Baked Cod

Ingredients

4                    cod fish
                        seasoned salt
   1      Stick         butter
   1                    lemon
                        parsley

Procedure

Place cod in a baking dish (preferably thawed).
Sprinkle seasoned salt lightly over fish.
Take the juice of the lemon and sprinkle over fish.
Take the butter and slice it over the fish so that each piece
of fish has 2 or 3 pieces of butter on it. Bake in a 350 degrees oven
with foil over dish for 30 minutes. Remove and sprinkle
parsley over fish and serve

Baked Lemon Haddock

Ingredients

2      pounds        haddock fillets
   1     cup           seasoned dry bread crumbs
     1/4  cup           butter or margarine -- melted
   2      tablespoons   dried parsley flakes
   2      teaspoons     grated lemon peel
     1/2  teaspoon      garlic powder

Procedure

Cut fish into serving-size pieces. Place in a greased 11x7x2" baking dish.
Combine remaining ingredients. Sprinkle over fish. Bake at 350 F. for 25
minutes or until fish flakes easily with a fork.

BEER-BOILED SHRIMP

Ingredients

2 c  Budweiser Beer
      2 ea Small onions; sliced
      1 ea Clove garlic
      1 ea Bay leaf
      3 ea Whole peppercorns
      2 ea Celery ribs
      2 ts Salt
    1/2 ea Lemon; quartered
      2 lb Shrimp; cleaned & deveined

Procedure

Pour Budweiser in large pot and add onion, garlic, bay leaf,
  peppercorns, celery, and salt. Bring to a boil; simmer 10 minutes. Add
  lemon and shrimp to Budweiser beer. Simmer 12 minutes. Remove from
  heat, let cool, and drain. Peel off shells and chill well.

CAJUN SHRIMP

Ingredients

1 lb Extra large shrimp, peeled
      1 tb Fresh lime juice
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/4 ts Thyme
    1/4 ts Salt
    1/4 ts Red pepper
    1/8 ts Black pepper
           Lime wedges

Procedure

Toss the shrimp with the lime juice in a bowl.  Mix the garlic powder,
  onion powder, thyme, salt, red pepper and black pepper in a small bowl.
  Sprinkle over the shrimp and toss to coat well.
 
       Spray a large skillet with non-stick cooking spray.  Heat until hot.
   Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
  stiring constantly.  Spoon into a serving dish.  Chill, covered, for 1 hour
  or longer.  Garnish with lime wedges.

GARLIC BUTTERED SHRIMP

Ingredients

1 lb Fresh peeled and deveined
           -shrimp
    1/4 c  Margarine or butter
      1    Clove garlic, minced
      1 tb Snipped fresh parsley
      1 ds Red pepper
      3 tb Dry white wine

Procedure

1.  For sauce, in a saucepan melt margarine or butter. Stir in garlic,
  parsley, and red pepper; cook about 1 minute.  Stir in wine; heat through.
  Set aside.
 
  2.  Thread shrimp onto 4 long or 8 short metal skewers.  Grill, uncovered,
  over medium-hot coals for 10-12 minutes or till pink, turning and brushing
  frequently with sauce.
 
  4 main-dish servings, or 15-18 appetizer servings

Lemon-Broiled Scrod

Ingredients

1      pound         scrod or other lean fish fillets -- skin removed
     1/2  cup           fat free plain yogurt
   2      Tablespoons   grated Parmesan cheese
   1      Tablespoon    lemon juice
     1/8  teaspoon      freshly ground pepper

Procedure

Set oven control to broil.  Spray broiler pan rack with nonstick cooking
spray.  Place fish on rack in broiler pan.  Mixyogurt, cheese and lemon
juice; spread evenly over fish.  Sprinkle with pepper. 

