seafood recipes 2
948095 -- SHRIMP BISQUE
1 lb. shrimp, boiled, peeled & finely
chopped
1/2 c. chopped yellow onion
1/2 c. chopped celery
4 tbsp. butter
4 tbsp. flour
4 c. fish stock
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. hot pepper sauce
2 c. whipping cream
Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Sprinkle flour over vegetables and quickly stir to form an even coating for about 2 minutes. Stir in hot fish stock and bring to a boil. Reduce heat and simmer 15 minutes. Add cooked shrimp and continue stirring for 10 to 15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.
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948096 -- SHRIMP & RICE SALAD
1 c. uncooked rice
6 scallions, sliced
1 lb. shrimp, cooked & peeled
1 c. (homemade) mayonnaise
1/2 tsp. ground ginger
Juice of 1 lemon
Salt to taste
Toasted sesame seeds
Steamed snow peas
Cook rice and let cool. Add scallions, shrimp, mayonnaise, ginger, lemon juice and salt. Adjust seasonings to taste. Cool in refrigerator several hours if desired. Serve at room temperature, sprinkled with sesame seeds and surrounded by snow peas on a large platter or shallow bowl. Serves 6.
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948097 -- SANTA FE SHRIMP SALAD
--DRESSING:--
4 sm. green onions, chopped
1 c. chopped fresh cilantro
1 c. fresh lime juice
2 tbsp. olive oil
1 tbsp. sugar
1/4 jalapeno chili, chopped sm.
1 tsp. salt
--SALAD:--
1 1/2 c. frozen corn, thawed
1 (15 oz.) can black beans, rinsed
1 med. zucchini, diced
1 avocado, peeled, diced
1 lg. red bell pepper, diced
3/4 c. diced red onion
1 1/4 lbs. lg. peeled, deveined
cooked shrimp
Red leaf lettuce
Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour. Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges.
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948098 -- SALMON PASTA SALAD WITH SAN FRANCISCO VINAIGRETTE
--SALMON PASTA SALAD:--
1 green bell pepper, seeded, washed &
minced
1 red bell pepper, seeded, washed &
minced
1 bunch celery stalks, minced
1 bunch fresh dill, minced or 2 tsp.
dried
2 tsp. olive oil
3 c. mayonnaise
1/4 c. Dijon mustard
Salt & pepper to taste
1 (15 1/2 oz.) can salmon, drained &
flaked
2 lbs. shell pasta, cooked al dente
1 1/2 c. San Francisco Vinaigrette,
recipe below
1 c. fresh Parmesan cheese, grated or
use shaker style
Green pepper, mushrooms, cherry
tomatoes or avocados or any
combination thereof for garnish
In a large bowl place the minced green and red peppers, celery, dill, olive oil, mayonnaise, mustard, salt and pepper. Mix the ingredients together. Add the salmon and mix it in. Add the pasta and mix it in. Add the Vinaigrette and mix the ingredients together thoroughly. Adjust seasonings if necessary. Sprinkle with the Parmesan and garnish. Serves at least 10. --SAN FRANCISCO VINAIGRETTE--
2 cloves garlic, chopped
1/4 red bell pepper, seeded, washed &
chopped
1 tsp. thyme
1/2 c. red wine vinegar (or mix 1/2 &
1/2 with balsamic vinegar)
2 tsp. Dijon mustard
1 c. olive oil
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
Mix all ingredients except the oil together. Add oil in a steady stream while using a wire whisk or fork until desired consistency is achieved. Cover and refrigerate.
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948099 -- CRAB SALAD
1 loaf white sandwich bread, sliced
2 cans crab, drained
1 can tiny shrimp
About 3 c. mayonnaise
4 hard-boiled eggs
1 sm. onion, chopped
1 c. celery, chopped
Freeze the bread. This makes it easier to cut. Butter the bread, trim off crusts and cube. Ad 4 hard boiled eggs and the onion; mix well and refrigerate overnight. Four hours before serving, add the crab, shrimp and one cup chopped celery and enough mayonnaise to moisten. This makes a large salad. Would serve 10 to 12.
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948100 -- SHRIMP SALAD WITH BROWN RICE
1 c. brown rice
1 1/2 c. fresh shrimp
1/2 c. celery, cut up
1/2 c. mayonnaise
1 tsp. curry powder
1/2 c. green onion, chopped
Salt & pepper to taste
Paprika
Cook rice and when done let cool well. Add remaining ingredients and mix. Garnish with paprika.
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948101 -- SHRIMP SALAD
1 c. carrots, shredded
1/2 c. grated sharp cheese
1/2 c. mayonnaise
1 c. celery, chopped
1/4 c. onion, chopped
1 c. shrimp, drained
Let all combined stand in refrigerator at least 3 hours. Before serving add 1 can of chow mein noodles.
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948102 -- SEAFOOD WILD RICE
--DRESSING:--
1 tbsp. garlic, minced
2 tbsp. curry powder
1/4 c. olive oil
2 c. mayonnaise
1/2 tsp. salt & pepper
2 tbsp. sugar
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. chutney, chopped
--WILD RICE:--
1 lb. wild rice, uncooked
5 c. chicken broth
1 1/4 c. frozen petite peas
3/4 c. celery, diced
1/2 c. green onion, chopped
1 lb. sm. to med. shrimp, cooked,
peeled & deveined
1 lb. sea legs or crab meat, cut in
1/2 pieces
Saute garlic and curry in olive oil in small skillet. Combine remaining dressing ingredients in medium bowl. Mix well. Add garlic mixture. Simmer rice in chicken broth one hour, until rice is tender and puffed open. Drain and cool. Add remaining ingredients; toss with dressing. Rochester, MN
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948103 -- SALMON STEW
1 can pink salmon
2 med. onions, chopped
1 can tomato soup
2 c. boiled potatoes
Dash of Tabasco sauce
Make sure you pick all the little bones out of salmon. Put in large pot and add chopped onions, soup and chopped, boiled potatoes and Tabasco sauce. Simmer about 20 minutes. Serve over a bed of rice.
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948105 -- SHRIMP SALAD
1 pkg. salad macaroni, cooked
1 ($5.00) bag shrimp, cooked & chopped
1 c. celery, chopped
1 med. onion, chopped
1 green pepper, chopped
Mix all together and salt to taste. --DRESSING:--
About 1 c. mayonnaise
1 tbsp. sugar
Scant tsp. vinegar cut with little
water
Mix and toss with salad ingredients. Tampa Bay, Florida
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948107 -- SHRIMP MACARONI SALAD
1/3 c. corn oil
1 lb. med. shrimp, shelled and
deveined
2 cloves garlic
1/4 c. white wine
2 tsp. Dijon mustard
2 tbsp. vinegar
1 tsp. salt
f.g. pepper
8 oz. sm. pasta shells, cooked
1 can artichoke hearts, drained and
quartered
1/2 c. red pepper, thinly sliced
1/2 c. black olives, sliced
1/2 c. onions, minced
In a large skillet heat oil over a medium high heat. Add shrimp and garlic and saute until shrimp is pink. Remove from heat. Stir in wine, vinegar, mustard, salt and pepper. In a large bowl combine shrimp, pasta, artichokes, peppers, olives and onions. Toss gently to coat. Cover and chill for 1 hour.
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948108 -- SEAFOOD CHOWDER
1 c. chopped onion
1/2 c. sliced celery
1 garlic clove
2 (16 oz.) can stewed tomatoes
1/2 c. white wine
1/2 c. parsley
1/4 tsp. thyme
1/4 tsp. pepper
1 lb. fish - use firm fish such as
shark, halibut, swordfish
2 cans tiny shrimp
Saute onion, celery, garlic in olive oil. Add tomatoes, wine, parsley, thyme, pepper. Simmer 20 minutes. Add fish and shrimp. Simmer 7 to 10 minutes.
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948109 -- SEAFOOD SALAD
4 to 5 c. crab meat
1 c. green pepper, chopped
1 c. onion, chopped
2 tbsp. vinegar
1 tsp. salt
1 c. celery, chopped
As much chopped lettuce as desired
Mix all ingredients well and refrigerate.
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948110 -- MACARONI AND SHRIMP SALAD
12 oz. pkg. Elbow macaroni
2 c. frozen peas, thawed and drained
6 hard boiled eggs
12 oz. shrimp, or crabmeat
4 green onions, diced
2 carrots, grated
1 green pepper, diced
1 3/4 c. celery, chopped
Spices: salt, pepper, a little
seasoned salt, garlic powder and
dried parsley.
Mayonnaise, probably 2 c. or so
Mix all ingredients together.
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948111 -- SEAFOOD SALAD
1/2 lb. imitation crab
2 hard boiled eggs, chopped
1/4 c. chopped celery
1 tbsp. minced dried chives
1/2 c. mayonnaise
1 tsp. prepared mustard
1 tbsp. chopped dill pickles
1 tsp. salt
1 tsp. lemon juice
1/4 tsp. pepper
Combine and chill. Serves 4. Recipe can be doubled and tripled.
