*GARLIC SHRIMP LEMON ALFREDO*

8 ounces fettuccine noodles, uncooked
1/3 cup butter
2 medium onions, thinly sliced
4 cloves garlic, finely minced
2 tsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup half and half
1 tbsp. lemon juice
1 tsp. lemon zest
1/2 cup grated Parmesan cheese
1 pound large shrimp, peeled and deveined
1 tbsp. chopped fresh parsley

Prepare fettuccine according to package directions, drain and keep warm.
Prepare shrimp.
Meanwhile, in a large skillet, melt butter over medium high and saute onion and garlic for 7-10 minutes, stirring frequently.
Reduce heat and stir in flour, salt and pepper until flour just begins to color.
Gradually stir in half and half, reduce heat and simmer until thickened, about 5 minutes.
Add lemon juice, zest and shrimp and cook for 3 more minutes just until shrimp turns pink.
Place warm pasta in a large, warmed serving bowl, toss with sauce mixture and Parmesan cheese.

Number of Servings: 6

ROBIN'S SHRIMP PASTA

(RECIPE POSTED BY ROBIN HENRY)

 

3-1 lb. bags frozen medium size shrimp (peeled, deveined, de-tailed)
2 lbs. Rotini Pasta (corkscrew looking pasta)
1 Green bellpepper
1 Yellow bellpepper
1 Orange or Red bellpepper
1 large or 2 medium Red onions (they look purple)
2 bunches green onions/scallions
2 pints Cherry Tomatoes
3 Cans small pitted black olives
1-2 Cucumbers (peel and take seeds out)
2 bottles Ken's Ceasar Salad Dressing
1/4-1/2 Cup Red Wine Vinegar or to taste
Salt and Cayenne Pepper to taste

Cook pasta for 10-12 minutes in boiling salted water; then boil shrimp 3-4 minutes in unsalted water drain and cool both pasta and shrimp.
Dice (med-large dice) the green/yellow/orange or red bellpeppers, purple onion and add to shrimp and pasta. Large dice the cucumber and add to mix.
Drain the black olives and add along with dressing and vinegar. Chop the green onions and cut the cherry tomatoes in half, and add right before serving since they will get mushy if added sooner.

You can add salt and cayenne before serving, or let each person salt and pepper their own serving.

FISH PUFFS

(RECIPE POSTED BY MANON VEILLEUX - from her sister in law Lina Roy)
 

1/2 pound boiled & flaked fish i use pike
1 green onion
3/4 cup of flour
2 tsp of baking powder
1/2 teaspoon chopped parsley and/or other favorite herbs or spices
salt and pepper
2 eggs
milk
cooking oil

Mix fish, onion, flour, baking powder, seasons, and eggs.

Add sufficient milk to make a soft consistency.

Heat oil until hot.

Drop in tablespoons of the fish mixture.

Fry until golden brown.

GRILLED SALMON

A simple soy sauce and brown sugar marinade makes the perfect salty-sweet combination for those salmon fillets. :))

1 1/2 pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

CHICKEN OR FISH BALLS BATTER

1 cup flour
1 1/2 tsp. baking powder
Pinch of salt
1 egg, beaten
2/3 cup milk
Chicken, uncooked and cut into bite-size pieces

Mix together the dry ingredients, add egg and milk. Mix all together well.
Dip chicken or fish pieces into batter to coat.  Fry in hot cooking oil until browned on all sides.
Serve with Chicken Ball Red Sauce.

PESTO SALMON WITH GOAT CHEESE

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Spread pesto on top of salmon
Put a few crumbs of goat cheese

Bake @ 375 for 17 min. or till salmon flakes easily

PORTABELLO MUSHROOM STUFFED WITH LOBSTER AND SHRIMP

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 A fair size Portabello Mushroom for each person
 Raw shrimp
 Lobster ( we used the imitation crab)
 Butter
 Clove of garlic, crushed
 Mozzarrella cheese, grated
 Parmasean cheese
 Salt and pepper to taste

Cut up lobster, and shrimp
Remove stems and gills from mushrooms
Cut up stems to fry and add to filling
Melt butter over med heat, add garlic
Add mushroom stem pieces, cook for a bit,
Add shrimp cook until almost pink
Add cooked lobster meat or imitation crab, just to warm
Place a spoonfull of filling on each mushroom cap
Top with mozza, and parm, salt and pepper
Put in 350 degree oven for about 12 min or until cheese is cooked and a little bit brown
Enjoy!

