SOLE WITH SHRIMP

 1 1/2 lbs. sole fillets
2 c. light cream
1/2 c. sherry
Salt and pepper
1/2 c. fresh or canned shrimp,
   drained and cooked
1/2 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. oleo
2 tbsp. parsley
2 tbsp. lemon juice
2 cloves garlic, minced
1 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 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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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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EASY IMPERIAL CRAB

2 lb. crab meat, backfin
1/3 green pepper, cut fine
3/4 red pimiento, chopped
1 tsp. mustard
1/3 c. mayonnaise
1 egg
1/8 tsp. pepper
1 tsp. salt
Mayonnaise for topping

Mix all ingredients except crab meat. Add crab meat carefully in order not to break up lumps. Pile into 6 baking shells (heaping) spread with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 20 minutes.

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CRAB IMPERIAL

1/4 green pepper, diced
2 tbsp. diced pimiento
1 tbsp. dry mustard
1/2 tsp. salt
1/8 tsp. black pepper
2 eggs
1 lb. backfin crabmeat
1/2 c. mayonnaise
Dash of red pepper

Blend crabmeat and other ingredients. Heap lightly in four baking shells or crabshells. Top with mayonnaise and sprinkle with paprika. Bake at 350 degrees for 15 minutes.

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SALMON AUGRATIN

1 can red salmon
2 c. white sauce
1/2 lb. sharp cheese
1 c. Wheaties
Oleo or butter

Butter baking dish put small amount of white sauce on the bottom. Add salmon and remaining white sauce. Top with grated sharp cheese and Wheaties. *Dot with oleo or butter and bake 20 minutes at 325 to 350 degrees. Serves 4 to 6.

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SHRIMP CREOLE

Cooked rice
1/2 c. diced celery
1/4 c. minced onion
1/4 c. diced green pepper
3 tbsp. butter or margarine
1 tbsp. flour
1 tsp. salt
1 tsp. sugar
Dash of pepper
16 oz. can tomatoes
1 bay leaf
1 sprig parsley
3/4 lb. shrimp

Saute celery, onion and green pepper in butter in sauce pan until tender but not brown. Blend in flour, salt, sugar and pepper. Stir in tomatoes, add bay leaf and parsley. Simmer for 30 minutes. Remove bay leaf. Add shrimp, heat thoroughly and serve over hot rice.

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SHRIMP CREOLE

1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter

Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.

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SHRIMP, VEGETABLE MELODY

1 to 3 lbs. shrimp, cleaned
Broccoli
Summer squash
Zucchini
Mushrooms
Cherry tomatoes
2 tbsp. butter
Throwaway lasagna pan

Cut vegetables into bite-size pieces. Put shrimp, vegetables, butter, a dash of salt and pepper into pans. Cover with tinfoil double. Put on low grill with cover down. Cook about 35 minutes. Serves 6 to 8.

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DILL SHRIMP WITH RICE

2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice. Serves 2 to 4.

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SCALLOPED OYSTERS & SCALLOPS

1 qt. oysters
1 pt. scallops
1 c. sour cream
2 c. bread crumbs
1/2 c. melted butter (not oleo)

Mix melted butter and bread crumbs together and put a thin layer in the bottom of a buttered baking dish. Cover with oysters and seasonings, add some cream. Add layer of scallops, seasonings and layer of crumbs. Repeat. Top with buttered crumbs and bake in hot oven (400 degrees) for 30 minutes.

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SEASONED OYSTERS

2 lb. box oyster crackers or 2 sm. bags
1 c. oil
2-3 tbsp. dill weed
Garlic powder to taste
1 env. dry Ranch dressing

Combine above ingredients in bowl and enjoy!

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SEAFOOD CHOWDER

Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon

Add and cook over low heat until yellow: 4 tbsp. minced onion

Add: Liquor from 2 (7 oz.) cans minced or
whole clams, lobster or other seafood
2 c. finely diced potatoes
1/2 c. boiling water

Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving, add: Clams or other seafood from 2 (7 oz.)
cans
2 c. milk
1 tsp. salt
1/8 tsp. pepper

Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings. Note: butter may be used in place of pork or bacon.

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SCOTCH STYLE PICKLED SALMON

Cooked salmon, boned and skinned
(leftover salmon may be used - HA!)
1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds

Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.

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PICKLED SALMON

1-2 lbs. salmon, tail filet
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper

Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (boned).

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SHRIMP DELIGHT

1 can tomato soup
1 (8 oz.) pkg. cream cheese, softened
1 c. Real mayonnaise
1 pkg. Knox unflavored gelatin
1/4 c. water
1 c. celery, very finely chopped
1/8 c. green onion, very finely
chopped
2 cans tiny, whole shrimp (drained &
deveined)

Heat soup and cheese, stirring constantly, until both are mixed well. Cool. Stir in mayonnaise. Dissolve gelatin in water, then add to soup mixture. Stir in remaining ingredients. Pour in mold or clear serving dish. Chill until set. Serve cold with Wheat Thin crackers. This is a favorite of our family!

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