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Shrimp Appetizer

Fr. Paul Seil’s Shrimp Appetizer

In a small ovenproof dish layer:
2 tbsp. olive oil
A handful of frozen shrimp
Chopped garlic, to taste
Dot the shrimp with butter
Sprinkle black pepper and paprika over shrimp
Place dish in a 400* oven for 3 – 4 minutes

Fr. Paul’s Smashed Potatoes

Wash potatoes well. Boil in salted water. Cool. Cut into large chunks, and place in a large bowl. Smash with potato masher. Add milk, garlic, sour cream and butter and mix well. Place in a well-greased oven safe bowl. Cut up Fontinnella cheese and mix throughout. Bake at 350* for 30 minutes.

Fr. Paul’s Salmon

Place Salmon fillet in foil and round up the edges of the foil to look like a baking dish. Cover salmon with ¼ cup white wine. Place a few sprigs of thyme or tarragon on top of the salmon. Place on the grill over medium to high heat. Grill for 10 minutes or until fish is cooked. The last 2 – 3 minutes of cooking, brush glaze over fish.


The juice of one lemon mixed with 2 tbsp. of honey.