Archive for the ‘SEAFOOD – ALL’ Category
Shrimp Newburg
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ⅓ cup butter
- 2 tablespoons all-purpose flour
- 2 cups half and half cream
- 4 egg yolks, slightly beaten
- 4 cups cooked shrimp, peeled, deveined, tails removed
- ½ teaspoon salt
- ¼ cup dry white wine
- 2 teaspoons lemon juice
- toast cups, or egg noodles, for serving, Link in Notes
- paprika, for garnish, as desired
Instructions
- Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
- Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks, then add the yolks to the sauce and stir until completely blended in, about 1 minute.
- Add the shrimp and salt, stir to mix, heat through.
- Stir in the wine and lemon juice.
- Spoon into Toast Cups or over hot buttered egg noodles. Sprinkle lightly with paprika to garnish, serve and, enjoy.
Notes
Fair cost per serving depending on where you source the shrimp from.
Additional recipe: Toast Cups.
Updated on 5 September 2021.
Crab Meat Pie
I found this recipe on the internet. This can be made with canned crab, fresh cooked and picked crab, or imitation crab. I made this on 25 Aug 2021 and used imitation crab. Excellent flavor, highly recommended.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 unbaked pie crust
- 226 grams crab meat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
- 1 cup celery, finely diced
- 2 tablespoons onion, grated
- 2 tablespoons green bell pepper, diced
- ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)
- 2 eggs, beaten
- 1 cup mayo
- ½ cup dry bread crumbs
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ½ cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F). Get out a 9 inch pie dish and place pie shell in the dish, flute the edge as desired.
- In a mixing bowl, add the crab meat, celery, onion, bell pepper, eggs, mayo, salt, lemon juice, ½ the mushrooms, and all but 1 tablespoon of bread crumbs.
- Mix lightly together.
- Pour into the prepared pie dish and spread out evenly.
- Add remaining mushrooms to top.
- Sprinkle with remaining bread crumbs and the Cheddar cheese.
- Bake for 30-35 minutes or firm and browned.
- Slice and serve with sides of your choice. Enjoy.
Notes
Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Crab Meat Bisque
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 can condensed cream of asparagus soup, (10½ oz / 298 g)
- 1¾ cups milk
- 1 cup half and half cream
- 1 cup crab meat, drained, flaked, fresh or canned
- ¼ cup dry white wine
- butter, as needed, for garnish
Instructions
- In a saucepan, add the soups, milk, and cream. Stir together, heat to just boiling then reduce to low.
- Stir in the crab meat and heat through.
- Stir in the wine.
- Serve and place a pat of butter on each bowl for garnish if desired, enjoy.
Notes
Fair cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Oyster Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 pint fresh oyster meat, plus their liquid, (2 cups)
- 2 tablespoons all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon Worcestershire sauce
- dash hot pepper sauce
- 2 tablespoons water
- 1 quart milk, scalded, (4 cups)
- ¼ cup butter, melted
Instructions
- Drain the oysters, reserving their liquid. Pour liquid through a coffee filter. Place the oysters and the filtered liquid into a large saucepan or pot.
- In a bowl, mix together the flour, salt, Worcestershire sauce, hot sauce, and the 2 tablespoons of water to make a smooth paste.
- Stir the paste into the oysters. Place on low heat for 10 minutes, stirring gently, until the edges of the oysters curl.
- Pour in the scaled milk, stir, remove from heat and cover, let stand 15 minutes.
- Stir in the melted butter.
- Serve and enjoy.
Notes
Low cost per serving as I get fresh oyster meat from local fishermen, but oyster meat is also available at Tesco most times.
Variant: 1. Use 3 cups milk and 1 cup half and half cream, scalded, in place of the 4 cups of scalded milk.
Manhattan Clam Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 3 cans minced clams, (6½ oz / 185 g each / about 2⅓ cups)
- 3 slices bacon, finely diced
- 1 cup celery, finely diced
- 1 cup onion, diced
- 2 cups diced tomatoes
- 2 cups potatoes, diced
- 1 cup carrot, finely diced
- 1½ teaspoons salt
- ¼ teaspoon dried thyme, crushed
- black pepper, as desired
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
Instructions
- Drain clams, reserving liquid. Strain liquid through a coffee filter and add liquid to a 4 cup measuring cup, add water to make 4 cups total liquid.
- In a pot, add the bacon, onion, and celery. Cook until the onion and celery are tender but not browned.
- Add the 4 cups of clam liquid, tomatoes, potatoes, carrot, salt, pepper, and thyme. Stir together. Cover and simmer on low heat for 35 minutes.
- In a small bowl, mix together the 2 tablespoons flour and the 2 tablespoons cold water to make a smooth paste. Stir the paste into the pot. Increase heat to medium, cook and stir the chowder until it comes to a boil.
