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June 9, 2014
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Rocky Mountain Recipes 6-9-14

Garlicky Baked Shrimp
JK Chappell • Gering, Neb.
1 lb. Raw shrimp, deveined, peeled, tails removed
4 Garlic cloves, minced
2 Tbsp. White wine
Salt and pepper
1/4 c. Butter, melted
1/2 c. Panko bread crumbs
2 Tbsp. Fresh Italian-leaf parsley, chopped
Half of a lemon, optional
Preheat oven to 425 degrees. In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper. In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp. Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Roasted Buffalo Shrimp
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Finely grated zest of 2 lemons
2 Garlic cloves, minced
3/4 t. Celery seeds
2-1/2 t. Sweet paprika
1/4 t. Cayenne pepper
2 Tbsp. Coarse salt
2 Tbsp. Honey
1/4 c. Extra-virgin olive oil
1-1/2 lbs. Large shrimp, peeled, deveined, tails intact
2 Tbsp. Fresh lemon juice
1 c. Sour cream
1/4 c. Pale-green celery leaves, finely chopped
1/4 t. Salt
Preheat oven to 450 degrees. Place two rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, salt, honey and oil in a large bowl. Add shrimp and toss to coat well. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes. Meanwhile, combine dip ingredients.

Seafood Lasagna
Sharon Raasch • Imperial, Neb.
1 lb. Medium pasta shells, uncooked
6 Tbsp. Butter
6 Tbsp. All-purpose flour
3 c. Milk
1/2 t. Black pepper
1-1/2 c. Swiss cheese, shredded
1 (14.5 oz) can Stewed tomatoes
12 oz. Medium shrimp, cooked, peeled, deveined
1 (10 oz) pkg. Imitation crabmeat, flaked
Preheat oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside in a large bowl. In a large saucepan, melt butter over medium heat and slowly add flour; stir until flour is well blended. Add milk gradually and stir until blended. Add salt and pepper, stirring constantly until thickened. Add cheese and stir until melted. Pour cheese sauce and remaining ingredients over shells and mix well. Pour into greased 9-by-13-inch baking dish. Bake for 30 minutes or until hot and bubbly.

Old Fashioned Oyster Stew
Tamra Palmer • Elizabeth, Colo.
3 dozen Oysters, shucked (if canned, about 1 lb, undrained)
4 c. Whole milk
2 c. Heavy cream
7 Tbsp. Butter
1 large Onion, diced
1 stalk Celery, diced
2 Garlic cloves, minced
1 t. salt
3 Tbsp. Flour
Pepper, to taste
Cayenne pepper, to taste
2 Tbsp. Fresh parsley, chopped
In medium saucepan, heat milk and cream to simmering. Keep warm and set aside. In a Dutch oven, heat 4 Tablespoons of butter over medium heat. Add onion, garlic and celery and cook 5 minutes. Sprinkle flour and stir well until thickened. Slowly whisk in hot milk mixture and turn on low. In a skillet, melt remaining butter and add oysters sprinkle with seasonings, and cook until oysters turn up slightly at edges. Let simmer for 2 minutes. Pour the liquid and oysters into Dutch oven, add parsley. Stir, cover and let stand for 10 minutes.

Fruit Sherbet Punch
Chris Bryant • Johnson City, Tenn.
1 pint Fresh orange juice
1 pint Canned pineapple juice
2 c.c Fresh lime juice
2 qrts. Ginger Ale
1/2 gallon Orange sherbet
Mix fruit juices together. Pour over sherbet. When ready to serve, add the Ginger Ale. Garnish with fresh mint and slices of oranges.

Strawberry Lemonade
Marcey Dyer • Pierce, Colo.
3-1/2 c. Water
1-3/4 c. Sugar
Strips of zest from 2 lemons
1 pint Fresh strawberries
1-1/2 c. Fresh lemon juice (6-9 lemons)
Ice cubes, for serving
10 Whole strawberries, for decoration
Put 1-1/2 cups of water and 1-1/2 cups sugar in a saucepan with the strips of zest. Bring to a boil, then simmer for 2 minutes. Remove from heat and let syrup steep 10 minutes. Puree strawberries and remaining sugar in a blender or food processor. Strain into a large pitcher and stir in syrup (without zest), lemon juice and water to taste, up to 2 more cups. Chill. Stir before serving. Pour in glasses over ice and finish with a strawberry on top.

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The Fence Post Updated Jun 9, 2014 02:47PM Published Sep 8, 2014 04:21PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.