Texas Tuna Seared
* 1 pound yellowfin tuna
* kosher salt to taste
* fresh ground black pepper to taste
* 1/2 cup Italian seasoned bread crumbs
* 3 tablespoons olive oil
1. With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
2. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
3. Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.
Tips
*When you purchase your ahi or yellowfin tuna, make sure your tuna is bright red or dark pink. If it is maroon or brown, it is not sashimi or grill grade, so it will not be a good candidate for this recipe.
* Do NOT substitute with albacore tuna! It will not taste good!
Showing posts with label galveston deep sea fishing. Show all posts
Showing posts with label galveston deep sea fishing. Show all posts
Monday, January 24, 2011
Absolutely The Best Texas Shrimp Scampi
Absolutely The Best Texas Shrimp Scampi
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 1/2 pounds fresh shrimp, shelled and deveined without tails
* 1/2 cup olive oil
* 4 cloves garlic, minced
* 1 shallot, chopped
* 1/2 cup fresh parsley, minced
* 1/2 teaspoon dried oregano, crushed
* 2 tablespoons white wine
* 2 tablespoons brandy
1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1 1/2 pounds fresh shrimp, shelled and deveined without tails
* 1/2 cup olive oil
* 4 cloves garlic, minced
* 1 shallot, chopped
* 1/2 cup fresh parsley, minced
* 1/2 teaspoon dried oregano, crushed
* 2 tablespoons white wine
* 2 tablespoons brandy
1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Texas Oysters Rockefeller Galveston Texas
* 48 fresh, unopened oysters
* 1 1/2 cups beer
* 2 cloves garlic
* seasoned salt to taste
* 7 black peppercorns
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces fontina cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 1/2 cup milk
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 2 tablespoons fine bread crumbs
1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.
* 1 1/2 cups beer
* 2 cloves garlic
* seasoned salt to taste
* 7 black peppercorns
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces fontina cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 1/2 cup milk
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 2 tablespoons fine bread crumbs
1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.
Texas Crawfish and Shrimp Etouffe
Texas Crawfish and Shrimp Etouffe
* 1/3 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 small green bell pepper, diced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 stalks celery, diced
* 2 fresh tomatoes, chopped
* 2 tablespoons Louisiana-style hot sauce Optional
* 1/3 teaspoon ground cayenne pepper (optional)
* 2 tablespoons seafood seasoning
* 1/2 teaspoon ground black pepper
* 1 cup fish stock
* 1 pound crawfish tails
* 1 pound medium shrimp - peeled and deveined
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp.
* 1/3 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 small green bell pepper, diced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 stalks celery, diced
* 2 fresh tomatoes, chopped
* 2 tablespoons Louisiana-style hot sauce Optional
* 1/3 teaspoon ground cayenne pepper (optional)
* 2 tablespoons seafood seasoning
* 1/2 teaspoon ground black pepper
* 1 cup fish stock
* 1 pound crawfish tails
* 1 pound medium shrimp - peeled and deveined
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp.
Texas Coconut Shrimp
Texas Coconut Shrimp
* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
* 1 egg
* 1/2 cup all-purpose flour
* 2/3 cup beer
* 1 1/2 teaspoons baking powder
* 1/4 cup all-purpose flour
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Texas Fish in Chips
Texas Fish in Chips
3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper)
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Batter (recipe follows)
Chips (French fries), fresh or frozen, cooked
Malt vinegar
Cut fish into fingers about 2 ounces each and place in a glass or
stainless steel pan. Mix lemon juice with Worcestershire sauce, salt,
pepper, and vegetable seasoning. Pour over fish and marinate in
refrigerator for 1 hour, turning every so often to coat fish.
Prepare batter.
Remove fish from marinade, drain, dip in batter and fry in hot oil for
about 5 minutes, turning to brown both sides, if necessary. Remove from
oil and drain on papertowels.
Serve with chips and malt vinegar.
BATTER: Texas Fish Batter
3/4 cup cornstarch
2 2/3 cups flour
1 teaspoon salt
3 teaspoons sugar
1/8 teaspoon white pepper
1 3/4 cups water
2 egg yolks
1/3 cup flat beer
2 teaspoons baking powder
Mix cornstarch, flour, salt, sugar, and pepper.
In a separate bowl, beat water, egg yolks, and beer together with a
whisk and slowly add dry ingredients. Continue to mix with whisk until
mixture is smooth. Stir in baking powder. Makes enough batter to coat
3 pounds of fish.
