Our Favorite Recipes

Fish Recipes


Pan Roasted Fillet

 Yield: 2 servings


4 TBSP olive oil, divided

1 large onion, chopped

1/4 cup Marsala or white wine

1 TBSP of butter

8 oz fresh mushrooms, sliced

1/2 cup of chicken stock

Salt and pepper, to taste

2 sea bass, grouper, snapper (or other) fillets

1 TBSP parsley, chopped


1. Preheat oven to 450°.


2. Heat 2 TBSP of the olive oil over medium-high heat and sauté the chopped onion until it's translucent, about 8 minutes.


3. Deglaze the pan with the wine and when most of the wine is cooked off add the mushrooms and butter. Reduce the heat to medium and cook until the mushrooms are tender.


4. Add the chicken stock, salt and pepper, and let the sauce cook down until it thickens a little.


5. Meanwhile, in an oven proof sauté pan heat the other 2 TBSP of olive oil.


6. Season the fillets with salt and pepper and add to the hot sauté pan. Cook fillets for about 3 minutes on each side and then transfer to the oven for 3-4 minutes.


7. Spoon some of the onion-mushroom mixture onto plates and top with the pan roasted fillets.


Crunch-Topped Flounder (or Grouper)


3 lbs. fillet

1/3 cup French dressing

1/4 cup parmesan cheese

1 can French Friend Onion Rings

2 tbsp. lemon juice

 

Arrange fish in a baking dish.  Mix dressing and lemon juice and pour over fish.  Crush Onions slightly and mix with cheese.  Sprinkle over fish.  Bake at 450° F for 30 minutes or until the fish flakes.

  


Orange Snapper


2 1/2 lbs. snapper fillets

1/4 cup orange juice

2 tsp. olive oil

 

Mix oil and juice together well.  Place fish in lightly greased pan.  Pour sauce over fish.  Sprinkle with pepper and nutmeg.  Bake at 350° F for 2025 minutes, until fish flakes easily.  Garnish with orange slices and parsley.  Serves 6.

 


Italian Fish


2 1/2 lbs. flounder or other fish

Pepper (to taste)

1 15 oz. jar spaghetti sauce

1/4 tsp. oregano

2 tbs. parsley

1 cup shredded mozzarella.

 

Arrange fish in lightly greased pan.  Sprinkle with oregano and pepper.  Pour sauce over fillets.  Sprinkle top with parsley.  Bake at 350° F for 20 minutes, or until flish flakes easily.  Top with cheese and bake 5 more minutes.  Serves 6.

 

 

Fish Kabobs


2 lbs. fish (cubed)

2 bell peppers (cubed)

1/2 cup creamy Italian dressing

 

Thread fish and peppers alternately on 4 skewers.  Place on broiler rack.  Brush generously with dressing.  Broil 3 from heat for 10 minutes.  Turn and broil 10 minutes more.  Continue to baste with dressing.  Serves 4.

  

 

Basil Baked Fish

 

1 lb. salmon (fillets or steaks)

1 tbs. margarine

1 tbs. lemon juice

1/4 tsp. onion powder

1/2 tsp. dried basil

1/2 bell pepper, sliced

 

Melt margarine and add lemon juice.  Pour over fish.  Sprinkle onion powder and basil over fish.  Garnish with bell pepper slices.  Cover and bake in oven at 375° F for 1015 minutes, or until fish flakes.  

Serving suggestion: serve with baked potatoes, topped with plain low-fat yogurt and steamed fresh vegetables.  Serves 4.



Tasty Fish


1 Tbs. cornstarch

4 tsp. soy sauce

3/4 cup chicken broth

1 Tbs. oil

1 Tbs. minced garlic

1 1/2 Tbs. vinegar

1 tsp. sugar

Pepper to taste 

1 lb. fish (grouper, snapper, flounder, or your favorite)

Chopped chives


Combine cornstarch and soy sauce in a small bowl.  Stir to dissolve cornstarch.  Blend into chicken broth.  Heat oil in a heavy frying pan over medium heat.  Add garlic and ginger; stir-fry about 30 seconds.  Add vinegar, broth mixture, and sugar.  Stir until sauce thicken, about 12 minutes.  Remove from heat; season with pepper to taste.  Preheat broiler.  Brush some sauce over both sides of the fillets on plates.  Sprinkle with chives.  Serve with red rice and the remainder of the sauce.

Serves 2.

