Seafood Recipes

??Purchasing and preparing fresh seafood, can be intimidating to most anyone. It needn't be. The first step is to find a reliable source for good product. Many large supermarkets have seafood departments staffed by knowledgeable personnel offering a wide variety of choices. I prefer to find a retail outlet where they deal exclusively in seafood. I find that the product is generally fresher and the personnel are much more able to you make a fine selection. Do not be afraid to ask questions or demand to inspect the product before you purchase it. Be sure the fish you buy is fresh and wholesome. To do this you must put three of your senses to work: sight, touch, and smell. Look for these signs. whole, drawn or dressed fish should have an elasticity; after you press it, it should return to it's natural shape. The eyes should be full, clear and bright, the skin should be shiny; the gills should be red and free of slime; the odor should be fresh and mild; if it's what people call "fishy" don't buy that fish. Chunks, steaks and fillets should be fresh-cut and should look it---- still moist, bright and firm in texture. the odor should be fresh and, mild again not "fishy". If wrapped, the wrapping should be both moisture proof and vaporproof. Now that we know the basics, let's cook !

• Apricot Sauced Salmon
• Baked Stuffed Flounder With Shrimp & Crab Stuffing
• Baked Stuffed Flounder
• Calypso Shrimp
• Caribbean Shrimp Cocktail
• Chef John's Shrimp Gumbo
• Crab Cheese Melts
• Crabmeat Casserole
• Crab St Charles
• Crawfish
• Creole Catfish
• Deviled Shrimp
• Dixie Fried Shrimp
• Fresh Brook Trout with Oyster Stuffing
• Firecracker Grilled Salmon
• Garden Gazpacho with Seafood
• Garlicky Peppers and Shrimp
• Genuine Imitation Crab Cakes
• Grilled Catfish Sandwiches
• Halibut Steak Creole
• Lady & Sons Crab-Stuffed Shrimp
• Mushroom and Tuna Bake
• Oyster Crab Cakes
• Pecan Catfish
• Poached Salmon with Shrimp Sauce
• Ranchero Catfish
• Roasted Halibut and Onions
• Quick Catfish Gumbo
• Seafood Stuffed Bellpeppers
• Seafood Sauce Piquante "Supreme"
• Shrimp Creole
• Shrimp De Jonghe
• Shrimp in Lemon Garlic Sauce
• Shrimp Melt
• Shrimp Salsa Verde
• Shrimp Scampi
• Shrimp Stuffed Bell Peppers
• Shrimp Vera Cruz
• Spicy Shrimp and Rice
• Stuffed Red Snapper
• Stuffed Shrimp
• Swordfish
• Texas Lemon Shrimp

Garlicky Peppers & Shrimp

Ingredients
1 9-oz. pkg. refrigerated spinach fettuccine 
4 Tbsp. extra-virgin olive oil 
3 small red, green, yellow, or orange sweet peppers, seeded and cut in 
strips 
2 medium onions, cut in thin wedges 
4 cloves garlic, thinly sliced 
1 lb. peeled and deveined medium shrimp 
1/8 tsp. cayenne pepper 

Directions
1. Cook pasta according to package directions; drain and return to pan. 
Toss with 2 tablespoons of the olive oil. Keep warm. 

2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over 
medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 
minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 
3 minutes more or until shrimp are opaque, stirring occasionally. Serve 
over pasta. Serves 4. 

Deviled Shrimp

1/4 cup butter
1/4 cup flour
1/2 teaspoon sweet paprika
dash pepper
1/2 teaspoon dry mustard
1 tablespoon finely chopped green onion
1 1/2 cups milk
1 1/2 cups shelled and cooked shrimp
1/4 cup sliced pimiento-stuffed olives
2 tablespoons dry white wine
salt
2 tablespoons bread crumbs, tossed with 2 teaspoons melted butter

In a medium saucepan, melt butter over low heat. Add flour, stirring 
until smooth and well blended.

Stir in paprika, pepper, dry mustard and green onion. Gradually stir in 
milk. Continue to cook, stirring constantly, until thickened. Add 
shrimp, olives, white wine and a little salt, to taste. Transfer to a 
lightly buttered shallow 1-quart baking dish; top with buttered crumbs. 
Bake at 375 for 15 to 20 minutes, or until bread crumbs are browned. 
Deviled shrimp recipe serves 4.

Poached Salmon With Shrimp Sauce

Ingredients 
6 6-ounce skinless salmon fillets 
3 cups dry white wine or chicken broth 
1 bay leaf 
1 sprig fresh parsley 
1 teaspoon dried thyme 
2 whole peppercorns 
1/2 teaspoon salt 
1/2 cup finely chopped green onions or 3 shallots, finely chopped 
1 tablespoon butter 
1 cup dry white wine or chicken broth 
2 cups whipping cream 
5 tablespoons butter 
1 8-ounce container fresh mushrooms, quartered or sliced 
2 tablespoons butter 
8 ounces peeled and cooked small shrimp 
Lemon slices (optional) 

Directions 
1. Rinse the fish; pat dry with paper towels. In a fish poacher or large 
roasting pan that has a wire rack with handles, add 3 cups dry white 
wine or broth. 

2. Tie bay leaf, parsley, thyme, and peppercorns in a double-thick 
square piece of 100-per-cent cotton cheesecloth; add to wine. Stir in 
1/2 teaspoon salt. Place pan over two burners on range top. Bring to 
boiling; reduce heat. 

3. Grease wire rack; place fish on rack and lower into pan. Simmer, 
covered, for 6 to 10 minutes or until fish just flakes easily when 
tested with a fork. Remove fish; keep warm. 

4. Meanwhile, for sauce: In a 10-inch skillet, cook onions in 1 
tablespoon butter until tender. Add 1 cup wine with some salt and 
pepper; boil gently, uncovered, 5 minutes or until sauce is reduced by 
half. 

5. Reduce heat to medium. Add cream. Cook and stir 7 to 10 minutes or 
until sauce is thickened. Whisk in the 5 tablespoons butter, 1 
tablespoon at a time. Remove from heat; keep warm. 

6. In another skillet, cook mushrooms in the remaining 2 tablespoons 
butter for about 5 minutes or until mushrooms are tender and liquid has 
evaporated. Stir mushrooms and shrimp into sauce in skillet. Heat 
through. 

