{"id":132,"date":"2014-08-20T01:15:11","date_gmt":"2014-08-20T01:15:11","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=132"},"modified":"2025-11-24T02:57:45","modified_gmt":"2025-11-24T02:57:45","slug":"seafood","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/meat\/seafood\/","title":{"rendered":"~ Seafood"},"content":{"rendered":"

No need to make a roux – just use LOUISIANA CAJUN GUMBO MIX<\/strong> and season it.\u00a0 By Louisiana Fish Fry Products Ltd. http:\/\/www.louisianafishfry.com\/
\n5267 Plank Rd, Baton Rouge 70805; 800-356-2905; 225-356-2905<\/p>\n

For Gourmet Chicken(or Shrimp) Spaghetti – see Meat-Chicken
\nFor Crab Canapes – see Hor d Orves
\nFor Orange Shrimp – use Orange Sauce in Sauces
\nFor Cocktail & Tartar Sauces – see Sauces & Gravy<\/p>\n

We love to sprinkle this on many seafood, egg and cheese dishes.\u00a0 It’s a fruit and vegetable booster with a lemon\/lime flavor:\u00a0 Tajin Clasico Seasoning<\/strong>. www.tajinusa.com<\/p>\n

\n

MEXICAN SHRIMP COCKTAIL\u00a0\u00a0\u00a0 Cherie Loves!
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

24 oz. V-8 Juice\u00a0 (3 cups)
\n1 lb peeled, cooked medium sz shrimp, cut into bite size pieces
\n3 medium sz tomatoes (NOT Romano), PEELED and diced finely
\n2 avocados, diced small
\n1 cucumber (or pickle), chopped or diced small
\n2 t salt
\n2-3 T vinegar or fresh lime juice
\ncilantro, chopped, to taste\u00a0 (optional)
\nTabasco sauce, to taste
\n1 onion, chopped fine (optional)<\/p>\n

Mix everything together EXCEPT Tabasco, cilantro and onion and chill overnight.
\nAdd cilantro and onion to taste, just before serving.
\nPretty if served in clear glass bowls on stems.
\nLet each add their own Tabasco sauce.
\nServe with wedge of lime and sprinkle of Tajin seasoning.<\/p>\n

\n

GRILLED SHRIMP\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0From “Top Secret Recipe Book”<\/strong><\/p>\n

1\/2 cup oleo
\nSeasoning as desired<\/p>\n

Melt oleo in baking dish.
\nAdd seasonings.
\nPlace shrimp in baking dish
\nBake at 400 for 6-8 min.
\nTurn shrimp over and broil 2-4 min.<\/p>\n

\n

GARLIC SHRIMP\u00a0\u00a0 \u00a0(tried 4\/3\/14)<\/strong><\/p>\n

1 1\/2 t minced garlic (can add 1-2 T minced fresh ginger)
\n2 T olive or vegetable oil
\n2 T butter or margarine
\n2 plum tomatoes, peeled, diced (might add carrot strips, sliced zucchini?)
\n1 cup chicken broth
\n2 t cornstarch with 2 T cold water
\n3 t fresh parsley, minced
\n2 t basil
\n12 oz fresh uncooked shrimp, peeled, deveined
\n2 cups cooked angel hair pasta<\/p>\n

In large skillet saut\u00e9 garlic & ginger in butter and oil.
\nStir in tomatoes, broth, parsley and basil.
\nCombine cornstarch with water til smooth.\u00a0 Add to skillet.
\nBring to boil; cook and stir for 2 min.\u00a0 Reduce heat and add shrimp.
\nSimmer uncovered 2-3 min til shrimp turn pink.\u00a0 Add pasta and toss.<\/p>\n

\n

STEAMED SHRIMP<\/strong><\/p>\n

Best cooking method is to steam over VERY low heat.
\nMakes them lots more tender and flavorful.\u00a0 Peel and de-vein shrimp.
\nChoose a large, deep skillet or pot with a lid and a steaming apparatus.
\nStart by heating a SMALL amount of water in lidded pot.
\nMost important:\u00a0 arrange shrimp in a single layer, so they will cook evenly.
\nWhen water begins to simmer, turn heat as low as possible; set in the pot the steamer basket in which shrimp have been arranged.
\nCover pot with lid and cook just til shrimp turn white.<\/p>\n

