SOLE WITH SHRIMP

 1 1/2 lbs. sole fillets2 c. light cream1/2 c. sherrySalt and pepper1/2 c. fresh or canned shrimp,   drained and cooked1/2 c. buttered bread crumbs Trim fillets and place in a shallow, greased, glass baking dish.  Add the cream and sherry.  Season with salt and pepper.  Add shrimp.  Bake in a hot 400 degree oven until cream and sherry have thickened and cooked down.  Sprinkle with buttered bread crumbs over the surface.  Place under broiler until sauce bubbles and browns in spots.  Can add lemon slices or parsley for a garnish. ...

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SHRIMP SCAMPI

1/2 c. oleo2 tbsp. parsley2 tbsp. lemon juice2 cloves garlic, minced1 1/2 lbs. shrimp, cleaned and shelled Saute garlic in melted oleo for 1 to 2 minutes in microwave.  Add parsley and lemon juice.  Add shrimp; toss to coat.  Microwave on high for 3 to 5 1/2 minutes, stirring after 4 minutes.  Serve with rice or pasta tossed with parsley and parmesan cheese. ...

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EASY SHRIMP NEWBURG

 1 (10 3/4 oz.) can cream of shrimp soup3/4 c. evaporated milk1 1/2 c. shrimp, cooked1 (4 oz.) can mushrooms, drained and   sliced2 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 oil2 tbsp. cajun seasoning2 tbsp. lemon juice2 tbsp. fresh parsley, chopped1 tbsp. honey1 tbsp. soy saucePinch cayenne pepper1 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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CRAB FETTUCINI

 6 oz. fettucini 4 tbsp. margarine 2 cloves garlic, minced 1 c. milk 1/2 lb. crab, flaked 1/4 c. parmesan cheese Pepper to taste  Cook fettucini according to package.  In skillet, saute garlic in margarine.  Add milk, crab and pepper.  Heat until bubbling, about 3 minutes.  Add parmesan cheese and stir 1 minute.  Toss with cooked fettucini.  Serves 4.  ---------------------...

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CRAB IMPERIAL C.'S

1 lb. lump crab meat, picked over for    shell 1/2 c. minced green bell pepper 1/4 c. minced onion 3/4 c. mayonnaise 3 tbsp. butter, melted 1/2 c. fresh bread crumbs  Combine the crabmeat, peppers and onion and gently fold in the mayonnaise.  Mold the mixture into a clean crab shell or heat proof serving dish and cover with melted butter and bread crumbs.  Bake at 350 degrees for 12 minutes or until crumbs are golden brown.  Serve at once.  Serves 4.  ---------------------...

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