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Seafood

Hot Buttered Seafood Dip

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For a special party treat, mix up this dip and keep warm in a fondue pot or on a hot tray. It is excellent with cooked shrimp, crab, or chunks of poached fish.

Makes 1 cup dip.

Quick and tasty (the dip, not the shrimp or fish preparation!)

Hot and Cold Appetizers, Section 1, Card 52.

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Hot Buttered Seafood Dip

Course Appetizer

Ingredients

  • 1/2 cup butter
  • 1/2 cup chili sauce
  • 2 teaspoons worchestershire sauce
  • 3-4 drops hot pepper sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon-styled mustard
  • 2 pounds cooked shrimp crab, chunked poached fish or fresh oysters.

Instructions

  1. In a heatproof serving dish, combine butter, chili sauce, worcestershire sauce, hot pepper sauce, lemon juice and mustard. Heat until bubbly.
  2. To serve, place on source of heat and accompany with hot cooked seafood or fresh oysters.
  3. If serving a fin fish as a dip, select one that has a firm flesh, such as halibut or cod. Poach and chill. Remove backbones. Cut into chunks.
  4. To cook green shrimp with shells on, remove vein on back of each shrimp with a toothpick or skewer between segments of the shell. Heat 2 quarts water to boiling. Drop 2 to 2 pounds shrimp in shell into water. Cover. Remove from heat. Allow to stand 10 to 15 minutes until shrimp are pink. Guests can remove shells before dipping into sauce. Provide damp towels or lots of napkins.
  5. To prepare frozen crab legs for serving, cut legs into 2-inch pieces, using heavy knife. They are easier to cut while still frozen. Allow to thaw at room temperature or drop into boiling water and turn heat off. Drain. Pile into bowl for serving. Provide toothpicks or small forks for guests to remove meat from shells.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Baked Scallop Appetizer

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For an elegant first course to your next special dinner, try this simple and attractive appetizer. While the grapefruit adds a refreshing flavor contrast to the scallops, it also makes them more affordable.

You can assemble this recipe a few hours in advance up through step 4. The dishes should be covered and refrigerated until you are ready to proceed. Add 3 to 4 minuets to baking time.

You can use fresh or frozen scallops. If using fresh, thaw before starting the recipe.

This recipe is for four servings.
For 2 servings, half of the ingredients.
For 8 servings, double the ingredients.

Quick and Tasty.

Hot and Cold Appetizers, Section 1, Card 35

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Baked Scallop Appetizer

Ingredients

  • 3/4 pound scallops
  • 1/2 cup white wine
  • 1 large grapefruit
  • 1/4 cup butter melted
  • 2 tablespoons green onion tops sliced.
  • Salt to taste
  • Paprika to taste

Instructions

  1. Rinse and drain the scallops. Place in a small saucepan and add wine. Cover and simmer for 8 minutes. Drain, reserving liquid.
  2. Cut scallops into 1/2-inch slices.
  3. Meanwhile, peel grapefruit. Divide into sections, removing seeds and membranes. Cut each section in half.
  4. Combine scallops and grapefruit in 4 buttered scallop dishes or individual baking dishes.
  5. Combine 1/3 cup reserved cooking liquid with butter and green onions. Heat until butter is melted. Spoon hot mixture evenly over scallops and grapefruit. Sprinkle with salt and paprika.
  6. Bake at 360 for 6 minutes. Garnish with watercress or parsley sprigs, if desired. Serve immediately.

Recipe Notes

Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes