The Recipe Exchange Your Source For Perfect Meals. CRAB, SCALLOP AND LOBSTER. CRAB. ALASKAN DUNGENESS CRAB NEWBURG. ******************************* 3/4 cup sliced mushrooms 1/4 cup finely chopped onion 1/4 cup butter or margarine 3 tbsp. flour 1-1/2 cups half-and-half or milk 2 egg yolks, slightly beaten 5 to 6 oz. (1 cup) Alaska dungeness crab meat, thawed if necessary 2 tbsp. dry sherry dash cayenne pepper salt patty shells or toast points paprika Saute mushrooms and onion in butter until tender. Stir in flour; cook and stir 1 minute. Add half-and-half; cook and stir about 5 minutes or until thickened. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Cook and stir until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Makes 4 servings. AVOCADO AND CRAB THERMIDOR. *************************** 15g butter 2 x 15ml spoons plain flour 150ml milk 5ml spoon tomato puree juice of ½ lemon good pinch of cayenne pepper 250g crabmeat, fresh, frozen or canned 2 large avocados, halved and stoned 4 x 5ml spoons grated Parmesan cheese salt and freshly ground black pepper to taste Place the butter in a small bowl and microwave on HIGH for 30 seconds. Stir in the flour and return to the microwave for 30 seconds. Pour the milk into a jug and heat on HIGH for 1 minute, then gradually blend into the butter and flour. Cook on HIGH for 2 minutes, whisking every 30 seconds. Add the tomato puree, a 5ml spoon of the lemon juice, cayenne, and salt and pepper to the sauce, then stir in the crabmeat. Sprinkle the avocado flesh with remaining lemon juice. Pile the crabmeat filling into the avocado halves, then sprinkle with the Parmesan cheese. Place in a shallow dish and cook on HIGH for 3 minutes. Serve hot, with brown bread and butter. BAKED CRAB AND SHRIMP. ********************** 1 Medium green pepper, chopped 1 Medium onion, chopped 1 Cup chopped celery 7oz Crabmeat 5oz Shrimp 1 Cup Mayo 1tsp Worcestershire Sauce Dash of salt and pepper 1 Cup Dry bread crumbs 2tsp butter or margarine, melted Heat oven to 350. Mix all ingredients except bread crumbs and melted butter. Pour mixture into ungreased 1qt casserole dish or 6 individual baking shells. Toss bread crumbs in melted butter and sprinkle over mixture. Bake uncovered for 30 min. BARBECUED ALASKAN KING CRAB. **************************** 1 onion, quartered 1 1/2 C. white wine vinegar 1 C. catsup 1/4 C. apple juice 1/4 C. packed brown sugar 1/4 C. vegetable oil 2 T. Dijon mustard 1 T. celery seed 2 T. Worcestershire sauce 2 tsp. hot pepper sauce 2 garlic cloves, chopped 1/2 tsp. cayenne, or to taste 1/2 tsp. turmeric 3 1/2 lb. Alaskan king crab In a blender or food processor, purée onion with vinegar until smooth. Add catsup, apple juice, brown sugar, oil, mustard, celery seed, Worcestershire sauce, hot sauce, garlic, cayenne and turmeric and blend well. Transfer mixture to a medium non-reactive saucepan and bring to a boil. Reduce heat to medium and simmer, stirring frequently for 20 minutes until sauce is slightly thickened. Let cool. The sauce can be prepared up to a week in advance and kept in a covered jar in the refrigerator. Remove crab from shells. Wash and pat dry. Over hot coals, cook on an oiled grill set four to six inches from the coals. Brush crabmeat often with sauce, and turn once. Cook for four to six minutes on each side, until tender. CHURCH COOKBOOK CRABCAKES. ************************** 1/2 cup each of finely chopped onion & red bell pepper 3 T. butter 2 eggs, beaten 1/2 cup dry bread crumbs 1 T. lemon juice 3/4 tsp. dry mustard 1 8oz. pkg. crab meat additional bread crumbs In saucepan, cook onion & pepper in butter until tender; pour into bowl. Add eggs, 1/4 cup crumbs, lemon juice & mustard, then crab meat. Shape into 8 cakes; coat with crumbs. Brown in hot oil until golden brown on both sides. Makes 4 servings. CRABCAKES WITH MANGO SALSA SAUCE. ****************** For Salsa: 3 large tomatoes, semi ripe 2 onion,chopped 3 garlic cloves minced 1 ripe mango, cut-chop into tiny cubes 2 tbs dried oregano leaves 5 tsb chopped fresh parsley leaves 1 1/2 lb of crab meat 3 tbs chopped parsley 1/2 cup of all purpose flour 1 yellow bell pepper, finely chopped 5 tbs grated parmesan cheese(preferably fresh) 1 large onion well chopped 3 eggs beaten olive oil for frying To make the salsa, combine all the salsa ingredients together in a seperate bowl to make the salsa. Squeeze any extra excess moisture from the crab meat and combine together in a bigger bowl, parsley, red pepper, parmesan, flour. onions and black pepper and salt to taste. Add the beaten up eggs and mix it very well! Now shape this into 12-14 small pancake-like shapes and let it settle in the fridge for about half an hour to forty minutes. Heat the oil to cook the crab cake patties...cook in medium heat until its golden brown. Serve with your mango salsa! CRABCAKES WITH PLUM TOMATO CONFIT. ******************* For the crab cake mix: 2 tablespoons olive oil 1/2 medium yellow onion, diced small 1 stalk celery, diced small 1 pound fresh crabmeat (Dungeness or blue crab) 1/4 cup mayonnaise, either homemade or good quality store-bought 2 tablespoons parsley, chopped 1 tablespoon chives, chopped 21/2 tablespoons Panko (Japanese bread crumbs, available in Asian markets) Salt and freshly ground pepper to taste Heat the oil in a skillet over medium heat and sauté the onion and celery until soft. Set aside. In a large bowl, mix crab, mayonnaise, parsley, chives, sautéed vegetables and enough Panko to hold the mixture together. Season to taste. Form the mixture into 12 1" by 11/4" patties. For the breading: 1/2 cup Wondra flour 2 eggs beaten with a little water 1 cup Panko Place flour, egg mixture and Panko crumbs in 3 shallow bowls. Toss crab cakes in the flour, then eggs, then crumbs so that each cake is evenly coated. Place them on a baking sheet lined with wax paper and refrigerate, uncovered, for 1 hour. To finish: Peanut Oil Heat oil in a deep-fat fryer to 360 degrees. Add crab cakes and fry until golden. You may have to do this in batches. Place fried crab cakes on a cookie sheet and finish cooking in a 400 degree oven for 6 to 7 minutes. For the tomato confit: 1 tablespoon olive oil 4 garlic cloves, minced 1 quart plum tomatoes, peeled, seeded and diced 1/4 cup balsamic vinegar 3/4 cup olive oil 1/2 bunch basil, cut julienne Salt and pepper to taste Heat olive oil in a small skillet. Add garlic and sauté until soft. Do not brown. Combine in a bowl with remaining ingredients. Marinate at least 2 hours. To assemble: Deep-fried basil leaves Freshly ground black pepper Place 1/4 cup tomato confit in center of each of 6 salad plates and top with 2 crab cakes. Sprinkle black pepper around the outer rim of the plate. Top crab cakes with one deep-fried basil leaf. Serves 6. CRABCAKES WITH REMOULADE SAUCE. ******************************* 2 eggs, slightly beaten 2 T. mayonnaise 2 tsp. chopped fresh parsley 1 1/4 tsp. Old Bay® seasoning 1 tsp. Worcestershire sauce 1 tsp. dry mustard 1/4 tsp. pepper 1/2 C. soft breadcrumbs 1 lb. fresh lump crabmeat, drained Cooking oil spray Combine 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 crab cakes and cook 3 minutes on each side or until browned. Remoulade Sauce: 1 cup mayonnaise 1 cup sour cream 1 large clove of garlic, crushed 1 1/2 to 2 Tablespoons lemon juice 2 teaspoons tamari soy sauce 2 teaspoons Dijon mustard such as Grey Poupon 1 1/2 teaspoons dill weed 1/8 to 1/4 teaspoon coarsely ground black pepper Mix all ingredients together, adjusting the seasonings to taste. Remoulade stores well in a glass jar. Keeps in the refrigerator for three weeks. This sauce is excellent served with poached salmon, any other fish, home-fried potatoes, asparagus, and artichokes. CRAB IMPERIAL. ************** 1/4 cup butter 2 tbsp. diced green bell peppers 2 tbsp. pimentos or red bell peppers 3/4 cup mayonnaise 1 tbsp. Dijon mustard 1 tbsp. Worcestershire sauce 1/4 tsp. Tabasco sauce 1/2 tsp. black pepper 1 tsp. Old Bay Seasoning 1 lb. lump crabmeat Imperial Topping: In a small bowl, combine the following ingredients and mix well 1 egg, beaten 1/4 cup mayonnaise pinch paprika 1 tbsp. chopped fresh parsley Preheat oven to 350°. In a skillet melt the butter and sauté the bell pepper, pimentos/red pepper until soft and set aside. Combine all the remaining ingredients, except the crabmeat and topping, in a small bowl and mix well. Add the sautéed peppers to the mixture. Place the crabmeat in a mixing bowl and pour the pepper mixture over it. Toss gently. Spoon the mixture into 4 small individual casserole dishes or well cleaned crab shells or aluminum crab baking shells. Bake for 20 to 25 minutes. While baking prepare the topping. After baking remove the casseroles from the oven. Preheat the broiler. Spoon the topping evenly over each casserole. Place under the broiler 1 to 2 minutes or until nicely browned. Serve immediately. CRAB RANGOON. ************* Filling: 8 ounces cream cheese 8 ounces fresh crab meat or canned crab meat, drained and flaked 1/2 teaspoon Lea & Perrins Worcestershire sauce 1/2 teaspoon light soy sauce 1/8 - 1/4 teaspoon freshly ground white pepper, to taste 1 - 1 1/2 green onions, finely sliced 1 large clove garlic, finely minced 1 teaspoon red onion, chopped 1 package wonton wrappers 1 small bowl filled with water for wetting wontons Oil for deep-frying Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve. (To make ahead of time, prepare the filling and stuff the wontons and freeze without deep-frying. When ready to cook, thaw before deep-frying.) CRAB QUESADILLAS. ***************** 4 flour tortillas 1 Tbs (15 ml) soft butter or margarine 1 cup (250 ml) shredded queso fresco, Monterey jack, or mild flavored, semi-soft cheese. 