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948112 -- CRAB BISQUE
1 can mushroom soup
1 can asparagus soup
1 1/2 cans evaporated milk
1/2 lb. crab meat
1 c. half and half
1/4 c. cooking sherry option
1 tsp. old bay seasoning
Blend soups and stir in milk and cream. Heat to boiling. Add crab meat and heat.
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948113 -- CREAM OF CRAB SOUP
1 can cream of asparagus soup
1 can cream of mushroom soup
1 can cream of celery soup
3 cans of milk
1 lb. crab meat
Parsley flakes
Old bay seasoning
Bring soup and milk to simmer. Add crab meat and simmer for 30 minutes. Add old bay to taste. Serve hot.
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948114 -- CORN AND CRAB BISQUE
1/2 c. chop celery
1/2 c. chopped green onions
1/4 c. chopped green pepper
1/2 c. butter, melted
2 cans of potato soup
1 can cream corn
1 1/2 c. half and half
1 1/2 c. milk
2 bay leaves
1 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
Dash hot sauce
1 lb. crabmeat
Chop parsley and lemon slices,
optional
Saute' celery, green pepper and onions in butter, in Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce; cook until thoroughly heated. Gently stir in crab meat and heat. Discard bay leaves. Garnish with parsley and lemon slices if desired. Yield: 11 cups.
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948115 -- MACARONI AND SALMON SALAD
1 lb. elbow macaroni
1 (14 oz.) can salmon or 2 cans tuna
6 tbsp. mayonnaise
1 tsp. mustard
3 sm. onions
Boil macaroni for about 12 to 15 minutes or until cooked. Drain and rinse. Drain juice from canned salmon. ???? Crumble into small pieces. Mix mayonnaise, mustard, and onions into macaroni. Mix well and refrigerate.
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948116 -- EGG & SMOKED SALMON SALAD
12 lg. eggs, hard-cooked, shelled &
coarsely chopped
2 ribs celery, chopped
1 sm. red onion, minced
3 tbsp. fresh dill, chopped
5 oz. smoked salmon, cut into 1/4
inch, diced
1 c. (or as needed) Hellmann's light
mayonnaise
Salt & freshly ground pepper to taste
Place the eggs, celery, onion, dill and salmon in a mixing bowl and toss to combine. Stir in enough mayonnaise to bind the salad, being careful not to make it too wet. Season to taste with salt and pepper. Refrigerate for several hours to allow the flavors to blend.
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948117 -- CRAB & CORN BISQUE
1/2 c. green onions
1/2 c. celery, chopped
1/4 c. green pepper, chopped
1/2 c. butter, melted
Saute above ingredients in large pan. --ADD ADDITIONAL INGREDIENTS:--
2 cans cream of potato soup
2 cans creamed corn
3 c. milk
2 bay leaves
1 tsp. thyme
1/4 tsp. pepper
Dash of hot sauce
Cook until heated. Stir in 1 pound crabmeat and discard the bay leaves. Makes 10 cups.
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948118 -- SHRIMP - VEGETABLE BISQUE
3 1/2 c. (about 1 lb.) zucchini, sliced
1 c. carrots, sliced
1/2 c. celery, chopped
1/2 c. green onion, sliced
1/2 c. butter
1 tbsp. flour
1 3/4 c. milk
2 c. water
1 can cream of mushroom soup
1/2 c. dry white wine (or increase
water by 1/2 c.)
1/2 c. sour cream
2 tsp. chicken bouillon granules
1 (4 1/2 oz.) can tiny shrimp
In covered Dutch oven, cook zucchini, carrots, celery and onion in butter until tender, about 20 minutes. Blend in flour. Stir in milk. Cook and stir until bubbly. Pour into blender, cover and blend until smooth. In same pan combine water, soup, wine, sour cream and bouillon granules. Then stir in the puree and shrimp. Heat through, but DO NOT BOIL. Garnish with cucumber slices. Makes 8 (1 cup) servings.
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948119 -- SHRIMP SALAD
2 carrots
2 avocados
1 lb. peeled & cooked lg. shrimp
About 1/3 c. bottled Dijon or mustard
dressing
Red leaf lettuce leaves for garnish
Using vegetable peeler, draw peeler lengthwise along carrots forming long ribbons. Lengthwise cut avocados in half; remove and discard seeds. Peel off skin. Crosswise slice 3/4 of an avocado half and fan into individual serving plate; chop remaining avocado. Repeat with remaining avocado halves. Place chopped avocado in medium bowl with shrimp, carrot ribbons and 1/3 cup dressing; toss until mixture is well coated. Divide and spoon shrimp mixture onto serving plates. Arrange a few lettuce leaves on plates. Just before serving, drizzle each serving with a little more dressing.
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948120 -- SALMON OR CLAM CHOWDER
2 cans of salmon or clams, drain and
save liquid
4 carrots, diced
3 stalks celery, diced
3 c. diced potatoes
1/2 tsp. thyme
1 bay leaf
1/2 c. butter
2/3 c. onion
4 tbsp. flour
1 tsp. salt
4 c. milk
2 c. shredded cheese, sharp
Melt butter, saute onions, stir in flour until golden brown. Remove from heat and stir in liquid. Add celery, potatoes, carrots and add just enough water to cover vegetables. Cook until tender. Then add milk and cheese, salmon or clams. Warm (do not boil as milk a will curdle), sprinkle with paprika and serve.
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948121 -- CRAB BISQUE
1 (10 1/2 oz.) can cream of mushroom
soup
1 (10 1/2 oz.) can cream of asparagus
soup
1 1/2 cans milk
1 c. light cream
1 c. crab meat
1/4 c. dry white wine
Blend, heat. Serve with dollop of batter.
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948122 -- SALMON AND SPINACH SOUP
2 c. cooked salmon
2 cloves, pressed garlic
1 med. onion, minced
1 tsp. oregano, crumbled
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 tbsp. butter
1 tbsp. olive oil
1 pkg. (10 oz.) frozen chopped
spinach, thawed undrained
1 bottle (8 oz.) clam juice
2 cans (14 1/2 oz.) chicken broth
In a Dutch oven saute' garlic, onion, oregano, nutmeg, pepper with butter and oil until onion is soft. Add undrained spinach, cook 5 minutes. Pour clam juice into a blender. Spoon in 1/2 sauteed spinach mixture and 1/4 salmon. Whip until pureed. Pour back into Dutch oven. Add chicken broth and the rest of the salmon, chunked. Simmer 5 minutes.
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948123 -- CRAB SALAD
8 oz. shell macaroni
2 green onions
1/4 lb. snow peas
2 oz. Cheddar cheese
3/4 lb. imitation crab meat
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
Dash red wine vinegar
1/4 tsp. sugar
1 c. mayonnaise
Cook the shell macaroni until tender. Drain, rinse and cool. Chop the green onions and halve the snow peas. Grate the cheese and shred the crab meat. Mix the onions, snow peas and cheese with the macaroni. Stir in the spices and mix well. Add the mayonnaise and chill until serving time. This make a light and delicious summer meal, if served with bread or rolls and fresh fruit. Serves 4 (as main dish).
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948124 -- SHRIMP SALAD
1 pkg. Arzo - 47 (pasta)
1 or 2 lbs. of pre-cooked shrimp
Mayonnaise
Cook pasta as directed on box. Mix cooked pasta and shrimp in large salad bowl. Then take 5 or 6 heaping tablespoons of mayonnaise or to desired smoothness. Then serve as an appetizer or as part of regular dinner. Cornwall, NY
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948125 -- SHRIMP AND MUSHROOM CHOWDER
Preparation Time: 30 minutes. Fresh mushrooms and shrimp are the main attractions in this creamy soup. It is ideal to serve on a chilly day for lunch with fresh, hot rolls or bread, as a first course to an elegant meal, or as a late night supper. It can be made ahead and reheated for serving. For 4 servings you will need: 1/2 lb. tiny cooked shrimp, fresh or
frozen
1/2 lb. fresh mushrooms, sliced
1 med. onion, chopped
2 tbsp. butter or margarine
1/4 c. all-purpose flour
2 c. fish broth, clam juice or
chicken stock
1/2 c. dry white wine (optional)
1/4 to 1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. dill weed
1/4 tsp. mace or nutmeg
1/2 c. whipping cream
TIPS: For the fish broth, save liquid in which you have poached fish. Freeze in 1 cup batches and use for this soup. PREPARATION: Purchase cleaned, shelled shrimp, or rinse frozen shrimp under cold water to remove frost. Drain well. Saute mushrooms and onion in butter for 2 minutes or until onion is tender. Stir in flour. Cook 1 minute more over medium heat. Stir in the broth, juice or stock. Add the wine, if used, and bring to a boil. Add salt, thyme, dill weed and mace or nutmeg. Mix well. Add shrimp. Cook until heated through. Stir in cream just before serving. Heat, but do not boil. Garnish soup if desired, with a few thin slices of uncooked mushroom and a small sprig of fresh parsley or dill, if available. Good served with: Hot French bread or rolls. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients but use only 3 1/2 cups broth. Carmel, NY
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948126 -- LITE SHRIMP SALAD
1 lb. shrimp, boiled & chopped
1/4 c. onions, chopped
1 c. Kraft's no-fat, no cholesterol
mayonnaise
3 boiled eggs (use only 1 yolk)
1/4 c. celery, chopped
Dash of garlic powder
Salt & pepper to taste
Mix all ingredients and allow to sit in the refrigerator for 2 hours.
