This simple shrimp and pasta salad is great for large gatherings because it can be made well ahead or time

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SHRIMP and MACARONI SALAD Serves 8
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This simple salad is great for large gatherings because it can be made well ahead.
INGREDIENTS
1 package Salad Macaroni (the smallest macaroni size you can find)
2 tbsp Olive Oil
3 Green Onions, chopped
1 cup Shrimp
½ cup Celery, sliced, include the leaves also
1 Green Pepper, diced
2 Tomatoes, diced
½ cup stuffed olives
½ cup Fresh parsley, chopped coarsely
1 cup Mayonnaise
Salt to taste
Black pepper to taste

PREPARATION

Cook the salad macaroni in boiling water till al dente. Drain, rinse with cold water and set aside after mixing with 1 tablespoon of oil.

Simultaneously boil the shrimp in 2 cups of water and a pinch of salt for just 5 minutes.

In a large salad bowl add all the other ingredients, tossing gently. Add the macaroni and shrimp and toss gently once more.

Drizzle with 1 more tablespoon of olive oil, and refrigerate till it’s time to serve.

An exotic french soup…

Try this really exotic French soup. A bit long in the making but really worth it.

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SHRIMP BISQUE & BRANDY FLAMBE SOUP Serves 8
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INGREDIENTS
9 ounces raw Shrimp
1 celery rib, coarsely chopped
2 medium onions, divided
3 Bay leaves
3 black peppercorns
2 1/4 cups cold water
2 1/4 teaspoons butter
1 carrot, finely chopped
2 1/4 teaspoon tomato paste
1 1/4 teaspoon dried thyme
1/4 + 1/8 teaspoon paprika
1/4 cup + 2 tablespoons Sherry
3 tablespoons Brandy
small bunch of fresh Parsley
3 cups heavy whipping cream
1/4 teaspoon + 1/8 teaspoon salt
dash of white pepper

PREPARATION
Peel and de-vein shrimp. Cover and refrigerate shrimp until ready to use.

In medium saucepan, place shrimp shells, celery, one onion coarsely chopped, 1 bay leaf, peppercorns and water. Cover, bring to a boil, reduce heat, simmer 20 minutes. Strain and reserve the shrimp stock; discard the shells, etc.

Finely chop the 1 remaining onion. In a large saucepan, melt butter, sauté onion and carrot. Add the tomato paste, thyme and paprika.

Add Sherry and Brandy, heat until warm.
Move saucepan to flame-proof surface and carefully ignite the mixture with a match. Allow the flame to burn out.

Add the stock, puree in a blender and return to the pan. Add the remaining 2 bay leaves and parsley to the soup. Cool, cover, place in refrigerator until ready to serve.

At serving time, add cream, heat on stove stirring constantly, but do not boil.

Add the shrimp and cook for just 3 minutes with salt and pepper to taste.

Serve with shrimp piled up in the center of each soup bowl and garnished with a parsley leaf.

Although cod is considered lacking in flavour, this large round fish with white flesh is delicious if cooked with herbs or vegetables. Cod can be grilled, baked or deep fried in batter, or also used in fish pies. Salt cod requires soaking in water for 24 hours. Change the water several times, and remove skin and bones before cooking. Cod should be white; a yellow appearance indicates the fish is not fresh.
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BAKED COD WITH STUFFING Serves 8
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INGREDIENTS
3 whole cod ( or approx 8 pounds )with heads, fins, bone, tail removed and sliced
8-10 strips bacon
1 cup Parmesan Cheese grated
Salt
2 limes
For the Stuffing
3 cups bread crumbs
6 onions chopped fine
6 potatoes
2 tomatoes – skin removed
2 cups Celery, finely chopped
1 tbsp oregano flakes
2 cloves garlic crushed
2 tbsp butter

PREPARATION
Salt the cod and rub with the lime. Set aside for an hour.

Meanwhile sauté the onions. When golden brown add garlic and the tomatoes chopped and simmer for 10 minutes

Simultaneously boil the potatoes with a teaspoon of salt till almost eatable and mash when slightly cool.

Mix the potatoes, tomato-onion mixture with the other stuffing ingredients together well to form a ball.

Put the stuffing into the cod only immediately before baking. Bind the slices of cod together with twine to hold in stuffing.

Lay the strips of bacon on top.

Bake at 350 F for 1 hour, or until the bacon is brown and crunchy.

Sprinkle the cheese on top and bake for another 5 minutes before serving.

This exotic seafood soup, native to the Greek islands, can make a whole meal. You can really use any combination of fish and shellfish that you prefer.
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SOUPA NISIOTIKI – Island Soup Serves 10
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INGREDIENTS
2 Whole Bay Leaves
3 cups Canned Tomatoes – Whole not pureed
1 Medium Carrots grated
1/2 Cup Celery Stalks finely diced
2 Dozen Clams with liquid
455 g / 1 lb Crabmeat
1 Clove crushed Garlic
910 g/ 2 lbs Haddock Fillets (Cut in 2″ pieces)
1/2 cup Olive Oil
1 Large Onion chopped fine
1/2 cup Parsley chopped
1/2 Teaspoon Pepper
1 Tablespoon Salt
455 g / 1 lb Scallops
455 g/ 1 lb Shrimp cleaned & de-veined
1 cup dry White Wine

PREPARATION

In a large saucepan, saute onion, carrot, celery, and garlic in olive oil.

Drain the tomatoes but reserve the liquid. Add the drained tomatoes, parsley, bay leaves, salt & pepper to saucepan. Simmer 10 minutes.

Combine tomato and clam liquids, and add enough boiling water to make 3 cups, and set aside.

In a deep pan, arrange layers of haddock, clams, shrimp, crabmeat, scallops covering each layer with some of the vegetable mixture and the white wine. Cover and simmer 10 minutes.

Add reserved tomato/clam liquid and simmer uncovered 20 minutes.

Serve steaming hot.