** 'Mary's Tea Room' Seafood Entrées **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

CHEESY CRAB ENCHILADAS

Posted by: KC10 - Posted on: 3/31/2007

Kay says, "Here's the recipe for Cheesy Crab Enchiladas that I made for supper last night! It was originally posted by hbirdy_MN way back on '03. I know I reviewed it long ago and perhaps I'll do it again. This really is a recipe well worth consideration. Both DH and I were so pleasantly surprised the first time I made it! He's not real big on all the seafood recipes I make during lent, so for him to make a comment of any kind on a 'seafood recipe' is high praise indeed!!"

CHEESY CRAB ENCHILADAS

2 pkgs. (8 oz each) cream cheese, softened
1 envelope ranch salad dressing mix
3 Tb.. plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 Tb.. butter or margarine
1 lb. fresh, frozen or canned crab-meat, flaked and cartilage removed
2 cans (2-1/4 oz each) sliced ripe olives, drained
1 can (4 oz) chopped green chilies
1/2 tsp. pepper
1/4 tsp. salt
2 cups (8 oz) shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches)
1/2 cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce and sliced ripe olives, optional

In a mixing bowl, combine cream cheese, dressing mix and 3 Tb.. milk until smooth. Set aside 3/4 cup for topping. In a skillet, saute onion and garlic in butter until tender. Stir in crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture.

Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. Sprinkle with Colby and remaining Monterey Jack. Cover and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with green onions, tomatoes, lettuce and olives if desired.

Yield: 8 enchiladas.

COCONUT FRIED SHRIMP

Posted by: CHEFCAROL - Posted on: 4/18/2007

Carole says, "I don't eat seafood, but hubby and son said this recipe is a keeper."

COCONUT FRIED SHRIMP

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

PUFFED PASTRY WRAPPED FISH w/CUCUMBER DILL SAUCE

Posted by: ckathynot_ca - Posted on: 1/30/2007

PUFFED PASTRY WRAPPED FISH w/CUCUMBER DILL SAUCE

2 17.3 ounce packages of frozen puff pastry, thawed
8 6 ounce salmon filets, skin removed
1 egg
1 tablespoon water
2 cups shredded cucumber
1 cup sour cream
1 cup mayonnaise
1 teaspoon dill weed
1/2 teaspoon salt

On a lightly floured surface, roll each pastry sheet into a 12 x 10 inches rectangle. Cut each into two 10 x 6 inch rectangles. Place a salmon fillet in the center of each rectangle.
Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15 x 10 x 1 inch baking pan; brush with remaining egg mixture.
Bake at 400 degrees for 25-30 minutes or until pastry is golden brown. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with the bundles.

SHRIMP CURRY

Posted by: marymitten - Posted on: 2/17/2007

SHRIMP CURRY

1 bag of success white rice prepared according to the directions
1 package of frozen Cream of Shrimp Soup [ Campbell's has a canned variety but as I recall my mother used a Campbell's frozen Shrimp soup. Which I was at a loss to locate]
1 can of Cream of Chicken soup
1 package of frozen shrimp thawed under cool water
1 container of sour cream [lo-fat is fine]
I also added about an inch of cubed Velvetta..but I don't think that was in the original.
A splash of milk.
My mother always made this on the stovetop just by assembling and simmering it for about 10 minutes
Curry powder to taste I used 1/2 t.

Mary adds - I am certain that it lacks something...or perhaps it is more the presence of my mother that isn't here. I hope you do try it and like it.

TUNA TOMATO SPAGHETTI SAUCE

Posted by: Mimosa2 - Posted on: 10/9/2006

Anne says, " Mary, here's the recipe for the Tuna Tomato Spaghetti Sauce. I don't really follow a recipe, per se, just sort of wing it as I put it all together to simmer. You can make half the recipe using just 1 can ea. of tuna, anchovies, but I always double it as then I can freeze the leftover sauce for another time."

TUNA TOMATO SPAGHETTI SAUCE

In medium size heavy saucepan drain the oil from 1 or 2 cans of anchovies and use this oil to sauté:
5 - 6 cloves chopped garlic
1 small chopped onion (or half a large),
a handful of chopped parsley
the anchovies.

Cook together about 10 minutes, stirring so the garlic doesn't burn. Then add:
2 cans undrained water-packed tuna (or use oil packed if you prefer)
1 can tomato sauce (15 oz) or 2 small cans,
1/2 can tomato paste,
1 can (15 oz) chopped or petite cut tomatoes
Add 1 can undrained chopped clams - this is optional, but good.

Wash out the cans with a small bit of water and add to the pot. Usually no salt is necessary as there is plenty in the anchovies and tomatoes, add black pepper to taste and some herbs such as marjoram or basil.
Cover partially so steam escapes while simmering over very low heat for 1-1/2-2 hours. Stir occasionally so it doesn't stick to bottom of saucepan.

Anne notes - If too thick, add some water and continue simmering. Smells delicious while cooking. Toss some of the sauce over hot, drained spaghetti or linguine. We usually add grated Romano or Parmesan cheese to our individual plates. Good with tossed salad w/vinegar & oil dressing.

Note: this sauce would be good with shrimp or scallops added towards the end of cooking.

I've tried this recipe a few times now and is always a hit. No leftovers is always a good sign.

SHRIMP FETTUCCINI

4T Butter 1 (4oz)can Mushrooms
4T flour

Sorry some how I got booted out of the computer.

