Dilly Crabmeat Spread Recipe

Ingredients

• 1 lb imitation crabmeat; flaked
• 8 oz cream cheese; softened
• 1/2 c mayonnaise
• 1 sm onion; finely chopped
• 1 celery; finely chopped
• 1 1/2 ts dill weed

Instructions

1. Combine all ingredients. Garnish with a sprig of dill or parsley. 
2. Serve on crackers.

Shrimp Jambalaya Recipe

Ingredients

• 1 cup coarse chopped yellow onion
• 2 medium garlic cloves - peeled and minced
• 1 cup chopped sweet green pepper
• 3/4 cup Finely diced celery
• 4 tablespoon bacon drippings
• 3 tablespoon minced parsley
• 6 oz smoked ham - cut in 3/8-in cubes
• 1 lg bay leaf; crumbled
• 1/2 teaspoon crumbled leaf thyme
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon Salt (or to taste)
• 1 can Tomatoes (1 lb, 14-oz)
• 1 can Tomato sauce (8 oz)
• 1 3/4 cup Cold water
• 1 3/4 cup uncooked converted rice
• 1 1/2 pound medium shrimp, raw - shelled, deveined

Directions

1. Set a large kettle (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.
2. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

Open-Faced Crab Sandwich Recipe

Ingredients

• 16 oz Cream Cheese; 2 Pks
• 13 oz Crab;
• 1/2 c Ginger Ale
• 6 ea English Muffins
• 2 tb Onion; Grated
• 24 oz Cheddar; Md. Sliced, *
• 2 tb Worcestershire Sauce
• 12 ea Tomato Slices

* Slice the cheese into 12 2-oz slices.

Directions

1. Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. 
2. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. 
3. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot.

Lemon-Garlic Shrimp and Vegetables Recipe

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 2 large organic red bell peppers, diced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt, divided
• 5 garlic cloves, minced
• 1 pound raw shrimp (26—30 shrimp per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons parsley, chopped

Directions

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons of oil and garlic to the skillet and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
3. Whisk broth and cornstarch in a small bowl until smooth, and add to the skillet along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat.
4. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 servings.

There is a secret ingredient in your burgers: wood pulp

From Quartz

There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.YS3 

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.\

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.

Spicy Sausages and Linguine Recipe

Ingredients

• 2 tablespoons olive oil 
• 2 cloves garlic, minced 
• 10 small pork sausage links, cut up 
• 1/4 teaspoon dried Italian seasoning, crushed 
• 1 jar (24 ounces) Chunky Salsa 
• 3 medium green or red peppers, cut into 1/4-inch rings (about 24 rings) 
• 1 medium onion, sliced (about 1/2 cup) 
• 8 fresh mushrooms, sliced (about 3 cups) 
• 1/2 of a 16-ounce package linguine, cooked and drained (about 4 cups) 
• Grated Parmesan cheese

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the garlic, sausages and Italian seasoning. Cook until the sausages are well browned and cooked through.
2. Stir the picante sauce, peppers, onion and mushrooms in the skillet. Heat to a boil. Cover the skillet. Reduce the heat to low.
3. Cook for 25 minutes or until the vegetables are tender. Serve over the linguine and sprinkle with the cheese.

Chicken & Shrimp Jambalaya Recipe

Ingredients

• 1 tablespoon olive oil 
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
• 1 large onion, diced (about 1 cup) 
• 1 medium green pepper, diced (about 1 cup) 
• 2 teaspoons Cajun seasoning 
• 1 can condensed tomato soup 
• 2 cups water 
• 1 cup uncooked regular long-grain white rice 
• 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined 
• 1 large tomato, chopped (about 1 1/2 cups) 
• Chopped fresh parsley

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Shrimp Quesadillas Recipe

Ingredients

• 4 Flour tortillas
• 1 c Shredded Monterey Jack cheese (4 oz)
• 1/2 c Coarsely chopped cooked shrimp or imitation shrimp
• 1/4 c Thinly sliced green onions and tops
• 1 tb Finely chopped cilantro or parsley

Directions

1. Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze.
2. TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges.

Seafood Tortillas Recipe

Ingredients (Sauce)

• 3 tb Butter
• 3 tb Flour
• 3 c Milk
• 1/2 c Monterey Jack, shredded
• 1 ds Cayenne pepper

Ingredients (Filling)

• 1 ea Onions
• 3 tb Butter
• 1/3 c Parsley, chopped
• 1/2 c Monterey Jack, shredded
• 1 lb Imitation crab legs
• 1/4 ts Cayenne pepper
• 4 ea Tortillas

Directions

1. Melt butter in saucepan. Stir in flour, then cook, stirring constantly, for 1 minute. Gradually stir in milk, then cook, stirring constantly, until bubbly thick. Stir in Monterey Jack cheese and cayenne pepper.
2. Preheat oven to 375. Grease a 9"x13″ glass baking dish. Finely chop onion. Saute onion in butter in skillet. Stir in parsley, cheese, and just enough white sauce to moisten. Stir in chopped crab legs and cayenne pepper. Divide filling among tortillas, then roll up and arrange seam side down in a dish. Pour remaining white sauce over. Cover with foil. Bake for 40-45 minutes or until bubbly hot.

