INGREDIENTS:

• 3 quarts water

 • 1 small onion, sliced

• 1/2 medium lemon, sliced

• 2 sprigs fresh parsley

• 1 tablespoon salt

 • 5 whole peppercorns

• 1/4 teaspoon dried thyme

• 1 bay leaf

• 3 pounds uncooked large shrimp, peeled and deveined (tails on)

 

 

SAUCE

 

• 1 cup chili sauce

 • 2 tablespoons lemon juice

• 2 tablespoons prepared horseradish

• 4 teaspoons Worcestershire sauce

• 1/2 teaspoon salt

 • dash cayenne pepper

 

 

DIRECTIONS:

 

IN A DUTCH OVEN

 

In a Dutch oven, combine the water, onion, lemon, parsley, salt, peppercorns, thyme and bay leaf.

Bring to a boil.

Add shrimp.

Reduce heat; simmer, uncovered, for 4 to 5 minutes or until shrimp turn pink.

 

Drain shrimp and immediately rinse in cold water.

 

Refrigerate for 2 to 3 hours.

 

In a small bowl, combine the sauce ingredients.

 

Refrigerate until serving.

 

Arrange shrimp on a serving platter.

Serve with sauce.

 

Serves about 6 dozen shrimp (1 1/4 cups sauce)

 

 

 

 

 

Baked   Lobster Tails

 

 

INGREDIENTS:

• 3 fresh or frozen lobster tails (8 to 10 ounces each), thawed

• 1 cup water

• 1 tablespoon minced fresh parsley

• 1/8 teaspoon salt

• dash pepper

• 1 tablespoon butter, melted

• 2 tablespoons lemon juice

• Lemon wedges and additional melted butter (optional)

 

 

 

DIRECTIONS:

 

Preheat oven to 375 degrees.

 

Split lobster tails in half lengthwise.

 

With cut side up and using scissors, cut along the edge of shell to loosen the cartilage

covering the tail meat from the shell.

Remove and discard cartilage.

 

Pour water into a 13 inch x 9 inch baking dish.

Place lobster tails in dish.

 

Combine the parsley, salt and pepper; sprinkle over lobster.

Drizzle with butter and lemon juice.

 

Bake, uncovered, for 20 to 25 minutes or until meat is firm and opaque.

 

Serve with lemon wedges and melted butter if desired.

 

 

Serves 6

 

 

 

 

 

Baked  Salmon

 

 

INGREDIENTS:
 

• 1 salmon fillet (2 pounds)

• 2 tablespoons butter, softened

• 1/4 cup white wine or chicken broth

• 2 tablespoons lemon juice

• 1/2 teaspoon pepper

• 1/2 teaspoon dried tarragon

 

 

 

DIRECTIONS:

 

Preheat oven to 425 degrees.

 

Pat salmon dry.

 

Place in a greased 13 inch x 9 inch baking dish.

Brush with butter.

 

Combine remaining ingredients; pour over salmon.

 

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.

 

 

Serves 8