Westinghouse WST3028 User Manual page 19

CRAB AND SHRIMP MEDLEY
1 cup bay or salad shrimp
1 cup flaked crab meat
1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped green onions & tops
1/2 cup mayonnaise
6 tablespoons Parmesan cheese, freshly grated
Combine all ingredients except 1/4 cup of bread crumbs and 2 tablespoons of the Parmesan cheese. Mix
well. Place crab and shrimp mixture in a 8x8-inch baking dish. Mix together the remaining bread crumbs
and Parmesan cheese and sprinkle evenly over the seafood mixture. Bake on Casserole in Shelf Position
#3 for 40 minutes or until the mixture is bubbling along the sides and the top is golden brown. Serve on
crackers or as a dip.
Yield 15 Servings
BROILED SHRIMP SKEWERS
24 large shrimp, peeled and de-veined
4 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 medium garlic cloves, minced salt and freshly ground black pepper
lemon wedges to serve
Rinse the shrimp in cold water and pat dry with paper towels. In a bowl, combine the olive oil, parsley,
garlic, salt and pepper to season. Toss the shrimp in the mixture to coat thoroughly. Cover and marinate
for 1 hour in the refrigerator. Thread 6 of the shrimps onto each of the four wood or metal skewers,
through the shrimp tails front to back, so that the tails are curled and firmly held in place. Place the
skewers on the Bake/Broil Pan assembly. Broil in Shelf Position #2 for 3-10 minutes on each side or
until the shrimp become pink. Serve with lemon wedges.
Yield 4 Servings
HERB CRUSTED CHICKEN BREASTS
4 chicken breast halves, boneless-skinless
3 tablespoons butter, melted
1 cup fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
Grease a 7x11-inch baking pan. Brush both sides of the chicken breasts with melted butter. Season with
salt and freshly ground black pepper. In a small mixing bowl, combine the bread crumbs, Parmesan
cheese, parsley, garlic and Italian seasoning until well blended. Coat each chicken breast thoroughly in
the bread crumb mixture. Arrange in baking pan. Bake on Poultry in Shelf Position #4 for 35-45 minutes
or until the juices run clear, and the crust is a light golden brown.
Yield 4 Servings
Recipes
1/2 cup sour cream
3/4 cup fresh bread crumbs
2 tablespoons Worcestershire sauce
1 tablespoon white pepper
1/8 teaspoon Cayenne pepper (optional)
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
2 medium garlic cloves, minced
1/4 teaspoon Italian seasoning
salt and fresh ground pepper
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