Marinated Shrimp with Fried Rice
We came up with this dish while in Alaska. We found a pkg. of shrimp at Sam’s Club in Fairbanks, in a seasoned, marinated garlic sauce that was very good, but a bit strong for us, so I came up with the rice dish to go with it, and it was very good. We’ve not been able to duplicate the shrimp yet, and haven’t found the same type, but are still looking. So far in this location the nearest we’ve come is a pkg. of Shrimp Scampi.  This recipe makes a lot, and at a cost of about $10 for a full pkg. of shrimp, very economical for a shrimp dish.  One pkg. shrimp makes two of these recipes.
Ingredients:
½ pkg. Seasoned, marinated shrimp (about 1 lb. shrimp from 2 lb. pkg.)
2 tbsp Butter
1 C Onion, chopped
6 eggs, scrambled
2 C long grain White Rice, steamed and cooled (see rice directions in veg. and side dish section)
6 tbsp Soy Sauce
1 C frozen peas
1 C broccoli, steamed for 2 minutes in microwave.
Directions:
Saute onions in butter in large chicken fryer or deep, heavy skillet (one you have cover for).  Add ½ pkg. frozen shrimp, lowering heat and covering to defrost, and gently cook.  Stir frequently, and watch to see that you do not overcook shrimp.  Cook only about 3 minutes after they thaw.  Add rice and soy sauce, stir well to mix, and cook and stir over med/high heat until all liquid is absorbed and rice begins to brown. Add frozen peas and stir to mix in, cook only a couple of minutes to heat, and then fold hot scrambled eggs and broccoli in, gently.  Remove from heat and serve.  A great one-dish meal.  Serves 8 or more.  We make this much because we like to have two meals or more from it!

Baked Halibut
This recipe comes from Betty Jo Seay, the wife of Jim’s former pastor in Two Rivers, Alaska, and gets rave reviews.
Ingredients:
2 lb. halibut, cut into 1x3” or 4” strips
1 pkg. Ritz crackers, crumbled
Sauce
Melt 1 stick butter, and add: 
2 tbsp Worcestershire sauce
½ tsp garlic powder
3 tbsp lemon juice
½ tsp soy sauce
2 eggs, beaten
Directions:
Dip fish in sauce and roll in cracker crumbs. Place on cookie sheet with sides NOT touching.  Bake 15-20 minutes at 400º. Be sure not to overcook.

Grilled Halibut with Marinade
Ingredients:
2 lb. Halibut
1 ½ tsp Parsley
¾ tsp Salt
1 tsp freshly ground Black Pepper
¼ C thinly sliced green onions
3 tbsp Lemon Juice
1 ½ tsp Basil
4 tbsp Olive Oil
3 Cloves Garlic, minced
Directions:
Rinse fish and pat dry. Soak in marinade 2 hrs. and reserve liquid.  Grill fish about 5 minutes each side, brush with remaining marinade and heat for one minute longer.

Honey Sesame Shrimp
Ingredients:
1 C Flour
Pinch of Salt, Pepper
1 Egg, lightly beaten
2/3 C Water
1 lb. Shrimp, shelled and de-veined
2 tbsp Cornstarch
Oil for Deep Frying
1 tbsp Sesame Oil
2 tbsp Honey
1 tbsp Sesame Seeds
Directions:
Sift flour, salt, pepper in bowl. Make well in the center, add egg and water, and gradually mix in flour. Beat to smooth batter and set aside for 10 min. Meanwhile toss shrimp into cornstarch and coat well. Shake off excess. Add shrimp to batter mixture and coat well. Heat oil in wok, skillet or deep fryer and add shrimp, a few at a time.  NOTE: If using deep fryer, make sure you allow for oil to expand.  Do not fill more than ½ full or so.  Cook until batter is golden. Remove cooked shrimp, drain on paper toweling, and keep warm. Repeat until all shrimp are fried. Heat sesame oil in pan. Add honey and stir until well mixed and heated through. Add shrimp to the mixture and toss well. Sprinkle sesame seeds over shrimp and toss well again. Serve immediately.

Linguini with White Clam Sauce
This is simple to prepare, and very good.  This is one of the first dishes that Jim asked me to make.
Ingredients:
1 pkg. Linguini pasta
3 cans minced clams
4 bottles clam juice (reserve half a bottle)
Flour, about 4 tbsp.
Directions:
Place large amount of water on to heat in pot for linguini.  Cook as directed on package.  Drain, and then place in large bowl.
Open clams and place in large saucepan, including all the liquid in the cans.  Add 3 ½ bottles clam juice, and heat.  Mix flour with reserved clam juice, and add to saucepan, stirring constantly.  Cook and stir until liquid boils.  Reduce heat and simmer 3-5 minutes.  Pour over linguini and serve.

Shrimp Creole
Ingredients:
4 tbsp butter 
4 tbsp flour 
1 C chopped green onions 
½ C chopped celery 
½ C chopped green pepper 
2 tbsp chopped parsley 
5 cloves garlic, crushed 
4 oz can diced green chilies
One 8-oz can tomato sauce 
One 16-oz can whole tomatoes 
One can chicken broth
1 ½ C hot water 
1 ½ tsp salt 
1/8   tsp cayenne pepper
1 tsp Worcestershire sauce
2 tbsp sugar 
1 ½ lb shrimp 
Johnny’s seasoning
Directions:
Melt butter. Add flour to make a roux. Add fresh vegetables. Cook for 5 minutes, stirring so it does not brown. Add remaining ingredients except shrimp. Cover and simmer for 30 minutes. Before serving, bring to a boil, add shrimp, and bring to a second boil. Remove from heat and serve with rice.  