3 pounds white-flesh fish, boneless (cod, snapper, haddock, grouper)
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Batter (recipe follows)
Chips (French fries), fresh or frozen, cooked
Malt vinegar
Cut fish into fingers about 2 ounces each and place in a glass or
stainless steel pan. Mix lemon juice with Worcestershire sauce, salt,
pepper, and vegetable seasoning. Pour over fish and marinate in
refrigerator for 1 hour, turning every so often to coat fish.
Prepare batter.
Remove fish from marinade, drain, dip in batter and fry in hot oil for
about 5 minutes, turning to brown both sides, if necessary. Remove from
oil and drain on papertowels.
Serve with chips and malt vinegar.
BATTER: Texas Fish Batter
3/4 cup cornstarch
2 2/3 cups flour
1 teaspoon salt
3 teaspoons sugar
1/8 teaspoon white pepper
1 3/4 cups water
2 egg yolks
1/3 cup flat beer
2 teaspoons baking powder
Mix cornstarch, flour, salt, sugar, and pepper.
In a separate bowl, beat water, egg yolks, and beer together with a
whisk and slowly add dry ingredients. Continue to mix with whisk until
mixture is smooth. Stir in baking powder. Makes enough batter to coat
3 pounds of fish.
Texas Crab Dip 1-23-2011
Crab Dip sooo good
Appetizer: Yields 3 cups
Ingredients:
1 ½ lb Cream Cheese
¼ cup roasted garlic
½ tbl green onions, chopped
1/8 cup fresh basil
1/8 cup lemon juice
½ tbl horseradish
1 tbl crabmeat or crab base
1/8 cup roasted red peppers
½ tbl hickory smoked mustard
Method:
Mix all ingredients except cream cheese in a large mixing bowl. Cut cream cheese into small cubes and place them in the mixer. Mix until smooth. Stop, scrape sides and mix again. When the cream cheese is smooth, add the rest of the ingredients to mixer. Be careful not to over mix. Store in a covered container until ready to serve. Serve with an assortment of crackers.
Appetizer: Yields 3 cups
Ingredients:
1 ½ lb Cream Cheese
¼ cup roasted garlic
½ tbl green onions, chopped
1/8 cup fresh basil
1/8 cup lemon juice
½ tbl horseradish
1 tbl crabmeat or crab base
1/8 cup roasted red peppers
½ tbl hickory smoked mustard
Method:
Mix all ingredients except cream cheese in a large mixing bowl. Cut cream cheese into small cubes and place them in the mixer. Mix until smooth. Stop, scrape sides and mix again. When the cream cheese is smooth, add the rest of the ingredients to mixer. Be careful not to over mix. Store in a covered container until ready to serve. Serve with an assortment of crackers.
Texas Crab Cakes 1-23-2011
Texas Crab Cakes
3 oz. snow-crab meatMethod:
4 1/2 oz. lump-crab meat
1 oz. eggs, beaten
2 pinches cilantro
1 pinch salt and pepper mix
1 oz mayonnaise
0.5 oz. breadcrumbs
1 pinch fresh parsley
0.5 oz. heavy cream
9 oz. Panko bread crumbs
4 oz. eggs beaten (separate from above)
4 oz. flour
1. Mix all but the last three ingredients gently until well blended.
2. Roll mixture into 1.5 oz cakes and place in freezer until firm.
3. When firm, dust cakes with flour.
4. Roll dusted cakes in the 4 oz. portion of beaten eggs and then coat in Panko breadcrumbs.
5. Deep fry in cooking oil for 2 1/2 to 3 minutes until cakes are golden brown and reach an internal temperature of 165 degrees.
Bayou Crawfish Pasta -
Bayou Crawfish Pasta
Yield = 6 Entree Portions
Ingredients
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half
**Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.
Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning.
Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.
Yield = 6 Entree Portions
Ingredients
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half
**Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.
Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning.
Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.
AuGratin Potatoes
Au Gratin Potatoes
Potatoes (baking) 3 lbs, peeled and thin slicedCream Sauce for the Potatoes:
Onion, thin sliced
Heavyu Cream 2 cupsMethod:
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz
1. Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves.
2. Pour mixture over potatoes and onions and cover.
3. Put in a pre-heated 350F degree oven, and bake for about one hour.
4. When potatoes are tender, remove from oven and sprinkle with parmesan cheese.
5. Put back in the oven uncovered and bake for ten minutes more until brown.
Chatinos or fried green plantains
Cooking instructions:
Peel and slice the plantains into 3 cm. thick pieces. Toss into the frying pan with cold oil and cook until slightly golden. Let cool.
Crush wrapped in the skin of the plantain or in a thick paper.
At the time of serving, fry again in hot oil.
Sprinkle with salt before serving.
Ripe fried plantains (platanos maduros fritos)
Cooking instructions:
Peel the plantain and cut it into long slices. Fry them in a frying pan with an inch of sizzling hot oil until they are golden brown. Drain the plantain slices on paper towels.
