Fish n Seafood

12 ounces peeled, fresh or frozen and thawed crayfish tails or large
shrimp
3 tablespoons all-purpose flour
3 tablespoons olive oil or vegetable oil
1 large yellow onion, chopped
1 medium-sized sweet green pepper, chopped
2 stalks celery, sliced
4 large green onions with tops, sliced
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon hot red pepper sauce
4 medium-sized tomatoes, peeled and chopped

Rinse shrimp and pat dry. For roux, in a large heavy saucepan, stir together flour and oil

until smooth. Cook over moderate heat, stirring constantly, for 5 to 7 minutes or until roux

is dark brown.Add the onion, green pepper, celery, green onions, garlic, salt, and hot pepper

sauce. Cook for 8 to 10 minutes or until vegetables are just tender, stirring frequently.

Gradually stir in tomatoes. Bring to a boil. Add the shrimp. Lower the heat and simmer,

covered, for 5 minutes or just until the shrimp turn opaque, stirring occasionally.
Serve with hot cooked rice. Serves 4. Prep Time: 20 minutes, Cooking Time: 23 minutes

Crab Puffs

This 1930’s appetizer was originally called a “Washington canapé” and was made with buttered toast topped with cheese and creamed crab. This is a more healthful version that skips the butter and puts the cheese in the creamed crab mixture.

10 slices home-style white bread toasted
¾ cup evaporated skimmed milk
2 tablespoons all-purpose flour
¼ teaspoon black pepper
3 tablespoons grated Parmesan cheese
8 ounces lump crab meat, picked over and flaked, or 1 package (6 ounces)
frozen and thawed crab meat
20 thin strips canned pimento

Preheat the oven to 400 degrees. Using a 2-inch round cutter cut toasted bread into rounds.
In a small saucepan, whisk together the evaporated milk, flour, and pepper. Cook over moderate

heat, whisking constantly, until mixture starts to thicken. Remove from heat. Stir in the Parmesan

cheese. Stir in the crabmeat. Using a tablespoon, mound the crab meat mixture onto the bread

rounds and place onto a baking sheet. Bake for 5 to 6 minutes or until lightly browned. Top puffs

with pimento strips. Makes 20 puffs.

New England Clam Cakes

Since colonial times, folks all along the Eastern seaboard have made this old-fashioned delicacy. Early cooks went to the trouble of shucking, cooking, and mincing fresh clams, however, today, using canned clams makes shorter work of this recipe.

2 large egg whites, lightly beaten
2/3 cup seasoned fine dry bead crumbs
2 tablespoons finely chopped chives or green onion tops
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cans (6-1/2 ounces each) minced clams drained
1 tablespoon butter or margarine, melted

Preheat the oven to 450 degrees. In a medium-size bowl, combine the egg whites, 1/3 cup

of the breadcrumbs, chives, mustard, and Worcestershire sauce. Stir in the clams. Cover and refrigerate for 20 minutes. In a shallow dish, toss the melted butter with the remaining 1/3-cup breadcrumbs. Using about 1/3 cup of the clam mixture for each, shape into four 3-inch round

patties. Coat each patty with the breadcrumb mixture, Place on a lightly greased baking sheet.

Bake for 10 to 12 minutes or until golden. Serve with lemon wedges. Makes 4 servings.
Prep. Time: 15 minutes, Chilling Time: 20 minutes, Cooking Time: 10 minutes

Scampi in White Wine

In Italy, today’s dish was made with scampi—tiny relatives of the
lobster. Italian immigrants to America adapted the recipe for shrimp.
To keep either scampi or shrimp tender, cook them just until they turn opaque.

1-1/2 pounds fresh or frozen and thawed large scampi or shrimp, peeled
and deveined with tails left on (psst...how to devein a shrimp?)
2 tablespoons butter or margarine
¼ cup minced parsley
1 teaspoon dried basil leaves
3 cloves of garlic, minced
¼ cup dry white wine or nonalcoholic dry white wine
1 tablespoon lemon juice
1 teaspoon grated lemon rind
¼ teaspoon salt
1/8 teaspoon black pepper

Rinse scampi and pat dry. In a large nonstick skillet, melt the butter over moderate heat.

Add the parsley, basil, and garlic and cook for 1 minute. Stir in the scampi, wine, lemon juice,

lemon rind, salt, and pepper. Cook, covered, for 4 to 5 minutes or just until the scampi turn opaque, stirring occasionally. Serve with lemon wedges. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 6 minutes

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Tuna and Frito Pie

1 can tuna
2 ½ cups Fritos
1 can mushroom soup
Several slices cheese
Place tuna and Fritos in layers in casserole. Heat, mushroom soup in saucepan; pour over

mixture. Place cheese slices over top. Bake 375 degrees for 30 minutes. Yields: 4 servings.

Tuna Pie with Biscuits

1 package (6) refrigerated biscuits
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 medium-size sweet green or red pepper, chopped
2 stalks celery, sliced
1 cup lower sodium chicken broth
1 ½ dried thyme leaves
¼ teaspoon salt and black pepper
1 ½ cups low-fat (1-% milk fat) milk
½ cup all-purpose flour
2 cans (6 ounces each) water-packed, chunk light tuna, rinsed, drained,
and flaked, or 1 can (14 ¾ ounces)
Salmon, picked through, rinsed, drained, and flaked.

Preheat the oven to 400 degrees. Cut the biscuits in half crosswise. Set aside.
In a large saucepan, melt the butter over moderate heat. Add the onion, green

pepper, and celery and cook for 5 minutes or until tender. Stir in the broth, thyme,

salt, and black pepper. In a small bowl, whisk together the milk and flour. Stir into

mixture in saucepan. Cook, stirring constantly, for 8 minutes or until thickened and

bubbly. Stir in the tuna. Immediately spoon the tuna mixture into a 2-quart casserole.

