SEAFOOD

| Curried Shrimp Salad | Tuna and White Bean Salad | Baked Fish Fillets | Crab Cakes |
| Crab Lasagna Alfredo | Shrimp with Mushrooms & Scotch | Tuna-Pasta Rémoulade Salad |


Mrs. Parker's Curried Shrimp Salad
2 lbs. shrimp (boiled, peeled and de-veined)
1/4 cup chopped green onions
1/4 cup chopped celery
1 can water chestnuts (cubed)
2 tsp. curry powder blended into 1 cup mayonnaise
Salt and pepper, to taste
Dash cayenne pepper

Combine ingredients and chill. Serve on shredded lettuce.

Yield: 4 main-dish servings, or about 10 appetizer servings.


Tuna and White Bean Salad / Pocket Sandwiches
12-oz. tuna, drained
Sage Mayonnaise (see below)    
1/2 cup chopped scallions, including tops
1/4 cup chopped black olives
1 cup canned white navy beans, rinsed and drained
3 Tbls. bottled capers, drained
1/3 cup chopped fresh parsley
3 Tbls. crumbled feta cheese
FOR SANDWICHES: 
2-3 pita loaves, halved (4-6 pockets)
Optional: lettuce or watercress; 
    seasoned chopped tomato mixed with 
    chopped green olives and a little olive oil

Combine tuna and the dressing (below), mixing well. Stir in the scallions, olives, beans, capers, and parsley. Gently stir in the feta.

FOR SANDWICHES: Briefly heat the pita pockets so they will open easily. If desired, insert some lettuce or watercress; spread in some tuna-bean mixture. Garnish with tomato-olive mixture, if desired.

Yield: 4-6 sandwiches, depending on how stuffed you make them.

Sage Mayonnaise

1/2 cup mayonnaise
1/2 cup olive oil
2 Tbls. Dijon mustard
1 tsp. prepared horseradish
1 1/2 tsp. minced garlic
2-3 Tbls. fresh lemon juice (or white-wine vinegar)
1/2 tsp grated lemon peel
1 tsp. dried sage
1/2 tsp. sugar
salt & pepper to taste

Blend together in a small bowl.


Baked Fish Fillets
2 lbs. fish fillets cut in serving pieces
1/4 tsp. paprika
3 Tbls. lemon juice
salt & pepper

White Sauce with Mustard (below)
1/2 cup bread crumbs
1 Tbls. minced parsley
Place fish in greased shallow baking dish; 
sprinkle with paprika, juice, salt & pepper. 
Pour white sauce over, and sprinkle with crumbs and parsley. 
Bake at 350F for 35 minutes.

White Sauce for Fish

2 Tbls. butter
2 Tbls. all-purpose flour
1 Tbls. dry mustard
salt & white pepper
1 cup milk
    (OR 3/4 cup milk & 1/4 cup dry vermouth)
Optionally: 
    2-3 Tbls. grated parmesan OR crumbled bleu cheese
    AND/OR 1/8-1/4 tsp. dried tarragon
    OR 1/2-1 tsp. dried dill (no cheese)
        AND/OR 1 Tbls. prepared horseradish
    OR 1 tsp. curry powder (no cheese)
Melt butter in saucepan and stir in flour and seasonings. 
Stir in liquid and cook till sauce thickens. 
(Blend in optional ingredients, as desired)

Yield: serves 6

Ed's Angeled Crab Cakes
6 oz. canned crab meat, drained
1-2 Tbls. lemon juice
1 slice low-calorie wheat bread, crumbled
1 Tbls. mayonnaise
1-2 Tbls. chopped green pepper
1-2 Tbls. chopped celery
1-2 Tbls. chopped onion or green onion
1 tsp. dijon mustard
1 tsp. dried thyme, crushed
dash cayenne pepper
black pepper to taste

Preheat oven to 350F. Toss crab and lemon juice. Mix with the rest of the ingredients. Divide mixture in half, and press into 2 ramekins sprayed with cooking spray. Sprinkle with paprika. Bake at 350F till heated through, about 15 min. Serve with:

Low-fat Dill Mustard Sauce

3 Tbls. dijon mustard
2 tsp. reduced-calorie mayonnaise
2 Tbls. reduced-calorie or no-fat sour cream
1 tsp, dried dill weed
pinch of sugar or sugar-substitute
1 tsp. lemon juice
Optional: 1/8 tsp. caraway seed

Mix well and chill.