Clam Rice
I use the canned kind just as good
Cooking instructions:
Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.
Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.
Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.
Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.
Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.
Stuffed Red Snapper
Stuffed Red Snapper
Cooking instructions:
Cooking instructions:
Gut the red snapper. Cut it open to remove the spine. Season it with crushed garlic, salt, pepper and lemon juice. Cover with onion rings and peppers. Marinate for 2 hours. Boil the shrimps and the lobsters. Ground the seafood with the ham. Saute the chopped onion in hot butter. Add the seafood and ground ham. Stir fry for a few minutes. Add the remaining stuffing ingredients and stir to prevent from sticking. Set it aside.
Stuff the red snapper and secure it with toothpicks. Place it on a well greased baking pan over a potato bed. Cover with the onion rings and the pepper left over from the marinade. Bake at 375ºF for about 1 ½ hour. While you are roasting it, baste frequently with butter or oil.
Wednesday, November 10, 2010
Grilled Margarita Grouper ( Texas )
Grilled Margarita Grouper
Ingredients:
1-1/2 pounds grouper fillets1/3 cup white or gold tequila
1/2 cup triple sec
3/4 cup fresh lime juice
1 teaspoon salt plus more to taste
2 large cl garlic -- (2 to 3)
- crushed
1 tablespoon vegetable oil
3 medium tomatoes -- diced
1 medium onion -- finely chopped
1 tablespoon minced jalapeno or serrano
- chilies -- or more to
taste
2 tablespoon chopped fresh -- up to 4
- cilantro
1 pinch sugar
Instructions:
freshly ground black pepper Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Grill on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve.
Grilled Texas Grouper
Grilled Texas Grouper
Ingredients:
-----FISH-----6 Grouper fillets - skinned and boned - (6-8oz ea)
1/2 tb Olive oil
1/2 tb Lime juice
Salt and pepper
-----MANGO ARUGULA RELISH-----
2 Mangoes, pitted, peeled - cut in julienne
1 lg Red bell pepper, - roasted -- peeled, seeded - cut in julienne
1/2 sm Sweet onion - cut in julienne
1/2 c Extra-virgin olive oil
5 tb Key lime juice
1 tb Basil, chopped
2 c Arugula, loosely packed
Rinsed and coarsely chopped
Texas Tuna Bourbon Steaks
Bourbon Tuna Steaks
Ingredients:
4 tuna steaks -- 1" thick1 cup bourbon
Vegetable oil
Salt and freshly ground pepper -- to taste
Instructions:
1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving.
Texas Flounder Recipe
Skillet Sole (Texas Flounder) Recipe
| |
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| DIRECTIONS
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Herb Butter for Texas Fish
1 pound of unsalted butter
juice of 2 lemons
sea salt, white pepper to taste
half of a bunch cilantro roughly chopped
zest of 1 lemon
3 tbls of orange juice concentrate
in a large bowl mix all ingredients with a hand mixer make sure all is incorporated well. then simply shape to your needs either with a melon scoop lay in a piece of plastic wrap and roll into a log shape. then freeze and place on your desired choice of cooked fish. Grouper, Mahi Mahi,Salmon or shrimp works well.
Shrimp Bisque
Shrimp Bisque Recipe
1 can green pea soup
1 can tomato soup
1 cup milk
1 cup water
1 cup sherry (or to taste)
1/2 pound cooked shrimp
Mix soups, milk and water and bring to boiling point. Add sherry then shrimp which has been chopped.
Serves 6.
Tasty Tomatoes Stuffed with Tuna
Tasty Tomatoes Stuffed with Tuna
7 medium ripe firm tomatoes, washed
salt
2 stalks celery, washed
12 pitted olives, drained
2 6-oz cans tuna, drained and flaked with fork
3 Tbl sweet pickle relish
1 tsp lemon juice
2/3 C mayonnaise
1/4 tsp freshly ground pepper
1/2 C parsley, snipped into tiny bits with shears, for garnish
4 lettuce leaves
On a cutting board, cut off the top 1/2-inch of 4 of the tomatoes. Cut around the inside of the tomato wall and scoop out the seeds and pulp with your fingers; discard. Sprinkle the shell with salt and drain upside down on a paper towel for 20 minutes.
With a utility knife, core the remaining tomatoes and dice together with the celery and olives. In a medium-size bowl, mix together the diced vegetables with the tuna, relish, lemon juice, mayonnaise and pepper to taste. Fill each tomato with the mixture.
Sprinkle bits of parsley for garnish. Place each stuffed tomato on a bed of lettuce and serve.
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