seafood "things"

[Mama Mangia]

POPCORN SHRIMP

5 tb Miracle whip Free
2 tb Dijon mustard
1 tb Fresh parsley; chopped
1 tb Lemon juice
1/8 ts Tabasco sauce
½ c Bread crumbs
½ ts Dried tarragon
1 lb Shrimp; peeled and deveined


1. Preheat broiler. Line broiler pan with aluminum foil. Spray foil with vegetable cooking spray. 2. In a small bowl, combine mayonnaise, mustard, parsley, lemon juice and tabasco sauce. Mix well. One a sheet of waxed paper, combine bread crumbs and tarragon. Mix well. 3. Dip shrimp in mayonnaise mixture, turning to coat. Dredge shimp in bread crumb mixture, turning to coat and patting so crumbs adhere. 4. Place shrimp on prepared pan. Broil 4 inches fromheat, turning once, until golden brown, about 5 minutes.

[Mama Mangia]

Cajun Blackened Fish or Chicken



Fish fillets or chicken parts
Cajun spice mix (recipe follows)

Cajun Spice mix:

5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)

Mix spices very well, and store in an air-tight container.

Rinse fillets and pat mostly dry with paper towel. Leave slightly
damp, as this moisture is going to adhere the spice paste to the fish.
Coat fillets with spice paste. Coat skillet with small amount of canola
or other high-heat oil, or oil spray (can be omitted, with slight risk
of sticking depending on condition of skillet). Get the skillet good
and hot, oil should be starting to smoke. Arrange fillets in skillet.
Turn when half-done. Cooking time will depend on heat, and thickness of
fillets - a minute on each side would be enough for typical rockfish
("Pacific red snapper") fillets. You want the spice coating to be fully black - just darkened. Serve with lemon or lime wedges.

[Mama Mangia]

CORNMEAL-CRUSTED CATFISH
SERVES 4

¾ c. cornmeal mix
2 T. paprika
1 ½ t. seasoned salt
1 t. pepper
Catfish fillets

Dredge fillets in mixture. Coat lightly with vegetable cooking spray. Fry in skillet 2 to 3 minutes or until golden and browned on each side.

[Mama Mangia]

SOUTHWEST FRIED OYSTERS
SERVES 4 TO 6

2 pints fresh select oysters, drained
2 c. buttermilk
1 c. flour
½ c. yellow cornmeal
1 T. paprika
1 ½ t. garlic powder
1 ½ t. oregano
1 ½ t. chili powder
1 ½ t. ground red pepper
½ t. dried mustard
½ t. salt
½ t. pepper
Vegetable oil

Soak oysters in buttermilk, covered, for 2 hours. Drain well. Combine remaining ingredients and dredge oysters, shaking off excess. Heat 1-inch of oil in Dutch oven to 370* F. Fry 3minutes or until golden. Drain.

FRIED BUFFALO OYSTERS
Prepare as above but omit chili powder. Combine ½ c. melted butter, ½ c. hot sauce and 2 T. fresh lemon juice. Pour butter mixture evenly over hot fried oysters. Serve with ranch dressing and celery sticks on the side.

FRIED BUFFALO OYSTER PO?BOYS
Prepare Fried Buffalo Oysters. Split 4 French rolls. Spread with mayo, lettuce and prepared oysters.

[Mama Mangia]

RITZY HALIBUT
SERVES 4

4 halibut fillets (6 oz. each)
40 Ritz crackers, coarsely crumbled
2 T. butter, softened

Heat oven to 350* F. Line baking sheet with foil. Place fillets on sheet; top with salt and pepper. Mix crackers and butter; generously pat on top of fish. Bake 10 minutes per inch of thickness or until just opaque in center.

