The Essential Seafood Cookbook          VJJE Publishing Co.
The Essential Seafood Cookbook                                                       Table of ContentsIntroduction...........
The Essential Seafood Cookbook                                                      Table of ContentsBeer−Broiled Shrimp ....
The Essential Seafood Cookbook                                                      Table of ContentsCornsicles with Shrim...
The Essential Seafood Cookbook                                                      Table of ContentsDirty Bag Shrimp .......
The Essential Seafood Cookbook                                                     Table of ContentsHot Peppered Shrimp .....
The Essential Seafood Cookbook                                                     Table of ContentsMaryland Crab Cakes .....
The Essential Seafood Cookbook                                                       Table of ContentsPuttin on the Ritz S...
The Essential Seafood Cookbook                                                     Table of ContentsShrimp Florentine .......
The Essential Seafood Cookbook                                                      Table of ContentsSpicy Orange Shrimp ....
Introduction               The Essential Seafood Cookbook                  Copyright© 2003 VJJE Publishing Co.            ...
Personalized Cooking Aprons          a great gift idea for anyone ... including yourself!  Well inscribe two lines of YOUR...
Alabama Shrimp Bake1 cup butter or margarine, melted3/4 cup lemon juice3/4 cup Worcestershire sauce1 tablespoon salt1 tabl...
Almost Shrimp PaesanoShrimp1 egg1 cup milkSalt and pepper to taste1 pound extra−large shrimp, peeled   and deveined, tails...
Amaretto ShrimpYields 4 to 5 servings1/2 cup butter1/3 cup amaretto1/3 cup sliced almonds2 teaspoons granulated sugar1/2 t...
Avocado Crepes with Crab1 large avocado6 eggs3/4 cup flourSalt and pepper3/4 cup milk3/4 cup waterButter3 cups cream sauce...
Backyard Shrimp Fest1/2 cup Old Bay seasoning2 tablespoons salt4 quarts water1 (12 ounce) can beer, optional8 medium red p...
Baked Oysters with Bleu Cheese1/2 pound peeled young potatoes4 tablespoons milk4 tablespoons olive oil2 tablespoons choppe...
Baked Scallops with Garlic Sauce1 1/2 pounds bay scallops, cut in halves3 cloves garlic, mashed1/4 cup (1/2 stick) margari...
Baked Stuffed Shrimp24 jumbo shrimp1 medium onion, minced1 green pepper, chopped6 tablespoons butter, divided1 cup fresh c...
Baked Stuffed Shrimp16 (12−20 count) large shrimp1 1/2 sleeves Ritz crackers, crushed1/2 pound butter, melted1 tablespoon ...
Baked Stuffed Shrimp25 to 30 large shrimp3/4 stick (6 tablespoons) butter or margarine6 ribs celery, chopped1 large onion,...
Baltimore Crab Cakes1 pound. fresh, lump crabmeat, drained1/2 cup Italian−seasoned breadcrumbs1/2 teaspoon baking powder1/...
Barbecued Oysters3 cups oysters3/4 cup flourSeasoned salt and pepper, to taste1 1/2 cups barbecue sauceDrain oysters well....
Barbecue Shrimp2 cloves garlic, smashed2 bay leaves6 pounds fresh Gulf shrimp with heads on,   20 to 25 count to the pound...
Barbecued Shrimp5 pounds shrimp with headsSalt and pepper, to taste3 bay leaves1/4 cup oregano1/3 (2 ounce) bottle garlic ...
Barbecued Shrimp2 pounds fresh, unpeeled shrimp4 stalks celery with leaves, diced1/2 teaspoon garlic powder3 lemons, cut i...
Basic Shrimp2 quarts heavily−salted water2 bay leaves5 whole cloves1 large celery rib, coarsely chopped1 clove garlic, hal...
Batter−Fried Shrimp2 eggs1/2 cup milk1 cup all−purpose flour, stirred before measuring1 teaspoon baking powder1 teaspoon s...
The Essential Seafood Cookbookor until garlic is cooked. Remove from heat and cool slightly.Makes about 1 cup.Batter−Fried...
Bay Scallops with Scallions4 tablespoons butter1 1/2 pounds bay scallopsBlack pepper, to taste1 small bunch scallions, sli...
Beer Batter for Seafood1 1/2 cups flour, divided1/2 cup cornmeal1 (12 ounce) can beer1 tablespoon salt1 tablespoon paprika...
Beer Batter for Seafood1 can flat beer1 1/2 cups flour1 teaspoon salt1/8 teaspoon pepperLet opened can of beer sit at room...
Beer Batter Shrimp1 pound large raw shrimp1 cup flour1/2 teaspoon lemon pepper seasoning1 egg3/4 cup beerOil (for frying)L...
Beer−Boiled Shrimp3 pounds raw unshelled shrimp2 (12 ounce) cans beer1 tablespoon dry mustard1 tablespoon celery seed1/2 t...
Beer−Broiled Shrimp3/4 cup Coors® Beer3 tablespoons vegetable oil2 tablespoons snipped parsley4 teaspoons Worcestershire s...
Blue Crab Cakes1 egg, lightly beaten2 tablespoons mayonnaise2 teaspoons prepared Creole mustard2 teaspoons prepared horser...
Boiled Gulf Shrimp1 gallon water1 (3 ounce) box Zatarains crab boil2 lemons, sliced6 peppercorns2 bay leaves5 pounds raw s...
Boiled LobsterFill a steaming pot with 4 inches of water. Add 2 cloves minced garlic, one handful salt and 1/4 cup redor w...
Boiled State of Maine LobsterThis is a favorite recipe from Maine Department of Marine Resources.Place live Maine lobsters...
Broiled LobsterCut the raw meat from the shell of the tail, but do not remove. Discard the "apron" which protects thebelly...
Broiled Sea Scallops1/2 cup dry vermouth1 tablespoon vegetable oil1 small clove garlic, crushed2 tablespoons chopped parsl...
Broiled Shrimp in Beer2 cups beer1 tablespoon chopped chives1 tablespoon fresh chopped parsley2 teaspoons dry mustard1/8 t...
Broiled Shrimp with Garlic Butter6 tablespoons softened sweet butter1 teaspoon garlic1 tablespoon shallots1 tablespoon par...
Bubbas Shrimp Boil1 1/2 pounds large shrimp in shells4 large garlic cloves1 small onion, chopped1 lemon, halved1/4 cup pic...
Buffalo−Style Shrimp1/3 cup Franks RedHot Sauce1/3 cup butter or margarine, melted1 pound large shrimp, peeled and deveine...
California Scampi1 pound butter, clarified1 tablespoon minced garlic1 teaspoon salt1 teaspoon pepper1 1/2 pounds large shr...
Cashew Shrimp1 pound medium shrimp1 tablespoon plus 1 teaspoon cornstarch1/4 teaspoon granulated sugar1/4 teaspoon baking ...
Cashew Shrimp Supreme1 pound medium shrimp, peeled and deveined1 tablespoon plus 1 teaspoon cornstarch1/4 teaspoon granula...
Chesapeake Crab Strata4 tablespoons butter or margarine4 cups unseasoned croutons2 cups (8 ounces) shredded Cheddar cheese...
Cilantro Shrimp1 medium onion, chopped2 cloves garlic, finely chopped2 tablespoons butter or margarine2 tablespoons vegeta...
Clam Loaf1 can clams, minced1 or 2 eggs1 pound. ground pork sausage1 cup soda cracker crumbsSalt and pepperDrain clams, th...
Clams CasinoYield: 6 servings24 Cherrystone clams2 tablespoons olive oil1 tablespoon butter1/2 cup finely minced onion1/4 ...
Clams Casino3 cans minced clams1/2 cup chopped green pepper1/4 cup chopped onion1/2 cup chopped pimento1/2 teaspoon garlic...
Clams Italiano2 dozen littleneck clams1/4 cup dry white wine1 cup bottled marinara sauce2 tablespoons chopped cilantro2 ta...
Coated Crab Cakes Expresso1 pound jumbo lump crab meatSalt and pepper, to tasteBacon fat (for frying)1 envelope barbecue m...
Coconut Fried Shrimp1 pound small raw shrimp, shelled and de−veined1/3 cup lemon juice1/2 teaspoon salt1/3 teaspoon ground...
Coconut Shrimp with Jalapeño Jelly3 cups shredded coconut12 (16−20 or 26−30) shrimp, peeled and deveined1 cup flour2 eggs,...
Coconut Tempura Shrimp2/3 cup flour1/2 cup cornstarch1 large egg, beaten1 cup grated fresh coconut1 cup ice−cold soda wate...
Cornsicles with Shrimp and Oregano6 ears corn1 teaspoon salt1/4 teaspoon white pepper1 tablespoon chopped fresh Mexican or...
Crab and Cream Cheese Bake8 ounces cream cheese, softened1/4 cup chopped green onions1 (8−count) can crescent rolls1 cup l...
Crab Cakes2 eggs, slightly beaten2 tablespoons mayonnaise2 teaspoons chopped fresh parsley1 1/4 teaspoons Old Bay® seasoni...
Crab Cakes1 pound lump crab meat (check over carefully for shells)3 or 4 tablespoons diced onion3 tablespoons diced red be...
Crab Cakes and Roasted Red Pepper SauceMakes 10 cakes, 2−inches eachCrab Cakes1 1/2 cups cracker meal (found near bread   ...
Crab Loaf1 pound crab meat2 eggs1/2 cup chopped celery1/4 cup green bell pepper, chopped fine1/4 cup red bell pepper, chop...
Crab Meat Shells1 pound lump crab meat2 slices bread, trimmed and crumbled1 cup mayonnaise1 tablespoon dry mustard1 tables...
Crab Newburg1 cup (2 sticks) butter3 tablespoons flour1/8 teaspoon red pepperDash of Tabasco® sauce2 tablespoons onion jui...
