Seafood Recipes

Planked Salmon

2 pound salmon fillet
3 T vegetable oil
1 1/2 T soy sauce
1 1/2 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. white pepper
1/3 cup Rye or Scotch Whisky
1 T brown sugar

Place salmon filet in a long shallow dish. Mix together all ingredientsand pour over the salmon filet. Marinate for 1/2 hour. Pre-heat oven to 400°F. Place the cedar plank directly on the oven rack and bake for 8-10 minutes. This will lightly toast the wood. Remove the plank from the oven and rub with a thin coating of olive oil while plank is still hot. Place salmon directly on the hot plank and roast on the plank for about ten minutes.

Blackened Redfish

6 8 oz red fish fillets -- (8 to 10)
3/4 pound Unsalted butter -- melted

Seasoning Mix
1 tablespoon Sweet paprika
2 1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
3/4 teaspoon Ground white pepper
3/4 teaspoon Ground black pepper
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried oregano leaves

NOTE: Fish fillets (preferably red fish, pompano or tile fish) cut about 1/2 inch thick. Red fish and pompano are ideal for this method of cooking. If tile fish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. ( - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets.

Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate.

Cajun Blackened Fish

Fish fillets
Cajun spice mix (recipe follows)
Large cast-iron skillet
CAJUN SPICE MIX:
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne powder (more to taste)
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder (optional)

Mix spices very well, and store in an air-tight container.

TO PREPARE FISH FILLETS
Rinse fillets and pat mostly dry with paper towel. Leave slightly damp, as this moisture is going to adhere the spice paste to the fish. Coat fillets with spice paste.

Coat skillet with small amount of canola or other high-heat oil, or oil spray (can be omitted, with slight risk of sticking depending on condition of skillet). Get the skillet good and hot, oil should be starting to smoke. Arrange fillets in skillet. Turn when half-done.

Cooking time will depend on heat, and thickness of fillets. You want the spice coating NOT to be fully black - just darkened. Serve with lemon or lime wedges.

Grilled Bass

Bass, filleted
1/4 cup orange juice
1/4 cup extra virgin olive oil
1/6 to 1/4 cup prepared mustard
1/4 cup apricot preserves or orange marmalade

Blend together last four ingredients and cover fish fillets with the marinade for 2 hours.

Make a fire on one side of a covered grill.

Place fish in a wire basket and grill (covered) on the side without the flame for about 7-10 minutes per side. Baste with remaining marinade while grilling. Finish briefly on the flame side but be careful that the marinade does not blacken.

Pan-Fried Lake Fish

4 8-to-10 ounce fresh lake perch or other white fish
3/4 cup finely crushed saltine crackers (20 crackers)
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all-purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Mixture of herbs such as parsley, rosemary and dill
lemon slices

In a shallow bowl, combine the crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in lemon juice, then in flour mixture, then in egg, and finally in the cracker mixture.

In a 12-inch skillet heat shortening or cooking oil. Add fish in a single layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish; fry for 5 to 7 minutes more or till fish flakes easily when tested with a fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired.

Serves 4.

Rainbow Trout with Spicy Plum Sauce

4 rainbow trout steaks (about 6oz each)
1 teaspoon paprika
1 teaspoon olive oil
4 fresh bay leaves 4 cloves garlic
1 sweet apple, cored and cubed
1 inch section fresh ginger, finely shredded
1 large Spanish onion, chopped
8 oz plums, halved and stoned
1 teaspoon five spice powder
1/2 cup apple juice
1 teaspoon dark soy sauce

Line a baking dish with some lightly oiled foil. Rub both sides of the fish with paprika, then set each piece on some fresh bay on the foil.

In a large frying pan, sauté the garlic, apple, ginger and onion in the oil for 5 minutes. Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 400F, for about 18-20 minutes, uncovered.

Add the plums, 5 spice powder, apple juice and soy sauce to the frying pan. Cook over medium heat, uncovered, for 5 minutes, then covered for 10-12 minutes more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some hot sauce poured over around it and the remainder in a sauce boat on the table.

