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Monday, May 09, 2005

Monday Meals

Good Monday afternoon! It is time for another Monday Meal recipe. My blogfriend Bill Coupe tried the enchiladas from last week over the weekend. I'm interested to hear what he and his family thought about them.

Today, we are going a little Key West with easy stuffed mushrooms, coconut fried shrimp with dipping sauce and cool and refreshing Strawberries Romanov - a delightful, light desert from La Madeline. This is a great dish to celebrate the warm spring days as they head into the HOT summer nights!

First up is the stuffed mushrooms.


These crab-stuffed mushrooms are a longtime favorite at Phillips. Tip: Use a melon baller to scoop out the mushroom stems.

2 large eggs
1 heaping tablespoon plus 1 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pound crabmeat
1/4 cup dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed
2 tablespoons half and half
1 teaspoon crab boil seasoning*
Shredded Mozarella and Parmesan cheeses

Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.

Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.

Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning and top with mozarella and parmesan cheeses. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.

* Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.

Makes 6 servings.

Parrot Bay Coconut Shrimp

1 lb Medium - Large Fresh Shrimp (cleaned,shelled, and butterflied)
2 Eggs
1/4 C. Captain Morgan's Parrot Bay
2/3 C. Corn Starch
7 oz. Package of Premium Flaked Coconut (small flake if possible)
1 Tbsp. Sugar
1 tsp. Salt
1/2 C. Flour

Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with Joe's Crab Shack Pineapple dipping sauce. Yumm Yumm.

We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.

Dipping Sauce

1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
1/2 C. Sugar
1/4 C. Red Plum Preserves
1/2 C. Sweet and Sour Sauce ( the yellow type not the red sauce, we used Kraft Sweet and Sour Sauce)

Place all in a sauce pan and simmer on medium low to low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.
This sauce is also great with Chicken Nuggets.

Serving Size: 4

Strawberries Romanov
1 lb. Strawberries or 2 pints
1/2 pint heavy whipping cream
2 Tbsp. Powdered Sugar
4 Tbsp. Brandy

Wash strawberries, and cut the tops off. Let strawberries drain. Mix together heavy whipping cream, powdered sugar, and the brandy. Beat with a mixer until this becomes thick. Place strawberries into glasses and spoon over the sauce. Makes 3 to 4 servings.

On a personal note, the brandy sauce for this is DIVINE, so you might want to double up on the sauce recipe.


Bon Appetite, y'all! I hope you enjoy this delish dish. Please let me know if you try it and find it to be any good!


Jay said...

Did you see me coming? I am a fiend for recipes, and a real fan of those stuffed mushrooms posted above, yum!

Nic said...

Welcome, Jay! Yeah, the whole menu is rockin' tasty. I'm posting new recipes (usually an entree, side and dessert) every Monday. Hope you come back for more. :)

bikipatra said...

Ah, Il me manque, La Madeleine! I am from Dallas and do miss it! The best tomato soup I have ever had.

Nic said...

Yes, it is. I'm working on perfecting the recipe for it. Almost have it down and when I do I will post it as part of a Monday meal.

Overshop said...

This all sounds amazing! And I already have most of the ingredients for the strawberries, so I think I'll give them a try!

Nic said...

Hope you enjoy it Overshop. It's all very tasty!