Quickly place the biscuit halves on top of the hot tuna mixture. Bake for 12 minutes

or until biscuits are done. Let stand for 5 minutes before serving.
Makes 6 servings. Prep Time: 15 minutes, Cooking Time 26 minutes

Broiled Salmon Steak
4 salmon steaks (1/3 to 1/2 pounds each)
French dressing
2 tablespoons melted butter or oil
Salt and pepper
Juice of 1 lemon
chopped parsley
Béarnaise Sauce

Brush salmon with French dressing; let stand 1 hour. Put in broiler; brush
with butter. Broil 12 to 15 minutes; cook on both sides. Put on hot
platter; season to taste with salt, pepper, and lemon juice; sprinkle with
chopped parsley. Serve with Béarnaise Sauce. (See Sauces)

Salmon Paysanne
2 pounds salmon or other fish steaks, fresh or frozen
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (4 ounces) sliced mushrooms, drained
1/2 cup sliced green onions
1/4 cup catsup
2 tablespoons butter or margarine, melted
1 teaspoon soy sauce

Thaw steaks, if frozen; pat dry with paper towel. Cut into serving-size
portions. Place in greased baking dish, 12 x 8 x 2 inches; sprinkle with
salt and pepper. Combine remaining ingredients; spread over fish.

Bake in 350 degree oven 25 to 30 minutes, until fish flakes easily. Yield 6 servings.

Tuna-Broccoli Bake
1 box frozen broccoli
1 small can tuna
½ can mushroom soup
1/3 cup crushed potato chips

Partially cook frozen broccoli according to package directions. Layer broccoli, tuna

and mushroom soup in small baking dish. Cover with crushed potato chips. Bake,

uncovered, at 350 degrees for 45 to 60 minutes. Yield 3 servings.

Salmon Noodle Casserole
4-ounce medium-size noodles
1 tablespoon olive or vegetable oil
1 medium-size yellow onion, chopped
1 medium-size sweet green pepper, chopped
1 stalk celery, sliced
1/3 cup all-purpose flour
1/8 teaspoon black pepper
3 ½ cups low-fat (1% milkfat) milk
½ cup shredded Swiss cheese (2 ounces)
1 can (14 ¾ ounces) pink salmon, picked through, rinsed, drained, and
flaked; or 2 cans (6 ounces, each) water packed, chunk light tuna,
rinsed, drained, and flaked; or 2 cups cooked chicken
1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook the noodles according to the package
directions. Drain, rinse, and drain again; return to the saucepan.
Meanwhile, in a large saucepan, heat the oil over moderate heat. Add
the onion, green pepper, and celery and cook for 5 minutes or until the
vegetables are tender. Stir in the flour and black pepper. Add the
milk. Cook, stirring constantly, for 10 minutes or until the mixture is
thickened and bubbly. Stir in the Swiss cheese until melted. Stir in
the cooked noodles. Carefully stir in the salmon. Spoon the mixture

into a lightly greased 8" x 8" x 2" baking dish. Top with Parmesan cheese.

Bake for 25 minutes or until heated through. Makes 4 main dish servings
Prep Time: 20 minutes, Cooking Time: 42 minutes

Shrimp and Corn Pie
1/2 cup evaporated skimmed milk
2 large egg whites
1 large egg
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
12 ounces cooked, peeled shrimp, halved crosswise
2 cups frozen corn, thawed

Preheat the oven to 350-degrees. In a large bowl, whisk together the
evaporated skimmed milk, egg whites, egg, Worcestershire sauce, salt,
and pepper. Stir in the shrimp and corn. Spoon the mixture into a 9-inch

pie plate. Bake for 30 minutes or until the center is almost set. Let stand

5 minutes before serving. Makes 4 servings. Prep Time: 10 minutes, Cooking

Time: 30 minutes, Standing Time: 5 minutes.

Broiled Crab Sandwiches
1 (6-1/2 ounce) can crab
1/4 cup minced onion
1 cup American cheese, grated
1 cup mayonnaise
French bread slices

In medium-sized bowl mix all ingredients together except bread. Spread on French bread slices.

Cut to desired thickness. Place under broiler until bubbly and brown. Yield: 6 servings.

Shrimp with Sauce
(Low-Cal)
1 pound shrimp
2 onions, sliced
2 tablespoons butter or margarine
½ cup instant nonfat dry milk
2 tablespoons flour
1 (1 pound 3 ounce) can tomatoes
½ teaspoon salt
¼ teaspoon pepper

Clean and cook shrimp for about 5 minutes or until pink. Cook onions in butter until soft.

Combine dry milk and flour; stir in tomatoes, salt and pepper, blend thoroughly. Add to

onions. Cook, stirring, until mixture thickens. Add shrimp; cook until shrimp are heated

through. Serve with a border of toast or low-calorie wafers. Yield: 4 servings.

Creole Cod Fillets
(Low-Cal)
2 pounds cod fillets
2 tablespoons all-purpose flour
1 small onion, sliced
1 (1-pound) can tomatoes
1 pimento, chopped
1 bay leaf
1/4 teaspoon monosodium glutamate
1 teaspoon salt
Dash of pepper
1/4 teaspoon oregano

Cut fish into serving pieces and place in shallow 2-quart casserole dish.

Combine remaining ingredients and pour over the fish. Bake at 350-degrees

for about 1 hour. Yield 6 servings/133 calories per serving.

Salmon Puff
8 ounce salmon or tuna
1 cup skim milk
1/2 cup mushrooms, cut into slices
1/4 cup green pepper, chopped
Salt and pepper to taste, (I use lemon pepper)
2 eggs, separated

In shallow baking dish combine salmon, skim milk, mushrooms, and green pepper.

Season with salt and pepper. Heat in 375-degree oven. Beat egg yolks in medium

sized bowl. Beat egg whites in separate bowl until stiff and then fold into yolks, a little

at a time. Pour over hot fish. Return to oven for 10 minutes longer. Serve hot. Serves: 3.

Seafood Casserole Supreme
1 can white crab meat
2 cans shrimp
½ cup chopped green pepper
¾ cup chopped celery
1 cup grated cheese
2 teaspoons Worcestershire sauce
½ teaspoon salt
Cracker crumbs

Toss all ingredients lightly except crumbs. Place in buttered casserole. Sprinkle crumbs

on top. Bake 30 minutes at 350- degrees. This casserole freezes well. Yield: 6 servings.

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Crispy Tuna Casserole
1 medium can tuna
1 can mushroom soup
3 cups Rice Krispies

In large bowl mix together tuna and mushroom soup. Fold in Rice Krispies.

Place in a greased casserole dish. Bake 45 minutes at 350-degrees. Serves: 4.

