Quote:
Originally Posted by senior citizen
Please note I just added the fact that I substituted cooking sherry for the Worcestershire sauce (see original recipe).....
Worcestershire sauce has anchovies in it.......I prefer the flavor of cooking sherry.
Personally, if I had a shellfish allergy, I would not eat this or any other such dish. No one in my family has a shellfish allergy........
No plans to teach anything at all............this is a very simple recipe.
Just make the cracker crumb bottom and topping.......mix together the seafood with the shrimp soup, etc..........and bake.
What I am looking for is a nice "stuffing" for stuffed lobster.....or just the stuffing part for a casserole.......like breadcrumbs, corn bread crumbs, old bay seasoning........mixed with your choice of diced up seafood.....and baked in a casserole or "stuffed" into the empty lobster cavity......or to stuff into shell shaped ramekins.
Anyone out there have a favorite "mixture" which can include or eliminate the lobster.......just any seafood mix.
Thanks in advance.
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I meant the part about teaching at the Lifelong as a very, VERY sincere compliment. Sometimes my typing comes across unkind. I didn't mean it so.
I often wonder if I am allergic to shellfish because I was raised inland in this country where fresh shellfish was unavailable in my childhood. When I had my first taste in my early twenties, I ate it for ten, fifteen years before I started itching and swelling and ignored those symptoms until I had a serious reaction and my airways swelled.
I think I annoyed you Senior, and I am sorry. I am almost always joking and some take me seriously when I don't mean to be taken seriously.
I am sorry.
Many residents with expertise in things share them with us by teaching a class at the Lifelong. I was hoping we could beg you to do so.