7. Serve salmon with sauce. Garnish with lemon. Makes 6 servings. 


Nutrition facts per serving: 
calories: 646
total fat: 51g
cholesterol: 254mg
sodium: 442mg
carbohydrate: 7g
protein: 47g
vitamin A: 0%
vitamin C: 44%
calcium: 9%
iron: 14% 
_______________________________________ 

     SPICY SHRIMP AND RICE

1 cup finely chopped onions
1/2 cup finely chopped red bell pepper
1 1/2 cups converted rice
1 cup dry white wine
10.75 oz can salt-free chicken broth
2 tbsp lemon juice
2 tsp julienned lemon rind
2 dried hot chili peppers, crushed
1/2 tsp salt
1/2 cup medium shrimp, peeled and deveined
2 tbsp finely chopped green onion

Spray the inside of a medium skillet with butter-flavored nonstick 
vegetable cooking spray and place skillet over high heat. Add the onions 
and bell pepper and saute for 8 minutes. Add the rice; cook, stirring, 
for 5 minutes. Add the wine and 1 cup of the broth; continue cooking for 
5 minutes. Reduce the heat to medium and add the remaining broth, the 
lemon juice, lemon rind, chili peppers and salt. Cover and cook for 10 
minutes. Add the shrimp and green onion and cook, covered, 10 minutes 
longer, or until rice is tender and the liquid is absorbed. Makes 4 
servings.
Per serving: 385 calories -- 1.2 fat gm --111 cholesterol mg -- 557 
sodium mg
___________________________________

Texas Lemon Shrimp

1 small onion, thinly sliced and separated into rings
1/2 cup chopped sweet red pepper
2 tablespoons olive or canola oil
1/3 cup water
2 tablespoons lemon juice
4 garlic cloves, minced
1 to 3 teaspoons Cajun seasoning
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional

In a large skillet, sauté onion and red pepper in oil until tender. Stir 
in the water, lemon juice, garlic, Cajun seasoning, lemon peel and salt. 
Add shrimp; cook and stir until shrimp turn pink. 
Combine cornstarch and cold water until smooth; stir into shrimp 
mixture. Bring to a boil; cook and stir for 1 minute or until thickened. 
Serve over rice if desired. Yield: 8-10 servings. 

Nutritional Analysis: One serving (1/2 cup shrimp mixture, calculated 
without rice) equals 164 calories, 5 g fat (1 g saturated fat), 172 mg 
cholesterol, 301 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein.
Diabetic Exchanges: 3 lean meat, 1/2 fat.

Shrimp Creole

Ingredients 
1 pound fresh or frozen medium shrimp in shells 
1 medium onion, chopped (1/2 cup) 
1/2 cup chopped celery 
1/2 cup chopped green sweet pepper 
2 cloves garlic, minced 
2 tablespoons butter or margarine 
1 14.5-ounce can diced tomatoes, undrained 
1/2 teaspoon paprika 
1/4 teaspoon salt 
1/8 to 1/4 teaspoon cayenne pepper 
2 tablespoons snipped fresh parsley 
2 cups hot cooked rice 

Directions 
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse 
shrimp; pat dry with paper towels. Set aside. 

2. In a large skillet cook onion, celery, sweet pepper, and garlic in 
butter over medium heat about 5 minutes or until tender. Stir in 
undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; 
reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. 

3. Stir shrimp and parsley into tomato mixture. Cook, stirring 
frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to 
taste. Serve over rice. 

4. Makes 4 servings 


Fish Creole: Prepare as above, except substitute 12 ounces fresh or 
frozen skinless, firm-fleshed fish fillets (such as catfish, cod, or 
grouper) for the shrimp. Thaw fish, if frozen. Rinse fish and cut into 
1-inch pieces. Add fish to tomato mixture with parsley. Cook, stirring 
frequently, about 3 minutes or until fish begins to flake when tested 
with a fork.

Crab-Cheese Melts

1 6 oz.can crabmeat, drained
1 stick soft butter
1 5 oz.jar Kraft Old English cheese spread
1/2 tsp garlic salt
2 tbsp mayonnaise
1/2 tsp salt
(cayenne pepper to taste optional)
6 English muffins

Split English muffins in half and place halves on cookie sheet. Mix 
other ingredients well and spread on muffins. Put muffins in the 
freezer until firm (easier to cut). Remove muffins and cut into 
quarters. The quarters can then be bagged and put back into the 
freezer, or baked immediately. Bake at 400 degrees for 10 minutes or 
until bubbling.

Firecracker Grilled Alaska Salmon

Ingredients:
4 (4-6-oz each) Alaska Salmon steaks, thawed if necessary
1/4 cup peanut oil
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
2 Tbsp chopped green onions
1 1/2 tsp brown sugar
1 clove garlic, minced
3/4 tsp grated ginger
1/2 tsp red chili flakes (or more to taste)
1/2 tsp sesame oil
1/8 tsp salt

Instructions:
Place salmon steaks in glass dish. Whisk together remaining ingredients and
pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6
hours. Remove salmon from marinade and place on a well-oiled grill 5 inches
from coals. Grill for 10 minutes per inch of thickness, measured at thickest
part, or until fish just flakes when tested with a fork. Turn halfway
through cooking.  Yield: 4 servings. 