Serve with parsleyed brown rice and cucumber salad.

4 servings

Basil-Stuffed Trout

4 tablespoons olive oil
1 pound onion, sliced very thin
1/4 cup balsamic vinegar
1/4 teaspoon salt
freshly ground pepper
4 whole trout (10 to 12 ounces each), cleaned, bone-in
8 large basil leaves

Preheat grill. Soak hickory chips in water for 30 minutes. Heat 3 tablespoons oil in a large skillet. Add onions and cook until golden brown, stirring frequently, about 20 minutes. Add vinegar and cook until reduced and syrupy, about 2 minutes. Season with salt and pepper and set aside.

Brush the trout inside and out with remaining 1 tablespoon oil. Place 2 basil leaves inside each fish. Sprinkle hickory chips on fire and grill fish until browned, about 4 minutes on each side. Serve at once on platter over caramelized onions.

Baked Red Snapper with Tomatoes and Olives

6-ounce red snapper or tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice

Preheat the oven to 400 degrees.

Oil lightly a shallow baking dish large enough to hold the fillets in one layer.

In a bowl stir together the oil, the thyme, the tomatoes, the olives, the red pepper flakes, the garlic, the onion, and the lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.

6 servings

Bakd Fish with Almond Stuffing

1 (5 to 6 lbs.) whole bass or red snapper, cleaned and washed
1/4 cup chopped onion
2 Tablespoons butter
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup chopped and toasted almonds
3 eggs, lightly beaten
2 Tablespoons chopped fresh parsley
1 teaspoon dried tarragon
8 Tablespoons butter
Salt and freshly ground pepper to taste

Preheat oven to 400=B0/ Sauté onion in 2 Tablespoons butter until soft. Add bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well. Stuff cavity of fish with mixture and sew shut. Melt 8 Tablespoons butter, line a large shallow baking dish with foil, and pour a little melted butter over the bottom. Place fish on the foil and sprinkle with salt and pepper. Bake for 1 hour and 15 minutes, basting frequently

with remaining melted butter, or until fish flakes easily with a fork. Do not overcook.

6 servings

Sautéd Catfish with Ginger Peach Sauce

1/2 cup flour
1 Tablespoon dried thyme leaves, crumbled
1 teaspoon salt
1/2 teaspoon black pepper
catfish fillets(4-6 oz. each)
2 Tablespoon sailed oil
1 Tablespoon margarine or butter
1/2 cup coarsely chopped pecans
Ginger peach Sauce (recipe follows)

In a med. size bowel or pie plate, combine flour, thyme, salt and pepper. Rinse off fish and pat dry. Dredge fish in flour mixture: shake off excess and lay fillets in a single layer on a plate In a 10-12 inch frying pan over med. heat, heat oil & butter: add pecans and stir until fragrant, 1 to 2 minutes. Transfer nuts to paper towels to drain. Add fish to pan, without overlapping (you may need to cook in 2 batches.) Cook until fish is crisp and golden on bottom, about four minutes. Turn fillets over and cook until fish is opaque and tender in center of the thickest area, another 4 min. Transfer fish briefly to paper towels to drain then arrange on plates. Spoon about 3 tablespoons warm ginger sauce over each serving: sprinkle with pecans.

Ginger Peach Sauce
1 Table margarine or butter
1 teaspoon minced fresh ginger
1 can(16 oz) sliced drained peaches, or 1 1/2 cup peeled, chopped fresh peaches
1 cup peach preserves
1 Tablespoon catsup
1 Tablespoon white wine vinegar
1/4 to 1/2 t hot pepper sauce (Tabasco)

Melt margarine in a small saucepan over med heat; add ginger and stir 1 min. ; If using fresh peaches , add and cook stirring occasionally , until peaches are fork-tender, about 2 min. Add canned peaches, if using, and preserves; stir until jam melts. Stir in catsup, vinegar & hot pepper sauce. Transfer mixture to a blender or food processor and whirl until peaches are coarsely chopped. (Sauce can be cooled and refrigerated up to 2 weeks.) To serve, warm sauce, stirring, in a saucepan over med. heat.

