Seafood Manicotti

Manicotti is a large, tubular shaped pasta with a cooked diameter of about one inch (2.54 cm) and a length of about four inches (10.16 cm). Unlike other styles of pasta, manicotti is usually stuffed with various types of cheeses, meats, vegetables or seafood, and then baked in a cheese or tomato based sauce.

Ingredients:

1       - quart whipping cream
1/2    - teaspoon salt
1/4    - teaspoon ground black pepper
1/4    - teaspoon ground red pepper
14     - manicotti shells
2       - pounds unpeeled, large fresh shrimp
3       - tablespoons butter or margarine
1       - cup chopped onion
1       - cup chopped green pepper
1/4    - cup chopped celery
1       - clove garlic, minced
1       - pound fresh crabmeat, drained and flaked
1/2    - cup (2ounces) shredded Cheddar cheese
1/2    - cup (2ounces) shredded Monterey Jack with peppers


Procedure:

Step 1
- Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups. Set aside.

Step 2
- Cook mancotti according to package directions. Drain and set aside.

Step 3
- Peel shrimp, and devein, if desired. Chop and set aside.

Step 4
- Heat butter in a large oven over medium-high heat; add onion and next 3 ingredients. Cook, stirring constantly, 5 minutes or until tender.

Step 5
- Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.

Step 6
- Cool 10 minutes, and drain well.

Step 7
- Combine seafood mixture and whipping cream mixture.


Step 8
- Fill manicotti shells, and place in 2 lightly greased 11-x7-x1 1/2-inch baking dishes. Sprinkle with cheeses, and cover with foil.

Step 9
- Bake at 350 degrees for 15 minutes.

Step 10
- Uncover and bake 10 additional minutes. Serve immediately. Yield: 6 to 8 servings.

Grilled Orange Scallops with Cilantro Lime Vinaigrette

Grilled Orange Scallops with Cilantro Lime Vinaigrette

Ingredients:

1       - cup orange juice
3       - tablespoons chopped fresh basil
18     - sea scallops *
1       - head Bibb lettuce
4       - cups mixed baby lettuces
         - Cilantro-Lime Vinaigrette
30     - yellow pear tomatoes
30     - red pear tomatoes
2       - cucumbers, cut into thin strips

Garnishes: fresh basil sprigs, thin orange rind strips


Procedure:

Step 1
- Combine orange juice and basil in a dish, add scallops, tossing to coat

Step 2
- Cover dish, and refrigerate mixture about 1 hour. Uncover and drain, discarding marinade

Step 3
- Cook scallops, covered with grill lid, over hot coals (400 to 500 degrees) 3 to 5 minutes on each side or until done

Step 4
- Combine lettuces in a bowl, drizzle with Cilantro-Lime Vinaigrette, and toss gently

Step 5
- Arrange lettuces on individual plates, and top with scallops, tomatoes and cucumbers

Garnish: If desired. Serve immediately.

Yield: 6 servings

* 30 large shrimp, peeled, with tails intact, can be substituted for sea scallops.
Note: Scallops may be grilled directly on grill rack or, if rack openings are too large, in a grill basket or threaded on skewers.

LOVE PER SERVING: 
Calories 324 (29% fat)
Fat 11g (1.5g saturated)
Cholesterol 52mg
Sodium 272mg
Carbohydrate 28.6g
Fiber 3.6g
Protein 29.4g

Cilantro Lime Vinaigrette

Ingredients:

1/4    - cup sugar
1/4    - cup extra-virgin olive oil
2       - tablespoons rice wine vinegar
1       - clove garlic, minced
1       - shallot, minced
1 1/2 - teaspoons fresh cilantro leaves, finely chopped


Procedure:

Step 1
- Combine all ingredients in a jar. Cover jar tightly, and shake mixture vigorously

Yield: 3/4 cup

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 13

Catfish Cake

Catfish Cake

Those of you who are landlocked may find fresh crab a bit pricey for everyday consumption, so take a look at this recipe for crab cakes. It offers an affordable and delicious alternative.


Ingredients:

1 1/2 - pounds farm-raised catfish fillet*
1       - large egg, lightly beaten
2       - tablespoons mayonnaise or salad dressing
1       - tablespoon prepared mustard
1       - tablespoon butter or margarine melted
1       - teaspoon chopped fresh parsley
3/4    - teaspoon salt
1/2    - teaspoon dry mustard
1/2    - teaspoon ground black pepper
1/4    - teaspoon garlic salt
1/8    - teaspoon ground red pepper
3/4    - cup crushed cornflakes cereal
         - Vegetable oil

Garnishes: lemon wedge, fresh flat-leaf parsley sprig
commercial tartar sauce or cocktail sauce


Procedure:

Step 1
- Arrange catfish in a lightly greased 13 x 9- x 2-inch baking dish; covered by aluminium foil, and at 400 degree Celsius for 20 minutes or until fish flakes easily when tested with fork. drain and flake.

Step 2
- Combine egg and next 9 ingredients in a large bowl. Stir in fish.

Step 3
- Shape into 8 (2 1/2-inch) patties, coat with crushed cereal.place patties paper towels, refrigerate 1 hour.

Step 4
- Pour oil to depth of 1/2 inch into a large skillet. fry patties in hot oil over medium heat about 2 minutes on each side or until golden. Drain on paper towels. Garnish, If desired. Serve with commercial sauce.

Yield: 4 servings.

* 1 1/2 pounds trout may be substituted for catfish.

Recipe By: Brenda H. Rohe
From: Charlotte, North Carolina
Book: Southern Living
Page: 171

Baked Catfish

Baked Catfish

Ingredients:

1/4     - cup yellow cornmeal

1/4     - cup all-purpose flour

1/4     - cup Parmesan cheese

1        - teaspoon paprika

1/2     - teaspoon salt

1/2     - teaspoon ground black pepper

1/8     - teaspoon ground red pepper

1        - egg white

2        - tablespoon skim milk

4        - (4-ounce) catfish fillets

          - butter-flavored cooking spray

1/2     - teaspoon sesame seeds

          - lemon wedges

Procedure:

Step 1

- Combine first 7 ingredients; set aside.

Step 2

- Whisk together egg white and milk. Dip fillet in milk mixtures, and dredge in cornmeal mixture.

Step 3

- Place fillets on a foil-lined baking sheet coated with cooking spray.

Step 4

- Sprinkle with sesame seeds, and coat each fillet with cooking spray.

Step 5

- Bake at 350 degrees for 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Yield: 4 servings

Recipe By: Brenda H. Rohe
From: Charlotte, North Carolina
Book: Southern Living
Page: 234