Category Archives: Seafood and Shellfish

Tuna Fruit Salad – Shrimp-Pineapple Salad

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SHRIMP PINEAPPLE SALAD

1 1/2 lb. fresh or frozen shrimp, cooked
3 cups cooked elbow macaroni
1/2 cup drained, canned crushed pineapple
1/2 cup chopped celery
1 tsp. grated onion, if desired
1/2 tsp. salt
1/2 cup mayonnaise
1 Tbsp. lemon juice
Salad greens
2 avocados, peeled
Capers

Clean shrimp and reserve one whole shrimp for each salad to use as garnish. Cut each of the remaining shrimp in several pieces. Mix the diced shrimp and next 5 ingredients together in a large bowl. Combine mayonnaise and lemon juice; add to shrimp mixture. Toss lightly; cover and chill.

Just before serving arrange salad greens on salad plates; mound shrimp mixture on them. Cut avocados into wedges; garnish each salad with avocado wedges, a whole shrimp and a few capers. If desired, serve with more mayonnaise. Makes 6 to 8 servings.

TUNA FRUIT SALAD

2 large tart, red apples
1 cup pineapple chunks or grapefruit segments
1/2 cup French Dressing, see Index J
2 fully-ripe bananas
1 cucumber
1 can (7 oz.) tuna
Romaine or lettuce
Mayonnaise

Core unpared apples and cut in thin slices. Put into a bowl with pineapple; pour French dressing over the fruit. Peel and slice bananas; add to apple mixture. Score cucumber, lengthwise, with tines of a fork; slice thin. Drain tuna; flake. Add cucumbers and tuna to fruit mixture; toss gently with two forks until well coated with dressing. Serve on crisp romaine with mayonnaise. Makes 4 to 6 servings.

FRENCH DRESSING

Combine 3/4 cup olive oil, 1/4 cup wine vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and 3/4 teaspoon paprika in a cruet or screw-top jar. Shake well before using. Makes 1 cup.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Lobster Soup With Cucumbers and Dried Mushrooms (Ise-ebi to kyuri no soup) Oyster Miso Soup (Kaki no miso shiru)

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Preparation time: 20 minutes
Cooking time: 30 minutes
To serve: 4

You will need
1 medium-sized lobster
4 dried or fresh mushrooms
1/2 cucumber; salt
2 pints water
1 teaspoon sake (Japanese rice wine) or sherry (see Card No. 20)
1 teaspoon soy sauce; 1/4 teaspoon monosodium glutamate
4 pieces yuzu or lemon peel

Prepare lobster and cut into 8 pieces. Soak mushrooms in warm water and when soft remove stalks. If fresh mushrooms are used, remove stalks and make a cut across each mushroom. Rub cucumber well with salt and cut into 8 1/4-inch slices. Remove the centre, and make a cut in one place in four of the slices. Slip each cut slice into one of the uncut slices, so that they will look like two rings linked together. Boil the water, add salt and the pieces of lobster and cook for 20 minutes. Remove lobster and sprinkle with sake. Strain the stock, and return 1 1/4 pints to the pan. Cook the cucumber for a few minutes in the remaining stock, remove and cook the mushrooms in the same stock. Put the lobster, cucumber and mushroom into a soup tureen. Add soy sauce, monosodium glutamate and salt to taste to the 1 1/4 pints stock in the pan. Bring to boiling point and pour into the tureen. Lastly add yuzu peel.

Oyster miso soup
Kaki no miso shiru

Preparation time: 10 minutes
Cooking time: 15 minutes
To serve: 4

You will need

1/2 lb. oysters, weighed when removed from shells
5-inch piece of dashi kobu (if unavailable, add 1/2 teaspoon monosodium glutamate to water in which oysters are cooked)
1/2 lb. bean curd, cut in 3/4-inch lengths
3 1/2 tablespoons miso
4 asatsuki or chives, cut in 1/8-inch lengths

Wash oysters in salted water and drain. Put 1 1/4 pints water into a pan, add the washed dashi kobu if used. Heat to just below boiling point. Remove the dashi kobu. When water boils, add oysters, remove any scum and add bean curd. Bring to boiling point again. Mix the miso with the little of the hot liquid, then stir into the rest of the liquid. Bring to the boil, add asatsuki or chives and remove from the heat. Pour into bowls and serve hot.

©Shufunotomo Col, Ltd., Japan 1968
English text © Shufunotomo Co., Ltd., Japan 1968

Salmon Loaf

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1 can (16 ounces) salmon
1 cup packaged bread stuffing
Milk
1 egg, well beaten
1 tablespoon minced parsley
1 small onion, minced
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
1 cup hot cooked peas
1 cup hot Medium White Sauce (see Index L)

Set oven for moderately hot, 375°. Grease a 6 1/4 x 3 3/4 x 2 1/4- inch loaf pan.