SHRIMP VERA CRUZ 
Yield: 4 servings
Serving Size: 1/4 of recipe, about 1 cup shrimp mixture plus 1/2 cup 
rice
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
One 14 to 15 ounce can stewed tomatoes with juice
2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped 
pickled jalapeno pepper
1 small green or red bell pepper, cored, seeded, and cut into short, 
thin strips
1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces 
after peeling)
1 tablespoon cornstarch
1/4 cup coarsely chopped cilantro
2 cups hot cooked brown or white rice
1 lime, cut in wedges (optional)

DIRECTIONS 
Heat the oil in a large non-stick skillet over medium heat. Sauté the 
onion and garlic until tender, about 5
minutes. Add the tomatoes with their liquid and the jalapeno pepper; 
simmer 10 minutes. 
Add the pepper strips and shrimp; cook until the shrimp are opaque, 
about 5 minutes. 
Stir the cornstarch into 1 tablespoon water in a small bowl; add to the 
skillet. Stir and cook until the
sauce thickens, about 1 minute. Stir in the cilantro. 
Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables 
into each bowl. Garnish with lime
wedges, if desired. 
Nutritional Information Per Serving: Calories: 263, Fat: 5g, 
Cholesterol: 121 mg, Sodium:
407, Carbohydrate: 38 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 17 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat

Grilled Catfish Sandwiches

Ingredients
4  4- to 5-ounce fresh or frozen skinless catfish or white-fleshed fish
fillets, 1/2- to 3/4-inch thick
1  tablespoon lemon or lime juice
1  teaspoon Famous Dave's Rib Rub, lemon-pepper seasoning, Jamaican jerk
seasoning or Cajun seasoning
4   round hard rolls, hoagie buns, kaiser rolls or, other crusty rolls,
split and toasted

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush
fish with lemon juice. Sprinkle desired seasoning evenly over all sides
of fish. 

2. Place fish in a greased grill basket, tucking under any thin edges.
(Or, grill fish on the greased rack of the grill.) For a charcoal grill,
place grill basket on the rack of an uncovered grill directly over
medium coals and grill until fish flakes easily when tested with a fork
(allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket
once halfway through grilling. (For a gas grill, preheat grill on high
for 10 to 15 minutes. Reduce heat to medium. Place grill basket on grill
rack over heat. Cover and grill as above.) 

3. Remove fish from grill basket. Serve fillets on buns. Makes 4
servings. 


Nutrition facts per serving:
calories: 443
total fat: 16g
saturated fat: 3g
cholesterol: 53mg
sodium: 842mg
carbohydrate: 50g
fiber: 3g
protein: 25g
vitamin C: 151%
calcium: 9%
iron: 18%
_______________________________________

Caribbean Shrimp Cocktail

Ingredients
   Cocktail Sauce:
1  jar (4 ounces) roasted red peppers, drained
3/4  cup ketchup
1  small onion, grated
1/4  teaspoon salt
1  tablespoon horseradish sauce
2  teaspoons red-wine vinegar
2  teaspoons Worcestershire sauce
1/2  teaspoon hot-pepper sauce
   Shrimp:
1  rib celery, halved
1/2   lemon, sliced
1-1/2  pounds medium shrimp, in shell
3  small firm-ripe avocados

Directions
1. Sauce: In processor, finely chop peppers. In saucepan, cook peppers,
ketchup, onion, salt, horseradish, vinegar, Worcestershire, pepper sauce
over medium-high, stirring, 5 minutes. Remove to bowl; let cool. Cover
and refrigerate. 

2. Shrimp: In large saucepan, bring 3 quarts water, celery, lemon to
boiling. Add shrimp; boil 1 minute, until shrimp are pink and cooked.
Drain; rinse under cold water. Peel, leaving tails on; devein. (Sauce,
shrimp can be fixed a day ahead.) 

3. Halve, pit and peel avocados. Place crushed ice in bottom of 6 large
glass bowls. Place avocado half on top. Fill avocado center with
cocktail sauce. Arrange shrimp hanging over edge of glass. Pass
remaining cocktail sauce. Makes 6 servings. 


Nutrition facts per serving:
calories: 299
total fat: 17g
saturated fat: 3g
cholesterol: 145mg
sodium: 694mg
carbohydrate: 17g
fiber: 5g
protein: 22g
                                            

  Shrimp Melt

Preheat broiler to 450 -500 degrees
1 loaf garlic bread - cut in half lenghtwise (make your own out of 
french bread or use the frozen)
Mix together in a bowl: 1-2 stalks green onion - CHOPPED (depending 
on your taste)
1 - 1/2 C. Cheese (your choice or 
choices)
4 large to 10 small-med Shrimp 
(cleaned, raw, and chopped fine)
1-2 tablespoon mayonnaise
1/2 tomato, FIRM, chopped fine (not 
squashed)
cayenne pepper to taste
Spread mixture over garlic bread. 
Bake in Broiler, not high heat, for approx 4 - 6 mins. 
Let set in broiler, WITHOUT HEAT, for approx 2 mins. 
Remove from oven and let stand for approx 2 mins so that cheeses will 
set. 

Delicious. 

      STUFFED SHRIMP

1 tsp salt-free lemon-pepper seasoning
1/4 tsp salt
1/8 tsp granulated garlic
1/8 tsp ground red pepper
1/2 pound medium shrimp, peeled, deveined & butterflied
1 cup finely chopped onions
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1/2 of 10.5 oz can reduced-calorie cream of mushroom soup
1 tbsp salt-free lemon-pepper seasoning
1/2 tsp salt
1/2 tsp ground red pepper
1/2 cup evaporated skim milk
1 cup corn flakes, crushed
6.5 oz can white crabmeat, picked over
1/2 cup fine dry bread crumbs

Preheat oven to 350*F. Combine the first 4 ingredients in a small bowl 
and mix well. Sprinkle over the shrimp and set aside. Spray the inside 
of a large skillet with nonstick vegetable cooking spray and place over 
high heat. Add the onions and bell peppers and saute for 5 minutes. 
Reduce the heat to medium. Add the next 4 ingredients; cook and stir for 
5 minutes. Add the skim milk and cook 5 minutes longer. Remove from the 
heat, add the corn flakes and crabmeat and stir well. Place equal 
amounts of the mixture along the center of each shrimp, shaping firmly 
around the shrimp. Coat each shrimp with bread crumbs and place on a 
baking dish that has been sprayed with nonstick vegetable cooking spray. 
Bake for 25 minutes, or until golden brown. Makes 6 servings.
Per serving: 131 calories -- 1.9 fat gm - 120 cholesterol gm -- 630 
sodium gm
_______________________________________ 

   RANCHERO CATFISH

        4      catfish fillets
        1      cup  finely crushed baked tortilla chips
     1/2      teaspoon  chili powder
        3      tablespoons  lime juice
        1      tablespoon  vegetable oil
        1      cup  salsa

Preheat oven to 450 degrees F. Lightly grease a baking sheet.

Cut each catfish fillet in half. Rinse in cold water and pat dry with paper
towels.

