Recipes

CLAMS

MICROWAVE COOKING GUIDE FOR CLAMS

12 oz

Shallow dish, covered, rearrange; 70 (roast); 3-4 minutes

CLAMS on the HALF SHELL

½ c dry bread crumbs
1 T clam juice
2 T melted butter
1 t lemon & pepper seasoning salt

Loosen clams and put in shallow baking dish. Top with a mixture of the ingredients and bake in 400 F oven for 10 minutes.


CREAMY CLAM

Serves 4 - 6

6 - 1/2 T unsalted butter
6 medium garlic cloves, finely chopped
6 medium shallots, finely chopped
1 c dry white wine
3 c cream
1/2# shelled baby clams, drained
3 T chopped fresh parsley
salt and white pepper

Note: Serve with medium strands of spaghetti or linguini pasta

Melt butter over moderate heat. Add garlic and shallots. Saute until
tender for 2 - 3 minutes. Add the wine and raise the heat. Gently boil
the wine until it reduces by half, 5 to 7 minutes. Add the cream and
continue simmering until tick and reduced by about a third,
10 - 15 minutes more. Stir in the clams and simmer 2 - 3 minutes more.
Add the parsley and season with salt and pepper to taste before
pouring over the cooked pasta.

SIMPLE CLAM

Serves 4 - 6

Note: A basic white garlicky clam sauce with lots of juice to spoon
up or sop with Italian bread. It's fine made with canned clams. It
can also be served with spaghetti or linguini pasta.

9 T olive oil
6 medium - large garlic cloves, finely chopped
30 oz whole baby clams, drained
6 T chopped fresh parsley
1-1/4 c bottled clam juice
2 T dried oregano
2 T dried basil
1-1/2 t crushed red pepper flakes (optional)
1/4 t salt
3/4 t freshly ground black pepper

Heat oil over moderate heat in a large skillet. Add the garlic and
saute 3 - 4 minutes until it just begins to turn golden. Add the clams
and parsley; saute for 1 minute more. Then add the remaining
ingredients and gently boil for about 3 minutes before pouring over
cooked pasta.
 

CRAB

COMPANY CRAB

Serve 6


1# crab meat
15 oz can artichoke hearts, drained
4 oz. can mushrooms or fresh
2 T butter
2 ½ T flour
½ t salt
dash cayenne pepper, opt.
1 c half & half
2 T sherry
1 T grated parmesan cheese
2 T cereal crumbs
paprika

Cut artichoke hearts in half. Place them and the crab meat in a well greased shallow 1 ½ qt. Casserole. Cover with the mushrooms. Melt butter and blend in flour and seasonings. Add cream gradually and cook slowly until thick, stirring constantly. Add sherry. Pour sauce over the ingredients in casserole. Combine crumbs and cheese and sprinkle over casserole. Sprinkle with paprika and bake at 450 degrees for 12 – 15 minutes or until bubbly.

How To Cook Stone Crabs

Place stone crabs in boiling water, enough to generously cover. Bring crabs back to a boil and boil for 10 minutes. Drain immediately. Cool and store in the freezer. Before serving, thaw at room temperature. Steam about 6 minutes before serving.

To Prepare stone crab
2 ½# cooked stone crab claws are required to yield 1# crab meat

Crack all the sections of shell with a hammer or nutcracker and let everyone pick the meat out himself. The claw portion makes an attractive hors d’oeuvre or appetizer. Remove the shell and moveable pincer, leaving the meat attached to the remaining pincer. The cooked meat can also be picked from the shell and used in any recipe calling for cooked crab meat or lobster.