Deviled Crab
1 tablespoon butter or margarine
1 small sweet green pepper, chopped
4 large green onion with tops, finely sliced, or 1/2 cup finely sliced
leeks
1 stalk celery, sliced
2 cloves garlic, minced
2 cups low-fat (1% milkfat) milk
1/4 cup all-purpose flour
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon hot red pepper sauce
1 pound lump crab meat, picked over and flaked, or 1 package (8 ounce)
frozen thawed, crab-flavored, salad-style fish, chopped
1 tablespoon butter or margarine, melted
1/2 cup fine dry bread crumbs

Preheat the oven to 350-degrees. In a medium-size saucepan, melt
1-tablespoon butter over moderate heat. Add the green pepper, green
onions, celery, and garlic and cook for 5 minutes or until vegetables
are tender, stirring often. In a small bowl, whisk together the milk,
flour, dry mustard, salt, ground red pepper, and red pepper sauce. Stir
into mixture in saucepan. Cook, stirring constantly, for 8 minutes or
until thickened and bubbly. Stir in crab meat
Spoon mixture into 4 lightly greased 10-ounce ramekins or individual
casseroles. Toss the 1 tablespoon melted butter with the bread crumbs.
Sprinkle buttered crumbs on top of the crab mixture. Bake for 15 to 20
minutes or until heated through and browned on top. Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 29 minutes.

Baked Flounder Fillet
(Low-Cal)
4 (3 ounce) flounder fillets
Seasoned Salt
4 slices Swiss cheese
1/4 teaspoon dehydrated onion
1/2 cup sliced fresh mushrooms
2 teaspoons minced parsley (optional)
1/4 cup skim milk
1/4 cup tomato sauce

Sprinkle fillets on both sides with seasoned salt; roll up. Fold cheese
alternately down center of baking dish. Soak onion flakes in several
tablespoons water until soft; add mushrooms, 3/4-teaspoons seasoned
salt, parsley and 1/4-cup water. Add skim milk and tomato sauce. Bring
to a boil; pour over fish. Bake in preheated 400-degree oven for 12
minutes or until fillets are golden and easily flaked with fork. Serve
hot from baking dish. Yield: 4 servings

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Hurry-Up-Tuna Dish
1 6-1/2 ounce can tuna
1 can cream of mushroom soup
1 large can chow mein noodles
1 soup can milk

Mix all ingredients well. Place in greased casserole. Bake at
350-degrees for 25 to 30 minutes. Yield: 6 servings.

Five-Can Casserole
1 11-1/2 ounce can cream of chicken soup
1 6-1/2 ounce can tuna
1 (11-1/2 ounce) can cream of mushroom soup
1 can chow mien noodles
1 5-ounce can evaporated milk or ¼ cup plus 1-tablespoon whole milk
Bread crumbs or crushed potato chips

Combine all ingredients except bread crumbs in 1-quart casserole.
Sprinkle bread crumbs on top. Bake for 1 hour at 350 degrees. Yield: 4
servings

Creole cooks used roux, a mixture of flour and fat, to thicken many of
their dishes and to add a rich "browned" flavor. To make sure your roux
is brown enough, cook it until it's the color of a tarnished penny

Louisiana Seafood Gumbo
8 ounces peeled, de-veined, fresh or frozen and thawed large shrimp
3 tablespoons all-purpose flour
3 tablespoons olive or vegetable oil
1 large yellow onion, chopped
1 medium-size sweet red or green pepper, chopped
4 cloves garlic, minced
3-1/2 cups lower-sodium chicken broth
2 cups fresh or frozen and thawed okra pods, sliced
2 bay leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
8 ounces smoked turkey sausage or andouille sausage, cut into 1/2-inch
slices
8 ounces lump crab meat, picked over and flaked, or 1 package (6 ounces)
frozen crab meat
1/2 pint shucked oysters, un-drained

Rinse shrimp and pat dry; refrigerate. For roux, in a heavy Dutch oven,
stir together flour and oil until smooth. Cook over moderate heat
stirring constantly, for 5 to 7 minutes or until roux is dark brown.
Add onions, sweet red pepper, and garlic. Cook for 8 to 10 minutes or
just until vegetables are tender, stirring frequently. Gradually stir
broth. Stir in okra, bay leaves, thyme, salt, and ground pepper. Bring
to a boil. Lower heat and simmer, covered, for 20 minutes.
Add the sausage. Simmer, covered, for 10 minutes. Add the shrimp,
crab, and oysters. Bring to a boil. Lower the heat and simmer,
uncovered, for 5 minutes or just until the shrimp and crab turn opaque.
Discard bay leaves. Spoon off fat. Serve with hot cooked rice and hot
red pepper sauce. Makes 6 servings.
Prep Time: 25 minutes, Cooking Time: 1 hour

Poached Fillet of Sole
1/2 medium onion
1 bay leaf
1 tablespoon lemon juice
1 tablespoon vinegar
3 peppercorns
1 teaspoon salt
1 pound fillet of sole
Chopped parsley

Place 1-1/2 cups water, onion, bay leaf, lemon juice, vinegar, peppercorns

and salt in saucepan; heat for 5 minutes. Cut fish into serving-sized pieces;

add to water mixture. Cook over low heat for 5 to 10 minutes or until fish flakes

easily with a fork. Sprinkle with chopped parsley before serving. Yield: 4 servings.

Lobster Thermidor
4 frozen and thawed small rock lobster tails (8 ounces each)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
4 shallots, chopped, or 1/4 cup finely chopped onion
3/4 cup half-and-half
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3/4 cup low-fat (1% milk-fat) milk
2 large egg yolks, lightly beaten
2 tablespoons dry sherry or lower-sodium chicken broth
2 tablespoons grated Parmesan cheese

Rinse lobster tails. In a Dutch oven, bring 8 cups of water to a boil. Add lobster tails;

return to a boil. Lower the heat and simmer, uncovered, for 6 to 10 minutes or until shells

turn bright red and meat is opaque. Drain well. Cool slightly. Place each lobster tail with meat

side up. Remove the meat from the shells. Place shells in a shallow baking pan. Cut meat into

1-inch chunks. Preheat the broiler. In a medium-size skillet, melt the butter over moderate heat.

Add the mushrooms and shallots and cook for 3 minutes, stirring occasionally. Remove from heat.

