May 16, 2014
Roasted Citrus Curried Shrimp Salad
Florence
Course Salad
Cuisine American
- 2 large oranges peeled, segmented
- 1/2 tsp kosher salt divided in half
- 2 lbs shrimp cleaned
- 1 Tbsp olive oil
- 1 Tbsp curry powder
- 1/2 tsp black pepper
- Mix Greens for serving over
Preheat oven to 400° F.
Cover 13x9 baking pan with parchment paper.
Place orange pieces evenly on 13x9 pan.
Sprinkle oranges with 1/4 tsp of salt and bake for 10 to 12 minutes or until slightly browned and the edges are dry.
Remove from oven.
Put shrimp in a bowl with 1/4 tsp salt, the olive oil, curry powder, and the black pepper.
Add Shrimp to oranges and stir together. Return to oven and bake for 10 minutes or until shrimp is completely cooked.
Server over mixed salad greens.
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May 9, 2014
Kentucky Derby Cheese Dip
Florence
Course Snack
Cuisine American
- 2 pounds grated sharp cheddar cheese
- 1/2 medium onion -- chopped fine
- 2 cloves garlic -- chopped fine
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 12 oz can flat beer
In sauce pan, bring beer to a simmer.
Blend all ingredients in a food processor.
Chill for 2 hours.
Serve with crackers or or bread chunks.
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April 25, 2014
Crab Bisque
Florence
Course Soup
Cuisine American
- 2 tablespoons butter
- 1 teaspoon onion - chopped
- 1 tablespoon parsley - chopped
- 1 1/2 cups soft shell crabmeat - chopped
- 2 tablespoons flour
- 2 cups chicken or seafood broth
- 2 cups cream -- light
- 1 pinches cayenne pepper
- salt to your taste
Melt the butter in sauce pan.
Add the onion and cook until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
Add the flour, stir to blend and cook for 3 minutes more
Stir in the chicken broth and simmer for 20 minutes.
Add the cream and cayenne pepper
Simmer for 5 more minutes.
Server warm.
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April 22, 2014
Creole Shrimp
Florence
- -----sauce-----
- 1 - 15 oz can tomato puree
- 1/2 cup water
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon mustard
- 1/4 teaspoon salt
- 1/3 teaspoon pepper
- 3 tsp. sugar or sugar substitute
- 12 ounces cooked shrimp
In Saucepan, combine all ingredients, except sugar and shrimp.
Slowly Bring To Boil, stirring when needed.
Remove from heat and stir in sugar.
Add Shrimp to sauce.
This can be served over rice or a egg noodle bed.
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April 18, 2014
Deluxe Salmon Spread
Florence
Course Seafood
Cuisine American
- 1 pound cooked salmon
- 1 cup mayonnaise
- 2 tablespoons diced green pepper
- 2 tablespoons diced pimento
- 2 teaspoons lemon juice
- 1 teaspoon tarragon
- 1 teaspoon horseradish
- 1 teaspoon chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until smooth.
Empty blender into bowl and mix well with the rest of the ingredients.
Chill and server with bread or crackers.
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April 17, 2014
Scrabbled Eggs
Florence
Course Breakfast
Cuisine American
- 2 Eggs
- 1/8 cup milk
- 1/8 cup red onion
- 1/8 cup Sweet Bell Pepper
- Dash Salt & Pepper
- 1 tablespoon butter
Saute Onions and Peppers together in olive oil with a little salt and pepper until tender.
Whisk together Eggs, milk, salt and pepper.
Melt butter in pan.
Add egg mixture to pan with onions and peppers.
Use fork and keep stirring eggs until done.
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April 12, 2014
Seafood Butter Sauce And Baste
Florence
- 1/2 cup butter
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried tarragon
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
Melt butter in a small saucepan.
Combined all ingredients in saucepan.
Brush on seafood and bake, bbq or fry.
Goes good on shrimp, crawfish, crab and lobster.
Makes approximately 1/2 cup.
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March 13, 2014
Scallops is one of my daughters favorite foods. She would eat seafood all day every day.
Freezer to Oven Scallop Casseroles
Florence
Course Entree
Cuisine American
- 4 C about 2 lbs fresh scallops
- 1/4 Cup butter or margarine
- 1 medium size green pepper diced
- 1 medium onion diced
- 2 celery stalks diced
- 3 Cup bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 2 Cup light cream
- 1 Cup shredded Sharp Cheddar cheese
- 6 small foil pie pans
- Aluminum foil
Place the scallops in a large saucepan.
Just cover the scallops with water.
Place saucepan over medium heat.
Bring water to a rapid boil.
When water is boiling rapidly remove from heat.
Drain scallops well.
Place the butter in a large skillet over medium heat.
When the butter has completely melted add the green pepper, onion and celery.
Cook, stirring often, 10 minutes or until vegetables are fork tender.
Place scallops in a large mixing bowl.
Add the vegetables.
Put the bread crumbs in a small mixing bowl.
Add the salt and pepper to the bread crumbs mix together well.
Add the bread crumb mixture to the scallops and vegetables.
Stir to combine well.
Place the scallop mixture into the 6 foil pie pans.
Allow to cool completely.
Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
Wrap the pie pans tightly in aluminum foil.
Freeze for up to 1 month.
To cook preheat oven to 450° degrees.
Do not thaw the casseroles.
Place them wrapped on a cookie sheet.
Bake 45 minutes.
Unwrap and sprinkle each with cheese.
Continue baking for 15 minutes or until cheese has completely melted.
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February 16, 2014
Curried Shrimp
Florence
Course Seafood
Cuisine Amercian
- 1 cup fish stock or water
- 1/2 cup chopped onion
- 1 tablespoon turmeric
- 1/2 tablespoon peeled and minced fresh ginger
- 1 teaspoon salt
- 2 pounds medium - shells removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons flour
- 1 tablespoon curry powder
- salt and pepper
- 1/2 lemon -- juice of
Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
Add the shrimp and mix well.
Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
Remove the shrimp with a slotted spoon.
Strain and reserve the shrimp broth.
In a medium saucepan, heat the olive oil over medium heat
Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
Add the shrimp broth a little at a time, stirring constantly.
Add the shrimp and the lemon juice
Add salt and black pepper.
Cook until the shrimp are hot, approximately 2 minutes.
Serve immediately, over brown or white rice.
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