Crab Patties1 pound lump crabmeat2 tablespoons mayonnaise1 teaspoon Dijon1/2 teaspoon Old Bay seasoningMix together and ma...
Crab Stablespoon Jacques1/2 cup butter or margarine, divided2 tablespoons flour1/2 teaspoon salt1 cup light cream1/2 pound...
Crab Stuffed Avocado1 pound cooked, chilled, rinsed and picked over fresh crabmeat1 cup mayonnaise1 teaspoon lemon pepper ...
Crab Vermouth1/2 cup butter1 cup dry vermouth1 can chicken broth2 tablespoons chopped parsley2 tablespoons minced garlic1 ...
Crabby Potatoes4 large potatoes, baked or microwaved   until tender, then cooled1 pound lump crabmeat1/2 cup chopped green...
Crackling Salmon1 small can black truffles, very thinly sliced8 salmon filets, skinned2 teaspoons fine salt1 teaspoon fres...
Crawfish Boil10 pounds live crawfish2 oranges, cut into thick rounds2 lemons, cut into thick rounds1 garlic head, cloves s...
Cream Puffs with Crab FillingCream Puffs1 cup water1/2 cup butter1 cup flour1/4 teaspoon salt4 eggsCrab Filling11 ounces c...
Creamy Ginger Shrimp2 pounds medium shrimp, peeled3/4 cup whipping cream1 lemon1/2 teaspoon ground ginger1 teaspoon onion ...
Crescent Tuna Bake8 crescent dinner rolls1/2 cup chopped onions1 cup grated cheese1 can tuna1 can cream of mushroom soup1 ...
Crispy Corn−Coated Sand Dabs1/2 cup yellow cornmeal1/2 teaspoon salt1/4 teaspoon black pepper4 sand dabs1 cup buttermilkVe...
Crunchy Almond Shrimp1 pound (31−40 count) shrimp2 eggs1/4 cup cream1/2 cup flour2 minced cloves garlic (or garlic powder)...
Curry of Shrimp1/3 cup butter or margarine3 tablespoons flour1 to 3 tablespoons curry powder1/2 teaspoon salt1/4 teaspoon ...
Delta Shrimp2 quarts water1/2 large lemon, sliced2 1/2 pounds unpeeled large fresh shrimp1 cup vegetable oil2 tablespoons ...
Deviled Crab2 eggs, well beaten1 (5 1/2 ounce) can evaporated milk2 tablespoons butter4 to 5 scallions with tops, chopped1...
Dijon Shrimp12 to 18 large shrimp1 lemon, juiced1 tablespoon Dijon mustard1 tablespoon Worcestershire sauce4 tablespoons b...
Dirty Bag Shrimp1 pound (26−30) shrimp, shell on1 tablespoon celery salt1 tablespoon paprika1 teaspoon garlic powder1 teas...
Dirty Shrimp1 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1 tea...
Easy Creamed Shrimp3 cans cream of shrimp soup1 1/2 teaspoons curry powder3 cups sour cream1 1/2 pounds shrimp, cooked and...
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The essential seafood

  1. 1. The Essential Seafood Cookbook VJJE Publishing Co.
  2. 2. The Essential Seafood Cookbook Table of ContentsIntroduction.........................................................................................................................................................1Personalized Cooking Aprons ...........................................................................................................................2Alabama Shrimp Bake .....................................................................................................................................3Almost Shrimp Paesano ...................................................................................................................................4Amaretto Shrimp ..............................................................................................................................................5Avocado Crepes with Crab ..............................................................................................................................6Backyard Shrimp Fest ......................................................................................................................................7Baked Oysters with Bleu Cheese .....................................................................................................................8Baked Scallops with Garlic Sauce ...................................................................................................................9Baked Stuffed Shrimp ....................................................................................................................................10Baked Stuffed Shrimp ....................................................................................................................................11Baked Stuffed Shrimp ....................................................................................................................................12Baltimore Crab Cakes ....................................................................................................................................13Barbecued Oysters ..........................................................................................................................................14Barbecue Shrimp ............................................................................................................................................15Barbecued Shrimp ..........................................................................................................................................16Barbecued Shrimp ..........................................................................................................................................17Basic Shrimp....................................................................................................................................................18Batter−Fried Shrimp ......................................................................................................................................19Bay Scallops with Scallions ............................................................................................................................21Beer Batter for Seafood ..................................................................................................................................22Beer Batter for Seafood ..................................................................................................................................23Beer Batter Shrimp .........................................................................................................................................24Beer−Boiled Shrimp........................................................................................................................................25 i
  3. 3. The Essential Seafood Cookbook Table of ContentsBeer−Broiled Shrimp ......................................................................................................................................26Blue Crab Cakes .............................................................................................................................................27Boiled Gulf Shrimp .........................................................................................................................................28Boiled Lobster .................................................................................................................................................29Boiled State of Maine Lobster .......................................................................................................................30Broiled Lobster................................................................................................................................................31Broiled Sea Scallops ........................................................................................................................................32Broiled Shrimp in Beer ...................................................................................................................................33Broiled Shrimp with Garlic Butter ...............................................................................................................34Bubbas Shrimp Boil .......................................................................................................................................35Buffalo−Style Shrimp .....................................................................................................................................36California Scampi ...........................................................................................................................................37Cashew Shrimp ...............................................................................................................................................38Cashew Shrimp Supreme ...............................................................................................................................39Chesapeake Crab Strata.................................................................................................................................40Cilantro Shrimp ..............................................................................................................................................41Clam Loaf ........................................................................................................................................................42Clams Casino ...................................................................................................................................................43Clams Casino ...................................................................................................................................................44Clams Italiano .................................................................................................................................................45Coated Crab Cakes Expresso ........................................................................................................................46Coconut Fried Shrimp ....................................................................................................................................47Coconut Shrimp with Jalapeño Jelly ............................................................................................................48Coconut Tempura Shrimp .............................................................................................................................49 ii
  4. 4. The Essential Seafood Cookbook Table of ContentsCornsicles with Shrimp and Oregano ...........................................................................................................50Crab and Cream Cheese Bake .......................................................................................................................51Crab Cakes ......................................................................................................................................................52Crab Cakes ......................................................................................................................................................53Crab Cakes and Roasted Red Pepper Sauce ................................................................................................54Crab Loaf .........................................................................................................................................................55Crab Meat Shells .............................................................................................................................................56Crab Newburg .................................................................................................................................................57Crab Patties .....................................................................................................................................................58Crab Stablespoon Jacques .............................................................................................................................59Crab Stuffed Avocado ....................................................................................................................................60Crab Vermouth ...............................................................................................................................................61Crabby Potatoes ..............................................................................................................................................62Crackling Salmon............................................................................................................................................63Crawfish Boil ...................................................................................................................................................64Cream Puffs with Crab Filling ......................................................................................................................65Creamy Ginger Shrimp ..................................................................................................................................66Crescent Tuna Bake ........................................................................................................................................67Crispy Corn−Coated Sand Dabs ...................................................................................................................68Crunchy Almond Shrimp ...............................................................................................................................69Curry of Shrimp ..............................................................................................................................................70Delta Shrimp....................................................................................................................................................71Deviled Crab ....................................................................................................................................................72Dijon Shrimp ...................................................................................................................................................73 iii
