Recipz

Archive for the ‘Seafood’ Category

2 lbs. fish fillets
1 t. salt
dash pepper
2 eggs, beaten
1/4 c. water
1/2 t. prepared mustard
2-1/2 c. cracker crumbs
1/2 c. butter, melted

Dry fish thoroughly and cut into serving size portions. Sprinkle both sides with salt and pepper.

Combine eggs, water and mustard. Dip both side of fish into egg mixture and coat with cracker crumbs.

Fry in melted butter over low heat. Drain on paper towels before serving.

1 lb. haddock
1/2 c. flour
1 egg, beaten
olive oil

Pat fish dry with paper towel. Dip in flour and pat flour gently into fish. Dip fish into egg.

Fry in hot olive oil for about 4 minutes on each side.

1/3 c. butter, melted
2 c. breadcrumbs
1/4 c. onion, finely chopped
1 T. mustard
1 t. Worcestershire
dash Tabasco
3 T. lemon juice
2 T. Parmesan cheese, grated
2 pounds scrod

Bake 2 pounds of scrod at 350*F for 20 to 30 minutes or until fish flakes.

Mix together the other ingredients and layer on top of scrod. Broil for 5 minutes.

1 green onion, finely chopped
2 T. vegetable oil
2 T plus 1/2 c. butter, divided
1/2 c. chicken broth
1 bottle (8 ounces) clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 t. white pepper, divided
1/2 c. flour
1-1/2 c. milk
1/2 salt
1 c. whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 t. pepper; return to a boil. Reduce heat and simmer, uncovered, and stir gently for 5 minutes or until the shrimp turn pink and the scallops are firm and opaque. Drain, reserving liquid; set seafood mixture aside.

In a sauce pan, melt the remaining butter. Stir in flour and continue to stir until smooth. Combine the milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minues or until thickened. Remove from heat; stir in cream and 1/4 c. Parmesan cheese. Stir 3/4 c. white sauce into the seafood mixture.

Spread 1/2 c. white sauce in a greased 13 x 9 x 2 inch baking dish. Top with 3 noodles. Spread with half of the seafood mixture and 1-1/4 c. sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.

Bake uncovered at 350*F for 35 to 40 minutes or until golden brown. Let stand for 15 minutes before serving.

2 pts. scallops, cut up
1 to 1-1/2 c. light cream
6 c. soft bread crumbs
1 c. butter, melted
2 t. salt
1/2 t. pepper
2 T. celery seed
paprika

Arrange scallops in greased baking dish. Pour on half the cream. Toss remaining ingredients except cream and paprika; sprinkle on scallops. Pour on remaining cream. Sprinkle with paprika.

Bake at 400*F for about 30 minutes. Serves 8.

2 lbs. cooked, peeled shrimp, chilled
2/3 c. finely chopped celery
1/4 c. thinly sliced green onions
2 T. chives
1 c. salad oil
1/2 c. chili sauce
3 T. lemon juice
2 T. horseradish
1 t. mustard
1/2 t. paprika
1/2 t. salt
1-2 dashes hot sauce

Put shrimp in large bowl. Add celery, onion, and chives.

Combine remaining ingredients and pour over shrimp, mixing gently. Cover securely and refrigerate 12 hours before serving, stirring 2-3 times.

1/2 c. butter
2 cloves garlic, minced
1/3 c. snipped parsley
1/2 t. paprika
dash of cayenne
1/2 c. dry white wine or water and lemon juice
2 c. soft bread crumbs
4 c. cleaned and cooked shrimp

Melt butter; add garlic, parsley, paprika, cayenne, and wine or water/lemon juice. Stir in bread crumbs.

Place shrimp in shallow baking dish. Spread butter mixture over.

Bake at 350*F for about 25 minutes, or until crumbs brown. Sprinkle with more snipped parsley. Optional: serve with melted butter on the side for dipping. Serves 6.

2 c. cooked long grain and wild rice (Uncle Ben’s)
2 c. thin white sauce
1/2 lb. sharp Cheddar cheese, grated
1 lb. fresh shrimp, boiled, and shells removed (frozen salad shrimp can be used)
3 T. melted butter or margarine
bread crumbs, enough to cover finished casserole

Cook rice and keep hot.

Make 2 c. white sauce and stir in grated cheese until melted.