Seafood Quiche Recipe

Ingredients

• 1/2 lb Shrimp Or Crabmeat
• 3 lg Eggs
• 1/2 c Bisquick
• 1 1/2 c Milk
• 1/4 ts Salt
• 2 c Grated Cheese
• 1 d Tabasco Sauce
• 1/2 c Melted Butter
• 1/2 c Combination Of Chopped:
• Green Bell Peppers
• Red Bell Peppers
• Onions
• Mushrooms
• Celery
• 1 10-1/2″ Pie Shell

Directions

1. Saute‚ peppers, onions, mushrooms and celery in the melted butter. Lightly beat eggs and combine with Bisquick, milk, salt, Tabasco sauce and cheese. Add shrimp or crabmeat to mixture along with vegetables.
2. Pour into a prepared pie shell and bake in a preheated 350 F oven for 45 minutes.

Warm Lobster Dip Recipe

Ingredients

• 2 tbsp (30 mL) butter
• 1 small leek, (white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) whipping cream 35%
• 1/3 cup (75 mL) milk
• 1/4 tsp (1 mL) each smoked paprika, and salt
• Pinch each cayenne pepper, and black pepper
• 1 steamed lobster, (450 g), shelled and chopped (about 1 cup meat)
• 1/2 cup (125 mL) shredded Gruyère cheese
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) dry sherry

Directions

1. In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 3 minutes. Sprinkle in flour; cook, stirring constantly to prevent browning, for 2 minutes.
2. Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about 4 minutes. Whisk in lobster, half of the Gruyère cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
3. Scrape into 2-cup (500 mL) baking dish; sprinkle with remaining cheese. Broil until golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.

This Is Exactly How Bad Things Have Gotten for Red Lobster

From Time Magazine

With the sale of Red Lobster, Darden Restaurants said its remaining restaurant chains, including Olive Garden, LongHorn Steakhouse and a growing roster of upscale brands, could now focus on reeling in their “core customers.” Darden CEO Clarence Otis Jr. offered a clue as to who those core customers might be. Hint: they’re “more financially secure.”

“At Olive Garden,” he explained during a recent investor call, “we had 11% more visits last year, fiscal 2013, from guests with household income over $100,000 than we did five years earlier.” And that was small potatoes compared with LongHorn Steakhouse, which wrangled 50% growth out of the same income bracket.

“In contrast,” Otis said, “Red Lobster traffic from this income demographic was flat.”

Alaska Seafood Pizza Recipe

Ingredients

• 1 pk Pizza crust mix (or make your own)
• 3/4 c Crab meat
• 3/4 c Tiny shrimp
• 1/2 c Crushed pineapple
• 5 Mushrooms -- sliced
• 4 1/4 oz Canned sliced black olives
• 1/4 c Diced green pepper
• 1 c Mozzarella cheese, grated
• 1 c White cheddar cheese grated

Directions

1. Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. 
2. Bake at 350 degrees F. for 30 minutes.

Red Lobster Shrimp Pasta

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces linguine, cooked and drained

Directions

1. Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
2. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
3. Add clam juice (or chicken broth) and bring to a boil.
4. Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
5. Reduce heat to low; add cream, stirring constantly.
6. Add cheese, stirring until smooth. Cook until thickened.
7. Add shrimp back in to sauce. Heat thoroughly.
8. Add remaining ingredients except pasta.
9. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
10. Serve with additional grated parmesan cheese.

Shrimp on the Barbie Recipe

Ingredients

• 1/2 c  (1 stick) butter,melted
• 1/4 c  Olive oil
• 1/4 c  Minced fresh herbs (parsley, thyme and cilantro)
• 3 tb Fresh lemon juice
• 3 lg Garlic cloves,crushed
• 1 tb Minced shallot
• Salt and pepper, freshly ground
• 1 1/2 lb medium large shrimp,unpeeled
• Spinach leaves Lemon slices

Directions

1. Combine first 8 ingredients in large bowl.  Mix in shrimp.  Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. 
2. Prepare barbecue with medium hot coals.  Thread shrimp on narrow skewers.  Grill until just opaque,about 2 minutes per side.Line platter with spinach.  Arrange skewers on platter.  Garnish with lemon and serve. Makes 8 servings.

