Rob Weeks of Cape Girardeau hand delivered several recipes to me to use during Lent. During the Lenten season, many Christians give up meat altogether or some just on Fridays, and eat more fish and seafood. Rob thought this would be a good time to share some of his favorite seafood recipes. My daughter gave up all meats for Lent, and it has been a challenge at times to make sure she gets her protein in a variety of ways. She hasn't been too unhappy about it so far, but I bet she will enjoy meat again on Easter Sunday.
1 pound shrimp, shells on
1 stick butter
1/2 stick margarine
2 to 4 cloves garlic, minced
Salt and pepper
1 tablespoon rosemary
6 to 8 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1/4 cup dry white wine
Combine ingredients. Bake at 400 degrees for 20 minutes. Turn once during cooking. Serves 4.
1 (7 1/2-ounce) can crab
1/2 cup mayonnaise
2 tablespoons flour
2 eggs, beaten
1/2 cup milk
8 ounces Swiss cheese, diced
1/3 cup scallions, sliced
1 deep dish pie shell, unbaked
Mix mayonnaise, flour, eggs and milk. Stir in crab. Add cheese and onions. Pour into pie shell. Bake at 350 degrees for 45 minutes or until golden brown. Serves 10 to 12.
1 1/2 tablespoons margarine
2 cloves garlic, minced
4 scallions, chopped
1/2 to 1 pound scallops, preferably bay scallops
1 teaspoon lemon juice
1 tablespoon fresh tarragon or basil
2 tablespoons dry white wine
Melt margarine. Add garlic and onions. Saute 30 seconds. Add scallops and lemon juice, cook 1 minute. Turn scallops and cook 1 to 2 more minutes. Add seasoning, put into serving dish. Add wine to skillet, reduce by half. Pour over scallops. Serves 2.
Rob noted on his recipe that it is the mustard sauce that makes these something special.
4 to 6 halibut or turbot steaks, 1-inch thick
4 tablespoons (1/2 stick) butter, melted
Salt and freshly ground black pepper
Lemon wedges to garnish
For the mustard sauce:
1/4 cup Dijon mustard
1 1/4 cups heavy cream
1/2 teaspoon superfine sugar
1 tablespoon white wine vinegar or lemon juice
Season fish steaks with salt and pepper. Arrange on oiled rack in broiler pan and brush with melted butter. Broil about 4 inches from heat for 4 to 5 minutes on each side, or until cooked through. For the sauce, combine ingredients in saucepan and bring to a boil, whisking constantly. Simmer whisking, until sauce thickens. Remove from heat and set aside. Transfer fish to warmed plates, spoon on sauce and serve immediately. Garnish with lemon wedges. Serves 4 to 6.
1 (16-ounce) package fettuccine, cooked, drained and kept warm
1/2 cup butter
1 (16-ounce) package frozen shrimp, peeled, deveined and thawed
1 pint heavy whipping cream
1/2 teaspoon black pepper
1 cup Parmesan cheese
In a saucepan, melt butter; add shrimp and cook about 3 minutes. Fold in cream and pepper; cook 4 or 5 minutes more or until hot, but do not boil. Fold in cheese; cook until thickened. Toss with fettuccine and serve. Makes 6 servings.
1 (16-ounce) package elbow macaroni, cooked and drained
1/4 cup butter
2 tablespoons cornstarch
1/2 teaspoon Old Bay seafood seasoning
Salt and pepper to taste
2 cups milk
4 cups finely shredded sharp cheddar cheese
1 to 2 pounds small salad frozen shrimp, thawed
In a saucepan, melt butter; add cornstarch, Old Bay seasoning, salt and pepper. Gradually add milk. Bring to a boil. Cook until thickened stirring constantly. Fold in 3 cups of the cheese; stir until cheese is melted. Fold in macaroni and shrimp. Stir constantly until macaroni and shrimp are heated through. Pour into buttered 9-by-13-inch baking dish. Sprinkle remaining cheese on top, and bake at 350 degrees for 45 minutes or until bubbly and cheese is melted. Makes 6 servings.
1 cup shelled pistachios
1/2 cup dried cranberries
1 cup whole-wheat breadcrumbs
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 teaspoon dried thyme
3 tablespoons honey, warm
4 (5-ounce) boneless fillets of salmon
Preheat oven to 375 degrees and grease a rimmed baking sheet. In the bowl of a food processor, combine pistachios, cranberries, breadcrumbs, salt, pepper and thyme. Pulse the food processor until mixture is well-combined. Rub honey on the top and sides of the salmon fillets. Set fillets on the prepared baking sheet. Press pistachio mixture on top and sides of the fillets to form a crust. You will have some of the mixture left over. Bake for 10 minutes or until the salmon is cooked through. The salmon will flake when pressed with the back of a fork. Transfer to a serving platter and serve immediately.
Have a great week and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at email@example.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.