February 6, 2009 | Author admin
Ingredients
2 6-oz. cans of minced or chopped clams 2 medium onions 5 cloves minced garlic 2 medium shallots 1/4 c. fresh parsley 1 c. bread crumbs 1/2 c. grated cheese (a combination of Parmesan, Romano, and Gruyere is best) 1 – 2 T. dried oregano 2 T. olive oil 1 T. butter 1 t. garlic powder salt & pepper to taste
Method
Heat the oil and butter together over medium heat and saute the onions, garlic, and shallots until soft and translucent. Add the parsley and spices for the last few minutes of cooking. Turn off the heat and stir in the clams, breadcrumbs, and most of the cheese. Use the reserved clam juice as needed to moisten the mixture. Stir in garlic powder, salt and pepper to taste. Spread the mixture in a buttered, shallow, glass or porcelain baking dish, sprinkle the rest of the cheese on top, bake at 325° for 35 – 40 minutes. Garnish with parsley and lemon wedges.
A yummy hot hors d’ouevre for 8 – 12 when spread on plain crackers. Bake in individual clam or scallop dishes and serve as a first course.
January 12, 2009 | Author admin
Ingredients
1/2 cup butter 1/3 cup amaretto 1/3 cup sliced almonds 2 teaspoons granulated sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1 pound large shrimp, peeled and deveined, tails left on
Method
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink.
Serve immediately over hot rice.
Yields 4 to 5 servings
January 12, 2009 | Author admin
Ingredients
Shrimp 1 egg 1 cup milk Salt and pepper to taste 1 pound extra?large shrimp, peeled and deveined, tails left on 1/2 cup all?purpose flour Vegetable oil
Method
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It’s important that shrimp are not near each other or touch.) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350 degrees F oven to finish cooking. Meanwhile, prepare sauce.
Sauce 1 1/2 cups (3 sticks) cold butter, cut into 1?inch pieces Juice of 1 medium lemon 1 clove garlic, minced 2 tablespoons minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium?low heat and whisk mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled seafood.)
January 12, 2009 | Author admin
Ingredients
1 cup butter or margarine, melted 3/4 cup lemon juice 3/4 cup Worcestershire sauce 1 tablespoon salt 1 tablespoon coarsely ground pepper 1 teaspoon dried rosemary 1/8 teaspoon ground red pepper 1 tablespoon hot sauce 3 garlic cloves, minced 2 1/2 pounds unpeeled large or jumbo shrimp 2 lemons, thinly sliced 1 medium onion, thinly sliced Fresh rosemary sprigs
Method
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13 x 9 x 2?inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs.
Serves 6.
