Mackerel, bluefish, and salmon all
lend themselves to successful smoking. Marinate fillets, refrigerated, for two
to four hours, remove from marinade and air dry for at least an hour. Smoke
fillets in a single layer over a 250° fire for about 2 hours or until firm.
3 cups water
1 cup soy sauce
¼ cup brown sugar
¼ cup white sugar
¼ cup salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
1 pound large shrimp
10 cups of water
1 lemon, halved
Salt
Cayenne pepper
Commercial or home-made crab boil
2 ounces Chinese cellophane or glass noodles
Dash of sesame oil
Dash of soy sauce
1 tablespoon chopped green onions
Black pepper
8 spring roll wrappers
2 tablespoons plus 2 teaspoons Hoisin sauce
4 large Romaine leaves, cut in half vertically
½ cup radish, alfalfa, or bean sprouts
½ cup carrot strips, cut into matchsticks
½ cup packed cilantro leaves
½ cup packed fresh mint leaves
Peel and devein shrimp. Line a baking sheet with parchment paper. Heat four cups of water over medium heat to boiling, squeeze lemon into water and add rind and juice. Add crab boil. Add the shrimp and cook 2 minutes, stirring occasionally. Remove from the heat and let sit for 2 minutes. Drain and cool. In another saucepan, heat four cups of water to a boil. Add the noodles and boil until they are clear, about 2½ minutes. Drain and cool the noodles with cold water, drain and place in a mixing bowl. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly.
Cut the shrimp in half lengthwise. Bring the remaining 2 cups water to a boil in a sauté pan and remove from the heat. Submerge each spring roll wrapper, one at a time, in the hot water, until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. Brush each wrapper with 1 teaspoon Hoisin sauce. Lay a half leaf of romaine in the center of each wrapper. On top of each half leaf, put 1 tablespoon of the noodle mixture and spread evenly. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon each of carrots, cilantro, and mint. Lay 6 halves of shrimp next to each other on top of mixture. Fold two sides of the wrapper toward the center about ¼-inch, then roll each like a jelly roll, pressing the edges together to seal. Repeat until all eight rolls are done. Either serve the roll whole or slice each roll in half diagonally.
Barbecued Shrimp And Homemade Biscuits
2 pounds medium shrimp
2 tablespoons Cajun seasoning
1 teaspoon fresh black pepper
2 tablespoons olive oil
½ tablespoon chopped onion
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and quartered
2 cups water
½ cup Worcestershire Sauce
¼ cup dry white wine
¼ teaspoon salt
12 mini-buttermilk biscuits (recipe follows)
2 cups heavy cream
2 tablespoons butter
Buttermilk Biscuits:
1 cup flour
1 teaspoon baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
2 tablespoons unsalted butter
¼ cup plus 1 teaspoon buttermilk
Peel the shrimp, leaving only the tails attached. Reserve the shells, sprinkle the shrimp with 1 tablespoon Cajun seasoning and ½ teaspoon black pepper. Refrigerate the shrimp while making the sauce base and biscuits.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining tablespoon Cajun seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining ½ teaspoon black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from heat, allow to cool, and strain into a small saucepan. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, about 15 minutes.
Prepare the Buttermilk Biscuits, and keep warm.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 to 5 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from heat.
Buttermilk Biscuits - Makes 12 mini biscuits
Preheat the oven to 375. Line a baking sheet with parchment or wax paper.
In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and thoroughly incorporate. On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, ½-inch thick. Using a small cookie cutter, press out twelve 1-inch rounds. Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, about 15 minutes.
1 pound shelled crawfish tails (or
shrimp)
¼ cup vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cornstarch
¾ cup fish or chicken stock
1 cup sliced green onions
¼ cup chopped fresh parsley
½ teaspoon Tabasco® sauce
¼ teaspoon salt or to taste
Hot cooked rice
In large skillet, heat oil over medium-high heat. Add onion, celery, bell pepper and garlic. Cook 8 to 10 minutes or until tender, stirring frequently. Stir in tomato paste and cook 1 minute.
In small bowl, combine cornstarch and stock, stirring until smooth. Add to vegetables in skillet and bring to a boil, stirring constantly.
Add crawfish, green onions, parsley, Tabasco sauce, and salt. Cook 5 minutes or until crawfish are tender, stirring frequently. Serve over hot cooked rice.