 


Filet of Flounder in Shrimp Sauce


1 - 2 lb. flounder filet

handfull of steamed shrimp (peeled and deveined)

1/2 stick of margarine

1 tsp. Worcestershire sauce

1 - 2 cloves garlic, chopped

1/2 small onion, chopped fine

30 crushed Ritz crackers


Butter baking dish.Lay fish in one layer and lightly salt.Layer shrimp over fish, cover and bake at 350 F for 25 minutes. While this is baking, melt margarine and Worcestershire sauce over medium heat.Add garlic and onion and blend in Ritz crackers.Sprinkle on top of fish.Return to over uncovered for 10 - 15 minutes.



Foil-Baked Triggerfish


1 tbs. soy sauce

1 tsp. olive oil

4 fillets of Triggerfish

4 green onions, thinly sliced

1/2 cup bell pepper, diced

1/2 cup cucumber, diced

1 tbs. minced ginger


In a cup, mix the soy sauce and oil.  Set aside. Cut squares of foil large enough to fold over the fish and seal, and place 1 fillet in the middle of each.  Sprinkle with sliced onions, bell peppers, and ginger.  Drizzle each fillet with 1 tsp. soy mixture.  Fold foil over fillets and seal tightly.  Bake in a 450 F oven for 10 to 15 minutes, or until fish flakes.  *This can also be put on the grill (fast, easy, and no clean up)!*



Heart Friendly Baked Tuna


1/2 cup white wine

2 Tbs. lemon juice

1 clove garlic, minced

1/2 tsp. dill

1/2 tsp. rosemary

1 tsp. olive oil

1/2 tsp. pepper

2 lbs. fresh tuna

1 sweet onion, thinly sliced

1 large tomato, sliced

3/4 cup low-fat Swiss cheese


Mix wine, lemon juice, and spices.  Put 2 Tbs. of mixture in a shallow casserole dish and swirl until the surface is coated.  Layer tuna, onion, sauce, and tomato in casserole.  Bake at 350 F for 20 minutes or until it flakes.  Sprinkle with cheese and bake 5 more minutes.



Nut-Crusted Flounder


1 lb. flounder 

3 tbs. mayonnaise

1 tsp. soy sauce

1/4 cup chopped nuts (any type) 

Mix together mayonnaise, lemon juice, and soy sauce.  Coat fish with mixture.  Sprinkle with nuts to coat.  Dust with paprika.  Arrange in shallow greased pan.  Bake in oven at 400° F for 2530 minutes until fish flakes easily.  Serves 2.



Honey-Cured Snapper


1 Tbs. Dijon mustard

2 tsp. lemon juice

1/4 tsp. salt

2 tsp. honey

1/4 tsp. cinnamon

2 snapper fillets (about 1 pound)


Mix all ingredients (except snapper) well.  Place fish in an oiled baking dish.  Coat with mixture.  Cover and bake at 350 F for 15 minutes until fish flakes easily.  Uncover and broil for 2 minutes.  Dust with paprika for color.  

Serves 2.



Rial's Fried Grouper


1 lb. grouper fillet (or another firm fish)

1 cup milk

1 small onion, minced

1 clove garlic, minced

2/3 cup flour

1/3 cup cornmeal

1 tsp. basil

1 tsp. oregano

1/8 tsp. cayenne

salt, pepper to taste

oil for frying


Mix milk, onion, and garlic.  Marinate grouper in mixture for 30 minutes.  In medium bowl, combine flour, cornmeal, spices, salt and pepper.  Pull fish fillets through dry mixture.  

In a heavy pan, heat a half-inch of oil.  Fry fish in hot oil about 5 minutes per side, or until golden brown.




Foil-Baked Triggerfish


1 tbs. soy sauce

1 tsp. olive oil

4 fillets of Triggerfish

4 green onions, thinly sliced

1/2 cup bell pepper, diced

1/2 cup cucumber, diced

1 tbs. minced ginger


In a cup, mix the soy sauce and oil.  Set aside. Cut squares of foil large enough to fold over the fish and seal, and place 1 fillet in the middle of each.  Sprinkle with sliced onions, bell peppers, and ginger.  Drizzle each fillet with 1 tsp. soy mixture.  Fold foil over fillets and seal tightly.  Bake in a 450 F oven for 10 to 15 minutes, or until fish flakes.  *This can also be put on the grill (fast, easy, and no clean up)!*



