Bacon wrapped Scallops Maple and Mustard Cream Sauce
Crab Cakes and Baby Greens with Lemon Vinaigrette
Avocado
Stuffed with Shrimp Salad
Scampi Rossi
Shrimp
with Lobster Sauce
Crab Meat Soufflé
Avocado
Stuffed with Shrimp Salad
Sally's Shrimp Stew
Seared
Scallops with Tarragon Cream
Greek Shrimp with Tomato
Sauce
Scallops
a la Sally
Crepesala
Crab
Crustless
Crab Quiche
Coconut Shrimp
Coconut Shrimp
These are restaurant perfect!! We impressed
ourselves. - Serves 2
12 large freash shrimp
1/2 t. salt
1/4 t. baking powder
1/2 bag of shredded coconut
1/2 C. flour
3/4 C. water
4 C. oil for frying
Shell shrimp, leaving the tail shell. Butterfly
shrimp (cut down the back, devein and lay flat). Put the tail thru
a cut you place in the middle of the shrimp tail, to form a knot.
Drain and dry for 30 minutes.
Mix flour, baking powder, and salt, add 1T. oil
and 3/4 C. water. Beat to a smooth batter. Place coconut in
processor so it is not so unruly. Dip shrimp in the batter and then
in coconut. Fry in oil until golden brown. Drain and serve.
Crustless Crab Quiche
This was created with the wonderful crab that Robin brings us from South Carolina. It is easily adapted to whatever you have on hand. My guys like quiche!
6 oz. crab (or tuna, cooked shrimp, ham, etc.)
4 slices bacon, cooked and crumbled
3 eggs
1/2 c. flour
1/2 t. baking powder
2 T. butter
1 1/2 C. milk
1/4 t. salt
1 1/2 - 2 C. shredded cheese (cheddar, swiss,
or a mix)
1/2 t. dried thyme (1 1/2t. fresh)
2 scallions, chopped
1/2 t. tabasco (more to taste)
optional : 1 T. red bell pepper, diced
Grease a 9" or 10" quiche pan. Beat eggs,
flour, and baking powder, butter, milk, and salt until smooth. Sprinkle
bacon, then scallions, red pepper if used, crab, cheese in this order.
Pour egg mixture over . Bake at 350 for 40-50 minutes.
Serves 4 for dinner. 8-10 for snacks.
Crepesala Crab
We just tried this with the crab Robin brings us from Charleston S.C. Bob called it a keeper but wants some Tabasco added.
6 oz. fresh or frozen crab
1/4 c. butter
1/3 c. chopped scallions
1 c. thinly sliced celery
1 c. chopped mushrooms
3 T. flour
1 1/3 c. milk
1/3-1/2 c. grated Swiss cheese
1/4 t. salt
1/8 t. freshly grated pepper
dash of nutmeg
6-8 drops of tabasco
8 Cooked crepes (I used the crepe recipe for Ham Spinach Crepes)
Parmesan, freshly grated
Thaw crab meat, retain liquid and separate into hunks (if using snow crab). In saucepan melt butter and cook onions, celery, and mushrooms 3 min. Remove with slotted spoon and set aside. Stir flour into butter, add milk slowly and stir till thick and smooth. Stir in cheese and seasonings, till cheese is melted. In a small bowl toss crab with the cooked veggies and 1/2 c. of the sauce. Divide filling equally between crepes and roll up tightly and place in a shallow baking dish. Pour remaining sauce over evenly and sprinkle with parmesan. Bake at 350* for 15 min. Serves -4-
Seared Scallops with Tarragon Cream
This was heavenly!! Cooked perfectly!! Low-fat!! (Believe it: 1% milk helps create the rich sauce). Exactly from Bon Appetit, April 1997, page 57.
1 1/4 lbs (about 20) large sea scallops
1 t. vegetable oil
1 1/2 t. butter
1 T. all purpose flour
1 c. low-fat (1%) milk
2 T. chopped fresh tarragon
Pat scallops dry. Sprinkle with salt and
pepper. Heat oil in heavy skillet over high heat. Add scallops
and cook until brown on the bottom, about 3 minutes. Turn scallops
over and cook until opaque in center, about 1 minute longer. Transfer
to a plate. Tent with foil.
Reduce heat to medium. Melt butter in same
skillet. Add flour; stir in 1 minute. Gradually whisk in milk.
Simmer until thick and smooth, stirring often, about 3 minutes. Stir
in tarragon and any juices from scallops on plate. Season with salt
and pepper. Spoon onto plates. Arrange scallops, brown side
up, atop sauce.
go to top
Crab Cakes and Baby Greens with Lemon Vinaigrette
Found in Bon Appetit, December '98, page, 128. With Robin bringing crab from South Carolina, I am looking for a couple A+ recipes. This one rated the list because of it's presentation. It would be a lovely ladies luncheon with Focaccia bread, or a grand starter for a leg of lamb or prime beef main course.