Stir in lobster. In a medium -size saucepan, whisk together the half-and half, flour, dry mustard, salt,

and red pepper. Add the milk. Cook over moderate heat, whisking constantly, for 8 minutes or until mixture is thickened and bubbly. Slowly stir about 1/2-cup of the hot mixture into the egg yolks, the

return this mixture to the saucepan. Cook, whisking constantly, for 3 minutes or until mixture thickens

(do not boil). Stir in the mushroom mixture and dry sherry; heat through. Spoon the hot lobster mixture

into the lobster shells. Sprinkle the Parmesan cheese over lobster mixture in shells. Broil 5 inches from the heat for 2 to 3 minutes or until the Parmesan cheese is melted and lightly browned. Makes 4 servings. Prep Time: 20 minutes, Cooking Time: 37 minutes

Tuna Hotdish

1-1/2 cups penne or elbow noodles, cooked

1 can cream of mushroom soup

1/2 can milk

2 cans tuna, drained

1/2 cups peas, frozen, cooked

Prepare the noodles according to package directions. Drain. Mix the soup and milk together.

Combine all of the other ingredients and mix well. Pour into noodles and mix well. Place in a

greased casserole dish and bake at 350-degrees for 40 minutes. Serves: 6 at 218 calories per serving.

Fish Loaf

4 cups skinned, boned, cooked, flaked fish (any Kind)

3 cups soft white bread crumbs or coarse cracker crumbs

1-1/2 cups milk

2 eggs, lightly beaten

1 medium sized yellow onion, grated

2 stalks celery, minced

1 to 2 teaspoons salt

1/4 teaspoon pepper

2 tablespoons lemon juice

2 tablespoons minced parsley

Preheat the oven to 350-degrees. In large bowl mix the fish and crumbs; combine milk

and eggs and mix into fish along with remaining ingredients. Taste for salt and pepper

and adjust as needed. Spoon into greased 9 x 5 x 3-inch loaf pan and bake uncovered

for 45 to 55 minutes until just firm. Cool upright in pan on wire rack 5 minutes; invert on

a hot platter, and garnish with lemon wedges. Serves 8 at about 235 calories per serving.

Barbecue Tuna Casserole

2 (7-ounce) cans tuna, drained

1 large package of barbecue potato chips, crushed

1 can cream of mushroom soup

1/2 can milk

1/2 cup grated sharp cheese

Flake 2/3 of a can of tuna in a buttered 1-1/2 quart casserole dish. Add 1/3 of the potato chips.

Add another 2/3 can flaked tuna. Top with 1/2 of the remaining potato chips and the remaining

tuna. In small bowl combine the soup and milk. Pour over the mixture. Add remaining potato

chips and sprinkle with the cheese. Bake in a 350-degree oven for 30 minutes. Serves 4.

Tuna Delight

2 (7-ounce) cans tuna, drained

1 can cream of chicken soup

1 package French-style green beans

1 small package Tater Tots

Combine tuna with undiluted soup and precook green beans in casserole dish. Brown Tater

Tots in oven. Place on top of casserole. Bake in a 300-degree oven until mixture is bubbly,

about 20 minutes. Yield: 4 servings.

Shrimp Casserole

3 tablespoons margarine

3/4 pound raw fresh or thawed frozen shrimp, peeled ands deveined (cut large shrimp in half)

1/3 cup celery, chopped

1/4 cup green pepper, chopped

1/4 cup onion, chopped

1 can (10-3/4 ounce) cream of mushroom soup, undiluted

1/3 cup sliced water chestnuts, drained

1 hard-cooked egg, chopped

1 tablespoon lemon juice

1/4 teaspoon salt

1/2 cup seasoned stuffing mix

1/4 cup Cheddar cheese, shredded

Melt the butter in a large skillet. Add the shrimp, celery, onion and green pepper. Cook over medium heat until vegetables and shrimp are tender, stirring occasionally. Add soup, water chestnuts, egg, lemon juice, salt, and seasoned stuffing mix. Mix well. Transfer mixture to a 1-1/2 quart casserole dish. Bake at 350-degrees for 20 minutes. Sprinkle cheese on top and bake until cheese melts, about 10 minutes longer. Serves 4.

Tuna-Olive Casserole

2 (6-1/2 ounce) cans tuna

1 can cream of mushroom soup

10 stuffed olives, chopped

6 ounces egg noodles, cooked and drained

1/2 cup Cheddar cheese, grated

In a small bowl combine the tuna and olives. Place ½ of the noodles into a 2-quart casserole

dish. Cover with ½ the tuna mixture. Repeat the process with remaining egg noodles and tuna

mixture. Sprinkle grated cheese on top. Cover. Bake at 400-degrees for 20 minutes.

Uncover and cook for 10 minutes longer or until top is lightly browned. Serves 6.

Sailor Shrimp For Two

1 clove garlic, minced

1 tablespoon olive oil

1 (16-ounce) can pear-shaped tomatoes, un-drained and chopped

1/4 cup tomato paste

1/4 cup water

1 tablespoon minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon garlic salt

1/2 teaspoon dried whole oregano

1/4 teaspoon dried whole basil

Dash of pepper

3 cups water

1 pound unpeeled shrimp

Hot cooked rice

Grated Parmesan cheese, optional

Lemon slices, optional

In a large skillet, sauté the garlic in oil. Stir in the next 9 ingredients; simmer, uncovered,

15 to 20 minutes. Bring 3 cups water to a boil. Add shrimp; return to a boil. Reduce heat,

and simmer 3 to 5 minutes. Remove from heat and drain; rinse with cold water. Peel and

de-vein shrimp. Add the shrimp to the tomato mixture, cooking just until thoroughly heated.

Serve the shrimp over the rice; sprinkle with Parmesan cheese and garnish with lemon,

if desired. Serves: 2.

Dressed Crab

2 slices bread, crust removed

1/2 pound fresh crabmeat, drained and flaked

3 tablespoons dry sherry

2 teaspoons lemon juice

1/2 teaspoon salt

1/8 teaspoon white pepper

1/4 cup whipping cream, whipped

1/2 cup soft breadcrumbs

2 tablespoons butter or margarine, melted

Fresh parsley sprigs

Tear the bread into coarse crumbs. In a large bowl, combine the breadcrumbs, crabmeat,

sherry, lemon juice, salt, and pepper; stir to mix well. Fold the whipped cream into crabmeat

mixture, and spoon into two greased ovenproof serving dishes. In another bowl, combine

1/2-cup breadcrumbs and butter; sprinkle over the crabmeat mixture. Bake at 375-degrees

for 15 minutes or until lightly browned. Garnish with parsley. Yield: 2 servings.

Tuna Hot Dish

1 can tuna

1 can cream of celery soup

1 can warm water

1 can chow mein noodles

Combine all ingredients and place in casserole dish.