SHRIMP FETTUCCINI

4T butter 1 (4oz)can mushrooms
4T flour save the liquid
dash salt 1/3c Parmesan Cheese
dash pepper shredded
1/4c onion chopped
1 clove garlic minced
1lb shrimp
dash basil 2T dry white wine
dash oregano (Vermouth)
1pint half and half

Melt butter; stir in flour, salt, pepper, onion, garlic, basil, & oregano. Add the half and half. Stir and cook over medium heat until thick and bubbly. Add mushrooms with liquid, Parmesan cheese, shrimp and wine. Stir and cook until mixture is hot and bubbly. Serve over cooked fettuccini noodles.

Enjoy, it is delicious.

TOFU SALMON SALAD

Posted by: Atchan - Posted on: 10/26/2007

Judi says, " I think I have another Japanese recipe to share. I hope that you like tofu...most people really don't like it, but I have things to top it with and a sauce that makes it taste good, I promise, LOL! Its a great side-dish. But I do understand if some of you just pass this one by...but its good for you!! Enjoy!"

TOFU SALMON SALAD

1 Block Tofu
Shredded Lettuce
Bean Sprouts
1 Small Can Salmon
2 Medium Tomatoes, diced
1/2 Cup (or less) Green Onion, sliced

Sauce:
1/4 Cup Salad Oil
1/3 Cup Soy Sauce
2 tsp. Sesame Oil
2 tsp. Sugar

Drain tofu and cut into 1" cubes.
Arrange on shredded lettuce.
I sometimes add watercress and bean sprouts too.
Garnish with salmon, diced tomatoes and green onions.
Heat oil, soy sauce, sesame oil and sugar, cool.
Pour over tofu before serving.

*You could substitute the salmon with roasted chicken.

 TUNA HOTDISH/CASSEROLE

Posted by: KC10  - Posted on: 2/19/2008

Kay says, "I was looking through some recipes looking for something different to make on Friday that no meat!! I'd forgotten all about this recipe! It's wonderful!! This is very tasty, even though it doesn't look like much!! I was amazed at just how much flavor there was in this combination! And the cashews add a nice variation to using pasta!! Enjoy!"

 TUNA/HOTDISH/CASSEROLE

1 can chow mein noodles
1 c. chopped celery
1/4 c. chopped onion
1 (6 oz.) can tuna in water, drained
1 (4 oz.) can mushrooms
1 can cream of mushroom soup
4 oz. CASHEWS
1/4 c. water

Combine all together and place in greased 1 1/2 qt. casserole! Bake @ 375º for 25 min.

SHRIMP CALZONE

Posted by: ckathynot_ca  -  Posted on: 3/16/2008

Kathy says, "Here's a recipe for the Shrimp Calzone that Earl and I made in class. Enjoy!"

SHRIMP CALZONE

2 tablespoons olive oil
1 clove garlic, minced
1 cup canned chopped tomatoes in juice
1/2 teaspoon dried thyme
2 tablespoons chopped fresh Italian parsley leaves
1/2 cup dry white wine
1 pound uncooked large shrimp, peeled and deveined
salt and fresh ground pepper
4 ounces of homemade pizza dough
3 cups shredded mozzarella
1 large egg beaten for an egg wash
extra virgin olive oil

 Heat the oil in a heavy large skillet over medium low heat.  Add the garlic and saute until fragrant and tender, about 2 minutes.  Add the tomatoes , thyme, parsley and wine.  Increase the heat to medium and simmer until most of the liquid evaporates.  In a small bowl, season the shrimp with salt and pepper.  Add shrimp to the skillet and saute until just cooked through.  Set aside to cool.
 Set oven to 450 degrees.  Roll out pizza dough into a 7-9" round then sprinkle some mozzarella over half of the pizza with some shrimp over that and more cheese on top of that.  Brush egg wash around outside then fold over dough and seal real well by rolling the edges of the dough.
 Bake about 12-15 minutes until browned then take out and brush with olive oil and serve.
 

 COCNUT SHRIMP

Posted by: ckathynot_ca  -  Posted on 7/19/08

Kathy says, " Cooking class last night was a blast. We are starting to run in to familiar faces which is always a fun thing. I was so pleased to see my nail girl and her husband join us. She took his as a surprise for date night and he really enjoyed it. I'll post the recipes we did a little at a time. I was most excited because I got to make an egg roll for the first time. Here's your first one - "

 COCONUT SHRIMP

1 egg
1/2 cup all purpose flour
2/3 cup beer
1-1/2 teaspoons baking powder
1/4 cup all purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

 In medium bow, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees in a deep fryer. Fry shrimp in batches; cook, turning once, for 2-3 minutes or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

 SALMON PAPILLOTE WRAPPED IN CABBAGE

Posted by: ckathnot_ca  -  Posted on: 7/25/08

Kathy says,  "You know how much I love my cooking classes.............. I am not a fish lover and rarely cook it at home but I have to tell you that we made some pretty fabulous things.  There wasn't any of it I didn't like. Here was my pick of the night that I thought I would share with you."


SALMON PAPILLOTE WRAPPED IN CABBAGE

6 servings wild salmon fillets
1 large head of napa cabbage-large leaves removed and steamed
2 tablespoons chopped parsley
2 tablespoons chopped dill
6 very very thin slices of lemon

SAUCE:
1 cup minced shallots
2 cups red wine
1/4 cup red wine vinegar--good quality
1/4 cup heavy cream
1-1/2 sticks butter
salt and pepper to taste

 Get your sauce started first as it has to reduce.  Put shallots, wine and vinegar.  Cook for about 10 minutes until it is reduced down to about 1/2 cup liquid.  Before serving you will add the heavy cream and butter.
 Marinate salmon with salt, pepper, parsley and dill.  Lay cabbage leaves out and put salmon on top.  Lay slice of lemon on top of salmon then wrap salmon in the cabbage leaves.  Grill these fish for about 2 minutes on each side then transfer to the oven and cook at 400 degrees for about 7-9 minutes.  
 Arrange sauce on plates and top with fish.