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948127 -- SHRIMP GUMBO
1 ham hock, cut up
5 to 6 tomatoes
1 c. celery, chopped
1 onion, dropped
1 lb. shrimp
1 1/4 c. cut okra
2 c. fresh corn
1 tsp. sugar
2 c. rice, cooked
Measure 4 to 6 cups water in large pot (chicken broth, may be used). Add tomatoes, celery, onions, corn and ham. Bring to boil then reduce heat and simmer for 2 1/2 hours. Last 20 minutes add shrimp, okra and rice.
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948128 -- SEAFOOD CHOWDER
1/2 lb. scallops
1/3 lb. shrimp
1/4 lb. lobster
1 c. minced clams
1 bottle clam juice
1 can evaporated milk
2 c. cream
1 sm. onion, chopped
2 tsp. butter
1 c. potatoes, bite-sized
1/4 tsp. paprika
1/4 tsp. pepper
Salt to taste
Brown onion in butter. Add clams, clam juice and potatoes. Cook 10 minutes or until potatoes are tender. Add remaining ingredients and simmer for 30 minutes. Serves 4.
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948129 -- SHRIMP SALAD
2 (4 1/2 oz.) cans shrimp
1 1/2 c. cooked rice
1 c. celery, chopped
2 tbsp. sweet pickle relish or sweet
pickle juice
1/2 c. mayonnaise or enough to mix
well
Salt and pepper to taste
Canned shrimp is usually salty so it is easy to over-salt and lose the shrimp taste. Rice can be added to make a larger quantity, also celery.
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948130 -- SHRIMP SOUP
1/4 c. chopped green onions
1 clove garlic, minced
1/2 tbsp. cayenne pepper
1 tbsp. margarine
2 cans cream of potato soup
1 (3 oz.) pkg. cream cheese
1 1/2 soup cans of milk
2 c. cleaned shrimp
1 can corn
Cook green onions, garlic in margarine until tender. Add cayenne, soup, cream cheese, milk, shrimp and corn. Bring to boil. Reduce heat. Cover. Simmer 10 minutes. Stir occasionally.
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948131 -- SALMON CHOWDER
5 slices bacon
1 tbsp. bacon drippings
3/4 c. chopped onion
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can salmon; remove skin &
bones, drain, reserve liquid
2 med.-sized raw potatoes, cubed or
2 c. milk
1. In breakfast skillet, fry bacon over medium-low heat until crisp. Drain on paper toweling. Reserve bacon drippings. Crumble bacon. 2. In skillet, combine bacon drippings and onion. Saute over medium-low heat until golden brown, about 5 minutes. 3. Combine flour, salt and pepper. Add to onion mixture, stir. Measure salmon liquid, add water to make 3 cups. Gradually add to onion mixture over medium heat. 4. Transfer onion-liquid mixture to 3-quart saucepan. Add potatoes; bring mixture to a boil over medium heat. Cover, reduce heat to low and simmer for 20 minutes or until potatoes are tender. Stir occasionally. 5. Add salmon, milk and crumbled bacon. Heat over low heat until heated thoroughly, about 8 minutes. Stir occasionally. Makes 6 servings. NOTE: One or two 16 ounce cans of potatoes can be substituted for the raw potatoes, eliminating approximately 20 minutes of preparation.
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948133 -- SEAFOOD PASTA SALAD
1/2 c. mayonnaise
1/4 c. Italian dressing (preferably
"Zesty")
1/4 c. Parmesan cheese
8 oz. Ro-tel (corkscrew) pasta,
cooked & drained
8 oz. imitation crab or lobster meat,
cut in chunks
1/2 to 1 c. broccoli, partially cooked
1 tomato, chopped
Combine mayonnaise, dressing and cheese; mix well. Add crab meat, broccoli and tomato; mix well. Add pasta, mix. Chill for 15 minutes.
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948134 -- NEIMAN MARCUS SEAFOOD SALAD
2 c. cooked rice, chilled
1/2 c. crabmeat or chopped lobster
1/2 c. slivered ham
1/2 c. celery, finely chopped
2 hard-cooked eggs, finely chopped
1 tbsp. chives, chopped
1/4 c. parsley, chopped
1 tbsp. olive oil
1 tbsp. red wine vinegar
1/2 c. mayonnaise
Salt & pepper to taste
Combine and lightly toss rice, crabmeat, ham, celery, eggs, chives and parsley. Sprinkle with olive oil and red wine vinegar. Add mayonnaise, salt and pepper and mix all together. Chill several hours before serving. Yield 6 servings.
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948135 -- SALMON SALAD
1 can red salmon, drained (& I prefer
to remove bones & dark skin)
3 hard-boiled eggs, diced
1 1/2 c. diced celery
3/4 c. Miracle Whip to which is added
1/3 c. sugar &
1/2 c. sweet pickle relish with juice
Mix last 3 ingredients thoroughly and add to first 3 ingredients. Chill and serve cold.
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948136 -- SHRIMPARONI SALAD
1/2 pkg. Creamette med. shells,
uncooked
1 pkg. (10 oz.) frozen cooked shrimp,
thawed and drained
1 1/2 c. chopped celery
1 sm. cucumber quartered and sliced
2/3 c. mayonnaise
1/3 c. sour cream
2 tbsp. horseradish sauce
1 tbsp. grated onion
1 tsp. seasoned salt
1/2 tsp. pepper
Prepare shells according to package directions, drain. In large bowl, combine shells, shrimp, celery and cucumber. In small bowl, blend mayonnaise, sour cream, horseradish sauce, onion, seasoned salt and pepper. Add to shells mixture; toss to coat. Cover: chill thoroughly. Toss gently before serving. Garnish as desired. Serves 4 to 6 servings.
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948137 -- MACARONI SALMON SALAD
2 c. cooked and cooled macaroni, 1 c.
broken, uncooked
1 c. diced cucumber
8 oz. can salmon, flaked
3/4 c. mayonnaise
1/4 tsp. pepper
1 tbsp. grated onion
1 tbsp.minced parsley
1/2 tsp. salt
Combine all ingredients; toss together until blended. Serve hot or cold. Serves 4 to 6.
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948138 -- SOLANA BEACH SEAFOOD PASTA SALAD
2 tsp. salt, optional
2 tsp. oil, optional
2 lbs. multi colored rotelle pasta,
cooked and drained
2 cans (3 3/4 oz. each) Bumble Bee
smoked oysters
2 cans ( 7 1/2 oz. each) Bumble Bee
red or pink salmon
1 can (12 1/2 oz.) Bumble Bee solid
or chunk white tuna
1 can (8 oz.) Bumble Bee whole
oysters, drained
1 each small red and green pepper,
julienned
1/2 cucumber peeled, quartered and
sliced 1/4 inch thick
1/4 c. sliced ripe olives
1/4 c. minced parsley
1/4 c. capers, optional
1/2 c. light cream cheese
1 c. low calorie vinaigrette dressing
Green leaf lettuce
Lemon wedges
Prepare and measure all ingredients. Whisk softened cheese with vinigiarette. Fold ingredients into mixture and chill. Layer serving dish with lettuce leaves and spoon salad mixture on top. Garnish with lemon wedges.
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948139 -- OYSTER BISQUE
1 pt. oysters, chopped & juice
1 onion
1 stalk celery
Parsley
Thyme
1 tbsp. butter
1 tbsp flour
1 pint cream
Salt
Pepper
Nutmeg
Put oysters in a saucepan, add enough water to the oyster juice to make 1 cup. Add 1 slice onion and a bouquet of celery leaves, parsley, and thyme. Simmer 10 minutes. Remove herbs and puree oysters and onions and add to a sauce made of butter, flour and the pint of cream. Season with salt, pepper and a little nutmeg.
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948140 -- BAKED SEAFOOD BISQUE
1/2 c. butter
1 1/2 c. flour
1 qt. milk
1 tsp. salt
1/2 tsp. pepper
3 c. grated cheese
1/2 c. bread crumbs
1/4 c. cooking sherry
18 to 24 oz. frozen seafood
Make white sauce from butter, flour, milk and seasonings. When thickened, add cheese and sherry. Combine with thawed seafood. At this point, it may be refrigerated or frozen. Put in individual oven proof dishes. Top with remaining cheese and crumbs. Bake at 425 degrees for 10 to 20 minutes until brown and bubbly. Serves 4 to 6.