  5. 5. The Essential Seafood Cookbook Table of ContentsDirty Bag Shrimp ............................................................................................................................................74Dirty Shrimp....................................................................................................................................................75Easy Creamed Shrimp ....................................................................................................................................76Eggplanet Canoes ............................................................................................................................................77Escalloped Oysters ..........................................................................................................................................78Fajita Shrimp Kabobs ....................................................................................................................................79Farmers Seafood Boil ....................................................................................................................................80Fernandina Shrimp Gravy .............................................................................................................................81Flaming Shrimp ..............................................................................................................................................82Foil Barbecued Shrimp...................................................................................................................................83French Fried Jimmy Crabs ............................................................................................................................84French Fried Shrimp ......................................................................................................................................85Fried Breaded Shrimp ....................................................................................................................................86Fried Oysters ...................................................................................................................................................87Garlic Shrimp ..................................................................................................................................................88Garlic and Rosemary Shrimp ........................................................................................................................89Garlic−Broiled Shrimp ...................................................................................................................................90Garlic Rum Shrimp ........................................................................................................................................91Garlicky Scallops ............................................................................................................................................92Grilled Shrimp in Apricot Hoisin Sesame Glaze .........................................................................................93Grilled Texas Shrimp .....................................................................................................................................94Hangtown Fry..................................................................................................................................................95Honey−Thyme Grilled Shrimp ......................................................................................................................96Hot and Spicy Shrimp ....................................................................................................................................97 iv
  6. 6. The Essential Seafood Cookbook Table of ContentsHot Peppered Shrimp .....................................................................................................................................98Italian Broiled Shrimp ....................................................................................................................................99Italian Shrimp Sauté Galliano .....................................................................................................................100Jerk Shrimp ...................................................................................................................................................101Jerk Shrimp with Sweet Jamaican Rice .....................................................................................................102Jumbo Shrimp Parmigiana ..........................................................................................................................103Just Like Killer Shrimp ................................................................................................................................104Killer Shrimp .................................................................................................................................................105Lemon Chili Shrimp Sticks ..........................................................................................................................106Lemon Shrimp ...............................................................................................................................................107Lemon−Garlic Broiled Shrimp ....................................................................................................................108Lemony Garlicky Shrimp.............................................................................................................................109Light Orange Scampi ....................................................................................................................................110Lime Pepper Shrimp.....................................................................................................................................111Lobster Newburg ..........................................................................................................................................112Lobster Thermidor .......................................................................................................................................113Lobster−Pineapple Curry ............................................................................................................................114Lousiana Barbecued Shrimp .......................................................................................................................115Lousiana Shrimp Boil ...................................................................................................................................116Louisiana Shrimp Esplanade .......................................................................................................................117Low Country Boil ..........................................................................................................................................118Lump Crab Meat and Shrimp .....................................................................................................................119Malibu Stir Fry Shrimp................................................................................................................................120Marinated Cracked Dungeness Crab..........................................................................................................121 v
  7. 7. The Essential Seafood Cookbook Table of ContentsMaryland Crab Cakes ..................................................................................................................................122Maryland Fried Softshell Crabs ..................................................................................................................123Messy Shrimp Boil ........................................................................................................................................124Mini Crabcakes .............................................................................................................................................125Mississippi Fried Oysters .............................................................................................................................126New England Clambake ...............................................................................................................................127Old Bay Crab Cakes .....................................................................................................................................128Oriental Baked Fish ......................................................................................................................................129Outa Sight Shrimp ........................................................................................................................................130Oven Fried Oysters .......................................................................................................................................131Overnight Herb and Beer Shrimp ...............................................................................................................132Oyster Loaf (La Mediatrice) ........................................................................................................................133Oyster Pan Roast...........................................................................................................................................134Oysters Galore ...............................................................................................................................................135Oysters Johnny Reb ......................................................................................................................................136Oysters Johnny Reb ......................................................................................................................................137Oysters Rockefeller .......................................................................................................................................138Oysters Rockefeller .......................................................................................................................................139Panfried Oysters............................................................................................................................................140Pan−Fried Soft−Shell Crabs ........................................................................................................................141Paprika Scallops ............................................................................................................................................142Patio Shrimp ..................................................................................................................................................143Pecan−Crusted Crab Cakes with Sweet Pepper Sauce .............................................................................144Pepper−Poached Oysters..............................................................................................................................145 vi
