Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 1/3 cup lemon juice 1 tablespoon minced onion 1 tablespoon chopped pimiento 1/4 teaspoon A-1 sauce 1/4 teaspoon Tabasco sauce 3/4 teaspoon salt 1/4 teaspoon pepper 18 large oysters -- up to 24 Butter or margarine 1 cup garlic butter -- melted 6 slices French bread -- 1" thick Parsley for garnish Blend together sour cream, lemon juice, onion, pimiento, A-1 sauce, Tabasco sauce, salt and pepper. Cook oysters in a small amount of butter until edges curl. Toast bread slices and brush with garlic butter. Place 3 or 4 oysters on top of each slice. Spoon a generous portion of the sour cream mixture over each sandwich. Garnish with parsley. Makes 6 sandwiches Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oriental Crab Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen tiny peas -- (10 oz.) 1 cup lump crab meat -- (shrimp, lobster or -- chicken) 1/2 cup chopped celery 1/2 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon curry powder 1/2 cup cashews 1/2 can chow mien noodles -- (5 1/2 oz.) Mix all ingredients and serve with chow mien noodles. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Opulent Oysters Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans oysters or 1 1/2 Pts. fresh oysters -- (8 oz.. each) 1 can French fried onions -- (3 1/2 oz.) 1/4 cup light cream 2 tablespoons grated Parmesan cheese 2 tablespoons butter or margarine Drain oysters thoroughly. If fresh, cook in 1/4 cup melted butter until edges curl. Spread 3/4 cup of onions in a well-greased round baking dish 8x2 inches. Cover with oysters. Pour cream over oysters. Combine remaining onions and cheese. Sprinkle over top. Dot with butter. Bake in a very hot oven, 450 degrees, for 8 to 10 minutes or until lightly browned. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Novel Crab Newburg Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 2 tablespoons flour 1/2 cup milk 1 can frozen cream of shrimp soup 1 pound lump crab meat 2 tablespoons sherry Melt butter and blend in flour. Stir in milk and the soup, cooking slowly and stirring constantly, 3 to 5 minutes, or until soup thaws and sauce thickens. Simmer 1 minute. Add crab meat and continue cooking until crab is heated through. Stir in wine and blend. Good on hot waffles. Makes 4 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Nan's Clams Casino Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 ounces minced clams -- (2 sm cans)* 1/2 cup seasoned bread crumbs 1 1/2 teaspoons garlic powder or 2 garlic cloves -- minced 4 tablespoons fresh onion -- finely diced 3 teaspoons parsley -- chopped 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon oregano parmesan cheese -- as needed *(RESERVE JUICE of clams!!) Saute garlic, onion, parsley, oregano and breadcrumbs in olive oil about 2 minutes. When onion & garlic start to brown, add clams, juice and salt. Mix. Spoon into clams shells. (Mixture is very soupy until baked). Sprinkle with parmesan cheese and place on cookie sheet in 375 degree oven for 25 minutes. This recipe can be doubled or multiplied to make as many as necessary for hors d'ouevres. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ming's Shrimp Toast Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound med.-size shrimp,washed 1 slice ginger,peeled -- chopped 1 clove garlic,peeled -- chopped 1/2 cup chopped water chestnuts salt & pepper to taste 2 tablespoons dry sherry 1 egg white 1/4 teaspoon baking soda 3 slices white bread sesame seeds mustard sauce sweet & sour sauce Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food processor. Season w/ salt & pepper. The mixture should be paste- like. Add sherry,egg white & baking soda to the shrimp mixture. Spread it generously over bread slices. Trim edges. Cut each piece of bread di- agonally into quarters, so that individual tri- angles are formed. Form a mound in center of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to 325. Deep-fry shrimp toasts until golden brown on both sides. Drain on paper towels & serve w/ mustard sauce & sweet & sour sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mexican Shrimp Cocktail Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/3 cup lime juice 1 clove garlic; finely chopped 2 teaspoons salt pepper 24 shrimp; raw 1 avocado; peeled and chopped 2 jalapeno chiles 1/4 cup tomato; chopped 2 tablespoons onion; chopped 2 tablespoons carrot; finely chopped 2 tablespoons cilantro; fresh, snipped 2 tablespoons vegetable oil 1 1/2 cups lettuce; finely shredded lemon wedges NOTE: Shrimp should be peeled and deveined. Jalapeno Chiles should be seeded and finely chopped. Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaining ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Coconut Beer Shrimp With Sweet And Tangy Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cayenne pepper 2 1/4 teaspoons paprika -- sweet 1 1/2 teaspoons pepper -- black 1 1/4 teaspoons garlic powder 3/4 teaspoon onion powder 3/4 teaspoon thyme -- dried 3/4 teaspoon oregano -- dried -----shrimp coating----- 2 eggs 1 3/4 cups flour; all purpose -- in all 3/4 cup beer -- fresh 1 tablespoon baking powder 48 shrimp; medium -- peeled (but tails on)& deveined 3 cups coconut; grated -- about 6 oz. -----sweet & tangy dipping sauce----- 1 2/3 cups orange marmalade -- an 18 oz. 5 tablespoons mustard -- creole or brown 5 tablespoons horseradish -- finally grated Combine all ingredients of the Sweet and Tangy Dipping Sauce and refrigerate. Thoroughly combine the seasoning mix ingredients in a small bowl. In a separate bowl combine 2 ts of the mix with the eggs, 1 1/4 c of the flour, the beer and baking powder; mix well, breaking up any lumps. In a separate small bowl combine the remaining 1/2 c flour with 1 1/2 ts of the seasoning mix; set aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimp with the remaining seasoning mix. Then, holding the shrimp by the tail, dredge each in the flour mixture, shaking off excess, then dip in batter (except tail), allowing excess to drip off, and then coat generously with grated coconut and place on a baking sheet. Heat oil in a deep fryer to 350 degree F. Drop shrimp, one at a time, into the hot oil and fry until golden brown, about 30 seconds to 1 minute per side. Do not crowd. (You may want to cut the first shrimp in half after frying to best estimate frying time; the batter should be cooked through but the shrimp not overcooked.) Drain on paper towels. Serve immediately with Sweet and Tangy Dipping Sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chinese King Crab W/ Mushrooms And Snow Peas Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound snow pea pods 1/2 teaspoon white pepper 3 tablespoons peanut oil 1 tablespoon cornstarch -- dissolved in 1/2 cup cold water 1 clove garlic -- crushed 3/4 pound king crab meat -- frozen 3/4 pound mushrooms -- thinly slcd 1/2 teaspoon ginger -- ground 1 cup poultry stock 2 scallions -- minced Steam snow pea pods for 5 minutes. Place in bottom of serving dish and keep warm. In a large skillet, heat oil until very hot but not smoking. Add garlic an saute until golden. Remove. Add crab meat and toss, cooking for 1 minute. Stir in mushrooms and cook for 1 minute more. Add Stock and pepper and bring to a boil. Add cornstarch mixture and cook, stirring until sauce thickens. Pour over snow pea pods, sprinkle with ginger, and toss to mix. Sprinkle with scallions and serve hot with cooked brown rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Belles D'espagne Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 large red shrimp from Spain or jumbo shrimp 1/2 pound bay scallops with coral 2 tablespoons olive oil 1 tablespoon brandy 1 teaspoon herbs de Provence salt and pepper to taste 1/2 cup bread crumbs 1 lemon (juice only) beurre blanc 2 1/2 sticks butter 2 tablespoons chopped shallots 1 1/4 cups white wine 1 bay leaf salt and pepper Full title: belles d'espagne en brochettes beurre blanc. 1. Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour. 2. Remove shellfish from the marinade. Sprinkle with bread crumbs. Broil on each side for 4 minutes. Add lemon juice before serving. 3. Serve with Beurre Blanc on the side. BEURRE BLANC: 1. Place 2 tbs. of butter in a pan with the shallots and saute for 3 minutes. Add white wine and bay leaves. Reduce by 1/3 and add salt and pepper to taste. 2. Remove from stove. Slowly add remaining butter. Return to stove, whisk well, and beat thoroughly. Keep the sauce warm, but do not boil. 3. Serve sauce on side with brochettes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Oysters On The Half Shell Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 Oysters 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 2 Tablespoons Minced Onions 4 Tablespoons Butter Shuck, drain oysters; place on deep half of shells. Sprinkle with salt, pepper and onion. Dot with butter. Place oysters in baking pan, bake at 400 degrees for 10 minutes or until edges begin to curl. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Back Bay Scallops Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh bay scallops 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/4 cup butter 1 1/2 tablespoons bread crumbs 1. Wash scallops in cold water. Drain and pat dry on paper towel. 2. Roll in seasoned flour. 3. Grease shells. Fill each shell with floured scallops. 4. Add milk to each shell. 5. Place in microwave oven and cook at FULL POWER 5 minutes. 6. Sprinkle crumbs on top. Dot with butter. 7. Place in microwave oven and heat at FULL POWER another 5 minutes. Serves 2. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broken Shrimp Jambalaya Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Cajun Fish/sea Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Peanut oil 4 Onions -- chopped 5 cloves Garlic 1 Bell pepper -- chopped 2 bunches Shallots 1/4 pound Smoked sausage 2 teaspoons Paprika Salt Red, black, white pepper 1 1/2 pounds Broken shrimp (cooked) 3 cups Rice -- uncooked 5 cups Water Heat oil, add onions, garlic, bell pepper, shallots, 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. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Stuffed Poblanos Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Appetizer Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces queso fresco 1 cup whole kernel corn 2 cups cooked rice 1 cup chopped cooked shrimp 1/2 cup (2 ounces) Cheddar cheese 1/4 cup (1 ounce) Monterey Jack cheese 1/4 cup chopped onion 1/4 cup sour cream 1 teaspoon salt 12 (2 to 3 ounces each) poblano peppers -- roasted and peeled 2 cups fresh bread crumbs 1/2 cup Parmesan cheese 3 tablespoons butter -- melted 4 eggs 1 tablespoon water 1 cup flour Combine queso fresco and corn in processor; process just until corn is no longer visible. Transfer cheese mixture to large bowl. Add rice, shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt. Set aside. Cut a small slit in one side of each poblano pepper and carefully remove seeds; leaving stems in tact. Pat peppers dry. Stuff each pepper with approximately 1/4 cup of shrimp mixture. Secure with a wooden pick if necessary. Combine bread crumbs, Parmesan cheese, and butter in medium bowl; stir until well blended. Set aside. Beat eggs with water in medium bowl. Roll stuffed peppers in flour, dip in egg mixture, then coat with bread crumb mixture. Place in shallow baking dish allowing a little space between each pepper; bake at 350 degrees, 30 minutes or until golden brown and thoroughly heated. Serve immediately. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab Quesadillas Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unsalted butter 1/4 cup vegetable oil 1 garlic clove -- minced 1/2 medium onion -- finely chopped 1 poblano chili 1 pound fresh cooked lump crab meat 1/4 cup mayonnaise 1/2 teaspoon salt 1 tablespoon minced fresh cilantro 12 10 inch flour tortillas 1 1/2 cups grated jalapeno jack cheese salsa Place the butter and oil in a medium saucepan and heat over low heat until the butter is melted. Pour all but 2 tablespoons of the mixture into a small cup and add the garlic and onion to the pan. Saute over medium-high heat until translucent, about 3 minutes. Remove from the heat and stir in the chili, crab, mayonnaise, salt, and cilantro. Mix well. To soften the tortillas, place them on a heated grill or skillet for about 15 seconds on one side, then turn. Brush one side with the butter-oil mixture, turn the tortilla over and spread the crab mixture on one half of the tortilla, and top with a tablespoon of grated cheese. Repeat until all the tortillas are filled. At this point, the quesadillas can either be sauteed or finished in the oven. If sauteing, heat a large saute pan or skillet over medium-high heat. Cook for about 2 minutes on a side, or until golden brown. Or preheat the oven to 375 degrees and bake on a cookie sheet until the tops are golden , about 5 minutes. Cut into quarters and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Caribbean Fish Chowder Recipe By : Fred Peters Serving Size : 10 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound small shrimp 1/2 pound fish fillets 1/4 pound clams 3 cups fish stock 1 cup clam juice 1/2 cup burgundy wine 1 tablespoon corn oil 3 cloves garlic -- crushed 3 stalks celery -- diced 1 potato -- peeled & diced 1/3 cup tomatoes -- stewed and chopped 1 green bell pepper -- diced 1/2 teaspoon basil 1/2 teaspoon oregano 2 bay leaves 1 teaspoon paprika 1/2 teaspoon celery seed 1/2 teaspoon dry mustard 1/2 teaspoon cilantro -- dried salt and pepper -- to taste Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot. Saute the onion and garlic until the onions are translucent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : I have added on occassion 1/4 cup rice to this recipe and it is good that way too Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Cantonese (Aka Shrimp in Lobster Sauce) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Shrimp -- shelled, tailed, dev 1 Egg white -- beaten 1 teaspoon Cornstarch 3 tablespoons Vegetable oil 8 ounces Ground pork 4 teaspoons Salted black beans 2 tablespoons Garlic -- minced 1 teaspoon Fresh ginger -- minced fine 2 Scallions -- minced 5 teaspoons Soy sauce 2 tablespoons Dry sherry or rice wine 1/4 teaspoon Sugar 1/2 cup Chicken broth 1 tablespoon Cornstarch dissolved in 2 tablespoons Cold 1 Egg beaten with 2 tablespoons Sesame oil Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour. Stir-fry in 3 tablespoons oil just until done. Remove to a warming oven with a slotted spoon. In the same oil (if it's not too yucky) brown the pork. Add next 8 ingredients. Bring to a boil and add cornstarch-water. Return to the boil and cook until thickened. Remove pan from heat and stir in the egg; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan. Stir in the cooked shrimp and toss with the sauce. Serve immediately. Source: "Ken Hom" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Egg Foo Yung Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs 1/2 cup Shrimp -- cooked or canned 4 tablespoons Peanut or corn oil 1/4 cup Chopped Onions 1/4 cup Chopped Fresh Mushrooms 1 Chopped Scallion 1 cup Fresh Bean Sprouts 1/2 teaspoon Sugar SAUCE 2 teaspoons Cornstarch 1/2 cup Chicken Broth 1 tablespoon Soy Sauce 1/4 teaspoon Ginger 1/4 teaspoon Dry Mustard Beat eggs until light. Cut shrimp into small pieces. In 1 tablespoon oil, saute onions, mushrooms and scallion for 1 minute. Add bean sprouts, shrimp; stir-toss. Add 1 tablespoon soy sauce, sugar; mix well. Place in wide bowl and cool. Beat in beaten eggs. PANCAKES: In a wide skillet heat oil and ladle in 1/4 of the egg mixture to form omelets. Cook until eggs brown on one side; turn, brown other side. SAUCE: Stir cornstarch into chicken broth to dissolve. Add soy sauce, ginger or mustard. Bring to boil, cook until thickens. Pour over eggs, serve with boiled or fried rice. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Fried Rice, Shanghai Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Chinese Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Shrimp -- shelled and deveined 5 tablespoons Oil 3 Eggs -- beaten 1/4 teaspoon Salt 3 1/2 cups Cooked rice -- cold 1/2 teaspoon Salt 2 Scallions -- finely chopped COATING 1/4 teaspoon Salt 1 teaspoon Cornstarch 2 teaspoons Water If shrimp is large, cut crosswise into 1/2 " pieces. Dissolve cornstarch in water and add salt to make coating. Mix with shrimp and set aside. Heat wok over high heat until hot. Add 2 tablespoons 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. Clean wok and heat over high heat. Beat eggs with 1/4 teaspoon salt. Add 3 tablespoons 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. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Spread Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Appetizers Fish/sea Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 8 ounce pack Softened Cream Cheese 1/4 cup Lemon Juice 1/2 pound Cooked Shrimp -- chopped Finely Chopped Green Onions -- to taste (1 to 2 tablespoons) 1 tablespoon Prepared Horseradish 1 tablespoon Worcestershire Sauce 1/4 teaspoon Pepper 1/8 teaspoon Garlic Powder In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Toast Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Waterchestnuts 1/2 pound Shrimp -- cleaned & deveined Salt Pepper 1/2 small Onion 1 tablespoon Corn starch 1 Egg 8 slices Bread -- crusts removed Oil -- for deep frying Dice onion, water chestnuts, and shrimp together. Mince