SEAFOOD & FISH recipes
Seafood and Fish
- When browning ground meat, brown several pounds and drain. Divide
evenly in freezer containers and freeze. Unthaw in microwave for
quick fixing next time.
- Ground spices really should be replaced every 6 months or so!
Unless you know you will use them up fairly quickly, buy a bottle
in partnership with a friend and split the contents.
You'll each benefit from fresh spices.
- Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with
stems pointed down and they will stay fresher, longer.
- Place green fruits in a perforated plastic bag. The holes will allow
air to circulate while retaining the ethylene gas that fruits
produce during ripening.
- Marshmallows won't dry out when frozen.
- Poke a hole in the middle of the hamburger patties while shaping them.
The burgers will cook faster and the holes will disappear when done.
- For fluffier, whiter rice, add one teaspoon of lemon juice per quart of
water. To add extra flavor and nutrition to rice, cook it in liquid
reserved from cooking vegetables.
- Cheese won't harden if you butter the exposed edges before storing.
- Sausage patties rolled in flour before frying won't crack open
during cooking.
- Two drops of yellow food coloring added to boiling noodles will
make them look homemade.
*SEAFOOD & FISH*
141
Champagne Shrimp And Pasta
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1-1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling
water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over
medium-high heat in a large frying pan. Cook and stir mushrooms in oil until
tender. Remove mushrooms from pan, and set aside. Combine shrimp,
champagne,
and salt in the frying pan, and cook over high heat. When liquid just begins
to boil, remove shrimp from pan. Add shallots and tomatoes to champagne;
boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup
cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and
mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot,
cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon
shrimp with sauce over pasta, and top with Parmesan cheese.
Champagne Shrimp And Pasta
142
Crabmeat Imperial
1 pound lump crabmeat, picked over to remove any shell
1/2 cup scallions, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup chopped pimentos
1 egg yolk
1 teaspoon dry mustard
4 artichoke hearts, coarsely chopped
2 tablespoons paprika
1 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1/4 cup seasoned bread crumbs
Salt and black pepper
Preheat oven to 375F. In a large bowl, combine the crabmeat, scallions, bell
pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and
one-half cup of the mayonnaise. Stir until well-mixed and season with salt
and pepper to taste. Spoon the crabmeat mixture into four one-cup baking
dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and
bread crumbs on top and bake in the hot oven for 15 to 20 minutes until
heated through. Serve immediately.
Crabmeat Imperial
143
Creamy Pesto Shrimp
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto (recipe follows)
1 pound large shrimp, peeled and deveined
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and
cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt
the butter over medium heat. Stir in cream, and season with pepper. Cook 6
to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce,
stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5
minutes, until thickened. Stir in the shrimp, and cook until they turn pink,
about 5 minutes. Serve over the hot linguine.
Pesto Sauce:
1 1/2 cups packed tender young basil leaves
2 heaping tablespoons pine nuts
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil or more to taste
2 garlic cloves, very finely minced
1/4 cup freshly grated Parmigiano cheese
Put the basil, pine nuts, and salt in a food processor or blender and
process steadily while you add the oil in a thin but constant stream. The
sauce should achieve the consistency of a slightly grainy paste but not a
fine puree. Add the garlic and process very briefly, just to mix. When the
sauce is the right consistency, transfer it to a bowl and, using a spatula,
fold in the grated cheese. (If you're using a mortar, just continue to work
in the cheese with the pestle.) If the sauce is too thick, work in more
olive oil. Taste and adjust the seasoning.
Creamy Pesto Shrimp
144
Crockpot Jambalaya
12 ounces boneless skinless chicken breasts
1-1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 tablespoon parsley
1-1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb. shelled shrimp
3 cups cooked rice
Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice)
in crockpot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes
of cooking. Stir in rice before serving.
Crockpot Jambalaya
145
Hawaiian Skewers
1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
Blend sauce ingredients until evenly mixed. Skewer pineapple chunks, shrimp,
scallops, bell pepper wedges, and bacon slices folded. Baste skewer evenly
on each side and grill. Cook until shrimp are a pink color. Serve with rice.
