Lenten Recipes

I can’t remember who it was, but in the past one AQ member started a Lenten Recipes thread each Lent; so, I’ll start and see if there is any interest.

Shrimp Maison (Recipe inspired by Brian Landry, Executive Chef of Galatoire’s, New Orleans)

In a food processor put the following ingredients and process to combine:

2 egg yolks
2 tablespoons red wine vinegar
a nice squeeze of lemon juice of a quarter lemon
1 tablespoon of loosely chopped curly parsley
1 tablespoon of a course mustard with some zip (Creole mustard)

Now, turn on processor and take about two minutes to slowly add:

1 cup vegetable oil

In a bowl add salt and pepper to taste and fold in:

1/4 cup or so of capers, drained, and refrigerate, covered, for several hours.

When ready to serve, take a bag of frozen shrimp, thawed and dried, to which you’ve added chopped red onion and celery to taste and fold that into the sauce. (If you leave the shrimp in the sauce to long it will ruin the firmness of the shrimp. Also, of course you can boil and chill fresh shrimp too, adding some Old Bay Seasoning or Crab Boil to the water.)

Serve on a bed ribbons of shredded lettuce and garnish with a lemon wedge and several tomato wedges and/or thinly-sliced cucumber. Serve with French bread.

If you start with a nice vegetable soup, maybe Butternut Squash or Cream of Broccoli, you have a nice Lenten supper.

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6 comments on “Lenten Recipes

  1. That was me, ol Zuzu here who would start those threads. Never got much of a response before, so I’m glad you’re interested.

    Well, here’s a Depression era poverty recipe I found a few months back. I figured it would be good for those who actually love fish. It’s not very Lenten if you’re rarin’ to go on that nonstop tuna casserole diet!:)

    Pea Casserole

    1 can peas,
    1 small onion
    salt, pepper
    2 cups bread crumbs
    3 T. shortening
    1 1/2 cups milk
    2 eggs.

    Brown onion and bread crumbs in shortening. Add milk. Cook until thick. Mix all together. Put in greased pan. Beat eggs and pour over casserole. Bake like meatloaf.

  2. This is a nice one to make as the spring asparagus starts hitting the markets and the price comes down. (Oh, I just noticed there’s no temperature listed on the pea casserole recipe. I’d go with 350 degrees at 30 minutes or til browned.)

    Penne With Asparagus & Lemon Cream Sauce

    1 teaspoon olive oil
    1 lb asparagus — trimmed & cut into 1″ diagonal pieces
    2 bunches scallions, trimmed & cut into 1″ diagonal pieces
    3/4 cup part-skim ricotta cheese
    2 teaspoons lemon zest — freshly grated
    12 oz penne pasta
    Salt and pepper to taste
    1/4 cup fresh basil — slivered

    Put a large pot of water on to boil. In a large skillet, heat oil over med heat. Add asparagus and scallions and cook, stirring occasionally, until vegetables are tender and browned in places, 10-12 minutes. Meanwhile, in a large bowl, whisk ricotta and lemon zest. Cook penne until al dente, about 10 min. Measure out 1/4 cup of the pasta-cooking water; stir into ricotta mixture until creamy. Drain penne; add to bowl with ricotta and toss to coat. Add vegetables, toss well. Season with salt/pepper. Garnish with basil.

  3. For us bachelors:

    Chick Pea Salad

    2 large cans chick peas
    1 can corn
    1 can peas
    @4 ounces shredded cheddar
    Olive oil– however much you like
    Salt, pepper, garlic powder to suit your taste

    Drain all cans and combine in large bowl. Add cheese, oil and spices. Combine and refrigerate.

    Lentil Soup

    32 ounces dry lentils
    1 package frozen mixed vegetables
    1 package frozen onion and peppers
    Some teriyaki sauce
    Pepper, garlic powder and oregano to taste
    DO NOT ADD SALT TILL LAST 10 mins of cooking time. Salt to taste

    Boil water a little more than twice the volume of lentils. Add all spices DO NOT ADD SALT YET.

    when you have a rolling boil stir in lentils. When back up to a boil partially cover and simmer for about an hour. Watch water level. You made need to add some, making sure lentils remain cover with water. . Add salt and frozen vegetables. Bring back to a boil. Simmer partially covered for a few mins. When lentils are tender, done.

  4. Those little white potatoes

    1 bag of those little white potatoes
    1 large onion, chopped how you like it
    1 box of baby portobello mushrooms, sliced–or not, it’s up to you
    Plenty of salt, pepper, garlic, oregano
    Olive oil to coat

    In a largish bowl combine all ingredients. Cut some of the bigger little potatoes in half. Toss to coat well with oil.

    Put in baking dish and bake, covered or uncovered, it hasn’t seemed to matter, on 400, until everything is wrinkly, about 45 mins. Broil until tops are brown.

    Delicious hot or cold.

  5. Russ’s salmon recipe

    Marinate salmon in teriyaki sauce and soy sauce with salt, pepper, garlic powder in plastic ziplock about two hours. Turn bag over and marinate some more. The longer you marinate the better.

    Wrap in foil and place on grill. I separate thinner steaks from thicker. Keep a watch. When flakey, put it in a plate. Skin stays on foil, fish slides right out. When foil cools, peel of the crispy skin. It’s delicious.

    Great with those little white potatoes served cold. You can use the left over marinade over the fish and the potatoes.

  6. Thanks, guys. (Zuzu: didn’t you have a different name on the old AQ?)

    I’m going to try the Penne with Asparagus and the Salmon in Pastry! And I’m intrigued with the Depression Era peas and bread crumbs recipe; I think I’ll try it too.

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