Category: Seafood

Shrimp Tropicana Sandwich Recipe

1/2 pound cooked, peeled and cleaned shrimp, fresh or frozen or 9 oounce canned shrimp
1 cup creamed cottage cheese
1/2 cup drained crushed pineapple
1/3 cup mayonnaise
2 tsp lemon juice
1/2 tsp salt
12 slices buttered cracked wheat bread
6 lettuce leaves

Thaw frozen shrimp or drain canned shrimp. Rinse canned shrimp with cold water. Chop shrimp. Drain cottage cheese. Combine all ingredients except bread and lettuce. Chill. Spread 6 slices of bread with approximately 1/3 cup shrimp mixture. Cover with lettuce and top each sandwich with remaining 6 slices of bread. Cut each sandwich in half diagonally. Serves 6.

Recipe Tuna Hawaiian

2 tbsp butter or margarine
1 cup thinly sliced onion
1 cup thinly sliced celery
1 large green pepper, seeded and diced
13 1/2 ounce can pineapple chunks
2 tbsp cornstarch
13 1/4 ounces chicken broth
2 tsp soy sauce
1/2 tsp salt
14 ounces tuna, drained
1/2 cup water chestnuts, sliced
3 ounces chow mein noodles

Heat butter or margarine in large nonstick skillet. Cook onion, celery and green pepper until just soft. Drain pineapple chunks; reserve. Combine pineapple syrup and cornstarch; add chicken broth, soy sauce and salt; pour into skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Add tuna, water chestnuts and pineapple; cover; heat until bubbly and piping hot. Serve with crisp fried noodles or hot cooked rice, if desired. Makes 6 servings of Tuna Hawaiian.