Viking VMOR Convection Cookbook - Page 27

Spicy Shrimp 1/4 cup white wine 1/4 cup water 3 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon vegetable oil 2 teaspoons dried parsley flakes 1/8 to 1/4 teaspoon ground ginger Dash of hot pepper sauce 1 pound jumbo raw shrimp, shelled and deveined  Makes 4 servings Mix all ingredients except shrimp in medium bowl. Reserve some of the marinade to be used later. Stir in shrimp; cover. Marinate at room temperature 45 minutes or 3 hours in refrigerator. Preheat oven for broiling. Remove shrimp from marinade; reserve marinade. Place shrimp on round baking pan. Broil 6 to 8 minutes, brushing with marinade after half the time. Serve the reserved marinade over rice or as a dipping sauce when served as an appetizer, if desired. Per Serving: Calories: 109 Protein: 18 g. Carbohydrate: 3 g. Fat: 2 g. Cholesterol: 129 mg. Sodium: 319 mg. Broiled Salmon with Basil Sauce 2 tablespoons olive oil 1 clove garlic, minced 1/4 cup white wine 2 tablespoons lemon juice 1 cup fresh basil* 1/4 cup grated Parmesan cheese 1/2 teaspoon Dijon-style mustard 4 salmon steak (11/4 to 11/2 pounds) or haddock, halibut, swordfish Cayenne pepper  Makes 4 servings Combine oil, garlic, white wine and lemon juice in blender. Add basil, Parmesan cheese and mustard and blend until smooth. Preheat oven for broiling. Put one-fourth of basil sauce in bottom of 9-inch oven-safe dish. Arrange steaks on sauce and pour remaining sauce over tops of steaks. Sprinkle with cayenne. Place dish on low rack and broil using Convec Broil setting number 4. * If not available substitute 1/2 cup fresh parsley and 2 tablespoons dried basil. Per Serving: Calories: 357 Protein: 35 g. Carbohydrate: 2 g. Fat: 21 g. Cholesterol: 97 mg. Sodium: 209 mg. Crunchy Crab Boats 1 can (6 ounces) fancy white crabmeat, drained 1 package (3 ounces) cream cheese, softened 1/2 cup chopped almonds 2 tablespoons green onions, chopped 1 tablespoon dry white wine 1 teaspoon lemon juice 1 teaspoon prepared horseradish 1/4 teaspoon garlic powder 1/4 teaspoon salt Dash of white pepper Dash of cayenne pepper 2 hard rolls, cut in half 1/4 cup shredded Swiss cheese  Makes 4 servings Preheat oven for broiling. Remove any bits of shell or cartilage from crab. Combine with next 10 ingredients. Mix well. Set aside. Spread one-fourth of crab filling on each roll half. Place Swiss cheese on top of each. Place on low rack. Broil in preheated oven 12 to 15 minutes or until cheese is melted and crab is hot. Sprinkle with paprika and serve. Per Serving: Calories: 292 Protein: 15 g. Carbohydrate: 15 g. Fat: 19 g. Cholesterol: 57 mg. Sodium: 416 mg. 25