"Go Red", Heart Friendly Baked Grouper


1/2 cup white wine

2 Tbs. lemon juice

1 clove garlic, minced

1/2 tsp. dill

1/2 tsp. rosemary

1 tsp. olive oil

1/2 tsp. pepper

2 lbs. grouper (can substitute flounder or tuna)

1 sweet onion, sliced thin

1 large tomato, sliced

3/4 cup low-fat Swiss cheese


Mix wine, lemon juice, and spices.  Put 2 Tbs. of mixture in a shallow casserole dish and swirl around until the surface is coated.  Layer fish, onion, sauce, and tomato in casserole.  Bake at 350 F for 20 minutes or until it flakes.  Sprinkle with cheese and bake 5 more minutes.






Crunch-topped Golden Tile (or flounder, grouper, etc)


3 lbs. fillet

1/3 cup French dressing

1/4 cup Parmesan cheese

1 can fried onion rings

2 Tbs. lemon juice

Arrange fish in a baking dish.  Mix dressing and lemon juice and pour over fish.  Crush onions slightly and mix with cheese.  Sprinkle over fish.  Bake at 450° F for 30 minutes or until the fish flakes.



Seared Golden Tile (or Swordfish)


When we cook golden tile, we like to keep to a simple sear  seasoning with either a little salt and pepper, or a little dirty salt.  Youre going to want to start with a pretty hot pan with a touch of olive oil.  Then lay the fish in the pan and resist the urge to flip or jiggle the pan  until it gets a nice CRISPY skin.  Next put a touch of butter on top of the fish and bake at 375 F, just until the edges start browning lightly.  Now you just have to flip the fish over and cook another 5 minutes (or until it flakes).  Youre sure to enjoy this delicious fish!


Baked Flounder


Start with flounder fillets.  Dip fillets in 1 cup buttermilk (or milk).  Salt and pepper fish (to taste) and dip into cracker meal/ flour mixture.  Lay fillets in a greased pan.  Brush each piece with butter.  Bake at 350 F until golden brown (about 30 minutes).  Serve with tartar sauce and lemon wedges.



Easy Cheesy Salmon Bake


1 lb. salmon

1/4 tsp. seasoned salt

2 Tbs. butter

1/3 cup sour cream

3 oz. mozzarella cheese, shredded

1 Tbs. chopped parsley


Place salmon in a medium dish.  Sprinkle with salt and dot with butter.  Cover and microwave on high for 2 minutes.  Meanwhile, mix sour cream and cheese.  Remove fish and spread with sour cream/ cheese mixture; sprinkle with parsley.  Cover and microwave on high 2 - 3 minutes or until fish flakes.  

Serves 2 - 3.



Blackened Tuna


4-6 tuna steaks

Pkg of our "blackening spice" -or- the following:

1 tsp. paprika

1 tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. cayenne pepper

3/4 tsp. black pepper

3/4 tsp. white pepper

1/2 tsp. dried thyme

1/2 tsp. dried oregano

butter


Mix all dry ingredients well and rub on tuna steaks.  Heat a cast iron pan until very hot.  Melt butter and add the tuna.  For 1/2"-thick steaks, blacken 2 minutes per side.  For 3/4" steaks, blacken 3 minutes per side.  You can cut a piece to check for doneness.  It is better to undercook than to overcook, as the fish will continue to steam when removed from the heat.



Shrimp & Crab Recipes

Shrimp N Grits


1/2 lb. bacon, fried and crumbled

1 bunch spring onions, chopped

2-3 cloves garlic, chopped

8-10 mushrooms, sliced

1 lb. shrimp, peeled

Cayenne pepper

1/2 cup grated white cheddar cheese

Nutmeg

Salt

Grits (follow package directions to make 4 servings)



Fry bacon.  Remove and crumble.  Pour off some of the bacon grease and sauté onions and garlic in remaining drippings.  Add sliced mushrooms and shrimp.  Cook until pink.  Add cayenne pepper and salt to taste.  Add crumbled bacon and keep warm. 


Cook grits according to package directions.  Stir in cheese until melted.  Add a pinch of nutmeg and salt to taste.  Serve with shrimp maixture on top. 

 


Shrimp Alfredo


1 Tbs. butter

1 lb. shrimp, peeled and deveined (if you call ahead to our shop, we can do this for you)

1/2 cup sliced mushrooms

1/2 cup Half and Half

1 beaten egg yolk

1/2 cup grated Parmesan cheese

dash of salt and pepper


Combine butter, shrimp, and mushrooms in a shallow pan.Cook over medium heat until mushrooms are half done.