- Add the clams, reduce heat to low, simmer to heat the clams and chowder through.
- Serve and enjoy.
Notes
Low cost per serving using fresh steamed and minced clams.
Shrimp Creole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- ½ cup onion, diced
- ½ cup celery, diced
- 1 clove garlic, minced
- 2 cups diced tomatoes
- 1 cup seasoned tomato sauce
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- dash hot pepper sauce
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 340 grams raw shrimp, peeled, deveined, tails removed, (12 oz / ¾ lb)
- ½ cup green bell pepper, diced
- 1 Confetti Rice ring or Parsley Rice ring, Links in Notes
Instructions
- Melt the butter in a large non stick pan, when hot, add the onion, celery, and garlic. Cook until tender but not browned.
- Add tomatoes, tomato sauce, and seasonings. Stir together, simmer for 45 minutes uncovered, stirring occasionally.
- In a bowl, mix together the cornstarch and cold water, stir into the sauce, and stir until sauce thickens.
- Add the shrimp and bell pepper, stir together, cover and simmer 5 minutes or until shrimp is pink.
- Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.
Notes
Fair cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
Honolulu Shrimp & Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 strips bacon, diced
- 250 grams ground beef, (8 oz)
- 1 medium onion, finely diced
- 3 cups cooked rice
- 2 cups cooked shrimp, peeled, tails removed
- ⅓ cup celery leaves, minced
- 1 teaspoon salt
- ¼ teaspoon dry mustard
- dash black pepper
- 2 tablespoons light soy sauce
- 2 tablespoons butter, and as needed
- 3 yellow bananas, sliced, not brown bananas
Instructions
- In a large non stick pan, cook the bacon until just crisp.
- Add the ground beef and onion, cook until onion is tender and beef has no more pink visible.
- Add remaining ingredients except the butter and bananas. Cook, stirring often, until heated through.
- In a separate pan, melt the butter, brown the banana slices on both sides.
- Add shrimp mixture to a serving dish, ring the edge with browned banana slices. Enjoy.
Notes
Fair cost per serving.
Quick Shrimp Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ½ cup onion, diced
- 1 tablespoon butter
- 1 can condensed cream of shrimp soup
- ¼ cup milk
- 1 cup sour cream, Shortcut
- ½ teaspoon yellow curry powder
- 1 cup cooked shrimp, peeled, tails removed
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion and cook until soft but not browned.
- Stir in soup, heat and stir until smooth.
- Stir in sour cream and curry powder.
- Add shrimp, stir and heat through.
- Serve over hot rice.
Notes
Fair cost per serving based on where you get the shrimp.
Shortcut: Sour Cream.
Shrimp Orleans
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup ketchup
- ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
- 2 cups cooked shrimp, peeled, tails removed
- hot cooked rice, butter
Instructions
- Melt butter in a large non stick pan, add the onion and garlic, cook until soft but not browned.
- In a mixing bowl, add the soup, sour cream, and ketchup. Mix together.
- Stir mixture into the onions.
- Stir in the mushrooms and shrimp. Cook on low heat until heated through.
- Serve over butter hot cooked rice, enjoy.
Notes
Fair cost per serving depending where you can source shrimp.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
Shrimp Stuffed Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these on 7 Aug 2021 and was pleasantly surprised, easy to put together and very nice flavor. I also updated the recipe with my findings as well.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cups cooked shrimp, diced
- 6 small green bell peppers, or 3 medium
- 1 can seasoned tomato sauce, (15 oz / 435 g)
- 2 cups cooked rice
- 1 cup mayo
- 2 tablespoons onion, diced
- salt and pepper, as desired
Instructions
- For the shrimp, I used 2 bags of Walmart brand, frozen, cooked, large, peeled, deveined, tail on shrimp. I thawed them, removed the tails, and chopped them. This was just a bit over 3 cups, each bag was 12 oz / 340 g.
- Cut the tops off the peppers, remove seeds and membrane.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain. Sprinkle insides with salt.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a mixing bowl, add remaining ingredients except the tomato sauce. Mix together and season with salt and pepper as desired.
- Fill peppers and place upright in the baking pan. Spoon the tomato sauce around the peppers.
- Bake for 30 minutes.
- Place peppers on a serving plate, spoon sauce over them, serve and enjoy.
Notes
Fair cost depending on where you source the shrimp from.
Variant: 1. I am planning on making this first as listed, then I am going test out using various cooked seasoned rice in place of the cooked rice. List of seasoned rice is here for rice cooker recipes and here for stovetop recipes. I will report my finds here as well. 2. Use 1 cup diced shrimp and 1 cup of boneless skinless white fish, both cooked. 3. Use a combination of shrimp, fish, and crab meat.
Updated on 7 August 2021.
