Barbequed Cajun Shrimp

1 lb of Shrimp (25-30 ct)
Butter
Cajun seasoning
Garlic powder

Peel 1 lb of Shrimp (25-30 ct) Fire up the BBQ. Buy a disposable cake tin. Melt 2- 3 cubes of butter. Sprinkle some Cajun seasoning and a little garlic in the melted butter. Add the Shrimp and put them on the barbeque. They will need to be turned occasionally with a fork. They take approximately 15 to 20 minutes to cook depending on the temperature of the BBQ. Great as a meal or as a snack.

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Cajun Catfish with Pecan Crust

cooking-oil spray
1/4 cup fine dry bread crumbs
2 teaspoons Cajun seafood seasoning, such as Paul Prudhomme's Seafood Magic
4 catfish fillets (about 6 ounces each), thawed if frozen
1/4 cup pecan pieces
1 tablespoon butter
juice of 1 lemon

Preheat the oven to 450 degrees.

Spray a 13-by-9-inch baking dish with cooking-oil spray. Set aside.

Pour the bread crumbs and Cajun seasoning into a 1-gallon, zip-top plastic bag. Shake well to combine. Add the fish fillets to the bag and shake vigorously until they are coated with the crumb mixture. Place the fillets skin-side down in the prepared dish.

Using a chef's knife, finely chop the pecans. Lightly press 1 tablespoon of the pecans into each fish fillet with your fingertips.

Place the butter in a microwave-safe dish and microwave, uncovered, at high, for 30 seconds or until melted. Meanwhile, squeeze the lemon juice over the fish. (Squeeze through a strainer to catch any seeds.) Spoon the melted butter evenly over the fillets.

Bake, uncovered, until the fish is opaque throughout and flakes easily with a fork, 12 to 14 minutes. Carefully place a fillet on each serving plate and serve at once.

Yield: 4 servings.

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Crab Rangoon

8 ozs. cream cheese softened
6 oz. can crab meat drained and flaked
2 green onions (scallions) thinly sliced
1 clove garlic minced
2 teaspoons worcestershire sauce
1/2 teaspoon soy sauce
1 package won ton skins

Mix all together except wonton skins. Place 1 teaspoon filling on a wonton skin and moisten edges with water. Fold to form triangle. Press edges together. Take the 2 bottom corners and press together with the top of triangle. When all are formed, heat oil to 350 degrees and deep fry till brown. Drain.

Makes about 48

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Crabbies

1 pkgs. English Muffins (6)
1/2 cup margarine or butter
1 (5 oz.) jar Kraft Old English Cheese
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. minced onion
7 oz. can crabmeat
paprika

Cut muffins in half and then quarter. With electric mixer, beat margarine and cheese together. Add garlic salt, salt, pepper and onion. Drain and squeeze dry crab meat and add to mixture. Mix with mixer. Spread on muffin quarters. Sprinkle with paprika. Put in freezer, or bake immediately in 350 degree oven for 12 minutes. Makes 24 bite-size appetizers.

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Salmon Paté

1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke

Garnish:
almond slices
parsley
1 olive
celery

Mix salmon with all of the other ingredients. Press into a fish shaped mold or shape by hand as such. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley. Chill at least 1 hour before serving.

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Salmon with Spiced Red-Wine Sauce

four 6-ounce center-cut pieces skinless salmon fillet
1 1/2 cups Pinot Noir or other dry red wine
2 tablespoons freshly cracked black pepper
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons minced garlic
3 tablespoons cold unsalted butter

Pat salmon dry and season with salt. Heat a 12-inch nonstick skillet over moderately high heat until hot and sear salmon on flat sides until golden, 2 1/2 to 3 minutes total. Add wine, pepper, gingerroot, and garlic and cook salmon at a bare simmer, turning pieces over once, until just cooked through, 5 to 6 minutes total.Transfer salmon with a slotted spatula to 4 heated plates and keep warm, covered. Cut butter into 3 pieces. Boil cooking liquid until syrupy and reduced to about 1/4 cup. Remove skillet from heat and add butter, stirring until incorporated. Season sauce with salt and pour over salmon.