Spicy Sautéed Shrimp Recipe

Ingredients

• 12 To 18 jumbo shrimp
• 1/2 c Pumpkin seeds (pepitas in Mexican markets)
• 1 sm Onion, cut into chunks
• 3 Garlic cloves
• 1/2 bn Fresh cilantro, leaves only
• 1 lg Tomato, peeled, cut into chunks
• 3 To 4 dried hot chiles *
• 1 Red bell pepper, cut into -chunks
• 1/2 ts Coriander seeds
• 4 tb Olive oil
• Clam juice, if needed
• Juice of 1 lemon

* such as sequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeño or Serrano, coarsely chopped, with the seeds, if you like your food hot)

Directions

1. Clean, peel and devein the shrimp. Set aside.
2. To make the sauce, prepare the pumpkin seeds first. If they are unfrosted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
3. Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth.
4. Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistenc
5. Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.
6. Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.

Serves 6.

Source: San Francisco Chronicle, 6/15/88.

Spicy Crab Dip Recipe

Ingredients

• 1 tablespoon Canola oil
• 1 tablespoon minced shallot (about 1 small)
• 2 teaspoons minced garlic (about 2 medium cloves)
• 1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons mayonnaise
• 1 to 2 tablespoons Sriracha hot sauce
• 1 tablespoon fresh juice from 1 lime
• 1 teaspoon fish sauce
• 1/4 teaspoon sugar
• 16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves, divided
• Salt and freshly ground black pepper

Directions

1. Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
2. Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
3. To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.

Lo Mein with Shrimp Recipe

Ingredients

• 12 ounces thin egg noodles
• 2 teaspoons Sesame oil
• 1 1/2 tablespoons Oyster sauce
• 1 1/2 tablespoons Soy sauce
• 1/2 teaspoon Sugar
• 1/4 teaspoon Salt White Pepper
• 2 tablespoons Vegetable -- or peanut oil
• 1 teaspoon Fresh ginger -- minced
• 1 Clove garlic -- minced
• 8 ounces Med shrimp
• 1 tablespoon Dry sherry
• 1/2 cup Chinese chives
• 2 Green onions
• 8 ounces Fresh bean sprouts

Directions

1. Cook noodles according to pkg directions until tender but still firm; 2-3 minutes.
2. Drain, rinse under cold running water and drain again.
3. Toss noodles withs sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
4. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds.
5. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes

4 servings

Jamaican Jerk Shrimp Recipe

Ingredients:

• 1 1/2 pounds of large or jumbo shrimp
• 3 tablespoons jerk seasoning (commercial brand or make your own)
• 4 tablespoons Olive Oil

Directions:

1. Mix the shrimp, jerk seasoning, and olive oil together. Set aside to marinate in the refrigerator for 30 minutes to 1 hour.
2. While the shrimp is marinating, make the mango mint salsa and sour cream dip.

Grilling the shrimp

• Traditionally, jerk recipes are cooked over pimento wood. If this isn't available to you, a gas grill or charcoal barbecue will do just fine.
• After the shrimp has marinated, light the grill. While the grill is warming up, place the shrimp on skewers. Soak wooden skewers before using them.
• If you desire, you can place any fruit or vegetable you like on the skewers between the shrimps. I chose cherry tomatoes fresh from my garden. But, you can use chunks of pineapple, mango, onions, peppers, etc. 
• When the skewers are ready, grill the shrimp over a medium flame or use indirect heat on a charcoal grill if necessary. Shrimp cooks quickly. You will need only a few minutes per side so don't leave the grill unattended. Overcooked shrimp turns rubbery.
• The shrimp will be pink when done.

Serve on a plate or platter with the mango mint salsa and sour cream dip. Jamaican rice and peas go well with this recipe.

Seafood Omelette Recipe

Ingredients

• cooking spray 
• 8 green onions, chopped
• 2 cups (500 mL) sliced mushrooms
• 1 cup (250 mL) chopped imitation or real crab meat
• 1/2 cup (125 mL) fat free sour cream
• 8 eggs
• 1/2 cup (125 mL) swiss cheese, divided and shredded 
• 6 cooked medium size shrimp, halved lengthwise

Directions

1. Spray a non stick skillet with cooking spray. Saute onions and mushrooms over medium high heat until liquid has evaporated. Reduce to low; stir in crab meat and sour cream until heated through (sour cream should not boil); set aside. Beat 2 eggs with 2 tbsp (30 mL) water; season with salt and pepper. Spray an 8 inch ( 20 cm) non stick skillet with cooking spray. Heat skillet over medium
2. high heat. Pour in the egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. When eggs are almost set on surface but still look moist, sprinkle 2 tbsp (30 mL) cheese over centre of omelette. Lower heat to medium low and place 1/3 cup (75 mL) crab meat mixture over half of the omelette. Fold the omelette in half and slide onto a warm plate. Repeat procedures to make 3 more omelettes. Garnish with shrimp halves.