Bake at 350-degrees for 45 minutes.

Shrimp-Eggplant Casserole

1/2 cup onion, chopped

1/4 cup celery, diced

2 tablespoons consommé

1 green pepper, chopped

1 clove of garlic, minced

1 cup stewed tomato

1/4 teaspoon oregano

Salt and pepper to taste

1 (1-pound) eggplant

1/2 cup shrimp, cleaned

In medium saucepan combine the onion, celery, and consommé. Cover tightly; simmer for

10 minutes. Add garlic, green pepper, tomatoes, oregano, and seasonings. Peel the

eggplant and cut into 1-1/2 inch cubes. Arrange layer of eggplant in bottom of casserole

dish; cover with half the tomato mixture. Add remaining eggplant then the remaining sauce.

Top with shrimp. Bake at 350-degrees for 30 minutes or until bubbly. Yield: 4 servings/60

calories per serving.

Seafood Newburg

1 (10 ounce can cream of shrimp soup

1/2 cup milk

1 teaspoon lemon juice

1 cup chopped lobster or shrimp

Cooked rice or patty shells

Combine soup and milk. Heat; stir occasionally. Do not boil. Add lemon juice and

seafood; heat. Serve over rice or in patty shells. Yield: 4 servings.

Lobster Newburg

1/4 cup butter or margarine

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon paprika

1 cup heavy cream

3 egg yolks, slightly beaten

2 cups boiled lobster, coarsely chopped

2 tablespoons sherry

3 cups cooked white rice

In the top of a double boiler, melt the butter, over direct heat. Remove from heat. Stir in the

flour to make smooth mixture. Add the salt, nutmeg, and paprika. Gradually stir in the cream.

Bring to boiling, stirring. Reduce the heat, and simmer, stirring, 3 minutes longer. Stir a little

of hot mixture into egg yolks, then pour back into top of double boiler. Add the lobster, and

cook, over hot water, stirring, until mixture is thickened and lobster is hot, approximately

10 minutes. (Do not boil.) Stir in the sherry. Serve over hot rice. Serves: 4.

Oven Baked Fish Steaks

2 fish steaks (cod, haddock, halibut, etc.)

Salt and pepper, to taste

1/2 cup milk

1 egg, beaten

Italian dry bread crumbs.

2 tomatoes, quartered

Butter, melted

Paprika

Parsley

Preheat the oven to 500-degrees. In a bowl combine the milk, egg, salt and pepper.

Dip fish steaks into milk mixture and then coat with Italian bread crumbs. Grease a

Shallow baking dish. Place the fish in the baking pan. Arrange the tomatoes around, fish.

Top with the melted butter. Sprinkle with paprika. Bake for approximately 15 minutes.

Garnish with parsley and serve with lemon juice. Serves: 2.

The fish in this recipe are moist and baked with a delicate flavor in a creamy cheese sauce. One of the things I like about this recipe besides the flavor is that it is ready in 20 minutes. Serve this recipe with your favorite vegetable. The other is that varieties of fish are suitable for this dish. Such as halibut, ling cod, red snapper, sea bass, white fish, rock cod and ocean perch. If you need to reduce the cholesterol and fat in the recipe, use only ¾-cup cheese and use milk instead of half-and-half.

Baked Fish in Cheese Sauce

1-1/2 pound fish fillets, about 3/4-inch thick, cut into serving pieces

3 tablespoons margarine

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon dried dill weed

Dash of cayenne

1-1/2 cups half-and-half

1-1/2 cups Cheddar cheese, shredded

1 can (4-ounce) mussels, drained, rinsed or you can use 1/4-pound small shrimp, cooked

Arrange the fish in a single layer in a greased 2-quart casserole dish. Melt the butter in a 2-quart saucepan. Stir in the flour and cook, stirring constantly until bubbly. Add the salt, dry mustard, dill, and cayenne. Remove from heat and slowly stir in half-and-half. Return to heat and cook, stirring constantly, until the mixture is thickened. Mix in 1-cup of the cheese and stir until melted. Add in the mussels. Remove from heat and pour over the fish evenly. Sprinkle with the remaining cheese. Bake at 400-degrees for approximately 20 minutes or until the top browns and the fish flakes easily with a fork in its thickest part. Serves: 4 at 606 calories per serving. Recipe may be halved or doubled.

Most of you know that I grew up in Louisiana. I still have three brothers living there. I moved away many years ago but I still love the taste of Louisiana foods. Today's recipe is a Louisiana classic and it couldn't be easier to make. I am sure you will enjoy!

Baked Shrimp and Red Rice

1/4 cup olive oil

1 medium-sized yellow onion, minced

1 clove garlic, crushed

1/2 cup green pepper, minced

1/2 cup uncooked rice

1 (1 pound) can tomatoes (do not drain)

1/2 cup water

1-1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

1 bay leaf, crumbled

1-1/2 pounds raw shrimp, shelled and deveined

Preheat the oven to 350-degrees. Butter a 2-quart casserole and combine all ingredients except shrimp into the casserole dish. Cover and bake 1 hour, stirring occasionally.

Add shrimp, pushing well down into the mixture, recover, and bake 1/2-hour longer or until rice is done. Serves 4, Calories per serving about 415.

Crumb-Topped Baked Flounder

1-1/2 pounds flounder or other delicate white fish fillets

1 teaspoon salt

1/8 teaspoon white pepper

2 cups soft white bread crumbs

1 tablespoon parsley, minced

1/3 cup margarine, melted

Preheat the oven to 350-degrees. Butter a shallow 2-quart baking dish. Arrange fillets in dish and sprinkle with 1/2-teaspoon salt and the pepper. In a large bowl combine the bread crumbs with the remaining salt, parsley, and butter, toss lightly. Scatter bread crumb mixture over fish. Bake, uncovered, 25 to 30 minutes or until fish flakes, then broil 4-inches from heat source for 2 to 3 minutes to brown. Garnish with lemon wedges and serve. Serves 4 at about 365 calories per serving.

This zesty casserole is easy to make and freezes well if made with freshly cooked shrimp.

If the shrimp are bought peeled you will cut your preparation time down to 20 minutes.