Size of shrimp determine the cooking time:
\n4-5 min.\u00a0 for Medium \u00a0\u00a0 \u00a0(21-35 count per lb)
\n5.5-6 min for Large \u00a0\u00a0 \u00a0(21 to 25 count per lb)
\n6.5-7 min for Jumbo \u00a0\u00a0 \u00a0(16-20 count per lb)
\n7.5-8 min for Colossal \u00a0\u00a0 \u00a0(fewer than 12 per lb)
\nSet timer for lesser time and check for doneness.
\nShould be firm and bright coral; if not, set timer for another minute and check again.
\nThis is far better than boiling them in or out of shells; adding spices to water doesn\u2019t change their taste.<\/p>\n

\n

GARLICKY SHRIMP PASTA\u00a0\u00a0 \u00a0(Cooks Illustrated)<\/strong><\/p>\n

2 Tablespoons minced garlic\u00a0 (6 teaspoons)
\n1-1\/2 lb large shrimp (21-25), peeled, deveined;cut each into 3 pieces
\n3 T olive oil
\n\u00bc t salt
\n12 oz. pasta (we like SMALL bow ties)
\n1\/8 t red pepper flakes
\n2 T flour
\n\u00bd c dry vermouth or white wine
\n\u00be c clam juice
\n\u00bd c fresh chopped parsley
\n1 lemon cut into wedges
\nFresh ground pepper to taste<\/p>\n

In bowl, mix 2t minced garlic, 1T olive oil, salt.\u00a0 Add shrimp and stir.
\nLet shrimp marinade at room temperature for 20 min.
\nIn 12\u201d skillet, heat remaining 2T olive oil over med. low heat.
\nAdd 1t minced garlic; stir til garlic is light golden brown (4 to 7 min).
\nRemove skillet from heat and remove garlic from skillet and discard.
\nSet skillet aside leaving oil in it.
\nCook pasta per directions, and when draining water off, reserve \u00bc c cooking water.
\nTransfer pasta back to pan it was cooked in.
\nDuring last 5 min. pasta is cooking, heat skillet w\/oil to med heat.
\nAdd shrimp with marinade; cook til shrimp turns pink, stirring.
\nAdd shrimp to pasta.
\nAdd 3t minced garlic & pepper flakes to skillet and cook til fragrant, about 1 min.
\nAdd flour and cook, stirring constantly for 1 min.
\nStir in wine or vermouth and cook for 1 min.
\nAdd clam juice and parsley and cook til mixture starts to thicken.
\nRemove from heat and whisk in butter.
\nMix sauce with shrimp\/pasta, adding reserved water if sauce is too thick.
\nSeason with black pepper. Serve with lemon wedges.<\/p>\n

\n

HURRY SHRIMP CURRY\u00a0\u00a0 \u00a0CHESS LOVES!\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a010\/05<\/strong><\/p>\n

Cooked white rice
\n1 lb shrimp, cooked, deveined, cut into bite size pieces (or cooked chicken) or tiny cooked shrimp
\n1 can cream shrimp soup (or cream mushroom)
\n1 to 2 t curry powder (up to 2T)
\n\u00bd c milk
\n\u00bd c sour cream or more
\nSalt and white pepper, to taste
\n1 T parsley flakes
\nOPTIONAL:
\n1\/8 c cooking sherry (or more) or 1-2 t lemon juice
\n1 cup frozen English green peas, cooked
\n1 cup sliced cooked mushrooms
\n\u00bd c sliced celery\u00a0\u00a0\u00a0 OR \u00bd white onion, chopped or grated, cooked in butter
\nEITHER:\u00a0 3 green onions, chopped fine\u00a0 OR:\u00a0 1 t onion juice
\n\u00bc t paprika, dash nutmeg, \u00bd t ginger
\nToppings:\u00a0 chopped peanuts or crumbled bacon<\/p>\n

Mix soup, milk and cooked onions with curry.
\nSimmer, stirring often so it doesn\u2019t scorch.
\nAdd remaining ingredients, cooking til warm.
\nNOTE:\u00a0 Do NOT boil after adding sour cream, or will curdle.
\nServe over white rice.<\/p>\n

\n

FABULOUS DEEP-FRIED SHRIMP\u00a0\u00a0 \u00a0(Jane King) Rev 6\/09
\n***FAMILY FAVORITE***<\/strong>
\nThis recipe will spoil you–it’s better than any restaurant!<\/p>\n

Mix in blender, or will be lumpy (Batter will be thin):
\n1 c milk (up to 1-1\/4 c)
\n1 egg
\n1 c self rising flour* OR in place of self rising flour, mix:
\n1-1\/2 t baking powder
\n1\/2 t salt
\n1 c regular flour<\/p>\n

