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
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.
I have over 200 Lobster & Sea Food articles to post this blog. We are just getting started. So, save the URL to this Blog Enjoy!
Saturday, November 27, 2010
Thursday, November 25, 2010
SEVICHE SEAFOOD SHELLS
1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1 tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells
Cook scallops in small amount of boiling water for 1 minute.
Drain. Combine scallops and fresh lime juice in small bowl.
Toss well.
Cover and refrigerate for 1 hour.
Add next 7 ingredients. Stir well.
Cover and chill 30 minutes. Drain.
Stuff each macaroni shell with 1 tablespoon scallop mixture.
Arrange on serving platter.
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1 tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells
Cook scallops in small amount of boiling water for 1 minute.
Drain. Combine scallops and fresh lime juice in small bowl.
Toss well.
Cover and refrigerate for 1 hour.
Add next 7 ingredients. Stir well.
Cover and chill 30 minutes. Drain.
Stuff each macaroni shell with 1 tablespoon scallop mixture.
Arrange on serving platter.
Thursday, November 18, 2010
ATTENTION ALL FISH LOVERS!
My New Blog:
How To Cook Fish
Hi, Robert here,
This blog is for fish lovers, and those who
love to cook fish.
I have so much in store for you, it would
be to much to explain here.
However, I will point out a few thing here:
1. 100 fish sauces
2. 45 ways to cook bass
3. 65 ways to cook Mackerel
4. 9 ways to cook king fish
And a whole lot more...
http://cookingfish41.blogspot.com/
Gooking fish
Robert Jones
How To Cook Fish
Hi, Robert here,
This blog is for fish lovers, and those who
love to cook fish.
I have so much in store for you, it would
be to much to explain here.
However, I will point out a few thing here:
1. 100 fish sauces
2. 45 ways to cook bass
3. 65 ways to cook Mackerel
4. 9 ways to cook king fish
And a whole lot more...
http://cookingfish41.blogspot.com/
Gooking fish
Robert Jones
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.
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.
BAKED CLAMS
2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed.
Saute onion and garlic until golden.
Remove clams from shell (steam open).
Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.
Fill shells. Sprinkle with cheese and lemon juice.
Dot with butter and place under hot broiler about 5 minutes.
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed.
Saute onion and garlic until golden.
Remove clams from shell (steam open).
Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.
Fill shells. Sprinkle with cheese and lemon juice.
Dot with butter and place under hot broiler about 5 minutes.
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