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Category: Seafood (Page 8 of 14)

Lobster Parisienne Recipe

Ingredients:
6 Lobster tails, cooked/chilled
6 tablespoon Mayonnaise
1 teaspoon Mustard, prepared
1 teaspoon Lemon juice
1 teaspoon Tarragon wine vinegar
1 tablespoon Chives, finely minced
1 tablespoon Parsley, finely minced
Salt to taste
Pepper to taste

Instructions:

Remove lobster meat from tails. Reserve tails. Chop meat into bite-sized pieces.

Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.

To serve, stuff lobster tails with chilled lobster mixture. Serve as first course on lettuce-lined small plates.


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Red Snapper Recipe

Ingredients:
1 Red snapper (1 1/2 lb), boned-and filleted with skin on
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon olive oil
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped very ripe tomatoes
1/4 cup red wine

Instructions:

Sprinkle the red snapper fillets with salt and cayenne.

In a 9-inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring.

Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the heat down to a simmer.

Place fillets, skin side down, on the mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter.

Spoon sauce over fillets.

6 carbs.


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Deluxe Salmon Spread Recipe

Ingredients:
1 lb Cooked canned salmon
1 cup Mayonnaise
2 Tablespoons Green pepper (diced)
2 Tablespoon Pimento diced
2 teaspoon Lemon juice
1 teaspoon Tarragon vinegar
1 teaspoon Horseradish
1 teaspoon Chopped dried dill

Instructions:

Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill.


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San Francisco Seafood Casserole Recipe

Ingredients:
1 lb mussels or 18 clams
1/2 lb medium shrimp
1 lb cod or flounder fillets
2 tablespoon salad oil
1 medium onion, diced
1 large garlic, minced
1 28 ounce can tomatoes
1 8 ounce bottle clam juice
1 6 ounces can tomato paste
3/4 cup white wine
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper

Instructions:

Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks.

Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling.

Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender.

Sprinkle with parsley

Total Carbs: 8


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Maine Tangy Lobster Recipe

Ingredients:
2 cups Lobster meat
1 tablespoon Lemon juice
1 teaspoon Dry mustard
1/3 cup Butter
1 teaspoon Worcestershire sauce
1/2 teaspoon
Salt & pepper to taste

Instructions:

Place all ingredients, except lobster, in top part of double boiler. Melt over hot water & stir to blend well.

Cut lobster in small pieces; add to mixture and cook 6 minutes.

Serve with lemon wedges.

Serves 4.


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Hot Crab Dip Recipe

Ingredients:
8 oz cream cheese
1 pack crab meat
1 teaspoon cream
2 teaspoon onions chopped
1/2 teaspoon horseradish
1/4 teaspoon salt
Pepper

Instructions:

Mix all of the ingredients (not in a blender or food processor).

Put in a baking dish and top with either sliced almonds or paprika.

Bake in a 375 F oven for 15 minutes.

Serve while still warm with celery, green peppers, mushrooms, cucumbers, radishes, asparagus or raw or lightly steamed green beans or cauliflower.


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Tuna Cheese Salad Recipe

Ingredients:
7 oz (1) can Tuna, water packed
1/4 cup colby cheese
1 1/2 tablespoon sweet gherkins, finely chopped
1/2 cup celery, chopped finely
1/2 cup mayonnaise
Few strips green pepper

Instructions:

Drain tuna; flake with fork into small pieces. Cut cheese into 1/4″ cubes.

Combine tuna, cheese, gherkins, celery, and mayonnaise; mix well. Cover bowl and chill 1 hour or longer.

Serve on crisp lettuce, garnished with thin strips of green pepper.


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Crab Meat Salad Recipe

Ingredients:
1 lb crab meat, fresh or canned
4 hard cooked eggs
1/2 cup almonds
2 cup heavy cream
1 cup mayonnaise
1 Green pepper
Dash salt
Dash paprika
Lettuce

Instructions:

Pick over the crab meat and discard membranes. Chop egg whites.

Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients.

Whip the cream very stiff, fold into the mayonnaise, add salt and paprika. Add to crab mixture.

Serve on crisp lettuce; garnish with strips of green pepper or pimiento and top with diced egg yolk.


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Cajun Blackened White Fish Recipe

Ingredients:
1 tbsp Paprika
2 1/2 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Cayenne pepper
3/4 tsp White pepper
3/4 tsp Black pepper
1/2 tsp Thyme
1/2 tsp Oregano
1/4 tsp Sage
White fish fillets
Vegetable oil

Instructions:

Mix all spices together and store in a tight jar.

Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking.

Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot).

Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish.

Serve with lemon wedges.


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Cajun Style Crabby Mushrooms Recipe

Ingredients:
12 large stuffing mushrooms
1 tablespoon butter or oil
1/4 cup onions, chopped
1/4 cup green pepper, chopped
1 can crab meat (6 1/2 oz.)
1/2 cup parmesan cheese, freshly grated
1 tablespoon hot pepper flakes
1 tablespoon sweet basil
1/2 tablespoon black pepper
1 tablespoon garlic powder

Instructions:

Preheat oven to 350 degrees.

Wash and remove stems from mushrooms. Chop stems finely and set aside.

Heat butter in a medium-sized skillet. Add mushroom stems, onions and green peppers. Cook until tender. Remove from heat.

Add crab meat. Stuff mushroom caps with this mixture and place on ungreased baking dish.

Combine cheese, pepper flakes, basil, pepper and garlic powder in a small bowl. Sprinkle over mushrooms. Bake for 20 mins or until thoroughly cooked.

Yield: 12 mushrooms.


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