1/4 cup well-drained India relish
3 Tbsp. minced green onion
2 Tbsp, minced parsley
1 Tsp. dry mustard
1 Tsp. paprika
1/2 Tsp. salt
garlic powder
Tabasco
2 cups of mayonnaise

Combine 1/4 cup well-drained India relish, 3 Tbsp. minced green onion, 2 Tbsp, minced parsley, 1 Tsp. dry mustard, 1 Tsp. paprika, 1/2 Tsp. salt, a pinch of garlic powder, a dash of Tabasco. Mix well and fold into 2 cups of mayonnaise. Chill well before using.

Don’t fail to garnish your sea food salads with a few capers, some sliced hard boiled eggs, a few nice strips of pimiento and some big, glossy olives. They all BELONG.

To 2 cups basic mayonnaise, add 3 T minced onion, 1 t lemon juice, 1/4 cup sweet pickle relish or chopped dill pickle, 1 t tarragon and 1 T minced parsley. Mix well and chill, allowing flavors to blend.

Makes 2 cups.

1 1/2 cups chili sauce
1 T tarragon vinegar
2 T prepared horseradish
1 t Worcestershire sauce
Dash Tabasco sauce
Ground pepper to taste

Combine all ingredients and chill well before serving.

Makes 1 1/2 cups.

1/2 cup chili sauce or ketchup
1/2 t chili powder
1/8 t cayenne pepper
1 small clove garlic, pressed
2 t prepared horseradish
4 t lemon or lime juice

Combine all ingredients and chill.

Makes about 2/3 cup.

1 cup chopped onions
1/2 cup bacon drippings (or drippings and butter mixed)
4 Tbsp. flour
2 cups mashed peeled fresh tomatoes
2 qts. strong chicken broth
a bay leaf
2 Tbsp. minced parsley
1/4 Tsp. dry thyme
salt
a dash of cayenne
1 lb. of very small, fresh okra pods
1 cup of crab meat
2 cups of cooked, whole shrimp
24 large fresh oysters
1/4 Tsp. file powder
rice

This gem would have been popular at a Faire La Chaudiere.

Sauté 1 cup of chopped onions in 1/2 cup of bacon drippings or drippings and butter mixed, just until onions are soft. Stir in 4 Tbsp. of flour and cook the roux for 5 minutes, stirring constantly. Stir in 2 cups of mashed peeled fresh tomatoes and cook for a few minutes. Add 2 qts. of strong chicken broth, a bay leaf, 2 Tbsp. minced parsley, 1/4 Tsp. dry thyme, salt and a dash of cayenne. Bring to a boil and add 1 lb. of very small, fresh okra pods and 1 cup of crab meat. Simmer very slowly for 30 minutes. Add 2 cups of cooked, whole shrimp and 24 large fresh oysters. Simmer for just 5 minutes. Right at serving time, add 1/4 Tsp. file powder. Do not cook after this addition. Serve with a large spoon full of rice in each bowl. If frozen okra is used, simmer only 10 minutes before adding shrimp and oysters.

1 1/2 lbs halibut steaks, skinned and cut into 1-inch cubes
2 T soy sauce
Avocado Dip (recipe follows)
West Coast Dip (recipe follows)
Vegetable oil
6 T whipping cream
1/2 cup flour
Assorted raw vegetables
Chilled cooked shrimp or crab meat

Avocado Dip

1 large avocado, peeled and cut up
2 medium tomatoes, peeled, seeded and chopped
1/2 green pepper, seeded and chopped
4 oz cream cheese, softened
2 cloves garlic, cut up
1 t tomato paste
1 t salt
Dash cayenne pepper
Parsley sprig

West Coast Dip

1/2 cup sour cream
1/4 cup mayonnaise
3 T minced mango chutney
2 T lime juice
2 T whipping cream
Lime twist or thin slice

Toss cubed fish with soy sauce; cover and refrigerate, stirring occasionally for 1 hour. Prepare the dips and set aside. In a large skillet, heat 2 inches of oil to 375*F. Drain fish and pat dry with paper towels. Dip the fish into cream, then flour, and fry by thirds until golden, about 2 minutes on each side. Drain on paper towels. Arrange the fish on a serving platter with the raw vegetables and shrimp or crab meat; serve with the dips.

Serves 8-10.