Hawaiian Skewers
146
Mexican Baked Fish
1-1/2 pounds cod
1 cup salsa (hotness to taste)
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream
Preheat oven to 400F. Lightly grease one 8x12 inch baking dish. Rinse fish
fillets under cold water, and pat dry with paper towels. Lay fillets side by
side in the prepared baking dish. Pour the salsa over the top, and sprinkle
evenly with the shredded cheese. Top with the crushed corn chips. Bake,
uncovered, in the preheated oven for 15 minutes, or until fish is opaque and
flakes with a fork. Serve topped with sliced avocado and sour cream.
Mexican Baked Fish
147
Mock Lobster
1/4 cup butter, melted
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6 ounce) filets monkfish
4 tablespoons bread crumbs
Preheat oven to 350F. In a small bowl, combine the melted butter, paprika,
salt and pepper. Place the fish fillets on a non-stick or parchment lined
baking sheet. Brush the fillets evenly with the butter mixture and sprinkle
the bread crumbs over the tops of each fillet. Bake in the preheated oven
for 15 to 20 minutes or until the fish flakes easily with a fork.
Mock Lobster
148
Oysters Rockefeller
18 Half Shell Oysters
1/4 cup margarine or butter
1/4 cup chopped celery
1/4 cup chopped green onions and tops
2 tablespoons chopped fresh parsley
1 package (10 oz.) frozen, chopped spinach, thawed
2 teaspoons anisette
1/4 teaspoon salt
1/4 cup dry bread crumbs
1 tablespoon melted margarine or butter
rock salt
In a small saucepan, saute celery, onions and parsley in margarine until
tender. In blender, combine sauteed vegetables, spinach, anisette and salt.
Blend until almost pureed. When necessary, stop blender and push vegetables
into blades. Place 1/2 inch of rock salt in a shallow, oven-proof serving
dish. Nestle half shell oysters in salt bed. (This rock salt holds the
shells in place and keeps oysters hot.) Top each oyster with spinach
mixture. Combine bread crumbs and melted margarine, then sprinkle crumb
mixture over oysters. Bake at 450 degrees for 10 minutes. Serve immediately.
Oysters Rockefeller
149
Pistachio Filet Of Sole
8 - 1/2 inch thick filets of sole
1/4 cup of milk
Salt & Pepper to taste
1 1/4 cups finely chopped pistachios
1 1/4 cups bread crumbs
2 eggs, beaten
4 tablespoons butter
1-1/2 tablespoons oil
In a shallow bowl, add eggs and milk and whisk together. In a flat dish or
wax paper, aluminum foil etc. place the flour. Do the same with the bread
crumbs and nuts. Mix the nuts and bread crumbs together. Dredge each filet
in flour then egg mixture and in the nut and bread crumb mixture. Press
gently on filets so the nuts and breads will stick. Heat half the butter and
half oil in a large fry pan. Let the fat brown slightly before adding
filets. Cook about 3-4 minutes on each side. Set aside and cook the
remaining 4 filets in the remaining butter. Serve with orzo or rice.
Pistachio Filet Of Sole
150
Scallops Provencal
2 teaspoons olive oil
1 pound sea scallops
1/2 cup thinly sliced onion, separated into rings
1 garlic clove, minced
1 cup diced regular or plum tomatoes
1/4 cup chopped ripe olives
1 tablespoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Heat olive oil in a large nonstick skillet over medium-high heat. Add
scallops, and saute 4 minutes or until done. Remove scallops from skillet
with a slotted spoon; set aside, and keep warm. Add onion rings and garlic
to skillet, and saute for 1-2 minutes. Add tomato and remaining ingredients
and saute 2 minutes or until tender. Spoon sauce over scallops.
Scallops Provencal
151
Shrimp Linguine Alfredo
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Cook pasta in a large pot of boiling water until al dente; drain. Meanwhile,
melt butter in a large saucepan. Saute onion and garlic over medium heat
until tender. Add shrimp; saute over high heat for 1 minute, stirring
constantly. Stir in half-and-half. Cook, stirring constantly, until sauce
thickens. Place pasta in a serving dish, and cover with shrimp sauce.
Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and
lemon slices.
Shrimp Linguine Alfredo
152
