Almond Fried Shrimp

Ingredients

1 c All purpose flour
1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil


Preparation

Peel, devein and butterfly shrimp, leaving tails
intact. Line large baking sheet with waxed paper.
Place flour in medium bowl; add salt. Whisk milk
and eggs in large bowl. Dredge shrimp (not tails)
in seasoned flour; shake off excess. Dip shrimp
(not tails) in milk mixture. Press almonds over
shrimp, coating all but tails. Place shrimp on
prepared sheet. Curl tails up over shrimp.

Freeze until firm, about 1 1/2 hours. (Can be
prepared up to 1 day ahead. Cover with foil.)

Heat oil in heavy large saucepan to 350~.

Loosen shrimp from paper.

Add frozen shrimp to oil in batches and cook until
deep golden brown, about 3 minutes.

Transfer to paper towels using slotted spoon.

Let drain. Divide shrimp among plates. Serve with
cocktail sauce, tartar sauce and lemon wedges.

POOR-MAN'S LOBSTER

Water in Dutch oven
1 unpeeled potato
1 whole onion, skinless
2 lb. fish
1 tbsp. salt
2 tbsp. lemon juice

Boil water, potato, onion, salt, and lemon juice
for 45 minutes. Put frozen fish in and boil for 15
minutes or until flakes apart. Serve with a stick of
melted butter and 2 dashes Tabasco sauce and lemon, or
with tartar sauce.

Shrimp Canapes

Ingredients

10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt


Preparation

Preheat broiler. Trim crusts from bread slices, then cut
into 20 assorted shapes, using 2 inch flutted round cookie
cutter to cut circles and sharp knife to cut triangles.
Tear enough of the bread trimmings into fine crumbs to
maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts.

Place in single layer on baking sheet.

Broil 2 min or until golden brown.

Meanwhile, mix reserved bread crumbs with shrimp,
cheese, mayo and salt. Spread evenly onto toast cutouts.

Broil an additional 8 to 10 min or until hot and bubbly.

Makes 20 servings, 1 appetizer each.

Scallops

Ingredients

1/2 lb Fresh or frozen Scallops

1 ts Finely shredded Orange Peel

1/2 c Orange juice

2 tb Soy Sauce

1 ts Grated Gingerroot

1 x Clove garlic, minced

1/4 ts Ground Red Pepper

12 x Fresh or frozen Pea Pods

1 x Orange, cut in 8 wedges

12 fresh or frozen large Shrimp, peeled and deveined
(about 1/2 lb total) Halve any large scallops. Place
scallops and shrimp in a plastic bag set in a deep bowl.

For marinade, combine orange peel, orange juice, soy sauce,
gingeroot, garlic, and red pepper. Pour over seafood. Seal bag.

Marinate in the refrigerator 30 minutes. Drain, reserving marinade.

If using fresh pea pods, cook in boiling water about 2 minutes; drain.
Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp.
Thread pea pods and shrimp onto four 10-12" skewers alternately with
scallops and orange wedges.


Preparation

Grill kabobs on an uncovered grill directly over medium-hot
coals for 5 minutes. Turn and brush with marinade. Grill 5-7
minutes more or till shrimp turn pink and scallops are opaque.

Brush occasionally with marinade. Broiler Directions: Place kabobs
on the unheated rack of a broiler pan.

Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes
more or till shrimp turn pink and scallops are opaque. Brush
occasionally with marinade.

Seafood Stuffed Flounder with Tomato Dill Cream

Prep Time: 15 minutes
Cook Time: 20 minutes.
Stuffed Flounder

Serve with: Rice-pilaf, steamed fresh carrots
with butter and taragon.

4, 6oz. Boneless, skinless
flounder filets
8oz. Bay scallops
8oz. Bay shrimp
2 sleeves of Ritz crackers, crushed
1 ea. Medium onion, minced
2 stalks celery, minced
16 oz. Heavy cream
4oz. Butter
Salt and pepper to taste
Tabasco and Worcestershire sauce to taste

Sauce:
2 ea. Beef steak tomato's, seeded and medium diced
2 Tbl. Roughly chopped dill, no stems
2 oz. Shallots, minced
12oz heavy cream

Method:

in a medium size sauce pan melt butter on low heat,
add onions and celery and sweat until onions become
translucent, turn heat up to medium high add scallops
and shrimp sauté approximately 2 minutes add cream and
bring to a boil, remove from heat add Ritz crackers,
tobasco, Worcestershire and salt & pepper.

Split flounder filets down the middle length wise
Place approximately 6 oz scoop of stuffing mix on
a buttered oven ready pan place flounder fillet around
stuffing making sure that you wrap fillet with skinned side
in.

Put in a 375° oven for 20 minutes.

Sauce:

Place shallots and cream in a 2 qt. Sauce pan and bring
to a boil, reduce cream by half and add tomato and dill,
bring back to a boil season lightly with salt and pepper
and pour liberally over finished fillets. Bon appetit!

Tip:

The skinned side of the fillet is the smooth and slightly
darker side, it is important to place this side in because
when the fish cooks it naturally curls in.

Makes 4 servings.

Find more recipes on http://www.cigar-review.com

Article Source: http://www.ArticleBlast.com
About The Author:

Phillip V. Denfeld has been an executive chef for nearly
30 years at various 5-star hotels and restaurants across
the nation. He is currently a culinary instructor living
the in the South Florida area and writes exclusive recipes
for http://www.cigar-review.com

Pasta with Shrimp and Vegetables

Ingredients

3/4 c Butter

2 Cloves garlic minced

20 Frozen large shrimp

1 Bunch Broccoli Flourettes

4 Large mushrooms, sliced

1/2 t Dried thyme

1/2 t Dried oregano

1 Zucchini, thinly sliced

1/2 t Dried basil

Parmesan cheese 1 lb Cooked drained spaghetti


Preparation

Melt 1/3 of the butter in a large skillet over
medium-high heat. Add garlic and saute 1 minute.

Add shrimp and cook until pink, about 2 minutes
on each side. Remove shrimp from skillet using
slotted spoon and set aside. Add remaining butter
to skillet and melt.

Add broccoli, mushrooms, oregano, thyme and basil
and saute 2 minutes.

Add zucchini and continue cooking until vegetables are
tender, about 2 minutes. Reduce heat to low. Return
shrimp to skillet and heat through. Arrange vegetables
and shrimp over spaghetti. Top with remaining garlic
butter from skillet. Sprinkle with Parmesian and serve
immediately.

Salmon a la genevese. #6

Ingredients:- 2 slices of salmon, 2 chopped shalots,
a little parsley, a small bunch of herbs, 2 bay-leaves,
2 carrots, pounded mace, pepper and salt to taste, 4
tablespoonfuls of Madeira, 1/2 pint of white stock,
thickening of butter and flour, 1 teaspoonful of
essence of anchovies, the juice of 1 lemon, cayenne
and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter,
and put in the shalots, herbs, bay-leaves, carrots, mace,
and seasoning; stir them for 10 minutes over a clear fire,
and add the Madeira or sherry; simmer gently for 1/2 hour,
and strain through a sieve over the fish, which stew in
this gravy. As soon as the fish is sufficiently cooked,
take away all the liquor, except a little to keep the
salmon moist, and put it into another stewpan; add the stock,
thicken with butter and flour, and put in the anchovies,
lemon-juice, cayenne, and salt; lay the salmon on a hot dish,
pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

Salmon cutlets. #5

Cut the slices 1 inch thick, and season them with

pepper and salt; butter a sheet of white paper,

lay each slice on a separate piece, with their ends

twisted; broil gently over a clear fire, and serve

with anchovy or caper sauce. When higher seasoning is

required, add a

few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Curried salmon. #4

Ingredients:- Any remains of boiled salmon,

3/4 pint of strong or medium stock, 1 onion,

1 tablespoonful of curry-powder, 1 teaspoonful

of Harvey's sauce, 1 teaspoonful of anchovy

sauce, 1 oz. of butter, the juice of 1/2 lemon,

cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and

fry them of a pale brown in the butter; add all

the ingredients but the salmon, and simmer gently

till the onion is tender, occasionally stirring the

contents; cut the salmon into small square pieces,

carefully take away all skin and bone, lay it in

the stewpan, and let it gradually heat through;

but do not allow it to boil long.