1-6 oz (170 g) can crab meat, drained and picked over Hot sauce (optional) Salt and freshly ground pepper to taste Grease a large baking sheet with the butter or margarine. Rub the tortillas on the greased surface so as to lightly grease one side of each tortilla. With the tortillas greased side down on the baking sheet, place one quarter of the shredded cheese on one half of each tortilla. Top this with the crab, a dash or two of the optional hot sauce, and salt and pepper to taste. Fold each tortilla over and bake in a 350F (180C) oven for about 5 minutes, until the bottom is golden brown. Flip the quesadillas over and cook an additional 5 minutes, or until the other side is golden brown and the cheese is melted. Cut into wedges and serve immediately. Serves 4 to 6 as an appetizer. CRAB WON TONS WITH BLACKBERRY SZECHUAN SAUCE. ************************** For sauce: 1/2 cup blackberry puree 1/2 cup saki or dry sherry 1 Tbl. cornstarch 1/2 tsp. salt (to taste) 1/2 tsp. red pepper flakes (to taste) 1/2 tsp. grated ginger 1 tsp. lime juice 2 cloves garlic, minced 1 1/2 Tbl. honey For filling: 2-3 oz. fresh spinach, trimmed & washed 1 Tbl. butter 4 Tbl. onion, chopped finely 3 oz. cream cheese, cut into small chunks 2 Tbl. lemon juice 2 Tbl. dry breadcrumbs 1/2 lb. flaked, cooked crabmeat dash salt, pepper, tobasco (optional) For won tons: Approx. 3 dozen won ton wrappers vegetable oil to cover bottom of wok to 1/4" For sauce: Mix all ingredients in saucepan. Bring to a boil over medium high hear and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.) For filling: Wash spinach. With water still clinging to leaves, place in large pan over medium high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty onto cutting board and chop finely. Set aside. Melt butter in saute pan. Add onion and saute until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice to blend. Remove from heat and stir in crab, breadcrumbs, and spinach. For won tons: Place 1-2 tsp. filling in each wrapper and seal according to package directions. Place single layer of wontons in hot oil and fry 2-3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with Blackberry Szechuan Sauce. CRABMEAT QUICHE. **************** 1- 9 inch unbaked pastry shell 4 eggs 1 1/2c. light cream or half and half 1 envelope Lipton savory herb with garlic soup mix 1c. flaked crabmeat 1 to 2Tbsp. dry sherry (optional) 2c. shredded Swiss cheese Preheat oven to 400. Bake pastry shell 10 minutes. Remove from oven; reduce oven temperature to 375. In large bowl, beat eggs. Blend in cream, savory herb with garlic soup mix, crabmeat, and sherry. Sprinkle cheese in pastry shell; pour in egg mixture. Bake 40 minutes or until knife inserted in center comes out clean and pastry is golden. Garnish if desired with orange slices, grapes and fresh herbs. Serve hot or cold. Also good if mixed with onion mushroom or golden onion soup mix. CRUSTLESS CRAB QUICHE WITH SPRING VEGETABLES. *********************** 1-1/2 cups (approximately 8 oz.) crabmeat 3/4 cup roasted hazelnuts, coarsely chopped** 5 oz. gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted) 1-1/2 cups asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) 2 Tablespoons sweet white onion, diced 4 eggs 2-2/3 cups milk 1-1/2 cups baking mix (such as Bisquick) 3-5 whole asparagus spears for top garnish Heat oven to 400?. Coat an 11-3/4" X 7-1/2" baking dish with cooking spray. **Reserve 1/4 cup of hazelnuts for garnish. Set aside. Layer crab, 1/2 cup hazelnuts, cheese and vegetables in greased baking dish. In separate mixing bowl, whisk together eggs, milk, and baking mix until dry ingredients are incorporated. (Batter will be somewhat lumpy.) Pour over layered ingredients in baking dish. Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean. Allow to stand 5 minutes before serving. While quiche is baking, blanch reserved asparagus for 5-8 minutes in uncovered pot. Drain on paper towels. When quiche is removed from oven, garnish with asparagus and sprinkle hazelnuts over all. To give asparagus a shiny appearance, brush very lightly with vegetable oil. FRIED SOFT SHELL CRABS. *********************** 1 cup flour 1 teaspoon seafood seasoning 12 Maryland soft shell crabs, cleaned fat or oil, for frying Mix together flour and seafood seasoning. Dredge crabs in flour mixture to coat well. In large fry pan or electric skillet, heat about 1/2 inch cooking oil to 375 degrees Farenheit. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 5 minutes on each side. Serves 6 (2 crabs each). FRIED SOFT SHELL CRABS 2. ************************* 12 fresh soft-shell crabs 3 lg. eggs 1/2 tsp. ground black pepper 1-1/2 c. cornmeal 1 c. all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. garlic powder 1/8 tsp. ground red pepper Vegetable oil To clean crabs: Remove spongy gills that lie under the tapering points on either side of back shell. Place crabs on back and remove the small piece at lower part of shell that terminates in a point (the apron). Wash crabs thoroughly; drain well. Combine eggs and 1/2 teaspoon black pepper in a large shallow dish. Add crabs, turning to coat. Let stand 10 minutes. Combine cornmeal, flour, salt, baking powder, pepper, garlic powder and red pepper. Remove crabs from egg mixture. Let stand 5 minutes; dredge in cornmeal mixture again. Pour oil to depth of 1/2" into a large heavy skillet or electric skillet; heat oil to 375°. Fry crabs 2 minutes on each side or until browned. Drain; serve immediately with tarter sauce, lemons, cocktail sauce or peanut sauce. GARLIC CRABS. ************* 1/4 C. olive oil 1/4 C. butter 3 tsp. chopped garlic 1 tsp. Old Bay seasoning 1 doz. crabs, cleaned 1/2 C. white wine 1 C chicken broth Break off claws of crabs, clean body cavities. In a large pot, warm butter and oil and stack crabs, layering with garlic and Old Bay seasoning. Pour wine and broth over top. Cover tightly and steam. Do not remove the lid except to turn once. When turning, douse crabs with liquid using a turkey baster. Sprinkle with more garlic and Old Bay seasoning to taste. Test for doneness by tasting a claw. This is a recipe my husband Sam and I developed after enjoying garlic crabs in a few restaurants for years. We finally experimented until we got it "right." MARYLAND CRAB CAKES. ******************** 1 1/4 lb. crabmeat 1/2 cup of bread crumbs 1 large egg 1/4 cup real mayonnaise 1 tsp, Old Bay Seasoning 1/4 tsp. white pepper 2 tsp. Worcestershire sauce 1 tsp. dry mustard dash of salt. dash of cayenne pepper In a bowl mix together the egg, mayonnaise, Old Bay Seasoning, white pepper Worcestershire sauce, dry mustard and cayenne pepper. Flake the crabmeat and add to the mixture gently folding the crabmeat in with a spoon. Try and leave crabmeat in big chunks. Shape into cakes, about 6. Saute in a non-stick fry pan in a little vegetable oil for about 5 minutes on each side. Serve with lemon wedges. PAN FRIED SOFT SHELL CRABS. *************************** 8 soft shelled crabs 1/2 cup flour 1/2 teaspoon sea salt 1/4 teaspoon cayenne pepper 1 stick of salted butter, softened 4 tablespoons extra virgin olive oil 4 tablespoons white wine lemon wedges 1/4 teaspoon garlic powder In a dish combine the flour, salt, garlic powder and cayenne pepper. In a large pan melt the butter with the olive oil. Rinse the crab in water and pat gently leaving some moisture on the crab. Dredge in flour mixture. Fry the crab in the butter/olive oil mixture on a medium heat for 3 to 4 minutes. Turn over and fry other side. Remove the crabs onto a platter. Pour the wine into the pan with the drippings loostening up any pieces and drippings. Pour the sauce over the crabs and serve with lemon wedges. PORTOBELLA CRAB SALAD. ********************** Mushroom Marinade: 1/3 cup medium-dry Sherry 3 tablespoons balsamic vinegar 1 tablespoon minced garlic 1 tablespoon minced shallot 1 tablespoon sugar 1/2 cup olive oil 1/2 cup vegetable oil 3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives 4 large portabella mushrooms Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, on a grill 4 - 8 minutes per side, or until golden brown. Crab Salad: 2 tablespoons olive oil 2 shallots, thinly sliced 1 teaspoon minced peeled fresh ginger 1/2 cup chopped tart green apple (such as Granny Smith) 1/4 cup chopped carrot 1/2 pound crabmeat, drained well, picked over 1/4 cup mayonnaise 2 tablespoons chopped fresh chives Drizzling Sauce: 2 tomatoes, peeled, seeded, chopped 1/3 cup chopped fresh cilantro 2 tablespoons Sherry wine vinegar 1 garlic clove, chopped Pinch of cayenne pepper 1/2 cup olive oil SAFFRON CRAB QUICHE. ******************** 225g/8oz shortcrust pastry 100g/4oz leeks, outer leaves and tops removed a pinch of saffron strands soaked in 1tbsp warm water 15g/½oz unsalted butter 300ml/10floz fish stock 25ml/1floz Noilly Prat or other dry vermouth a little lemon juice and salt salt a pinch of cayenne pepper 3 eggs 120ml/4floz double cream 175g/6oz white crab meat 1. Pre-heat the oven to 190C/375F/Gas5. 2. Roll out the pastry and line a 20cm/8in flan ring. Prick the pastry, cover it with greaseproof paper and fill with baking beans. Bake for 10 minutes the remove the beans and paper and leave to cool. 3. Slice the leeks and boil them in lightly salted water for 10 minutes until really soft. Drain and place in a pan. Add the soaked saffron with the butter and drive off the excess moisture by stirring over a high heat. 4. Boil the fish stock and Noilly Prat together to reduce it to about 25ml/1floz. Add the lemon juice, salt and cayenne pepper then beat into the eggs and cream. Line the pastry case with the leeks and sprinkle with crab meat over the top. Pour over the eggs and cream and bake in the oven for 20 minutes. You can serve this either hot or cold SHRIMP. BAKED CRAB AND SHRIMP. ********************** 1 Medium green pepper, chopped 1 Medium onion, chopped 1 Cup chopped celery 7 oz Crabmeat 5 oz Shrimp 1 Cup Mayo 1tsp Worcestershire Sauce Dash of salt and pepper 1 Cup Dry bread crumbs 2tsp butter or margarine, melted Heat oven to 350. Mix all ingredients except bread crumbs and melted butter. Pour mixture into ungreased 1qt casserole dish or 6 individual baking shells. Toss bread crumbs in melted butter and sprinkle over mixture. Bake uncovered for 30 min. BAKED SHRIMP. ************* 5 lb shrimp, fresh and upeeled (remove heads) 1 lb butter 1 (16 oz) bottle Italian dressing 1/3 C lemon juice 1/4 C Worchestershire sauce 1/2 tsp garlic salt 1 TBS Old Bay seasoning Wash and drain shrimp. Place in 9 in x 13 in roasting pan. In sauce pan, combine balance of ingredients. Heat on low heat and then pour over shrimp. Cover and bake at 350° F for 45 to 75 minutes, stirring every 15 minutes. Serve with cocktail sauce for dipping BAKED SHRIMP