Butter 1-1/2 qt. casserole. Pour half of the sauce into the casserole. Place half of the rice over the sauce. Place shrimp on top. Cover with rest of rice and remaining sauce. Top all with bread crumbs.

Bake at 350*F for 30 minutes. Serve hot.

1 lb. large shrimp in shell
1 c. salad oil
1 c. lemon juice
2 t. Italian salad dressing mix
2 t. seasoned salt
1 t. pepper
4 T. brown sugar
2 T. soy sauce
1/2 c. chopped green onion

Wash shrimp thoroughly; drain on paper towels.

Mix together salad oil, lemon juice, salad dressing mix, salt, and pepper. Place shrimp in bowl and pour in marinade. Refrigerate 2-4 hours, stirring occasionally.

Lift shrimp from marinade and place on grill. Grill about 10 minutes, turning once and brushing with marinade.

Pour remaining marinade in pan. Stir in brown sugar, soy sauce, and onion. Heat to boiling and simmer about 5 minutes. Serve as a dip for shrimp.

1 lb. shrimp
1/4 c. flour
1 t. curry powder
1 t. paprika
1 egg, beaten with 1 T. water
cracker crumbs

Shell and devein shrimp. Dry thoroughly.

Mix flour, curry powder, and paprika in small bag. Put shrimp in bag and shake well. Then dip shrimp in egg mixture and roll in cracker crumbs until well coated.

Fry in deep fat heated to 380 to 390*F until golden brown. Don’t overcook. It takes just a few minutes.

1 can pink salmon
2 eggs, slightly beaten
1/2 c. salmon liquid plus milk
1 c. medium white sauce
2 T. minced onion
1/2 c. chopped celery
2 T. chopped green onion
1 c. cracker crumbs

Mix everything together except salmon. Add 1 T. lemon juice to salmon. Fold into other ingredients and spoon into buttered loaf pan.

Bake at 350*F for about 30-40 minutes.

2 quarts oysters, drained
1/2 c. finely chopped parsley
1/2 c. finely chopped onion
salt and pepper to taste
Tabasco sauce to taste
1 T. Worcestershire sauce
2 T. lemon juice
1/2 c. melted butter
2 c. fine cracker crumbs
paprika
3/4 c. half-and-half

Place a layer of oysters in the bottom of a greased 2-quart baking dish. Sprinkle with half of parsley, onions, seasonings, lemon juice, butter, and crumbs. Make another layer of same. Sprinkle with paprika. Just before baking pour the milk into evenly spaced holes, being very careful not to moisten crumb topping all over.

Bake at 375*F for about 30 minutes, or until mixture is firm.

Makes 12 to 15 servings.

2 T. grated Parmesan cheese
2 T. bread crumbs
1/2 lb. medium-wide egg noodles
2 T. bacon drippings or butter
1 small onion, roughly chopped
1/4 lb. mushrooms, thinly sliced
10 oz. canned tuna, drained
3 T. butter
2 T. flour
2 c. milk
4 oz. Cheddar cheese, grated
salt to taste
1/4 t. paprika

Begin bringing a large pot half filled with water to a boil.

Mix the Parmesan and crumbs in a small bowl and set aside.

When the water comes to a boil cook the noodles until just done, then drain and set aside.

While the noodles are cooking, heat the 2 T. bacon drippings or butter in a skillet and saute the onions for approximately 10 minutes over medium heat, until softened, stirring occasionally. Add the mushrooms to the onions and cook for 5 more minutes. Remove the onions and mushrooms with a slotted spoon and mix with the tuna in a large bowl.

Grease a 2 1/2 qt. casserole.

In the same pan in which you cooked the onions, melt 2 T. butter over low heat. Stir the flour into the butter, then continue to stir for 2 minutes until well- blended but not turning brown. Slowly pour in the milk, stirring the whole time. Bring to a boil, then reduce the heat to low and simmer for 5 minutes until slightly thicker. Stir in the Cheddar, salt, and paprika and continue to stir until the cheese is melted.

Remove the pan from the heat and stir in the noodles and onion-tuna mixture.

Pour into the prepared casserole, sprinkle with the Parmesan and crumbs, and dot with 1 T. butter.

Bake at 350*F for 30 minutes or until top is browned. Serves 6.