  8. 8. The Essential Seafood Cookbook Table of ContentsPuttin on the Ritz Scallops ..........................................................................................................................146Red−Eye Shrimp and Grits ..........................................................................................................................147Red Snapper Veracruz .................................................................................................................................148Ritzy Shrimp..................................................................................................................................................149Salmon Tamales ............................................................................................................................................150Salsa Shrimp ..................................................................................................................................................151Sausalito Scampi ...........................................................................................................................................152Scalloped Oysters ..........................................................................................................................................153Scallops and Wild Rice .................................................................................................................................154Scallops Coquille St. Jacques .......................................................................................................................155Scallops in Garlic Butter ..............................................................................................................................156Scallops Kebab ..............................................................................................................................................157Scallops Stir Fry ............................................................................................................................................158Scampi ............................................................................................................................................................159Scampi ............................................................................................................................................................160Seafood Kabobs .............................................................................................................................................161Seafood Rub ...................................................................................................................................................162Shrimp Amandine .........................................................................................................................................163Shrimp Broiled with Rosemary ...................................................................................................................164Shrimp Chowed with Garlic ........................................................................................................................165Shrimp Curry ................................................................................................................................................166Shrimp Curry ................................................................................................................................................167Shrimp Curry ................................................................................................................................................168Shrimp Elegant..............................................................................................................................................169 vii
  9. 9. The Essential Seafood Cookbook Table of ContentsShrimp Florentine .........................................................................................................................................170Shrimp Hurry Curry ....................................................................................................................................171Shrimp in Creamed Sauce............................................................................................................................172Shrimp Garlic Sauce .....................................................................................................................................173Shrimp in Mustard Cream Sauce ................................................................................................................174Shrimp in Tomato−Garlic Sauce .................................................................................................................175Shrimp Jambalaya Hash ..............................................................................................................................176Shrimp Marinara ..........................................................................................................................................177Shrimp Mull ..................................................................................................................................................178Shrimp Newburg ...........................................................................................................................................179Shrimp Newburg with Green Rice Ring .....................................................................................................180Shrimp Opaloosas .........................................................................................................................................181Shrimp Patties ...............................................................................................................................................182Shrimp Scampi ..............................................................................................................................................183Shrimp Scampi ..............................................................................................................................................184Shrimp Stir Fry .............................................................................................................................................185Shrimp Stroganoff ........................................................................................................................................186Shrimp Stroganoff ........................................................................................................................................187Shrimp Tempura Batter ...............................................................................................................................188Shrimp−Stuffed Bell Peppers.......................................................................................................................189Shrimp−Stuffed Eggplant ............................................................................................................................190Shrimpy Grits ................................................................................................................................................191Southern Fried Shrimp.................................................................................................................................192Southern Shrimp Sauce ................................................................................................................................193 viii
  10. 10. The Essential Seafood Cookbook Table of ContentsSpicy Orange Shrimp ...................................................................................................................................194Steamed Clams ..............................................................................................................................................195Steamers in Beer ...........................................................................................................................................196Stuffed Lobster Thermidor ..........................................................................................................................197Sugar and Spice Baked Shrimp ...................................................................................................................198Sweet and Sour Shrimp ................................................................................................................................199Sweet Salmon with Ginger and Scallions....................................................................................................200Texas Style Skillet Scampi............................................................................................................................201Tropical Shrimp Paella.................................................................................................................................202Tuna Patties ...................................................................................................................................................203Tuna Patties with Sauce ...............................................................................................................................204Tuna Stuffed Potatoes...................................................................................................................................205Weight Watchers Shrimp Fandango ...........................................................................................................206Wine−Steamed Clams ...................................................................................................................................207 ix
  11. 11. Introduction The Essential Seafood Cookbook Copyright© 2003 VJJE Publishing Co. All Rights ReservedIntroduction 1
  12. 12. Personalized Cooking Aprons a great gift idea for anyone ... including yourself! Well inscribe two lines of YOUR text in a variety of colors YOU choose. You can be like a professional chef with a name and title! Create a personalized cooking apron for yourself or as a great gift idea for anyone that cooks. Or, choose from over three hundred professionally designed styles of aprons with popular themes. Click HERE For Cooking Aprons!Personalized Cooking Aprons 2
  13. 13. Alabama Shrimp Bake1 cup butter or margarine, melted3/4 cup lemon juice3/4 cup Worcestershire sauce1 tablespoon salt1 tablespoon coarsely ground pepper1 teaspoon dried rosemary1/8 teaspoon ground red pepper1 tablespoon hot sauce3 garlic cloves, minced2 1/2 pounds unpeeled large or jumbo shrimp2 lemons, thinly sliced1 medium onion, thinly slicedFresh rosemary sprigsCombine first 9 ingredients in a small bowl; set aside.Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with freshrosemary sprigs.Serves 6.Alabama Shrimp Bake 3
  14. 14. Almost Shrimp PaesanoShrimp1 egg1 cup milkSalt and pepper to taste1 pound extra−large shrimp, peeled and deveined, tails left on1/2 cup all−purpose flourVegetable oilIn a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty ofroom to cook. (Its important that shrimp are not near each other or touch.) Brown them on one side,then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350degrees F oven to finish cooking. Meanwhile, prepare sauce.Sauce1 1/2 cups (3 sticks) cold butter, cut into 1−inch piecesJuice of 1 medium lemon1 clove garlic, minced2 tablespoons minced fresh parsleyIn a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whiskmixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiledseafood.)Serves 3 to 4.Almost Shrimp Paesano 4