3-4 servings

Barbecued Salmon with Basil

4 Salmon steaks (6 to 8 ounces each)
thawed if necessary.
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon chopped fresh basil (or 1 teaspoon dried and crushed)
Lemon wedges

Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges.

Serves 4

Grilled Lemon/Herb Mahi Mahi

3 tablespoon Olive oil
4 tablespoon Herbs, freshly chopped.
Garlic cloves, minced
Basil with lemon herbs.
tablespoon lemon juice
Salt and pepper to taste
1 teaspoon Worcestershire sauce
Mahi mahi steaks, 3/4 to 1 inch thick
1 teaspoon Soy sauce

Combine all the marinade ingredients together and pour over the mahi mahi steaks. Marinate for at least two hours. Grill the steaks, brushing frequently with marinade. To grill the mahi mahi, preheat the grill over low flame, and grill until the fish browns. Turn and grill until the fish flakes and is opaque. Time will vary depending on thickness. Spoon a good cup of cooked wild or white rice onto each plate. Put one of the steaks on top of this on each plate. Sprinkle with chopped herbs of choice. Place 3 steamed carrots, cut into match sticks beside the rice, and garnish with bits of orange.

Fresh Fish Special

On the island of Corsica, whole fish is simply baked or grilled for maximum flavor. Local cooks often use mountain trout, sea bream, grouper or mullet, but you can use sea trout, cod or sea bass with good results. 

tablespoons extra-virgin olive oil 
1 small onion, minced 
1 egg 
tablespoons chopped fresh parsley 
1 tablespoon anchovy paste 
1/2 teaspoon minced fresh rosemary 
1/2 teaspoon minced fresh thyme 
1 1/2 cups coarse fresh white bread crumbs 
1 3 1/2-to 4-pound whole fish (such as sea bass), cleaned 

Heat 3 tablespoons oil in medium skillet over medium heat. Add onions and sauté until soft, about 10 minutes.  Transfer to large bowl and cool. Add egg, 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in 3/4 cup bread crumbs. Season stuffing with pepper. 

Make two 1/2-inch-deep diagonal cuts on each side of fish, spacing cuts about 3 inches apart. Season fish cavity with salt and pepper. Spoon stuffing into cavity (do not pack tightly). Skewer opening closed. 

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add remaining 3/4 cup bread crumbs; sauté until golden, about 6 minutes. Mix in 1 tablespoon parsley. Season topping with salt and pepper. 

Prepare barbecue (medium heat). Brush grill with oil. Brush fish all over with 1 tablespoon oil. Season with salt. Place fish on grill and cook until fish is opaque in thickest part, turning once, about 25 minutes. Using metal spatula, transfer fish to platter. Remove skewers. Sprinkle fish with bread crumb topping. 

Servings 

Classic Fried Catfish

1/4 teaspoon Garlic Powder 
3/4 cup Yellow Cornmeal 
Farm-raised Catfish Fillets -or whole catfish 
1/4 cup Flour 
2 teaspoons Salt 
Vegetable Oil 
1 teaspoon Cayenne Pepper 

Combine cornmeal, flour, salt, cayenne and garlic powder. Coat catfish with mixture, shaking off excess. Add 1" layer of oil to a large skillet. Heat to 350~. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes depending on size. Remove and drain on paper towels. 

Salmon Baked With Brazilian Rub

salmon fillets, 5 to 6 oz each 
1/2 large orange, zest and juice only 
1/2 large lemon -- juice only 
Salt and pepper to taste 
2 tablespoons brown sugar 
1 tablespoon chili powder 
1 large garlic clove -- minced 
2 tablespoons butter -- melted 

In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once. Preheat the oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter. In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted 

butter. Bake for 8 to 12 minutes.

Cajun Shrimp

2 servings

1 lb. Large or Medium Shrimp
1/4 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red chili pepper flakes
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/8 teaspoon oregano
3 tablespoon butter
1 1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1/2 cup beer (room temperature)

Shell, de-vein, and rinse shrimp.
Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and Worcestershire sauce.

