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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.