There just comes a time when you've had enough of standard fish and chips, and you want your seafood with a little twist, and I'm not talking about a twist of lemon either!
Give these tasty variations of seafood recipes a try, and I'm sure seafood will "come alive" for you.
SEAFOOD FANCIES
8 oz. can Pillsbury refrigerator
butter flake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.
SARDINE ROLLS
2 cans of sardines in mustard sauce
1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce
Mash sardines. Mix together sardines, cream cheese and hard boiled eggs. Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks. Broil until toasted.
SEAFOOD SHELLS
1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells
Cook scallops in small amount of boiling water for 1 minute. Drain. Combine scallops and fresh lime juice in small bowl. Toss well. Cover and refrigerate for 1 hour. Add next 7 ingredients. Stir well. Cover and chill 30 minutes. Drain. Stuff each macaroni shell with 1 tablespoon scallop mixture. Arrange on serving platter.
SHRIMP BUTTER
2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
HERRING TIDBITS
2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in
wine, undrained, chopped
2 apples, peeled, quartered, cored
and chopped
1 med. Bermuda onion, quartered and
chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs, chopped
Rye rounds
Combine first 4 ingredients in large bowl and mix thoroughly. Cover and refrigerate at least 1 hour. Add grapes and eggs and toss lightly. Turn into dish. Serve with rye rounds. Makes about 4 cups.
SALMON MOUSSE WITH CUCUMBER VINAIGRETTE
1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion
Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight. --CUCUMBER VINAIGRETTE:--
1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
In medium bowl, combine cucumber slices with green pepper strips. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce. |
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