MARITIM E 



MORSELS 



Seafood 

 Dishes 

 Are 



HoMaV 

 Fare 



By Ann Green 

 Photos by Ken Taylor 



w 



ould you like to add 



some spark to your holiday dinner ? 



Seafood dishes offer a tasty alternative 



to the traditional turkey dinner. 



Tliey also can be easy to prepare — 



and be made with seafood 



caught in North Carolina waters. 



Start off the festive occasion with a 

 delicious shrimp dip or shrimp mousse. For the 

 main course, bake a spicy creole red snapper. 



"Make sure the fish is fresh, " says 

 Marlene Hieronymus, executive chef at 

 Hieronymus Seafood Restaurant and Fresh 

 Market in Cary. " You can tell how fresh tliejish 

 is by the gills. If the gills on a snapper are 

 yellow, it is old. The gills need to be red. " 



For another dish, bake cornbread-oyster 

 dressing. Oysters are in season in North 

 Carolina October through April. Then cook 

 your favorite vegetable. Finish the meal with a 

 scrumptious praline pumpkin cheesecake. 



Following are recipes from Hieronymus, 

 who, along with her husband, has been in the 

 seafood business for many years. She teaches 

 cooking classes at the Cary restaurant. 



SHRIMP DIP 



• 8-ounce package cream cheese 



• 6 ounces sour cream (more if you like thin dips) 



• 1 small diced green pepper 



• 1 small diced onion 



• 3 tsp. mayonnaise 



• 2 cups peeled, deveined and cooked shrimp 

 ( 1 pound) 



Mix all ingredients well and chill overnight. 

 SHRIMP MOUSSE 



• 1 package unflavored gelatin 



• 1/2 cup hot water 



• 1 10 3/4-ounce can condensed tomato soup 



• 1 cup mayonnaise 



• 8-ounce package cream cheese 



• 1 1/2 cups chopped celery 



• 1/2 cup chopped onions 



• 1/2 pound whole shrimp, cooked and cleaned 



Dissolve gelatin in hot water. Heat tomato 

 soup. Mix mayonnaise, cream cheese, celery, 



26 HOLIDAY 2002 



