Main Dishes

Little Lobster Quiches (For Luncheons)

Summary

Yield
10 Servings
SourceMrs. Robin Obetz (1977)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

2 pk
pie crust mix
2 cn
lobster (5-oz)
1 c
Swiss cheese (shredded)
1⁄2 lb
bacon (fried, crumbled)
3 c
whipping cream
6
eggs
1 1⁄2 t
salt
1⁄4 t
white pepper
1⁄8 t
nutmeg
1⁄8 t
sugar
1⁄8 t
cayenne pepper

Instructions

Roll out half into 18 x 12-inch rectangle. Cut 6 (6-inch) circles. (Do twice for 12.) Pat into well-buttered 4-inch or 6-ounce custard cups. Chill 1 hour. Preheat oven to 375°. Select and save 12 large lobster chunks from cans of lobster. Flake the remainder. Put mixture of Swiss cheese, bacon and the flaked lobster in the bottom of pastry shells. In large bowl, mix remaining ingredients until blended. Pour into shells. Set them on 18 x 12-inch pan. Bake 20 minutes. Top each with lobster chunk. Bake 20 to 25 minutes more, until knife comes out clean. Cool 2 minutes, then remove from cups. Garnish with dill sprigs. Serves 10 to 12.

Oriental Shrimp & Eggs

Summary

Yield
6 Servings
SourceRussell E. Walker (1972)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

1 1⁄4 lb
fresh shrimp (or 1 lb. frozen)
1 t
dried basil leaves
1⁄2 t
salt
1⁄2 t
pepper
1 cn
bean sprouts (16-oz)
1⁄2 c
butter (or margarine)
1⁄2 c
celery (sliced)
1⁄2 c
green onion (chopped)
9
eggs
1⁄4 c
milk (or cream)
1⁄2 t
salt

Instructions

Clean and rinse shrimp under cold water. Drain and dry with paper towels. Sprinkle with basil leaves, 1/2 teaspoon salt and pepper. Rinse and drain bean sprouts under cold water. In a large heavy skillet over medium heat (350°), heat 1/2 cup butter until foamy. Add shrimp and celery. Cook, stirring, 3 minutes, then add bean sprouts and green onions, chopped. Cook 2 minutes longer. Reduce heat to 300°. Beat eggs with 1/4 cup milk and 1/2 teaspoon salt until blended. Pour over shrimp. Cook, stirring from bottom as eggs set, until all are done. Serve immediately.

Shrimp Creole

Summary

Yield
4 Servings
SourceNancy Alonzo (1998)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 1⁄4 lb
shrimp (unshelled, medium size, or 1 lb. raw shelled shrimp)
1 T
oil
1⁄2 c
green onion (chopped)
1⁄2 c
green bell pepper (chopped)
1⁄2 c
celery (chopped)
2 c
tomatoes (chopped)
1 cn
tomato sauce (8-oz)
1⁄2 t
salt (or less)
1⁄4 t
cayenne pepper (this can be hot!)
2
bay leaves
3 T
parsley (chopped, fresh)
 
rice (hot, steamed)

Instructions

Shell and devein shrimp, if necessary, and rinse in cold water. Set aside. Heat oil in a large skillet. Sauté green onions, bell pepper and celery until slightly cooked. Add remaining ingredients, including shrimp, and continue cooking just until shrimp turns pinkish-white. Remove bay leaves and serve immediately over hot steamed rice.

Southwestern Shrimp over Rice & Beans

Summary

Yield
4 Servings
SourceGale McLinn (2000)
Prep time
20 minutes
Cooking time
35 minutes
Total time
55 minutes

Ingredients

1⁄2 c
rice (long-grain)
1 c
chicken broth
1 t
olive oil
1 clv
garlic (minced)
1 c
canned black beans (rinsed and drained)
1⁄4 t
ground cumin
2 t
butter
1 t
olive oil
1⁄2 lb
shrimp (peeled and deveined)
1⁄4 t
paprika
1⁄4 t
dried oregano (crushed)
1⁄8 t
crushed red pepper (or less to taste)
1⁄8 t
ground cumin
1⁄8 t
black pepper (freshly ground)
2 T
green onion (chopped)

Instructions

Prepare rice by stirring together broth and rice in small pan. Bring to a boil and reduce heat to low. Cover and simmer until rice is tender, about 18 minutes. While rice is cooking, prepare black beans. Heat the oil in a small pan. Add garlic and sauté 1 minute. Stir in beans and cumin and simmer for 3 to 5 minutes. To prepare the shrimp, heat together the butter and olive oil in a small pan. Add the shrimp, paprika, oregano, red pepper, cumin and black pepper and cook over medium heat until shrimp are tender, about 6 to 10 minutes, stirring frequently. To serve, spoon rice onto a serving plate and spread it out to a large circle. Spoon black beans into the center and top with the cooked shrimp. Sprinkle with green onion.

Spring Pasta with Shrimp

Summary

Yield
4 Servings
SourceNancy Hartshorn (2004)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

8 oz
penne pasta
1⁄2 lb
asparagus (fresh)
1 T
olive oil
1⁄2 pk
green onions (up to 1 bunch, cut diagonally into 1-inch lengths)
2 clv
garlic (minced)
1⁄2 lb
shrimp (medium, peeled and deveined)
2 T
butter (or margarine)
 
Salt and pepper
 
Parmesan cheese (freshly grated)

Instructions

Cook pasta in boiling salted water. Cut off and discard woody ends of asparagus; cook spears in small amount of water in microwave until almost tender, about 3 minutes. Remove spears from water, reserving water, and cool under cold running water. Cut diagonally into 2-inch sections; set aside. In large frying pan, heat olive oil until hot. Add green onions and garlic; cook, stirring frequently, until onions are softened. Add shrimp and cook 1 to 2 minutes, stirring frequently, until shrimp begin to turn pink. Add asparagus and 1/4 cup of asparagus cooking water. Cook over high heat until shrimp are cooked and water has reduced by about half. Drain pasta and add to frying pan. Toss, adding butter, salt, pepper and Parmesan cheese to taste. Serve immediately.

