These shrimp are delicious! A crusty Parmesan-breadcrumb topping is dusted over these big garlicky shrimp before serving. Grill or toast some French bread for sopping up the aromatic juices. Yum!
- 2 dozen large fresh shrimp
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley (I used dried)
- 3 cloves garlic, minced
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon pepper
- 1/4 cup salted butter, melted
- 1/4 to 1/2 cup breadcrumbs (I like the lesser amount)
- 1/4 to 1/2 cup Parmesan cheese (I like the lesser amount)
Peel shrimp and devein. Arrange in a 11 x 7 inch baking dish; pour oil over shrimp. Combine parsley and next 3 ingredients; sprinkle over shrimp. Cover and bake at 300 degrees for 15 minutes.
Turn shrimp over; drizzle with butter, and sprinkle with breadcrumbs and cheese. Bake, uncovered, 5 to 10 more minutes.
Yield: 2 servings.
“God speaks through His Word when we take time to listen.”
Catfish Piccata with Browned Butter
Who says you have to fry catfish? It works beautifully in place of chicken. Really yummy!
- 6 tablespoons unsalted butter
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- Thinly sliced lemon
- 1 tablespoon capers (I didn’t use)
- 2 teaspoons chopped fresh parsley (I didn’t use)
In a medium enamel-coated cast-iron skillet, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Skim foam from butter. Whisk in wine and lemon juice. Pour into a small bowl. Cover and set aside.
Sprinkle fish with salt and pepper. Wipe pan, and add oil; heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes. Turn fish; cook until fish is opaque and flakes easily, about 2 minutes.
Remove from heat. Top with lemon slices, capers, and parsley. Pour butter mixture over fish.
“Followers of Christ have a brand-new identity.”
This is wonderfully rich and delicious!!
- 1 green onion, finely chopped
- 2 tablespoons canola oil
- 2 tablespoons plus 1/2 cup butter, divided
- 1/2 cup chicken broth
- 1 (8-oz.) bottle clam juice
- 1 pound bay scallops
- 1 pound uncooked small shrimp, peeled and deveined
- 1 (8-oz.) container lump crabmeat
- 1/4 teaspoon white pepper, divided
- 1/2 cup all-purpose flour
- 1 1/2 cups 2% milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in the cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Makes 12 servings.
“We have committed The Golden Rule to memory; now let us commit it to life.”
I used red salmon for this but you can use pink if you like. It makes delicious sandwiches if you have any leftover. I might make a double recipe next time just for sandwiches later.
- 1 (14.75 oz.) can salmon
- 2 cups soft bread crumbs
- 1/3 cup onion, finely minced
- 1/4 cup milk
- 2 eggs
- 2 teaspoons dried parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- Dash of pepper
Drain salmon, reserving 2 tablespoons liquid. Combine all ingredients including 2 tablespoons liquid. Place in a well-greased loaf pan or an 8-in baking pan. Bake at 350 degrees for 45 minutes.
Makes 4 servings.
“God’s unchanging nature is our security during seasons of change.”
Pasta with Salmon Cream Sauce
Oh my goodness, this was so good!
- 12 oz. fresh or dried capellini, linguine, spaghetti, or other thin pasta
- 1 stick unsalted butter
- 1 cup frozen petite peas, thawed
- 2 cups heavy cream
- 2 cups (about 12 oz.) flaked cooked salmon or 1 (14.75-oz.) can red salmon, drained and bones and skin removed, and flaked
- 1 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
- 1/4 cup minced fresh parsley, preferably flat-leaf Italian type or 1 tablespoon dried
Cook pasta al dente, according to directions on box. Meanwhile, melt butter in skillet over medium heat. Add peas and saute for 1 minute. Add heavy cream, and reduce heat to low. Add salmon, Parmesan cheese and salt to taste. Simmer until cheese melts and salmon heated through, about 2 minutes; do not allow to boil.
Drain pasta and place in a heated bowl. Pour sauce over the pasta. Add the parsley and gently toss to mix well. Serve immediately.
Serves 4 to 6.
“Christ is the ultimate answer to life’s greatest questions.”
Hot Tuna Melts
This is like a hot tuna salad sandwich. So yummy!! I was making these for 6 people so I tripled the recipe. They all got gobbled up!
- 1/3 cup mayonnaise
- 1/4 cup sliced pimiento-stuffed Spanish olives, drained
- 3 hard-cooked eggs, chopped
- 3 tablespoons sweet pickle relish
- 2 tablespoons finely chopped onion
- 1 (5-oz.) can solid white tuna in spring water, drained and flaked
- 2 English muffins, split and lightly toasted
- 4 sharp Cheddar cheese slices
Preheat broiler with oven rack 5 1/2 inches from heat. Stir together first 5 ingredients in a medium bowl: add tuna, stirring gently to blend. Spoon on muffin halves; place on a baking sheet.
Broil 2 minutes. (I left mine in for about 5 minutes.) Top each with a cheese slice; broil 1 more minute or until cheese melts.
Makes 4 servings. (I think it makes 2 servings.)
“Remembering Christ’s death gives us courage for today and hope for tomorrow.”
When I made this, I thought it was going to be way too spicy for me. But not. Very delicious! Other than the marination, it was pretty quick and easy. Something a little different other than the norm.
- 1/4 cup orange juice
- Juice from 1 lemon
- 4-6 salmon fillets
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Combine orange juice and lemon juice, and pour into a large zip-top bag. Add salmon fillets, and marinate 2-4 hours in refrigerator.
Cover a large baking sheet with aluminum foil, and spray liberally with cooking spray. Combine brown sugar and remaining ingredients, then add to a pie plate or other deep dish. Remove salmon fillets from marinade, and shake off any excess. Dredge fillets in spice mixture (on both sides), and place on prepared baking sheet. Bake at 425 degrees for 15 minutes, or until salmon is done and flakes easily with a fork.
“Jesus is the hope that calms life’s storms.”