LOBSTER
• Shelled or split shellfish are the preferred market forms for broiling. The best   results should be less than 1 ½” thick.
• Garlic and Curry are great spices for shellfish

MICROWAVE COOKING GUIDE

shallow dish, split shell to reduce curling

1 - 8 oz; HI; 3-4 minutes; Stand 5 minutes
2 - 8 oz; HI; 5-6 minutes
4 - 8 oz; HI; 9-11 minutes


BAKED LOBSTER

Yield: 2 servings

2 whole lobsters
1 ¼ c soft bread crumbs
½ c grated Cheddar cheese
¼ c chopped parsley
2 T melted butter
2 T chopped green onion
¼ c sliced almonds
paprika

Cut lobsters in half lengthwise, using kitchen shears to cut the shell and a knife to cut the meat. Remove the stomach and intestinal vein and rinse and clean the body cavity thoroughly. Combine crumbs – onions in a small mixing bowl. Spoon this mixture into the body cavity and spread over the surface of the tail meat. Sprinkle with almonds and paprika. Arrange on a baking dish and bake at 400 for 15 – 20 minutes or until the lobster meat is no longer translucent in the center.


BOILED LOBSTER

I

Yield: 2 servings

2 – 1# lobsters
3 qts water
3 T salt
Melted butter

In a 6 qt. Pan, bring water and salt to boil. Place lobster into boiling water. Cover and simmer 12 – 15 minutes. Drain. Rinse with cold water for 1 – 2 minutes. Split and clean lobster. Serve with melted butter.



BOILED LOBSTER TAILS

II

Yield: 2 servings

2 – (7 – 9 oz) tails
2 qts water
1 T salt
Melted butter

Cut tails in half lengthwise, using kitchen shears to cut the shell and a knife to cut the meat. Pour water and salt into a 4 qt saucepan and bring to a boil. Reduce heat and add lobster tails. Simmer, uncovered, for 8 – 12 minutes or until lobster meat is no longer translucent in the center. Drain and serve with melted butter.

MUSSELS

STEAMED MUSSELS

Yield: 24 large mussels

1 t lemon
pepper
seasoning salt

Scrub and debeard 24 large mussels. Steam in ¼ c water until shells open. Remove with slotted spoon, discarding any unopened ones. Pour Mussel Marinade over mussels in shells and chill several hours.

Recipe for Mussel Marinade may be found in this website under Sauces

OYSTERS
 

Defrosting

 Oysters 12 oz

Place in dish, #30 for 3-4 minutes
Turn over and rearrange during thawing as necessary

FRIED OYSTERS

Serves 3-4

10 oz can oysters
1/3 c flour
1/2 t salt
dash pepper
1 egg, slightly beaten
1 T water
2/3 c fine cracker crumbs
oil
lemon wedges

Drain oysters. Pat dry with paper towels.
Dip in mixture of flour, salt and pepper in
shallow dish. Dip oysters in egg beaten with water
in another shallow dish. Coat with cracker crumbs.
Fry in hot oil about 1-2 minutes until golden brown.
Drain and serve hot with lemon wedges.

OYSTERS – BAKED

Yield: 6 servings

1 pint oysters, drained
2 c saltine crackers, coarsely crumbled
½ c melted butter
½ t salt
1/8 t pepper
¼ t Worcestershire sauce
1 c milk

Combine crumbs – pepper. Spread 1/3 crumb mixture in a well oiled 1 qt. Baking dish; top with half of the oysters. Repeat layers. Add Worcestershire sauce to milk and pour over contents of casserole. Top with remaining 1/3 of crumb mixture. Bake at 350 F for 30 minutes.

OYSTER-POTATO FRIES

Yield: 12 large or 15-18 small

2 T flour
1/4 t salt
1/4 t seasoned salt
1 egg
1 t instant minced onion
2 T dairy sour cream
1 c finely shredded potatoes
10 oz can oysters, well drained
oil for frying

In small bowl, combine flour - salts. In medium bowl,
beat egg. Stir in flour mixture, onion and sour cream.
Pat potatoes dry and stir into egg flour mixture. Pat oysters
dry. Add 2 or 3 oysters at a time to potato mixture.
Drop 2 or 3 coated oysters at a time by tablespoon into hot oil
in mini fryer. Fry 3-4 minutes or until golden brown. Drain and serve hot.

 

SCALLOPS

MICROWAVE COOKING GUIDE

shallow dish, covered, rearrange halfway

8 oz; 70 (roast); 3-4 minutes

 ALMOND CRUSTED SCALLOPS

Serves 4-5

1# scallops
1/4 c soft bread crumbs
1/4 c blanched almonds
1/2 c flour
dash salt and pepper
1 egg, slightly beaten
2 T milk
oil


Pat scallops dry with paper towels. Combine
crumbs and almonds in a blender. Blend at high
speed until mixture resembles fine crumbs. Set aside.

