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Category: Seafood (Page 11 of 14)

Rich Shrimp for Special Occasions Recipe

Ingredients:
2 packages (10 ounces each) frozen chopped spinach
3 tablespoons butter
1 pound mushrooms, sliced
1 small onion, diced
1 bag (14 ounces) frozen, cooked, shelled shrimp (little ones are best)
2 teaspoons liquid beef bouillon concentrate
1-1/2 cups heavy cream
1 cup sour cream
1 cup grated parmesan cheese

Instructions:

Preheat oven to 350 degrees F.

Cook the spinach.

Melt the butter in a heavy skillet over medium heat, and start sauteing the mushrooms and onions. When they start to get limp, break up your frozen shrimp a bit, and add them to the skillet.

When the shrimp are thawed and the onions are quite limp and translucent, scoop out the veggies and shrimp with a slotted spoon, and put them aside in a bowl. Turn up the burner to medium high. A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it, and oil the liquid until it’s reduced to about one-third of its original volume.

Turn the burner back down to low, stir in the heavy cream, sour cream and parmesan, and just heat it through (don’t let it boil). Stir the shrimp and vegetables back into this sauce.

Drain spinach well by putting it into a strainer and pressing it with the back of a spoon,to make sure all the liquid has been removed.

Grease a casserole and spread half of the spinach in the bottom of it. Put half of the shrimp mixture over that. Repeat the layers with the rest of the spinach and the rest of the sauce.

Bake for 1-1/2 hours.

6 servings.


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Dill Fish with Lemon Sauce Recipe

Ingredients:
4 boneless white fish fillets
2 tablespoons lemon pepper
1-2 tablespoons chopped fresh dill
1/3 cup lemon juice

Lemon Sauce:
2 Tablespoons lemon juice
1/2 cup heavy cream
3 tablespoons butter
2 tablespoons chopped fresh chives

Instructions:

Rinse fish under cold water.

Sprinkle pepper all over fillets and place in a shallow non-metal dish. Combine dill and lemon juice. Pour over fish, cover and refrigerate several hours. Prepare and heat the barbeque before cooking. Just make sure it is nice and hot.

Cook the fish on a hot lightly greased barbecue griddle for 2-3 minutes each side or until the flesh flakes easily with a fork. Serve with Lemon sauce barbecued citrus slices.

To make Lemon Sauce: Simmer the lemon juice in a small pan until reduced by half. Add cream and stir until mixed through. Whisk in the butter a little at a time until it is melted, stir in the chives.


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Dijon Creme in Salmon Rolls Recipe

Ingredients:
1/2 cup mayonnaise
1-1/2 tablespoons dijon mustard
1/3 cup heavy cream
8 large slices smoked salmon
Dash lemon juice

Instructions:

In a medium bowl combine and blend together mayonnaise, mustard, and lemon juice.

Whip cream until soft peaks form and fold into mayonnaise mixture.

Lay salmon slices flat and cut in half crosswise. Place a small portion of mayonnaise mixture on each half slice.

Roll up the salmon and place on a dish lined with a lettuce leaf. Repeat the process until all smoked salmon slices have been filled.

Serves four.


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Salmon Rolls Recipe

Ingredients:
1/4 lb lox
4 oz cream cheese
1 tablespoon lemon juice
1 tablespoon capers

Instructions:

Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite size pieces. These are very elegant served with a fancy toothpick in each.

1 net gram of carbohydrate per serving. Makes 16 pieces.


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Salmon Patties Recipe

Ingredients:
1 (14 3/4 oz.) can salmon, drained
1/2 cup finely ground up almonds
1/2 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 eggs, slightly beaten
2 tablespoons olive oil

Instructions:

In large bowl, combine all ingredients except oil; mix well. Form salmon mixture into four 4-inch patties.

Add oil to large skillet over medium heat. Fry patties 6-8 minutes or until golden brown, turning once during cooking.


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Baked Cod Recipe

Ingredients:
Four slices cod steak
Salt
Pepper
1/2 cup water
Tablespoon butter

Instructions:

Wash and dry four slices of cod steak. Season with salt and pepper, put in baking pan and pour around them one-half cup of water and one tablespoon of butter. Bake twenty five minutes, basting often.

Remove skin and bone, and pour Cheese Sauce over the fish. (See other Sauces for Fish)


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Cajun Shrimp Recipe

Ingredients:
4 bamboo skewers, 8 to 10 inches long,
24 medium shrimp, peeled and deveined (leave tails intact)
12 slices bacon, cut in half crosswise
Blackened Cajun spices
Vegetable oil

Instructions:

Wrap each shrimp in a half slice of bacon and secure with a wooden pick.

Soak bamboo skewers in cold water for 15 minutes

Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.

Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.


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Cajun Swordfish Recipe

Ingredients:
1 teaspoon paprika
4 swordfish steaks, 3/4″ to 1″ thick
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/8 teaspoon ground red pepper
1/4 cup lemon juice

Instructions:

Thaw fish, if frozen. Rinse and pat dry with paper towels.

For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl.

Dip steaks in juice, then coat lightly with seasoning mixture.

Preheat broiler. Spray unheated rack of pan with nonstick spray.

Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2″ thickness). Turn once during broiling time.


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Chinese Fish Recipe

Ingredients:
Fish chunks or whole fish.
Garlic
green onions
Oil
Soy Sauce

Instructions:

Cut shallow slices into fish and insert garlic slices.

Place in top of steamer or on lettuce leaves in top of steamer. (I’ve also used a wok: place wooden chopsticks across bottom of wok and a heat-proof dish on chopsticks. Water in wok underneath chopsticks.) Put the fish on a plate and cover.

Place sliced green onions over fish and any other seasoning wanted.

Cover.

When fish is tender/soft/flaking remove and quickly pour sauce over.

Add fresh sliced green onions to serve.

Sauce:

While fish is steaming warm 1/2 cup oil and 1/2 cup soy sauce together, add chopped/sliced/mashed garlic.


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Citrus Fish Recipe

Ingredients:
1 1/2 lb. fish fillets
Salt and pepper to taste
1 med. onion, chopped
5 tablespoon chopped parsley
4 teaspoon oil
2 teaspoon grated lemon rind
Orange and lemon slices

Instructions:

Butter slow cooker.

Put salt and pepper on fish to taste. Place fish in pot. Put onion, parsley and grated rind and oil over fish.

Cover and cook on low for 1 1/2 hours.

Serve garnished with lemon slices.


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Page 11 of 14

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