Avocado Dip

Place all ingredients except parsley in blender or food processor and blend until smooth. Place in serving bowl and garnish with a sprig of parsley.

Makes 2 cups.

West Coast Dip

Combine all ingredients except lime in a small bowl and mix well. Garnish with a lime twist or thin lime slice.

Makes 1 cup.

frozen or fresh lobster tails
1/2 cup minced water chestnuts and bamboo shoots
salt
pepper
garlic powder
5 Tbsp. butter or oil
2 lbs, cleaned, raw shrimp
1 1/2 cups chicken broth
1 egg
2 1/2 Tbsp. cornstarch
1/4 cup water
3 or 4 chopped scallions
1 can bean sprouts
hot rice
Soy Sauce

We just can’t claim shrimp as our very own, for they are international favorites, citizens of the world. Surely this recipe should prove something.

You may use the frozen or fresh lobster tails. Boil 2 of them and put the cooled meat thru the food chopper. Add 1/2 cup each of minced water chestnuts and bamboo shoots, along with salt, pepper and a fleck of garlic powder. Simmer this mixture for 5 minutes in 5 Tbsp. butter or oil. Add 2 lbs, of cleaned, raw shrimp with 1 1/2 cups of chicken broth and simmer for 10 minutes. Beat 1 egg; add a little of the juice of the pan, then stir into the shrimp and cook for 3 minutes. Smooth 2 1/2 Tbsp. cornstarch with 1/4 cup water and stir it into the shrimp. Cook until thickened. Add 3 or 4 chopped scallions and 1 can well drained bean sprouts; cook only until well heated. Serve with lots of hot rice and have the Soy Sauce handy.

2 lbs. raw shrimp (shelled and deveined)
1 qt. of water
1 Tsp. salt
1/2 Tsp
cayenne
1 Tbsp. pickling spices
minced parsley and chives
1 Tbsp. dry mustard
1 cup French dressing

Shell and devein 2 lbs. of raw shrimp. In a saucepan put 1 qt. of water, 1 Tsp. salt, 1/2 Tsp, cayenne, 1 Tbsp. pickling spices and bring to a boil. Add the shrimp. Cook for 8 minutes and cool in the broth. In a serving bowl, put a layer of shrimp. Sprinkle lightly with minced parsley and chives. Continue this until all are used. Add 1 Tbsp. of dry mustard to 1 cup of French dressing. Pour over shrimp and chill well for a few hours before serving.

2 lbs. of large, raw shrimp
4 Tbsp. shortening
4 Tbsp, flour
1/4 cup minced onion
2 Tbsp. each of minced celery and chopped tomatoes
2 cups clam broth
1/2 Tsp. thyme
1 bay leaf
2 Tbsp. minced parsley
minced garlic clove
salt
pepper
rice

Shell and devein 2 lbs. of large, raw shrimp. Make a roux of 4 Tbsp. of shortening and 4 Tbsp, flour; add 1/4 cup minced onion, 2 Tbsp. each of minced celery and chopped tomatoes, 2 cups clam broth and the shrimp. Now add 1/2 Tsp. thyme, 1 bay leaf, 2 Tbsp. minced parsley and a minced garlic clove. Simmer no longer than 20 minutes. Add salt and pepper to taste and serve over steamed rice.

largest shrimp (headless with shell)
See directions for other options

Use largest shrimp, headless of course. Wash, but do not shell them. String shrimp on skewers and place under broiler or over coals. Baste twice while broiling total cooking time is 8 minutes.

ANOTHER WAY
Marinate shelled, raw shrimp for an hour or two in Bar B Q sauce and then broil.

OR Shelled, raw shrimp may be marinated in melted butter seasoned with a fleck of garlic powder, salt, pepper and some curry powder. Then broil, basting once.

SAUCE FOR MARINATING
Into a large saucepan, put 1 cup of cooking oil and 1 cup of ground onion. Cook until soft, but do not brown. Add 1 cup of tomato sauce, 1/2 cup of Worcestershire, 1 cup red wine vinegar, 1/2 cup brown sugar, 1 green pepper finely minced, 1/4 cup minced parsley, 1 Tsp. rosemary, 1/2 Tsp, thyme. This is to be simmered for 30 minutes before using. You may wish to add cayenne or datil pepper. This is a fine sauce for use on meat to be barbecued.