until fine. Place in small bowl. Add egg, salt, pepper, and corn starch. Mix thoroughly. Spread in a thin layer on slices of bread. Pour oil into a wok, halfway up. Turn heat on to highest point. When you think oil is sufficiently heated, take a bread crust and test it to see if it is up to the proper temperature. If bread crust readily browns to a golden colour then oil is ready. If bread crust fails to brown, then oil is not ready yet. If bread crust turns to a dark brown, then shut heat off and allow oil to cool at least 5 minutes before turning burner back on. Be sure and retest oil before deep frying shrimp toast. Place a slice of bread with the shrimp mixture face down in the hot oil and deep fry about 3 minutes until golden brown colour. Turn bread and fry reverse side. Remove to paper toweling to drain excess oil. Repeat procedure until all slices are done. Cut slices of shrimp toast into strips or triangles. Serve immediately. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - NOTES : Very nice to serve for after theatre snack. Shrimp can be minced and mixed ahead of time. Deep frying can be done at last minute Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp and Asparagus Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Fish/sea Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Green OR Purple Asparagus -- trimmed and cut in 1/2 "Pieces 1 pound Shrimp -- cooked, peeled & cleaned 1/2 cup Chopped red bell pepper 1 cup Mayonnaise (not salad dressing) 1/4 cup Finely chopped parsley 1/2 teaspoon Freshly ground white pepper 1/2 teaspoon Celery seed 1/2 teaspoon Salt 1 tablespoon Prepared horseradish 1/4 cup Freshly squeezed lemon juice Endive or Green leaf lettuce 2 Hard-cooked eggs -- diced 4 Lemon wedges Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp and Mango Muffin Triangles Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Bays English Muffins 96 medium (40-60 count) shrimp -- cooked, peeled, deve Cilantro Leaves -- as needed DRESSING 1 1/2 cups vegetable oil 1 cup white wine vinegar 3/4 cup fresh lime juice 1/3 cup honey 1 tablespoon plus 2 teaspoons fresh thyme leaves 1 1/4 teaspoons allspice -- ground 1 1/4 teaspoons hot-pepper sauce Mango relish 3 cups fresh mango -- peeled, diced 1 1/4 cups roasted red pepper -- diced 1/3 cup fresh jalapeno peppers -- seeded, minced 1/2 cup green onions -- minced Reserve one cup of dressing. Place cooked shrimp in shallow glass container. Pour remaining dressing over shrimp. Cover and marinate in refrigerator for per order preparation. Place muffin on serving dish. Portion Relish on muffin. Arrange shrimp over Relish, cut muffin into quarters. Garnish each shrimp with cilantro. DRESSING: Combine all ingredients in blender. Blend until smooth. Reserve 1 cup for dressing. Hold for per order preparation. MANGO RELISH: Combine ingredients. Gently toss with reserved dressing. Refrigerate for per order preparation. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" Yield: "24 Appetizers" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp and Melon Mosaic Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Salad Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound shrimp -- cooked, peeled, deve 1 cup cantaloupe pieces 1/2 cup unpeeled cucumber (avoid seeds) -- chopped 2 tablespoons green onion -- finely chopped 1 tablespoon snipped fresh dill 1 teaspoon orange zest DRESSING 1/3 cup mayonnaise 2 tablespoons catsup 2 teaspoons Cognac -- if desired 1 teaspoon lemon juice dash pepper and salt -- to taste 6 Bays English Muffins Chives -- for garnish Combine shrimp, cantaloupe, cucumber, green onion, dill and orange zest in medium size bowl; set aside. DRESSING: Combine mayonnaise, catsup, Cognac, lemon juice, salt and pepper, blending well. Pour over shrimp mixture and toss gently. Serve on toasted muffin halves, allowing about 1/4 cup per muffin half. Garnish. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp and Rice Casserole Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Casseroles Fish/sea Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Cooked shrimp 2 cups Cooked rice 1 pint Light cream 1 teaspoon Butter 8 tablespoons Catsup 3 tablespoons Worcestershire sauce 1/4 teaspoon Tabasco sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Source: "Mrs. William W. LaViolette" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp and Sea Scallop Stir-Fry Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Vegetable oil 8 ounces Shrimp -- peeled and deveined 8 ounces Sea scallops 3 Carrots -- julienned 4 Celery stalks -- cut into 1" pieces 2 Red bell peppers -- seeded and julienned 2 Yellow bell pepper -- seeded and julienned 2 Green bell peppers -- seeded and julienned 12 Mushrooms -- sliced 3 teaspoons Garlic -- minced 1 bunch Cilantro -- chopped 1 bunch Scallions -- cut into 1" pieces 2 Limes -- juiced 1 teaspoon Dried red pepper flakes -- or to taste 1/4 cup Sherry 1/4 cup Soy sauce 1 pound Soba noodles -- cooked al dente In a large, heated wok (or saute pan) place the oil and heat it on high until it just begins to smoke. Add the shrimp and scallops, and stir-fry them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix the ingredients together and cook them for 1 minute, or until the liquid is reduced by 1/2. Add the soy sauce and mix it in. Add soba noodles and toss them in. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp in Chinese Lobster Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chinese Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound (21-25 per pound) Jumbo shrimp 1 tablespoon Fermented black beans 2 Garlic cloves -- minced 1 Quarter-sized slice fresh ginger -- peeled, minced 1 tablespoon Shao Hsing rice wine, or dry sherry 2 tablespoons Peanut or corn oil 1/2 teaspoon Salt 6 ounces Ground pork butt 1 small Onion -- cut into 1-inch cube 1 Bell pepper -- cut into 1-inch cube 1/2 teaspoon Sugar 1 Big pinch white pepper 1/2 tablespoon Light soy sauce 3/4 cup Chicken stock 2 teaspoons Cornstarch, blended with 1 tablespoon wate 1 large Egg -- lightly beaten 1 Green onion -- chopped 1 teaspoon Asian sesame oil 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. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp in Indian Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Ethnic Fish/sea Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds raw shrimp 2 tablespoons butter 1/2 cup finely chopped onion 1/4 teaspoon dried red pepper 1/2 teaspoon ground cumin Juice of one lime 1 cup sour cream 1/2 cup plain yoghurt 1/4 cup chopped fresh coriander Salt & pepper -- to taste Shell and devein the shrimp. Rinse well and pat dry. Set aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp with Caribbean Salsa Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Appetizer Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mango -- coarsely chopped 1/2 avocado -- coarsely chopped 1/4 cup chunky salsa 1 tablespoon minced cilantro & jalapeno pepper 2 ounces feta cheese -- crumbled 1 pound shrimp -- cooked, peeled, deve Mix mango, avocado, salsa, cilantro and jalapeno pepper in bowl; add cheese and toss. Serve with shrimp. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp with Chili Sauce Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Shrimp -- shelled & deveined 1 Onion -- sliced thinly 3 tablespoons Chili sauce Salt 3 tablespoons Oil Prepare shrimp and onion. Heat oil in wok to smoking point. Stir fry shrimp and onions in it for about 2 minutes. Add salt and chili sauce. Stir everything together and cook about 2-3 minutes longer. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - NOTES : Shrimp do not require a great deal of cooking time, so do not overcook as they will have a tendency to become "tougher" in texture Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp with Lobster Sauce #1 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Raw shrimp -- 3-inch unshelled 2 tablespoons Oil -- for stir-fry LOBSTER SAUCE 2 teaspoons Salted black beans 1 large garlic clove -- minced 2 Green onions 1 large Egg 1 tablespoon Water 2 tablespoons Cooking oil 1/2 pound Ground pork (not sausage) 1/2 cup Chicken broth 1/2 tablespoon Thin soy sauce 1 teaspoon Sugar Cornstarch paste Lobster Sauce: Soak salted black beans for 10 minutes; rinse; drain. Mash with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with water. Shrimp: Shell, devein; butterfly shrimp. Shell, devein; butterfly shrimp. To butterfly shrimp, slice along the back about 3/4 of the way through the flesh with a small paring knife. Spread shrimp open; cover but do not refrigerate. To stir-fry, heat wok to medium-high. When hot, dribble oil around side of pan. Put shrimp in wok all at once,; start tossing. Keep shrimp in motion, so they will cook uniformly. When they just begin to curl, remove to the serving dish. Heat wok to medium; add remaining oil. When oil is hot (not smoking) add garlic/bean mixture. Stir briskly until aroma of beans; garlic is strong, but don't overcook. Add ground pork in little pieces; stir-fry until cooked, about 4 minutes. Add broth, soy sauce; sugar, stirring while mixture comes to a Boil. Thicken mixture with corn- starch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and serve. