Category Archives: Seafood

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Golden Seafood Casserole (Alice Wesner)

Originally this recipe was discovered in a book that came with some cookware.  It has been altered to personal tastes since.

1/4 c butter
1/4 c flour
2 c milk
(salt and pepper)
3 boiled eggs, sliced
6 -8 oz frozen shrimp
1 can tuna, drained
3 oz cooked mushrooms
7 1/2 oz crabmeat
4 oz cheddar, grated
2 c breadcrumbs mixed with 1/4 c melted butter  (Or whatever amount seems right, using that ratio.  How many breadcrumbs you need depends heavily on the size and shape of your casserole.)

Make white sauce with butter, flour, and milk.  (Melt butter, carefully stir the flour into it, add milk.)  In 2 qt casserole, layer eggs, shrimp, sauce, tuna, suace, mushrooms, sauce, crabmeat, sauce.  Top with breadcrumbs.

Bake 1 hour at 325.

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Shrimp Dip (St. Louis Cookbook)

5 oz can shrimp, drained
3 oz softened cream cheese
1/4 c sour cream
1 T lemon juice
1 T ketchup
1/4 tsp Worcestershire sauce
1/8 tsp onion powder
dash hot sauce

Mix all together, adjusting amounts of flavour to personal taste.  Chill and serve.
Quite tasty, although I’m fair positive that we used a bit more of the W-sauce, onion powder, and hot sauce than called for.  I may have added some garlic, too, I don’t recall.

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Marinated Shrimp with Whole Spices (Madhur Jaffrey)

3 lbs shrimp
10 cloves garlic, peeled and coarsely chopped
2 by 1 1/2″ fresh ginger, peeled and coarsely chopped
1/4 – 1/2 tsp cayenne
3 T lemon juice
1 tsp salt
1/8 tsp freshly ground pepper
6 T olive oil
1 cinnamon stick, 2 1/2 – 3″ long
5 cardamom pods
6 whole cloves
10 whole peppercorns
1 bay leaf
1/4 tsp ground tumeric
Garnish:  2 scallions

Peel and devein shrimp.  wash under cold running water.  Drain and pat dry.
Blenderize garlic, ginger, cayenne, lemon juice, salt, and ground pepper until it is a smooth paste.
Mix shrimp and paste in a bowl.  Cover.  Leave for an hour.  (2-4 hours, if in fridge.)
10 minutes before serving, heat oil over a high flame.  Add cinnamon, cardamom, cloves, peppercorns, and bay leaf.  Stir until bay leaf darkens. Add shrimp and marinade, and let this bubble and cook, stirring constantly, until shrimp are pink and opaque.  Remove the shrimp with a slotted spoon, and set aside.  add tumeric to pan.
Keep cooking over high flame, stirring all the time, until it becomes thick and paste like.  Put the shrimp back in.  Stir around until the shrimp are well coated.

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Scallops with Cream and Basil (Minimalist)

Have everything ready ahead of time:
Take a small bowl full of chunked butter, heat until foaming. Add scallops. Brown on both sides. Remove scallops from heat.
Get rid of the butter. (I actually mixed it into a soup as sort of a semi-seafood-flavoured stock additive. Worked well.)
¼ to ½ c more butter, add what looks right compared to the scallops of shallots (or green onions, or vidalia), slivered garlic, little bit of crushed red chilis. Cook until softened. Splash of white wine, almost enough to make the vegets and spices start to float. Add a similar amount of heavy cream. Put the scallops back in. Stack and roll fresh basil leaves and cut the rolls relatively thinly, at an angle. Add some. Garnish w/ a little more. Add a touch of pepper.
Serve. Tasty. Decadent. More filling than you’d expect. I put it over capellini, but there are a number of underneath stuffs that would work, or even skip that part.

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Lemony Fish Fillets (Betsy Codier)

1 1/4 c crushed cornflakes (or breadcrumbs)
some lemon pepper (if no lemon pepper, crushing some coriander and adding that and some pepper until it looked right worked quite well.)
1/4 – 1/2 (or some) dill weed
1/8 tsp (or some) garlic powder
1/4 c buttermilk (milk works fine, too)
1 egg
1 lb fish fillets, 1/2 inch thick, cut into pieces (or don’t cut it up, worked fine that way, too)  Mix cornflakes, lemon pepper, dill weed, garlic powder  Blend buttermilk and egg.  Dip fish in buttermilk mixture first, then in the dry mixture.  Heat oil, add fish, ry 5-8 minutes.  Drain and serve.

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Garlic Mussels in White Wine (Me, with help from The Minimalist)

Mussels, still in shell.  Saute in oil, shake around for a minute or so, add a bunch of sliced garlic.  When garlic starts to colour, add about a cup of white wine.  Turn the heat up, mussels will start popping open.  (Add some butter for flavor, your favorite green spice to finish off.)

Fairly quick, and if you get it right, awfully tasty.

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