When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet.

Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning.

Serve shrimp over rice with sauce spooned over the top.

Butterfly shrimp with snow peas

4 servings

1/4-1/2 lbs. Large shrimp
1/3 lbs. snow peas
8 large water Chestnuts
1/2 cup un-peeled straw mushrooms
2 teaspoon Fresh ginger, slivered
1 large Clove garlic, minced
2 Green onions
3 tablespoon Peanut oil
1/2 cup Chicken stock
2 teaspoon soy sauce
1 teaspoon Dry sherry
1/2 teaspoon Salt
1 pinch Sugar
Cornstarch paste

Preparation: Soak snow peas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snow peas. Peel and rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), de-vein, and spread the shrimp almost flat. Cut green onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt and sugar.

Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp and stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic and ginger; stir-fry another 30 seconds. Add snow peas and water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snow peas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately.

Stir Fried Shrimp with Peppers

2 servings

1 lbs. shrimp, shelled and de-veined
2 tablespoons Vegetable oil
1 tablespoon Chopped fresh ginger root
2 Scallions, cut into 2-inch lengths
2 small Sweet green peppers, cored, seeded, and sliced
1/2 can (8 oz) water chestnuts, sliced
1 1/2 tablespoon Dry sherry
1 1/2 tablespoon Soy sauce
1 teaspoon Cornstarch
2 tablespoons Water
1/4 teaspoon Hot red pepper flakes

In a wok or heavy skillet stir-fry the shrimp in 1 tablespoon of the oil until pink, about 4 minutes.

Remove shrimp with a slotted spoon to a bowl. Add the remaining oil to the wok and stir-fry the ginger, scallions, and peppers for 3 minutes.

Return the shrimp to the wok. Mix together the sherry, soy sauce, cornstarch, and water until smooth. Stir into shrimp mixture with hot pepper flakes and cook, stirring, until sauce thickens and coats.

Sweet Cajun Shrimp

4 servings

1 cup Catsup
1 tablespoon Honey
1 tablespoon Brown sugar
2 tablespoon Vinegar
2 teaspoon Hot sauce
1 teaspoon Cayenne pepper
1/2 teaspoon Thyme
1 teaspoon Black pepper
1 teaspoon Onion powder
1 lbs. Shrimp, peeled and de-veined

Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush sauce over shrimp.

Serve over rice with leftover sauce.

Shrimp On The Barbie

4 servings

1 lbs. Large or Jumbo raw shrimp, shelled and de-veined

1 each red and yellow bell pepper, seeded and cut into 1-inch chunks

4 slices lime (optional)

1/2 cup prepared smoky-flavor barbecue sauce

2 tablespoon French's Worchestershire Sauce

2 tablespoon REDHOT Cayenne Pepper Sauce

1 clove garlic, minced

Thread shrimp, peppers, and lime alternately onto metal skewers.

Combine barbecue sauce, Worcestershire, Red Hot Sauce, and garlic in small bowl; mix well. Brush on skewers.

Place skewers on grid, reserving sauce mixture. Grill over hot coals 15 minutes or until shrimp turn pink, turning and basting often with sauce mixture. (Do not baste during last 5 minutes of cooking). Serve warm.

Shrimp Fried Rice

3 servings

1 cup Cold cooked rice
3 Eggs, slightly beaten
1/2 lbs. Raw shrimp, cleaned and slivered
1/3 cup BBQ pork
1/2 teaspoon Cornstarch
1 teaspoon Wine
1 tablespoon Soy sauce
2 Green onions, diced
1 teaspoon Salt
Peanut oil

Pan fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.

Heat peanut oil over high heat. Stir fry shrimp and chicken. When done, sizzle in 1 teaspoon wine.

Add the cooked rice. Stir until well mixed. Add 1 tablespoon soy sauce and the diced green onion. Add 1 tsp. salt. Stir fry for at least 10 minutes over Medium heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir fry it.