24-30 large peeled, de-veined RAW shrimp, washed.
\n1 pkg. Soda or Ritz crackers (about 40), mashed into crumbs, not too fine
\n(Use rolling pin on crackers placed in a Ziploc bag.)<\/p>\n

If desired, slice shrimp up their back so they open and lay flat (butterfly them).
\nSoak shrimp in batter 7-10 min. or more.\u00a0 Coat shrimp with cracker crumbs.
\nCan prepare shrimp ahead of time, place on pan and chill til ready to fry.
\nPreheat oil in deep fryer to 400 degrees. (this is normal temp for a Fry-Daddy)\u00a0 Need 2″ oil.\u00a0 When oil is desired temperature, in slotted spoon, lower 8-10 shrimp gently into hot oil.
\nFry about 2 minutes, or til golden brown and shrimp rise to top.
\nDo not overcook or will be tough! Drain on paper towel.<\/p>\n

For coconut fried shrimp: add 1 c finely flaked coconut to cracker crumbs.
\nFor fried fish:\u00a0 soak in batter, then dip in seasoned meal and fry.<\/p>\n

Very good served with Neiman Marcus\u2019 Cocktail Sauce.<\/p>\n

\n

GRANDMA\u2019S\u00a0 SHRIMP\u00a0 BATTER\u00a0\u00a0\u00a0 3\/2010
\n***FAMILY FAVORITE***<\/strong>
\nThis recipe will spoil you–it’s better than any restaurant!<\/p>\n

24-30 large peeled, de-veined RAW shrimp, washed, patted dry with paper towel.
\n1 c self rising flour
\n\u00bd t sugar
\n1 egg
\n1 c ice water, cold milk or cold beer
\n2 T salad oil
\n1 pkg. Soda or Ritz crackers (about 40), mashed into crumbs, not too fine
\n(Use rolling pin on crackers placed in a Ziploc bag.)<\/p>\n

Beat egg in bowl.
\nAdd half of ice water & oil.\u00a0 Mix well
\nAdd flour.\u00a0 Mix well, til creamy.
\nGradually add remaining water
\nSoak or dip shrimp in batter.
\nCoat in crushed soda cracker crumbs.
\nCan prepare shrimp ahead of time, place on plate\/pan and chill til ready to fry.<\/p>\n

Preheat oil in deep fryer to 400\u00b0. (this is the temp. Fry-Daddy heats up to.)
\nNeed 2″ oil.
\nWhen oil is desired temperature, in slotted spoon, lower 4-6 shrimp gently into hot oil.
\nFry about 2 minutes or less, or til golden brown and shrimp rise to top.
\nDo not overcook or will be tough! Drain on paper towel.
\nFor coconut fried shrimp: add 1 c finely flaked coconut to cracker crumbs.
\nFor fried fish: soak in batter, then dip in seasoned meal and fry.<\/p>\n

Very good served with Neiman Marcus\u2019 Cocktail Sauce. [See: Sauce Recipes]<\/p>\n

\n

SHRIMP TEMPURA<\/strong>
\nMakes 2-1\/3 c batter \u2013 may want to half recipe<\/p>\n

1-1\/4 c cold water
\n3 eggs
\n2-1\/2 t soy sauce
\n1-2\/3 c flour
\n2 T sugar
\n1 t salt<\/p>\n

Make batter just before using.\u00a0 In blender, beat eggs, add soy sauce and water.
\nGradually add flour, sugar and salt, blending til smooth.
\nPreheat oil in deep fryer to 400\u00b0. (this is regular temperature a Fry-Daddy
\nheats up to.)\u00a0 Need 2″ oil.
\nWhen oil is desired temperature, dip shrimp in batter, and then using a slotted spoon, lower 8-10 shrimp gently into hot oil.
\nFry about 2 minutes, or til golden brown and shrimp rise to top.
\nDo not overcook or will be tough! Drain on paper.<\/p>\n

\n

FAUX SHRIMP or SCALLOP ALFREDO<\/strong><\/p>\n

1\/2 lb pasta
\n2T Kraft Balsamic Vinaigrette Dressing
\n\u00bd lb uncooked deveined peeled medium shrimp or scallops
\n3 cloves minced garlic (3\/8 t)
\n6 oz Cream Cheese, cubed
\n\u00be c chicken broth
\n\u00bc c grated Parmesan cheese
\n1T chopped fresh parsley<\/p>\n