Bourbon Street Oven Barbecued Shrimp
24 large peeled shrimp
1 teaspoon coarse black pepper
1½ teaspoons Creole seasoning
2 teaspoons olive oil
8 tablespoons Worcestershire sauce
Juice of 2 lemons
4 tablespoons white wine
4 tablespoons chilled butter, cut in 8 pieces
Tabasco® sauce to taste
Peel and devein shrimp, leaving tails attached. Toss shrimp with ½ teaspoon of the pepper and half of the Creole seasoning.
Heat oil in a large skillet over high heat. When oil begins to smoke, add shrimp and sear first side 1½ minutes. Turn shrimp and immediately add Worcestershire, lemon juice and wine. Stir in remaining pepper and Creole seasoning.
Remove skillet from heat and add butter, 1 piece at a time, stirring constantly until it is fully incorporated, and Tabasco to taste. Divide shrimps among 4 plates, top with a spoonful of sauce.
½ pound medium raw shrimp, shelled and
deveined
6 tablespoons butter
1 tablespoon minced green onion
1 tablespoon olive oil
4 to 5 cloves garlic, minced
2 teaspoons lemon juice
½ teaspoon salt
2 tablespoons minced fresh parsley
¼ teaspoon grated lemon peel
Dash hot pepper sauce
Lemon wedges
In a wide sauté pan over medium heat, melt butter. Stir in onion, oil, garlic, lemon juice, and salt, cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (about 5 minutes). Stir in parsley, lemon peel, and hot pepper sauce. Spoon into serving dish, garnish with lemon wedges.
Aussie Shrimp on the Barbie with Orange Ginger
12 jumbo shrimp, shelled and deveined
¼ cup butter
1 cup orange juice
2 tablespoons sherry
1 teaspoon grated orange zest
2 green onions, minced
1 teaspoon grated ginger root
Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only one to a skewer. Combine all ingredients, except prawns, in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawns over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip.
10 quarts water
1 cup crab boil seasoning (see below)
4 teaspoons salt
8 fresh ears of corn, halved
8 small red potatoes, scrubbed and halved
4 small onions, halved
4 lemons, quartered
4 pounds live hard-shell crabs or
4 pounds large shrimp, shells intact
4 pounds live crawfish
This recipe is for crawfish and crabs, but shrimp may be substituted.
In each of two very large pots, bring 5 quarts water, ½ cup crab boil, and 2 teaspoons salt to boiling. Divide corn, potatoes, onions, and lemons between the two pots. Return to boiling, then reduce heat. Cover and simmer 10 minutes.
Rinse crabs (or shrimp) and crawfish in water. Add crabs (shrimp) to one pot. Return to boiling. Reduce heat and simmer, covered, 15 minutes for crabs (5 minutes for shrimp). Add crawfish to the other pot. Return to boiling. Reduce heat and simmer, covered, 5 minutes.
To serve, use a slotted spoon to remove crabs (shrimp), crawdads, corn, potatoes, and onions to a large serving platter.
3 tablespoons mustard seed
3 tablespoons whole coriander
8 bay leaves, crumbled
1 tablespoon whole allspice
2 teaspoons whole cloves
1 teaspoon crushed red pepper flakes
Makes enough for 4 pounds of seafood.
In a double layer of cheesecloth, combine all ingredients. Tie cheesecloth to make a bag.
2 pounds large shrimp
¼ cup olive oil
¼ cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil or
1½ teaspoons dried basil
½ teaspoon salt
½ teaspoon cayenne pepper
Peel and devein the shrimp. In a bowl stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt and cayenne pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for two hours, stirring occasionally. Put shrimp on skewers and cook on medium-hot grill for about 6 minutes, basting with marinade.
8 ounces cream cheese
6 ounces crab meat, drained and flaked
2 scallions including tops, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire Sauce
½ teaspoon soy sauce
1 pkg. Wonton skins (48 count)
Vegetable spray coating
In medium bowl, combine all ingredients except wonton skins and spray coating; mix until well blended. (To prevent wonton skins from drying out, prepare one or two Rangoon at a time.) Place 1 teaspoon filling in center of each wonton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange Rangoon on sheet and lightly spray to coat. Bake in 425° oven for 12 to 15 minutes or until golden brown. Alternatively, deep-fry in hot oil until golden brown. Serve hot with sweet-sour sauce and mustard sauce.
Dipping sauce:
½ cup peanut butter
½ cup water
1 tablespoon brown sugar, packed
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon red pepper sauce
1 small garlic clove, crushed
Shrimp:
1½ pounds medium shrimp
2 tablespoons vegetable oil
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon brown sugar, packed
½ teaspoon salt
½ teaspoon red pepper sauce
2 garlic cloves, crushed
Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Peel and devein shrimp. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15-inch metal or wooden skewers, leaving space between each. Grill shrimp about 4 inches from medium coals, 5 to 10 minutes, turning and brushing 2 to 3 times with marinade, until shrimp are pink. Serve with sauce and lemon or lime wedges.
