STORM's blog: "RECIPES--SEAFOOD"

1 Lb. Shrimp (Shells Removed) 1 Tsp. Butter 2 Tsp. Olive Oil 3 Garlic Cloves, crushed 1/4 cup Vinegar 1 Lemon 1 Tbsp. Fresh Parsley, chopped (for garnish) In large frying pan, melt Butter and Olive Oil. Add Garlic and saute for 1 minute. Add Vinegar, Lemon Juice and Salt and Pepper to taste. Saute quickly, being careful not to overcook. Place in serving dish and sprinkle with Parsley. Serve over rice. Variation: Use White Wine instead of Vinegar

2 Tbs. Olive Oil 1/2 Cup Onion, Chopped 2 Garlic Cloves, Crushed 1 Lb. Shrimp (Shells Removed) 1/2 Can (14-16 oz) Tomato Sauce (approx. 8 oz) 1 Tsp. Dried Basil 8 oz. Mozzarella, Grated 1/4 Cup Parmesan, Grated In a large frying pan, saute Onion in 1 Tbs. Olive Oil until golden brown. Add Garlic and saute 1 minute longer. Add Shrimp and saute for approximately 3 minutes. Place Shrimp in a casserole dish. Add Tomato Sauce and Basil to frying pan and simmer 15 minutes. Add Salt and Pepper to taste. Pour sauce over shrimp. Add Mozzarella and Parmesan. Place casserole in broiler, until cheese is bubbly. Serve with rice.

1/2 Lb. Linguini 1 Cup Broccoli 4 Tbs. Olive Oil 1/2 Lb. Bay Scallops (small) 2 Red Peppers thinly sliced 4 Oz. Frozen Green Beans 3 Cloves Garlic, crushed 1 Cup Fresh Basil Leaves, Chopped 1/3 cup Grated Parmesan Cheese Grated Zest of 2 Lemons 4 Oz. Water Cook Linguini Pasta as directed on package. Add Broccoli to the boiling pasta 1minute before draining the Pasta. In a large frying pan, saute Bay Scallops in 1 Tbs. of the Olive Oil, over medium heat, stirring frequently, until opaque, about 5 minutes. Temporarily transfer to plate. Using the same pan, add the remaining 3 Tbs. Olive Oil. Add the Peppers, Green Beans, Garlic and Salt and Pepper to taste. Saute for about 5 minutes until vegetables are tender, but a little crisp. Add the Water and the reserved Scallops to the pan. Heat for 1 to 2 minutes. Place in serving dish. Add drained Linguini and Broccoli and toss to mix. Variation: Add 1/4 Shrimp or use Shrimp instead of Scallops. Add 4oz. Frozen Sugar Snap Peas.

1 Lb. Bay Scallops (small) 1/2 Lb. Fettuccine Pasta 1/2 Lb. Frozen Green Beans 2 Lemons 5 Tbsp. Butter Cook Fettuccine Pasta as directed on package. Add the Frozen Green Beans to the boiling pasta 2 minutes before draining Pasta. In a large frying pan, saute Bay Scallops in 1 Tbsp. of the Butter, over medium heat, stirring frequently, until opaque, about 5 minutes. Pour Bay Scallops into serving dish. Add Drained Fettuccine and Green Beans. Add juice from the 2 Lemons and the remaining 4 Tbs. of Butter. Add Salt and Pepper to taste and toss.

SHRIMP IN GARLIC BUTTER 12 ounces fresh or frozen shrimp, peeled and deveined 2 tablespoons margarine or butter 3 cloves garlic, minced 2 tablespoons snipped parsley 1 tablespoon dry sherry Thaw shrimp, if frozen. In a large skillet heat margarine or butter over medium-high heat. Add shrimp and garlic. Cook, stirring frequently, for 1 to 3 minutes or until shrimp turn pink. Stir in parsley and sherry. Makes 4 servings.

Shrimp Creole 1/4 cup butter or margarine 2 medium onions, diced 1 cup diced celery 1/2 lb fresh mushrooms, sliced 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/2 teaspoon chili powder 2 bay leaves 1/4 teaspoon thyme 2 drops hot sauce 1 (15 oz) can tomatoes 1 cup shredded green pepper 1 lb cooked shrimp In a large, deep skillet, melt butter, add onions, celery, garlic and mushrooms. Saute until tender. Blend in flour and seasonings. Add tomatoes, cover and simmer for about 10 minutes. Add green peppers and shrimp and heat. Serve hot over cooked rice. Makes 8-10 servings

LINGUINE WITH WHITE CLAM SAUCE 8 ounces linguine 2 6 1/2 cans minced clams light cream or milk 1/2 cup chipped onion 2 cloves garlic, minced 2 tablespoons butter ot margarine 1/4 cup all-purpose flour 1/2 teaspoon dried oregano, crushed 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon parsley 1/4 cup dry white wine 1/4 cup grated Parmesan cheese Cook linguine according to package directions. Drain and set aside. Meanwhile, drain clams, reserving liquid from one can. Add enough light cream or milk to the reserved liquid to make 2 cups. For sauce, in a medium saucepan cook onion and garlic in butter or margarine till tender. Stir in flour,oregano, salt and pepper. Add cream mixture all at once. Cook an stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley and wine. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese. Makes 4 servings.

CRAWFISH ETOUFFEE 1 pound fresh or frozen peeled crawfish tails ordeveined shrimp 2 cups chopped onion 1 cup finely chopped celery 1/2 cup finely chopped green pepper 2 cloves garlic, minced 3 tablespoons cooking oil, butter, or margarine 2 tablespoons crawfish fat, margarine or butter 4 teaspoons cornstarch 1/2 cup tomato sauce 1/8 to 1/4 teaspoon ground red pepper 2 cups hot cooked rice Thaw crawfish tails or shrimp, if frozen. In a large saucepan cook onion, celery, green pepper, and garlic, covered, in in cooking oil for 10 minutes or until tender. Add crawfish fat; stir till melted. Srit in cornstarch. Add tomato sauce, red pepper, 1 cup water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook and stir till bubbly. Add crawfish tails or shrimp. Return to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until crawfish or shrimp is tender (shrimp turn pink). Season to taste. Serve over rice. Serves 4.

CRAB CAKES In a small saucepan cook 1/4 cup finely chopped onion in 2 tablespoons margarine or butter till tender. In a medium mixing bowl combine 3 beaten eggs, 2/3 cups cup fine dry bread crumbs, 2 teaspoons worcestershire sauce, and 1 teaspoon dry mustard. Stir in onion mixture and 2 6-ounce cans of crab meat, drained, flaked, and cartilage removed. Using about 1/3 cup crab mixture for each, shape into 1/2-inch thick patties. Coat patties with 1/4 cups fine dry bread crumbs. In a large skillet heat1/4 cup shortening or cooking oil. Add half of the patties. Cook over medium heat about 3 minutes per side or till golden brown. Drain on paper towels. Keep warm in a 300 degree oven while frying remaining patties. Serve warm with lemonn wedges. Makes 6 servings.

BLACKENED REDFISH 4 4-ounce fresh or frozen or fresh resfish or red snapper fillets 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon ground white pepper 1/2 teaspoon ground red pepper 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme, crushed 3 tablespoons butter or margarine, melted Thaw fish, if frozen. Measure thickness of fish. Combine onion powder, garlic powder, white pepper, red pepper, black pepper, thyme, and 1/4 teaspoon salt. Brush fillets with some of the melted butter. Coat fillets evenly on both sides with pepper mixture. Remove grill rack. Place a cast-iron 12-inch skillet directly on coals. Heat for 5 minutes or till a drop of water sizzles in skillet. Add fish to skillet. Drizzle with remaining butter. Cook, uncovered, 2 to 3 minutes on each sides for 1/2 to 3/4 inch thick fillets. (3 to 4 minutes per side sor 1 inch thick fillets) or untill fish flakes with a fork. Serves 6.