Broil with tops about 4 inches from heat 5 to 8 minutes or until fish flakes
easily with fork

Serving Information

• Serves: 4

New England Clam Bake for Grill

Ingredients

4                    lobsters
   8      ears          corn
   8                    potatoes -- cut in half
  24                    top neck clams
   8                    hot dogs
  24                    jumbo shrimp
   1      gallon        ocean water
  15      pounds        fresh seaweed
   1      bunch         tarragon
   1      bunch         chervil
                        melted butter

Procedure

Build a fire and cover with sandstone rocks (from the beach), or lava
rocks. Cover with seaweed. Cover with chicken wire. Cover with more
seaweed. Cover with lobsters, potatoes and herbs. Cover with clams, corn
and shrimp. Cover with seaweed. If seaweed dries out wet it with ocean
water. Serve on a large picnic table covered with news paper. Have large
bowl of melted butter and lemon wedges on the table and a lot of napkins

OYSTER CASSORLE

Ingredients

2c. toasted breadcrumbs                                      1 tsp. pepper

1/2c. melted butter                                                 1 tsp. worcestershire sauce

2 pt. oysters                                                            1/2 tsp. salt

1/4 c. whipping cream                                            dash of cayenne pepper

2 tsp. dry sherry                                   

Procedure

Combine breadcrumbs and butter, stirring until well coated. Sprinkle 1/3 of bread crumbs in greased 9-inch square baking dish. Drain oysters, reserving 1/4 cup liquid. Spoon half of oysters evenly over breadcrumbs. Repeat layers. Combine whipping cream, reserved oyster liquid, sherry and seasonings. Stir well. Pour over oysters and sprinkle with remaining breadcrumbs. Bake at 425* for 30 min

Serving Information

• Serves: 6

Popcorn Shrimp

Ingredients

3 cups Canola Oil

1 cup all purpose flour

2 1/2 Tbs. Cajun seasoning

1/2 tsp. cayenne pepper

1 tsp. salt

1 cup milk

2 eggs lightly beaten

2 ls. med. shrimp- cleaned

2 cups plain dry bread crumbs

Cocktail sauce and lemon wedges, optional

Procedure

Mediun pot heat oil to 350-

Combine flour, seasonings, pepper and salt; whisk in milk and eggs til just combined. Stir in shrimp til coated. Place Bread Crumbs in lrg bowl. With slotted spoon transfer 5 shrimp at a time, shaking off excess batter, to bread crumbs- toss til coated.

Remove set aside on waxed paper, repeat until all shrimp is breaded.

Carefully add shrimp in batches to the oil cook til golden brown. Drain on paper towels.

Serving Information

• Serves: 8

SAUTEED SOFT-SHELLED CRAB

Ingredients

3    Soft shelled crabs
      5 T  Butter
      1 T  Oil
      2 T  Pecans

Procedure

Prepare the crabs by removing the eyes, dead-men
  (spongy grey gills), and sand sack.  Heat 3
  tablespoons of the butter and the oil in a heavy
  skillet until hot and sizzling.  Add the crabs.  Saute
  a few minutes on each side.  Remove to a warm plate.
   Meanwhile, brown the pecans in 1-2 tablespoons
  butter.  Pour over the crabs and serve

SHRIMP SCAMPI

Ingredients

1/2 lb MEDIUM SHRIMP; IN SHELLS
    1/4 c  BUTTER
      2    GARLIC CLOVES; CRUSHED
      2 tb FRESH PARSLEY; CHOPPED
      1 pn CAYENNE PEPPER
      1    LEMON; JUICED

Procedure

PEEL SHRIMP, LEAVING ON TAILS. Heat the butter, oil and garlic in a
  broiler proof pan. Stir in the parsley, cayenne, and lemon juice. Add
  the shrimp, tossing to coat. Place under the broiler 6" from heat,
  and broil until done, about 5 minutes. Check half way through the
  cooking time and turn shrimp as necessary. Serve with crusty bread
  for dipping in the sauce

Serving Information

• Serves: 2

STEAMED LOBSTER

Ingredients

1/2 c  Water
    1/2 t  Salt
      1    Lemon, sliced
      2    1.5-lb live lobsters, pegged

Procedure

1. In a deep, 3-quart, heat-resistant, non-metallic casserole
  place water, salt and lemon.
  2. Heat, uncovered, in Microwave Oven 3 minutes or until water boils.
  3. Place live lobsters, head first, into boiling water: this will
  render them immobile.
  4. Heat, covered, in Microwave Oven 12 minutes.
  5. Let stand, covered, 4 minutes to finish cooking.
  6. Drain. With a sharp, heavy knife, split tail. If meat is still
  translucent
  in center, heat, covered, about 1 minute longer or until meat is opaque.
  Continue to cut up the center towards the head. Remove the stomach and the
  intestinal tract. The green liver and the red roe are considered to be
  delicacies