MARITIME 



MORSELS 



ELEGANT HOLIDAY 

 FLOUNDER 



• 2 pounds skinless flounder 

 (or other lean) fillets 



• 1/4 pound shrimp, 

 peeled and chopped 



• 1 1/2 tablespoons margarine 



• 2 tablespoons flour 



• 1 1/2 cups half-and-half cream 



• 3/4 teaspoon salt 



• 1/4 teaspoon freshly ground 

 white pepper 



• 1/8 teaspoon nutmeg 



• 3/4 cup sour cream 



• 1 1/2 cups cooked rice 



• 1/2 cup toasted slivered almonds 



• 1/4 cup chopped fresh parsley 



• paprika 



Melt margarine in medium saucepan 

 over medium heat. Stir in flour and mix 

 well. Add cream gradually, stirring 

 constantly. Add salt, pepper and nutmeg. 

 Cook, stirring constantly, until thick. Stir in 

 sour cream and shrimp. Remove from 

 heat. 



Reserve half of shrimp sauce for 

 topping. Combine remaining sauce, rice, 

 1/4 cup almonds and parsley. Spread over 

 bottom of well-greased 12x8x2 baking 

 pan. Cut fish into serving size portions. 

 Arrange fish over rice mixture. Spread 

 reserved shrimp sauce over fish. Sprinkle 

 with 1/4 cup almonds and paprika. Bake at 

 350 degrees for 35 to 40 minutes or until 

 fish flakes easily. Serves 6 to 8. 



OYSTER-MUSHROOM 

 DRESSING 



• 1 pint standard oysters 



• 1/2 cup margarine 



• 1 pound coarsely chopped 

 fresh mushrooms 



• 1 1/2 cups chopped celery, 

 including leaves 



• 1 cup chopped onion 



• 2 cups toasted bread cubes 



• 1 14 cup chopped fresh parsley 



• 1/2 teaspoon salt 



• 1 1/2 teaspoons poultry seasoning 



• 1 14 teaspoon freshly ground 

 black pepper 



• 2 eggs, beaten 



Drain oysters. Melt margarine in large 

 skillet over medium heat. Saute mush- 

 rooms, celery and onion until tender. Place 

 in large bowl. Stir in bread cubes, parsley, 

 salt and poultry seasoning. Add eggs and 

 oysters and mix thoroughly. Place in well- 

 greased baking dish. Bake at 350 degrees 

 for 20 minutes or until done in center and 

 lightly browned. Makes about 6 cups. 



OYSTER-MUSHROOM 

 GRAVY 



• 1 pint standard oysters 



• 6 tablespoons margarine 



• 3 cups sliced fresh mushrooms 



• 1/4 cup margarine 



• 3 tablespoons flour 



• 1/4 cup finely chopped green onion, 

 including tops 



• oyster liquor plus enough chicken 

 broth to make 2 cups 



• 1/4 cup dry white wine 



• 1/2 teaspoon Worcestershire sauce 



• 1/4 teaspoon salt 



• 1/4 teaspoon freshly ground 

 black pepper 



• 2 tablespoons chopped fresh parsley 



Melt 6 tablespoons margarine in large 

 skillet over medium heat. Saute mush- 

 rooms until tender. Remove with slotted 

 spoon and set aside. Discard liquid. 



In same skillet, melt 1/4 cup marga- 

 rine over low heat. Stir in flour and cook, 

 stirring constantly, until roux is rich brown, 

 about 10 to 15 minutes. Add onion. Blend 

 in broth and wine. Simmer, stirring 



constantly, until thickened. Stir in 

 Worcestershire, salt and pepper. Return 

 mushrooms to skillet. Add oysters and 

 bring to simmering point. Simmer until 

 oysters are desired doneness. Remove 

 from heat and stir in parsley. Makes 3 to 

 4 cups. 



SHRIMP PI LAI 



• 1 pound medium shrimp, 

 peeled and deveined 



• 4 slices bacon 



• 1/2 cup finely chopped celery 



• 2 tablespoons chopped green pepper 



• 1 tablespoon flour 



• 11/2 teaspoons salt 



• 1/8 teaspoon freshly ground 

 black pepper 



• 1/4 cup Worcestershire sauce 



• 1 tablespoon margarine 



• 1 cup uncooked regular rice 



• 2 2/3 cups water 



Fry bacon in medium skillet over 

 medium heat. Remove bacon, crumble 

 and set aside. Reserve 2 tablespoons 

 bacon drippings in skillet. Saute celery 

 and green pepper until tender. 



Combine flour, salt and pepper. 

 Dredge shrimp in mixture and add to 

 skillet. Stir in Worcestershire. Cover and 

 cook over low heat for 1 minutes, 

 stilting occasionally. 



Melt margarine in medium 

 saucepan over medium heat. Add rice. 

 Cook over low heat until lightly 

 browned, stirring constantly. Add water 

 and bring to boil. Reduce heat and cover. 

 Simmer 20 minutes or until tender. Stir 

 rice into shrimp mixture and remove 

 from heat. Sprinkle with crumbled bacon. 

 Serves 4 to 6. □ 



COASTWATCH 29 



