Article by Mama Jock
Surprisingly Good Flounder
3/4 cup shredded Parmesan cheese
1/3 cup butter, softened,plus more for greasing dish
1/4 cup mayonnaise
3 tbsp lemon juice
1/4 cup chopped green onions
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. freeze dried dill (optional)
2 dashes tabasco sauce
4 flounder fillets
Pre-heat broiler.
Grease 13x9 baking dish with a thin coat of butter.
Mix together parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & tabasco in small bowl until well blended.
Arrange fish in a single layer in baking dish.
Broil fish for 8 minutes or until it flakes with a fork.
Remove from oven and carefully spread parmesan mixture over top.
Broil 2 additional minutes, or until bubbly and lightly browned.
Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Creamy Sauce
1/2 lb. shrimp, peeled and deveined
4 oz. sun-dried tomatoes in olive oil
Salt
1/4 tsp. paprika
6 garlic cloves, minced
1 cup half and half
1 tsp. dried basil
1/4 tsp. crushed red pepper
1 cup Parmesan cheese, freshly grated
8 oz. fettuccine pasta
If using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 TBSP. of this drained oil for sauteing as described below.
In a large skillet, saute minced garlic and sun-dried tomatoes in 2 TBSP. of oil reserved from the sun-dried tomatoes jar. Saute for 1 minute until garlic is fragrant.
Add shrimp and sprinkle with a small amount of salt and paprika.
Cook on medium heat for about 2 more minutes.
Add half and half, basil, and crushed red pepper to the skillet with shrimp.
Bring to boil and reduce to a simmer.
Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on lowest heat setting, until cheese is melted.
Remove the sauce from heat.
Add more salt, basil and more crushed red pepper if desired, to taste.
Cook pasta according to package instructions.
Drain (reserving some pasta water).
Add cooked pasta to the creamy mixture.
Add more salt, basil and crushed red pepper if desired, to taste.
Serves 4.
Baked Flounder and Eggs
3 TBSP. unsalted butter, melted
2 skinless flounder fillets, rinsed and patted dry
3/4 tsp. kosher salt
1/2 tsp. paprika
Freshly ground black pepper
4 large eggs
3 TBSP. chopped scallions
3 TBSP. chopped parsley (optional)
1 1/2 TBSP. drained capers, chopped (optional)
Preheat oven to 400 degrees.
Pour butter in a 13x9 metal baking pan.
Place fish in pan and turn to coat with butter.
Season with about half the salt and paprika, and plenty of black pepper.
Bake for 2 to 4 minutes, then add eggs (if you like runny eggs, add them after 3 or 4 minutes; for medium-firm but still slightly runny eggs, add them after 2 minutes, and for very firm eggs, you can add them along with the fish at the beginning).
Crack eggs into pan in the corners. Eggs should land next to, not on top of fish.
Season eggs with remaining salt, paprika and more pepper.
Continue baking until fish is just opaque and eggs are lightly set, 7 to 8 minutes more.
Combine scallions, parsley and capers, if using.
Transfer fish and eggs to serving plates; garnish with caper mixture.
Serves 2.
Shrimp Alexander
4 oz. melted butter
Prepared bread crumbs (see below)
1 lb. jumbo shrimp (8-12) to the pound
1 cup plain bread crumbs
2-3 tsp. finely minced shallots
2 tsp. finely chopped parsley
2 TBSP. finely chopped fresh garlic
Salt and pepper to taste
Prepare bread crumbs by combing plain bread crumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste.
Preheat oven to 500 degrees.
Shell, devein and butterfly shrimp.
Dip shrimp in butter (butter should be warm, not hot) then in bread crumb mixture.
Place on cookie sheet which has been sprayed with a butter-flavored spray.
Cook 6-8 minutes.
Serve with a white wine butter sauce or a light cream sauce.
Bang Bang Shrimp
Oil, for frying
2 1/2 lbs large or jumbo shrimp
4 eggs
1 1/2 cups flour
1 cup cornstarch
2 tsp. salt
1 tsp. pepper
3/4 cup mayonnaise
1/2 – 1 1/2 TBSP. Asian chili sauce
1 TBSP. honey
Salt
2 garlic cloves, minced
Whisk mayonnaise, chili sauce, honey, salt and garlic together in a small bowl and set aside in the refrigerator while you prepare the shrimp.
Fill a heavy bottom pan with 3-4 inches of oil or use a deep fryer.
Peel and devein the shrimp.
Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl.
Dredge the shrimp in the flour/cornstarch mixture.
Dip the shrimp in the eggs.
Dredge one more time in the flour/cornstarch mixture.
Repeat with all the shrimp. Place them on a rack on top of a baking sheet so the breading doesn’t get soggy.
Bring the oil to a temperature of 350 degrees.
Fry shrimp for about 2 minutes, just until the breading is slightly golden and the shrimp is pink.
To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200-degree oven.
Toss the shrimp in the sauce.
Serve.
Seafood Spinach and Artichoke Dip
2 packages of cream cheese
1 TBSP. Butter
1/2 cup lobster meat (chopped)
1 cup canned artichokes (drained and chopped)
1/4 cup plus 1 TBSP. Parmesan cheese, freshly grated
1/4 cup sour cream
1/4 cup tomatoes, diced
2 TBSP. goat cheese,crumbled
Soften cream cheese at room temperature or in microwave for 30 seconds.
In a sauté pan, heat butter over medium-high heat.
Add lobster meat and cook 2-3 minutes until meat is slightly firm to touch.
Add artichokes and gently combine..
Remove from heat and add to cream cheese.
Add Parmesan cheese.
Mix cream cheese, lobster/artichoke mix and Parmesan cheese well until it is completely incorporated.
Stir in sour cream.
If serving immediately, place dip in oven proof dish, sprinkle top with Parmesan cheese, and goat cheese.
Place under broiler on medium until top browns.
Garnish with diced tomatoes.
Crab Pie
2 deep pie crusts (9”)
1 lb. backfin crab meat
4 eggs
2 TBSP.. flour
1 cup mayonnaise
1 cup whole milk
8 oz. Swiss cheese, shredded
8 oz. cheddar cheese, shredded
2 tsp. Old Bay seasoning
1 TBSP.. finely chopped onion
1 TBSP. finely chopped green pepper
Pre-heat oven to 350º
Par bake pie crusts for 3 minutes and let cool.
Combine eggs, flour, mayonnaise and milk. Mix well.
Add remainder of the ingredients (except crab meat) and mix well.
Delicately fold in crab meat
Pour into 2 separate pie crusts and sprinkle with additional Old Bay Seasoning.
Bake at 350º for 50 minutes or until knife comes out clean.
Crab Rangoon Cups
1 package Pillsbury Crescent rolls (regular size)
4 oz cream cheese, softened
1/4 cup mayonnaise
1 1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1 green onion, finely sliced
1/2 lb. crab meat, drained
2 cloves garlic
1/2 cup & 1/3 cup mozzarella cheese (divided)
Preheat oven to 375 degrees.
In a small bowl combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic and 1/2 cup mozzarella cheese.
Gently fold in crab meat and set aside.
Open crescent rolls, pinch seams together and cut into 18 even squares.
Place crescent squares in a mini muffin pan and gently press into the cups.
Divide filling between wells.
Top with remaining 1/3 cup of cheese.
Bake 12 minutes. Allow to cool 5 minutes before removing from pan.
