Three Recipes..Seafood Casserole..Pumpkin Shrimp Curry..Curried Mussels

Seafood Casseroles can be pretty ho-hum..usually with over-cooked scallops and shrimp..key is to cook the seafood in the oven minus the topping and in a shallow vessel in a single layer..so the shrimp etc cook QUICKLY...then add topping to melt...you could skip the cheese in this recipe.. ALSO you could cook the Mussels in the Pumpkin Curry...you might need to thin it out with a little water/stock.

Instructions: 

Seafood casserole...add 3 T dry sherry..1/4 C heavy cream..1 t soy sauce..1 t fresh thyme leaves..let sauce to room temperature. In a buttered baking dish ..or individual baking dishes add in equal proportions .; about 1 lb. of shrimp..peeled 1/2 lb. of dry sea scallops..1/2 cod/haddock cut into 1 inch pieces..6-10 oz add more if you like..add the mushroom mixture to fill dish about 1/2 way..(you are baking not poaching) Bake for about 8 to 10 minutes...add (optional) 1/3 C freshly grated Monterey Jack Cheese and cracker crumb mixture (recipe follows) and bake 5 to 8 minutes..or until the crumbs are slightly browned.. Cracker Crumb recipe; 1/4 lb. oyster crackers or saltines..blend in food processor.. Saute 1/3 C onions..small dice in 1/2 C butter until softened (3min.) add crackers..4 T chopped parsley..1 T fresh thyme leaves.. Mix thoroughly and crumbs may be stored in the refrigerator till ready to use

Pumpkin Shrimp Curry..can be vegetarian..used with chicken..fish.. as a soup..
Heat 2 T olive oil in large saucepan over medium heat..add 1C sliced onion..1 T ginger minced..saute until soft..about 8 minutes. Add 1 T minced garlic..cook 1 minute. Stir in 1 plum tomato chopped..1 (15 oz.) can of pumpkin puree..cook stirring frequently until pumpkin is golden brown..about 10 minutes. Add 2 C vegetable/chicken broth..1 C coconut milk 1 1/2 t curry powder..1/8 t cayenne pepper..simmer 20 minutes.. Add 1 C “roasted” butternut squash..1 lb. shrimp ..peeled and de-veined..plus 1 1/2 t lime juice..Simmer until shrimp are cooked and squash is warm.. serve with steamed Jasmine rice..chopped cilantro..lime zest

Mussels..buy cultivated PEI (Prince Edwards Island) and add lots of flavor via the broth..like this recipe! Serves 4..Use mussels that are closed..scrubbed and de-bearded..To make broth in large pot add1/4 C vegetable oil..i onion..small dice..cook for 5 minutes until translucent. Add garlic 4 cloves..minced..1-2 inch piece of peeled ginger..minced..and as much red pepper flake as you desire..(1/2 t is a start)..cook 2 minutes and add 1 t curry powder..2 t ground coriander..1/2 C white wine and 1/4 water..bring to boil and add 2 lb. mussels..cover and steam 6-8 minutes or until mussels open. Discard mussels that are still closed. Remove mussels and cover. Return pan to heat and add 3 T coconut milk..or heavy cream..simmer and add 1/2 bunch cilantro..chopped 3 green onions.sliced..zest & juice of one lime..Pour over mussels.Serve with grilled french bread..