WITH FETA CHEESE. ****************************** 12 fresh jumbo shrimp, cleaned and de-veined 2 T. butter 1 egg 1/4 C. heavy cream 1/4 cup Feta cheese, crumbled Dash or Tabasco sauce 1 large tomato, chopped, juice from 1/2 lemon 1 T. fresh chopped parsley Fresh ground black pepper to taste Preheat oven to 400F. degrees. Cook shrimp in the butter until lightly pink. Place the shrimp into a small baking dish. In a small bowl combine the egg and cream and stir until mixed. Add in the Feta cheese and Tabasco sauce and continue stirring. Pour over the shrimp. Place the chopped tomato over the shrimp and bake about 12 minutes until the cheese begins to bubble. Sprinkle with lemon juice and parsley. BEER BATTER SHRIMP. ******************* Clean shrimp, leave tails attached one egg 1/4 cup of beer 1 cup of flour - or more depending on the number of shrimp. Garlic powder Zatarain's Shrimp & Crab Boil. It not available, use dried red pepper like the one served with pizza. Oil for frying Beat the egg and beer until frothy; add the shrimp and swirl it around. Blend the flour, garlic powder & Zatarain's (or pepper.) Add enough flour to the egg/beer dip to coat the shrimp really well. Fry in oil until golden. Add some oven-baked french fries right out of the freezer bag and enjoy. BOURBON SHRIMP. *************** 1/2 cup fish stock 2 Tbsp shallots (minced) 2 Tbsp garlic (minced) 2 Tbsp roasted almonds (chopped) 3 Tbsp butter 1 pound bay shrimp (peeled and cleaned) 1 jigger bourbon 2 cups cream 2 Tbsp butter pinch cayenne pepper salt and black pepper dash Tabasco Reduce stock boiling in pot for 15 minutes. Saute' shallots andgarlic in butter until clear on high heat. Add shrimp and saute'for 20 seconds. Add bourbon and saute' for 20 seconds. Add stock and saute' for 20 seconds. Add salt, black pepper, cayenne pepper, Tabasco and saute' for 10 seconds. Add cream and almonds and simmer for 3 1/2 minutes.Serve on fettuccine. CAJUN BARBECUED SHRIMP. *********************** 1 tsp paprika 1 tsp cayenne 1 tsp black pepper 1/2 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp thyme leaves,crushed 1/4 tsp oregano leaves,crumbled 2# large shell on shrimp,rinsed and patted dry 1/2c Unsalted butter 2 tsp worcershire sauce 1 tsp hot sauce 2 large cloves garlic minced 3/4c chicken broth 1/2c dry white wine 4 scallions, thinly sliced 1 loaf french bread sliced In large bowl, combine seasonings.Add shrimp and let stand for 15 minutes. In large skillet, over high heat melt 1/2 the butter.Add shrimp,w. sauce,pepper sauce and garlic.Saute 2 min.Add remaining butter,chicken broth and wine. Cook 2 min, stirring occasionally,untill shrimp just turn pink. With slotted spoon, remove shrimp to deep platter,or individual pasta-type bowls. To seasoned butter mixture, add scallions.Boil over high heat for 2-3 minutes,stirring until liquid has reduced and thickened slightly. Pour over shrimp. Serve with the bread for mopping up the sauce CALIFORNIA SHRIMP SALAD WITH AVOCADO CREAM SAUCE. ************************* 4 lettuce leaves 24 cooked peeled shrimp 1 C. cottage cheese 4 slices lemon Arrange lettuce leaves on 4 individual salad plates. Top with a scoop (1/4 cup) of cottage cheese; surround with shrimp. Garnish with a lemon twist. Serve with Avocado Cream Dressing. Makes 4 servings. Avocado Cream Dressing 1 large avocado, peeled and pitted 1 C. sour cream 1 tsp. grated lemon peel 1 T. fresh lemon juice 2 tsp. prepared horseradish 1/2 tsp. salt In a small bowl, mash avocado. Stir in remaining ingredients, mixing well. Cover with plastic wrap placed directly on top of dressing. Refrigerate 30 minutes. CANTONESE SHRIMP AND SNOW PEAS. ******************************* 1 1/2 lb. frozen peeled, raw shrimp 1 1/2 tsp. chicken stock base 1 C. boiling water 1/4 C. thinly sliced scallion 1 clove garlic, crushed 1 tsp. vegetable oil 1/2 tsp. salt 1 tsp. ground ginger, or less Dash of pepper 1 (6 oz.) pkg. frozen Chinese pea pods, thawed 1 1/2 T. cornstarch 1 T. soy sauce Thaw shrimp. Dissolve chicken stock base in boiling water. In a skillet cook onion, garlic and shrimp in oil for 3 minutes, stirring frequently. If necessary, add a little of the chicken broth to prevent sticking. Stir in salt, ginger, pepper, pea pods and chicken broth. Cover and simmer 5 to 7 minutes longer or until peas are tender but still slightly crisp. Dissolve cornstarch in a little water. Add cornstarch mixture to shrimp and cook until thick and clear, stirring constantly. Season with soy sauce. Serves 6. CHARLESTON SHRIMP SUPREME. ************************** 4 tbsp butter 4 tbsp flour 1 1/2 cup milk 1 bay leaf 1 dash red pepper 1/2 juice of one lemon 8 tbsp catsup 4 tbsp worcestershire sauce salt & pepper to taste 2 lb. shrimp, cooked Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients, except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice. CHICKEN, SHRIMP AND LOBSTER FANCAISE. ********************* Chicken Breasts Boned-3. Shrimp- 1/2 pound, peeled and deveined. Lobster Tails-2 unshelled. Flour-1 cup. Half and Half-1/4 cup. Whole Eggs-3. Butter-2 sticks. White Wine-1 1/2 cups. Chicken Stock-1 1/2 cups. Lemon-1 squeezed. Cornstarch-1 tablespoon dissolved in a little water. Scallions-2 chopped. Shallots-1 small chopped. Salt and Black Pepper- to taste. Linguini Pasta-1 pound, cooked al dente. Mix the eggs with the half and half until combined. Set aside. Pound the chicken breasts to a 1/4 inch thickness. Set aside. Melt the butter in the large sauté pan over a medium heat. Flour the chicken, shrimp and lobster. Shake off any extra flour or butter will become lumpy. Dip the floured chicken and seafood into the egg and then into the hot butter. Remember flour then egg then sauté. Flip and cook on other side. Chicken should take about 5 minutes per side. When each batch is done place on a large platter. Place in the oven to keep warm. After sautéing the three ingredients, add wine, chicken stock, and lemon juice to the sauté pan. Stir while scraping down the sides of the pan to release flavors. Reduce by one third. Add the scallion and shallot and continue cooking for another 5 minutes. Add just enough of the cornstarch and water mixture until the proper consistency. The sauce should just coat the back of a spoon. Place cooked chicken, shrimp and lobster over a warm bed of linguini. Pour the pan sauce over the top and serve. CHINESE PRAWNS. *************** 1 pound unpeeled prawns 2 tablespoons Worcestershire sauce 1 1/2 tablespoons soy sauce 1 tablespoon dry sherry 1 tablespoon brown sugar Place the prawns into a mixing bowl. Mix together all the remaining ingredients and pour over the prawns. Let marinate for 30 minutes. Bake in a 300F. degree oven for 25 minutes. Serve hot or cold in their shells. This is a great appetizer! CHINESE SALT AND PEPPER SHRIMP. ************** 1 1/2 lbs (675 g) large shrimp, peeled and deveined 2 tsp (10 ml) salt 2 tsp (10 ml) garlic powder 1 tsp (5 ml) freshly ground pepper 2 Tbs (30 ml) cornstarch (corn flour) 3 Tbs (45 ml) vegetable oil Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to combine well. Marinate refrigerated for 1 to 2 hours. Toss with the cornstarch. Heat the oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side. Drain on paper towels and serve immediately. Serves 6 to 8 COCONUT SHRIMP AND DIPPING SAUCE. ****************** Marmalade Dipping Sauce 1/2 C. orange marmalade 2 tsp. stone-ground mustard (with whole-grain mustard seed) 1 tsp. prepared horseradish Dash of salt In a small bowl, mix all ingredients together. Cover and place in refrigerator 1 hour at least before serving. Coconut Shrimp 1 C. flat beer 1 C. all purpose flour 1 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 2 C. sweetened coconut flakes, divided 2 T. sugar 12 jumbo shrimp Vegetable oil (for frying) Paprika Clean and devein shrimp, leaving last tail section and fins for holding. Dry shrimp thoroughly and sprinkle with paprika. In medium bowl, combine beer, flour, salt, baking powder and soda. Add sugar and 1/2 cup coconut. Beat at low speed till well mixed. Put remaining coconut in shallow dish or pie plate. Dip shrimp into batter, coating completely. Roll shrimp in coconut, pressing firmly to ensure it is well coated. Place on wax paper lined tray or plate. Continue with all shrimp, and refrigerate 30 minutes to set coating. Heat oil to 350ºF. Oil should cover shrimp completely, about 2 inches deep in fryer or pan. Fry shrimp a few at a time, turning if necessary. Drain and serve with Marmalade Sauce. CREAMY PESTO SHRIMP. ******************** 1 pound linguine pasta 1/2 cup butter 2 cups heavy cream 1/2 teaspoon ground black pepper 1 cup grated Parmesan cheese 1/3 cup pesto 1 pound large shrimp, peeled and deveined Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine. CURRIED PRAWNS. *************** 750 g / 1.5 lb. Uncooked prawns juice of 1 lime 2 tbsp veg. Oil 1 onion, finely chopped 1 tbsp chopped chives 2 tomatoes, skinned and chopped 2 tbsp curry powder 300 ml. Or 1/f pint stock or water 25 g or 1 oz. Butter, softened 25 g or 1 oz. Flour chopped chives, to garnish 1. Shell the prawns (or shrimps) and devein. Place in a bowl, sprinkle with the lime juice and set aside. 2. Heat the oil in a frying pan and add the onion and chives. Cook gently for about 5 minutes until the onion is softened. Add the tomatoes and curry powder and continue cooking over low heat for about 5 minutes, stirring frequently. 3. Add the stock or water and the prawns and stir well. Simmer over low heat for 15 minutes. Remove the pan from the heat. Blend the butter and flour together and add in small pieces to the prawn curry, stirring until thickened and smooth. Cook gently for 3 more minutes. CURRIED SHRIMP. *************** 2 lb fresh shrimps Salt and pepper to taste 2 tablespoons curry powder 2 tablespoons butter 1 large tomato 1/3 cup water 1 onion, chopped 2-3 blades escallion 1/2 teaspoon cornflour Pour hot boiling water over shrimps. Wash with vinegar and water. Sauté sliced seasonings in oil or butter. Add curry and Shrimps.Cook for 8 minutes. Add 1/3 cup water. Season with salt & pepper.Thicken with cornflour to make gravy. Cook for 8 minutes. Serve hot with white rice. DIRTY SHRIMP. ************* 1 teaspoon ground cayenne pepper 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried oregano 2 teaspoons minced garlic 1/4 pound butter or margarine (one stick) 2 pounds medium shrimp, shelled and deveined 1/2 cup beer, optional Combine seasonings in a small bowl. Melt the butter in a large skillet over medium-high heat and add the seasonings. Cook for 1 minute. Add the minced garlic and the shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an entree, add beer and simmer 1 minute. Serve over rice with French Fread on the side to dip into the sauce. Makes 6 dinner servings. DRUNKEN SHRIMP. *************** Jumbo prawns, shelled 1 shot tequila 1 jalapeno Pepper, chopped 1 tablespoon chopped fresh garlic 1 tablespoon chopped fresh cilantro fresh lime juice salt and pepper to taste Marinate the shrimp in the remaining ingredients briefly. Grill until done. If cooked in a wok or skillet, add some of the marinade at the last minute to deglaze the pan. Serve with steamed rice. Chili Garlic Paste may be substituted for the fresh and jalapeno pepper. EAST INDIAN STYLE CURRY. ************************ 2 cups chicken broth 1 large banana slices 2 medium onions sliced 1 small clove garlic 1 tbls. curry powder 1 tsp. salt 2 tblsp lemon juice 1 tblsp. flour 1 1/2 ibs. cooked and cleaned shrimp 1/2 cup sour cream 6 servings hot cooked rice Chopped peanuts Pineapple chunks, fresh or canned, drained Flaked coconut Chopped raw onion Put chicken broth and next seven ingredients in an electric blender. Blend until banana and onions are finely chopped. Pour in saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes. Add shrimp simmer 5 minutes longer, remove from heat. Stir small amount of hot sauce into sour cream, then stir mixture into sauce. Heat gently just until boil. Pour into serving dish. Serve with the rice and bowls of peanuts, pineapple, coconut and onions. FETTUCCINE WITH SHRIMP AND CRABMEAT. ******************** One lb pasta (I prefer fettuccine with this dish, but any pasta will work) 4 tbsp olive oil 8 cloves garlic, minced (or 2-1/2 tbsp jar chopped garlic) 1 shallot, minced 1/2 tsp crushed red pepper flakes (optional) 1-1/2 lbs medium shrimp, peeled and deveined, tails removed One lb fresh lump crabmeat Juice of 1 lemon 3 tbsp chopped parsley 1/2 cup heavy cream 1/4 cup grated pecorino romano cheese (or parmesan) Salt and pepper Method: Cook pasta in a large pot of boiling, salted water until al dente; drain. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic, shallot and red pepper flakes. Saute until garlic just begins to brown. Add shrimp; cook until shrimp just turns pink. Add crabmeat and lemon juice and parsley. Season with salt and pepper and simmer 5 minutes. Reduce heat to medium and add cream. Simmer gently until sauce is desired consistency. Return drained pasta to pot (or if skillet is large enough, add pasta to skillet). Add contents of skillet and toss well. Add grated cheese, toss to coat and serve immediately. FRIED SHRIMP. ************* 1 cup all purpose flour 1/2 tsp sugar 1 large egg, beaten 1 cup ice water 2 tbsp Vegetable oil salt, pepper, onion powder, garlic powder, red pepper to taste 1/4 tsp tabasco 2 lbs large shrimp, peeled and deveined vegetable oil for frying Combine the flour, sugar, egg, ice water, 2 tbsp vegetable oil, salt,cayenne and sauce in a bowl. Cover and chill for 30 minutes. Pat the shrimp dry with paper towels and dip in the batter. Heat the vegetable oil in a deep, heavy pot or electric fryer to 350. Fry the shrimp in small batches, in the hot oil until golden brown. Drain on paper towels. GARLIC AND PEPPERCORN FRIED SHRIMP. ************* 1 lb. shrimp, raw, peeled, tail off, thawed, 61-90 ct Vegetable oil, as needed 1/2 C. wheat flour 1/4 tsp. salt 1 tsp. fresh cracked/ground black pepper 1 tsp. granulated garlic 1/2 tsp. paprika 1 tsp. sugar 2 eggs, beaten 1 C. bread crumbs 1 tsp. fresh cracked/ground black pepper Fill fryer 2 to 3 inches deep with oil and heat to 350ºF. Combine flour, salt. 1 teaspoon pepper, garlic, paprika and sugar into a bowl. Beat eggs only slightly in another bowl. Mix bread crumbs and 1 teaspoon pepper in a third bowl. Coat shrimp with flour mixture, then eggs, then bread crumb mixture, being careful to shake off excess between steps and not overcoat. Fry two to three minutes or until golden brown. Servings: 4. GARLIC SHRIMP. ************** 3 T Olive oil 1 lb large shrimp, shelled and deveined 3 T minced garlic 1/4 c fresh lime juice Salt and pepper, to taste Chopped parsley Sautee shrimp in olive oil along with the garlic until shrimp turn pink. Add lime juice, salt and pepper to taste, and cook another few minutes, until the shrimp curls slightly. Garnish with chopped parsley serve immediately over white rice. GREEK STYLE SCAMPI. ******************* This quick and delicious shrimp dish from Cooking Light was voted one of their 10 best recipes of all time. 1 tsp. Olive oil 5 garlic cloves, minced 2 28-oz. Cans whole tomatoes, drained and coarsely chopped 1/2 cup chopped fresh parsley, divided 1 1/4 pounds Large shrimp, peeled and deveined 1 cup (4 oz.) crumbled feta cheese 2 Tablespoons fresh lemon juice 1/4 tsp. fresh ground pepper Preheat oven to 400 degrees.Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes.Add shrimp; cook 5 minutes. Pour mixture into a 13-by-9-inch baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice and pepper.Yield: 6 servings. GRILLED GARLIC SHRIMP. ********************** 2 lb. shrimp, peeled 2 cloves garlic, minced Salt, to taste 2 tablespoons chives, minced Dash of Worcestershire sauce 1/2 cup butter 3 lemons, juiced Pepper, to taste 1/2 cup parsley, minced Saute garlic in butter. Remove from heat; add lemon juice, salt,pepper,worcestershire,parsley and chives. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil. Grill for 6 to 10 minutes or until done. GRILLED SOUTHWESTERN SHRIMP. **************************** 4 large Florida tomatoes 2 T. olive or vegetable oil 2 to 3 T. canned chipotle peppers, chopped 2 T. chopped pickled jalapeno peppers 1/4 cup tomato juice 2 T. fresh lime juice 1 T. packed light brown sugar 1/4 t. salt 2 T. minced fresh parsley 3 T. minced red onion 1 pound large (16 to 20) shrimp, peeled and deveined 1. Core, halve and seed 2 tomatoes. Chop them coarsely and transfer to a bowl. 2. Core the remaining 2 tomatoes, then cut each horizontally into 3 thick slices. Rub one surface of each slice with a little of the oil. Grill over hot coals for 8 to 10 minutes, oiled side down, until quite soft. 3. In the bowl of a food processor, combine the grilled tomatoes, chipotle peppers, jalapeno peppers, tomato juice, lime juice, brown sugar, and salt. Process to a slightly rough puree, then stir the puree into the chopped fresh tomatoes. Stir in the parsley and onion. Set aside while you grill the shrimp. 4. Toss the shrimp with the remaining oil in a bowl. Thread the shrimp onto skewers, salt and pepper them lightly, then grill over hot coals for 3 to 4 minutes on each side or until opaque throughout. Serve hot with plenty of the sauce on the side. GULF COAST SHRIMP. ****************** 1 1/2 pound(s) Shrimp 1 cup Clam juice 1/2 cup Butter 6 cloves Garlic, minced 4 Scalllion(s), minced 1-2 tablespoon(s) Tabasco 1 tablespoon Worcestershire sauce 2 Bay leaf(s) 1-2 teaspoon(s) Cayenne pepper 2 teaspoon(s) Paprika 2 teaspoon(s) Thyme, dried 2 teaspoon(s) Oregano, dried 1 1/2 teaspoon(s) Salt 1 teaspoon Black pepper, coarsely ground 1/2 cup Corn syrup, dark 1/4 cup Molasses When shelling shrimp, KEEP the shells.Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.Strain this broth and add everything else.Bring to boil and cook, uncovered, till thick, about 10 minutes.Cool to room temp and add shrimp. Refrigerate for 2-4 hours.Grill shrimp or cook in oven in the marinade.If grilling, brush with marinade.Boil remaining marinade to reduce a bit and serve with shrimp. SHRIMP AND CRAB CAKES WITH A CREAMY SAUCE. ******************** 1 T. butter, divided 1/2 c. chopped onion 1/2 cup chopped celery 1/2 lb. fresh shrimp, chopped 2 eggs 1/4 c. heavy cream 1 T. lemon juice 1 1/2 t. worchestershire sauce 1/2 t. salt hot pepper sauce, added to taste 1 c. crushed saltines 1/2 lb fresh crab meat flour Saute onion and celery in 2 T. butter until tender. Add shrimp, and cook until it turns pink. Combine eggs, cream, lemon juice, worchestershire sauce, salt and hot pepper sauce. Stir in shrimp mixture, saltines, and crab meat. Chill at least 1 hour. Heat remaining butter in skillet. Form mixture into serving size patties. Dredge in flour. Fry until golden brown. Serve with creamy gold sauce: 1 T. sugar 2 T. water 1/2 c. heavy cream 1 c. mayonnaise 2 T. wine vinegar 2 T. dijon mustard Heat water in saucepan and stir in sugar until dissolved. Cool to room temp. Beat cream to soft peaks. Combine mayo, vinegar, mustard, and cooled sugar syrup. Fold in whipped cream. STEAMED BLUE CRAB. ****************** 1/2 cup seafood seasoning 1/2 cup salt 3 cups white vinegar 3 cups beer (or water) 3 dozen live Maryland Blue hard crabs Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in a very large pot with rack and TIGHT fitting lid. Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam covered, until crabs turn bright red color, about 20 to 30 minutes. Serve hot or cold. Serves 9-12, depending on the size of the crabs. STONE CRABS WITH SALMON ROE SAUCE. ***************** 1 cup sour cream 2/3 cup mayonnaise 1 tablespoon fresh lemon juice Dash of hot pepper sauce 5 ounces of salmon roe (save one ounce for garnish) Sprigs of dill for garnish 8 large stone crabs, cracked (other shellfish may be substituted) Whisk sour cream, mayonnaise and lemon juice in medium bowl. Season to taste with hot pepper sauce. Fold in 4 ounces salmon roe. Divide sauce between 4 ramekins. Garnish each with dill sprigs and remaining salmon roe. Serve crabs with sauce for dipping. Serves 4 as an appetizer. SCALLOP. BACON WRAPPED SCALLOPS. *********************** 12 scallops 8 slices bacon, cut into thirds 2 Tbs (30 ml) soy sauce Wrap the shrimp in the bacon pieces and fasten with toothpicks. Place on a baking sheet and drizzle the soy sauce over them. Bake in a preheated 350F (180C) oven for 15 to 20 minutes, until the bacon is cooked to the degree of doneness you prefer. Makes 12, to serve 4 to 6 as an appetizer. COQUILLES ST. JACQUES AU GRATIN. ****************** 2 lb. scallops, cut in bite-size pieces if large About 1 cup white wine 1/4 cup butter or margarine 3/4 lb. mushrooms, slices 1 tablespoon lemon juice 1 large onion, finely chopped 6 tablespoon all-purpose flour, unsifted 1/2 cup whipping cream 1 1/2 cups shredded Swiss cheese 1/4 cup lightly packed minced parsley In a pan, combine scallops and 1 cup of the broth and bring to a boil; reduce heat, cover, and simmer gently for about 5 minutes or until scallops are just opaque throughout. Remove from heat; let scallops cool in liquid. Drain cooled liquid into a pint measuring cup. Add wine, if necessary, to make 2 cups liquid; reserve. Cover scallops and chill. In a wide frying pan, melt 2 tablespoon butter over medium-high heat and add mushrooms and lemon juice. Cook, stirring, until mushrooms are golden brown and all liquid is evaporated. Pour into a small bowl and set aside. To frying pan, add remaining 2 tablespoon butter and the onion. Cook over medium-high heat, stirring, until onion is soft but not browned. Stir in flour and cook until bubbly. Remove pan from heat and, using a wire whip, gradually stir in reserved scallop liquid. Return to heat and bring to a boil, stirring; cook until thickened (about 10 minutes). Add mushroom mixture, cream, and 1/2 cup of the cheese; stir until blended. Cover sauce and chill. When sauce is cold, stir in scallops along with parsley and salt to taste. Divide scallop mixture equally among 4 to 6 individual ramekins and sprinkle remaining 1 cup cheese evenly over top, dividing equally among ramekins. Cover and chill until ready to bake (up to 24 hours). Preheat oven to 400oF. Bake, uncovered, until bubbling and edges are beginning to brown (about 12 to 15 minutes). CRUSTED SCALLOPS WITH ORANGE SAUCE AND PEACH BASIL CHUTNEY. ****************************** 4 ea. Large Scallops (2 oz. ea) Seasoned flour 2 ea. Eggs 1 cup Milk Japanese Panko crumbs 3 ea Fresh oranges 3 oz. Unsalted butter 3 ea. Peaches (Small dice) 1 ea. Jalapeno (Chopped) 1 cup Sugar 4 large leafs Basil (Chopped) Sauce Take the juice of the oranges and reduce down to a glaze over med. heat. When reduced put reduction in a small stainless bowl and place over boiling water in a sauce pan. Make sure the water does not touch the bottom of the bowl . Stir in butter chunks a little bit at a time. Don’t let the sauce get too hot. Just hot enough to melt down the butter. When all the butter is absorbed place in a warm area till service. Not cold or hot. Chutney Put the sugar and 2 oz. of water in a sauce pan and heat till light brown and bubbly. Quickly add the peaches, Jalapeno and basil. Cook 15 min. on med. and save till service. Scallops Make a wash with eggs and milk. Take scallops, season them with salt & pepper. Dredge them in flour, then in wash and then in Panko Crumbs. Place in a hot saute pan with 1 oz. of olive oil. Be careful when placing the scallops in the hot pan. Let brown on the first side, then carefully flip to other side. Place the pan in a 350 oven for 5 min. Place sauce on plate. Take scallops from oven and arrange on plate with chutney in center as garnish. GRILLED SCALLOPS WITH WARM POTATO AND BACON SALAD. ************************ 1 1/2 quarts vegetable broth or water 4 cloves garlic, divided 1 sprig rosemary 1 sprig thyme 1 bay leaf 1 pound (3 medium) potatoes, cut into 1 1/2-inch pieces 1/4 pound (about 5 slices) bacon, cut into 1-inch pieces 4 shallots, cut into thin slices 1 tablespoon sherry vinegar 4 ounces friseé, washed (about 4 cups) 1 1/2 teaspoons salt, divided 3/4 teaspoon pepper, divided 1 1/2 pounds sea scallops In large saucepan, bring broth, 3 cloves of the garlic, the rosemary, thyme and bay leaf to a boil over medium-high heat. Add potatoes and boil, uncovered, 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic cloves; set aside. In large non-stick skillet, cook bacon over medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat. In same skillet, cook and stir potatoes in reserved bacon fat 6 to 8 minutes or until golden brown. Mince the remaining clove of garlic. Add garlic and shallots to the potato mixture; cook and stir 2 to 3 minutes or until shallots are soft. Add reserved cooked bacon and vinegar, mixing until combined. In large bowl, toss potato mixture with friseé. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates and set aside. Meanwhile, season scallops with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Grill scallops over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until scallops are cooked to desired doneness, turning once. Serve with salad. LEMONGRASS AND SCALLOP FETTUCCINI. ******************* 1 lb of fettucine 2 tbs olive oil 1 onion chopped 3 garlic cloves chopped 3 tbs finely chopped lemon grass 1 .lb scallops 1 cup of coconut milk 1/2 cup pf chopped coriander leaves Cook pasta until al dente. Drain. In a separate frying pan, heat oil on medium heat, add onion, garlic and lemon grass for 3 minutes or until garlic turns light brown color. Add the scallops in batches and cook cook until they are tender and lightly browned then removed and keep warm. Add coconut milk and let it simmer for 7 minutes until you see that the sauce thickens a little. Place the scallops back into the pan and cook for another 3 minutes. Season with salt and pepper for taste(optional). MAPLE BROILED SCALLOPS. *********************** 4-6 sea scallops per person, or 1" pieces of chicken breast 1/3 strips of bacon, 1 per scallop or chicken piece ¼ cup maple syrup ¼ tsp. horseradish Mix syrup and horseradish. Wrap each scallop or chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot. OVEN FRIED SCALLOPS. ******************** 1 pound fresh sea scallops 2 eggs 2 T. water 1/2 tsp. celery salt 1 cup fine cracker crumbs 6 T. butter, melted Wash scallops in cold water, drain. If very large cut in half. Par boil 2 minutes. Drain. Beat eggs with water and seasonings. Dip scallops into crumbs then egg and into crumbs again. Let stand 10 minutes. Roll each scallop in melted butter. Place in a shallow baking pan. Bake 425F. degrees for 15 minutes until brown. Serve with some delicious tarter sauce. PAN SEARED JUMBO SCALLOPS WITH GOAT CHEESE MASHED POTATOES. ***************************** 12 jumbo sea scallops Salt and pepper to taste 1/2 cup flour 2 tablespoons vegetable oil 1 shallot, finely chopped 1/2 cup sherry vinegar 1/4 cup dry white wine 1/2 bunch scallions, cut on the bias 1 leek, julienned and fried 2 tablespoons white truffle oil Season sea scallops with salt and pepper and dust with flour on both sides. Preheat oven to 350°. Heat vegetable oil in a large, heavy skillet over medium high heat. Add scallops and sauté until golden on each side. Using tongs, transfer scallops to an oven-proof pan. Place in oven and cook until opaque, about 4 to 5 minutes. Add 2 tablespoons butter to the skillet and melt over medium heat until nut brown. Add shallots and deglaze with vinegar and wine. Reduce by half. Whisk in remaining 6 tablespoons of butter. Add salt and pepper to taste. For the mashed potatoes: 16 creamer potatoes 3 ounces goat cheese 1/4 cup sour cream 1 stick unsalted butter Boil creamer potatoes with skins on until tender. Drain. Using a potato ricer, food mill or electric mixer, mash potatoes. Add goat cheese, butter and sour cream and mix until smooth. Season with salt and pepper to taste. To serve: Place potatoes in the center of 4 individual dinner plates. Place 3 scallops on top of potatoes and spoon sauce around potatoes. Garnish with scallions and leeks. Drizzle with truffle oil. Serves 4. PASTA AND SCALLOPS. ******************* 1 lb. scallops 1 lb. linguini or shells 1/2 C. broccoli 1/2 lb. carrots Garlic, 1 clove minced Butter Lemon juice Wine Set up to cook pasta. Saute scallops in butter or margarine. garlic and lemon juice. Add liquor to make more sauce. Steam the vegetables to desired tenderness. When pasta is done al dente, drain and place in a large bowl. Pour the scallops and sauce on the top and then add the steamed vegetables. Mix and top with grated Parmesan cheese. Easy, quick and delicious. SCALLOPS AND SHRIMP SCAMPI. *************************** 1/2 lb. shrimp lg. cleaned and deveined leaving tails on 1/2 lb. scallops 3 T. olive oil 3 T. butter 3 cloves garlic sliced Parsley to taste 1/2 C. dry vermouth White pepper to taste Heat oil and butter in pan. Brown sliced garlic. Remove from pan and set aside. Add scallops, shrimp and white pepper, and cook three minutes until you feel scallops and shrimp are cooked. Add dry vermouth and garlic. Cover for 2 minutes. Add parsley and serve over rice or noodles. SCALLOPS IN BLACK BEAN SAUCE. ***************************** 2 pounds of Scallops 1 and 1/4 tbs cornstarch 3 tbs vegetable oil a small pinch of Chinese hot chili oil 2 tbs ginger, finely chopped or minced 3 tbs Chinese black beans, finely chopped 10 scallions, use the whitish-green part(cut into 1 inch lengths) 1/2 cup of soy sauce 1/2 cup of water 1 tbs of rice vinegar White rice to serve with this dish In a separate bowl, mix the scallop with the cornstarch. Heat the oil in a wok or similar type pan. Add the ginger and the chili oil to stir-fry over high heat for 45 seconds. Add the scallops and stir fry for about 1-2 minutes. Add the scallions and black beans with the soy sauce, water and vinegar. Cook until sauce thickens for about 2-3 minutes. Serve with rice. SCALLOP PASTA SAUCE. ******************** 1 1/2 lbs. scallops 1/3 stick butter 1/4 tsp. red pepper 1 T. capers 1 tsp. salt 1 tsp. oregano 2 C. plum tomatoes 1/4 C. heavy cream 2 T. minced garlic Put scallops into boiling water for 6 to 7 minutes; set aside. In large skillet, add butter, garlic, red pepper oregano, salt, capers, plum tomato (all the while, keep stirring) heavy cream, then add the scallops. Bring to simmer and keep stirring, 5 minutes. Use as sauce for pasta. SCALLOPS WIYH PAPAYA RELISH. **************************** 1 1/2 Pounds Large Sea Scallops 4 1/2 Tablespoons Olive Oil plus 1 Tabls. for Cooking 3 1/2 Tablespoons Lemon Zest Papaya Relish: 2 Tablespoons Honey 1 Teaspoon Fresh Lime Juice 4 Teaspoons Fresh Chopped Cilantro 1 