SPINACH SHRIMP STUFFED PORTOBELLO MUSHROOMS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

As many Portobello Mushrooms as you need
1 tbls. Butter
1 small onion, finely chopped
2 small cloves garlic, crushed
Uncooked shrimp, roughly chopped
Chopped frozen or fresh spinach
3 to 4 tbls. Garlic and Herb cream cheese, or whatever you like
Salt and pepper, to taste
Parmesan cheese

Prepare mushrooms to be stuffed.
Melt butter in fry pan, add onion, sweat until tender, add garlic , and cook about 2 min.
Add shrimp and spinach.
Cook until shrimp turn pink
Add salt and pepper to taste
Take off heat, add cream cheese, and stir until melted
Put stuffing in prepared mushroom caps, top with parmesan cheese
Bake for approx. 12 min. at 375 degrees..

SEAFOOD DIP

(recipe from my friend Teresa P.)

1 pkg. (8 oz.) cream cheese, softened
1/2 cup mayonnaise or sour cream
1 cup seafood sauce
1 can crabmeat, drain the day before
2 stalks celery, chopped really fine
1 green pepper, chopped really fine
1 can baby shrimp, drain the day before
1 cup mozzarella cheese, shredded

Mix cream cheese and mayonnaise together until creamy. Layer on platter.
Pour seafood sauce evenly over cream cheese mixture.
Mash crabmeat and spread over seafood sauce.
Layer celery, green pepper and baby shrimp in order given.
Sprinkle with mozzarella cheese, cover and chill in refrigerator at least 2 hours before serving.
Serve with Tostilla chips or crackers. ENJOY!!! :))

SHRIMP DIP

(recipe from my good friend France B.)

1 pkg. cream cheese
2 tbsp. mayonnaise
1 can shrimp cocktail
2 green onions
1 tbsp. lemon juice
Salt and pepper

Microwave the cheese for a minute to soften.
Add remaining ingredients.
Cool. Serve with crackers.

TUNA LEMON AND GARLIC PASTA

(RECIPE POSTED BY MELISSA MOASE)

Ingredients
olive oil flavored cooking spray
10 5/8 ounces fusilli
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 (6 5/8 ounce) can evaporated milk (I use Light n Creamy)
1 (15 ounce) can tuna in water, drained, flaked
salt and pepper
1 tsp parsley
1 tablespoons Parmesan cheese (to serve)
1 tablespoons capers (optional)

Directions
Cook pasta as packet directs then drain and set aside.
Heat pan over medium heat and spray with olive oil.
Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until
just starting to color.
Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in
the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt
and pepper as desired.
Add pasta and parsley to the pan and fold pasta and sauce together gently to combine.
Heat just a couple of minutes until heated through.
Sprinkle with Parm cheese and Capers (optional)

SALMON BALL CASSEROLE

2 (7 3/4 oz.) small tinned salmon (I used 2 can of tuna)
1/2 cup long grain rice, raw
1/2 cup grated carrot
1/4 cup chopped onion
1 egg
Pinch of salt and pepper
1 can (10 oz.) condensed cream of mushroom
1/2 cup water

Put salmon and juice in medium size bowl. Remove skin and round bones.
Add rice, carrot, onion, egg, salt and pepper. Mix togehter well. Shape into balls and put in casserole leaving room for expansion. Sixteen balls are just right for 9 x 9 inch dish.
Mix soup and water together. Pour over top.
Bake covered in oven at 350'F for one hour. Serve 5-6.

PASTA WITH SALMON IN TERIYAKI SAUCE

(RECIPE POSTED BY CAROLE WESTLAKE)

12 oz rotini or fusilli
12 oz salmon cut into 1" cubes
1 1/2 cup yellow & red pepper thinly sliced
1 1/2 cup chopped snow peas

Teriyaki Sauce:
1/3 cup rice wine vinegar
1/4 cup brown sugar
1/3 cup water + 1 Tbsp flour (shake up in container)
1/4 soya sauce
1/4 cup oil
2 1/2 tsp ginger root minced
2 1/2 tsp garlic crushed
2 tsp sesame seeds

Cook pasta till firm, drain & place in casserole dish. Saute salmon in a little oil for approx 4 mins.
Add to pasta.
Blanch peppers & snow peas for 2 mins in boiling water & rinse in cold water.
Drain & add to casserole dish.
Make sauce & heat for 5 mins. Pour over top of all & toss.
Serve & sprinkle sesame seed over top.
Bon Appetite!