Time. 3/4 hour.

Collared salmon. #3

Ingredients:- A piece of salmon, say 3 lbs.,

a high seasoning of salt, pounded mace, and

pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash

it thoroughly clean; wipe it, and rub in the

seasoning inside and out; roll it up, and bind

firmly; lay it in a kettle, cover it with

vinegar and water (1/3 vinegar, in proportion to

the water); add the bay-leaves and a good

seasoning of salt and whole pepper, and simmer till

done. Do not remove the lid. Serve with

melted butter or anchovy sauce. For preserving the

collared fish, boil up the liquor in

which it was cooked, and add a little more vinegar.

Pour over when cold.

Time. 3/4 hour, or rather more.

Salmon and caper sauce. #2

Ingredients:- 2 slices of salmon, 1/4 lb. batter,
1/2 teaspoonful of chopped parsley, 1 shalot;
salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place
pieces of butter over it, and add the other

ingredients, rubbing a little of the seasoning
into the fish; baste it frequently; when done,
take it out and drain for a minute or two; lay
it in a dish, pour caper sauce over it, and serve.
Salmon dressed in this way, with tomato sauce,
is very delicious.

Time. About 3/4 hour.

SIX SALMON RECIPES. Boiled salmon. #1

Ingredients:- 6 oz. of salt to each gallon of
water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular
that no blood is left inside; lay it in the fish-
kettle with sufficient cold water to cover it,
adding salt in the above proportion. Bring it
quickly to a boil, take off all the scum, and let
it simmer gently till the fish is done, which will
be when the meat separates easily from the bone.
Experience alone can teach the cook to fix the time
for boiling fish; but it is especially to be remembered,
that it should never be underdressed, as then nothing
is more unwholesome. Neither let it remain in the kettle
after it is sufficiently cooked, as that would render
it insipid, watery, and colourless. Drain it, and if not
wanted for a few minutes, keep it warm by means of warm
cloths laid over it. Serve on a hot napkin, garnish with
cut lemon and parsley, and send lobster or shrimp sauce,
and plain melted butter to table with it. A dish of
dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6
minutes for thin fish.

Note. Cut lemon should be put on the table with this
fish; and a little of the juice squeezed over it is
considered by many persons a most agreeable addition.
Boiled peas are also, by some connoisseurs, considered
especially adapted to be served with salmon.

Potted lobster.

Ingredients:- 2 lobsters; seasoning to taste,
of nutmeg, pounded mace, white pepper, and salt;
1/4 lb. of butter, 3 or 4 bay-leaves.

Mode:- Take out the meat carefully from the shell,
but do not cut it up. Put some butter at the bottom
of a dish, lay in the lobster as evenly as possible,
with the bay-leaves and seasoning between. Cover
with butter, and bake for 3/4 hour in a gentle oven.
When done, drain the whole on a sieve, and lay the
pieces in potting-jars, with the seasoning about them.
When cold, pour over it clarified butter, and,
if very highly seasoned, it will keep some time.

Time. 3/4 hour.

Lobster patties (an Entree)

Ingredients:- Minced lobster, 4 tablespoonfuls
of bechamel, 6 drops of anchovy sauce, lemon-juice,
cayenne to taste.

Mode:- Line the patty-pans with puff-paste, and
put into each a small piece of bread: cover with
paste, brush over with egg, and bake of a light
colour. Take as much lobster as is required, mince
the meat very fine, and add the above ingredients;
stir it over the fire for 6 minutes; remove the lids
of the patty-cases, take out the bread, fill with the
mixture, and replace the covers.

Lobster cutlets (an Entree)

Ingredients:- 1 large hen lobster, 1 oz. fresh
butter, 1/2 saltspoonful of salt, pounded
mace, grated nutmeg, cayenne and white pepper
to taste, egg, and bread crumbs.

Mode:- Pick the meat from the shell, and pound
it in a mortar with the butter, and
gradually add the mace and seasoning, well
mixing the ingredients; beat all to a smooth
paste, and add a little of the spawn; divide
the mixture into pieces of an equal size, and
shape them like cutlets. They should not be very
thick. Brush them over with egg, and sprinkle with
bread crumbs, and stick a short piece of the small
claw in the top of each;fry them of a nice brown in
boiling lard, and drain them before the fire, on a sieve
reversed; arrange them nicely on a dish, and pour
bechamel in the middle, but not over the cutlets.