Spicy Shrimp Scampi

1 lbs. Large Shrimp
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon ground white pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 tsp dried oregano
1/2 juice of lemon
1/2 cups Parmesan cheese
tablespoons Italian bread crumbs (or bread crumbs with a little salt, pepper, oregano and basil added)
1/4 cup parsley, minced
Salt to taste
1 lbs. cooked fettucini or linguine

Melt butter with the olive oil in a sauté pan that can be used under the broiler and that is large enough to hold the shrimp in a thin layer.

When mixture is hot, add the garlic. Toss about and don't let it burn. While it cooks, add the white pepper, red pepper flakes, oregano and cayenne pepper, stir well. When garlic looks cooked but not brown (3 minutes), add the shrimp. Toss the shrimp about in the pan, coating with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and Parmesan. Toss to coat completely. The shrimp should now be bright pink and cooked through.

Place the pan under the broiler until cheese looks melted and the smell infuses your kitchen (1-2 minutes). Taste and adjust seasoning if necessary.

Serve over the cooked pasta, with additional Parmesan sprinkled over the top.

Shrimp in Coconut Batter

6 large shrimp (tail on, peeled, and de-veined)
2 cups oil
1 teaspoon Creole spice
1/4 cup flour
1 egg, beaten with 2 tablespoons water
1 cup coconut flakes

For the sauce:
1 tablespoon honey
2 tablespoons Creole mustard
In a deep fat fryer or heavy sauce pan heat oil until a deep fry thermometer registers 360 degrees. Season shrimp with Creole spice. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy sauté pan, turning as they begin to brown. Remove shrimp when brown on all sides. Drain on paper towels and place on a serving platter. To make the sauce, in a small bowl mix together the honey and the mustard serve with the shrimp. Yield: 2 servings.

Batter-Fried Shrimp

1 1/2 pounds raw, unpeeled, de-veined shrimp, fresh or frozen
1/2 cup cooking oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
1/4 cup water
3/4 teaspoon seasoned salt
1/4 teaspoon salt
oil for deep frying

Thaw shrimp if frozen. Combine cooking oil and egg; beat well. Add remaining ingredients and stir until well blended. Dip each shrimp in the batter. Drop shrimp in deep hot oil 350 degrees Fahrenheit and fry 1/2 to 1 minute or until golden brown. Remove with slotted spoon; drain on absorbent paper. Serve immediately. Makes 6 servings.

Shrimp Kabobs

Shrimp may be cooked by the direct heat of broiling, but are even more likely than fish to become tough if overcooked, so take care not to overcook and baste frequently during cooking. Try these Shrimp Kabobs and serve them as hor d' oeuvres on short skewers, or as a main dish on long skewers.

1 1/2 lb. raw peeled de-veined shrimp, fresh or frozen
4 slices bacon, cut into one inch lengths
1 can (4 ounces) button mushrooms, drained
1 green pepper cut into 1-inch squares
3 tablespoons melted margarine or cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper

Thaw shrimp if frozen. Partially cook bacon. place a bacon square, a mushroom, and a green pepper square on a short skewer. Place kabobs on a well-greased broiler pan. Combine margarine, salt and pepper and brush on kabobs. Broil about 3 inches from source of heat for five minutes. Turn kabobs and baste. Broil 3 to 5 minutes longer. Makes approximately 24 kabobs.

Shrimp and Fruit Salad

1 pound cooked, peeled, de-veined shrimp fresh or frozen
2 cups diced fresh unpared pears
2 cups diced unpared fresh red apples
1 cup thinly sliced celery
1/2 cup mayonnaise or salad dressing
2 tablespoons milk
1 tablespoon cider vinegar
2 teaspoons grated onion
1 teaspoon salt
salad greens
paprika

Thaw shrimp if frozen. Cut large shrimp in half. Combine shrimp, pears, apples and celery. Combine mayonnaise, milk, vinegar, onion and salt; mix well. Pour over shrimp mixture and toss lightly. Chill for at least 30 minutes. Serve on salad greens. Sprinkle with paprika. Makes six servings.