Stir-Fried Scallops with Ginger & Broccoli
1½ pounds scallops
3 tablespoons chopped fresh ginger
2 cloves garlic, very finely chopped
2 stalks broccoli, cut into flowerets
3 tablespoons rice wine vinegar
¼ cup light soy sauce
¼ cup chicken stock
4 scallions, thinly sliced
1 tablespoon dark sesame oil
If using sea scallops, halve them before cooking. Spray large, non-stick pan with cooking spray or use enough oil to coat bottom of pan. Sauté scallops over high heat, shaking pan often and tossing the scallops so they don't stick, for 2 minutes or until scallops are firm on the outside.
Remove scallops from the pan. Add more oil if necessary. Add ginger, garlic and broccoli. Toss over high heat for 2 minutes. Pour in vinegar, soy sauce, chicken stock and scallions. Bring to boil and return the scallops to the pan. Cook for 30 seconds. Turn off the heat, drizzle with sesame oil and serve at once with rice.
3 pounds large shrimp, peeled and
deveined with tails intact
1 cup olive oil
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon salt
Combine olive oil and remaining ingredients in a baking dish; stir well; add shrimp, stirring gently; cover and marinate in refrigerator for at least 8 hours, stirring occasionally; remove shrimp from marinade; reserve marinade. Grill shrimp over medium hot coals 3 to 4 minutes on each side, basting frequently with marinade.
For twelve people you will need:
10 quarts steamer clams
10 red potatoes, quartered
18 boiling onions
12 ears corn
12 Linguica sausage links
12 hot or sweet Italian sausage links
2 teaspoons red pepper flakes
2 garlic cloves, minced
4 cups water
2 cans beer
1¼ pounds unsalted butter
2 pounds Cole slaw
A Clam Boil is an old New England tradition; this is an adaptation of the more difficult clam bake.
Tie the clams into four cheesecloth bags and keep cool.
Quarter the potatoes and leave the skins on. Blanch the onions in boiling water for five minutes to make removing the skins easier. Cut a deep cross in the root ends. Steam the potatoes and onions together for 25 minutes beforehand. Divide between two platters and keep warm, covered with foil, in the oven.
Boil the sausages beforehand. Divide equally between two foil packages, and keep warm in the oven with the platters of potatoes and onions. At serving time, arrange the sausages over the potatoes and onions.
Shuck the corn, cutting each ear in half.
Melt the butter in a double boiler and keep warm. At serving time, divide among 8 small glass bowls and place them among the places at the table.
Steaming the Clams - Prepare the steaming broth in two steamer pots. Put into each pot: 2 cups water, 1 can beer, 1 teaspoon red pepper flakes, and 1 minced garlic clove. Divide the bags of clams and the corn between the two pots and steam for 15 minutes. Divide the steamed clams among three serving bowls, and the steamed corn between two platters. Empty the clam juice into a tureen, and give each guest a cup with clam juice.
5 pounds medium shrimp
1 gallon water
3 tablespoons liquid crab boil or
1 bag dried crab boil
1 cup salt
2 lemons, halved
1 teaspoon cayenne pepper
1 tablespoon salad oil
2 ribs celery, quartered
1 onion, quartered
8 cloves garlic, halved
In a large pot, bring water to a boil. Add the crab boil and other seasonings and continue boiling for 30 minutes. Add the shrimp. when the water returns to a boil, cook for 5 to 10 minutes (time will vary depending on the size of the shrimp) until shrimp turn pink. Drain the shrimp and rinse with cool water to stop the cooking process.
20 pounds live crawfish
12 lemons, halved and squeezed (reserve juice)
2 bunches celery, halved
12 onions, quartered
8 bags crab boil or
4 ounces liquid crab boil
4 heads garlic, halved
5 teaspoons cayenne pepper
4 ears corn, halved
5 pounds new potatoes
Purge the crawfish by soaking heavily in salted water for 15 to 20 minutes. Do this at least twice - there's a reason crawfish are nicknamed "mudbugs." While purging, bring 5 gallons water to boil in a 15-gallon pot. Add the lemons, lemon juice, celery, onions, crab boil, garlic and cayenne. When the water comes to a boil, add the crawfish, corn, and potatoes. Return to a boil and continue boiling for 10 minutes. Turn off heat and let stand for 30 minutes. Drain and serve.