Mix crushed tortilla chips and chili powder in a shallow dish or on a piece
of waxed paper. Mix lime juice and oil in another shallow dish. Dip catfish
in the lime mixture, then immediately dredge in seasoned tortilla crumbs to
coat. Place on prepared baking sheet. Sprinkle catfish with any remaining
tortilla crumbs. Bake 8 to 10 minutes or until crisp and fish flakes easily
when tested with a fork.

Warm salsa in a small saucepan over low heat. Arrange catfish on serving
plates and spoon salsa across the center.  Yield: 4 servings.


                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 276 Calories; 9g Fat (28.8% calories from fat); 29g Protein;
20g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 458mg Sodium.
Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Oyster Crab Cakes

Ingredients
SAUCE:
3/4  cup mayonnaise
2  tablespoons minced red onion
2  tablespoons chopped fresh parsley
1  tablespoon capers, chopped
1  tablespoon fresh lemon juice
1/2  teaspoon freshly ground black pepper

1  tablespoon butter or margarine

CAKES:
1/2  cup minced shallots
2  large eggs, lightly beaten
2  tablespoons chopped fresh parsley
1  tablespoon minced jalapeno chile
1/2  teaspoon salt
1/2  teaspoon freshly ground black pepper
1/4  teaspoon red pepper sauce
12  ounces lump or jumbo crabmeat, flaked and picked over
1-1/2  cups fresh bread crumbs
3  dozen shucked oysters, drained
1  cup plain dry bread crumbs

Directions
1. Make Remoulade Sauce: Combine sauce ingredients in small bowl. Makes
3/4 cup. 

2. Heat oven to 450 degree F. Generously butter 2 jelly-roll pans. 

3. Melt butter in skillet over medium heat. Add shallots; cook until
softened. Combine eggs, 2 tablespoons parsley, the jalapeno, salt, 1/2
teaspoon pepper, and the pepper sauce in large bowl. Stir in shallots
and crab. Toss with fresh bread crumbs. 

4. Spread 1 tablespoon of the crab mixture in palm of one hand. Place 1
oyster on top; pat mixture around oyster. Place on waxed paper. Repeat
with remaining crab mixture and oysters. Coat cakes with dry bread
crumbs and transfer to pans. Flatten slightly. 

5. Bake 5 minutes per side. Serve with Remoulade Sauce. Makes 3 dozen. 

Nutrition facts per serving:
calories: 75, total fat: 5g, saturated fat: 1g, cholesterol: 31mg,
sodium: 146mg, carbohydrate: 4g, protein: 4g
_______________________________________

Apricot-Sauced Salmon

Ingredients 
4 fresh or frozen salmon steaks, 3/4 inch thick (about 1-1/4 pounds 
total) 
Nonstick spray coating 
2 teaspoons cornstarch 
1/4 teaspoon salt 
Dash ground red pepper 
1 5-1/2-ounce can apricot nectar 
1 tablespoon honey 
1 tablespoon white wine vinegar 
2 cups watercress leaves or shredded spinach or romaine 
1/2 of a medium cucumber, thinly sliced 
1 tablespoon white wine vinegar 
2 green onions, sliced (1/4 cup) 

Directions 
1. Thaw the salmon, if frozen. Rinse salmon; pat dry. Spray the unheated 
rack of a broiler pan with nonstick coating. Place salmon on rack. Broil 
4 to 5 inches from heat for 8 to 12 minutes or until the salmon flakes 
easily when tested with a fork. (Or, spray a grill basket with nonstick 
coating. Place salmon in basket. Grill salmon on the grill rack of an 
uncovered grill directly over medium coals for 8 to 12 minutes or until 
salmon flakes easily with a fork, turning once.) 

2. Meanwhile, for sauce, in a small saucepan combine the cornstarch, 
salt, and ground red pepper. Gradually stir in the nectar; add honey and 
1 tablespoon vinegar. Cook and stir over medium heat until thickened and 
bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover; keep 
warm. 

3. In a large bowl toss together the watercress, spinach, or romaine; 
cucumber; and 1 tablespoon vinegar. Divide among 4 serving plates. To 
serve, place salmon on watercress mixture and spoon sauce over each 
serving. Sprinkle with green onions. Makes 4 servings. 



Nutrition facts per serving: 
calories: 181
total fat: 5g
saturated fat: 1g
cholesterol: 25mg
sodium: 228mg
carbohydrate: 13g
fiber: 1g
protein: 21g
vitamin C: 39%
calcium: 3%
iron: 8%
fruit: .5diabetic exchange
lean meat: 3diabetic exchange 

                                                Shrimp Salsa Verde

Ingredients
20   wooden skewers
2  cups fresh mint leaves
1  cup fresh flat-leaf parsley leaves
3   anchovy fillets, drained
2   shallots or garlic cloves, peeled and quartered
1/3  cup olive oil
2  tablespoons water
1/4  teaspoon freshly ground pepper
  Pinch salt
1  pound  large shrimp, peeled and deveined, with tail intact

Directions
1. Soak skewers in enough water to cover for 30 minutes before using so
they don't burn.. 

2. For Salsa Verde, puree mint, parsley, anchovies, shallot or garlic,
oil, water, pepper and salt in a blender or food processor until smooth.
Set aside. 

3. Thread 3 shrimp through the head-end on one skewer; with a second
skewer, thread through tail-end. Repeat with remaining shrimp and
skewers. Brush both sides of shrimp with salsa Verde. (Can be assembled
ahead. Cover with plastic wrap and refrigerate up to 4 hours.) 

4. Prepare a covered grill for direct grilling. Grill shrimp, 3 minutes;
turn skewers and grill 2 to 4 minutes more or until shrimp turn opaque
and are lightly charred. Makes 4 servings. 


Nutritional facts per serving
calories: 245, total fat: 15.5g, saturated fat: 2g, cholesterol: 141mg,
sodium: 255mg, carbohydrate: 5g, fiber: 3g, protein: 21g
_______________________________________         

     GENUINE IMITATION CRAB CAKES

1 lb package imitation crabmeat
2 large eggs
1/2-3/4 cup Italian seasoned breadcrumbs
1tb minced fresh onion or 1tsp onion flakes
small pinch garlic powder
1tsp OLD BAY seasoning
1/4 or less tsp salt
1tb parsley flakes
3 tb mayonnaise

I find it easier to work with if I put the crabmeat through a hand-cranked
food processor to break it up.
Mix all ingredients and shape into 6 or 7 patties and fry in oil.
I like to serve them with a simple home-made tartar sauce that I make with
1/2 mayonnaise and 1/2 sweet pickle relish.

     Lady and Sons Crab-Stuffed Shrimp 

1 tablespoon butter 
3 green onions, finely chopped 
1/2 cup finely chopped green bell pepper 
1/4 teaspoon garlic powder 
4 1/2 teaspoons heavy cream 
1 tablespoon Dijon mustard 
Dash cayenne pepper 
1/2 cup saltine cracker crumbs 
1/4 cup mayonnaise 
1 egg 
2 tablespoons fresh parsley leaves 
1/2 lemon, juiced 
1 pound crabmeat, picked over 
1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, 
tails on 
12 slices bacon, halved crosswise 
Steamed white rice, for serving, optional 
Basil Cream Sauce, recipe follows

Preheat oven to 350 degrees F. 
Melt butter in a skillet over medium heat and cook green onions, green 
pepper and garlic powder until peppers are limp. Place in mixing bowl 
and add cream, mustard and cayenne pepper to sauteed vegetables, mix 
well. 

Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. 
Gently fold in crabmeat. Form into small patties sized to stuff into 
shrimp; set aside. 

Split shrimp down the bottom center to tail, being careful not to cut 
through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon 
and secure with a toothpick. Place on a baking pan and cook at 350 
degrees until bacon is crisp and shrimp are pink, about 15 to 20 
minutes. 

To serve, arrange 6 shrimp on each plate on a bed of rice, if desired. 
Drizzle with Basil Cream Sauce. Yield: 4 servings.


Basil Cream Sauce: 
2 tablespoons butter 
1 tablespoon olive oil 
1 teaspoon minced garlic 
1/2 cup diced onions 
1/4 cup white wine 
1/2 quart heavy cream 
1 teaspoon chicken base 
3 tablespoons Pesto, recipe follows 
1 teaspoon Roux, recipe follows 

Heat butter and olive oil in a skillet over medium heat, add garlic and 
onion and cook until lightly browned, about 5 minutes. Add white wine 
and reduce by half. Add heavy cream and chicken base and reduce by half 
again. Add pesto and roux, bring to a simmer and heat until slightly 
thickened, about 2 to 3 minutes. 

Yield: 4 servings

Baked Flounder with Shrimp-and-Crab Stuffing

Ingredients 
1-1/2 cups soft bread crumbs 
1/4 cup butter or margarine 
2 tablespoons butter or margarine 
1/2 cup chopped green onions 
1/2 cup chopped celery 
1/2 cup chopped green pepper 
2 cloves garlic, minced 
8 ounces fresh or frozen shrimp, cooked, shelled, and coarsely chopped 
6 to 8 ounces fresh crab meat or frozen crab meat, thawed 
2 tablespoons snipped parsley 
1/4 teaspoon salt 
1/4 teaspoon ground red pepper 
1/4 teaspoon ground black pepper 
2 1- to 1-1/4 pound dressed flounder (with head and tail) 
2 tablespoons butter or margarine, melted 
Lime slices (optional) 
Green onion (optional) 

Directions 
1. In a 10-inch skillet cook bread crumbs in the butter or margarine 
over medium heat until golden brown and crisp. Remove crumbs to mixing 
bowl. 

2. In the same skillet melt butter or margarine. Add green onions, 
celery, green pepper, and garlic. Cook over medium heat until vegetables 
are tender. Add vegetables to bread crumbs. 

3. Stir chopped shrimp, crab meat, parsley, salt, red pepper, and black 
pepper into bread mixture. 

4. Rinse fish and pat dry. To cut a pocket, place flounder on a board, 
dark side up. Make a slit in the center of fish, cutting lengthwise 
along backbone. Cut a pocket on both sides of first cut. 

5. Stuff fish loosely with bread mixture. Place fish in a greased 15-1/2 
x 10-1/2 x 2-inch baking dish. Brush fish with butter. Bake in a 400 
degree F oven about 20 minutes or until fish flakes easily with a fork. 
Transfer fish to a serving platter. Garnish the cooked fish with lime 
slices and green onion, if desired. Makes 4 servings. 

Tip: To serve stuffed flounder, cut crosswise across the top of the fish 
and stuffing to the backbone. Then, holding the knife horizontally, cut 
around outside edge of fish. With a spatula, lift off the meat and 
stuffing. To remove backbone, slide a knife under backbone, starting at 
tail, and lift if away from fish. Use a fork to help lift bone. Cut fish 
into serving-size pieces and serve with stuffing. 



Nutritional facts per serving
calories: 470, total fat: 28g, saturated fat: 16g, cholesterol: 285mg, 
sodium: 889mg, carbohydrate: 12g, fiber: 1g, protein: 43g, vitamin C: 
43%, calcium: 12%, iron: 18% 

Shrimp Scampi

 

1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 1/2 pounds fresh shrimp, shelled and deveined without tails 1/2 cup olive oil 4 cloves garlic, minced 1 shallot, chopped 1/2 cup fresh parsley, minced 1/2 teaspoon dried oregano, crushed 2 tablespoons white wine 2 tablespoons brandy

Directions

1 In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. 2 In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. 3 In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. 4 Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. 5 Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

            Calypso Shrimp

                Bean Salsa -- (recipe follows)
     1/2      teaspoon  grated orange peel
        1      tablespoon  orange juice
        1      tablespoon  vegetable oil
  1 1/2      teaspoons  chopped fresh thyme
                        OR
     1/2      teaspoon  dried thyme leaves
        1      clove  garlic -- finely chopped
     3/4      pound  raw medium shrimp -- peeled and deveined
                       
                        BEAN SALSA
        1      (15 ounce) can  black beans -- rinsed and drained
        1      medium  mango -- peeled and chopped (about 1 cup)
        1      small  red bell pepper -- chopped (about 1/2 cup)
     1/4      cup  sliced green onions (2 to 3 medium)
        2      tablespoons  orange juice
        1      tablespoon  red wine vinegar
     1/2      teaspoon  grated orange peel

Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp
in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with
nonstick cooking spray; heat over medium-high heat. Cook shrimp mixture
in skillet, turning shrimp once, until pink. Divide salsa among 4
serving plates. Arrange shrimp on salsa.  Yield: 4 servings.