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948141 -- SHRIMP ROUMALADE
1/3 c. salad oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. real horseradish
2 tbsp. vinegar
4 tsp. hot mustard
1 c. fine chopped celery
1 tsp. fresh parsley
1/4 c. fine chopped green onions
Shrimp, clean, cooked, cold
Hard-cooked eggs
Cherry tomatoes
Can be made 3 to 4 days in advance. Mix in jar and cool. Put clean, cooked shrimp on bed of lettuce. Sprinkle chopped hard-cooked eggs over shrimp, pour roumalade over everything. Cherry tomato on the side.
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948142 -- SHRIMP SALAD
3 c. cooked rice
1 sm. jar hot cauliflower with
pimento, chopped
1 sm. jar stuffed olives, sliced
3/4 lb. small deveined shrimp or 2 (6
oz.) cans of shrimp
2 tbsp. lemon juice
About 3/4 cup best foods mayonnaise, salt and pepper to taste. Add chopped onions. Chill well.
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948143 -- CRAB OR SHRIMP LOUIS SALAD
--SALAD:--
Torn salad greens
2 c. crab or shrimp meat
Tomato wedges
Egg wedges
Canned asparagus
Avocado slices
--LOUIS DRESSING:--
1/2 c. refrigerated style French
dressing
1/3 c. bottled chile sauce or catsup
2 tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/4 black pepper
Prepare and chill dressing by mixing all the ingredients. On serving plate arrange salad greens, mount seafood in center and garnish with vegetables. Serve with Louis dressing. Information Services
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948144 -- CRABMEAT SALAD
1 lb. imitation crabmeat, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
2 tbsp. minced onion
2 to 3 tbsp. pickle relish
1 c. mayonnaise
2 to 3 tbsp. Hidden Valley Ranch
dressing
1/2 tsp. Mrs. Dash Seasoning
1 tsp. powdered lemonade mix (or 1/2
tsp. juice)
Mix all ingredients in large bowl. Chill and serve. Serve with crackers as a side dish. VARIATIONS: Add any of the following: A. (thawed) frozen peas about 1/2 cup. B. shredded Colby or cheddar cheese. C. cooked pasta (3 to 4 cups). D. Use your imagination.
------------------------
948145 -- SHRIMP MACARONI SALAD
1 qt. mayonnaise
1/4 c. olive oil
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
1 1/2 tbsp. poupon mustard
3 tsp. salt
2 tbsp. hot sauce
2 lbs. macaroni, cooked
2 doz. eggs, chopped
2 c. onion, chopped
2 c. dill pickles, chopped
2 c. celery, chopped
Black olives
2 lbs. cooked salad shrimp
Mix all dressing ingredients together, add rest of ingredients; mix well.
------------------------
948146 -- CREAM OF CRAB SOUP
1 lb. Maryland Backfin Crabmeat
1/4 c. (1/2 stick) butter or margarine
1/3 c. flour
1 c. chicken broth
1/4 tsp. pepper
5 c. milk
Salt to taste
Remove cartilage from crabmeat, melt butter in 3-quart pan. Blend in flour and stir until smooth. Slowly stir in chicken broth and pepper. Simmer for 2 minutes. Add milk and cook slowly, stirring constantly until thickened. Do not boil. Add crabmeat to milk mixture and salt to taste. Remove from heat and serve. Makes about 10 cups.
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948147 -- SHRIMP SALAD
1 box ring macaroni, cooked
3 hard-boiled eggs, diced
20 stuffed olives, diced
1 celery stalk, chopped fine
1 green onion, chopped fine
Frozen tiny salad shrimp, cooked
--DRESSING:--
1/3 c. French or Western dressing
1/3 c. mayonnaise
1/4 c. whipped cream
Salt & pepper to taste
Mix all ingredients, toss with dressing, refrigerate. May substitute ham, tuna or chicken (diced) for shrimp. Electronics
------------------------
948148 -- CRAB & PEA SALAD
1 (6 1/2 oz.) can crab meat
1 c. cooked peas
1 c. cooked white rice
1/4 tsp. curry powder
1/4 c. mayonnaise
1/4 tsp. paprika
Mix together, cover and refrigerate at least 1 hour before serving.
------------------------
948149 -- SPINACH CRAB SOUP
1 (7 oz.) can crabmeat
10 oz. pkg. chopped spinach
3 tbsp. butter
1 c. diced celery
1/2 c. onion
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 c. chicken broth, College Inn
2 c. half and half
Drain crabmeat, save liquid. Cook spinach. Melt butter in large saucepan. Add celery and onions and saute until tender. Blend in flour, salt, pepper and nutmeg. Gradually add broth, stirring constantly. Heat to a boil. Add half and half and crab liquid. Stir in crab and spinach. Cook for at least 1/2 hour.
------------------------
948150 -- WILD RICE & SHRIMP SALAD
1 c. wild rice or 1 pkg. long grain &
wild rice
1 c. chili sauce
2 tbsp. prepared horseradish
1 tbsp. lemon juice
1 lb. shrimp, peeled, deveined,
cooked & cut in half lengthwise
2 tbsp. chopped parsley
Cook rice. Transfer to a large bowl. Meanwhile, combine chili sauce, horseradish and lemon juice in small bowl. Add shrimp and chili sauce mixture to rice, tossing to mix well. Cover and chill until ready to serve. Fold in parsley and spoon onto beds of lettuce.
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948152 -- CRAB SALAD
16 oz. crab meat
2/3 c. mayonnaise
2/3 c. celery, finely sliced
2 tsp. lemon juice
Mix mayonnaise and lemon juice in 2 quart bowl. Add celery and shrimp. Refrigerate until served.
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948153 -- MEAT OR SEAFOOD PASTA SALAD
Combine dressing and cheese, mix well: 1/2 c. Miracle Whip
1/4 c. Zesty Italian dressing
2 tbsp. grated Parmesan cheese
2 c. cooked corkscrew noodles
1 1/2 c. seafood or meat
1 c. broccoli flowerets
1/2 c. green pepper, chopped
1/2 c. tomatoes, chopped
1/4 c. green onions
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948154 -- SHRIMP SALAD
1 pkg. Uncle Bens long grain (wild
rice), prepare, cool
6 hard-boiled eggs, diced
2 lbs. cooked shrimp
1 1/2 c. diced celery
1 c. salad dressing
1/4 tsp. garlic powder
1/4 c. diced onion
1/4 tsp. celery salt
Mix together and chill.
------------------------
948155 -- CRABMEAT PASTA SALAD
2 lbs. imitation crabmeat, chopped
3 1/2 c. macaroni shells
1 green pepper, chopped
4 stalks celery, chopped
1/2 c. grated onion
1 tsp. sugar
1/2 tsp. vinegar
1/4 tsp. curry powder
Salt & pepper to taste
3/4 c. mayonnaise
4 hard-boiled eggs, chopped
1/2 tsp. paprika
1/2 tsp. parsley
Boil macaroni and drain and cool. Combine with all remaining ingredients. Chill for at least 2 hours. Serve.
------------------------
948156 -- SEAFOOD SALAD
1 lb. Chilean shrimp
1 lb. Chilean langostinos
1 lb. sea scallops, cooked
8 sea legs, sliced
3 green peppers
1 med. onion
1/2 c. celery
8 oz. Italian salad dressing
Combine all the above. Pour Italian salad dressing in salad and toss. Chill. Serves 8 to 10.
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948157 -- SHRIMP SALAD
1 pkg. lemon Jello
1 c. chili sauce
1 tbsp. lemon juice
Celery, if desired
1 c. hot water
1 or 2 tbsp. horseradish
1 c. small shrimp
Mix together and pour into mold, chill and serve.
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948158 -- SHRIMP GUMBO
1 c. celery, chopped
1 c. green peppers, chopped
1 c. onions, chopped, may use green
onions
In a large kettle, cover with water and cook until tender, about 10 - 15 minutes. --ADD AND BRING TO BOIL:--
1 can okra, wash if desired
1 can stewed tomatoes
1 lg. can tomato juice or vegetable
juice
Salt and pepper to taste
1 tsp. cumin
1 tsp. gumbo file
Add one pound shrimp or 2 cans of shrimp. Bring back to boil. Serve over steamed rice in soup bowls. Serve with crackers or rolls, salad and a light dessert. Add leftover rice to leftover soup and store in containers in the freezer. Makes a quick lunch. I joined the Auxiliary in 1964 at my husbands urging, but wasn't regular in attendance for several years as there were children in school, Church, 4 P.T.A's, Cub Scouts, and Girl Scouts. There are always things that need doing no matter what group you belong to.
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948159 -- DICED SHRIMP SALAD
1 pkg. dried shrimp
3 bunches leaf onion
4 tomatoes
Soak shrimp in water for 1 - 2 hours. Dice up onions. Dice tomatoes into small pieces. Drain the shrimp, leaving a little bit of water. Put the onions and tomatoes in with the shrimp and mix well. Season to taste. Serve on a lettuce cup.
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948160 -- CRAB SALAD
2 (3 oz.) pkg. lemon Jello
4 c. tomato juice
2 cans crab, drained and flaked
3 c. celery, chopped
3 tbsp. onion, grated
1 1/2 tbsp. Worcestershire sauce
1 1/2 tbsp. vinegar
Dissolve Jello in 1 cup hot juice. Add remaining 3 cups tomato juice. Add the remainder of the ingredients. Refrigerate until firm.
