Shrimp Butter

• 2 cans shrimp, broken
• 4 tbsp. mayonnaise
• 1 tbsp. onion, minced
• fresh lemon juice (1 lemon)
• 1 1/2 sticks soft butter
• 1 (8 oz.) pkg. cream cheese
• salt to (taste)

Directions:

Add all ingredients except shrimp in a bowl.

Thoroughly mix well with mixer, then add shrimp and finish mixing.
 
Serve with crackers as a spread.

Teriyaki Grilled Swordfish or Salmon

• 2/3 cup soy sauce
• 1/2 cup medium-dry sherry
• 1 tbsp. sugar
• 2 tsp. ginger
• 1 garlic clove, crushed
• 2 lbs. swordfish or salmon

Directions:

Combine soy sauce, ginger, garlic, sugar, and sherry in a saucepan. 

Over moderate heat, bring marinade to a boil. 

Place in a shallow glass pan and marinate both sides of fish for about 1/2 hour. 

On a well-oiled grill, cook 10 minutes per each inch of thickness and frequently brush with marinade. 

You can use leftover marinade by pouring over rice for good flavor, or use as a dipping sauce.

Shrimp Soup 

• 1 pkg. salad shrimp 
• 2 cups of milk 
• 2 cans cream of potato soup 
• 2 can creamed corn 
• 1 (8 oz.) pkg. cream cheese  

Directions: 

Mix all ingredients together and heat until cream cheese becomes melted.

Easy Rice with Shrimp Salad 

• 3 cups cold cooked rice 
• 1 cup shrimp, boiled 
• 1 cup celery, diced 
• 1 cup stuffed olives, finely chopped 
• 1 cup sweet or sour pickles, diced 
• 6 hard-cooked eggs, sliced 
• salad dressing 
• salt and pepper (to taste)  

Directions: 

Combine all ingredients. 

Garnish with additional hard-cooked eggs.

Macaroni and Salmon Salad 

• 1 lb. elbow macaroni 
• 1 (14 oz.) can salmon or 2 cans tuna 
• 6 tbsp. mayonnaise 
• 1 tsp. mustard 
• 2-3 onions, chopped  

Directions: 

Boil macaroni for about 12 to 15 minutes or until cooked, drain. 

Drain juice from canned salmon and crumble into small pieces.  

Mix mustard, mayonnaise, and chopped onions into macaroni.    

Mix well and refrigerate before serving.

Corn and Crab Bisque 

• 1 lb. crabmeat 
• 2 cans of potato soup 
• 1 can cream corn 
• 1 1/2 cups half and half 
• 1 1/2 cups milk 
• 1/2 cup celery, chopped 
• 1/2 cup green onions, chopped 
• 1/2 cup butter, melted 
• 1/4 cup green peppers, chopped 
• 1 tsp. dried thyme 
• 1/2 tsp. garlic powder 
• 1/4 tsp. white pepper 
• 2 bay leaves 
• dash hot sauce 
• chopped parsley or lemon slices (optional)  

Directions: 

In butter, sauté celery, onions and green peppers. 

Add potato soup, cream corn, milk, half and half, bay leaves, thyme, pepper, garlic powder and hot sauce. 

Cook ingredients thoroughly, until completely heated.  

Gently stir in crab meat while continually heating.  

Remove bay leaves and discard.  

If you desire, garnish with lemon slices and/or chopped parsley.

Cream of Crab Soup 

• 1 lb. crab meat 
• 1 can cream of celery soup 
• 1 can cream of mushroom soup 
• 1 can cream of asparagus soup 
• 3 cups milk 
• parsley flakes 
• old bay seasoning  

Directions: 

Combine soups and milks and bring to a simmer.  

Add crab meat and simmer for 1/2 hour.  

Add old bay and parsley flakes to taste.  

Serve hot.