Quick and easy fish dishes
Nov. 3, 3011
By Ginger Isham
This week I’m supplying recipes that take little time to prepare, and are simple and easy. They take just a few minutes.
Growing up, my family loved the shrimp creole with its southern origin. You can add chopped ham in place of some of the shrimp. I buy the low-fat and low-salt ham from the deli and ask that it be cut as one large slice. You may want to double the recipes for a family.
SHRIMP CREOLE
2 tablespoons butter or oil
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, crushed (use only fresh garlic)
2 cups stewed tomatoes
Dash of paprika
Pinch of salt and pepper to taste (leave out salt if there is salt in the tomatoes)
1 pound of cooked shrimp
Melt butter and saute onion, pepper and garlic until tender. Add tomatoes and seasonings, and simmer for 5 minutes. Add shrimp and simmer 8 to 10 minutes. Serve over brown rice with a salad.
SCALLOPS WITH WINE SAUCE
1/2 cup water
1/3 cup white wine
1 teaspoon cider vinegar
1 pound of bay scallops (may use sea scallops and quarter them)
2 tablespoons butter or oil
2 tablespoons flour
1/3 cup mayonnaise
1/4 teaspoon thyme
Pinch of salt and pepper to taste
Bring water, wine and vinegar to boil. Add scallops and simmer for 5 minutes. Drain and save the liquid and set aside cooked scallops. In a saucepan melt butter and stir in flour and cook 3 to 5 minutes while stirring. Add saved liquid and stir until thickens. Stir in mayonnaise and thyme. Add salt and pepper and scallops. Serve at once or keep warm.
MARINATED SCALLOPS
1 pound bay scallops (may use sea scallops and quarter them)
1/3 cup dry vermouth (this has a grape wine base to which alcohol, herbs and bark have been added)
1 clove of garlic, crushed
Pinch of salt and pepper
1/2 cup breadcrumbs
Butter, fresh parsley and lemon slices
Marinate scallops in vermouth, garlic, salt and pepper for 30 minutes. Drain and mix with breadcrumbs. Cook in melted butter 3 or 4 minutes. Serve warm with parsley and lemon slices.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.