Cocktail and Shrimp Sauce

Shrimp Sauce

Ingredients:

• 1 cup tomato Sauce
• 1 cup mayonnaise
• 1 hard-cooked egg. chopped
• 1/2 teaspoon mustard
• 1/2 teaspoon grated onion
• 1/4 cup pickle relish
• 1/2 teaspoon all spices
• 3 tablespoons brown sugar
• 2 table spoon vinegar
• 1 tablespoon lemon juice

Method:

1. In food processor combine all ingredients; and process for one minute for desired texture.

2. Serve with baked or broiled shrimp.

Large Stuffed Fish Oven Baked

Stuffed Red Snapper

Ingredients:

• 1 large cleaned red snapper (about 6 pounds)
• 1/4 cup chopped celery
• 2 gloved minced garlic
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• 2 cups bread crumbs
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 2 tablespoons chopped green pepper
• fish Sauce

Method:

1. iN sauce pan saute celery and garlic in butter until soft.

2. Add all other ingredients parsley, bread crumbs, thyme, sage and pepper; mix well,

3. Stuff into cavity of fish and pressing well.

4. Sew cavity closed if needed with toothpicks.

5. Heat the oven on 350 F and bake uncovered (allow 10 minutes per pound),

Baste with the fish sauce every 15 min .

Sauce for Basting and Baking Fish

Fish Sauce

Ingredients:

• 3/4 cup salad oil
• 3 tablespoons melted butter
• 2 tablespoons lemon juice
• 3 tablespoons dry vermouth
• 1/4 tablespoon sugar
• 1 teaspoon salt
• 3 tablespoons
• Worcestershire sauce
• 1/4 teaspoon cayenne pepper

Method:

1 Mix all ingredients very well, using whisker or slow speed processor.

Seafood Salad Shrimp and Macaroni

Shrimp Mac Salad

Ingredients:

• 1 package (8 ounces) frozen cooked shrimp
• 3 cups cooked macaroni elbow
• 1/2 cup minced onions
• 1 cup minced sweet pickles
• 1 1/2 cups thinly sliced celery
• 1/4 cup diced sweet pepper
• 3 hard-cooked eggs, chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise

Method:

1. Combine all ingredients; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

Creole Fish Halibut Cod and Shrimp Soup

Fish Soup

Ingredients:

• 1 pound fish such as halibut, cod, red shredded
• 1 pound shelled shrimp small - medium
• 1 cup minced onion
• 1 cup diced potatoes
• 1 cup diced tomato
• 1 table spoon tomato paste
• 3 gloves garlic
• 2 tablespoon olive oil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 2 table spoon lemon juice
• 6 cups chicken broth
• pinch of salt of taste

Method:

1. Start with olive oil with garlic in a large saucepan stir the garlic in for one min, then add all other ingredients except lemon juice.

2. Simmer 40 minutes, or until vegetables are tender.

3. Add lemon juice; stir and serve.... enjoy

Healthy Quick baked Shrimp Creole

Baked Shrimp

Ingredients:

• 2 eggs, slightly beaten
• 1/4 cup water
• 2 cups shrimp,
• shelled and deveined
• 2 cups cornflake crumbs
• 2 minced garlic
• 2 tablespoon olive oil
• vegetable oil for oiling the pan
• salt and pepper

Method:

1. Beate ggs slightly with water, olive oil and galrlic, sprinkle with salt and pepper.

2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.

3. Place shrimp in well-oiled shallow baking pan so they do not touch.

4. Turn once with a broad spatula so that both sides are oiled.

5. Bake in preheated 450° F. oven 6 to 8 minutes. Serve with Remoulade Sauce... enjoy!

Quick Jambalaya with Shrimp and Scallop

Shrimp Scallop Jambalaya

Ingredients:

• 2 tablespoons butter
• 1 cup chopped green bell pepper
• 1 cup sliced celery
• 1 cup chopped scallion
• 1 clove minced garlic
• 1 cup uncooked rice
• 1 1/2 cup chicken broth
• 2 cups diced tomato tomatoes
• 1 cup of raw shrimp
• 1 cup scallop
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 tea spoon cayenne pepper

Method:

1. Melt butter in large skillet; add bell pepper, celery and onions and cook until soft but not brown.

2. Stir in remaining ingredients and bring to a boil

3. Stir mixture once or twice, reduce heat, cover, and simmer 20 minutes or until rice is tender (mixture should be slightly moist).

4. Correct seasonings if necessary; fluff with fork and serve.