In shallow dish, dip scallops in flour mixed with spices. Then in
small bowl, dip scallops in egg mixed with milk. Dip
scallops in bread crumb-almond mixture. Drop in hot
oil and fry about 1-2 minutes or until golden. Drain
and serve hot. 


SCALLOP KABOBS WITH SWEET AND SOUR SAUCE

Yield: 15 – 20 hors d’oeuvres

1# scallops
20 oz. can pineapple chunks
2 green peppers, cut into 1” cubes
¼ c melted butter
Sweet and Sour Sauce, please look in this website under Sauces

Drain scallops. Alternate scallops – gr. Pepper on small skewers or wooden picks. Place skewers on a well-oiled broiler pan. Brush with melted butter. Broil about 4” from the source of heat for 5 – 10 minutes, or until the scallops are no longer translucent in the center. Pour Sweet and Sour Sauce over kabobs.

LEMON STIR FRY SCALLOPS

Yield: 4 – 6 servings

** Small, sweet bay scallops are preferred. If you use the larger sea scallops, remove the small tough ligament and cut in half or thirds.

1# scallops, fresh bay
1 t cornstarch
3 T lemon stir fry sauce
2 T ginger cooking oil or stir fry oil
1 slice ginger root
¼ c black mushrooms, soaked and stems removed and cut in half
¼# fresh pea pods, stems and strings removed, then cut in half on the diagonal

Mix scallops with cornstarch and stir fry sauce. Set aside. Heat oil in wok or frying pan over medium high heat. Add ginger and stir a few times. Add black mushrooms and stir for a few seconds, then add scallop mixture and cook for about 1 minute, stirring constantly, or until done. Add pea pods and stir for another 30 seconds. Serve hot.

SCALLOPS AND SHRIMP

4 plump scallops
4 plump shrimp
½ c flour
1 T butter
1 t lemon juice
1 t Chablis
1 T heavy cream
½ green pepper and cut into ½” cubes
½ tomato cut into ½” cubes
1 t minced garlic
1 t sliced almonds
1 c cooked rice
or 1 c cooked pasta

Heat moderately a 12” skillet. Lightly dust seafood in flour. Add butter to skillet, when it becomes hazelnut in color, add seafood. Brown lightly on one side, turn over and add all veggies and garlic. Once veggies are translucent, add lemon juice, cream and Chablis. Bring to a boil and pour over rice or pasta. Sprinkle almonds on top and serve.

REFRESHING SCALLOP SALAD

Serves 6

1# scallops, poached
5 c lettuce, shredded
1# asparagus, cooked
1 pint cherry tomatoes, cut in half
3 hard boiled eggs, sliced
1 cucumber, sliced

Place shredded lettuce in bottom of a large salad bowl. Line 1/4 edge
of bowl with asparagus and 1/4 edge with tomatoes. Finish lining edge
with alternating slices of egg and cucumber. Fill the center of the
bowl with scallops.

Serve with Louis Dressing found under Sauces in this website.


SAUTEED JUMBO SEA SCALLOPS

Topped with steamed oriental vegetables, served with a Cantonese Hoisin Sauce
which can be found in this website under Sauces

2# jumbo sea scallops ( 10 – 15 per pound)
1 c seasoned flour (coriander, powdered ginger, oriental dried mustard, salt and pepper)
¼ c peanut oil
¼ c sake wine

Saute pans to medium high heat. Dust scallops with seasoned flour, add 2 T of peanut oil to each pan. Add scallops, increase heat to high, brown on first side for 2 minutes, turn with tongs, sauté one minute. Flambé with sake. Simultaneously steam julienne oriental vegetables until cooked al dente. Place scallops on plates in half moon. Top scallops with steamed vegetables, ladle sauce over vegetables. Serve with steamed rice.