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948161 -- SHRIMP-CRABMEAT SALAD
1 lg. loaf sandwich bread
4 eggs, hard boiled and chopped
1 lg. onion, chopped fine
1/4 c. pimiento, chopped
3 c. mayonnaise
1 1/2 c. celery, chopped
2 cans shrimp, drained
1 can crabmeat, drained
3 tbsp. Shedd's sauce (optional)
Remove crusts from the bread. Butter both sides and then cube. Add the eggs and onion. Refrigerate overnight. Add the shrimp, crabmeat, celery, pimiento, mayonnaise and Shedd's. Mix well and refrigerate 3 - 4 hours before serving.
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948162 -- SHRIMP SALAD
1 pkg. ring macaroni, cooked
1 or 2 grated carrots
1 med. onion, diced
1 c. celery
1 can shrimp, drained or 1 pkg.
frozen shrimp
1/2 bag frozen peas, cooked & cooled
--DRESSING:--
1 1/2 c. salad dressing
1/3 c. sugar
1/4 c. lemon juice
1 tsp. salt
Dash of pepper
Combine first 6 ingredients. Mix dressing and pour over all. This is better if made a day ahead and allowed to flavor through. May add pimento olives, radishes, green pepper. Three cups of chicken or turkey. May be used in place of shrimp. Pam Vogel
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948163 -- CRAB-ROTINI SALAD
2 lbs. rotini pasta, boiled, drained &
cooled
1 lb. imitation crab meat, shredded
1/2 cucumber, diced
3-4 radish, sliced
4 scallions, sliced
Fresh broccoli flowerettes (optional)
3 ribs celery, diced
1/4 c. fresh parsley (remove stems &
chop fine)
1 red pepper, diced
--DRESSING:--
1/2 (6 oz.) bottle Thousand Island
dressing
1 (12 oz.) bottle Italian dressing
Salt & pepper to taste
Paprika & sugar to taste
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948164 -- RICE AND SHRIMP SALAD
3 c. cold cooked rice
1 c. boiled shrimp
6 hard-cooked eggs, sliced
1 c. sweet or sour pickles, diced
Salt and pepper to taste
1 c. celery, diced
1 c. stuffed olives, finely chopped
Salad dressing
Combine all ingredients. Garnish with additional hard-cooked eggs. Yield: 6-8 servings.
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948165 -- SEAFOOD SALAD
--DRESSING:--
1/2 c. mayonnaise
1/4 c. sour cream
2 tsp. lemon juice
2 tsp. dill weed
1/8 tsp. pepper
Combine all ingredients; blend throughly. --SALAD:--
1 (8 oz.) pkg. sealegs (crab-flavored
white fish)
1/4 c. chopped green onion
1/4 c. chopped celery
2 hard-cooked eggs, chopped
Combine sealegs, onion, celery and eggs. Add dressing and toss lightly to mix. May also be used as sandwich filling or with crackers for appetizer. Yields: 4 servings.
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948166 -- SALMON RICE SALAD
2 c. cooked, cooled rice
1 c. celery, sliced
1/2 c. green onions, sliced
1/2 c. sweet pickle relish
1 c. salad dressing or mayonnaise (I
use mayonnaise)
1/2 tsp. black pepper
2 cans Chicken of the Sea boneless
pink salmon
1/2 c. red pepper, chopped
1/2 c. sliced almonds or Pine Nuts (I
use almonds)
1 c. frozen peas, thawed (I don't use
peas)
Combine all ingredients and toss lightly. Chill. Serve on lettuce leaves. Serves 6.
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948167 -- CRAB AND SPINACH CHOWDER
6-8 oz. crab meat, thawed or canned
1 (10 oz.) pkg. frozen whole spinach
3 tbsp. butter
1/2 c. chopped onion
2 tbsp. flour
1/2 tsp. salt
1 pinch white pepper
1 pinch ground nutmeg
2 c. chicken broth
2 c. dairy cream, med.
Cut crab into bite-size pieces (reserve liquid). Cook spinach slightly, drain and chop coarsely. Melt butter in large pot. Add onion and saute until tender. Blend in flour and seasonings. Gradually add chicken broth, stirring constantly. Heat to boiling. Add cream and reserved crab liquid. Stir in crab meat and spinach. Cook until heated through. Makes 4 to 6 servings. VFA 125 FRAMP Admin
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948168 -- SEAFOOD (CIOPINNO) CHOWDER
Sm. onion, chopped
Clove garlic, minced
Stalk of celery, chopped
1 sm. carrot, chopped
Oil to saute
1/4 tsp. each of basil & oregano
2 c. chicken stock or bouillon
1 c. water or clam broth
1/2 lb. shrimp, 1/2 lb. scallops or
your favorite white fish, cut up
Cooked rice
Salt & pepper to taste
Saute chopped vegetables lightly in oil. Add 2 cups chicken broth plus water or clam broth and seasonings. Simmer 15 minutes. Then add seafood, cook 10 minutes longer. For variation: You may add 1 can stewed tomatoes when adding the broth. Serve with cooked rice.
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948169 -- SEAFOOD CHOWDER
1 tbsp. vegetable oil
1 c. minced onion
1 clove garlic, minced
1/4 tsp. dried dillweed, crushed
1 can (10 3/4 oz.) Campbell's
condensed cream of celery soup
1 can (10 3/4 oz.) Campbell's
condensed cream of potato soup
1 1/2 soup cans of milk
1/2 lb. med. shrimp, shelled &
deveined
1/2 lb. firm whitefish fillets, cut
into 2 inch pieces
Chopped fresh parsley for garnish
1. In 3 quart saucepan, over medium heat, cook onion, garlic and dill in hot oil, stirring occasionally until onion is tender. 2. Stir in soups and milk. Heat to boiling, stirring often. Cook 8 minutes. Reduce heat to low. 3. Add shrimp and fish. Cook 5 minutes more or until shrimp turn pink and opaque and fish flakes easily when tested with fork, stirring occasionally. 4. To serve, ladle soup into bowls. Garnish with parsley. Serves 4.
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948170 -- SEAFOOD SALAD
1 lb. med. shrimp
1 lb. crab meat
3 stalks celery
1 lg. onion
1 tbsp. garlic powder
1 1/2 tsp. lemon pepper powder
1 tsp. paprika
1/4 c. mayonnaise
1/2 c. sour cream
Mix and chill before serving.
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948171 -- RUTH'S MACARONI & SHRIMP
1 c. shrimp (1 can cut in halves)
1 sm. can pimientos
1 green pepper
4 hard-boiled eggs
1 sm. onion (green onions)
Salt to taste
Add 1 1/2 cups uncooked macaroni to salted water (boiling). Cook until tender, drain, rinse with cold water. Mix with salad dressing turned with cream.
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948172 -- CRAB BISQUE THIRTY SEVENTH
From Elizabeth on 37th , one of Savannah's most popular restaurants. 6 tbsp. butter
1 c. green onion, minced
1/2 c. celery, minced
1 tbsp. carrots, minced
6 tbsp. flour
2 1/2 c. milk
2 1/2 c. chicken broth
1/4 tsp. nutmeg
1/4 tsp. white pepper
1 c. cream
1/4 c. good sherry
1 lb. claw crab meat, picked over
Melt butter over low heat in saucepan. Add minced onion, celery and carrot and cover, sweat until tender, about 5 minutes. Whisk in flour and cook 2 minutes. Whisk in milk and broth. Bring to a boil, whisking occasionally. Add seasonings, cream, sherry and crab. Serve immediately. Serves 12. (This is easy and delicious.)
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948173 -- SPICY CRAB SOUP
1 qt. water
6 chicken wings
3 lbs. canned tomatoes, quartered
1 (8 oz.) frozen corn, thawed
1 c. frozen peas, thawed
3/4 c. celery, chopped
3/4 c. onion, diced
3/4 tbsp. seafood seasoning
1 tsp. salt
1/4 tsp. lemon pepper
1 lb. Maryland crabmeat, fresh or
pasteurized, (regular or claw)
Place water and chicken in a large pan. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium heat about 30 to 40 minutes or until vegetables are almost done. Add crabmeat, cover and simmer 15 minutes more. Serve hot. (If a milder soup is desired, decrease seafood seasoning.) Yield: 8 servings at 153 calories per serving.
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948174 -- SEAFOOD CHOWDER
1 chopped onion
1 stick celery, chopped
1 c. water (or more)
2 cubed potatoes
Cook 10 to 15 minutes. Add enough flour to thicken. Add: 1 to 1 1/2 cubes of chicken bouillon
1 can clams
1 can shrimp (or fresh)
1 c. milk
1 c. light cream
1 slice American cheese (optional)
Pinch of white pepper
1 bay leaf
Pinch of thyme
Few drops Worcestershire sauce
Cook a few minutes until cooked.
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948175 -- SHRIMP SOUP
2 cans Campbells cream of potato soup
2 can creamed corn
1 (8 oz.) pkg. cream cheese
1 pkg. salad shrimp
2 soup cans of milk
Heat all ingredients together until cream cheese is melted.