Mix together half and half cream and egg yolk.Pour this mixture into the pan and stir until it begins to thicken. Add Parmesan cheese, salt, and pepper to taste.


Pour over cooked angel hair pasta. 

 


Crab and Shrimp Pie


1 pound crab meat

1 pound shrimp, cooked and cut in large pieces

1 can cream of mushroom soup

2 - 3 hard-boiled eggs, chopped

dash of Worcestershire sauce

Juice from 1/2 lemon

bread crumbs 

butter, melted


Blend mushroom soup, eggs, Worcestershire sauce, and lemon juice in a casserole dish.  Add shrimp and then crab meat.  Top with bread crumbs and butter.  Bake at 350 F for about 30 minutes.



Shrimp Pilau


1 to 1 1/2 cups raw rice

1 small can tomato sauce

enough water to cover rice

1 to 1 1/2 lb. chopped shrimp, peeled and deveined

1/2 bell pepper, chopped

1 large onion, chopped


Simmer until water is about gone; cover and let sit on low burner until cooked.



Shrimp Soup and Grits


1 lb. shrimp, peeled and deveined

1 small onion

1 tbs. oil

1 can cream of mushroom soup

Stone ground grits


Saute onions and shrimp in oil until onions are tender and shrimp are pink.  Add soup and cook over low heat until good and hot.  Serve in a bowl with cooked grits.


*Try this recipe with our special Rockland Farms grits products.




Crab Krispy Casserole


2 cups Rice-Krispies, softened in milk

1 pound crab meat

dash of Worcestershire sauce

1/8 cup of lemon juice

salt, pepper to taste

1 hard-boiled egg, chopped

1/2 stick of butter, melted

1 medium onion and 2-3 stalks celery, sauteed in butter

1 raw egg


Mix all of the above together.  Pack into a casserole dish and sprinkle with dry crushed Rice Krispies, lemon juice, and pats of butter.  Bake in 350 F oven until brown, about 30 - 45 minutes.




Shrimp Alfredo


1 Tbs. butter

1 lb. shrimp, peeled and deveined (if you call ahead to our shop, we can do this for you)

1/2 cup sliced mushrooms

1/2 cup Half and Half

1 beaten egg yolk

1/2 cup grated Parmesan cheese

dash of salt and pepper


Combine butter, shrimp, and mushrooms in a shallow pan.  Cook over medium heat until mushrooms are half done.

Mix together half and half cream and egg yolk.  Pour this mixture into the pan and stir until it begins to thicken.  Add Parmesan cheese, salt, and pepper to taste.

Pour over cooked angel hair pasta. 




Crab and Shrimp Fancy


3/4 cup chopped onion

3/4 cup chopped bell pepper

1 cup chopped celery

1 cup crabmeat, flaked

1 cup cooked shrimp

salt and pepper, to taste

1 tsp. Worcestershire sauce

1 cup mayonnaise

1 cup soft bread crumbs

2 Tbs. melted butter


Combine vegetables, crabmeat, shrimp, salt, pepper, Worcestershire sauce, and mayonnaise.  Put mixture in a greased 1-quart casserole or 8 individual shells.  Toss crubs in butter.  Sprinkle over top.  Bake at 350 F for 30 minutes or until mixture is hot and crumbs are golden brown.

Serves 6-8.




Hot Crab Dip


16 oz. cream cheese, softened

1 small onion, grated

4 Tbs. milk

salt and pepper, to taste

1 lb. fresh crabmeat

sliced almonds


Combine softened cream cheese, onion, milk, salt, and pepper.  Add crabmeat, stirring just enough to mix.  Spread mixture into baking dish.  Top with sliced almonds.  Bake at 350 F for 15 to 20 minutes or until bubbly.  Serve hot with crackers.




Shrimp and Crab Casserole


1/2 cup bell pepper

1/2 cup chopped onions

1 1/2 cup chopped celery

2 tsp. Worcestershire sauce

1 tsp. salt

1 1/2 lb. shrimp, cooked

1 lb. crabmeat

4 cups herb stuffing (1 small pkg)

2 cups mayonnaise


Mix all ingredients and bake in greased casserole at 350 F for 30 minutes.