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp with Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Small shrimp 1/4 cup Peanut oil 1 tablespoon Pale dry sherry 1 tablespoon Fermented black beans 1 teaspoon Chopped garlic 1/4 teaspoon Sugar 1 tablespoon Soy sauce 1/8 teaspoon Black pepper 2 scallions -- finely chopped 1 cup Chicken broth 2 tablespoons Cornstarch 2 Eggs -- lightly beaten Clean and devein shrimp but leave the tail shell attached. Chop fermented black beans. Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 2 tablespoon of the oil, swirl about in the pan and heat for another 30 seconds, turning down the heat to moderate if the oil begins to smoke. Drop in shrimp and stir-fry for about 1 minute, or until the shrimp turn pink. Stir in the sherry, then remove the shrimp mixture to a plate. Add the remaining 2 tablespoon oil to the pan. Add the fermented black beans and garlic, and stir for a few seconds, making sure garlic doesn't burn. Stir in soy sauce, sugar, pepper, scallions and reserved shrimp, them pour in the chicken stock. Cover the pan and bring the stock to a boil. Dissolve 2 tablespoon cornstarch in 3 tablespoon of chicken stock. Add it to the pan. When sauce has thickened and becomes clear, about 30 seconds, pour in the beaten eggs in a slow stream. Meanwhile, with a large spoon, lifting the contents of the pan gently from the sides so that the eggs merge with all ingredients without further cooking. Transfer to a heated plate and serve. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp with Sweet Red Pepper and Cucumber Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Shrimp -- shelled & deveined 1 medium Onion -- sliced 1 Sweet red pepper -- sliced 1 Cucumber -- pared and sliced 1/4 1 tablespoon Soya sauce 1 teaspoon Sugar Salt 3 tablespoons Oil Wash and slice all ingredients, as needed. Place oil in wok, add shrimp and onion, stir fry 2 or 3 minutes until shrimp turn white. Add sliced cucumber, soya sauce, sugar. Stir, cover wok, cook 3 minutes, lifting cover once to stir ingredients. Lift cover up, add red pepper and salt, to taste. Cover wok. Cook everything 2 more minutes. Stir everything well S(Internet Address): "" - - - - - - - - - - - - - - - - - - - NOTES : Chicken can be substituted for shrimp Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Marinated Shrimp and Garlic Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Fish/sea Garlic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Olive Oil Juice Of 1 Lemon 1/2 teaspoon Paprika 1 Bay Leaf 1 teaspoon Crushed Rosemary Leaves 1/4 teaspoon Cayenne Pepper 1 Dash Tabasco Sauce Salt -- (to taste) Fresh Ground Pepper -- (to taste) 1 Dash Worcestershire Sauce 30 cloves Garlic -- parboiled and peeled 1 1/2 pounds Shrimp (About 20 per pound) Fresh parsley -- chopped Gently heat the olive oil in a wide, heavy skillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refrigerator for a day or so. Sprinkle with parsley before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Aromatic Shrimp Creole Recipe By : Serving Size : 6 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 medium onions -- medium diced 2 large cloves garlic -- minced 4 celery stalks -- medium diced 2 medium green bell peppers -- medium diced 6 tablespoons tomato paste 1/2 teaspoon dried red pepper flakes 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 6 cups chicken stock OR 6 cups canned chicken broth 1 1/2 pounds jumbo shrimp -- peeled and deveined Ground black pepper (to taste) 4 cups cooked white rice 1/4 cup minced fresh parsley TO COOK: Heat oil in a large saucepan. Add the next 5 ingredients; sauti until vegetables soften, about 5 minutes. Add next 4 ingredients; saute until fragrant, about 1 minute. Add chicken stock; bring to boil and cook over medium-high heat until thickened, about 30 minutes. Add shrimp; simmer until shrimp are opaque throughout, about 