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948176 -- SEAFOOD PASTA SALAD
1/2 c. Miracle Whip
1/4 c. Kraft Zesty Italian dressing
2 tbsp. Kraft Parmesan cheese
2 c. corkscrew noodles, cooked,
drained & cooled
1 1/2 c. chopped imitation crabmeat
1 c. broccoli flowerets, partially
cooked
1/2 c. green peppers
1/2 c. chopped tomatoes
1/4 c. green onion slices
Combine dressings and cheese. Mix well. Add remaining ingredients. Mix lightly. Chill well.
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948177 -- SHRIMP BISQUE
1/4 c. each finely chopped onion,
celery
2 tbsp. flour
1 tsp. butter flavored salt
1/4 tsp. paprika
Dash of white pepper
4 c. skim milk
14 oz. cooked shrimp, coarsely chopped
Combine first 2 ingredients with 1/4 cup water in saucepan. Simmer until veggies are tender. Add remaining ingredients except shrimp, mixing well. Simmer until thick, stirring constantly. Fold in shrimp, heat to serving temperature. Yields: 6.
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948178 -- SHRIMP & BEER BISQUE
1 (12 oz.) bottle of beer
3 to 4 peppercorns
1 bay leaf
1 lb. shelled, deveined shrimp
1 qt. light cream
Salt & white pepper
Fresh parsley for garnish
Put the beer in a saucepan with the peppercorns and bay leaf. Bring just to a boil and add the shrimp. When the shrimp are pink, and before they curl up tight, they are done. Remove saucepan from the heat. Strain the beer into a container and refrigerate it. Rinse the shrimp under cold water to stop the cooking and refrigerate separately. Puree the shrimp, with the cool beer stock, saving enough whole shrimp for garnish. Stir in the cream and season with salt and white pepper. Chill thoroughly. Serve in chilled bowls, with fresh parsley and the reserved shrimp. Serves 4 to 6.
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948179 -- SHRIMP SALAD
1 lb. baby Maine shrimp
1/2 sm. onion
1 stalk of celery
2 tbsp. fresh parsley, chopped
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. white pepper
Mayonnaise to taste
Mince the onion and celery, chop the parsley and mix it all together. 3 to 4 servings.
------------------------
948180 -- CRAB JELLO SALAD
1 sm. pkg. lemon Jello
1 sm. pkg. lime Jello
1 c. chopped celery
1 can crabmeat, drained & flaked
4 hard-boiled eggs, chopped
1 c. salad dressing
Additional dressing
Prepare Jello according to package directions. Chill until thickened. Fold celery, crabmeat, egg and salad dressing into congealed mixture. Chill until set. Serve dressing in a separate dish.
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948181 -- SHRIMP RICE CAULIFLOWER SALAD
2 bags boil in a bag rice, success
rice cooked
1 cauliflower coarsley chopped
2 green peppers coarsely chopped
6 stalks celery coarsely chopped
1 1/2 to 2 lb. shrimp, steamed and
shelled
1 pkg. imitation crab meat drained
and chopped
1 tsp. salt
Toss all together in large bowl. Bind with salad dressing. I use a combination Marzettis slaw dressing and Miracle Whip.
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948182 -- SHRIMP SALAD
1/2 lb. sm. shelled salad shrimp
3/4 lb. shell noodles, cooked
1 tsp. salt to taste
1/2 c. chopped celery
1/2 c. chopped green onion
1 reg. can peas
1 c. or more of Best Food mayonnaise
to moisten
Mix together. Store in refrigerator until time to serve.
------------------------
948183 -- ZESTY CRAB LOUIE SALAD
2 pkgs. (3 oz. each) Ramen Pride
Shrimp flavor
4 c. water
1/4 c. seasoned rice vinegar
1/2 c. mayonnaise
1/4 c. sliced green onion
1/4 c. ketchup
8 oz. cooked crab meat
1/2 c. sliced celery
1/2 c. sliced ripe olives
1. Before opening packages, break noodles and remove flavor packets. 2. In 2 quart pan bring water to a boil and add contents of one flavor packet and noodles. Cook for 3 minutes. Drain, rinse and chill. 3. Combine contents of remaining flavor packet, vinegar, mayonnaise, and ketchup. Mix well. 4. In large bowl combine crabmeat, celery, olives, and green onion. Mix with dressing. Toss with chilled noodles.
------------------------
948184 -- CRAB PASTA SALAD
4 oz. uncooked pasta
8 oz. chopped crab meat
1/2 c. celery, chopped
1/2 c. onion, chopped
1/4 c. green pepper, chopped
2 tbsp. parsley
1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. chili sauce
2 tbsp. Dijon mustard
Cook pasta and drain. Combine pasta, crab meat, celery, onion, green pepper and parsley. Add remaining ingredients. Mix well. Chill and serve.
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948185 -- A DIETER'S DREAM SHRIMP SALAD
6 oz. frozen sm. shrimp
1 (16 oz.) can cut green beans
1 garlic clove
1 tbsp. salad oil
1/4 tsp. dry mustard
1/2 tsp. sugar
1/4 c. vinegar
2 chicken bouillon cubes
2/3 c. rice, cooked
1 c. celery, sliced
1/2 c. sweet onion, sliced
2 c. lettuce, shredded
Soy sauce (optional)
Rinse frozen shrimp. Chill can of green beans. Drain and save liquid. Slice thinly the garlic clove and crush in large bowl. Add oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat bean liquid. Add bouillon cubes and stir until dissolved. Add enough water to make 2 cups. Add rice. Bring to a boil and cook rapidly, uncovered, about 8 minutes or until rice stands above the water line. Reduce heat to lowest point, cover and steam for 12 to 14 minutes. Spread rice in a shallow pan to cool. Refrigerate for 10 minutes or until needed at serving time. Add rice to shrimp and bean mixture. Toss together with celery, onion and lettuce. Serve with soy sauce.
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948186 -- SHRIMP SALAD
1 to 2 lbs. med. shrimp, boil, shell &
devein
2 c. broccoli florets
Green onions to taste (8, more or
less), cut in pieces
1 or 2 (8 oz.) cans artichoke hearts,
drained (water packed)
Salt & fresh ground pepper to taste
1 c. sherry mayonnaise (1/4 c. dry
sherry added to Hellmann's is fine)
Drop shrimp in boiling salted water for 3 minutes. Drain in colander and cool with ice cubes. Shell and devein. Steam florets 3 to 5 minutes. Do not overcook. Cool in ice water to retain bright green color. Drain well and set aside. Quarter or halve drained artichokes and combine in bowl with shrimp, broccoli and scallions. Add salt and pepper, sherry, mayonnaise and toss. Cover and refrigerate. This recipe easy to adjust for the number you want to serve. 4 to 8 servings.
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948187 -- SHE-CRAB SOUP
"She-crab" is much more of a delicacy than "he-crab", as the eggs add a special flavor to the soup. The Street vendors make a point of calling "she-crab" loudly and of charging extra for them. 1 tbsp. butter
1 qt. milk
1/4 pt. cream, whipped
Few drops onion juice
1/8 tsp. mace
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1 tsp. flour
2 c. white crab meat & crab eggs
1/2 tsp. salt
4 tbsp. dry sherry
Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. To this add crab meat and eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes. To serve, place 1 tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. Sprinkle paprika or finely chopped parsley on top. Secret: If unable to obtain "she-crabs", crumble yolk of hard-boiled eggs in bottom of soup plates. Serves 4 to 6.
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948188 -- SEAFOOD CHOWDER
1 lg. onion, chopped
2 lbs. imitation crab meat, shrimp
and/or scallops, chopped
1/2 stick butter
1 qt. cubed potatoes
3 c. light cream
Salt, pepper, nutmeg & paprika to
taste
1 sm. can chicken broth
Flour
Saute chopped seafood with onions in butter 10 minutes. Add cream, broth and spices. Thicken as needed with flour to a creamy consistency. Add potatoes. Cook 20 minutes (low simmer).
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948189 -- ITALIAN RAVIOLI AND SEAFOOD SOUP
Seafood alternatives: Scallops,
rockfish, grouper
Italian stewed tomatoes provide all the seasoning needed for this light, but filling, soup. We suggest a variety of seafood, but you can increase the amount of just one if you like. 1 (8 to 10 oz.) pkg. fresh or frozen
cheese ravioli
1 (28 oz.) can Italian stewed tomatoes
2 (14 1/2 oz.) cans chicken broth
18 med. shrimp, shelled & deveined
1 lb. halibut steak, cut into 1/2"
wide strips
1 sm. can (1 1/2 oz.) Parmesan cheese
Cook ravioli according to package directions. Pour into a colander, rinse in cold water until cooled and set aside. To a 4 to 5 quart pan, add tomatoes and their liquid and chicken broth; cover and bring to a boil. Add pasta to pan then drop shrimp and fish strips on top. Cover and simmer until fish is opaque in center, 4 to 6 minutes. Divide seafood among 6 bowls then add ravioli and soup. Sprinkle each serving with Parmesan cheese. Makes 6 servings. Per serving: 290 cal.; 40 g prot.; 14 g carbo.; 1.8 g sat.; 1.6 g mono.; 1 g poly.; .8 g om-3; 167 mg chol.; 646 mg sod.
