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.

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.

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.

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.

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.