  15. 15. Amaretto ShrimpYields 4 to 5 servings1/2 cup butter1/3 cup amaretto1/3 cup sliced almonds2 teaspoons granulated sugar1/2 teaspoon ground cinnamon1/8 teaspoon cayenne pepper1 pound large shrimp, peeled and deveined, tails left onIn a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon andcayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just untilpink.Serve immediately over hot rice.Amaretto Shrimp 5
  16. 16. Avocado Crepes with Crab1 large avocado6 eggs3/4 cup flourSalt and pepper3/4 cup milk3/4 cup waterButter3 cups cream sauce2/3 cup diced Gruyere cheese1 tablespoon Worcestershire sauce1 1/2 pounds crab meat (2 cans)1/2 cup grated cheeseMash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan tocover bottom and brown pancake. Turn and cook other side. Continue to use all batter.Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. AddWorcestershire sauce. Stir in crabmeat.Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large butteredshallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts.Serves 6 to 8.Avocado Crepes with Crab 6
  17. 17. Backyard Shrimp Fest1/2 cup Old Bay seasoning2 tablespoons salt4 quarts water1 (12 ounce) can beer, optional8 medium red potatoes, cut in quarters2 large sweet onions, cut in wedges2 pounds lean smoked sausage, cut in 2−inch lengths8 ears fresh corn, cut in half4 pounds large shrimp in shellsIn an 8−quart pot, bring seasoning, salt, water and beer to a boil. Add potatoes and onions; cook overhigh heat for 8 minutes.Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot;continue to boil for 7 minutes. Add shrimp in shells; cook for 4 minutes.Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on apaper−covered picnic table. Sprinkle with additional seasoning if desired.Makes 8 large servingsRecipe serving tip: Eliminate cleanup by using paper plates and covering the picnic or patio table withnews paper. Drain the water from the pot and mound con tents atop the paper. Have everybody grab aseat around the table and have fun peeling and eating the shrimp. Provide empty pails or bowls for theshrimp shells.Backyard Shrimp Fest 7
  18. 18. Baked Oysters with Bleu Cheese1/2 pound peeled young potatoes4 tablespoons milk4 tablespoons olive oil2 tablespoons chopped flat−leaf parsley2 dozen plump, fresh oystersSalt and pepper, to taste2 egg yolks4 tablespoon dry white wine2/3 cup cream3 ounces crumbled bleu cheeseCook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) togetherwith the milk, olive oil, and parsley.Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the topshell, and wash the bottom shell thoroughly.Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doublesin volume, continuing to beat during cooking.In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, thenremove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with thesauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.Serve hot.Baked Oysters with Bleu Cheese 8
  19. 19. Baked Scallops with Garlic Sauce1 1/2 pounds bay scallops, cut in halves3 cloves garlic, mashed1/4 cup (1/2 stick) margarine, melted10 firm white mushrooms, slicedLight dash of onion saltDash of freshly grated pepper1/3 cup seasoned bread crumbs1 teaspoon finely minced fresh parsleyWipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend.Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add themushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauceand drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bakein preheated 375 degrees F oven until the top is nicely browned and bubbly hot.Baked Scallops with Garlic Sauce 9
  20. 20. Baked Stuffed Shrimp24 jumbo shrimp1 medium onion, minced1 green pepper, chopped6 tablespoons butter, divided1 cup fresh crab meat or 1 (7 1/2 ounce) can1 teaspoon dry mustardPaprika1 teaspoon Worcestershire sauce1/2 teaspoon salt2 tablespoons mayonnaise2 tablespoons flour1 cup milk1 tablespoon sherry wine, or moreGrated Parmesan cheeseClean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onionand pepper in 4 tablespoons of the butter until soft but not brown. Add the crab meat, dry mustard,Worcestershire sauce, salt and mayonnaise. Set aside.Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixturealong with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extrabutter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at350 degrees F for 25 to 30 minutes.Serves 4 to 6.Baked Stuffed Shrimp 10
  21. 21. Baked Stuffed Shrimp16 (12−20 count) large shrimp1 1/2 sleeves Ritz crackers, crushed1/2 pound butter, melted1 tablespoon horseradish1 tablespoon Worcestershire sauceDash of Tabasco sauceDash of garlic saltLemonShell and devein shrimp. Set shrimp out on greased cookie sheet. Mix together crushed crackers,butter, horseradish, Worcestershire sauce, Tabasco and garlic salt. Cover shrimp with stuffing. Bakeat 400 degrees F for 15 minutes.Serve with lemon wedges.Baked Stuffed Shrimp 11
  22. 22. Baked Stuffed Shrimp25 to 30 large shrimp3/4 stick (6 tablespoons) butter or margarine6 ribs celery, chopped1 large onion, chopped3 bay leaves1 bunch green onions, chopped1 bunch fresh parsley, chopped1 pound crabmeat (lump or claw)Salt, black and red peppers, to tasteAbout 3/4 of a medium−size French bread loaf1 cup seasoned bread crumbsPeel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp. Refrigerate untildressing is prepared.In medium skillet, sauté celery, onions and bay leaves in butter or margarine until tender. Add greenonions and parsley. Sauté until tender. Remove bay leaves.Poke holes in French bread. Wet bread under cold water then squeeze out most of the water. Breakbread into small pieces with hands and place in mixing bowl. Add celery, onions and parsley mixture tobread. Add crabmeat, salt and pepper.Take some of the dressing and by hand wrap around shrimp, leaving tail exposed. Roll or sprinkleseasoned bread crumbs over stuffing. Place on lightly greased cookie sheet.Bake at 350 degrees F for about 30 minutes.Makes 25 to 30 stuffed shrimp.Baked Stuffed Shrimp 12
  23. 23. Baltimore Crab Cakes1 pound. fresh, lump crabmeat, drained1/2 cup Italian−seasoned breadcrumbs1/2 teaspoon baking powder1/3 cup milk1 large egg, beaten1/4 cup mayonnaise or salad dressing2 tablespoons finely chopped scallions1/4 teaspoon garlic salt1/8 teaspoon white pepper2 teaspoons dried onion flakes3/4 teaspoon dried parsley flakes1/4 cup all−purpose flour1/4 cup butter or margarine, meltedCombine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour.Cook patties in butter in a skillet over medium−high heat 4 minutes on each side or until golden.Baltimore Crab Cakes 13
  24. 24. Barbecued Oysters3 cups oysters3/4 cup flourSeasoned salt and pepper, to taste1 1/2 cups barbecue sauceDrain oysters well. Mix flour, salt and pepper in brown grocery bag. Shake oysters in flour mixture.Sauté oysters in hot oil just enough to form a crust, but not enough to completely cook. Place oysters inan oblong baking dish and cover oysters with barbecue sauce. Bake at 350 degrees F for 20 to 25minutes.Barbecued Oysters 14
  25. 25. Barbecue Shrimp2 cloves garlic, smashed2 bay leaves6 pounds fresh Gulf shrimp with heads on, 20 to 25 count to the pound1/4 cup lemon juice1 1/2 pounds salted butter1/2 pound margarine2 teaspoons paprika1 newly−purchased 4−ounce can black pepperPreheat oven to 300 degrees F.Use the garlic cloves to wipe the inside of a baking pan (or two) big enough to hold all the shrimp.Squeeze it in there to get as much garlic oil as you can in there. Discard the garlic itself, but leave thelittle bits that came loose. Place two bay leaves at the bottom of the pan.Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping,in the baking pan. Douse the shrimp with the lemon juice.Cut the butter and margarine into cubes and distribute it atop the shrimp. Sprinkle it with thepaprika. Liberally sprinkle enough black pepper over the shrimp to cover them with a palpable blacklayer. Dont miss any spots! (And you dont have to use the whole can, either.)Bake the shrimp in a preheated 300 degree F oven for 15 minutes. Check them for doneness; when themeat pulls away from the shells, youre there. You do not want soft, wrinkled shells. Return the shrimpto the oven if necessary, but not much longer.Serve the shrimp in soup plates with lots of the sauce and toasted French bread. Also plenty of napkinsand perhaps bibs.Barbecue Shrimp 15
  26. 26. Barbecued Shrimp5 pounds shrimp with headsSalt and pepper, to taste3 bay leaves1/4 cup oregano1/3 (2 ounce) bottle garlic juice1 teaspoon Tabasco® sauce2 pounds butter6 large or 8 small lemonsPlace shrimp evenly in large casserole or metal pan. Completely coat with salt and pepper until youthink they are ruined. Crumble bay leaves and sprinkle evenly over shrimp. Sprinkle oregano, garlicjuice and Tabasco over shrimp.In separate pan, melt butter. Squeeze lemon juice, pulp and seeds into butter. Mix thoroughly andpour over shrimp. Preheat oven to 350 degrees F and bake, covered, for 30 to 40 minutes.Yields 6 to 8 servings.Barbecued Shrimp 16
  27. 27. Barbecued Shrimp2 pounds fresh, unpeeled shrimp4 stalks celery with leaves, diced1/2 teaspoon garlic powder3 lemons, cut into wedges2 tablespoon cracked black pepper3/4 cup butter or margarine, cut into cubesLemon wedges (for garnish)2 tablespoons Worcestershire sauce2 tablespoons salt3/4 teaspoon hot sauceWash shrimp thoroughly and place in a large shallow pan. Add celery and garlic. Squeeze juice fromlemons over top. Dot shrimp with butter and sprinkle with remaining ingredients except lemon wedges.Place shrimp under broiler until butter melts and shrimp starts to turn pink (about 5 minutes), stirringseveral times. When all shrimp are slightly pink, reduce temperature to 350 degrees F and bake 20more minutes or until done, stirring often. Do not overcook or shrimp will become mushy. Test fordoneness.Garnish with lemon wedges.Flavor improves if shrimp are cooked ahead of time and then reheated, but do not overcook.Barbecued Shrimp 17
  28. 28. Basic Shrimp2 quarts heavily−salted water2 bay leaves5 whole cloves1 large celery rib, coarsely chopped1 clove garlic, halvedTabasco® saucePinch of thymePinch of basilPut shrimp in COLD water containing all of the above ingredients. Bring to a boil, then turn off theheat. Shrimp are ready when bright pink.Basic Shrimp 18
  29. 29. Batter−Fried Shrimp2 eggs1/2 cup milk1 cup all−purpose flour, stirred before measuring1 teaspoon baking powder1 teaspoon salt2 teaspoons vegetable oil2 pounds fresh or frozen whole shrimpOil (for deep−fat frying)Choice of sauces (following)Beat together eggs and milk until frothy. Sift together flour, baking powder and salt. Add to eggmixture; add oil and beat until mixture is smooth and well blended. Set aside.Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells under running coldwater. Cut partway through lengthwise along outside curve. Lift out vein; wash shrimp and flatten sothey stay open. Drain well on paper towels.Place enough oil or shortening to more than cover shrimp in a deep−fat fryer or kettle and heat to 375degrees F. Dip shrimp into batter, one at a time, and fry, a few at a time, about 4 minutes, or untilgolden brown and puffy. Drain on paper towels.Serve immediately with choice of sauces.Orange Sauce1 cup Smuckers Sweet Orange Marmalade1 clove garlic1 piece whole ginger root or 1/2 teaspoon ground gingerIn a saucepan, combine all ingredients and cook over low heat, stirring constantly, until mixturebubbles. Remove garlic and ginger root.Makes about 1 cup.Grape−Horseradish Sauce1 cup Smuckers Grape Jelly1 tablespoon prepared horseradish1/4 cup catsupCombine all ingredients.Plum Hot Sauce1 cup Smuckers Plum Preserves1 to 2 cloves garlic, very finely minced2 teaspoon soy sauce1/4 teaspoon pepperIn a saucepan, combine all ingredients and cook over low heat, stirring occasionally, at least 5 minutes,Batter−Fried Shrimp 19
  30. 30. The Essential Seafood Cookbookor until garlic is cooked. Remove from heat and cool slightly.Makes about 1 cup.Batter−Fried Shrimp 20
  31. 31. Bay Scallops with Scallions4 tablespoons butter1 1/2 pounds bay scallopsBlack pepper, to taste1 small bunch scallions, sliced1/3 cup dry white wine3 tablespoons fresh parsley, mincedLemon wedgesIn a large, heavy skillet heat butter and sauté scallops seasoned with pepper very quickly until slightlybrowned, about 4 minutes. Remove scallops with a slotted spoon and put on a warmed serving dish.Sauté the scallions in the same skillet over medium−high heat for 5 minutes. Do not brown. Add wineto de−glaze the pan over high heat and cook until wine is reduced by half. Pour sauce over scallops;sprinkle with parsley and serve with lemon wedges to squeeze over scallops.Serve with additional hot butter if desired.Bay Scallops with Scallions 21
