Volume 8, Issue 106 - June 6, 2005

Hello Recipe Club,

When we went looking for menu ideas on Cathy Leslie's CD, we found thousands of seafood recipes. So we decided to share some with you this week. There were so many, it was hard to chose, but we narrowed it down to 15 new ones for you this week. Today's recipes feature shrimp and crab, two of my favorite treasures from the sea. If you like spicy foods, try Cathy's first shrimp recipe. If these recipes sound good to you, click on the CD pictured to the right and get over 35,000 others just like these.

35,206 Recipes on One CD Over 35 categories on a searchable CD-Rom for only $19.95 (+S&H) $2.00 of every sale of Cathy Leslie's CD's goes to the Chef2Chef.net Culinary Grant Program.

Spicy Tomatillo Shrimp

Ingredients:

2 each tomatillos
2 tablespoons minced onion
1 each garlic clove, minced
1 tablespoon olive oil
1/4 cup lime juice, fresh preferred
freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 pound shrimp, shelled, tails left on
6 each jalapeños, seeded and cut into 1/3 inch strips
bamboo skewers, soaked in water

Preparation:

Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides. Sauté the onion and garlic in the oil until soft.

Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and purée until smooth. Stir in the cilantro. Split the marinade in half. Marinate the shrimp in one half of the mixture for an hour.

Remove and thread on skewers along with the chile strips. Grill until just done (a few minutes on each side) and serve with the reserved sauce on the side.

Culinary Classics The world's largest chef uniform and culinary apparel selection. Chef Coats, Pants, Hats & Shoes.

Deviled Crab Quiche

Ingredients:

2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 cup cold margarine, diced
1/4 cup lard, diced
1/2 cup finely grated cheddar cheese
3 tablespoons cold water
6 slices bacon, chopped
2 onions, chopped
4 ounces crabmeat, flaked
3 eggs
2/3 cups half and half
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
salt to taste
thin tomato slices (optional)
Italian parsley sprigs (optional)

Preparation:

Preheat oven to 400 degrees F. (205 degrees C.).

In a bowl, combine flour, salt and chili powder. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry.

Set a 10 inch flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5 to 10 minutes more or until dry and lightly golden.

Fry bacon 3 minutes. Add onion, cook 2 minutes. Remove from heat and mix gently with crabmeat. Spoon mixture into flan shell.

Whisk eggs, half and half, mustard, cayenne and salt. Pour carefully into flan shell over crab onion mixture. Bake 30 to 35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

Seafoodbuynet.com Restaurant-quality seafood from around the world!

Shrimp and Dill Sauce in Artichoke Cups

Ingredients:

4 large heavy artichokes
lemon wedges
1 1/2 cups water
1/2 pound medium shrimp, peeled and deveined
8 ounces plain yogurt
2 tablespoons minced fresh dill
2 tablespoons Dijon mustard
1/2 teaspoon grated lemon rind
1/8 teaspoon pepper
minced fresh dill (optional)

Preparation:

Wash artichokes. Cut off stem ends and trim about 1 inch from top of each artichoke and about a fourth of outer leaves. Rub top of artichoke and trimmed leaves with a lemon wedge. Wrap in wax paper and microwave until tender and an inner leaf releases when gently pulled upon (approximately 6 minutes rotating once during the process). 

Place upside down on a rack to cool. Gently spread center leaves apart and remove the choke with a spoon and discard. Chill if desired.

Bring 1 1/2 cups water to a boil in a saucepan. Add shrimp. Reduce heat and cook 3 minutes, drain well and rinse with cold water. Chill and set aside.

Combine yogurt and next 4 ingredients in a small bowl. Stir well. Spoon 1/4 cup yogurt mixture into the center of each artichoke. Arrange shrimp around upper edge of each artichoke, hanging over. Garnish with additional dill.