Dill Shrimp with Rice

Serves 2 to 4.  

2 tbsp. mustard (any kind)

20 sm. shrimp, peeled & deveined

3 sliced mushrooms

1 tbsp. chopped fresh dill

1/2 c. wine (chablis or sherry)

1/4 c. cream

Cooked rice

Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side.  

Turn the shrimp over, and add wine and mustard.  

Cook 2 minutes.  

Add cream, cook 1 minute.  

Put over hot cooked rice.  

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Crab Fettucini

 For 4.  

 6 oz. fettucini

4 tbsp. margarine

2 cloves garlic, minced

1 c. milk

1/2 lb. crab, flaked

1/4 c. parmesan cheese

Pepper to taste

Cook fettucini according to package.  

In skillet, saute garlic in margarine.  

Add milk, crab and pepper.  

Heat until bubbling, about 3 minutes.  

Add parmesan cheese and stir 1 minute.  

Toss with cooked fettucini.  Serves 4.  

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Scalloped oysters & scallops

1 qt. oysters

1 pt. scallops

1 c. sour cream

2 c. bread crumbs

1/2 c. melted butter (not oleo)

Mix melted butter and bread crumbs together and put a thin layer in the bottom of a buttered baking dish.  

Cover with oysters and seasonings, add some cream.  

Add layer of scallops, seasonings and layer of crumbs.  

Repeat.  

Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes.  

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Linguini with seafood, sun dried tomatoes & lemon

1 lb. linguini

1/4 c. olive oil

1 stick butter

4 garlic cloves, minced

1 lb. shrimp, peeled

1 lb. sea scallops

1 bottle clam juice

1/3 c. sun dried tomato paste

1/4 c. minced fresh parsley

Peel from 1 lemon removed in strips

Salt & red pepper flakes

Melt butter and olive oil in heavy pot, add garlic and saute until tender. 

Add shrimp and scallops and saute until shrimp turns pink and scallops are almost cooked about 10 minutes.  

Add clam juice, salt and pepper.  

Add cooked linguini cook about 3 minutes more.  

Add tomatoes, parsley, lemon peel to pasta and toss.  

Serve immediately 

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Seafood Delight

1 lb. shrimp, scallops, crab, lobster, conch

Bacon (streaks of lean, streaks of fat)

1 lg. bell pepper

Onion

Thyme or bay leaf

Old Bay seasoning

Red cooking wine

1 can cream style corn

Rice or pasta

Cut in chunks.  

Stir-fry conch, scallops, lobster and crab along with the bacon until the bacon is brown.  

Then add onions, then bell pepper.  

When all these ingredients are done to taste, add shrimp for the last 2 to 3 minutes of cooking.  

After which, add 1 cup of red wine and stir-fry for about 2 minutes.  

Remove to a large pot and add can of corn.  

Let cook for about 15 minutes.  

Serve over rice or pasta.   

Serve with garlic bread.  

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Hot Crab Salad

Serves 4.  

1 lb. flaked crab meat (2 c.)

1 c. sliced celery

1/2 c. minced green pepper

2 hard-cooked eggs, chopped

1 c. mayonnaise

1 tbsp. lemon juice

1 tbsp. Worcestershire sauce

3/4 c. fine soft bread crumbs

2 tbsp. melted butter

Combine crab, celery, green pepper, eggs, mayonnaise, lemon juice and Worcestershire.  

Turn into buttered 1 1/2 quart baking dish.  

Top with crumbs mixed with butter. 

Bake at 325 degrees for 30 minutes.    

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Easy Imperial Crab

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2 lb. crab meat, backfin

1/3 green pepper, cut fine

3/4 red pimiento, chopped

1 tsp. mustard

1/3 c. mayonnaise

1 egg

1/8 tsp. pepper

1 tsp. salt

Mayonnaise for topping

Mix all ingredients except crab meat.  

Add crab meat carefully in order not to break up lumps.  

Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika.   

Bake at 350 degrees for 20 minutes.   

Crab Imperial

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1/4 green pepper, diced

2 tbsp. diced pimiento

1 tbsp. dry mustard

1/2 tsp. salt

1/8 tsp. black pepper

2 eggs

1 lb. backfin crabmeat

1/2 c. mayonnaise

Dash of red pepper

Blend crabmeat  and other ingredients.  

Heap lightly in four baking shells or crabshells.  

Top with mayonnaise and sprinkle with paprika.  

Bake at 350 degrees for 15 minutes. 

Crab Crostini

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8 oz. crabmeat

1/2 c. diced red bell pepper

2 tbsp. + 2 tsp. mayonnaise

2 tbsp. chopped fresh parsley

1 tbsp. chopped fresh chives

1 tbsp. fresh lime juice

1 tbsp. Dijon mustard

2 tsp. grated Parmesan cheese

4-5 drops hot pepper sauce

4 oz. Italian bread, cut into 16 slices

Preheat broiler.  

