Fish & Seafood

Shrimp Creole Pronto

• 2 tablespoons oil
• 1 cup chopped onions
• 1 cup chopped celery
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 2 cups chopped, peeled tomatoes
• 1 can (8 oz.) tomato sauce
• 1/2 cup HOLLAND HOUSE Marsala Cooking Wine
• 1/4 teaspoon freshly ground black pepper
• 1 lb. fresh or frozen, thawed, uncooked shrimp, peeled, deveined
• 1/4 to 1/2 teaspoon hot pepper sauce
• 4 cups hot cooked rice or 1 (10 oz.) package of egg noodles, cooked, drained

Heat oil in large saucepan over medium-high heat. Add onions, celery, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally. Add remaining ingredients except rice; cook 2 to 3 minutes or until shrimp turn pink. Serve over hot cooked rice.

4 servings

Fillet of Sole

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1-1/4 cups CLAMATO Tomato Cocktail
• 1/2 cup HOLLAND HOUSE White Cooking Wine
• 4 sole fillets (6 oz. each)
• Dash pepper
• 1 tablespoon lemon juice
• 2 tablespoons butter
• Lemon slices, for garnish
• Chopped parsley, for garnish

1. Heat oven to 350 deg. F. Heat oil in a saute pan. Add onion and green pepper; saute over medium heat about 5 minutes. Stir in Clamato and cooking wine. Lower heat and simmer for 20 to 30 minutes, until sauce is reduced to 1-1/4 cups.

2. Cut each piece of sole in half lengthwise. Roll each fillet and secure with toothpick. Grease 8 inch baking dish, place rolls flat on side so spiral is visible. Sprinkle with pepper; drizzle with lemon juice. Dot with butter. Bake for 15 to 20 minutes. Transfer fillets to serving platter. Stir juice from pan into Clamato mixture. Spoon sauce over dish and garnish with lemon slices and parsley.

4 servings

Grilled Fish Florentine

• MARINADE:
• 1/4 cup oil
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 teaspoon grated lemon peel
• 1 garlic clove, minced
• 4 fresh or frozen red snapper or swordfish steaks, thawed
• FLORENTINE SAUCE;
• 1 tablespoon butter
• 1/2 cup chopped scallions
• 1/4 cup chopped fresh mushrooms
• 1 cup chicken broth
• 1/3 cup HOLLAND HOUSE White Cooking Wine
• 1/2 cup whipping cream
• 4 cups chopped fresh spinach
• 1/4 teaspoon pepper

1. In large plastic bowl, combine oil, lemon juice, soy sauce, lemon peel and garlic; mix well. Add fish, turning to coat all sides. Cover; refrigerate 2 hours. Prepare barbecue grill. Meanwhile, melt butter in large skillet over medium heat. Add scallions and mushrooms; cook until softened, about 3 minutes, stirring occasionally. Stir in chicken broth and cooking wine. Bring to a boil; boil until sauce is reduced by half, about 10 minutes. Add whipping cream; simmer over medium heat until sauce is reduced to about 1/2 cup, about 10 minutes. Strain into food processor bowl. Add spinach; process until smooth. Add pepper; keep warm.

2. Drain fish, reserving lemon-soy sauce mixture. Place fish on gas grill over medium heat or on charcoal grill over medium-hot coals. Cook 10 minutes or until fish flakes easily with fork, turning once and brushing frequently with lemon-soy sauce*. Discard and leftover marinade. Serve fish with spinach sauce.

4 servings

*Do not marinate during last 5 minutes of cooking.

Basil Shrimp Fettuccine

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 tomatoes, peeled, seeded and chopped
• 1 garlic clove, minced
• 1/3 cup evaporated skim milk
• 1/2 cup HOLLAND HOUSE White Cooking Wine
• 1/2 cup fresh basil, chopped
• 1/2 cup shrimp, peeled and deveined
• 4 tablespoons Parmesan cheese, grated and divided
• 4 tablespoons fresh parsley, chopped and divided
• 1 lb. fettuccine, cooked and drained

Melt butter and oil in medium saucepan over medium heat. Add tomatoes and garlic; simmer until tomatoes are softened. Add milk and cooking wine; simmer 10 minutes. Stir in basil and shrimp; simmer 3 minutes or until shrimp turn pink and are opaque. Add 2 tablespoons cheese and 2 tablespoons parsley. Serve over cooked fettuccine. Sprinkle with remaining 2 tablespoons each, cheese and parsley.

4 to 6 servings