Crab Salad

This is a nice summertime salad.

1 med. onion, finely sliced
1 lb cooked crab meat
1/2 c. vegetable oil
1/2 c. ice water
5 tbsp. cider vinegar
1 tbsp. lemon juice
salt
freshly ground pepper

In a large bowl, spread half of the onion around the bottom. Place crabmeat on top of the onion. Top with remaining onion. Pour oil, water, vinegar & lemon juice over top. Season with salt and pepper. Cover and refrigerate at least 2 but no longer than 12 hours. Toss and serve.

Makes around 6 cups.

Enjoy,
Myrna

Prawns with Asparagus Stir-fry

I like this recipe, but have lowered the amount of soy sauce it originally asked for, also I prefer jalapaneos to red chili's.

1 kg prawns
1 tbsp. peanut oil
1 inch piece of ginger, peeled, grated
2 cloves garlic, crushed
1 med. onion, sliced thinly
1 bunch asparagus, trimmed and chopped
1/2 fresh jalapaneo, seeded and sliced thin
2 tbsp rice wine
1/8 c. soy sauce
2 tsp. sesame oil
2 tsp. brown sugar
2 tsp. toasted sesame seeds

Shell and devein prawns, leave tail intact. Combine wine, soy sauce, sesame oil and sugar in small bowl. Set aside. Heat half the peanut oil in pan. Add giner, garlic and onion. Stir-fry a few minutes. Add asparagus stir-fry until tender. Remove from pan. Heat remaining peanut oil in same pan, add prawns. Cook until done. Return asparagus mixture to pan with the prawns. Add jalapaneos and wine/sauce mixture. Stir-fry several minutes until heated through. remove from pan, sprinkle with sesame seeds. Serve.

Serves 4.

Enjoy,
Myrna

Garlic Shrimp

MMMM, shrimp!

1/2 c. butter
4 tbsp. fresh lemon juice
5 tsp. Worcestershire sauce
4 cloves garlic, minced
2 tsp. sugar
1 1/5 tsp. grated lime peel
pinch of cayenne pepper
20 large shrimp
4 tbsp. fresh chopped parsley

Melt butter in a pan over medium heat. Mix in the next 6 ingredients, saute 30 seconds. Add shrimp; saute until opaque in center, turning occassionally, about 3 mins. Stir in parsley. Season with salt and pepper. Serve.

Serves 4.

Enjoy,
Myrna

Ceviche

This is one of my favourite summertime dishes. Great with crackers, on bread, or just as a side dish.

1 kg red snapper fillets
1 c. lime juice
3 jalapaneo peppers (or less)
1/2 c. olive oil
2 med. tomatoes, chopped
1/2 c. pimiento-stuffed green olives, chopped
1/4 c.chopped fresh parsley
1/4 c. chopped fresh cilantro
1 tbsp. chopped fresh oregano
1 tbsp. Worcestershire sauce
1 med. onion, chopped
1/2 c. tomato sauce ( I use ketchup)
1 clove garlic, crushed
1 tsp. salt

Remove skin and bones from fish. Chop fish into bite-size pieces. Combine fish and lime juice in bowl. Cover and let stand at room temp. for 15 mins. Drain fish, rinse under cold water; drain.

Remove seeds and membranes from peppers; chop peppers. Combine fish and peppers with remaining ingredients in bowl. Cover, refrigerate several hours or overnight. Remove from fridge about 20 mins. before serving.

Serves 4

Enjoy,
Myrna

Red Shrimp Curry

As you can tell, I love trying all kinds of food, and really enjoyed this one.

1/2 tsp. red curry paste (or to taste)
1 13.5oz can coconut milk
1 8oz. bottle of clam juice
1 1/4 lbs large shrimp, peeled, deveined
1/3 c. chopped fresh cilantro
1 lime cut into wedges

Stir red curry paste in a large skillet over med-high heat until fragrant, about 1 min. Add coconut milk & clam juice & bring to a boil, whisking until paste dissolves. Boil until sauce is thick enough to coat a spoon, stirring ocassionally, about 7 mins. Add shrimp to sauce. Cook until shrimp turn pink & are just opague in the centre, turning ocassionally, for about 4 mins. Stir in cilantro. Salt & pepper to taste. Divide shrimp & sauce amoung 4 shallow bowls, garnish with lime wedges. Serve with rice.

Serves 4

Enjoy,
Myrna

Oven Baked Fish

My Mom has got to be the most amazing 'whatever's-in-the-fridge' cooks. She was born in the early years of WWII on a farm, and was always taught not to waste anything. On holidays, my parents always had an icecream pail full of pretels, nacho chips, cheezies, nuts & bolts, etc. in the front seat of the car for us kids to munch on. The crumbs from this icecream pail inspired this dish.

a couple fillets of a mild fish (cod, basa, etc.)
nacho chip, hard cheezies, pretzel, etc. crumbs
**if you don't have any, buy the products and grind in a blender to the consistancy of breadcrumbs**
flour
milk

Pre-heat oven to 350F. Wash fillets and pat dry. Place nacho,etc. crumbs into blender, grind to the consistancy of breadcrumbs. Place crumbs onto flat plate.
Dredge fillets in flour, shake off excess, dip in milk, then, cover in crumbs, pressing crumbs onto fillets.

Spray a baking sheet with non-stick baking spray, place fillets on sheet, place in oven. Bake 12 - 15 mins. or until fish is flakey.

Who says great food has to come from conventional places???

Enjoy,
Myrna

Coconut Prawns

This is a wonderful Caribbean recipe.

16 raw jumbo prawns
1 tbsp dry white wine
2 tbsp lime juice
4 cloves crushed garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c. desiccated coconut
2 tbsp finally chopped cilantro (coriander leaves)
2 tbsp plain flour
2 eggs, lightly beaten
vegetable oil for deep frying
2 limes, cut into wedges

Shell & devein prawns, leaving tails intact. Combine juice, garlic, salt & pepper in med. bowl, add prawns. Stir to coat, cover and refrigerate 1 hour.

Combine coconut & cilantro in shallow dish. Remove prawns from marinade, pat dry with paper towel, discard marinade. Place flour in plastic bag, add prawns, shake to coat. Remove prawns, shake off excess flour. Dip prawns in egg, then roll in coconut mixture until covered. Press coconut onto prawns.

Heat oil in pot or large saucepan, deep-fry prawns in batches, until golden. Serve with lime wedges.

Serves 4

Enjoy,
Myrna