TUNA PIE

(This is a very unusual tuna pie, I got the recipe when I was in grade 11, in one of my class "Family Study-Etude Familiale" and it became a family's favorite.)

1 pie shell
1 cup minute rice, uncooked
1 oignon, cut up
2 celery stalk, cut up
1 green pepper, cut up
1 egg, beaten
1 sm. can of tomato sauce
1 can of tuna
Salt and pepper

Fry up the onion, celery, green pepper until cooked. Mix with remaining ingredients. Pour into the pie crust. Bake at 400'F for 30 minutes

SALMON PIE

(recipe from mom)

4-5 med. potatoes
1 onion, finely chopped onion
Pinch of salt and pepper
1 can (15 1/2 oz.) salmon
1 – 9 in. pie shell

Preheat oven to 400'F.
Boiled potatoes, onion, salt and pepper until done. Drain and mash.
Drain and flake salmon. Add to potatoes. Mix well.
Pour into the pie shell, cover with top crust.
Cut vents for steam to escape.
Bake at 400'F for 15-20 minutes until golden brown.

SHRIMP PENNE WITH GARLIC SAUCE

2 cups uncooked penne pasta
2 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup flour
1 can (14 ½ oz.) chicken broth
1 can (5 oz.) evaporated milk
1 lb. cooked medium shrimp, peeled and deveined
2/3 cup shredded Parmesan cheese
2 tbsp. minced fresh parsley
1 ½ tsp. Seafood seasoning

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter.
Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in shrimp, cheese, parsley and seafood seasoning; heat through.
Drain pasta; place in a large bowl. Add shrimp mixture; toss to coat. Serve immediately.

POOR MAN'S PAELLA

(RECIPE POSTED BY ROBIN HENRY)

1 lb. Kielbasa sausage
8-16 oz. salad shrimp (can use fresh if you get a good price shelled & deveined small to medium in size; if you use fresh cook them for 2-3 minutes and remove from heat..add back later. If they cook too long they'll be tough)
2 - 1 lb pkg. Yellow/Spanish Rice
1-- 14 1/2 - 15 oz can diced tomatoes (drain and SAVE juice)
1 whole small bellpepper, or 1/2 of large bellpepper (diced)
1 lg (or 2 med) onions diced
2 stalks of celery diced small
2 Tablespoons olive oil
Cayenne pepper to taste
1-2 dashes garlic powder optional

Cut Kielbasa sausage into 1/4 inch circles or half circles ( I usually do half circles), and brown in 2 T. of olive oil. Add diced onion, celery, and bellpepper. Add enough water to tomato juice from diced tomatoes to be equal to amount of water the pkgs of rice says use. Do not add more butter or olive oil like the pkg. says because 2 T. of olive oil and drippings from sausage is more than enough. Bring to boil- add diced tomatoes and rice/seasoning in rice, and salad shrimp, cayenne pepper..let it start bubbling good on med. to med. high heat for one minute and then reduce heat to simmer for at least 20 minutes, or till water is gone. Do it all in Dutch Oven on top of the stove. Just add a salad , and maybe some french bread, and voila you're in heaven.

LOBSTER FRITTERS

Sometimes, we just need a little fried food in our life. Those are tasty, different, and so easy to make.

1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1/4 cup milk
1 tbsp. melted vegetable shortening
1/2 tsp. cayenne pepper
1 lb. lobster from tails, cut in chunks

1. Sift dry ingredients together.
2. Add beaten eggs, milk, and shortening. Stir together and add the lobster meat.
3. Drop by tablespoon in deep fat (365 degrees) for 4-5 minutes. (Or on the stove with canola oil.)
4. Serve with green salad and a cold beer.
ENJOY!!! :))

PARMESAN BAKED FISH

(tried this at my friend Marc's place in Ottawa this summer, was quite nice and tasty recipe. :))

1/4 cup milk
2 tsp. salt
2 pounds thawed fresh or frozen fish fillets
1/2 cup fine dry bread crumbs
1/2 tsp. paprika
1/4 cup grated Parmesan cheese
melted butter

Preheat oven to 375°. Grease a baking dish.
Blend together the milk and salt in a shallow bowl.
Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 to 30 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
Serves 6.