This baked shrimp and feta dish is a family favorite. The recipe is an adaptation of a recipe in an excellent small cookbook which Georgia Lyras wrote for Krinos Foods in 1985. It can be baked in one large dish, or as shown in the photo in individual baking dishes. Four Servings 1-1/2 lbs. shrimp 3 Tbs. Read More …
This sauce appeared in James Beard’s Theory & Practice of Good Cooking as a sauce for gravlax. It is good for that, but more typically I use it with smoked salmon as an alternative to cream cheese or a horseradish mayonnaise sauce. It is also good with broiled or grilled salmon. 4 Tbs. German mustard Read More …
This Spanish classic is a personal favorite. This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp. This, good French bread, a salad, and champagne makes a perfect dinner, and one that does not take much time to prepare. A key to success is to be sure Read More …
We had a cup of crabmeat left over from a crab feast, and I thought that could be the basis of an excellent crab dip, and it was. This recipe is an adaptation from a recipe which appeared in www.torontolife.com. 1 cup crab meat 6 oz. cream cheese 2-1/2 Tbs. mayonnaise 3 Tbs. finely chopped Read More …