Line a broiler pan with foil.  

Blend all ingredients except bread.  

Spread 1 tbsp. of the mixture on each bread slice.  

Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.  

Lemon Pepper Shrimp and Zucchini

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2 med. sized zucchini

2 tbsp. olive or salad oil

1 lb. shelled or deveined lg. shrimp

1 1/4 tsp. lemon pepper seasoning salt

1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. 

Shrimp Mousse

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1 can cream of shrimp soup

1 (8 oz.) cream cheese

1 pkg. Knox gelatin

1 (10 oz.) box cooked shrimp, thawed

1 c. mayonnaise

1/4 c. finely chopped onion

1/2 c. finely chopped celery

Use double boiler and mix soup, gelatin and cream cheese until melted.  

Remove from heat and add remaining ingredients.  

Put in mold and chill at least 8 hours.  

Seafood Fancies

8 oz. can Pillsbury refrigerator butterflake dinner rolls

7 1/2 oz. can crab meat, rinsed & drained

2 1/2 oz. can tiny shrimp, rinsed & drained

1 c. shredded Swiss cheese

1/2 c. mayonnaise

1 tbsp. chopped onion

1 tbsp. chopped pimento

1/2 tsp. parsley flakes

1/4 tsp. curry powder

8 oz. can water chestnuts, drained & sliced

Heat oven to 400 degrees.  

Lightly grease cookie sheets.  

Separate dough into 12 pieces.  

Separate each piece into 3 equal layers.  

Place on prepared cookie sheets.  

In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.  

Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts.  

Bake at 400 degrees for 10 to 12 minutes or until light golden brown.  

Serve hot, refrigerate leftovers.  

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Butternut Squash & Shrimp Bisque

 1/2 stick butter

1 c. diced onion

1/4 c. plain flour

3 c. chicken stock

3 c. peeled & diced butternut squash

3 bay leaves

1 can cream of chicken or celery soup

1 c. whipping cream

1 lb. sm. peeled, uncooked shrimp

 Melt butter in heavy large saucepan, over medium-low heat.  

Add onion and cook until transparent, stir occasionally for about 10 minutes.  

Add flour and stir 3 minutes.  

Add stock and bring to a boil, stir constantly.  

Add squash and bay leaves, simmer until squash is very tender about 15 minutes.  

Blend in can of soup and whipping cream.  

Season to taste and remove bay leaves.  Puree soup in blender.  

Before serving, add shrimp and heat on low.  

Pumpkin can be substituted for squash.  

Sprinkle with nutmeg.  

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Shrimp Butter

2 cans shrimp, broken

1 tbsp. onion, minced

Juice of 1 lemon

4 tbsp. mayonnaise

1 1/2 sticks soft butter

Salt to taste

1 (8 oz.) pkg. cream cheese

Mix all ingredients well with mixer, adding shrimp last.  

Makes a large amount, and freezes well.   

This is a spread rather than a dip.  

You can serve with Club crackers.  

Myra's Shrimp Spaghetti

 6 oz. spaghetti

2 (14 1/2 oz.) cans stewed tomatoes

1 (6 oz.) can tomato paste

1/2 c. chopped onion

1 tsp. dried oregano, crushed

1 tsp. dried basil, crushed

1/4-1/2 crushed red pepper

1/4 tsp. garlic powder

1/4 tsp. dried thyme

1 (16 oz.) pkg. frozen peeled deveined shrimp (or fresh)

1/2 c. chopped green pepper

Cook spaghetti according to directions on package; drain and keep warm.  

In saucepan combine undrained tomatoes, tomato paste, onion, oregano, basil, red pepper, garlic powder and thyme.  

Cook uncovered over medium-low heat 10 minutes until mixture is somewhat thickened, stirring occasionally.  

Add shrimp and green pepper, cook uncovered 10 minutes until shrimp are no longer pink, stirring occasionally.  

Serve over spaghetti.  

Serves 6.  

This is a low cal/low fat meal.  

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Honolulu Shrimp with Rice

 4 strips bacon, diced

1/2 lb. ground beef

1 c. finely chopped onion

3 c. cooked rice

2 c. cleaned cooked shrimp

1/3 c. minced celery leaves

1/2 tsp. salt

1/4 tsp. dry mustard

Dash pepper

3 tbsp. soy sauce

3 bananas, slightly green

Cook bacon crisp.  

Add ground beef and onions.  

Cook until onions are tender.  

Add remaining ingredients, except bananas.  

Mix heat thoroughly.  

Slice bananas, brown lightly in butter.  

Serve rice-shrimp in a bowl.  

Border with bananas.  

