1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Sharon brought Crab and Ricotta Cannelloni from Foodnetwork.com
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
Preheat oven to 350 degrees F.
Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
Sybil brought Shrimp and Wild Rice Casserole from Foodnetwork.com
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
DeeAnn brought: Shrimp Salsa from Allrecipes.com
1/2 pound salad shrimp (DeeAnn used larger shrimp, cut up)
2 roma (plum) tomatoes, diced
1/2 red onion, diced
1/4 cup minced cilantro 1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced
1. Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
AND
No Fuss Peel n Eat Shrimp with Spicy Remoulade Sauce from Foodnetwork.com
1 pound large shell-on deveined shrimp (DeeAnn used peeled, cooked shrimp and only cooked for a few minutes on the stove)
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
Preheat oven to 350 degrees F.
Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
Spicy Remoulade Sauce:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
Yield: 1 1/2 cups
Sprice brought Shrimp with Tomatoes and Chili Pepper
1/4 cup extra virgin olive oil
3 Tbs chopped onion
2 tsp chopped garlic
Chopped hot red chili pepper, to taste
3 Tbs chopped parsley
1-2/3 cups canned imported Italian plum tomatoes, cut up with their juice
Salt
1-1/2 to 2 pounds unshelled medium shrimp
Grilled or oven-browned slices of crusty bread
Put the olive oil and onion in a saute pan, turn on the heat to medium, and cook the onion until it becomes translucent. Add the garlic and chipped chili pepper. When the garlic becomes colored a paled gold, add the parsley, stir once or twice, then add the cup-up tomatoes with their juice together with liberal pinches of salt. Stir thoroughly to coat the tomatoes well, and adjust heat to cook at a steady simmer. Stir from time to time and cook for about 20 minutes, until the oil floats free from the tomatoes.
Shell the srhimp and remove their dark vein. Wash in several changes of cold water, then pat thoroughly dry with paper towels.
Add the shrimp to the simmering sauce, turning them 2 to 3 times to coat them well. Cover the pan and cook for about 2 to 3 minutes, depending on the thickness of the shrimp. Taste and correct for salt and chili pepper. Serve at once with crusty bread to dunk in the sauce.
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