SKEWERED SCALLOPS

Yield: 6 servings

1# scallops
12 mushrooms
12 cherry tomatoes
2 small zucchini, cut into thirds
1/3 c melted butter
1 t Worcestershire sauce
2 t lemon juice, fresh
1/8 t pepper
1 T soy sauce
1 T parsley, chopped
3 c hot cooked rice, opt.

Alternate scallop – tomatoes on 6 skewers; add zucchini piece to end of each kabob. Combine remaining ingredients; brush over kabobs. Grill 3” from coals, brushing with remaining sauce until done. If oven grilled, turn once. Serve on a bed of steaming rice, if desired.


SCALLOPS TARRAGON

½ T butter
3 large cloves garlic, fresh, finely chopped
½ t garlic salt
½ t tarragon, crushed
½ t pepper
¼ c dry white wine
½# scallops, fresh
1 t cornstarch
½ c dairy sour cream

Melt butter and add garlic – wine. Stir well and bring to a boil. Add scallops and sauté 3 minutes. Thicken sauce with cornstarch and reduce heat. When the mixture stops boiling, stir in sour cream. Serve in small bowls.

Also great as an appetizer.

SCALLOPS VERMOUTH

Serves 4

Total Cooking Time: 13 minutes

1/4 c butter
1 T onion, minced
2 T all-purpose flour
4 oz mushrooms, sliced, drained
1/4 c vermouth
dash salt and pepper
1# bay scallops
1 bay leaf
2 t lemon juice
1/2 c light cream
1 egg yolk
1/2 t hot pepper sauce, opt.
1 T fresh parsley, chopped

Combine butter and onion in 2 qt micro-proof
casserole. Cook uncovered on HI 2 minutes.
Stir in flour and blend well. Add mushrooms - lemon
juice. Stir carefully. Cook, covered on HI 6 minutes
or until scallops are tender. Remove bay leaf. Beat
cream with egg yolk. Add some of the hot liquid carefully
to egg and blend well. Stir egg mixture carefully into hot
casserole. Add pepper sauce and stir well. Cook, covered,
on 60 (bake) 5 minutes, stirring once during cooking. Sprinkle
with parsley and serve.



SHRIMP

BAKED SHRIMP and CHEESE


1# boiled shrimp
¼# sliced mushrooms
2 T butter
1 ½ c boiled rice
1 ½ c diced American cheese
½ c cream or undiluted canned milk
2 T catsup
Worcestershire sauce
Salt and pepper, to taste

Saute mushrooms in butter; add rice, cheese, cream, catsup, Worcestershire sauce, salt and pepper. Pour into a greased baking dish and bake for 25 minutes at 350 degrees.


BEER SHRIMP

2# raw shrimp
1 ½ qt. beer
2 onions, Sliced
3 T wine vinegar
peppercorns
2 T salt
1 stalk celery, cut in pieces
3 or 4 sprigs parsley
1 t oregano

Peel and devein shrimp. Bring beer, onion, vinegar, a few peppercorns, salt, celery, parsley and oregano to a boil, then reduce the heat and simmer 10 minutes. Add the shrimp and bring to a boil again. Cook 3 minutes, then take out a shrimp and test for doneness. When they turn red, they are done. Don’t overcook.


BUTTERFLY

Make a shallow cut lengthwise down back and wash out sand vein. Slit shrimp lengthwise down back almost in half. Don't cut through.

 Mix egg – salt in glass bowl; stir in shrimp. Cover and refrigerate 10 minutes.

Heat 1 ½” oil in wok to 375. Mix flour – salt. Stir shrimp into batter until well coated. Fry 5 or 6 shrimp at a time until golden brown, turning occasionally, 2 – 3 minutes. Drain on paper towel. Serve with hot mustard, sweet and sour sauce or lemon sauce.



EGG ROLLS

CHINESE SHRIMP EGG ROLLS

Yield: 16 large

¾# chopped fresh shrimp
½# chopped pork
1# can mixed Chinese vegetables, drained
1 T sherry wine
2 T soy sauce
2 T cornstarch
3 T oil
¼ t Accent
16 spring roll skins

Marinade: 1 T soy sauce and 1 T cornstarch
Marinate pork in one portion of marinade for 30 minutes. Do the same for the shrimp. Heat 10” frying pan and pour in 3 T oil until hot. Stir fry the pork mixture until it turns pink. Then add the mixed vegetable and stir fry another 3 minutes more. Add the shrimp mixture into the pan and stir fry for 3 minutes more. Now add the mixture of soy – Accent. Spread 2 T of filling on each piece of egg rolls skin and make a cylinder. Deep fry roll 375 oil for 4 – 5 minutes.

