Parrains Seafood Recipes

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

NEW ORLEANS (NAWLINS) STYLE CRAB BISQUE

Steps:

• Cook bacon is a large frying pan with a little oil on low to get the grease out of the bacon.
• Chop pepper, tomato, onion, celery and carrots, then add to the bacon in the frying pan. Let simmer for about 15-20 minutes on medium low heat.
• Preheat oven to 325 degrees.
• In a large glass bowl add cream (you can add more or less if you like your bisque thicker or thinner then the recipe calls for), add crab meat, and corn(still frozen).
• Put a strainer over top of a small bowl. Take your frying pan with the vegetables and bacon and strain the grease from them into the bowl. Add 3 heaping tablespoons of corn starch to the grease and stir. After blended well add 1 tablespoon of zatarains crab boil to the grease/cornstarch mixture. (you can add more crab boil if you like yours spicier). Stir the crab boil into the mixture.
• Add grease/cornstarch/crab boil mixture to the bowl with the crab, cream, and corn. Stir well.
• Cover the bowl with foil and bake on 325 degrees for 45 minutes. Stir the mixture every 15 minutes, and remove the foil during the last 10 minutes of cooking.
• Optional garnish: sprinkle with pepper and add a little parsley.