Neptunes Delight Recipes

NEPTUNE'S DELIGHT

Steps:

• Preheat oven to 350 degrees.
• Melt 3 T butter over medium heat in a large saucepan; remove from heat and whisk in flour.
• Whisk in 1/2 c of heavy cream and return to heat.
• Add in the parmesan cheese; stir until creamy.
• Remove from heat and add in the remaining cream.
• Add in the sherry, paprika, Old Bay, cayenne, mushrooms, minced onion, crabmeat and shrimp.
• Spoon the mixture into 6 ramekins.
• In a food processor, blend the croutons and parsley together.
• Top each casserole with this mixture and drizzle with the 4 T of melted butter.
• Bake for 20-30 minutes or until the top is browned and bubbly.

NEAPOLITAN DELIGHT

Steps:

• Make the pasta frolla: Sift the flour, granulated sugar, and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon zest to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate at least 30 minutes or up to 1 day.
• Meanwhile, make the filling: Cut the dried figs into quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.
• Scrape the figs and Marsala into the work bowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a medium bowl, and stir in the raisins, honey, walnuts, almonds, and lemon and orange zest.
• Preheat the oven to 350° F. Lightly grease two baking sheets with butter. (This is not necessary if you're using nonstick baking sheets.) Cut the pasta frolla into quarters. Roll each into an 8 × 8-inch square. Spread one-fourth of the filling evenly over the square and roll it up like a jelly roll. Cut the roll crosswise into 3/4-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.

ANN'S NEPTUNE'S DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium heat, melt 3 tablespoons of butter. Remove from heat and whisk in flour. Pour in 1/2 cup of heavy cream and whisk well, return to heat.
• Add cheese and stir until creamy. Remove from heat and pour in remaining cream. Stir in sherry, paprika, crabmeat, and shrimp. Spoon mixture into 6 large individual ramekins.
• In a food processor or blender, blend together croutons and parsley. Top each filled ramekin with crouton mixture. Drizzle melted butter over the top.
• Bake in preheated oven for 20 minutes or until top is browned and bubbly.

NEPTUNE STRIP

Steps:

• Season Steaks With Desired Amount of Salt and Pepper.
• Allow Steaks To Sit at Room Temperature For at Least 30 Minutes Before Cooking
• Prepare Bearnaise Sauce and Set Aside.
• Leaving The TAIL ON, Peel and Devein Shrimp
• Check For Any Bits of Shell in The Crab Meat.
• Grill or Broil Steaks Just Under Desired Wellness Allowing For Warming Time While Preparing The Topping
• Heat Butter and Minced Garlic Over Medium High Heat In a Sautee Pan.
• Add Prepared Shrimp and Lemon Juice Sautee For 2 Minutes
• Add Wine And Crab Sautee Until Wine Has Reduced And Shrimp Are No Longer Pink.
• Spread 1/4 C Bearnaise Sauce on Each Serving Plate.
• Place Steaks On Sauce and Top With Shrimp and Crab Mixture.
• Double Ingredients For 4 Servings.

ANN'S NEPTUNE'S DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium heat, melt 3 tablespoons of butter. Remove from heat and whisk in flour. Pour in 1/2 cup of heavy cream and whisk well, return to heat.
• Add cheese and stir until creamy. Remove from heat and pour in remaining cream. Stir in sherry, paprika, crabmeat, and shrimp. Spoon mixture into 6 large individual ramekins.
• In a food processor or blender, blend together croutons and parsley. Top each filled ramekin with crouton mixture. Drizzle melted butter over the top.
• Bake in preheated oven for 20 minutes or until top is browned and bubbly.