SPECIAL APPETIZER RECIPES - SEAFOOD

Apart from hors d'oeuvres and antipasto the shrimp cocktail is probably best known . . . and remember fresh crabmeat or lobster is interchangeable with shrimps

FISH COCKTAIL SAUCE #1 - Bland

1/4 cup mayonnaise
1/2 tsp sugar
1/2 cup chili sauce
1/2tsp Worcestershire Sauce
1 T each - horseradish, lemon juice, grated onion

Mix thoroughly, cover and chill before using

What could be easier!

FISH COCKTAIL SAUCE #2 - Sharp

1/2 cup catsup
1 T choppen green pepper
1/4 cup chile sauce
1 T chopped scallions
1 T lemon juice
1/4 tsp celery seed
1 tsp chopped parsley
2 T dry sherry
1 tsp horseradish

Mix thoroughly, chill before serving.

HOT SHRIPMS

1/2 pound raw cleaned shrimps ( or thawed frozen package)
1 cup sour cream
1/4 cup butter
4 large fresh mushrooms, coursely chopped
1 tsp soy sauce
1/2 tsp salt
1/8 tsp Nepal pepper ( or 1/4 tsp black pepper)
1 tsp paprika

Saute shrimps in butter for 4 minutes, add mushrooms and cook 10 minutes over gentle heat.
Separately combine sour cream and seasonings, color with the paprika and heat.
Combine shrimps and sauce, cook gently for 10 minutes or until thick and velvety.
Spoon the mixture into 4 buttered ramekins or large scallop shells, dust with grated Parmesan, and brown for a minute under broiler flame.



FRUITS DE MER

A thin pancake, rolled around creamed seafood, topped with Parmesan cheese, lightly broiled before serving.
These are not too difficult to prepare—and sometimes a double portion might take the place of an entree

1 cooked lobster tail or small tin of lobster meat
1/4 cup madeira, Marsala or dry sherry
1/2 cup fresh crabmeat, or a medium tin
1 tsp lemon juice
6 cooked shrimps, coursely cut
6 scallops, cousely cut
4 Cherrystone clams
4 oysters
4 mushrooms, chopped
1 cup mushroom soup, condensed
1/2 tsp paprika
1 tsp chopped chives
1 T minced parsley
1 T butter
1 T cream salt, fresh pepper, grated Parmesan cheese
4 thin pancakes of 4 large scallop shells

Fruits de mer literally means "fruits of the sea." While it is usually served in a crepe (thin French pancake), it may also appear in scallop shells, buttered ramekins, or simply atop a buttered toast triangle.

Heat oven to 500.

Combine fish and shellfish with condensed mushroom soup, chopped fresh mushrooms, cream and wine, stir constantly and bring to high heat, then place over boiling water in a double boiler. Simmer gently while you prepare pancakes from any packaged mix. The pancakes should be very thin, cooked individually in butter, in a small skillet. Set them aside to keep warm.

Add all other ingredients (seasonings) to fish mixture and continue simmering for 5 minutes, while you butter a long shallow baking dish.

Place the pancakes one at a time: that is, place one at the end of the dish, spoon some of the creamed mixture into the center and fold over both pancake edges to cover the filling. Place the next pancake beside the first, etc. until all four crepes have been filled and are neatly distributed along the baking dish.

Cover with the remaining sauce, sprinkle generously with grated Parmesan cheese, and broil for 3 minutes or until tops are golden brown.

Most importantly of all...Enjoy!