Drain the salmon, saving liquor. Remove the large bones and flake the salmon with a fork. Put the bread stuffing in a bowl. Mix the reserved liquor with enough milk to make 1 1/4 cups liquid. Pour the milk mixture over stuffing and let stand until liquid is absorbed. Add the salmon, egg, parsley, onion, salt and Tabasco sauce to stuffing mixture; mix well. Pack the salmon mixture into the greased loaf pan. Bake salmon mixture 40 minutes or until center is firm. Unmold the loaf on a hot platter; keep warm until served. Mix the peas with the white sauce and pour part of the sauce over the loaf; serve remainder on the side. Garnish loaf with parsley, if desired. Makes 4 to 6 servings.

MEDIUM WHITE SAUCE
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter in small saucepan over medium heat. Remove from heat. Blend in flour, salt and pepper. Mix well. Slowly stir in milk. Return to medium heat and cook 5 to 8 minutes, stirring constantly until thick and smooth. Makes about 2 cups sauce.

THIN WHITE SAUCE: Follow directions for making Medium White Sauce, but reduce the butter and flour each to 1 tablespoon.

THICK WHITE SAUCE: Follow directions for making Medium White Sauce, but increase butter and flour each to 3 tablespoons.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Stuffed Apples Ganges

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2 medium apples
8 ounces drained, canned shrimp, chopped (reserve 2 whole shrimp for garnish)
1 cup boiling water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 teaspoon dehydrated onion flakes
1 teaspoon lemonjuice
1/4 teaspoon curry powder
Watercress

Cut a thin slice off top of apples. Remove and discard cores; scoop out centers of apples, leaving thing shells. Chop scooped-out pulp and pulp from thin top slice; mix with shrimp. Combine boiling water, broth mix, and onion flakes in a bowl; stir until mix dissolves. Cool 10 minutes, then add lemon juice and curry powder. Mix half of broth mixture with apple-shrimp mixture; divide evenly in hollowed-out apples. Arrange stuffed apples in a baking dish. Pour half of remaining broth mixture over each apple. Bake at 350° (moderate oven) for 20 minutes. Serve each stuffed apple on bed of watercress, garnished with one reserved whole shrimp. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Prawn Cocktail with Sour Cream Sauce

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Preparating time: 10 mins.
Main utensils: sharp knife, bowl

For 4 servings you need:
1/2 lettuce
1 1/2 cups peeled prawns or shrimp
1 tablespoon fresh tomato purée (made from skinned tomato rubbed through sieve)
few drops Worcestershire sauce
seasoning
1/2 cup sour cream or fresh cream and 1 tablespoon lemon juice
paprika (optional)

Garnish:
4 whole prawns
4 lemon wedges

Approximate calories:
Prawns or shrimp – 50 for 1/2 cup
Sour cream – 45 for 1 tablespoon

1. Shred lettuce finely and divide this and peeled prawns or shrimp among 4 glass dishes.

2. Blend together tomato purée, Worcestershire sauce, seasoning, and sour cream.

TO SERVE: Pour sauce over prawns and lettuce just before serving. Sprinkle with paprika if wished. Garnish with whole prawns and lemon slices, slit halfway up so they sit on the edge of the glass dishes.

TO VARY: Use other shellfish or flaked steamed white fish; add a little anchovy paste to give a stronger flavor. Shredded endive could be used in place of lettuce.

TO STORE: In the refrigerator for a limited time.

NOTE: This dish is suitable for a special occasion – and would enable you to serve the same hors d’oeuvre to everyone. The person on a diet could have a smaller portion of the dressing, if wished.

©Copyright Paul Hamlyn, Ltd. 1967

Shrimp Creole

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1-1/2 to 2lbs. cooked shrimp, shelled, and deveined or 3 7-oz. cans shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms (optional)
2 tbsp. flour
3 8-oz. cans tomato sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. monosodium glutamate
bay leave or pinch of dried basil, if desired

If using canned shrimp, rinse in cold water and drain. Make sauce: cook onion, green pepper and mushrooms in butter for 5 min. Stir in flour, cook until bubble; add tomato sauce, salt, monosodium glutamate, pepper and either bay leaf or dried basil. Cook about 10 min. Toss in shrimp, bring sauce to boil, then simmer 5 min. until shrimp are heated through. Serve over rice. Makes 6 servings. (To prepare in a casserole: Place shrimp in buttered casserole, add sauce, mix well. Heat at 350&def;F. for 30 min. or until heated through )

