gg, then tomato, a little seafood, then avocado, then bacon, then
sed a charger plate.
Christmas decorations small.
I used
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
nd Gruyere. Stir in cooked seafood and cook briefly until heated
obster, etc (any un-cooked seafood) and cook 2-3 minutes
br>shrimp, imitation crab meat, seafood seasoning, garlic powder, cheese and
p edges.
Place potatoes, seafood mix, shrimp, tomato, and bell
o escape.
Reheat on Christmas Eve in crockpot 12-14
he pizza crust.
Spread seafood cocktail sauce over the cream
Spread cream cheese evenly on a dinner plate.
Spread cocktail sauce over the cream cheese.
Top with small shrimp or crab. Serve with party crackers.
ncluded, use 1 tablespoon of seafood broil seasoning). Season both sides
Prepare dinner mix according to package directions, except omit butter.
Stir in mayonnaise, cucumber dressing and onion. Fold in shrimp and tomato.
Cover; chill in freezer for 30 to 45 minutes.
Peel, seed and chop avocado.
Fold into macaroni mixture.
Serve in lettuce lined bowl if desired.
Serves 3 or 4.
Mix them and let them gel.
I haven't made this in ages, but I remember mom used to have that cheap sweet wine and this was soooo wonderful.
We'd serve it with whipped cream after a huge Christmas dinner.
The one day in time is just so it jells.
Overnite is fine.
eat. Working in batches, cook seafood for 2 mins, or until
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
Preheat grill and oil grates.
To make the aioli, combine mayonnaise, garlic and lemon juice in a small bowl.
Toss shrimp with olive oil, garlic, paprika, lemon zest and fish. Season.
Grill vegetables until tender. Remove from heat and cover to keep warm.
Grill seafood until shrimp turn pink and fish is cooked to your liking.
Serve seafood and vegetables with aioli and lemon wedges.
inch thickness. Cut with Christmas cookie cutters and arrange on