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Archive for the ‘Seafood’ Category

Oysters Johnny Reb

30 Aug
  • 2 quarts oysters, drained
  • 1/2 cup finely chopped parsley
  • 1/2 cup chopped scallions
  • 2 tablespoons lemon juice
  • 1/2 cup butter or margarine, melted
  • 2 cups fine cracker crumbs
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • Tabasco sauce
  • Paprika
  • 6 tablespoons milk
  • 6 tablespoons light cream

Place a layer of oysters in bottom of greased, shallow, 2-quart baking dish. Sprinkle 1/2 each of the parsley, onions, lemon juice, butter, crumbs, Worcestershire, salt, pepper and Tabasco over oysters, Make another layer of same. Sprinkle with paprika. Just before baking, make evenly spaced holes in oyster mixture. Pour milk mixed with cream into holes, being careful not to moisten crumb topping all over. Bake at 375 degrees F for 30 minutes or until firm.

Yields 10 to 15 servings.


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Shrimp Stroganoff

29 Aug

Shrimp Stroganoff

1/4 cup minced onion
5 tablespoons butter, divided
1 1/2 pounds shelled, raw shrimp
1/2 pound fresh mushrooms, quartered
1 tablespoon flour
1 1/2 cups sour cream (at room temperature)
1 1/4 teaspoons salt
Pepper, to taste
Cooked yellow rice
Artichoke hearts, quartered

In a large skillet saut? onion in 1/4 cup of the melted butter until softened. Add shrimp and saut? for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet saut? mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. Reduce heat to moderately low and stir in the shrimp mixture, sour cream, salt and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over saffron rice tossed with quartered artichoke hearts.

Serves 4.

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Sacramento Brewing Company Seafood Pasta

29 Aug

Sacramento Brewing Company Seafood Pasta

Posted by CookinMom at recipegoldmine.com May 25, 2001

Source: Sacramento Brewing Company, Sacramento, California

2 ounces olive oil
3 ounces salmon pieces
3 ounces calamari (tubes)
3 ounces cod pieces
8 medium shrimp
3 ounces mussels (clams)
1 tablespoon crushed garlic
1/2 teaspoon fresh dill
1/2 teaspoon salt and pepper
1/2 lemon (squeezed)
3 ounces white wine
4 ounces fresh linguini
4 ounces marinara sauce

In hot saut? pan, heat oil then add seafood (including Mussels).

Add all seasonings, lemon and wine. Saut? until seafood is cooked through and mussels are open, about 5 minutes.

Place linguini in boiling water while seafood is cooking. Heat marinara sauce at the same time.

Strain pasta (after boiling 4 to 5 minutes) and place on plate.

Place mussels around pasta on plate. Cover with sauce. Top with saut?ed seafood. Garnish with lemon, dill and parsley.

Enjoy!

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Posted in Pasta, Restaurant, Seafood

 

Fish Puffs

29 Aug

Fish Puffs

1 package frozen fish fillets, thawed
1 egg white
1/4 teaspoon dill
1/4 teaspoon onion juice
1/8 teaspoon salt
Salt, to taste
Pepper, to taste
1/4 cup mayonnaise

Preheat oven to 425 degrees F.

Place fillets in greased baking dish. Season with salt and pepper. Add 1/8 teaspoon salt to egg white and whip until stiff but not dry. Fold in mayonnaise, dill and onion juice. Spoon over fillets. Bake about 12 minutes or until top is puffed and brown.

Serves 4.

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Bluefish And Green Onion

28 Aug

Bluefish and Green Onion

1 pound bluefish fillets
2 to 3 tablespoons soy sauce
2 tablespoons finely chopped scallion
1 tablespoon finely chopped ginger root

Preheat oven to 350 degrees F.

Place fillets in a lightly greased shallow 2 quart casserole dish. Sprinkle soy sauce over fillets; turn to coat. Marinate 20 minutes, turning after 10 minutes.

Rub bluefish fillets with scallion and ginger. Bake for 30 minutes or until fish flakes when pierced with a fork.

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Marinated Catfish In Blue Cornmeal Batter

28 Aug

Marinated Catfish in Blue Cornmeal Batter

Marinade
1/2 teaspoon ground oregano
3 tablespoons lime juice
3 to 4 scallions, chopped
3 tablespoons dry white wine
4 tablespoons olive oil
2 cloves garlic, minced

Fish
2 pounds catfish fillets
1 teaspoon pequin chile flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup blue cornmeal
2 eggs, lightly beaten
2 tablespoons olive oil
2 tablespoons butter
Lime wedges

Mix the oregano, lime juice, onions, wine, oil, and garlic in a shallow glass dish. Arrange fish in the mixture and let marinate in the refrigerator for 45 minutes. Remove fillets from the marinade and discard the marinade.

Mix the chile flakes, salt and pepper with the cornmeal. Dip the fish in the beaten egg, then the cornmeal mixture. Heat the oil and butter in a frying pan, and saut? the fish until golden brown. Serve with lime wedges.

Serves 4 to 6.

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Curried Red Snapper

28 Aug

Curried Red Snapper

1 1/2 pounds fresh or frozen red snapper*
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter or margarine
1 teaspoon curry powder
3/4 teaspoon salt
1/4 cup milk

Preheat oven to 350 degrees F.

Place the fish in a greased 13 x 9-inch baking dish.

In a skillet, saut? onions and celery in butter until tender. Add curry powder and salt; mix well. Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, for 25 minutes or until fish flakes easily with a fork.

* Cod, flounder, haddock, ocean perch or any other lean fish can be substituted for the red snapper.

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Scallops And Wild Rice

27 Aug

Scallops and Wild Rice

1 (6 ounce) package long-grain and wild rice mix
1/4 cup butter or margarine, melted
1/4 cup fresh lemon juice
1/2 teaspoon celery salt
1 pound fresh sea scallops, drained

Cook rice according to package directions; set aside. Combine butter, lemon juice and celery salt in a large skillet; bring mixture to a boil. Add scallops and cook over high heat, stirring constantly, 6 to 8 minutes, until scallops are done.

Serve over cooked wild rice.

Yields 3 to 4 servings.

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Paprika Scallops

27 Aug

Paprika Scallops

3/4 cup seasoned bread crumbs
1 tablespoon sweet paprika
1/4 cup flour
1 3/4 pounds scallops
4 tablespoons olive oil
1/2 cup scallions, chopped fine
2 tablespoons fresh parsley, chopped
Lemon slices for serving

Combine bread crumbs, paprika, and flour in a mixing bowl. Add the scallops and toss thoroughly to coat. Heat olive oil in a large frying pan over medium high heat.

Add the scallops and let them brown nicely, stirring gently, about 5 minutes. Add the scallions and parsley. Cook for 3 minutes and serve, garnished with lemon slices.

Makes 4 servings.

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Salmon Stroganoff

26 Aug

Salmon Stroganoff

2 (7 3/4 ounce) cans salmon
1 medium green pepper, seeded and chopped
3/4 cup butter or margarine
2 tablespoons flour
1 can mushroom stems and pieces with juice
1 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon grated onion
1/4 teaspoon pepper

Flake salmon with its juice, crushing bones.

Saut? green pepper in margarine for two minutes. Remove pan from heat.

Sprinkle flour over saut?ed pepper and stir well. Add salmon, mushrooms and juice and sour cream. Cook, stirring gently until mixture is heated, but do not let it boil. Add remaining ingredients and heat through. Do not boil or it will curdle.

Serve over toast or noodles or in heated pastry shells.

Serves 4

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