LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring
frequently, until zucchini begins to brown and is tender-crisp.
With slotted spoon - remove zucchini to bowl.

In same skillet, over high heat, cook shrimp, lemon-pepper seasoning
salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes.
Return zucchini to skillet, heat through.

SHRIMP MOUSSE

1 can cream of shrimp soup
1 (8 oz.) cream cheese
1 pkg. Knox gelatin
1 (10 oz.) box cooked shrimp, thawed
1 c. mayonnaise
1/4 c. finely chopped onion
1/2 c. finely chopped celery

Use double boiler and mix soup, gelatin and cream cheese until melted.
Remove from heat and add remaining ingredients.
Put in mold and chill at least 8 hours.

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth. Heat gently until dissolved,
and set aside to cool. Combine all other ingredients into gelatin
mix, blending well.
Pour into a 2-cup flat-bottom mold.
Chill at least 3 hours or overnight.

SEAFOOD FANCIES

8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees.

Lightly grease cookie sheets.

Separate dough into 12 pieces.

Separate each piece into 3 equal layers.

Place on prepared cookie sheets.

In small bowl, combine crab, shrimp, cheese, mayonnaise, onion,
pimento, parsley flakes and curry powder.

Spoon teaspoonful seafood mixture onto each dough piece; top
with several slices of water chestnuts.

Bake at 400 degrees for 10 to 12 minutes or until
light golden brown.

Serve hot, refrigerate leftovers. Makes 36.

SMOKED SALMON ECLAIRS

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill

--FILLING:--

1/2 lb. cream cheese, softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Preheat oven to 400 degrees.

Combine water and butter in small saucepan, bring to boil

over high heat.

Add flour all at once; beat vigorously until dough forms
ball, pulls away from sides of pan and leaves a thin film on
bottom of pan.

Transfer to mixing bowl. Save


1 tablespoon of beaten egg. Beat the rest of the egg into the
dough in two steps, beating until dough is shiny and smooth.
Put dough in pastry bag with #3 star tip.

On lightly greased baking sheet, lay down 3 x 1/2 inch strips
about 2 inches apart.

Bake 15 minutes until puffed up and brown.

Remove from oven.

Split in half lengthwise. Reassemble and return to baking sheet.

Brush top of each with thin film of reserved egg.

Sprinkle on combined garlic powder and dill.

Reduce oven to 200 degrees.

Return eclairs to oven for 20 minutes until dry and crisp.

Remove and cool.

Mix filling ingredients together.


Season to taste with salt and pepper.

Just before serving, spoon filling onto bottom half

of eclair and top with top half.

Makes about 16. Serves 8.

BAR-B-QUED SHRIMP

1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Place whole shrimp, keep shells on, in single layer
in oven-proof dish.

Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you
have enough pepper, add more.

Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are
cooked, 15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil and encourage guests to eat
the shells, as well, if river shrimp are used.

With cold beer and green salad, you have the makings of a great
informal party.

Base the amount of shrimp on the number of guests.

HERRING TIDBITS

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2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in
wine, undrained, chopped
2 apples, peeled, quartered, cored
and chopped
1 med. Bermuda onion, quartered and
chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs, chopped
Rye rounds

Combine first 4 ingredients in large bowl and mix thoroughly.

Cover and refrigerate at least 1 hour.

Add grapes and eggs and toss lightly.

Turn into dish.
Serve with rye rounds. Makes about 4 cups.