* May be frozen after it is cooked. To reheat, put in 450 oven. Lay on the doubled skin side down for 10 minutes defrosted or 20 minutes while frozen.


LOUIE’S EGG ROLLS

 II

Yield:  about 20 egg rolls

½# lean pork or ( raw shrimp or 1 can shrimp) (opt.)
A.
1 T soy sauce
1 t sherry
½ t corn starch
8 T veg. oil
½# cabbage
1 c bamboo shoot
3 scallions
4 stalks celery t salt
½# raw bean sprouts

B.
1 T soy sauce
1 t salt
C.
1 T corn starch
1 ½ T water
D.
1 T flour
T 1 ½ water

4 c vegetable oil

 Shred pork (slice into-slivers), add in A. and marinate 15 – 20 minutes. Shred and set aside the following: cabbage, bamboo shoots, scallions, and celery.
   In a skillet, heat 3 T oil, sauté cabbage 1 minute, add in B and cover, cook about 2 minutes. Uncover, stir and let water evaporate. Remove cabbage onto plate and spread out. In same skillet, heat 2 T oil and sauté celery 2 minutes and add in bamboo shoots. Mix 1 minute and remove to plate holding cabbage.

In the same skillet, heat 3 T oil, sauté marinated pork 1 minute. Return #4 into skillet and add scallions, bean sprouts and C. Stir until thickened. Remove to a bowl and put in refrigerator. Use when cold – never warm.
Place 3 – 4 T filling  on egg roll skin. Wrap. Use D. as paste to stick down the outside corner.

 Heat 4 c  oil in clean skillet. Deep fry immediately at 350 – 375. Drain on end in paper-lined colander.

NOTE: If not immediately served, place on rack to cool, but do not stack. Left over egg roll will keep 2 -3 days in refrigerator Or weeks in freezer.

To reheat: place in covered skillet on low heat for 10 minutes and turn and heat another 10 minutes – 20 on each side for frozen egg roll.

HOT CHINESE MUSTARD

1 – 2 c water
½ c powdered mustard

Bring water to a boil; then let cool. Gradually add water to dry mustard, stirring in a little at a time, until the mixture becomes smooth, thin and paste – like. Let stand at least 15 minutes to “develop” its flavor or better still refrigerate, covered, overnight. To store keep refrigerated in a tightly covered jar.

Variation: After letting the water cool, add salt and vinegar.
(1/2 c water - ¼ t salt - 1 t vinegar

SHRIMP BOIL

Yield: 6 servings

5# shrimp, peeled or unpeeled
1 gallon water
1 lemon, sliced
1 small onion, sliced
½ c Shrimp and Crab Boil seasoning mix such as Fisherman’s Wharf
2 T salt
1 clove garlic, sliced
Large bowl ice water
Melted butter
Cocktail sauce

Pour water into a large kettle. Add remaining ingredients except shrimp.
Cover and bring to a boil. Reduce heat and add shrimp. Cover and simmer 3 – 5 minutes or until shrimp are tender and no longer translucent in the center. Drain and plunge into ice water and stand for 5 – 10 minutes. Drain and serve with melted butter or cocktail sauce.

II

Yield: 6 – 8 servings

6# shrimp, peeled or unpeeled
2 qt. Water
6 oz. Fishermans’s Wharf Shrimp and Crab Boil

Pour water into large kettle. Add seasoning and boil. Add shrimp and return water to a soft boil. Remove from heat, cover lightly and let stand 3 – 5 minutes or until shrimp are tender and no longer translucent in the center. Drain.

