Christmas Eve Shrimp Food

CHRISTMAS EVE SHRIMP

Steps:

• Place the shrimp in a mainade container. Add the oil and fresh squeezed lemon juice. Add the rest of the ingredients and give a good toss. Marinate in refrigerator overnight, turning several times. Remove from refrigerator 30-40 minutes before serving. Stir and serve.

CHRISTMAS SHRIMP CURRY

Steps:

• Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes.) Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to heat too long or shrimp will over-cook and turn to rubber.) Serve over fluffy rice with two or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts or currant jelly.

SUCCULENT GARLIC SHRIMP

Steps:

• In a medium bowl, combine salt, pepper, lemon juice, garlic, and mayonnaise; stir until well blended; place shrimp in a large resealable plastic bag, pour marinade over shrimp and close bag; marinate in the refrigerate several hours or overnight; remove from refrigerator; drain, reserving marinade in a bowl.
• Preheat oven to 400F; in a medium bowl, combine bread crumbs, basil, and dill; coat each shrimp with crumbs and place in a single layer in a large shallow baking dish.
• To remaining marinade, add butter and olive oil; pour over shrimp.
• Bake for 8 to 10 minutes or until opaque in center (cut to test); remove from oven; serve with plenty of crusty bread for the sauce.

SEAFOOD CASSEROLE FOR CHRISTMAS EVE FROM THE FARMHOUSE

Steps:

• Melt butter over medium-high heat; saute green pepper, onion, and celery until tender (5 minutes?); stir in mushrooms.
• Sprinkle flour over veggies, stir and cook for ONE minute; add garlic and remaining Roux ingredients.
• Whisk in the Sauce ingredients; cook for ONE minute, until thickened.
• Preheat oven to 350; grease a 13x9 pan.
• Combine remaining Main Thing ingredients in the cake pan, pour sauce over and toss lightly to coat.
• Combine Topping ingredients in a small bowl, sprinkle evenly over the casserole.
• Bake, uncovered for 30 minutes until bubbly.
• At the last 15 minutes, pop in a loaf of sliced and garlicky-buttered French bread (wrapped in foil for optimum delicious-ness).