Cook pasta per pkg directions.
\nHeat dressing in large skilled on medium heat.
\nAdd shrimp; cook and stir 2-3 min, or til shrimp turn pink.
\nAdd garlic at last minutes.
\nRemove shrimp with slotted spoon. Set aside<\/p>\n

Add cream cheese to skillet and stir til cream cheese is completely melted.
\nAdd broth, and mix well.
\nAdd shrimp and 3T parmesan cheese.
\nDrain pasta; combine two mixtures.\u00a0 Transfer to serving dish.
\nSprinkle with parsley and remaining Parmesan cheese.<\/p>\n

\n

SHRIMP MARINADE<\/strong>
\nEnough for 1 lb shrimp<\/p>\n

1\/2 c butter, melted
\n2 cloves garlic, minced
\n1\/2 t thyme
\n1\/4 t oregano
\n3\/4 t salt
\n1\/2 t paprika
\n1\/4 t ground red pepper
\n1\/8 t black pepper<\/p>\n

Marinate for 30 min. in refrigerator
\nWARNING!\u00a0\u00a0 If you put shrimp in marinade and REFRIGERATE for very long, the butter hardens.<\/p>\n

\n

LEMON GARLIC SHRIMP MARINADE<\/strong><\/p>\n

1\/2 c fresh lemon juice
\n4 large cloves garlic, minced
\n2 t dried oregano
\n1 t salt
\n1 t black pepper
\n1\/2 c olive oil<\/p>\n

Combine lemon juice and spices in bowl.\u00a0 Whisk in oil til well blended
\nMarinate for 30 min. in refrigerator.<\/p>\n

\n

SHRIMP\/CRAB BOIL (like Zatarins)<\/strong><\/p>\n

1-1\/2 t Tabasco sauce or cayenne pepper
\n1 t allspice
\n10 whole cloves
\n5 bay leaves, crushed
\n1 t celery seed
\n1 T dill weed
\n1\/4 c coriander seed
\n1\/4 c mustard seed<\/p>\n

This recipe is equivalent to 1 (3 oz) bag of crab boil or 1-1\/2 T liquid crab boil.<\/p>\n

\n

CRAB CAKES\u00a0\u00a0 \u00a09\/15\/05
\n***FAMILY FAVORITE***<\/strong>
\nMakes 4 Cakes<\/p>\n

1\/2 cup bread crumbs (fine or coarse) (plain; Italian-seasoned; fresh white bread)\u00a0 Or 1\/2 c saltine crackers, crushed (about 15)
\n1\/8 c mayonnaise
\n1 large egg, beaten
\n1T chopped fresh parsley
\n1 t minced garlic
\n1 t Old Bay seasoning
\n1\/8 t pepper
\n1 t fresh lime or lemon juice
\nDash Tabasco or pinch cayenne pepper (OPT)
\n1\/2 t Worcestershire sauce (OPT)
\n1 t Dijon mustard; or 1\/2 t dry mustard (OPT)
\n1\/4 c grated Swiss or parmesan cheese, grated (OPT)
\n1\/8 c chopped pimiento (OPT)
\n1 finely chopped green onion (OPT)
\n1 T finely chopped fresh basil (OPT)
\n1 T sour cream (OPT)
\n8 oz (1\/2 lb) crabmeat or artificial crabmeat
\n1\/8 c butter or margarine or oil<\/p>\n

Stir together all ingredients except crab and butter.\u00a0 Mix well.\u00a0 Fold in crabmeat.
\nShape into (4) patties.
\nMelt butter in large skillet, and cook crab cakes 3-4 min. each side til golden.
\nDrain on paper towel.
\nSome recipes roll in corn meal, crushed saltines or Panko crumbs; others don\u2019t roll in anything
\nServe with tartar sauce or cocktail sauce, lemon wedges.<\/p>\n

\n

FRESH\u00a0 SALMON\u00a0 PATTIES\u00a0\u00a0 \u00a0July, 2014
\n***FAMILY FAVORITE***<\/strong>
\nMakes 4-6 patties<\/p>\n

