Marinated Cracked Dungeness Crab
2 large Dungeness crabs, cooked,
disjointed and cracked
1 cup olive oil
3/4 cup wine vinegar
2 cloves garlic, minced
1/2 cup chopped parsley
1 lemon, sliced and squeezed
1 teaspoon oregano
1 teaspoon black pepper
Salt
Place crabs in a shallow bowl and add oil, vinegar, garlic, parsley, lemon, oregano and pepper. Season to taste with salt. Cover and refrigerate for 1 hour.
Makes 2 to 4 servings.
Shrimp Gazpacho
2 (28 ounce) cans whole tomatoes, chopped
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
1 (4 ounce) can chopped green chiles
2 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
2 teaspoons Mexican oregano
1 tablespoon unflavored gelatine;
1 beef bouillon cube
1/2 cup boiling water
3/4 pound small shrimp, cooked, shelled and de-veined
1/2 cup sliced stuffed green olives
1 cucumber, peeled, seeded and diced
Croutons
Mix together the tomatoes, tomato sauce, garlic, onion, green chiles, Worcestershire, seasoned salt and oregano. Simmer for 10 minutes and chill overnight.
About 1 hour before serving, dissolve the gelatine and bouillon cube in the boiling water. Stir into the chilled mixture. Add the shrimp, green olives and cucumber. Refrigerate until serving time. Garnish with croutons.
Fish with Green Chiles
1 pound flounder or sole filets
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon coarsely-round pepper
1 (4 ounce) can chopped green chiles, drained
12 pimento-stuffed olives
1/4 cup dry white wine
1 tablespoon lemon juice
If fish fillets are large, cut into 4 serving pieces.
Place onion in oil in 10-inch nonstick skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chiles over fish; top with olives.
Mix wine and lemon juice; pour over fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, about 10 minutes.
Serve with lemon wedges.
Crispy Corn-Coated Sand Dabs
Sand dabs are found only in the Pacific coastal waters from Alaska to Mexico.
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon black pepper
4 sand dabs
1 cup buttermilk
Vegetable oil (for deep frying)
Mix cornmeal with salt and pepper. Dip fish in buttermilk, then coat with cornmeal mixture. Pour oil to a depth of 1 1/2 inches in a skillet. Heat until hot, then add fish. Cook until golden, turning once.
Garnish with sprigs of watercress or parsley and lemon slices, if desired.
Cornsicles with Shrimp and Oregano
6 ears corn
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh Mexican oregano or
1 teaspoon dried Mexican oregano
12 medium shrimp
24 popsicle sticks
Peel, devein and dice shrimp. Trim corn and remove the husks and silk. Save and wash larger husks. Cut corn kernels from the cob, scraping out as much milk as you can. Grind kernels using a meat grinder with a sharp blade. Add salt, white pepper, oregano and shrimp. Mix well.
Preheat oven to 325 degrees F.
Drop a tablespoon of corn mixture onto center of a clean husk. Fold left side of the husk into the center, then the right, and then fold the bottom end upward. Push a popsicle stick 2 to 3 inches into the open end and pinch the husk around the stick with your fingers. Tear a thin strand from a dry husk and tie it around the cornsicle. Place the rolls, sticks in the air and very close together, in a glass baking dish or loaf pan. Bake 30 minutes, until the corn mixture is firm and solid.
To eat a cornsicle, peel off the corn husk and eat it hot from the stick, as you would a popsicle.
Cilantro Shrimp
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons butter or margarine
2 tablespoons vegetable oil
16 large raw shrimp, peeled and de-veined
2 tablespoons snipped fresh cilantro
Lemon slices
Cook and stir onion and garlic in butter and oil in a 10-inch skillet until tender. Add shrimp, and cook for 1 minute.
Turn shrimp. Cook until pink, about 2 minutes longer, making sure not to overcook.
Serve shrimp over rice. Pour pan juices over shrimp; garnish with lemon slices.
Enchiladas Verdes de Mariscos
Posted by Darlene at recipegoldmine.com 2/8/2002 12:34 pm
2 tablespoons oil
2 tablespoons garlic, minced
3 green onions, minced
2 Anaheim chile peppers, finely chopped
12 ounces tomatillos, pureed
1/4 cup cilantro, chopped
2 cups cooked shrimp
8 corn tortillas
1/2 cup sour cream
1/2 cup Monterey jack cheese, grated
Preheat oven to 400 degrees F.
Heat oil in a large skillet over moderate heat. Add garlic, green onions, and chiles and cook until vegetables are soft but not browned. Stir in the tomatillo puree and cook mixture 10 minutes over low heat, adding a little water if the sauce starts to dry out. Add salt to taste.
Combine cilantro and shellfish in a bowl; stir in a small amount of the sauce. Moisten bottom of a shallow 9 x 13-inch baking dish with about 1/4 cup of the sauce.
Dip a tortilla into the simmering sauce until soft and pliable, about 30 seconds; transfer to prepared baking dish. Place 1/4 cup of the seafood across the center of tortilla and roll it into a cylinder. Repeat with remaining tortillas, fitting them snugly side by side. Pour remaining sauce over enchiladas, top each one with a spoonful of sour cream, and sprinkle cheese over the top. Bake 10 minutes and serve with the sauce from the baking pan.
Crabmeat Stuffed Poblano Relleno
Source: kold.com - Tucson, Arizona
4 poblano peppers
Stuffing
1 pound crabmeat
1/2 cup mayonnaise
1 bunch green onions, chopped fine
1 bunch cilantro, leaf only, chopped fine
2 tablespoons grated ginger
2 tablespoons lime juice
Marinade
2 cups water
1 cup white vinegar
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon dried oregano
Roast poblanos over gas flame (or wood fire) until skin is blistered. Transfer to a plastic bag and seal until cool.
Rinse poblanos under running water, rubbing skin off gently. Leave stem intact. Slit from top to bottom; remove seeds, and drain. Cover with Marinade for 48 hours.
Stuffing: Squeeze as much water as possible from crabmeat and combine with remaining ingredients.
Assembly: Remove poblanos from marinade and drain. Divide stuffing into 4 equal portions. Cupping a poblano in your palm, stuff crabmeat mixture inside. Transfer to a chilled plate. Garnish with whole cilantro and lime wedges.