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Show December 16, 1987 yZwni tvwMjufr' rm irlL V'0a -- 5b, Y k : YHr;':v. Ocean Garden Brand 4IMM MV 4 YC. V '" tfO 4 J f) ; w. In M VK" v . "iW iy " r J::g Large Size Cooked Shrimp i Pacific Red m King Crab Legs -- 7r Excellent Quality Peeled & Deveined Snapper Tail-O- 'i IM M S I Jl. z f W." Y i! V- - 5 n . B Live cj 13 - Medium 1 Box its (Cleaned) Oil tablespoons Vegetable 2 tablespoons Lime Juice tablespoon Capers, drained Uncooked Large Shrimp . and de-veshrimp. Place shrimp in boiling water; simmer 3 minutes. Drain. Combine with remaining ingredients in plastic bag; fasten securely. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally, for each appetizer, spear 1 olive and 1 shrimp with cocktail pick; arrange on chilled serving platter and serve with additional picante sauce. Makes 8 servings. Shell $399 Pound 1 Smalt V6 pounds Raw Medium Shrimp Vi cup Pace Picante Sauce Olives, drained cup small pimento-stuffe- d 2 Shrimp 5 (. SHRIMP VEKA CRUX APPETIZERS Uncooked Lobsters . Canadian Freeh CccTcsd Saiad $QQ9 round Coctcad Cftrcib Jana & Pound Pound . SiV $(39 in 2-- H9 Pound 5 Pound Box $25 COMPLIMENTS OF CITY MARKET Alsoavailable: Salt Cod Cream Herring, '!Lutefisk, Squid Sour and ? v 'i vi Y-- u Pound . ' .vs' ' ?' -- Y, vyJIJ Vq yY ""I i m0 1 ;V : Ir s y 'r: ' v , Y ' pounds Red Snapper pound Sea Trout Fillets or other 1 1 5 fish fillets, fresh or frozen pounds raw, peeled, deveined Shrimp pinf Oysters 2 2 tablespoons Margarine tablespoons Olive Oil Vt cup Flour 1 cup chopped Onion Vi cup chopped Celery 0 clove Garlic, minced cups water 1 can (1 pound) Tomatoes, undrained Vi cup Dry White Wine 2 tablespoons chopped Parsley 1 tablespoon Lemon Juice VA 1 1 CREOLE BOUILLABAISSE 1 V2 se 1 Bay Leaf Vi teaspoon Salt teaspoon Saffron teaspoon Cayenne Pepper Vi f-.- Cut 1 V2 pounds fish in to 1 0 to 1 2 portions. In a 5 quart Dutch oven, melt margarine. Add olive oil and blend in flour. Cook, stirring constantly, until light brown in color. Add onion, celery, garlic, cook, stirring constantly, until vegetables begin to brown. Gradually stir in water. Add tomatoes, wine, parsley, lemon juice, bay leaf, salt, saffron, cayenne pepper, and about Vi of fish. Bring to a boil and simmer for 20 minutes. Add remaining fish and cook 8 minutes longer. Add shrimp & oysters. Cook another 5 minutes or until all the seafood is done. Makes 8 servings. 4-- Dazzle your guest? with Seafood Party Trays! vf? u:r Cl . YYJ J 41 "W. lY f - from City Markers Seafood department. They I ; 2 It.:--tUM, idppeoling.a'hd itious. Add a floral arrangement, some crackers, 0 vegetable hay and a few of. your; Y? pecfdljS baked treats and you are ready to go. a varicty of .We have l f Seafood Platters to choose from in our 'Y Seafood Jarty' Tray Brochure. Let us 3-- 5-- are deicious,eye nutr- Steyeutt 6ut Simple 'ftyoltdacf SeapMct is quick and easy but makes for a warm tasty holiday meal that looks elegant. You will find most of the seafood called for on special this week. Saffron seems to be the key to a really good bouillabaisse, so don't leave it out, Add some hot French bread and a salad; your guests will enjoy themselevs and so will you since this dish is so convenient to make! Bouillabaisse Y$t , do the work, you accept the compliments And lets opt toget;Y Seafood is easy m Y " hie waistline! ? I While Supplies Last Some Items Available Only In Service - 0 , Seafood Deportments - t)cCea& xVT 'vP 'llf r - - wt rj |