Papaya, Cleaned, Peeled and Diced 2 Teaspoons finely Chopped Green Onion 3 Tablespoons Minced Red Bell Pepper 2 Teaspoons minced Red Onion Dash of Salt In a food processor or blender combine 4 1/2 tablespoons of olive oil and lemon zest. and puree the mixture. In a bowl combine all the relish ingredients. Mix well. In a saute pan, add the last tablespoon of olive oil. Over a medium heat, heat saute the scallops for approximately 2 minutes per side. Divide scallops equally on plates. Drizzle lemon oil over scallops and serve the relish on the side. SCALLOPS WRAPPED IN BACON IN A MAPLE CREAM SAUCE. *********************** 10 Bacon Slices 20 Large Sea Scallops 1 Cup Whipping Cream 2 Tabls. Maple Syrup 1 Tblsp. Dijon Mustard Finely Chopped Fresh Chives Preheat oven to 350F degrees. Place bacon slices individually on to a baking sheet. Bake until pale golden brown, about 8 minutes. It should be flexible, not crisp. Cut slices in half crosswise and let cool. Wrap one slice of bacon around the sides of each scallop and secure it with a toothpick.Preheat oven to 400F degrees. Place the scallops on the baking sheet and bake until cooked through, about 8 minutes.While the scallops are cooking boil the cream in a large skillet until it's reduced to about 3/4 of a cup, approximately 3 minutes. Add the syrup and the mustard and boil until it has thickened and has a saucy consistency, about 3 minutes. Season with salt and pepper to taste. Spoon sauce on a serving platter and arrange scallops on the platter. Sprinkle with the chives and serve. SEA SCALLOP PIE. **************** 15 Large scallops 2 cups Milk 1 tsp each, Salt and pepper 2 TBSP Butter 2 TBSP Flour 1/2 lb Mushrooms, sliced 4 TBSP Medium sweet white wine or Sherry 1 lb Fresh mashed potatoes Or 6 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown. SEARED SEA SCALLOPS. ******************** 3 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon dried marjoram 1 1/2 pounds fresh sea scallops 2 teaspoons olive oil 1/2 cup dry white wine 1 tablespoon balsamic vinegar Fresh parsley sprigs Combine the flour, salt and marjoram into a bowl. Add the scallops and toss with fingers until well coated. Shake off any excess flour. Heat the oil in a nonstick pan over a medium heat and cook the scallops for 3 minutes on each side. until done. Remove from the pan and keep warm. Add wine and vinegar to the pan and cook until slightly thickened. Stir scallops back into the pan. Serve and garnish with fresh parsley sprigs. SKEWERED SEA SCALLOPS WITH LEMON BUTTER. ****************** 1/2 Pound Softened Unsalted Butter 3 Minced Garlic Cloves 2 teaspoons Grated lemon Zest 1 tabls, Chopped Fresh Thyme 2 Shallots, Finely Chopped 1 tablespoon Worcestershire Sauce a Pinch Cayenne Pepper 1/2 teaspoon Black Pepper 1/2 teaspoon Salt 20 Sea Scallops Thoroughly combine all the ingredients except the scallops in a food processor.Place the butter mixture onto aluminum foil and form into the shape of a log. Wrap tightly and refrigerate until ready to use. If you are using wooden skewers soak them in water for an hour. This will prevent them from burning. Thread the scallops onto the skewers five scallops per skewer. Melt the butter mixture and brush the skewers with it.Grill over medium high heat or broil in a preheated oven for 2 minutes per side. Brush with the butter mixture while broiling. LOBSTER. BOILED LOBSTER DINNER. ********************** 2 Lobsters 1 1/4 lb. or 1 1/2 lb. 1 tsp. salt 1 bay leaf 1 tbls. fresh lemon juice water 1 1/2 sticks butter lemon wedges large pot Fill the pot with one-half to two thirds full of water, enough to cover the lobsters. Add salt, bay leaf, and lemon juice. Cover and bring to a full boil. Melt butter in separate saucepan or in the microwave and set aside. Grasp the lobster firmly from the middle of the back ; place lobsters headfirst into boiling water. (For safety reasons, leave the bands or pegs on their claws on.) Cover the pot and bring back to a boil and regulate the heat to prevent water from boiling over. Cook for no more than 12-15 minutes or the meat will become tough. Plunge cooked lobsters into cold water for 1 minute to stop cooking process. When the antennae pull out easily and the lobsters are bright red, they are done. Serve with the butter and lemon wedges. LOBSTER FRA DIAVOLO. ******************** 4 lobsters(1 1/2 to 2 lbs. each) 8 fresh parsley sprigs, leaves only 1 garlic clove, minced 1/2 C. fresh sweet butter 1/4 C. olive oil 3/4 lb. onions, peeled and diced Pinch of salt 1/4 teaspoon crushed red pepper 1/3 teaspoon ground black pepper 4 C. Marinara sauce Split the lobsters length wise down the middle. Remove the head sacks and intestinal veins and discard. Chop the parsley and the garlic together. Combine the butter and the olive oil in a large skillet and heat. Add the onions and saute over a low heat until just starting to brown. Add the lobster, meat side down and saute for 10 minutes. Turn the lobsters and t add parsley and garlic and stir well. Cook for 10 minutes. Add salt, red and black pepper and the marinara sauce. Stir, cover and cook for 10 minutes longer. Uncover and cook slowly for another 20 minutes. LOBSTER MASALA. *************** 2 large lobsters or 500g lobster meat 10g red chillies 10g garlic 10g ginger 1 tsp cumin 1 tsp mustard seeds large pinch of turmeric 250g tomatoes 1 bayleaf 2 cloves 2 cardamom 5 peppercorns 150g onions 50ml oil salt to taste Grind together red chillies, garlic, ginger, cumin, mustard seeds, turmeric, peppercorns, cloves, cardamom and onions. Heat the oil, add bay leaf and fry ground spices til oil floats on the top. Put the lobsters or the lobster meat along with chopped tomatoes in the masala. Add salt and cook slowly for about three to four minutes. If necessary sprinkle a little water. LOBSTER SALAD. ************** 1 tablespoon soy sauce 2 teaspoons honey 1 teaspoon fresh ginger, finely chopped Juice and zest of 1 lime 2 tablespoons olive oil 2 cooked lobsters, each approx 680g 80g mixed baby salad leaves A handful of ripped sorrel leaves 4 handfuls hand-cooked chips or crisps Place the soy sauce, honey, ginger and lime zest in a small saucepan. Simmer gently for 1-2 minutes. Add the lime juice and tip into a bowl. Once cold, whisk in the oil. Crack open the lobsters and pull out their flesh. Slice the lobster tails into medallions. Try and extricate the claw flesh so that it holds its shape, then crack open the larger claw joints. Put the lobster in a large mixing bowl and toss in the soy dressing. Add the lettuce leaves and herbs and gently mix. Using your fingers, fold in the crisps and carefully lift the salad on to 4 plates letting them fall in airy piles. Serve immediately. SEAFOOD WITH HERBS. ******************* 2 Lbs. seafood (shrimp, crab lobster, cooked) (use 1 or all together) 1 minced garlic clove 1 T. chopped chives 1 tsp. dried tarragon 1 T. chopped parsley 1/2 tsp. salt 1/2 tsp. pepper 1/2 C, corn flakes (crumbs) 1/2 C. dry white wine 3 to 4 T. butter Blend butter with herbs and crumbs. Put seafood in a shallow dish. Pour wine over. Sprinkle crumb mixture over. Heat in oven for a few minutes(10 to 15). Place under broiler until bubbly. Watch closely. STIR-FRIED SPICY LOBSTER. ************************* 8 ounces soy sauce 20 ounces unsalted butter 20 ounces angel hair pasta -- cooked 4 ounces sesame oil 4 ounces hot chili oil 8 1-pound lobsters -- blanched & chopped 2 bunches scallions -- thinly sliced 2 red peppers, seeds, membranes removed -- diced small 2 yellow peppers, seeds, membranes removed -- diced small 8 ounces oyster mushrooms -- cleaned and sliced 8 ounces shiitake mushrooms -- cleaned and sliced CHEF'S NOTE: You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces. STEP ONE: Soy Butter Sauce and Pasta-- Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until "al dente." STEP TWO: The Lobster-- Combine sesame oil with hot pepper oil (approximately 1 ounce total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until "al dente." Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation. HERB GRILLED SHRIMP. ******************** 1/4 cup virgin olive oil 1/4 cup Italian Dressing 4 garlic cloves - grated 1 tbsp dry basil 1 tbsp dry thyme 1 tsp fresh ground pepper dash of hot sauce to taste salt to taste Any number of shrimp - up to 50 or so depending upon size. Shell the shrimp, rinse and dry.Then place to the side.In a medium size mixing bowl combine all all other ingredients.After thoroughly mixing ingredients,start the grill and allow it to become hot. Then add the shrimp to the marinade and mix thoroughly.Allow this to sit for about 15 minutes to allow flavors to blend. Cook the shrimp until firm,being careful not to overcook or they will become tough. KING PRAWN MASALA. ****************** 1lb king prawns, peels and cut in half 1 medium onion, sliced 2 tbsp vegetable oil 2 medium tomatoes, quartered 3 small garlic cloves, crushed ¼inch fresh ginger, crushed 1 tsp tomato puree ½ tsp red chilli powder ½ tsp coriander powder ½ tsp curry powder salt to taste Method Fry the onion in the oil. Add tomatoes, ginger, garlic and fry a further few minutes then add 2 tbsp water and the spices and mix together. Add prawns and cook over a low heat for about ten minutes or until prawns are cooked. Garnish with green coriander leaves. HONEY SESAME SHRIMP. ******************** 1 cup all-purpose flour Pinch of salt pepper 1 egg lightly beaten 2/3 cup water 1lb shrimp shelled and de-veined 2 tbsps cornstarch oil for deep frying 1 tbsp sesame oil 2 tbsps honey 1 tbsp sesame seeds Sift flour and salt and pepper into a bowl. Make a well in the center, add egg and water, and gradually mix in the flour. Beat to a smooth batter and set aside for 10 minutes Meanwhile, toss shrimp in cornstarch and coat well. Shake off any excess cornstarch. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time. Cook until batter is golden. Remove shrimp, drain on paper towels, and keep warm. Repeat until all shrimp have been fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan. Add honey and stir until mixed well and heat through. Add shrimp to mixture and toss well.Sprinkle over sesame seeds and again toss well. Serve immediately. HERBED SHRIMP. ************** 1 pound shrimp 1/3 cup olive oil 3 tablespoons fresh lemon juice 1 teaspoon red pepper flakes 4 tablespoons fresh minced parsley 1 teaspoon oregano 3 cloves garlic, minced Cook, peel and de vein shrimp. Mix remaining ingredients thoroughly. Stir in shrimp gently. Marinate for at least 8 hours. LEMONGRASS,BEEF,SHRIMP OR CHICKEN WITH NOODLES. ************************ 1-either small pieces of thin beef strips or chicken breasts, or peeled & de-vein tiger shrimp 2-lemongrass(minced sold in oriental store) 3-vegetable or olive oil, whatever you prefer 4-white vermicelli noodles (sold in Oriental grocery store) 5-garlic 6-onion 7-cucumber(chopped to small pieces) 8-boston lettuce 9-fresh basil leaves 10-fresh peppermint leaves 11-oriental bean sprouts 1-boil water then when boiling, throw noodles in for 5 minutes, drain it, rinse it with cold water 2-In frying pan, put enough oil as you turn the heat very high, you'll know its ready to fry the suckers (meat or shrimp) when you throw in the diced garlic pieces and it makes that noise, then TURN the HEAT DOWN to low-med. and throw those suckers in with a handful of minced lemongrass and also the onion pieces in until you know its well cooked!! 3-In a bowl, you would put some of those fresh vegetables I mentioned above, then the noodles on top of the vegetables, then the cooked beef, chicken, shrimp, tofu or whatever you want. 4-Before eating into this bowl, with your chopsticks, mix all the cooked ingredients in that bowl together and WAH-LAH!! Enjoy!! LINGUINI WITH SHRIMP. ********************* 2 cloves garlic, sliced thin 2 T. olive oil 3 green onions, finely chopped 1 C. dry white wine 2 T. parsley, chopped 2 C. half and half 3 lb. medium shrimp, cleaned and de-veined 1 lb. fresh linguine, al dente Heat the oil in a pan and saute the garlic and onion for a few minutes. Do not brown. Add wine and continue cooking. Reduce by half. Add in the half and half and continue stirring. Add in the parsley and shrimp. Bring to a boil and lower heat and allow to thicken. When the shrimp is cooked add the cooked pasta to the pan and toss until coated. Serve with some crusty Italian bread LOUISIANA GRILLED SHRIMP. ************************* 1 pound large shrimp 1/2 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Cajun seasoning 1 tablespoon Worcestershire sauce 2 large bell peppers -- cut into 2" pieces 1/4 cup butter -- melted 1 dash Tabasco sauce Place unpeeled shrimp in 2 quart casserole. Mix together olive oil, lemon juice, Cajun seasoning, and Worcestershire sauce. Drizzle over shrimp and marinate for at least 4 hours. Remove from marinade and skewer with chunks of pepper between shrimp. Mix butter and Tabasco sauce and brush over shrimp. Grill over hot coals until browned. Serving Ideas : Serve with warm French bread and tossed green salad. ORIENTAL GRILLED SHRIMP. ************************ 2 lbs jumbo shrimp in shells MARINADE 1 cup olive or veg oil 1 cup dry sherry 1 cup soy sauce 1-2 cloves garlic, minced SAUCE 1/2 lb butter, melted juice of one lemon 1/2 tsp salt 1-2 tbsp Worcestershire sauce 1 tbsp soy sauce 3-4 dashes Tabasco sauce Combine ing. for marinade. Place shrimp in a bowl and marinate in refrigerator for 4 hours or overnight. Grill 4-6 minutes on each side. Combine sauce ingredients with melted butter and keep warm. Serve shrimp with butter sauce PECAN CRUSTED SHRIMP. ********************* 1 pound shrimp, peeled and de-veined 2 cups water 1 /2 cup light brown sugar 1 tablespoon baking powder Cinnamon to taste Flour (about 2 cups) 4 cups of ground Georgia Pecans Cooking oil (heated to 350 degrees) Heat oil in a fry-safe pot. Combine water, brown sugar, baking powder and cinnamon; whisk until thick and smooth. Dredge shrimp in flour, dip in batter and roll in ground pecan pieces. Drop into oil for approximately 4 minutes. Drain on paper towels. Serve immediately. RISOTTO WITH PRAWNS, BABY ARTICHOKES AND SAFFRON. **************************** 6 cups chicken broth pinch saffron 1/2 onion, chopped fine 2 cloves garlic, minced 2 Tbs. butter 2 cups arborio rice 1/2 cup English peas 1 lb. medium prawns, shelled and de-veined 2 baby artichokes, cooked and cut into quarters salt and pepper Place chicken broth in a medium saucepan on back of stove and bring to a low simmer. Remove 1 cup broth and steep saffron in it, reserve for later. In a wide heavy bottom pan, sauté onion and garlic in butter to soften. Add rice and toss to coat. Add a ladle of hot chicken broth, stir into rice and continue to stir until rice absorbs all the liquid. Add another ladle of broth and again stir until rice absorbs liquid. Continue adding broth and stirring until rice absorbs last ladle full. After 5 minutes add peas. Rice should take about 20-25 minutes to cook, and be slightly firm to the bite, but not raw in the center. 10 minutes before rice is done, add broth with saffron in it. Stir in prawns and artichokes during last couple of minute and cook until prawns turn pink. Season to taste and serve immediately in bowls. SHRIMP AND CRAB CURRY. ********************** 2 tbsp vegetable or olive oil 2 large onions, chopped 6 cloves garlic, peeled and minced 2 tbsp Bafat** 4 large tomatoes, chopped 2 cups coconut milk (canned is fine) 16 large uncooked shrimp, shelled & deveined 1 cup fresh or canned crabmeat 1/2 tsp grount turmeric 1 tsp rice vinegar 1/4 cup bay or curry leaves salt to taste Heat the oil in a large skilet for 2 minutes over medium heat. Add the onions and the garlic and try over low heat for 1 minute. Add the Bafat, stir well, and fry for 2 minutes. Add the tomatoes and the coconut milk and cook over medium heat for 8 minutes. Add the shrimp, crabmeat, turmeric, vinegar, and bay or curry leaves, and cook for 15 minutes. Add salt to taste. Remove the bay/curry leaves before serving. **Bafat: This is a curry powder. 1/3 cup coriander seeds 2 tbsp ground cardamom 1/4 cup cumin seeds 2 tbsp ground cinnamon 2 tbsp mustard seeds 2 tbsp ground turmeric 2 tbsp whole peppercorns 1/2 cup hot chile powder 2 tbsp whole cloves 1 tbsp fenugreek seeds Dry the whole spices in the oven at 200 degrees for 15 minutes, taking care that they do not burn. Remove them from the oven, cool, and grind them together with the ground spices in a spice mill. SHRIMP AND MUSHROOMS. ********************* 8 oz shrimp 2 cups chopped celery 1-6 oz can mushrooms (sliced & drained) 1 tbsp soy sauce 1/8 tsp pepper 1 tbsp cornstarch 1 tbsp water 1/2 cup beef broth 2 cups hot cooked rice 1 tsp ginger 2 tbsp butter In a large skillet, melt butter, cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender about 5 min. Mix cornstarch with water. Stir cornstarch mixture and broth into celery and mushrooms. Cook stirring frequently until it thickens. Stir in shrimp, heat through. Spoon each serving over 1/2 cup rice. SHRIMP AND PASTA IN A CHAMPAGNE SAUCE. ********************* 8 ounce(s) Pasta 1 tablespoon Olive oil 1 cup Mushroom, fresh, sliced 1 pound Shrimp, uncooked, peeled 1 1/2 cup(s) Champagne 2 tablespoon(s) Shallot(s), minced 2 Tomato(s), plum, diced 1/4 teaspoon Salt 1 cup Heavy cream Parmesan, fresh, grated Prepare pasta. Saute mushrooms in olive oil, remove and set aside. Combine shrimp, champagne and salt in the same pan and cook over high heat. When liquid starts to boil, remove shrimp. Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup..about 8-10 minutes. Add 3/4 cup of the cream and boil until slightly thickened...about 2 minutes. Add the shrimp and mushrooms and heat through. Take remaining 1/4 of cream and toss with pasta. Spoon shrimp and sauce over pasta and top with Parmesan cheese. SHRIMP AND REFRIED RICE. ************************ 1 lb. unpeeled medium-size fresh shrimp 2 T. vegetable oil 1/4 c. chopped onion 2 T. chopped sweet red pepper 1 (8oz.) can sliced water chestnuts, drained 1 1/2 cups fresh broccoli flowerets 1/2 c. sliced fresh mushrooms 3 T. soy sauce 1 large egg, lightly beaten 1 1/2 cups cooked rice Peel & devein shrimp; set aside. Pour oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375*) for 2 minutes. Add shrimp, water chestnuts, and next 3 ingredients; stir fry 5 minutes. Push shrimp mixture up sides of wok, forming a well in the center. Pour egg into well, and stir-fry until set. Combine shrimp mixture and cooked egg. Add rice, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve immediately. SHRIMP AND SCALLOPS SCAMPI. *************************** 1/2 lb. shrimp lg. cleaned and deveined leaving tails on 1/2 lb. scallops 3 T. olive oil 3 T. butter 3 cloves garlic sliced Parsley to taste 1/2 C. dry vermouth White pepper to taste Heat oil and butter in pan. Brown sliced garlic. Remove from pan and set aside. Add scallops, shrimp and white pepper, and cook three minutes until you feel scallops and shrimp are cooked. Add dry vermouth and garlic. Cover for 2 minutes. Add parsley and serve over rice or noodles. SHRIMP DE JONGHE. **************** 2 lbs. shrimp, cleaned and de-veined 3/4 cup white wine 1/2 tsp. pepper 4 T. butter 1 cup dried bread crumbs 2 cloves garlic, minced 1.2 tsp. salt finely chopped parsley Spread the shrimp evenly over the bottom of a greased baking sheet. Add wine and pepper. Dot with 1 tablespoon butter. Combine bread crumbs, garlic and salt with remaining butter which has been melted. Sprinkle evenly over the shrimp. Sprinkle with parsley. Bake in a 350F. degree oven for 20 minutes. Serve immediately. SHRIMP IN A TOMATO CREAM SAUCE. ******************************* 1 small Red chili 2 tablespoons Olive oil 14 1/2 ounce Tomato, diced 1 cup Heavy whipping cream 1 teaspoon Basil, dried 1/2 teaspoon Rosemary, dried and crushed 2 tablespoon(s) Butter 1 pound Pasta 1 pound Shrimp, uncooked, peeled Olive oil Butter Oregano, dried Chop the red chili pepper into small pieces and sautee in olive oil. To the same pan, add the tomatoes and season with basil and rosemary. Cook this for 15 minutes. In a separate pan, saute the shrimp in hot olive oil and butter and sprinkle with some dried oregano, salt and pepper. Set aside when finished(cover and keep warm). Meanwhile prepare pasta noodles.While boiling pasta, heat the cream and add the butter to it. DO NOT boil. Drain pasta and then add the cream/butter to it, stir well and add the sauce.Top with cooked shrimp and serve immediately. SHRIMP IN SPICY CREOLE SAUCE. ***************************** 1 t. paprika 3/4 t. black pepper 1/2 t. salt 1/2 t. garlic powder 1/4 t. oregano 1/8 t. onion powder Pinch cayenne pepper Pinch of thyme 30 uncooked large shrimp (Cleaned, tails on) 7 T. chilled, unsalted butter 3 T. worcestershire sauce 3 T. fresh lemon juice 2 t. chopped garlice Combine paprika, pepper , salt, garlic powder, oregano, onion powder, cayanne & thyme. Mix well. toss shrimp with the seasonings. Melt 3 T. of the butter in a large saucepan. Add worcestershire, lemon juice & garlic. Saute' about 2 minutes. Add shrimp and saute' until shrimp are pink (about 4 minutes) Add remaining 4 T. of butter and stir well. Transfer to a large bowl and serve with fresh, hot french bread for dipping. SHRIMP IN VINAIGRETTE. ********************** 2 lbs. medium shrimp 1 bay leaf 2 celery stalks 1 tsp. pepper 1 leek (white part & some green) 1 tsp. salt Vinaigrette: 1 C. olive oil 2 tbs. fresh parsley (chop) 2 tbs. Balsamic vinegar Hot sauce to taste 3/4 C. red peppers (minced) 1/2 tsp. pepper 1 tbs. shallots (minced) 1 1/2 tsp. salt 1 C. onions (minced) 1 clove minced garlic 1 C. pear tomatoes (minced) Clean shrimp with cold water. Boil water in deep pot with onion, celery, leak, bay leaf, salt and pepper. Boil for 5 minutes. Add shrimp and cook until shrimp turn red (approx. 