Seafood Recipes Collection (E)

Easy Creamed Shrimp

3 cans cream of shrimp soup
1 1/2 teaspoons curry powder
3 cups sour cream
1 1/2 pounds shrimp, cooked and peeled

Combine all ingredients and heat in top of double boiler.
Serve over rice or in patty shells.


Eggplanet Canoes

4 medium eggplants
1 cup onions, chopped
1 cup green onions, chopped
4 cloves garlic, chopped
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 bay leaves
1 teaspoon thyme
4 teaspoons salt
1 teaspoon black pepper
4 tablespoons bacon grease
1 1/2 pounds raw shrimp, peeled
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
1 cup seasoned Italian bread crumbs
2 eggs, beaten
1/2 cup parsley, chopped
1 pound lump crabmeat
3 tablespoons lemon juice
8 tablespoons Romano cheese, grated
1 cup sharp Cheddar cheese, grated

Cut eggplants in half lengthwise and boil in salted water for about 10 minutes or until tender.

Scoop out insides and chop finely. Place eggplant shells in a shallow baking dish. Sauté onions, green onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20 minutes.

Add chopped eggplant and cook covered for about 30 minutes. In a separate skillet, sauté shrimp in butter until they turn pink, about 2 minutes, then add to eggplant mixture. Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture. Stir in parsley and lemon juice. Add cheese. Gently fold in crabmeat. Fill eggplant shells with mixture. Bake uncovered at 350 degrees F until hot and browned, about 30 minutes. Yields 8 servings.


Escalloped Oysters

1 cup margarine
1 cup flour
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash of cayenne pepper
2 medium onions, chopped
1 green bell pepper, chopped
1/2 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 quart oysters, liquid reserved
1/4 cup cracker crumbs

Heat margarine in pan until melted. Mix in flour, stirring with a whisk until smooth. Return to heat and slowly brown to light color. Add paprika, salt, pepper and cayenne. Remove from heat and add onions, green pepper and garlic.

Cook slowly for 5 minutes, stirring constantly. remove heat again; add lemon juice, Worcestershire, oysters and their liquid. Stir well. Pour into a 13 x 9−inch baking dish. Sprinkle with crumbs and bake at 400 degrees F for 30 minutes.

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