1978-79

Ah-h-h! Texas Shrimp! Annette Reddell. June 1979. 6 pages. TAMU-SG-79-504.

Ah-h-h, Texas Shrimp! Shrimp, with its distinctive taste and tender, juicy meat, is the number one favorite seafood among Texans. And it's big business for the Texas fishing industry. This free brochure features a number of shrimp recipes developed in the seafood test kitchen at Texas A&M University. It includes tips on buying fresh shrimp and explains terms that might be confusing to the consumer.

1979-80

Shrimp In Microwave Cookery. Annette Reddell. March 1980. 40 pages. $2. TAMU-SG-80-505.

With so many people turning to time- and energy-saving devices, a cookbook for quick and easy seafood preparation is quite appropriate. This 8 1/2 x 11- inch paperback cookbook features 40 shrimp recipes in four categories for use in the microwave: hearty main dishes, accompaniment dishes, soups and chowders, and party foods. An experiment comparing microwave-cooked shrimp to those prepared with conventional methods led to the development of this cookbook by personnel in the seafood test kitchen at Texas A&M University. Directions for converting conventional oven recipes to microwave use, as well as suggestions to keep in mind when cooking shrimp in the microwave are included.

1981-82

Cooking the Crab Catch. Annette Reddell Hegen. October 1981. 8 pages, 3 illustrations. TAMU-SG-82-502.

Taste-tantilizing "Crab Meat Stuffed Mushrooms" and "Blue Crab-Broccoli Bake" are just two of the delicious recipes offered in the brochure featuring Gulf Coast blue crab. The common market varieties of low-calorie, nutritious crab meat - usually found in the fresh cooked form - are described, and step-by-step procedures for preparing both soft- and hard-shell crabs are given. Also included are illustrations of the anatomy of the blue crab and a glossary of crab-related terminology.

The Opulent Oyster. Annette Reddell Hegen. May 1982. 6 pages. TAMU-SG-82-504.

Oysters, versatile, low in calories and rich in protein, are described in this brochure. The notion that these succulent mollusks can't be eaten in months without an 'r' in the spelling is disproved and eight tempting recipes are offered from elegant "Oysters Rockefeller" to an oyster and artichoke casserole.

1984-85

Celebrate Today With Shrimp. Annette Reddell Hegen. June 1985. 6 panels. TAMU-SG-85-504.

You won't find fried shrimp in this medley of appetizers, sidelights and main dishes, but this brochure offers some innovative shrimp choices that are guaranteed to perk up your meal planning or get-togethers. Delicious, highly nutritious and reasonably priced, when you consider cost per serving, shrimp are versatile enough for any cooking style and most budgets. The eight dishes presented are "Cameron County Shrimp Dip," "Bacon-Wrapped Shrimp," "Creole Shrimp Butter," "Shrimp-Stuffed Fillets," "Shrimp Baked in Garlicky Butter Sauce," "Shrimp and Wild Rice Stuffing," "Hot Shrimp Casserole" and "Cajun Shrimp Gumbo."

1985-86

Seafood Fixins for Your Holiday Cheer. Annette Reddell Hegen. October 1985. 8 panels. TAMU-SG-86-503.

This collection of seafood recipes uses crab, shrimp, oysters and fish fillets to create a variety of festive dishes. Try such party fare as the hot crab cocktail spread, shrimp party ball, smoked fish log, or hot oyster fritters. Recipes also are included for Holiday Fish Kiev, Christmas Cranberry Catch, Holiday Golden Oyster Stew, and a Shrimp Tree St. Nick that can double as a Yuletide centerpiece.

1987-88

Texas Fish-Light and Lean Recipes. Annette Reddell Hegen. March 1988. 2 pages. TAMU-SG-88-506.

Fish fillets are a market form of finfish that offer preparation versatility in creating a high-quality protein meal. Fillets are the boneless, lengthwise sections of flesh cut from the backbone. They are 100 percent edible and therefore economical since there is no waste. Offered here are a sampling of quick and easy recipes that are easy on both wallet and figure.

1988-89

The Seafood and Health Connection. Annette Reddell Hegen. September 1988. 6 pages. TAMU-SG-89-501.

Although seafood is popular for the taste and for ease and versatility of preparation, the nutritional benefits probably account for the current and steady increase in consumption. Recent studies have focused new attention on the comparative health benefits. This six-page fact sheet describes the new findings, includes tables on omega-3 fatty acid content, and on cholesterol/calorie content of both finfish and shellfish, and offers new heart-healthy seafood recipes.

Keeping Seafood Safe at Home. Annette Reddell Hegen. January 1990. 2 pages. TAMU-SG-89-503.

This Texas Marine Advisory Service bulletin provides seafood consumers with important education on how and where to buy fish or shellfish, seafood contamination, storage and cooking the catch.

1989-90

Freezing Fish and Shellfish (replaces 77-503). R. Nickelson, II and Annette Redell Hegen. 1990. TAMU-SG-90-503.

The freezing of fish, shrimp, crabs and oysters is discussed in this illustrated booklet. Reasons for freezing, selection of the best products and steps in preparation for freezing are explained. Facts about thawing and refreezing are included.

Seafood-The Healthy Choice. Annette Reddell Hegen. 1990. 7 pages. TAMU-SG-90-505.

Seafood is a winning combination for your palate and health - flavorful and nutritious, yet low in calories. A four-ounce serving provides nearly half the daily protein needed. Seafoods are rich in vitamins and minerals, low in sodium, and are a unique source of omega-3 fatty acids, reported to be beneficial in maintaining a healthy heart. They can be prepared in a variety of ways and they cook quickly. This brochure contains several Texas recipes to keep your menu interesting and low in calories.

1992-93

Hooked on Seafood. A Compilation of Texas' Best. Annette Reddell Hegen. 1993. 94 pp, 32 color photographs. $9.95. TAMU-SG-93-501.

This collection covers a range of appetizers, salads, sandwiches, soups, entrees, and holiday and party foods. The basic ingredient for each recipe is a Texas seafood-crab, crawfish, fish, shrimp, oysters or squid. All the recipes have been tested, evaluated and retested-with an eye toward making them more heart-healthy and nutritious. Both new cooks and seasoned pros will find plenty to use in this book. An added value is the introductory section on nutrition and seafood safety, and the tips on how to buy, store and prepare various types of seafood. Annette Reddell Hegen has been developing and testing recipes for Texas seafood products since 1977. She has conducted workshops and programs for professionals and consumers throughout the state on behalf of Texas seafood, and is known for her seafood recipe cards distributed by numerous seafood markets and grocery chains. This cookbook compiles many of those recipes into one easy-to-use format.