  32. 32. Beer Batter for Seafood1 1/2 cups flour, divided1/2 cup cornmeal1 (12 ounce) can beer1 tablespoon salt1 tablespoon paprikaIn one bowl combine 1/2 cup flour and cornmeal.In second bowl combine remaining flour, beer, salt and paprika. Dip oysters, shrimp or any fish intodry mixture first and then into beer mixture. Fry in hot oil.Beer Batter for Seafood 22
  33. 33. Beer Batter for Seafood1 can flat beer1 1/2 cups flour1 teaspoon salt1/8 teaspoon pepperLet opened can of beer sit at room temperature until it becomes flat. Dip prepared seafood intomixture of beer, flour, salt and pepper. Fry in hot oil.Beer Batter for Seafood 23
  34. 34. Beer Batter Shrimp1 pound large raw shrimp1 cup flour1/2 teaspoon lemon pepper seasoning1 egg3/4 cup beerOil (for frying)Let opened beer stand for a few minutes or it will foam up when added to mixture. Shell and cleanshrimp and split partially down back. Open and flatten slightly. Lightly mix flour, seasoning, egg andbeer to a medium batter. Dont over−mix. Dip shrimp in batter and then deep fry at 375 degrees Funtil lightly browned.Drain and serve with favorite seafood sauce.Beer Batter Shrimp 24
  35. 35. Beer−Boiled Shrimp3 pounds raw unshelled shrimp2 (12 ounce) cans beer1 tablespoon dry mustard1 tablespoon celery seed1/2 teaspoon cayenne pepper1 tablespoon salt1/2 cup vinegarCombine all ingredients except shrimp and bring to a boil. Add the shrimp. Simmer for about 5minutes or until the shrimp are bright pink. Remove the shrimp from the liquid; shell and removeveins. Put shrimp back into the stock and refrigerate.When ready to serve, drain and arrange on platter.Beer−Boiled Shrimp 25
  36. 36. Beer−Broiled Shrimp3/4 cup Coors® Beer3 tablespoons vegetable oil2 tablespoons snipped parsley4 teaspoons Worcestershire sauce1 clove garlic, minced1/2 teaspoon salt1/8 teaspoon pepper2 pounds large shrimp, unshelledCombine Coors®, oil, parsley, Worcestershire sauce, garlic, salt and pepper. Add shrimp; stir. Cover;let stand at room temperature for 1 hour.Drain, reserving marinade. Place shrimp on well−greased broiler rack; broil 4 to 5 inches from heatfor 4 minutes. Turn; brush with marinade. Broil 2 to 4 minutes more or until bright pink.Makes 6 servings.Beer−Broiled Shrimp 26
  37. 37. Blue Crab Cakes1 egg, lightly beaten2 tablespoons mayonnaise2 teaspoons prepared Creole mustard2 teaspoons prepared horseradish2 teaspoons Worcestershire sauce1 1/2 teaspoons crab boil seasoning1 teaspoon coarsely−ground black pepper1/4 teaspoon saltSeveral dashes hot pepper sauce1 pound crabmeat, picked over to remove any shells3/4 cup saltine cracker crumbs1/2 cup minced red bell pepper3 tablespoons olive oil1 tablespoon unsalted butterLemon wedges (for garnish)In a large bowl, stir together egg, mayonnaise, mustard, horseradish, Worcestershire sauce, crab boilseasoning, pepper, salt and hot pepper sauce. Gently mix in the crabmeat, cracker crumbs and bellpepper. Form eight patties, each 3/4 inch thick. Warm the oil and butter together over medium−highheat. Fry the crab cakes 5 to 7 minutes on each side, or until they are golden. Drain them.Serve immediately. These are so good that all you will need is a squeeze of lime or lemon juice overthem.Blue Crab Cakes 27
  38. 38. Boiled Gulf Shrimp1 gallon water1 (3 ounce) box Zatarains crab boil2 lemons, sliced6 peppercorns2 bay leaves5 pounds raw shrimp in the shellBring to boil the water seasoned with crab boil, lemons, peppercorns and bay leaves. Drop in shrimp.When water returns to a boil, cook jumbo or large shrimp for 12 to 13 minutes and medium shrimp for7 to 8 minutes. Remove from heat and add 1 quart ice water. Let sit for 10 minutes. Drain. ServeRémoulade Sauce as a dip.Rémoulade Sauce1/2 tablespoon Creole mustard, or more2 tablespoons grated onion1 pint mayonnaise1/4 cup horseradish, or more1/2 cup chopped chives1/4 teaspoon salt1 tablespoon lemon juice1/4 teaspoon pepperMix all ingredients. Serve over cold boiled shrimp for a shrimp rémoulade main course or use as a dipfor boiled shrimp. Sauce is best after 24 hours.Makes 2 1/4 cups sauce.Boiled Gulf Shrimp 28
  39. 39. Boiled LobsterFill a steaming pot with 4 inches of water. Add 2 cloves minced garlic, one handful salt and 1/4 cup redor white wine, and bring to a vigorous boil.Toss the lobsters head first into the boiling water. Two 1 1/4 to 1 1/2 pound lobsters take 12 to 14minutes. Remove from boiling water and serve.Boiled Lobster 29
  40. 40. Boiled State of Maine LobsterThis is a favorite recipe from Maine Department of Marine Resources.Place live Maine lobsters in a kettle of briskly boiling salted water. Boil rapidly for 20 minutes for 1 1/4pound lobsters, longer for larger size ones. Remove from the water and wipe dry. Then place eachlobster on its back, split lengthwise with a heavy knife and crack the large claws.Serve whole lobster with a side dish of melted butter.Boiled State of Maine Lobster 30
  41. 41. Broiled LobsterCut the raw meat from the shell of the tail, but do not remove. Discard the "apron" which protects thebelly.Melt 1/4 pound butter, then add 1 tablespoon lemon juice and 2 medium pods pressed garlic. Simmerfor 5 minutes.Pour butter sauce over lobster tails and bake at 300 degrees F until meat is tender. Garnish with verythin slices of lemon and fresh sprigs of parsley.Broiled Lobster 31
  42. 42. Broiled Sea Scallops1/2 cup dry vermouth1 tablespoon vegetable oil1 small clove garlic, crushed2 tablespoons chopped parsley1 pound scallopsButtered bread crumbsMix first 4 ingredients in a bowl. Add scallops. Marinate for 1 hour in refrigerator. Spoon scallops andmarinade into ramekins (individual dishes used for both baking and serving). Place under broiler andbroil for 3 minutes. Turn and sprinkle with bread crumbs. Broil for 3 minutes more.Yields 4 servings.Broiled Sea Scallops 32
  43. 43. Broiled Shrimp in Beer2 cups beer1 tablespoon chopped chives1 tablespoon fresh chopped parsley2 teaspoons dry mustard1/8 teaspoon garlic powder1 teaspoon salt1/2 teaspoon freshly−ground black pepper2 pounds raw medium shrimpShell shrimp, except for tails. Blend beer with all ingredients except shrimp. In large bowl with cover,marinate shrimp in this mixture. Refrigerate overnight. Stir occasionally so that all shrimp are evenlyseasoned. Drain shrimp. Boil 3 inches from heat source for about 2 minutes on each side.Serve immediately.Broiled Shrimp in Beer 33
  44. 44. Broiled Shrimp with Garlic Butter6 tablespoons softened sweet butter1 teaspoon garlic1 tablespoon shallots1 tablespoon parsleyJuice of 1/2 lemon1/4 teaspoon sea salt24 large shrimp, in the shell1/2 cup waterPreheat the broiler. Place the butter in a small bowl and stir in the lemon juice, salt and choppedgarlic, shallots and parsley.Cut shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrangethem in a shallow, oval casserole dish.Top the shrimp with generous dabs of the butter mixture and pour the water into the dish. Broil theshrimp until they are cooked through, about 4 minutes.Arrange the shrimp in a line across serving plates, so that the tail of each shrimp fits inside the shrimpin front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve Immediately.Broiled Shrimp with Garlic Butter 34
  45. 45. Bubbas Shrimp Boil1 1/2 pounds large shrimp in shells4 large garlic cloves1 small onion, chopped1 lemon, halved1/4 cup pickled jalapeño slices2 tablespoons kosher salt2 bay leaves, crumbled2 teaspoons coriander seeds2 teaspoons mustard seeds2 teaspoons black peppercorns1 teaspoon celery seed1 teaspoon red pepper sauceLemon wedges, for garnishMake a slit through shell down center of each curved side of shrimp to the tail. Remove vein.Refrigerate shrimp in bowl.Meanwhile, bring 2 quarts water and remaining ingredients (except lemon wedges) to boil in large potover medium−high heat. Boil 20 minutes.Add shrimp; return to boil and remove from heat. Cover and let stand 5 minutes. Drain shrimp inlarge colander; discard liquid.Serve with lemon wedges.Makes 4 servings.Bubbas Shrimp Boil 35
  46. 46. Buffalo−Style Shrimp1/3 cup Franks RedHot Sauce1/3 cup butter or margarine, melted1 pound large shrimp, peeled and deveined2 ribs celery, cut into chunksBlue cheese salad dressingFrench breadCombine RedHot sauce and butter. Thread shrimp and celery on metal skewers. Place in shallow dish.Pour 1/3 cup RedHot mixture over shrimp kabobs. Cover and refrigerate for 30 minutes.Grill or broil shrimp until they turn pink. Heat remaining RedHot mixture; pour over shrimp andcelery.Serve with blue cheese salad dressing and crusty French bread.Serves 4.Buffalo−Style Shrimp 36
  47. 47. California Scampi1 pound butter, clarified1 tablespoon minced garlic1 teaspoon salt1 teaspoon pepper1 1/2 pounds large shrimp, shelled and de−veinedHeat 3 tablespoons of the clarified butter in a large skillet. Add garlic and sauté. Add salt and pepperand the shrimp, which can be butterflied, if desired. Sauté until shrimp change color and are tender.Add remaining butter and heat through. Place shrimp on plates and spoon hot butter over.Makes 4 to 6 servings.California Scampi 37
  48. 48. Cashew Shrimp1 pound medium shrimp1 tablespoon plus 1 teaspoon cornstarch1/4 teaspoon granulated sugar1/4 teaspoon baking soda1/4 teaspoon salt1/8 teaspoon pepper3/4 cup cashewsSweet red pepper rings1/2 cup vegetable oil1/2 cup chopped onions1/4 cup chopped red peppers1 clove garlic1 cup chopped unpeeled zucchini3 1/2 cups cooked riceCut shrimp in half lengthwise. Combine cornstarch, sugar, baking soda, salt and pepper. Mix well.Add shrimp and toss gently to coat. Let stand 15 minutes.Heat oil in a large skillet over medium heat. Add shrimp. Cook, stirring constantly, 3 to 5 minutes.Remove shrimp, setting aside.Drain off drippings. Leave 2 tablespoons in skillet. Sauté onions, chopped red peppers and garlic untiltender. Add zucchini and sauté 2 minutes. Stir in shrimp, rice and cashews. Cook over low heat,stirring constantly, until thoroughly heated.Spoon into serving dish. Garnish with red pepper rings.Cashew Shrimp 38
  49. 49. Cashew Shrimp Supreme1 pound medium shrimp, peeled and deveined1 tablespoon plus 1 teaspoon cornstarch1/4 teaspoon granulated sugar1/4 teaspoon baking soda1/4 teaspoon salt1/8 teaspoon pepper1/2 cup vegetable oil1/2 cup chopped onion1/4 cup chopped sweet red pepper1 small clove garlic, minced1 cup diced zucchini3 1/2 cups cooked rice3/4 cup cashewsSweet red bell pepper ringsCut shrimp in half lengthwise and reserve. In a medium bowl, combine cornstarch, sugar, baking soda,salt and pepper. Add shrimp and toss gently to coat.Let stand 15 minutes.Heat oil in a large skillet. Add shrimp and stir−fry for 3 to 5 minutes. Remove shrimp and set aside.Drain off all but 2 tablespoons oil.Stir−fry onion, pepper and garlic in oil remaining in skillet. Add zucchini and stir−fry 2 minutes. Stirin shrimp, rice and cashews. Cook over low heat, stirring, until heated through. Spoon into servingdish. Garnish with red pepper rings.Yield: serves 4.Cashew Shrimp Supreme 39
  50. 50. Chesapeake Crab Strata4 tablespoons butter or margarine4 cups unseasoned croutons2 cups (8 ounces) shredded Cheddar cheese2 cups milk8 eggs, beaten1/2 teaspoon dry mustard1/2 teaspoon Old Bay® seasoningSalt and black pepper, to taste1 pound crabmeat, picked over to remove any shellRed and green bell pepper rings (for garnish)Preheat oven to 325 degrees F. Place butter in an 11 x 7−inch baking dish. Heat in the oven untilmelted, tilting to coat the dish. Remove the dish from the oven; spread the croutons over the meltedbutter. Top with the cheese and set aside.Combine milk, eggs, mustard, Old Bay® seasoning, salt and black pepper; mix well. Pour the eggmixture over the cheese in the dish and sprinkle the crabmeat on top. Bake for about 50 minutes oruntil the mixture is set. Remove from the oven and let stand for about 10 minutes.Garnish with the pepper rings and serve.Chesapeake Crab Strata 40