Shrimp, Crab or Crawfish Boil
My brother, Everett, introduced us to  a great seasoning for seafood, and we really like it.  We use this recipe often.
Ingredients:
1 lb. fresh or frozen (but thawed) Shrimp (or 3 Whole Crabs or 1 lb. Crawfish)
¼ bag of Zatarain’s Shrimp & Crab Boil seasoning
1 tbsp Salt
¼ Lemon in wedge
2 tbsp Cider Vinegar (if cooking fresh Crab – (Optional)*
Cayenne Pepper, to taste
Directions:
In large pot, place 1-2 quarts water, salt, seasoning, lemon and cayenne pepper.  Bring to rolling boil, add seafood and return to boil. Boil shrimp vigorously 2 minutes, crab 20 minutes, crawfish 5 minute. Allow seafood to sit in water 5 minutes longer. *Adding vinegar when cooking crabs with make them easier to pick.

Shrimp Treats
These make great appetizers, snacks, or served as a main dish.
Ingredients:
1 dozen Jumbo Shrimp, cleaned, shells removed, and de-veined
1 dozen slices uncooked bacon, sliced in halves (thin-sliced works well)
Toothpicks, pointed
Preheat oven to 375º
Directions:
Prepare shrimp.  Take two bacon slice halves, and form a cross on cutting board. Lay shrimp in center of “X”, and bring all the ends up to cross in center.  Secure with toothpick, and place on cookie sheet.  Bake until bacon is crisp.

Fish & Seafood Chowders

My Fish Chowder
This makes a good, rich chowder that is very satisfying and tasty.
Ingredients:
1 lb. Haddock, Cod, or other white fish.
2 C. cold water
¼ C. diced salt pork
3 C. peeled, thinly sliced potatoes
1 medium onion, chopped
¼ C. water
3 C. milk
1 tbsp. butter 
Salt, Paprika
Directions:
Rinse and pat fish dry. Place in saucepan and add 2 C. cold water.  Simmer it for 10 minutes. Remove fish if skin is on, and remove skin and any bones.  Replace in water. 
In large pot sauté (very slowly) the salt pork.  Add potatoes, onion and 1 C. water.  Cook covered for 10 minutes.  Add fish and fish stock and simmer chowder for 5 minutes.  Add and bring to boiling point 3 C. milk.  Just before serving add butter, salt and paprika.

New England Clam Chowder
I love delicious, thick, and rich clam chowder, and have had some several times at good restaurants.  The Princess Hotel in Fairbanks, Alaska, and a good seafood restaurant at the San Francisco Airport, to name a couple.  Both served it in sourdough bowls, and it was sooooo delicious I could not stop until it was completely gone.. I feel like I have read more than a hundred recipes for clam chowder, and I have yet to find one that I believe is perfect.  So, this is still a work in progress for me.  I will get it right, however, and will let you know when I do.  It is too good not to get it right.
Here is a good, traditional old recipe for clam chowder, similar to many I’ve seen, and similar to what I now make.  Because we do not live near a coast, we use canned clams.  Good fresh ones are not available here, so you are getting the canned clam version.
Ingredients:
2-inch cube of salt pork (four slices bacon can be substituted if necessary, but salt pork is always traditionally used)
3 cans minced clams
4 bottles clam juice
1 large onion, finely chopped
2 ribs celery, sliced small
3 tbsp. Flour
3 C. raw potatoes, cut into ½-inch cubes
4 C. milk
Salt
Pepper (freshly ground, if available)
Crackers or sourdough bread
Directions:
Sauté the pork in a large pot, very slowly; do not burn.  Remove and reserve the scraps. Sauté the celery and onions in the pork liquid until onions turn translucent.  Add canned clams, including liquid, to pot; add bottles of clam juice.  Stir and cook slowly for about 5 minutes. Sift in the flour, stirring until blended.  Add potatoes.  If more liquid is needed, add water to cover the potatoes. Cover pot.  Bring to boil and simmer the chowder until the potatoes are done.  Mash some of the potatoes.  Add 3 tbsp. butter to float on top.  Simmer for three more minutes. Heat in another pan, to the boiling point, 4 Cups milk.  Place chowder in hot soup tureen; pour hot milk over it, and season with salt and pepper. Serve at once with crackers or bread.  Yum!   

Shrimp:
We both love shrimp, and Jim still likes to deep fry them, but I'm trying to move him away to more healthy methods of preparing them... and it is working.

The best shrimp we ever had was outside Fairbanks, Alaska in the small town of Fox, where there is a restaurant called "The Turtle Club."  They only serve two entrees here, but they are done so well that they keep having to add more dining rooms to accommodate all the guests they get.

The two entrees are steak (delicious!) and shrimp like you've never seen before.  These shrimp are more than six inches long!  Talk about Jumbo!

They are prepared deliciously, and if you ever get up that way, make sure you go out to the Turtle Club to try them.  Be sure to make reservations several days ahead, however, or you won't be able to get in, most likely.