Supreme Of Seafood Neptune Recipes

Steps:

• Combine all 8 ingredients.
• Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
• Bake at 375ºF for 15 minutes or until slightly browned.

Steps:

• 1. Preheat oven to 350* and lightly grease 4 (2 cup) oven safe bowls, and place on a pan. Chop all your veggies up and place in container, and prepare and place your seafood in separate bowls. For larger shrimp I cut them in half, and for the LARGE scallops I halve and quarter them.
• 2. In a large skillet melt butter over medium heat. Add onion, celery & mushrooms cook 6-8 minutes until veggies are tender stirring often. Stir in flour and cook 2 minutes stirring constantly. Stir in Cajun seasoning, sherry and Parmesan. Stir in half & half and cook for 5 minutes until sauce thickens. Remove from heat and add shrimp, crab and scallops, stirring well to incorporate. Spoon into your prepared dishes.
• 3. In a medium bowl combine baking mix, cornmeal, garlic powder and cheddar cheese; stir well to mix throughout. Slowly stir in your buttermilk until dry ingredients are moistened. Spoon mixture over your seafood and spread liberally. Into the oven for 25 minutes at 350*and.........POW!!!!!!
• 4. Served with a Fresh Strawberry Spinach Salad with Poppyseed Dressing, sprinkled with Onion Straws.... My guests would not stop eating long enough for me to get a picture of the "inside" of the Pot Pie....... Oh well!!

Steps:

• Combine the mayonnaise, chili sauce, shallots, horseradish, Worcestershire sauce, red pepper seasoning, salt, and pepper and mix until smooth. Dissolve the gelatin in boiling water, stir into sauce mixture, and fold in the crab meat, shrimp, and scallops. Spoon into 1-3/4-quart ring mold. Chill for several hours or overnight until firm. Unmold the ring onto a platter. Decorate the center with hearts of palm and green pepper. Trim the mold with whole shrimp, egg slices topped with caviar, tomatoes, and parsley. Spoon oil and vinegar dressing over the hearts of palm.

Steps:

• Combine red pepper, green pepper, oil & lemon juice in a re-sealable food storage bag. Add salmon, gently toss to coat & refrigerate for 3-4 hours.
• Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside.
• SALAD ASSEMBLY: Place lettuce wedges on 6 serving plates. Add 2 oz salmon, 2 oz crabmeat, 2 scallops & 2 oz shrimp to ea plate. Garnish w/tomato wedges & serve w/desired dressing or choice of dressings.

Steps:

• In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
• Refrigerate for 2 hours before serving.

Steps:

• Melt butter in a medium saucepan; stir in flour, salt, cayenne, curry, sauces, and then gradually add the milk.
• Stir while bringing to the boil; simmer 3 minutes.
• Add fish, soup and cream.
• Heat through and then pour into a casserole dish.
• Top with breadcrumbs and brown under grill or in the oven.

Steps:

• Place the steaks between sheets of plastic wrap.
• Pound with the flat side of a mallet until they are of an even thickness (about ¼" or so).
• Sprinkle with salt and pepper.
• Place some crabmeat on one end of each steak and then sprinkle with lemon juice.
• Roll the steaks up to encase the filling.
• Roll the steaks in cornstarch, coating heavily.
• Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly.
• Remove the steaks from pan and keep them warm.
• Add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly.
• Stir in the flour and add the wine.
• Heat to boiling, stirring up the browning.
• Add the cream and boil, stirring, until the sauce is thickened and smooth.
• Add the steaks to the pan and simmer for 5 minutes longer.
• Serve garnished with chopped parsley.

Steps:

• Blend the first 3 ingredients. Mix well. Spread mixture over a large decorative glass dish.
• Top with enough cocktail sauce to cover the dish.
• Chop enough shrimp to scatter around the dish.
• Top with mozzarella cheese, green onions, green pepper and tomatoe.
• Chill for 2 - 3 hours before serving.
• Serve with assorted crackers.