8 - 10 min.). Drain shrimp, cool then peel. Mix all ingredients for vinaigrette in a bowl and add shrimp. Mix again and refrigerate for 2 hours. Take shrimp out of refrigerator 15 minutes before serving and mix well again SHRIMP ON THE BARBECUE. *********************** 1 pound Shrimp 1 stick Butter, melted 2 tablespoon(s) Olive oil 2 tablespoon(s) Worcestershire sauce 6 Garlic clove(s) 1 teaspoon Basil 1 teaspoon Tarragon 1 teaspoon Celery seed 2 tablespoon(s) White wine, dry 2 dash(es) Tabasco Salt and pepper to taste By some large shrimp, they are easier to grill. Butterfly them. If you have small shrimp you do not have to butterfly.Combine all ingredients, except salt and pepper and marinate shrimp for at least one hour.Grill and baste often. When they start to brown up, salt and pepper to taste and serve 'em up! SHRIMP PARMESAN. **************** 1 pound medium shrimp 2 cups flavored bread crumbs 1/2 cup flour 2 cups Italian tomato sauce, 6 Ounces mozzarella cheese, shredded 1 egg, beaten olive oil parmesan cheese, grated Peel and devein the shrimp. Rinse them under cold water and drain. Dredge the shrimp in the flour and then dip them in the egg and then in the bread crumbs. Fry shrimp and blot. Line the bottom of a baking dish with a thin layer of tomato sauce Add the shrimp. Spoon the remainder of the tomato sauce on the shrimp. Sprinkle the shredded mozzarella cheese on top of the shrimp. Cover and bake in a preheated 350: F oven for 15 minutes or until the cheese melts. Top with the Parmesan cheese. SHRIMP WITH BASIL BUTTER. ************************* 12 jumbo shrimp (3/4 lb), shelled and deveined 1 tablespoon olive oil 1/2 tablespoon sesame oil 2 teaspoons minced garlic 1 teaspoon minced ginger 1/3 cup dry white wine 1 tablespoon fresh lime juice 2 tablespoons chopped sun-dried tomatoes packed in oil 6 tablespoons cold unsalted butter, cut into pieces 1/2 cup shredded fresh basil Preheat oven to 350°F. Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes. While shrimp bakes, add garlic, ginger to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper. SHRIMP WITH GARLIC SAUCE. ************************* 1/4 C. extra virgin olive oil 4 cloves garlic, crushed 1 1/2 lbs. med. shrimp, shelled and de-veined 1 T. fresh squeezed lemon juice 1/2 C. dry white wine 1/2 C. fresh Italian parsley, chopped In a large frying pan, saute the garlic in oil for a few minutes. Add shrimp, lemon juice and wine, and toss. Cook shrimp for a few minutes. Sprinkle with parsley and toss through the sauce. Serve immediately alone, or with rice or pasta of your choice. SHRIMP WITH GINGER. ******************* This shrimp is delicious served in puff pastry square or simply over a bed of hot steaming Basmati Rice. 1 pound large shrimp1/2 cup soy sauce 4 T. sesame oil 2 cloves crushed garlic 3 scallions, minced 1/4 tsp. ground white pepper 1/4 to 1/2 tsp. freshly chopped ginger root. Marinate shrimp in soy sauce, sesame oil, garlic, scallions, pepper and ginger for 1/2 hour and drain, reserving the liquid. Stir fry in a little hot peanut oil and serve immediately on top of the steaming hot rice. Add in some lovely crisp Chinese vegetables that you may quickly stir-fry too. Heat extra marinade in a small saucepan and pour some of it over the platter. Enjoy SNOW PEAS,SHRIMP AND NOODLES. ***************************** 1TBS Oil 1 Onion, sliced 3/4cup Snow Peas, topped and tailed 1Lb Flat Oriental Noodles, cooked 1/2Lb cooked shrimp, peeled 1TBS Soy Sauce 1TBS finely shopped fresh dill Black Pepper Fresh dill sprigs Heat oil in skillet cook for 2-3 min. Add snow peas and cook for 2-3 min, stirring frequently during cooking. Add noodles and shrimp and loss well to combine. Cook 2-3 min. Stir in soy and dill. Season to taste with pepper. Serve garnished will dill sprigs. Can add cooked meat to this if wanted. SPAGHETTI WITH ZUCCHINI AND SMALL SHRIMP. ************************** 1 lb. small shrimp, shelled 1 lb. very fresh zucchini 4 basil leaves 2 mint leaves 1 small scallion 6 tablespoons olive oil 1 fish boullion cube 1 heaping tablespoon minced chives Salt and pepper Chop the scallion, including the green part and brown in the oil. Dice the zucchini, add them to the scallion, adding a crumbled boullion cube and pepper. Cook covered, for 10 minutes, stirring ever so often. When done, add the minced basil and mint and the shrimp. Heat for a few minutes. Cook the pasta and mix it in a serving bowl with the zucchini and shrimp mixture. Garnish with the chives. SPICY CHINESE SHRIMP. ********************* 1 lb. shrimp, peeled 1 cup soy sauce 2 tsp crushed red pepper 2 tbsp Worcestershire sauce 2 1/2 tbsp garlic powder 1 tbsp onion powder White or black pepper, to taste Place all ingredients in preheated cast iron skillet. Simmer on high heat until sauce thickens. Serve Serve over rice or noodles. STIR FRIED SHRIMP. ****************** 1 1/2 lb. shrimp, cleaned and split 1/2 onion, sliced and cut in half 1/4 lb. mushrooms, sliced 1 red bell pepper, sliced 1/2 lb. pea pods, stringed and blanched 1 tbsp. sesame oil 2 tsp. soy sauce 1 tbsp. oyster sauce 1 garlic, pressed 1 tbsp. sesame seeds, toasted Heat oil in wok. Fry garlic 1 minute. Add shrimp, fry 3 minutes until pink. Add mushroom, peppers and pea pods. Fry 2 minutes. Add soy and oyster sauce. Toss. In separate small pan, heat pan to hot. Don't use any oil. Fry seeds until light brown. Remove wok from heat. Garnish with seeds. NOTE: Don't stir any meat or fish too much or it will create too much liquid. Your stove isn't as hot as those you see on TV. STUFFED SHRIMP. *************** 1 lb. Shrimp, 12-15 count 2 Tbsp. Margarine 1/2 cup Green onion, minced 1/2 cup Celery, minced 1/3 cup Green bell pepper, minced 1 tsp. Salt 1/4 tsp. Fresh ground black pepper Dash of cayenne 1 cup Minced crab meat or shrimp or mixture of both 1/4 cup Bread crumbs plus more for dredging, divided 2 Eggs, divided use 1/2 tsp. Mayonnaise 1 tsp. Prepared mustard Peel and devein shrimp, leave tails on; set aside. Melt margarine in a skillet. Add onion, celery, green pepper and seasoning; saute until tender. In a medium bowl combine vegetable mixture with crab/shrimp meat, 1/4 cup crumbs, 1 beaten egg, mayonnaise and mustard. Mix well and set aside. Split each shrimp lenghtwise on underside almost all the way through and almost to the end of the tail. Place about a tablespoon of stuffing mixture in the center of each shrimp, holding each shrimp in your hand and squeeze to hold together. Roll each shrimp in bread crumbs, dip in beaten egg and roll in crumbs again. Fry rapidly in deep hot fat about 5 minutes. Serves 5. STUFFED SHRIMP 2. ***************** 8 jumbo shrimp 2 tbsp chopped parsley 1 cup bread crumbs 6 tbsp butter 1/4 cup crab, flaked 1/4 cup sherry 1/4 cup almonds, chopped Remove shell up to tail. Cut shrimp down to the back leaving in butterfly fashion. Remove large intestine. Place in baking dish. Melt butter. Combine remaining ingredients. Place stuffing in each shrimp cavity. Bake in preheated 350 oven for 20 min. Serve with drawn butter and lemon wedges. SZECHWAN SHRIMP STIR FRY. ************************* 1 cup ketchup 2 teaspoons sugar 2 teaspoons chili powder 2 teaspoons Worcestershire sauce 1/2 teaspoon hot pepper sauce 2 tablespoons vegetable oil, divided 1 cup coarsely chopped green or red bell pepper 1 cup snow peas 1 pound large shrimp, cleaned and deveined 1 can (20 ounces) pineapple chunks, drained 1/4 cup sliced green onions 4 cups hot cooked rice Combine ketchup, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl until blended; set aside. Heat 1 tablespoon oil over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas; cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan. Add remaining 1 tablespoon oil to skillet, add shrimp. Cook 2 to 3 minutes or until shrimp turn pink. Stir in reserved sauce, pineapple, green onions and vegetables; heat until hot. Serve over rice. TEQUILLA GARLIC SHRIMP. *********************** 7 oz package of spaghetti 4 cloves garlic, minced 2 tbls butter 1 lb. uncooked medium shrimp, peeled and deveined 1/2 lb. fresh snow peas 1 medium sweet red bell pepper, julienned 3 tbls fresh basil, chopped 2 tbls fresh parsley, chopped pepper to taste 1/4 cup Tequila 1 tbls fresh lime juice 1/2 cup grated parmesan 1/4 cup milk 1/2 tsp grated lime peel Cook spaghetti according to package directions. Meanwhile, melt butter in a skillet and sauté garlic for 1 minute. Add the shrimp, snow peas, red pepper, basil, parsley and pepper. Stir-fry for 4 minutes or until the shrimp turn pink and vegetables are crisp but tender. Add Tequila and lime juice and simmer for 2 minutes. Drain pasta. Toss with milk, parmesan cheese and lime peel and top with shrimp and vegetable mixture. Chicken/Poultry Fish Seafood Italian Cake/Pie/Dessert Vegetable Rice/Noodle/Potato BBQ/Grilling Soup/Salad Sauce/Dressing/Jam