Shrimp Hushpuppies


1 cup hushpuppy mix

2/3 cup water

1 lb. shrimp, peeled and deveined

grated onion


Combine hushpuppy mix and water until well blended.  Add grated onion and shrimp and mix again.  Let mixture stand about 5 minutes.  Mix and drop by tablespoons into 375 F oil.  Fry 3 minutes or until golden brown.




Weekend Crab and Potatoes


4 medium baking potatoes

1 stick butter

1 tsp. salt

1/8 tsp. black pepper

1 cup sharp cheese, grated

1 lb. crabmeat

1/2 cup canned cream

3 or 4 onions, grated

1/2 tsp. paprika


Bake potatoes; cook well done.  Cut each potato lengthwise and scoop out; put potato filling in an electric mixer.  Add butter and cream, salt and pepper, onions and paprika and whip.  Fold in crabmeat and cheese.  Fill potato jackets with mixture and bake in a 450 oven for 25 to 30 minutes.  Enjoy!

For leftovers (if you have any): wrap in tin foil and freeze for later.




Miss Lucy's Shrimp


1/4 pound prosciutto (thin sliced)

1 pound peeled shrimp (call ahead and we can do that for you)

Olive oil


Wrap each shrimp with a piece of prosciutto.  Brush lightly with olive oil.  Grill until pink on both sides.  Serve with soup to warm up on a cool night like tonight.




Shrimp and Gravy


1 pound shrimp

3 slices of bacon.

1 large onion, chopped

1 Tbs. butter or oil

Garlic salt (dash)

Salt and pepper, to taste


Place shrimp in hot water until barely pink.  Peel and devein shrimp - then cut in half.  In separate pan, fry 3 slices of bacon and then add shrimp.  Cook over medium heat for a minute before adding the rest of the ingredients.  Saute until onions are tender and most of the water has gone.  To thicken, add pancake mix and allow to brown (adding water as necessary for gravy).




Baked Shrimp Scampi


1/3 cup melted butter

1 clove garlic

1 pound shrimp, cleaned and deveined (call ahead and we can do this for you)

Olive oil

1 cup bread crumbs

1 tsp. oregano

1 lemon


Grease the bottom of a baking dish with olive oil.  Melt butter with the clove of garlic and set aside while preparing shrimp.  Sprinkle bottom of baking dish with half the bread crumbs and oregano.  Place shrimp on crumbs in single layer.  Pour juice of lemon over shrimp.  Remove garlic from butter and pour over shrimp.  Put remaining crumbs over shrimp and a little more oregano.  Bake at 350 F for 30 minutes or until bread crumbs brown slightly.




Shrimp Pilau


1 to 1 1/2 cups raw rice

1 small can tomato sauce

enough water to cover rice

1 to 1 1/2 lb. chopped shrimp, peeled and deveined

1/2 bell pepper, chopped

1 large onion, chopped


Simmer until water is about gone; cover and let sit on low burner until cooked.




Sweet 'N Sour Shrimp


1 lb. shrimp, cooked and peeled (call ahead and we can do this for you)

1 medium onion, chopped

1 small green pepper, chopped

1/4 cup butter

2 (8 oz) cans pineapple chunks

1/2 cup vinegar

1/4 cup sugar

2 Tbsp. cornstarch

1 Tbsp. soy sauce

1/2 tsp. dry mustard

1 cup cherry tomato halves

3 cups cooked rice

1/2 cup toasted, slivered almonds


Cut shrimp in half.  Cook onion and green pepper in margarine until tender.  Drain pineapple and reserve juice.  Combine juice with vinegar, sugar, cornstarch, soy sauce, dry mustard.  Shake together until well blended.  Add to cooked vegetables.  Cook, stirring constantly, until thick and clear.  Gently stir in pineapple chunks, cherry tomatoes, and shrimp and heat thoroughly.  Combine cooked rice and almonds.  Serve shrimp mixture over rice mixture.



Crab and Shrimp Pie


4 eggs

1 lb. claw crabmeat

2 lbs. shrimp, cooked and peeled

1 cup diced celery

1 cup grated cheese, divided

1 1/2 cups honey mustard

1 1/2 Tbs. Worcestershire sauce

3 Tbs. sherry

salt and pepper, to taste

Crushed crackers


Beat eggs and add all other ingredients (reserving 1/2 cup of cheese).  Pour into baking dish.  Top with cracker crumbs and bake one hour at 325 F.  Add remaining cheese and bake an additional 10 minutes.

