Reader Recipes

Simple Seafood Meals

 

Cooking Tip | Making & using drawn butter

When you remove milk solids from butter, you increase its heat tolerance. Drawn butter, or clarified butter, doesn't burn as easily as regular butter because the milk solids (whey) have been removed. In addition to serving with seafood, you can use drawn butter for making dishes that benefit from buttery flavor, but must be cooked over moderately high heat, such as sauteed potatoes, eggs, and sauces. To make cup of clarified butter, slowly melt one cup of butter (we prefer unsalted; you can salt later to taste) in a small saucepan over low heat, using care not to burn. After butter has melted completely, continue to heat over low heat, allowing milk solids to separate out. Some milk solids will drop to the bottom of the pan, while others will rise as foam. Remove butter from heat and skim off the foam. Let cool a bit to let more of the solids settle, then pour or spoon out the clarified butter, leaving the remaining milk solids in the pan. Alternatively, pour through cheesecloth to remove milk fats, or refrigerate until layers are easily separated.

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Quick CRAB SOUP

From Lettie Glenz of Sumerduck

 

INGREDIENTS:

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2 cups heavy cream

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2 cups half-and-half

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1 cup milk

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1 cup diced potatoes

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1 cup diced carrots

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1 lb. lump crabmeat

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cup corn kernels

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t salt

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t black pepper

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1 t Old Bay seafood seasoning

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cup water

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1 T of cornstarch

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1 cup clam juice

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2 T scallions chopped

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1 T fresh dill, minced

 

DIRECTIONS: In a 4- or 5-quart Dutch oven, heat the heavy cream, half-and-half, and milk to a simmer over medium heat. Add the potatoes, carrots, crabmeat, corn, salt,  pepper and Old Bay. Reduce the heat to low and simmer, stirring occasionally, about 15 minutes, until the vegetables are softened. Whisk the water and the cornstarch together in a small bowl. Add the cornstarch mixture and the clam juice to the cream mixture and bring to a boil, stirring constantly. Boil for 1 minute, or until thickened. Just before serving, add the scallions and dill. Recipe can be made in 30 minutes.

 

SHRIMP WITH ANGEL HAIR PASTA

From Deanna Persinger of Raphine

 

INGREDIENTS:

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1 cup chopped onion

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1 clove of garlic, minced

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1 T olive oil

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10-oz. can cream of celery soup

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1 cups milk

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1 T dried basil, crushed

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t pepper

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to 1 lb. salad shrimp, thawed

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cup white cooking wine

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1 lb. angel hair pasta, cooked and drained.

 

DIRECTIONS: Cook onion with garlic in oil until tender. Stir in can of soup. Add milk, basil, and pepper. Heat until mixture bubbles.  Add salad shrimp. Cover and simmer for 3 to 5 minutes until shrimp turns opaque. Stir in wine. Heat through. Serve over angel hair pasta.

 

FISHERMANS STEW

From Patricia Harbin of Louisa

 

INGREDIENTS:

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3 T butter or margarine

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3 cups potatoes, peeled and diced

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28-oz. can whole tomatoes

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1 small onion, chopped

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cup chopped green pepper

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1 lb. frozen fish fillets (e.g. haddock, cod, sole)

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1 t salt

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Dash of pepper

 

DIRECTIONS: In large saucepan over medium heat, cook potatoes in hot butter until lightly browned. Stir in tomatoes and their liquid, onion and green pepper; cover and cook 15 minutes or until potatoes are fork-tender. Cut fish into 1-inch chunks; stir into vegetable mixture with salt and pepper. Cook 10 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.

TILAPIA WITH SAFFRON RICE AND GREEK SALSA

From Cathy Benson of Daleville

 

INGREDIENTS:

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1 small red onion, sliced thin

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1 small can sliced black olives, drained

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1 cup diced fresh tomatoes

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1 cup escarole lettuce, torn into bite-size pieces.

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1 cup feta cheese

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1 cup Kens brand Greek dressing

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4-6 tilapia fish fillets, rinsed and patted dry

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2 t olive oil

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1 T chopped garlic

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1 t oregano

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1 t black pepper

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1 lg. bag Mahatma Saffron Yellow Rice, prepared according to pkg.

 

DIRECTIONS: Combine all vegetable ingredients with feta cheese and dressing. Toss well and place in refrigerator. Turn oven to low broil. Brush tilapia fillets with olive oil. Sprinkle with garlic, oregano and pepper. Place in oven under low broil for about 10 minutes, checking to make sure the fish is not overdone. Remove as soon as fillets are flaky. Make a bed of rice, top with tilapia fillet and dress the side with the Greek salsa. Makes 6 servings.

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