EASY SHRIMP NEWBURG

 1 (10 3/4 oz.) can cream of shrimp soup
3/4 c. evaporated milk
1 1/2 c. shrimp, cooked
1 (4 oz.) can mushrooms, drained and
   sliced
2 tbsp. dry sherry
2 egg yolks, beaten

 Place all ingredients, except egg yolks, in crock pot.  Stir thoroughly.  Cover and cook on low for 4 to 6 hours.  Add yolks during last hour.  Serve over hot rice or in puff pastry shells.  Serves 4.  Lobster Newburg:  5 ounces frozen lobster, flaked, may be substituted for shrimp. 

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CAJUN SHRIMP

 1/2 c. olive oil
2 tbsp. cajun seasoning
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, uncooked, shelled and
   deveined

 Combine first seven ingredients in a 9" x 13" baking dish.  Add shrimp and toss to coat.  Refrigerate at least 1 hour.  Preheat oven to 450 degrees.  Bake until shrimp are cooking through, stirring occasionally, about 10 minutes.  I sometimes serve with fettucini alfredo and French bread. 

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ORANGE ROUGHY

 2 lbs. orange roughy fillets
1/2 c. sliced almonds
1/4 c. parsley, minced
1/4 c. margarine, melted
2 tsp. lemon or lime juice
1 tsp. salt
1/4 tsp. pepper

 Combine margarine and almonds.  Saute almonds to a golden brown.  Arrange fish, single layered, in a shallow baking pan.  Sprinkle with lemon or lime juice.  Spoon almond-margarine mixture over fish.  Sprinkle with salt, pepper and parsley.  Bake, covered, at 350 degrees for 10 minutes.  Bake, uncovered, until fish flakes easily with fork, about 8 to 10 minutes.  Serve with lemon or lime wedges. 

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