Time. About 8 minutes after the cutlets are made.

Lobster curry (an Entree)

Ingredients:- 1 lobster, 2 onions, 1 oz.
butter, 1 tablespoonful of curry-powder,
1/2 pint of medium stock, the juice of 1/2
lemon.

Mode:- Pick the meat from the shell, and cut
it into nice square pieces; fry the onions of

a pale brown in the butter, stir in the curry-
powder and stock, and simmer till it thickens,
when put in the lobster; stew the whole slowly
for 1/2 hour, and stir occasionally; and just
before sending to table, put in the lemon-juice.
Serve boiled rice with it, the same as for other
curries.

Time. Altogether, 3/4 hour.

Red Lobster's Ultimate Fondue

1 cup velveeta, cubed
1 cup swiss cheese in small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teapsoon paprika
1 broiled lobster tail (or 1 1/2 cups imitation) - chopped

Combine everything but the lobster in a medium saucepan and cook
over low heat until melted, stirring occasionally. When melted, stir
in the lobster meat. Garnish with diced red pepper, if desired, and
serve with french bread.

Lobster (a la mode francaise).

Ingredients:- 1 lobster, 4 tablespoonfuls of
white stock, 2 tablespoonfuls of cream, pounded
mace, and cayenne to taste; bread
crumbs.

Mode:- Pick the meat from the shell, and cut
it up into small square pieces; put the stock,
cream, and seasoning into a stewpan, add the
lobster, and let it simmer gently for 6 minutes.
Serve it in the shell, which must be nicely cleaned,
and have a border of puff-paste;
cover it with bread crumbs, place small pieces of
butter over, and brown before the fire,
or with a salamander.

Time. 1/4 hour.

Lobster salad.

Ingredients:- 1 hen lobster, lettuces, endive,
small salad (whatever is in season), a little
chopped beetroot, 2 hard-boiled eggs, a few
slices of cucumber. For dressing, equal quantities
of oil and vinegar, 1 teaspoonful of made
mustard, the yolks of 2 eggs; cayenne and
salt to taste; 3 teaspoonful of anchovy sauce.
These ingredients should be mixed perfectly
smooth, and form a creamy-looking sauce.


Mode:- Wash the salad, and thoroughly dry it by
shaking it in a cloth. Cut up the lettuces and

endive, pour the dressing on them, and lightly
throw in the small salad. Mix all well together

with the pickings from the body of the lobster;
pick the meat from the shell, cut it up into nice
square pieces, put half in the salad, the other half
reserve for garnishing. Separate the yolks from the
whites of 2 hard-boiled eggs; chop the whites very
fine, and rub the yolks through a sieve, and
afterwards the coral from the inside. Arrange the
salad lightly on a glass dish, and garnish, first
with a row of sliced cucumber, then with the pieces
of lobster, the yolks and whites of the eggs, coral,
and beetroot placed alternately, and arranged in
small separate bunches, so that the colours contrast
nicely.

Note. A few crayfish make a pretty garnishing to lobster
salad.

Hot lobster

Ingredients:- 1 lobster, 2 oz. of butter, grated nutmeg; salt, pepper, and pounded mace, to

taste; bread crumbs, 2 eggs.

Mode:- Pound the meat of the lobster to a smooth paste with the butter and seasoning, and

add a few bread crumbs. Beat the eggs, and make the whole mixture into the form of a

lobster; pound the spawn, and sprinkle over it. Bake 1/4 hour, and just before serving, lay

over it the tail and body shell, with the small claws underneath, to resemble a lobster.

Time. 1/4 hour.

Boiled lobsters

Ingredients:- 1/4 lb. of salt to each gallon of water.

Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted

in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes

to 3/4 hour, according to its size, and do not forget to skim well. If it boils too long,

the meat becomes thready, and if not done enough, the spawn is not red: this must be

obviated by great attention. Hub the shell over with a little butter or sweet oil, which

wipe off again.

Time. Small lobster, 20 minutes to 1/2 hour; large ditto, 1/2 to 1/3 hour.