Seafood Recipes

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Eggs Benedict with Salmon Ready Time: 1 Hr "Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler."

Hooley's Devil Stuffed Shrimp Ready Time: 15 Min "This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!"

Kahala's Macaroni Seafood Salad Ready Time: 15 Min "A cool seafood salad for those hot summer days. It's a real treat for potlucks. Use your favorite pasta. Chopped celery or Vidalia onion may be added if desired."

Mad's Peach-Curry Soup Ready Time: 1 Hr 10 Min "A friend who used to work as a chef shared this yummy and oh, so simple recipe with me. You may substitute half-and-half or evaporated milk for the cream to cut some fat."

One Dish Jambalaya Ready Time: 20 Min "Quick, easy, savory and very hearty, this is truely and great main dish recipe for people on the go!!"

Pasta Amnesia Ready Time: 20 Min "Easy, festive recipe for smoked salmon and caviar pasta, from a restaurant in Italy. Uses only 4 ingredients for the sauce: cream, smoked salmon, caviar and parsley. The sauce is very rich; with a green salad, this makes a full meal."

Pasta and Salmon Salad Ready Time: "A delicate harmony of color distinguishes this attractive cold salad. Farfalle or conchiglie would be a good choice for the pasta."

Patio Shrimp Salad Ready Time: 10 Min "Shrimp tossed with rice, pickles, olives, raisins and some more salad goodies. A quick and easy summer salad."

Prawn Nasi Goreng Ready Time: 20 Min "A tasty Indonesian dish combining stir fried vegetables, prawns and rice to create a delicious treat in a flavorful sauce!"

Roasted Red Pepper and Crab Soup Ready Time: 1 Hr 40 Min "Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche."