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Oysters Johnny RebSource: the NYT Heritage Cookbook 1972 ed - Jean Hewitt author - Recipe is credited to MississippiBe sure to read directions completely before starting. There should be layers in the casserole. They are listed in order added in the recipe.4 cups shucked and drained oysters
6 tablespoons finely chopped parsley
6 tablespoons finely chopped scallions [include the green]
Salt and fresh ground black pepper to taste
Tabasco sauce to taste
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
4 tablespoons butter
1 cup cracker crumbs
1 teaspoon paprika
1/3 cup heavy creamPreheat oven to 375 degrees F.Place half oysters in a generously buttered one quart baking dish IN order listed above.Sprinkle with half of the following: parsley, scallions, Worcestershire, lemon juice, butter and crumbs. Salt, Pepper and Tabasco to taste.Then layer remaining oysters and again sprinkle with the remaining ingredients listed above. Again add salt, pepper and Tabasco to taste.Sprinkle with paprika and suing knife make six or so holes in top of casserole and pour in cream. Bake 30 minutes or until firm.12 to 15 servings

Chef richard`s seafood pasta supreme
Chef Richard`s Seafood Pasta SupremeShared with Recipe Goldmine by Chef Richard ThaxtonThis recipe makes enough for a small crowd or several meals. You may divide it to make smaller amounts if necessary. It is soooo good!1 pound fresh cooked Dungeness crabmeat (shelled) 1 pound (Upload by user)

Shrimp Dipping Sauce
Shrimp Dipping SauceI don`t know where this came from, but the dipping sauce is great and the shrimp are good.1 pound shrimp in shells 1/2 pound butter 4 tablespoons each chopped onion, green pepper and celery 1/2 teaspoon each cayenne pepper, salt and pepper 1/4 teaspoon e (Upload by user)

Spicy Orange Shrimp
Spicy Orange Shrimp4 large oranges1 1/2 tablespoons vegetable oil1/2 teaspoon minced garlic16 large uncooked shrimp, peeled and deveined1 teaspoon hot pepper sauce1 teaspoon light brown sugar1 teaspoon Worcestershire sauce1 tablespoon cornstarch in 1 tablespoon water/ (Upload by user)

Scallops Coquille St. Jacques
Scallops Coquille St. JacquesAt a time when I was very gun shy about using the microwave for cooking, I was given this recipe by a friend. Much surprised by the results.1 pound sea scallops1 cup white wine3/4 cup water1 tablespoon lemon juice1 bay leaf1 tablespoon parsl (Upload by user)

Shrimp Scampi
Shrimp ScampiServes 4 to 6, depending upon appetite!2 pounds shrimp 4 large cloves garlic 4 tablespoons fresh parsley, or dried 8 tablespoons butter 2 tablespoons vegetable oil 4 tablespoons dry vermouthSalt and pepper to taste 2 teaspoons flourDash (Upload by user)

Oven Baked Shrimp Stroganoff
Oven Baked Shrimp Stroganoff1 (8 ounce) package medium egg noodles 1 (8 ounce) carton sour cream 1 (10 3/4 ounce) can cream of mushroom soup 2 teaspoons dried whole dillweed 1/4 cup sliced green onion 1/4 cup sliced ripe olives 1 cup shredded Cheddar cheese, divid (Upload by user)

Oyster Crisp
Oyster Crisp1 pint shucked oysters, drained and juice reserved1/8 teaspoon nutmeg 6 slices bacon, cooked and crumbled 1 cup Swiss cheese, gratedHeavy cream 1 1/2 cups oyster crackers, crushed 2 tablespoons butterSalt and pepper to tastePlace oysters in (Upload by user)

Salmon, tuna or crab cakes
Salmon, Tuna or Crab Cakes6 ounces Stove Top Stuffing 1/3 cup mayonnaise 2 (6 ounce) cans salmon, tuna or crabMix all well, then shape into patties. Fry in olive oil for 3 minutes or until brown. (Upload by user)

Seafood Parmesan
Seafood Parmesan1 pound unpeeled, large shrimp1 cup water1/2 cup butter or margarine2 garlic cloves, minced1/2 cup all purpose flour3 cups half and half1/3 cup dry white wine or chicken broth8 ounces bottled clam juice2 tablespoons cocktail sauce3/4 te (Upload by user)

Spicy Shrimp
Spicy Shrimp1/4 cup butter (NO substitutes) 1 1/2 tablespoons olive oil 1 tablespoon chili sauce 2 tablespoons Worcestershire sauce 2 teaspoons lemon juice1/2 lemon, thinly sliced (with skin) 6 8 cloves garlic, crushed 1 teaspoon chopped fresh parsley 1 ta (Upload by user)
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Lobster Newburg
Lobster Newburg2 cups fresh or canned lobster meat or    2 medium small fresh lobster tails1/2 cup butter3 tablespoons cornstarc teaspoon paprika1/2 teaspoon salt1/2 teaspoon MSG1 1/2 cups milk1 cup heavy cream2 eggs, beaten1/2 cup (Upload by user)
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Lobster-Pineapple Curry
Lobster Pineapple Curry1 (8 ounce) package Booth� Rock Lobster Tails2 tablespoons butter or margarine2 tablespoons chopped green bell pepper2 tablespoons flour3/4 cup chicken brot/4 teaspoon curry powder1 (8 ounce) can pineapple chunks, drained1/4 cup diced (Upload by user)
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Louisiana Barbecued Shrimp
Louisiana Barbecued ShrimpServe these on newspaper covered table with lots of napkins. Have French bread to sop up oil. Add cold beer and green salad for a great combination.2 pounds medium size shrimp2 tablespoons olive oilBlack pepperSaltLemon juicePepper sau (Upload by user)
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Louisiana Shrimp Boil
Louisiana Shrimp Boil4 quarts water2 tablespoons paprika1 tablespoon crushed red pepper flakes2 tablespoons Louisiana Hot Sauce1 tablespoon mustard powder1 teaspoon garlic powder1/4 cup lemon juice4 bay leaves1 pound medium shrimp, peeled*Lemon wedges (Upload by user)
TAG: louisiana, pepper, teaspoon, shrimp, tablespoon, minutes, sauce, lemon, sauce1, garlic, chopped, mustard, peppery, cover, ,

Louisiana Shrimp Esplanade
Louisiana Shrimp Esplanade24 large fresh shrimp12 ounces butter1 tablespoon pur?ed garlic2 tablespoons Worcestershire sauce1 teaspoon dried thyme1 teaspoon dried rosemary1/2 teaspoon dried oregano1/2 teaspoon crushed red pepper1 teaspoon cayenne pepper (Upload by user)
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Lump Crab Meat and Shrimp
Lump Crab Meat and Shrimp1/2 cup butter1 tablespoon flour1 cup whipping cream1/4 cup sherry wine2 tablespoons Worcestershire sauceSalt and red pepper, to tasteChopped celery, to tasteChopped parsley, to taste1 cup mayonnaise1 pound lump crabmeat1/2 (Upload by user)
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