1\/2 lb skinless salmon fillets, cut into 1\u201d pieces
\n3 T- PLUS 1 c panko bread crumbs (divided)
\n1-2 finely chopped green onions
\n2 T chopped fresh parsley
\n1-1\/2 T chopped fresh dill (heaping is good)
\n2 t fresh lemon juice
\nl t grated lemon peel (heaping is good)
\n1 T mayonnaise
\n1\/4 t minced garlic
\n1\/4 t garlic salt and fresh cracked pepper
\n1 t Cavender’s All Purpose Greek Seasoning
\n1 egg, beaten
\n1\/4 c grated Swiss cheese
\n1\/4 c oil (for frying)
\nOPTIONAL ITEMS:
\n1 t Dijon mustard; or 1\/2 t dry mustard (OPT)
\n1\/2 t Worcestershire sauce
\nDash Tabasco or pinch cayenne pepper<\/p>\n

Squeeze salmon to remove excel liquid.
\nBarely pulse salmon in food processor just coarsely chopped (but NOT mushy!)
\n[Or can cut into small pieces with knife.]
\nMix all ingredients with the 3T of panko EXCEPT for the salmon and oil and 1 cup panco.
\nAdd salmon and mix well.\u00a0 Shape into 4-5 patties.
\nCarefully coat each patty in Panko crumbs placed in a shallow bowl.
\nIf they wont stick, blend 1 egg with some water and dip in egg wash then crumbs.
\nHeat oil or butter in large skillet til shimmering. Add patties.
\nBrown patties 2-3 min. on each side, til golden brown.
\nDrain on paper towels.
\nServe with tartar sauce, cocktail sauce or lemon wedges.<\/p>\n

\n

SALMON \u2013 BROILED<\/strong><\/p>\n

2 salmon fillets 1\u201d thick
\n2T butter or herbed butter, melted<\/p>\n

Place oven rack on top oven shelf and turn on to broil.
\nLeave oven door slightly ajar while cooking fish.
\nBaste with melted butter or herbed butter
\nBroil salmon fillets 7-9 minutes total.
\nTurn once halfway thru cooking to brown both sides of fish.<\/p>\n

\n

BAKED SALMON for TWO\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(rev 11\/17\/25)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

Place oven rack in center of oven. Preheat oven to 375\u00b0.
\nCover baking pan w\/foil and spray rack (if used) with PAM.
\nWash: 2 salmon pieces about 1\u201d thick. SCORE\u00a0 Place on rack.
\nHeat 3T oleo (or salted butter) in skillet and brush SOME of it on salmon
\nSprinkle salmon liberally with garlic salt<\/strong>.
\nGrate lemon rind; make lemon juice and prepare fresh dill.<\/p>\n

Mix 3 items in small bowl and spread evenly over salmon:
\n1-1\/2 t dill (1T fresh dill)
\n1-1\/2 t fresh grated lemon peel (heaping is good)
\n1-1\/2 t fresh lemon juice (heaping is good)<\/p>\n

In skillet with melted oleo, saute \u00bd t minced garlic
\nSaute 1 c soft bread crumbs (2 slices white bread toasted & blended)
\nOr (better yet!)<\/strong> \u00bd c Kikkoman Panko Japanese Style Bread Crumbs
\nAdd garlic salt, fresh ground black pepper
\nPress bread crumb mixture on the top of salmon.
\nBake for 8-15 minutes til reaches 140\u00b0-165\u00b0 – or til salmon easily flakes with a fork.<\/p>\n

\n

GRILLED LEMON-DILL SALMON FILET\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(5\/2005)<\/strong><\/p>\n

l salmon fillet\/steak
\n1\/4 t garlic salt and fresh cracked pepper
\nl small clove garlic, minced (1\/8 t minced)
\n2 T chopped fresh dill (heaping is good)
\nl t grated lemon peel (heaping is good)
\nl t fresh lemon juice (heaping is good)<\/p>\n

Spray indoor grill with nonstick cooking spray.\u00a0 Heat grill.
\nSprinkle salmon (skin side down), with garlic salt & fresh cracked pepper.
\nGrill 2-4 min. (depends on thickness of salmon)<\/p>\n

Meanwhile, mix in small bowl dill, lemon peel and juice and spread mixture evenly over salmon.\u00a0 Grill 3-5 min. more or until thickest part of salmon flakes easily with a fork.\u00a0 Total grilling time will be about 7-8 min. per inch of thickness of fillet.<\/p>\n

\n

FRIED CATFISH\u00a0\u00a0 (5\/2004)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DADDY LOVES!<\/strong>
\nServes 4 generously.<\/p>\n

2 c buttermilk
\n1 1\/2 c yellow cornmeal
\n1\/4 c all-purpose flour
\n3 t. salt
\n1\/2 t cayenne pepper
\n1 t garlic powder
\n1\/2 t black pepper
\n8 farm raised catfish fillets
\nvegetable oil, for deep frying<\/p>\n