Suggested Menu and Preparation Schedule
Shrimp Creole
Fluffy Rice
Pea and Celery Salad in Lettuce Cups with Cucumber
Mayonnaise
Cherry Crisp (Card #93)
*4:30 pm Cooke Peas. Marinate. Chill.
*4:45    Prepare Lettuce and Celery. Chill.
*5:00    Prepare Cherry Crisp
*5:15    Prepare Creole Sauce
 5:30    Prepare Rice
 5:35    Mix Peas and Celery. Arrange on Lettuce
 5:40    Prepare Cucumber Mayonnaise
 5:50    Add Shrimp to Creole Sauce. Heat.
 5:55    Place Cherry Crisp in Warm Oven to Reheat
 6:00    Bon Appetit! Enjoy Your Dinner!
After dinner serve warm Cherry Crisp
*May be prepared earlier in the day or the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc., All Rights Reserved

Piquant Herring Salad

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Preparation time: 15 mins.
Main utensil: sharp knife

For 4 people you need:
4 pickled herrings
1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
salt
white pepper

To pick 6 herrings:
Brine: 2 oz. salt
1 pint water

Spiced vinegar:
1 pint vinegar, preferably white
1 tablespoon pickling spices

Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.

1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.

2. Arrange on serving dish.

3. Slice onion. Cover with boiling water, drain after 1 minute.

4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.

5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.

TO SERVE: Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.

TO VARY: Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.

Pickled herring and beetroot salad: Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.

TO STORE: Cover lightly with foil and keep in a cool place.

Photograph courtesy of the Herring Industry Bureau, ©Copyright Hamlyn Group Ltd. 1973

Lobster Balls (Loong har kow)

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Preparation time: 20 minutes
Cooking time: 10 minutes
To serve: 4

You will need
10 oz. lobster meat
1 oz. pork dripping
1 teaspoon cornflour
1/4 teaspoon pepper
pinch salt
1/4 teaspoon monosodium glutamate
1 teaspoon sherry
1 egg
3-4 slices bread
oil for frying

For garnish:
2-3 slices tomato
1 slice pineapple
1 glacé cherry
parsley

Mash the lobster with the dripping to a paste. Add cornflour, pepper, salt, monosodium glutamate and sherry and bind all together with the beaten egg. Shape into 12 balls. Cut the bread into very small squares, about 1/5 inch. Dip the lobster balls into the bread and deep fry for about 5 minutes. Drain and serve garnished with tomato, pineapple butterflies, glacé cherry and parsley.
Note Lobster balls are very good as an hors d’oeuvre or at cocktail parties.

© Shufunotomo Co., Ltd., Japan 1968
English text ©Shufunotomo Co., Ltd., Japan 1968

Haddock and Prawn Casserole

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Cooking time: 30 mins.
Preparation time: 20 mins.
Main cooking utensil: casserole
Oven temperature: 375°F
Oven position: center

For 4 people you need:
4 pieces fresh haddock
1 1/4 cups fish stock-see stage 1
1/4 cup butter
1 onion
1 red sweet pepper*
1-2 cups mushrooms
seasoning
1 small can kernel corn
1 1/4 cups prawns or shrimp

Garnish:
parsley

*Or well drained canned pimiento

1. Skin the haddock, put the skin in a saucepan with water and simmer for 25 minutes – strain off 1 1/4 cups as stock.

2. Heat the butter and fry the sliced, peeled onion for 3 minutes.

3. Chop the flesh of the red sweet pepper, discard seeds and core, add to the onion and cook for further 10 minutes.

4. Put the fish, onion, pepper, whole or sliced mushrooms, fish stock into the casserole, season well.

5. Cover and bake for 20 minutes in the oven, then removed lid, add drained corn and the shelled prawns – save a few unshelled for garnish.

6. Complete cooking, then garnish with the unshelled prawns and parsley.

TO SERVE: Hot with vegetables or a salad and fresh bread and butter.

TO VARY: Other white fish may be used – omit the corn, add peas or chopped green sweet pepper, fried as red pepper.

To skin fish: Did a sharp knife in a little salt. Make a cut at tail end of fish. Gently ease the flesh away from the skin.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Tuna-Eggplant Poseidon

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1 medium eggplant
2 teaspoons lemon juice
1 teaspoon salt
12 ounces drained, canned tuna fish, flaked
1/2 cup tomato purée
1/2 teaspoon basil
1/4 teaspoon onion powder
1/4 teaspoon paprika

Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.

NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.