How To Cuisine Crispy Prawn Baskets (Shrimp)

Crispy Prawn Baskets  (Shrimp)

Crispy Prawn Baskets  (Shrimp)

Ingerdients    
8 spring roll wrappers
1 cup chopped prawns
2 cups bean sprouts
1/4 cup mayonnaise
1 Tbsp yogurt or sour cream
3 tsp lemon juice
1 gherkin, sliced
oil for frying
Preparation instructions
Heat oil to 180C (350F). Place 2 spring roll wrappers together with corners not matching. Lower wrappers into hot oil then immediatley push soup ladle into center to form a cup. Cook until golden, lift and drain on absorbent paper. Allow to cool. Combine filling ingredients except gherkin. Spoon into crisp basket. Garnish with gherkin and serve

How To Cuisine Cheddar Bay Crab Bake®

Cheddar Bay Crab Bake®    author:http://www.topsecretrecipes.com

Ingerdients       
2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)
Preparation instructions
1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough  leave a margin of a half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.
8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.
Notes
Ahoy. Here's a cool clone for a pizza-shaped adaptation of Red Lobster's famous Cheddar Bay Biscuits, with a little crab thrown in. If you like those tender, cheesy biscuits that come with every meal at Red Lobster, then you'll surely like this new recipe. Plus, it's a cinch to make. I suggest you use fresh crabmeat as they do in the restaurants, but if it's only the canned stuff you have available, no problem. You'll still be able to enjoy the taste of Red Lobster's appetizer, without having to leave a tip

How to cook Artichoke Bottoms with Bay Scallops

Artichoke Bottoms with Bay Scallops           Sea Foods

ingredients                                          

3/4 lb Scallops, bay, washed 

1 c Bread crumbs, fresh, fine 

3 tb Parsley, fresh, minced 

1/2 ts Tarragon, dried 

1/4 c Celery, minced 

2 Garlic, cloves, minced 

28 oz Artichoke bottoms, drained 

(2-14 oz cans) 

Oil, canola, for brushing 

On grill rack 

perparation instructions

Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. 

Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.

How To Cuisine Angels on Horseback

Angels on Horseback     Sea Foods       author:Gourmet Cookbook, Volume 1

ingredients                                               
Bacon slices
Oysters, fresh, raw
Salt and pepper
Paprika
Toothpick
perparation instructions
Wrap thin slices of bacon around freshly shucked oysters, sprinkled with salt, pepper and paprika, and secure them with wooden picks. Put them on a rack in a shallow baking pan and brown them slowly in a moderate oven (350F), turning once, until the bacon is crisp. Serve hot, on parsley sprigs or watercress. Angels on
horseback may also be browned under the broiler. They should be turned to crisp the bacon on all sides.

How to Make African Grilled Shrimp

Ingredients      author: dee
Marinade:
1/4 cup (60 ml) lemon juice 
1/2 cup (125 ml) olive oil 
3 cloves garlic, crushed 
1 2 tsp (10 ml). Peri peri 
1 tbsp (15 ml). fresh cilantro 
salt and pepper to taste 
1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned 
Garlic Butter: 
1/2 cup (125 ml) butter 
1 tbsp (15 ml). chopped garlic 
1 tbsp (15 ml). cilantro 
1 2 tsp (10 ml). Peri peri 
salt and pepper 
pinch of sugar 
Peri Peri Rice: 
1 chopped onion 
1 chopped red pepper 
1 cup (225 ml) rice, rinsed 
1/2 cup (125 ml) white wine (optional, but increase stock a bit) 
2 cups (475 ml) chicken broth 
fresh cilantro, to garnish 
lemon or lime juice, to garnish 

preparation instructions 

Mix the marinade ingrediants together and pour over shrimp. 

Marinade for 30 min to an hour; set aside while preparing garlic butter. 

Mix together ingredients for garlic butter and cook over low heat until butter is melted. 

Remove shrimp from marinade (reserve marinade) and broil or grill, basting with garlic-butter until shrimp is cooked. 

Now, serve with rice to go with shrimp (recipe follows). 

Peri peri Rice for African Shrimp: 

Saute onion and red pepper in the reserved marinade until they are soft and translucent. 

Add rice and saute rice in the onion/pepper/marinade mixture for a couple of minutes, to bring out a nice toasty flavor. 

Turn up the heat and add the chicken stock and wine. 

Bring to a boil, cover and turn heat on lowest setting. 

Cook/steam rice until done, about twenty minutes. 

Serve rice with shrimp and garlic butter and garnish with cilantro and lemon juice. 

Comments 

Delicious! 

                                                     

     

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