*This dish may be put together ahead of time and refrigerated.




Scallops in Wine Sauce


1 lb. sea scallops, dried on paper towels

4 Tbs. butter

4 slices bacon

1/2 lb. fresh mushrooms, sliced

2 medium onions, chopped

3 oz. sherry

3 Tbs. flour

1 cup fat free half and half


Fry bacon in a pan; remove bacon and add onions to saute.  Add scallops and mushrooms.  Cook for 3 minutes.  Add butter, then flour, stirring to mix well.  Add cream, stirring all the time until it starts to get thick.  Add wine last.  Salt and pepper to taste.  Serve hot over rice or toast points.




Hawaiian Shrimp Curry


2 cups fresh grated coconut

3 cloves garlic, minced

1 Tbs. chopped fresh ginger root

2 apples, cored and diced

2 medium onions, chopped

2 Tbs. curry powder

1/2 cup coffee cream

3 cups cooked shrimp - call ahead and we can do this for you!

1/2 cup enriched flour

1/2 tsp. salt

1/2 cup butter, softened

3 cups milk


Add milk to the coconut and bring mixture to simmer.  Add garlic, ginger, apples, and onions. Add curry powder to tablespoon butter and blend.  Add to coconut mixture and cook slowly for 3 hours, stirring occassionally.  Remove from heat and let stand several hours or until next day.  Strain with cloth or jelly bag.  Cook on low heat until thoroughly heated.  Blend flour with remaining batter and add to warm, strained mixture.  Cook, stirring constantly until thickened.  Add salt and cream.  fork in shrimp and continue to cook over low heat for 30 minutes.


Serve with the following accompaniments:

crisp bacon, chopped

grated cheese

chutney

pickles

chopped nuts

raisins

shredded coconut

hard-boiled eggs, chopped or sliced

sliced lemon




Easy Cheesy Shrimp Casserole


1 cup V-8 juice

2 cups cooked rice

1/2 cup chopped bell pepper

2 cups shrimp (cooked and peeled) - call ahead and we can do this for you!

1 small onion, grated

1 1/2 cups seasoned bread crumbs

3/4 stick butter

1/2 cup grated cheddar cheese


Mix juice, rice, pepper, shrimp, and onion and place in casserole dish.  Top with bread crumbs mixed with melted butter.  Bake at 350 F for 20 minutes.  Sprinkle cheese on top and bake an additional 5 minutes (or until golden brown).




Shrimp "Hordervies"


1 pound shrimp, peeled and deveined 

salt and pepper, to taste

4 Tbs. melted butter

2 Tbs. lime juice

1/2 cup bleu cheese

1.5  oz. cream cheese 


Place shrimp in a single layer in a shallow baking dish.  Sprinkle with lime juice, salt and pepper.  Cream together butter, cream cheese, and bleu cheese.  Spread cheese mixture over shrimp.  Cover with foil and bake at 400 F for about 10 minutes.  Makes about 30 hors d'oeuvres.




Bridge Run Scampi


1 stick butter, softened

4 shallots, finely chopped

4 garlic cloves, crushed

3 Tbs. A-1 sauce

2 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

1 lb. shrimp, peeled with tails on - call ahead and we can do this for you!


Mix and puree the first 7 ingredients.  Split shrimp lengthwise and spread open.  Top with puree.  Place in oiled shallow baking pan or dish and broil 2-3 minutes (or until done)...tails will begin to curl up.




Sweet 'N Sour Shrimp


1 lb. shrimp, cooked and peeled (call ahead and we can do this for you)

1 medium onion, chopped

1 small green pepper, chopped

1/4 cup butter

2 (8 oz) cans pineapple chunks

1/2 cup vinegar

1/4 cup sugar

2 Tbsp. cornstarch

1 Tbsp. soy sauce

1/2 tsp. dry mustard

1 cup cherry tomato halves

3 cups cooked rice

1/2 cup toasted, slivered almonds


Cut shrimp in half.  Cook onion and green pepper in margarine until tender.  Drain pineapple and reserve juice.  Combine juice with vinegar, sugar, cornstarch, soy sauce, dry mustard.  Shake together until well blended.  Add to cooked vegetables.  Cook, stirring constantly, until thick and clear.  Gently stir in pineapple chunks, cherry tomatoes, and shrimp and heat thoroughly.  Combine cooked rice and almonds.  Serve shrimp mixture over rice mixture.

