Stuffed Shrimp with Scampi Sauce:
Preheat oven
de-vein, and butterfly shrimp by making a deep slit
Peel shrimp leaving shell next to tail.
Cut inside shrimp halfway through (clean).
Make Stove Top stuffing per recipe. Dice Surimi and garlic.
Add Tabasco and Worcestershire and saute in butter.
Add stuffing and mix well.
Refrigerate.
Take cold stuffing and stuff cut shrimp.
Wrap stuffed shrimp with pastry sheet, leaving seam on bottom.
Bake at 375\u00b0 for 15 minutes or until pastry is golden brown.
Serve with sauteed mushrooms. Serves 4.
nion, pepper, celery, bread and crab meat.
Blend thoroughly and
ail shells on.
Split shrimp down backs; spread apart, butterfly
Drain and rinse crab or shrimp.
Spread cream cheese over platter or dish, top with sauce and then with shrimp or crab.
(If desired, sprinkle lemon juice on top.)
Serve with crackers or chips.
Combine Jell-O, hot water and Knox gelatine.
Stir until dissolved.
Blend softened cream cheese with vinegar and tomato sauce.
Add this to Jell-O mixture and mix until smooth.
Chill until mixture is slightly thickened.
Add shrimp or crab and celery.
May also add grapes.
Turn into individual molds or a 9 x 13 x 2-inch pan.
Chill until firmly set.
May garnish with crab legs.
Serve with crackers.
Saute shrimp and crab in butter.
In separate pan melt butter. Add dry ingredients.
Slowly add milk, Tabasco sauce and Worcestershire sauce.
Then add cheese until it melts.
Then add shrimp and crab.
Place mixture into casserole dish.
Cover with buttered bread crumbs.
Bake at 350\u00b0 for about 30 minutes.
). Coat a baking dish with cooking spray.
Mix crushed
Dice crab meat so it is tiny pieces; put lemon juice over or squeeze fresh lemon on crab meat.
Put 2 to 3 tablespoons of sour cream with crab meat and mix.
Stuff mushrooms with mixture; cover with Mozzarella cheese and Cheddar cheese.
Bake at 325\u00b0 to 350\u00b0 for about 20 minutes or until mushrooms are soft and cheese is melted.
Heat soup in a saucepan.
Add cream cheese, celery, green peppers and onions.
Dissolve gelatine in water and add.
Heat until cream cheese is melted.
Add lobster, or shrimp or crab meat and seasonings.
Pour into a greased ring mold.
Serve with snack crackers.
he scallions, garlic and jalapeno with the vegetable oil.
Grill
Combine crab, Chinese pickles, shallots, celery, egg
nd seasoned mayonnaise together, add crab meat and fold in bread
hick.
Add bread crumbs, crab meat, Worcestershire sauce, chopped parsley
br>Peel and devein shrimp.
slit shrimp down the center to
Mix all ingredients, except parsley, shrimp (or crab) and cocktail sauce.
Spread on glass plate.
Top with cocktail sauce and shrimp (or crab); sprinkle with parsley.
Serve with chips or crackers.
Peel, devein and butterfly shrimp, leaving tails on.
Cook shrimp in boiling water for 1 minute.
Remove; set aside. Saute onion, celery and green pepper in margarine until tender. Set aside.
Mix crab meat and the next 6 ingredients.
Add sauteed onion, celery and green pepper.
Top each shrimp with 3 tablespoons crab mixture.
Wrap bacon around entire shrimp. Drizzle 1/4 cup margarine over top.
Bake at 350\u00b0 for 20 minutes, then broil 6 minutes.
Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
Place a ring on the plate, such as a clean tuna can with both ends removed.
Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
Add more Romaine, filling the ring to the top, packing it down again lightly.
Carefully remove the ring, top with Parmesan and croutons and serve.
Preheat oven to 450\u00b0.
Peel, clean and split shrimp down the back to butterfly.
Combine butter, crab, onion and parsley in a small pan.
Heat until onion is limp.
Add enough breadcrumbs just to bind the stuffing.
Dip shrimp in egg and then in additional crumbs and place on a baking sheet.
Stuff each shrimp with the crab stuffing.
Bake 15 minutes, until shrimp flesh is opaque. Serves 2 to 3.