Soak catfish in buttermilk at least 2 hours.
\nMix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl.\u00a0 Dredge catfish fillets in flour mixture, shaking off excess.
\nIn Fry Daddy, fry fish 3 to 4 minutes til golden brown. Drain on paper towels.<\/p>\n

\n

LOBSTER NEWBURG\u00a0\u00a0 (made 7\/00)<\/strong><\/p>\n

1 2-lb lobster
\n4 T margarine, separated in 2T and 2T
\n2T flour
\n1 c cream or milk
\n1\/4 t salt
\n1\/2 t dry mustard
\n4T sherry
\n1 egg yolk, beaten
\n1 c fresh mushrooms, quartered
\n1\/2 c grated Parmesan cheese
\n1\/8 t cayenne pepper (or less, to taste)
\n1 c buttered breadcrumbs
\nPaprika<\/p>\n

Boil the lobster and split lengthwise. Remove meat and cut into 1″ cubes.
\nMelt 2T oleo in skillet, add flour and cook til bubbly.
\nAdd cream, salt and mustard, cooking til thick.
\nStir in sherry and egg yolk.\u00a0 Keep warm.
\nSaute mushrooms in remaining 2 T oleo.
\nAdd lobster meat; swish around and add sherry sauce.
\nSpread the mixture and sprinkle breadcrumbs, Parmesan cheese and paprika on top.
\nBake at 375\u00b0.
\nCan do ahead of time and freeze them; then brown when ready to serve.<\/p>\n

FOR CRAB or SHRIMP NEWBURG:\u00a0 Substitute in place of lobster, 2 c crab meat, drained; OR cooked shrimp.<\/p>\n

SEAFOOD NEWBURG:\u00a0 Substitute in place of lobster, \u00bd lb lobster; \u00bd lb crab meat or scallops; \u00bd lb cooked shrimp.<\/p>\n

\n

LOBSTER THERMIDOR\u00a0 (Made 7\/2000)<\/strong><\/p>\n

2 live lobsters (about 1 lb each); or 4 frozen tails (5-6 oz each), cooked (instructions below)
\n2T chopped onion
\n4 oz. sliced fresh mushrooms
\n2 T margarine
\n2 T flour
\n1\/4 t salt
\n1\/8 t each – pepper and paprika
\n1\/2 c light cream (20%)
\n1\/2 c chicken broth
\n1\/2 t Worcestershire
\n1 egg yolk, beaten
\n2T sherry
\n3 T dry bread crumbs
\n1T grated Parmesan cheese<\/p>\n

Cook lobsters and remove meat\u2014should be about 2 cups.
\nCut into small pieces.
\nHeat oven to 450\u00b0.
\nCook and stir onion and mushrooms in oleo til onion is tender.
\nStir in flour, salt, pepper and paprika.
\nAdd cream and cook over low heat, stirring til bubbly.\u00a0 Remove from heat.
\nTemper egg yoke, and blend into hot mixture.
\nStir in wine and lobster meat and heat through.
\nPut lobster mixture in baking dish.
\nMix bread crumbs and cheese; sprinkle over mixture.
\nBake 5-8 min.\u00a0 Serve with puff pastry, noodles, rice or toast points<\/p>\n

USING FROZEN LOBSTER TAILS:\u00a0 To cook frozen lobster tails, heat to boiling 2 qts water and 2T salt.\u00a0 Add lobster tails and cover and bring to boil again.\u00a0 Reduce heat and simmer 15 min.\u00a0 When cool, cut thru membrane lengthwise.\u00a0 Remove membranes.\u00a0 Remove meat from shells.\u00a0 Cut into small pieces.<\/p>\n

\n

FROGMORE STEW \u00a0\u00a0 \u00a0(Southern Living) (2004)<\/strong>
\nMakes 6 servings<\/p>\n

2-1\/2 qts. water
\n1 pkg\/box Zatarins Crab\/Shrimp Boil (or 1\/8 c Old Bay Seasoning)
\n2 lbs small red potatoes
\n1 lbs polish sausage, or hot smoked link sausage (Hillshire-Polish=good)
\n3 ears fresh corn, halved
\n2 lbs unpeeled, large fresh shrimp<\/p>\n

OPTIONAL:
\n1 c margarine (2 sticks)
\nOnions to taste\u00a0 (pearl are good-2 bags=20 onions; follow peeling instructions-add in last 5 min.)
\nCrabmeat
\nCarrots<\/p>\n

