fDiet.com
Free Recipes
Main Meal Recipes
Soup Recipes
Drink Recipes
Meat Recipes
Dessert Recipes
Pasta Recipes
Fish & Seafood Recipes
Cake Recipes
Pies And Pastry Recipes
Vegetable Recipes
Salad Recipes
Appetizer Recipes
 
Filipino Delicacies
Chinese Foods
Japanese Foods
Western Favorites

Fish And Seafoods Recipes

Lobster Newburg
Ingredients:

2 cups cooked lobster meat, about 2 small lobsters 2 tablespoons butter or margarine 1/4 teaspoon salt dash of cayenne pepper 3 tablespoons dry sherry 3 egg yolks, lightly beaten 1 cup half-and-half buttered toast or pastry shells

Procedures:

In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4.

Note:


Marinated Crawfish
Ingredients:

1-1/4 cups olive oil
3/4 cup cider or wine vinegar
2-1/2 Tablespoons capers
1 to 2 Tablespoons chopped fresh parsley
2-1/2 teaspoons celery seeds
1-1/2 teaspoons salt
1/2 teaspoon pepper
Tabasco sauce to taste
3 pounds Louisiana crawfish tails
3 or 4 green onions, chopped
1 small red onion, thinly sliced
Thinly sliced lemons

Procedures:

Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
Serve as an appetizer with wooden picks, or spoon the crawfish mixture over a bed of shredded lettuce and serve as a salad. Great recipe for leftover crawfish.
SERVES: 6 - 8

Note:


Crab-Stuffed Shrimp
Ingredients:

4 ounces fresh mushrooms, finely chopped
2 Tablespoons butter
1 pound crab meat, flaked
1/2 cup dry sherry
1 hard-cooked egg, chopped
3 scallions, finely chopped
2 Tablespoons minced fresh parsley
1/2 teaspoon oregano
Salt and pepper to taste
1 cup fresh bread crumbs
1-1/2 cups (about) whipping cream
20 large shrimp, peeled, deveined, butterflied
6 Tablespoons melted butter
1/2 cup freshly grated Parmesan cheese

Procedures:

Saute the mushrooms in 2 Tablespoons butter in a skillet until the liquid evaporates. Stir in the crab meat. Add the sherry, egg, scallions, parsley, oregano, salt, pepper and bread crumbs. Steam, covered, for 2 minutes. Remove from heat. Stir in just enough whipping cream to bind the mixture.
Stuff each shrimp with a portion of the crab meat mixture. Arrange the shrimp stuffed side up in a baking dish. Drizzle with 6 Tablespoons butter, sprinkle with the cheese.
Bake at 350 degrees for 15 minutes.
SERVINGS: 4

Note:



Page(s)  1  2  3  4   5 6