Per Serving: 262 Calories; 6g Fat (20.5% calories from fat); 24g
Protein; 28g Carbohydrate; 8g Dietary Fiber; 129mg Cholesterol; 456mg
Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 1/2 Fat; 0 Other Carbohydrates.

     SHRIMP DE JONGHE

     1/2      cup  butter or margarine -- melted
     1/2      cup  dry white wine
     1/3      cup  chopped parsley
     1/2      teaspoon  paprika
                Dash  cayenne
        2      cloves  garlic -- minced
        2      cups  soft bread crumbs
        4      cups  cooked shrimp -- peeled and deveined

Combine first 6 ingredients; stir in breadcrumbs. Place shrimp in a
greased, 11- x 7- x 2-inch baking pan; spoon breadcrumb mixture evenly
over shrimp. Bake at 350 degrees F. for 25 minutes. Garnish dish with
extra parsley, if desired.  Yield: 8 servings.
-

Per Serving: 261 Calories; 13g Fat (48.1% calories from fat); 26g
Protein; 6g Carbohydrate; trace Dietary Fiber; 262mg Cholesterol; 445mg
Sodium.  Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2
1/2 Fat.

  MUSHROOM AND TUNA BAKE

10-3/4  ounces  cream of celery soup
  1         cup  milk
  4         ounces  sliced mushrooms -- canned, drained
1/2        cup  grated Parmesan cheese -- divided
  1         teaspoon  dried Italian seasoning
1/2        teaspoon  seasoned salt
1/4        teaspoon  garlic powder
12        ounces  tuna in water -- drained and chunked
  3         cups  cooked egg noodles
  1         cup  crispy rice cereal

In medium saucepan, combine soup and milk; blend well. Add mushrooms, 1/4
cup cheese, Italian seasoning, seasoned salt, garlic powder, and tuna; cook
over low heat until heated through. Remove from heat; stir in egg noodles.
Transfer mixture to lightly greased 11- x 7-inch baking dish. Top with
remaining 1/4 cup Parmesan cheese and cereal. Bake in 350 degree F. oven 30
minutes.  Yield: 6 servings.

ROASTED HALIBUT AND ONIONS

3 medium purple onions -- sliced
1 tablespoon olive oil
2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 halibut steaks about 3/4" thick each

Combine first 3 ingredients in a 13- x 9- x 2-inch baking dish; toss to
coat. Bake, uncovered at 400 degrees F. for 35 minutes, stirring
occasionally. Add vinegar and next 3 ingredients; stir well. Add halibut
steaks to onion mixture; spoon onion mixture evenly over each steak. Bake an
additional 10 minutes or until fish flakes easily when tested with a fork.
Transfer steaks to a serving platter; top evenly with onion mixture. Yield
4 servings.

(from Cooking Light)

Per serving: 191 Calories (kcal); 6g Total Fat; (29% calories from fat); 25g
Protein; 8g Carbohydrate; 36mg Cholesterol; 197mg Sodium; 2g Fiber
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

CREOLE CATFISH CAKES

2 pounds catfish fillets
1/3 cup butter or margarine
3/4 cup all-purpose flour
2 cups milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
2 cups soft bread crumbs -- divided
1-1/2 cups red bell pepper -- diced
1/2 cup green onions -- minced
1/2 teaspoon hot sauce
1-1/2 tablespoons butter or margarine
2 tablespoons vegetable oil

Place fish on a lightly greased rack in a broiler pan. Broil 5 inches from
heat (with electric oven door partially open) 10 to 15 minutes or until fish
flakes easily with a fork. Flake fish into a large bowl and set aside. Melt
1/3 cup butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook, whisking constantly, 1 minute; gradually add milk, and cook
over medium heat, whisking constantly, 8 minutes or until mixture is thick
and bubbly. Stir in salt, black pepper, and mustard. Pour over fish. Stir in
1/2 cup bread crumbs and next three ingredients; cover and chill at least 1
hour. Shape mixture by 1/4 cupfuls into patties evenly with remaining bread
crumbs. Melt 1-1/2 tablespoons butter and 2 tablespoons oil in a large
nonstick skillet; fry patties in batches 3 minutes on each side or until
lightly browned, adding more butter or oil as needed. Yield: 8 servings.


Per serving: 345 Calories (kcal); 19g Total Fat; (49% calories from fat);
23g Protein; 20g Carbohydrate; 101mg Cholesterol; 449mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

CRAB MEAT CASSEROLE

Serves 4 to 6

file' gumbo over hot cooked rice. Ladle gumbo into bowls over rice and serve with lots of crusty sourdough bread. A crisp green salad or fresh fruit compote willprovide your family with a delicious meal your family will ask for again and again. Remember to cook this for someone you love. Serves 8

This  recipe is one of those. It will provide a dramatic flair to your  table when only the best will do for your family and friends. A whole baked fish always makes an elegant presentation. This one is extra special. Your family and friends will love it !

STUFFED RED SNAPPER

Place the stuffed fish in a shallow baking pan. Melt the remaining butter, mix with the lemon juice and pour over the fish. Bake at 350 degrees for 10 minutes per pound of fish, basting often with the butter and lemon mixture. Remove from oven and transfer, (very carefully) to a warm serving platter and top with remaining chopped parsley and lemon slices. Serves 8 to 12. Accompany this delicious fish with boiled new potatoes and steamed asparagus for a Sunday dinner that will absolutely dazzle your family and friends.

      Catfish have always been a staple of the Southern table and it's popularity has spread through the country. Most of the catfish seen in the market place today is raised on "catfish farms" under guidelines set by the U. S. Department of Agriculture to assure quality and freshness. This  recipe combines another Southern favorite, the Pecan, with catfish fillets to produce a mouthwatering dish sure to please any fish lover. I believe this recipe will soon become a favorite with your family as it did with mine.

PECAN CATFISH WITH LEMON BUTTER SAUCE

You will need,;

4 U.S. farm-raised catfish fillets

salt and cayenne pepper to taste

1 cup ground pecans

2 tbsp. milk

3 tbsp. Dijon mustard

5 tbsp. butter, preferably unsalted

1 tbsp. fresh lemon juice

1 tbsp. finely chopped fresh parsley

salt and fresh ground black pepper to taste

Now, let's cook !

In a small bowl combine milk, Dijon mustard, salt and cayenne pepper and mix well.

Dip fillets into mustard mixture. Then dip into pecans, shaking off excess.  Place on a well greased baking sheet and oven fry at 500 degrees for 10 to 12 minutes, or until catfish flakes easily.  Melt butter in a small skillet over medium-low heat, cook slowly, shaking or stirring so it cooks evenly. Watch as the butter begins to foam, it can burn easily.  Remove the butter from the heat when it becomes light brown in color and smells nutty.  Stir in: 1 tbsp. fresh lemon juice, 1 tbsp. chopped parsley, salt and black pepper to taste. Spoon lemon-butter sauce over catfish and serve immediately with fresh lemon wedges.  Serve with creamy cole slaw and steamed white rice or French fried potatoes for a dinner that will become a popular favorite.   Remember to cook it for someone you love !

Broiled Swordfish Steaks with Horseradish Sauce

(Makes four servings)

1 1/2 to 2 lbs. swordfish steak ( 1 inch thick )--- skinned, boned and cut into 4 pieces

1/2 teaspoon freshly ground pepper

1/4 cup mayonnaise

1 teaspoon Dijon-style mustard

Parsley sprigs for garnish

Horseradish Sauce (recipe to follow)

1. Preheat the broiler. Sprinkle both sides of steaks with pepper
and place on a lightly oiled broiling pan.

2. Mix together the mayonnaise and mustard. Spread half the
mixture on top of the steaks.

3. Broil about 4 inches from heat for 6 minutes. Turn steaks over,
spread the remaining mayonnaise mixture on top and broil an
4 to 5 minutes longer. Do not over cook !

4. Transfer to a warm platter, garnish with parsley sprigs, fresh
lemon slices and serve with horseradish sauce on the side.


Horseradish sauce
Makes about 3/4 cup
1/2 cup heavy cream, chilled
1/2 teaspoon salt
2 tablespoons prepared white horseradish, squeezed dry.
Dash or two of Tabasco sauce.

In a large bowl, beat the cream and salt until stiff peaks form. Stir in the horseradish and hot sauce until well mixed
Serve this dish with a crisp, cold salad and boiled new potatoes for a meal sure to please any seafood lover. That's all , and be sure to cook for some one you love.

Crawfish
Everyone is always asking me about crawfish. Crawfish season is starting later this year but they have started to come in. Now is the time to enjoy them. A big thrill for French Acadians migrating south to Louisiana was to find the bayous and streams filled with the crawfish they had loved so well in Europe. Through the years they have become a staple Louisiana regional cuisine. Every where you go , up and down Cajun country, you can see these crustaceans, looking like tiny lobsters, served in great crimson, steaming mounds garnished with fresh dill or swimming in their own juices. Crawfish are usually available in 3 forms: Live, Fresh tails blanched and peeled, packed in ice in 1 lb bags and frozen peeled tails in 1 lb bags. They are shipped around the country to seafood outlets during the season,(frozen tails are available year around in supermarkets everywhere) and should be available in your area. If you happen to be in the Alexandria, LA area, be sure and stop by and visit Don & Doug at the Crawfish Shack on MacArthur Drive across from 5 Star Studios. If not in the area, you can call them for pricing and shipping information at(318) 442-2259 or e-mail them at crawfish2eat@juno.com. They may be able to help you with an order or direct you to an outlet in your city.
To prepare live crawfish you must first have on hand a large kettle of boiling water seasoned with;
1 leek, white part only
fresh parsley
1 large carrot, chopped
3 tbsp vinegar
Now, let's cook !
Live crawfish must be cleaned before you cook them. To do this, grasp the crawfish firmly behind the head with your finger and thumb. with your other hand, grasp the middle tail fin and give a long, firm twist and pull to remove the stomach and intestinal vein. Drop the cleaned crawfish one by one into the water at a rate not to disturb the boiling. do not cook longer than 5 to 7 minutes. Serve in the shell with plenty of melted butter seasoned with fresh dill. Allow 1 to 2 dozen per serving.
Cook some for your family and friends, they will love them !!!
Index

The following recipe can be prepared using any firm fleshed whitefish fillets or steaks. I prefer using Halibut steaks, but whatever fish used, your family will love it.
HALIBUT STEAK CREOLE
You will need;
6 halibut steaks
1/2 lb butter
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
6 tomatoes, peeled, seeded and chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
juice of 1 lemon
1/4 tsp chopped chervil
2 tbsp chopped fresh parsley
Now, let's cook !
Heat 1/4 lb butter in a skillet. Add onion , celery, bell pepper and half of the tomatoes and sautee until tender. Transfer this mixture to a fairly large baking dish that has a cover. Spread this mixture evenly over the bottom of the baking dish.
Sprinkle with half of the salt and pepper. Cover this mixture with the balance of the tomatoes and butter, which has been cut into small chunks. Add the halibut steaks, pour over the lemon juice and season with the remaining salt and pepper. Cover and bake in a 350 degree oven for 35 to 40 minutes or until fish flakes easily.
When finished there should be enough pan juices to provide a nice sauce. Sprinkle generously with chervil and chopped parsley. Serve with steamed white rice or grits for a delicious dish your family will love.

