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Category: Seafood (Page 10 of 14)

Cold Shrimp Stuffed Avocados Recipe

Ingredients:
3 large avocados
1 lemon – juice
1 pound cooked shelled shrimp coarsely chopped (reserve 6 whole shrimp)
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
3 tablespoon minced fresh coriander leaves or parsley
Mayonnaise
Pepper

Instructions:

Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the flesh into a bowl, and then sprinkle the shells with a little lemon juice to prevent darkening. Mash the avocado flesh with a fork.

Add the shrimp, hot pepper, egg and olives and mix well. Add enough mayonnaise, beginning with 1/3 cup, to bind the ingredients together. Pepper to taste.

Stuff the avocado shells with this mixture. Top each with one of the reserved shrimp and sprinkle with coriander.

This recipe makes 6 servings, approximately 5 carbs each serving.


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Easy Shrimp Recipe

Ingredients:
2 quarts water
1 tablespoon salt
1 pound shelled, deveined raw shrimp

Instructions:

Put the water in a large saucepan, put the salt in the water, and put the saucepan over high heat. When the water is boiling, dump in your shrimp.

Bring the water just back up to a boil and turn off the burner. Let the shrimp sit another minute if they are tiny, or 2-3 minutes if they are big.

Drain them in a colander, and run them under some cold water. Chill them, and serve with cocktail sauce, aioli, or mustard mayonnaise.

4 generous servings


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Shrimp and Squash Bisque Recipe

Ingredients:
2 medium Onions
6 cup Chicken stock
2 tablespoon Dill
1 teaspoon Tabasco
Salt & pepper to taste
2 tablespoons unsalted butter
4 medium yellow squash
2 teaspoons Worcestershire sauce
1/2 pound cooked shrimp

Instructions:

In a large sauce pan, saute onions in butter, add stock & squash. Cook until vegetables are tender.

Cool and puree in blender. Return bisque to stove and add remaining ingredients.

Bring to boil for 2 minutes, then serve.

Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.


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Sole Edward VII Recipe

Ingredients:
1/2 pound of sweet butter
3 oz. chopped salted almonds
1/4 pound chopped fresh mushrooms
1/8 cup white wine
Chopped parsley
Juice of one lemon
One sole
Butter
Salt
Pepper
Grated nutmeg

Instructions:

Cut the fillets out of one sole and lay them flat on a buttered pan, and season with salt and pepper.

Make the following mixture and spread over each fillet of sole: Take one-half pound of sweet butter, three ounces of chopped salted almonds, one-fourth pound of chopped fresh mushrooms,a little chopped parsley, the juice of a lemon, salt, pepper and a little grated nutmeg.

Add to the pan 1/8 cup white wine and put in the oven for twenty minutes.

When done serve in the pan by placing it on a platter, with a napkin under it.


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Spinach Crabmeat Casserole Recipe

Ingredients:
6 tablespoon Butter
1 cup chopped Onions
1/4 cup chopped Green Onions
20 oz Frozen Chopped Spinach (thawed and drained)
1 pint Sour Cream
1/2 cup Grated Parmesan Cheese
14 oz Drained Artichoke Hearts
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco Sauce
1 pound Crabmeat
1/2 pound cooked Shrimp

Instructions:

Preheat oven to 350F.

In a heavy skillet, melt butter and saute onions and green onions until they are soft but not brown. Add spinach, sour cream and cheese. Reduce heat and simmer until heated throughout.

Add artichoke hearts, salt,pepper, Worcestershire sauce and Tabasco Sauce; simmer 2-3 minutes.

Gently fold in crab meat and shrimp. Pour into a 2 quart casserole.

Bake for 20-30 minutes.

If you want it cold, refrigerate.


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Stewed Prawns Recipe

Ingredients:
3 dozen prawns
1 chopped onion
Salt
Pepper
Curry-powder
Stock

Instructions:

Clean and pick 3 dozen prawns.

Heat some drippings in a large saucepan; add the prawns, the chopped onion,salt, pepper and 1 teaspoonful of curry-powder.

Add 1 pint of stock and let simmer half an hour until tender.

Serve with bombay spinach, garnish with fried parsley.


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Terrapin a La Maryland Recipe

Ingredients:
Terrapin
2 ounces sweet butter
1/4 cup sherry wine
1-1/2 cup cream
Two egg yolks
Salt
Pepper
Celery salt
Paprika

Instructions:

Put terrapin in a kettle, cover with boiling salted water. Cook until tender.

Cut a terrapin in small pieces, about one inch long.

Put the pieces in a saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika. Simmer for a few minutes and then add 1/4 cup sherry wine, which reduce to half by boiling.

Then add one cup of cream, bring to a boil and thicken with two yolks of eggs mixed with a half cup of cream. Let it come to a near boil and add half a glass of dry sherry and serve.

You may thicken the terrapin with the following mixture: Two raw yolks of eggs, two boiled yolks of eggs, one ounce of butter. Rub together and pass through a fine sieve.


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Lobster a La Newberg Recipe

Ingredients:
1/4 cup of sherry
One pound of lobster meat
One teaspoonful of butter
One-half pint of cream
Yolks of four eggs
Lobster fat.

Instructions:

Three hours before cooking pour the sherry over the lobster meat and let it stand until ready to cook.

Heat the butter and stir in with the lobster and wine, then place this in a stew pan, or chafing dish, and cook for eight minutes.

Have the yolks of eggs well beaten and add to them the cream and lobster fat, stir well. Put this in a double boiler and let cook until thick, stirring constantly.

When this is cooked pour it over the lobster and let all cook together for three minutes.

Serve in a chafing dish.


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Trout with Almonds Recipe

Ingredients:
2 pounds trout fillets
1 lemon cut into 8 wedges
1/4 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped

Instructions:

Preheat the oven’s broiler.

Rinse the fish and dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element.

Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.

Serves 6


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Oyster and Celery Boullion Recipe

Ingredients:
1 cup chopped celery tops
1 pint small oysters
1 slice onion
1 teaspoon salt
1/2 bay leaf
1/4 teaspoon paprika
3 cups boiling water
white of 1 egg

Instructions:

Simmer celery, onion, bay leaf and water for fifteen minutes.

Add oysters finely chopped and simmer ten minutes. Strain.

Season with salt and paprika and pour over the stiffly beaten white of egg.

Serve in cups.

Serves four.


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