|
| |
 Be Seafood Smart
If you have a great seafood recipe that you would like to add to this
site, please email the recipe to Stacey's
Recipe Club.
Seafood has always been noted for it's healthy living attributes.
 | SEAFOOD GUMBO
1/2 c. vegetable oil
1/2 c. flour
2 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
3 cloves garlic, minced
1 tsp. salt
1 tsp. thyme
1/2 c. chopped fresh parsley
1/2 c. chopped green onions
1 lb. fish fillets
1/2 pt. scallops*
1 lb. peeled shrimp*
1 pt. oysters*
2 c. sliced okra
1 tsp. basil
2 bay leaves
2 tsp. sugar
3 medium tomatoes, chopped or
1 lb. can tomatoes
1 (6 oz.) can tomato paste
4 c. chicken broth
1 Tbsp. Worcestershire sauce
1 Tbsp. vinegar
pepper to taste
Tabasco sauce to taste
*Use all or any combination of seafood.
Make a medium brown roux with the oil and flour, stir-
ring constantly. Add the other ingredients, except seafood,
and simmer slowly for an hour or so, covered. Can be made to
this point and refrigerated or frozen for later use. With
mixture boiling, add the fish, cut in large hunks and other
seafood. Cook 5 to 10 minutes and serve in bowls over hot
rice.
|
| MIXED SEAFOOD
1 1/2 lb. mixed seafood
(oysters, shrimp, scallops,
crab in any or all
combinations)
3 Tbsp. butter
1 1/2 c. sherry
1 1/2 c. heavy cream
3 egg yolks
Heat seafood in butter for 5 minutes. Add sherry and
simmer until sherry is gone. Add cream and beaten egg yolks to
seafood and stir until thickened. Serve over rice or noodles.
|
| SEAFOOD NEWBURG
2 c. lobster or Alaska king
crab or combine 1 c. either
with 1 c. cooked shrimp
1/2 c. butter
1/4 c. cream sherry
1/8 c. brandy
4 egg yolks, lightly beaten
1 c. half and half
1/2 c. heavy cream
red pepper
salt
nutmeg
Melt butter in large skillet. Add seafood; saute about
1 minute. Add liquors and simmer 2 or 3 minutes. Remove
seafood with slotted spoon and set aside. Combine egg yolks
and cream. Stir cream mixture into liquors in skillet. Heat
very slowly until mixture becomes creamy thick. (Too high heat
will cause it to curdle.) Add red pepper and salt to taste.
Just before serving, add seafood and heat through very gently,
being careful not to curdle. Serve on toast points sprinkled
with nutmeg. Serves 4. Wonderful with fresh asparagus and
Salad Elegante.
|
| CHICKEN OR SEAFOOD A LA KING
3 Tbsp. butter
3 Tbsp. flour
Blend over low flame. Remove from fire, add 1 cup of
strong chicken broth (for chicken) or 1 cup of clam juice (for
seafood)), then stir until thick and smooth. Add 2 beaten egg
yolks, 1/2 cup of heavy cream and a dash of salt and pepper.
For Chicken: Add to the sauce 1 cup of cubed chicken, 1
green pepper (sauteed) and 1 cup of sliced pimento.
For Seafood: Add to the sauce 1 cup of your favorite
cooked seafood (lobster, shrimp or crabmeat), 1 green pepper,
sauteed, and 1 cup sliced pimento. Makes 4 to 6 servings.
Serve with rice.
|
| BREADED SEAFOOD
-
1 egg, beaten
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 c. flour
1 lb. seafood of choice
bread or cracker crumbs
Combine egg, lemon juice, Worcestershire sauce and salt.
Lightly coat seafood with flour and dip in egg mixture. Then
coat with crumbs and let stand a few minutes to dry. Heat
Wesson to 350 degrees. Cook the seafood until done and serve with
sauce of your choice.
|
| SEAFOOD DELIGHT
1 (8 oz.) pkg. cream cheese,
softened
1 can crabmeat, drained and
flaked
1/2 c. seafood sauce
Place cream cheese on serving plate. Sprinkle crabmeat
over cream cheese and spread seafood sauce over crabmeat.
Serve with crackers
|
| SEAFOOD DIP
1 (8 oz.) fresh or canned
crabmeat or tiny whole
shrimp
1 (8 oz.) pkg. cream cheese
6 to 9 oz. jar cocktail or
seafood sauce
1 box Ritz crackers
Combine crabmeat or shrimp with cocktail or seafood
sauce. Combine to desired taste. Pour mixture over cream
cheese and serve with Ritz crackers.
|
| SEAFOOD PASTA SALAD
3 c. seafood chunks
3 c. chopped celery
1/4 to 1/2 c. mayonnaise, to
taste
3/4 c. vinaigrette (recipe
follows)
3/4 lb. pasta (conchigle,
rotelli or elbows), cooked
and drained
Toss seafood and celery in vinaigrette. Let stand 1
hour. Add pasta. Add mayonnaise, a little at a time. Toss.
Can be made ahead and refrigerated. Toss again before serving.
Serves 6 as a pasta course for dinner.
Vinaigrette:
2 Tbsp. oil
2 Tbsp. vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 Tbsp. olive oil
2 Tbsp. vinegar
9 Tbsp. olive oil
Mix together 2 tablespoons oil, 2 tablespoons vinegar,
salt, pepper and garlic powder. Add 2 tablespoons olive oil, 2
tablespoons vinegar and mix. Add 9 tablespoons olive oil and
mix again.
|
| SEAFOOD CHOWDER
Denmark
6 lobster tails, cooked
6 king crab claws, cooked
6 pieces boneless fish, cooked
2 c. small Danish shrimp,
cooked
1 c. mussels or oysters
cornstarch, mixed with cold
water (to thicken)
1 tsp. chervil
1/2 tsp. powdered dill
1/2 tsp. garlic salt
1/2 c. white wine
1 qt. water
2 c. heavy cream
1/2 c. pimento pieces
salt and pepper to taste
Cook all of the seafood in 1 quart of water. Reserve
the liquid and place in a large kettle with 2 cups of heavy
cream. Bring just to a boil and thicken with cornstarch. When
desired thickness is attained, add the chervil, cut up seafood,
dill, salt, pepper and wine. Stir to blend and allow to sit
over very low heat for 1 hour to blend flavors. Serve piping
hot.
|
| SEAFOOD NACHOS
1 pkg. soft corn tortilla
shells (10)
1 lb. small shrimp, shelled
and deveined
1 lb. seafood blend or sea
legs, crumbled
1 lb. shredded Monterey Jack
cheese
sliced black olives (optional)
sour cream
paprika
Warm tortilla shells in oven 2 to 3 minutes. Place
desired amount of cooked shrimp, seafood blend, cheese on
shell. Top with black olives. Place under broiler until
cheese begins to bubble. Remove. Cut into quarters and top
with sour cream. Serve 1 to 1 1/2 shells per person. Paprika
may be sprinkled on top of cheese before cooking to add color.
|
| Benefit 2 |
| Benefit 3 |
Pricing
| Description |
SKU # |
Price |
| option 1 |
sku-1 |
100 |
| option 2 |
sku-2 |
200 |
| option 3 |
sku-3 |
300 |
|
A Recipe Club That Offers More Than Just Recipes! 
