Shrimp Sebastian Food

SEA BASS SAN SEBASTIAN

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment.
• Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined.
• Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes.
• Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet.
• Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.

THE SEBASTIAN

Steps:

• In a bowl, mix together the first 5 ingredients; set aside.
• Put 2 ham slices, 1/2 cup cabbage mixture, and 1 cheese slice on 6 bread slices; top with remaining slices of bread to make sandwiches.
• Spread outside of sandwiches with butter.
• Place sandwiches in hot skillet; cook for 1 minute or until golden; turn over and cook until golden and cheese begins to melt.
• Serve immediately.

CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ARTICHOKE DIP

Steps:

• Spray inside of slow cooker with cooking spray.
• Add all ingredients to slow cooker and combine. Cover.
• Cook on low 1 or 2 hours.
• Stir until well blended after cooking.
• You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
• Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.

SHRIMP SEBASTIAN

Steps:

• Boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
• Remove from heat and whisk in 2 tablespoons butter.
• Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. (If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons butter.).
• Keep sauce warm until ready to use;do not boil.
• Bring 1/2 cup wine to boil in heavy large skillet.
• Add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
• Pour off all but 1 tablespoon wine. (If all wine is absorbed, add 1 tablespoon of wine.).
• Add butter sauce,mushrooms, and onion tops and bring to a boil.
• Season to taste with salt and pepper.
• Ladle into shallow bowls and arrange 2 slices of bread atop each and serve.