MAIN DISHES - SEAFOOD

8 oz. spaghetti
1 stick of butter
1 lb. shrimp (peeled)
1 green pepper (cut into chunks)
1 small onion (diced into chunks)
2 tsp. minced garlic
half a tsp. salt
half a tsp. oregano
dash of pepper
2 tomatoes (cut into half inch cubes)
parmesan cheese

Cook spaghetti. In another pot melt butter and then add the shrimp, green pepper, onion, garlic, salt, oregano, and pepper. Cook 7 minutes or until shrimp are pink and green pepper and onion are cooked. Add spaghetti to the shrimp mixture, and toss to mix all the ingredients together. Remove mixture from heat, add the tomatoes, stir to mix. Cover and let sit for a minute or until tomatoes are heated. Serve after sprinkling with parmesan cheese.

Fresh Butter Clams (in the shell)
Fresh Mussels (in the shell)
Fresh Crab (out of the shell) tee-hee
1 can of Italian flavored, diced tomatoes
2 cans of Hearty Choice (lower calorie/sodium) Chicken Broth
Fresh Dill (or seasonings of his choice)

Sautee:
1 C. onions,
4 strips of bacon, and
12 cloves of garlic (we love garlic in our family...kind of cleanses the soul...) hee-heee...(& the neighborhood)...(go ahead, try a LOT of garlic! Hmmmm....)

In a large pot combine the sauteed items, and add the broth, tomatoes, seasonings, and all the seafood. Simmer on low for about an hour. Serve with fresh garlic bread (theres that yummy garlic again), or drop biscuits and butter, w/a small green salad. ENJOY!!!!!

1 lb of shrimp (peeled and cleaned)
1 stick of butter
half a cup of olive oil
1 onion or scallion (diced)
2-3 tsp of minced garlic (garlic powder can be used)
pasta (any pasta can be used, I like angel hair or linguine)

Melt butter in the microwave in a 9" x 9" dish. Add the olive oil, onions, garlic, and shrimp. Cover and refrigerate for at least 4 hours, this recipe is easy to get ready the night before or even in the morning before leaving for work. Cook your pasta and at the same time place shrimp mixture, still covered with saran wrap, in the microwave and cook on high for 4 minutes. Stir mixture, and cook another 3 minutes or until shrimp are pink and cooked. You can either mix the shrimp and pasta together or just top your pasta with the shrimp. Super easy and very good. Recipe is very adjustable. Measuring doesn't have to be precise.

Lay halibut fillets in buttered baking dish
Salt and pepper the halibut
Mix equal parts of mayonnaise and sour cream, enough to "frost" halibut.
(Must be mayonnaise, not Miracle Whip or salad dressing)
Any or all of the following can be added to the mayo, 4 T. chopped green onion, 2 T. chopped parsley, ½ tsp onion salt, ½ tsp. dried dill weed, ½ tsp. dry mustard, ½ cup parmesan cheese.
Spread on top of fish. Bake at 350 degrees for 25 minutes or until fish flakes easily with fork.
Do NOT overcook.
If desired, sprinkle with grated cheddar or cheese of your choice before serving.

Cut halibut fillets into small pieces (about 1 inch squares)
Bring to boil, 2 quarts water, ¼ cup salt, ¼ cup sugar.
Put halibut squares in boiling water, cook until fish floats to the top of pot. Remove immediately.
Serve with melted butter

Ingredients:
1 C. White Wine
1/2 C. Unsalted Butter (do not use Margarine)
3 tsp. Minced Garlic
1 lb. Shrimp, peeled and deveined

Preparation:
Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the shrimp.
The shrimp is done when it has turned pink.

Return to Top

---

The Wall     Wallabies' Links     Food page