Lu's Recipe Extravaganza



New From RecipeLu

New From RecipeLu


Dilled Shrimp Salad Shrimp Cocktail Salad Basic Baked Fish Crispy Baked Fish
Dover Sole Deluxe Salmon with Dill Sauce Saffron Shrimp Couscous Crab Cakes



Dilled Shrimp Salad

Ingredients:
3 lbs. shrimp, cooked
juice of 2 lemons
juice of 1 lime
2 stalks celery, chopped
3 green onions, chopped
1 Tbs. fresh dill, chopped
1 cup mayonnaise
pepper to taste

Instructions:
  1. Chop cooked shrimp into small pieces, place in a large bowl; Squeeze lemon & lime juice over shrimp.
  2. Add chopped celery, green onions, & dill. Stir to combine.
  3. Stir in mayonnaise and add pepper to taste.
  4. Refrigerate at least 2 hours to allow flavours to combine; bring to room temperature for 15 minutes before serving.

Notes:

This salad can be used as a sandwich filling, scooped into avocado halves or on top of mixed salad greens.


Shrimp Cocktail Salad

Ingredients:
1 lb salad shrimp, cooked
8 oz. cream cheese, softened
2 Tbs. lemon juice
3 Tbs. cocktail sauce
3 green onions, chopped
2 dashed hot sauces
pepper to taste

Instructions:
  1. Chop shrimp into small pieces, set aside
  2. Cream together all remaining ingredients, mix well.
  3. Stir in chopped shrimp pieces.
  4. Refrigerate at least 1 hours to allow flavours to blend. Bring to room temperature before serving.

Serving Suggestions & Notes:
I like to serve this in a fresh pita, with lettuce, red onion and thin slices of tomatoes. Of course any type of bread you prefer will be fine.


Basic Baked Fish

Ingredients:
1 lb. fish fillets
1 Tbs. lemon juice
1/8 tsp. paprika
1 Tbs. butter
1 Tbs. flour
salt & pepper to taste
1/2 cup milk
1/4 cup buttered bread crumbs
1 Tbs. chopped parsley

Instructions:
  1. Cut fish fillets into serving size pieces; place in a shallow baking dish.
  2. Sprinkle with lemon juice, paprika, salt & pepper.
  3. In a saucepan melt butter, stir in flour and slowly add milk;stir until thickened.
  4. Pour milk over the fish, sprinkle with bread crumbs and parsley; bake for 35 minutes.



Crispy Baked Fish

Ingredients:
1 egg
1/2 cup seasoned bread crumbs
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 lb. fish fillets
1 tbsp. melted butter

Instructions:
  1. Grease a cookie sheet with margarine or cooking spray; set aside.
  2. In a small bowl, lightly beat egg until foamy.
  3. On a large plate, mix bread crumbs, paprika, pepper and salt.
  4. Pat each fish fillet dry, dip into egg and then into bread crumbs pressing gently to cover completely.
  5. Place fish on the cookie sheet & drizzle with butter.
  6. Bake for 10 minutes until lightly browned.



Dover Sole Deluxe

Ingredients:
6 Tbs. butter
1 Tbs. finely diced shallots
1/2 cup finely diced lobster
1/2 cup finely diced shrimp
1/2 cup finely chopped mushrooms
1/2 white wine
1 Tbs. flour
4 sole fillets
3/4 cup Hollandaise sauce

Instructions:
  1. Melt 2 Tbs. butter in a medium saucepan and sute shallots until translucent.
  2. Add lobster, shrimp, mushrooms and wine, simmer until seafood is cooked. (approx 4-5 minutes)
  3. Strain off liquid and reserve; set aside seafood.
  4. Melt 1 Tbs. butter, sprinkle with flour and make a roux. Add reserved liquid and cook until thickened.
  5. Add some of the sauce to the seafood mixture (just enough to bind), mix remaining sauce with hollandaise and set aside.
  6. Melt remaining butter and sautee sole fillets until cooked.
  7. Lay cooked fillet flat on a cookie sheet, top with equal amounts of seafood, and spoon hollandaise sauce mixture over top.
  8. Broil until sauce is golden.



Salmon with Dijon Dill Sauce

Ingredients:
8 fillets salmon with skin, (3 1/2 lb)
***Dill Sauce***
1 cup fresh dill sprigs, loosely packed
1/2 cup dijon mustard
1/2 cup vegetable oil
1/4 cup granulated sugar
1/4 cup red wine vinegar

Instructions:
  1. Preheat barbecue to medium-high.
  2. Arrange 2 fillets, skin side down, on pieces of lightly oiled aluminum foil,
  3. Grill, covered, about 9 minutes or until fish flakes easily. Use egg lifter to gently transfer fish to serving platter.
  4. To make dill sauce, combine dill, mustard, oil, sugar and vinegar in food processor. Blend until smooth. Pour into lidded jar and refrigerate up to 2 days.Makes about 1 1/2 cups.
  5. Serve fish hot or at room temperature, with spoonful of dill sauce.



Saffrom Shrimp Couscous

Ingredients:
1 pinch saffron threads, crushed
1 tablespoon olive oil
1/2 bulb fennel, sliced
3 tablespoons fennel leaves, chopped
3 whole scallion, sliced
2 cloves garlic, minced
1 pound medium shrimp, cooked and shelled
1 lemon -- *see Note
1 cup couscous, (quick cooking)
1/4 cup sliced almonds, lightly toasted
salt and pepper to taste

Instructions:
    1. Steep the saffron in 1/4 cup hot water and set aside. Bring a kettle of water to a boil.
    2. In a large skillet, heat the olive oil, then add the fennel, scallions and garlic. Stir them to soften for about 5 minutes. Add the shrimp, lemon zest and juice, and reserved saffron water and bring to a boil.
    3. Remove from the heat and stir in the couscous and 1 1/2 cups boiling water. Cover the pan tightly and let it sit 5 minutes. Stir in the almonds, reserved fennel leaves, salt and pepper. Taste for balance of seasonings and serve.



    Crab Cakes

    Ingredients:
    1 pound crab meat, picked over
    1 egg
    1/4 cup green pepper, finely chopped
    2 tablespoons onion, finely minced
    1 tablespoon mayonnaise
    1 teaspoon old bay seafood seasoning
    2 tablespoons butter

    Instructions:
    1. In a bowl, bet egg slightly. Add remaining ingredients except butter and mix gently and thoroughly. Shape into cakes.
    2. Melt butter in non-stick fry pan. Over medium heat, fry cakes until golden brown on each side.



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