Oyster & Scallop Recipes

Walter Tolers Oyster Stuffing


2 cups corn bread

¾ cup onion, chopped

3 pieces bacon, chopped

2 pints oysters

1/8 tsp. paprika

2 tsp. salt

¼ lb. mushrooms (optional)

1 Tbs. Worcestershire sauce

2 Tbs. ketchup

1 ½ cups fresh turkey broth (this is the secret ingredient)


Mix together and stuff the bird.





Oyster Dressing/ Stuffing 

Cornbread:

1 cup self-rising cornmeal

1/2 cup self-rising flour

3/4 cup buttermilk

2 eggs

2 tablespoons vegetable oil


Dressing:

7 slices white bread, dried in warm oven

Cornbread

1 sleeve saltine crackers

2 cups chopped celery

1 large onion, chopped

8 tablespoons butter

2 cups chicken stock 

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried sage

1 tablespoon poultry seasoning

5 eggs, beaten

2 pints or 1 quart oysters, drained

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes. 


From foodnetwork.com: http://www.foodnetwork.com/recipes/paula-deen/oyster-dressing-recipe/index.html




Oyster Pie


1 pint of oysters, divided

1 sleeve of saltine crackers, crumbled

1 egg, beaten in 1 cup of milk

1 cup cheddar cheese

salt, pepper


Grease 1 quart baking dish; sprinkle bottom with crackers.Add a layer of oysters; dot with butter.Repeat with layer of crackers, oysters, and butter.Pour egg and milk mixture over this.Lift layers with fork to help egg and milk.Top with rest of crackers; dot with butter and bake at 350 F for about 20 to 30 minutes or until pie is firm.

 



Heart Healthy Oysters Rockefeller


1 package chopped spinach

1 can sliced water chestnuts

Juice of 1/4 lemon

2 tsp. lemon pepper

2 tsp. Cajun seasoning

1 Tbs. Worcestershire sauce

2 dozen large oysters, shucked (or one pint)

1/4 cup olive oil

1 cup 2% milk

 

Mix spinach, water chestnuts, lemon juice, spices, and Worcestershire sauce.  Place oysters in half-shells on baking sheet.  Top with 2 Tbs. spinach mixture.  Bake at 350 F for 20 minutes.  

Great with soup or salad!

 



Oven Roasted Oysters


Preheat oven to 500 F. Wash oysters and place on a broiler pan.Roast oysters in oven for 8 to 12 minutes or until the shells pop open.The pan can be placed on a grill or across two burners on the stove. "Oyster Roast" fortwo (or more) done easy at home.Serving suggestion: 12 to 18 oysters per person (some of us eat more).




Ultimate Oyster Pie


Pastry for one pie crust

2 pints oysters

1 cup half-and-half

2 thin onion slices

1 small bay leaf

Pinch each of celery salt and thyme

1 whole clove

4 eggs

3 Tbs. sherry wine

1/2 cup grated Gruyere or Swiss cheese, divided

1 1/2 Tbs. butter


Roll out pastry; fit into a 9" pie plate and flute edges.  Prick sides and bottom with a fork. Bake at 400 F for 10 minutes; remove and cool.

Drain the oysters, reserving 1/2 cup liquid.  Place half the oysters in the pie crust.  Pour cream into a saucepan with onion, bay leaf, celery salt, thyme, and clove.  Scald and remove from heat.  Add oyster liquid, strain and cool.. Beat in eggs, one at a time, without stopping; stir in sherry.  Pour half the sauce into the crust, sprinkle with 1/4 cup of the cheese and top with remaining oysters.  Add the rest of the sauce and top with cheese.  Dot with butter.  Bake at 350 F for 30 minutes or until top is delicately brown.




Lisa's Oyster Stew


1/2 cup diced celery

1/2 cup diced onions

1/4 cup margarine

1 pint oysters, with juice

Milk

White pepper

Dash of Old Bay seasoning


Saute celery and onions in margarine.  Add oysters and juice, milk, white pepper, and Old Bay.  Cook until oysters curl around the edges.




