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Crab Casserole
Number of Servings: 4
Added By: Susan Noonan
My Yacht Name: Sabbatical
Yacht Manufacturer: Island Packet 35
Ingredients: 1 Lb. crab meat 1 box chicken Stove Top stuffing mix 1 onion 1 cup mayo 2 cups milk
Directions: Mix crab and stuffing and seasoning packet. Add chopped onion and mayo. Slowly stir in milk. Place into greased 2 qt. casserole or cake pan. Bake for 30 minutes at 325.
Comments: Optional add celery and green pepper.
Sinfully Simple Shrimp
Number of Servings: 4
Added By: Robin Wood Kurowski
My Yacht Name: Gratitude Yachting
Yacht Manufacturer: Island Packet
Ingredients: 2 OZ Cream Cheese 1 OZ Bleu Cheese 1/4 Cup Butter 1 LB Peeled Shrimp Tabasco or your favorite hot sauce Salt & Pepper
Directions: Heat cream cheese, bleu cheese and butter in a skillet until melted, stirring constantly. Add the shrimp. Cook for 3 to 5 minutes or until shrimp turn pink, stirring constantly. Add tabasco, salt and pepper to your liking. Serve over pasta or rice
White Clam Sauce with Linguini
Number of Servings: 6
Added By: Paul A Jones
My Yacht Name: Ad Astra
Yacht Manufacturer: Island Packet 37
Ingredients: 1 envelope Sanalac Nonfat Dry Milk 2- 6.5 oz cans minced clams in juice 1- 8oz bottle clam juice water 1 tsp garlic minced 3 tblsp butter 1/4 c all-purpose flour 2 tblsp Parmesan cheese, grated 2 tblsp parsley, chopped 1/2 tsp chicken bouillon 1/4 tsp salt 1/8 tsp white pepper 1/2 pound linguini, cooked and drained
Directions: In a 1-quart measuring cup, whisk together Sanalac, juice from clams, bottled clam juice and enough water to make 1 quart. Mix well; set aside. In large heavy saucepan, saute garlic in butter for 30 seconds. Stir in flour and cook over low heat, stirring constantly for 3 minutes. Gradually whisk in Sanalac mixture and bring to a boil; simmer 5 minutes, stirring constantly. Add clams and remaining ingredients except linguini; heat through. Serve over linguini. Makes 4 cups clam sauce.
Comments: We used Sanalac Nonfad dry milk to drink since fresh milk was rarely available. This is a low fat, tasty pasta dish that was quick and easy to make.
Shrimp in Red Sauce
Number of Servings: 4
Added By: Andrew Gantt
My Yacht Name: Mary Cabell
Yacht Manufacturer: Island Packet
Ingredients: 2 T vegetable or peanut oil 1 pound fresh shrimp, shelled and deveined 1 garlic clove, minced 2 t grated fresh gingerroot 3 T catsup 1 T soy sauce 1 T dry sherry 1 t sugar Dash of hot pepper sauce
Directions: 1. Heat a wok or skillet over high heat. Add the oil. Stir-fry the shrimp until they are pink, about 2 minutes. 2. Add all the remaining ingredients and heat to boiling. Serve immediately.
Comments: Whenever guests eat this, they want to know what is in the sauce. It comes from a cookbook called "The One-Burner Cookbook" by Mary Beth Jung, Macmillan, 1986. It has lots of good recipes suitable for a galley.
Fish Court Bullion (Cajun Style)
Number of Servings: 4
Added By: Arthur M. Richard
My Yacht Name: Lagniappe
Yacht Manufacturer: Island Packer 32
Ingredients: 2 lb. Fish (any kind) 3 Tbl. Veg. Oil 2 cup Chopped Onions 1 cup Chopped Celery 1/2 cup Chopped Bell Pepper 1 can Tomatos 1 Lemon or Lime 3 Tbl Lee & Perrins Sauce 1 Tbl Natures Seasonings 1/2 tsp. Tobasco Sauce 1 tsp. Garlic Powder 1 cup Rice
Directions: In a large pot, heat oil and saute chopped vegetables until clear. Add tomato and one can of water. Add juice of lemon/lime and the remaining ingredients except Rice. Bring to a boil, then reduce heat and simmer for at least 30 minutes. 20 minutes before serving, add the fish and make the Rice with 2 cups of water. Serve Court Bullion over Rice.
Comments: This is an old Cajun method of preparing very large Redfish (which were considered inedible cooked any other way). It works with any kind of fish even the oily kind. The dish is not hot since adding the Tobasco at the beginning allows the "fire" to cook away leaving the flavor. Real Cajuns never add Tobasco to cooked food. This recipe serves 4 ordinary people or 2 hungry Cajuns. Bon Appitite!
Shrimp Risotto
Number of Servings: 6
Added By: Rosemary
My Yacht Name: Painkiller
Yacht Manufacturer: Island Packet Yachts
Ingredients: 36 raw jumbo shrimp 2 garlic cloves, mashed 12 fresh parsley sprigs, leaves only 3 fresh sage leaves or 1 teaspoon dried sage 1/4 cup olive oil 1/4 cup fresh creamery butter 2 ounces salt pork, diced 1 pound onions, peeled and diced 1 celery stalk with leaves, minced 2 heaping tablespoons grated carrot 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup dry white wine 1 cup uncooked rice (arborio, if possible) 4 cups chicken broth, boiling  Grated Parmesan cheese
Directions: 1, Shell and devein the shrimps, wash them, and dry thoroughly. Chop half of them (18) into small pieces and slice the remainder lengthwise down the middle. Chop garlic and parsley together. If using dried sage, soak the leaves in lukewarm water for 15 minutes before using. 2. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook to medium brown. Add celery and carrot, stir, and cook for 5 minutes. Add all the shrimps and cook for 10 minutes. Add garlic with parsley, sage, salt and pepper; stir and cook for 2 minutes. Add wine, cover, and cook for 3 minutes. Add rice and cook 2 minutes longer. Add 3 cups of the boiling broth, stir, and add more broth as needed. 3. Cover and simmer for about 20 minutes; then check for cooking and seasoning. Do not overcook. Place on a warm platter and sprinkle cheese lightly on top.
Comments: A semidry Orvieto wine (abboccato) goes well with this. For a meatless dish, omit the salt pork and add an additional 2 tablespoons butter.
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