Pan  Fried  Trout






4 lake trout fillets (about 8 ounces each)

  1/2 cup grated Parmesan cheese

1/2 cup bacon-flavored crackers, crushed

1/2 cup cornmeal

1/4 to 1/2 teaspoon garlic salt

pinch pepper

  2 eggs

1/2 cup milk

1/2 cup vegetable oil

Lemon wedges and/or minced chives or parsley (optional)





Rinse fish in cold water; pat dry.


In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper.


In another bowl, beat eggs and milk.


Dip fish in the egg mixture, then gently roll in the crumb mixture.


In a large skillet, fry fish in oil for 3 to 4 minutes on each side or until it flakes easily with a fork.


Garnish with lemon, chives and/or parsley if desired.



Serves 4






Shrimp  Newburg






1 can (10 3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted

1/4 cup water

1 teaspoon seafood seasoning

1 package (1 pound) frozen cooked medium salad shrimp, thawed

Hot cooked rice






In a saucepan, combine soup, water and seafood seasonings.

Bring to boil.

Reduce heat; stir in shrimp.

Heat through.


Serve over rice.



Serves 4






Spicy  Shrimp






6 bacon strips, diced

1 cup butter, cubed

2 garlic cloves, minced

2 tablespoons seafood seasoning

2 tablespoons Dijon mustard

1 1/2 teaspoons chili powder

1 teaspoon pepper

1/2 to 1 teaspoon Louisiana-style hot sauce

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1 1/2 pounds uncooked shell-on medium shrimp






Preheat oven to 375 degrees.


In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain.

Stir in the butter, garlic, seafood seasoning, mustard, chili powder, pepper, hot sauce,

basil, oregano and thyme.

Cook over low heat for 5 minutes.


Place the shrimp in an ungreased 13 inch x 9 inch baking dish.

Add sauce and stir to coat.


Bake, uncovered, for 20 to 25 minutes or until shrimp turn pink, stirring twice.



Serves 6







 Salem's Den  Salem 2004 and Beyond