Genie's Southern Kitchen

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From:

Genie· (Original Message)

Sent: 2/26/2008 7:31 PM

Louisiana Shrimp

~~~Butter Sauce~~~

1 lb. butter

3 medium lemons, sliced

2 TB + 1-1/2 tsp. ground black pepper

2 TB Worcestershire sauce

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp. Tabasco hot pepper sauce

2-1/2 lb. uncooked shell-on medium shrimp, rinsed and drained

In a large sauce pan, combine all the Butter Sauce ingredients. Bring to a

boil. Reduce heat;

cover and simmer for 30 minutes. Stir occasionally.

Place shrimp in a large roasting pan. Pour Butter Sauce over the top. Mix

well.

Bake, uncovered, in a preheated 375º F., oven for 20 to 25 minutes or until

shrimp turn pink.

Serve warm with a slotted spoon.

Makes: 10 servings.

From:

BettyGa1

Sent: 5/1/2008 8:10 PM

Secrets of the Sea Casserole

Ingredients:
3 sliced hard boiled eggs
1 cup white meat tuna
1 cup mushrooms
1 cup shrimp
1 cup lobster meat
1 cup crab meat
2 cups medium white sauce
1 cup bread crumbs
¼ pound butter
¼ pound sharp cheddar cheese, grated

Instructions:
In buttered casserole, place ingredients in order given with dabs of white sauce on each layer. Top with cheese and bread crumbs sautéed in butter. Bake at 350° for 45 minutes. Serves 10.

From:

Kitabel

Sent: 7/24/2008 5:27 AM

Bacalao

Yield: 24 servings

INGREDIENTS:

2 ea. Idaho russet potato, peeled and boiled until soft
1/4 lb. Salt cod, soaked 24 hours in water, then drained, rough chop
3T. Spanish onion, fine dice
2T. Extra virgin olive oil
2T. Garlic, finely chopped
1 qt. Whole milk
1 cup heavy cream
2T. Cured black olives, pitted.
2T. Grain mustard
1T. White truffle oil
Salt & pepper to taste - be careful
24 ea. Bread crouton or mini tart

DIRECTIONS:

Sautee the onion in olive oil until soft. Add the garlic, Potato, and cod, and cook until the completely mixed through.
Slowly add the milk and cream, be careful not to burn, keep the heat low. The mixture should look like mashed potatoes.
Cool slightly (about 10 minutes at room temperature). Puree the mixture in a food processor until smooth. It should increase in volume. Add in mustard and truffle oil salt and pepper to taste.
Serve hot or cold using the olive as garnish. Fill the Tarts and reheat in the, oven or chill and spread on a crouton.

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