Cooking and Recipes

ANDES SHRIMP & CORN MAIN-DISH CHOWDER

1/4 c. chopped green onions
1 sm. clove garlic, minced
1/8 tbsp. cayenne pepper
2 cans cream of potato soup
1 (3 oz.) pkg. cream cheese, softened
1 1/2 soup cans milk
2 c. frozen, cleaned raw shrimp
1 (8 oz.) can whole kernel corn, not
drained

In saucepan, cook onions with garlic, cayenne pepper, and butter until tender. Blend soup, cream cheese and milk. Add shrimp and corn. Bring to boil, stirring often. Reduce heat and cover. Simmer 10 minutes or until done.

SHRIMP - RICE - CAULIFLOWER SALAD

2 bags, boil in a bag, rice cooked
1 head cauliflower, coarsely chopped
2 green peppers, chopped
8 stalks celery, chopped
2 lbs. shrimp, cooked & shelled
1 pkg. imitation crab meat, drained
1 tsp. salt

Toss together in large bowl. Bind with salad dressing. I use a combination of Marzetti's slaw dressing and Miracle Whip.

SEAFOOD PASTA SALAD

 

1/2 c. mayonnaise
1/4 c. Italian dressing
1/4 c. grated Parmesan cheese
2 c. (8 oz.) corkscrew noodles,
cooked & drained
8 oz. imitation flowerettes,
partially cooked
1/2 c. green pepper, chopped
1/2 c. tomato, chopped
1/4 c. green onion slices

Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill. Serve with freshly ground black pepper if desired.

SEAFOOD BISQUE

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
2 c. half & half Heat together. 
3 c. shrimp, lobster and/or crab
3/4 c. sherry or white wine

Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.

CURRIED SHRIMP SOUP

1/4 c. butter

3 tbsp. flour (instant blending)

1 qt. milk

9 oz. shrimp, cut

2 tbsp. parsley, minced

1/2 tsp. onion salt

1/2 tsp. curry powder

1/4 tsp. salt

Combine all ingredients in large saucepan. Cook over medium heat, stirring constantly until thickened and hot. Serves 6.

SHRIMP GUMBO

2 tbsp. butter or margarine
1/2 c. bell pepper, chopped
1 clove garlic
1 lg. can whole tomatoes
1 can tomato sauce
1/8 tsp. chili powder
1 tsp. parsley, chopped
1 med. bag of shrimp
1 lg. onion, chopped
2 stalks celery, chopped
1/2 lb. okra, washed & sliced
1 c. water
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. thyme
1 bay leaf, crushed
1 can crabmeat

Heat butter in a large skillet. Add chopped onion and chopped bell pepper. Add chopped celery and garlic. Cook all until onion is soft. Add okra and can of tomatoes and water, tomato sauce, salt, pepper, cayenne pepper, chili powder, thyme, chopped parsley and bay leaf. Let all simmer until okra is done (1 hour). Taste (may need more garlic and salt.) Add shrimp and crab meat. Let simmer at least 1 hour. Serve over cooked rice.

CRAB OR SHRIMP GUMBO

1/2 lb. crabmeat or shrimp

1/2 c. celery, chopped

1 clove garlic, chopped

2 1/2 cans whole tomatoes

1/2 tsp. crushed thyme

1/4 tsp. sugar

1/4 lb. butter

1/2 c. onion, chopped

10 oz. okra, diced

2 tsp. salt

Black pepper to taste

1 bay leaf

Cook crabmeat or shrimp until tender in butter after adding celery, onion and garlic. Add okra, tomatoes and seasoning. Simmer, covered, 45 minutes. Remove bay leaf and serve. Good with cooked rice.

Source: http://cooking-n-recipes.blogspot.in/