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948190 -- ANDES SHRIMP & CORN MAIN-DISH CHOWDER
1/4 c. chopped green onions
1 sm. clove garlic, minced
1/8 tbsp. cayenne pepper
2 cans cream of potato soup
1 (3 oz.) pkg. cream cheese, softened
1 1/2 soup cans milk
2 c. frozen, cleaned raw shrimp
1 (8 oz.) can whole kernel corn, not
drained
In saucepan, cook onions with garlic, cayenne pepper, and butter until tender. Blend soup, cream cheese and milk. Add shrimp and corn. Bring to boil, stirring often. Reduce heat and cover. Simmer 10 minutes or until done.
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948191 -- SHRIMP - RICE - CAULIFLOWER SALAD
2 bags, boil in a bag, rice cooked
1 head cauliflower, coarsely chopped
2 green peppers, chopped
8 stalks celery, chopped
2 lbs. shrimp, cooked & shelled
1 pkg. imitation crab meat, drained
1 tsp. salt
Toss together in large bowl. Bind with salad dressing. I use a combination of Marzetti's slaw dressing and Miracle Whip.
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948192 -- SEAFOOD PASTA SALAD
1/2 c. mayonnaise
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
2 c. (8 oz.) corkscrew noodles,
cooked & drained
8 oz. imitation flowerettes,
partially cooked
1/2 c. green pepper, chopped
1/2 c. tomato, chopped
1/4 c. green onion slices
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Serve with freshly ground black pepper if desired.
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948193 -- SEAFOOD BISQUE
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 c. half & half
Heat together. 3 c. shrimp, lobster and/or crab
3/4 c. sherry or white wine
Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.
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948194 -- CURRIED SHRIMP SOUP
1/4 c. butter
3 tbsp. flour (instant blending)
1 qt. milk
9 oz. shrimp, cut
2 tbsp. parsley, minced
1/2 tsp. onion salt
1/2 tsp. curry powder
1/4 tsp. salt
Combine all ingredients in large saucepan. Cook over medium heat, stirring constantly until thickened and hot. Serves 6.
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948195 -- SHRIMP GUMBO
2 tbsp. butter or margarine
1/2 c. bell pepper, chopped
1 clove garlic
1 lg. can whole tomatoes
1 can tomato sauce
1/8 tsp. chili powder
1 tsp. parsley, chopped
1 med. bag of shrimp
1 lg. onion, chopped
2 stalks celery, chopped
1/2 lb. okra, washed & sliced
1 c. water
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. thyme
1 bay leaf, crushed
1 can crabmeat
Heat butter in a large skillet. Add chopped onion and chopped bell pepper. Add chopped celery and garlic. Cook all until onion is soft. Add okra and can of tomatoes and water, tomato sauce, salt, pepper, cayenne pepper, chili powder, thyme, chopped parsley and bay leaf. Let all simmer until okra is done (1 hour). Taste (may need more garlic and salt.) Add shrimp and crab meat. Let simmer at least 1 hour. Serve over cooked rice.
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948196 -- CRAB OR SHRIMP GUMBO
1/2 lb. crabmeat or shrimp
1/2 c. celery, chopped
1 clove garlic, chopped
2 1/2 cans whole tomatoes
1/2 tsp. crushed thyme
1/4 tsp. sugar
1/4 lb. butter
1/2 c. onion, chopped
10 oz. okra, diced
2 tsp. salt
Black pepper to taste
1 bay leaf
Cook crabmeat or shrimp until tender in butter after adding celery, onion and garlic. Add okra, tomatoes and seasoning. Simmer, covered, 45 minutes. Remove bay leaf and serve. Good with cooked rice.
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948197 -- SHRIMP SALAD
Heat 1 can tomato soup and add 1 (8 ounce) package cream cheese. Blend 2 cups mashed or chopped shrimp. Add: 1 c. celery, finely chopped
1 c. onions, finely chopped
1 c. mayonnaise
1 tsp. (or less) dill weed
1 1/2 pkgs. gelatin
Pour in oiled mold. Set overnight.
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948198 -- SEAFOOD SALAD
3 c. shell macaroni, cooked
2 tsp. prepared mustard
2 tbsp. onions (or more)
1/2 c. green pepper, chopped
2 c. boiled shrimp, cut up
1/2 c. salad dressing
1 c. celery
2 tbsp. pickle relish
1 can tuna fish
Garlic salt (sprinkle on top)
Mix all together and refrigerate, covered, until serving time.
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948199 -- GOURMET CRAB RING
1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkgs. cream cheese, softened
2 tbsp. cooking sherry (optional)
1 (2 oz.) jar pimentos, chopped &
drained
1 (6 oz.) pkg. frozen crabmeat,
thawed, drained & cut up
3/4 tsp. seasoned salt
1/8 tsp. black pepper
1/4 c. snipped parsley
Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a mold. Refrigerate at least 4 hours, or until set. To serve, turn out on plate. Garnish with remaining parsley. Makes 3 cups spread.
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948200 -- CRABMEAT SOUP
1 (11 1/4 oz.) can green pea soup
1 (10 1/2 oz.) can tomato soup
2 soup cans milk
1/2 c. light cream
1/4 c. sherry
1 (6 1/2 oz.) can crabmeat, drained &
cartilage removed
Combine soups in saucepan. Gradually stir in milk. Add cream, sherry and crabmeat. Heat slowly, stirring occasionally. Do not boil. 6 servings.
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948201 -- SEAFOOD PASTA SALAD
1 lb. shrimp
1 lb. crab or imitation crab meat
1 lg. Spanish onion, chopped
10 oz. salad size shell pasta, cooked
& drained
1/2 green pepper, chopped
1/2 red pepper, chopped (optional)
Mix together in large bowl. --DRESSING:--
1/2 c. mayonnaise
1 lg. bottle Zesty Italian dressing
Mix ingredients for dressing together. Use Italian dressing to taste. Mix dressing and salad ingredients together. Chill 4 hours or overnight. August 8, 1991
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948202 -- SHRIMP SALAD
1 c. cooked shrimp
3 c. cooked rice
1/2 c. chopped celery
1/4 c. chopped olives
1/4 c. chopped green pepper
1/4 c. minced onion
1 lemon (cut into wedges)
3 tbsp. mayonnaise
2 tomatoes (cut into wedges)
1/4 tsp. pepper
1/2 tsp. salt
Crisp greens to line bowl
Combine shrimp, rice, celery, olives, green pepper, onions in large bowl. Cover and chill. Before serving, stir together salt, pepper and mayonnaise. Toss with rice mixture. Spoon over lettuce, garnish with lemon and tomato wedges. Crabmeat and lobster or combination of three may be used. July 25, 1991
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948203 -- CARIBBEAN SHRIMP AND BLACK BEAN SALAD
1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed &
drained
1 green pepper, cut into strips
1/2 c. sliced celery
1 med. onion, cut into rings
2/3 c. picante sauce
2 tbsp. chopped cilantro
2 tbsp. vegetable oil
2 tbsp. honey
1 tsp. grated lime peel
2 tbsp. fresh lime juice
Garnish with 1 c. cherry tomato
halves & lettuce leaves
Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once. Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes. September 24, 1992
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948204 -- SHRIMP SALAD
1 pkg. shell macaroni
1 pkg. frozen shrimp
1/2 c. mayonnaise
1/4 c. French dressing
1/4 tsp. garlic powder
Dash of pepper
Dash of paprika
1 tbsp. onion flakes
Cook shrimp according to directions, combine with other ingredients. Chill at least 4 hours to receive the best flavor. You can add chopped celery and olives, if desired.
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948205 -- SALMON RICE SALAD
2 c. Carolina rice, cooked & cooled
1 c. celery, sliced
1/2 c. green onion, sliced
1/2 c. sweet pickle relish
1 c. salad dressing
1/2 tsp. black pepper
2 (6 1/8 oz.) cans Chicken of the Sea
skinless boneless pink salmon
1/2 c. red pepper, chopped
1/2 c. pine nuts
1 c. frozen peas, thawed
Lettuce leaves
Combine all ingredients and toss gently. Chill. Serves 6.
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948206 -- SEAFOOD BISQUE
1/2 c. onion, chopped
1/2 c. celery, sliced
1/4 c. butter
1/2 c. flour
4 1/2 c. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 c. (two 6 oz. cans) crab meat
or shrimp and juice
1 c. undiluted evaporated milk
Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add seafood and juice; stir to break up meat. Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil. Makes 7 1/2 cups.