Thai Shrimp & Pasta

Summary

Yield
4 Servings
SourceEvie Kennedy (2003)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

3⁄4 c
rice vinegar
2 T
chili-sesame oil (or Oriental sesame oil with dried crushed red pepper)
2 T
soy sauce
1 1⁄2 T
ginger (peeled, fresh, chopped)
1 T
Dijon mustard
1 pk
linguine pasta (12-oz, freshly cooked)
3⁄4 lb
shrimp (peeled, cooked)
1 c
green onion (chopped)
1⁄4 c
cilantro (fresh, chopped)
1⁄4 c
mint (fresh, chopped)
 
roasted peanuts (chopped to garnish)

Instructions

Combine first 5 ingredients in blender and purée. Season with salt and pepper. Cover and chill. Combine remaining ingredients in bowl. Toss with enough of dressing mixture to coat. Use the remaining dressing as a side. Add chopped roasted peanuts as a garnish.

Shrimp Casserole

Summary

Yield
6 Servings
SourceLenore E. Mastracci (1982)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

2 lb
frozen shrimp
1 cn
tomato soup
2 T
salad oil
6 oz
white wine
1
lemon (fresh)
6 oz
coffee cream
1 1⁄2 c
rice (uncooked)
1 pk
slivered almonds
1⁄4 c
green pepper

Instructions

Marinate 2 pounds of frozen shrimp with 2 tablespoons of salad oil and squeeze one fresh lemon over shrimp. Add 1 1/2 cups of uncooked rice and 1/4 cup of green pepper. Then add 1 can tomato soup, 6 ounces of white wine, 6 ounces of coffee cream and a package of slivered almonds. Bake at 350° for 30 minutes with lid on, then 30 minutes with lid off.

Mini Frozen Tuna-Cheese Casseroles

Summary

Yield
8 Servings
SourceJane Faelchle (1982)
Prep time
15 minutes
Cooking time
55 minutes
Total time
1 hour, 10 minutes

Ingredients

2 c
narrow noodles (6 oz)
2 pk
frozen chopped spinach (10-oz)
1 c
cottage cheese (cream-style)
1 c
cheddar cheese (shredded)
1 cn
condensed cream of mushroom soup
1 T
lemon juice
1⁄2 t
salt
 
cheese (shredded, for top, optional)

Instructions

Cook noodles; drain and place in bowl. Cook spinach; drain very well in strainer, pressing out excess liquid. Add spinach, tuna, cottage cheese, cheddar cheese, soup, lemon juice and salt to noodles. Toss lightly to mix. For freezing, place 3/4 cup in foil pans. Cover with foil; freeze. To heat, place frozen casserole on rack. Bake in very hot oven at 450° for 40 minutes. If desired, remove foil, add shredded cheese, return to oven for 2 minutes.

Savory Tuna Roll

Summary

Yield
6 Servings
SourceAnn W. Moore (1985)
Prep time
25 minutes
Cooking time
1 hour
Total time
1 hour, 25 minutes

Ingredients

1 c
flour (sifted)
1⁄2 t
salt
1⁄3 c
shortening
1⁄2 c
cheddar cheese (shredded)
3
milk (up to 4 T, cold)
1 T
butter
1 T
onion (chopped)
1 T
flour
1⁄4 c
milk
1⁄4 t
salt
1 ds
powdered marjoram
1 ds
powdered thyme
1 ds
pepper
1 cn
tuna (6-1/2 oz, drained and flaked)
1
egg (slightly beaten)
2 t
parsley (minced)

Instructions

Sift flour and salt into bowl. Cut in shortening and cheese until particles are the size of small peas. Sprinkle milk over mixture while stirring with fork until dough holds together. Wrap in waxed paper and refrigerate while making filling. Melt butter in saucepan; sauté onion. Blend in flour and add milk, salt, marjoram, thyme and pepper. Bring to a boil, stirring constantly. Remove from heat. Stir in tuna, egg and parsley. Roll out pastry on floured surface to 12 x 7-inch rectangle. Spread filling lengthwise down the center, moisten edges and pinch together over filling. Seal ends. Place on ungreased baking sheet. Brush with milk; prick to allow steam to escape. Bake at 400° for 35 to 40 minutes. This is good served either hot or cold.

Swiss-Tuna Quiche

Summary

Yield
6 Servings
SourceLaura Dureska (1981)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

1
frozen pastry shell (9-inch, thawed or 1 8-inch pastry shell)
1 cn
tuna (7-oz, well drained, flaked)
1 c
Swiss cheese (4 oz, shredded)
1⁄2 c
green onions (sliced)
2
eggs
1⁄2 c
Hellmann's mayonnaise
1⁄2 c
milk

Instructions

Pierce pastry thoroughly with fork. Bake in 375° oven 10 minutes; remove. In large bowl, toss together tuna, cheese and onions. Spoon into pastry. In small bowl, beat together remaining ingredients. Pour over cheese mixture. Bake 35 to 40 minutes, or until golden and knife inserted in center comes out clean.

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