Seafood Thermidor


8 oz. scallops, cleaned shrimp, fish fillets, or lobster meat

2 tsp. butter or margarine

1 tsp. lemon juice

1 tbs. flour

1/4 tsp. salt

1/2 cup milk

1/ tsp. chopped parsley

2 tbs. grated parmesan cheese

Paprika

 

Cut seafood into bite-sized pieces.  Melt butter in an 8 fry pan.  Add lemon juice and seafood.  Cook over low heat for 34 minutes, stirring frequently.  Stir in flour and salt.  Add milk gradually and cook until thick and smooth, stirring constantly.  Add parsley.  Place in well-greased individual shells or 6-oz. custard cups.  Sprinkle with cheese and paprika.  Bake at 400°  F for 1012 minutes or until lightly browned.  Makes 2 servings.

 

 


Steamed Mussels or Clams


36 mussels or steamer clams                  

2 tbs. butter                 

1 cup white wine                      

1/2 cup green onions, chopped          

1/4 cup parsley, chopped           

2 cloves garlic, minced


Scrub clams or debeard mussels.  (To debeard mussels, clip beard off with scissors just before cooking)  Melt butter with wine in 8 quart saucepan.  Add green onions, parsley, and garlic to wine sauce.  Place clams or mussels in saucepan.  Cover with tight lid.  Steam on medium heat for approximately 10 minutes or until shells open.  Agitate the pan during this time to cook the clams or mussels evenly.  The broth is delicious to drink.  Serves 6 as appetizers. 

  

 

  

Oyster & Corn Chowder


1 cup diced pork

1 medium onion, chopped fine

1 pt. oysters, with liquid

1 can cream corn

1 pt. milk

salt and pepper, to taste


In a medium pot, cook pork slowly until lightly browned and then remove.  Add onion and cook until tender, but be careful not to brown it.  Add oysters and cook just until the edges begin to curl.  Add corn and milk to pot, heat but do not boil.  Add salt and pepper, to taste.




Heart Healthy Oysters Rockefeller


1 package chopped spinach

1 can sliced water chestnuts

Juice from 1/4 lemon

2 tsp. lemon pepper

2 tsp Cajun seasoning

1 Tbs. Worcestershire sauce

2 dozen large oysters, shucked (or one pint)

1/4 cup olive oil

1 cup milk


Mix spinach, water chestnuts, lemon juice, spices, and Worcestershire sauce.  Place oysters in half-shells on baking sheet.  Top with 2 tbs. spinach mixture.  Bake at 350 F for 20 minutes.





Baked Scallops


1 lb. scallops

1 onion, chopped

1/2 cup bread crumbs

salt and pepper, to taste

1/4 cup grated cheese

butter


In a small dish, sprinkle 1/2 of the bread crumbs and onions.  Sprinkle with salt, pepper, and cheese; put another layer on top.  Arrange scallops on top.  Dot with butter and bake at 400 degrees F for 25 to 30 minutes.  Serve hot.




Oyster Pie 


1 pint of oysters, divided

1 sleeve of saltine crackers, crumbled

1 egg, beaten in 1 cup of milk

1 cup cheddar cheese

salt, pepper


Grease 1 quart baking dish; sprinkle bottom with crackers.  Add a layer of oysters; dot with butter.  Repeat with layer of crackers, oysters, and butter.  Pour egg and milk mixture over this.  Lift layers with fork to help egg and milk.  Top with rest of crackers; dot with butter and bake at 350 F for about 20 to 30 minutes or until pie is firm. 



Squid in Vinegar Sauce


1 lb. medium squid

1 Tbs. oil

Vinegar sauce (below)

2 thin slices of ginger


Clean and wash the squid thoroughly.  Slash a diamond pattern on 1 side of the squid and cut into 2 inch pieces.  make the vinegar sauce.  In a large pot, bring the water to a boil; add oil and ginger.  Add the squid and boil quickly for 2 minutes.  Drain and place on a platter.  Pour the vinegar sauce on top and serve hot or cold.


Vinegar Sauce: 2 Tbs white vinegar, 1/2 tsp. sugar, 3 Tbs. light soy sauce - Combine all ingredients in a cup and mix well.




Scallops Au Gratin


1 lb. scallops

2 Tbs. bacon drippings

2 Tbs. flour

1 cup milk

1/4 tsp. salt

1/8 tsp. pepper

1/2 cup buttered bread crumbs

1/2 small onion, chopped

3 Tbs. grated cheese


Melt butter in a saucepan, then stir in flour, add milk and stir as you cook over low heat until thickened.  Add salt, pepper, onions, and scallops and cook for 5 minutes.  Pour into a greased casserole dish and top with bread crumbs and cheese.  Bake at 350 F for 30 minutes until golden brown.  Serve hot. 

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