2 servings

Ed's Crab Lasagna Alfredo
3 Tbs. melted butter
1/2-1 tsp. minced garlic (pasturized--use less if fresh)
3-4 tsp. dry vermouth (OR dry sherry OR lemon juice)
12+ oz. pasturized crabmeat 
  (OR 10-15 oz. canned albacore tuna), drained
grated pepper to taste
optional additions: 
1-2 Tbs. capers OR sliced black olives; 
1-2 Tbs. chopped fresh parsley; 
1-2 Tbs. toasted pine nuts OR almonds

1 carton (16 ounces) reduced fat cottage cheese
1/2 cup reduced fat sour cream
1/2 cup grated parmesan cheese
2 eggs, lightly beaten
1-1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. grated nutmeg
1/4 tsp. each: garlic powder, salt & white pepper

1/2 cup butter
1-2 tsp. minced garlic (2 cloves if fresh)
1 pound sliced fresh mushrooms
1/2 cup chopped green onions with tops

1/2 cup all-purpose flour
1/4 cup additional dry vermouth (OR dry sherry OR 1/8 c. lemon juice)
2 cups half&half
1+ cups chicken broth
Another 1/2 cup parmesan
Salt and pepper to taste

12 whole wheat lasagna noodles, uncooked

3-4 cups (16 ounces) shredded part-skim mozzarella cheese

Saute 1/2 tsp. garlic in butter; stir in vermouth; In a small bowl, combine crab (or tuna, & capers, etc., if using) with melted garlic-butter & pepper; set aside.

In another bowl, combine the cottage cheese, sour cream, eggs, 1/2 c. parmesan, and seasonings; set aside.

In a large skillet, saute the mushrooms, onion and garlic in butter until vegetables are tender. Stir in flour until blended. Stirring constantly, add the vermouth to deglaze the pan. Gradually add half-and-half, and enough broth to thin the boiling sauce to a desired consistency (not quite as thick as the cottage cheese/egg mixture). Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted.

In a greased shallow 4-qt. baking dish, layer:

a third of the mushroom sauce
three noodles (uncooked)
half of the cottage cheese mixture
a third of the mozzarella cheese
three noodles (uncooked)
a third of the mushroom sauce
seafood mixture
three more noodles
half of the cottage cheese mixture
a third of the mozzarella cheese
three more noodles, 
the remaining mushroom sauce, 
and topping with the remaining mozzarella.

Seal with a foil cover and bake at 350° for 45 minutes; uncover and continue baking 10-15 minutes more, or until the top is browned somewhat. Let stand for 15 minutes before cutting.

VARIATIONS: Use shrimp and/or sauted scallops with or instead of crab Use 1 tsp. dried tarragon plus 2 tsp. dijon mustard instead of oregano and basil

Yield: 12 servings.


Shrimp with Mushrooms & Scotch
1 Tbls. each:  minced garlic, minced scallion (White part)
    (OR 2 Tbls. minced shallots)
2 Tbls. butter & 1 Tbls. vegetable oil
1 lb. shelled shrimp (or scallops)
1/4 lb. sliced mushrooms
1/4 cup Johnnie Walker Red 
    (or other smoky scotch whiskey)
2 tsp. Dijon mustard
1/2 cup toasted almond slivers
1 more Tbls. butter
1/2 tsp. salt; 1/4 tsp. pepper

Sauté garlic in butter & oil about a minute. Add shellfish & sauté over high heat till almost done, about 3 minutes. Add mushrooms; stir & cook a minute more. Deglaze pan with scotch and ignite by touching edge of pan with a match flame. When flame dies out stir in mustard and add almonds. Remove from heat and stir in remaining butter and seasonings.

Serve immediately, with white & wild rice cooked in chicken broth with chopped green onion and a couple of pinches of dried tarragon; stir in a couple Tbls. chopped parsley just before cooking the shellfish.

Yield: 4 servings


Ed's Tuna-Pasta Rémoulade Salad
1 1/2 lbs. pasta shells, cooked & drained
3/4 cup sliced ripe olives
2 cucumbers or zucchini, sliced thin
  (or 1 box frozen sweet peas, thawed under running water)
2 carrots, shredded
1/4-1/2 cup chopped green onion
1/2 jar cappers, drained
3 cans tuna, drained
1 cup fresh snipped parsley
Salt to taste

Combine ingredients and toss with Ed's Rémoulade Dressing; chill. Note: This will make a fairly dry pasta salad; you might want to double the dressing recipe, and serve half of it on the side for those who like it gooey. Yield: 16 servings.

Ed's Rémoulade Dressing

1 cup mayonnaise
1/2 cup sour cream
3/4 tsp. crushed garlic
1/2 tsp. dried tarragon, crumbled
1 1/2 tsp. dijon mustard
1 1/2 tsp prepared horseradish
1/2 tsp. white pepper

Stir ingredients together until well blended. Use in tuna pasta salad, or chill several hours before serving with other seafood (crab, shrimp, salmon).
Yield: 1 1/2 cups dressing.










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