COCONUT FRIED

Yield: 6 servings

2# raw, peeled and deveined large shrimp
2 c all purpose flour, divided
1 ½ c milk
1 ½ t baking powder
1 t curry powder
½ t salt
2 c shredded coconut
soil for deep frying
Sweet and Sour Sauce, please look under Sauces in this website

Measure ½ c flour and set aside. In a 1 qt. Mixing bowl, combine the remaining 1 ½ c flour – salt. Place ½ c reserved flour and 2 c coconut into 2 separate shallow pans. Dredge shrimp in flour, dip in batter, cover with coconut and deep fry until coconut is golden brown. Drain on absorbent paper towel.

SHRIMP CREOLE

Yield: 6 servings

2# cooked shrimp, shelled, deveined or 21 oz. canned shrimp
¼ c butter
½ c chopped onion
½ c chopped green pepper
½ c sliced mushrooms
2 T flour
24 oz. tomato sauce
salt and pepper
bay leaf or pinch of dried basil

Rinse in cold water and drain if using canned shrimp. Make sauce: cook onion – mushrooms in butter for 5 minutes. Stir in flour and cook until bubbly; add tomato sauce - seasonings. Cook about 10 minutes. Toss in shrimp and bring sauce to boil, then simmer 5 minutes until shrimp are heated through. Serve over rice.
Casserole – Place shrimp in a buttered casserole, add sauce, mix well.
Heat at 350 – 30 minutes or until heated through.


CRISPY FRIED SHRIMP

1# fresh or frozen raw shrimp
1 egg slightly beaten
1 T cornstarch
1 t dry white wine
½ t light soy sauce
¼ t salt

vegetable oil
½ c flour
½ c water
3 T cornstarch
1 T vegetable oil
½ t baking soda
½ t salt

Remove shells from shrimp, leaving tails intact. If the shrimp are frozen, do not thaw but peel under running cold water.


GARLIC SHRIMP
 

1# raw shrimp, cleaned and deveined
¼# butter
3 garlic cloves, chopped
salt and pepper

Saute garlic in butter until soft. Remove the garlic and add the shrimp. Cook until the shrimp turns red, only a minute or three.


SHRIMP ELEGANTE

Yield: 4 servings

2 T shallots, minced
2 T butter
1# shrimp, deveined
½# mushrooms, sliced
salt and pepper
3 T chili sauce
1 2/3 c water
1 1/3 c minute rice
1 c sour cream
1 T flour
1 T chives, chopped

Saute shallots in butter until golden. Add shrimp and mushrooms, sauté and stir until shrimp are pink. Combine seasonings, chili sauce and water. Add to shrimp mixture. Boil. Now stir in rice from the box, cover and simmer 5 minutes. Combine sour cream and flour and add to rice mixture; heat gently. Sprinkle with chives.
 

HERBED SHRIMP CREAM

Serves 4 - 6

Tiny bay shrimp may be used as well as any other fresh shrimp. Serve with fine to medium strands of pasta such as angel hair, spaghetti, or linguini.

1 stick unsalted butter, cut into pieces
4 medium shallots, finely chopped
1 quart heavy cream
2 c dry white wine
1# peeled precooked bay shrimp, or any cooked shrimp pieces
1 T lemon juice
1 T chopped fresh dill
1 T chopped fresh tarragon leaves
2 t chopped fresh parsley
2 t chopped fresh chives
dash of salt

In a large skillet, melt the butter over moderate heat. Add the
shallots, and saute until tender, 2 - 3 minutes. Add the cream and wine,
raise the heat, and boil briskly until the sauce is thick and reduced
by one half, 15 - 20 minutes. Stir in the shrimp and remaining
ingredients. Simmer until heated through, 1 - 2 minutes,
before pouring over cooked pasta.


LEMON SHRIMP

Yield: 4 – 6 servings

1# medium, raw shrimp
3 T spicy lemon stir fry sauce
1 t grated lemon rind
2 t cornstarch
2 T garlic & ginger stir fry oil or just cooking oil
2 cloves garlic, crushed
2 slices ginger root (omit if using the ginger oil)
fresh parsley or minced scallion as garnish

Rinse and shell shrimp. Slit back and remove the vein. Mix shrimp with stir fry sauce, lemon rind and cornstarch and set aside. Heat oil in wok or stir fry pan over medium high heat. Add garlic and ginger and sir a few times until fragrant. Add shrimp mixture and stir until shrimp is no longer translucent, about 1 – 2 minutes. Add a couple tablespoons of water or stock to help keep the cornstarch from sticking and to thin out the sauce if necessary. Garnish with parsley sprigs or minced scallion and serve hot.