BRING water and crab boil to rolling boil in large covered stock pot.
\nADD potatoes; return to boil and cook, uncovered 10 min.
\nMay not take this long to get potatoes done.
\nADD sausage and corn and return to a boil.
\nCook 10 min, or til potatoes are tender.
\nADD shrimp and cook 3-4 min, til shrimp turn pink.\u00a0 DRAIN.<\/p>\n

True traditional Frogmore Stew style is to pour mixture out in center of table on heavy brown paper and everyone serves themselves.\u00a0 Have a “bucket” on table for scraps.\u00a0 Can pour mixture into large pan or bowl and set in center of table.<\/p>\n

Serve with:
\nFrench Bread or cornbread
\nMargarine
\nOld Bay Seasoning \u2013 sprinkle on top of mixture and corn.
\nCocktail Sauce
\nLemon wedges.<\/p>\n

\n

RED CLAM SAUCE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0CHESS LOVES!\u00a0\u00a0 \u00a09\/05<\/strong><\/p>\n

Serves 2 to 4<\/p>\n

3 T olive oil
\n5 garlic cloves, minced\u00a0 (5 t chopped garlic)
\n2 T Tomato paste
\n8 oz. bottle clam juice
\n(2)\u00a0 6.5 oz cans chopped clams, drained, reserving \u00bd c juice
\npinch dried red pepper flakes
\nsalt & pepper to taste
\n8 oz fettuccini or spaghetti, freshly cooked<\/p>\n

Heat oil in heavy skillet over med heat.
\nAdd garlic and saut\u00e9 til golden brown, about 1 minute
\nAdd tomato paste and stir about 1 minute.
\nAdd parsley and clam juice and reserved \u00bd c clam juice from clams, and simmer 15 min.
\nAdd clams and red pepper flakes and heat thru.\u00a0 Season with salt & pepper.
\nToss with cooked pasta and serve.<\/p>\n

\n

ORANGE ROUGHY w\/DILLED VEGGIES\u00a0\u00a0 \u00a0(Deborah-VERY GOOD 9\/07)<\/strong><\/p>\n

2 orange roughy fish fillets (8 oz each)
\n1 T olive oil
\n2 t fresh lemon juice
\n1 t dried dill weed (fresh is better)
\n\u00bc t pepper
\n1 small zucchini (5 oz) cut lengthwise in half and then crosswise into \u00bc \u201c slices
\n3 plum tomatoes, each cut into quarters
\n\u00bd small yellow, red or green bell pepper cut into thin strips
\n1 green onion, cut diagonally into slices
\nGarlic salt to taste
\nCut fish fillets to make 4 equal serving size portions.<\/p>\n

In 8-in square microwave-safe dish, arrange fish in spoke fashion.
\nSprinkle with garlic salt.
\nIn med. Bowl, combine oil, lemon juice, dill and pepper.
\nAdd veggies and coat well.
\nArrange vegetables evenly over fish
\nCover with saran wrap (punctured) or a lid.
\nMicrowave on HIGH 7-8 min, or til fish flakes and veggies are tender.
\nLet stand 5 min before serving.<\/p>\n

\n

SEAFOOD APPETIZERS<\/strong><\/p>\n

2 c cooked cocktail\/salad shrimp (frozen)
\n8 oz\u00a0 Pillsbury Crescent Dinner Rolls or Seamless Dough Sheet
\n1 c imitation crabmeat cut into small pieces
\n1 t seafood seasoning blend
\n1 t garlic powder
\n6 oz (1-1\/2c) shredded Mexican cheese blend
\n1 t dried parsley flakes
\nHeat oven to 375\u00b0.<\/p>\n

Unroll dough onto ungreased cookie sheet.\u00a0 Press to make rectangle.
\nThaw shrimp. Drain well between paper towels.\u00a0 Cut into small pieces
\nTop dough with shrimp and all other ingredients, in order listed.
\nBake for 15-20 min til crust is golden brown.
\nCut into squares.<\/p>\n

\n

YUMMY GUMBO (SEAFOOD or CHICKEN) Makes 2 quarts+<\/strong><\/p>\n

2 c raw RICE, cooked<\/p>\n

1 pkg Louisiana Fish Fry Products Cajun Gumbo Mix, using 2 cans chicken broth for part of 8 cups liquid.
\nIn 4 qt pot, combine 1 c cold water and Gumbo Mix and stir til lumps are out.
\nAdd more water if too thick to tell.
\nAdd 7 more cups COLD water\/broth. Should total\u00a0 8 cups liquid.\u00a0 Bring to boil.
\nTurn down and simmer with lid (lid keeps top from getting scummy).<\/p>\n