  51. 51. Cilantro Shrimp1 medium onion, chopped2 cloves garlic, finely chopped2 tablespoons butter or margarine2 tablespoons vegetable oil16 large raw shrimp, peeled and de−veined2 tablespoons snipped fresh cilantroLemon slicesCook and stir onion and garlic in butter and oil in a 10−inch skillet until tender. Add shrimp, and cookfor 1 minute. Turn shrimp. Cook until pink, about 2 minutes longer, making sure not to overcook.Serve shrimp over rice. Pour pan juices over shrimp; garnish with lemon slices.Cilantro Shrimp 41
  52. 52. Clam Loaf1 can clams, minced1 or 2 eggs1 pound. ground pork sausage1 cup soda cracker crumbsSalt and pepperDrain clams, then mince. Form all ingredients into a loaf and bake in a loaf pan for 40 minutes at 350degrees F.Serve hot or cold.Clam Loaf 42
  53. 53. Clams CasinoYield: 6 servings24 Cherrystone clams2 tablespoons olive oil1 tablespoon butter1/2 cup finely minced onion1/4 cup finely minced green bell pepper2 cloves garlic, chopped1 cup bread crumbs4 slices crisply−fried bacon, crumbled1/2 teaspoon oregano2 tablespoons grated Parmesan cheese1/4 cup very finely chopped parsleyPaprika to tasteOlive oil to tastePreheat oven to 450°F.Wash and scrub clams well, discarding any that are open. Place on baking sheet and bake until shellsopen, discarding any that do not open. Remove meat and chop. Discard half the shells.Sauté onion, bell pepper and garlic in oil and butter until soft. Remove from heat and cool. Add breadcrumbs, bacon, oregano, Parmesan and reserved clams to onion mixture; mix well. Fill shells with clammixture. Sprinkle with parsley and paprika; drizzle with olive oil. Bake for 7 minutes or until lightlybrowned. Remove from oven.Serve hot.Clams Casino 43
  54. 54. Clams Casino3 cans minced clams1/2 cup chopped green pepper1/4 cup chopped onion1/2 cup chopped pimento1/2 teaspoon garlic powder1/2 teaspoon Tabasco sauce1/2 cup melted butter1 cup seasoned bread crumbs4 or 5 slices bacon, cooked and crumbledDrain clams reserving juice. Mix all ingredients, adding clam juice a little at a time till it holdstogether. (If you make it too wet, just add a little more bread crumbs) Put in casserole dish and bake at350 degrees F for 1 hour or till firm. Serve with crackers.Clams Casino 44
  55. 55. Clams Italiano2 dozen littleneck clams1/4 cup dry white wine1 cup bottled marinara sauce2 tablespoons chopped cilantro2 tablespoons chopped scallionsScrub clams well under cold running water. Place in microwave−safe dish with wine. Microwave onhigh 3 to 5 minutes until shells open. Discard any unopened clams.Meanwhile, combine marinara, parsley and scallions. Spoon over clams. Microwave on medium−highfor 2 minutes.Yields 2 servings.Clams Italiano 45
  56. 56. Coated Crab Cakes Expresso1 pound jumbo lump crab meatSalt and pepper, to tasteBacon fat (for frying)1 envelope barbecue mix for chicken2 teaspoons seafood seasoning1/4 cup self−rising flourMix crab meat, salt and pepper together and pat mixture into cakes.Mix flour, barbecue mix and seafood seasoning together. Coat crab cakes with flour mixture and fry inbacon fat until brown.Serves 8.Coated Crab Cakes Expresso 46
  57. 57. Coconut Fried Shrimp1 pound small raw shrimp, shelled and de−veined1/3 cup lemon juice1/2 teaspoon salt1/3 teaspoon ground ginger3 teaspoon curry powder1 3/4 cups flour2 teaspoons baking powder1 1/4 cups skimmed milk1/2 cup Coco Casa® Cream of Coconut1 (3 1/2 ounce) can flaked coconutOil (for frying)Marinate shrimp in lemon juice, salt, ginger and curry powder for 1 to 2 hours. Drain well.Prepare batter of 1 1/2 cups flour, baking powder, milk and Cream of Coconut. Coat shrimp withremaining flour; dip in prepared batter and then dip lightly into flaked coconut. Fry in deep hot oilabout 2 to 3 minutes. Fry only about 6 shrimp at a time.Coconut Fried Shrimp 47
  58. 58. Coconut Shrimp with Jalapeño Jelly3 cups shredded coconut12 (16−20 or 26−30) shrimp, peeled and deveined1 cup flour2 eggs, beatenVegetable oilLightly toast the coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes.Butterfly each shrimp by splitting lengthwise down the center, cutting three−fourths of the waythrough. Dredge the shrimp in flour and then dip in egg. Press the shredded coconut into the shrimpand then fry in 350 degrees F vegetable oil until golden brown.Serve with Jalapeño Jelly.Jalapeño Jelly1 cup red wine vinegar1 cup water1 cup granulated sugar2 green jalapeño peppers, seeded and minced1 small red bell pepper, minced1 package liquid pectinPlace all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to aboil again. Remove from heat and cool.The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.Coconut Shrimp with Jalapeño Jelly 48
  59. 59. Coconut Tempura Shrimp2/3 cup flour1/2 cup cornstarch1 large egg, beaten1 cup grated fresh coconut1 cup ice−cold soda waterSalt1 pound large shrimp, peeled, deveined, and tail onCreole seasoning1 jar mango chutney1 plantain1 tablespoon cilantro, finely choppedPreheat the fryer.In a medium−size mixing bowl, combine the flour, cornstarch, egg, coconut, and soda water. Mix wellto make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail ofthe shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batchesuntil golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creoleseasoning.Peel the plantains. Slice the plantains thinly, lengthwise. Fry them until golden brown. Remove anddrain on paper towels. Season with Creole seasoning.Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnishwith fried plantains and cilantro.Coconut Tempura Shrimp 49
  60. 60. Cornsicles with Shrimp and Oregano6 ears corn1 teaspoon salt1/4 teaspoon white pepper1 tablespoon chopped fresh Mexican oregano or 1 teaspoon dried Mexican oregano12 medium shrimp24 Popsicle sticksPeel, devein and dice shrimp. Trim the corn and remove the husks and silk. Save and wash the largerhusks. Cut the corn kernels from the cob, scraping out as much milk as you can. Grind the kernelsusing a meat grinder with a sharp blade. Add the salt, white pepper, oregano and shrimp. Mix well.Preheat oven to 325 degrees F.Drop a tablespoon of the corn mixture onto the center of a clean husk. Fold the left side of the huskinto the center, then the right, and then fold the bottom end upward. Push a Popsicle stick 2 to 3 inchesinto the open end and pinch the husk around the stick with your fingers. Tear a thin strand from a dryhusk and tie it around the cornsicle. Place the rolls, sticks in the air and very close together, in a glassbaking dish or loaf pan. Bake 30 minutes, until the corn mixture is firm and solid.To eat a cornsicle, peel off the corn husk and eat it hot from the stick, as you would a Popsicle.Cornsicles with Shrimp and Oregano 50
  61. 61. Crab and Cream Cheese Bake8 ounces cream cheese, softened1/4 cup chopped green onions1 (8−count) can crescent rolls1 cup lump crabmeat1 egg yolk, beaten1/2 teaspoon dillweedCombine the cream cheese and green onions in a bowl and mix well.Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the doughinto an 8 x 11−inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spreadthe cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the creamcheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the bakingsheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees F for 20 to 22 minutesor until golden brown and flaky. Cut into 12 slices.Serve warm.Serves 12.Crab and Cream Cheese Bake 51
  62. 62. Crab Cakes2 eggs, slightly beaten2 tablespoons mayonnaise2 teaspoons chopped fresh parsley1 1/4 teaspoons Old Bay® seasoning1 teaspoon Worcestershire sauce1 teaspoon dry mustard1/4 teaspoon pepper1/2 cup soft breadcrumbs1 pound fresh lump crabmeat, drainedCooking oil sprayCombine first 7 ingredients. Stir in breadcrumbs and crabmeat and shape into 8 (2 1/2−inch) patties.Place on a baking sheet lined with waxed paper; chill 30 minutes.Coat a large nonstick skillet with cooking spray; place over medium−high heat until hot. Add crabcakes and cook 3 minutes on each side or until browned.Crab Cakes 52
  63. 63. Crab Cakes1 pound lump crab meat (check over carefully for shells)3 or 4 tablespoons diced onion3 tablespoons diced red bell pepper3 tablespoons mayonnaise1 tablespoon fresh parsley, chopped1 egg3 or 4 tablespoons plain bread crumbs1 or 2 dashes cayenne pepper or fresh ground black pepperOptional: chopped fresh garlic1/2 cup plain bread crumbsMix all ingredients by hand. Do not over blend and try not to break apart the crab meat too much.Mixture will be very wet and barely holding together. Mixture will make 4 large cakes or 6 smallerones. Place a 1/2 cup plain bread crumbs in a plate. Grab a handful of crab mixture and gently pattogether. Gently lay the cake onto the bread crumbs and flip onto the other side to coat. Put cakes intothe refrigerator for about an hour to firm up.Coat a frying pan with oil. Sauté the crab cakes for 4 to 5 minutes on one side. Flip and cook another 2to 3 minutes till browned.Crab Cakes 53
  64. 64. Crab Cakes and Roasted Red Pepper SauceMakes 10 cakes, 2−inches eachCrab Cakes1 1/2 cups cracker meal (found near bread crumbs in supermarket)1/2 cup milk3 (6 ounce) cans lump white crab, drained very wellA few pinches coarse salt1 rounded teaspoon Old Bay seasoning1 tablespoon baking powderHandful chopped fresh Italian parsley1 stalk celery from heart of stalk, chopped very fineZest of 1 lemon1 tablespoon Worcestershire sauce6 drops hot sauce, such as Tabasco®2 tablespoons mayonnaise, or ranch dressing1 large egg, beatenvegetable oil, for frying1 lemon, cut into wedgesSauce1 (14 ounce) jar roasted red peppers, drained, or 3 homemade roasted peppers6 to 10 drops Tabasco® sauce, depending on your palate (6 for mild, 10 for hot)Juice of 1/2 lemon1/2 teaspoon celery salt, or to tasteTo make sauce, combine all ingredients in a food processor and pulse until a smooth, a loose paste willform. Set aside.For crab cakes, place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bayseasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise ordressing, and beaten egg.Combine crab cake mixture and form into 8 patties. Fry in hot oil (1/2−inch deep) over medium−highheat until golden, 3 to 5 minutes on each side. Serve with lemon wedges and Red Pepper Sauce.Crab Cakes and Roasted Red Pepper Sauce 54
  65. 65. Crab Loaf1 pound crab meat2 eggs1/2 cup chopped celery1/4 cup green bell pepper, chopped fine1/4 cup red bell pepper, chopped fine1/4 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon Old Bay seasoning2 slices buttered bread, cut into cubesMix together all ingredients, except bread cubes. Place in greased loaf pan.Top with bread cubes and bake at 350 degrees F for 40 minutes.Remove from pan and serve.Crab Loaf 55
  66. 66. Crab Meat Shells1 pound lump crab meat2 slices bread, trimmed and crumbled1 cup mayonnaise1 tablespoon dry mustard1 tablespoon Worcestershire sauce1 tablespoon lemon juiceDash of Tabasco® sauce, or moreCracker crumbsButterLemon wedgesChopped fresh parsleyCombine first 7 ingredients and fill greased seafood shells. Top with cracker crumbs and dot withbutter. Heat in a 350 degrees F oven for 30 minutes.Serve each with a lemon wedge and sprinkle with parsley.Serves 4.Crab Meat Shells 56
  67. 67. Crab Newburg1 cup (2 sticks) butter3 tablespoons flour1/8 teaspoon red pepperDash of Tabasco® sauce2 tablespoons onion juice2 cups heavy cream1/2 teaspoon seasoned salt1/2 teaspoon Accent®3 tablespoons sherry wineIn a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirringuntil mixture is smooth. Add remaining ingredients except sherry wine and cook until mixture issmooth, stirring constantly but slowly. The mixture should be thick.Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out anycartilage). Heat thoroughly.When sauce is thoroughly heated, add sherry wine, mix well, and let set while water in bottom pansimmers. Keep covered. Let steep for 15 minutes before serving over buttered toast or in patty shells.Crab Newburg 57
  68. 68. Crab Patties1 pound lump crabmeat2 tablespoons mayonnaise1 teaspoon Dijon1/2 teaspoon Old Bay seasoningMix together and make into patties. Sear in pan.Crab Patties 58