Shrimp Casserole 2

2 cups (about 1-1/4 pounds) medium to large fresh or frozen shrimp, thawed and peeled

2 tablespoons margarine

3/4 cup celery, chopped

1/2 cup green pepper, coarsely chopped

4 green onions, sliced

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon mace

1/4 teaspoon curry powder

1/4 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 can (13-ounces) evaporated milk, warmed

1/4 cup Parmesan cheese

1/4 teaspoon paprika

Prepare the shrimp and set aside. In a large skillet, melt the butter over medium heat. Add celery, green pepper and green onions. Sauté for about 7 minutes, stirring constantly. Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce. Stir until well blended. Stir in the warmed milk. Cook, stirring constantly until the sauce is smooth and thickened. Add the shrimp. Cook for about 3 minutes. Taste and adjust the seasonings according to your taste. You can serve the dish at this point or pour the mixture into a buttered 6 x 10-inch casserole dish. Sprinkle with Parmesan cheese and paprika. Bake at 425-degrees for 20 minutes. Serve hot. Serves: 4 at 352 calories per serving.

Flounder Rosemary

1 small onion, thinly sliced

1 tablespoon butter

1 medium clove garlic, minced

1/4 teaspoon rosemary leaves, crushed

Dash of pepper

1 can Cheddar cheese soup

1/2 cup canned tomatoes, drained and chopped

1 pound flounder fillets

In a 1-cup glass-measuring cup combine the onion, butter and seasoning. Microwave on High for 3 minutes or until onion is tender. Add soup and tomatoes. Arrange the flounder in single layer in a shallow 2-quart glass dish. Pour the soup mixture over the flounder. Microwave on High for 15 to 18 minutes or until done; turning baking dish 1/4 turn 3 times during cooking. Serves: 4

Topsy-Turvey Pie

1 can tuna, drain

2 tablespoons onion, chopped

1 tablespoon margarine

1 can cream of mushroom soup

2 eggs, beaten

1/2 cup soft bread crumbs

6 thin slices of orange

1 (8 to 12 ounce) package corn muffin mix

In a skillet sauté the onion in 1-tablespoons of margarine. Add the soup, eggs, bread crumbs and tuna; mix well. Arrange the orange slices on the bottom of a greased 10-inch pie pan. Pour the mixture over the orange slices. Prepare the cornbread as directed on package; spread over the tuna mix. Bake at 400-degrees for 25 to 30 minutes. Remove from oven; let stand 5 minutes. Loosen sides with a spatula; invert onto serving plate.

Shrimp "Quiche"

l/2 pound cooked shrimp, cut in quarters

4 eggs

8 ounces cottage cheese

1 teaspoon onion, grated

1/2 teaspoon salt

Dash black pepper

Preheat the broiler. In a large bowl beat the eggs slightly and combine with the remaining ingredients. Mix well. Spoon the mixture into 4 small baking dishes or 4 large seafood shells. Broil approximately 4-inches away from the heat source until of custard consistency (about 10 minutes, more or less, depending on size of the eggs). Serves: 4 at 185 calories per serving.

Spiced Shrimp and Linguini

1 cup white wine or cooking wine

2 servings shrimp

1-1/2 tablespoons olive oil

2 cloves garlic, pressed, minced

Hot pepper flakes to taste

1/2 cup freeze dried tomatoes, stewed in water in microwave for 1 minute to reconstitute 1 tablespoon mint leaves (dried or fresh)

In small saucepan cook shrimp by steaming; set aside. In skillet sauté garlic gently in olive oil until translucent. (Do not burn.) Next, add the wine, seasonings, tomatoes, mint leaves, and hot pepper. Be sure to add the wine first. Simmer on low heat. Liquid should cook down to about 1/2 of the volume.

Meanwhile in separate pot cook the linguini per instructions. Drain. Add immediately and toss pasta into simmering mixture with shrimp. Heat through about 1 to 2 minutes and serve. Do not over cook.

Easy Crab Casserole

1 can mushroom soup

1/3 cup salad dressing

1/3 cup milk

6 ounce crab meat

1 can water chestnuts, drained

1 cup celery, diced

Pinch of coarsely ground pepper

Small amount of onion

2 cups macaroni, cooked

2 tablespoons paprika

In a large bowl combine all of the ingredients and mix well. Poor into a greased casserole dish. Sprinkle the paprika on top. Bake at 350 degrees 30 to 40 minutes. Serves: 6.

Herbed Sole Fillets

1/4 cup margarine

1 tablespoon vegetable oil

1/8 teaspoon onion salt

1/8teaspoon dried whole oregano

1/8 teaspoon dried parsley flakes

1/8 teaspoon dried whole tarragon

1/8 teaspoon pepper

1/8 teaspoon garlic, minced

2 fillets of sole

1-1/2 tablespoon dry sherry

In a large skillet, melt the margarine. Add the vegetable oil, onion salt, whole oregano, dried parsley flakes, dried whole tarragon, pepper, and garlic. Sauté over medium heat for 1 minute. Reduce heat to low. Add the fish. Cook for 3 minutes. Turn once during cooking and cook an additional 3 minutes or until the fish flakes easily with a fork. Remove the fish with a slotted spatula and place on a warm platter. Keep warm. Pour the sherry in the skillet, cook over high heat for 30 to 45 seconds. Pour the sherry mixture over the fish and serve at once. Serves: 2.

This is a five minute main dish to prepare and I would bet you have most of the ingredients on hand.

Tuna & Egg Scramble

6 eggs

1/3 cup light cream or milk

1/2 teaspoon salt

1 (7-ounce can tuna

2 tablespoons butter or margarine

In a mixing bowl blend together the eggs, cream and salt. Stir in the tuna. Pour the mixture into

a hot skillet with butter. Cook, over low heat, stirring occasionally, until the eggs are thickened,

but still moist. Serves: 6.

Salmon with Balsamic Sauce

4 (6-ounce each) salmon fillets

Salt and pepper

2 tablespoons flour

1 tablespoons olive oil

1 tablespoons garlic, minced

1 cup tomatoes, drained & chopped

3/4 cup chicken broth

1/2 cup balsamic vinegar

1/3 cup dry white wine

1 tablespoons basil

Preheat oven to 375-degrees. Sprinkle the fillets with salt and pepper, then with flour.