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948207 -- SEAFOOD PASTA SALAD
1/2 c. Miracle Whip salad dressing
1/4 c. Kraft "Zesty" Italian dressing
2 tbsp. Kraft 100% grated Parmesan
cheese
2 c. (8 oz.) corkscrew noodles,
cooked, drained
1 1/2 c. (8 oz.) imitation crabmeat,
chopped
1 c. broccoli flowerettes, partially
cooked
1/2 c. tomato, chopped
1/4 c. green onion, sliced
1/2 c. green pepper, chopped
(optional)
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill.
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948208 -- MACARONI SALAD WITH SHRIMP
4 c. cooked shell macaroni
3 c. chopped shrimp (pre-boiled in
seasonings)
1 onion, finely chopped
1/2 c. finely chopped celery
1/4 c. green pepper, chopped
5 hard-boiled eggs, chopped
1 c. mayonnaise or salad dressing
(may use half mayonnaise & half
salad dressing)
Combine all ingredients, cover and chill overnight. Yield: 10 to 12 servings.
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948209 -- SHRIMP REMOULADE
2 hard-cooked eggs, mashed
2 sticks celery, minced
1 tsp. Worcestershire sauce
2 tbsp. sauterne (table)
3 tbsp. mustard
8 tbsp. Zatarain's creole mustard
1 pt. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
3 tbsp. grated onion
Juice of lemon
2 cans shrimp or fresh boiled shrimp
Mix all ingredients together and serve over lettuce and tomatoes.
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948210 -- GRAPEFRUIT AND SHRIMP SALAD
4 1/2 c. water
1 1/2 lbs. unpeeled, sm. fresh
shrimp, uncooked
4 pink grapefruits
Bibb lettuce
4 hard cooked eggs, chopped
1/2 c. mayonnaise
1/4 c. catsup
1 tbsp. plus 1 tsp. pickle relish
1/8 tsp. white pepper
Bring water to a boil, add shrimp. Cook 3 to 5 minutes. Drain well and rinse with cold water. Peel and devein shrimp. To make grapefruit shells, use 1 grapefruit for each bowl. Cut a thin slice from stem end of each grapefruit to level the base. Score rind with sharp knife to make a shell with 4 petals, starting about 2 inches from top of grapefruit and ending within 2 inches of base. Then cut just through the rind along scoring. Carefully pull each petal from fruit, using a grapefruit knife to separate pulp from rind. Remove grapefruit pulp intact using thumb to dislodge pulp; set shell half of grapefruit shells with lettuce; spoon grapefruit into shell. Combine eggs, mayonnaise, catsup, pickle relish and pepper; spoon over grapefruit. Top with shrimp. Yield 4 servings. This salad is one of my favorites. Serve it with a fish dinner and your guest will love it.
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948211 -- SHRIMP GAZPACHO
2 garlic cloves, chopped
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1/2 lb. cooked lg. shrimp, peeled &
deveined
3/4 lb. lg. plum tomatoes (about 6),
seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lg. cucumber, peeled, seeded,
chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves,
chopped
1 lg. Jalapeno chili, minced
4 1/2 c. tomato juice, chilled
Lemon wedges
Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red pepper, cucumber, green onions, cilantro and Jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. Garnish with lemon wedges. 6 servings. My family adores seafood and likes Gazpacho, so I thought it was a good idea to make it different then the usual. Think your family and guests will find it wonderful also.
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948213 --
2 tbsp. butter
1 med. chopped onion
1 med. finely chopped pepper
2 c. corn kernels, frozen
2 c. chicken broth
1 c. half & half
1 c. corn kernels
3/4 lb. med. shrimp, peeled, deveined
& cut into 3/4 inch pieces
1 tsp. salt
1/2 c. fresh cilantro leaves, chopped
In a large, heavy skillet, melt butter. When it has foamed, stir in onion and let soften 3 to 4 minutes. Add green pepper and continue cooking another 3 to 4 minutes. Puree 2 cups corn in food processor, scrape into skillet. Stir in stock and half and half and let simmer 2 to 3 minutes. Stir in remaining corn, shrimp, salt, pepper until shrimp are just cooked through. Taste for seasonings, then ladle the soup into bowls and garnish with extra cilantro leaves.
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948214 -- EASY SHRIMP SALAD
4 qt. saucepan
1 lg. mixing bowl
1 lb. ditalini-Ronzoni product
Hellmann's mayonnaise
1 lg. green bell pepper, diced
4 cans of shrimp
Salt
Black pepper
Cook ditalini as directed, drain and cool. Combine in the large mixing bowl the following: mayonnaise, salt and pepper, ditalini and green pepper. When this is combined well, add the shrimp, but do gently so not to break the tiny shrimp. Cover and put into refrigerator. Serve as a side dish or a bar-b-que.
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948215 -- POTATO - SALMON CHOWDER
4 c. peeled potatoes, cut in 1/2 inch
cubes
1 c. sliced carrots
1 tbsp. salt
3 c. water
1 (10 oz.) pkg. frozen peas
1/2 tsp. Worcestershire sauce
1/2 c. margarine
1/3 c. chopped onion
1/4 c. flour
5 c. milk
1 lb. can salmon
1 c. celery, thinly sliced
Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smooth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot white sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon. Heat thoroughly. Serve at once. Makes 3 quarts.
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948216 -- BALTIMORE CRAB STEW
1 lb. crab meat
1 tsp. salt
1 tsp. white pepper
1 tbsp. butter
1 pt. milk
1 pt. light cream
1/2 tsp. Tabasco sauce or more to
taste
1 tsp. Worcestershire sauce
6 tbsp. sherry
Bring crab, salt, pepper, butter and milk to a slow simmer; let simmer very slowly for 10 minutes. Add cream and sauces. Bring to boiling point, but do not boil. Stir as little as possible so as not to break up crab meat. Add sherry; let stand just a moment. Remove from burner. Serve in warm cups topped with lemon slices and chopped parsley. Serves about 4. A great Superbowl soup!
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948217 -- HOT CRAB SALAD
1 lb. flaked crab meat (2 c.)
1 c. sliced celery
1/2 c. minced green pepper
2 hard-cooked eggs, chopped
1 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
3/4 c. fine soft bread crumbs
2 tbsp. melted butter
Combine crab, celery, green pepper, eggs, mayonnaise, lemon juice and Worcestershire. Turn into buttered 1 1/2 quart baking dish. Top with crumbs mixed with butter. Bake at 325 degrees for 30 minutes. Serves 4.
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948218 -- SEAFOOD SALAD
1 lb. cleaned shrimp
1 lb. cleaned squid
1 lb. sea scallops
Italian parsley, chopped
Fresh thyme
4 cloves fresh garlic, chopped
3 oz. virgin olive oil
The juice from 2 fresh lemons
Salt
Pepper
Poach all seafood. Slice into small morsels. Mix in remaining ingredients. Serve cold. Serves 12.
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948219 -- SEAFOOD DELIGHT
1 lb. shrimp, scallops, crab, lobster,
conch
Bacon (streaks of lean, streaks of
fat)
1 lg. bell pepper
Onion
Thyme or bay leaf
Old Bay seasoning
Red cooking wine
1 can cream style corn
Rice or pasta
Cut in chunks. Stir-fry conch, scallops, lobster and crab along with the bacon until the bacon is brown. Then add onions, then bell pepper. When all these ingredients are done to taste, add shrimp for the last 2 to 3 minutes of cooking. After which, add 1 cup of red wine and stir-fry for about 2 minutes. Remove to a large pot and add can of corn. Let cook for about 15 minutes. Serve over rice or pasta. Serve with garlic bread to top this fantastic meal.
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948220 -- SEAFOOD SOUP
3 cans beef broth
6 c. water
1/4 c. onion, chopped
2 tsp. Old Bay
1 can tomatoes
2 pkgs. frozen mixed vegetables
5 c. potatoes, sliced
1 lb. crab meat
1 lb. shrimp
1 lb. conch
In large soup pot, combine beef broth, water, onion and Old Bay seasoning; bring to a boil. Add tomatoes, mixed vegetables and potatoes; simmer 1 1/2 hours. Stir in seafood; simmer 1 1/2 hours. Makes 10 to 12 servings.
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948221 -- MY VERY OWN SHRIMP SALAD
1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 c. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped
Rinse shrimp. Combine all the ingredients and serve on lettuce. Crab meat may be used instead of shrimp.
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948226 -- BUTTERNUT SQUASH & SHRIMP BISQUE
1/2 stick butter
1 c. diced onion
1/4 c. plain flour
3 c. chicken stock
3 c. peeled & diced butternut squash
3 bay leaves
1 can cream of chicken or celery soup
1 c. whipping cream
1 lb. sm. peeled, uncooked shrimp
Melt butter in heavy large saucepan, over medium-low heat. Add onion and cook until transparent, stir occasionally for about 10 minutes. Add flour and stir 3 minutes. Add stock and bring to a boil, stir constantly. Add squash and bay leaves, simmer until squash is very tender about 15 minutes. Blend in can of soup and whipping cream. Season to taste and remove bay leaves. Puree soup in blender. Before serving, add shrimp and heat on low. Pumpkin can be substituted for squash. Sprinkle with nutmeg.
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Monday, June 8, 2009
seafood recipes 2