LEMON-GARLIC BROILED SHRIMP

Yield: 6 servings

2# shrimp, peeled and deveined
2 cloves garlic, minced
½ c melted butter
3 T lemon juice
½ t salt
chopped parsley

Saute garlic in butter until tender but not brown. Remove from heat and add lemon juice, salt and pepper. Arrange shrimp in a single layer on a baking pan and pour butter sauce over the shrimp. Broil, basting occasionally, for 8 – 10 minute or until shrimp are tender and no longer translucent in the center.  Garnish with parsley.


NEWBURG CRAB AND SHRIMP CREPES
Serve as an appetizer or first course.

¾ c flour
1 T sugar
½ t salt
3 eggs
1 c milk
1 T butter, melted

Combine sugar, flour and salt. Beat eggs in a large bowl until blended; add flour mixture and mix until smooth and then stir in milk and butter. Heat a skillet and pour 1 T batter onto griddle and spread into 3” round with the back of a spoon. Fry 1 minute; turn and fry other side again for 1 minute. Rollup, jelly roll style and place on cookie sheet in warm oven.

Filling:
7 oz crab meat, frozen
1 c shrimps, cooked
3 T flour
3 T butter
½ t salt
dash of cayenne pepper
1 ½ c milk
1 egg, slightly beaten
1 T dry sherry wine
2 T cream

Flake crab and chop shrimp and combine. Melt butter in pan and stir in flour – cayenne; cook until bubbly. Gradually add milk stirring constantly until sauce thickens; remove from heat. Combine egg – cream in small bowl. Slowly stir hot liquid into egg mix; return to pan and stir and cook slowly about 1 more minute. Fold 1/3 c mixture into fish. Keep remaining sauce warm. Remove crepes from oven and place about 1 t of fish mixture on each unrolled crepe. Place in single layer in large chafing dish; spoon remaining sauce around crepes.


SHRIMP with LOBSTER SAUCE

Yield: 4 – 6 servings

**There is no lobster in this dish, but it is the same kind of sauce the Cantonese use to cook with lobster.

1# raw shrimp
2 t dry sherry wine
2 T cornstarch
¼ c cold water + 1 cup water
4 T cooking oil
2 slices ginger root
2 cloves garlic, crushed
1 ½ T black beans, minced
½ c ground pork (1/4 c)
½ t salt
2 T soy sauce
¼ t sugar
1 egg beaten

Rinse and shell shrimp and remove the veins. Mix shrimp with sherry and


SHRIMP & PEAS


1# shrimp
2 t cornstarch

4 slices ginger root
3 scallions (2” sections)
1 c frozen peas, thawed
3 T oil
1 t salt

Marinade
1t salt
4 t sherry
part of an egg white

Shell the shrimp, wash and pat dry. Combine the clean shrimp with cornstarch & work it thoroughly with fingers. Mix marinade in mixing bowl and place shrimp in it for a minimum of 2 hours and as long as overnite. Heat oil in skillet. Saute ginger & scallions for 30 seconds, then remove and discard, reserve oil. Add marinated shrimp, sauté over high heat until most of the shrimp have turned pink. Add peas, salt and stir for 1 minute. Serve hot.


PEKING SHRIMP

Wok
Peanut oil
6 shrimp with shells on
1 green onion, chopped
ginger
light soy sauce (light color)
¼ c gin

When wok is hot add the oil and small amount of salt, then the shrimp. Add ingredients and cover. 1/2 T cornstarch. Mix the remaining 1 ½ T cornstarch in ¼ c cold water. Heat oil in stir fry pan or wok over medium high heat. Add shrimp mixture and stir constantly for 2 minutes. Remove shrimp and leave as much oil as you can in the pan. Return pan to heat. Add ginger – beans. After a few stirrings put in pork – 1 cup water. Bring to a boil. Cover and simmer for 2 minutes. Mix in well-stirred cornstarch and shrimp. Add egg with one or two stirrings, then serve.