Serves 10 for a first course serving.
3/4 c. dry bread crumbs
1 lb. fresh crab, picked over
1/4 c. mayonnaise
3 T. chopped fresh chives
1 T. Worcestershire
1 T. Dijon
1/4 t. Tabasco
1 large egg, beaten to blend
1/4 c. vegetable oil
12 cups mixed baby greens (we just started getting these in our area!!)
Line a baking sheet with waxed paper. Place
1/2c. bread crumbs in shallow dish. Mix crab meat, mayo, 3 T. chives,
Worcestershire, Dijon, Tabasco and remaining 1/4 c. bread crumbs in a medium
bowl to blend. Season with salt and pepper. Mix in egg.
Using 2 T. for each, form into 20, 1 1/2"-diameter cakes. Coat with
bread crumbs in dish, pressing to adhere. Transfer to prepared sheet.
Cover and refrigerate at least 1 hour and up to 6 hours.
Heat oil in heavy large skillet over medium heat.
Working in batches, add crab cakes and cook until golden brown and heated
through, about 2 minutes per side. Keep warm.
Place mixed greens in a large bowl. Toss
with enough vinaigrette to coat. Divide among 10 plates. Place
2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon of
vinaigrette over each crab cake. Sprinkle with some more chives and
serve.
Lemon Vinaigrette:
1/2 c. olive oil (I didn't like the olive oil-
too strong. We use a good canola oil)
3 T. fresh lemon juice
1 T. minced shallot
1 1/2 t. Dijon
1/2 t. grated lemon peel
1/2 t. sugar
Whisk all to blend. Salt and pepper to
taste. Can be made ahead and chilled. Bring to room temperature
before using.
Avocado
Stuffed with Shrimp Salad
My request for a 'last' supper!
2 large avocados, halved and peeled
1 lb shrimp, cooked and peeled
1-2 stalks of celery, thinly sliced (more attractive
than chopped)
1/4- 1/3 c. thinly sliced almonds
2 T. fresh lemon juice
Mayonnaise to combine
Place avocado 1/2's on a bed of shredded lettuce. Combine coarsely chopped shrimp, celery, and almonds. Sprinkle with lemon juice, and toss with mayonnaise to coat. Divide shrimp salad between the four avocados. Enjoy!
Serves 4 as a light luncheon or hot summer supper. Good with zucchini bread and creamed cheese.
Shrimp with Lobster Sauce
There is no lobster in this recipe. This is shrimp cooked in the same sauce that lobster was served in, hence, ground pork and black beans.
1 lb. peeled shrimp, cut in 1/2 if large
6-8 oz. minced pork (not ground pork, the processor
does it well)
2 eggs, lightly beaten
1 t. ground fermented black beans
2 cloves of garlic, minced
2-4 scallions
2 T. peanut oil
Sauce:
1 T. soy
1 T. sherry
1/2 t. sugar
Thickener:
3/4 c. chicken broth
1 T. cornstarch
Heat oil. Stir in fermented black beans and garlic. Add pork and stir for 3 minutes. Add shrimp and stir until pink. Add sauce and mix well. Cover and cook for 3 minutes. Add broth mixed with cornstarch and stir until thick. Take off of the heat and stir (in a figure 8) in egg. Serve over rice.
Serves 4 as a main course.
Serves 8 as part of a chinese 8 course
dinner.
Scallops a la Sally
Our version of Coquilles St. Jacque, and definitely easier than Julia Child's.
1 lb. scallops (or a combination of scallops,
shrimp, and crab)
1c. water
1/2c. white vermouth
6-8 mushrooms, thinly sliced
3T. butter
3T. flour
1/2t. salt
1/4t. paprika
2 oz. grated sharp cheddar cheese
1 beaten egg
Topping:
1c. Italian bread crumbs (preferably fresh, but
dried will do)
3T. melted butter
3-4T. freshly grated parmesan cheese
1T. lemon juice
Mashed potatoes.
Cook mushrooms and scallops in boiling water and
wine 2 minutes (just starting to shrink.) Drain and set aside mushrooms
and scallops, saving cooking liquid. Melt butter, add flour, salt
and paprika. Slowly stir in the cooking liquid. Stir a small
amount of the sauce into the egg, return egg mixture to the sauce.
(This keeps from cooking the egg. It will act as a thickener.)
Add cheese, scallops and mushrooms to the sauce. Cook over
low heat until cheese melts. Pipe potatoes around the edge of each
individual ramekin. Add scallop mixture to the center of the mashed
potatoes.
Mix topping ingredients together and sprinkle
on top of scallops.
