By LYDIA BOLEN
Seafood dishes are easy and can be part of a delicious meal for fathers and their families. Pay tribute to fathers by preparing any of these seafood delights!
Hot Crabmeat Dip is the perfect appetizer to start a special gathering. This recipe is simple and all will keep coming back until it is gone!
Broiled Shrimp is a reminder of great restaurants in New Orleans. This meal served with light French bread and a salad will make an impression that lasts.
Fresh Trout Amandine is also a restaurant favorite, but can be easily duplicated at home. I use my cast-iron skillet for cooking fish indoors. Perfect all the time!
HOT CRABMEAT DIP
- 1 pound jumbo lump crabmeat
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 3/4 cup grated Parmesan cheese
- 4 tablespoons green onions, minced
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole seasoning
- 2 teaspoons lemon juice
- 1 teaspoon hot sauce
Preheat oven to 350 degrees.
Combine ingredients in a medium bowl. Mix well and transfer mixture to a 2-quart baking dish. Bake for 35 to 40 minutes or until bubbly and browned.
Serve with toast points or your favorite crackers.
TROUT AMANDINE
- 6 fresh trout fillets with skin
- 1 and 1/2 cups flour
- 12 tablespoons unsalted butter, divided
- 1 tablespoon fresh lemon juice
- 1 and 1/2 cups sliced almonds, toasted
- Lemon wedges for serving
Dip each fillet in flour, shaking off excess.
Melt 3 tablespoons butter in a 12-inch heavy skillet over medium-high heat.
Add 3 fillets, skin side down, and cook until golden brown—2 to 3 minutes.
Turn fillets and cook 2 to 3 minutes more, until golden brown.
Transfer fillets to a platter. Keep warm in oven at 200 degrees.
Wipe out skillet.
Melt 3 tablespoons butter in skillet and repeat cooking the fillets.
Melt the remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice.
For serving, spoon almonds, then butter over each fillet. Garnish with fresh parsley, if desired.
Place lemon wedges on each plate. Pass extra lemon wedges.
SERVES 6.
BROILED SHRIMP
- 2 pounds shrimp
- 1/2 cup unsalted butter
- 3 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Jamaican Choice Tropical or Pickapeppa Sauce
- 1/4 teaspoon red pepper
- 1/2 teaspoon salt
Shell shrimp, leaving the last small segment of tail. Wash and devein shrimp. Melt butter in saucepan. Add lemon juice, Worcestershire sauce, pepper sauce, red pepper and salt.
Let simmer 5 to 10 minutes.
Pour sauce over raw shrimp in a 9x12x2 baking pan.
Place on next-to-lowest rack in oven.
Broil 15 minutes, turning shrimp every 5 minutes.
Serve shrimp in gravy with plenty of hot French bread for “dunking.”
SERVES 4
Adapted from River Road Cookbook II
