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Trout Almondine

Ingredients:

Directions:

4 lbs pan-ready trout
2 t salt
1/2 t pepper
2 eggs
1/2 C slivered almonds
1/2 C half and half cream
3 T margarine, divided
3-4 T lemon juice
1/2 t dried tarragon
1/4 C olive oil

Sprinkle salt and pepper into the cavity of the trout
Beat eggs and cream together, in a shallow bowl
Dip trout into egg mixture
Dredge in flour, in pie plate
Sautee almonds in 2 T margarine over medium heat until browned
Add lemon juice and tarragon
Heat through
Remove from heat, keep in warm oven
Combine oil and remaining margarine in skillet over medium heat
Fry on each side for8-10 min, until flaky
Top with almond mixture
Serves:4

Shrimp Scampi -Connie: from The Recipe of the Day Exchange

Ingredients:

Directions:

3/4 c butter
1/3 c olive oil
2/3 c chopped onions
1 1/2 T minced garlic
3-4 T freshly squeezed lemon juice
Pinch cayenne pepper
2 lb. large shrimp, shelled and deveined
1/3 cup minced parsley

Preheat broiler to 550 degrees.
Heat olive oil and butter together in large broiler proof pan.
Add onions and garlic and slowly cook them for about
5 minutes, until softened but not browned.
Stir in lemon juice, cayenne and shrimp.
Continue stirring until shrimpare coated with butter mixture.
Broil shrimp for about 5 minutes,
basting once or twice.
Add salt if necessary.
Just before serving, stir in parsley.
Serve over linguine with plenty of French bread to sop up the juices.

Gospel Creole - Shay: From Recipe of the Day Exchange

Ingredients:

Directions:

1 cup chopped green onions
1 cup chopped bell pepper
1 cup chopped celery
1 tablespoon olive oil
2 lb. shrimp
2 cans Rotel tomatoes, chopped
1 large can chopped tomatoes

Peel and devein shrimp.
Place shells in a sauce pan with
water and salt and boil
This will make a broth.
Saute' onions, bell pepper and celery
in the olive oil until transparent
then add the broth and let simmer for a while.
Add all of the chopped tomatoes
and let simmer a while longer.
Add shrimp and turn the flame off.
Let it sit for a while.
(Believe me, the shrimp will cook. -Shay) If you want to thicken it up, add a little cornstarch mixed in water.
Don't forget the salt & pepper.
Serve over cooked rice.

Crab au Gratin -Pat/Recipe of the Day
Ingredients:	Directions:
1/4 c. green pepper, chopped fine 1/4 c. onions, chopped fine 1 c. celery, chopped fine 1 tbs. worcestershire 1 lb. crab meat 1 c. mayo 1/2 tsp. salt 1 lb. Pepperidge Farm Stuffing Mix	Stir all ingredients together. Melt butter in shells to coat (I use ceramic clam shells). Bake at 350 degrees,25-30 min.