Heat oil in large ovenproof skillet over high heat. Add the salmon skin side up, and

cook for 2 minutes. Turn fish over. Add garlic, chopped tomatoes, chicken broth,

vinegar and wine; bring to boil. Transfer the skillet to oven and roast 5 to 10 minutes

until fish is opaque. Transfer salmon to plates, keep warm. Continue cooking tomato

mixture on stove over high heat until thickened, 7 to 10 minutes. Stir in basil. Spoon

the sauce over fillets. Serves 4 at calories= 330, fat 14g,chol. 94

Tuna Noodle Casserole

1 large can tuna

1/2 cup mayonnaise

1/3 cup onion, chopped

1 can cream of mushroom soup

1/2 cup milk

1/4 cup Swiss cheese

6 ounce wide egg noodles

In a saucepan, cook the noodles according to package directions. Combine

ingredients in casserole dish. Bake uncovered at 425-degrees for 20 minutes.

Shrimp in Herb Butter Sauce

12 ounces of shrimp

1/4 cup butter

2 tablespoons lemon juice

1 teaspoon parsley

1 teaspoon chives, chopped

1/2 teaspoon dry mustard

3/4 teaspoon seasoning salt

1/4 teaspoon garlic powder

Rinse the shrimp in cold water and drain. In a saucepan combine all of the ingredients

except for the shrimp. Stir and simmer. Add the shrimp and cook until the shrimp turns

pink. This should take about 10 minutes. Serve over hot cooked rice or linguine.

Serves: 3 to 4.

Shrimp Mull

3/4 cup (about 9 slices) bacon, diced

1/4 cup butter or margarine

3/4 cup onion, chopped

2-1/2 cups tomatoes, peeled & chopped

1/2 can condensed tomato soup, undiluted

1 small lemon, thinly sliced

1 clove garlic, minced

1/2 teaspoon celery seed

1 drop Tabasco sauce

3/4 cup catsup

2 teaspoons Worcestershire sauce

1/8 teaspoon allspice

1/4 teaspoon curry powder

2 cups (about 1/4 pound) raw shrimp, shelled, de-veined

1/2 cup cracker crumbs, crushed

In large, heavy skillet, fry the bacon until crisp. Remove the bacon

With a slotted spoon and set aside. Pour off the excess drippings.

Melt the butter in the same skillet. Add the onion, and sauté until

transparent. Add the reserved bacon pieces, 2-1/2 cups water,

tomatoes, tomato soup, lemon, garlic, celery, celery seed, Tabasco

sauce, catsup, Worcestershire, allspice, and curry powder. Simmer,

uncovered, for 45 minutes. Add the shrimp; cook, uncovered, for an

additional 15 minutes. Stir in cracker crumbs. Serve over hot cooked rice.

Serves: 8.

Simple Fish Taco
1/2 cup nonfat sour cream
1/4 cup low-fat mayonnaise
1/2 cup fresh cilantro, chopped
1 package (1-1/4 ounce) taco seasoning, divided
1 pound (4 total) cod or white fish fillets, cut into 1-inch pieces
1 tablespoon vegetable oil
2 tablespoons lemon juice
2 cups red and green cabbage, shredded
2 cups tomato, diced
12 (6-inch) whole-wheat tortillas, warmed

In a small bowl, combine the sour cream, mayonnaise, cilantro,
and 2-tablespoons seasoning mix. In medium bowl, combine the
cod, vegetable oil, lemon juice, and remaining seasoning mix; pour
the mixture into a large skillet. Cook, stirring constantly, over medium-
high heat for 4 to 5 minutes or until the cod flakes easily when tested
with a fork. Fill the taco shells with the fish mixture. Top with cabbage,
tomato, sour cream mixture, lime juice, and taco sauce. Serves 6.
Nutritional analysis per serving: Calories 364, Fat 11g, Calories From
Fat 28%, Cholesterol 38mg, Carbohydrates 44g, Fiber 3g, Sodium 656mg.

This recipe has all of the right flavor blends that is guaranteed to please your dinner guest. Two cups cooked, flaked fish may be used in place of seafood in this recipe.

Baked Seafood in Shells or Casserole

1/2 cup small shrimp left whole or large shrimp cut in pieces

2 tablespoons sherry (optional)

1/2 cup crabmeat

1/2 teaspoon salt

1/2 cup small scallops or large scallops, cut in pieces

1/4 teaspoon pepper

1-1/2 cups cream sauce, recipe below

1 tablespoon minced onion

1/2 cup bread crumbs

1/4 cup shortening

1/4 cup cheese, shredded

In a skillet cook the seafood and onion in shortening for 4 to 5 minutes. Sprinkle with sherry, salt and pepper and combine with the cream sauce. Pile the mixture high in shells or casseroles. Sprinkle with the bread crumbs mixed with the cheese. Bake at 400-degrees for 12 to 15 minutes, or brown quickly under broiler. Serves: 4.

This sauce is also commonly known as White Sauce. For thinner sauce increase the milk to 2-cups.

Cream Sauce

1/4 cup shortening

1/4 cup enriched flour

1 tablespoon onion, minced

1-1/2 cups milk

1/2 cup cream or evaporated milk

In a saucepan melt shortening, add the flour and mix well. Add the minced onion and gradually stir in the milk. Cook over medium heat, stirring constantly, until the sauce is thick. Cook over low heat for 5 minutes and stir in the cream or evaporated milk. Makes 2 cups.

Recipe Submitted: Thank you Joyce!

Source: Alaska Seafood Marketing Institute.

Succulent salmon, fresh vegetables, lettuce and chives wrapped in a tortilla make a great lunch or quick and satisfying supper.

Wrap-It-Up Alaska Salmon Sandwich

1 can (14.75) Alaska salmon, drained and chunked

1 container (8-oz.) whipped cream cheese, regular or light

2 tablespoons chopped fresh chives

1 tablespoon lemon juice

2 teaspoons dried Italian seasoning, or 2 tablespoons chopped cilantro

1/2 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes

4 (10-inch) large flour tortillas

4 large Romaine or curly lettuce leaves, center ribs removed

4 cups chopped or thinly sliced assorted fresh vegetables*

In bowl, blend salmon, cream cheese, chives, lemon juice, Italian

seasoning, onion powder, and pepper flakes. On each of 4 tortillas,

divide and spread salmon-cream cheese mixture to within 1/2 inch

of edges. Lay a lettuce leaf over each tortilla. Top with one cup

vegetables* (such as cucumbers, bean sprouts, tomato, celery,

broccoli or shredded carrots or cabbage) placed across middle of

tortilla. **Roll up tightly and slice on diagonal.

Makes 4 servings.