Saute and add to Gumbo:
\n1 c finely chopped onion
\n1 c finely chopped red bell pepper
\n1 c thinly sliced celery<\/p>\n

ADD:\u00a0 16 oz frozen sliced okra or more (micro okra 7 min on hi)
\n1 can (14 to 16 oz.) diced tomatoes [or \u00bd c picante and 1 can green chili\/tomatoes or mild Rotel]<\/p>\n

Meats you can use (can mix them):
\n1 lb raw shrimp, peeled and de-veined \u2013 add JUST BEFORE SERVING.\u00a0 Only need to cook 2-3 min in HOT gumbo
\n\u00bc lb ham, cooked, bite-size pieces
\npolish or summer sausage links, sliced into fourths \u2013 fry to get grease out.
\ncooked, chopped chicken\/fish
\n6 slices bacon, fried \u2013 sprinkle on top (optional)<\/p>\n

Add:
\n\u00bd t garlic powder; or 1 t minced garlic
\n\u00bd t thyme
\n4 cloves, minced
\n1 T chopped parsley
\n3 bay leaves (remove before serving)
\n\u00bd t black pepper
\n1\/8 t cayenne pepper
\n\u00bd t chili powder
\ndash Worcestershire
\n1 t Kitchen Bouquet (optional)
\ndash Tabasco;
\n1T Tony Chachere\u2019s Creole Seasoning Mix.<\/p>\n

\n

SHRIMP & GRITS\u00a0 (Judy Bates 11\/2014)
\n<\/strong>1\/2 lb. bacon, cooked & crumbled
\n2 c. heavy whipping cream
\n2 Tbsp. butter
\n2 Tbsp. Frank’s hot sauce
\n1 Tbsp. minced garlic
\n1 lb. cooked, peeled shrimp (plus or minus)
\n1 c. cubed cheddar or pepper jack cheese
\n1\/4 c. green onions, chopped (3-4)
\n3 c. water
\n1 tsp. salt
\n1 c. quick grits<\/p>\n

Cook bacon in a large non-stick skillet. Set it aside.
\nUsing same skillet, bring butter, cream and hot sauce to a boil (stirring constantly).
\nReduce heat to medium, add garlic, stir constantly until thickened.
\nStir in cooked shrimp. Cook 1-2 minutes til shrimp is warm.
\nMeanwhile, in separate pot, bring water and salt to a boil.
\nReduce heat to medium and whisk in grits.
\nCook, stirring occasionally, 7-8 minutes or until smooth.
\nStir in cheese til melted.
\nIn serving bowl, place one serving grits. Top with cream sauce. Garnish with bacon & green onions.<\/p>\n

\n

FISH TACOS\u00a0 (for Two)\u00a0 7\/25\/18<\/strong><\/p>\n

1 lime
\n2 c shredded cabbage or slaw mix
\n\u00bc c sour cream
\n2 T olive oil
\n\u00bd lb fish filets
\n4 corn tortillas
\n\u00bd c salsa
\nOPT:\u00a0 sliced onion, jalapeno, fresh cilantro to taste<\/p>\n

Brine fish in salt water for couple hours. Drain & dry.
\nGrate 1 t lime peel and juice lime. Combine cabbage and lime.
\nStir lime peel into sour cream.
\nOn med. heat, saut\u00e9 onion and jalapeno in olive oil.\u00a0 Remove when done.
\nSprinkle fish with garlic salt and pepper. Fry fish in oil.
\nHeat tortillas. Place fish in each.
\nTop with cabbage, sour cream, salsa and cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"

No need to make a roux – just use LOUISIANA CAJUN GUMBO MIX and season it.\u00a0 By Louisiana Fish Fry Products Ltd. http:\/\/www.louisianafishfry.com\/ 5267 Plank Rd, Baton Rouge 70805; 800-356-2905; 225-356-2905 For Gourmet Chicken(or Shrimp) Spaghetti – see Meat-Chicken For Crab Canapes – see Hor d Orves For Orange Shrimp – use Orange Sauce in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-132","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=132"}],"version-history":[{"count":23,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/132\/revisions"}],"predecessor-version":[{"id":1472,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/132\/revisions\/1472"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}