| Advertisements |
Red Carpet Cocktail Sauce
Red Carpet Cocktail Sauce
Ingredients| Serve with oysters, shrimp or any seafood. 3/4 cup catsup 1/4 cup chili sauce 2 tablespoons fresh lemon juice 2 to 6 tablespoons horseradish 1 tablespoon Worcestershire sauce 2 to 4 dashes Tabasco� sauce |
|
|---|
Mix all ingredients and chill.
Yields about 1 1/2 cups.
Also see ...
Red Cocktail Sauce
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving. Makes about 2 1/4 cups. (Upload by user)
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving. Makes about 2 1/4 cups. (Upload by user)
Roasted Red Pepper Sauce
In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper. (Upload by user)
In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper. (Upload by user)
Salsa Verde
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken. Yields 2 cups. (Upload by user)
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken. Yields 2 cups. (Upload by user)
| Advertisements |
Seafood Sauce
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving. Serves 8. (Upload by user)
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving. Serves 8. (Upload by user)
Tangy Seafood Cocktail Sauce
Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days. (Upload by user)
Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days. (Upload by user)
Wine Court Bouillon
In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes. Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
(Upload by user)
In a saucepan, combine the water, wine, onions, carrots, celery, bouquet garni and salt. Simmer for about 25 minutes. Add peppercorns and simmer for an additional 10 minutes. (Peppercorns tend to turn Court Bouillon bitter if they cook too long.) Let liquid cool, then strain.
(Upload by user)
Vicksburg Dipping Sauce for Boiled Shrimp
Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco� sauce to taste and blend well. Chill and serve with boiled shrimp. Yields about 5 cups. (Upload by user)
Drain chopped vegetables between layers of paper towels. Stir vegetables into mayonnaise. Add chili sauce, horseradish, eggs and Worcestershire sauce. Add red pepper and Tabasco� sauce to taste and blend well. Chill and serve with boiled shrimp. Yields about 5 cups. (Upload by user)
Marinated Crawfish
Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
(Upload by user)
Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
(Upload by user)
Crab-Stuffed Shrimp
Saute the mushrooms in 2 Tablespoons butter in a skillet until the liquid evaporates. Stir in the crab meat. Add the sherry, egg, scallions, parsley, oregano, salt, pepper and bread crumbs. Steam, covered, for 2 minutes. Remove from heat. Stir in just enough whipping cream to bind the mixt (Upload by user)
TAG: shrimp, stuffed, ,
Saute the mushrooms in 2 Tablespoons butter in a skillet until the liquid evaporates. Stir in the crab meat. Add the sherry, egg, scallions, parsley, oregano, salt, pepper and bread crumbs. Steam, covered, for 2 minutes. Remove from heat. Stir in just enough whipping cream to bind the mixt (Upload by user)
TAG: shrimp, stuffed, ,
Pecan-Crusted Catfish with Honey Glaze
Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended. (Upload by user)
TAG: fillets, shallow, glaze, honey, ,
Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended. (Upload by user)
TAG: fillets, shallow, glaze, honey, ,
|
|
|
|
OYSTER CRACKERS
Place all ingredients in large container, stir well. Seal in airtight container. Best after 24 hours. (Upload by user)
Place all ingredients in large container, stir well. Seal in airtight container. Best after 24 hours. (Upload by user)
VENISON JERKY
Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 degree oven. Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several. (Upload by user)
TAG: venison, ,
Mix all ingredients and pour over venison as a marinade. Allow to stand overnight. Place venison strips on cookie sheet or foil in a 175 degree oven. Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack. Prep. time: 12 hours. Serves several. (Upload by user)
TAG: venison, ,
BEER BATTER FOR FISH
Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry. (Upload by user)
TAG: batter, ,
Dip fish in milk, then flour, and back in milk. Then dip in batter made with the beer, flour, and egg. Salt and pepper. Roll in cracker crumbs. Lay pieces on waxed paper until you get all pieces coated and they dry just a bit. Deep fry. (Upload by user)
TAG: batter, ,
Bahamian Mahi Mahi
Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours. Preheat oven to 325 degrees F (165 degrees C). Remove fish from the refrigerator and pour off ab (Upload by user)
TAG: degrees, fillet, onion, place, ,
Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours. Preheat oven to 325 degrees F (165 degrees C). Remove fish from the refrigerator and pour off ab (Upload by user)
TAG: degrees, fillet, onion, place, ,
NEW ENGLAND CHOWDER
Cut seafood into 1 inch pieces. Fry salt pork until crisp. Add onions and cook until tender. Add potatoes and water. Cover and cook for 15 minutes. Add seafood and continue cooking 5 to 10 minutes or until seafood and potatoes are tender. Stir in milk. Add salt to taste. Heat. Add parsley (Upload by user)
TAG: seafood, ,
Cut seafood into 1 inch pieces. Fry salt pork until crisp. Add onions and cook until tender. Add potatoes and water. Cover and cook for 15 minutes. Add seafood and continue cooking 5 to 10 minutes or until seafood and potatoes are tender. Stir in milk. Add salt to taste. Heat. Add parsley (Upload by user)
TAG: seafood, ,
Permalink--> In : Recipes - Seafood