Bake at 400* for 10 minutes.
Serve 4 generously. Serves 6 because it
is so rich.
Outstanding! I was impressed by this as an appetizer at Shaw's Restaurant, and thrilled to find the recipe in Bon Appetit, December 1992, page 22. It needed no 'adapting'.
10 slices bacon
20 large sea scallops
1c. whipping cream
2T. Dijon mustard
2T. pure maple syrup
snipped fresh chives
Preheat oven to 350*. Arrange bacon slices
on baking sheet. Bake until pale golden, about 8 minutes. Cut
each slice crosswise in half, cool.
Wrap 1 bacon piece around sides of each scallop
and secure with a toothpick. (Can be prepared 6 hours ahead.
Cover and refrigerate.)
Preheat oven to 400*. Place scallops on baking
sheet and bake until cooked through, about 10 minutes.
Meanwhile, boil cream in heavy large skillet
until reduced to 3/4 cup, about 3 minutes. Add mustard and syrup
and boil until thickened to sauce consistency, about 3 minutes. Season
to taste with salt and pepper.
Remove toothpicks from scallops. Spoon
sauce onto plates. Arrange scallops decoratively atop sauce.
Sprinkle with chives and serve.
Serves 4 for dinner. Serves 10 as a starter.
Crab Meat Soufflé
Crab soufflé was the only thing I knew how to cook when Bob and I got married. Having been drafted, we were not in a position to afford my specialty. This is what I fixed for my Mother to celebrate Mother's Day each year since ninth grade. I don't have a clue as to where I found this!
1/2c. evaporated milk
1/4lb. sharp cheddar cheese, grated
1/2t. salt
1/16t. freshly ground white pepper
1/4t. basil
1c. cooked, flaked crab meat
6 stiffly beaten egg whites
Butter a 1 1/2 quart soufflé dish.
Heat the milk, cheese, salt and pepper until cheese melts. Mix crab
with basil in the bottom of the casserole. Gently fold egg whites
into cheese mixture, and gently pour over the crab.
Bake at 350* for 45 minutes. Serve immediately,
with a sprinkling of chopped fresh chives.
Scampi Rossi
A magazine advertisement for Martini & Rossi dry vermouth gave us this recipe 20 years ago. Wonderfully quick and good.
2 lb. shelled deveined shrimp (tails left intact
if desired)
1/3c. olive oil
1/2c. dry vermouth (we only use Martini &
Rossi; the flavor is what you want.)
2 cloves garlic, minced
3/4t. salt
1/2t. freshly ground pepper
3T. freshly chopped parsley (or 1T. dried)
3T. lemon juice
Brown shrimp in hot oil. Add vermouth, garlic,
salt and pepper. Cook until liquid is almost gone. Sprinkle
with parsley and lemon.
Greek Shrimp with Tomato Sauce
Although the kids prefer my Shrimp Stew, I think
this is wonderful. It was worth the price I paid for the book
in 1974. Adapted from Super Cookery, page 156
1/4 c. butter
1 medium onion, thinly sliced
2 large cloves garlic, minced
2 lb. tomatoes, peeled seeded and drained
1 t. sugar
1/2 T. oregano (1/2t. dried)
1/2 T. basil (1/2t. dried)
1 bay leaf
1 T. parsley (1/2t. dried)
8 oz. dry white wine (I use Martini Rossi dry
vermouth)
1 t. salt
1/2 t. freshly ground pepper
1 lb. shrimp, peeled
1 1/2 oz. feta cheese, crumbled
In butter cook garlic and onion, 15 minutes.
Add tomatoes, sugar, oregano, basil, bay and parsley. Simmer
15 minutes. Stir in wine and simmer 30 minutes, until reduced and
somewhat thickened. Add salt, pepper, shrimp and cheese, cook 8-10
minutes.
Serves 4-6.
Sally's Shrimp Stew
This is traditionally our Christmas Eve dinner, served with French bread with herbed butter.
1/2 c. celery, sliced thinly
1/2 c. onion, coarsely chopped
1 t. garlic, minced
1/2 stick butter
1/3 c. flour
1/2 t. salt
1/2 t. dried thyme
1/4 t. freshly ground pepper
2 lb. canned tomatoes, crushed
14 oz. chicken broth
8 oz. minced clams with broth
1/4 t. tabasco
10 oz. frozen sliced okra, cooked
1 lb. shrimp, peeled
1/2 lb. cod, flounder, or sole - optional
Sauté celery, onion, and garlic in butter. Stir in flour, salt, thyme, and pepper: cook stirring until bubbly. Stir in tomatoes, broth, clams and tabasco. Add shrimp and fish; cook until shrimp is pink (5-6 minutes). Add okra and heat through.
Can be
served over rice.