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Bahamian
Shrimp
Ingredients
1 tsp
olive oil
1/2 c diced onion
1/4 c tomato
paste
1/2 c water
6 oz peeled shrimp
2
tsp thyme
dash of red pepper
2 tbsp
shredded cheddar cheese
salt and pepper to
taste
Directions
Heat oil in small nonstick skillet on medium high heat. Add onion and saute for 1 minute. Mix tomato paste and water and add to skillet. Lower heat to medium and add shrimp, thyme and red pepper. Simmer for 5 minutes. Add salt and pepper to taste. Serve over hot cooked rice, garnished with cheese.
Golden
Shrimp Casserole
Ingredients
5
slices bread, cut in 1/2" cubes
1/4 cup
butter
1/2 cup sliced mushrooms
2 cups
shrimp; peeled,cooked, and deveined
2 cups
shredded American cheese
3 eggs, beaten
2
cups milk
salt and pepper, to taste
dash
Paprika, optional
Directions
In a skillet over medium low heat. melt butter; brown bread cubes. Remove from skillet and set aside. Sauté mushrooms in butter for about 7 to 10 minutes. In a buttered 1-1/2 quart casserole dish, alternate layers of bread cubes, mushrooms, shrimp, and cheese. Combine eggs, milk, and seasonings; pour over layers. Place casserole dish in a pan of hot water and bake at 350° for about 1 hour and 15 minutes, or until set. Serves 4 to 6.
The
Jones' Old Bay Crab
Cakes
Ingredients
1
pack of Ritz crackers (4 oz.)
2 Tbsp.
mayonnaise
1 1/2 Tbsp. Worcestershire
sauce
1 1/2 Tbsp. parsley flakes
1 Tbsp.
baking powder
1 tsp. Old Bay
seasoning
1/4 tsp. salt
1
large egg, beaten
1 tsp. mustard
1/2 cup
milk
1 lb. lump crab meat
Directions
Crush Ritz crackers into fine crumbs. In large mixing bowl, add milk to crackers to moisten. Add remaining ingredients and mix thoroughly but gently as to keep lump pieces intact. Shape into cakes or patties. Fry in vegetable oil on low heat, or broil until golden brown. Makes (6) 4 oz. cakes.
Marvin's
Crab Meat Quiche
Ingredients
1 frozen pie
shell (thawed)
grated Swiss cheese
1
pound backfin crab meat
salt and pepper
seafood seasoning (to taste)
1 pint whipping
cream
4 eggs
Directions
Sprinkle lots of grated swiss cheese on bottom of pie shell. Mix crab meat, salt, pepper and seafood seasoning together and pour on top of cheese. In a jar, add 1 pint whipping cream and 4 eggs. Shake until well blended and pour on top of other ingredients in pie shell. Do not use a mixer for blending. Cook 45 minutes at 350 degrees.
Clam
Chowder
Ingredients
2
dozen fresh clams
6 strips bacon, diced
1
md stalk celery, diced
2 lg white
potatoes
3 sprigs of parsley
1 tbsp
thyme
salt and pepper to taste
2 tbsp
flour
2 md onions diced
1 green pepper
diced
2 carrots
1 tbsp paprika
1 can
tomato soup
Directions
Steam clams in enough water to cover for 15 minutes. Drain broth and set aside. Chop clams fine and sprinkle with flour. Add diced bacon, onions, celery, pepper, potatoes, carrots and parsley to clam broth. Simmer for 15 minutes. Add paprika, salt, pepper and thyme. Add clams and tomato soup. Cook an additional 10 minutes and serve.
Beggar's
Purses With Crabmeat
Ingredients
1/2 pound lump crabmeat,
canned is fine
1 tablespoon mayonnaise
1
teaspoon lemon juice or two to taste
1
teaspoon Dijon mustard
2 teaspoons minced
green onions
1 teaspoon minced
parsley
1/2 teaspoon salt
1/4 teaspoon
cayenne
6 pre-made crepes
6 whole chives,
blanched
Directions
In a medium bowl, gently mix
together all of the ingredients, except for the
crepes and chives. Spread the crepes on a flat
work surface and place 1 heaping tablespoon of
the crabmeat salad in the center of each. Draw
up the crepes as though making a bundle,
twisting the crepe gently to enclose the
crabmeat. Tie a chive around the top of the
bundle to seal the purse. Serve immediately, or
store in the refrigerator, tightly wrapped for
no longer than 1 hour.
Cool Salmon
Canapes
Ingredients
1
package (8 ounces) cream cheese, softened
1
can (6 ounces) chunk-style salmon; drained
2
tablespoons mayonnaise
1 lemon
1/4 cup
shredded carrot
1 tablespoon chopped
onion
1 tablespoon fresh snipped
dillweed
2 medium cucumbers,
sliced
Directions
Combine cream cheese,
salmon, and mayonnaise and mix well. Juice
lemon to measure 2 teaspoons lemon juice. Zest
lemon to measure 1 teaspoon lemon zest. Add
lemon juice, lemon zest, shredded carrot,
onion, and dill to mixture; mix well. Slice
cucumbers into 1/4- inch thick slices. Top each
cucumber with 1 tablespoon of salmon mixture.
Top if you like with a small sprig of fresh
dill for garnish.