The following recipe is one I'm sure your friends and family will enjoy at any  dinner. Oysters are so plentiful around New Orleans they are featured freely in the local cooking. Cook this elegant dish for someone you love.
FRESH BROOK TROUT WITH OYSTER STUFFING
You will need;
4 trout, cleaned and rinsed
1/2 cup butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 small bell pepper, finely chopped
1/2 cup finely chopped red pimento (red bell pepper may be substituted)
4 green onions, finely chopped
1 clove garlic, minced
12 oysters, on the half shell
1/2 cup lump crabmeat
1/4 tsp each, cayenne, white and freshly ground black pepper
1 tsp chopped fresh dill
1 tbsp chopped fresh parsley
1 cup dry bread or cracker crumbs
2 eggs, lightly beaten
Now, let's cook !
Rinse the trout well. Melt half the butter in a skillet. Add the onion, celery, bell pepper, pimento, green onions and garlic to the skillet and sautee until crisp/tender.
Remove the oysters from their shells with a sharp knife, Strain and set aside any oyster liquid. Add the oysters to the skillet and sautee a few minutes, breaking them up into large pieces. Stir in the crabmeat, three kinds of pepper, dill and parsley. Remove from the heat, add the bread crumbs and gradually beat in the eggs to hold the stuffing together. Season to taste with salt. Fill the cavity of each trout with the stuffing and place in a lightly oiled baking dish. Spoon the remaining butter, mixed with any oyster liquid, over the trout. Bake, uncovered, in a 350 degree oven for about 25 to 30 minutes. Brown under a pre-heated broiler before serving, if desired. Ganish with lemon slices and fresh dill.
Serves 4...This recipe can easily be multiplied using 1 trout and the appropriate amont of stuffing for each person. Your friends and family will love it!

Bell peppers, named for their distinctive shape, are a mainstay ingredient in many Creole and Cajun recipes. Chopped, minced, sliced into strips or diced, they provide a unique flavor to many dishes. Whole peppers, available in a variety of colors depending on their degree of ripeness, can also be stuffed with a variety of fillings to provide a elegant entree for your Sunday dinner table. The following recipe is easy and economical to prepare and your friends and family will ask for them again and again.

SEAFOOD STUFFED BELL PEPPERS

You will need;

1 lb. of peeled crawfish tails, ground

1 lb. of shrimp, peeled and deveined, chopped coursely

1/2 cup oil

1 large bell pepper, ground

3/4 cup chopped onion

3/4 cup chopped celery

1 tsp cayenne pepper

salt and fresh ground black pepper to taste

2 eggs

1 1/2 cup bread crumbs or 4 to 5 slices stale bread

6 to 7 large bell peppers, halved

1 46oz can tomato juice

2 tbsp tomato paste

juice of 1 lemon

1/4 cup chopped fresh parsley

Now, let's cook !

Heat oil in a large skillet and sautee ground crawfish tails and chopped shrimp until they turn pinkish-orange in color. Add ground bell pepper, chopped onion and celery and continue to cook another 15 to 20 minutes, adding small amounts of water as needed to prevent sticking. Add seasonings, mix well and set aside to cool.

Add eggs and bread crumbs or stale bread and mix until well blended. Stuff into uncooked pepper shells. Arrange peppers in a lightly buttered baking dish and bake at 350 degrees for 10 to 15 minutes. Mix tomato paste and fresh lemon juice into tomato juice and pour into baking dish. Bake an additional 10 to 15 minutes or until peppers are tender and the tops lightly browned. Serve peppers with steamed white rice or mashed potatos, spooning the sauce over all. Garnish with fresh chopped parsley for a dish your friends and family will love.

Serves 12 to 14

  This weeks recipe will provide an elegant Sunday dinner during the Lenten season , observed in most Roman Catholic households prior to Easter or when nothing else but a wonderful fish dinner will suffice.  A delicious shellfish dressing stuffed into individual whole fish and oven baked to a golden brown is an entree that will make your Sunday dinner guests and family sit up and take notice. This dish can be prepared ahead of time and popped in the oven for easy entertaining at your Sunday table.  Your friends and family will love it!

BAKED STUFFED FLOUNDER

You will need;

8 whole flounders, dressed

1 LB fresh crab meat

3/4 LB shrimp, peeled and deveined

1/2 cup butter

1 cup chopped onions

1/2 cup chopped fresh parsley

1/2 cup chopped green onion tops

3 tsp. fresh lemon juice

1/2 tsp. fresh grated lemon zest

2 cups fine bread crumbs, seasoned to taste with salt and cayenne pepper

2 eggs

salt and cayenne pepper to taste

1/2 cup dry, white wine

Now, let's cook !

In a large skillet, melt 1/4 LB butter over medium high heat being careful not to brown or burn. Add crab meat and shrimp and cook over medium heat until shrimp turn pink, about 10 minutes. Add onions and cook until transparent; add chopped parsley, green onion tops, 1 tsp. lemon juice and lemon zest and cook another 5 minutes. Remove from heat and add bread crumbs, eggs, salt and cayenne pepper and mix well. Cut a slit down the top of each flounder; slide the knife along the backbone of the fish on each side of the center to create a pocket with two flaps. Season fish inside and out with salt and cayenne pepper; fill pockets with shrimp and crabmeat stuffing and place in a large baking pan. Bake uncovered in a 375 degree oven, basting frequently with a mixture of 1/4 LB melted butter, 1 tsp. lemon juice and white wine for 20 minutes. Reduce heat to 300 degrees and bake an additional 15 to 20 minutes or until golden brown. Accompany with a fresh spring vegetable for a delightful Sunday dinner your friends and family will love !

Serves 8

SHRIMP IN LEMON GARLIC SAUCE

1 pound large shrimp -- peeled and deveined
1 1/2 cups milk
2 egg yolks
1 1/2 tablespoons lemon juice
1 tablespoon finely chopped fresh parsley
3 cloves garlic -- crushed
2 teaspoons chopped chives
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper
1/3 cup butter -- melted
1 cup vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Place shrimp in a shallow pan; cover with milk. Let stand in refrigerator
for 20 minutes. Position knife blade in food processor bowl; add next 8
ingredients to bowl, and top with cover. Process 30 seconds or until well
mixed. With processor running, add butter through food chute; process 1
minute or until sauce is thickened. Set aside. Heat oil in a large skillet
to about 375 degrees F. Combine flour, salt and pepper. Drain shrimp and
dredge in flour mixture. Fry shrimp in hot oil until golden brown, turning
once; drain. Arrange shrimp in 4 baking dishes and top with sauce. Broil
shrimp 30 to 45 seconds. Yield: 4 servings.


Per serving: 944 Calories (kcal); 78g Total Fat; (73% calories from fat);
31g Protein; 31g Carbohydrate; 333mg Cholesterol; 774mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
15 Fat; 0 Other Carbohydrates

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