inutes.
Take the tomato sauce off of the heat and
erving plates. Top with the seafood sauce.
Seafood Sauce: Cook the shallots in
Spoon 2 tablespoons of the sauce onto the center of each
ish, spread 2 cups tomato sauce. Working with 1 pasta rectangle
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!
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.
d cooked through.
Tahini Sauce.
Blend or Process
ombine mayo, onions, seafood sauce, worcestershire sauce.
Fold into seafood and asparagus.
ry seasonings.
The final sauce will be thinner if you
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
Combine all ingredients in a plastic food storage bag or marinade dish.
Add 4- 6 oz seafood fillets of your choice.
Refrigerate for at least 40 minutes.
Discard marinade and broil seafood for 3 to 4 minutes on on each side or until fish flakes easily with a fork.
bout 30 minutes or until sauce thickens, then set aside.
read crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the