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Fishandseafood - Seafood Salad James Post by :jbworldnet Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3595

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Fishandseafood - Seafood Salad James

2 lb. peeled boiled shrimp
2 lb. lump crabmeat
1 cup French dressing (ingredients below)
2 cups red cocktail sauce (ingredients below)
About 1 quart of mixed greens, rinsed, dried and crisped in the refrigerator

Ingredients for French dressing:
3 egg yolks
4 tsp. dry mustard
2 cups wine vinegar
6 cups salad oil
1 tsp. salt
1/2 tsp. white pepper
2 tbsp. lemon juice
1 tsp. Worcestershire sauce

Ingredients for red cocktail sauce:
1 3/4 cups ketchup
1/3 cup hot horseradish
1/3 cup lemon juice
1 tsp. Tabasco sauce

To prepare the French dressing, put the egg yolks and dry mustard in a large stainless steel mixing bowl. Add the wine vinegar about 1/4 cup at a time, followed by 1/2 cup of the salad oil. Repeat, alternating vinegar and salad oil, until both have been completely added. Mix well after each addition. Sprinkle in the salt and pepper, then add the lemon juice and Worcestershire. Mix quite thoroughly this time, cover the bowl, and allow to stand at room temperature for about half an hour before using.

To prepare the red cocktail sauce, combine all ingredients and chill until time to use.

Place equal quantities of the mixed greens on eight plates, then top each with 1/4 lb. boiled shrimp and 1/4 lb. lump crabmeat, mixed together. Combine the French dressing and the cocktail sauce in a bowl and blend with a whisk. Spoon about 1/3 cup of the sauce over each portion.

Source: Brennan's Souvenir Cookbook (1975)
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1/4 cup olive oil 1 1/4 cup chopped onion 2 Tbl. chopped garlic 4 tsp. dried oregano 1 1/2 tsp. fennel seeds 2 1/2 cups crushed tomatoes with added puree 2 1/2 cups bottled clam juice 1 cup dry white wine 2 (6 1/2 oz.) chopped clams, drained, liquid reserved 1 pound uncooked shrimp, peeled and devined 6 oz. crabmeat 1/2 cup chopped, fresh basil cayenne pepper to taste Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano, and fennel seeds. Saute until onion is tender - about 10 minutes. Add tomatoes, clam juice, white wine,

Fishandseafood - Seafood Risotto Fishandseafood - Seafood Risotto

Fishandseafood - Seafood Risotto
6 T olive oil 1/2 lb medium shrimp, shelled & deveined 1/2 lb scallops 2 medium cloves garlic, minced 1/2 cup tomatoes, seeded & chopped 1 cup onion, finely chopped 2 cups Arborio rice 1 cup dry white wine 4 cups chicken stock 2 cups clam juice 1/2 cup fresh basil leaves, slivered 1/2 t salt 1/4 t pepper In a heavy skillet, heat 2 T oil over medium-high heat. Add shrimp and scallops. Saute just until shrimp begins to color. Add garlic saute 2 mintutes more. Seafood should be just partially cooked at this time. Add tomatoes, toss to combine