Some Simple Seafood Recipes
By Sherril Steele-Carlin
Lots of people are afraid of cooking seafood, but once you try it, you'll discover that it's really not that difficult.
Bar-B-Qued Shrimp
- 1 lb. shrimp
- Olive oil
- Cracked black pepper
- Salt
- Lemon juice
- Tabasco
- Lea & Perrin's
- Butter
Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrin's. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used. With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.
Seafood Chowder
Cook slowly in kettle until fat begins to fry out:
- 4 tbsp. finely cut pork or bacon
Add and cook over low heat until yellow:
- 4 tbsp. minced onion
Add:
- Liquor from 2 (7 oz.) cans minced or whole clams, lobster or other seafood
- 2 c. finely diced potatoes
- 1/2 c. boiling water
Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water).
Just before serving, add:
- Clams or other seafood from 2 (7 oz.) cans
- 2 c. milk
- 1 tsp. salt
- 1/8 tsp. pepper
Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings.
Note: butter may be used in place of pork or bacon.
Shrimp Butter
- 2 cans shrimp, broken
- 1 tbsp. onion, minced
- Juice of 1 lemon
- 4 Tbsp. mayonnaise
- 1 1/2 sticks soft butter
- Salt to taste
- 1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
Baked Clams
- 2 doz. clams
- 4 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 med. onion, chopped
- 1 tbsp. bread crumbs
- 1 tsp. parsley or chives
- 1/4 tsp. oregano
- Salt & pepper
- Grated Parmesan cheese
- Lemon juice
Scrub clams with stiff brush under cold water until all grit is removed. Sauté onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.
