Combine ingredients and heat over hot water until seafood is heated through.
Be careful not to let water in lower pan boil. Serve on hot buttered toast.
Serves 6.
Saute lobster, crab flakes and shrimp in 2 tablespoons butter with dash of paprika for a few minutes.
Add 1 tablespoon wine and toss over fire for a few minutes, then add 3/4 cup cream and bring to a boil.
Blend together beaten egg yolks and 1/4 cup cream and add to fish in the pan, stirring constantly, until thick.
Do not allow to boil.
Stir 1 tablespoon lemon juice, 2 tablespoons butter, salt and pepper into mixture and serve on toast, puff or in a chafing dish.
Melt margarine in nonstick skillet.
Mix half and half or creamer with flour.
Pour into skillet and stir constantly over medium heat until thickened.
Beat eggs and small amount of white sauce from skillet with eggs to temper.
Then add eggs to skillet and stir until blended and smooth.
Add seafood and heat through. Add wine and lemon juice and sprinkle with paprika.
Serve over rice or toast.
e going to cook the seafood in.
Next, make the
Use any cooked seafood.
A mixture is great, but good old fake crabmeat is delicious.
Put into baking dish; sprinkle top with flour and add evaporated milk.
Season with salt, pepper and sherry.
Bake about 1/2 hour at 375\u00b0 or until bubbly.
Serve with toast points.
equired by the recipe. For instance, the original recipe calls for 2 oz of
Melt butter.
Blend in flour.
Add cream.
Cook and stir until thick and bubbly.
Stir small amounts of hot mix into yolks. Return to hot mix.
Cook and stir until thick.
Do not boil.
Stir in seafood.
Heat through.
Stir in wine, juice and salt. Sprinkle with paprika.
Serve over Pepperidge Farm pastry puffs or rice.
Saute onion, shrimp and scallops until scallops are done. Drain and set aside.
Mix soup, mustard, salt, pepper and garlic powder.
Heat on medium-low until hot, stirring often so it doesn't stick.
After thoroughly heated, add cheese, stirring until melted. Fold seafood into soup mixture.
Serve over rice.
Make a cream sauce of butter, flour, milk, cream and seasonings.
Pour small amount of sauce over egg yolks.
Return to heat and stir until smooth. Add sherry and prepared seafood. Place in buttered scallop shells or shallow casserole. Cover with buttered crumbs and brown in a 350\u00b0 oven.
May be served with rice or toast points.
Melt butter.
Add flour and seasonings.
Add cream gradually and cook until creamy and thick.
Stir constantly.
Stir in egg yolks and seafood.
Cook over low heat until hot.
Serve on toast.
Dough for Puffs: Melt butter in 1/
elted, add the shrimp; cook for 2 minutes, shaking the pan
In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.
FOR THE THAI CHILI AND MARINADE
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
About 10 minutes before serving your seafood --
In a small skillet, melt your butter over medium-high heat.
Once the melted butter begins to bubble, reduce heat to medium.
Stir constantly, until butter is frothy and browned.
Pour into butter warmers and dip away.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.