Shrimp "Fry"
Fettuccini Tuna Primavera
Salmon fillet w/Sesame Seeds and Soy Sauce
Tiny Lobster Tails, Broiled
Sweet-Fried Catfish

SHRIMP "FRY" (Seafood)

1/2 C mayonnaise
1 T prepared mustard
1 T cider vinegar
1 t chili powder
1/8 t salt
1 pound shrimp, shelled and deveined
3 T dried bread crumbs

In a small bowl, combine mayonnaise, mustard, vinegar, chili powder, and salt. Spoon 3 Tablespoons mayonnaise mixture onto sheet of waxed paper. Set aside mayonnaise mixture remaining in bowl.

Dip one side only of each shrimp into mayonnaise mixture on waxed paper, then into bread crumbs. In 10-inch round baking dish, arrange shrimp, crumb-side up, with tails toward center. Cook, covered with waxed paper, on High 3 to 4-1/2 minutes until shrimp turn pink and are firm to the touch; rotate dish once during cooking. Let stand 1 minute. Serve with the remaining mayonnaise mixture.

YIELD: 4 servings


6 oz Fettuccini, uncooked
1 can (10-1/2 oz) ready-to-serve low sodium chicken broth
1/2 cup skim milk
1 T low calorie margarine
1 C sliced fresh mushrooms
3/4 C fresh broccoli florets
3/4 C diagonally sliced carrot
3/4 C small fresh pea pods
1/2 C chopped onion
3 cloves garlic, minced
1 T chopped fresh parsley
3 T all-purpose flour
1 can (6-1/2 oz) chunk tuna in water, drained and flaked
2 T grated Parmesan cheese
2 T sliced almonds (optional)

Cook pasta according to package directions, drain. Meanwhile in small saucepan, heat broth and milk until hot. In large skillet, melt margarine. Add vegetables, garlic and parsley; cook until vegetables are just tender. Stir flour into vegetables. Gradually stir broth mixture into vegetables, stirring constantly, until mixture is thickened and bubbly. Stir in tuna and Parmesan cheese; serve sauce over hot pasta. Sprinkle with almonds, if desired.

VARIATION: 1-1/2 C chopped cooked chicken may be substituted for tuna.

YIELD: 4 servings


2 T Sherry
2 T brown sugar
3 T soy sauce
2 T sesame oil
1 t minced fresh ginger
1 t minced garlic

In a flat, oven-proof dish, combine marinate ingredients. Place the salmon in the dish, coating on both sides with marinade. Marinate while the oven heats to 425 degrees. Drain excess marinade into a small saucepan. Bake fish for about 15 minutes, until in flakes nicely. While it's baking, gently boil the marinade to thicken it. Pour the reduced marinade over the baked fillet and sprinkle with the sesame seeds.


2 C shrimp, raw, peeled, cleaned, sliced or whole
2 strips bacon
1/2 C onions, chopped
1/4 C green peppers, chopped
1 T garlic, chopped
1 T hot sauce
2 T ketchup
1 t Worcestershire sauce
2 T flour
1 C water (approx)

Fry bacon to crisp in a large skillet. Add onion, green pepper, and garlic, saute in bacon fat until onions are golden brown. add shrimp, stirring occasionally until cooked (approx 3 minutes). add water and mix. Put flour in a cup, add about 1/4 C water and mix to form paste. Pour flour paste into skillet and stir to make gravy. Add and mix hot sauce, ketchup, and Worcestershire sauce. May need to add water or flour to get desired gravy texture. Season to taste with salt & pepper, then stir and let simmer. Serve with grits or rice.


2 pkg (8 oz size) tiny frozen rock-lobster tails, thawed
Skewers or hibachi sticks
1 t salt
1/3 C olive oil
4 T chopped parsley
2 T chopped green onion
1/4 C butter or margarine
2 T lemon juice
Lemon wedges
Parsley sprigs

With scissors, cut away soft undershell of lobster tails. Push a skewer lengthwise into each lobster tail, to keep them from curling. Place lobster tails, shell side up, in broiler pan without rack.

Broil, 4 inches from heat, 2 minutes. Turn lobster tails meat side up; sprinkle with salt. Combine olive oil, 2 T chopped parsley, and the green onion; spoon on lobster meat. Broil 3 to 5 minutes, or until meat is opaque.

To serve: Loosen lobster meat from shells. Place tails on heated serving platter. Pour juices from broiler pan over tails. Keep warm.

In small saucepan, combine butter, lemon juice, and remaining chopped parsley; heat to boiling point. Pour over lobster tails. Garnish platter with lemon and parsley.

YIELD: 4 servings


2 C cooking oil
4 eggs slightly beaten
3 T honey
3 T corn syrup
1 medium catfish, filleted, boned and skinned
1 C yellow cornmeal

Heat cooking oil in Dutch oven (or deep fryer to deep-frying temperature. Mix eggs, honey, and corn syrup to blend thoroughly. Dip fillets in egg mixture and roll in cornmeal. Carefully slip fish into hot oil. Cook until coating is crisp and fish is done.

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