Favor shellfish and fish? Quick Cajun Broiled Catfish and Stuffed Shrimp are sure to please your palate. Tuxedo Casserole offers a delightful blend of shrimp, asparagus, artichoke hearts and mushrooms in a sherry cream sauce.
- Basic Fried Shrimp
- Bayside Crab Casserole
- Beer Batter Fried Shrimp
- English Fish and Chips
- Fried Catfish
- Fried Clams
- Quick Cajun Broiled Catfish
- Salmon Croquettes
- Shrimp Egg Rolls
- Shrimp Jamaica
- Shrimp New Orleans
- Shrimp Pierre
- Shrimp Szechuan
- Shrimp Tempura
- Spicy Grilled Shrimp
- Spicy Marinated Shrimp
- Stuffed Shrimp
- Sweet and Sour Shrimp
- Tuna Casserole
- Tuxedo Casserole
- Add Your Favorite Seafood Recipe
Here's a Sample Recipe from the Fish and Seafood Chapter; Enjoy!
Another of The American Gourmet Collection Cookbook's delightful ethnic-American specialties. Happy New Year and Enjoy!
Shrimp Egg Rolls
(From The American Gourmet Collection Cookbook)
1 teaspoon Aji Mirin (Sweet Cooking Rice Wine)
1 teaspoon Cornstarch
1 teaspoon Salt
1 tablespoon Sugar
1 pound Shrimp, peeled and cut into tiny pieces
1 tablespoon Cooking Oil
4 cups shredded Cabbage
3/4 cup shredded Carrot
1 cup shredded Celery
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Sesame Oil
1 package Egg Roll Wrappers
2 tablespoons Flour
2 tablespoons Water
Oil for Deep Frying
1. In a small bowl, combine rice wine, cornstarch, and salt. Add shrimp bits and marinate at least 10 minutes. Heat a small skillet over high heat, add 1 tablespoon of cooking oil, and stir-fry the shrimp pieces until they turn pink. Remove and drain; set aside.
2. In a large mixing bowl, combine cabbage, carrot, and celery. Boil a large pot of water, add the vegetables, and cook for about 10 seconds; drain.
3. Return vegetables to the mixing bowl. Add sugar, salt, pepper, and sesame oil, tossing until thoroughly blended. Stir in shrimp.
4. Mix together the flour and water to make a paste for sealing the egg rolls. Set aside.
5. To Wrap Egg Rolls: Place egg roll wrappers, one at a time, on a working surface. Arrange the wrapper so that the corners are north and south relative to you (like a diamond shape). Put about 1/4 cup of the filling mixture in the middle of the egg roll wrapper, spread out "east to west" to within about an inch and a half of the east/west corners. Fold the bottom corner up over the mixture, then fold in the east-west corners.
6. Paint the flour paste on the upper corner of the egg roll. Roll up the egg roll, sealing the seam completely. Repeat for remaining egg roll wrappers.
7. Deep fry until golden brown and drain on paper toweling.
Serve with a choice of dipping sauces: 1) Sweet and Sour Sauce 2) Hot Mustard Sauce and 3) Mixture of Soy Sauce and Rice Vinegar, to taste.
