Seafood

Shrimp Creole (Sheila)

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
3 tablespoons salad oil
1 1-pound can tomatoes
1 8-ounce can tomato sauce
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 to 1 teaspoon chili powder
1 tablespoon Worcestershire sauce
Dash bottled hot pepper sauce
2 teaspoons cornstarch
12 ounces cleaned raw shrimp

1/2 cup chopped green pepper Cook onion, celery and garlic in hot oil till tender but not brown. Add tomatoes and next six ingredients. Simmer uncovered 45 minutes. Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper. Cover and simmer until done, about 5 minutes.

Shrimp-Rice Casserole (Delphine)

1 cup wild rice
1 cup white rice
2 cups diced celery
2 medium onions, chopped
1/2 pound mushrooms
2 cans cream of mushroom soup
1 pound shrimp, crab or chicken (cooked)
1/2 pound almonds
Grated cheese for top

Cook rices according to directions on their individual boxes. Sauté mushrooms in butter, then sauté onion and celery. Combine all ingredients in baking dish, top with cheese and bake for 1 hour at 325 degrees.

Creamed Tuna (Sheila)

2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1 cup milk
1 can tuna, drained
1 cup grated cheddar cheese Melt butter in sauce pan. Add flour and salt, then milk. Cook over medium heat, stirring constantly. Let boil one minute. Add drained tuna and cheese. Dinner is ready as soon as cheese has melted. Serve over hot biscuits.

Easy Microwave Sole (Sheila)

1/2 cup butter or margarine
2 tablespoons cornstarch
3 tablespoons lemon juice
1 teaspoon dried parsley flakes
1/8 teaspoon celery salt
Dash pepper
2 pounds sole fillets

Place butter in 2-quart (12 x 7) glass baking dish. Microwave on 80% power setting for 2 minutes or until butter is melted. Blend in cornstarch, lemon juice, parsley, celery salt and pepper. Dip each fillet in seasoned butter mixture and turn to coat. Arrange fillets with thick edges toward outside of dish. Cover with plastic wrap. Microwave on 100% power setting for 8-9 minutes or until fish flakes easily. Let stand, covered, for 5 minutes before serving.

Parmesan-Yogurt Halibut (Sheila)

1/2 cup low-fat plain yogurt
1/2 cup mayonnaise (light mayo is OK)
1/4 cup Parmesan cheese
1 pound halibut (or other white fish) steaks or fillets

Sauté fish for approximately 8 minutes in 2 teaspoons butter/ margarine. Combine yogurt, mayonnaise and Parmesan cheese into a sauce. Pour sauce over fish and cook an additional 3 minutes.

Shrimp Curry (Sheila)

6 tablespoons butter
1/2 cup chopped onion
2 cloves garlic or 1/4 teaspoon garlic powder
2 cups sour cream or yogurt
2-3 teaspoons curry powder
2 teaspoons lemon juice
3/4 teaspoon salt
1/2 teaspoon ginger
Dash chili powder
3 cups cooked, cleaned shrimp or canned shrimp

Melt butter in saucepan. Add onion and garlic and cook till onion is tender but not brown. Add sour cream, curry powder, lemon juice, salt, ginger, chili powder and a dash of pepper. Add shrimp. Cook on low heat, stirring constantly, until heated through. Do not boil. Serve over rice. Pass traditional condiments. Sauce is supposed to be thin.