New From RecipeLu
New From RecipeLu
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Dilled Shrimp Salad
Ingredients:
3 lbs. shrimp, cooked
juice of 2 lemons
juice of 1 lime
2 stalks celery, chopped
3 green onions, chopped
1 Tbs. fresh dill, chopped
1 cup mayonnaise
pepper to taste
Instructions:
- Chop cooked shrimp into small pieces, place in a large bowl; Squeeze lemon & lime juice over shrimp.
- Add chopped celery, green onions, & dill. Stir to combine.
- Stir in mayonnaise and add pepper to taste.
- Refrigerate at least 2 hours to allow flavours to combine; bring to room temperature for 15 minutes before serving.
Notes:
This salad can be used as a sandwich filling, scooped into avocado halves or on top of mixed salad greens.
Shrimp Cocktail Salad
Ingredients:
1 lb salad shrimp, cooked
8 oz. cream cheese, softened
2 Tbs. lemon juice
3 Tbs. cocktail sauce
3 green onions, chopped
2 dashed hot sauces
pepper to taste
Instructions:
- Chop shrimp into small pieces, set aside
- Cream together all remaining ingredients, mix well.
- Stir in chopped shrimp pieces.
- Refrigerate at least 1 hours to allow flavours to blend.
Bring to room temperature before serving.
Serving Suggestions & Notes:
I like to serve this in a fresh pita, with lettuce, red onion and thin slices of tomatoes. Of course any type of bread you prefer will be fine.
Basic Baked Fish
Ingredients:
1 lb. fish fillets
1 Tbs. lemon juice
1/8 tsp. paprika
1 Tbs. butter
1 Tbs. flour
salt & pepper to taste
1/2 cup milk
1/4 cup buttered bread crumbs
1 Tbs. chopped parsley
Instructions:
- Cut fish fillets into serving size pieces; place in a shallow baking dish.
- Sprinkle with lemon juice, paprika, salt & pepper.
- In a saucepan melt butter, stir in flour and slowly add milk;stir until thickened.
- Pour milk over the fish, sprinkle with bread crumbs and parsley; bake for 35 minutes.
Crispy Baked Fish
Ingredients:
1 egg
1/2 cup seasoned bread crumbs
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 lb. fish fillets
1 tbsp. melted butter
Instructions:
- Grease a cookie sheet with margarine or cooking spray; set aside.
- In a small bowl, lightly beat egg until foamy.
- On a large plate, mix bread crumbs, paprika, pepper and salt.
- Pat each fish fillet dry, dip into egg and then into bread crumbs pressing gently to cover completely.
- Place fish on the cookie sheet & drizzle with butter.
- Bake for 10 minutes until lightly browned.
Dover Sole Deluxe
Ingredients:
6 Tbs. butter
1 Tbs. finely diced shallots
1/2 cup finely diced lobster
1/2 cup finely diced shrimp
1/2 cup finely chopped mushrooms
1/2 white wine
1 Tbs. flour
4 sole fillets
3/4 cup Hollandaise sauce
Instructions:
- Melt 2 Tbs. butter in a medium saucepan and sute shallots until translucent.
- Add lobster, shrimp, mushrooms and wine, simmer until seafood is cooked. (approx 4-5 minutes)
- Strain off liquid and reserve; set aside seafood.
- Melt 1 Tbs. butter, sprinkle with flour and make a roux. Add reserved liquid and cook until thickened.
- Add some of the sauce to the seafood mixture (just enough to bind), mix remaining sauce with hollandaise and set aside.
- Melt remaining butter and sautee sole fillets until cooked.
- Lay cooked fillet flat on a cookie sheet, top with equal amounts of seafood, and spoon hollandaise sauce mixture over top.
- Broil until sauce is golden.
Salmon with Dijon Dill Sauce
Ingredients:
8 fillets salmon with skin, (3 1/2 lb)
***Dill Sauce***
1 cup fresh dill sprigs, loosely packed
1/2 cup dijon mustard
1/2 cup vegetable oil
1/4 cup granulated sugar
1/4 cup red wine vinegar
Instructions:
- Preheat barbecue to medium-high.
- Arrange 2 fillets, skin side down, on pieces of lightly oiled aluminum foil,
- Grill, covered, about 9 minutes or until fish flakes easily. Use egg lifter to gently transfer fish to serving platter.
- To make dill sauce, combine dill, mustard, oil, sugar and vinegar in food processor. Blend until smooth. Pour into lidded jar and refrigerate up to 2 days.Makes about 1 1/2 cups.
- Serve fish hot or at room temperature, with spoonful of dill sauce.
Saffrom Shrimp Couscous
Ingredients:
1 pinch saffron threads, crushed
1 tablespoon olive oil
1/2 bulb fennel, sliced
3 tablespoons fennel leaves, chopped
3 whole scallion, sliced
2 cloves garlic, minced
1 pound medium shrimp, cooked and shelled
1 lemon -- *see Note
1 cup couscous, (quick cooking)
1/4 cup sliced almonds, lightly toasted
salt and pepper to taste
Instructions:
- Steep the saffron in 1/4 cup hot water and set aside. Bring a kettle of water to a boil.
- In a large skillet, heat the olive oil, then add the fennel, scallions and garlic. Stir them to soften for about 5 minutes. Add the shrimp, lemon zest and juice, and reserved saffron water and bring to a boil.
- Remove from the heat and stir in the couscous and 1 1/2 cups boiling water. Cover the pan tightly and let it sit 5 minutes. Stir in the almonds, reserved fennel leaves, salt and pepper. Taste for balance of seasonings and serve.
Crab Cakes
Ingredients:
1 pound crab meat, picked over
1 egg
1/4 cup green pepper, finely chopped
2 tablespoons onion, finely minced
1 tablespoon mayonnaise
1 teaspoon old bay seafood seasoning
2 tablespoons butter
Instructions:
- In a bowl, bet egg slightly. Add remaining ingredients except butter and mix gently and thoroughly. Shape into cakes.
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- Melt butter in non-stick fry pan. Over medium heat, fry cakes until golden brown on each side.
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