4 minutes. Season with 1/2 teaspoon pepper or to taste. TO SERVE: Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley and serve immediately. The Pipers call this dish a "white creole" because it is not thickened with the traditional mahogany-colored roux. Instead, a mixture of chicken stock, tomato paste, and aromatic vegetables is reduced until the sauce becomes quite thick and flavorful. It is best to serve this shrimp creole with steamed white rice. Description: "White creole from reduced tomato and vegetable sauce." Cuisine: "Creole" Source: "Cook's Magazine June 1990" Ratings : Cholesterol Rating 5 Cost 8 Difficulty 2 Freeze-ability 5 Good for Crowds 10 Intensity 7 Kid Appeal 3 Looks 5 Portability 3 Richness 8 Spicy Hotness 6 Tartness 5 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Angel Hair with Shrimp Sesame Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Fish/ Seafood National Pasta Association Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Angel Hair (Capellini) -- uncooked 1 pound asparagus -- trimmed and cut into 1-inch pieces 2 teaspoons vegetable oil 5 cloves garlic -- chopped 1 cup sliced mushrooms 1/4 cup low-sodium soy sauce 2 tablespoons sesame oil 1 tablespoon brown sugar 3 tablespoons chutney 2 tablespoons toasted sesame seeds 1 bunch scallions -- finely chopped 1/2 cup vinegar 1 pound frozen medium shrimp -- thawed Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan. Sauti for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve. Source: "National Pasta Association" S(Internet address): "http://ilovepasta.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Citrus Crusted Shrimp with Ginger Starfruit and Rum Recipe By : Allen Susser of Chef Allen's, Aventura, FL Serving Size : 4 Preparation Time : 1:00 Categories : Fish and Seafood Healthy and Hearty Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large shrimp 2 lemons -- zested and juiced 2 limes -- zested and juiced 1 jalapeqo pepper -- diced 1 tablespoon white peppercorns -- crushed 1 tablespoon coarse salt 2 tablespoons brown sugar 1 tablespoon olive oil 1 teaspoon sliced ginger root 2 starfruits -- sliced crosswise 2 ounces rum STEP ONE: The zest is the colored part of the lemon and lime rind. Use a vegetable peeler to remove it, then chop it finely. STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat. Don't cut them in half. STEP THREE: Combine lemon and lime zest, jalapeqo, and white peppercorns and set aside. STEP FOUR: Combine lemon and lime juice with brown sugar in a small saucepan and simmer until 3 tablespoons are left. Add the salt and zest mixture. Cook for one more minute and remove from heat. Moisten with 1 tablespoon olive oil and let cool. STEP FIVE: Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil. Cook for one minute, then add the starfruit and ginger. Add the rum, swirl it around in the pan for a few seconds, and serve. Cuisine: "New American" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Al's Seafood Bisque Recipe By : FROM AL'S SOUP KITCHEN, NYC Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry white wine 1 bay leaf 1 onion -- roughly chopped 1 clove garlic 2 ribs celery 1 lobster -- (1- 1 1/2 lb) 12 medium shrimp -- in the shell 24 mussels -- well scrubbed 12 sea scallops 4 cups heavy whipping cream 1 cup milk 1 teaspoon dried thyme 1 tablespoon parsley -- fresh, minced 1/4 teaspoon dried rosemary 1 cup fresh spinach -- chopped 1/2 cup carrot -- grated salt and pepper -- to taste 1/2 teaspoon fresh lemon juice Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Prawn Kabobs with Peanut Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 medium Prawns -- shelled; deveined 24 Chinese pea pods 24 Ripe black olives 1/4 cup Dry sherry 1/4 cup Soy sauce 1/4 cup Peanut butter 3 tablespoons Sugar 2 tablespoons Vegetable oil 4 medium Clove garlic -- minced Alternate prawns, pea pods and olives on bamboo picks. Combine sherry, soy sauce, peanut butter, sugar, oil and garlic and mix well. Grill or broil kabobs for 6 to 10 minutes or until prawns turn pink and opaque, brushing prawns frequently with peanut sauce. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - NOTES : 2 whole boned and skinned chicken breasts can be substitute for the prawns. Cut each half breast into 6 pieces and skewer with pea pods and olives. Grill or broil 10 minutes or until done. Nutr. Assoc. : 0