Deviled Crab 2

3/4 pound crabmeat or two 6-1/2 ounce cans

1 teaspoon dry mustard

1 teaspoon Worcestershire Sauce

1/2 cup soft bread crumbs

1 cup cream sauce, recipe below

3 drops Tabasco Sauce

2 tablespoons green pepper, minced

1/2 teaspoon salt

1/4 cup dry bread crumbs

2 tablespoons onion, minced

2 tablespoons shortening

1 tablespoon parsley, minced

Sherry to taste (optional)

Remove tendons from crabmeat and flake the meat. Combine all of the ingredients except for the dry bread crumbs and shortening. Pile the mixture in shells or casseroles, sprinkle with the dry bread crumbs and dot with shortening. Bake at 400-degrees for 12 to 15 minutes, or until well browned. Serve with lemon wedges. Serves: 4.

This sauce is also commonly known as White Sauce. For thinner sauce increase the milk to 2-cups.

Cream Sauce

1/4 cup shortening

1/4 cup enriched flour

1 tablespoon onion, minced

1-1/2 cups milk

1/2 cup cream or evaporated milk

In a saucepan melt shortening, add the flour and mix well. Add the minced onion and

gradually stir in the milk. Cook over medium heat, stirring constantly, until the sauce is

thick. Cook over low heat for 5 minutes and stir in the cream or evaporated milk.

Makes 2 cups.

Different Tuna Casserole

2 cans tuna

2-1/2 cup bread stuffing mix

2 tablespoons butter, melted

1 cup tomato juice

3 egg yolks, beaten

3 egg whites, stiffly beaten

Combine the ingredients in the order listed. Place in a greased

baking dish. Bake at 350-degrees for approximately 25 minutes. Serves: 4 to 6.

Rice Salmon Delmonico

1 (1-pound) can red salmon, drained, remove skin and bones; flake

1/4 cup butter or margarine

1/4 cup flour

1-1/2 teaspoons salt

1/8 teaspoon white pepper

1/4 teaspoon cayenne

2 cups milk

1 egg yolk, slightly beaten

2 tablespoons lemon juice

2 tablespoons sherry

1 (8-ounce) can sliced mushrooms, drained

3 cups rice, hot, cooked

1 egg, hard-cooked, sliced

In a saucepan melt the butter. Stir in the flour, salt, pepper, and cayenne. Add the milk all at once, stirring constantly until smooth. Cook until the mixture is thickened, stirring occasionally. Add some of the hot sauce to the egg yolk in a small bowl and mix thoroughly. Return to the saucepan; add the lemon juice and sherry. Cook until the mixture has thickened. Fold in the salmon and mushrooms. Heat thoroughly. Serve over the hot, cooked rice, garnished with the hard-cooked egg. Serves: 6.

Pilaf of Seafood

1 medium-sized onion, chopped

2 tablespoons shortening

2 cups cooked rice

2 cups (1-pound can) tomatoes

3 stalks celery, diced

1/2 teaspoon salt

1/4 teaspoon paprika

1/2 bay leaf, crumbled

1/4 cup cheese, grated

1 cup shrimp or crabmeat, cooked

In a large saucepan cook the onion in the shortening until browned. Stir in the cooked

rice. In another saucepan combine the tomatoes, celery, salt, paprika, bay leaf, and

cheese. Heat until the cheese is melted. Fold in the rice, and seafood. Pour the mixture

into a greased casserole dish. Cover. Bake at 325-degrees for approximately 25 minutes. Serves: 6.

The popularity of this Louisiana classic has spread well beyond New Orleans. This recipe goes out to my brother Randy who says "when in the south, do as the southerners do". I was born and raised in Louisiana and moved away some 20 plus years ago. But one thing I have never forgotten is the fine comforts of good ole southern cookin. Here you go Randy, enjoy! By the way now you owe me your pickle recipe!

Shrimp Creole

1 large onion, coarsely chopped

2 cloves garlic, minced or pressed

1 medium-size green pepper, seeded and chopped

2 stalks celery, chopped

1/3 cup salad oil

2 teaspoons paprika

1 can (about 1pound) tomatoes

2 cups water

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon liquid hot pepper seasoning

1 bay leaf

1-1/2 pounds medium-size raw shrimp, shelled and deveined

2 tablespoons cornstarch mixed with 1/4 cup water

3 to 4 cups hot cooked rice

In a 5 or 6-quart saucepan over medium-high heat, cook the onion, garlic, green pepper,

and celery in oil until vegetables are soft and just beginning to brown (about 10 minutes).

Stir in the paprika and cook for 1 minute. Add the tomatoes (break up with a spoon) and

their liquid, water, salt, pepper, hot pepper seasoning, and bay leaf; bring to a boil. Reduce

the heat; cover and simmer for 20 minutes. Add the shrimp and continue simmering until the

shrimp turn pink (6 to 8 minutes). Stir cornstarch mixture and add to pan; cook, stirring, until sauce bubbles and thickens slightly. Remove bay leaf. Serve in bowls over hot cooked rice. Serves: 5 to 6.

Grilled Salmon

1/4 cup vegetable oil

2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon grated fresh gingerroot

4 (4-ounce) salmon steaks or fillets

Preheat grill. In a small bowl, combine oil, lemon juice, soy sauce and

ginger. Pour marinade over salmon and refrigerate for 1 hour, turning once

to coat. Remove salmon from marinade, reserve remaining marinade. Brush one

side of the salmon with the reserved marinade. Lay brushed side of salmon on

a lightly oiled grill for about 6 minutes. Brush the top side of the salmon

with the marinade. Flip and grill for another 6 minutes, or until done. Serve immediately.

Cajun Shrimp

1 pound shrimp (3 to 4-inch with out the heads)

1/4 teaspoon cayenne

1 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon red chile pepper flakes

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/8 teaspoon oregano

3 tablespoons butter

1-1/2 teaspoon garlic, minced

1 teaspoon Worcestershire sauce

1/2 cup beer (room temperature)

Shell, de-vein, and rinse the shrimp. Grind the seasonings in mortar and

pestle. In a large skillet over high heat, melt the butter, add the garlic,

seasonings, and Worcestershire sauce. When bubbly, add the shrimp. Cook for

2 minutes, stirring and shaking the skillet. Add the beer and continue to cook

for an additional 3 minutes. Remove the shrimp and reduce the sauce, adjusting the seasoning.

Serve the shrimp over the rice with the sauce spooned over the top. Serves: 2.

Fruit of the sea, seafood and fish - tasty, versatile and satisfying meals!