  69. 69. Crab Stablespoon Jacques1/2 cup butter or margarine, divided2 tablespoons flour1/2 teaspoon salt1 cup light cream1/2 pound mushrooms, sliced1 medium onion, minced2 tablespoons parsley8 ounces to 1 pound frozen or fresh lump crabmeat3 tablespoons sherryIn a small saucepan, blend 1/4 cup melted butter with flour and salt. Stir in cream gradually. Cook,stirring constantly, over medium heat until thick and smooth. In another pan, sauté mushrooms, onionand parsley in the remaining 1/4 cup butter. Add crabmeat and sherry and toss to mix. Add creamsauce and mix well. Spoon into shells or ramekins. Broil until bubbly.Yields 6 servings.Crab Stablespoon Jacques 59
  70. 70. Crab Stuffed Avocado1 pound cooked, chilled, rinsed and picked over fresh crabmeat1 cup mayonnaise1 teaspoon lemon pepper seasoning1 cup chopped celery1/4 cup sweet pickle relish1/2 cup chopped scallions2/3 cup sliced almonds2 or 3 avocadosPlace the crabmeat in a paper towel−lined bowl. Allow to stand for 15 minutes. Remove paper towel.Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat.Slice avocado in 2 around the seed. Split and remove seed and discard. Fill seed hole and tops ofavocado with crab mixture.Serve immediately.Serves 4 to 6.Crab Stuffed Avocado 60
  71. 71. Crab Vermouth1/2 cup butter1 cup dry vermouth1 can chicken broth2 tablespoons chopped parsley2 tablespoons minced garlic1 tablespoon soy sauce1 tablespoon lemon juice1 teaspoon granulated sugar2 crabs, cooked, cleaned and cracked1/4 cup dry vermouthMelt butter in pan. Stir in the 1 cup dry vermouth and the chicken broth. Add parsley, garlic, soysauce, lemon juice and sugar. Bring to a boil. Cover; reduce heat and simmer 10 minutes. Add crabs.Cover and simmer until heated through. Pour additional 1/4 cup dry vermouth over crab. If thickersauce is desired, blend 2 tablespoons cornstarch into butter.Serve with crusty French bread, followed by cheese and fruit.Crab Vermouth 61
  72. 72. Crabby Potatoes4 large potatoes, baked or microwaved until tender, then cooled1 pound lump crabmeat1/2 cup chopped green bell pepper1/2 cup chopped onion2 tablespoons mayonnaise2 teaspoons dry mustard1 tablespoon prepared brown mustard1 teaspoon paprika2 tablespoons seafood seasoning1/2 cup butter, meltedPreheat oven to 350 degrees F. Cut potatoes in half lengthwise; scoop out pulp, leaving shell intact. Setpulp aside.In a large bowl, mix crabmeat, green pepper, onion, mayonnaise, mustards, paprika, and 1 tablespoonseafood seasoning.Place potato skins on a cookie sheet. Spoon crab mixture into each potato half. Top with potato pulp.Sprinkle remaining seafood seasoning over potato halves. Bake 5 to 10 minutes, until heated throughbut not dried. Remove from oven; pour melted butter over.Crabby Potatoes 62
  73. 73. Crackling Salmon1 small can black truffles, very thinly sliced8 salmon filets, skinned2 teaspoons fine salt1 teaspoon fresh ground pepper1 teaspoon fresh ground coriander8 (8−inch) rice paper rounds8 fresh chives trimmed to 4 inches3 tablespoons olive oilTruffle oil, to tasteGenerous splash Hennessy cognacButterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottomhalves and replace tops to cover truffles. Sprinkle with salt, pepper, cognac and coriander.Spread a towel on a workspace and fill a large bowl with water. Soak 1 rice paper round until pliable.Arrange 1 chive and reserve truffle slices in center of round and top with each salmon filet roundedside down. Fold rice paper over short sides of salmon, then over long sides to enclose the salmon.Transfer, seam sides down to a tray and keep covered with plastic wrap.Heat 1 1/2 tablespoons of olive oil in a large skillet over moderately high heat. Sauté salmon packagesseam sides up until golden brown. Turn salmon over and reduce heat to moderate. Cook until bothsides are firm to the touch. Transfer to plate and enjoy.Crackling Salmon 63
  74. 74. Crawfish Boil10 pounds live crawfish2 oranges, cut into thick rounds2 lemons, cut into thick rounds1 garlic head, cloves separated and peeled1/4 cup salt2 tablespoons ground black pepper1 tablespoon chili powder, preferably homemade2 teaspoons cayenne2 bay leaves8 to 12 small new potatoes4 ears corn, cut in half1 pound small boiling onionsSalt, freshly−ground black pepper and cayenne to sprinkle over the crawfish and vegetablesRinse crawfish well. Put them into a large pot of water and let them sit for about 30 minutes (you canskip this soaking process if the crawfish are farm−raised and purged of mud). While the crawfishbathe, pour 4 to 5 gallons of water into a large stockpot. Add to it the oranges, lemons, garlic, salt,black pepper, chili powder, cayenne and bay leaves. Bring the water to a boil, and cook the spices 10 to15 minutes. Add the potatoes, corn and onions. After the liquid returns to a boil, cook the vegetablesfor 5 minutes.Drain crawfish from their soaking bath, and ad them to the stockpot. After the liquid again returns toa boil, cook the crawfish for 10 to 12 minutes. Remove the pot from the heat, cover it, and let thecrawfish and vegetables steep in the liquid for 10 minutes. Drain the liquid from the pot.Serve everything heaped on big platters, with plenty of newspapers on the side to soak up drippingsfrom the peeling and eating, all done with the fingers. Sprinkle salt, pepper, and cayenne over thecrawfish and vegetables as you eat, and, after you break off the tails, be sure to suck the fat from thecrawfish heads.Serves 4.Crawfish Boil 64
  75. 75. Cream Puffs with Crab FillingCream Puffs1 cup water1/2 cup butter1 cup flour1/4 teaspoon salt4 eggsCrab Filling11 ounces cream cheese (8 ounces and 3 ounces)1 cup mayonnaise or sour cream1 teaspoon lemon juice1/4 teaspoon horseradish2 tablespoons finely chopped onion7 ounces fresh crab or shrimpMix crab filling a day ahead and refrigerate.Heat water, butter and salt to rolling boil. Reduce heat and quickly stir in flour with wooden spoonuntil mixture leaves the sides of the pan in a ball. Remove from heat and add eggs, 1 at a time, beatingafter each addition until mixture is smooth and not glossy. Drop 1 tablespoon (size is optional) onbaking sheet. Bake at 400 degrees F for approximately 25 minutes until golden brown.Let puffs completely cool before slicing.Cream Puffs with Crab Filling 65
  76. 76. Creamy Ginger Shrimp2 pounds medium shrimp, peeled3/4 cup whipping cream1 lemon1/2 teaspoon ground ginger1 teaspoon onion powder1 tablespoon soy sauce1/3 cup butter1/2 teaspoon garlic powder2 teaspoon cornstarchMelt butter in skillet or wok. Stir−fry shrimp until almost done. Squeeze juice of 1 lemon over shrimp.Sprinkle ginger, onion and garlic powder over shrimp. Continue to cook until shrimp are done.Remove shrimp. Add soy sauce to the drippings.Mix 1/2 of whipping cream and cornstarch in a separate bowl. Set aside.Pour remaining cream into pan with drippings and cook until bubbly. Add cream and cornstarchmixture. Stir constantly until thick. Add shrimp.Serve over hot, cooked rice.Creamy Ginger Shrimp 66
  77. 77. Crescent Tuna Bake8 crescent dinner rolls1/2 cup chopped onions1 cup grated cheese1 can tuna1 can cream of mushroom soup1 cup milkMix tuna, onion, grated cheese and 1/2 can mushroom soup. Unroll crescent rolls. Split apart. Placetuna mix on wide part of roll, about 2 or 3 spoonfuls. Roll up as you would with crescent roll. Place inbaking pan. Mix milk with remaining soup. Pour over rolls. Bake at 345°F for 45 to 60 minutes untilbrown and bubbly.Crescent Tuna Bake 67
  78. 78. Crispy Corn−Coated Sand Dabs1/2 cup yellow cornmeal1/2 teaspoon salt1/4 teaspoon black pepper4 sand dabs1 cup buttermilkVegetable oil (for deep frying)Mix cornmeal with salt and pepper. Dip fish in buttermilk, then coat with cornmeal mixture. Pour oilto a depth of 1 1/2 inches in a skillet. Heat until hot, then add fish. Cook until golden, turning once.Garnish with sprigs of watercress or parsley and lemon slices, if desired.Crispy Corn−Coated Sand Dabs 68
  79. 79. Crunchy Almond Shrimp1 pound (31−40 count) shrimp2 eggs1/4 cup cream1/2 cup flour2 minced cloves garlic (or garlic powder)1/2 teaspoon ground gingerFew dashes hot pepper sauce1 cup crushed blanched almondsCooking oilMix together in a bowl eggs, cream, flour, garlic, ginger and hot pepper sauce.Peel, devein and butterfly shrimp. Dip shrimp in batter to coat and place on a piece of wax paper.Spread crushed almonds on plate and roll shrimp in almonds.Fry shrimp in deep fryer until golden in color. May be eaten hot or cold dipped in your favorite sauce.Crunchy Almond Shrimp 69
  80. 80. Curry of Shrimp1/3 cup butter or margarine3 tablespoons flour1 to 3 tablespoons curry powder1/2 teaspoon salt1/4 teaspoon paprikaDash of ground nutmeg2 cups light cream3 cups cleaned, cooked shrimp1 tablespoon freshly−squeezed lemon juice1 teaspoon sherry1 teaspoon onion juiceDash of Worcestershire sauceSalt, to tasteMelt butter; blend in flour, curry powder, salt, paprika and nutmeg. Gradually stir in cream; cookuntil mixture thickens, stirring constantly. Add remaining ingredients; heat thoroughly. Serve withcurry condiments and Orange Rice.Orange Rice1 cup uncooked long grain rice2 cups water1 teaspoon salt1 tablespoon grated orange peel1/2 cup orange juiceCook rice in boiling salted water until done. Add orange peel and juice. Stir and serve.Curry of Shrimp 70
  81. 81. Delta Shrimp2 quarts water1/2 large lemon, sliced2 1/2 pounds unpeeled large fresh shrimp1 cup vegetable oil2 tablespoons hot sauce1 1/2 teaspoons olive oil1 1/2 teaspoons minced garlic1 teaspoon minced fresh parsley3/4 teaspoon salt3/4 teaspoon Old Bay® seasoning3/4 teaspoon dried whole basil3/4 teaspoon dried whole oregano3/4 teaspoon dried whole thymeLeaf lettuceBring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with coldwater. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp.To store: Refrigerate in a tightly covered container up to 8 hours.To serve: Drain shrimp and arrange in a large lettuce−lined bowl. Serve with cocktail sauce.Delta Shrimp 71
  82. 82. Deviled Crab2 eggs, well beaten1 (5 1/2 ounce) can evaporated milk2 tablespoons butter4 to 5 scallions with tops, chopped1 tablespoon Worcestershire sauceSalt, to taste1 teaspoon dry mustard1 pound crabmeatCracker crumbsMix eggs, milk, butter onion and seasonings. Mix well, but gently, to leave lumps of crabmeat. Add justenough cracker crumbs to hold mixture together. Place in crab foils, individual ramekins or acasserole. Sprinkle lightly with cracker crumbs. Bake at 400 degrees F for 20 minutes or until lightlybrowned.Deviled Crab 72
  83. 83. Dijon Shrimp12 to 18 large shrimp1 lemon, juiced1 tablespoon Dijon mustard1 tablespoon Worcestershire sauce4 tablespoons butter, melted2 tablespoons vegetable oil4 to 6 cloves garlic, mincedPeel and devein shrimp and place in shallow, rimmed pan. The old−fashioned biscuit pan works well.Mix remaining ingredients and pour over the shrimp. Let marinate for 2 hours, then broil for about 5minutes or until done.Serve with salad and French bread.Dijon Shrimp 73
  84. 84. Dirty Bag Shrimp1 pound (26−30) shrimp, shell on1 tablespoon celery salt1 tablespoon paprika1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon salt1 teaspoon black pepper1 teaspoon cayenne pepper1 teaspoon thymeSteam or boil and drain the shrimp well. Place in paper bags with the spices and shake it like its Shaken Bake! Tear open the bags and get your hands dirty! Have plenty of lemon wedges handy.Dirty Bag Shrimp 74
  85. 85. Dirty Shrimp1 teaspoon cayenne pepper1/2 teaspoon black pepper1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1 teaspoon dried thyme1 teaspoon dried basil1 teaspoon dried oregano2 teaspoons minced garlic1/4 pound butter or margarine2 pounds medium shrimp, shelled and deveined1/2 cup beer (optional)Combine seasonings in a small bowl.Melt the butter in a large skillet over high heat, then add seasonings. Cook for 1 minute. Add shrimpand cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an appetizer, omit thebeer and serve immediately in a chafing dish with wooden picks.If serving as an entree, add beer and simmer 1 minute. Serve over rice with French bread on the side todip into the sauce.Makes 12 appetizer servings or 6 dinner servings.Dirty Shrimp 75
  86. 86. Easy Creamed Shrimp3 cans cream of shrimp soup1 1/2 teaspoons curry powder3 cups sour cream1 1/2 pounds shrimp, cooked and peeledCombine all ingredients and heat in top of double boiler.Serve over rice or in patty shells.Easy Creamed Shrimp 76

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