Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.
inches deep.
Prepare Cajun Dipping Sauce by stirring until all
inutes.
Take the tomato sauce off of the heat and
erving plates. Top with the seafood sauce.
Seafood Sauce: Cook the shallots in
erve immediately.
Instructions for Cajun Tartar Sauce:.
Place the egg
Saute the onion, garlic, celery, Cajun spices, and Italian herbs for
Cajun Cocktail Sauce:
In a large pot
Spread softened cream cheese into the bottom of a 9\" plate.
A pie plate works well for this.
Spread the seafood sauce on top of the cream cheese covering to the edges.
Sprinkle imitation crab meat over the top.
(genuine crab can be used for this recipe but the imitation works really well).
Serve using little spreading knives (I suggest you have at least four of these knives) with assorted crackers.
YUM!
Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork.
Check frequently - do not overcook. Serve with rice. Makes 4 servings.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine all ingredients (except seafood sauce) and mix by hand.
Shape into mound on serving dish.
Serve with crackers. Seafood sauce may be poured on top, if desired.
Put cream cheese on a serving dish.
Pile shrimp or crab on top.
Pour on seafood sauce.
Serve with a variety of crackers.
Mix together cream cheese, sour cream and soup mix, then spread on round platter.
Spread seafood sauce over mixture.
Add shrimp and top with green onions.
Serve with assorted crackers.
Knead softened cream cheese with shrimp or crab and form into a ball.
Top with seafood sauce.
Serve with Ritz or butter crisp crackers.
In a mixing bowl, beat cream cheese until smooth.
Spread onto a 10-inch serving plate.
Combine crab, seafood sauce, horseradish and lemon juice; mix well.
Spread over cream cheese.
Serve with crackers.
lates and top with the seafood sauce. Sprinkle with the remaining 1
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Light Brown Cajun Roux: In a black iron
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
This recipe is designed to feed however