Offered on this menu: Shrimp Creole Crab au Gratin Salmon Loaf Broiled Catfish Crab Cakes Paella Shrimp Creole 1 pound raw shrimp 1/4 cup vegetable oil 1 tablespoon flour 1 medium onion chopped 1 clove garlic chopped 1/2 teaspoon of cayenne pepper 1 bell pepper chopped 1 tablespoon tomato paste 1 tablespoon chopped parsley 1 /2 cups water salt and pepper to taste In a heavy skillet combine the oil and flour. Cook over medium heat until brown. Add onions, garlic, shrimp and cayenne pepper. Stir over medium heat until the roux coats the shrimp and vegetables, about 5 minutes. Add the bell pepper, the tomato paste and parsley. Continue to cook over medium heat, stirring constantly for 5 minutes. After all the tomatoe paste is sticking to the shrimp, pour 1 cup hot water to bottom of pan. Turn the heat to low, continue to cook for another 5 minutes. If necessary add a little more water for the proper consistency. Add salt and pepper to taste. If you follow the directions in this recipe the rich sauce will cling to the shrimp. Good served with white rice. Back to Menu Crab au Gratin 3/4 pound or 2 packages frozen, cooked and shredded crabmeat thawed 3/4 pound fresh mushrooms 5 tablespoons butter 2 tespoons fresh lemon juice 4 tablespoons dry sherry 1 cup sour cream 1/2 cup grated Parmesan cheese 1/2 cup fine bread crumb 1/4 teaspoon paprika In a heavy sauce pan saute the mushrooms in 1 tablespoon butter. Add the lemon juice and sherry. Cook until liquid is reduced to about 2 tablespoons. Stir in sour cream, crab and 2 tablespoon of the Parmesan cheese. Turn mixture into shallow 1 quart baking dish. Melt the remaining butter. Mix with the bread crumbs, remaing Parmesan cheese and paprika. Sprinkle crumbs over crab mixture in baking dish. Bake at 400 degrees for 10 to 15 minutes or until crumbs are browned and crab mixture is bubbly. Back to Menu Salmon Loaf 2 cans salmon drained reserve the liquid 2 large eggs 1 cup milk 3 cups coarse cracker crumbs 1/4 cup chopped green onion 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper Heat oven to 350 degrees. Grease loaf pan, 9x5x3 inches with shortening. Mix salmon and eggs in large bowl. Add enough milk to the reserved salmon liquid to measure 1 1/2 cups. Stir liquid mixture and remaining ingredients into salmon mixture. Spoon lightly into loaf pan. Bake for about 45 minutes or until center is set. Back to Menu Broiled Catfish 4 catfish filets 2 large ripe tomatoes halved 1/8 teaspoon salt 1/8 teaspoon pepper 4 tablespoons bottled ranch dressing 1/4 cup grated Parmesan cheese 2 teaspoons olive oil Line the broiler pan with foil for easier cleanup. Arrange the fish and the tomatoes cut side up on the broiler pan rack. Sprinkle with salt and pepper. Spread on 1 tablespoon of ranch dressing on each filet. Sprinkle the fish and tomatoe with the Parmesan cheese. Drizzle the oil on the cut sides of the tomatoes. Broil about 5 inches from the heat source for 8 to 10 minutes or until the top is nicely browned and the fish is opaque at its thickest part when tested with a fork. Back to Menu Crab Cakes 1 pound of fresh or canned crab meat picked over well 1/2 cup plain bread crumbs 1 large egg 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 2 tablespoons fresh parsley minced 1/4 teaspoon salt 1/4 teaspoon pepper In a bowl, gently mix all ingredients together. Form into 8 patties about 3 inches in diameter. Put on plate cover with plastic wrap and chill for 30 minutes. Heat small amount of oil in large skillet add the crab cakes and cook for 3 to 4 minutes on each side or until crisp and golden. Back to Menu Paella 1 large onion chopped 1 tablespoon olive oil 1 teaspoon minced fresh garlic 1 1/2 cups chicken broth 1/2 teaspoon turmeric 1/4 teaspoon thyme leaves 1 cup uncooked white long- grain rice 8 ounces of uncooked shrimp 4 ounces of ham cut into small chunks 1 cup frozen green peas 1 jar pimientos drained and cut into strips In a deep 3 quart microwave-safe casserole, mix the onion, oil and garlic. Microwave on high for 3 minutes. Stir in the broth, turmeric, thyme and rice. Cover and microwave on high for 15 minutes stirring twice. Meanwhile, shell and devein the shrimp. Add ham, peas, pimientos and shrimp to the rice. Cover and microwave for 3 minutes longer or until the rice is tender. Let stand for 5 minutes before serving Back to Menu Any questions, request, or spelling errors email the chef Back to Recipe Index Back to Cooking and Canning
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