SAUTEED


3 T butter
lemon & pepper seasoning salt
¼ t garlic powder

Melt butter and add ingredients. Saute 1# shrimp or crayfish until pink

SHRIMP ROMA

Yield: Serves 4

28 medium – large shrimp (16 – 20 per pound)
3 red ripe tomatoes
1 c mushrooms, fresh, and thickly sliced
¾ c pea pods, stems removed
3 T butter
1 oz. Anisette
2 c cooked rice

Peel and devein shrimp. Set aside. Core tomatoes and cut in halves through the middle. Squeeze out the seeds and excess juice. Cut each half in 4 pieces. Melt butter in nonstick pan until foamy. Add shrimp and sauté 1 ½ minutes. Then add pea pods and mushrooms, sauté 30 seconds. Now add the tomatoes. Saute until pea pods puff up and are tender crisp. Add Anisette and serve over rice.

SHRIMP SCAMPI

I

Yield: 2 servings

10 –12 large fresh peeled shrimp, cleaned and deveined
1 t fresh garlic, minced
3 T vegetable oil
¼ c Rhine wine
¼ t salt
¼ t pepper
1 T butter
¼ c Parmesan cheese
2 T dry parsley flakes

Saute garlic in oil and butter with salt and pepper. Add shrimp. Cook approximately 2 minutes until pink and flip. Add Rhine wine and squeeze fresh cut lemons over shrimp. Before removing from pan, sprinkle parmesan cheese and parsley flakes over shrimp and serve with juice from the pan.


SHRIMP SCAMPI

II

3 lg. cloves garlic, minced
7 T olive oil
1 1/2 # raw shrimp
¼ c dry white wine
2 t lemon juice
2 t parsley, minced
¼ t oregano
cooked rice

In large skillet, lightly sauté garlic in oil. Add shrimp and sauté until just pink, about 3 minutes. Add ingredients and simmer until heated through.


SZECHUAN SHRIMP with PEA PODS

Yield: 4 – 6 servings

1# medium raw shrimp, shelled and deveined
# T Szechuan stir fry sauce
2 t cornstarch
2 T cooking oil or ginger stir fry oil
¼# fresh pea pods, stems and strings removed
5 oz. water chestnuts, sliced and drained

Mix shrimp with stir fry sauce and cornstarch. Heat oil in wok or stir fry pan over medium high heat. Stir in shrimp mixture and stir constantly for about 2 minutes or until shrimp is no longer translucent. Add 1 – 3 T water or broth as needed if mixture becomes too thick. Add pea pods and chestnuts and stir about 2 minutes more. Serve hot.


Check under APPETIZERS and SALADS in this website for more shrimp recipes.

ROCK SHRIMP

To Boil rock shrimp:   35-40 seconds

PARTY ROCK SHRIMP

Yield: 6 servings

2# rock shrimp, peeled and deveined
4 c water
1 c lemon juice
1 T salt
¼ c whole mixed pickling spices
Melted butter
Cocktail sauce

Combine water, juice and salt in a saucepan bring to a boil. Tie spices loosely in a piece of cheesecloth. Place bag in boiling water and simmer 10 – 15 minutes. Add rock shrimp, cover and remove from heat. Stand in seasoned water for 2 – 3 minutes. Drain and serve at once with melted butter or cocktail sauce.

MY LOVE FOR ROCK SHRIMP

by Sharbo60, the editor

When Jim and I lived in the Panhandle of Florida, we found the delicacy called Rock Shrimp. Jim says they taste better than lobster. Most fish markets  sold this small lobster very reasonable because this small lobster like delicacy is difficult to clean. It was not a popular sell. You will need a kitchen shears to cut through  under the tail. Then with your fingers you pull the meat out. Your fingers will be sore, but if you plan to eat these lobster tidbits regularly, your fingers will form a callous. It's well worth it, believe me.

When I have a bowl full, I microwave them, a few at a time on High for just a couple seconds. When they lose their transparency, they're done. They make great appetizers when they are dipped in butter. OR use them in any recipe that you would use shrimp.