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

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.

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.

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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.

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.

BAKED HALIBUT:

Because of its size, halibut is cut into slices and sold in the form of
steaks.

Halibut slices are often sauted, but they make a delicious dish when
baked with tomatoes and flavored with onion, lemon, and bay leaf.

2 c. tomatoes

Few slices onion

1 bay leaf

1 tsp. salt

1/8 tsp. pepper

2 thin slices bacon

1 Tb. flour

2 lb. halibut steak

Heat the tomatoes, onion, and bay leaf in water.

Add the salt and pepper and cook for a few minutes.

Cut the bacon into small squares, try it out in a pan, and into this
fat stir the flour. Pour this into the hot mixture, remove the bay
leaf, and cook until the mixture thickens.

Put the steaks into a baking dish, pour the sauce over them, and bake in a
slow oven for about 45 minutes.

Remove with the sauce to a hot platter and serve

LOBSTER AU GRATIN

Serves 12

Here’s the perfect Maine lobster recipe to prepare ahead
and pop in the oven just before guests arrive. It also travels
well and is sure to impress your hostess and other guests.

3 cups Maine lobster meat

3 cups crab meat or haddock

3 cups light cream

6 egg yolks

3 tbsp. rice

6 tbsp. butter

3 tbsp. flour

3 tbsp. sherry to taste salt and pepper

Mix ingredients together and pour into a buttered casserole. Sprinkle
with ground bread crumbs and dot with butter.

Bake in a hot oven, 400 degrees, 15 to 30 minutes.