5 pounds fresh crabs
1 cup salt
2 tablespoons cayenne pepper
3 onions, halved
2 heads garlic
3 lemons, halved
4 ribs celery
1 bag crab boil or
3 teaspoons liquid crab boil
2 gallons water
Combine all ingredients in a pot, except the crabs, and bring to a boil. Boil, covered, for 20 minutes. Remove the cover and add the crabs. Return to a boil and continue boiling for 15 to 20 minutes. Remove the pot from the heat and let stand for 30 minutes. Drain and serve.
16 large sea scallops
¼ cup ketchup
¼ cup plum sauce
2 tablespoons lime juice
1 tablespoon prepared horseradish
¼ teaspoon black pepper
Wash scallops in cool water, dry well. Mix remaining ingredients in small bowl. Arrange scallops in a single layer in a 1½-quart casserole. Spoon 6 tablespoons ketchup mixture over scallops. Cover and refrigerate for 30 minutes.
Uncover scallops and broil six minutes per side or until done. Remove from oven, drizzle with reheated remaining ketchup mixture. Garnish with lemon and lime slices.
Shrimp & Artichokes With Pepper-Butter Sauce
2 large artichokes
1 large garlic clove, minced
1 tablespoon lemon juice
1 tablespoon Worcestershire Sauce
½ teaspoon Louisiana hot sauce
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon ground cayenne pepper
½ cup cold unsalted butter, cut into pieces
½ pound medium shrimp, shelled
3 green onions, minced
Trim artichokes and cook in salted, acidified water 30 to 45 minutes or until tender. While artichokes are cooking, preheat oven to 500 degrees.
In a food processor or blender, mix lemon juice, black pepper, Worcestershire, hot sauce, basil, salt, oregano, cayenne, and garlic. Add butter and blend until well mixed.
Spread shrimp in a shallow baking dish and cover with green onions. Place butter mixture evenly on top and bake, stirring once or twice, until shrimp are cooked, about five minutes.
Drain artichokes and place on serving dishes. Divide shrimp with sauce and serve.
2 pounds medium shrimp, peeled and
deveined
1 pound angel hair pasta
1 cup butter
5 chopped shallots
3 tablespoons chopped garlic
½ cup dry white wine
1 teaspoon white pepper
1 bunch chopped scallions
3 tablespoons chopped parsley
Boil the pasta in boiling water according to the package directions and drain. Melt ½ cup of the butter in a large sauté pan and sauté the shallots for 30 seconds. Add the garlic, cook another 30 seconds, then stir in the shrimp. Cook over moderately high heat until the tails of the shrimp curl, then reduce the heat to medium and add the wine. Cook the mixture for 5 minutes, then add the pepper, scallions, and parsley. Lower the heat and simmer the sauce for a few minutes. Just before serving, toss the drained pasta in the sauce, then remove the pan from the heat and fold in the remaining ½ cup of butter.
1½ pounds medium or large shrimp, shelled
and deveined
3 slices bacon, chopped
½ pound butter
2 tablespoons Dijon mustard
1½ teaspoons chili powder
¼ teaspoon dried basil
1 teaspoon black pepper
½ teaspoon oregano
2 to 4 cloves garlic, crushed
2 tablespoons crab boil or
2 tablespoons Old Bay® Seasoning
Preheat oven to 375. In a medium sauté pan, sauté bacon until clear, add butter and remaining ingredients except shrimp. Simmer for five minutes. Place prawns in open casserole dish and pour sauce over. Stir once to coat. Bake in uncovered dish until done, about 10 minutes. Stir during cooking. Serve hot.
1½ pounds prawns or large shrimp
1½ tablespoons peanut oil
3 cloves garlic, minced
1 tablespoon chopped ginger
2 to 3 hot chile peppers
2 green onions, minced
3 tablespoons black peppercorns
1 red or yellow bell pepper, seeded and cut into 1-inch slices
4 ounces snow peas
Sauce:
3 tablespoons chicken stock
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon sugar
2 teaspoons cornstarch
For the sauce: Combine all the ingredients in a small bowl and mix well.
Heat wok to a high temperature. Add the oil. When hot, add garlic, ginger, chilies, green onions and black pepper. Stir fry until fragrant, about 1 minute. Add the bell pepper and snow peas, cook another minute. Add the shrimp and stir fry until barely cooked, about two minutes.
Add sauce mixture to wok, bring to boil and simmer until shrimp are done, about two minutes.
12 large shrimp, shelled
¼ cup butter
¼ cup water
2 tablespoons lemon juice
2 tablespoons black pepper
1 tablespoon paprika
1 tablespoon Worcestershire Sauce
Melt butter in a sauté pan over medium heat. Add remaining ingredients, except shrimp, and simmer until reduced to ½ cup, about five minutes. Add shrimp and cook until opaque, about 4 minutes.
18 large sea scallops, about ½ pound
3 tablespoons Ancho chili powder
1 teaspoon salt
1 teaspoon black pepper
¼ cup olive oil
2 tablespoons cumin
Combine the chili powder, cumin, salt and pepper. Heat olive oil over high heat in a sauté pan until almost smoking. Lightly dredge on side of each scallop in the chili mixture. Place scallops in heated oil, chili, side down, and cook about 30 seconds. Reduce heat to low, turn the scallops and cook 2 to 3 minutes or until cooked through.
1 pound smoked sausage (Andouille or
Kielbasa)
1 pound medium shrimp, peeled
2 quarts water
½ cup flour
2 cups chopped onion
1½ cups chopped celery
1½ cups chopped green pepper
6 cloves garlic, minced
2 tablespoons cooking oil
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon black pepper
2 tablespoons Tabasco® sauce
1 8-ounce can tomato sauce
3 cups rice (cooked)
Combine water and flour in casserole and cook at 350° for 45 to 60 minutes or until brown, stirring every 15 minutes. Cook remaining ingredients (except rice) in oil over medium-high heat, add flour mixture. Bring to a boil. Reduce heat and simmer, uncovered, for 60 minutes. Add shrimp and simmer for another 30 minutes. Serve over rice.
1 pound sea scallops
¼ pound bacon
Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat dry. In a large sauté pan, partially cook bacon until it has released its fat but is still limp and flexible. Remove bacon to paper towels and drain well. Cut the bacon pieces in halves or thirds so that they are just long enough to wrap around a scallop with a slight overlap. Wrap each scallop with a piece of bacon and secure the wrap with a toothpick. Place the wrapped scallops on a rack set in a baking pan and cook under a preheated broiler, turning once, until the bacon is crisp and the scallops are opaque.
Variations: Roll the scallops in pancetta or prosciutto instead of bacon. Add something crunchy - a length of scallion or a thin slice of kohlrabi - next to the scallop before rolling it in the bacon. Substitute drained water chestnuts for one-third of the scallops.
Shrimp with Oyster Sauce and Black Beans
1½ pounds shrimp, peeled, deveined, tails
on
½ pound ground pork
1 tablespoon peanut oil
2 cloves garlic, sliced
1 1½-inch piece of ginger, chopped
1 cup green onions, sliced
2 tablespoons oyster sauce
1 tablespoon cornstarch, dissolved in 1 teaspoon water
¼ cup Chinese fermented black beans
3 tablespoons rice wine
Heat peanut oil in wok. Sauté garlic and ginger with a pinch of salt. Add ground pork. Sauté until just cooked. Remove contents except for oil. Discard garlic slices if desired. Add more oil if necessary and stir fry shrimp 3 to 4 minutes. Add green onions. Rinse black beans in water. Place in a small dish with rice wine and mash lightly. Add to wok along with reserved pork mixture. Add oyster sauce, then cornstarch mixture. Stir until slightly thickened. Add splash or two of sesame oil. Toss and serve.
¾ cup ketchup
2 tablespoons prepared horseradish
¼ teaspoon hot pepper sauce
½ cup flaked crab meat
1 cup cream cheese, softened
3 tablespoons diced white onion
¼ teaspoon salt
Combine the ketchup, horseradish and hot sauce. Thoroughly clean crab meat. Add the crab meat to the ketchup mixture and continue to blend. Add all other ingredients and blend until smooth. Serve at room temperature. Makes about 2½ cups of dip.
½ cup minced clams
2 tablespoons clam juice
1 cup cream cheese, softened
1 tablespoon chili sauce
¼ teaspoon Louisiana hot sauce
1 tablespoon onion juice
1 teaspoon lemon juice
¼ teaspoon Worcestershire Sauce
Blend the clams, clam juice, and cream cheese to a smooth consistency. All of the other ingredients and blend well. Cover and chill. Makes about 1¾ cups of dip.
8 ounces cream cheese, softened
4½ ounces shrimp, broken and drained
2 teaspoons ketchup
1 teaspoon dried minced onion
1 teaspoon yellow mustard
1 teaspoon Worcestershire Sauce
¼ teaspoon garlic salt
Soften cream cheese. In a 1-quart casserole dish, stir together cream cheese, shrimp, ketchup, minced onion, mustard, Worcestershire Sauce, and garlic salt, blend well. Microwave 4 to 6 minutes on low.
Copyright, 1997 - 2004, Cape Cod Barbecue