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Shrimp Marinara

 1/2 c. olive oil

3 lg. onions

1 clove galric

1 1/2 lb. uncooked, unshelled shrimps

1 pt. Marsala or other light, sweet red wine

1/4 tsp. salt

1/8 tsp. pepper

1 sm. can Italian plum tomatoes

1/2 can tomato paste

1 can chicken broth

1 tbsp. chopped parsley

4 tbsp. (1/2 stick) butter

Cut onions in small pieces.  Mince galric.  

Saute in olive oil until yellow.  

Add shrimps in shells.  

Let simmer 5 minutes.  

Add wine, according to taste.  

Season with salt and pepper; simmer 10 more minutes over moderate heat.  

Remove shrimps from sauce with slotted spoon.  

Shell and save. 

Stir in tomatoes and tomato paste and cook 5 minutes over moderate heat.  

Mash everything together with potato masher.  

Add broth and simmer slowly for an hour, until sauce is very thick.  

When ready to serve return shelled shrimps to sauce, add parsley and butter.  

As soon as butter melts it is ready to serve.  

Good on rice or pasta.  

Serves 4.  

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Seafood Lasagna

  Bake 1 hour and 45 minutes.  

Yield:  12 servings.  D

elicious! 9 uncooked dried lasagna noodles

--SAUCE:--

3 tbsp. butter

1/4 c. all-purpose flour

2 tsp. finely chopped garlic

1 1/2 c. milk

1/2 c. dry white wine or milk

1 tsp. nutmeg

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. hot pepper sauce

--RICOTTA FILLING:--

2 eggs

3/4 c. Parmesan cheese, grated

1/2 c. chopped fresh parsley

1 (15 oz.) carton (2 c.) Ricotta  cheese

1 (4 oz.) jar sliced pimiento, drained

--LAYERS:--

1 (12 oz.) pkg. sm. frozen, cooked

   shrimp, thawed and drained

1 (8 oz.) pkg. frozen, salad chunks imitation sea stixs, thawed and drained

3 c. (12 oz.) shredded Swiss cheese

12 fresh parsley sprigs

Heat oven to 375 degrees.  

Cook noodles according to package directions; rinse.  

Drain; set aside. 

 In 2 quart saucepan melt butter over medium heat.  

Stir in flour and garlic until bubbly (1 minute).  

Stir in 1 1/2 cups milk.  

Continue cooking, stirring  occasionally, until mixture comes to a full boil (4 to 5 minutes); boil 1 minute.  

Stir in remaining sauce ingredients; set aside. 

 In small bowl, slightly beat eggs; stir in all remaining Ricotta filling ingredients. 

In greased 13 x 9 inch baking pan layer 1/3 noodles, 1/2 Ricotta filling, 1/2 shrimp, 1/2 sea stixs, 1/3 sauce sauce and 1/3 Swiss cheese.  Repeat layering.   

Top with remaining noodles, sauce and Swiss cheese.  

Cover with aluminum foil; bake 25 minutes.  

Uncover; continue baking 15 to 20 minutes or until lightly browned.  

Let stand 10 minutes.  

1 serving:  Calories 370, protein 28g, carbohydrates 20g, fat 18g, cholesterol 150mg, sodium 483mg.  

You can use "light" Ricotta cheese, skim milk to reduce fat and calorie intake.  

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Seafood au Gratin

4 (1 lb.) lobsters or (1 1/2 lbs. shrimp) or crab

1/4 lb. butter

1 c. sliced mushrooms

1/2 c. white wine or sherry

2 tbsp. flour

1 tsp. salt

1/8 tsp. white pepper

1 c. heavy cream

1/2 c. gruyere cheese, grated

Melt 6 tablespoons butter.  

Saute seafood 3 minutes. 

Add mushrooms, saute 2 minutes. 

 Add wine.  Cook over low heat 5 minutes. 

 Mix flour, salt, and pepper with cream. 

Add to seafood stirring until boiling point.  

Place in casserole dish, sprinkle with cheese, dot with remaining butter.  

Cook at 400 degrees for 10 minutes.  

Serve over rice. 

Serves 4.  

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Crab Souffle

 1 1/4 c. melted butter

12 slices white bread

2 (7 oz.) cans white crab meat

("Madam" brand)

1 lb. sliced Cheddar cheese

6 eggs

2 1/2 c. milk

Salt & pepper to taste

Cut crust off of bread and dip both sides in melted butter.  

Place 6 slices across bottom of rectangular serving pan (13 x 9 x 2 inches or larger).  

Cover with 1/2 of crab and 1/2 of cheese.  

Cover with remaining slices of bread dipped in butter, then crab and cheese.  

Let set in refrigerator for 24 hours.  

Bake at 350 degrees for 1 hour.  

Serves 6-8.  

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