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SHRIMP CAPELLINI THE EASY WAY

"Your family will think you got carry-out from an Italian restaurant when you set a big bowl of Shrimp Capellini on the table. But in reality, you spent only about 15 minutes preparing this colorful, delicious, easy recipe. Note that the dish is great when freshly prepared, but it tastes even better after you let it set for the day or overnight in the refrigerator and then quickly reheat it in a skillet. You really do need to buy fresh dill at the grocery; get a big handful of it." Serves 6-8.

1 lb capellini
1 head broccoli, cut in flowerets
1/2 c diced pimientos (2 small jars or 1 large)
4 green onions, chopped
2 cans quartered artichoke hearts
1 c olive oil
Large bunch fresh dill, chopped
1 lb shrimp, cooked and peeled
2 c Parmesan cheese
Salt and pepper to taste

Bring 2 to 3 quarts of water to a boil. Place capellini and broccoli in boiling water at the same time. Cook just a few minutes, until capellini is done and broccoli has blanched. Drain; mix with rest of ingredients in a large serving bowl.

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Swiss Salmon Cakes

2 lb. boned Filet of Salmon
3 Eggs
1/2 cup Heavy Cream
1 Scallion
1 Sprig of Parsley
1 Sprig of Tarragon
1 soup spoon of Capers
2 Sun-dried Tomatoes
Salt, Pepper
1 oz. Olive oil
4 oz. Balsamic Vinaigrette
6 cups of Fancy Salad Mix

Chop coarse: scallion, parsley, tarragon, capers and sun-dried tomatoes.

Put Salmon filets through meat grinder or food processor on slow speed, not too fine.

Blend eggs and heavy cream slowly into coarse salmon meat, one egg at a time, with a rubber spatula or wooden spoon.

Add chopped ingredients, mix well.

Add juice of lemon, salt and pepper to your own taste. Form eight salmon cakes, about half inch thick, refrigerate for two hours.

Heat olive oil in pan, sauté salmon cakes for two minutes on each side, remove from pan, keep hot.

Drain olive oil from pan, add balsamic vinaigrette to pan, heat.

Add fancy mixed salad to hot vinaigrette, toss salad till starting to wilt. (about one minute)

Arrange salad on plates, top with salmon cakes, spoon remaining vinaigrette over salmon and serve.

Makes Eight Cakes

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Tunisia - Salata Mechouia Nablia

1 pound large red peppers
1 fresh red chili
2-4 garlic cloves, unpeeled
3 well flavored tomatoes
1 teaspoon caraway seeds
2-3 tablespoons olive oil
salt
quarters of hard boiled eggs
chunks of canned tuna fish and black olives to serve

Preheat the broiler and place the peppers, chili, garlic and tomatoes in a broiler pan and cook, turning occasionally until the skins are charred and blistered, and the garlic is soft. Leave to cool then peel the vegetables. Discard the cores and seeds from the peppers and chili, and the seeds from the tomatoes.

Put all the vegetables into a blender or food processor. In a frying pan, gently heat the caraway seeds and oil until fragrant.

Add to the blender or food processor with the salt and puree to a paste. Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish and black olives.

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Yummy Salmon

1 to 1 1/2 pounds salmon
3-4 tablespoons capers
juice from 1 lemon
1/2 stick butter
1/2 tablespoon sweet basil
1 teaspoon lemon pepper
1/2 teaspoon salt
1 cup water
1/4 cup white wine

Melt the butter in a large skillet...add salmon. Over the top of the fish, add the salt, basil, pepper, and cup of water. Bring to a boil, cover and turn heat down to low. Cook until fish is done.

Remove fish from skillet, add capers and lemon to butter mixture. Let simmer for 5 min. Pour the wine into the mixture.

Slice fish into slabs, pour the sauce over and cry over a great dinner!!!

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