| QUICK FISH CHOWDER
Diced onion
Potatoes, cut in bite-size cubes
Evaporated milk
Haddock, or other firm-flesh fish
1 can undiluted good clam chowder.
Saute diced onion in butter. Add potato
cubes and just enough water to cover.
When potatoes soften, add milk and fish.
Simmer gently until fish flakes into
chunks. Stir in clam chowder to thicken
and add flavor.
Note: quantities depend on how much
you want and personal preferences.
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| SHRIMP PILAU
4 slices bacon, cut in 1" pieces
1 cup raw long-grain, long-cooking rice
1 clove garlic, minced
1 1-lb. can tomatoes
2 cups water
1 tsp. salt
Dash pepper
1-1/2 lbs. uncooked, shelled & de-veined shrimp
Cook bacon in heavy pot until crisp, drain on
absorbent paper. Add rice, onions and garlic
to bacon fat. Cook, stirring, on low heat until
rice is golden brown. Stir in tomatoes, water
and seasonings, then the shrimp. Bring to a
boil and simmer, covered, 20 minutes. Add
the bacon. If you like it drier, cook without lid
for awhile. (serves six)
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| Coconut Shrimp with Dipping
Sauce
1 pound medium shrimp
1 cup all-purpose flour; divided
1/3 cup beer
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
8 ounces flaked coconut
Vegetable oil
Peel and de-vein shrimp leaving tails intact.
Combine 3/4 cup flour, beer and next 5
ingredients stirring until smooth.
Dredge shrimp in remaining 1/4 cup flour;
dip in batter, and coat with coconut. Fry shrimp
in hot 350 degree oil until
coconut is golden, turning once.
Serve with Sweet Dipping Sauce.
[ Makes 6 appetizer servings ]
Dipping Sauce
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons creole mustard
(Combine all ingredients to make 1 1/4 cups sauce)
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