NAFCO Favorites

Here are a few of our employee’s favorite recipes.

Quick and Easy Tilapia Parmesan

Direction
Mix Parmesan cheese, butter, mayonnaise, lemon juice, and seasoning in a small bowl. Arrange tilapia fillets on a greased sheet pan in a single layer. Broil 2-3 minutes, flip, and broil 2-3 minutes more. Remove pan from oven, top with Parmesan mixture, and place back in oven. Broil for 2-3 more minutes, until the Parmesan mixture browns and the fillets flake easily with fork.

Maryland Style Crabcakes

Ingredients
1 lb. jumbo lump crab
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup mayo
1 egg (beaten)
bread crumbs (add gradually, to your own liking)
1 tbsp. Old Bay Seasoning

Direction
Combine all ingredients in a mixing bowl. Use enough bread crumbs to hold the mixture together. Shape into patties. Deep fry or broil until light brown.

Scallops Wrapped in Bacon

Ingredients
1 lb. medium scallops
1 tbsp. lemon pepper seasoning
1 tbsp. soy sauce
2 tbsp. lemon juice
6 slices bacon
Toothpicks

Direction
Marinate scallops in with the lemon pepper, soy sauce and lemon juice. Cover and refrigerate for at least one hour. Cut the bacon strips in half. Wrap the bacon strip around a scallop. Then secure tightly with a toothpick. Place on a parchment lined baking sheet.
When ready to serve place baking sheet in a preheated 400F oven for 15 minutes or until the bacon is browned. Do not cook the bacon "crisp", if so, the scallops will be over done.

Simple Baked Scallops

Ingredients
1 1/2 pound sea scallops, cut in half
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon cayenne pepper (optional)
1 cup bread crumbs
1 egg
2 tablespoons milk
1/2 cup margarine, melted

Direction
Mix dry ingredients together. Beat egg and milk together. Dip scallops in crumb mixture, egg mixture, and again in crumbs. Place dipped scallops in roasting pan and drizzle melted margarine over all. Bake at 450 degrees for 20-25 minutes.

Jambalaya with Shrimp

Ingredients
3/4 cup chopped onion
2 Tbsp Olive oil
1 cup uncooked rice
1 cup water
1 tsp thyme
dash pepper
1 1/2 lb shrimp
1 T parsley
1/2 cup chopped celery
2 garlic cloves minced
1/2 tsp chili powder
1 10 oz can tomato sauce

Direction
Cook rice following normal cooking directions. In a large skillet sauté onion, celery, and garlic in oil until soft. Add rice and all other ingredients except shrimp and parsley. Bring to a boil and then turn down heat and let simmer 10 minutes. Add parsley and shrimp and cook until uncooked shrimp is pink.