[Mama Mangia]

CRAB AND LOBSTER STUFFED SHRIMP

1 T. butter
3 green onions, finely chopped
¼ c. chopped green pepper
¼ c. chopped red pepper
¼ t. garlic powder
1 T. Dijon mustard
1 t. Old Bay seasoning
¼ c. heavy cream
¼ t. hot sauce
½ c. fresh bread crumbs
¼ c. mayonnaise
1 egg
½ lb. crab meat
½ lb. lobster meat
1 t. lemon juice
2 T. fresh chopped parsley
1 lb. Super-jumbo raw shrimp (about 12 to 15)
Sliced Monterey jack

Melt butter and cook onions and peppers with garlic until soft. Place in bowl. Add cram, mustard, hot sauce and seasoning; mix well. Add crumbs, mayo, egg, juice and parsley; fold in crab and lobster. Split each shrimp down back center from tail to head being careful not to cut through. Top each split with 2 T. filling shaped into small ball. Cove with cheese. Place on baking dish and bake at 350* F. until shrimp are pink, about 15 to 20 minutes.

[Mama Mangia]

BEER-BATTERED FRIED SHRIMP

Leave the tails on for a dramatic presentation and to give something to hold on to when dipping the shrimp in tartar or cocktail sauce.

2 lbs. unpeeled fresh large shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp. salt
1/2 cup beer
1/4 cup butter or margarine, melted
2 egg yolks
Vegetable oil

Peel shrimp, leaving tails intact; devein if desired. Combine flour, cornstarch, and salt. Add beer, butter, and egg yolks. Stir until smooth. Pour oil to a depth of 2" in a Dutch oven. Heat to 375 F. Dip shrimp into batter; fry, a few at a time, until golden. Drain. Serve immediately. Serves 6.

[Mama Mangia]

Pickled Herring

6 Herring fillets
2 Onions, sliced
1 Bay leaf
1 tb Vegetable oil
1 ts Sugar
1/2 To 3/4 cup vinegar
1 c Cold water
Salt and Pepper to taste

Soak herring for 3 or 4 hours in cold water. Wash in cold water and cut into cubes. Prepare a marinade with the remaining ingredients and marinate for 2 days. Drain and serve.

[Mama Mangia]

Potato and Parmesan Crusted Salmon

1/3 cup olive oil
1 tablespoon chopped fresh rosemary
3 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon chopped garlic
4 6-oz skinless 1-inch thick salmon fillets
2/3 pound Russet potatoes (about 2 medium)
2 cups shredded Parmesan cheese (about 5 ounces)

In a small bowl, combine oil, rosemary, lemon juice, lemon zest and garlic. Place salmon in a glass baking dish and pour marinade over. Refrigerate 1 to 2 hours, turning over once.

Peel potatoes and shred on the large holes of a grater. Heat a non-stick skillet and sprinkle 1/2 cup potatoes around the bottom of the pan to form a lacy circle, 8 inches in diameter. Sprinkle 1/2 cup cheese on top of the potatoes. Cook over medium heat until cheese melts and bottom is golden brown.

Remove skillet from heat and let cool for one minute. Remove salmon from marinade and wipe off excess. Place a piece of salmon on one side of the potato-cheese circle and fold the other side over. With a spatula, carefully transfer to a non-stick baking sheet. Repeat with remaining potatoes, cheese and salmon to make four portions. Refrigerate until needed, up to 6 hours.

Heat oven to 350 degrees F. Bake salmon until a knife inserted into the thickest part of the fish feels no resistance, about 20 to 25 minutes. Transfer each piece of salmon to a dinner plate.

[Mama Mangia]

OVEN BAKED SHRIMP STROGANOFF



1 (8 ounce) package medium egg noodles
1 (8 ounce) carton sour cream
1 (10 3/4 ounce) can cream of mushroom soup
2 teaspoons dried whole dillweed
1/4 cup sliced green onion
1/4 cup sliced ripe olives
1 cup shredded Cheddar cheese, divided
1 pound fresh shrimp, peeled and cleaned

Cook noodles; drain, and set aside.

Combine sour cream, soup and dillweed in large bowl, mix well. Add
onion, olives, half the cheese and all the shrimp; stir well. Add
noodles and stir. Spoon mixture into lightly greased 2-quart
casserole. Cover and bake at 350 degrees F for 30 minutes.

Uncover and sprinkle with remaining cheese. Bake an additional 5
minutes.

Serves 6 to 8.